Roasted Vegetable Pizza

On Wednesday I went to the Spruill Farmers Market in Sandy Springs (Georgia). It's a nice little market that sets up weekly and sells a variety of produce, dairy, meat, jams, and the like. For $37.50 I was able to get this:



I think that's a pretty nice catch for less than 40 bucks. In case some of it is difficult to see or identify, here's a list of the produce pictured above:
*3 sweet potatoes
*1 bunch rose turnips
*1 bunch carrots
*1 bunch kale
*1 bag braising greens (collards, mustard greens, and kale)
*1 bag chickweed
*1 bag totsoi (not sure I have the spelling correct on that one)
*2 winter squash
*7 1/2 oz fresh mozzarella

Charlie and I took some of the produce pictured above (along with a few other ingredients) and turned it into this:



Now, let me tell you something. I am a lucky woman for many, many reasons. I have a wonderful family, a husband who constantly wows me with his kindness and love, amazing friends, good health, a steady job, and such. All of that keeps me going, and I'm grateful for the good fortune I've had in my life. However, I think (and hope) most of those things are shared by a great many people. There is, however, one thing I have that most people don't, and that's a husband who makes awesome pizza. Isn't that lucky? Also, he has a knack for knowing when I'm exhausted and don't feel like cooking dinner. I love when Charlie calls and says he'd like to make a pizza for dinner. My reply is almost always an enthusiastic "Yes! Please!".
We decided to make a roasted vegetable pizza with some of our farmers market bounty. Charlie started by making dough. He's been working on the perfect pizza dough recipe for awhile, and after dozens of pizzas and constant tweaking I think he's finally achieved it.
While Charlie worked his magic on the dough I roasted vegetables. I decided to go with sunchokes (purchased at the Morningside Farmers Market last weekend), winter squash, and kale. I thought that combination would give the pizza a woodsy autumn flavor. I sliced the squash, tossed it with a little olive oil and kosher salt, then popped it in the oven (preheated to 375 degrees) for about 20 minutes.





I also thinly sliced the sunchokes (with the peel still on), treated them to a little oil and salt, and added them to the oven. They took a little longer to roast -- about 30 minutes total. (Sunchokes are also known as jerusalem artichokes, but they aren't from Jerusalem, and they aren't artichokes so I go with the farmsy (just made that word up!) term, sunchokes.)



Next up: kale! I gently sauteed a large handful in just a touch of olive oil, and then the veggies were ready! Charlie rolled out the dough, and we assembled our pizza.





Oooh...the fresh mozzarella is so tasty and melts into ooey gooey deliciousness. Bagged, shredded mozzarella just doesn't compare.
Charlie slid the pizza onto the preheated pizza stone, and 12 minutes later we had dinner!





Yum! Homemade pizza really is super easy to make and can be topped with anything you like. We've tried all sorts of toppings, from capers (nice and salty but you have to trap them with melted cheese or they just roll off) to anchovies (the fish flavor is intense...use sparingly!). It's a great weekday dinner as long as you remember to start the dough as soon as you get home from work.

Charlie's Pizza Dough

(adapted from Michael Ruhlman's Ratio suggestions)

ingredients:

2 cups semolina flour*

1/4 teaspoon yeast

6 oz water, lukewarm

1 Tablespoon dried oregano

1 teaspoon kosher salt

pinch of red pepper flakes (or more if you want a spicier crust)

1 Tablespoon olive oil (we just use a nice glug), plus additional for oiling the bowl

cornmeal

In a medium bowl combine flour and yeast. Create a well in the center, and add water. Allow to rest 2 - 3 minutes. Add oregano, salt, and red pepper flakes. Mix with a wooden spoon until dough begins to come together then add olive oil. Knead approximately 10 minutes or until dough is smooth, sticky, and bounces back when lightly touched. Lightly oil the inside of a medium bowl, place the dough in the bowl, and turn to coat. Cover the bowl with plastic wrap, and allow to rise 1 - 1 1/2 hours. The dough will not double in size but will swell a little.

Preheat the oven to 450 degrees F. If you have a pizza stone, place it in the center of the oven to preheat along with the oven.

Turn the dough out onto a surface dusted with cornmeal. With floured hands, form the dough into a 8 - 10 inch circle with a flat center and slightly thicker edges (to form the crust), working some of the cornmeal into the dough as you shape it. (Use a gentle hand so you do not tear the dough as you work with it.) In order to prevent tearing, the final dough shaping should occur on whatever you will use to place the pizza in the oven. We use a pizza peel, but if you will be baking your pizza on a baking sheet you should use that at this point.

