Skip to content

Recipe Redux Bread From The Solitary Cook

IMG_8955

Next Week it will be 4 years since I started the blog and I want to feature just a few recipes from my first week of blogging,  this recipe was posted on January 22 of 2012,  Rustic Italian Bread, the recipe comes from my friend Cynthia whose lovely blog The Solitary Cook has been around about as long as mine, we have known each other longer through Food52 which is where we met. I have linked the recipe and did not copy it into this post, Cynthia is a teacher, a chef and a real artisan, her recipe explains everything involved in making a loaf of bread, it’s a tutorial so click on the link above to see the recipe on her site. Before Cynthia, making bread scared me. Her gentle and comprehensive recipes helped me overcome my fear of failure when it came to yeast breads. Note: Here is the link for the preferment which will need to made before you make the actual bread dough.

I love this bread, it’s simple to make and the result is a lovely loaf with crisp crust and soft pillowy inside. It’s delicious!!

One of my favorite ways to enjoy a slice of this crusty delicious bread is so simple. Good butter, watermelon radishes, sea salt and honey. I get most of my produce which is sourced locally from Farmigo, I have talked about them before, it’s an a la carte CSA, love it!! The radishes and butter are from local farms and the honey was a gift from a friend it is sourced in Manhattan, Hells Kitchen, there is actually a bee keeper in a community garden there. The honey is amazing.

Love local food

Love local food

IMG_9241

Or for breakfast, fried bread, lightly buttered pan fried in olive oil, oven roasted gold tomatoes and a medium soft egg. Quick and easy and hey who doesn’t love fried bread.

IMG_9291

108 Comments Post a comment
  1. Yumified!

    January 8, 2016
    • Thank you!!

      January 8, 2016
      • Its fun to look back at some postings isn’t it???

        January 8, 2016
      • It really is, especially going back to the beginning. I remember how scary it was for me doing this but meeting so many welcoming and encouraging people got me through it

        January 8, 2016
      • Yes, blogging is meant to have fun and meet wonderful people, I agree! I love to share recipes, ideas and life in general! Woo-Hoo

        January 8, 2016
      • For sure!!

        January 8, 2016
  2. I feel hungry just looking at ! 🙂

    January 8, 2016
  3. Great photos!

    January 8, 2016
  4. It looks tasty

    January 8, 2016
  5. Suzanne, this is a beautiful choice! You had me at bread. 😀
    I’ve never had watermelon radishes, but the idea of sweet, salty, spicy and buttery is irresistible.
    I’m glad to know you will continue posting. Your blog is at the top of my list of favorites. Mega hugs!

    January 8, 2016
  6. What a fantastic loaf of fine bread & local products, I am all for that too, especially honey,….Yum,Yum yummmm!.

    January 8, 2016
    • Thanks so much Sophie. Yes I really try to buy local whenever I can, it’s so important to me to support local farmers and shopkeepers etc..

      January 8, 2016
      • I try to do so too! I also left a comment on your year in review! 🙂

        January 8, 2016
  7. 4 years of blogging already,….Yeah! That last photo sold ir for me! Cheers!

    January 8, 2016
    • 4 years it’s really hard for me to believe. I know 4 is not considered a milestone really but to me it is. I never thought my blog would last a year. Thank you so much Sophie.

      January 8, 2016
      • My blog is there since mid november 2008!

        January 8, 2016
  8. That bread is just plain beautiful! So much character !
    Love that slice with soft boiled egg!!
    Please write a tutorial for doing the soft boiled egg right 🙏😊

    January 8, 2016
    • Yes I will, it’s really so simple and absolutely fool proof. It works every time. Bring a pot of lightly salted water to a boil, make sure your egg is room temperature, When the water comes to a rolling boil gently submerge the egg and time it for exactly 5 minutes. When 5 min is up pour out the boiling water and run the egg under cold water. Let the egg sit in the cold water for 1 minute then gently peel the egg. Thats it. Easy and works, just make sure egg is room temp if it’s straight out of the fridge just let it sit in warm water for 5 minutes before putting into the boiling water.Thank you so much Sonal.

      January 8, 2016
  9. ‘Fried Bread?’ Looks and sounds delicious! Thank you for sharing with SUPER congratulations on your four year anniversary of blogging. AMAZING and well done!

