tag:blogger.com,1999:blog-80402835904023156882024-03-14T02:59:46.361-05:00Have Some BreadAn aspiring baker tells of her success and failure as she expands her skills by completing every recipe in "The Bread Bible" By Beth Hensperger.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-8040283590402315688.post-5815867167571330192014-04-15T12:43:00.000-05:002014-04-15T12:46:16.068-05:00Sweet Vanilla ChallahDelicious! The only issue I ran into this time were the grubby hands of my little boy, who changed my oven temperature from 350 F to 500...yes, not good. Luckily I caught it after ten minutes so I quickly lowered the temperature and covered the bread with tinfoil to avoid burning the top any worse. It was pretty doughy in the center though, so it's currently drying out in the oven to make a batch of overnight french toast. But the bit that I did taste was really good. I do love the taste of vanilla!
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In a large bowl place 1 tablespoon of active dry yeast (1 packet), 1/2 a cup of sugar, 1 tablespoon of salt and 2 cups of flour. Whisk to combine.<br />
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Then add 1 3/4 cups HOT water (120 F), I used my candy thermometer to make sure it was hot enough since this was my first experience using water this hot with yeast involved. Then add 4 large eggs, at room temperature. I cracked them into a small bowl and whipped them there before adding to the main bowl.<br />
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Then add 1/2 a cup of oil (I used canola), then 1 1/2 tablespoons of vanilla. Mix about three minutes. I used my hand mixer with the dough hook attachments, you can also use a stand mixer if you have one.<br />
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Then add the remaining 5 cups of flour half a cup at a time. I like to put the flour in a bowl so I don't have to keep track. You may need more flour, if you have added the 7 cups total and it's still sticky then add about 1/4 a cup at a time until you have the right texture for kneading.<br />
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Knead 4-5 minutes on a floured surface.<br />
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Place in a greased bowl (turning to coat) and cover with plastic wrap. Let raise 1 1/2 to 2 hours. Or until doubled.<br />
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Divide in half.<br />
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Roll each portion out until about 30 inches long, tapering one end to the other. One end should be 2-3 inches wider then the rest. You can also google some instructions or pictures if you would like. It's called the turban swirl.<br />
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You can use either cookie sheets, or spring form pans. Grease or parchment line the pan(s) you use. I decided to put both loaves on my large air bake cookie sheet. <br />
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Let raise about 30 minutes (or until almost doubled). Since the dough has eggs it will do most of the rising in the oven. Twenty minutes before baking preheat the oven to 350 F and brush on the vanilla egg glaze: 1 large egg yolk, 1 teaspoon vanilla, and 1/2 teaspoon of sugar.<br />
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Bake 40-45 minutes.<br />
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This makes great cinnamon toast, french toast, and I personally think it would make great bread pudding!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-43057962950023929602014-03-30T07:00:00.000-05:002014-03-30T07:00:04.194-05:00Cinnamon-Walnut Sweet BreadThis is like a much healthier version of monkey bread! Very yummy. It works well for breakfast if you want to send the kids into the kitchen and buy yourself a few extra minutes... <br />
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First, you need 4 ounces of dried cherries. <br />
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Cover them with boiling water and let stand until they are at room temperature. You won't actually use them for several hours.<br />
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In a liquid measuring cup, or large mug: 3/4 a cup warm water, sprinkle over the top 1 tablespoon active dry yeast and a pinch of sugar. Let sit about 10 minutes.<br />
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Take a lemon and grate off the peel, then juice it. I have never had success with the "zest" side of the grater, so I usually use the smallest grating..<br />
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In a large bowl: 1 cup of unbleached all purpose flour, the lemon zest, 1/3 a cup of sugar, and 1 teaspoon of salt.<br />
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Continue by adding the lemon juice, 1 large egg, and 1 cup of plain yogurt, along with the yeast mixture.<br />
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Take 4 tablespoons of unsalted butter (room temp, or you can also stick it in the microwave 8-10 seconds to soften it. It you do this watch it carefully so it doesn't melt!!) Cut it into pieces and add several at a time to the mixture, mixing well.<br />
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Don't worry if the butter doesn't completely dissolve while you are mixing...<br />
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Then add the remaining 4 cups of flour 1/2 a cup at a time. Mix well with each addition. I usually switch from a whisk to a wooden spoon after 2-3 cups have been added.<br />
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Knead about 1 minute, until dough is soft and springy. Place in a greased bowl and cover with plastic. <br />
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Let raise 1- 1 1/2 hours. Or until doubled.<br />
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When the dough is ready melt 1 stick of unsalted butter and set aside. <br />
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In a bowl mix together 1 cup sugar, 1 1/2 tablespoons cinnamon and 1 1/2 cups (6 oz) of finely chopped walnuts.<br />
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Pour the water off the cherries and pat dry with a paper towel. I chopped mine.<br />
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If you have kids let them peek through the 10 inch tube pan before greasing it well. (he he)<br />
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Gently deflate the dough, then grab enough to make a ball the size of an egg. Dip in butter, then in cinnamon mixture.<br />
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Place in the pan. <br />
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Continue until you have a nice full layer (about half the dough) then sprinkle all the cherries. Then cover with another layer of balls. Drizzle any leftover butter over the top, as well as sprinkle any remaining walnuts.<br />
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Cover with plastic and let raise 1 to 1 1/2 hours at room temperature. I ended up only raising mine an hour because I had a fairly warm kitchen from making dinner.<br />
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Preheat oven to 375 F. If you are using a tube pan with a removable bottom place on a cookie sheet and/or cover the bottom with foil. Bake 40-45 minutes for the tube pan. OR you can also use two regular 8 1/2 by 4 1/2 pans. They would bake about 30-35 minutes.<br />
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Remove from the oven and let sit about two minutes, but no longer. Then dump out. Serve warm, or at room temp. I warmed them one at a time in the microwave, about 10 seconds on day two.
Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-89370040196921504612014-03-23T07:00:00.000-05:002014-03-23T07:00:04.318-05:00Blue Cornmeal PancakesI like these because they are super filling and wholesome. The only downside was having rather heavy pancakes because of using medium grind blue cornmeal (I couldn't find the fine-grind). But they still tasted great, and I since have found some fine grind I will definitely be making these again.<br />
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In a large bowl: 1 1/2 cups fine-grind blue cornmeal, and 3/4 a cup unbleached all purpose flour.<br />
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Then add 1 1/2 teaspoons baking powder, 1/2 a teaspoon of baking soda, and 1/4 a teaspoon of salt.<br />
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Mix the wet ingredients: 2 large eggs, 1 1/2 cups buttermilk, and 1/4 a cup of corn oil (I used canola). Then add the wet ingredients and do about a 12 second whisk.<br />
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Cook just like regular pancakes.<br />
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Mmmm. Here are the pancake toppings our family likes:<br />
Butter and Syrup (Various kinds)<br />
Peanut Butter<br />
Nutella<br />
Applesauce<br />
Strawberry Jam<br />
B grade Maple Syrup<br />
Our own homemade Hickory Bark SyrupEric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-61215053978566542302014-03-16T07:00:00.000-05:002014-03-16T07:00:02.392-05:00Pita Revisited! First of all, I am going to share the link from take two of my pita experience. The directions here were excellent.<br />
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http://www.joepastry.com/category/bread/pita-bread/<br />
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This is what I learned:<br />
Refridgerate the dough overnight!!!<br />
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Options for storage: <br />
Make just a few at a time, keeping the dough in the fridge. (Be sure to warm up the dough for 30 minutes at room temperature before preparing them for baking)<br />
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Make them all, but keep in the freezer. They are easy to defrost.<br />
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I admit, I am pretty embarrassed that I published my first attempt, but I hope it makes all you want to master this fun bread!<br />
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All these tips will work for the Country Style Whole Wheat Pita!<br />
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I made the mistake of hand shaping my first try. BAD, Caralee, BAD! Use a rolling pin and roll as thin as you can!<br />
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I cooked these directly on the pizza stone on the bottom oven rack! It only takes 2-3 minutes each side, oven 500 F. I cooked them two at a time. If you have a larger baking stone you can do more.</div>
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Roll them all out at once, let them sit for 10 minutes, then right before placing them in the oven stretch them out just a little bit so they are super thin. They should be 6-8 inches in diameter.<br />
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So awesome. Oh and make sure you don't let them sit out for to long, otherwise they dry out and you have a giant cracker that just breaks when you try to add fillings to it...yeah, I made this mistake...<br />
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<br />Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-43952053039830876602014-03-09T07:00:00.000-05:002014-03-09T07:00:01.571-05:00Country-Style Whole-Wheat PitaThe first thing I think of when describing these is FUN! I just love different methods of delivery for all sorts of foods.<br />
Now on a slightly different note: I did not exactly have what you would call success with this recipe, they didn't bubble up really at all. I cut them in half, cut out some of the bread and still filled them, and they were delicious!<br />
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But I think I can chalk up this failure to having no experience making this type of bread, and I am DETERMINED to figure it out. So I am sharing the recipe for those of you who know all the secrets. And as for me, well I will do "Pita Revisited" when I figure out all those secrets! Hopefully in the next few months. leave a comment if you have tips/advise for me!<br />
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Start with 1/2 a cup of warm water (105-115 F), to which you sprinkle over the top 1 packet (or 1 tablespoon) active dry yeast and a pinch of sugar (or drizzle of honey).<br />
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In a large bowl: 2 cups of warm water, 3 cups of whole-wheat pastry flour, 1/4 a cup olive oil, 1 tablespoon of salt.<br />
Mix well, then add the yeast mixture, as well as 3 cups of unbleached all purpose flour, 1/2 a cup at a time. Mix well with each addition.<br />
Feel free to change up the amounts of each flour if you want to. I didn't have pastry flour so I used two cups of regular whole wheat, put it in the food processor for several minutes to make it a little more fine, then added 4 cups of the white.<br />
I used the dough hooks on my hand mixer, but you can use a stand mixer if you have one. Or you can mix by hand.<br />
When the dough leaves the side of the bowl scrape it onto a floured work surface and knead about 5 minutes. You want a firm, but soft, dough. It kinda feels like a sweet roll dough.<br />
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Then place in a greased bowl and cover with plastic. Let raise 1- 1 1/2 hours. Or until doubled.<br />
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Preheat the oven to 475 F with a baking stone set on the lowest rack.<br />
Gently deflate the dough and divide in half. <br />
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Place one of the halves back in the bowl and cover with plastic while you work with the other.<br />
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Divide into 8 balls, then let rest while you divide the second half. You want to handle it as little as possible (similar to tortilla dough) so the gluten doesn't fully awaken and make it difficult to flatten each ball.<br />
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You can use a rolling pin, or flatten with your hands. Which is what I opted to do. You want them about 1/4 an inch thick. Sit them on a floured dish towel. Don't stack.<br />
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Cover a baking sheet with parchment paper and place 8 circles at a time.<br />
Place the pan on the baking stone and bake 10-12 minutes. Then do the same with the second 8.<br />
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Cool completely. I let mine sit overnight to have them completely cold.<br />
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Fill with anything that sounds good!<br />
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<br />Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-79014095829554195472014-03-02T07:00:00.000-06:002014-03-02T07:00:00.283-06:00Dried Apricot-Pecan Bread<div class="separator" style="clear: both; text-align: center;">
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SO good! Remember to bake this in advance, it needs to sit overnight minimum. It can sit up to 5 days before serving.<br />
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Take 1 1/2 cups dried apricot halves and chop coarsely, you can also do a couple of pulses in a food processor.<br />
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Place apricots and pecans in a bowl and add 1 cup of boiling water along with 3 tablespoons unsalted butter and 1 cup of sugar. Stir until butter dissolves.<br />
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In another bowl mix together: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking soda and 1/2 a teaspoon of salt. Add to the pecan mixture and mix well.<br />
Then add 2 large eggs, 1/2 a cup of whole wheat flour, and 1/2 a cup of orange juice. Mix until moistened, but don't over stir.<br />
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You can use either two 7 1/2-by-31/2 inch loaf pans, or a 10 inch bundt pan. Grease and flour, then after pouring in the batter let it rest about 15 minutes.<br />
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Heat oven to 350 F. For the bundt pan I baked for 45 minutes. <br />
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Refrigerate overnight (or 7-8 hours) before cutting.<br />
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<span id="goog_23970791"></span><span id="goog_23970792"></span>Mmmmm.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-16275840038824904192014-02-23T07:00:00.000-06:002014-02-23T07:00:04.759-06:00Black Russian Rye BreadI came to realize making this recipe, that I am not a "eat a slice of rye" type of girl. It must have something on it that isn't just melted butter.<br />
