Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Monday, September 16, 2013

Roasted Apple Bread

For some reason, my children love green apples. My son says they are yellow apples. Since I ate all my red apples, I needed a way to use up these yellow apples on my counter. I suggested to the kids to eat them but they still continued to be neglected. I was feeling a little bad for those neglected apples so I made some bread. This bread isn't overly sweet besides the pockets of the filling. My children agree this is a great way to use up those apples. Also, you can make toast with it the next day. This bread is started the night before you want to make it.
Roasted Apple Bread
3 apples, chopped
1 tsp ground cinnamon
3 Tbsp sugar
3 1/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2 tsp salt
1 (.25 oz) package of instant yeast
1 3/4 cups cool water
3/4 cups chopped walnuts, slightly toasted
1/4 cups roasted salted sunflower (more for topping the bread)

Directions:
  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Spread the apples onto the parchment paper.
  4. Bake the apples for 10 to 15 minutes. The apples should be fork tender and not mushy. 
  5. Remove the apples from the oven and toss with the cinnamon and 2 Tbsp sugar. Set aside.
  6. In a large bowl, mix the flours, 1 Tbsp sugar, yeast, and water until a sticky dough is formed.
  7. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. The sprayed side should be facing the dough.
  8. Allow the dough to rest at room temperature for at least 8 hours or overnight.
  9. Spray an approximately 9x5 bread pan with nonstick baking spray and set aside.
  10. After the dough has rested, lightly flour a clean surface. 
  11. Turn the dough onto the floured surface and work in the apples, walnuts, and sunflower seeds.
  12. Shape the dough into a log and place in a bread pan. 
  13. Sprinkle a few sunflower seeds on top.
  14. Cover the top of the bread pan with parchment paper. 
  15. Place the bread pan into a cold oven.
  16. Set the oven to 425 degrees F. and bake the bread for about 40 minutes.
  17. Remove the parchment paper from the top of the bread and back the bread for another 5 minutes or until the bread is a deep brown color.
  18. Remove the bread from the oven and allow to cool for about 5 minutes before removing from pan.
  19. Allow the bread to cool slightly before slicing.
Recipe adapted from King Arthur Flour.


One year ago......................I made Chocolate Chip Pecan Cookies.
Did you already know.........
-Apples come in red, green, and yellow shades. 
-In the U.S., the first apple trees were planted by the Massachusetts Bay colonists.
-It takes an apple tree 4 to 5 years to produce fruit.

Friday, May 24, 2013

Banana Muffins

Since I have company staying with us, I have been buying more fruit. Well, I guess lately bananas are not our first pick. What to do with lots of ripe bananas? Well, my sister requested banana bread. I figured banana muffins would be easier for the kids since they could eat them for breakfast, snack, or dessert. Yes, they wanted to eat them again right after supper. I guess when colorful muffin wrappers are used helps.
Banana Muffins
1 cup light brown sugar, packed
1/2 cup unsalted butter, softened
5 ripe bananas, mashed
1 egg
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 Tbsp vanilla extract

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with 12 muffin liners.
  3. Cream the brown sugar with the butter until fluffy.
  4. Add the mashed bananas and mix well.
  5. Add the egg and combine well.
  6. Add the flour, baking power, baking soda, and salt. Mix until just combined.
  7. Fold in the sour cream with the vanilla extract until combined.
  8. Evenly, divide the batter into the muffin liners about 3/4 full.
  9. Bake for 25 minutes or until golden brown.
Recipe adapted from Martha Stewart.

One year ago.....................I made pickles.
Did you already know.......
-A bunch of bananas are called a hand.
-Phloem Bundles are the strings on the peeled fruit.
-The strings carry nutrients to the fruit.

