Bread, Fig, Honey, Walnut

The Upper Crust

I’ve been getting more and more into bread-making, and I’ve been loving my sourdough starter and combining it with a no-knead dutch oven recipe.

This recipe, however, is a play off of Paul Hollywood’s Roquefort and Walnut tear-and-share loaf. My version is sweetened with honey, studded with figs, and filled with goat cheese and walnuts. I also decided to plat it rather than bake it in a tin. This loaf is also a bit smaller than his tear-and-share.

The Fig and Goat*

  • 200g bread flour
  • 50g whole wheat flour
  • 5g salt
  • 4g yeast
  • 175ml water
  • 30ml honey
  • 75g fig
  • 75g walnuts, chopped
  • 75g goat cheese

In the bowl of a stand mixer, combine the flours, salt, and yeast. Dissolve the honey and water together, and add 3/4 of it to the dough. Knead the dough in a stand mixer for 5 minutes, adding in the remaining liquid gradually during that time. Add in the chopped figs and walnuts, mixing with your hands if necessary. Cover and let rise for one and half hours.

Dump out onto a floured surface, and divide the dough into two. Flatten each piece and spread/crumble the goat cheese over the dough. Fold the dough over and roll into ropes, roughly 8 inches in length, with the goat cheese tucked safely inside. On a parchment-covered baking sheet, plat the dough into a braid, tucking both ends under. Let it rise another hour.

Preheat oven to 400 degrees and bake for 40-45 minutes until dark brown.

*While the bread was delicious, I definitely need to work on my shaping. Additionally, I might use a bit more water next time to make the dough more slack.

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blueberry, Honey, Muffins, Orange

Blueberry Orange Honey Muffins

Plump, juicy blueberries and hints of orange and honey make for a perfect breakfast on a summer morning.

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With all of the confection and cupcake-baking I do, it’s easy to forget the simple pleasures of homemade bread and muffins. These blueberry muffins embody everything that is good about the summer.


Blueberry Orange Honey Muffins

yield: 12 regular-sized muffins or, if you’re a gluttonous fool like me, 6 – 8 large muffins

  • 1 large orange
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 cup fat-free Greek yogurt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh blueberries

Preheat oven to 375 degrees or 350 if using dark pans. Grease a 12-cup muffin tin (or a 6-cup one if you prefer large, bakery-style muffins). You can also use cupcake liners in a pinch.

Zest and juice the orange. Measure out 1/2 cup of juice. If you’re a little bit under, add water to measure a half cup.

In a medium bowl, whisk together the zest, juice, butter, sugar, honey, eggs, and yogurt.

In a large bowl, whisk together both flours, baking powder, baking soda, and salt.

Add the wet works to the dry goods, and whisk just to combine. Don’t over-mix; it’s okay to have lumps in muffin batter. Fold in the blueberries.

Divide the batter among the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for about 18-20 minutes, until lightly browned and a toothpick inserted in the center comes out clean. If you’re making the larger version of these bad boys, you’ll bake them for 24-26 minutes.

Enjoy plain, or with butter and marmalade or jam.

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