Rye Soda Bread

This is quick and easy bread.  It is a bit dense and very satisfying with a dab of butter, along side a bowl of soup.  This is the the kind of things that Autumn is made of, at least for me!

Rye Soda Bread

2 1/3 cups (9.75 ounces) rye flour
1 3/4 cups (8 ounces) all-purpose flour
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine sea salt
2 cups (475 mL) buttermilk
1 tablespoon pretzel salt (optional)

Preheat oven to 400°F.  Place a sheet of parchment paper on a cookie sheet.

In a bowl combine flours, salt and baking soda.  All at once add buttermilk, mix and knead for about a minute, till it all comes together.
Press the dough into a flat disk. Sprinkle the top of the dough disk with about 1 tablespoons of pretzel salt. 
Make 4 deep cuts into the dough, about two-thirds of the way through. Be careful not to cut all the way through.

Bake for 30 minutes, and then move the dough to the top rack of the oven. Bake for another 20 minutes to crisp up the surface.

Let cool on a wire rack completely before serving with salted butter. Okay, I know you want to have a slice warm with butter oozingly, melting all over the top.

Cheddar Biscuits

It's almost that time here for comfort food, stews and baked goods.  I love this time of year. Everything about it.  The colors, the pumpkins, the harvest, the weather...  And, yes, admittedly I love pumpkin and am one of those people on Pinterest that can't get enough of pumpkin. My board is called Pumpkin Palooza. 

These biscuits are very soft and tender.  Melt in your mouth goodness.  One of the things that makes these biscuits is amazing is the cheddar cheese.  Pick the best cheddar you can get.  The sharper, the better.


Cheddar Biscuits

2 cups flour
1 cup shredded cheddar cheese
1 tablespoon baking powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2/3 cup milk
1/3 cup butter
1 egg
2 tablespoons melted butter

Preheat oven to 400 degrees F . Grease a baking sheet.

Combine flour, Cheddar cheese, baking powder, salt, onion powder and garlic powder in a bowl.
In another bowl combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; don't over mix. Drop batter by tablespoonfuls onto the prepared baking sheet.
Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

Flat Bread Pizzas

Super quick and super delicious.  Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if  you so choose.  Either way, they are delicious with whatever toppings  yo choose.  Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella.  Sprinkle it with some fresh arugula when it exits the oven.

Super quick and super delicious.  Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if  you so choose.  Either way, they are delicious with whatever toppings  yo choose.  Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella.  Sprinkle it with some fresh arugula when it exits the oven.

Flatbread

4 cups all purpose flour
1 1/2 teaspoons salt
7 tablespoons butter
1 1/2 cups milk

In a microwave safe dish or a pot on the stove, heat the butter with the milk.  You wanted it to bubble a little, not boil. Let cool so that you can stick your finger in it comfortably.  Pour into flour and salt.  Mix until it comes together.  Turn out on a floured surface and knead.  Set aside to rest for at least 30 minutes.  Prep you pizza toppings whatever they may be.

Divide dough into approximately 18 balls for smaller type flatbreads, less if you want them larger.  Roll out to circles.  Make sure you cover the dough as you are rolling out your discs.  It will dry quickly.

Place on heated skillet and cook until the dough is not shiny anymore.  Flip and heat a few mroe minutes. Stack on a dish. 

Norwegian School Bread

I made them again.  So delicious.  These I liked a lot more.  Tender and delicious and the cream filling... amazing.  If you don't like the idea of the cream, skip it and just make the buns, so worth it!

I always think of the Norwegian Pavilion at Epcot in Disney when I eat these. 

Norwegian School Bread
Makes 15 buns.

dough:
1 2/3 cups milk
1/2 cup unsalted butter
2 1/4 teaspoons dry instant yeast
1/2 cup sugar
4 cups plain flour
1 1/4 tsp ground cardamom

wash:
1 egg, lightly beaten

coconut coating:
1/3 cup (50g) pure icing sugar, mixed with 2 tsp water
Desiccated coconut, to coat

creme patissiere:
1 1/4 cups (310ml) milk
3 egg yolks
1/3 cup (75g) caster sugar
2 tbs cornflour
1 tsp vanilla extract

dough: In a saucepan,  heat milk and butter over medium heat, stirring until butter melts. Remove from heat, set aside.

In the bowl of a mixer or in a regular bowl combine all the dry ingredients: flour, yeast, sugar, cardamom. 

