3 August 2016
White Sandwich Bread
Recipe from KQED
Our local PBS station is not often a source of recipes, but this one is quite good. I had been making sandwich bread using an easy, two-hour recipe. The bread tastes good and easy to make, but it doesn't toast very well, so I went looking for another recipe. I baked a few loaves using a Test Kitchen recipe and then tried this one.
The KQED bread took a little over 2½ hours to make, most of it hands off, a little longer than the "easy" recipe I had been using. It also took a little more work, but not that much. Most of the mixing and kneading are done in a stand mixer so not much effort needed by the baker.
The resulting bread is good in all respects. It tastes good, toasts well, has a good texture, and keeps well, too. I keep homemade sandwich bread in the refrigerator. This is not the best place to keep it, but given the rate at which we use our bread it would start to mold well before it was gone. It does get a little brittle after a while, but I think that is true for any bread kept at low temperatures.
20 August 2016
Strawberry Rhubarb Pie
Recipe from America's Test Kitchen
It has been many years since I had rhubarb, it is not readily available in San Jose. A year ago I brought some back from New York, my cousin Jon grew it, and kept it in the freezer. Finally I got around to using it to make a pie. Fortunately I had enough rhubarb, the recipe calls for 2 pounds of rhubarb and 1 pound of strawberries. I spent most of an afternoon in the kitchen making the pie, including the crust and filling. Some special effort goes into removing water from the rhubarb and the strawberries so the pie is not too soupy.
When served fresh the pie had a sour taste, to me it was more sour than tangy. I don't know if this is normal or if perhaps it was a side effect of the rhubarb's age. Certainly, the pie would have had a different texture if the rhubarb had been fresh. The filling did not hold together as well as it might have with fresh rhubarb.
The second time we had the pie it had sat at room temperature for a few days. This seems to have improved the pie, it no longer had the sour taste it had when fresher. Also, the second serving was accompanied by whipped cream which provided a nice contrast to the tangy pie.
I would make this again if I should ever have rhubarb again. I would like to try it with fresh rhubarb rather than frozen, I think that would be a big improvement.