tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I was in the mood for "bread baked with stuff on it" so I played around with a recipe and came up with this.

I use a bread machine to make the dough.

1 c warm water
2 Tbsp olive oil
1/2 tsp salt
2 tsp minced garlic
1 Tbsp rosemary (I used dried, but you could use fresh)
3 c flour
11/2 tsp dry active yeast

The resultant dough will be very soft and a bit sticky, so lightly flour your sheet pan and your hands before turning it out. I like to line my sheet pan with a piece of non-stick foil.

Give the dough a couple turns on the floured surface and pat it out into a rough 13x9" rectangle. Poke it with your fingertips to dimple the surface. At this point you can top it with whatever you like. I gave it a light coat of olive oil (spray, but you could brush it), some grated paremesan/romano/asiago blend, sliced black olives, and shredded colby.

Set in a warm spot to rise about 30 minutes, I heat my oven to about 80°F before I turned out the dough and then turned it off. By the time I was done slicing the olives it was just a bit warmer than the kitchen so I left the bread in the oven with the door ajar to rise.

Heat the oven to 400°F (remove the bread if you were rising it in there) and bake the bread for 20-25 minutes.

The result has a nice crisp crust and a fluffy interior. I may use this as a base for a bready pizza crust in the future.

11/16/11 - This makes excellent pizza crust. Just top it and bake it without letting it rise.
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
[personal profile] hafoc and I have differing views on what constitutes a ripe banana. He likes them just turned yellow, I like them freckled. Normally this works out well, he gets a big hand of bananas and eats them until they start to freckle and then I finish them off. As a result we don't have too many instances of multiple over ripe bananas.

However he bought a large hand of bananas and then left for ten days. I waited until they started to freckle and then did my best to get through them all myself but eventually you just have to admit that you aren't going to get through them all before they rot. So today, on what I judged was the day before ripe ticked over into over ripe, I made banana bread.

1/2 c butter, softened
3/4 c brown sugar
2 eggs
2 1/3 c mashed ripe bananas
1 tsp vanilla
2 c flour
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 350°F, grease a 9x5" loaf pan.

Since I was feeling lazy and didn't want to clear a spot for my big KitchenAid stand mixer I mixed this up by hand with a "wooden spoon" made of plastic. Had I had my mixer out I would have done the standard method, cream the butter and sugar, add the eggs, banana, and vanilla, then add the dry ingredients. Instead I mashed the butter and sugar together with the back of the spoon until I had a well blended paste then beat it a bit before adding the salt and soda by sprinkling it over the butter mixture and then beating it in. Then I added the eggs one at a time, then the vanilla and bananas. When those were well mixed I added the flour one cup at a time and sort of folded and stirred to wet it down before beating it a bit.

Pour the batter into the pan and smack it down on the counter a couple times to get it to settle.

Bake for 60-65 minutes or until a toothpick (or knife or cake tester or whatever) poked in the center comes out clean.

Cool 10 minutes in the pan, turn out onto a rack, cool completely.
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I've tried cutting down my family biscuit recipe to something more reasonable for two people before with marginal success. Tonight I tried a little something different and I like the results.

For about 4 biscuits:

Mix 1 tsp apple cider vinegar with milk to make 1/3cup and let stand 5-10 minutes

1 cup flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp shortening (or lard)

Shift together the dry ingredients then cut in the shortening until it resembles cornmeal. Add milk mixture a dollop at a time until the mix just comes together into a dough. You might need either a bit more or a bit less liquid, if you need more just use regular milk. Do not handle the dough more than necessary.

Turn dough out onto a floured surface and pat down so it is about half an inch thick. Cut into biscuits, reforming scraps gently.

Bake at 425 for about 20 minutes.
tephra: A furry liger-ish dragon portrait in profile (Default)
This recipe is slightly modified from one I found online somewhere.