Add the cooled milk and butter (should be about 110°F or you are able to hold your finger in it for 10 seconds comfortably). Use your hands to form a soft dough (or the mixer). Knead for 5 minutes or until smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.

Take dough out of bowl. Transfer to a lightly floured surface, fold over itself and deflate. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds.

Place on lined baking sheets or one big one if you have it.  Cover with clean tea towels. Set aside for 30 minutes or until doubled in size. Preheat oven to 395°F.

creme patissiere: Heat milk in a pan over medium-high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture back to the pan and place over medium heat. Stir with a wooden spoon for 1-2 minutes until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.


preparing to bake: Press deep indentations in each bun. Using a piping bag fill each bun with creme patissiere. Brush dough on sides and tops of buns with beaten egg. Bake, rotating trays halfway, for 20 minutes or until golden and risen. Cool slightly on wire racks.

coconut coating: Brush buns with icing glaze, then roll in coconut to serve.

Cinnamon Swirl Bread

 

This bread is one of the first successful breads I made. The recipe was given to me by a woman I worked with at the RIT Counseling Center, CB. So delicious and pretty easy. 

It's very economical to make your own bread.  This loaf, which blows any cinnamon swirl bread out of the water, can be made for less than a dollar.  Two loaves for one dollar, if that, really.  One of the loaves is twice as big as the ones you find in a bag at the supermarket.  CrAzY, right?  And seriously, one day off, your doing things around the house, it won't take you any time at all.  You can even make multiples and freeze them or give them away to dazzle your friends and family! 

CINNAMON SWIRL BREAD

If you have instant yeast, you do not have to worry about having warm water to help with rising.  You always have to worry about liquids being too hot though.  The best way to test it is to stick your finger in the liquid, if you can keep your finger comfortably submersed for 15 seconds, your good to go.  If you don't use instant yeast, you will have to make sure your liquids are about 110°F

2 packages (1/4 ounce each) instant dry yeast or 4 1/2 teaspoons yeast 

1/3 cup warm water, maybe a bit more

1 cup warm whole milk 

1 cup sugar, divided

2 large eggs

6 tablespoons butter, softened

1-1/2 teaspoons salt

5-1/2 to 6 cups all-purpose flour

2 tablespoons ground cinnamon

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in two greased 9x5-in. loaf pans, seam side down.

Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.

Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Tea Time Tuesday: Crumpets

I have always wanted to have tea and crumpets.  It just sounds so... English.  So proper. So dainty.  I am none of these things.  But a girl can pretend, right.  Tea time is about pretend sometimes.  Like when I was a little girl.  Or the tea parties you see on television.  Like the popular commercial of the rough and tumble guy having tea with his sweet little daughter.  I would love to share the video of that one with you but can not find it on the internet. This one is kind of cute though...

The crumpets were pretty easy.  The hardest part was standing at the skillet cooking them up.  I sprayed wide mouth jar rings with cooking spray and used those as my molds.  You could use empty clean tuna cans, with bottom cut out as well.

Crumpets are a lot like an English muffin.  Taste is kind of plain.  Its all about what you put on them. They are a vehicle to flavor.  Some butter and jam- perfect.  All those nooks and crannies soaking in the yum.

This week my book to tell you about is Dark Witch, by Nora Roberts.  It's one of three, Shadow Spell and finally, Blood Magick.  Maybe I should wait to tell you about it when I read all three.  Nah...  I will forget by then.  Book one.  I love a tale of Witches.  Maybe its the feminine power thing.  Maybe it's the magic that captivates me.  This book has it all.  It is set in County Mayo, Ireland.  Romance and mystery is woven in the story leading you on through the book.  At times it can be a bit kitschy, but I don't mind.

If you are drinking your tea alone then, pick up a book and have a relaxing moment with your tea and crumpets.  Or if you are lucky enough to have a friend like Sandy, sit down and join that person for tea.  Head on over to Quilting For The Rest Of Us to see what Sandy is pouring this week in "our tea cups" this week.

CRUMPETS
Mostly from this recipe at Serious Eats.

2 1/2 teaspoons instant dry yeast
1 teaspoon sugar
2 3/4 cups,water
3 cups (15 ounces) all-purpose flour
1 teaspoon kosher salt
2 tablespoons powdered milk
1 teaspoon baking soda

Mix all the dry ingredients together and then add the water, mixing until well incorporated.  It will be a lot like pancake batter but it holds together.  Let it rest for an hour.

