Garlic and Mozzarella Stromboli

Very tasty!



Dough:
Pour 1 cup warm water into a bowl, sprinkle the following over the top: 2 teaspoons active dry yeast, pinch of sugar (or 1 tsp honey), 1 tablespoon whole wheat pastry flour (I used whole wheat bread flour). Stir to dissolve and let sit about 15 minutes.

In another bowl:
1 large egg, at room temp., 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 cup (minus 1 tablespoon used in yeast) whole wheat pastry flour, 1 cup unbleached all purpose flour, and yeast mixture. Beat hard until smooth, about one minute. Then add the remaining 1-1 1/2 cups unbleached all purpose flour 1/4 a cup at a time, until you have a soft, sticky dough that clears the side of the bowl. If necessary switch to a wooden spoon if mixing by hand.
Knead vigorously about 5 minutes, dusting with flour if needed to avoid sticking. Shape into a flattened ball and place in a greased deep container. Turn once to coat, the top with an extra tablespoon of olive oil then cover with plastic wrap. Let rise at room temperature until doubled in bulk. About an hour.


Filling
In a bowl combine:
1 cup (4 oz) shredded whole milk mozzarella cheese, 1/2 cup (2 oz) shredded smoked mozzarella cheese (I could not find this), 1/2 cup grated Parmesan, 3 tablespoons minced Italian flat leaf parsley (I used regular), 1 large garlic clove, minced, 1 large egg at room temperature. Set aside in the refrigerator until needed.
Note: I also added 1/2 lb Italian sausage, browned.

Gently deflate the dough and parchment line a baking sheet (I used wax paper).
Roll the dough into a 16 by 12 inch rectangle (I totally used a measuring tape!) dust with flour if needed. Shorter ends should be on either side. Spread the filling over the dough, leaving a full 1 inch border along the edges. Be sure not to poke any holes in the dough. Starting from the long side, roll up in jelly roll fashion. Pinch seams together, and tuck under ends pinching them into tapered points. Use two spatulas move to the baking sheet. Cover lightly with plastic wrap and let sit 30 minutes. OR if you want a thinner, crispier outer crust and less bread like interior, bake immediately.

Twenty minutes before baking preheat the oven the 400 F. Use a baking stone if desired. Brush top of roll with olive oil and prick all over with a fork to allow steam to escape.
Bake for 15 minutes, then reduce heat to 375 F and bake another 20-25 minutes. Or until golden brown and crusty. Let rest on a baking sheet for 10 minutes, then transfer to cooling rack. Cool completely before slicing.

Oatmeal-Potato Bread

Very tasty indeed! Plus, it's always fun to make a different sort of bread...I especially love the look with the oatmeal on the outside!


In a medium saucepan:
1 russet potato (about 6 ounces), scrubbed and cut into large chunks

Cover with water and bring to a boil. Reduce to low and cook until tender. About 20 minutes. Drain, reserving 1/2 a cup of the liquid. Let the water cool to 105-115 F. Mash the potato (after peeling) with 2 tablespoons of unsalted butter at room temperature. You should have 3/4 to 1 cup puree.

In a small bowl:
Sprinkle 1 tablespoon (1 packet) active dry yeast and a pinch of sugar over the potato water. Let sit until foamy.

In a large mixing bowl:
Combine the mashed/pureed potato, yeast mixture, 1 tablespoon sugar, 1 1/2 cups warm milk, 1 tablespoon salt, 1 1/2 cups regular rolled oats, and two cups of the flour (5 1/2-6 total). Beat hard to combine, about one minute. Then add the remaining flour 1/2 a cup at a time, until you have a shaggy dough that clears the side of the bowl. Knead 3-4 minutes or until dough is smooth and springy.

Place the dough in a deep greased container. Cover with a piece of plastic and let rise at room temperature for 1 1/2 hours.

Gently deflate the dough and shape. Grease two 9x5 inch pans. Roll the bottoms of the two loaves of bread in dry oatmeal. Place in the pans. Cover lightly with plastic wrap and rise at room temperature until doubled in bulk, about 40 minutes..

