Category: Breads, Pasta, Potatoes, Starches

Authentic Turkish Lavas Puff Bread

If you’ve eaten at a real Turkish kebab house or ocakbaşı (meaning “fireside restaurant”), you’ve probably sampled this classic puff bread from Turkey. You can use this recipe to bake authentic Turkish lavaş (lah-VAHSH) at home.

Lavaş, sometimes called “balloon bread,” is thin and crispy and puffs up high as it cooks. It’s served piping hot, with a hollow center full of steam, as an appetizer before kebab meals. You’ll often find it accompanied by Turkish tulum goat cheese, chunks of unsalted village butter, and a spicy tomato and pepper crush called ezme (ez-MAY).

Ingredients

  • 2 1/2 teaspoons yeast (active dry)
  • 1 1/4 cups water (warm)
  • 2 teaspoons sugar
  • 4 tablespoons butter (or margarine)
  • 3 1/2 cups flour
  • 2 1/2 teaspoons salt
  • Garnish: sesame seeds
  • Garnish: nigella seeds

Steps to Make It

  1. In a large bowl, stir the dry yeast and warm water until the yeast is dissolved.
  2. Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place to let it develop. You’ll know it’s ready when you see bubbles on the surface.
  3. After 15 minutes, melt the butter then let it cool down. Stir it into the yeast mixture.
  4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture.
  5. Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
  6. Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap.
  7. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
  8. Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
  9. Preheat the oven to 480 F (250 C). Turn out the dough onto your floured surface and flatten it with your hands.
  10. Cut the dough in half, then cut each half into 3 even-sized pieces.
  11. Form the pieces into balls and cover them with plastic wrap and let them rise on the floured surface for 15 minutes.
  12. Using your hands or a rolling pin, make a disk out of each piece of dough.
  13. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
  14. Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke.
  15. Grease two large baking trays with a little olive oil and place 3 pieces of dough on each one.
  16. Bake for about 8 minutes until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
  17. Serve your lavaş hot with goat cheese, butter, spicy ezme salad, and grilled meats.

From:  https://www.thespruceeats.com

Other notes:

The flatbread used to make Doner Kebap sandwiches in Turkey: finecooking.com/recipe/yufka-turkish-flatbread

White Bread – COLLECTION

VERY IMPORTANT NOTE: Never let internal temperature get over 200º or the moisture escapes from the loaf leaving you a dry (not very texture-friendly) loaf of bread.  Ideally, I try to get mine to just hit 190º

Ingredients of Plain White Bread

  • Oven temp: 400 F – 200 C
  • 1 tsp (5 gm) sugar
  • Lukewarm water to knead dough (too hot will kill yeast)
  • 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
  • 2 cups (240 gm) flour (maida)
  • Salt to taste
  • 1 tsp oil
  • Greased loaf tin (about 20cm /8
  • 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
  • Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

  • 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
  • 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
  • 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
  • 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
  • 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
  • 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
  • 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
  • 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.

Grandpa’s Breakfast Bread

INGREDIENTS

  • 1/2 C AP flour – sifted
  • 1/2 C tapioca, almond flour, teff, etc
  • 1/2 tsp Salt
  • 1 tsp Clarified Butter
  • 1/2 Cup Water
    –
  • 1/4 C canola oil – in hot skillet

Optional:  Substitute wheat flour, but pulverize it in a food processor

STEP BY STEP

  1. Combine flour and salt
  2. Mix butter into flour
  3. Drizzle water only until large crumbles begin to form
    Add water 1 tsp at a time until a ball STARTS to form
    If you add too much water, the dough will be sticky
  4. Ball should NOT be sticky.  If it is, add more flour.
  5. Cut the dough ball into eight pieces and roll into balls
  6. Flatten balls with hands
  7. Using a small lightly oiled tortilla press, or parchment paper circles
  8. Squeeze till flatter
  9. Heat 1/4 C canola oil to about 360º – 400º
  10. Carefully slide disks into oil and cook until browned
  11. Set aside on newspaper topped with a paper towel, blotting top with paper towel
  12. Serve hot as a side, with an egg on top, or make a breakfast sandwich

ALTERNATE PREPARATION STARTING WITH STEP 8

  1. Squeeze in tortilla press, then spray lightly with canola and put TWO disks together, the press again.
  2. You will NOT be frying these, but rather heating them in a dry pan.
  3. Carefully put the combined disks on a hot dry skillet and cook each face 20-30 seconds
  4. Flip and carefully remove one disk from the other
  5. Cook the “insides” that are now free from each other
  6. These are more like mini tortillas

Buns / Bread / Muffins

This recipe was adapted from one posted at Genius Kitchen.