Coat griddle with nonstick cooking spray or oil.  Spray rings and place on griddle.  Pour batter into the ring, not filling it up- about a 1/4 cup.  Cook about 5-7 minutes on one side before turning.  It should be golden.  Push down on the crumpet to release it from the ring and flip.  Cook just long enough to make the raw go- not golden*. When pushed it should spring back.  Let cool and, of course, serve with tea, butter and jam.

*Packaged crumpets are white on one side.

BLACK MISSION FIG AND CRACKED BLACK PEPPER BREAD

I have been listening to A LOT of books on tape.  First Frost by Sarah Addison Allen is one of my recent favorites.  The story is sweet and light and everything I needed for a quick escape.  It has a touch of magic. I cant wait to listen to another of her books.

In the book she wrote about fig and pepper bread. I had to make it, I was totally intrigued.  I made it twice now, the first recipe I did was a little dense but that probably was my starters fault, might have been a little depleted and in need of a feeding.  Today I made it again and used my own ideas about it and was happy with the way it came out.   I will definitely make it again.  Today I found a recipe for it from the author.  That was not on my cd , though I heard it was in the book.  I am totally going to try that one next.

BLACK MISSION FIG AND CRACKED BLACK PEPPER BREAD

3 1/2 to 4 cups flour
2 teaspoons Kosher salt
2 tablespoons sugar
1 tablespoon cracked black pepper
4 1/2 teaspoons instant yeast
10 dried mission figs, chopped into pieces*
1 1/2 cups water

Mix flour, salt, pepper and yeast until blended, by hand or with whisk attachment of mixer.

Add the warm water. Then the figs. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Add in a little flour or water by the tablespoon to get it just right.

Oil a large bowl, place dough inside, and cover bowl with a damp hand towel.  Let sit in a warm place for approximately 1 hour, or until dough has doubled in size.

Turn into a Dutch Oven and cover, let rise for 15 minutes.  Meanwhile preheat the oven to 450°F.  Bake covered for 30 minutes.  Remove top and finish baking for another 15 minutes or so.  Check with temperature gage for 190- 200° F.  Remove from oven, turn out on wire rack. Let sit for one hour.


*My figs were a bit old.  I chopped them up into smaller pieces and poured boiling water over them and let them soak.  I used the soaking water in my recipe, combined with some cool water to bring the temp down.

Jalapeño Cheddar Bread

How about a nice crusty loaf of spicy, warming jalapeno bread and a big bowl of soup while the snow is flying outside.  We are getting socked with snow today, tonight and tomorrow.  Settle in and bake some bread.  Warm the belly!

Jalapeño Cheddar Bread

3 cups unbleached all-purpose flour
1 teaspoon yeast
1 teaspoon salt
1 cup cheddar cheese, finely cubed.
1 large jalapeño, chopped
1 ½ cups warm water

To add in the last 10-15 minutes of baking:
3 tablespoons cheddar cheese, grated
3 to 5 thin slices of jalapeño


In a large mixing bowl, combine flour, salt and yeast. Fold in the cheese and jalapeño until well coated. Add the water and stir until a wet mixture forms, it will be super sticky. Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24).

Preheat oven to 450F. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf.

Remove the hot pot from the oven, remove the lid, and carefully set the dough inside. Cover the Dutch oven and return it to oven for 30 minutes. Then, remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. Carefully remove the pot from the oven and place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.

Pumpkin Dinner Rolls

I saw these and knew I had to make them.  Matter of fact I am making them again today.  Why? Because they were so good, so tender, so cute!  This time I am going to change some of them up a little.  I will let you know how that goes.

By the way, these are obviously not just for dinner.  I only called them that because I did not want them to be confused with cake like pumpkin roll.  My daughter did have hers with some butter and maple syrup.

Pumpkin Dinner Rolls
The idea for these rolls came from this recipe at Handle The Heat but I changed it up a bit.