Friday, February 22, 2013

No Knead Bread

Have you ever read The Story of the Little Red Hen? When I cook, sometimes I feel like the little red hen. Who will help me make supper? Any volunteers? Who will help me clean up? Any volunteers? Sometimes it is better to delegate. I will admit my little ones help more in the kitchen than my oldest. Since I think it is a great skill to know, I will ask for their help. They do like to help cook so it is easy. So, I asked who wants to help me make some bread. My youngest daughter volunteered. I found this recipe awhile ago on Steamy Kitchen but just hadn't made it. She has great instructions on her blog with her four year old son demonstrating how to make this bread. She even has her son kiss the bowl good night. Well, I really thought my nine year old would give me a crazy look when I suggested this move. Nope, she just giggled and kissed it good night. The best part of making this bread was her sense of accomplishment. At supper, she told everyone that she had made the bread. It has a nice crunchy crust with a soft inside. Oh, it is very good. It does need to be started the night before but it is quick. 
No Knead Bread
1 1/2 cups warm water (around 105 degrees F)
1 package of instant yeast
1 tsp sugar
3 cups bread flour
2 tsp salt
2 Tbsp dried rosemary

Directions:
  1. In a large cup, combine the water with the yeast and 1 tsp of sugar.
  2. Allow to proof for about 5 minutes to check the yeast.
  3. In a large bowl, combine the yeast water with the flour, salt, and rosemary until the dough comes together.
  4. Cover the dough with plastic wrap and allow to sit at room temperature for 12 to 20 hours.
  5. After sitting, dump the dough onto a floured surface. With greased hands, fold the ends of the dough over a few times.
  6. Place the dough onto a piece of parchment paper.
  7. Lift the parchment paper with the dough in the center of it and place into a large bowl.
  8. Cover the dough and allow to rest for 2 hours.
  9. When the dough has rested for 1 hour and 30 minutes, slip an oven safe pot (Dutch oven) into the oven and preheat the oven to 450 degrees F.
  10. Carefully, remove the preheated pot from the oven and place the dough into the pot.
  11. Cover the pot and bake for 30 minutes.
  12. Uncover and bake for another 15 to 20 minutes. The crust should be golden brown and the middle of the loaf has reached 210 degrees F.
  13. Carefully, remove the bread from the pot and allow to cool on a wired rack.
Recipe adapted from Steamy Kitchen.

One year ago..............................I made Fruit Smoothie.
Who will make the bread? I will said my youngest.
Did you already know................
-The Little Red Hen is thought to be a Russian folk lore.
-The moral of the story: if you don't help then you shouldn't be rewarded.
-The story has been used by political leaders for the economy.

Friday, February 1, 2013

Ground Hog Day

Tomorrow is Groundhog day. I wonder who thought to watch a rodent come out of a hole to predict spring. I will admit I will watch the news tomorrow to find out if he saw his shadow. Won't you? My sister saw a robin lately and maybe it is a sign of an early spring? I actually watch for the arrival of Mr. & Mrs. Mallard to return since there is a pond near us. In celebration of Groundhog Day, I thought it would be fun to make homemade bread in a porcupine/ground hog shape. It is also a great way to warm up the kitchen. It was record highs yesterday so maybe it is foreshadowing an early spring.
Homemade White Loaf
2 cups warm water (about 105 degrees F)
1 envelope active dry yeast
1 tsp sugar
4-5 cups white bread flour
1 Tbsp salt
1 egg, beaten with a little water
2 Tbsp rosemary
  1. In a small bowl, add the water, yeast, and sugar. Set aside to proof.
  2. In a large bowl,  combine 4 cups of bread flour and salt.
  3. Add the yeast water and mix until a dough forms. If the dough is too sticky, add about 1 Tbsp of flour at a time.
  4. On a clean surface dusted with flour, knead the bread for about 10 minutes. 
  5. Form the dough into a smooth ball.
  6. Grease a large bowl and add the dough to the middle.
  7. Oil the top of the bread and cover with oiled plastic wrap. 
  8. Allow to rise for about 1 1/2 to 2 hours.
  9. When the dough has doubled in size, punch down the dough and divide in half.
  10. Form two balls and allow to rise for another 1 hour on a greased cookie sheet.
  11. Preheat oven to 400 degrees F.
  12. Gently slice the top of the dough to make crisscross patterns.
  13. Brush a little of the beaten egg onto the dough and sprinkle with rosemary.
  14. Cook for 25 minutes or until cooked through. Tap the bottom of the loaves and it should sound hallow.
Recipes adapted from The Ultimate Bread & Baking Book.
One year ago........................I made Coleslaw.
Did you already know..........
-Another name for a groundhog is woodchuck.
-Groundhogs hibernate from late October to February. 
-There are many recipes online that include groundhogs (which I probably will never try unless tricked).