11/4 cup warm milk
1 egg, lightly beaten
2 Tbsp butter
1/4 cup sugar
3/4 tsp salt
4 cups flour
11/4 tsp yeast

Set the bread machine to the dough setting (or do it by hand, but I like the set it and walk away of the machine).

When the dough is done (11/2 hours with my machine), turn the dough out onto a lightly floured surface, give it a few quick nudges and shape it into a dozen rolls. Keeping with my lazy approach I use non-stick foil to line my pans and put the rolls in the oven with the light on to rise for an hour or until doubled in size. (The light gives the oven just enough warmth for the rolls to rise well.) Pull them out and heat the oven to 350, bake for 10 minutes or until nicely browned (the lower tray always needs a couple minutes on the higher rack after the other tray has come out for me).

In the future I may try a variation using whole wheat for half of the flour and turbinado sugar.
tephra: A furry liger-ish dragon portrait in profile (Default)
I love it, the darker the better, and finally I have a good recipe for it using the bread machine.

1 1/8 cup warm water
1/3 cup molasses
1 1/2 Tbsp oil
1 1/2 tsp salt
1 1/2 cup all purpose flour
1 cup rye flour
1 cup whole wheat flour
3 Tbsp cocoa powder
2 tsp dry active yeast

Run through your bread machine set for a 1.5 pound loaf on the whole wheat setting. This bread actually rises more than my normal white bread recipe and has a wonderfully fine crumb.

This recipe isn't as dark as I would like, but we were only able to find light rye flour, so it might be dark enough if I could get some dark rye. Also, the molasses on hand was black strap, which along with the cocoa powder might be adding a bit of bitterness that would be avoided with a less harsh variety of molasses. I like it fine as is however, and seeing as how I'm the one with the extra taste buds in the household.... :D

The original recipe is here if you want to see what changes I made.
tephra: A furry liger-ish dragon portrait in profile (Default)
Take a Good Season's salad dressing cruet and do the following:

Fill to -V- line with seasoned rice vinegar
Fill to the -W- line with soy sauce
Add:

1 tsp ground ginger
1.5 tsp onion powder
1.5 tsp garlic powder
3-5 drops sesame oil
Sesame seeds (optional since the oil gives the flavor)

Fill to the -O- line with your favorite light oil

Shake like hell and let rest for a few hours to overnight for best flavor.

I'm still working on the amounts on the seasonings and encourage anyone that tries this to fiddle with the amounts for themselves. :)


Bonus biscuit recipe just so I don't forget the amounts again. (I'm still not sure I got them right.. but the biscuits are tasty anyway.)

4 c flour
2 Tbsp baking powder
1 tsp salt
1/2 c shortening
milk

Blend together dry ingredients. Cut in shortening until the mixture resembles coarse meal. Mix* in milk until the dough sticks together but is soft. Fold out onto a lightly floured surface, pat down so it's about 1/2 of an inch thick, cut biscuits. Bake at 325 (convection) or 375 (conventional) for about 25 minutes or until golden brown.

* Be quick and do not over handle the dough. If you knead it you'll end up with rocks rather than biscuits. If you have a good stand mixer with a dough hook it works great for both cutting in the shortening and adding the milk. Just stream the milk in and stop when the dough is all stuck to the hook.
tephra: A furry liger-ish dragon portrait in profile (Default)

More recipes, getting tired of them yet? This one is really easy but requires a tube pan (sometimes called an Angel Food pan), you could probably make it in a Bundt pan but I like the removable bottom of the tube pan.

Ingredients:
  • Cornbread batter sufficient for 2 9x9" pans, divided1
  • Sausage, either links or loose, about a pound, you want enough to make a nice continuous circle in your pan
  • Peppers and onions2
  • Cheese, about 2 cups of grated mozzarella or whatever you like

Cook the sausage completely. Drain, reserving some of the fat to fry the onions and peppers.

Cook the onions and peppers in the sausage fat. Drain excess fat if necessary.

Grease and flour your tube pan.

