Ingredients
1 cup(s) milk
1 tablespoon(s) milk, warmed to 110°F
1 package(s) dry active yeast
3/4 cup(s) sugar
1 teaspoon(s) sugar
2 1/4 cup(s) all-purpose flour
2 cup(s) bread flour
1/2 cup(s) black raisins
2 tablespoon(s) candied lemon peel, cut into 1/4-inch pieces
2 tablespoon(s) candied orange peel, cut into 1/4-inch pieces
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
4 tablespoon(s) unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup(s) confectioners' sugar
1/4 teaspoon(s) vanilla
--------------------------------------------------------------------------------
Directions
Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Monday, April 11, 2011
Monday, February 15, 2010
BANANA APPLESAUCE BREAD
1 c. sugar
2 eggs
2 c. flour
3 ripe bananas (mashed)
1/2 c. oil
1 tsp. soda
1/2 c. chopped nuts
1 c. applesauce
Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour.
OPTIONAL FROSTING:
1/2 c. powdered sugar
1/4 c. creamy peanut butter
3 tbsp. milk
2 eggs
2 c. flour
3 ripe bananas (mashed)
1/2 c. oil
1 tsp. soda
1/2 c. chopped nuts
1 c. applesauce
Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour.
OPTIONAL FROSTING:
1/2 c. powdered sugar
1/4 c. creamy peanut butter
3 tbsp. milk
Parmesan Seasoned Breading
Ingredients:
•1 cup grated Parmesan cheese
•1/2 cup cornflake crumbs
•1/2 cup Malt-O-Meal hot wheat cereal
•1 tablespoon parsley flakes
•1 teaspoon salt
•1 teaspoon seasoned salt
•1 teaspoon rubbed sage
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon seafood seasoning
•1 teaspoon paprika
•1/2 teaspoon ground thyme
•1/2 teaspoon pepper
Directions:
In a bowl, combine all the ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 2 cups. Editor's Note: Use in place of seasoned bread crumbs call for in recipes for chicken, fish or pork chops.
•1 cup grated Parmesan cheese
•1/2 cup cornflake crumbs
•1/2 cup Malt-O-Meal hot wheat cereal
•1 tablespoon parsley flakes
•1 teaspoon salt
•1 teaspoon seasoned salt
•1 teaspoon rubbed sage
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon seafood seasoning
•1 teaspoon paprika
•1/2 teaspoon ground thyme
•1/2 teaspoon pepper
Directions:
In a bowl, combine all the ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 2 cups. Editor's Note: Use in place of seasoned bread crumbs call for in recipes for chicken, fish or pork chops.
Pinwheel Biscuits
1/4 c. butter
1/2 c. bread crumbs
1 tsp. poppy seed
1/4 tsp. poultry seasoning
2 tbsp. sliced green olives
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1/3 c. milk
Melt butter in small saucepan. Add bread crumbs, poppy seed, poultry seasoning, and olives; mix well. Measure flour, sugar, baking powder and salt into mixing bowl. Cut in shortening until particles are fine. Add milk; stir until dough clings together.
Knead lightly on floured surface 20 times. Roll or pat out to an 8x6 inch rectangle. Spread with bread crumb mixture. Starting with 8- inch side, roll up jelly-roll fashion. Seal edges. Wrap in waxed paper. Store in refrigerator until ready to use. Cut into 1-inch slices.
1/2 c. bread crumbs
1 tsp. poppy seed
1/4 tsp. poultry seasoning
2 tbsp. sliced green olives
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1/3 c. milk
Melt butter in small saucepan. Add bread crumbs, poppy seed, poultry seasoning, and olives; mix well. Measure flour, sugar, baking powder and salt into mixing bowl. Cut in shortening until particles are fine. Add milk; stir until dough clings together.
Knead lightly on floured surface 20 times. Roll or pat out to an 8x6 inch rectangle. Spread with bread crumb mixture. Starting with 8- inch side, roll up jelly-roll fashion. Seal edges. Wrap in waxed paper. Store in refrigerator until ready to use. Cut into 1-inch slices.
garlic bread supreme
panini buns
butter
garlic salt
grated Parmesan cheese
grated sharp Cheddar cheese
Split panini buns length-wise generously spread each half of the buns with butter all the way to the edges and sprinkle with garlic salt to taste. Put on generous amounts of fresh grated Parmesan cheese and grated sharp Cheddar cheese.
