Posts Tagged ‘bread’

Potato-Oatmeal Bread

February 6, 2011

This definitely is NOT your run of the mill dreaded (by my Honey) mamby pamby white bread.

Potato-Oatmeal Bread

1 cup mashed spuds (room temp at least)

2 Tbsp butter

1/2 cup warm water

1 Tbsp yeast

2 Tbsp sugar plus a little

1 1/2 cup warm milk

1 Tbsp salt

1 1/2 cup oatmeal

5 cups flour  (2 whole wheat, 3 All purpose)

Proof the yeast in warm water with a little sugar.  When bubbly, add to the rest of the ingredients…minus 3 cups of flour… in the mixing bowl and knead till combined.  Add the remaining flour one cup at a time and knead until the dough comes away from the sides of the bowl.  Transfer to a lightly greased bowl and cover and let rise until double.  Punch down and form into two loaves.  Let rise again and then bake for 10 minutes at 425, then knock down the oven temp to 350 and bake till the loaves make that hollow sound when you thump the….about 35-40 minutes.  remove from pans and cool on a wire rack and enjoy!!!!!

About the spuds…..It is a rare occurrence around here when we have left over mashed taters.  We are in Idaho ya know.  And yesterday was no exception.  I made some instant and added the butter to them.  Seemed to work fine.   I will be interested to see if real vs instant makes any difference, because this is a keeper recipe.

HAPPY BIRTHDAY GIRLIE!!!!!!

Requested menu:   home grown fried chicken

mashed taters (from our farmer friends)and gravy

home grown corn (frozen of course)

homemade bread (good thing recipe made 2 loaves)

and a big ole chocolate cake

Guess I had better get busy!!!!!

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French Baquettes

January 26, 2011

This recipe from allrecipes.com and was posted on Facebook.    It sounded quick and easy for a yeast bread.  I read the reviews and they all sounded promising.  Although this recipe is originally written for a bread machine, it works just great without.  I used my KichenAid…..Layla, I love you….almost as much as my Honey.

FRENCH BAQUETTES

  • 1 cup warm water
  • 2 1/2 cups bread flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water

Proof the yeast in water with sugar.  Add to flour in mixer and knead.  When just about finished kneading, add the salt.  Lightly grease and place in a bowl to rise until double.  Punch down then roll to 16X12 rectangle and then cut in half.  Roll each half starting on the 12 side, pounding out air bubbles as you go.  Place side by side and cut slits in each loaf.  Let rise until double then brush egg and water over and bake at 375 for 20 to 25 minutes with some water in the oven in another pan.

This bread is crunchy on the outside and soft on the inside.  Yum!!!  It wil make great sandwich rolls or dipping/dunking bread.  I admit that I forgot to brush the egg on the top to aid in browning, but they turned out ok anyway.  I need to work on my shaping too, but sure tastes good.

I was poking around some of my favorite blogs.  I found the cutest parkas made by finnskimo.  She is Finish and Eskimo and lives above the Arctic Circle in Kotzebue AK.  She is always making things for her kids and with her kids and just having a great time and enjoying almost every minute of life.  If ya get a chance check it out.   finnskimo.blogspot.com

Oatmeal Coming Out My Ears

December 21, 2009

I scored on some oatmeal…15 lbs of it to be exact.  Now I don’t eat it per say as cereal…gag me with a spoon…so I had to find something to do with it.  I have an oatmeal/chocolate chip cake thats really good and there is always the oatmeal cookie, but needed something else.  In my quest to find interesting things to put in my honey’s lunch, I stumbled across his recipe from Artic Garden Studio.  She adapted it from Nigela Express and I adapted it from her.

GRANOLA BARS

1 can sweetened condensed milk

2 1/2 cups rolled oats

1 cup shredded coconut

1 cup dried cranberries

1 cup soft dried apples, rough chopped

1 cup mixed nuts, rough chopped

1/3 cup sesame seeds, no shell..duh

Heat the milk until warm and runny.  Pour into the other ingredients and mix to coat everything.  Spread in a sprayed 9X13  pan and bake at 250 for an hour.  Remove from pan and let cool, then cut to the shape you want.

My Honey likes them and I have since found some others made with honey that I will give a try later.  Healthier and whatnot.  But some chocolate chips are bound to find their way into this recipe at some time or another.

I also found a bread recipe (with oatmeal) that sounded interesting.  I think its great, but the final verdict will be how well it worked as sammich bread.