Friday, January 25, 2013

The Boss

Yesterday, I told my son to tell his sister to wear a sweater or sweatshirt to school. He said she wouldn't listen to him. So I replied, "Tell her you are the boss." Well, I guess I shouldn't have said that but I wanted her to listen to him. Excited, my son told both of his older sisters that he is the boss and they better listen to him per Mom. My younger daughter was not happy especially when her older sister confirmed that I made the youngest person in the house the boss. My son was more excited about just being boss since he didn't boss his sisters around. So last night, my youngest daughter was complaining that she is never the boss so I told her she could be boss today. She then informed us all that we better listen to her since she will be boss. Then I had to clarify that I was making her the leader. My children told me leader and boss was the same thing. I said it wasn't. I asked them what a leader was and I like my son's definition of a leader. To quote my son, he replied, "A leader guides the team through an adventure." What a great way to look at life. Guess what? My daughter has already reminded us that she is boss today. It will be an adventure.
My children told me these are the best biscuits they've had.
Baking Powder Biscuits
2 cups all purpose flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/4 cup shortening
1/4 cup butter
1 cup shredded Cheddar cheese
3/4 cup buttermilk
  1. Line a baking sheet with parchment paper. 
  2. Preheat oven to 450 degrees F.
  3. In a large bowl, combine the flour, baking powder,  baking soda, and salt. Cut in the shortening and butter into the flour until it resembles coarse crumbs. ( I use my fingers with my daughters help but you can use a pastry blender or forks.)
  4. Mix in the cheese. 
  5. With a spoon, stir in the buttermilk until the mixture leaves the sides of the bowl and there is a soft, moist dough. (Add more milk if needed.)
  6. On a floured surface, roll out the dough to about 1/2 inch thickness. 
  7. With a floured 2 inch round cutter (or top edge of a glass), cut out the dough pieces and place on the baking sheet.
  8. Bake for 8 to 12 minutes or until light golden brown. 
  9. Serve warm.
Recipe adapted from Pillsbury The Complete Book of Baking cookbook.
One year ago................I made Petite Pavlovas.

Did you already know..........
-According to Psychology Today, leaders are made.
-It also says extraverts tend to make better leaders.
-There are many different leadership styles and ways for one to improve on being a leader.

Monday, October 22, 2012

Pretzel Dogs

Near our house, there is a bike path for bikers and walkers. While I was out walking, I passed a tiny woman pushing a stroller. Inside the stroller, there was a Pit bull bigger than her. I couldn't help but smile. He is one spoiled puppy.
Every year, I make the mummy hot dogs for my children. This year I wanted to try something different. So, I made Pretzel buns with bratwurst inside. I knew my husband would love it and I was right. I just wasn't sure about the kids. I shouldn't have worried since they have asked for me to make these mummies again. I will say I was surprised by how sweet the bread tasted but it was still a nice combination.
 Pretzel Buns with Bratwurst aka Mummy Dogs
1 cup milk
1/4 cup brown sugar
2 Tbsp honey
1 packet active dry yeast
2 Tbsp unsalted butter
2 cloves garlic, grated
3 cups all purpose flour, plus more for dusting
1 cup bread flour
8 links of Bratwurst sausage
3 Tbsp water
1/2 tsp vegetable oil
coarse sea salt, for sprinkling