Top the pizza as you wish and place in the oven. Bake for 12 minutes. Let the cooked pizza rest for five minutes so the cheese and ingredients can settle, then dig in!

*For those of you in the Atlanta area, semolina flour can be purchased at the Dekalb Farmers Market. It can also be purchased in gourmet food shops, and I'm sure it's available for purchase online. Semolina is made of durham wheat and adds a unique texture to the pizza dough. If you are unable to find it, bread flour can be substituted.

Cookies & Cream with Homemade Oreos

My original plan to post five or six ice cream recipes may have to fall by the wayside.  Per usual, the last few days have gone faster than I planned.  Instead I'll focus on the best of the best and get as far as I can before I leave on my trip.

When I asked Charlie what type of ice cream he wanted for the ice cream party we had a couple of weeks ago his immediate response was Cookies & Cream.  This is an easy enough ice cream to make.  You just crunch up Oreo cookies and mix them up with softened vanilla ice cream.  Of course, I needed cookies and vanilla ice cream to do that so I set about finding recipes.  I've made vanilla ice cream a couple of times this summer, and I've used fresh vanilla beans for a super fresh flavor and the little black specks that I like so much.  This time I opted to go another route and use vanilla extract because it's cheaper, and I believe the subtleties of the vanilla bean ice cream would be lost with the addition of the cookies.  I made a basic Philadelphia-style Vanilla Ice Cream.

Philadelphia-style ice cream (also called New York Style) is super quick and easy.  Unlike custard-based ice creams (also known as French-style), it doesn't contain eggs and requires no cooking.  Milk, cream, and sugar are combined, then churned, and that's it!  This recipe makes a great base for a variety of ice creams.  Try adding fresh fruit, various extracts, nuts, chocolate chunks, or crunched up cookies.

Philadelphia-Style Vanilla Ice Cream

ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 Tablespoon pure vanilla extract

In a bowl, stir together the cream and milk.  Add the sugar and whisk until the sugar is dissolved, 3 - 4 minutes.  Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out.  Stir in the vanilla extract.

Fill a large mixing bowl halfway with ice cubes and enough water to cover them.  Place the bowl with the ice cream mixture into the larger bowl and let cool for 30 - 45 minutes.  Remove the bowl with the ice cream mixture and place a piece of plastic wrap directly onto the surface and on top of the bowl.  This prevents the formation of a skin on top of the liquid and will keep the ice cream smooth when churned.  Refrigerate until mixture is very cold, about 3 hours.

Churn the ice cream in an ice cream maker according to the manufacturer's directions.  Place the churned ice cream in a plastic storage container, cover with plastic wrap (again, pressing the plastic wrap against the surface of the ice cream), and freeze until ready to serve.  The ice cream will keep for up to a week but is best eaten within two days of churning.  

This is a good, easy ice cream recipe.  I really like it as a base for Cookies & Cream, but if I were going to make a vanilla ice cream to serve on its own I would go with a custard-based recipe that uses real vanilla beans.

And now for the glamourous part -- homemade Oreos.  These were so much easier to make than I anticipated.  In fact, these were some of the easiest cookies I've made in a while, and I think the results are pretty impressive.  They would be really great with a simple glass of cold milk and would be just lovely for a picnic.  

The recipe originates from Retro Desserts by Wayne Brachman.

  

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 Tbsp room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners' sugar

2 teaspoons vanilla extract

Set two racks in the middle of the oven.  Preheat to 375 degrees F.  In the bowl of an electric mixer thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.  On low speed add the butter and then the egg.  Continue mixing until dough comes together in a mass.

Take rounded teaspoons of batter (it won't look like enough but will spread when baked) and place on a parchment paper-lined baking sheet approximately two inches apart.  With moistened hands, slightly flatten the dough.  

Bake for 9 minutes, rotating once for even baking.  Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.  Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, spread teaspoon-size blobs of cream into the center of one cookie.  Place another cookie, equal in size to the first, on top of the cream.  Lightly press, to work the filling evenly to the outsides of the cookie.  Continue this process until all the cookies have been sandwiched with cream.  Store in the refrigerator for up to a week.

