Tag: Breaking Bread

Broken Bread

~ Meg ~ 37 Comments

Over the last few weeks, I’ve been doing some reading, some thinking regarding the novel in progress. Prior to this mulling over of things, I had a conversation within the comments of a post about putting this entire novel out on a blog –a novel which I will publish on Amazon when it is complete. The commenter was very surprised that I was posting it for all to read; after all isn’t the idea to get everyone to buy the book? And the answer to that of course is, yes. Therefore, I’ve come to some conclusions.

I consider my compensation all of your lovely comments and feedback. In posting it here, I have worked out some issues with the story and I do consider all of you my beta readers for this project. I will finish the novel here for all of you to read. It would be rather rotten of me to stop now, with only the last loose threads to stitch up. However, little by little, I am going to begin deleting the older excerpts and eventually the page. By the time Breaking Bread is finished, there will be nothing left but crumbs. I am very appreciative of all your support and helpful comments. Thanks a million times over.

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Le Boulangerie (12) Cinnamon Swirl Bread

~ Meg ~ 33 Comments

To accompany my novel in progress: Breaking Bread, welcome to Le Boulangerie.

I realized after I baked this bread and started preparing this post, that cinnamon bread is more of a mid winter, even holiday-esque kind of bread and here we are at the start of spring. Nevertheless, in my neck of the woods, we had our first real snowfall of any significance last week and the cold returned with a vengeance. Which put me in the mood for this comforting bit of goodness. And while this seems like a decadent loaf, the cinnamon has a positive effect on one’s blood sugar so don’t feel too bad in your indulgence!

Cinnamon Swirl Bread:

For the dough:

  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 1 tablespoon instant yeast
  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 1 cup milk

Filling:

  • 1/3 cup butter, softened
  • 1 cup brown sugar, packed
  • 3 tablespoons ground cinnamon

Method:

  • In the stand mixer, combine all dough ingredients with the dough hook attachment.
  • After a smooth dough forms, allow to rise in the bowl, covered with a towel, for an hour and a half.
  • After rising is complete, turn the dough out onto a floured surface and roll (with a pin) into a rectangle 18×24″.
  • Mix together filling ingredients and spread onto the sheet of dough, leaving a one inch border all around.
  • Starting with the short end, roll the dough into a log. Pinch the ends closed and fit it, seam side down into a lightly greased 8 1/2″ x 4 1/2″ bread pan.
  • Cover pan and allow bread to rise for about 2 hours (or until the loaf crowns just above the rim of the pan).
  • Bake at 350 for 40-45 minutes, tenting with aluminum foil about halfway through the bake time.
  • Remove from oven and allow to cool on wire rack before slicing.

 

Le Boulangerie (6) Peach Cobbler

~ Meg ~ 43 Comments

To accompany my novel in progress: Breaking Bread, welcome to Le Boulangerie.

I planned this post to align with this past weekend’s Super Bowl game. It would either be a celebration or a consolation to the parts of the country hoping for an Atlanta Falcons victory. Well, consolation it is… they lost and in a most heartbreaking fashion. Giving up a commanding lead and ultimately losing in the Super Bowl’s first ever overtime. Here’s to you Atlanta, Georgia. Have some cobbler.

For those of you outside the United States, cobbler is essentially a deep dish fruit pie. Instead of a traditional pie crust, fruit is baked with a sweet batter in a baking dish instead of a pie plate. The dessert originated in the American Colonies while still under British rule. The early settlers, with lack of ingredients and improper tools for cooking and baking, had to improvise. Thus the ‘cobbler,’ possibly derived from the old term: cobeler, which means wooden bowl, was created by stewing fruit, topping it with batter and baking in cook pots rather than pans.

Here is a recipe adapted from one of my Nana’s recipes for apple cobbler. I wanted to make peach, for Georgia after all. (Even though fresh peaches aren’t in season and really that would be the ideal time to make this…)

Ingredients:

  • 1/2 cup butter
  • 2 cups sugar, divided
  • 4 cups peaches, fresh or thawed frozen (I used frozen)
  • 1-2 tablespoon lemon juice
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • ground cinnamon

Method:

  • Preheat oven to 375 degrees. Melt butter in a 11X13 baking dish in oven. Remove from oven when melted.
  • Mix flour, 1 cup of sugar, baking powder and salt in a small bowl. Add milk and mix until just combined. Pour batter into baking dish on top of butter. Do NOT stir.
  • Bring peaches, remaining 1 cup of sugar and lemon juice to a boil in a medium sauce pan. Pour peaches over batter (they’ll sink in). Do NOT stir. Sprinkle with cinnamon.
  • Bake for 40 – 45 minutes until the top of the cobbler is golden brown.
  • Serve with vanilla ice cream.

My condolences, Atlanta. I hope this helps.