1 cup milk scalded
3 tablespoons butter
1 cup pumpkin puree
1 egg
3 3/4 cups flour
1 1/4 teaspoons or 1 package Instant Yeast
2 tablespoons sugar
1 teaspoon salt
2 teaspoons pumpkin spice

1. Heat the milk until it just begins to bubble, like its going to boil.
2. Mix hot milk with butter, letting it melt.  Add in pumpkin puree until combined and finally the egg. 3. In a separate bowl, mix the dry ingredients together. When adding them to the bowl, don't let the yeast and salt touch.  When it is all combined, no worries.
4  Mix the wet into the dry, thoroughly.  If you have a mixer, great, if not, your hands will work just fine.
5.  If the dough is super sticky add a tablespoon more of flour. You want it a little sticky though.  You don't want to add too much flour.
6.  If you are using your hands, clean your hands and your work surface and spread a little oil out.  Stretch the dough onto itself from the bottom up, making a ball.  This will make it easier to handle.
7. If you are using a mixer, turn the dough onto an oiled surface and do the same thing. Once it is in an more smooth ball, place in oiled bowl and cover loosely with plastic wrap.
8.  Rise or proof in a warm spot.  I place mine in the microwave with a warm glass of water by its side.  One hour.
9.  Cut the dough into 16 equal pieces.  I weighed mine and they were about 2.5 ounces each.
10.  Shape into a ball and smush down a little.  Smush is a very technical word, don' t yah know.
11. Cut sides in five equal places.  Put and indent in the center.
12.  Rise for 30 minutes.
13.  Bake at 350F for about 30 minutes.  If you have an instant read thermometer, you are looking for an internal temp of 190 to 200F.
14.  Remove from over and put a little half pecan in for a stem.
15.  Sit back and admire the product of your hard work. Or gratefully start scarfing warm bread into your mouth like the grateful baker you are.

Sriracha Knots

Our local grocery store, Wegman's, has these amazing sriracha knots.  I can't get enough of them. But at 75 cents a roll, it can get pretty expensive.

SRIRACHA KNOTS

Make Slathering Sauce:
3 tablespoons Sriracha (more or less depending on your heat tolerance)

1/4 cup butter

Make Dough
1 1/2 cups warm water
2 tablespoons olive oil

1 tablespoon sriracha
1 1/2 tablespoons instant yeast
2 teaspoons salt
2 teaspoons sugar
3 1/2 cups all-purpose flour

In the bowl of a stand mixer or in a large bowl, combine water, olive oil, 1 tablespoon sriracha, yeast, salt and sugar.  Mix together on a low to medium-low speed with a dough hook while adding 1/2 cup of flour at a time until the dough pulls cleanly away from the sides and forms a dough ball, adding slightly more flour of necessary.  Same goes if you are doing it by hand.  The dough should be slightly sticky, and very soft.  To handle it when sticky, water hands.

Transfer to a lightly greased bowl, cover and let rise until doubled, about 60 minutes.

Divide the dough in two. Divide each half into 8 pieces. Roll each piece into 8-inch ropes. Tie each piece in a knot and pinch the ends together in front and place on a parchment lined baking sheet. You will probably need two baking sheets for this recipe with 8 rolls on each pan. Cover and let rise until doubled again, another 30 minutes.

Take a glob of it and roll it.

Place on baking sheet about two inches apart.  Cover.  I used an equal size baking sheet.  If you use plastic wrap, spray it with nonstick cooking spray.  Preheat oven

Preheat oven to 400 degrees. Bake for about 14 minutes until lightly golden.  Before the rolls finish baking, whisk together the melted butter and 1 to 3 tablespoons sriracha in a small bowl.  Use a pastry brush to brush the melted butter on the rolls just after they come out of the oven.

Amish White Bread

This is really easy and really delicious white bread.  It makes two loaves.  This is a good thing if you have company because homemade bread disappears faster than you can say "melt-in-your-mouth". Whats not to love a fresh piece of bread, still a little warm with a pat of butter melting all over it?

Also, I have made this bread with a combination of 2 cups wheat flour and 4 cups bread flour.  It takes a little longer to rise but it is definitely going to come out nice, so it is worth the wait.

Had to share this with you.  A really neat video I just saw.

Amish White Bread

2 cups water
2/3 cup sugar
1 ½ tablespoons instant yeast
1 ½ teaspoons salt
¼ cup oil
6 cups bread flour*

In a mixer (or a bowl, combine yeast flour, sugar and salt.  Do not sit the yeast next to the salt though. Mix it altogether.  Add in the oil and the water, all at once.  Mix in the mixer for about five minutes. Knead by hand if you are not using a mixer.  Place the dough ball in a bowl with a little oil in it. You place the ball in the bowl and then flip it over.  The oil coating helps so that  the top of the bread does not dry. Cover, let rise, one hour.