Twenty minutes before baking, preheat the oven to 400 F. Bake 25-30 minutes and check for a hollow sound when tapped. Bake longer if needed. Remove and cool.

Homestyle White Bread with Poppy Seeds

I apologize for the lack of detail in the following three posts! After some technical difficulties with the camera we were finally able to get the pictures off it, and rather then wade through the sixty plus pictures to find all the bread related ones I decided to just have a picture of the finished product.

Now for the good stuff! And this sure was! It looks and tastes beautiful. :)


Directions:

In a small bowl or liquid measuring cup:
3/4 cup warm water (105-115 F)
Sprinkle over the water:
1 Tablespoon (1 package) active dry yeast
pinch of sugar

Stir to dissolve and let sit until foamy.

In a large bowl:
1 1/2 cups warm milk (105-115 F)
8 Tablespoons (1 stick) unsalted butter at room temperature, cut into pieces
2 1/2 teaspoons Salt
5-5 1/2 cups unbleached all purpose flour or bread flour

Add two cups of flour initially, then add the yeast mixture. Then add flour 1/2 a cup at a time until you have a shaggy dough that clears the side of the bowl. Knead 3-4 minutes. Or until dough springs back when pressed.

Place in a greased deep container turning to coat. Allow to rise until doubled in bulk. About 1 to 1 1/2 hours.

Then:
Gently deflate the dough and grease two 9x5 inch clay or metal loaf pans. Divide the dough into two pieces and form. Place in the loaf pans and cover lightly with plastic wrap and allow to rise 30-45 minutes (doubled in bulk).

Twenty minutes before baking, preheat the oven to 375. In a small bowl beat 1 large egg with 1 Tablespoon of milk or cream (I think I may have used water). Brush the glaze over the top of the bread. Then immediately sprinkle with 1 tablespoon per loaf of the poppy seeds. Bake 40-45 minutes (10 minutes longer for clay pans). Or until loaves are brown and sound hollow when tapped with finger. Cool before slicing.

Vienna Bread

I must admit, I did NOT like this bread warm out of the oven, it had a weird kinda off flavor (to me, and my weird sense of taste I have sometimes, just because I felt this way doesn't mean you will!!)
BUT the next day...HEAVEN..I couldn't get enough of it, my most favorite thing I've done with it is butter it, put on some sliced kielbasa, and a little cheese on top, and then broil for 1-1 1/2 minutes. Even now, two or three days since I made it (when most homemade breads have headed south) it is still delicious. I can't wait to make it again.







SPONGE:
1 cup warm water (105-115 F)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
1 tablespoon sugar
1 cup warm milk ( 105-115 F)
2 cups unbleached all purpose flour or bread flour (I used bread flour)

In a small bowl combine yeast, sugar, milk and flour. Pour the warm water into a large bowl, then using a whisk (or mixer if that's what you are using) pour in the yeast mixture. Beat hard until smooth and creamy, one minute. Cover loosely with plastic wrap and let the sponge rise at room temperature about an hour (or doubled in bulk).


DOUGH:
To make the dough add 1 tablespoon of salt, 3 tablespoons unsalted butter, melted and cooled. Add one cup of flour, then the remaining 2 1/2-3 cups 1/2 a cup at a time. Knead until smooth and springy about 5 minutes. The dough should be firm enough to hold it's own shape. Let raise at room temperature in a greased bowl (turn once to coat) and then cover with plastic wrap, until dough is doubled (or tripled in bulk) about two hours.

Now here is where I did things differently. The recipe called for three free form loaves, (which I really wasn't in the mood for) so I did regular loaves instead.
I would recommend if you make a regular to loaf to make two and not three, since the bread turned out only half as tall as it was supposed to be (oops).
If you do the free form loaves: Shape into three portions and then place on a greased (or parchment lined) baking sheet.

For both kinds of loaves let raise for 1 hour. Twenty minutes before baking brush with egg wash and sprinkle with sesame seeds (I use one egg and add 2-3 tablespoons of water)
Then bake on 400 25-30 minutes.
(If you have a baking stone preheat oven to 425 and bake for 10 minutes, then reduce to 375 and bake another 25-30 minutes.

