shala_beads (shala_beads) wrote,

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I should be working on the Sooper Seekrit Project, but.. I'm not right now because I'm not feeling inspired.
But I just started the labneh for spreading on the bread we are baking today.
Labneh is the easiest cheese in the world to make. It's just strained yogurt. It's best with homemade yogurt, but if you're like me, homemade yogurt is hit and miss. Sometimes we just don't eat enough, so it goes off. I'm using a good organic plain yogurt, so after it's done straining, I can use the container it came in for the cheese. Which we are going to mix some herbs and garlic in to compliment the herbs in the bread.

For the bread itself, I hit the bulk section of the supermarket, which is where I prefer to buy small amounts of seasoning. We are lucky, quality control at ours is high enough I haven't gotten stale herbs from them yet, and buying them bulk means I can get the same amount that's in those little jars for a whole lot less. While I was there, I checked out grains for grains I could use in the bread. I finally settled on a bit more organic whole wheat flour, and some cracked wheat for texture, so this loaf will be eggs, organic unbleached white flour, whole wheat flour, water, butter, and cracked wheat. After some quick research on the net, I found out that for the most part, people didn't write down bread recipes in medieval times, but that stone ground white flour was common in lords households, and peasants usually used rye or some other flour that was easier to grow/make, and that in times of famine, it's possible peasants also used beans and peas in their breads.I'll try a peasant type loaf later with some sort of peas or beans, and rye flour. Eggs and butter were used in fancier breads. The "trencher" breads were an upper class thing for feasts and such, and used as a disposable plate. Peasants wouldn't have used them, since trencher bread was usually 4 day old bread, and they would have used bread for meals before using it as a disposable plate. You could braid bread to make it look fancier. I'm not sure exactly what we are going to do. I know the outlines, like what we are using, but a lot of the other choices, I'll let E make. She's very fond of smaller round irregular loaves, so that's probably what we will wind up with.
We are also planning to make some Danish cookies I found a recipe for in one of my cookbooks from the 50s.

Well.. time for me to go to Michaels to pick up more polyester resin, and to the gym. If I feel up to it after baking, I may see if Mike wants to go out tonight.
Tags: bread, cheese, cooking
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