Remove from bowl and divide into two equal pieces.  Place in loaf pans (8 x 5).  I kind of form the dough into a tube.  I don't handle it too much to protect some of the rise I have already achieved. Let rise again, covered for 30 minutes.

Preheat oven before the end of the second rise to 350°F.  Place loaves in oven and bake for about 30 minutes.  You want the bread to be golden.  190-200°F internally.  A meat thermometer works really well for this.

*You can substitute 1 cup of regular flour with 1 tablespoon of wheat gluten.  What differentiates bread flour from regular flour is a higher gluten content.

Sweet Potato Cinnamon Buns

Did anyone ever tell you that raising kids is the hardest job in the world?  No one told me that.  I wonder if it would have made a difference if they did.  No, I know, it would not have made one damn bit of difference in deciding to have children.  I still would have had them.  Matter of fact, knowing what I know now, I would do it over again.  But that doesn't make it any easier.

Just getting them to wash, dress appropriately, wear deodorant can be a chore.  Why?  I really just don't get it.  I love taking a shower.  It makes me feel refreshed and renewed.  It is one of my pleasures of the day.  I am very grateful for the opportunity to take a shower ever day.

In the morning the battles to get my youngest moving... Or how to get my oldest to complete jobs or put things away...  But really.  I should not complain.  These really are minor things.  Annoyances yes, but problems, well, not really.  I need to switch into gratitude mode. Rant over,

Now. this dessert.  My kids really do not have any idea how spoiled they are when it comes to homemade food.

This night that we had this.  Everyone inhaled their piece (or pieces),  It was such a treat.  The last time I made cinnamon buns was almost three years ago.  Wow.

Sweet Potato Cinnamon Buns

2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
5 1/2 cups all-purpose flour
1 cup mashed sweet potatoes
1 egg, lightly beaten
1 cup buttermilk
1/2 cup sugar
1/4 cup melted butter
1 1/2 teaspoons salt
1 teaspoon baking soda

Filling

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt

a little milk- about a tablespoon


Place ingredients in the bowl of a mixer. Place all the dry ingredients in bowl. Mix for a moment. Add water, buttermilk, butter and sweet potato puree and mix until dough ball is formed. Add in more water one tablespoon at a time if too dry. Add flour one tablespoon at a time if too wet. Place in lightly oiled bowl, cover and let rise until doubled in size.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400F.

Bake rolls in preheated oven until golden brown, about 15 to 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Potato Bread

Over the holidays I was going to try making an old family (Polish) classic, sauer kraut peirogies. Most people think pierogies, think potatoes and cheese.  But pierogies do come in different varieties of fillings.  Including strawberry, blueberry...  But sauer kraut pierogies actually have a different dough, are stuffed with sauer kraut and then are deep fried. The dough is made with mashed potatoes and flour.

But I digress.  Anyway, I had mashed potato leftovers to use.  Enter potato bread.  With company here, we gobbled it all up. Its always a good treat to have fresh baked bread.  My kids are spoiled, its the norm for them.

Potato Bread

1 1/2 cup mashed potatoes*
1-1/2 cups water
2 packages or 4 1/2 teaspoons instant dry yeast
1/2 cup warm water (110° to 115°) for proofing if you do not have instant yeast.
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
5-1/2 to 6 cups all-purpose flour

In the microwave heat the milk or in a saucepan.  You want it to be around 110F when you add it to the flour.  But no worries, mix it with the water to cool it down a bit.  A good rule of thumb is that you can stick your finger in the milk/water comfortably for 15 seconds, then it is close enough to 110F.

In a large bowl or the bowl of a mixer, combine flour, yeast**, sugar.  Mix.  Add in salt. Mix water, milk, potatoes and butter.  Add to the flour and combine.

Once it is fully incorporated then you can either add flour or water, depending if it is too moist or too dry.  It is just right when it forms a nice smooth ball.

Place in an oiled bowl and cover.  Let rise for about an hour or until doubled in bulk.  Split dough in half and place in greased loaf pans and let rise again for about 45 minutes.

Place in a 375F oven for 35 to 4o minutes.  Internal temp of bread should be between 190 and 200F.

Dump baked bread out of loaf pans and let cool on a rack. I know it is difficult but it is always best to let it cool before slicing.

*If you dont have mashed potatoes already, then make a little and save the water from boiling the potatoes.  Its especially good if you use that water.

Amazing, smashed avocado with smoked salmon on top.

Jalapeno Cornbread

This time of the year, where does the time go?   Well, really, most of the time it moves so quickly!