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I was really excited to make it, I got it all baked, cut a slice, and well...kinda choked it down. It's got a pretty intense flavor to it...<br />
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Well the next day, as I'm trying to figure out what to do with all this bread (I have never been able to bring myself to throw anything out) my husband suggested I gather the items for a delicious Reuben sandwich. WOW, it was SOOO good! It was perfect with this bread!!!<br />
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This is how I make my Reuben, take 3-4 slices of corned beef (or pastrami) put it in the microwave for 1 minute with a couple spoonfuls of sauerkraut, drizzle some thousand island dressing, and top with a slice of swiss cheese. Meanwhile, toast your rye bread, then when the sandwich comes out of the microwave place the gooey deliciousness on the toast. It was amazing!<br />
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And now for the bread... <br />
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Start the yeast: 1/2 a cup of warm water, sprinkle over the top 2 tablespoons (2 packets) of active dry yeast and a pinch of sugar.<br />
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In a saucepan: 2 cups of water, 1/2 a cup molasses, 1/4 a cup apple cider vinegar, 4 tablespoons unsalted butter, and one ounce unsweetened chocolate (If you don't have the bar you can convert baking cocoa). Heat to 105-115 F. The butter and chocolate will melt. Set aside.<br />
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In a large bowl: Mix 1/2 a cup whole wheat flour, 3 cups medium rye, and 3 cups unbleached all purpose flour.<br />
You can play around with this combination, if you want a more mild flavor decrease the rye. I had dark rye flour so I reduced it to 2 cups and added 4 cups of unbleached all purpose...<br />
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In another bowl: 2 cups mixed flours, 1 cup wheat bran, 2 tablespoons caraway seeds, 1/2 a teaspoon fennel seeds, 1 tablespoon of salt, 1 tablespoon instant espresso powder (You can also use Pero or Cafix to replace the coffee), then 1 tablespoon minced shallot.<br />
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Add the yeast and chocolate mixtures, then beat until smooth. About 3 minutes. Add the remaining mixed flour, half a cup at a time, until the dough clears the sides of the bowl. I saved a little of the mixed flour to use during kneading.<br />
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Place the dough on a lightly floured work surface and knead 2-3 minutes, until dough is springy. If you need extra flour just add a tablespoon at a time. Let raise in a greased bowl covered with plastic wrap for 1 1/2-2 hours.<br />
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In a small bowl mix 1/4 a cup yellow cornmeal, 1 tablespoon unbleached all purpose flour and 1 teaspoon caraway seeds. I sprinkled my cookie sheet with the mixture and rolled the two free form loaves in it. Cover again with plastic wrap and let raise about 45 minutes to an hour.<br />
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Twenty minutes before baking heat oven to 350 F. If you want a shiny crust prepare cornstarch glaze; 1 tablespoon cornstarch and 1/2 a cup of water whisked on the stovetop until boiling, reduce heat and cook until clear. Spread over the top of the bread.<br />
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Using a serrated knife or kitchen scissors cut an x about 1/4 an inch deep. (We did one x, then the other in honor of the superbowl!)<br />
Bake for 30 minutes, pull out and reheat the glaze and do another layer, then bake another 15-20 minutes, until the loaf sounds hollow when tapped.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-85105537465879471342014-02-16T07:00:00.000-06:002014-02-16T07:00:08.821-06:00Buckwheat PancakesTasty, and healthy too!! I wasn't sure how I would feel about these, I haven't been a buckwheat fan in the past. But it had a nice balance between the flours, so you got the taste of buckwheat, but it wasn't overwhelming. I thought the batter was pretty as well :)<br />
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First, in a large bowl mix together 1 3/4 a cup unbleached all purpose flour, 1/4 a cup dark buckwheat flour, and 2 tablespoons rolled oats.<br />
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Then add 1 teaspoon baking powder, 1 teaspoon baking soda, grated zest of an orange (I would say about a tablespoon) and 1/4 a teaspoon of salt.<br />
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In another bowl use a whisk to mix 1 1/2 cups of buttermilk, 4 large eggs, and 3 tablespoons of unsalted butter, melted.<br />
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Pour the wet ingredients over the dry. Whisk until moistened, I usually do about 12 seconds.<br />
I always think about Alton Brown when I make pancakes, because in one particular episode (it was actually about waffles, but the rules apply here) he said "walk away, just walk away" :) Here is the clip from Good Eats for you to enjoy...<a href="https://www.youtube.com/watch?v=0Vv-pqTI_R8" target="_blank">WALK AWAY</a><br />
Then let it sit for 15 minutes, this will take care of any lumps/flour pockets, etc.<br />
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Heat the griddle, or heavy skillet. I like my trusty red skillet that I got from the discount section at Target...hehe. Lightly grease, then use 1/4-1/3 measuring cup. This batter is pretty thick, so you can roll the batter in the pan (like you do with crepes) if you want to thin them out. Cook two minutes, flip, then another minute. <br />
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Serve immediately, or keep in a 200 F oven. <br />
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You can also cool them, then freeze in a large bag for a quick breakfast another morning.<br />
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Yum! I love pancakes!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-17118608199665819152014-02-09T07:00:00.000-06:002014-02-09T07:00:01.896-06:00Spiced Brown Sugar-Pecan Coffee CakeAs much as I loved all the ingredients in this recipe it still didn't come out quite as good as I hoped. It wasn't bad, just a little...lacking... But it did undergo a transformation overnight and was so much better the next day. It does mention that this cake will stay nice for up to four days.
So I will recommend it, but keep in mind that it does have a serious amount of pecans. If you aren't a pecan fan, or can't bring yourself to pay for them then I think walnuts would be delicious!<br />
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First of all, get an 8 inch springform (or 9, that's what I used) then line the bottom with some parchment paper, and grease the sides. Then turn on the oven to 350 F.<br />
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Chop up 1 1/2 to 2 cups of pecans (or nuts of your choice) <br />
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<i>Crumb Topping: </i>1/4 a cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 a cup unbleached all purpose flour, 1/2 a teaspoon ground ginger, 1/2 a teaspoon of cinnamon and a teaspoon of mace.<br />
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Take 6 tablespoons of unsalted butter and cut into small pieces.<br />
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Add to the sugar mixture, you can do a couple of quick pulses in a food processor, or by hand. You want course crumbs. Add the nuts and set aside.<br />
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<i>Cake: </i><br />
Wet ingredients: Cream 4 tablespoons (1/2 stick) unsalted butter, 1/2 a cup (packed) brown sugar, 1/2 a cup granulated sugar. Then add 2 large eggs, and 2 teaspoons vanilla.<br />
Dry ingredients: 2 cups unbleached all purpose flour, 1 teaspoon baking powder, 1 teaspoon of baking soda and 1/4 a teaspoon of salt.<br />
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Add the dry ingredients to the wet alternately with one cup of buttermilk. Don't over stir, or the cake will be tough.<br />
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Spoon half the batter into the pan, sprinkle with half the crumb topping, then the other half of batter and remaining crumb. <br />
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Bake at 350 F 40-45 minutes, or until cake tester (or butter knife) comes out clean. Let cool completely, then let sit at least 12 hours (or overnight) before eating.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com1tag:blogger.com,1999:blog-8040283590402315688.post-32168625317760284212014-02-02T07:00:00.000-06:002014-02-17T12:59:01.087-06:00BriocheNow keep in mind that this bread requires a cold rise, so it takes FOREVER!!! The amount of time it took was quite a bit longer then stated in the recipe. But I think I may have had it a little colder then necessary. But it was all worth it because it is SO good! I'm one of those people that makes a lot of sound effects when I'm eating something that is just amazing, and there were a lot of sound effects this morning while I was eating my toast with an egg on top.<br />