Ahhh...so good!

6E61F6BA-2F72-1BBD-2CB9-48E3336E0D18

1.02.28

Pumpkin Bread..Revisited

I decided it was high time I made pumpkin bread again, only this time I used pineapple juice instead of cream sherry. I didn't have a whole lot of pumpkin, just a little in the fridge I needed to use before we move tomorrow! So I made half a recipe, which turned out perfect, it fit into my bundt pan just right (I think it's a 10" that I have). MMMMMMMMMM so good! It doesn't look completely beautiful, but a glaze would only improve the appearance, cause the taste sure couldn't get better!
It was perfectly moist and just made me want to whip up a batch of wassail to go with it...to bad my house is in complete shambles and packed into 30+ boxes right now..this move is super exciting for us though! A nice quiet neighborhood in the suburbs of Reading, PA...hopefully things will calm down then and I can resume posting a weekly recipe!

Fresh Apple Coffee Cake

I always love something you can make the night before and have for breakfast the next morning, or just grab a chunk for a quick snack. This works perfectly, plus the onset of fall just makes me want to bake lots of stuff with apples and pumpkin (by the way I am going to make Cream Sherry-Pumpkin Bread again, without the cream sherry this time. I thought I would substitute pineapple juice, I'll let you know how it turns out)
Back to this recipe, very delicious! My family loved it as well. The only thing I would do differently is cook it for less time, or maybe on a lower temperature. It was a little dry. Otherwise I would give it five stars. I'll give it four for now and try it again later!





Grease and flour a 10 inch tube pan, Bundt pan, or kugelhof mold. Preheat the oven to 375 F.


First: Combine 4 cups chopped apples (4-5 medium apples) I used granny smith, 1/3 cup packed brown sugar and 1 1/2 tablespoons ground cinnamon (It does seem like a lot of cinnamon, but it works!)

Next: In a medium bowl combine 3 cups unbleached all purpose flour, 1 3/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 a teaspoon of salt, and grated zest of one orange.

In a large bowl beat the following until thick and creamy (about two minutes): 4 large eggs, 1 cup vegetable oil.

Add the dry ingredients to the wet along with 1/2 a cup fresh or frozen orange juice.


Spoon 1/3 of the batter into the pan, cover with half the apples, and cover with another 1/3 of batter. Use a spatula to smooth the batter over the apples to cover completely. Repeat with the remaining apples and batter, ending with a smooth layer of batter. (If any of the apples get outside the batter it's hard to get the cake out of the pan, so be very careful!)

Place the pan on the center rack of the oven and bake 60 minutes. Then cover loosely with a piece of aluminum foil and bake 15 minutes more. Or until cake tester inserted in the center comes out clean (toothpick also works). Cool on a rack for an hour, invert onto a rack to cool completely before serving.

Note:
I only baked mine 60 minutes and it was a little overdone. I suggest doing one of the following: Check after it's been baking only 50 minutes to see if it's done. If it's not even close ( you know, really jiggly on top) then bake another ten minutes, check and then if needed follow the authors instructions for the final fifteen minutes. OR
Bake the full time, on 325 F instead of 375 F.

Enjoy!! (If you want, make a light glaze for it with some powdered sugar, butter and milk)

6E61F6BA-2F72-1BBD-2CB9-48E3336E0D18

1.02.28

Easy Cinnamon Monkey Bread

I apologize for my lack of posting this summer. Here's a fun recipe from Better Homes and Gardens New Cook Book that I wanted to share!
I have a recipe from the bread bible I will be making in the next couple of days that I will post!


Two of these. I got mine with cream cheese frosting. You can also make your own cinnamon rolls, I tried that and it was good too, just takes a lot longer...

Note: The recipe actually calls for the frozen Rhodes Cinnamon roll dough (34.5 oz package) or Orange sweet roll dough. If you choose this route, place on a greased pan about two inches apart and cover with plastic, then thaw in the refrigerator overnight. The dough will begin to rise.

