Sunday, March 18, 2012

Spring Break 2: Bread-y stuff

So on Thursday I pulled out my beloved The Bread Baker's Apprentice by Peter Reinhart and made some bread. I made a caprese-inspired loaf by putting fresh mozzarella, sundried tomatoes, and basil in Challah dough (I'm sure this is terribly sacrilegious) and pizza.

For the Caprese Bread I made the challah dough per the instructions of Peter Reinhart. To incorporate the filling into the dough, I stretched out the dough like pizza, placed the filling on top, and rolled it up like a log. 

And then I split it into 3 and braided it!


I also made pizza dough (also from Reinhart's book) that I rested in the refrigerator overnight. As toppings for the pizza, I roasted some brussels sprouts and broccolini in a 400 degree oven for 20 minutes, then I turned the oven down to 330 for another 10-20 minutes. For sauce, I blended some canned diced tomatoes and cooked them with onions, garlic, and oregano.


I made 3 pizzas, one with brussels sprouts, broccolini and caramelized onions (not pictured), one with broccolini, copa, and caramelized onions (first), and, at my dad's suggestion, one with chorizo, brussels sprouts, roasted garlic, and an egg in the center (second). The chorizo one was the family favorite!

 


 And on Pi day (3/14) I visited my friend and we made pie!!! (We did not have enough crust dough to make a complete top crust, so we put a circle on top instead! It is off center on purpose.)


2 comments:

Agnes said...

Brussel sprouts on pizza! :(

Matthieu Devin said...

Very Bon les brussel sprouts on Pizza.

And Thanks Coline for leaving us 3 frozen lumps of dough so we can make more pizza later!

Yum, yum yummy.