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Note that the recipe wants you to use a mixer, but there are also directions if you are doing it by hand and I will include those. Also be sure to pull out 6 eggs and 2 sticks (1 cup) of unsalted butter in advance, they need to be at room temperature. The butter needs to be cut into small pieces and then softened. <br />
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So to begin: 1 cup of flour, 1 tablespoon (1 packet) active dry yeast, 1/4 a cup of sugar and 2 teaspoons of salt. Add 1/2 a cup of hot water (120 F) and beat until smooth. About 2 minutes. <br />
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Add the six eggs, one at a time, beating after adding each one. Then add two more cups of flour, half a cup at a time.<br />
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Add the pieces of butter several pieces at a time.<br />
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Beat until smooth. With my hand mixer and little dough hooks it took 2-3 minutes. If you are using a stand mixer it should take around 30 seconds.<br />
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Then add another 1 1/2 cups of flour, a little at a time. Beating on low speed while doing this. The dough will be a lot like batter not like your traditional bread dough.<br />
Scrape the dough with a spatula into a well greased bowl and cover tightly with plastic wrap. Let raise in a cool room until doubled. <u><b>About three hours.</b></u><br />
Now this is where it was different for me. I put the bowl down in the basement and I think it may have been colder then necessary because four hours went by and it wasn't anywhere near double. I think it may have been about a third of the way there, but it was after midnight and I was about the turn into a pumpkin (bahahaha) so I went ahead and just put it in the fridge for the 12 hour raise there.<br />
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So yes, place in the fridge overnight (or for 12 hours)<br />
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The next day sprinkle flour over your work surface, take the dough and cut it in half. (Work quickly because if it starts to soften it will be impossible to work with, if it does start to get soft put it back in the fridge until cold again!) I used a rolling pin to roll each piece into a rectangle. Then roll up tightly, kinda like cinnamon rolls without all the fillings. (Oh and by the way, this type of dough is highly recommended for cinnamon rolls!!). Place in two greased 9x5 inch pans. Raise until double, once again in a cool room. I put them in my bedroom closet, haha, the things you do to keep them from little fingers! I covered them with the same plastic wrap I used from the bowl.<br />
The recipe says it takes 1 1/2-2 hours to double. Mine took a record breaking 6 hours...yeah. Next time I will definitely re figure the cool room concept! I think if I did the raising a little better it would have had a much nicer shape.<br />
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Bake at 375 F for 35-40 minutes. Immediately place on a cooling rack.<br />
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Mmmm, I was completely amazed at how soft this bread was, even the crust! It was super easy to slice and tastes amazing. I can't wait to try it again!<br />
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Monday February 17th<br />
Oopsie! I was just looking through this post and realized I didn't include directions for making this by hand. So here goes:<br />
Put all but a half a cup of the flour in a pile on your work surface and make a well in the center. That would be four cups of flour.<br />
Into the well place the yeast (1 packet or 1 tablespoon active dry), 1 tablespoon of sugar, and 1/2 a cup of warm water. Stir carefully to dissolve the yeast, then let sit until foamy.<br />
Sprinkle 3 tablespoons of sugar, and 2 teaspoons of salt around the rim of the well.<br />
Add the 6 eggs (at room temp) into the yeast mixture and blend well with your fingers. Then gradually bring all the flour, etc. into the mixture as well, also using your fingertips. The dough will be very sticky, but elastic.<br />
Lifting a little at a time slap the dough onto the work surface to knead the dough. Knead quickly like this for 8-10 minutes. Gradually adding the remaining 1/2 a cup of flour as needed.<br />
To incorporate the butter: divide the softened butter into four equal amounts. Place each portion on one corner of the dough. Hold four fingers stiff and slap the butter until malleable (<span>able to be hammered or pressed permanently out of shape without breaking or cracking) Quickly ( the butter MUST stay cold!If it starts to melt put the dough in the fridge for a few minutes) smear the butter into the mass of dough, then knead quickly to incorporate into the dough. Don't slap or crash anymore after the butter is added. This process shouldn't take more then 5 minutes. </span><br />
<span>Then follow the instructions for raising and baking for the original recipe.</span>Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-29606834047611292232014-01-26T07:00:00.000-06:002014-01-26T07:00:04.487-06:00Pain HawaiianI have been wanting to make this bread for <i>AGES</i>, but I had been unable to find macadamia nuts anywhere. I finally found some and was so excited! We had this bread with our "Sunday Soup" and it was perfect.<br />
Sundays are very busy for us, so a few months ago I decided to start making it at least a little easier. Every Saturday night I put together a soup in the crockpot, cook it on low all night and then keep it on warm for most of Sunday. It makes a great lunch for those that want it, and then dinner for all of us! I have loved it so much when summer comes I think I will do "Sunday Salads." :)<br />
Think of this as a french bread, but with nuts added. It was also yummy as garlic toast on day #2.<br />
Note that it does take a lot of rising time. The sponge rises about an hour, then the main dough 1 1/2-2, then 45 minutes on the stovetop, and then it bakes for 30-35 minutes.<br />
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To make the sponge: 2 cups of warm water, to which you sprinkle over the top 1 tablespoon (or 1 packet) of active dry yeast, a pinch of sugar (Or a couple drops of honey), then whisk in 1 1/2 cups of unbleached all purpose flour. (I think whole wheat would also work well)<br />
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After 30 minutes to an hour the sponge will be all fluffy and you can add the following: 1/2 a cup of unbleached all purpose flour, 3 tablespoons oil (the recipe recommends almond or walnut oil, but I rarely have these so I just used canola oil), 1/2 a teaspoon of salt and 1 1/2 cups coarsely chopped macadamia nuts. (I just did a couple of pulses in the food processor, it wasn't necessarily coarse, but I liked how it turned out in the bread!) <br />
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Then add the remaining 3 1/2-4 cups of flour half a cup at a time. I like to measure all the flour it asks for into a small bowl, that way I don't forget how much I have added and I can just sprinkle a little at a time without measuring...<br />
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Knead for about five minutes, dusting with flour as needed. Cover with plastic and let raise 1 1/2-2 hours in a warm room until doubled. During the winter I usually turn the oven on and sit the bowl on the stove top, otherwise it takes much longer to raise.<br />
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After it has risen you can shape into either 3 round loaves, or two oblong. Place on a greased or parchment lined pans four inches apart. Let raise another 45 minutes. If you would like you can get your kitchen scissors or a serrated knife and make slash marks along the top, about 1/4 an inch deep right before baking.<br />
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20 minutes before baking preheat oven to 450 F if you have a baking/pizza stone, or 400 if you don't. Place the pan in the oven (with the stone on the bottom rack) and turn the oven temperature down to 400 F. Bake 30-35 minutes. Cool.<br />
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I let it cool about 10 minutes before serving.<br />
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<span id="goog_1078275044"></span><span id="goog_1078275045"></span>A delicious addition to our sunday soup!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-9586827327554226852014-01-19T07:00:00.000-06:002014-01-19T07:00:05.083-06:00Tuscan Peasant BreadVery tasty! The idea behind this bread is that you serve it with a meal the day you make it. It is recommended that you have it eaten within twelve hours of baking. It has a small amount of salt so it won't mold, but it will dry out really fast.<br />
We tried it with some white sauce flavoured with broth from a beef stew the day it was baked, and then day two with some lentil soup. Delicious!
