Dough: Basic Bread

After an almost year long hiatus from bread baking, I pulled out Reinhart's book The Bread Baker's Apprentice. This book usually gets good reviews but I have difficulty with the recipes. This was supposed to be the Ciabbatta (page 136) but it did not work out correctly. This was also the 2nd time I tried this recipe. I'm not sure what I am doing wrong - but does it matter when you still make yummy bread? NO!

Yeastspotting

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Drinking: Carmel Popcorn Martini

Thanks to the inspiration of Garrett, there is a major contender for my fav drink! Garrett's idea of popcorn syrup was my inspiration for this combo.

Carmel Popcorn Martini:
Popcorn syrup:
4 cup water
1/4 cup brown sugar
3/4 cup white sugar
1 tablespoon brown rice syrup
approx 10 cups popped popcorn

Combine first four ingredients in a pot and bring to a boil. Add the popcorn (sans extra kernels). Boil for a few minutes until the popcorn is good a mushy. Let it cool down for a minute, then put everything in a food processor and blitz until smooth. Then use a fine mesh strainer or cheesecloth to squeeze all the liquid from the popcorn kernels. Refrigerate until ready to use. I find it tastes better after a couple of days in the fridge.

Martini:
4 oz popcorn syrup
2 oz Butter Ripple Schnapps
2 oz soy milk
ice

Combine all ingredients in martini shaker and shake. Pour into a sugar rimmed martini glass and enjoy. I used some homemade carmel popcorn as a garnish for the photo.

Notes: I like girlie martinis - meaning I like drinking and ordering them - but I don't want them to taste too strongly of alcohol. Hence, I removed the vodka from the original recipe. This makes the drink ridiculously sweet but oh - so - tasty! It is also vital to make the popcorn syrup a few days before the drinking commences.

Rating: 4.5 drunken sailors out of 5

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Wordless Wed

Veganomicon. Crepes. Blackberries. Icing sugar. Agave nectar.
'nuff said.

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