Directions:
  1. Line 2 baking sheets with parchment paper and set aside. 
  2. In a small saucepan, heat the milk, 1/2 cup water, sugar, and honey until the mixture reaches between 105 to 110 degrees F.
  3. Slowly, add the milk mixture to the bowl of a stand mixer.
  4. Sprinkle the yeast mixture over the milk mixture and let rest for 15 minutes for the yeast to bloom.
  5. Wipe out the small saucepan. Add the butter and garlic over medium heat for 2 to 3 minutes. 
  6. In another bowl, combine the all purpose flour with the bread flour.
  7. Add the flour to the yeast mixing bowl with the melted garlic butter.
  8. Mix the flour and garlic butter into the milk mixture on medium speed for about 5 to 7 minutes. The dough should be smooth and elastic plus pulling away from the sides of the bowl.
  9. Turn the dough onto a lightly floured clean surface and form a ball.
  10. Cut the dough into 12 equal pieces. Roll each piece into a ball and place onto the parchment paper lined baking sheets. Cover and place in a warm place to rise for 15 minutes.
  11. Roll out each ball into a log and place onto the baking sheet to rise for another 30 minutes. Make sure to cover and place in a warm place. 
  12. While the buns are rising, heat the bratwurst in a small skillet over medium heat with 3 Tbsp water and 1/2 tsp vegetable oil until golden brown. Set aside to cool. 
  13. Cut each bratwurst in half and set aside.
  14. With a sharp knife, slowly and carefully cut each bun down the middle vertically but leave one bun alone.
  15. Place the cooled Bratwurst in the center of the bun and press the dough together. Continue with all the buns until the one bun is left.
  16. Take the last bun and cut off about 1/2 tsp of dough. Roll the dough into long, vertical pieces. Continue making long pieces until all the dough of the last bun are just pieces of dough like . Secure the pieces of dough over the buns with the Bratwurst inside. Cris-cross the dough over each other and press down to flatten. 
  17. Sprinkle with the sea salt if desired.
  18. Preheat the oven to 425 degrees F. Place one oven rack high and the other in the low position.
  19. Place the baking sheets into the oven for about 15 minutes or until golden brown. Make sure to rotate the baking sheets halfway through baking so the top sheet is on the bottom rack and the bottom sheet is on the top rack.
Recipe adapted from Jeff Mauro of the Foodnetwork

One year ago...........................I made Chicken Enchiladas.
Did you already know...
-Other names for the Pit Bull is the American Pit Bull Terrier.
-The Pit Bull usually weighs between 22 to 78 pounds.
-Some dog associations do not accept blue eyed or merle coats for a Pit bull into the registry. 
-The Pit bull was first bread to be an all around farm dog.

Tuesday, June 12, 2012

Macaroni Grill Bread

Did you realize that Father's Day is this Sunday? Are you doing anything special with your Father? Do you take him golfing or fishing? Do you buy him a gift? I am unable to see my Dad this Sunday. It is so sad. It's sad because he has decided to visit England for the next two weeks with my oldest daughter. Instead, I will spend Father's Day with my husband and his Dad. It will be fun.
One of the things my husband likes is homemade bread. He tends to have his favorite but he is willing to try other ones. I made this copy cat recipe and he loved it. The best thing about this recipe would be it yields two loaves. We had half a loaf left the next day so my daughter made BLT sandwiches after toasting a few slices. I will say it was the best BLT sandwich I have ever had. I have eaten at Macaroni Grill but it has been awhile so I can not say if it taste like the restaurants but it is so good.
Macaroni Grill Rosemary Bread
1 1/2 Tbsp active dry yeast
1 Tbsp sugar
1 1/2 cups warm water
4 cups all purpose flour
1 tsp salt
3 Tbsp dried rosemary, chopped
2 Tbsp butter, melted
coarse salt for sprinkling on top

  1. Directions:
  2. Line a baking sheet with parchment paper.
  3. In a large cup, combine the yeast, sugar, and water. Allow the yeast to proof for five minutes.
  4. In a large bowl, combine the salt, 1 Tbsp rosemary, and 3 cups of flour.
  5. Add the yeast to the flour mixture and mix. 
  6. Slowly, add the remaining flour to the mixture until the dough is slightly tacky and holds it shape. The dough should be soft and smooth.
  7. Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Allow the dough to rise for about 1 to 2 hours or until the dough has doubled in size.
  8. Punch down the dough and divide in half.
  9. Shape the loaves into two smooth, ovals and place one on each end of the baking sheet.
  10. Brush on the melted butter on top of each loaf.
  11. Sprinkle the tops of the loaves with the remaining rosemary.
  12. cover the loaves with lightly greased plastic wrap and allow to double in size again about 1 hour.
  13. Preheat oven to 425 degrees F.
  14. Sprinkle each loaf with the coarse salt.
  15. Bake the loaves for 18 minutes or until browned. the loaves need to be baked through. 
  16. Transfer the loaves to a wire rack to cool.
Recipe adapted from Mel's Kitchen Cafe.
Did you already know...
-Romano's Macaroni Grill Restaurants were founded by Philip Romano.
-The first restaurant was opened in 1988 in Leon Springs, Texas.
-There are over 200 restaurants world wide.

