Simply Soft Sandwich Bread

Hey bakers!

I have a little something different this month. The original idea for the Full Moon Baking Club was to bake and share the delights monthly with those in your community. Covid put the kabash on that dream but not before turning folks into banana bread bakers, sourdough caregivers, virtual class junkies, and all things Zoom. So, it was really only a matter of time until I got in on the action. I’ve been hesitant to embrace digital living but a friend from across the web held my hand for my first ever Zoom baking class!

Rebecca from A Sweeter Course, whom also happens to run The Night Bakery was kind enough to give me a taste of all the things I’ve been missing. We recently “got together” to test this month’s Full Moon Baking Club recipe while participating in a bit of an interview exchange. I gave her all the details on my becoming a full-time family caregiver and how all things Food and Craft became my coping mechanisms. You can read all about it here as well as find the recipe for this month’s Simply Soft Sandwich Bread.

It’s also worth noting that anyone that runs something called The Night Bakery was destined to be a friend. Those of you lucky enough to live around New York City you should check of all the sweet treats Rebecca has available! There are cakes and cookies and subscription boxes to fill your fancy so be sure to browse her offerings and get in on what’s baking!

Happy full moon friends! See you next month!

November 2020: Honey Nut Date Rolls

My life after caregiving tales will continue as it’s only the end of November and I’ll be at sea until mid January. But fear not Full Moon Bakers! I have a club recipe for you to make this month that will compliment the upcoming holiday vibe. These Honey Nut Date Rolls provide that special hint of festive, bringing good spirits to everyone that gets a taste. They also offer you, the baker, a bit of a challenge by folding in ingredients into dough that’s already prepped. The significance of this step can’t be understated because the technique can elevate your baking for years to come. You can take the exact same recipe and substitute the dates and walnuts for other dried fruit, nuts, cheese, seeds, etc. It’s more of a formula than a recipe so feel free to experiment!

Ingredients

• 3 cups flour
• 1 1/2 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 2 TBSP honey
• 1/2 cup pitted, chopped dates
• 1/2 cup chopped walnuts

Directions

Day 1 Prep:

1. Place the flour in a large bowl with the salt and the yeast
2. Next, combine the water and the honey together and then pour it into the bowl with the flour mixture.
3. Mix the ingredients together until a stick dough ball forms.
4. Cover and let rest for 8 hours or overnight.

Day 2 Prep:

1. After the dough has risen, place the chopped dates and walnuts on top.
2. With a wet hand, gently reach along the sides of the bowl and lift and fold the dough over the top, beginning to cover the dates and nuts with the dough.
3. Turn the bowl a quarter turn and reach in again loosening the dough from the bowl edges and bringing up over the the nuts and dates.
4. Do this two or three more times until the dough has been loosened from the bowl on all side and the dates and nuts are enclosed.
5. Then, dump the dough out onto a floured surface.
6. Gently begin to knead the dough adding more flour as necessary to keep it from sticking to your hands and counter.
7. Continue to knead the dough helping distribute the dates and nuts thoughout, being careful not to over work them out of the dough.
8. After kneading, cut the dough into 10 to 12 pieces and carefully shape them into little round balls.
9. Place each dough ball in a pie pan that's covered with parchment paper and cover the top with plastic wrap.

Bake:

1. Preheat a dutch oven in the oven to 450F degrees.
2. When the oven reaches temperature, carefully remove the dutch oven and place the parchment paper with the rolls inside.
3. Cover with the lid and return the dutch oven to the oven and bake for 20 minutes.
4. After 20 minutes, remove the lid, lower the temperature to 415F degrees and continue baking for another 10 minutes.
5. After baking, carefully remove the rolls from the dutch oven and let cool on a wire rack.
6. While the rolls are still hot, brush the tops with butter or honey butter* (see tip below)and let it melt into the crust.

Fresh baked and buttered Honey Nut Date Rolls.

*Tip: These rolls are exceptionally good with the addition of honey butter. You can easily make some by mixing 2 TBSP of butter with 1 TSP of honey. Warm slightly it in the microwave or on the stove top, mix it together, and then brush the tops of you warm rolls and enjoy. Yum, yum, yum

Apple Crumble Bars

Got apples? I have three words for you: Apple. Crumble. Bars.

Fall is just around the corner which means apples season is approaching, and if you find yourself at an orchard with a bushel in tow, head straight to the kitchen and make this recipe! Imagine something like an apple crisp but with a shortbread crust so you can hold all that autumn deliciousness in your hand.

