Baking Day

I must have had a few good hours of sleep last night because I was industrious today.

I made a double batch of Jim's Apple Muffins today and Italian Bread.

Apple muffins: 

    1 1/2 cups grated (McIntosh) apples 

Mix together:

    1 egg 

    1/2 cup milk 

    1/4 cup Crisco (or canola) oil  

Add the above to 

    1 1/2 cups flour

    1 cup sugar (I use 3/4 cup)

    2 tsp. baking powder

    1/2 tsp. salt

    1/2 tsp cinnamon (and a dash of pumpkin spice)

Mix until all is moist and put into 12 large muffin tins (or 2 small loaf pans)

Topping: 1/3 cup chopped walnuts, 1/3 cup sugar

Sprinkle topping on each muffin before baking

Bake at 400 F for 25 to 30 minutes (a bit longer for loaf pans)

 

 

And then there's the bread. Because there is no good Italian bread in New Mexico. So I have to make my own at least every two weeks.

 

Water, yeast, sugar, salt, flour.  

 

It's all the same.... but oh so different depending on hydration (proportion of flour to water), rise time, oven temperature, steam. This was one of my best crusty, light texture breads yet. High hydration. I think it was about 70% or slightly higher. A very soft sticky dough. Like focaccia or ciabotta dough. 

Leon and I already ate half a loaf.