    January 8, 2016
    • Oh fried bread is so good, rather than toasting in a toaster or oven pan fry it. It’s delicious. Thank you so much.

      January 8, 2016
      • I’ve had “Indian Fried Bread” in Arizona which is delicious. Probably not nearly as healthy though. This is sure to be a winner! 😊

        January 8, 2016
      • I bet thats really good, never had that before but this is not much different than when you make a grilled cheese sandwich, it is just frying a slice on both sides rather than a sandwich.

        January 8, 2016
  10. Sandhya #

    Suzanne, your posts always inspire me to do better! And this was one of your first posts? Amazing! That bread is just picture perfect….not to mention the soft boiled egg.I have to look up your technique again.

    January 8, 2016
    • Well the picture is just the other day my photo’s in 2012 were ok but I have improved a bit. Thank you so much. The technique from Cynthia for making the bread is great, it works really well. Thank you so much Sandhya.

      January 8, 2016
      • Sandhya #

        Suzanne, I find that there is so much to learn with food photography. I have always loved your photos- they convey the mood so well too.

        January 9, 2016
  11. Happy 4th blog anniversary, Suzanne! To our good fortune, you are still blogging and we are the recipients of fine cuisine experiences. Thank you for that, and we celebrate with you. By saying we…I think I can speak oh behalf of others too. 😀 )))

    January 8, 2016
    • Thanks Fae, I have several posts planned for my anniversary week. It is a week long celebration for me as my first post sat in drafts for a week until I got the nerve to push publish. Thank you so much, I am so lucky to have such wonderful friends and supporters. It really does mean the world to me. Thank you so much.

      January 8, 2016
  12. I love your ideas for what to do with that delicious-looking bread! The slice with the golden tomatoes and egg looks so wonderful!

    January 8, 2016
    • Thanks so much Jenny, it was delicious and will be my breakfast again tomorrow.

      January 8, 2016
  13. Lovely bready treats! I look forward to your celebratory post!

    January 8, 2016
    • I wish I didn’t like bread so much, they were both real treats. Thanks so much Hilda.

      January 8, 2016
  14. That boule is gorgeous! I love radishes with salt on buttered baguette- (my kids do, too!). I clicked the link to your friend Cynthia’s blog. Her recipe/instructions are exactly as you describe… thoughtful, patient, and so informative! I’ve let pizza dough stay in the fridge overnight, but never bread dough. I will definitely be trying Cynthia’s method! Thanks so much for the “introduction.” And, most importantly, Happy Anniversary! x

    January 8, 2016
    • Thank you so much. I let this bread sit in the fridge for 2 days so it really had a chance to develop it was wonderful!!

      January 8, 2016
  15. This sounds amazing. Baking bread for me feels almost therapeutic. Love the choice of items you put on your bread. I’ve never heard of watermelon radishes – but I love “regular” radishes–are they similar in taste?

    January 8, 2016
    • I love baking bread also, there is a tremendous sense of pride when a nice loaf comes out of the oven. Watermelon radishes taste the same just not quite as much of a bite a regular red radish. They are wonderful. Thank you so much.

      January 9, 2016
  16. Happy Blogiversary Suzanne. The bread is just superb! 🙂

    January 9, 2016
  17. Beautiful bread!!! I’m definitely checking out the original post for the recipe 🙂
    And four years? Wow! Huge congratulations 😀😀

    January 9, 2016
    • Thanks Elaine, I am doing more today probably with some different flour in the mix. Spelt or oat or maybe some whole wheat. It’s a fantastic recipe.

      January 9, 2016
  18. Bye, I’ve got to go and eat.
    xxx Massive Hugs xxx

    January 9, 2016
    • Hello and goodbye my friend, LOL, love it when you stop by, thanks so much David.

      January 9, 2016
  19. Congratulations on completing 4 fabulous years of blogging Suzanne! That bread looks so wonderful! Love that last pic with the fried bread and the soft egg: my dream breakfast 😀

    January 9, 2016
    • Thank you so much. I still can’t believe I have been blogging now for 4 years. I also am partial to that fried bread with tomato and egg, it’s wonderful.

      January 9, 2016
  20. wow 4 years! Congrats!!! The bread looks amazing! So beautiful!!!