INGREDIENTS

  • 1 level tablespoon active dry yeast
  • 1 cup warm water (100-105º F or 37-40º C)
  • 3 TBL sugar
    – PROOF ABOVE MIXTURE FOR 5 MINUTES
  • 1/4 cup vegetable oil
  • 2 TBL softened butter
  • 1 egg
  • 3  cups bread flour – plus more 1 TBL at a time
  • 2 tsp xanthan gum (keeps it from drying out)
  • 1 teaspoon salt

    If using whole wheat or AP flour, add 1 tsp gluten

STEP BY STEP

  1. In a large (preferably glass) mixing bowl, dissolve yeast and sugar in water
  2. Let proof for 5 minutes – If it does not proof, do not use it.
  3. Put into Kitchen Aid
  4. Add oil, the egg and 2 C of the flour
  5. Stir enough to create a loose dough
  6. Add the xanthan gum
  7. Add salt and 1 C flour
  8. Add more flour 1 TBL at a time until your dough ball is fairly soft.
  9. Beat the dough with your Kitchen Aid for 5-10 minutes scraping from sides occasionally
  10. Keeping a fairly soft dough, knead for 5 minutes more on a floured surface
  11. DO NOT LET RISE
  12. Divide into 12 pieces for slider buns, or 8 pieces for 1/4 pounder buns
  13. Shape each piece into a ball
  14. Coat your hands lightly with olive oil and rub each ball with olive oil
  15. Place 3″ apart on a baking tray lined with parchment paper.
  16. Preheat oven to 425º
  17. Let buns rise on stovetop (on top of a cookie cooling rack) for 25 minutes
  18. Bake at 425º for 6 minutes
  19. Rotate tray
  20. Bake another 6 minutes and check to see if they have browned
  21. If necessary, bake another 3 minutes
  22. Remove from pans to wire rack to cool.

This recipe will make eight buns for 1/3-1/2 pound burgers, or twelve buns for smaller burgers and shredded BBQ sandwiches.

A few things that I will be trying with it:

  • SOUR DOUGH BREAD:  Substitute in 1 C sour dough starter for  1 C flour at Step 4.  The sour dough will inhibit the formation of mold, and I am hoping this will increase shelf-life.
  • ONE LOAF OF BREAD:  Next, I will try making this into a small sandwich loaf. One medium loaf pan and two hamburger buns.  For bread, start with the step after DO NOT LET RISE.  For hamburger buns, continue with above recipe.
      1. Roll in 1/4 C flour until you can get some of the cracks and folds out of the loaf.  Smack it on the table occasionally, trying to force out any air bubbles.
      2. Coat your hands lightly with oil, and wipe them on the outside of the dough ball.
      3. Let dough rise in a greased loaf pan for 45 minutes
      4. Cover with lightly oiled foil
      5. Bake at 400º for 20 minutes
      6. Remove foil, rotate and bake for another 10 minutes
      7. Test internal temperature.  If not yet (TARGET) 190º cover loaf and cook an additional few minutes
      8. Remove and set on rack to cool
  • ENGLISH MUFFINS:  Last, I am going to try to make a looser dough and create English Muffins. – with the following modified recipe:
    • Add 2 T non-fat powdered milk at Step 6
    • Replace Steps, beginning with 7,  with these steps
      1. Do not add the last cup of flour.  You want an EXTREMELY wet dough.
      2. Let rise in a GLASS bowl for 45 minutes
      3. Put 1/2 C dough into each WELL-GREASED ring.  No muffin rings?  Use canning jar lids without the cap
      4. Let dough rise for a full hour – more time = more bubbles
      5. Gently lift muffin rings using a spatula, and slide onto preheated HOT skillet and cook for 7 minutes.
      6. Remove ring, flip and cook for 7 more minutes.
      7. Remove from pans to wire rack to cool.

