A bierock—German stuffed bread—is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
Tag Archives: baking
Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. A few weeks ago I posted my updated recipe for light and flaky biscuits. I had been making these biscuits for years, so throwing them together was second nature. However, when I tried to make these biscuits as I had written the recipe they came out tough and dense.
Adapted from a King Arthur Flour recipe
I do not make dinner rolls very often, because several family members are avoiding carbs or white flour breads. Jan’s friends came to Stitches and I was making them a Brazilian seafood stew. Jan’s friends are not avoiding white bread and I decided that pull-apart rolls would go well with dinner.
The prospect of fresh hot bread is one of the joys and reasons to get up in the morning. Most cultures have some form of baked good, but in the end it is mostly flour mixed with some kind of liquid and then baked—or fried. However, because of the complex chemistry involved in exactly what other ingredients you add—and how you treat the resulting dough—it produces amazingly different results.
Jan is on a soft food diet—nothing where she has to bite with her front teeth—and I have spent the last two weeks thinking up interesting foods that she can still eat. She decided that she could handle chili, but tortillas would not work. She likes bread pudding, so we agreed that I could make a soft cornbread pudding to serve on the side.
I posted the recipe for my mother Claudia’s French toast a while ago. For a few people it is a treat, but it is a bit finicky in that you have to soak the bread slices and then cook them two at a time. If you are having a crowd at the table, this leaves some people hungry while they wait for the next batch. My memory is that she made this when we had breakfast company.
I bought some Trader Joes almond butter and it was—to say the least—disappointing, hardly any almond flavor at all. Jan really loves banana bread and when our bananas get to that state of over ripeness where no one will eat them it is time to mix up a batch. Mixing the almond butter with the banana bread seemed a good way to use it up.