Wednesday, April 27, 2011

Baking Bread!

Yesterday was the start of a new module at school! I've have thus completed my first module, quick breads, and am one more module closer to getting a bakery! Yeast Breads is so much fun, from the smell of the fermentation of the dough, to the "up to your elbows" in sticky bread dough, to inviting smell of warm sweet bread, right from the oven! Here are a few of the breads Ive made thus far.

Challah in the bread oven



The finished Challah

Vienna Bread in the proof box...

The Completed Vienna Bread...





A Potato Bread...



CHALLAH BREAD RECIPE
2 cups warm water or milk

2 pkgs dry active yeast

6-7 cups bread flour

1/2 cup sugar

1 t. salt

1/4 cup oil

1 egg

1. In large bowl, dissolve yeast in warm water. Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. Put in greased bowl and cover. Let rise. When dough is doubled in size braid as follows:

Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.

Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.

Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.

Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

Monday, April 18, 2011

Fun in Portland!


This weekend was one of the best I've ever had! A wonderful weekend! A weekend full of good friends, good times, and good food! My sister Erika and I happened to both get work off, so we ventured down to Portland, Oregon to spend the weekend with our generous Uncle and Auntie! Thank you soooooo much Felicianos! I love being with you! Saturday morning, my friends took me to Hawthorne to start the morning off with good coffee and CUPCAKES! We visited St. Cupcakes! Oh it was wonderful.... 






Then we headed to Bridgeport for the afternoon.









Sweetest Thing Cupcakes!!




We ate dinner at Pastini Pastaria! It was delicious...
The best (Hands down) Tomato Basil soup I have ever enjoyed!






For dessert we headed to the best spot in downtown Portland, Papa Haydyn's. So amazing! This is one of those shops that put the "Art" in Pastry Arts! The desserts were absolutely gorgeous not to mention stunningly delectable!
Master pieces!




THANKYOU FELICIANOS!!!


Saturday, April 9, 2011

Spring is Finally Here!



I woke this morning to the soft twirping of birds outside my window. The sun was brightly shining, and I could smell the sweet, fresh, distant fragrance of earth. A light breeze was blowing gently through the crisp air.
"At last," I thought, "Spring is finally here!"
There is only one thing to start out the spring with, in my opinion! Going to the Local Open Air Farmer's Market. And that's just exactly what my friend, Esther and I did on this beautiful spring morning!


You have to get some fresh flowers!



The Bakery!



Fresh Meat...



The cutest candles!




Enjoying the garden....









My fresh Tulips and Daffodils!


Thursday, April 7, 2011

Class Room Adventures......

  
As you all know, This week marked the beginning of my adventure in the Baking Program at College. It is extremely enjoyable. Everyday consists of new recipes and methods. This quarter we are learning about cake balancing, cake mixing methods, and cake decorating. Here are some pictures of school and desserts, me and my fellow students made today.

My fellow class mate Stephanie and her apple dumpling!


Chocolate peanut butter mousse cup

Pastry cream tart covered with fresh strawberries.
Raspberry Streusel Muffins.

Black Berry streusel cake.

Upside down Ginger apple cake with a amaretto caramel sauce.
Sweet Potato Cupcakes with a maple butter cream and peanut brittle on top.

Part of our "class room".


Wednesday, April 27, 2011

Baking Bread!

Posted by Marie 6 comments
Yesterday was the start of a new module at school! I've have thus completed my first module, quick breads, and am one more module closer to getting a bakery! Yeast Breads is so much fun, from the smell of the fermentation of the dough, to the "up to your elbows" in sticky bread dough, to inviting smell of warm sweet bread, right from the oven! Here are a few of the breads Ive made thus far.

Challah in the bread oven



The finished Challah

Vienna Bread in the proof box...

The Completed Vienna Bread...





A Potato Bread...



CHALLAH BREAD RECIPE
2 cups warm water or milk

2 pkgs dry active yeast

6-7 cups bread flour

1/2 cup sugar

1 t. salt

1/4 cup oil

1 egg

1. In large bowl, dissolve yeast in warm water. Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. Put in greased bowl and cover. Let rise. When dough is doubled in size braid as follows:

Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.

Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.

Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.

Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

Monday, April 18, 2011

Fun in Portland!

Posted by Marie 5 comments

This weekend was one of the best I've ever had! A wonderful weekend! A weekend full of good friends, good times, and good food! My sister Erika and I happened to both get work off, so we ventured down to Portland, Oregon to spend the weekend with our generous Uncle and Auntie! Thank you soooooo much Felicianos! I love being with you! Saturday morning, my friends took me to Hawthorne to start the morning off with good coffee and CUPCAKES! We visited St. Cupcakes! Oh it was wonderful.... 






Then we headed to Bridgeport for the afternoon.









Sweetest Thing Cupcakes!!




We ate dinner at Pastini Pastaria! It was delicious...
The best (Hands down) Tomato Basil soup I have ever enjoyed!






For dessert we headed to the best spot in downtown Portland, Papa Haydyn's. So amazing! This is one of those shops that put the "Art" in Pastry Arts! The desserts were absolutely gorgeous not to mention stunningly delectable!
Master pieces!




THANKYOU FELICIANOS!!!


Saturday, April 9, 2011

Spring is Finally Here!

Posted by Marie 0 comments


I woke this morning to the soft twirping of birds outside my window. The sun was brightly shining, and I could smell the sweet, fresh, distant fragrance of earth. A light breeze was blowing gently through the crisp air.
"At last," I thought, "Spring is finally here!"
There is only one thing to start out the spring with, in my opinion! Going to the Local Open Air Farmer's Market. And that's just exactly what my friend, Esther and I did on this beautiful spring morning!


You have to get some fresh flowers!



The Bakery!



Fresh Meat...



The cutest candles!




Enjoying the garden....









My fresh Tulips and Daffodils!


Thursday, April 7, 2011

Class Room Adventures......

Posted by Marie 7 comments
  
As you all know, This week marked the beginning of my adventure in the Baking Program at College. It is extremely enjoyable. Everyday consists of new recipes and methods. This quarter we are learning about cake balancing, cake mixing methods, and cake decorating. Here are some pictures of school and desserts, me and my fellow students made today.

My fellow class mate Stephanie and her apple dumpling!


Chocolate peanut butter mousse cup

Pastry cream tart covered with fresh strawberries.
Raspberry Streusel Muffins.

Black Berry streusel cake.

Upside down Ginger apple cake with a amaretto caramel sauce.
Sweet Potato Cupcakes with a maple butter cream and peanut brittle on top.

Part of our "class room".