Baking, Baking and More Baking!

Recently, my Kitchen Aid has been in full use with dustings of flour dancing over my counters...and flours!  I have been on a roll, no pun intended, so much that my husband is requesting a baking hiatus in March when he starts to train for another endurance race. 

Currently, I am really getting into making breads.  While the resting and rising times have been a bit intimidating, I find that I can knock out the dough during my kiddo’s nap time and have a warm loaf of something on the table at dinner.  Not bad for a total novice baker! 

Here are the major things I am learning about bread:

1. Milk, eggs and butter = a cake like bread.
2. Mixing the yeast/wet ingredients first, letting it rest, and then mixing and baking a muffin recipe helps the bread rise on top of the stove as the muffins cook. 
3. You can never let dough rise too long.  (Or maybe you can...I haven’t seen any issues with a few more hours here or there yet!)
4. Bake around your life, not the other way around. 
5. There are a lot of types of bread with varying textures!  It’s all about trying them out and seeing what your taste buds enjoy the most!

So I started making a Whole Wheat bread.  The recipe is simple and creates 3 loaves.  My hubby didn’t really like the dense factor.  I then moved on to an Artisan Crusty loaf.  This pushed my boundaries as it had to be folded a specific way and cooked either on a stone or in a metal pan.  I really liked this one.  I then went crazy and starting adding milk.  Not being a milk drinker, it has been quite funny learning how much I bake and need milk.  The small pints from the gas station isn’t cutting it these days, hence the need for a hiatus!  Most recently, I found myself baking more of a sandwich bread.  It is easy and turns out really well.  Tonight, I am trying my hand at dinner rolls.  I will keep you posted on how that fairs!

I have also included our fantastic “go to” Pumpkin Christmas Bread and the Apple Butter I made in our new-to-us Crock Pot.  It was the best $4.99 I have spent in a long time.  It is currently being used to make a Chili.  I have so many pinto and black beans that I don’t know what to do!  Also, any want an apple, onion, or potato?!  Lastly, who doesn't love pizza?  There is also a Whole Wheat Pizza dough recipe as well.

Happy Baking!

Disciplinary Food:  Whole Wheat Flour

Simple Whole Wheat Bread (Makes 3 loafs)
A dense, but yummy whole wheat bread.  This would be great with a soup or in making a sandwich!
Ingredients
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Source:  allrecipes.com

Crusty Artisanal Bread

Ingredients:
3 Cups unbleached all-purpose flour
1 Cup unbleached bread flour
1/4 Cup whole wheat flour
1 Tablespoon kosher salt
2 1/4 Teaspoon active dry yeast (one 1/4 oz package)
2 Cups water, at room temp.

With the flat beater on your Kitchen Aid, beat together the 3 flours with the salt and yeast.  Add 1 3/4 cups of the water, mix until all are combined, then beat for 4 minutes.  Let rest for 15 minutes.

With the dough hook on your Kitchen Aid, add the remaining 1/4 cup water, and beat on low speed for 6 minutes.  At 4 minutes, the dough should come away from the side.  If not, add more flour a teaspoon at a time. 

Sprinkle flour in a large bowl and transfer the dough to the bowl.  Sprinkle the top of the dough with flour.  Cover the bowl with plastic wrap and refrigerate overnight or up to 2 days. 

Remove the dough from the fridge and punch down.  Divide the dough into two equal parts.  For each loaf, place a thin towel or clothe in a med or small size mixing bowl.  Dust the towel with flour.  Press the dough into an 8 inch circle.  Fold four “corners” into the center and press down with your finger. Now, repeat with the now opposite corners.  Flip the dough and place into the towel with the seam on the bottom.  Put the towel over the dough top and let rise for 45 minutes.  

Preheat the oven at 475.  For 5 minutes, place your stone or metal pie pan in the oven.  When the dough is ready, take out the metal pie pan and put 2 Teaspoons of water in the center.  Next, flip the dough into the pan, again, seam-side down.  Take a knife and cut an X in the dough.  Cook for 25 minutes until crusty and browned.  Remove from the oven, immediately slide onto wire racks and let cool.  (I had issues with this...the bread stuck to the pie pan.  Good luck!)

Enjoy!  The bread will last 3 days at room temp.

Source:  Fast Breads:  50 Recipes for Easy, Delicious Bread by Elinor Klivans

Sally Lunn Bread
Great breakfast bread with honey, jam or Apple Butter (see recipe below).

Ingredients:
1 1/4 Cups of Milk (any fat content)
1/2 Cup unsalted butter
4 Cups unbleached all-purpose flour
1/3 Cup granulated sugar
1 Teaspoon kosher salt
2 1/4 Teaspoon dry active yeast (one 1/4 oz packet)
3 Large eggs

Butter all sides of two bread pans.  Line the bottom with parchment paper and then butter that. 

In a small pan, heat the milk and butter over medium heat until butter melted.  It should be around 130 degrees.  Remove from heat.

With the flat beater, mix together 1 cup of the flour, the sugar, salt and yeast on low speed until all is combined.  Slowly add the heated milk/butter mixture until everything is smooth.  Cover the bowl and let rest for 10 minutes. 