Mix up one box of cornbread mix or one batch of a recipe, and pour it into the pan. Top with sausage and peppers and sprinkle with cheese.

Mix up the second box/batch of cornbread and pour over the filling.

Bake at 400°F for about 45 minutes or until a toothpick inserted in the cornbread comes out dry (and possibly cheesy at the end). Let it cool about 15 minutes before removing from the pan and slicing.

This is excellent right out of the oven and also sliced cold the next day and fried in a bit of butter (I also top it with a bit of maple syrup, but New Englanders tend to be a bit weird about that). It also warms up in the microwave nicely if you cover it with a damp paper towel.

1. I use Krusteaz Honey Cornbread mix, two boxes, because it's faster and easier than making my own from scratch and tastes just as good. You'll need 1 egg and 1 cup of milk per box.

2. Go ahead and save time by buying them cut up and frozen. Birdseye's Pepper and Onion stir-fry blend is excellent but the cheap diced onions and peppers will work just as well. If using fresh vegetables figure on one small-to-medium onion and two medium peppers, or 2-3 cups worth (uncooked).

If I had more icon slots I'd make a cooking one for these posts... something from Yakitate! Japan or Addicted to Curry or something....

tephra: A furry liger-ish dragon portrait in profile (Default)
This is still baking so the final results are still up in the air, but so far it looks and smells wonderful.

11/8 cups water
11/2 tsp salt
11/2 Tbsp sugar
2 Tbsp non-fat milk powder
2 Tbsp olive oil
3 Tbsp crushed dried rosemary
31/8 cups flour
11/2 tsp yeast

I made changes to the amounts of salt and yeast from the original recipe (which called for 3 tsp and 2 Tbsp respectively) because those amounts seemed ridiculous. I also had to dribble in a bit more water but that's typical for making bread in the middle of winter, the house is very dry.
tephra: A furry liger-ish dragon portrait in profile (Default)
Caution: Recipe still under development. Bake at your own risk.

This is based off the Ethiopian Honey Bread recipe I've posted about before.

2 Tbsp warm water (75-85°F)
1 egg, beaten, room temperature
6 Tbsp honey (this works out to 3/8 cup if you have an handy 1/8 cup measure)
41/2 oz warm milk
31/2 Tbsp butter, softened
1 tsp salt
3 c all purpose flour
1/2 c instant oatmeal (or a single serving packet of unflavored instant oatmeal and a tablespoon or so of flour)
31/2 tsp yeast

I had to watch this carefully while it mixed and added some flour so keep an eye on it and add flour or water as needed to get a smooth dough. It has a nice honey flavor but could use more oats in my opinion. It was a really nice loaf for a first try though. :)
tephra: A furry liger-ish dragon portrait in profile (Default)
I just made this one and haven't tasted it yet (I'm suffering a sudden failure of nerve, either that or I'm still full from my late lunch of spaghetti.) and tasted it. It's got a very nice texture, quite light and soft and a bit moist. Unsurprisingly the predominant flavor is coriander so if you don't like that spice you won't like this bread. I can only taste the cinnamon as an earthy undertone though I'd expect the cardamom would stand out more. The onion/garlic/pepper flavors don't really stand out to me.

7 oz warm water
51/2 Tbsp butter
1 tsp hot sauce (red pepper)
11/2 tsp dried onion
1/2 tsp garlic salt
1 Tbsp ground coriander
1/2 tsp ground cardamom
1/2 tsp salt
1/2 paprika
3 cups all purpose flour
11/2 tsp dry active yeast

I was forced to make two substitutions, one was cinnamon for cardamom (hurray for obscure food substitution lists) and the other was to replace the garlic salt with salt and fresh minced garlic. Of the two the garlic substitution is more iffy. Minced garlic just cannot incorporate into the dough like garlic salt or garlic powder would have done.

I have decided that "Ethiopian" in this cookbook means "lots of butter and coriander."

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