This Week’s Bakery Bulletin
Thursday, January 27, 2011
Hello from all of us at Rise & Shine Bakery!
(all of us = Alison, Dan and Meredith, age 6)
We’re on our annual winter break until we bake again for March 23! We sure love baking for you in the winter, but it’s good to have a little break, too! Since we’re so busy in the summertime, we figured we’d better go now while we have a chance! We’ll come back refreshed and raring to go!
You can start ordering again on Thursday, March 17th (St. Patrick’s Day!). If you sign up for our email newsletter (see sidebar at left) I’ll send you an email newsletter on March 17th (St. Patrick’s Day) to let you know we are open for bread orders again.
Since we’re leaving you in the lurch, bread-wise, I’ve included a recipe below for a bread that you can substitute for sourdough once in a while: skillet cornbread!
After you order the bread in March, you can pick up your loaves on Wednesday mornings (8-10am) downtown at Side Street Espresso (412 G Street), or on Wednesday evenings (4-6pm) at Over the Rainbow Toys on Huffman (next to the Huffman Post Office).
the bread ordering deadline
If it’s after March 16, you can start ordering again. After that, you’ll need to order your bread by MIDNIGHT on Sunday, March 20, so we have time to plan our bake, feed our sourdough, and pre-ferment the dough! When you order the bread, you can choose to “pay when you pick up your bread,” or you can pay via PayPal. By all means, use PayPal if you prefer—but I’m even happier to get your checks or cash when you come pick up your bread.
bread pickup locations
Pick-up locations for Wednesdays:
1. Side Street Espresso, 412 G Street, downtown: 8-10am
2. Over the Rainbow Toys, 12201 Industry Way, D5, next to the Huffman Post Office: 4-6pm
If you need to call me during a pick-up time, you can reach me on my cell phone at 748-3712. At other times, please call me at home/the bakery: 677-3712.
Would you like to see a video of us baking your bread? Our bakery is a small commercial kitchen attached to our house on the lower Anchorage Hillside.
featured bread this week
Check out our long term bread schedule for the breads we’ll be baking when we return from winter break.
recipe of the week
This recipe is based on one from a long-ago issue of Cooks Illustrated. I love this cornbread—what makes it extraordinary is that it doesn’t call for any wheat flour—it’s only got cornmeal in it! So it’s got GREAT corn flavor and a fantastic dense, moist texture with a crispy, crunchy crust that I think you will love. It’s not sweet, cakey, or fluffy, though—so if you like that kind of cornbread, you should stick with your regular recipe. The other reason I love this cornbread so much is because years ago, my mom gave me her grain grinder attachment for her KitchenAid Mixer (when she stopped making her own bread). So I can use absolutely freshly-ground cornmeal. I’ve read that it makes a difference to use freshly-ground corn, since cornmeal goes rancid quite quickly, and that gives it a bitter flavor. So… if you don’t have your own grain grinder, try to get the freshest cornmeal you can, and store it in the freezer, maybe—and use it up as quick as ever you can!
The original recipe calls for a cast-iron skillet, but I just use a regular 8-inch oven-proof skillet. When I want to make a bigger batch of cornbread, I make a double batch and bake it in my biggest skillet—it’s 11 inches across.
4 teaspoons olive oil
1 cup yellow cornmeal, preferably freshly-ground or stone-ground
2 teaspoons granulated sugar
1/2 teaspoon table salt 1 teaspoon baking powder 1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk (or substitute half plain yogurt, half milk)
1 large egg , beaten lightly
1. Heat oven to 450 degrees.
2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a smooth, slightly thick mush. Add more boiling water if necessary to make a mush, rather than a stiff chunk. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg.
4. When oven is preheated, set 8-inch oven-proof skillet with butter and olive oil in heating oven. Let it heat for 5 or 10 minutes, until very hot and butter is completely melted.
5. Stir dry ingredients into cornmeal mush mixture until just moistened. Carefully remove skillet from oven. Pour hot fat from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.