I wanted to make something a little different from the two loaves I make all the time (crusty semolina and pain au levain with mixed sour dough starters) so I went looking in my cookbooks. This recipe fits the bill in that it includes butter and honey. It is amazing what a difference these small additions make – the crust and crumb are both soft. The end result is much like a sandwich loaf. This loaf also has sesame seeds mixed into the dough and sprinkled on top. Continue reading
The most exciting thing in my kitchen this month is a French chef named Pierre. Pierre is young, tall and handsome. I really wanted to take his photo but thought it was a bit presumptuous, even for me. Pierre is cooking rabbit for dinner tonight which will be exciting. Pierre speaks only a little English and we speak no French so we are surviving on broken English and sign language.
Postscript: We just had dinner and our rabbit was divine. It was pan fried and then baked with a cream and mustard sauce, served with a savoury carrot cake. We are very lucky indeed.
Everything in my kitchen this month pales into insignificance compared to Pierre and his cooking, but I will do my best.
In my kitchen:
Is a fabulous loaf of bread. Sometimes, my bread turns our really, really well and I can’t make out what I do differently to make it so. This is a loaf of crusty semolina sourdough that I baked in my cast iron pot. It is a beauty. I wish I knew what I did right 🙂 The oven spring was magnificent. Continue reading