Whole Wheat Biscuits

These did not rise much, but they were tasty and easy.

2 cups whole-wheat pastry flour
4 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, cold, cut into small pieces.
½ cup buttermilk
½ cup milk

Put the dry ingredients into a medium-sized bowl. Stir them together with your pastry blender until evenly mixed.

Cut in the butter with a pastry blender until the mixture resembles coarse crumbs (with the occasional lump).

Add the milk and buttermilk and mix with a rubber spatula until the dough just holds together. Do not overmix. Dump onto a floured board or smooth counter.

Pat it out flat with your hands into ¾-inch thick square or rectangle (sprinkle with a little flour if necessary).

Using a sharp knife, cut the into 12 equal squares/rectangles.

Place biscuits on an ungreased baking sheet or in a cast iron skillet and bake at 450 degrees for 10 – 12 minutes or until golden brown. Enjoy while warm.

Published in: on March 10, 2021 at 5:34 pm  Leave a Comment  

Ellie Krieger’s Zucchini-Walnut Bread

From “Comfort Food Fix”.
This bread is barely sweet and quite delicious for a healthy treat.

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoonbaking soda
1/2 teaspoonnutmeg
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 large eggs
1 small zucchini (6 oz), coarsely grated (about 1 1/4 c)
1/3 cup chopped walnuts

Heat oven to 350° F. Coat 9″x5″ loaf pan with cooking spray.

In a large bowl, whisk together flours, sugar, cinnamon, baking soda, nutmeg, and salt. In another large bowl, whisk together oil, applesauce, and eggs. Stir in zucchini. Add wet ingredients into dry ingredients, add the walnuts, and stir with a rubber spatula just enough to combine.

Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing.

NUTRITION (per serving: 1″ thick slice) 270 cal, 5 g pro, 33 g carb, 3 g fiber, 14 g fat, 1.5 g sat fat, 250 mg sodium

Published in: on February 21, 2021 at 11:39 am  Leave a Comment  

100% Whole Wheat Toasting Bread

Slightly modified from King Arthur Flour

1 1/4 cups (283g) lukewarm water
2 Tablespoons walnut oil, olive oil or vegetable oil
1/4 cup honey or maple syrup
3 1/2 cups (397g) White Whole Wheat Flour
2 Tablespoons ground flax
1 Tablespoon vital wheat gluten
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast

To make bread in a bread machine: Put all of the ingredients into the bread pan in the order listed. Program for whole wheat bread (if your machine has that setting, otherwise use the basic white bread setting), and press Start.

Remove the bread from the machine when it’s done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1″, and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools.

To make bread by hand: Mix all of the ingredients in a large bowl, or in the bowl of a stand mixer.

Knead the dough until it’s smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours.

Gently deflate the dough and shape it to fit a greased 8 1/2″ x 4 1/2″ loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours.

Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool it on a rack.

Published in: on January 18, 2021 at 7:42 am  Leave a Comment  

Blueberry Oat Scones

slightly adapted from a recipe in Bon Appetit magazine, July 2009 issue

Makes 11-12

2 cups all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed golden brown sugar
4 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 Tablespoons (1 stick plus 3 Tablespoons) chilled butter, cut into 1/2″ cubes
1 cup old fashioned oats
3 Tablespoons quick oats (this is for the topping.  you can use old fashioned for this if you don’t have quick)
1 cup fresh or frozen (unthawed) blueberries (about 5.5 oz)
1 3/4 cups half & half
1 teaspoon vanilla extract
5 teaspoons raw sugar (aka turbindo or demerara)

Position 1 rack in the top third of the oven and preheat to 350 degrees F.  Line 2 rimmed baking sheets with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, and coarse salt in food processor; blend 5 seconds.  Add butter cubes.  Pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.  Gently stir in 1 cup of old fashioned oats and the blueberries.

Add the vanilla to the measuring cup the half & half is in, and stir it in.  Gradually add this to the flour mixture, tossing until the dough just comes together (dough will be very moist).

Using a 1/2-cup measure for each scone, drop dough in mounds onto the prepared baking sheets, spacing 3″ apart.  Sprinkle tops with the quick oats, then the raw sugar.