OATMEAL BREAD

  • 3 cups water
  • 3 cups rolled oats
  • 1 tablespoon salt
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 2  packages active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water
  • 2 cups all purpose flour
  • 4 1/2 cups bread flour

Bring water, salt and oatmeal to a boil and add brown sugar and butter.  Let cool so you don’t kill the yeast.  Combine yeast and white sugar in warm water.  Combine yeast mixture and oatmeal mixture along with 2 cups of flour in mixer with dough hook.  Combine and keep adding flour 1/2 cup or so at a time until elastic then kneed for a couple more minutes.  Place in a lightly greased bowl and cover and let rest for about and hour or until double.  Punch down and let rest for a few then shape into two leaves and put in sprayed pans.  Let rise until double again and bake at 350 till brown and loaves sound hollow when thunked.

I only used about 5 1/2 cups of flour total and this makes huge loaves.  Not sure I could get 3 out of it though.

My Newest Favorite Cookbook

June 20, 2009

Is the rain ever going to stop???  The storms move in…

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Then they move out just long enough for the kids to burn all that white skin.

IMG_1497And then in less than a day….they move back in.

IMG_1499Good thing I got most of the mowing done yesterday because as I type I hear raindrops on the chimney cap.  I guess it’s good for the grass and this is the first time in a very long time that we have been nomal on the US Drought Monitor.  I am just not looking forward to the time when it does dry out and summer gets here…hey, thats tomorrow…and fire season starts.  Well, guess we will cross that bridge when we get there.  But anyway…favorite cookbook…

IMG_1506Jeff Hertzberg and Zoe Francois have done a wonderful job of coming up with a method and recipes for busy people.  You make a no knead dough, throw it in the refridgerator over night and then take what you need, make a loaf, let it sit for a few while the oven heats up, in the oven and then out comes the crunchiest crusted and softest inside bread I have ever had or made.  (And I made alot in my “ranch cook” days.)

IMG_1502I started with the basic recipe as instructed…so unlike me.  But instead of just making one loaf….I wanted taste tests….so I used all the dough.

IMG_1501The instructions call for making the loaf and then placing it on a pizza peel to rise and then sliding it onto a baking stone.  Well, had the pizza peel but stone???  Did have a stone cookie sheet in the back of the cupboard from a long ago Pampered Chef party.  I ended up transferring the dough with my size large by huge spatula for two reasons.  The high sides on the cookie sheet didn’t make for a smooth transfer and the cookie sheet didn’t have enough room for all four of the loaves.  But do yourself a favor if you decide to get the book.  Pick up a baking stone if you don’t already have one.  Of course I may try baking a loaf without one and left you know how it works.

IMG_1504Well, we have a Flood Warning and a Flash Flood Watch issued by the Weather Service.  Most of it is for the Snake River north of us.  We will be fine here, unless an overactive gopher digs through and we have a ditch breech.  We have had 3.5 inches of rain since the 1st of June, so not unexpected.

Bread Stick Flop and Beautiful Day

May 20, 2009

I tried a bread stick recipe from the King Arthur Flour site.  They smelled wonderful as they cooked, but just didn’t rise.  I am hoping that my yeast was old.  I bought some new today and will try in the AM and let you know.  I didn’t even take a pic….that’s how bad they were.

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The apple trees are now in full bloom.  I have got to find out what and when to spray so I can keep the worms out.

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And here are clearer (is there such a word??) pics of my little feathered friends.  I hope I can get them to stay around.

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Aren’t they pretty.  One of these days I will introduce you to my big feathered friend or should I say brat.

Started soaking up the ditch today.  The Tribe never got here to burn it, so I will just fight the garbage and weeds in the bottom.  Of course MIL didn’t come right out and say it, but she made it known that I opened the valve too many turns.  It has been almost 5 hours and the water isn’t even to her house yet.  I think it is going to be one of those “never can do it right” things.

Quick…Quick

May 3, 2009

I’m gonna do this post in a hurry.  It is really black out there and probably going to have a pretty good storm hit pretty soon.

Working in the garden today.  DeeJaye got the garden spot mowed and the kids and I got the trees trimmed and all the shoots trimmed off.

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So now we are just hoping that it dries out enough to plow and the rest of it.  Did manage to get some bread baked today.  Another one from Erin on Dinner and Dessert.  Last one for awhile….I promise.

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BUTTERMILK HONEY BREAD

3/4 cup warm water (105-115 degrees F)
1 tbsp. instant yeast
1 tsp. sugar
1 1/2 cups buttermilk, warmed to take off the chill (or brought to room temperature)
2 tbsp. unsalted butter, melted
3 tbsp. honey, warmed until runny
1 tbsp. salt
6 – 6 1/4 cups all-purpose flour
1 egg beaten with 1 tbsp. milk or cream (for egg wash)
Sesame seeds or poppy seeds for topping

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the water, yeast, sugar, buttermilk, butter, honey, salt, and 4 cups of the flour.  Mix on low speed just until a dough has formed.  Switch to the dough hook.  Continue mixing on low speed, adding the remaining flour 1/2 cup at a time until a smooth dough is formed that clears the sides of the bowl.  Continue kneading on low speed until dough is smooth and elastic, about 4-5 minutes.  Transfer the dough to a lightly greased bowl, turning once to coat, and cover the bowl with plastic wrap.  Let rise at room temperature until doubled in bulk, about 60-75 minutes.

