It’s been a long time that I wrote anything on the blog. Not even posting more photographs of the gnocchi , not posting about the daring bakers and cooks challenges. Past couple of months have been absolutely crazy. It’s an absolute surprise how time flies by, really…….doesn’t the time ever get tired of just ticking. Oh, I get crazy running after it, never really making it. I want to be on top of situations and reach appointments early……….but the reality is …I am mostly running late. If I wake at 5 am in the morning, the day and the task list gets longer……..I start thinking…..”Oh, why didn’t I wake up at 4″ And……I don’t even work outside the house……..I don’t know what is wrong and do I even have the time to think of it…..ha?
Anyway, now that I have opened up my heart, written a full paragraph without interruption……….(ah, lets not count the fact that I have a fidgety 1 year old who landed up on my lap scribbled a little on the table till I actually handed her “writing book”) OK OK……focus, focus………I just had to break my silence on the blog and I have been so excited this past month about the Bread Baking Babes.
I baked the bread they blogged about and it just tasted superb. I had to blog about it and yeah………..today is the last day if I want the badge. I always manage doing things…….it’s ok if on the last minute. A friend a few years back illuminated me about the JIT….Just in Time Theory. Well, I am a perfect practitioner.
Asparagus, walnuts, parmesan cheese and baby Arugula/Rocket
I was going to bake this month’s BBB bread no matter what cause I love baking breads and these folks bake great looking breads:-) . I was out of almost every bread baking ingredient so I bought a lot of stuff. It was fun. Baked the bread yesterday…..and was really thankful that it was not difficult. The only added activity for me was shelling the walnuts but I better use them before they go bad.
The Recipe:
Asparagus Bread (with Parmesan Cheese and Walnuts)
2 small loaves
This bread goes very well with a cold meat and salad buffet.
125 g green asparagus ……..9 pieces for me
25-30 g rocket
50 g walnuts,
50 g freshly grated parmesan cheese
450 g strong bread flour (you can also use half whole wheat and half white or white whole wheat if you can get that)
12 g fresh yeast or 1 1/4 tsp dry instant yeast
250-270 g water
25 g olive oil…….1 1/2 Tbsp for me
10 g (sea) salt………….1 1/2 tsp. for me
- Boil 3/4 liter of water with a pinch of (sea) salt. Clean the asparagus, set two of them aside, cut the rest into 4 pieces. Boil these pieces for 2 minutes in the water, scoop them out (so you can use the water for the rocket as well) and rinse under cold water (to stop them cooking).
- Put the rocket in the boiling water for a few seconds (until wilted), drain and rinse under cold water and drain again.
- Press the water our of the rocket, chop it coarsely and cut the asparagus into 1/4 inch (± 1 cm) long pieces, set aside.
- Crush the walnuts coarsely and grate the parmesan.
- Measure the flour and yeast in a large bowl, mix in most of the water and knead for a few minutes (on low speed), add the olive oil and knead for 10-12 minutes. Add the salt and knead on medium speed for 5 minutes until very elastic.
- Let the dough rest for 10 minutes. Work the asparagus pieces, rocket, walnuts and parmesan in with care so that they’re evenly distributed. The dough should be very supple and elastic, hence the long kneading time. For me the best way to incorporate all the ingredients is to spread the dough out into a large slap, sprinkle all the ingredients on and roll it up. Let it rest for 5-10 minutes, press flat and fold… rest 5-10 minutes press flat and fold. Shape into rounds.
- Place the dough in a greased container, cover and let rise for about 2 hrs.
- Divide the dough into 2 equal parts.
- Make round balls, cover with a tea towel and let rest for 10 minutes.
- Flatten the balls and fold into taut breads with slightly tapering ends. Lay one asparagus in lengthwise in the middle of the bread and press in slightly. Sprinkle with wheat flour and cover to rise for 70 minutes or until doubled. Before baking you can sprinkle a little grated cheese on the bread if you like (optional).
- Preheat the oven (preferably with stone) to 460ºF.
- Place the loaves directly on the stone. Spray with water (or poor some hot water in a metal container on the bottom of the oven that you preheated to create steam)
- Lower the temperature after 5 minutes to 400ºF. Open the door after another 10 minutes to let some air in. Repeat twice during baking.
- Bake for 40-45 minutes and cool on a wire rack.
(adapted from: “Artisan Bread” -Jan Hedh)
Original post can be found on the blog “Notitie van Lien” ©2009.
www.notitievanlien.blogspot.com
I used half whole wheat and half bread flour. I followed the recipe exactly except for these changes: Mixed with hands, mixed flour, yeast , salt and water together and then knead in oil. After letting the dough rest for about minutes, I incorporated the greens and walnuts , shaped the dough and left it to rise. No excessive resting allowed in this house. Next I shaped the bread for final rising on the sheet I was going to bake it in. I do not have a stone, so I baked the breads on a normal baking sheet. Sprayed some water on the loaves before baking and baked for 40 minutes. The bread tasted fabulous. One thing I’d change about my recipe is that I would spread some cornmeal instead of the whole wheat flour I put under the loaves as I was in a rush (always!!)
One more note about the ingredients: I should admit that I am not an asparagus fan at all and the husband has very limited likes in the vegetable world. But, what do you do if you have an adamant wife determined to put all kinds of vegetables on the plate:-) ? And the husband can’t even complain these days cause the 31/2 year old catches it instantly …….”even Papa doesn’t like broccoli” . So, I these days find the husband eating broccoli and actually saying that he likes it:-)………even when there are other choices:-). Ok, gist of the matter…..everybody at home enjoyed the bread thoroughly. This is a delicious bread, do try it…..and it’s even good for beginners as the recipe is so simple. Thanks Lien!
After the second rise, before baking
Baked loaves
Pick a slice………….
Expenditure:
Asparagus………………….1.57 lb. …………$3.12 , from Busch’s………lots left
Arugula……………………5 oz………………$ 3.99 from Busch’s………lots left
Argentine Parmesan……..0.62 oz……………$5.57 from Busch’s………lots left
Whole wheat flour(KA)…. 5 lb………………..$3.22 from Walmart…….lots left
Bread flour………………..5 lb……………..$2.64 from Walmart…….lots left
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Total………………………………………….$18.54………..
That’s an expensive bread! The pleasure I got out of baking and eating it……….priceless……
चर्चे चौके के Charche Chauke Ke 