Date and Raisin Quick Bread

Ingredients

  • 1 C dried pitted dates
  • ¾ C orange juice
  • 2 C flour – OK to sub 1/2 wheat flour
  • ½ C sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp clove
  • ¼ tsp salt
  • 2 egg
  • ¼ C canola or rapeseed oil
  • ¾ C fresh (not hard) raisins

Step by Step

  1. Rough chop dates
  2. Put into sauce pan with orange juice
  3. Bring up to a simmer
  4. Turn off heat and let rest 30 minutes
  5. Meanwhile, mix next six dry ingredients
  6. Toss raisins in with the dry ingredients
  7. Mix eggs in with the cooled mixture
  8. Fold cooled mixture in with the dry ingredients
    DO NOT OVER-MIX
  9. Pour into lightly greased baking dishes
  10. Bake at 350º for 45 minutes (small dishes) to 60 minutes (large baking pan)
  11. Cool before turning out

Pretzel Bread

“Like a pretzel, this bread has a salty brown crust and a tender texture–perfect for sandwiches.”

Ingredients

  • Dough:
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 envelope Fleischmann’s(R) RapidRise Yeast
  • 2 teaspoons salt
  • 3 cups all-purpose flour, or more as needed

Boiling Solution:

  • 3 quarts water
  • 3/4 cup baking soda
  • Egg Wash:
  • 1 egg
  • 1 teaspoon water

Directions

  1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt.
  2. Combine with undissolved yeast and brown sugar in a large mixer bowl.
  3. Stir in salt and 2 cups flour, beat for 3 minutes.
  4. Gradually add enough remaining flour to make a soft dough.
  5. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.
  6. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  7. Preheat oven to 400 degrees F.
  8. Combine boiling solution and bring to a boil.
  9. Punch dough down and divide into 2 equal pieces.
  10. Form each piece into a tight, smooth ball.
  11. Boil each loaf in the solution for 2 minutes, turning after 1 minute.
  12. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  13. Brush with egg wash and cut a cross in the top.
  14. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned.
  15. Remove from pan and cool on a wire rack.

Grandpa’s Sandwich Bread

INGREDIENTS

  • 1  C lukewarm water
  • 2 pkg or 4 tsp yeast
  • 1 TBL sugar
    AFTER PROOF
  • 1 C lukewarm water
  • 1/4 C sugar
  • 3 TBL canola oil
  • 2 tsp salt
  • 2 cup white flour
  • 1 C buckwheat flour or whole wheat flour
    – Add 1 C, then 1/2 C at a time
  • 2 TBL honey or agave syrup
  • 2 TBL molasses
  • 2 TBL xanthan gum
  • 1 egg

STEP BY STEP

  1. Add yeast, water and sugar and wait 5 minutes
  2. Sift together flours, salts and sugar
  3. Add 1 C flour, xanthan gum, canola and the sugar
  4. Add egg, molasses and honey
  5. Add 1/2 C flour at a time until absorbed
  6. Knead thoroughly until smooth, keeping dough as soft as possible.
  7. Place in greased bowl, oil top, cover and let rise 1 hour
  8. Divide in 2 or 3
  9. Shape into loaves, place in greased tin.
  10. Let rise until almost double (about 1 hour).
  11. Bake 375° for 10 min
  12. Lower to 325° for 25-30 min.

Cinnamon Spiral Bread

Title of Recipe: Cinnamon Spiral Bread

Ingredients:
½ cu warm water (not hot 110-115°)
1 pkg active dry yeast
2 cu lukewarm milk
2 cups quick-cooking rolled oats
¼ cu brown sugar (packed)
2 tbsp soft shortening
1 tbsp salt
1 cup raisens
5 ½ to 6 cups sifted flour

Instructions:
Dissolve yeast in water, in mixing bowl. Stir in milk, rolled oats, brown sugar, shortening, salt, raisins, half of flour. Mix with spoon until smooth. Add rest of flour, mix with hand. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Round up in greased bowl; bring greased side up. Let rise in warm place (85°) until double in bulk…1 ½ to 2 hours. Divide dough into 2 parts. Round up each into a ball. Roll each into an oblong, 15×8”. Sprinkle with all except 2 tbsp. of the mixture of ½ cup sugar and 2 tsp cinnamon. Roll up like jelly roll, sealing tightly at the ends. Place in 2 greased loaf pans, 9x5x2 ½”. Let rise until almost double in bulk….40 to 50 min. Heat oven to 400° (mod. Hot). Bake 35 to 40 min. Brush top of hot bread with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

Brown Bread

Ingredients:

  • 1 TBL brown sugar
  • 2 tsp Rapid Rise Yeast or proofed Dry Active Yeast
  • 1/4 C warm water
    PROOF THE ABOVE IF NECESSARY
  • 2 C sour dough starter
  • 1 C bread flour
  • 1 1/2 C whole wheat flour
  • ½ cu honey
  • ½ cu molasses
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 TBL instant coffee
  • 1 TBL cocoa powder
  • 2 TBL butter – softened
  • 1 C whole milk
  • 1 C dry milk
  • 1 C raisins – OPTIONAL

Step by Step:

  1. Mix till combined – add splashes of water in necessary to bring together
  2. Then mix 6 more minutes
  3. Let rest 20 mintues
  4. Mix 4 more minutes
  5. Cover and rise 1 hour
  6. Fold in thirds four times – beating flat in between folds
  7. Finally, form into 2 balls and put on a baking sheet
  8. Drizzle with EVOO
  9. Cover loosely with plastic wrap
  10. Let rise another hour
  11. Slash an X in the top, then bake 325º for 60 minutes
  12. Let cool

 

Breakfast Biscuits

INGREDIENTS

2 cups GRANDPA’S BISCUIT MIX (shown below)
2/3 cu buttermilk
OPT:  1/4 C shredded Cheddar cheese

Splash more milk ONLY if it doesn’t come together when you knead in Step 3.  If it’s too wet, add a bit more biscuit mix or use dried milk.

DON’T OVER-MIX OR YOUR BISCUITS WILL BE TOUGH

STEP BY STEP

  1. Add milk to biscuit mix. Stir with a spoon to combine.
  2. Turn out on a floured surface.
  3. Turn over onto itself 8 times to create layers
  4. Roll or pat to ½ inch thickness.
  5. Cut into 2 or 3 inch rounds.
    • Push down, THEN turn.  Don’t turn as you push, or you will seal the edges together and your biscuits will not rise
  6. Place on a greased baking sheet with sides just barely touching
    • Otherwise they will spread, not rise
    • Don’t use a teflon baking sheet
    • Put a small dent in the center to help create flat tops
  7. Brush the tops lightly with melted butter
  8. Bake at 450° for about 10 minutes.
  9. Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

 

 

 

 

 

Pasta Brief

Durum Wheat Pasta

  • Southern Italian
  • South Dakota – So close you can’t tell
    • Florence Gormet, Inc

CLICK HERE FOR ANOTHER TAKE ON
COOKING PASTA FROM SCRATCH

Tips

  • Keep pasta from air, light, and weevils.  Store in a plastic airtight container.
  • Cook small pastas in a stock pot covering with 1 inch of water
  • Cook long pasta in a 12 inch skillet
  • Reserve liquid for soup thickeners or Cacio e Pepe
    • Mix 2 TBL black pepper
    • 3.5 oz (100 gm) Pecorina Romano grated cheese
    • 50 gm grated Parmesan cheese
    • 1/3 C EVOO
      • Stir with a wooden spoon to create a paste
    • Add 2 oz starchy water and mix to combine (about 3/4 C total)
      • Whisk slowly to combine
    • Add spaghetti pasta and stir for 2 full minutes
    • Finish with 2 TBL Pecorino Romano
    • Add 1/2  more black pepper

Making your Own Pasta

Semolina flour, salt, eggs – and then EVOO – not too much

  • Approx 100 gm 00 semolina flour per egg
  • Approx 2 C flour for 3 eggs
  • Add 2 TBL EVOO (mostly on hands)
  1. Make nest of flour and salt mixture
  2. Oil your hands
  3. Add eggs into the well
  4. Mix with hands to combine
  5. Bench knife until it starts to come together
  6. Keep hands oiled
  7. Add another egg yolk if necessary
  8. Drizzle water if necessary, but it will probably be OK
  9. If too sticky, add a bit more flour
  10. Knead on floured surface with oiled hands until it becomes springy
  11. Roll into a thick rope, and wrap in plastic for 30 minutes – This is a must
  12. Cut into equal sized pieces, depending on how you will use the pasta
    • Golf ball sized pieces is a good size if you are going to cut strips manually,
    • Tennis ball sized if you will put them through a roller
  13. Roll, fold, repeat about 8 times
  14. Cut and flour
  15. Let dry for about an hour
  16. Cook in large pot of boiling water
  17. Only needs to cook 3-5 minutes

Types of Pasta

  • Lasagna Noodles About 2 inches wide
  • Pappardelle About 1 inch wide
  • Tagliatelli ½ inch wide
  • Fettuccini ¼ inch wide
  • Linguini 1/8 inch wide
  • Spaghetti 1/16 inch wide
  • Angel Hair 1/32 inch wide