3/4 cup sugar


1/3 cup butter or margarine, melted


1/2 cup chopped pecans (optional)

1/4 cup caramel ice cream topping (You don't have to get sugar free, that's just what I happened to grab)

Directions:
Preheat oven to 350 F. Generously grease a 10 inch tube pan. Sprinkle half the pecans in the bottom. Cut the cinnamon rolls in half and dip half into the butter and then in the sugar. Layer coated rolls in the pan. Drizzle with any of the remaining butter and sprinkle with any remaining sugar. Sprinkle remaining 1/4 cup pecans over the top. Drizzle ice cream topping over all. I actually put mine in the microwave for about 20 seconds, it made it nice and thin and super easy to drizzle.

My directions told me to bake for 40-45 minutes, but I would recommend checking after 30-35. Then I took the frosting that came with the cinnamon rolls, melted it down in the microwave and drizzled it over the top. (You can also leave the frosting off if you desire, I'm just a huge frosting junkie!)


So Good! They did not last long!

Sesame Whole Wheat Bread

I really liked the texture of this bread, it was really soft and moist. The flavor was a little odd, I didn't like it very much. (But my 2 year old loved it!) I'll give it another taste tomorrow and see what I think then. Sometimes it just needs a day for the flavor to completely develop.
**My husband tried it and really liked it, I had some a little later and it was much better!



In a large bowl: 1 1/2 cups warm water, 1 tablespoon active dry yeast, pinch of light brown sugar. Stir to dissolve, then let sit until puffy (about 10 minutes). Then add: 1/4 cup packed light brown sugar, 1/4 cup light molasses, 2 1/4 cups whole wheat flour. Beat until smooth, then cover with plastic wrap and let rise for 1 hour.


To the yeast mixture add: 1/4 cup vegetable oil, 1/4 cup sesame seeds, 1/4 cup medium grind yellow cornmeal, 2 1/2 teaspoons of salt, 3 large eggs (at room temperature) and 1 cup of unbleached all purpose flour. Beat until smooth, about two minutes. Then add the remaining 4-4 1/2 cups of unbleached all purpose flour, 1/2 a cup at a time until you have a soft dough that clears the side of the bowl. Switch to a wooden spoon when needed.


Knead 4-5 minutes, adding 1 tablespoon of flour at a time if needed to keep from sticking. Be sure to not over knead, or the bread will be too dry. Place in a greased bowl, turning to coat. Then let raise 1 1/2-2 hours.


Grease or parchment line a baking sheet. Without working the dough further, divide into 3 pieces. Form into rectangle shape loaves and place on the baking sheet. Cover with plastic wrap and let raise for 1 hour.


Twenty minutes before baking preheat the oven to 350 F. Using a serrated knife slash three parallel lines in each loaf, about 1/4 an inch deep.


Bake for 35-40 minutes, or until evenly golden brown and loaves sound hollow when tapped. Pull loaves apart and place on cooling rack. Cool completely before slicing.

Lemon-Poppy Seed Bread

Very Tasty! I've always been amazed at the power of just a tablespoon of lemon zest.


Combine 3 tablespoons poppy seeds with 1/2 a cup of milk. Let set for 1 hour.

In a large bowl using a whisk or electric mixer combine:
5 tablespoons unsalted butter, at room temp
1 cup Sugar
2 large eggs

In a separate bowl:
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
grated zest of a 2 lemons ( I just had one, it actually worked fine)
1/4 teaspoon Salt


Add the dry ingredients alternately with the poppy seed-milk mixture to the creamed mixture in three equal portions. Beat just until smooth.

Bake in oven that has been preheated to 325 F in a greased 9x5 loaf pan for 55-65 minutes, or until golden brown and a cake tester inserted in the center comes out clean.


After removing the loaf from the oven pierce hot loaf ten times top to bottom with bamboo skewer (I used a knife). Drizzle with Lemon Syrup: 1/4 cup sugar, 1/4 cup fresh lemon juice, cook on low heat until sugar dissolves.
Immediately pour over loaf. Cool for 30 minutes before removing the loaf from the pan. Wrap tightly and let stand at room temperature overnight before serving.

