Topographs*::1
Posted on | April 18, 2009 | 10 Comments
*top’o·graph’ (tÅp’É™-grÄf’) n. The surveying of the features of a place or region. The study or description of a region or part of something.
I am planning to share a photo or two at the end of every day for a while. To remember the shape of things. The texture of moments. And to practice honing my eye with the camera.
Also, this bread turned out brilliantly today. My favorite so far (I plan to start regularly blogging about my bread adventures.) Perfect for sopping up fresh olive oil with mozzarella and a little basil and tomato. It was also yummy fresh, with raspberry jam.
Ingredients:
2 1/4 teaspoons active dry yeast
7/8 cup warm water (I approximated this. Who has a 1/8 measuring cup?)
2 1/2 cups unbleached bread flour (I used this kind.)
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
cornmeal to sprinkle on baking sheet
Proof yeast and 1/2 tsp sugar in 7/8 cup warm water for 10 minutes in a warm place. I put mine near our wood stove.
In processor, mix flour, remaining 1 teaspoon sugar and salt. With processor running, (Bean was TOTALLY into being in charge of this!) pour in the yeast mixture in a continuous stream.
The dough should combine and come clean from the sides of the bowl within a few seconds. After dough combines, let processor run for a little bit more until the dough forms a ball.
Roll the dough with your hands to about 18 inches long. It was sticky at first, but then became pleasantly soft and dry. Place on sheet that has been sprinkled with corn meal (to prevent dough from sticking). Cover loosely with oiled plastic wrap. (The oil is essential!)
Allow to rise in warm place for about 45 minutes. I put mine by the stove again, on the floor, the plastic wrap covered with a tea towel. When I went back to check, the cat had found it and was contentedly kneading it and purring. No harm done. Thank god for the plastic wrap though!
Preheat oven 375. Remove plastic and diagonally slash loaf with a sharp knife at about 3-inch intervals.
Spray dough with water & bake for 20 minutes or until lightly browned. Mine needed more time. I also sprayed it a 2 more times.
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April 18th, 2009 @ 9:00 pm
Looks heavenly! Must try the recipe!
April 18th, 2009 @ 9:40 pm
love the topographs and look forward to more:)
April 19th, 2009 @ 2:49 am
Love the yellow in these: the golden yellow of the yolks and the stripey socks.
April 19th, 2009 @ 3:12 am
God, there is nothng more wonderful than the smell of fresh bread. I love it that the cat helped with the kneading! hee!! I think we need a bread machine or at least a food processor.
April 19th, 2009 @ 4:11 am
I miss my cats. They live at my mom’s place.
April 19th, 2009 @ 3:37 pm
I love the texture of the pan that the bread is on, all the little cuts and scraps. A texture of memories of cooking past.
I can’t wait to see other textures you find.
April 19th, 2009 @ 6:08 pm
I love the Topographs concept and look forward to your photographs. The beautiful eggs and the yellow socks brought a smile to my face instantly.
April 19th, 2009 @ 6:45 pm
See, I am afraid to make my own bread. Mostly because I would eat ALL OF IT. They would have to do a TV show all about me, I would become enormous, but happy, all because of the yummy homemade bread.
I love the yellow stripedy socks, and those eggs look delicious! I usually make poached eggs, but those, I need to try.
April 19th, 2009 @ 7:49 pm
love this.
so you like the food processor for making dough? i hear this a lot from people but have never tried it. i usually use the stand mixer. any thoughts on the different processes??
February 8th, 2010 @ 5:27 pm
[...] soup for Jeff and I. Then I got inspired and decided to make some homemade bread as well. Christina had posted a recipe ages ago and I had copied it and put it in my recipe file, but I never made [...]