Friends Drift Inn Recipes
Keeping it Simple
January, the first month of our year, is a time to regroup and rethink. I go through the kitchen pantry finding ingredients that might have got shoved back in the dark scary recesses. Back there, who knows what goodies lurk?
Proofing Yeast…it’s EASY!
Today I found an expired package of yeast. Yeah, it’s overdue by about three months. Now yeast is not one of those things that “go bad” in a spoilage kind of sense. Living organisms, yeast babies can last for years. Just to be sure the poor things were not dead; I took ¼ cup of warm water at about 110 degrees and dumped the package in. Over a five minute span, the yeasties were bubbling happily. Yay!
I have a couple of social obligations coming up and I am thinking fondue. But I hate it when bread cubes get stale toward the end of a party. What if I baked little minis so there was no interior exposed until biting into the little morsels? Hmmmm.
This month, Abby Dodge is featuring Peasant Boule Bread for her #baketogether challenge. It comes from her book The Weekend Baker. The premise of #baketogether is to take her recipe and twist it into variations. It’s a fun exercise.
Adapted to minis, I think these will be fun at my cocktail party with cheese fondue. And, I’ve been thinking about Farmers Markets too. I am teaching a “Cooking with Honey” class at an upcoming beekeepers conference. My goal is not only to help them come up with new ideas to use honey as an ingredient…but also help small producers find a competitive edge selling.
I might pass up a little tasting spoon of honey…but honey with a bite of homemade bread? Hello. That sparks my attention! Giggles Let’s make those cash registers cha-ching!
Like a long cocktail party, Farmers Markets can span several hours. By offering minis instead of bread slices, the bread will stay fresher longer. Call me crazy, but I just want to keep this simple.
Brown, earthy and chewy, made with whole wheat bread flour and a little honey this recipe is a winner. Whether you are planning a cocktail party or hawking your goods at the Farmers Market these simple little bread bites might just be your ticket to fame and fortune!
If you sell at Farmers Market be advised there are certain rules and certifications you must adhere to when it comes to sampling. Check with your local Extension Agent for more information.
Peasant Boule Bread Recipe Mini-Bites
Inspired by Abby Dodge
Appetizer, Yeast Bread Recipe, Bread Recipe
- 1 packet yeast
- 1 1/3 cups of water warmed to about 115 degrees
- 3 1/3 cups sifted or whisked unbleached whole wheat bread flour
- 2 Tablespoons Honey
- 1 ¼ teaspoon fine sea salt
- ¼ teaspoon celery salt
- 3 Tablespoons unsalted melted butter, organic preferred
1. To test yeast place ¼ cup of the warm water in a small bowl and stir in package of yeast. If it is “working” you will see bubbles within five minutes.
2. In a steel mixing bowl, add flour, yeast mixture, honey, and salt and gently combine.
3. Add remaining water gradually, with mixer at low speed setting. Turn up to medium speed, and mix until dough pulls away from sides of bowl. Abby suggests about 6 minutes, but it was about 4 for me. Dough will be semi-smooth.
4. With a little of the butter, grease a large mixing bowl. Shape the dough into a ball and put in bowl, turning dough once to coat with butter.
Cover with a damp cloth and set in a warm place, allowing dough to double in size. About 45 minutes to an hour.
5. Preheat oven to 375.
6. Punch the dough down.
7. Grease mini muffin pan with butter. (This will make enough to fill 2 ½ pans) Break dough into 1 inch balls, rolling gently in your palms and place in muffin tins. Brush tops with butter. Let sit about 15 to 20 minutes in a warm space. Dough should increase to about 1 ½ inches in diameter.
8. Bake for 15-17 minutes until tops begin to brown. Remove from oven, remove from tin and let cool.
Total Prep and Baking Time just under 2 hours
Makes about 5 dozen mini bites. Can be made a day ahead of time.
©Friends Drift Inn Enterprises, LLC ALL RIGHTS RESERVED