It makes just one loaf. Keep in mind that it rises several times, bakes for a long time, and cools for a long time. So make it early!<br />
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In a large bowl: 2 cups of warm water, 2 1/2 teaspoons of active dry yeast (a scant packet). Stir until yeast is dissolved. Add 1 cup of unbleached flour and 1/2 cup whole wheat flour. Mix well, then cover bowl and let raise about an hour.<br />
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After an hour add: A pinch of salt, a pinch of sugar, and another cup of unbleached all purpose flour. Add the remaining 1 1/2 cups of flour half a cup at a time. (I ended up using 1 1/2 cups more flour then it called for)<br />
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Knead vigorously for at least 5-8 minutes. Dust with flour as needed.
Sprinkle some flour in the bowl, then sprinkle more over the ball of
dough after placing it in the bowl. Cover with plastic and let raise
until doubled. 1-1 1/2 hours.<br />
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Lightly flour a parchment covered baking sheet. Shape the dough into a round or an oblong loaf. I think what I ended up with was something in between the two. Dust the top of the loaf with some more flour. Let rest for 20 minutes. Preheat oven to 425 F 20 minutes before baking. (You can slash a pattern in the top of the bread if you want to, I sorta forgot..three slashes for the oblong, and a tic-tac-toe pattern for the round)<br /><br />
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Place the pan on the lowest rack of the oven. I sat the pan on my 10 inch cast iron before placing it on the lowest rack, and I moved the other oven rack to the top and sat a pizza stone on it.<br />
The actual directions tell you to line the lowest and highest racks with baking stones. But sometimes you've gotta work with what you have, right?<br />
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Bake 55-60 minutes. The loaf will look done around 45 minutes, but really does need the extra 15 to finish baking the inside.<br />
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Transfer to a cooling rack and cool about 2 hours before serving.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-40512139270383412462014-01-12T15:03:00.000-06:002014-01-12T15:03:00.485-06:00Plum Crumb CakeDo you ever have one of those days, you know the ones when your brain doesn't turn on? Well that happened the first time I made this. For some reason I just thought it wasn't done, so I continued baking it. And it burned, and it was nasty. (I'm sparing you the picture!!)<br />
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My daughter wanted a piece for breakfast before leaving for school (yes, I'm one of those evil Mom's that lets my kids have refined sugar...)and when she saw what the piece looked like that I was offering her she politely asked for cheerios. (It's okay to laugh now) I later realized I had been putting the toothpick right through one of the plums, no wonder it hadn't seemed done! I was determined to make it up to my daughter so I made another one and had a nice piece for her when she got home that afternoon.
Since it's December I just used canned plums, but will plan on trying it this summer with the fresh fruit!
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In a small bowl or mug: 1/4 a cup warm water, over which you sprinkle 1 packet (or 1 tablespoon) active dry yeast and a pinch of sugar (honey also works well).<br />
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In a large bowl: 1/2 a cup warm buttermilk, 1/4 cup sugar, 1/4 a cup vegetable oil (I use canola usually), 1 large egg, 1/2 a teaspoon salt, and grated zest of one lemon (or you can use 1/2 a teaspoon of lemon extract). Mix well, then add the yeast mixture and 1 cup of unbleached all purpose flour. Beat until smooth, then add remaining 1 1/2 cups all purpose flour and no more. The batter will be stiff and sticky.<br />
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Pour into a generously greased 9 inch spring form pan (or a 9 inch quiche pan at least 2 inches deep with a removable bottom). Scrape batter into the pan, then with lightly floured fingers spread around to fill the pan evenly. Cover with plastic wrap and let rest in a warm area until slightly puffy. Probably around 30 minutes.<br />
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In a medium bowl: 2/3-3/4 a cup of sour cream, mixed with 1 teaspoon vanilla extract. Set aside.<br />
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To prepare the crumb topping:<br />
1/3 a cup unbleached all purpose flour, 1/4 a cup sugar, 1/2 a teaspoon ground cinnamon, dash of ground mace. Cut (Or mix with your hands) 4 tablespoons unsalted cold butter, cut into pieces.<br />
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2 cups fresh red Santa Rosa plums, or Italian prune plums, pitted and sliced. (Canned worked fine as well)<br />
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Pour the sour cream evenly over the batter. Distribute the plums.<br />
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Cover with the crumb topping.<br />
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The recipe calls for 400 F but I actually baked on 375 F. You can decide depending on where you live. Bake about 45 minutes, or until top is browned. Let cool 15 minutes. Serve warm or cold, store leftovers in the refrigerator.<br />
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Enjoy!<br />
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<br />Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-40829922092283754892014-01-05T14:57:00.000-06:002014-01-05T14:57:00.391-06:00Squash CloverleafsThese are AMAZING!! You should make them today!! I used butternut squash, which I have some to realize it the only thing I need to make all sorts of squash and pumpkin dishes. You should all try a pumpkin pie with butternut!<br />
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This recipe reminded me of orange rolls a lot. In fact, I think they are better then the last batch of orange rolls I made. When my husband was young his Mom would always make orange rolls for Christmas, so we have carried on the family tradition. I should have made these a long time ago. (Plus, it's a great way to get your family to eat squash...bahahaha)<br />
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In a mug or small bowl: 1/4 a cup of warm water, 1 tablespoon (or 1 packet) active dry yeast, and a pinch of brown sugar.<br />
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In a large bowl: 3/4 a cup warm milk, 1/4 a cup orange liqueur, such as Grand Marnier (I substituted 1/2 a teaspoon of orange extract) 1 cup winter squash or pumpkin puree, 3 tablespoons brown sugar, and grated zest of one orange (probably around 2 tablespoons..), then 6 tablespoons (3/4 a stick) of unsalted butter, melted. <br />
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Add the yeast mixture and two cups of unbleached all purpose flour. Beat until smooth and creamy, about two minutes. Gradually add the remaining 2 1/2 cups of flour, half a cup at a time. When the dough clears the bowl and isn't to sticky (but still soft) move to a work surface and knead for 3-4 minutes. <br />
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Place in a greased bowl and cover with plastic wrap. Let raise until doubled, about an hour.<br />