Bake 15 minutes.  Reverse sheets and continue baking until scones are golden and a tester inserted into the center from the side comes out clean, about 12 more minutes.  Transfer scones to a rack and col slightly.  Serve warm or at room temperature.

Freeze if storing for longer than 1 day.

 

 

Published in: on July 25, 2020 at 7:33 am  Leave a Comment  

Mark’s Lemon Zucchini Bread

From Kitchn

Cooking spray or butter, for greasing the pans
1 pound zucchini (about 2 medium)
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons freshly grated lemon zest
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup olive oil or canola oil (Mark uses canola)
2 teaspoons vanilla extract
Optional mix-ins: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips (Mark did not use these)

  1. Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350ºF. Coat 2 (8×4-inch) loaf pans with cooking spray or butter.

  2. Grate the zucchini. Trim the stem and root-end from the zucchinis and grate them on the large holes of a box grater. You should end up with about 3 cups of shredded zucchini.

  3. Squeeze the moisture from the shredded zucchini. Place the zucchini in a clean kitchen towel or several layers of cheesecloth. Gather up the sides and squeeze to press out as much moisture from the zucchini as possible.

  4. Combine the dry and wet ingredients in separate bowls. Place the flour, baking powder, lemon zest, nutmeg, and salt in a large bowl and whisk to combine; set aside. Place the eggs, sugars, oil, and vanilla in a medium bowl and whisk to combine.

  5. Mix the batter. Add the zucchini and any mix-ins (nuts, raisins, chocolate chips) to the flour mixture. Pour the liquids over top. Gently stir and fold just until no more dry flour is visible. Divide the batter between the prepared pans.

  6. Bake the loaves and cool. Bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes, then turn them out onto a wire rack, on their sides*, to cool completely.

    *Cool the loaves on their sides. This tiny trick makes for more tender loaves with crisp sides — especially ideal if you plan on freezing that extra loaf, which you should.

    Storage: Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to 3 months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

 

Published in: on June 29, 2020 at 5:57 am  Leave a Comment  

Really Good Raisin Bread

 

originally published 4/13/2011, adapted from Zojirushi BB-CEC20 instruction manual.  revised 2/24/19 with excellent refinements from the Kitch’n recipe (thanks Uncle Mark!).

yield: 2 pound loaf

1 1/3 cups water
2 cups (240 g) bread flour
1 1/4 cups (150 g) whole wheat flour
1/4 cup granulated sugar
2 Tablespoons dry milk
2 Tablespoons vital wheat gluten
1 1/2 teaspoons salt
2 1/2 Tablespoons butter
2 teaspoons active dry yeast
1 teaspoon cinnamon

1 cup raisins

egg wash:
1 egg beaten with 2 teaspoons water

cinnamon sugar filling:
2 Tablespoons granulated sugar mixed with
1 Tablespoon cinnamon

Add all ingredients except raisins, egg wash and filling to bread machine per manufacturer’s instructions. Select dough setting. At the add-in beep, add the raisins. After rise, remove dough from bread machine and roll out to a rectangle about 9 x 15. Brush with egg wash, sprinkle with cinnamon sugar.  Roll up tightly, turning ends under. Place in greased loaf pan (note to self: do not use Dansk pan!) and let rise in a warm place until almost double. (I balance the pan in the bread machine and close the lid.) Bake at 375 degrees F for about 50 minutes, loosely tenting with foil after 15-20 minutes if needed to keep the top crust from getting too dark. Remove from oven, leave in pan for about 15 minutes if you like a softer bottom and side crust. Cool completely on a wire rack.

 

Published in: on February 24, 2019 at 4:39 pm  Leave a Comment  

To Try: Jacques Pepin’s Country Bread

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Makes 1 large loaf

3 cups plus 1 Tablespoon unbleached bread flour, preferably organic
1 cup unbleached whole wheat flour, preferably organic
2 1/4 teaspoons active dry yeast
2 teaspoons salt
2 cups tepid water (100 degrees F)

Place 3 cups of the bread flour, the whole wheat flour, yeast and salt in a food processor.  Turn the processor on and, with the motor running  add the water.  Process for 15 to 20 seconds.  The dough will be soft.  Transfer it to a large bowl, cover and let rise at room temperature for about 3 hours until doubled in size.