I really wish I'd taken more pictures as they were very pretty.  Unfortunately, I crunched up half the cookies for the ice cream, served a number of them, and gobbled down all but the two pictured before photographing them.  The two I had left were a little wobbly and uneven, so expect yours to be prettier than those pictured.  

And now, for Cookies & Cream!  Crush up about 10 cookies and gently fold them into softened Philadelphia-style vanilla ice cream.  Serve with a whole cookie.  

An Old-Fashioned Shortcake

Strawberry Shortcake is my absolute favorite cake, so when my mother asked me to make her a birthday shortcake with strawberries, blueberries, and peaches I was thrilled.  This is a towering, fancy-looking cake that is quite simple to make.  It's also quite special to me because the basic cake recipe is my great-grandmother's.  Isn't that neat?

Here is a copy of the recipe in my mother's hand.  As you can see, it has been well-loved through the years.

I love strawberries with cream, and this is a beautiful, fluffy cake version of just that with peaches and blueberries to add a little pop.  To make a shortcake you need three basic things: two 9-inch cakes, whipped cream, and fresh fruit.  Before we look at any of those things, let's take a moment to examine pan preparation.  You'll need two 9-inch cake pans for this recipe.

Many people grease and flour their pans to keep the baked cake from sticking, but I prefer to line my pans  with wax paper.  I don't always do this when I bake, but I always do so when I bake this cake.  Here's my favorite way to create the perfect wax paper liner.

1. Flip the cake pan over so the bottom is facing up.  Place a sheet of wax paper on top of the pan.

2. Run the blunt side of a butter knife around the rim of the pan, creating an impression on the wax paper.

3.  Remove the wax paper and cut out the circle impression left behind.  Place the cut-out in the pan.  Voila!  

You can purchase pre-cut liners at gourmet shops and baking-supply stores, but it's much more cost-efficient to do it yourself.  At this point you can flour the cut-out for extra assurance if you like.  I generally leave them as they are, and it works for me.  Now that the pans are ready, it's cake-baking time.

Mama Holley's Basic Cake

ingredients:

2 1/4 cups self-rising flour

1 cup milk

1 1/2 cups sugar

1/2 cup shortening

1 teaspoon vanilla extract

2 eggs

Mix all ingredients thoroughly.  Bake at 325 degrees F until brown.

That's the original recipe in its entirety.  Isn't it beautiful?  I like how simple and old-fashioned the recipe is, but there are a few little tricks that will help when baking this cake.  Most important is the order in which the ingredients are combined.  I begin by mixing the flour and sugar, then working in the shortening with my hands. This will help ensure even distribution of the ingredients.  In a separate bowl mix the milk, vanilla extract and eggs, then add to the dry ingredients.  

Another helpful piece of information that's missing from the recipe is the bake time.  My great-grandmother would probably have recommended baking it "just until it looks about right" if pressed for a time. I'll try to be a little more specific.  :)  At 325 degrees F in 9-inch pans this cake takes approximately 30 minutes to bake.  It may take a little more or less time depending on your oven.  It should be golden on top, and a toothpick should come out clean when inserted in the center.

After the cake has cooled a little, gingerly peel off the wax paper.  Take care not to be too rough or you risk tearing the top of the cake.

Lovely, isn't it?  This cake has a coarse crumb that I adore.

Using a long bread knife, split each cake horizontally so you have two layers per cake.  

Now your cakes are ready, and you'll need some fresh whipped cream.  Whatever you do, don't reach for the Cool Whip!   Try this instead.

Fresh Whipped Cream (a guide, not a recipe)

1 pint (16 oz) heavy whipping cream

approximately 1 Tablespoon confectioners' sugar

1/2 teaspoon vanilla extract

Using a stand mixer or hand-held electric mixer, beat cream until light and fluffy.  Add confectioners' sugar and vanilla extract.  Beat until fully incorporated.

Spread a covering of whipped cream on the first layer of cake.  Top with sliced fresh fruit of your choice.  Place the second layer on top and repeat.  You should have a total of four layers.  

That's it for a shortcake!  As I mentioned, my favorite shortcake has only strawberries and cream.  I love the simplicity and the intensity of the strawberries in summer.   The addition of peaches and blueberries was nice, and it certainly made a bright, festive birthday cake.  Check out the damage!

The best way to eat this cake is very early in the morning, on a back porch with a cup of black coffee.  It's the best breakfast imaginable.  