Food Processor: Rosemary Raisin Bread

This bread is super light and fluffy and EASY to make!


In a liquid measuring cup:
1/2 cup warm water
2 1/2 teaspoons active dry yeast
a pinch of sugar

• Let rise for 10 minutes

In the food processor:
1/4 a cup sugar
1/3 a cup nonfat dry milk
2 3/4 cups bread flour
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves
Pulse to mix, then immediately pour yeast mixture along with 1/4 cup olive oil, and 2 large eggs through the feed tube. Process 10 seconds.
If needed: Drizzle a few tablespoons of cold water in a steady stream until the dough forms a small elastic ball and clears the side of the bowl. (Or if too wet add flour by the tablespoon) Process 30 more seconds to knead. Turn off the motor and let the dough rest for five minutes. Turn on the processor and drizzle with a few more teaspoons of water until smooth, but not sticky. Process the dough ball another 15 seconds; it will circle the bowl.


Parchment line or grease a baking sheet. Shape dough in an oval and sprinkle with 1/2 a cup of dark raisins. Fold in half and knead gently to distribute.

Shape dough in to a tight round and place in pan. Brush with olive oil and cover loosely with plastic wrap. Let rise at room temperature until doubled, 45 minu. to 1 hour.
Twenty minutes before baking preheat oven to 350 F. Brush the top again with olive oil and using a sharp knife (or kitchen scissors!) slash an x on the top, no more then 1/2 an inch deep. Bake 30-35 minutes, or until lightly browned and the loaf sounds hollow when tapped.

This is perfect for a snack, since it's just one loaf. We got about 8 slices.

Stollen with Dried Cherries and Pineapple

Wow! This was nothing like I imagined. I thought Trader Joe's Stollen was delicious, but this is even better. It remind me of a really moist giant cinnamon roll. Even though it's traditionally a Christmas bread I think it would be a great breakfast anytime.



In a bowl:
1/2 cup dried cherries, chopped
1/2 cup dried currants
1/2 cup dried pineapple, chopped
1/2 cup golden raisins
Cover with boiling water and set aside to cool. I let it sit the full hour while the sponge was raising.


Sponge: 1 cup warm milk, 1/2 cup sugar, 1 tablespoon active dry yeast, 1 cup unbleached all purpose flour.

Combine the milk and sugar, sprinkle with yeast and stir to dissolve. Let stand for 5 minutes then add the flour. Beat until smooth, cover with plastic and let raise 1 hour at room temp. until bubbly.


Dough: Drain the dried fruit and add to the sponge along with 2 large eggs, 2 tablespoons cognac (I substituted with 2 tablespoons pureed peaches), grated zest of one lemon (or a couple teaspoons of juice), 1 teaspoon salt, 1 cup of the flour. Beat until combined then add3/4 cup (1 1/2 sticks) of butter a few pieces at a time while adding the remaining 2 1/2-3 cups of flour 1/2 a cup at a time until you have a soft dough that clears the side of the bowl.



Knead for 2-3 minutes dusting with flour as needed to prevent sticking until dough is smooth and springy (I made this when the weather was really stormy and ended up adding an extra two cups of flour!). Then let rest for 10 minutes.

Divide dough into two pieces. Roll int o a 12 by 8 inch oval about 1/2 an inch thick. Cover with two tablespoons unsalted melted butter and 1 tablespoon sugar mixed with 1/2 a teaspoon cinnamon. Make a crease down the center of the oval , and without stretching it fold one of the long sides over the center crease to within 3/4 an inch of the opposite side. Press the top edge lightly to seal. Repeat with the second loaf.




Let rise in a warm place until almost doubled in bulk, about an hour. 20 minutes before baking turn the oven to 375 F. Bake for 35-40 minutes, or until lightly browned. If the tops are browning to fast cover loosely with aluminum foil.


You can dust with powdered sugar if you want to.