Sunday, January 17, 2010
All in a days work! Epi, Wreath, Crackers and Apple Pie (1 HBin5 –Master dough-)
7:31 PM
I was very excited today to get into my kitchen and to shape some breads I had never done before.
On my list to do where the Epi and wreath shape as well as some crackers from this book.
I mixed up the Master recipe last night and was all ready to go.
First on my list was the Epi on page 71-72.
The shaping was quite easy but I think I need some more practice with the cutting of the ears.
The look was not the best but they tasted great. I will definitely make these again in the future. This would be a great bread to take to a potluck or party.
Next on the list was the wreath shape on page 73.
It’s very similar to the Epi with the cutting so that gave me some more practice
I like this look a lot and can imagine serving this with a
bowl of some sort of a spread in the middle.
This loaf will go in our freezer for future use.
The last bread on my “to do” list was not a bread but some crackers from page 233-34.
I have never made crackers before.
I used Lawry’s seasoning with some chili powder and baked them for 7 minutes.
They came out crispy and only a few puffed up. Oops, I forgot to prick them prior to baking.
The taste was alright but not that good that I would want to make them again.
We ate the crackers and some of the Epi tonight with a bowl of kohlrabi-potato soup.
We ate the crackers and some of the Epi tonight with a bowl of kohlrabi-potato soup.
It was a great combination.
Since the oven was hot and I still had dough for one pie in the fridge I made a quick
apple pie for dessert.
I rolled it out
Grabbed a jar of pie filling from the pantry
Topped it with some crumbs and baked it (350F/45 min.).
Here are the fruits of today's "labor of Love"
Here is my go to pie crust recipe. This recipe is so easy to make, easy to roll and it comes out nice flaky with a great taste. It has never failed me.
Makes enough for three single pies.
3 1/4c flour
1 tsp salt
1c (226g) cold, unsalted butter cut into small pieces
About 1/2c cold milk (possibly a little more)
Place flour, salt and butter in a bowl and mix it with a dough hook until its all combined
(looks like coarse sand). Add enough milk so that the dough will come together.
You can use it right away or put it in the fridge until needed.
Crumb:
75g butter (unsalted) (2 5/8 oz.)
150g flour (5 3/8 oz)
75g sugar (2 5/8 oz.)
Cinnamon to taste
I melted the butter today because I had no room temperature one at hand.
You can use it right away or put it in the fridge until needed.
Crumb:
75g butter (unsalted) (2 5/8 oz.)
150g flour (5 3/8 oz)
75g sugar (2 5/8 oz.)
Cinnamon to taste
I melted the butter today because I had no room temperature one at hand.
This works just fine but makes a crunchier crumb.
Mix with a fork and top pie.
Mix with a fork and top pie.
Bake at 350F / 180C (cover top) for about 45 min.
This was a fun day!
I look forward to making the Epi and wreath again in the near future.
Why not give it a try yourself?
If you do let me know how it turned out for you.
Wishing you all a blessed week!
Update: You can also simply top with another crust like this 
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4 comments:
Your wreath looks great, and the pie looks so yummy!
Hi Tara, thank you so much for your comement. The pie smelled wonderful and tasted even better. It sure hit the spot after this rustic meal. Sometimes the most simple ingredients and recipe can have a lasting impact. The impact in this case was that I only saw smiling faces last night :)
everything you made looks wonderful! i love the wreath!
Oops so sorry, I thought I left a message when I visited your blog but I guess I forgot. My sincere apologies!
Love your Epi breads and wasn't it fun to make!
So glad you joined and got your blog up and running.
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