lookie lookie

Say hello to my little friend....

Yeast and flour smell so good

Why is it that that's so true.  On my day off today I decided to bake some bread - proper sandwich loaf - and man does it smell and look good!  It's been nice, sitting in the house working on ideas for wedding stuff, working on my resume, even going for a walk and catching up with some old friends...all the while in the background of my day the bread hangs out.  Then once in the oven the smell of fresh bread eeks out making my apartment smell delightful! 

And man does it taste good. Best bread I have made thus far, for REALS yo.  

After spending about an hour doing research about how to switch whole wheat flour for the bread flour and whether I could use active dry yeast instead of instant yeast, I came up with my rendition of this recipe....and remembered that I have durum flour (a high-protein/high-gluten flour) in my cabinet thanks to my older sister who has a love of perfect pizza dough. So, here you go.  

Sarah & Janell - I think you both should make this.

Light Wheat Bread

Adapted from Smitten Kitchen

Makes one two-pound loaf

2 1/2 C unbleached durum flour (or high-gluten or bread flour)
1 1/2 C whole-wheat flour
1 1/2 t honey
1 1/2 t salt
3 tablespoons powdered goats milk (I'm sure regular powdered milk works too!)
1 3/4 t dry active yeast (it's really just over 1 3/4 t - as you are supposed increase original by 25%)
2 T unsalted butter, at room temperature
1 1/4 C water, at room temperature

Stir together the durum flour, whole-wheat flour, salt, powdered milk and yeast in a large mixing bowl (or if you have a stand mixer, in that bowl). Proof your yeast w. some lukewarm water, let sit for 5 minutes.  Add yeast mixture, butter, honey and water.  Stir or mix on the lowest speed with the paddle/bread piece until the ingredients form a ball.  Flour still on the bottom?  Add a little more lukewarm/room temp water.  Dough should feel soft and supple not firm and stiff.

Sprinkle whole-wheat flour on your kneading area, and begin kneading (or mix on medium speed with the dough hook...however, I think that this is your opportunity to get really up close and familiar with your bread making process AND as tough as it is to do for 10 minutes, it's rather nice).  Add more flour if too sticky, you want the dough to be a little tacky so don't add too much!  Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test - pull off a small piece after ~5 minutes, pull it apart slowly, is it snapping apart too quickly?  You've got more kneading to do!! Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Proof at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

Take the dough out of the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Make your loaf by rolling it from the short side, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan (ends of the loaf should touch the ends of the pan to ensure an even rise).  Rub some oil on the top of the dough and loosely cover with plastic wrap.

(2nd proof!) Proof at room temperature for approximately 60 minutes, or until the dough crests above the lip of the pan. .. this varies from place to place.

Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving. ... you can make it those 2 hours. TOTALLY WORTH IT!!

enjoy! xo

Did it again.

I am currently working on a project with my niece about baking. I asked her what she wanted me to bake and she said 'bread, from scratch.'  So before I actually teach her how to do it, I've set out on my own mission to find a simple, easy recipe that's kid friendly.  

I initially tried the 'No Knead Bread' that was covered by Mark Bittman in the NYTimes a few years ago, that resurfaced last year.  I wasn't satisfied. And I don't know how that guy from Sullivan bakery doesn't have his dough all sticky and too tough to work with after the first rise - I keep adding flour and more flour and more flour.  So I tried it again, this time with a little extra salt and with a light knead at the suggestion of my Cook's Illustrated iPhone app.  Much, much happier.

 

I slashed the top in an 'x' and actually checked the temp inside the loaf...It's supposed to get to 210 degrees, I got to like 200 and got impatient and worried about burning.  This time around, the bread tastes better too. However, I'm still not 100% satisfied, so I have to come up with something else or tweek the recipe a few more times.

Have any simple bread recipes that you think a 7 year old might enjoy making?

Easter! Nummy Bread!

I was inspired by my Mother last night.  She said she was making Pork Roast for Easter dinner and we have a guest in town so...it seemed fitting to make a nice dinner.  It was great.

Roast Pork w. Mustard and Herb coating (I don't like the word coating, it feels kind of gross.  But I can't call is a rub or a glaze because it's not either of those things.) It was a lot easier than I thought it was going to be. Found it on epicurious.com.  Also made Seared Rainbow Chard w. Leeks (I added beet greens too) also found on epicurious.com, had I been away from my computer I would have used my handy-dandy iPhone app. Unnecessary statement.  Lastly, I threw together some mashed red potatoes w. garlic.  The most exciting part is that the Swiss Chard, the leeks, the beet greens and the green (!!) garlic all came from my farm share. Oh farm share, how I love you.

The highlight of today is that I am making a Banana Cranberry Walnut Cornmeal Quick Bread. I can't wait to show it to you. I tweeked the recipe from Joy the Baker. Here it is for you.

Banana Cranberry Walnut Cornmeal Quick Bread

adapted from Joy the Baker

Ingredients

• 2 cup all-purpose flour
• 1 cup medium or fine ground cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup honey (or pure maple syrup if you have it on hand)
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 super ripe bananas
• 1/2 cup chopped walnuts (reserving a small handful for decorating the top)
• 1/2 cup dried cranberries

Arrange a rack in the center of the oven and preheat oven to 350 degrees F.  Butter and flour one 9x5x3-inch loaf pan, or two slightly smaller loaf pans.  Set aside the greased and floured loaf pans.  