An apple crumble bar close-up so you can see that shortbread crust and crumbly topping.

Making apple crumble bars is very similar to making an apple crisp. The only real difference is making the shortbread crust which gets pre-baked and honestly, it’s worth every ounce of effort. Don’t feel intimated by the extra step. Processing the apples is the most laborious part, so if you’re gonna go for it, just go all the way. The one major difference is you’ll want to let these cool before you cut into them. Unlike apple crisp which you might eat while still warm from the oven, these need to set up a bit or the crumble topping will crumble all over the place. I also suggest using parchment paper so you can easily lift them out of the pan. I baked the bars in a cast iron skillet (although you can use an 8 inch square baking dish) and then transferred the entire dessert to a cooling rack. After they cooled, I then transferred them to a cutting board to slice, and having that parchment made it easy to move them around.

I used two Granny Smith apples and a Honeycrisp in this recipe because that’s what I had on hand. You can use any kind of apples you want so have fun on your orchard adventures and don’t let the type of apples stand in your way from baking these. I would also advise you to store leftovers in an air tight container in the fridge. They keep just fine in there and in some ways, even improve the texture.

Ingredients

Shortbread Crust

• 1 stick of butter, softened
• 1/8 cup brown sugar
• 1/2 tsp vanilla extract
• 1 1/4 cups flour

Apple Filling

• 3 large apples, peeled, cored, and thinly sliced (about 4 cups)
• 2 tbsp flour
• 1/8 cup white sugar

Crumble Topping

• 1/4 cup brown sugar
• 1/8 cup white sugar
• 3/4 cup flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 6 tbsp chilled butter, cut into pea sized bits

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, begin making the shortbread crust by mixing the butter and sugar and vanilla.
3. Slowly add in the flour, mixing until the texture of wet sand.
4. Pat the crust mixture into an 8 inch square pan or oven safe equivalent and bake for 12ish minutes or until just barely beginning to golden.
5. While the crust is baking, toss the sliced apples with the flour and sugar.
6. In another bowl, add the dry ingredients for the crumble topping and toss to blend.
7. Next cut in the butter using a pastry cutter or two knives, blending the ingredients till clumpy, like wet sand.
8. When the shortbread crust is finished baking, layer the apple slices on top, stacking them as necessary to assure a solid layer.
9. Next, squeeze small handfuls of the crumble mixture and scatter over the apple slices.
10. Continue with the crumble topping so apples are fully covered and then bake for 40 to 45 minutes in the oven at 350 degrees until apples are bubbly and the topping is golden brown.
11. Let cool a bit, then carefully remove the bars from the pan using the parchment paper to assist you, and place on a wire rack to cool and stiffen up.
12. When completely cool, cut into bars.

The skillet version of my apple crumble bars because I couldn’t find an appropriate sized baking pan.

Let me know if you make these bars. I’d love to hear what you think. I found them delicious and I think you will too.

Enjoy!

May 2020: Simple Sourdough Recipe

This is a shout-out to all the new bakers that have embarked on the sourdough journey but feel defeated in effort. Hey there…I hear you. It’s a lot of flour feeding and discarding and questioning if the hobby is worth it or wasteful… Well, buck-up friend! If there’s one thing I can tell you about bread baking, it’s that the recipes themselves matter less than your relationship to the dough. Over time, you come to learn that a good bread is something you feel. You can tell long before it’s baked if it’s going to perform well and my advice to you is, just stay with it. Practice, make a mess, and enjoy the process regardless of result because you will get better with time. Breads take time… I’ve been baking for a while now and it’s the relationship I have created with time that makes bread such great company. And now, as we all sit idle in our quarantined quarters, where time escapes us and loneliness set in, it’s nice to have a friend, especially a nourishing one that provides a taste of companionship.

As for sourdough specifically, my fandom was born thanks to the pandemic and the sudden hunt for yeast. Albeit my yeast supply remains plentiful, I’m here for the herd. The thought of would-be-bakers being left behind due to yeast shortages was enough for me to join the sourdough bandwagon. I don’t care if it’s trendy because of the pandemic. The truth is, anything that enables you to provide for yourself reduces dependency at large. The fact that you can make your own bread means you don’t have to buy it from the grocery store, reducing demand on the supply chain which reduces the demand on factory workers which right now, are at the very heart of the virus outbreak. So, trendy or not, if you’re better able to shelter in place thanks to what might be a new hobby, by all means, go for it! Reducing your demand for market needs is one step closer to sustainability. Even thought it’s a small step, it’s still a step, and in times of crisis, little things matter.

