Bread Machine Basics: One Good Loaf

Happy Loaf, © Copyright 2009 Jade Leone Blackwater

Since my first bread machine post I’ve enjoyed the chance to successfully prepare several loaves of bread. I’ve learned a few troubleshooting techniques, and I’ve settled in to a comfortable groove which begins each Monday with bread baking among my other week-starting activities.

My very first loaf tasted nice enough, but it rose high and then fell in the middle. At first, I wasn’t sure what to think, but then I remembered that the clear, simple user manual includes a useful table at the back: the Troubleshooting Guide. Listed there are several recommendations for adjustments in ingredients, portions, and techniques in order to correct ill-fated bread loaves. I have since reduced the water in my recipes by a few tablespoons, and my loaves come out perfect every time.

I started with the simple white bread recipe offered in the manual, and quickly found that I prefer a modified version of the Italian Herb Bread recipe for my daily bread. This recipe uses olive oil rather than butter, no dry milk, and less sugar. Take out the herbs and add in garlic powder, onion powder, ginger, and nutmeg – all in tiny quantities – and I find myself with a simple loaf that easily accompanies most meals.

Now that I have an easy confidence with loaves, it’s time to try the next step: dough. The user manual for my bread machine includes simple techniques for dough making so that I can try my first homemade croissant: my goal for next week.

Ahead at AppleJade: cold frames have returned to Jade’s house, vegetables are sprouting on the fridge, and affordable home improvements are being planned. I look forward to sharing more!

Advertisements

Bread Machine Basics, Take One

Bread Machine Take One, © Copyright 2009 Jade Leone Blackwater

For Christmas my mother provided me with an exciting kitchen tool: a bread machine.  (Thanks Mom!)

I’ve been trying to learn how to make breads and pastries for several years.  While I have finally mastered sauces, cookies, and many main course dishes, I seem to fail with most breads.  Perhaps it is because of my casual measuring methods.  Perhaps it’s my lacking upper-arm strength.  Ultimately, I’m inclined to believe that my real trouble with breads is that I haven’t had enough success to a) build confidence and b) understand the real mechanics of bread.

Mom knows I’ve been trying to learn to do things for myself in the kitchen, and most folks know that if there was ever a time to tighten the belt and save money, it’s now.  My goal with this new bread machine is to learn to successfully make homemade breads and other goodies that I would normally pay more to purchase prepared at the grocery store.

Shown here is my new ZOJIRUSHI Home Bake Supreme.  Mom knows her stuff:  this machine also makes jams, cake breads, sourdough starters, and bread doughs for pizza and such.  This morning under a dark 5am sky, I carefully combined the ingredients for a Basic White Bread in the prescribed order, and pushed “Start.”  This might not be the handmade, elbow-greased bread to which I ultimately aspire, but it’s a start.  Plus, my bread is being made while I get to work around the house… not a bad deal!

I’ll follow up to share my successes (or challenges) as I familiarize myself with my new bread machine.  Your comments and experiences are welcome!

Raw Potential

Gardening can benefit from a healthy combination of vision, creativity, and random surprise.  For me, gardening serves the dual purpose of helping me to discover things about myself while I slowly learn about the green world.  This summer I have been extracting my garden from weeds and tree sprouts.  In these pictures you can see what I’ve uncovered so far.  It may not look like much, but all I see is endless potential!

 

 

 

 

 

The strawberry harvest was excellent.  This small patch yielded about 2-3 cups of fruit for 3-4 weeks (making for some delicious, vitamin-packed margaritas!).  In a few more weeks the blackberries will begin to ripen, and I’m confident that I’ll have enough for pies and freezing.  I will relocate a few plants to increase my yields next year.

 

  

The herbs bring back a strong sense of nostalgia as they work their way back into my meals.  Certain herbs and spices remind me of places I have lived (and grown) or visited.  Lemon rosemary reminds me of Kitsap, Washington.  Greek oregano will probably always remind me of Chester County, PA.  I have already taken cuttings of the herbs so that they too can be relocated around the property.  I also found time to plant a couple tomatoes and an Anaheim chili pepper – I’ll show you what they’re doing next week.

 

While the wild plants had to be removed to make room for planted vegetables, I’ve made sure to leave many in place.  These wildflowers are an important attractant for bees and butterflies (and besides that, I like them).  The rest of the garden is slowly being cultivated into soft, open beds like the one you see here.  This is where I will be sowing seeds for cold-hearty plants which will likely survive the temperate Washington winter even outside of the coldframe.

 

 

 

 

 

And speaking of cold frames, now that we have completed new gates for the garden, cold frames are the new weekend projects.  Stay tuned for diagrams, pictures, and step-by-step instructions for you to build you own cold frame in time for autumn and winter planting!

AppleJade Returns in June

Cherry Tomatoes, Summer 2007, © Copyright 2008 Jade Leone Blackwater

I am returning to Seattle this May, and AppleJade will be on vacation until June 1, 2008 while I pack and travel.

Once I am settled in Seattle you will be able to join me here at AppleJade as I create a new vegetable garden from seed to table.  Until then, have a wonderful, productive season, and feel free to stop by and consider goal-setting, attitude adjustments, and easy ways to simplify your life.

See you in June!

