Got Stale Bread??

Since I didn't get a new recipe made this month I still wanted to share something...here are two things we like do to when we have stale bread, and when you make homemade bread it goes stale...very quickly!

I hope you enjoy these two recipes, courtesy of the Food Network!

#1 French Toast

Believe it or not French toast is best when made with old, dry bread. Alton Brown's Recipe is the best.

French Toast

Recipe courtesy Alton Brown, 2003

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

24 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread (sour dough is also really good!)
• 4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.


#2 Bread Pudding!! I have several different recipes.I've made the Better Homes and Gardens version several times, but today I tried Paula Deen's recipe. Oh my yumminess!!! Loaded with sugar and butter, how can it not be?!

The Best Bread Pudding

Recipe courtesy Paula Deen, 2007

Prep Time:

10 min

Inactive Prep Time:

24 hr 10 min

Cook Time:

50 min

Level:

Easy

Serves:

8 to 10 servings

Ingredients

• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl (I used sour dough bread)
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans

For the sauce:

• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 teaspoons pure vanilla extract
• 1/4 cup brandy (I substituted apple juice)

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy apple juice, stirring well. Pour over bread pudding. Serve warm or cold.

Here are pictures of the bread pudding I made today! I just poured the sauce over the top and am anxiously waiting for it to cool off!

Italian Olive Oil Bread

I must admit, I've never really been one for the artisan style bread, I just don't like things super crusty. I've always been all about soft and gooey! Well everything deserves a chance and I do want to represent all the recipes in this fabulous book so I made this recipe. And LOVED it!!(Definitely 5 stars) It wasn't to crusty and it also made an AWESOME French Toast!! Check out Alton Brown's French toast recipe here (Note: It really does make a difference to slice your bread and let it sit on the counter overnight!) And a note on the french toast, we used 1% milk, and it was good!

Anyhew, here goes...



To prepare the sponge:
In a large bowl: 1 cup lukewarm water, 1 cup lukewarm milk, 1 1/2 tsp. active dry yeast, 3 cups whole wheat flour (It recommends stoneground, but that's not what I had and it was fine)
Cover loosely with cheesecloth (or plastic) and let sit at room temp for 8-12 hours. I made the sponge around 10-11 in the morning, then mixed the dough about 9 pm that night. You also let the dough raise for an extended amount of time, so I let it sit all night and then baked first thing in the morning.

Add to the sponge: 1 tsp. active dry yeast, 1 tablespoon salt, 1/4 cup olive oil, 1/4 cup wheat bran, raw wheat germ, or Roman Meal Cream of Rye cereal, along with 1/2 a cup of unbleached all purpose or bread flour. Beat hard for 2 minutes, and then add the remaining 1 1/2 to 2 cups of flour a little at a time until you are able to knead the dough without getting to sticky. Knead about 3 minutes, set aside uncovered, for 5-10 minutes, then knead another 3 minutes.
If kneading by machine, switch from paddle to dough hook and knead 5-6 minutes. Place dough in a greased deep container and let rise until tripled in bulk, for 3 hours or overnight.

Gently deflate the dough, shape into two free form loaves and place on a greased or parchment covered baking sheet. Let rise about an hour. Slash a diamond design with a serrated knife no more then 1/4 an inch deep. Bake at 425 F for 15 minutes, then reduce temperature to 375 F and bake another 25-30 minutes.

Enjoy!

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!

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1.02.28

Farmstead Sourdough Bread

At least 4 days in advance prepare sourdough starter! (See previous post)

The first time I made this bread I only let the starter sit for two days, It is definately better after four. I really liked this bread, it does get a little bit dry after a day or two, but still good enough for a peanut butter and jelly sandwich. It isn't hard to make and I must admit I love the smell of sourdough. I think it would make awesome french toast! I'll give it 4 1/2 stars.

This makes 2 9x5 inch loaves

1 1/2 cups warm water (105-115 F)
1 Tablespoon (1 package) active dry yeast
1 Tablespoon sugar
1 cup sourdough starter
8 Tablespoons (1 stick) unsalted butter, melted
1 Tablespoon salt
51/2 to 6 cups unbleached all purpose and/or bread flour
1/4 cup fine yellow or white cornmeal, for sprinkling (I didn't actually use this)

1. Sprinkle yeast and a pinch of sugar over 1/2 cup warm water in a small bowl. Stir
until dissolved and let sit until foamy, about 10 minutes.




2. In a large bowl mix together sourdough starter, remaining water, sugar, melted butter, salt and 3 cups of flour. Mix (by hand or with mixer) until smooth. Add yeast.


Add the remaining flour 1/2 a cup at a time until you have a soft dough that forms a ball. If you are using a mixer switch to a wooden spoon when it gets to stiff to use.

3. Place dough on a lightly floured surface and knead for 10-15 minutes.



(the book says 1-2 for machine mixed, 3-4 for hand mixed) The thing is, the longer you knead the stronger the gluten is. So the shape is much better and the texture as well.

4. Place in a greased container, turn to coat. Cover with plastic wrap and let rise at room temperature for 1 to 1 1/2 hours, or until doubled. Gently deflate, divide into two pieces and shape. Place in greased pans until doubled in bulk, about 1 hour.




5. Twenty minutes before baking preheat oven to 350 F. Bake 35-40 minutes (10 minutes longer in clay pans). Or until desired color. Loaves are done when you tap on them and hear a hollow sound. Immediately remove from pans (otherwise moisture gets trapped and they are all soggy). Place on wire racks, completely cool before slicing.

Sourdough Starter

At least 4 days in advance make the sourdough starter:

2 cups lukewarm water (90-100 F)
1 tsp. active dry yeast, or 1/2 tsp instant yeast, or 1/3 of a .06 oz. cake of fresh yeast
1 tablespoon sugar or honey
1/4 cup nonfat dry milk, (Can substitute dry goat milk, or buttermilk powder)
1/3 cup plain yogurt
2 cups bread flour

1. Pour warm water into bowl, sprinkle yeast and sugar over the top and stir to dissolve. Add the yogurt and flour and stir well.

2. Put in a glass jar (I recommend wide mouth) ceramic pot, or plastic container. Cover loosely with plastic wrap or double thickness of cheesecloth. Let sit at room temperature for at least 48 hours or up to 4 days (Depends on how strong you like it). It will get a clear liquid on top, stir it back in twice a day. It will be bubbly and will start to ferment, if it gets a pinkish color or overpowering smell toss it!



3. On the 4th day, add 1/4 cup water and 1/3 cup flour, let it stand overnight. Then store it in the fridge, loosely covered. Bring to room temperature before using.

4. After removing amount needed feed it with 1 cup of flour and 1/2 cup milk. Let it sit at room temperature for a day to begin fermenting again, then refrigerate. If you want to keep it going feed every two weeks with 1/4 cup water and 1/3 cup flour.