Broil in oven until cheese bubbles and browns. Serve with your favorite spaghetti sauce.
butter
garlic salt
grated Parmesan cheese
grated sharp Cheddar cheese
Split panini buns length-wise generously spread each half of the buns with butter all the way to the edges and sprinkle with garlic salt to taste. Put on generous amounts of fresh grated Parmesan cheese and grated sharp Cheddar cheese.
Broil in oven until cheese bubbles and browns. Serve with your favorite spaghetti sauce.
Glazed Lemon Nut bread
1/4 c. butter
3/4 c. sugar
2 eggs
2 tsp. grated lemon peel
2 c. sifted flour, enriched
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
2 tsp. lemon juice
2 tbsp. sugar
Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in walnuts.
Pour in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake in moderate oven 350 degrees for 50-55 minutes or until done. Let cool in pan 10 minutes, then spoon mixture of lemon juice and 2 tablespoons sugar over top. Remove from pan and cool.
3/4 c. sugar
2 eggs
2 tsp. grated lemon peel
2 c. sifted flour, enriched
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
2 tsp. lemon juice
2 tbsp. sugar
Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in walnuts.
Pour in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake in moderate oven 350 degrees for 50-55 minutes or until done. Let cool in pan 10 minutes, then spoon mixture of lemon juice and 2 tablespoons sugar over top. Remove from pan and cool.
PIZZAGAINA
Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.
Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.
Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.
Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.
This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too.
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.
Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.
Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.
Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.
This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too.
Bread Bowls
Ingredients:
•1 loaf (1 pound) frozen bread dough, thawed
•1 egg, beaten
Directions:
Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Yield: 3 medium bowls.
•1 loaf (1 pound) frozen bread dough, thawed
•1 egg, beaten
Directions:
Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Yield: 3 medium bowls.
CIABATTA
Starter (Biga):
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop.
Knead the ingredients together and set aside overnight or for 24 hours before use.
Dough:
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water
Biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough.
Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk.
When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation.
Fold each piece loosely into thirds, business-letter style.
Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour.
About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A baking stone, if you have one, is beneficial. Place on center shelf or slightly above.
When oven is ready slip dough onto stone, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).
Serving Suggestions:
When cooled, slice down the center lengthwise, drizzle with your best olive oil and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured olives and provolone cheese, and thinly sliced ripe tomatoes.
This would be a good time to use a panini grill if you have one, or press and grill it outdoors, or just use a black cast iron frying pan. If you're doing these on the grill, you can press it under a hot, clean brick which has been pre-heated in the grill.
Sprinkle with oil dressing (below) and serve.
Oil Dressing:
Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for extra kick you can optionally add one of the following: 1-2 anchovies, 1/4 teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop.
Knead the ingredients together and set aside overnight or for 24 hours before use.
Dough:
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water
Biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough.
Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk.
When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation.
Fold each piece loosely into thirds, business-letter style.
Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour.
About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A baking stone, if you have one, is beneficial. Place on center shelf or slightly above.
When oven is ready slip dough onto stone, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).
Serving Suggestions:
When cooled, slice down the center lengthwise, drizzle with your best olive oil and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured olives and provolone cheese, and thinly sliced ripe tomatoes.
This would be a good time to use a panini grill if you have one, or press and grill it outdoors, or just use a black cast iron frying pan. If you're doing these on the grill, you can press it under a hot, clean brick which has been pre-heated in the grill.
Sprinkle with oil dressing (below) and serve.
Oil Dressing:
Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for extra kick you can optionally add one of the following: 1-2 anchovies, 1/4 teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.