In a large bowl, whisk together both flour, cornmeal, sugar, salt and baking powder.  

In a smaller bowl whisk together honey, eggs, buttermilk, melted butter, bananas and vanilla extract.  Make sure you really mash up the bananas.  If you don't have buttermilk - and who does, you can make some.  I took a cup of milk and added 1 1/2 teaspoons of cream of tartar.

Add the buttermilk mixture to the flour mixture and stir just until blended.  

Fold in the cranberries and walnuts.  

Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly in pan and tap out the any bubbles.  Add the whole walnut halves and place in preheated oven.  I probably should have made two smaller loaves because I have bits of batter spilling over onto the bottom of my oven.  For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean.  For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean. I baked mine for like 80 minutes. (yikes!)

Cool loaves in pan on a wire rack for 20 minutes.  Invert onto a plate or board.  Serve warm with butter. 

xo

i made bread, ya'll. i made bread

i have been thinking about making bread for a while. for a real long time. a girlfriend of my embarked on this adventure by buying a baguette pan (!) and she made french bread ya'll. i think i'm a little nervous to try that, but what i wouldnt give to be able to make french bread. i think a crusty warm baguette may be one of the best things in the world. and, for that matter with nothing on it because it just tastes that good. 

i digress. so. i made bread. it was an interesting process. i didnt have active yeast, i had instant yeast, so i was worried about my ratios. but, all in all. i think it turned out pretty great. the bread was a little dense and tough...the dough was tough to knead. i wonder if i kneaded it too much...i will have to do some research on that. i cannot tell you how happy it made me to have made bread. the anticipation as the wet dough rises created this palatable energy in the apartment as i busied myself doing other things....reading lines, surfing the inter-web...i just wanted it to get bigger so i could knead again and wait again, so that it would finally be ready to put in the oven! and the smell! as the bread turned a beautiful shade of golden brown, the whole apartment smelled of wonders! i think i just love bread. i could be a carb-a-vore. seriously.  

please try this. the satisfaction you have when  you bake your own loaf of bread is ridiculous. so, why not, give it a shot.  i cannot wait to start playing around with bread recipes! 

 

Two Crusty Round Loaves

Ingredients

• 4 cups bread flour (the higher gluten content in important)
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 1 1/2 cups warm water

Preparation

1. Measure out 1/4 cup of bread flour and reserve a the clean counter top.  Place the remaining 3 3/4 cup bread flour in the bowl of a stand mixer fit with a paddle attachment.* Measure the salt and place on one side of the flour and add the yeast to the opposite side of the flour.  Pour the warm water in the middle and mix on low speed (with the paddle attachment) until the dough just comes together. 

2. When the dough forms a mass, switch to the dough hook and mix on medium speed for 2 minutes.  Dough should clear the sides but may stick to the bottom a bit.  If you feel like the dough is too sticky or too dry, feel free to add a touch more water or flour by the tablespoonful.  After 2 minutes, let the dough rest for five minutes.

3. After the five minute rest, mix the dough again for 3 minutes.   Place the dough on the counter and, using the 1/4 cup of bread flour we reserved in the beginning, hand knead the dough.  You may not need to incorporate the entire 1/4 cup.  If the dough feels firm and solid enough, just knead for a few minutes and prepare it to rest.  You should have a satiny, smooth compact ball.

4. Place the dough in a lightly oiled bowl, and turn the dough over to coat the entire dough lightly in oil.  Cover with plastic wrap and a kitchen towel and place in a warm spot to rest for 1 1/2 hours.  The dough should double in size.  Remove from the bowl, punch down and reform into a ball.  Return to the bowl, cover and allow to rest for another 30 minutes.

After the second short rest, place the dough on a lightly floured surface and cut into 2 pieces.  Form each piece into a smooth, round ball, tucking any haggard edges on the underside of the dough.  Leave to rest, covered with a damp cloth, on the lightly floured surface for 45 minutes to a hour.

5. During the last 20 minutes of the resting period, preheat the oven to 450 degrees F. Place a baking rack in the lower third of the oven and leave either a baking stone or an upside down baking sheet in the oven to heat as well. 

6. Just before the boules are set to go in the oven, slash the top of the loaves with 2 to 4 slashes, using a sharp knife.  This will allow the bread to expand in the oven.  Remove the super hot baking sheet from the oven.  Carefully transfer the dough onto the baking sheets and return to the oven.

7. Here’s some fun!  Just after you put the bread in the oven, take 1/4 cup of water, open the oven door, quickly poor the water onto the hot oven floor and immediately close the oven door.  We’re creating steam here people… it’s exciting.  Wait 2 minutes and repeat the process.

8. Bake loaves for 20-25 minutes.  They’ll be golden and gorgeous.  Remove from the oven and insert a thermometer.  The temperature should be between 190 to 210 degrees F.

You should wait until its totally cool to slice into it...i couldn't, but you should try. 

xo

 * I don't have a stand mixer, so i followed some instructions for another way - You should be able to follow the directions as listed but instead of using the mixer to do the mixing do this instead: Put your dry ingredients (minus yeast) in a bowl. Make a well in that hill and pour your luke warm water into it. Sprinkle the yeast over the water and wait a minute or so. Then start to mix in the flour with the water until you get it together into a doughy gloop. Then knead the dough until it gets the nice smooth consistency and it stops sticking to the bowl as much–you may need to add a smidge of flour to get it to this consistency.