We have been away.  Getting back home and getting things settled takes about as long as the vacation.  Buying groceries, doing laundry, getting everything put away...  Its all good though.

Last night I really could have been posting but I was sitting at my computer watching Stephen Colbert and Neil DeGrasse Tyson.  I love watching both of them.  I totally enjoyed this interview by Stephen Colbert.  If you want to watch, click below.



I did not realize I liked Stephen Colbert until last night.  You see, we don't have cable and I barely watch any television at all.  Shh, don't tell anyone but I think television is a waste of time for me.  If you like it, great, I am not criticizing here.  I also have a hard time sitting and watching television because there are so many other things I would rather be doing.  Don't get me wrong, I like to watch a show now and again and sometimes I get hooked, like watching Doc Martin on PBS.  Every once in a while I will watch a show on the computer, like last night.

If you ask me about people in the news, especially television or Hollywood people, I will look like an idiot, stammering, "I dont have a clue who you are talking about."  But hey, I now know who Stephen Colbert is. 

Jalapeño Cornbread

These cornbread loves are delicious with lots of flavor and they are super moist.

1/4 cup chopped jalapeñoes I used these pickled ones

5 tablespoons butter, divided 4 melted and for greasing

3.4 ounces cornmeal

3/4 cup all purpose flour

1 cup buttermilk

1 egg

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons baking powder

Preheat oven to 400°.  Grease 8 muffins or mini loaves pan with butter.

In a large measuring cup, combine buttermilk, egg and sugar.  In another bowl combine flour, cornmeal, baking soda, baking powder and salt.  Stir.

Add the wet ingredients to the dry ingredients.  Then add melted butter and jalapenos.  Stir just until combined.

DDivide evenly in pan and bake for 16 to 20 minutes.  Do not overbake.  If the toothpick comes out clean, they are done.

Moroccan Zucchini Bread

This bread has the flavors of Morocco.  Smoky cumin, roasted pistachios, red bell pepper, garlic, parsley, red chili pepper flakes...  We really enjoyed it.  I liked mine for breakfast with a little butter and tomatoes on the side.

Zucchini Bread with Moroccan Flavors
Adapted from this recipe at My Recipes.

3/4 teaspoon active dry yeast
Biga (recipe below), at room temperature
1 cup grated zucchini (about 4 oz.)
About 4 1/2 cups bread flour
1 1/2 cups whole-wheat flour
3 1/2 teaspoons salt
1/2 cup chopped parsley
1/2 cup diced red bell pepper
1/2 cup finely chopped unsalted roasted pistachios
1 tablespoon cumin seeds, toasted and coarsely ground
1 1/2 teaspoons hot chili flakes
About 1/4 cup cornmeal

Make biga the night before you make this bread.  Combine 1 1/2 cups bread flour and yeast with about a cup of water.  Add more water until you get a soft dough. Let sit for 12 to 24 hours.

The next day...
Add 3/4 cup cold water to the biga along with the zucchini, 3 cups bread flour, whole-wheat flour, and salt. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 1 1/2 more cups bread flour, 1/4 cup at a time, until mixture forms a soft dough.

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Knead in parsley, bell pepper, pistachios, cumin, and chili flakes and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

Cover bowl with plastic wrap; let dough rise at room temperature away from any drafts, until doubled, 2 to 2 1/2 hours. Gently fold dough over a few times to expel the gas.

Cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Scrape dough onto a oiled board or counter,  knead briefly to expel air. Divide in half. With lightly oiled hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-oiled surface, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Place loaves on greased sheets and place on oven rack in lower third of a 450° regular or convection oven.

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or light bulb, then quickly close door.

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
10. Transfer loaves to a rack to cool for at least 1 hour.

Easter Egg Bread

Such promise is held in Spring, Easter time, new beginnings. Thinking about the upcoming growing season and all the doings of summer.

 

I usually buy tulips in the Spring because I need to be reminded what flowers look like, what color looks like and its kind of a promise of what is to come.

We had a lot of fun coloring eggs.  My friend and her son came over which made it even more fun.  I had a bit of double duty making a cake for my husbands birthday.  I was in the kitchen all day.  When the dishes were all done, everything put away it was nearly six.  We dyed eggs, made a cake and frosted it, cooked sauce, fried up some onions for topping and made pizza for the little celebration, oh and made a card. A pretty eventful day I would say.

EASTER EGG BREAD
Recipe adapted from Taste of Home.  