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Gently deflate the dough. Lightly grease 18-24 muffin cups. (I used 18), Divide the dough into four portions, divide each of the four into three, then shape these into balls about the size of walnuts. (about an inch wide) <br />
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Arrange three balls into each of the muffin cups. Cover loosely with plastic wrap and let raise about twenty minutes (or until doubled). Preheat oven to 400 F and bake 12-15 minutes.<br />
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Cool on wire racks and see how long they last!! Haha!<br />
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<br />Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-1709622626782282982013-12-29T14:34:00.004-06:002013-12-29T14:35:24.149-06:00Italian Bread Sticks (Grissini)I'm very sad to say this is the first recipe I've made from this book that we didn't like. I liked the taste, but the texture wasn't very good. I will probably try them again with a different type of flour... BUT if you are looking for some awesome breadsticks, we made some out of the <a href="http://havesomebread.blogspot.com/2009/09/white-mountain-bread.html" target="_blank">White Mountain Bread</a> recipe, SO good!<br />
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Feel free to try these yourself, maybe mess around with some of the ingredients if you have made <i>grissini </i>before. It may very well be that I didn't follow the directions well... <br />
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In a large bowl: 2 tablespoons active dry yeast, 1 1/2 cups warm water, 1/4 cup olive oil, 1 teaspoon of salt, 1 cup semolina flour and 1 cup whole wheat flour.<br />
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Beat hard until creamy, about a minute. Then add 1 1/2 to 1 3/4 cups
unbleached all purpose flour, half a cup at a time until you have a soft
shaggy ball that clears the side of the bowl. If making by hand switch to a wooden spoon when necessary.<br />
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Knead until soft and springy, about 3 minutes. Dust with flour 1 tablespoon at a time if needed to prevent sticking.<br />
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Dust the work surface with semolina flour and pat the dough into a thick 12x6 inch rectangle. OR you can grease a large cookie sheet (I use airbake) and roll out dough right on the pan. Cover with plastic wrap and let raise about an hour (or until doubled)<br />
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Preheat the oven to 425 F and place a baking stone on the center rack. (If you don't have a pizza stone unglazed terracotta tiles are a nice inexpensive substitute!) Gently deflate dough, then cut the dough into four equal sections lengthwise (the dough will deflate a little more) Then cut into 6 strips lengthwise. <br />
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Pick up each piece and stretch or roll to desired shape. Dip each piece into olive oil, then semolina flour. Bake for 15-20 minutes.<br />
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I really like the idea of these, and I'm determined to figure out a way to make them to our family's liking! Will update when I figure that out!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-18855463384564185652013-12-12T07:00:00.000-06:002013-12-12T07:00:06.909-06:00Glazed Zucchini BreadThis one is definitely a winner! I have definitely made my share of not-so-good zucchini bread recipes and was overjoyed to have this one turn out so good!<br />
One warning though (and you will see in my picture below!!) contrary to the recipe this one makes more then one loaf! I would suggest either two 9X5 inch pans, or a 10 inch bundt.<br />
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Preheat oven to 350 F<br />
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In a large bowl: 3/4 cup vegetable oil (I used canola, you could also use walnut oil if you have it. I don't have it very often since it is rather expensive), and 1 1/2 cups sugar. Beat well, then add 3 eggs and 1 teaspoon of vanilla extract. Beat well, then fold in 2 cups grated zucchini.<br />
Stir until evenly distributed.<br />
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In another bowl: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/4 a teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves. Then finally add 1 cup (4 ounces) walnuts, chopped or golden raisins, plumped and drained. (I used walnuts)<br />
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Beat until well combined. Then pour into pans. (This batter would also make delicious muffins!)<br />
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Yep, even someone that has been baking for 15+ years can make mistakes!<br />
Place in the preheated oven and bake 65-75 minutes. If you are using two pans I would check at 60 minutes. <br />
Or if you decide to make muffins bake for 20-25 minutes.<br />
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I made a few changes to the glaze since I don't use alcohol:<br />
1/4 cup sugar, 1/4 cup brandy or cognac (I substituted with lemon juice, orange juice would also work)<br />
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What kid doesn't love the appearance of frosting? lol<br />
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Mmm. It sure was good for breakfast!! <br />
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<br />Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-45216560653385043582013-12-05T07:00:00.000-06:002013-12-05T07:00:05.020-06:00Santa Fe Blue Corn MuffinsSo in light of ordering a rather large amount of blue corn online I decided to make all the blue corn recipes I could find in The Bread Bible!<br />
These muffins were very satisfying, we had them with Sunday dinner with a beef roast, potatoes and carrots. I think they would go really well with soups, especially taco soup!<br />
They do have sugar in them, but taste more like a savory muffin, which was new to me. Most of my repertoire consists of sweet muffins.<br />
-Makes 12 muffins-<br />
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In a medium bowl mix until fluffy: 8 tablespoons (1 stick) unsalted butter, 1/2 cup sugar.<br />
Then add 5 large eggs, 1/2 a cup of milk, 1 can (4 oz) diced green chilies. Beat until well blended.<br />
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In another bowl: 1 cup blanched fresh or thawed frozen white corn kernels (I used yellow, it was fine), 1 cup shredded cheddar cheese, 1 cup shredded Jack cheese, 1 cup all purpose flour, 1 1/4 cups fine blue corn meal or <i>harina para atole</i>, 2 teaspoons baking powder and 1/2 a teaspoon of salt.<br />
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Add the flour mixture to the butter mixture. Mixing well until it falls off your spoon in clumps. If needed you can add an additional 1/4 cup flour if it's too runny.<br />
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Spoon into muffin tins, filling all the way to the top. Bake in preheated oven at 375 F for 20-25 minutes.<br />
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Serve warm.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-80844924363172616442013-11-28T07:00:00.000-06:002013-11-28T07:00:00.042-06:00Blue Corn TortillasI loved the look of these with my enchiladas! I couldn't find blue corn meal at my local grocery store but found a good deal at vitacost.com(You can also get it from Bob's Red Mill) It was coarse ground, not exactly what the recipe called for. But they turned out great anyway even though they didn't roll as thin as they would have with the finer meal.
