 Photo by Chieko Horn Photography Happy Thanksgiving! Wishing you a beautiful day with friends and family sharing delicious food.
I have been getting a lot of questions on how to thaw or ”refresh” a loaf of bread. Here is what I do: Frozen Loaf Heat oven to 375F. Unwrap the loaf you had in the freezer and spray it down with some water to get it wet but not soaking wet. Place it directly on the rack in the hot oven for 25-30 minutes. I usually put the loaf in with what ever else I am baking and if you are preparing Thanksgiving dinner the oven is on anyway and you can put the loaf in with any of your last minute dishes. Day Old/ Week Old Loaf If I have a whole loaf that is not frozen or I remembered to thaw it on the counter for a few hours, I wet it down just like the frozen one and put it in a 350F oven for 10-15 minutes and every time I pull these loaves out I am amazed that they get their fresh out of the oven taste and texture back! Your guest will think you just baked it. Stuffing Tips If you are planning on using a fresh loaf from today in your stuffing, make sure to cut it as soon as you get home. It’s a little more difficult to slice and cube a fresh loaf, but the pieces don’t have to be pretty. But it is important to dry them out at least overnight otherwise they get too soggy. P.S. Last week the printed version of the Bread Pudding was missing the number of eggs, sorry! It takes 2 for the recipe. The online version is all updated. I you are ever looking for any recipes they are on my blog www.stellabread.com/blog This week’s Share Country Sourdough Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt. KAMUT Wheat Sandwich Loaf Ingredients: Montana grown organic wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, organic sourdough culture, sea salt. Polenta Sandwich Loaf Ingredients: Montana grown organic wheat flour, water, organic yellow corn, organic sourdough culture, sea salt.
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 photo by Chieko Horn Photography Anyone else thinking about Thanksgiving yet? I am and it involves testing out stuffing recipes! Here is my spin on a simple one I liked from Bon Appétit:
Ingredients:
Preheat oven to 375°. In a large skillet heat oil then add onions, carrots, celery, thyme, sage, salt and pepper stirring occasionally, until vegetables are soft about 10 minutes. Add butter, celery seeds, cayenne, and broth and cook, stirring occasionally, until butter is melted. Transfer to a large bowl; add bread, walnuts and parsley. Toss, adding more broth as needed to moisten. Transfer to a 13x9” baking dish; cover with foil. Bake until heated through, 45–50 minutes. Uncover; bake until dressing is browned and crisp, 15–20 minutes longer. Country Sourdough Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), Montana grown organic whole wheat flour, sea salt. Polenta Sandwich Loaf Montana grown organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic yellow corn, sea salt. Cinnamon Raisin Sandwich Loaf Montana grown organic wheat flour, water, organic sourdough culture, (organic wheat flour and water), organic raisins, molasses, raw local honey, salt, organic cinnamon. Saturday Farmers Market 9-12pm starts this week!This Weeks Bread Choices: Country Sourdough, Polenta Sandwich and KAMUT® Wheat Sandwich loaves available both markets  As you all know I love bread and I could have it for breakfast, lunch and dinner everyday! Toast with any kind of topping and I am good to go. When we are short on bread around the house we get grumpy. Some days though I really crave Muesli or cereal for breakfast or an afternoon pick me up, just something crunchy in milk with fruit. The other day I came across a write up of Milk Toast and I couldn't get it out of my mind. I never found the recipe again, but the idea of using old bread and
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AuthorI love bread! I will post my weekly notes to my bread-share customers here and anything else bread, grains and fermentation related that I think you might find interesting. Sign up for Bakery UpdatesCategories
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