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
3 eggs
1 egg plus 2 tablespoons water for egg wash
3 to 6 colored hard boiled eggs

In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. You wanted heated, right before it boils, remove from heat.  Don't boil it.  Let cool until you can hold your finger in it for fifteen seconds. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

If you are using a mixer, let mix until everything is incorporated and then for another minute or two.  If you not using a mixer be sure to turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

Gently fold down dough. Turn onto a lightly floured surface; divide in half.  Set the one half back in bowl.  You are going to make two loaves.  Divide the one half into three equal portions.  Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.

Cover with a damp kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.

In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Yield: 2 loaves (12 slices per loaf). About 187 calories per 1/12th of a single loaf.

Multi Grain Oat Bread

Its be kinda crazy here at our house.  Flu, multiple deaths around us (why does it come in threes- or at least seem that way), Holiday craziness, birthdays...  It hasn't all been bad though.  In between the sadness, there has been joy sprinkled in there.  Those moments are precious.  Always precious.
 

Source: MorgueFile.

Last night we had family game night and played Bingo.  Our cousin, upped the ante and said lets play for money.  Quarter stuff.  The kids thought that would be fun. So they went for it.  I won the first two rounds (I, like, never win) and my daughter one the final round!    

Multi Grain Oat Bread

Recipe from Red Star Yeast.  I skipped the topping, I was in a hurry.  Not nearly as pretty but equally delicious.

½ cup sugar
½ cup warm water (110°-115°F)
4+1/2 tsp Active Dry Yeast*
1+1/4 cups boiling water
¾ cup quick-cooking rolled oats
¼ cup cracked wheat
¼ cup vegetable oil
1+1/2 tsp salt
¼ cup flax seeds
¼ cup sunflower seeds
2 large eggs, lightly beaten
1 cup whole wheat flour
4+1/2 cups bread flour

Topping
1 large egg, lightly beaten
3 TBSP quick-cooking rolled oats
2 TBSP flax seeds


1. In small bowl, dissolve 1 tsp sugar in warm water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy.

2. In a mixer bowl, combine remaining sugar, boiling water, rolled oats, cracked wheat, oil and salt; let stand for 20 minutes. Stir in yeast mixture, flax seeds, sunflower seeds and whisk the eggs in with an egg beater.

3. With a rubber spatula, incorporate in the whole wheat flour and 2 cups of bread flour. Attach the hook attachment of the mixer and knead on low setting for 7-10 minutes or until smooth and elastic, adding more flour if necessary.

4. Lightly grease the mixer bowl, turning the dough to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour.

5. Grease two 8 x 4-inch (1.5 L) loaf pans; set aside.

6. Punch down dough; turn out onto lightly floured surface. Divide dough in half; knead each portion into ball. Using rolling pin, gently roll each into rectangle the length of loaf pan. Roll up into cylinder; pinch along bottom to seal. Fold each end of loaf in and pinch to seal. Place into prepared pans. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk.

7. Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in center of 375°F (190°C) oven for about 30-35 minutes or until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans; let cool on racks.

Swedish School Bread

I would never have know about this recipe if it weren't for the Norway Pavillion in Epcot Center.  There it was looking all beautiful with its come hither look.  But my belly was full and I just couldn't see eating one more thing.  I WISH so much that I had come back the next day with an empty belly so I could have tried it.  No matter, I wrote it down and promised to look for the recipe when I returned home.  I did find it right away after the trip (The Disney Food Blog) and am actually just getting around to make it nearly one year later.  I hate making custard.  That has what put it off for me.  I am not really a fan of custard.

I made the recipe today and shiver me timbers it is totally wrong!  I am so glad I have some experience with bread.  Enough experience that I knew something was wrong with the picture.  First of all, 3 ounces of yeast is A LOT of yeast.  No bread calls for that much unless you have a TON of flour.  But this is a family sized recipe.  So, I tweaked it to .3 ounces- roughly a tablespoon.

The next part that was wrong was the water.  WAY too much.  2 pints is equal to a quart.  With 2 pounds of flour, that is way too much water.  Drown- the- yeast- and- the- flour- kinda- too much!  It's more like 2 cups (16 ounces) or one pint.  Everything else seemed right.

The custard from allears is also incorrect. Not enough corn starch.  I have included a way better custard recipe.

This reminds me of a sweet roll that you would have with dinner.  It is not a super sweet kind of affair.  Its is a great bread for after school to be sure.  It is a great bread with a cup of tea or coffee.  A fabulous bread!



