It sure if good to be back! I missed all of you during the inauguration. I'm sure everyone had yummy things ;)
Ping to this week’s cooking thread.
And welcome back!
Yum!!! There is no better smell than bread baking.
This is the recipe I use. http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
King Arthur Flour has a great recipe for hamburgers/hotdog buns on their website. Store bought buns are no comparison to homemade. Juicy Loosies (lucies??) on homemade buns are the best!
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Bread! Yay! I have such trouble digesting commercial bread. I believe I could digest homemade sourdough so last year I tried and tried. And I really made some very flavorful bricks.
I’d like one to look like your no need crusty holey bread. That is my goal.
Here’s a video for the no-knead bread.
Using parchment paper dusted with cornmeal
makes getting the dough/bread in/out of the hot dutch oven easier.
This turns our perfect every time. It *IS* worth the time.
It makes for great toast, too.
Video.
https://www.youtube.com/watch?v=_peoc8F-cuI
Recipe.
http://laurainthekitchen.com/recipes/no-knead-rustic-dutch-oven-bread/
On the holey bread - I always buy the active dry yeast packets, do I use the same amount?
I make bread all the time, but I wasn’t always a good bread-maker. Making good bread means learning to understand your dough; how it feels, how it looks, what you are trying to accomplish, and of course, practice. My youngest daughter came in for the holidays, and I made a soft, fluffy loaf for the kids. She watched me, and thought I made it look easy, but she thought I kneaded it an awfully long time. I laughed, because I hand-knead the dough until it feels and looks right. My grandkids think I make the best bread in the world, and that’s all that counts. They will remember watching/helping me make bread when I am no longer around.
Hi everyone, we don’t need to limit our discussion and recipes to bread. Anything that goes with Bread works too! Or anything you are making this week or thinking of making. Please share!
I can’t ever seems to get a sourdough started right or keep it going so I use this for one batch of sandwich buns.
SOURDOUGH STARTER
1 C warm water (110 degrees F)
1/2 T active dry yeast
1/2 t sugar
1 C AP flour
Stir all together. Cover loosely & let rest in warm, draft-free place for 8 hrs. or until that evening for dinner.
SANDWICH BUNS - Makes six 6” med sandwich buns
1 recipe sourdough starter
2 t sugar
1/4 t baking soda
3/4 C lukewarm milk or water
1/2 t salt
2 1/4 C flour
Stir all together.
Heat oven on lowest setting.
Spray baking dishes. Divide the dough into each.
Turn OFF oven.
Place dishes into warmed oven and let rise 1 hour.
Bake 350 for 20 mins.
Use whatever oven proof dish you have such as 6” pyrex pie plates, 6” white corningware sauce dishes with a handle, etc. whatever rows your boat.
Anyone have a good Hawaiian bread recipe?
Have tried a few online but they’re not even close.
Homemade Worcestershire Sauce.
*******
The difference between commercial and homemade is staggering.
I don’t pressure can it but rather just store it in the frig.
I have one bottle left from a batch I made over a year ago.
It’s still delicious. It will probably keep for several years given the spices.
A well-stocked pantry should have most or all required ingredients.
Bring to a boil and keep at a low simmer for 30 minutes:
3 cups malt vinegar
1 cup molasses
1 cup soy sauce
1/2 cup lemon juice
1/2 cup of water
1/2 cup tamarind concentrate
2 large onions, chopped
8 garlic cloves, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1/4 cup kosher salt
1/2 cup yellow mustard seeds
2 tablespoons cracked black peppercorns
2 tablespoons red pepper flakes
1 tablespoon whole cloves
1 tablespoon coriander seeds
1 teaspoon turmeric
5 flat anchovy fillets, chopped (for a vegan version, omit) Note: I use dried anchovy I get from the Korean markets. Japanese markets carry them, too. Remove the head and tiny intestine track before using. They will completely dissolve during the “ripening” stage.
6 dried shiitake mushrooms (vegans should triple this)
5 cardamom pods, smashed
2 cinnamon sticks
Meanwhile, warm over medium heat in a skillet, stirring frequently:
1 1/2 cups sugar
until the sugar melts and turns brown, about 7 minutes. Slowly and carefully pour the caramelized sugar into the simmering mixture (it will sizzle and spit, so back up a little). Be sure to scrape or squeegee all of the sugar from the pan while it is still warm, or you will be scrubbing longer than necessary. Remove from heat and let cool to room temperature. Transfer to a covered container (my batch barely fit in a 2-quart canning jar... vegans need a bigger jar) and refrigerate for 4 weeks.