CHAPATI PAKISTANI BREAD
2 c. whole wheat flour
1/2 tsp. dry yeast
1/2 tsp. salt
1 tbsp. oil
1 c. water
Mix flour, salt, and yeast in a bowl. Combine the oil and water and slowly mix it into the dry ingredients. Let rise for 1-2 hours. Makes one dozen balls out of the dough using more flour as needed to keep them from sticking. Cover them with a wet towel until ready to use to prevent them from drying out. Preheat the oven to 500 degrees. Roll each ball into a flat round Chapati as thin as possible, sprinkling with flour as you go the help prevent sticking. Bank one side of each Chapati becomes light brown, remove it with the tongs and keep it in a towel. These can be eaten plain or with butter and served with soup, meat, and vegetables.
1/2 tsp. dry yeast
1/2 tsp. salt
1 tbsp. oil
1 c. water
Mix flour, salt, and yeast in a bowl. Combine the oil and water and slowly mix it into the dry ingredients. Let rise for 1-2 hours. Makes one dozen balls out of the dough using more flour as needed to keep them from sticking. Cover them with a wet towel until ready to use to prevent them from drying out. Preheat the oven to 500 degrees. Roll each ball into a flat round Chapati as thin as possible, sprinkling with flour as you go the help prevent sticking. Bank one side of each Chapati becomes light brown, remove it with the tongs and keep it in a towel. These can be eaten plain or with butter and served with soup, meat, and vegetables.
FRENCH FILBERT BREAD
2 1/4 c. bread flour
3/4 tsp. sugar
1/3 tsp. salt
1 1/2 tsp. butter
1/2 c. chopped filberts (hazelnuts)
7/8 c. (1 cup minus 2 tbs.) water
1 - 1 1/2 tsp.active dry yeast
Put all ingredients into bread machine or follow your user's manual. Select same bread cycle as you would for raisin bread and choose crust color, then press start.
3/4 tsp. sugar
1/3 tsp. salt
1 1/2 tsp. butter
1/2 c. chopped filberts (hazelnuts)
7/8 c. (1 cup minus 2 tbs.) water
1 - 1 1/2 tsp.active dry yeast
Put all ingredients into bread machine or follow your user's manual. Select same bread cycle as you would for raisin bread and choose crust color, then press start.
Boston Brown Bread
1 c. whole wheat flour
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses
Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.
VARIATIONS:
APRICOT BOSTON-BROWN BREAD: Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
BAKED BROWN BREAD: Generously grease a 2 quart casserole dish or 9"x5" loaf pan. Preheat oven to 325 degrees. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses
Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.
VARIATIONS:
APRICOT BOSTON-BROWN BREAD: Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
BAKED BROWN BREAD: Generously grease a 2 quart casserole dish or 9"x5" loaf pan. Preheat oven to 325 degrees. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean
Blueberry Buckle
Ingredients
Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Method
1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream
Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Method
1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream
Green Chile Cornbread
If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.
Ingredients
•1 cup plus 2 Tbsp cornmeal
•1 cup all purpose flour
•1 1/2 teaspoons salt
•1 teaspoon baking soda
•1 Tbsp baking powder
•1/4 cup sugar
•1/2 cup (1 stick) softened unsalted butter
•1/2 cup sour cream
•2 eggs
•1 3/4 cups milk
•2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
•1 cup corn (frozen is fine)
•1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Method
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Ingredients
•1 cup plus 2 Tbsp cornmeal
•1 cup all purpose flour
•1 1/2 teaspoons salt
•1 teaspoon baking soda
•1 Tbsp baking powder
•1/4 cup sugar
•1/2 cup (1 stick) softened unsalted butter
•1/2 cup sour cream
•2 eggs
•1 3/4 cups milk
•2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
•1 cup corn (frozen is fine)
•1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Method
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Wednesday, February 10, 2010
AUSTRALIAN PARTY BREAD
Softened butter
Sliced bread
Non pareils
Remove crusts from bread. Spread soft butter on bread and cut in triangles. Sprinkle with non pareils. Good to serve at children's parties, or desserts for children when there is adult dessert.
Sliced bread
Non pareils
Remove crusts from bread. Spread soft butter on bread and cut in triangles. Sprinkle with non pareils. Good to serve at children's parties, or desserts for children when there is adult dessert.
Tuesday, February 9, 2010
Honey & Lemon Balm Tea Biscuits
1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.
Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.
Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.
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