Push the dough down, bringing the edges toward the center to create a compact ball.  Place seam side down on a baking sheet lined with aluminum foil.  Press into a roundish shape 7 to 8″ in diameter. Cover with a large bowl and let rise again for a couple of hours, until almost doubled in size.

Preheat the oven to 425 degrees F.

When the bread has risen, sprinkle the remaining 1 Tablespoon bread flour on top of the loaf, and, using a serrated knife, cut a few parallel slashes about 1/4″ deep in the surface of the bread.  Place in the oven and mist with water from a spray bottle.  After 5 minutes, spray the loaf again with water.  Bake for about 50 minutes total, until deeply browned and puffy.  Cool on a rack before serving.

After cooling, can be sliced, wrapped well, and frozen, and slices used from freezer as needed.

Published in: on July 13, 2016 at 2:29 pm  Leave a Comment  

To Try: Blueberry Bran Muffins

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) kosher salt

 1/2 tsp (2 mL) baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

7 oz Greek-style plain yogurt

1/2 cup (125 mL) granulated sugar
1/2 cup honey

1/2 cup vegetable oil
2 large eggs, lightly beaten

1 tsp (5 mL) pure vanilla extract

2-1/2 cups (625 mL) wheat bran

1-1/2 cups (375 mL) blueberries

Line 12-cup muffin tin with paper liners.

In medium bowl, stir together flour, salt, baking powder, baking soda and cinnamon.

In large bowl, whisk together yogurt, sugar, honey, oil, eggs and vanilla. Add flour mixture, stirring until just combined. Gently stir in bran and blueberries.

Divide batter among prepared muffins cups, about heaping 1/3 cup (75 mL) each.

Bake in preheated 350F (180C) oven until tops are golden and tester comes out clean, about 25 to 30 minutes. Cool 5 minutes. Serve warm or at room temperature.

Makes 12.

Published in: on January 14, 2016 at 7:27 pm  Leave a Comment  

To try: Sour Cream Corn Bread

From “Make it Ahead” by Ina Garten

Makes 2 loaves

This all-American quick bread is usually served with dinner. To make it ahead, I bake it in loaves, and then slice, toast, and slather it with butter and jam for breakfast. Bob’s Red Mill cornmeal is widely available and essential for this recipe.

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
3 cups all-purpose flour
1 cup Bob’s Red Mill medium-grind yellow cornmeal
1/2 cup sugar
2 tablespoons baking powder (see note)
1 tablespoon kosher salt
1 1/4 cups whole milk
3/4 cup sour cream
2 extra-large eggs, at room temperature
Salted butter and strawberry jam, for serving

Preheat the oven to 350 degrees. Grease and line the bottom of two 8 1/2-by-4 1/2-by-2-inch loaf pans with parchment paper.

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, sour cream, and eggs and then slowly whisk in the melted butter. Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don’t overmix! Pour the batter into the prepared pans, smooth the top, and bake for 35 to 40 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.

When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam.

Published in: on January 14, 2016 at 7:24 pm  Leave a Comment  

Honey Oat Hearth Bread

2 cups boiling water
1 cup rolled oats
1/2 honey
2 tablespoons butter
2 teaspoons salt
1 package (.25 ounce) or 2-1/4 teaspoons active dry yeast
1/2 cup warm water(110 degrees F/45 degrees C)
4 cups bread flour (you may need more)
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats

In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. (If using a Kitchen Aid with a dough hook, knead until smooth and elastic, about 5 minutes. I did have to add quite a bit more flour……just add 1/4 cup at a time until it cleans the bowl and is still smooth and elastic). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Form dough into loaf. Place the loaf into a lightly greased USA Pan Hearth Bread Pan. Cover the loaf with a damp cloth and let rise until doubled, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake for about 35 minutes or until the top is golden brown and the bottom sounds hollow when tapped. Remove loaf from pan, brush top of loaf with 2 tablespoons honey and sprinkle with oats.
Published in: on November 27, 2015 at 12:19 pm  Leave a Comment