Tomato Pie and a Tiger

Last night my book club gathered for a discussion of our most recent book pick, Life of Pi by Yaan Martel. Our book club meetings are potluck, and we usually have a food theme. This time it was easy: pie (or something else relating to the book).

I decided to make a tomato pie. My Mom used to make these, and I've always loved them! I was a bit surprised when I began looking up recipes online and found that most of them included a cup or more of mayonnaise. I know that's what adds all the great flavor to the tomato pies I'm accustomed to, but I wanted to go for the same richness without the mayo. Thus, Kasie's Tomato Pie was born. For the record, I did not achieve the flavor-packed creamy goodness of my Mom's tomato pie. Just the same, I was pleased with what I turned out. My tomato pie was fresh and light. It's probably closer to a tart than a pie, but I'm not changing the name.

This is a great way to use up delicious summer tomatoes from your garden. My tomato plants haven't produced a tomato yet, but I'm sure they're coming! :)

Kasie's Tomato Pie

ingredients:

1 pie crust (store bought or homemade)

1 Tablespoon olive oil

1 large Vidalia onion, thinly sliced

2 medium ugly tomatoes, thinly sliced

4 oz crumbled goat cheese

3 oz shredded mozzarella cheese

1 teaspoon whole grain mustard

2 Tablespoons fresh basil, chopped

salt and pepper

Preheat oven to 350 degrees F.  Roll out the pie crust and fit into a pie plate so there is a one inch overhang.  Place a sheet of parchment paper over the crust and weigh down with pie weights or dry beans.  Blind bake for 15 - 20 minutes.

Don't be like me!  I got in a hurry and didn't thaw my pie crust.  What a mess!  I had to throw it away and start over.

While crust bakes, heat the olive oil in a saute pan over medium heat.  Gently saute the sliced onions until caramelized and sweet.  Remove the crust from the oven.  Put onions in the pie crust.  Top with 2 layers of sliced tomatoes.  

Sprinkle goat cheese, mozzarella, whole grain mustard, and basil on top.  Season to taste with salt and pepper.

Cover the edges of the pie crust with aluminum foil to prevent burning.  Bake an additional 15 minutes and serve warm.

The tomato pie really is summery and fresh.  I think I'll make it again, perhaps tinkering around with other cheeses.  A salty feta would be delicious.

And finally, my friend Hannah is a fabulous baker.  She must have tremendous reserves of patience  with piping and the like because her cupcakes are always perfect!  For our book club meeting she prepared Richard Parker Cupcakes.  (Richard Parker is the tiger's name in the book.)  They were too cute not to share.

Aren't they cute?!  Delicious too.  

It's personal now...

This has been a difficult year for my family. My older brother suffered a traumatic brain injury in March, and things changed for every member of my immediate family in a number of different ways. My brother, of course, has tremendous challenges ahead of him. Already he's fought so hard and has beaten the odds, but there is much more ahead for him, his wife, and his two daughters. Books have been written about such challenges, and I'm not here to dwell on them. He has always been a stubborn person, for better or for worse, and now is the time when that hardheadedness becomes useful.

Origionally I didn't plan on writing about this at all. It hasn't appeared in any of my status updates on facebook, I haven't sent out an email, and have only vaguely mentioned a disruption on my blog. It felt exploitative at first, but as time has passed I see that this event is part of my life too. I'm not exploiting my brother by discussing how his illness has affected my life. I'm not asking for pity or *hugs* (I hate that). So, from time to time there may be a reference here. It has changed the way I live, and it has changed the my family.

So, what does this have to do with food? Plenty, I believe. For starters, I've used cooking to relieve a lot of stress over the past few months. Baking bread, in particular, soothes me. I'm certainly not the first to say this, but kneading can be a highly therapeutic activity. It's rhythmic and gently feeds a lot of senses. Concentration and patience are required, but not so much that one's thoughts can't wander. And, oh, the metaphors...

Over the course of this experience Charlie and I have had a lot of company, mostly my family. All of our visitors have been very kind, and it's a comfort knowing such loving people will step up in times of need. Charlie, too, has been remarkable. We are still in our first year of marriage, and I've asked a lot of him this year. Not once has he failed me, and I know what a lucky woman am to have him. And, I'm drifting...back to my point. We cooked for a lot of people, in March and April especially. Many people were concerned about the amount of work that meant for Charlie and me, but what a wonderful escape it has been! After hospital visits all day it was a good thing to gather for a family dinner and discuss what was happening. A lot was sorted out around the table.

