“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread—there may be.”
When you have friends who charm you into posting for World Bread Day in the most enticing manner, then how can you possibly escape? Got onto twitter after ages this evening to find Nics tweet about Pumpkin Bread for ‘World Bread Day’. Yikes, was it the 16th already? Dang, missed the date completely even though I had so many breads sitting waiting to get posted.
Life has been a tizzy of late, and I am lagging behind! The transfer to WP has complicated time-lines even more, but a shove in the right direction was all I needed from these exuberant ladies, so here I am.
Cherrapeno: @vindee Post, post, post!!!!!
lifesafeast: @vindee come on, girl, you have time! I wrote mine this morning 🙂
World Bread Day is hosted every year on the 16th of October by the wonderful and talented bread baking gal Zorra at Kochtopf. It’s the 5th edition of World Bread Day this year. The original World Bread Day was an event created by UIB International Union of Bakers and Bakers-Confectioners, who want to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.In Zorra’s words … Let’s bake and talk about bread on this day again! Anybody is cordially invited to participate. Lots of people stopping by this blog that weren’t around last year, I encourage both old and new friends to join in. And please spread the word! The theme is open, just bake a bread with or without yeast, use sourdough, experiment with different flours, add some seeds… It’s up to you!
There is so much I love about this post that I’ve done on fast track, typing, pictures and all. I love blue and white, I love baking bread, I love garlic and I love rustic loaves. I made these Roasted Bell Pepper, Mushroom and Ricotta Calzones adapted minimally from Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. They were an instant hit, and I’ve made them several times since, with different fillings ranging from spinach and ricotta, to chipotle chicken, and they’ve been loved each time. I had the dough ready to make them yet again, when it was suddenly announced that we had company for lunch.
A quick change of plans and the calzones were turned to garlic bread to go with the rest of the menu. I took a chance but I just knew it would work out fine, and it thankfully did! Once baked, the loaves were sliced and slathered with garlic butter – wonderful! Disappeared in no time, and looked rustic beautiful too. I loved the crust it got, and think this is a nice plan ahead dough to make ,especially since it offers the option of a long rise in the fridge overnight! Always a pleasure to wake up to well risen, no need for ‘dough rise anxiety’! Of course you can give it the regular 2-3 hours rise too, but an overnight sleepover in the fridge offers guaranteed security! Just make sure your yeast is alive!
Previous World Bread Day Posts:
French Fougasse with Roasted Red Bell Pepper, Walnut & Gouda, WBD 2009
Roasted Chili Garlic Bread, WBD 2008