Swedish Limpa Bread from Beard on Bread
I started baking bread in college on snow days. I lived in the cutest little 1920′s studio apartment (complete with Murphy bed behind french doors – aka the bedroom). The apartment was not exactly a model of energy efficiency and got pretty cold in the middle of the winter. Not to mention that in the corn fields of Illinois we had plenty of cold & snowy days. On days when we were shut in due to the weather I started baking bread. Partly because I liked fresh bread & partly to warm up my apartment. Even my friends noticed the a pattern & were always happy to donate some beer or flour to the bread baking cause. Believe me, they helped eat the bread, too. IMO, this recipe is the perfect snow day recipe - heat up the house & smell the bread bake! - 1 package yeast
- 1 tsp sugar
- 1/4 cup warm water (100-115 degress F)
- 2 cups ale or beer lukwarm
- 1/4-1/2 cup honey
- 2 TBSP melted butter
- 2 tsp salt
- 1 tsp ground cardamom
- 1 TBSP caraway seeds or 3/4 tsp anise seed, crushed
- 2 TBSP fresh grated orange peel
- 2 1/2 cups rye flour
- 3 cups unbleached flour
Directions
- Dissolve the yeast & sugar in water in large bowl; proof for 5 minutes.
- Combine lukewarm beer or ale, honey, butter, salt & stir well. Add to yeast mixture.
- Add spice of your choosing and orange peel.
- Mix the rye and unbleached flour together.
- Add 3 cups of the flour mixture to the liquids & beat very hard with a wooden spoon (or mixer with dough hook). The dough will be sticky & there is no need to knead at this point.
- Cover bowl with a cloth & let rise in a warm place for 45 mins to 1 hour (see note below on bread rising).
- After the first rise, stir down dough & add remaining flour. The dough will be sticky.
- Turn out on a floured board using 1/2 – 3/4 cup flour. Kneed well (dough will remain tacky).
- Shape into a ball place in buttered bowl & turn to coat with butter on all sides. Cover & let rise until doubled in size.
- Punch down the dough & shape into 1 large or two small balls
- Place on a the dough on a greased baking sheet & brush with butter
- Cover loosely with plastic wrap or waxed paper and refrigerate for at least 2 hours (up to 3 hours).
- Remove dough from fridge and let sit uncovered for 10 – 15 minutes while oven is preheating to 375 degrees.
Bake until bread sounds hollow when tapped. If making 1 large loaf then baking time will be from 1 hour to 80 minutes. If two small loaves then baking time is 40 – 45 minutes.; Cool on rack.
Tip for rising bread – put 1 cup of water in a microwave oven – heat & bring to a boil. Keep the cup of water in the microwave & add your covered bowl of dough to the microwave, close the door. Do NOT microwave the bread – just the cup of water. Your bread will rise perfectly.
I saw the light…
Hi All, We recently recieved this from a member who prefers to remain anonymous. If recognize her please respect her privacy! Thanks!
Yes, I saw the light. No, it was not the light at the end of “The Tunnel” but an epiphany occurred when Paula called out the move “Arm Press with Reverse Curl” (arms up – legs up - curl up). I could not help but notice that my inner thighs had taken on an actual SHAPE and, yes, I saw the light. It was really rewarding to see a noticeable change in my shape.
I remember when I had my introduction to IM=X at the Blue Bell studio in September, 2010. My primary objective was to lose 1 clothing size. At that time I was working at a sedentary job often sitting for hours at a time. That is, it was not unusual for me to sit 12 or more hours per day! I am much more active today thanks to the strength that I have built attending semi-private classes at the studio for the past 16 months.
We often talk about a “before & after” wall at the studio but it’s hard to put yourself out there on display. Plus, changes occur so gradually that you might not notice the changes until you change clothes with the seasons. So, for my New Year’s Resolution I decided to put myself out here to demonstrate a Pilates point!
1 month before starting pilates
16 months later in the same shirt. There is some definition to the waist & the shirt is much looser.
I saw the light!
Thanks to Paula, Beth, Denise, & Judy I have exceeded my original goal of shrinking a clothing size. And, I even had fun while “working out”. So, I will continue see you at the studio and hope to post yet another size update later this year.
Please share your successes with us! Stop by the office or email us at info@imxbluebell.com.
Whipped Tuna Recipe
This recipe is courtesy of Jenn Boyle…
A few years ago, I read “Mediterranean Summer” by David Shalleck, a private chef on a luxury yacht. It was my version of a smutty novel – with stories of sailing the Mediterranean, meeting locals, and learning new recipes with the freshest ingredients. This recipe made me want a food processor, and once I made it (and realized how flippin’ easy it was!), I am hooked. I’ve modified from the original recipe a tiny bit to save some calories, but it is still amazing.
