For this year’s garden I planted Patty Pan squash, cucumbers, beans and tomatoes. Well, I planted WAY too much squash, but that’s OK because I love Pattypan! This variety of squash has a nice, buttery flavor. My wife and I like to slice up a squash, lightly dredge it in flour and saute in some butter. In our opinion, that’s the best way to cook it!
Pretty soon, we’re going to be up to our eyeballs in squash. Unfortunately, you cannot can summer squash. So the next best thing is to freeze it! To prepare the squash for freezing, you have to slice it up and blanch it in boiling water for three minutes. After that, you have to shock it in a bowl of ice water. Really, it couldn’t be any easier to do. After that all you have to do now is vacuum seal it, and stick it in the freezer!
It took me a little while to get the hang of vacuum sealing squash, but I got the hang of it. The one thing I learned is that you can’t let it go the full cycle, because it’ll suck out too much liquid and the bag won’t seal!
I was in the mood to bake some bread this weekend, so I opened up our copy of the book The Bread Baker’s Apprentice. The first recipe listed was for a bread called Anadama which I have never had before. This is a style of bread that comes from New England. The ingredients of this bread include cornmeal, flour, molasses, yeast, water and a little butter.
The night before, I made a soaker which is made up of a cup of cornmeal and a cup of water. I mixed it up, covered it up with plastic wrap and set it out on the kitchen counter overnight.
Today, when I was ready to make the dough I made the next component which is called the sponge. To make the sponge, you mix the soaker, two cups of flour, a cup of lukewarm water and yeast. Then you let the sponge ferment for an hour. After that, you mix in the molasses, remaining flour and 2 tablespoons of room temperature butter. The rest of the process is just like making regular bread.
Here’s the dough after the initial rise:
Ready to go in the oven!
Fresh out of the oven!
After it cooled for an hour, I had a slice (or two). It’s a very tasty loaf of bread! It seems a little more dense than your regular white bread and it’s got a tightly packed crumb. I think I will be making this bread again!