I love it when my kitchen is granted a moment of culinary serendipity. Like when you realize you have a bundle of tomatoes nearly too ripe AND the cilantro & lime needed to turn them into a quick salsa. Or when you have some leftover mashed potatoes AND you discover that last bit of ground beef in the freezer perfect for assembling a shepard’s pie. Or what happened this past week: I’d reached a stone fruit breaking point with over 6 lbs of assorted plums from the last few weeks of Farm Box deliveries threatening to take over my crisper drawer AND realized that this week’s TWD baking assignment was a basic whole wheat bread. Fresh baked bread was the only excuse I needed to turn all those plums into a huge batch of jam. A match made in heaven.
First, the jam. I used this recipe as my base — I like the method of cooking half of the fruit in a sugar syrup until soft and then adding the rest of the fruit. This leaves you with a lovely textured jam with bits of chunky fruit and bits of mashed fruit. I ended up combining three different varieties of plums with a basket of blueberries. And then, for a little twist, one lonely star anise pod — it may seem like a small, insignificant addition, but this tiny flavor bomb adds a complex “black liquorice” taste that blends so nicely with the plum’s acidity.
Once I had a huge pot of jam, it was time for the bread. The recipe (found here and here) is so, so easy. A few simple ingredients (whole wheat flour, bread flour, yeast, honey, salt and water) are combined, kneaded and left to rise. After a second rise in loaf pans, they’re ready for the oven. With about 2 hours of unattended rise time, this recipe does require some forethought — but ultimately it’s very little actual work and such a simple endeavor. Within 5 minutes of the bread hitting the oven, my house smelled like a bakery — the smell alone is reason to bake bread more often. Is there anyone who doesn’t associate the smell of fresh-baked bread with happiness? It’s truly one of my favorite smells.
I let the bread rest as long as I could stand (about 22 minutes I think) and then carved off a slice and sat down to warm bread and homemade jam. The bread was truly the perfect bread for toast and sandwiches — a light crumb, a faint sweetness from the honey and not too heavy. The jam was sweet but not too sweet thanks to the tartness of the plums and a savory backbone provided by the star anise. Has anyone come up with a carb-only diet yet? I think I need to start one because I could eat this every day!