Ingredients
- 10 oz of high quality tuna packed in olive oil, drained (look for the stuff that comes in glass jars (Flott, Tonino, etc.) rather than cans – it is much better, and worth the few extra bucks)
- 1 Tbsp soy sauce
- 1 Tbsp balsamic vinegar
- 1 Tbsp fresh lemon juice
- 2 Tbsp heavy cream or creme fraiche (I use whole milk or half & half, whatever I have in the fridge – not as decadent, but still delish)
- 5 Tbsp butter (I would never eat that much butter – I usually swap out entirely for a good pour of top quality EVOO – butter tastes better, but I reserve that for guests, EVOO when it is for my calorie- conscious self)
- 1/8 tsp chili powder (I usually forget this one…)
- 1 minced clove of garlic (not in the recipe, but who doesn’t love garlic?!)
Instructions
- Mix the soy sauce, balsamic vinegar and lemon juice
- In your food processor, pulse the tuna until it starts to break up Add the liquid and optional garlic; process until smooth
- Add the chili powder (optional)
- Add the butter, bit by bit, waiting until each piece is incorporated before adding the next ingredients
- Add the cream/creme fraiche/milk & pulse just until incorporated (I just do a stream of EVOO)
I most prefer to serve this with sliced radishes. Crackers are a close second. When serving guests, I put out both. The radishes look beautiful, and who doesn’t love a cracker?
Just a note – I stock up on the tuna when I find it on sale, so I always have a good store of it in the pantry. This tuna is so good I could probably eat it straight out of the jar as a meal.
I love that you can make this recipe decadent (by following the book), or healthy (by following my edits). The healthy version, served with radishes, is also a perfect south beach snack idea.
Thanks, Jenn! Can’t wait to make this! Hmmmm…. recipe for the next IM=X party? Show up & find out!
Holiday Holdover Workout
It’s the holiday season and the studio is closed! What to do? Check out this handy mat workout starring none other than our very own Paula. It’s a quick 10 minute workout based on familiar IM=X Xercizer moves that you can do during the studio hiatus.
You will be seeing more blog posts next year from all of us at IM=X Blue Bell. Please forward topic suggestions to info@imxbluebell.com!
Thank ye fer celebratin’!
Thank ye t’ the lads and lasses who celebrated International Talk Like a Pirate Day wi’ us. We enjoyed Pirate’s Booty (Veggie an’ Barrrrbeque flavors!) an’ ginger snaps. Sea dogs an’ land lubbers alike enjoyed they’s self!
Cinco de Mayo Open House 2011
We had a great time at our Cinco de Mayo Open House last night! Thanks to all who made it out. Click here for more photos of the party
Thank you for a successful March for Babies 2011
Sunday April 30 marked the IMX Pilates Blue Bell TEASER TEAM’s 4th annual appearance at the March for Babies. Studio members Gina, Ali, Betsi and her friend Sherrie joined us for a beautiful 3 mile walk around Temple University Ambler and the surrounding neighborhoods. Following the event, massage therapist Kim set up her massage chair for tired walkers as they snacked on free food and drinks, and visited the vendor tents. Thank you to all who supported us this year!
“Daylight Savings Time Should Be a National Holiday”
We’ve heard that here at IMX Blue Bell more than a few times over the recent weeks, and we agree!
Sunday, March 13 2011, join us at the studio at 6:30pm as we raise a glass to Toast Spring (spiked and sober toasts available!) We’ll gather just for an hour or so, celebrate the fact that it’s STILL LIGHT OUT, then begin our new season on a good foot.
As always, friends and significant others are more than welcome to celebrate with us as well. See you on Sunday!
Vote for Karen O., plus two new recipes
Vote for Karen O’s project! She and her mom are working to decrease prescription drug abuse. If they win, their project will receive $50K in funding. Tell your friends!
Please help support efforts to decrease prescription drug abuse. Vote for our project every day in October: www.refresheverything.com/combatingprescriptiondrugabuse
Our project-Combating Prescription Drug Abuse: Raising Awareness and Improving Outcomes in Our Community (CRAb)-includes a webinar (live and archived) followed by a full-day, interactive educational seminar designed to help screen for & combat Rx abuse. These unique educational interventions, including pre & post tests, lectures, story-telling, case vignettes, “tricks-of-the-trade” workshops, and small group interactions, will allow clinicians to network with and learn from local, regional, and national experts. The webinar and seminar will provide 8.5 continuing education credits for clinicians;those throughout the country may learn from the archived webinar.
CRAb includes educating teachers, parents, clergy & other citizens to combat Rx Drug Abuse.
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There are also two new recipes up on our recipe swap. Check them out!
1. Candied Cranberries
2. High-Calcium Herbal Vinegar
