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The Brrrreads of the weekend...

SallyBR1's picture

for those into yeasty things...

I resume the BBA CHallenge this week, after a week break for the trip to CA>

on the list, Portuguese Sweet bread - it is in the final rise, folks who made it before had mixed reviews, most did not care for it and had trouble with the recipe (sigh)

And I'm really excited to try for the first time Dan Lepard's "White Thyme Bread"

life is good 
 


Edited 11/14/2009 12:32 pm by SallyBR1

roz's picture

(post #65263, reply #1 of 19)

Good luck! I've never made the Portuguese Sweet Bread.

I have made White Maize and Wheat Loaf, Crusty Potato Bread (a DH favorite),Ale Bread with Wheat Grains, Alsace Loaf with Rye, Dark Crisp Rye Bread (made this one twice....a tooth breaker) Rosemary and Fresh Cheese Sticks and White Bean Wafer. Next is Oatcakes.

I read his column at The Guardian

http://www.guardian.co.uk/lifeandstyle/2009/nov/14/tropicana-banana-cake-recipe-dan-lepard

I don't care for the blog.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Debby's picture

(post #65263, reply #2 of 19)

Great link, roz!  I have a few items already printed and placed in my "try me next!" file. :)  Thanks so much.


 Debby


 

SallyBR1's picture

(post #65263, reply #3 of 19)

Portuguese Sweet bread turned out good, but the White Thyme is a winner with a capital W!

I haven't processed the photos of the thyme bread yet, but in case you are interested, this is the link to the Portuguese bread - very tasty

http://bewitchingkitchen.wordpress.com/2009/11/14/bba27-portuguese-sweet-bread/

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

SallyBR1's picture

(post #65263, reply #4 of 19)

A couple of shots of the White Thyme levain

gosh, this was good, folks! This was REALLY good.... I should blog about it later this week.

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

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SallyBR1's picture

(post #65263, reply #5 of 19)

Forgot to add that even though he calls this bread "White Thyme", what makes it specially tasty is the addition of green olives in the dough.

We had just a couple of slices and froze the rest to serve during the Thanksgiving week, as I'll have pretty special guests with us.... and they've been asking me to taste some of the sourdoughs I talk about.

Of course, I'll make some loaves to serve fresh from the oven, but it's nice to have variety

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

soupereasy's picture

(post #65263, reply #6 of 19)

I have to ask, why is it called White Thyme?

SallyBR1's picture

(post #65263, reply #7 of 19)

white because it uses his basic white levain method, and thyme because it takes fresh thyme in the dough. The use of olive oil in the dough makes the flavor of thyme permeates well

not sure why he did not call Green Olive and Thyme levain

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

Marcia's picture

(post #65263, reply #9 of 19)

I was going to ask what those little lumps in the bread were, but I see they are olives. Very nice...odd about the name; I knew the lumps were not thyme unless a new and unusual type. Or an old and unusual type. I should have just said unusual. ;-)

leonap's picture

(post #65263, reply #10 of 19)

That looks luscious!

roz's picture

(post #65263, reply #8 of 19)

Isn't great when you slice into a loaf and see the shine on the crumb? It makes my day, especially when using wild yeasties!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Heather's picture

(post #65263, reply #11 of 19)

Sally, the bread looks wonderful!

Have you been watching Gourmet's "Adventures with Ruth"? In this week's episode, Ruth Reichl goes to Bath and bakes with Richard Bertinet. You would love watching him skillfully slap-knead his dough.

roz's picture

(post #65263, reply #12 of 19)

This is on PBS, right? I found this.

http://www.gourmet.com/adventureswithruth/season-1/episode1-recipes

Bertinet includes a DVD with his books...good looking man.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Heather's picture

(post #65263, reply #13 of 19)

That's it. Unfortunately they don't have full episodes on the website. Bertinet is French but has moved to England and is a real proponent of local ingredients. He has a wicked sense of humor.
Dianne Wiest is Reichl's sidekick in this series and, from what I've seen, doesn't add much.

roz's picture

(post #65263, reply #14 of 19)

<<<He has a wicked sense of humor.>>>

That's the way to this girl's heart!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Heather's picture

(post #65263, reply #16 of 19)

;-)

SallyBR1's picture

(post #65263, reply #15 of 19)

Nope.... completely missed this :-(

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

Heather's picture

(post #65263, reply #17 of 19)

Try to find a rerun--you'd love this guy. He gets his flour milled at 1000 year-old Shipton Mill that is now owned and run by an anthropologist who made a huge career shift. They mill special blends of flour for each style of bread.

He has a cooking school in Bath, wouldn't that be fun to attend!

roz's picture

(post #65263, reply #18 of 19)

I wonder if Ashley or any other English based CTers have attended his baking classes. I've read his web site, and he sometimes gives classes other places besides Bath.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Heather's picture

(post #65263, reply #19 of 19)

I don't remember anyone mentioning him, but that means nothing. ;-)