Once the sauce has steeped, strain it into a bowl (you might want to do this twice) and transfer to individual bottles or jars with the help of a funnel. The sauce will keep refrigerated for up to 8 months. For long-term, room-temperature storage, transfer to sterilized, 1/2 pint jars. Fit the jars with sterilized lids and rings; process for a half hour at 15 PSI.
I am very inspired now.
Yeast Beasties Hour of Flour!
This is one of my favorite ways to make bread. When I have leftover mashed potatoes, I love to make it with them now. The butter, milk and potatoes make the bread so soft on the inside. You can use fresh tomatoes, or torn up whole tomatoes from a can. I also make sandwiches with it. I grew up eating this as a side to any saucy meal and using the bread to clean my plate. This is the closest recipe to my own.
Thick Pugliese Focaccia
This yeast dough made with mashed potatoes yields two large focacce or 4 smaller ones. These are thicker than focaccia seen in other parts of Italy. It is best to make this in a stand mixer.
Ingredients
DOUGH
2 medium all purpose potatoes, peeled, and diced
1 teaspoon dried yeast
6 to 6 1/2 cups bread flour
1 teaspoon wheat gluten (optional)
1 1/2 tablespoons fine sea salt
1 tablespoon extra-virgin olive oil
TOPPING
5 or 6 large plum tomatoes, cut into small chunks, or 1 pint cherry tomatoes, halved
2 tablespoons coarse sea salt
4 tablespoons extra virgin-olive oil
2 tablespoons dried oregano
Directions
Put the potatoes in a pot and cover them with cold water. Add 1 teaspoon of salt and boil them until very tender. Drain, and reserve the water.
Mash the potatoes and set aside. You should have approximately 2 cups
Add enough cool water to the reserved potato water to make 3 cups in a large bowl or pour into a stand mixer.
Stir in the yeast and the mashed potatoes. Or use the paddle attachment on the stand mixer to blend the ingredients.
Mix 5 cups of the four with the wheat gluten and salt, and add it to the yeast mixture with the olive oil; blend or mix to form a soft dough; add additional flour as needed but do not make the dough too dry.
Place the dough in an oil sprayed bowl; cover with plastic wrap and allow it to rise about 1 hour or until nearly doubled.
Preheat the oven to 375F
Brush each of two baking sheets (12 x 15 1/2 inches) with 1 tablespoon of olive oil.
Punch down the dough and divide it in half. Knead the dough for a few minutes then use your hands to stretch each half onto the baking sheets. The dough does not need to fill the pan. Divide and scatter the tomatoes over the dough, sprinkle 1 tablespoon of salt and 1 tablespoon of oregano evenly over the top of each dough. Drizzle the top with 1 tablespoon each of the olive oil.
Let the focacce rest covered with a towel for 20 minutes.
Bake for 30-35 minutes or until the edges and bottom crust are nicely browned.
Cut into pieces for serving.
Variations for toppings can also include oil cured olives, grated cheese, and herbs.
http://www.ciaoitalia.com/seasons/16/1604/thick-pugliese-focaccia
Crusty No-knead Holey Bread sounds great.
Had this in an Irish Pub with cream cheese and smoked salmon and fell in love with this. Also great with cream cheese and jam.
Irish Brown Bread
Yield:
1 loaf
Ingredients:
1 cup + 1½ teaspoons whole wheat flour
½ cup + 1½ teaspoons wheat bran, oat bran or wheat germ, or a combination
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
1¼ cups buttermilk
1 teaspoon molasses
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and put it on the center oven rack.
2. Whisk together the whole wheat flour and wheat/oat bran or wheat germ in a large bowl.
3. In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Add to the wheat flour mixture and whisk to combine.
4. Add the butter pieces and rub them into small pieces with the flour mixture using your fingers, until as small as possible.
5. Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead gently, until the dough forms a smooth ball.
6. Use a sharp serrated knife (or a lame) to slice a cross deeply into the top of the bread, about 1-inch deep. Place the loaf on the hot baking sheet.
7. Bake for about 30 to 35 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow.
8. Remove from the oven and cool on a wire rack for about one hour before serving.
This is an excellent post. I’m always looking for completely WW bread recipes that actually work, and will be saving this!
-JT
Thinking of Jamestown and hoping her “patient” is on the mend and feeling stronger each day.