Swedish School Bread also known as Skolbread

2 pounds flour
1 tablespoon yeast
1/2 cup sugar
1 teaspoon cardamom
2 cups water, warm (not hot)
2 ounces or half a stick of butter

In a mixer or a bowl, combine flour, cardamom, sugar, yeast.  Melt butter and add it to the warm water.  Mix in the egg.  Pour liquid mixture into mixer or bowl and combine until fully incorporated.  Knead for five minutes.  Place in a clean bowl with a little oil in it.  Let rise for 45 minutes.  Cut dough into five ounce balls and fold in thirds a few times and pinch seam at bottom.  This will give you a round.  Let rise 30 minutes.

Bake at 375F for 10 to 15 minutes until golden.  Spoon glaze over and apread while warm.  Sprinkle on coconut if you like.  This is not authentic to skolbread but it is the way Disney does it.  Once that part is done you can stick a spoon into the bread and pipe the custard into the bun.

Glaze

1 1/2 cups confectioners sugar
1- 2 tablespoons water
1 teaspoon vanilla

Mix until throughly combined and fairly thick.

Vanilla Pastry Cream
adapted from, The Sono Baking Company Cookbook
by John Barricelli

4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 cups milk
1/4 teaspoon salt
1/2 vanilla bean pod and seeds (pods scraped and put aside)
3 tablespoons cold unsalted butter

In a medium bowl, whisk together the egg yolks, half of the sugar, the cornstarch and 1/2 cup of the milk.  Set aside.

In a saucepan, combine the remaining sugar, the remaining milk, vanilla bean pod and the salt.  Bring to a boil.  Ladle the hot mixture very slowly into the egg mixture, whisking constantly so you don't cook the egg. Once you have mixed about two ladles full, you can pour the remaining mixture into the bowl, whisk to combine.  Pour back into sauce pan and return to the heat.  Bring to a boil, making sure the pastry filling thickens.  It may look clumpy.  If large clumps begin to form take off the heat and whisk briskly.  The mixture will smooth out.

Add the three tablespoons of butter to the pastry cream, whisking until fully incorporated.  Stir in the vanilla seeds.

Honey Topped Corn Bread

This is a crazy good update. I have made this more times than I can count but just recently it got a LOT better.  Thanks to my daughters bff.  She was over for dinner and talking about a local restaurant's corn bread that is honey topped.

I made the usual sizzle cornbread recipe from Crescent Dragonwagon's book - The Corn bread Gospels.  Immediately after taking it out of the oven I slathered some honey mixed with butter over top.

Seriously. Not a speck left.  It's just that good.

Sizzlin' Honey Topped Corn Bread

aka DAIRY HOLLOW HOUSE SKILLET SIZZLED CORNBREAD but with a little adjustment.


The Cornbread Gospels, by Crescent Dragonwagon; Workman Publishing, NY

1 cup unbleached flour
1 cup stone ground corn meal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup mild vegetable oil
2 tablespoons butter or mild vegetable oil

honey topping:
Stir together 1/4 cup honey and a 1/4 cup butter room temp.


1. Preheat oven to 375F. Spray a 10 inch cast iron skillet with oil and set aside.

2. Sift together the flour, cornmeal and baking powder and salt into a medium bowl.

3. In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg, and the 1/4 cup of oil.

4. Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and the bottom.

5. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake the cornbread until it is golden, about 20 minutes.  Remove from oven and gently slather the honey butter mixture over top of corn bread. Let cool for a few moments and slice into wedges and serve.

Multi Grain Loaf

 

What a fabulous Mothers Day I had yesterday. The weather, the dinner, the love.  My bucket is full.  My husband made me a card about how I was a Superhero Mom, my oldest wrote me a letter with reasons why I am special to her and what I do as a Mom, my youngest daughter drew me pictures and wrote about my love. It doesn't get much better than that.  I also had another Mothers Day with my Mom.


This is fabulous bread.  It has a nice chew and lots of flavor.  And some nutrition to boot.


MULTI GRAIN BREAD

1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) oat bran, wheat bran or old fashioned oats

Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Add in flours. Add honey, butter, and yeast and mix on low speed until combined.  Knead dough for 5 more minutes on counter or in a mixer.

Add seeds and knead for another minute or so.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Or make one large bread on parchment paper. Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.

Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375F.  Bake until loaves register 200F, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.