I know, I know–I can scarcely believe it myself. But here it is, yet another bread blog. I must confess, however, that I made this bread months ago and haven’t blogged it until now. I guess this new post about an old bread is supposed to mask the fact that I haven’t been baking at all lately. Well, that’s not entirely true. I’ve been baking, just not bread. Below you will also find a granola bar recipe that I’ve been tinkering with for the past couple of weeks. But anyway, bread.
Pugliese is bread #29 and is pretty similar to ciabatta and focaccia. I have to admit, though, that I totally phoned in this bread and it definitely did not come out as desired. After mixing the dough, I used the “stretch and fold” method (see Focaccia post) while it rose on the kitchen table. After the third round of stretching and folding, I transferred it to a bowl for the final rise. I did get a pretty sweet bubble.
I then divided the dough and formed two boules, and after sitting for another hour or so, they were ready to bake.
Here is the finished product.
The result was another decent white Italian loaf, but the dough was way more dense than it should have been. The inside should have been light, airy, and filled with holes, but it was, well, not. Oh well, it still made for some decent toast.
In other news, I eat store brand Nutri-Grain bars pretty much every day. However, they contain high fructose corn syrup and other various chemicals that I’m trying to cut out of my diet as much as possible. So, I’ve begun experimenting with homemade chewy granola bars instead. I got a recipe from Allrecipes.com and altered it here and there. Here’s what I’ve come up with so far:
3 cups rolled oats
1 1/2 cups Rice Krispies (for an added crunch!)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 stick unsalted butter
4 oz. cup applesauce (I added this after decreasing the original amount of butter)
1/2 cup honey
1/3 cup packed brown sugar
Below are the additional fixins I chose, but there are limitless possibilities!
Dried cranberries (almost a whole bag of Craisins)
Ghirardelli 60% cacao baking chips (eyeballed it)
Raisins (eyeballed it)
1. Preheat oven to 325°. Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, applesauce, honey, and brown sugar. Stir in the chocolate chips, cranberries, raisins, rice krispies.
3. Lightly press mixture into the prepared pan. Bake for 18 to 22 minutes or until golden brown. After about 10 minutes, use a spoon or other kitchen utensil to pack down the mixture again, to ensure that the bars stay cohesive, and then continue to bake.
4. Let cool, then cut into bars.