Don't worry, this isn't going to turn into a personal journal about my feelings. :) It's still a food blog, and here's a recipe to prove it. My brother and I made these chocolate chunk muffins for my Dad for Father's Day. Making the muffins with my brother was a strange experience. For a while I didn't think we would ever have that opportunity again. He's made such progress, and I'm so proud of him. Oooh...it's sounding like a feelings journal again, isn't it? I'm turning into a sap. :) Let me just get to the recipe.



Chocolate Chunk Muffins
*perfect for Father's Day

ingredients:
3 oz unsweetened chocolate, coarsly chopped
10 oz semisweet chocolate chunks
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup whole milk
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt unsweetened chocolate and 1/2 cup semisweet chocolate chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.

Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.

Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs one at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.

Divide batter among lined muffin cups. Bake 22 to 25 minutes or until a tester comes out clean. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.



These are a delight. They are muffins rather than cupcakes simply because they are not frosted. Don't expect a breakfast muffin from this recipe! The chocolate chunks contrast texturally with the cake, and all of the ingredients really work together. My Dad loved these, and I did too. :)

Rye Bread: Part Two (Pastoli)

Pastoli!  Do you know what that means?  I didn't either because Charlie made up the word.  :)  I needed a name for the filled rye sandwiches I made with leftover rye dough, and he came up with pastoli.   I decided to keep the name when it passed the google test (it doesn't mean anything terrible and it isn't any sort of brand name as far as I can tell). 

This is a loose recipe for pastoli with salami, provolone, pickles, and spicy mustard. The ingredient quantities aren't exact because of the playful nature of this dish, and a zillion variations are possible. I think rosemary bread with brie, sliced turkey, and granny smith apples would be tasty. Maybe something with pesto? If anyone tries these at home please let me know what fillings you used and your level of success.

Rye Pastoli

ingredients:

1/2 recipe rye dough

8 slices provolone cheese

12 thin slices salami

spicy mustard

sliced pickles

1 egg

kosher salt

Make the rye dough and allow to rise for approximately one hour (first rise).

Take a large handful of rye dough and stretch it into a small square. Using a rolling pin, flatten the dough into a rectangle approximately 8 x 10 inches in size. (It doesn't have to be a perfect rectangle so don't stress over that.)

Place a small spoonful of spicy mustard in the center of the rectangle and spread around the center.

Top with pickle slices, 2 -3 slices of provolone cheese and 3 -4 slices salami.

Fold the short ends toward the center, leaving about 1/3 of the filling uncovered. Fold one of the long ends toward the center. Take care not to tear the dough.

Put a little water on your fingertips and wet the edge of the last side a little. Fold it over and press against the opposite edge to seal. You should have a neat little packet of dough.

Make four packets and place them seam-side down on a baking sheet lined with parchment paper. Allow to rise a second time for approximately one hour.

I think they look pretty great at this stage!  Also, this is the point at which you can refrigerate them.  Keep reading for more info on that.

Preheat the oven to 350 degrees F. Beat an egg with 1 Tbsp water and lightly brush over each packet. Cut three slits in each bundle and sprinkle with kosher salt.

Bake for 20 - 25 minutes or until bread is baked through and tops are golden.

Take a deep breath while the pastoli bakes because your house is going to smell amazing!  Cut each pastoli in half and serve while still warm.

I love how unfussy, yet somewhat impressive, these are.  Also, they can be assembled up to one day ahead of time and refrigerated until ready to bake.  Just let them come back to room temperature and rise for about thirty minutes.

 I think they would be perfect for taking on picnics because they're so self-contained.  I happen to know they're great around the pool, and everyone I've made them for (only four people so far, but they'll make an appearance at a larger gathering I'm sure) really likes them.  

I think rye bread is perfect for these, but I made another batch a few days ago using different dough and they were good too.  Still, as far as I'm concerned rye is the way to go.  

Rye Bread: Part One (Loaf and Rolls)

A couple weekends ago I assisted a wonderful class on baking bread at The Cook's Warehouse. Chef Doris Koplin, an amazing baker and a delightful person, instructed the class and over the course five hours produced an abundance of flavorful yeast breads. Everything she baked was melt-in-your-mouth good, but I was particularly taken with her rye. It had all the complexity that rye demands while still being light on the tongue.
Flash forward a week -- I decided to bake some rye at home so I could try out a few new techniques and the wonderful new recipe I have. I love this dough. It's so easy to work with, it smells great, and it makes really terrific bread. Also, it's quite versatile (as you will see). Here's the basic recipe.

