Recipe: Cappuccino Biscotti

Head-CapBiscottiThis is the recipe used in the companion Step-by-Step Biscotti Treats post.

Coffee flavoured with added chocolate chips and spices, they make an interesting accompaniment to your breakfast cup o’ java.

This recipe was derived from TheFreshLoaf.com as supplied by member MimiCT. Continue reading “Recipe: Cappuccino Biscotti”

Biscotti Treats

Head-BiscottiJust as a change of pace, I decided to step out of the BBA Challenge for a bit and do something a little off the beaten track. I ran across a couple of intriguing recipes for Biscotti while perusing TheFreshLoaf.com and decided to give these Italian coffee-time cookies a whirl. They seemed like a relatively simple thing to make, were definitely a switch up from bread and looked like they’d make a festive treat for the holidays.

Two recipes were offered up by TFL member MiniCT: Cappuccino Biscotti and Cranberry Pistachio Biscotti. Although they require slightly different oven temps (350º vs 325º respectively) and times, I decided to give both a whirl together. “In for a penny, in for a pound” as they say. (OK, I’m not 100% sure that saying applies but it sounds deep, dunnit?)

You’ll find the Cappuccino Biscotti recipe here and the Cranberry Pistachio Biscotti recipe here. Both can be printed for ease of reference.

Let’s begin…

Continue reading “Biscotti Treats”

Potato Rosemary Bread, redux

63-_PotRose-headIf you ever want to make your house smell absolutely awesome, make this bread. Even during the dough building process, this was absolutely wonderful. While baking, it’s to die for.

And that’s just the aroma.

This is my second run at this bread, the first happening a fair while back, before I got into the whole documenting step-by-step thing. You can read that older post here.

I’ve also skipped ahead a few breads as far as The Bread Baker’s Apprentice Challenge goes; no big impressive reason except I had some extra mashed potatoes from dinner yesterday and decided to just hop over Poolish Baguettes #26 and Portuguese Sweet Bread #27. We’ll get to those next.

So let’s get the show on the road here…

Continue reading “Potato Rosemary Bread, redux”

How big is a cup? Flour volume vs flour weight

one cup of flourHow much does a cup of flour weigh?

Here’s a question that seems to pop up on a fairly regular basis in the bread forums. Someone sees a recipe that requires 3.5 cups of flour, or one that looks for 368g of flour. Either way, they’re used to the other method of measuring and they run into problems making the conversion from one to the other.

Why is it confusing? Because one is a volume measure and the other is a weight measure. As we all know a cup is not always a cup:  a cup of rocks and a cup of feathers will not weigh the same. Simply stated, volume and weight are not a consistent and easily interchangeable form of measure. Add in the confusion of liquid vs dry ounces and cups and you have a mess.

But there’s probably a set “standard” weight for flour, right? I mean, measuring flour is something people do ALL the time and have done for eons so someone, somewhere probably has The Definitive Weight for a “cup of flour”.

Continue reading “How big is a cup? Flour volume vs flour weight”

Pizza Napoletana

16-_Pizza_Nap-HeaderPizza! A regular treat for most North Americans, whether by the slice at the authentic Italian place or delivered from the mega chain outlet. Peter Reinhart gives us, for bread number 25 in The Bread Baker’s Apprentice Challenge, his version of Pizza Napoletana which he describes as a thin crust with, preferably less ingredients so that the bread experience is not overwhelmed by gargantuous amounts of toppings. “Keep it simple” is the motto here. A simple sauce, two or three cheeses, maybe a little pesto smeared on the dough or perhaps a white sauce and some fine herbs, crowned with one or two high quality toppings and you’re good to go.

Our standard Pizza Night order is tomato sauce, cheese (some mid-quality commercial mozzarella is what they put on), mushrooms, black olives (or sometimes onions) finishing with pepperoni (right half) and Italian sausage (left half). We deviate a little now and again but this is our “usual”. So I figure for this home-made pizza I’d do a little switch-up and try something new.

But before we can get to that part, of course, we need to prepare the dough for the pizza shell. Since this dough is noted as best chilled overnight, I have time to get to the store tomorrow and see what ingredients might inspire for toppings.

Continue reading “Pizza Napoletana”