Add eggs and mix on low speed until combined, then beat for 1 minute.  Add the remaining 3 cups of flour and continue mixing for 6 minutes.  The dough will be sticky and will not come away from the sides.  Divide dough into the two loaf pans.  Cover with plastic wrap and let rise for 1 hour.

Preheat oven to 375.  Place  in the middle of the oven and let bake for 40 minutes.  The bread will rise, feel firm, and be gold brown.

Source:  Fast Breads:  50 Recipes for Easy, Delicious Bread by Elinor Klivans

Buttermilk Sandwich Loaf
This is a great sandwich, everyday bread.

Ingredients:
1 1/4 Cup buttermilk, any fat content (or 1 1/4 Cup milk with 2 Tablespoons lemon juice)
2 Tablespoons unsalted butter, plus 2 teaspoons melted to brush on top
3 1/4 Cups unbleached all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon wheat bran (or seven grain uncooked cereal!)
1 Teaspoon kosher salt
2 1/4 Teaspoon dry active yeast (one 1/4 oz packet)
1 Large egg

Butter a loaf pan. 

In a small pan, heat buttermilk and 2 Tablespoons of butter over medium heat. It should be around 130 degrees.  Remove from heat.

With a flat beater, mix together 1 1/2 cups of the flour, the sugar, wheat bran, salt and yeast on low speed until all is combined.  Add hot buttermilk/butter mixture and mix until all are combined.  Add egg and continue beating for 1 minute.  Add the remaining 1 3/4 Cups flour and continue mixing for 5 minutes.   Dough will be sticky and not come away from the sides.  Scrape the prepared dough and brush top with melted butter.

Cover the pan and let rise for 25 minutes. Preheat the over to 375 and bake bread for 40 minutes.  Bread will be firm and lightly browned. 

Source:  Fast Breads:  50 Recipes for Easy, Delicious Bread by Elinor Klivans

Pizza Dough
Ingredients
2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt
(I threw in a few "pizza" herbs for good measure.  Also, I only used half and put the other half in the freezer for the next week.)
 
Directions
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

Source:  Allrecipes.com
 
Disciplinary Food:  Pumpkin or Winter Squash

Pumpkin Christmas Bread
1 2/3 cup all-purpose flour
1/3 cup light brown sugar
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon ground cloves, or to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
10 ounces pumpkin puree (just over a cup-full if you're measuring and not weighing)
1/2 cup chopped toasted pecans or walnuts, optional

Preheat oven to 325 degrees F. Spray one large loaf pan, about 9" x 5", with cooking spray.
In a large bowl, mix together first seven ingredients. In another bowl, blend the remaining ingredients together.
Combine all ingredients and stir well until smooth. (It is a thick batter!) Spoon into loaf pan and lightly smooth out the top with a spatula.
Bake about 1 hours and 15 minutes, or until cake tester comes out dry and clean. Cool thoroughly. It'll seem like the loaf doesn't want to come out. Just give it a few good slaps on the bottom of the pan, and it'll come right out.
Great to bake ahead and freeze. Wrap in plastic, then foil. Defrost at room temperature.
If you'd like to make three large loaves, triple the ingredients, use a 29 ounce can of pumpkin puree, and mix in a great big bowl. Bake for 1 1/2 hours. This full recipe can make 7 mini loaves (3" x 6" mini loaf pans). Bake the mini loaves for about an hour.

Source:  Food52.com

Disciplinary Food:  Apples, Apples and More Apples!

 Crock Pot Apple Butter 
(I halved this recipe.)
16 apples (peeled, cored & chopped)
1 1/2 Cup white sugar
1 Cup light brown sugar
2 tbs cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp kosher salt

Place all ingredients in crock pot and stir so all apples are coated. Cook on HIGH for 1 hour. Reduce to LOW for 8 to 10 hours; stir occasionally.  Once the apples are a rich brown color and mash easily you can do one of two things. If you like your apple butter thick you can scoop the apple mixture into a mesh colander to drain off excess liquid before blending. If you like it thinner leave liquid in the mixture. If you have a hand-held blender, blend in the crock pot to blend the apples to a lovely "apple butter consistency". If you don't have a hand-held blender, scoop several cups at a time into a blender and "pulsed" it a few times until you reach you desired consistency. fill the jars with the hot apple butter and you are ready for your next step. 

If you'd like to can, which is highly recommended, it's easy.  Wash and dry jars and lids.  While you're filling your jars with your warm apple butter you should have your water bath heating up.  Once the jars are filled, wipe the rims with a damp cloth and screw on the lid, but be careful not to over tighten.  Place jars carefully in the the hot water bath, making sure they are covered with water by at least 1 inch and turn up heat.  Once you reach a boil, boil for 15 minutes.  Carefully remove jars from the canner and sit on a dry towel.  Sit and listen carefully.. "tink, tink, tink, tink...!" the jars will seal as they cool on the towel!  Label and date and you are good to go once they are cool.

Source:  The Grant Farm CSA Newsletter