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In a large bowl: 1 cup blue corn <i>haranilla</i> or <i>masa harina para tortillas</i> (or in other words, fine ground blue corn meal)<br />
3/4 cup yellow or white <i>masa harina para tortillas</i> (I used instant masa mix)<br />
1/4 cup unbleached all purpose flour<br />
1/4 tsp. Salt<br />
1 cup minus 1 tablespoon hot water (add the water a little at a time)<br />
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Mix thoroughly until evenly moistened and you have a ball that is firm and not sticky. If it's too dry add 1 teaspoon of water at a time. Cover and let rest for 1 hour at room temperature. Cover with a damp cloth or plastic wrap, blue corn meal dries out super fast.<br />
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Divide into 12 portions and shape into 5 inch rounds.<br />
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Keep under the cloth while you are working.<br />
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Heat the cast iron (or if you don't have one a skillet will work fine). Bake 30 seconds one each side, you may need a thin metal pancake turner if it sticks.<br />
These are best eaten within an hour.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-34322683309364694232013-11-21T13:20:00.001-06:002013-11-21T13:20:05.236-06:00Mexican Morning BunsThese were really fun to make. They are not nearly as sweet as the ones I have had in the past, but they are definitely a tasty breakfast!The recipe makes 16 buns.<br />
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In a mug, or cup of your choice: 1/4 cup warm water, 1 tablespoon active dry yeast, and a pinch of sugar. Let sit until foamy.<br />
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In a large bowl:<br />
2/3 a cup granulated sugar, 2/3 cup warm milk, 5 large eggs (at room temperature) 2 teaspoons vanilla, 1 teaspoon salt, and 2 cups of flour (entire recipe calls for 4-4 1/2 cups flour).<br />
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Add the yeast mixture and beat well until smooth. Then add 6 tablespoons (3/4 a stick) of unsalted butter cut into pieces. Mix on low to incorporate if you are using a mixer.<br />
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Add the remaining flour half a cup at a time, until the dough is smooth and shaggy. Don't worry if you need to add extra flour to get the dough where you want it.<br />
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That's me! Posing with my unbleached flour! :)<br />
Knead for 3-4 minutes (or 1-2 if you used a mixer) If needed dust with flour 1 tablespoon at a time to prevent sticking.<br />
Place dough in a greased container. Rise until doubled, 1 to 1 1/2 hours.<br />
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Sugar toppings:<br />
1 cup unbleached all purpose flour, 1 cup powdered sugar, 1 tablespoon vanilla, 1 egg, 1 egg yolk, 8 tablespoons (1 stick) unsalted butter cut into pieces.<br />
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Divide dough in half. Then to one add 1/4 cup unsweetened cocoa powder, and the other 1 1/2 tablespoons cinnamon. <br />
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I mixed this with my hands. <br />
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Divide dough into 16 pieces. Then roll into balls and flatten. Grease your hands, then smooth sugar topping over each one.<br />
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Then using a sharp knife or pan dulce cutter cut a criss cross or curved shell pattern into the topping. (see below)<br />
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Cover loosely with plastic wrap and let raise about 40 minutes. 20 minutes before baking preheat oven to 375 f. Bake 15-18 minutes or until golden brown and firm.<br />
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Serve warm, or at room temperature.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-28204279072700153552013-11-01T07:00:00.000-05:002013-11-01T07:00:05.486-05:00Pear Spice Coffee CakeThis is So delicious! Love it!
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To make the struesel:<br />
1/2 cups packed brown sugar<br />
1/3 cup unbleached all purpose flour<br />
1/2 teaspoons ground cinnamon<br />
4 tablespoons (half a stick) cold unsalted butter<br />
You can either mix with your hands until combined but still crumbly. Or a couple of pulses in a food processor.<br />
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The butter chunks should be about the size of peas.<br />
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Parchment line the bottom of an 8-9 inch spring form pan. Grease the sides. Preheat oven to 350 F </div>
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In a large bowl:<br />
2 cups unbleached all purpose flour<br />
1 cup sugar<br />
2 teaspoons baking powder<br />
1/2 a teaspoon baking soda<br />
1 teaspoons ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon cloves<br />
1/2 teaspoon allspice<br />
1/2 teaspoon salt <br />
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2 pears, peeled and sliced.<br />
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In another bowl:<br />
1 cup sour cream (plain/greek yogurt also works)<br />
4 tablespoons (half a stick) unsalted butter, melted<br />
2 large eggs<br />
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Mix wet and dry ingredients, then fold in pears.<br />
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Bake 55 minutes to an hour at 350 F. (I usually check at 50 minutes, then add more time if needed) You can check with a butter knife, cake tester, or toothpick.<br />
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Cool in pan for 15 minutes, then remove the pan. Enjoy!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-36094564440781781642013-10-26T07:00:00.000-05:002013-10-26T07:00:10.663-05:00California Walnut BreadThis is by far the most unique bread I have ever eaten. It was somewhat of an "acquired taste" for me. I didn't really like the first bite, but by the third bite I was really impressed with the depth of flavors it had. And by the time I finished the slice I really liked it! I would definitely call this a gourmet bread. It also made a delicious bread pudding!
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To make the sponge.<br />
In a large bowl add the following ingredients:<br />
2 tablespoons (or two packets) active dry yeast<br />
1/4 cup warm water<br />
2 cups unbleached, all purpose flour<br />
3 tablespoons honey or sugar (agave nectar also works well)<br />
and 2 cups of whole milk at room temperature.<br />
Cover loosely and let sit at room temperature about an hour. <br />
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If you have children this is a great time to get them excited about baking! My two year old loves to stir.<br />
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Chop 1 1/2 cups shelled walnuts. Spread evenly on a baking sheet and bake at 350 F about 3 minutes. <br />
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To the sponge add:<br />
1/2 cup walnut oil (or canola works fine)<br />
1 tablespoon of salt (I prefer kosher)<br />
1 cup of flour .<br />
Stir to combine.<br />
Then add the nuts, and the remaining two cups of flour about half a cup at a time.<br />
Knead on a lightly floured surface, about 4 minutes. Then place in a greased container, turning to coat. Let raise about 1 1/2 to 2 hours.<br />
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Gently deflate the dough. Shape and place in two greased 8 by 4 inch pans. (You can also do 2-3 round free form loaves).<br />
Cover loosely and let rise about 45 minutes.<br />
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Preheat oven to 375 F. 20 minutes in advance. Bake 35-40 minutes. Until loaves sound hollow when tapped.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-9816941349325230152013-10-21T11:01:00.001-05:002013-10-21T11:01:33.216-05:00Indian Fry BreadHave a hankering for some Navaho tacos? These were perfect for ours!