    January 9, 2016
  21. Congrats on the four years Suzanne! You know, I have never, ever attempted to bake a loaf of bread beyond banana bread. Something about the yeast and rising process, and kneading and all that has always intimidated me. I almost have a phobia about trying to make and bake a loaf of bread. If there was any New Year’s resolution I should make, it should be to make my first loaf of bread, right?

    January 9, 2016
    • I was the same way, honestly I had one yeast bread I always made that turned out great every time, kneaded it in my stand mixer and it is so simple it turns out perfectly every time. This rustic type bread was foreign to me but this recipe is easy, turns out great and is very forgiving. Thank you so much and I hope you give it a try, Cyntia is a great teacher.

      January 9, 2016
      • Yes I read through the post, she was very detailed and informative, thank you for sharing her recipe!

        January 9, 2016
  22. That is one beautiful loaf of bread! I aspire to turn out a loaf like that. Congrats on your blogiversary. 4 years is a long time to keep it going. My goal is to take on sourdough! Now I must check out this recipe!

    January 9, 2016
    • Thanks Julie. I did sourdough but then killed my starter by forgetting about it in the back of the refrigerator. I have to start from scratch. I love this bread made with a preferment, it only needs an overnight rest and then the dough can sit in the fridge for a day or two rising, So easy and delicious and the longer you leave it in the fridge the better the bread is

      January 9, 2016
      • Poor starter, just left to croak :). Would you believe that I still have some of Selma’s dried starter? I’m afraid to use it because I am afraid I’ll kill it!

        January 10, 2016
      • Yes I am the kiss of death with sourdough starter. A friend of mine from California sent me some, she had it for a very long time, sent me detailed instructions and I managed to kill it in record time. I am just not good at keeping a starter alive. Not sure why. Oh how wonderful that you have some of Selma’s dry starter, can you just use a little for a loaf and keep the rest dry?

        January 10, 2016
      • I think I have to activate the whole thing because there isn’t much. I was thinking that I would activate it and when it grew to be more than what I need I would dry some of it just in case.

        January 10, 2016
      • How do you dry it, I managed to neglect mine and it dried out but not to a powder it was like concrete.

        January 10, 2016
      • You smear it thin on parchment paper and let it dry out for a couple days. Break it up and keep it in a baggie. I think Selma or Ginger have a tutorial for it.

        January 11, 2016
      • Wow!! Will look that up. Thank you!!

        January 11, 2016
      • You bet Suzanne!

        January 11, 2016
  23. Congratulations Suzanne!! This bread is simply gorgeous 🙂

    January 9, 2016
  24. Congratulations! I bet those four years have whizzed by so quickly. Your bread looks lovely. 😉

    January 9, 2016
    • I don’t know where 4 years have gone honestly. Thank you so much.

      January 10, 2016
  25. Suzanne, the bread looks amazing. I love those bread. Wish I can make one like yours. Sounds so easy, I will have a go later! 🙂

    January 10, 2016
    • Thanks Mochi, it’s pretty easy to make. Takes a bit of time but I love making bread. It’s very satisfying. Thank you again.

      January 10, 2016
  26. Congratulations Suzanne on your blogiversary next week. This is my thing this year…to make bread. Yours looks amazing, thank you. 🙂

    January 10, 2016
    • Thanks Lynne, I just love making bread. I don’t really do it in the summer but all winter I make loaf after loaf of different breads. I have to start another sourdough starter soon. Thanks so much.

      January 10, 2016
  27. Wow that is a long time and quite a big accomplishment Suzanne! you have an amazing and warm blog! Such a nice recipe and I wish I could try this yumm!

    January 10, 2016
  28. Congratulations on your four years of blogging. I’d love to have that beautiful egg topped bread for my breakfast.

    January 10, 2016
  29. Happy Blog-iversary dear Suzanne!! I wonder how many recipes you’ve put out there over the years. And I love this one– sometimes I think I could love on bread and sweet butter. Isn’t it fun to look back over old recipes? It’s good to go back and revisit the old favorites… So glad to have you as my blog-friend!! xo

    January 10, 2016
    • Thank you!! I could live in good bread and butter too and really could and sometimes do eat way too much.

