I have been experimenting with quite a few new breads this winter, a few of which I am really excited about. In fact I made three new breads today. Here are the new breads that I have made:
Ricotta Bread
This would make a very good sandwich bread, have not tried it yet since I just made it today. It is a very moist, somewhat sweet, yeast bread. I toasted a piece today, and it was very good, kind of a melt in your mouth kind of good.
English Muffin Bread
I was a little disappointed at first when I tried this bread because it did not seem to remind me of english muffins. Then I toasted a piece, I gave my mom a piece and said "now that is what english muffin bread is suppose to taste like!" Toasted it tasted just like an engish muffin, but in my opinion even better. I forgot to take a picture of this one, sometimes I get to excited to try a new bread that I forget to take a picture, that is why most of my breads are cut in my pictures, I forget to take the picture before I cut the loaf.
Cast Iron Dutch Oven Bread
This one I made more or less just for us, not really planning on making it for the markets or shows. It was a recipe that I found in one of our cast iron cookbook, and since I have been going cast iron crazy lately, figured I would give it a try. It is a different kind of bread, would probably be good with a soup, it has a hard crust and is chewy on the inside.
Irish Soda Bread with Raisins
I decided that I wanted to make a couple different kinds of Irish Soda Breads for my shows that are on the weekend of St. Patrick's Day. One I wanted to make with raisins and one without. I found two recipes that I liked, and I got so lucky that I loved them both right away on my first try.
Buttery Irish Soda Bread
This one I made kind of special, because it contains quite a lot of butter and to make it even more Irishy I bought a special kind of really good Irish butter. The crust almost has a Ritz Cracker kind of taste because of all the butter. Soooooo good!
Croissants
I can not believe that I do not have a picture for this one, I have already made them a couple of times. Shows you that I ate them so quick, since they were soooo good, that I did not get a chance to take a picture. I have Terry (who sells at the Brunswick Farmers Market) to thank for bugging me enough to where I ended up making these. Terry kept telling me that I have to make croissants, I told him he was crazy, and I was not going to spend a week making croissants for him. Most recipes that I have seen for croissants (at least the ones that seemed like they would turn out good) always required around a week of playing around with the dough, knead, rise, roll out, rest, roll out, refrigerate, and on and on. But I found a recipe, from a good source, that I could have them done in one day, so I figured I would give them a try. I big doubts that is would work out, in fact the whole time I was making them for the first time I figured I was just wasting my time. I figured that I would be disappointed and they would turn out dry and hard, boy was I wrong. I think they are better than store bought croissants!
Well those are the breads that I have made this winter so far, but I still have some other types of breads that I am planning on making this winter. I know I am planning on making some new breads this coming spring for my shows that I will be attending, so everyone can look out for some new kinds of breads on my table starting in March. Let me know if there is any kind of bread that you would like to see me make this coming season. Will see everyone soon!
