Tuesday, September 4, 2012

Two Keepers

Sam, over at My Carolina Kitchen, is as big a fan of good tomatoes as I am. She recently posted this great sounding (and looking) recipe for Heirloom Tomato Tart and though my tomatoes have given up, I was happy to find some beauties at our local grocery so I could give this one a try.

I made a few changes to the recipe -- mainly because I was using what was on hand.  I used Havarti instead of Fontina, thin sliced red onion instead of shallots and a buttery tart pastry (from the Fannie Farmer Cookbook) rather than the refrigerated pie crust.   I also used a pie tin rather than a spring form pan or a tart pan -- and this was a mistake because there wasn't room for all the custard.

In spite of this, the tart was delicious. My husband proclaimed the dish a keeper and I'll make it again soon in a proper pan.  
          
 It's been a while since we've made bread -- just too hot. But when Ethan and Aileen came to visit a while back, Aileen brought a loaf of the best white bread I've had in a long time. And I finally decided I needed to make some for myself.  Aileen's loaf was round but I baked mine in loaf pans. This bread is slightly sweet and, with butter on it, I probably prefer it to cake.

Amish White Bread Vatiation

2 cups warm water...2/3 cup sugar...1 packet yeast...1 1/2 tsp. salt... 1/4 cup oil... 6 cups flour (I used unbleached bread flour)

Mix warm water, sugar, and yeast and let proof (let sit till it begins to foam)...add salt and oil...mix in flour, 1 cup at a time.  When all mixed, knead till smooth. You can add a little more flour if the dough is too sticky.

Put dough into a greased bowl, cover with a towel, and let rise in a warm place for about an hour or till doubled.

Form two or three  round loaves on a greased or parchment covered cookie sheet or two loaves in well greased loaf pans. Cover and let rise 30 -45 minutes.

Bake 30 minutes at 350F (175C) or until crust is golden brown. Remove from cookie sheet/pan and let cool on wire rack -- if you can resist cutting a still steaming slice and buttering it lavishly...

14 comments:

Ms. A said...

The tart looks delicious and I'm a sucker for fresh, hot bread!

Martin said...

This looks delicious, Vicki. I usually bake bread once or twice a week, making sure we've always got plenty in the freezer. Nothing quite like it.

Brian Miller said...

mmm love bread...we make it often but as with you not in a while...hmm...will have to try the tart as well...i can just about taste that bread though

Pat in east TN said...

I go through spells in baking bread, but know your recipe will be the next I use. The tart looks yummy and a variation of a recipe I found years back in the Marshall paper.

Sam @ My Carolina Kitchen said...

A tart and bread - you have been very busy. I'm so glad you liked the tomato tart. I bet it was really special with your homemade pastry.

You've brought back fond memories for me with your bread. My mother baked bread everyday and when I was small, I didn't realize people bought bread. Ah, the innocence of children.
Sam

Kath said...

OH, boy does that bread look good! Thank you for sharing.

Eileen Reilly Nephin Bish said...

OK-- I'm salivating and will have to break down and light the oven this week!! I miss my bread. Can you share the tomato pie receipt too?

Wayfarin' Stranger said...

My wife has been making tomato pies, which she and her girlfriends love. Too much basil for me. As for breads, she is scanning recipes for squash rolls. We had some in New Hampshire that were wonderful.

Frances said...

It's still too warm hereabouts to heat up the oven. All the same same, thank you for the inspiration.

Sam's tomato tart recipe surely adapted well to your variations. I will try to remember to try it.

The photo of those two loaves of bread took me back to the mid 1970's when I used to make similar twin loaves every Sunday. Ahhhh, the scent of freshly baked homemade bread!

xo

Vicki Lane said...
This comment has been removed by the author.
Vicki Lane said...

Eileen -- there is a hot link in the first paragraph that will take you directly to Sam's blog for the recipe.

Jim, the only basil in the tomato pie is in the easily removable garnish. The flavor is from tomatoes, thyme, and Kalamata olives..

Deanna said...

The tart looks yummy but the bread... oh my...

I never knew what "proof" meant.

Suz said...

oh my..that bread...
onw could sin for that loaf

Friko said...

What I like best about your recipes is that you adapted them to suit your own circumstances; I bet tart (even if it did run over a bit) and bread are both delicious.

Do you do mail order?

Here's a joke: my husband picked the first tomato of our outdoor plants today! I really can't see them ripening now.