      January 10, 2016
      • Yep, I’m definitely a bread over-eater myself. (Is there an AA for brad eaters??)

        January 10, 2016
      • Ha, well don’t think so maybe we should start one. Or do they call it weight watchers. I have a hard time controlling myself when it comes to bread and butter.

        January 10, 2016
  30. Happy 4th Anniversary, Suzanne! Your bread is simply gorgeous! I have the utmost admiration for bread bakers!
    Tonight I’ll make a toast to you and your wonderful past four years and to many, many to come!
    Cheers to you my dear friend!
    Xo. Francesca

    January 10, 2016
    • Thank you so much Francesca. thank you so much. Thank you for the toast, the friendship and for always being their. I truly appreciate it.

      January 10, 2016
  31. Congratulation on four years of blogging dear Suzanne. Your are so sweet and generous and have so many yummy recipes. That bread with the egg looks fantastic . Lol Gerlinde

    January 10, 2016
    • Thank you so much Gerlinde, I feel the same way about you. I find it so hard to believe that I have been here for 4 years. It’s amazing,

      January 10, 2016
  32. Hi Suzanne, this is one area of baking I have not ventured, too scared I guess, Congrats on 4 years, you have accomplished so much in that time.

    January 10, 2016
    • I was scared too but once you jump in and try it with a good recipe you find it’s really not that difficult. I love baking bread now, it’s such a sense of accomplishment when you turn out a beautiful loaf. Thank you so much Cheri.

      January 10, 2016
  33. Happy (Early) Blogiversary, Suzanne!

    January 10, 2016
  34. Congratulations on your four year anniversary of blogging. That is quite a feat! I have really enjoyed your blog!

    January 10, 2016
  35. Yummy!!! I wish I could get some watermelon radishes down here 🙂
    Cheers sweet friend!!! 🙂

    January 11, 2016
  36. Four year of blogging is quite an accomplishment Suzanne, congratulations! Your love for cooking and writing shows though in each one of your posts and your thoughtful comments. I seem to have a love & hate relationship when it comes to baking bread- I’m always impressed with those that can do it successfully. The loaf looks delicious!

    January 11, 2016
    • Thanks Heather. Yep, I also have had a on and off relationship with yeast bread. Now I stick to tried and true recipes and rarely deviate that way I am almost always assured of success. You are so sweet, thank you so much!

      January 12, 2016
  37. That bread is stunning. Congratulations on 4 years. It goes quickly doesnt it? What an empire you’ve built here 🙂

    January 12, 2016
    • I don’t know where four years have gone. It kind of blows my mind, Thank you so much Amanda.

      January 12, 2016
  38. Wow this is killer. …don’t like to take my sight out of this, amazing Suzanne…

    January 12, 2016
  39. And congrats on completing 4 years. ..

    January 12, 2016
    • Thank you so much Chitra! I am so happy to have been at this for 4 years!!

      January 12, 2016
  40. Congratulations on blogging for four whole years, Suzanne, and building up such a wonderful and successful blog! This is a great post for one of your first, and that bread looks amazing. The way you’ve served slices of it look totally delicious.

    January 14, 2016
    • Thank you so much Millie. I love baking bread, especially when it turns out well. Having a warm slice of bread and buter is one of lifes great pleasures.

      January 14, 2016
      • I agree. I find fresh, warm bread so much more difficult to resist than cakes and other sweet things.

        January 14, 2016
      • Almost impossible to resist. Thanks so much Millie.

        January 14, 2016
  41. Congrats on 4 years Suzanne – I hit 4 last November! The last two years I have been more serious about blogging. The bread looks delicious – I have those watermelon radishes on my list of seeds to buy. Can’t wait to grow and try them – how beautiful 🙂

    January 16, 2016
    • Wow, congrats on 4 years . Thats wonderful. You are going to grow watermelon radishes. thats so cool. Can’t wait to see your post using them. Thanks so much.

      January 16, 2016
      • I grew French Breakfast radishes last year and I am looking forward to growing the watermelon ones. Radishes are very trendy and these are so pretty. I am anxious for Spring 🙂

        January 16, 2016
      • I love french radishes, the shape how small they are, just a nibble and they look so beautiful when you add them to your recipes. I wish I had a green thumb I should try growing them.

        January 16, 2016

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: