Wednesday, April 13, 2011

Vanilla Belgian Waffles

These are good, I like them because the batter is thinner then the Buttermilk Waffles I usually make so it's easy to get them crispy!

2 cups unbleached all purpose flour
1 tablespoon baking powder
1 tablespoon sugar (optional)
pinch of salt

In a separate bowl:
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups whole milk
1 tablespoon pure vanilla extract.

Add flour mixture to wet ingredients and beat until smooth, making sure to not overmix.
Cook according to manufacturers instructions.

Note: You can also substitute whole-wheat pastry flour for the white flour.

Tuesday, April 5, 2011

Graham Bread

So so so GOOD! Graham flour must be magic!

The original recipe is huge and makes 4 loaves. Since it was my first time making this I didn't want to make that much and end up not liking it so I halved the recipe.
I'm going to share the half recipe.

In a small bowl pour 1/4 a cup of warm water and sprinkle 1 tablespoon of yeast and a pinch of brown sugar over the top. Stir till dissolved then let sit about ten minutes.

In a large bowl (can use whisk/electric mixer/wooden spoon) Add:
2 cups warm water, 2/3 a cup plus 2 tablespoons nonfat dry milk, 1/2 a cup brown sugar, 4 tablespoons unsalted butter (1/2 a stick) melted, 1/3 a cup plus 1 tsp molasses, and 2 tsp. salt.
Add to the batter:
the yeast mixture along with 2 eggs at room temp. (usually takes about 20 minutes outside the fridge). Beat to combine. Add 1 1/2 cups of graham flour. Beat hard until smooth. Add unbleached all purpose flour 1 cup at a time until your dough holds its shape and clears the side of the bowl. The recipe calls for 4 1/2-5 cups but I ended up using 2-3 more cups then it asked for. Just be sure to not add too much, but definitely add enough!!

Knead for a full 10 minutes on a well floured surface, dusting with flour to prevent sticking. Yes, kneading this long is tough, but well worth it!

Place in a greased bowl, turning to coat all sides. Then rise 1 1/2 hours or doubled. Gently deflate then rise again for another 40-45 minutes. The extra rise helps the flavor and texture develop.

Grease two 9x5 inch pans. Form loaves and place in pans. Let rise 30-40 minutes covered with plastic wrap until no more then 1 inch above the rim of the pans. Twenty minutes before baking turn oven to 350 F. Brush the tops of the loaves with egg glaze (1 egg, a few tablespoons of water or milk) if desired. As you can tell I didn't bother this time, usually I do though. :)

Bake on the center rack for 40-45 minutes or until golden. Cool for five minutes in the pans then transfer to cooling rack.

Sourdough Pancakes and Waffles

Here is a little switch-up if you want a little flare to your pancakes/waffles. Yum!!
My favorite are still the buttermilk, but these are pretty darn good.

1 cup classic sourdough starter
1 1/2 cups whole milk
2 cups unbleached all purpose flour
2 large eggs
2 tablespoons vegetable oil
1 tsp. salt
1 tsp. baking soda

The night before:
In a nonreactive bowl combine starter, milk, and 1 cup of the flour. Be careful not to over stir, then cover with plastic and refrigerate.

The next morning:
Add the final 1 cup of flour and remaining ingredients. Do not over mix! The batter will be the consistency of heavy cream and bubbly because of the baking soda.

Pancakes: Cook for two minutes each side on medium heat. Make sure your pan is heated up well before adding batter.

Waffles: Follow manufacturers directions.