Feeds:
Posts
Comments

Posts Tagged ‘bread’

Funny story…

…explaining a three-plus year hiatus from food blogging.  See, I decided to try this thing called graduate school and thus said good-bye to having free time to participate in any enjoyable activities.  So, Schatzi has basically been in charge of the majority of the food in our home for a few years now and this blog has sat patiently while I slave over getting a master’s.  Anyway, I was recently pawing through my cookbook collection in search of something exciting to make and I came across a book given to me by my mom several years ago that has all sorts of healthy bread recipes: Healthy Bread in Five Minutes a DayAfter much debate, I decided to attempt a whole wheat brioche loaf.

For this relatively easy, wholesome bread, you need:

  • 4 cups white whole wheat flour
  • 3 cups unbleached all-purpose flour
  • 2 packets granulated yeast
  • 1 tbsp kosher salt
  • 2 1/4 cups vital wheat gluten
  • 2 cups lukewarm water
  • 1 1/2 sticks unsalted butter, melted and cooled slightly
  • 3/4 cup honey
  • 5 eggs
  • egg wash (1 beaten egg+1 tbsp water)

One of the nice things about this recipe is that while it makes enough for 2 big loaves or however else you want to use the dough, you don’t have to immediately bake it. You can store the leftover dough in the fridge for up to five days, using it as needed. To start, whisk together your flour, yeast, salt, and vital wheat gluten in a huge bowl. A few helpful hints: make sure you really read the ingredients list. I grabbed a simple small box of wheat gluten, thinking it was enough. Oh no. You need 2 and a quarter cups of the stuff. Read ahead and save yourself a trip to the store!  Also, save yourself a bunch of dirty bowls and just start off with the biggest one you have. After all, there are almost 10 cups of dry ingredients in the dough!  Next, mix the liquids and then add them to the dry ingredients. I used a big wooden spoon to stir the dough until everything was just combined–no kneading is required and any lumps will settle out during baking.

DSC_0676

Place a loose lid or damp kitchen towel over the dough and let it rise and flatten on top for about 2 hours.  Then, put it in the fridge for at least another 2 hours. When you’re ready to bake, grease a nonstick loaf pan. Dust the chilled dough with some flour and cut off a 2-pound chunk. Add a little more flour as needed and shape the dough into a ball, then place it in your prepared pan. Cover the ball loosely with plastic wrap and allow it to rest, again, for about an hour and 45 minutes.

DSC_0679

Brush the surface with the egg wash to make your finished product nice and golden.

DSC_0683

Bake at 350 with the loaf as close to the center of the oven as possible, for 40-45 minutes. The bread is done when it is golden brown and the top is firm, but not necessarily crisp or crackly. Leave the loaf in the pan 10 minutes to let it release, then remove it to a cooling rack to completely cool.

DSC_0688

Slice and enjoy! The brioche is delicious served warm by itself,

DSC_0696

spread with your favorite toast toppings, or with eggs and bechamel.

DSC_0700

Enjoy! I still have half a recipe to use in the fridge, and am looking forward to attempting a few more tasty creations with this nutritious base recipe.

*sc

Read Full Post »

…are delicious, but generally require quite the amount of work to make.  We wanted some bread to eat with our turkey leftovers, and luckily, Paula Deen has a fabulous recipe for easy yeast rolls.

For these super-simple rolls you need:

  • 1 (1/4-ounce) package active dry yeast
  • 3/4 cup warm water (98 to 105 degrees F)
  • 2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
  • 1 tablespoon sugar
  • 1/4 cup melted butter

Heat the oven to 400.  Be prepared to watch the rolls, as mine did burn on the bottom.  If you have great pans, it shouldn’t be a problem.  I might also try adding a piece of parchment to the baking sheet to see if it helps.  Anyway, dissolve the packet of yeast in the warm water.  Pour 2 1/2 cups of the biscuit mix in a bowl and add the sugar.  Vigorously stir in the yeast.

Sprinkle the dough with 1/2 to 1 cup of the remaining biscuit mix and knead well, 15 to 20 times.  Shape the dough into balls and place on a lightly greased cookie sheet.  Cover the sheet with a damp towel, put it in a warm place (the laundry room while laundry is running is a great place), and let the dough rise for at least an hour.

When the dough has risen, brush it with the melted butter and place in the hot oven for 12-15 minutes, until golden brown.

When the rolls come out of the oven, brush them again with melted butter.

Burnt bottoms aside, these rolls are delicious and are sure to be the perfect complement to whatever meal you desire!  We had them with our Thanksgiving dinner, alongside soup and chili, and smothered with honey as a late-night snack.  They are delicious with anything, at any time!  And, as far as bread goes, these are as easy as it gets.

*sc

Read Full Post »

…has been on my mind for months with the availability of pumpkin this year and the cooler months.  I finally was able to make a batch this week and served it with Papa Lawson’s Award-Winning Chili, which made for an absolutely fantastic meal.  When I was growing up, we always had pumpkin bread with our chili, so I figured it was rather common.  Apparently, combining the sweet bread and spicy soup is not a well-known tradition, and Schatzi was in for a real treat when he was introduced to the excellent combination!  If you have not tried it, I highly recommend you get baking!

For my family’s pumpkin bread you need:

  • 2 sticks butter
  • 3 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 can pumpkin
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 cup chopped pecans
  • 1 tsp. nutmeg
  • 1 tsp. ground cloves

Begin by preheating the oven to 350 and greasing/flouring 2 large loaf pans.  Then, cream together the butter, sugar, eggs, vanilla, and pumpkin.

Add in the flour, soda, cinnamon, nutmeg, cloves, and pecans.  Then, pour the batter into the two prepared pans.  Bake the bread for 60-65 minutes, until a toothpick comes out clean.

Let the bread rest and cool for a few minutes, then remove it from the pans to a cooling rack.  Slice yourself a piece and enjoy.

Ah, this bread was well worth the wait.  And, it freezes very well, so if you can’t finish off two loaves in a timely fashion, just wrap one in some foil, pop it into a bag, and into the freezer it goes.  But, I’m betting you won’t have a problem polishing it off–Schatzi and I are plowing through ours!

*sc

Read Full Post »