October 26, 2010 at 3:20 pm (all-purpose flour, blueberries, butter, eggs, food processor, granulated sugar, lemons, milk, oven, quick yeast, salt)
Active time: 20 minutes
Total time: 2 hours (includes rising)
Serves 12.
1/2 C sugar
1 T grated lemon zest
3 to 3 1/2 C all-purpose flour
1 packet (1/4 oz) rapid-rise active dry yeast
3/4 t salt
1 1/4 C whole milk
1 egg, lightly beaten
1/2 stick (1/4 C) unsalted butter, softened
2 C blueberries
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1. Pulse sugar and lemon zest in food processor until zest is finely ground and incorporated into the sugar. In a large bowl, whisk 1/3 C of the lemon sugar, 3 C of the flour, the yeast and salt until blended.
2. Heat milk in a 2-cup measure in microwave on high 1 1/2 minutes or until temperature registers 130 degrees on an instant-read thermometer, add to flour mixture with egg and butter. Mix with a rubber spatula until a soft, sticky dough forms, scrape dough into a floured surface. Using a dough scraper to assist, knead with some of the remaining 1/2 C flour to form a smooth and pliable dough, about 2 minutes. Cover the dough with the mixing bowl; let rest 10 minutes.
3. Line a large baking sheet with parchment paper. Divide dough in half. Working with 1 piece of dough at a time, stretch and pat out on parchment into a 12″ free-form rectangle, about 1/4″ thick. Scatter with half the blueberries and half of the remaining lemon sugar. On floured surface, pat out and stretch remaining dough slightly larger than the first piece and place over bottom dough. Press edges together and tuck under the loaf. Cover with a sheet of greased plastic wrap. Place baking sheet in a warm area. Let rise 1 hour.
4. Heat oven to 350 degrees. With floured fingers, dimple surface of loaf (pierce any bubbling with a knife tip to release air pockets). Scatter top of loaf with remaining blueberries and lemon sugar. Bake 25 to 30 minutes until golden brown. Slide focaccia onto a wire rack and cool slightly. Serve warm.
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August 7, 2010 at 12:17 pm (all-purpose flour, Appetizers, black pepper, chives, fresh basil, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, salt, Summer, vegetable cooking spray, yeast)
Serve with salad for a light lunch, or offer as an appetizer at your next outdoor party. Choose different colors of tomatoes for the most striking presentation.
Serves 12.
1 package dry yeast (about 2 1/4 t)
3/4 C warm water (100 to 110 degrees)
11.25 oz all-purpose flour (about 2 1/2 C)
1 1/4 t salt
1/2 t freshly ground black pepper
2 T olive oil
Cooking spray
3 medium heirloom tomatoes, cut into 1/8″ thick slices (about 1 1/4 lb)
1 C (4 oz) crumbled goat cheese
1 T chopped fresh chives
1 T chopped fresh parsley
8 basil leaves
Freshly ground black pepper to taste
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1. Dissolve yeast in 3/4 C warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt and 1/2 t pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11″ rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
3. While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.
4. Preheat oven to 375 degrees.
5. Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375 degrees for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack. Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.
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February 10, 2010 at 1:58 pm (bread flour, Breads, butter, eggs, granulated sugar, Indian, Middle Eastern, salt, stovetop, vegetable oil, whole wheat flour, yeast, yogurt)
Serves 8.
1/4 C water
1 T active dry yeast
1 T sugar
1 C lukewarm water
1/4 C plain yogurt
1 beaten egg
2 T oil
2 t salt
5+ C bread flour (up to half whole wheat)
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Mix 1/4 C water, yeast and sugar in a small bowl until dissolved.
Mix 1 C water, yogurt, egg, oil and salt in a separate bowl. Stir in yeast mixture.
Stir in enough flour to make a soft dough. Knead 5 – 10 minutes. Place in greased bowl. Turn to grease both sides. Cover with damp cloth and let rise 1 hour. Separate dough into golf ball-size balls. Roll each to 1/16″ thickness (they cook best when thin). Preheat frypan on stove to medium-high heat. Add 1/2 t butter to frypan and allow to melt. Place 1 round of dough at a time in frypan. Cook on each side until lightly browned and puffy (approx. 2 – 3 minutes per side). Wrap in a towel to keep warm while cooking the remaining breads.