So, don’t be discouraged by your bread flop, or shamed into thinking your’re just following a fad. Who cares? It’s fun. It’s therapeutic. And when you get the hang of it, it taste good! It’s a win for you, front-line workers, and the environment. Gawd… Just writing that feels like a sales pitch but honestly, this is not a hard sell. If bread baking is a coping mechanism for dark times then consider me an apocal-optimist cause I think its awesome!

As the sourdough starter ages, the holes get better and better!

Before I get into the recipe, I have to say one thing. Screw recipes! It’s so easy to get bogged down in how-to’s that quickly turn to overwhelm. That is how I have felt about all the sourdough recipes I’ve found so I’m giving up and going with what I know and chalking the failures up to learning along the way. I’m not getting into levain, or biga, or poolish and all the fancy names that boiled down, amount to “sponge” in my book. The semantics in bread making can leave a new baker confused, so let’s ignore that for now We’re keeping things simple. Ready?

Simple Sourdough Recipe

Step 1: Create the “sponge”

• 1/4 cup starter
• 1 cup warm water
• 1 cup flour

1. Mix sponge ingredients in a large bowl.
2. Cover and let rest for 4 to 6 hours or when a small amout can float when placed in a bowl of water. This is known as a float test.

Step 2: Create the dough

• 2 cups flour
• 1/2 cup water
• 1 1/2 tsp salt

1. Add the dough ingredients into the sponge bowl and combine.
2. Mix until a shaggy dough forms and all ingredients are incorporated.
3. Cover and let rest 6-8 hours or overnight.

Step 3: Knead the dough

1. With a wet hand, reach along the inside edge of the bowl, lifting the dough up, so you can fold it onto itself.
2. Do this this three or four times and then cover and let the dough rest in the bowl for 30ish minutes.
3. Repeat Step 3, three more times.

Step 4: Shape the dough

1. On a lightly floured surface, dump out your dough and gently shape into a round form being mindful of the gas bubbles.(You want to keep those intact as much as possible. That's what helps give the crumb those big sourdough holes.)
2. Once it's shaped, place on a piece of parchment paper and place it in a clean bowl.
3. Cover and let rise in the fridge overnight.

Step 5: Bake

1. Remove bowl from fridge and let come to room temperature.
2. Preheat a dutch oven in your oven to 500 degrees F.
3. When the oven reaches tempurature, score the top of your bread dough with a few slits and carefuly place the dough with the parchment into the dutch oven.
4. Cover it with the lid and place it back into the oven. Lower the tempurature to 450 degrees F and bake for 30 minutes.
5. After 30 minutes, remove the lid, lower the tempurature to 400 degrees F and continue baking for 15 more minutes.
6. Remove and let cool on a wire rack.

Hot damn! This is me trying to simplify things but my head is already hurting so not sure it worked.. Good luck and remember that the Sourdough Support Group is here for you! I’m posting my updates over on Instagram so if you want some behind the scenes shots check the sourdough stories. Don’t hesitate to message me with your successes, failure, questions or requests. I’m just as bored as you are so lets get gaming and have some fun. You have one month to complete this recipe mission. The next full moon is June 5, 2020 so you got four weeks to give this a shot. Good luck. You got this!

Piece out!

Sourdough Starter Support Group

It’s been incredible watching the internet boom with bread baking. The dough life is everywhere and the breads are looking amazing! I’ve been on the bread train for a while now, so when this new wave of bakers emerged, I was caught somewhat off guard. Dare I say, “jealous” you’ve been baking without me? Luckily, FOMO is a pre-coronavirus complex since we’re all stuck at home these days. But dang! You guys with your bread flex right now brings me so much joy. I’ve been seeing so many sourdough starters in my Facebook feed that I figured we needed a support group for all the questions. Seriously though, you guys are champions! I’m loving all the close-ups of fermentation bubbles, and those sexy hooch lines. It’s like the baker’s version of the first day of school and your starter’s already on the honor roll!

I know some of you created a starter because you were running low on yeast. Smart move! Others, feel left behind cause they are completely without. Fortunately, you’re not out of the bread game just yet. You can easily collect wild yeast to make a sourdough starter. Once your starter is active you’re good to go. When it comes to working it into recipes, I typically use about a 1/4 cup per loaf. There’s a ton of information out there about how and when to feed your starter, weighing the flour, blah, blah blah… Personally, I can’t be bothered with the details and save that for the professionals like Sarah Owens and Tara Jensen. They are the darlings of sourdough in my book, so if you wanna dive deep, check them out. Otherwise, if you see a hooch layer forming, it’s time for another feeding.

