Farmers Market Month, Day 12-13: Cornmeal bread, passion fruit, macadamia nuts

[rachelmanija]

I had a lot of stuff going on the last couple days, so no photos.

I squeezed passion fruit juice/pulp through a colander on to my apricot kefir. It was divine, but the kefir is also divine all by itself. Will not buy passion fruit again unless I have a specific plan for them.

I baked the wonderful bread again, this time with 3/4 flour, 1/4 cornmeal. It is delicious but less versatile; not a good pairing with black sesame, for instance, which is obviously a problem. It goes well with honey, brown sugar, and apricot preserves. I gave some away to neighbors (not because I disliked it, but because people are so thrilled to receive homebred bread) and will go back to all flour for my next try. I will also invest in two one-quart oven-safe bowls so I can do one loaf plain and one flavored, perhaps with the Kalamata olives I have on hand.

The California macadamia nuts are absolutely fantastic: sweet, nutty, slightly chewy, less rich than the ones I've had before, and perfect without roasting or added salt. I love them so much that I am going to either make special trips to that market just for them or, if possible, order them by mail.

Comments

[graydon]

Literal bowls? Like, one-quart pyrex?

Pyrex and friends are oven-safe right up until they get scratched, and then it's only a matter of time. Actual loaf pans of the "no non-stick-coating" variety might involve fewer surprises.

[yhlee]

I wish I were your neighbor. The closest we get to fresh-baked bread around here is Whole Foods' Take And Bake. XD

I'm glad you're having such excellent fooding experiences!

[movingfinger]

You might like Anadama Bread, which has cornmeal and molasses in it.

ETA: oh, and the fresh nuts!! Yes!! Fresh walnuts almonds were a revelation to me. A delicate, non-acrid taste. Lucky you--fresh macadamias must be like crunchy cream.