Rye Bread
adapted from a recipe by Doris Koplin

ingredients:
6 cups bread flour
2 cups rye flour
3 Tablespoons caraway seed
1/4 cup sugar
2 packages (approximately 5 Tbsp) yeast
1 cup warm water
2 cups milk, heated to room temperature
1/4 cup canola oil

Measure dry ingredients (flours, caraway seeds, and sugar) into a bowl. Place the yeast in the warm water and allow to sit for approximately five minutes or until mixture becomes foamy. This is called proofing the yeast. Combine the oil and milk and add to the dry ingredients. Add the proofed yeast (including the water) and mix well with a large wooden spoon. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. This should take approximately five minutes.



Place dough in a lightly oiled bowl. Cover with a damp kitchen towel and set aside to rise until doubled in bulk, about one hour.



Punch dough down and shape as desired (more to come on that). Place breads on baking pan which has been covered with parchment paper and cover again with the damp towel. Allow to rise again until doubled in bulk, about one hour. Brush breads with a beaten egg to glaze, sprinkle with caraway seeds and a little coarse salt. Bake in a preheated 350 degree oven, 25 to 30 minutes for loaves, 15 to 20 minutes for rolls.

You might have noticed that this is going to produce a tremendous amount of dough. Eight cups of flour! What could you possibly do with that much rye bread? Plenty. Here are some suggestions.

The most obvious thing to do is bake rye loaves. This is certainly a worthwhile thing to do with the dough, and you'll have plenty to freeze for later. The recipe above will yield three loaves of rye. To make a loaf, divide the dough into thirds (after the first rise). Using one piece of the newly-divided dough roll out an 11 by 9 inch rectangle. Fold the 9-inch ends toward the center, about one third of the way. Now move to one of the 11-inch sides and carefully roll it toward the center until you have a nice tight loaf. Gently place the dough into a greased bread pan, seam-side down. You may need to gently press the ends of the dough toward the center in order to ensure a comfortable fit. It should look like this:



I have no idea why I didn't photograph the other steps, as it would really help to have a few visual aids here. The next time I bake bread (probably this weekend) I'll try to remember to take photos and update this post.

Cover the loaf with a dish towel and allow to rise approximately one hour or until doubled in size. Brush with an egg wash (one beaten egg with a splash of water) and sprinkle with your choice of caraway seeds or coarse salt (or both!). Bake the loaf in a preheated oven at 350 degrees F for 25 to 30 minutes or until the loaf is golden brown on top and sounds hollow when thumped on the bottom. That's it! Now you have a yummy loaf of rye bread.

If you're feeling a little more adventurous you can make rolls. I think rolls are so much fun to make. There are a zillion ways to shape rolls, my favorite being fancy tucked knots. The entire dough recipe given above will make approximately 3 dozen rolls small rolls or 18 large rolls.

To make one fancy tucked knot roll, pull off a handfull of dough. Using your palms, roll it into a long, thin rope. (This is kind of like making snakes with playdough when you're little.) Don't worry if it isn't perfect.



Now, take the rope and tie it into a knot. Don't make this too complicated! It's just a knot. :) Also, try not to break the dough or stretch it too much in the process. Just go with the flow.



Now take the ends of the rope (sticking out on either side) and tuck them. Go in the direction they're already tending toward. Don't worry if it doesn't look perfect when you finish. They'll rise a little more and that will cover a number of flaws. You can see that mine isn't perfect in the photo below.



Now you have a roll. Place the formed rolls on a baking sheet covered with parchment paper, then cover them with a damp dish towel. Allow to rise for approximately one hour or until doubled in size. Glaze with an egg wash and sprinkle with caraway seeds and/or coarse salt. Bake in a preheated 350 degree F oven for 15 - 20 minutes or until golden and cooked through. You can use a toothpick to test doneness just as you might do with a cake. If the toothpick comes out clean they're done. If has dough stuck to the sides they should bake a little longer. Pictures of the rolls before the go into the oven:






And after baking:





Yum, yum, yum!

There's one other thing I did with my rye dough, but it will have to wait until later. It's quite wonderful. And we call it...a pastoli! Stay tuned!