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In a mixing bowl:<br />
4 cups unbleached all purpose flour<br />
1/2 cup nonfat dry milk<br />
1 1/2 tablespoons baking powder<br />
1 teaspoon salt<br />
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To the flour mixture add 4 tablespoons shortening or lard.<br />
I prefer to mix this in with my hands. You can also use two knives, or a pastry cutter would also work well. The shortening should be about the size of peas when you are done.<br />
Add 1 1/2 cups hot water and mix well. Knead briefly, no more then 10 times. The dough should be smooth and soft. But not sticky.<br />
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Cover with plastic wrap (or a kitchen towel!) and let rest about 30 minutes.<br />
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Pull off knobs of dough, about 2-3 inches in diameter, enough to make 15-20 pieces. Roll out with a rolling pin (or shape by hand) and place on a pan (or counter top) cover with plastic and let rest about 20 minutes.<br />
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In the pan of your choice (I prefer the cast iron, but you can also use a wok, heavy kettle or deep fryer), heat 2 inches of oil. (I would also add salt, about 1/4 a teaspoon).<br />
Cook two minutes each side.<br />
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Place on a stack of paper towels. You can serve these with honey-butter, plain honey, or some delicious tacos!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-16147146935258156972013-10-01T08:00:00.000-05:002013-10-01T08:00:05.379-05:00Sesame Whole-Wheat Long RollsWe decided to try these for Father's day with our grilled bratwurst. I really like the author's description. She said: "Whether used for blanketing hot meats at barbecue time or as a cold sandwich roll, there is nothing ordinary about them. " Yes I definitely agree! Another thing I love about this recipe is the sesame seeds. They are amazing healthy and when you add them to bread you really can't even tell they are there. So if you have children that complain about "those little seeds" it's a good way to be sneaky!!<br />
Go <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84" target="_blank">HERE</a> for interesting facts on sesame seeds!<br />
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Into a small bowl: 1 1/2 tablespoons of yeast and a pinch of brown sugar sprinkled over 1 1/2 cups of warm water. Let sit for a few minutes until foamy.<br />
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In a large bowl:<br />
3/4 cup warm milk<br />
4 tablespoons (half a stick) of unsalted butter<br />
2 tablespoons brown sugar<br />
1 tablespoon salt<br />
2 tablespoons raw sesame seeds<br />
Beat hard until smooth<br />
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Add the yeast mixture and 4 to 4 1/2 cups unbleached all purpose flour (half a cup at a time). Mix well. (Switch to a wooden/plastic spoon when the whisk no longer works)<br />
When the dough stays in a nice ball and isn't to sticky move to a floured work surface and knead about 5 minutes.<br />
Then place in a greased container and turn to coat. Cover with plastic and let raise until doubled. 45 minutes to an hour.<br />
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Gently deflate, then divide into 16 equal portions. (I use a food scale, you can also press the dough into a long rectangle and cut with a pizza cutter)<br />
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On a greased (or parchment lined) baking sheet: Place each portion that has been shaped into an oblong oval. They should be about 2 inches apart.<br />
(or you can shape them like mini french bread loaves, by rolling them and pinching along the bottom, if you want a nicer look) I personally like my bread to look kinda rustic!<br />
If desired you can brush the buns with egg wash. (1 egg, a couple tablespoons of water)<br />
Let raise about 30 minutes.<br />
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20 minutes before baking preheat oven to 375 F. Bake for 20-25 minutes. Place on cooling racks.Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-18072316724641090112013-09-27T08:00:00.000-05:002013-09-27T08:00:03.810-05:00Yeasted SopaipillasI was going through all my recipes that I have made and documented and I stumbled over this one. I made it back when I was just getting started on this blog so I was still trying to figure out the whole process of picture taking (this the lack of pictures, I'm sorry). Anyway they were really good so I thought I would share. <br />
A delightful little snack! These are very similar to Navaho Fry Bread (or where I come from in Utah "scones") except they are baked rather then fried.<br />
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We had ours with butter/ham/honey/honeybutter. They would also be delicious with a mixture of cream cheese and guava jelly. (I've had the Goya brand, which is usually found in the hispanic section at the grocery store)<br />
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1. In a small bowl (or mug) pour 1/4 cup warm water, over which you will sprinkle 1 tablespoon (1 package) active dry yeast and a pinch of sugar. Let stand about 10 minutes.<br />
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2. In a large bowl: 2 3/4 cup of flour, 1 teaspoon of salt, 2 tablespoons of sugar. Add the yeast mixture, 3/4 cup of milk, 1 large egg (room temp), and 2 tablespoons melted shortening. Beat until smooth, about 1 minute.<br />
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3. Knead on a floured work surface, about 10 kneads. Dust with flour 1 tablespoon at time if needed. The dough should be really soft.<br />
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4. Place in a greased container, turning to coat. Cover with plastic wrap. Let rise at room temperature about 45 minutes, or in the fridge for 2 hours. (The dough may be refrigerated up to 48 hours, but should be deflated daily).<br />
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5. Twenty minutes before baking preheat oven to 500 F. Parchment line two baking sheets. gently deflate dough and divide into four portions. Roll each portion until 1/8-1/4 inch thick. Fold the dough in half and reroll. Do this twice. If it starts to be to hard to handle let it rest for a few minutes.<br />
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With a knife (or pizza cutter) cut each section into 6 squares, oblongs, triangles, or diamonds. Each shape should be 2-3 inches. Place on lightly floured baking sheet and cover loosely with plastic wrap. The dough can stay at room temperature for up to 5 minutes. It it takes you longer then that to cut them then you should keep them in the fridge until ready to bake. You can also refridgerate them overnight if you would like.<br />
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Place on the parchment lined baking sheets at least one inch apart. Bake one pan at a time 8-10 minutes on the center rack. They should be puffed and brown. Serve warm. Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0tag:blogger.com,1999:blog-8040283590402315688.post-9070832955122904682013-09-23T09:00:00.000-05:002013-09-23T09:00:07.578-05:00Jewish Egg Braid (Challah)A delicious, slightly sweet bread! (And a great excuse to make yet another bread braid!)<br />
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To begin.... <br />
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In a large bowl place 6 cups of unbleached all purpose flour. Make a well in the center and pour 1/2 a cup of warm water and sprinkle with 2 tablespoons of active dry yeast and a tablespoon of sugar.. Stir well (a little bit of flour will also be incorporated...). Let stand for 15 minutes.<br />
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Then add 1/3 a cup sugar, 2 cups of warm water, 3 large eggs (at room temp), 1/2 a cup vegetable oil (I used canola), and 2 teaspoons of salt.<br />
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Mix together, then knead 5-8 minutes. It should be soft and springy. (Springs back when pressed). Dust with flour 1 tablespoon at a time to prevent sticking. (If kneading by machine switch from paddle to dough hook and knead 4-5 minutes).<br />
Place in a greased container, turn once to coat and cover with plastic wrap. Let rise at room temperature until doubled. 2- 2 1/4 hours. Don't let it rise over double, or it may tear and the baked loaf won't have the full volume.<br />
Gently deflate, then rise another hour.<br />
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Gently deflate, then divide in half. We like the four strand braid (third strand up, first strand over). Or you can do it with just three.<br />
You can also do some other fun shapes such as:<br />
<img alt="http://ep.yimg.com/ca/I/yhst-67294773919287_2266_56061831" class="decoded" height="200" src="http://ep.yimg.com/ca/I/yhst-67294773919287_2266_56061831" width="159" /><br />
A turban (A good tutorial <a href="http://www.artisanbreadinfive.com/2008/09/29/challah-done-two-ways-from-the-same-dough" target="_blank">HERE</a>)<br />
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<img height="149" id="irc_mi" src="http://theshiksa.com/images/2011/11/Pumpkin-Challah-Centerpiece-15.jpg" style="margin-top: 0px;" width="200" /><br />
A wreath<br />
<img height="149" id="irc_mi" src="http://theshiksa.com/images/2011/11/Pretzel-Challah-Rolls.jpg" style="margin-top: 0px;" width="200" /> <br />
Or Pretzel shaped. I think this one looks so fun!<br />
You can also just do a regular loaves (four 9by5's to be exact)<br />
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Let rise until dough is almost doubled in bulk. About 40 minutes. If using loaf pans dough should be about an inch above the rims.<br />
Bake at 350 F. 40-45 minutes, or until loaf sounds hollow when tapped.<br />
Enjoy!!Eric and Caraleehttp://www.blogger.com/profile/09962777137162433730noreply@blogger.com0