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  Comments (2)  

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  

Baked Doughnuts

20131013-084024.jpg

Slightly adapted from the recipe on the Wilton doughnut pan

2/3 cup whole wheat pastry flour
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs
2 tablespoons melted butter

topping:
1/2 cup melted butter
3/4 cup cinnamon sugar

Preheat oven to 425 degrees F.  Spray two 6-doughnut pans with nonstick cooking spray.

Into a large mixing bowl, sift the flours, sugar, baking powder, nutmeg and salt.

Pour the buttermilk into a large glass measuring cup.  Add the eggs and whisk well.  Add the melted butter and whisk again.

Pour the wet ingredients into the dry and stir with a rubber spatula just until ingredients are combined.

Fill each doughnut cup approximately 2/3 full.  I’m thinking about putting the batter into a pastry bag next time.  Not sure if it will be worth the mess…

Bake 7-9 minutes or until the top of the doughnuts spring back when touched.  Let cool in the pan for 4-5 minutes before removing.

Dip doughnuts in melted butter, roll in cinnamon sugar.  Doughnuts are best served fresh.

Makes 12 doughnuts.

Variations:
Chocolate Glazed Donuts:

1/2 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
1/2 teaspoons hot water

In a medium microwave-safe bowl, melt chocolate chips, butter and corn syrup on 50% power for 1 minute, stirring frequently until completely melted.  Stir in 1 teaspoon hot water, until the glaze is thick and smooth.  Add another teaspoon hot water if the glaze is to thick.  Use immediately to glaze donuts.

Confectioners Sugar Donuts:

Put 2/3 cup of confectioners’ sugar in a resealable plastic bag.  Add a doughnut, close the bag, and shake to coat.  Repeat with remaining doughnuts.

Published in: on October 13, 2013 at 7:38 am  Comments (1)  
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Miracle Carrot Muffins

Adapted from the recipe in Sunset Magazine, April 2013, found here

The aroma of the spices in the first step is heavenly.

  • 2/3 cup sugar
  • 1/4 cup butter
  • 1  1/4 cups shredded carrots
  • 1 cup raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Optional spread:
  • 4 ounces cream cheese
  • 1 tablespoon orange zest

1. Preheat oven to 375°. Grease a 12-cup muffin tin.  Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

2. Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir with a rubber spatula to combine, but do not overmix.

3. Spoon mixture into greased muffin cups.

4. Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

5. Blend cream cheese with zest and serve with muffins.

Published in: on June 15, 2013 at 6:56 am  Leave a Comment  
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Bob’s Red Mill 100% Whole Wheat Bread for Bread Machines

http://www.bobsredmill.com/recipe/printer.php?rid=1128

A great 100% whole wheat bread.  I used walnut oil in place of half the canola the first time I made it (having been inspired by another recipe) and it was good.  Makes lovely toast.

Whole Wheat Bread for Bread Machines (from label)
contributed by Bob’s Red Mill Natural Foods
This recipe for whole wheat bread is Bob’s favorite and can be found on our bags of Whole Wheat Flour.
Ingredients:
Large Loaf

  • 1-1/2 cups + 2 Tbsp Water
  • 3-3/4 cups Whole Wheat Flour
  • 2 Tbsp Milk Powder (Non-Fat Dry)
  • 1-1/2 tsp Salt
  • 2 Tbsp Canola Oil (or walnut oil or olive oil)
  • 2 Tbsp Sugar
  • 1-1/2 Tbsp Vital Wheat Gluten
  • 1 Tbsp Molasses
  • 3 tsp Yeast, Active Dry

Small Loaf

  • 1 cup Water
  • 2-1/2 cups Whole Wheat Flour
  • 1-1/4 Tbsp Milk Powder (Non-Fat Dry)
  • 1 tsp Salt
  • 1-1/2 Tbsp Canola Oil (or walnut oil or olive oil)
  • 1-1/4 Tbsp Sugar
  • 1 Tbsp Vital Wheat Gluten
  • 2 tsp Molasses
  • 2 tsp Yeast, Active Dry
Directions:
***Small Loaf makes 1 Pound loaf. Large Loaf makes 1 ½ Pound loaf.***Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Let the loaf cool for 15 minutes before slicing.

Variation: Customer Brad Urban recommends using 7/8 cup 10 Grain Cereal instead of 1 cup Whole Wheat Flour, dry buttermilk powder instead of dry milk powder, honey instead of sugar and olive oil instead of canola oil.

NUTRITIONAL INFORMATION
for small loaf (13 slices) and large loaf (18 slices)

Serving Size: 1 Slice

Calories 150, Calories from Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrates 29g, Dietary Fiber 4g, Sugars 3g, Protein 6g.

Published in: on June 9, 2013 at 6:04 am  Leave a Comment  
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Flour Conversion

I weigh my flour when baking bread.  This is a great resource!

http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

Published in: on May 27, 2013 at 11:38 am  Leave a Comment  

Baked Oatmeal Squares with Dried Cherries

from http://teaspooncomm.com/teaspoonofspice/, Adapted from December 2007 Gourmet magazine’s Baked Oatmeal recipe, repinned by the Meal Makeover Moms, slightly adapted by me

Hearty and chewy.

  • 3 cups old fashioned oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup nonfat milk
  • 1/2 cup applesauce
  • 1/4 cup canola oil
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 3/4 cup dried cherries
  1. Preheat oven to 350 degrees. Line an 8×8-inch baking pan with foil letting edges extend beyond the pan to serve as handles.  Spray the foil in the pan with cooking spray.
  2. In a large bowl, mix together oats, baking powder, salt, cinnamon, nutmeg and dried cherries.
  3. In another bowl, whisk together yogurt, milk, applesauce, oil, brown sugar, eggs and extracts. Add wet ingredients to dry ingredients, mix until just incorporated.
  4. Pour batter into baking pan and spread evenly in pan.
  5. Cook for 35 minutes or until golden brown on top. Cool in pan before lifting out the whole thing, peeling off the foil, and cutting into squares.
Published in: on March 30, 2013 at 11:18 am  Leave a Comment  

To Try: Rosemary and Parmesan Casserole Bread

from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 pkgs (1/4 oz ea) active dry yeast (or 4.5 teaspoons)
1/2 cup warm water (105 to 115 degrees F)
1 cup creamed cottage cheese, warmed (see Note)
2 Tablespoons sugar
2 Tablespoons extra-virgin olive oil, divided, plus extra for the dish
1 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1 large egg
2 cups all-purpose flour
2 Tablespoons grated Parmesan cheese

1. In a large bowl, dissolve the yeast in the warm water and set aside until foamy, about 5 minutes.

2.  Add the warmed cottage cheese, sugar, 1 tablespoon of the olive oil, the rosemary, salt, and egg.  Add the flour and beat well to make a stiff dough.

3.  Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in bulk.

4.  Brush a 9×13″ shallow baking dish or pan with olive oil.  Press the dough into the dish so it covers the bottom completely, including the corners.  cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled in bulk.

5.  Meanwhile, preheat the oven to 350 degrees F.  Drizzle the top of the dough with remaining 1 Tablespoon olive oil and sprinkle with the grated Parmesan.  Bake for 30-35 minutes, until golden.  Serve warm, cut into squares.

NOTE:  To warm the cottage cheese, spoon into a glass 1-cup measure and microwave on high power for 30 seconds.

Published in: on March 16, 2013 at 12:33 pm  Leave a Comment  
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