Tuesday, September 16, 2014

an unexpected vineyard

GRAPE BREAD
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Last year, this time around, we planted some grapevines in the garden.  Never would I have thought that one year later we'd be picking our first grapes off the plant. Black tiny berries of sweet, juicy nectar that need nothing but hands to pick and mouths to eat.

With my surprise the plant expanded quickly and vigorously, it now covers almost the whole wooden structure that supports its weight.  A beautiful green foliage and bouquets of deep purple strawberry grapes fall from above. What was initially supposed to be a shaded eating area has become our private little vineyard, if four grapevines in row can be defined as suchObviously nothing like the vineyards we've seen in the movie "The Good Year" with Russell Crow, but definately a miniature resemblance of that same feel of serenity and quaint.

Very few grapes came this year but plenty enough to feed the family with fresh, healthy, untreated fruit.  Next year, I'll probably be making jams and jelly and then the year after, who knows, maybe some wine.  

For now, I've attempted to make this bread.  Grape bread.
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This bread is soft, fragrant and releases a perfume of fall.  It's what you want to eat this period of time and is perfect to usher in the fall season.

All you need is a basic bread recipe.  Like this one here. Flatten the dough with your hands, de-seed some grape berries and spread them on top of the flattened dough.  Sprinkle with some raw sugar.  Roll the dough to form a rope, pinch the edges and fit the dough in a previously greased loaf pan.  Cover with some plastic film and let it rise, over night, in the fridge.  Remove the loaf from the fridge and let it rise at room temperature 1 hour before baking.  Place some grape berries on top of the loaf and sprinkle with more raw sugar.

Bake in a preheated oven for about 40 minutes.  Slice when the bread is cool.

This is excellent for breakfast, toasted and smothered with butter.

Oh...just out of curiosity, did you know that grape seeds are edible and full of antioxidants?
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4 comments:

  1. Cosa vedono i miei occhi:) aspetto sempre con ansia questo periodo dell'anno proprio per acquistare un bel pò d'uva fragola e infornare la focaccia all'uva, ha un sapore e un profumo unico! Col pane non ho mai provato, bell'idea, mi piace! Un abbraccio Elvira.
    ps.non sapevo dei semini.... avevo sentito invece di quelli del pomodoro, sono ricchi di antiossidanti e addirittura fanno benissimo per la pelle.

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    Replies
    1. ...ed io non sapevo di quelli del pomodoro! Se abitavi vicino l'uva fragola te la regalavo io ;-)

      A presto cara!

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  2. io mi prenoto per una bottiglia di fragolino allora... hic! :-)

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