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November 1, 2009 at 7:28 pm (all-purpose flour, granulated sugar, oven, salt, sandwich rolls, vegetable oil, yeast)
Makes 18.
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
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1. In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4. Place in a greased bowl turning once to grease the top.
5. Cover and let rise 45 minutes.
6. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7. Shape into an oval.
8. Place 2 inches apart on a greased baking sheets.
9. With scissors cut a 1/4-inch slash across the top of each.
10. Cover and let rise 20 minutes.
11. Bake at 400° for 13-18 minutes until golden brown.
12. Remove to wire racks to cool.
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June 20, 2009 at 3:52 pm (all-purpose flour, bread flour, brown sugar, eggs, granulated sugar, hamburger buns, made from scratch, oven, salt, vegetable oil, whole wheat flour, yeast)
Adapted from Recipezaar
Alisa’s Recipes
Yields 8 buns
2 T active dry yeast
1 C + 2 T warm water
1/3 C oil
1/4 C sugar (your choice)
1 egg
1 t salt
2 C all-purpose or bread four
1 1/2 to 1 3/4 C whole wheat flour
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In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.
Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.
Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).
Bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.
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May 12, 2009 at 8:32 pm (Aldi ingredients, Breads, butter, eggs, Fruit, green bell pepper, honey, milk, nuts/seeds, oven, red bell peppers, rye flour, salt, Spices/Seasonings, yeast)
Note that the type of spices and herbs, and the amounts, are all left up to the discretion of the baker. Journey Bread is flexible, a light version in summer and a meatier version in winter. It is limited by your tastes and budgets. Spices alone, or fruits alone, or both together are OK.
1 qt. warm milk
2 T. yeast
13 c. flour – can be a blend of wheat, rye, and unbleached
2 Tbs. salt
1/4 c. butter
1 c. honey
2 eggs
Fruits and nuts – as much as can be fit into the bread, and as much as can be afforded by the cook.
Spices – such as cinnamon, ginger, nutmeg, anise, allspice, basil, caraway, poppy, cardamom, clove, rosemary, tarragon, chervil, chives, bell pepper, cilantro, sesame seeds, cubeb, mint, thyme, etc. Use 1 Tbs. for very fresh spices, increased for older spices.
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Melt the honey and the butter in the milk. Mix all the dry ingredients, including yeast and spices. Beat the eggs together. Add the milk and eggs to the dry ingredients (make sure the milk is lukewarm before adding it to the yeast). When the batter is too thick to mix with a spoon, plop it onto a lightly floured board and knead it until it is smooth and elastic. Let the bread rise until doubled in a warm, draft free place. Punch it down and
knead again, adding any fruits, nuts, and seeds. The dough should be greased lightly for both risings to prevent cracking and drying. Let it double, then punch down and knead a third time. Shape into small loaves, size depending on purpose. Place on a greased and floured baking sheet; biscuits and rolls may touch, manchets and trenchers should be well separated to give an even crust. Let rise a fourth time. Do not punch down; place into a 350 F oven.
Let bake for 1/2 – 1 hour, time will depend on circumstances, until the crust is golden brown. Halfway along the baking, brush the tops with a salt water mixture. The loaves will keep about 2 weeks in the open, indefinitely in the freezer.
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May 12, 2009 at 7:42 pm (all-purpose flour, asparagus, coarse kosher salt, cornmeal, extra virgin olive oil, fingerling potatoes, food processor, garlic, goat cheese, Main Dish, mozzarella, oven, parmesan, scallions, Spring, stovetop, vital wheat gluten, white whole wheat flour, yeast)
5 oz fingerling potatoes
Cornmeal (for sprinkling)
Pizza dough (recipe below)
2 tbsp extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1-1/3 cups grated whole-milk mozzarella cheese (about 6 oz)
4 oz soft fresh goat cheese, crumbled
8 oz asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
1/2 cup grated Parmesan cheese
Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices. Preheat oven to 450 degrees. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16-by-11-inch oval. Transfer to baking sheet. Mix 1 tbsp olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tbsp oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper. Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces. Serves four.