Monday, May 21, 2012

Baguette Bread

Oh, I love baguette bread. Since I made lasagna this weekend, I figured I would make up some bread to go with it. I actually made the dough the night before and refrigerated it until I was ready for the second rise.
The crust was crisp with a soft inside. This bread accompanied the lasagna nicely. The left over bread we placed in the freezer to make some croutons at another date. Next time, I'm going to knead some herbs into the dough before baking.
The Almost No Knead Baguette
3 cups lukewarm water
5 cups all purpose flour
3 cups white whole wheat flour
1 Tbsp salt
1 Tbsp instant yeast

Directions:
  1. Spray a large bowl with cooking spray and set aside.
  2. In another large bowl, add the water and yeast. Allow to rest for 5 minutes to make sure the yeast proofs.
  3. Add the flour and salt to the yeast water and stir to combine. 
  4. Mix the dough until no dry spots remain and the dough is fairly soft.
  5. Knead the dough by hand for a few minutes. The dough will be sticky.
  6. Add the dough to the greased large bowl and flip.
  7. Cover with plastic wrap and refrigerate overnight.
  8. Divide the dough in half and shape into a slightly flatten oval. 
  9. Fold the dough lengthwise in half. 
  10. Seal the edges of the dough with the heel of your hand.
  11. Flatten the dough slightly and fold in half lengthwise. Seal the dough with the heel of your hand.
  12. With the seam side down, gently roll the dough into desired size.
  13. Place the dough seam down on a lightly greased of a baking sheet or a baguette pan.
  14. Roll out the other half of the dough.
  15. Cover the dough and allow the dough to rise for about 1 1/2 hours.
  16. When ready to bake, heat the oven to 450 degrees F.
  17. Slash three or four times onto the baguette diagonal.
  18. Spritz the dough with warm water and bake for about 25 minutes or deep golden brown. 
  19. Remove the bread from the oven and allow to cool.
Recipe adapted from King Arthur website.
Did you know...
-The bakers of Vienna invented the steam ovens and were the first to begin to bake hard crusty breads.
-In France around 1920, a law went into affect that did not allow bakers to begin work before 4 am. The bakers needed a bread for their customers. Since the baguette baked faster, the baguette bread became popular with bakeries.

Monday, May 14, 2012

Mini Apple-Cinnamon Loaves with Glaze

I buy apples all year long. My oldest daughter loves them so much that her friends give them to her. She eats them all the time. So, I always have them in the house and I really should cook with them more. I tend to only bake with apples in the fall when we have an abundance of them. I guess that trend may just change especially since this recipe.
This week's pick on Project Pastry Queen was by Emily of A Gilt Nutmeg. My family loved them. My husband doesn't like nuts so some loaves were nut free. The original glaze is suppose to have Calvados in it but there were no nips available and I didn't want to have a large bottle when only 1 Tbsp was needed. My family liked the apple juice substitute. I purchased a can of frozen apple juice. I let it defrost in the refrigerator. After opening, I used 1 Tbsp of the concentrate for this recipe and then made a pitcher of apple juice for the kids.
Mini Apple-Cinnamon Loaves with Apple Juice Glaze
Bread:
1 cup pecans, chopped (optional)
1 1/4 cups vegetable oil
2 cups sugar
2 eggs
1 tsp vanilla
3 cups all purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1 tsp salt
3 cups apples, peeled, cored, and diced
Glaze (recipe below)