Turn the dough out onto a lightly floured work surface and gently punch it down.  Grease two loaf pans (if using).  Divide the dough into two equal pieces and shape as desired.  Cover the loaves lightly with plastic wrap or a clean kitchen towel and let rise until fully doubled in bulk, about 45 minutes.

To make a braided loaf:

Turn the dough out onto a lightly floured surface (a silicone rolling mat works well), divide it in half, and then divide each half into three equal pieces.  Roll each piece into an 18″ log.  Working with three logs at a time, make a braid, pinching the ends together.  Coil the braid into a lightly greased 8″ or 9″ cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet.  Repeat with the remaining logs.

Twenty minutes before you want to bake the bread, preheat the oven to 375 degrees F.  Center a rack in the oven.  Just before putting the loaves in the oven, brush the tops with the egg wash and sprinkle with topping, if desired.  Place the pans on the center rack and bake about 45 minutes, rotating 180 degrees halfway through the baking time.  If the tops brown too quickly, cover loosely with aluminum foil.  Remove the loaves immediately to a cooling rack.  Let cool completely before slicing.

It’s starting to rain and I can hear thunder boomers in the distance.  Going to turn off computer for awhile.  Hope the dog doesn’t get stuck under the bed again.

Bring on the May Flowers

April 30, 2009

Got up this morning and it was cloudy and chilly.  Just the day for soup.  I made beef/lentil with veggies soup.  We all have our own recipes for soup.  So unless I find one that is extra special different, I will just let you know what i fixed.  It did taste yummy…just the thing for a chilly half spring day.

Cody came by and finished the raised garden beds for me.  I will fill with dirt and finish planting tomorrow.  Asparagus, rhubarb, and horseradish.  And Gary came by this afternoon and said he would plow the garden spot next week.  Good thing.  Look what came in the mail today.

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Lots and lots of Gurneys seeds.  I still have the plants to get, but it is way too early for that.  Nice to think about though.  By the end of May we should be able to get things in the ground.  Keep your fingers crossed.

After the Strawberry Mirror PIMA Cake, Erin from Dinner and Dessert has redeemed herself with this recipe.  It’s a keeper and a winner.

KEY LIME COCONUT BLONDIES

1 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 TBSP key lime juice
3/4 cup shredded sweetened coconut

Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Spread batter evenly in prepared pan.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Decorate with melted white chocolate if desired

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The only change I made was to add white chocolate chips to and  the zest of 1 lime to the batter.

And made PAULA DEEN’S Herbed Monkey Bread.  I had never had a savory monkey bread and it went great with the soup.  The ingredients could be tweeked to your liking. 

HERBED MONKEY BREAD

Ingredients

 

  • 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
  • 1 cup grated Parmesan, plus more for sprinkling
  • 2 teaspoons dried Italian seasoning
  • 2 packages biscuits

 

Directions

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan. 

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I did cut back on the butter to the one stick.  It is very easy and very yummy.

And the UPS man is running late today.  Look what he brought me less than 15 minutes ago.

 

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It may just be time to start brewing tomorrow too.

Chicken Chili and Ugly Bread

March 1, 2009

I have got to get out of this funk.  It’s been a hell of a lousy end to the week. But we are starting and new week….right??

img_1015CHICKEN CHILI

5 chicken thighs

1 chopped red onion

2 cloves minced garlic

1 each green yellow and red pepper chopped

2  14.5 cans diced tomatoes with jalepenos

1 qt chicken broth

1 tsp dried oregano

1 tsp ground coriander

1/2 tsp ground cumin

2 large pinches red pepper flakes

2  15 oz cans black beans, rinsed

2 cups frozen corn

I cooked the chicken thighs in a little olive oil.  I don’t deal with raw poultry very well.  So affter it was cooked, I diced it.  Then started throwing food in the pot.  Cooked the veggies first, then added the chicken, followed by the rest of it.  Simmered it for a couple of hours and YUMMMMMM.

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The Ugly Bread recipe is from Pioneer Woman.  I think she calls it her No Knead Rolls.  It is no knead, but it is UGLY.  I only have one muffin tin, and got tired of rolling three little balls of dough thing, so made one really ugly loaf.  But it is good bread.  Even MIL likes it.

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