Bread & Pastry

I also am a lifelong baker & teach breadmaking as well!

I was the one at my house who baked the Christmas cookies every year. I decided to learn to make bread by not buying any for a year -- only making my own. All through the years my children were growing up I used a basic European Coburg style bread which I usually made once a week or so.

When I travel to France one of the very fun things I do is visit bakeries and try to meet and learn something from the bakers. On my recent trip I discovered canneles, little eggy cakes which I am now learning to make.

The famous Poilaine bakery is a wonderful place to visit and I have several times brought home a whole country loaf when I return home. You can contact them by checking my link page.

For many years I have been teaching at Heartland Community College. After taking a break from teaching we have now scheduled a fall class in Pontiac on how to create a Hungarian dinner. Contact Heartland Community College at 309-268-800 for information on this class which will be in Pontiac at the Rec Center on November 20th.

From one of the many wonderful boulangeries in France!

Pastry Chef & Baker from Boulangerie Jean Gallas

They are holding a tray of "canneles" wonderful little cakes that melt in your mouth. I'm learning to make them and my friends all enjoy helping me out! They eat and critique them -- so far I have to keep making more for them to try.

Bread tips:

Kneading bread -- I often knead the bread the first time right in the bowl I am using. This saves on clean up time as you can then rise the bread right in the bowl. Kneading is what developes texture and body to your bread and is an important step.

Getting the feel of when the bread is kneaded enough is something that will come easily with a little experience. Get the bread turned out on a board and just fold and push with the heel of your hands, turn, fold and push over and over. You will soon find a nice rhythm and in no time your bread will be well mixed and ready to rise.

Rising bread -- Rising bread developes the flavors. In Europe they prefer a long slow rise. This means using less yeast and letting the bread rise slowly over time. Today we have quick rise yeast, which I prefer not to use. Letting bread rise slowly is the old way and the flavor of the bread will be worth the extra time.

Here are some of my favorite bakeries in France:

Poilane, 8 rue Cherche Midi (original shop) & 49 Blvd de Grenelle both in Paris, France & 46 Elizabeth Street, London SW1W 9PA, England
Well yes, I guess it is a long way to go, but a great excuse to travel & well worth the trip! I have been to visit several times and even got to put a loaf of bread into the wood burning ovens which are located under the bakery down a winding stone staircase. This is french country bread at its best! They also make delightful little French butter cookies and other wonderful pastries and specialty breads.

Favorite breads -- Coburg

This was the basic bread at our house when my kids were growing up -- makes 4-5 loaves, freezes well. Use very large (13 quart or so) bowl to mix the dough.

In this large bowl put 6 cups of water/milk which is room temp. Stir in 1 TBS yeast (not quick rise) and 1/4 cup of olive oil. Now ad most of a 5 pound bag of flour -- I suggest one of the white/whole wheat blends that are now easily available (King Arthur Flour is wonderful if you can find it)

along with the flour add 1 1/2 Tbs salt.

Using a spatula blend in the flour until it begins to mix, now you can use your hands and knead the mixture right in the bowl as a soft dough starts to form. Keep adding bits of flour until the dough is not too sticky. Knead about 5 minutes in the bowl, dough will lose its ragged look and become supple and responsive as you knead.

Cover bowl with a towel and let rise about 1 to 1 1/2 hours. Punch dough down and knead briefly. Now cover the bowl with plastic and let rise for 6-8 hours (overnight is fine) If it is very warm, rise in refrigerator.

Next punch down the dough and turn it out onto a bread board, Cut into 4-5 pieces, I often shape this dough into round loaves and bake them in pie plates or you can use a traditional loaf pan. Shape dough, slash tops, put into greased pans and let rise about an hour.

Bake 400 degress until golden brown j-- 40 minutes or so, thump on bottom of loaves, if it sounds hollow is done. Cool on racks and enjoy.

You can vary the flours, adding part whole wheat, wheat germ, flax meal, etc.

......these are what the wonderful canneles look like

Reenactors are people who never tired of playing dress-up!