Pizza Dough
1 cup (or more) warm water (105 degrees to 115 degrees)
1-1/2 tsp active dry yeast
2 cups unbleached all purpose flour
3/4 cup unbleached white whole wheat flour
3 tbsp vital wheat gluten (available at natural food stores)
1-1/2 tsp coarse kosher salt
3 tbsp extra-virgin olive oil, divided
Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes. Using on/off turns, mix both flours, wheat gluten, and coarse salt in processor. Whisk 2 tbsp oil into yeast mixture. With machine running, gradually add yeast mixture through feed tube of processor. Process until dough forms ball, adding more warm water by teaspoonfuls if dry, about 1 minute. Transfer dough to floured work surface; knead until dough comes together.
Brush large bowl with 1 tbsp oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm, draft-free area until doubled in size, 1-1/2 to 2 hours. Punch dough down. Divide in half; form into 2 balls. Do ahead: Place each ball in separate, resealable plastic bag. Chill up to 4 days or freeze up to 1 month. Let chilled dough stand 1 hour or frozen dough stand 4 hours at room temperature before rolling. Makes 2 crusts.
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March 29, 2009 at 4:24 pm (7 ingredients or less, bread flour, bread machine, Breads, butter, granulated sugar, milk, oven, quick yeast, salt)
Makes: 2 (6-inch) bread bowls
Prep Time: 20 minutes
Proof Time: 1 hour
Bake Time: 20 to 25 minutes
3 cups bread flour
1 envelope Rapid Rise Yeast
3/4 teaspoon salt
1 tablespoon sugar
3/4 cup + 1 tablespoon water
1/2 cup milk
1 tablespoon butter
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Combine flour, yeast, salt and sugar in a mixing bowl. Heat water, milk and butter to between 120º to 130ºF. Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, until a soft dough is formed.
Turn dough out on a lightly floured surface; knead 6 to 8 minutes until smooth and elastic. Cover dough and let rest 10 minutes.
Divide dough into 2 equal portions; shape each into smooth ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375ºF for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack.
Cut off 1/3 of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill bowl with soup.
Bread Machine Instructions: Add ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Note: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry or stiff; add water in 1-teaspoon increments until the right consistency is reached. If dough is too soft or slack, add bread flour in 1-teaspoon increments to achieve proper consistency. Do not add more than 3 to 4 tablespoons of liquid or flour.
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March 29, 2009 at 2:17 pm (Aldi ingredients, all-purpose flour, Breads, butter, egg whites, garlic powder, milk, oven, parmesan, quick yeast, salt)
Yield: 12 to 15 rolls
Prep Time: 20 minutes
Proof Time: 35 minutes
Bake Time: 15 to 18 minutes
2-1/4 to 2-3/4 cups all-purpose flour
1 envelope rapid rise yeast
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 cup water
1/2 cup milk
1 tablespoon butter, softened
1 egg white
1 tablespoon grated Parmesan cheese
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Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixing bowl. Heat water, milk and butter until very warm (120ºF to 130ºF). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Cover and let dough rest 10 minutes in bowl.
Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches). Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375ºF for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
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March 29, 2008 at 4:57 pm (all-purpose flour, baking powder, Breakfast, butter, granulated sugar, milk, oven, quick yeast, vegetable shortening)
Angel Biscuits
These yeasted biscuits are lighter in texture than the baking powder variety. Using a heart-shaped cookie cutter instead of a round biscuit cutter adds a nice touch to a bridal shower luncheon or special meal with your sweetheart.
1 tablespoon quick-acting dry yeast
1/4 cup warm (not hot) water
1/2 teaspoon plus 1 tablespoon sugar
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons cold butter
1 tablespoon cold vegetable shortening
1/2 cup milk at room temperature
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Spray a large baking sheet with nonstick cooking spray; set aside.
In a cup, dissolve yeast in warm water with 1/2 teaspoon sugar; set aside until it bubbles, about 5 minutes.
In a large mixing bowl, sift 1 tablespoon sugar, flour, baking powder and salt. Add butter and shortening, and cut into dry mixture with fork or pastry cutter until texture resembles coarse meal. Add milk to yeast mixture, then add to dry mixture. Mix lightly with fork until dough forms. Turn out onto floured work surface; knead gently 3 or 4 times.
Using floured rolling pin, roll out dough to 1/2-inch thickness. With biscuit or cookie cutter, cut into shapes and transfer to baking sheet. Gather up dough scraps; roll out and cut more biscuits. Cover with a kitchen towel and let rise 1 hour (longer in refrigerator) until doubled in size.
Preheat oven to 450°F. Bake until golden brown, about 10 minutes. Makes 16 2-1/2-inch biscuits.
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