Spring Sun Fuels the Cold Frame

Cold Frame, March 2008, © Copyright 2008 Jade Leone BlackwaterIt may be too cold to sow seeds in the garden, but it’s the perfect time to be sowing the cold frame.  As spring approaches, the sun’s path rises; this gives more warming light which the cold frame is built to capture.

While these pictures may not look pretty, they are actually very exciting (ok, at least for me).  [Remember you can click on pictures to enlarge.]  What you can see here are the lettuce, mustard, onion, chive, and cilantro plants which have grown slowly throughout the winter.  Scattered around them are open patches of earth which I used to sow radishes, carrots, spinach, lettuce, onions, and cilantro.  As soon as we have another warm day, I’ll open up and take some pictures so you can see how big the radish and spinach sprouts have become!  The carrots seem shy – it may be too cold for them to germinate just now.

Cold Frame, March 2008, © Copyright 2008 Jade Leone BlackwaterIn coming weeks I will remove the small, mature plants and place them out into the main garden where they can grow full-size.  Every time I pull out plants, I create open space in the cold frame.  Those new open spaces are where I sow the next succession of seeds.  This “succession planting” can continue every two weeks well into the summer, allowing me to have small, regularly maturing crops to feed us.

It’s taken me a while to get the hang of “succession planting.”  When I was first learning how to garden, I had no concept of succession planting, and happily unloaded entire seed packets into pots and garden spaces.  The result was a lot of wasted seed, and a whole bunch of plants that all matured at the same time.  Succession planting allows me to grow usable amounts of food that sustain us over the months.

We’ll be using a similar succession approach with the onions to keep a regular crop in stock.  Currently I’m germinating onions in the cold frame.  The seeds were sown close together in a small patch, and I expect to have slender onion sprouts in April or May.  At that point, the onions that overwintered in the garden will start to mature.  As I take out an onion or two for dinner each night, I’ll replace its empty seat with one of the young sprouts from the cold frame.

Cold Frame, March 2008, © Copyright 2008 Jade Leone BlackwaterAs you can see, life is busy in my garden, and it’s busy on my desk too.  I am the new Pennwriters Area 6 Representative for membership in southeastern Pennsylvania.  I will also be attending the Annual Pennwriters Conference this May in Lancaster, PA.  You will be able to find me blogging at AppleJade about once per week through March and April, and our focus will be in the garden.

Book Review: Not Just for Vegetarians

Not Just for Vegetarians, © Copyright 2008 Geraldine Hartman

Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way

by Geraldine Hartman

The book for today’s review was provided by: Geraldine Hartman, Veggies, Yarns and Tails

I write AppleJade because I honor the connection between kitchen, garden, and health.  Geraldine Hartman’s cookbook Not Just for Vegetarians extends the connection between vegetables and cooking to our relationships and traditions of friends and family, and our attitudes toward our food.  Healthy living incorporates more than the mere substance of our food, and Geraldine speaks to the soul of it.

Not Just for Vegetarians reads and functions with the friendliness of a neighbor or grandmother.  Indeed, Geraldine dedicates her book to members of her family, and there is a clear influence among her recipes of friends, traditions, and memories which help to sculpt each dish.  Geraldine tells us that in her journey to a vegetarian lifestyle she has found “that the vegetarian diet can be much more varied and interesting than the conventional ‘meat and potato’ menu.”

I began experimenting with Geraldine’s book by exploring the first segment: bread.  We enter her book as we enter our grandmother’s kitchen, with a warm loaf of bread cooling on the counter and filling the house with honeyed aromas.  I am still in the learning process with breads, but I had no trouble with her “Quickie Oatmeal Bread,” and I am slowly improving with “Grandmother Sabina’s Best Bread You’ve Ever Tasted!!!”

I wander her book like I wander my pantry, seeking out unexpected treasures tucked in the corners.  I do not look in the index for refried beans under “B” for beans; instead I find them under “M” for Main Dishes – “Homemade Refried Beans”.  The result is constant experimentation.  I need only to flip through the pages until I find something that sounds interesting, and I’m off to try something new.

Thus far, my attempts at all recipes have passed “The Yucky Test” in my home.  This says a lot for Geraldine’s down-to-earth, home-comfort style: anything which is too bland, too strangely textured, or too-rabbit-food will not pass muster on our table.  Geraldine’s recipes lend themselves to spicing and modification according to taste, and she offers numerous variation suggestions of her own within the pages.

Not Just for Vegetarians is more than a simple vegetarian cookbook.  Geraldine has crafted her book to be a friendly, helpful voice to inspire creativity and experimentation with healthy food.  Books like Not Just for Vegetarians help move us away from bland, packaged foods and back into the substance and soul of our kitchens.  Regardless of whether you live a vegetarian lifestyle, Geraldine’s Not Just for Vegetarians offers recipes that will delight everyone at your table.

Projects and Planning

Sprouting Daffodils, Winter 2008, © Copyright 2008 Jade Leone Blackwater

While I am busy with my writing projects, hop over to see someone who is REALLY busy with garden planning: Jenny at Seeded has an ambitious planting schedule that will make you groan with envy (plus it’s a great source of ideas if you’re trying to decide what you want to plant in your garden this year).  In my gardens, the early spring bulbs are making their debut from the cold winter earth, teasing me with suggestions of gardening days to come.