As for getting back into baking with the Full Moon Baking Club I figure now is as good as any for a reboot! Rather than post a recipe this month, I figured we should just get our starters up to snuff so in a month we can get our bake on. If you have yeast, you can explore the recipes on the Full Moon Baking Club page, or if your starter is ready, you can get experimental and try out the Fermented Loaf recipe.

On a personal note, I’ll tell you my starter you see above is a newbie. It’s less than two weeks old and although I see signs of activation, it’s really all about feeding it at this point. I’ve been doing this twice a day now after five days of catching yeast using the wild method above. It only occurred to me to start a new one after soaking my flour mix to make this molasses loaf.

Starter or not, keep baking! I’ve found that making something with your own two hands, is rewarding. Even in failure, the reward is there. Right now it might be the antidote for boredom but as someone that has baked for years for both friends, family, and full crews at sea, warm treats from the oven always delight! I used to joke that I’ve never met a problem that a fresh cookie couldn’t solve and I would say the same goes for a hot loaf of bread! So bake and have fun! If the lockdown life leads to an economic depression, at least you’ll know how to use the flour rations. Ha!

Actually, that’s terrifying Don’t think about that.. Just go pour off the hooch and feed your new pet. We have some baking to do! And as you begin your journey into sourdough, know that you’re are backed by the ultimate bread nerd. Submit your questions in the comments so I can geek out on this one. I’ll do my best to coach you through any problem. Good luck and I look forward to baking with you next month!

June 2019: The Wholesome Loaf

What’s that? It’s June and you want to soak up that summer heat by baking bread in your kitchen? Don’t worry. I got you! The Wholesome Loaf recipe for June’s Full Moon Baking club is bound to have you sweating it out and second guessing why you thought this was a good idea. But I’ll just remind you now. Because it’s good. That’s why! And its even better when you make something to share with others.

This bread recipe combines milk, yogurt, and an egg for a soft, pliable dough, that comes together to fulfill your sandwich making needs. Make it, make some sandwiches, and then head out for a picnic with friends and have fun. If its delicious you’ll me so proud of your achievement. If it’s a disaster you’ll have a great memory of that time you made bread for your friends.

I feel like I always have to remind whoever is reading this that the point of the Full Moon Baking Club is not about the recipe so much as it’s about the moments. We cook all the time but so rarely are we cooking and gathering together. Once a month we deserve a break from the norm for the chance to be amungst friends and connect in a way that honors the fact that we are social beings. And I’m not talking about connecting across screens. Real connections, in person, face to face, and in this case with our mouths stuffed.

Ready, set, bake!

Ingredients

• 1 cup milk
• 1/2 cup plain yogurt
• 1 egg
• 2 tsp dry active yeast
• 3 cups flour (+1 more cup for kneading)
• 1 tsp salt
• 1 tbsp melted butter

Directions

1. In a bowl combine the milk, yogurt, and egg and mix well.
2. Stir in the yeast and let disolve.
3. In a seperate, large bowl, add the 3 cups of flour and the salt.
4. Then pour in the wet mixture and stir to combine.
5. As the dough comes together, gently add extra flour (a little at a time) to help bring the dough together into a workable shape.
6. Sprinkle some flour onto your counter and then tip the dough out.
7. Sprinkle a bit more flour on top of the dough and begin to work it with your hands, adding more flour as necessary to keep it from sticking to your hands.
8. Slowly begin to knead the dough, continueing to add flour as necessary.
9. Knead for roughly 10 or so minutes allowing the dough to fully form with all the ingredients well combined.
10. Continue to knead the dough, shaping it into a round ball.
11. Then place it in a greased bowl and cover with plastic wrap and let rest for an hour or until doubled in size.
12. After its doubled in size, dump ought the dough on a lightly floured surface and knead again.
13. Shape the dough in an oblong loaf and place it into a greased bread pan.
14. Brush the top with melted butter and then and then cover with plastic wrap and let rise for about and hour.
15. Preheat your oven to 450 degress.
16. After the dough has rested for an hour and about doubled in size, remove the wrap and score the top of your loaf and then immediately place it in the hot oven.
17. Then, turn the oven down to 375 degress and bake for 35 minutes.
18. Carefully remove it from the oven and turn the bread out onto a cooling rack and let rest before cutting into it.