Pasta will last a long time, but keep it in a dark airtight container

Five Shapes

  • Strings
    • Vermicelli
    • Spaghetti
    • Capellini
    • Fedelini
  • Ribbons
    • Linguini
    • Fettucini
    • Tagliatelle
    • Bavetti
  • Tubes
    • Penne Rigata
    • Tubetti
    • Zitti
    • Rigatoni
    • Tortiglioni
    • Mostaccioli
  • Shapes
    • Dischetti
    • Fusili
    • Farfalle
    • Orchiette
    • Radiatore
  • Micro Pasta
    • Orzo
    • Pastina

Preparing Pasta

  • Dry pasta – is essentially already cooked
    1. Put into a pan or skillet.
    2. Cover with a asmall amount of cold water- just to cover by an inch
    3. Add 1 TBL salt Bring to a boil
    4. Remove the lid, give it a quick stir, and simmer only 8-10 minutes
    5. Pull out pasta with a strainer or tongs
    6. KEEP pasta water, thicken or finish sauces with pasta water
  • For Spaghetti, use a 12 inch sautee pan, lay noodles flat , barely cover, bring to a boil, add salt

Serving Suggestion

  • Serve hot pasta on top of EVOO and minced garlic
  • Top with grated cheese, sundried tomatoes, black pepper

 

 

Grandpa’s Banana Ginger Bread

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 1/4 CU softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 eggs
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

  • 1/2 CU white flour
  • 1/2 CU wheat flour
  • 1/4 CU spelt (optional)
  • or 1/4 CU more white flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 TBL granulated ginger – chopped
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 350º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together and add ginger
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with wax paper)
8. Lay a sheet of foil loosely over the top, and bake 60 minutes.
9. Remove foil after baking 60 minutes, and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C raw oatmeal to ours, and cut back on the wheat flour a bit

Brioche

A Brioche Bun

Brioche is more of a recipe than an end product.  It can be a bun, a loaf, a tart and much more.  Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.

This is the first brioche recipe that I’ve cobbled together.  If you are planning to entertain in-laws, you are best advised to use this recipe by Epicurious.com (click on the link)

Ingredients and Step by Step

Start about two days before you want your end product

Day One

•  Start between 12:00 and 3:00 pm
•  If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm

    1. Dough starter (Sponge):
      • 1/4 C warm low-fat milk – approx 100º
      • 1 TBL sugar
      • 2 tsp instant yeast
      • 3/4 C unbleached high-quality AP flour
      • 1 large egg (or two small)
        MIX WELL – DOUGH WILL BE EXTREMELY WET
    2. Flour cover mixture:
      • 3/4 C unbleached high-quality AP flour
      • 1 tsp instant yeast
        COVER WET SPONGE WITH DRY MIXTURE
        LET PROOF 60 MINUTES
        DRY COVER WILL DEVELOP CRACKS
      • After 60 minutes, place in refrigerator overnight

Day Two

    1. Final flour addition:
      • 1/4 C sugar
      • 1/2 tsp salt
      • 3 whole COLD eggs
      • 1 C flour
        MIX A FULL 15 MINUTES
        ADD 1/4 C FLOUR IF DOUGH SEEMS TOO WET
    2. Butter addition:
      • 8 TBL unsalted butter – Stick and a half – VERY COLD and cut into pieces and mashed into a mass
      • or freeze for 1 hour and grate into dough
        MIX FOR ANOTHER 5 MINUTES – just to blend
    3. Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place
    4. Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.
      HOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART
      IF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP – FOR A LOAF, SHAPE A BALL.

Day Three

or Day Two, late in the day

    1. Pull the dough out and shape into desired shape
    2. If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container
      OTHERWISE
      Roll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball
      ALTERNATELY
      Roll quickly into a rope, then tie a knot:  (1)  Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole.  (3) Lay flat on your tray.
    3. Put onto a silicon baking sheet and let rise uncovered  for an hour in the refrigerator
    4. Remove from fridge and allow to rise for another 30-60 minutes
    5. Preheat oven to 425º 1 hour before baking.  You want the temperature to be stabilized.  Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.
    6. If a glaze is desired, use 1 egg yolk and 1 tsp of milk.  Allow glaze to dry for 5 minutes, then brush a second time.  For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.
    7. Bake for 10-15 minute or until the internal temperature reads 190º – Cool for at least 2 hours.

IRC Bread Pudding

Bread Pudding
A great cold-morning breakfast.

Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.

INGREDIENTS

  • 2 C fresh French bread cut into 1/2 inch cubes.
  • 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
  • 1 egg
  • 1 TBL sugar, brown sugar or honey
  • 1/4 C whole milk
  • 1/4 C cream, buttermilk or half and half
  • 2 tsp Grandpa’s CinnaSugar®
  • 1/2 tsp vanilla
  • Optional: Turbinado sugar for garnish

STEP BY STEP

  1. Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
  2. Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
  3. Remove coated pieces into a small bowl and set aside
  4. Crack the egg into the remaining mixture and beat to mix thoroughly
  5. Add milk and vanilla with the egg mixture
    Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
    If you want to avoid milk with animal fats, use yogurt instead of milk.
  6. Gently fold the bread into the liquid and let set five minutes
  7. Lightly grease your casserole dishes
  8. VERY gently fold the fruit in with the softened bread
  9. Transfer to your baking dishes
    OPTIONAL: Sprinkle Turbinado sugar lightly over the top
  10. Bake at 350 for 45 minutes
  11. Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
  12. Serve with a small side dish of yogurt or a glass of milk

OTHER THOUGHTS

  • Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
  • If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
  • You can also add a chopped banana or sliced apples into this for great taste and texture

 

Wholly Crepes

A shout out to Rick from Hallifax – Chef at Wholly Crepes.  To find him near the cruise terminal, just go to the Farmers Market and he will usually be there.  Photo to the right.

Rick was very hospitable.  He allowed me to photograph his menu board (photo left – click for an enlargement) and even shared his recipes with me.  CLICK HERE FOR RECIPES, or go to the bottom of this page for some recipes from other sources.  The batter is pretty basic, but it does take a bit of finesse to make the crepes just right.

Basic Crepe Batter

  • Flour, salt, eggs, whole milk, melted butter, sugar
  • Optional additions: cinnamon, nutmeg, vanilla, mustard
  • Crepe batter needs to rest at least 30 minutes so that the glutens can relax

Here is a link if you want to buy your own Crepe Maker.  This is one of the models that Rick uses.

Here is Rick making crepes for two young visitors, whose photo has been posted by permission of their mom.  Use the link below to see Rick’s crepe spreading process.

Video of pouring and spreading a crepe.

Another Video

Buckwheat Crepe Recipe from Bobby Flay

  • First caramelize your onion – cut into strips, and add 1 TBL butter and 1 TBL EVOO and a pinch of sugar.  Season with a bit of salt and pepper.  Sautee for about 25 minutes.
  • BATTER
    • 3 eggs
    • 3/4 C warm water
    • 1 C milk
    • 1/2 C AP flour
    • 1/2 C Buckwheat flour
    • Black pepper and salt
    • 2 TBL Canola oil or melted butter
      • Put into blender and mix
  • Let batter rest for 30 minutes
  • Splash of red vinegar and thyme to the onions, then set aside
  • Coat flat pan with tiny bit of butter
  • Pour in 1/2 C batter and tip to spread
  • Cook crepe about 60-90 seconds, flip and cook other side
  • Put crepe back on the skillet and add grated Gruyere cheese, sliced Black Forest Ham, and onions
  • Fold over into quarter and serve

 

Filling:   Heat in a skillet:   Papaya and Mango, sugar, vanilla, sugar

Butternut Squash Gnocci

Step by Step

  1. Bake 1/2 of a butternut squash at 375º for 30 minutes
  2. Scrape out the meat
  3. Chop and squeeze the liquid out of it
  4. Push through a ricer or food mill
  5. Mix with one boiled (peeled) cooled pototo, also through a food mill
  6. Mix with 1 egg and salt and pepper to taste
  7. Mix with 1/4 C Parmesan cheese
  8. Finally, mix with 1/2 C flour (add flour only if needed to keep it light)
  9. Mix by hand only until combined
  10. Roll out ropes of dough and cut equal pieces
    (about the size of a tootsie roll segment
  11. Roll on a fork (or similar) to push groves into the gnocci
  12. Refrigerate 1 hour – or freeze
  13. Do not defrost
  14. Shake off excess flour
  15. Put into heavily salted water and boil 60-120 minutes
    … or until they start to rise
  16. Bake an additional 60 minutes for small gnocci

For sauce

  • Add 2 TBL butter and several leaves of sage
  • Add 1/3 C of potato water
  • Pour this over the cooked gnocci

 

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