Archive for the ‘Bread’ Category

Garlic Knots

Nov 24th, 08 / 3 Comments

I haven’t had the best luck with yeast, but decided to give it another go, it was daring being that Adam’s dad and step-mom flew in for out of town and his sister and niece would join us too. Thankfully yeast seemed to be my friend this time around.

These are excellent little treats! They had WONDERFUL flavor and were simple to throw together.

Garlic Knots (From: Amber’s Delectable Delights)

  • 3 cups bread flour
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1-1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup + 2 tablespoons lukewarm water
  • 2-4 cloves peeled, garlic
  • 2 tablespoons melted butter
  • 1/4 teaspoon Pizza Seasoning or Italian seasoning, optional

For the dough – In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.

Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.To make glaze – Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.

To bake – Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned butter. (You can reheat the butter briefly in the microwave, if it’s solidified).

 

 

World Bread Day

Oct 16th, 08 / 4 Comments

I actually used this focaccia for the panini’s I made with our soup. This was a very simple recipe. I mixed it up I got home and could pretty much just leave it and it worked itself out.

Today is also world bread day. Go enjoy some bread today :)

Blitz Bread: No-Fuss Focaccia (Inspired By: Amber’s Delectable Delights From: King Arthur Flour)

  • 1 1/2 cups (12 ounces) warm water
  • 3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast

Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.

While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger.

Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

Bake the bread till it’s golden brown, 35 to 40 minutes.Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

 

 

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Pesto Pizza

Oct 15th, 08 / 3 Comments

When Adam and I sat down to plan our menu we wanted to buy as little groceries as possible. We were making a whole chicken that was in the freezer and I had some leftover pesto from Cream Cheese and Pesto Stuff Chicken and decided this would make a simple pizza. But our chicken turned out to be a diaster last night so we subbed ham in. :)

This was the BEST pizza we have ever had, the crust was no soggy at all something I normally don’t like about homemade pizza, the toppings were yummy. And I think we both have a new passion for pesto.

For toppings on our pizza we put a thin layer of pesto, ham, spinach, sauted mushrooms with garlic, and mozzarella cheese.

Basic Pizza Dough (From: Annie’s Eats)

  • ½ cup warm water (about 110°)
  • 1 envelope (2 ¼ tsp.) instant yeast
  • 1 ¼ cups water, at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 4 cups (22 oz.) bread flour, plus more for dusting
  • 1 ½ tsp. salt
  • olive oil or non-stick cooking spray for greasing the bowl

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

 

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

 

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

 

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

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Cheese Waffles

Aug 3rd, 08 / 2 Comments

I don’t make breakfast, I just dont. I am not an egg person so my breakfast consists of what Adam made, or cereal or something simple. But I love breakfast… Not that I am difficult or anything.

Adam was nice enough to make me breakfast this morning, when he asked me this week what I wanted my list kept getting longer and longer, hey I only get it’s once every few weeks :) But in the end decided on waffles, bacon, and his famous potatoes.

I have tried 3 or 4 different recipes out of this cookbook, it was introduced to me by my mom, whom got it from her friend Tracy. It is no longer in print so can be hard to find, but I got mine for $1 on e-bay. Check it out!

Cheese Waffles (From: Waffles)

  •  1 egg room temp
  • 1 c. all purpose flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1 T. sugar
  • 3/4 c. milk
  • 4 T. butter, melted and cooled
  • 1/2 c. cheddar cheese (we used white cheddar)

Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk, melted butter, and cheese. Add to dry ingredients, mixing until just blended. fold in beaten egg white until just mixed. Do not overbeat batter.

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Baked French Toast

Jun 15th, 08 / 1 Comment

YES! Another recipe taken off my starred list in my google reader! I have been wanting to try this recipe for a long time, but it just never worked out.

Sadly after all that wait I don’t feel like it was worth it :( To me this was too “eggy” I am not a big egg person, the top piece and the cream cheese part were awesome, the bottom piece was total mush and the egg was just that egg :( I will try this again, but wont do the layer, and wont use as many eggs etc.

Yummy Baked French Toast (From: Sugar Girl Bakeshop Found On: Meli Can Cook)

  • 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  • 8 eggs
  • 2 cups milk
  • 1 1/2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/2-3/4 walnuts (I omitted)
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1 1/3 cups brown sugar

Filling:

  • 1 bar of 1/3 fat or Fat free cream cheese
  • a handful of dried cranberries (I omitted)
  • 1/4C chopped walnuts. (I omitted)

Prepare filling by mixing together cream cheese, cranberries and walnuts. Layer one baguette slice and top it like a sandwich with another slice of baguette.

Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, scatter walnuts, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

Serve with Maple Syrup, if you please.

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