Directions:
  1. Preheat oven to 350 degrees F.
  2. Arrange the nuts on a baking sheet in a single layer and toast for about 7 minutes or until golden brown.
  3. Grease 5 (6"x4"x2") mini loaf pans with cooking spray.
  4. In a large bowl, whisk together the oil, sugar, eggs, and vanilla.
  5. In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, and salt.
  6. Stir the flour mixture into the oil mixture until incorporated.
  7. Fold in the apples and pecans.
  8. Fill the loaf pans with batter about three quarters of the way to the top.
  9. Bake the bread for about 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.
  10. Allow the bread to cool for 10 minutes before moving them onto a cooling rack. 
  11. Spoon the glaze over each bread.
Glaze:
1/4 cup unsalted butter
1/3 cup brown sugar, firmly packed
1 Tbsp agave syrup
1 Tbsp apple juice concentrate

Directions:
  1. Melt the butter, brown sugar, syrup, and apple juice over medium heat.
  2. Simmer the mixture for 2 minutes or until it thickens slightly.
  3. Spoon the warm glaze over the loaves of bread.
  4. Allow the glaze to cool for at least 1 hour.
Recipe adapted from The Pastry Queen.
Did you already know...
-Calvados is an apple brandy.
-It is traditionally drank after dinner.
-There are many different Calvados brands available and they are ranked like cognac.

Tuesday, March 13, 2012

Butterflake Herb Loaf

Are you having corn beef and cabbage this week? We will be having it on Saturday. Since it is on sale this week, I always buy two of the corn beef and freeze one. It freezes very well. I guess that means we will be having Turkey soon since I will need to make room in the freezer.
 My husband never had corn beef and cabbage before he married me. His family didn't have any special Irish meal on Saint Patrick's Day. I will also be making this bread. My husband loved this bread. He said it was awesome and would have it every day.  My son agreed since he ate the remaining bread for breakfast the next day. This recipe makes 2 loafs. It looks complicated but it really isn't hard. The filling can be changed up. Maybe this weekend I'll add some Irish cheddar, doesn't that sound good?
Butterflake Herb Loaf
1 cup milk
1/4 cup unsalted butter
3 Tbsp sugar
2 tsp salt
2 eggs
2 tsp instant dry yeast
4 1/4 cups all purpose flour
2 Tbsp whole white all purpose flour
1/2 cup butter, softened
2 tsp oregano
1 1/2 tsp rosemary
1 1/2 tsp parsley
1/2 tsp salt
1/2 tsp dry basil

Directions:
  1. Grease a loaf pan and set aside.
  2. In a small pan, bring the milk to a simmer.
  3. In a mixing bowl, pour the milk over the butter.
  4. Add the sugar and salt. Allow the mixture to cool to lukewarm.
  5. When the temperature is around 110 degrees F, add the eggs, yeast, and 3 1/2 cups of flour. Begin to mix the dough.
  6. After mixing for 3 minutes, begin to add the remaining flour until the dough is soft and smooth. The dough should not be sticky. 
  7. Cover the dough and allow to rise for 1 hour.
  8. While the dough is rising, combine the softened butter with the herbs in a small bowl. Mix well and set aside.
  9. After the dough has risen, roll out the dough to about 1/2 inch thickness.
  10. Use a circle biscuit cutter (circular cookie cutter or glass) cut out circles from the dough.
  11. With each circle, butter one side with the herb butter. 
  12. Fold the circle in half. and place the folded circle dough into the greased loaf pan vertically. Any scraps place on top of the loaf.
  13. Cover the pan and allow to rise for another hour. 
  14. Preheat oven to 350 degrees F.
  15. Place the loaf pan uncovered in the oven and bake for 25 to 30 minutes.
  16. If the loaf becomes to brown on top, cover with foil or parchment paper.
  17. Allow to cool for a few minutes and enjoy.
Recipe adapted from King Arthur

Did you already know.......
-In 390, Saint Patrick was born in Britain. He was not Irish.
-When he was 16 years old, Saint Patrick was kidnapped.
-Saint Patrick was a slave in Ireland for seven years before escaping and returning to Britain.
-Saint Patrick became a priest and returned to Ireland to convert the Irish to Christianity.