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Just finished reading The Boston Girl: A Novel by Anita Diamant. A very, very intriguing book. The book is written from the voice of a Jewish grandmother as she tells her granddaughter the saga of her life starting about 1910, who struggles with her own individuality, with her domineering mother who never says a kind word to her. It’s certainly a coming-of-age story as she grows up, finds a job, makes friends, joins a literary girls club, moves out, but still suffers under her mother’s thumb and tongue. She becomes a reporter on a local newspaper, which opens her eyes to more of the world than she ever knew. She finally meets the right man (of course!) and she shares the stories about her life, and her friends and family members as she grows up, giving some sage advice along the way. Part of the time she’s talking to herself – to her young self  (really wanting to tell young Addie to keep on, forgive herself for her perceived transgressions, to live life, and experience the world).

One of the best books I’ve read in a long time – Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

As soon as I finished the above book I promptly visited my church library and found a whole shelf of Rivers’ books, and grabbed one called The Atonement Child. This book takes place in the 1980s or 90s, about a young college student who is raped. She was engaged to be married, was a stellar student. The book chronicles what happens to her when she discovers she is pregnant from the rape. Every possible thing goes wrong in her life. I don’t want to spoil the story if you’re interested in reading it, but I couldn’t put it down. I ended up spending a good part of a day plowing through it. You hear her inner voice (I’m guessing this is a common thread in Rivers’ books) from a Christian perspective. Lots of meaty issues to discuss in a book club if your group would be interested and willing to talk about rape, abortion, adoption and the thorny issues surrounding all of those things, but with a Christian bent, for sure.

The Tuscan Child by Rhys Bowen. It’s kind of amazing how many and varied plot lines can be created from events of WWII. This is another one, about a current day woman who finds papers in the attic, after her father’s death, with references to “the child.” She never knew her father could have had another child – could she have a step-sibling somewhere? Her father she knew, had been shot down over Italy, but he never talked much about it. But of course, she must go to Italy to find out about this “child.” The book flips back and forth from this daughter on the search, to her father during the war, all of it taking place in a very small town in Tuscany. It’s about the varied people she meets who want her to go away and not dredge up anything about the war years (are they hiding something, you question), about how much she loves the landscape, and some of the people. And about the intense love affair between the injured pilot and a caring woman of the village. Very charming story. I could almost smell the flowers, taste the olives, hear the bees flitting, and loved the prose about the simple meals that were described. I really enjoyed the book. Perhaps not enough meat for a book club read, but that doesn’t mean I didn’t enjoy reading it nonetheless.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. Almost a page turner. When one uses the phrase “coming of age,” it usually means (I think) love and loss/boyfriend/girlfriend, and in this case it’s somewhat that way. When Ethan, a 17-year old boy and his mother come home unexpectedly to find dad and his young secretary in a compromising position, all hell breaks loose. Separation happens instantly and just as his father moves out, his mother has to go take care of her aging mother. Ethan’s too young to be left in the NYC apartment alone, so Mom sends son to the father who is escaping from the world in Wyoming, living in a primitive A-frame house, and continuing his daily 20+ mile running journeys. Ethan and his father are barely speaking. They live in the middle of nowhere. Ethan feels betrayed by his father in every possible way, and somewhat by his mother for forcing him to live with his father for a temporary period. Then his father doesn’t return one day from his run. The authorities do a cursory search, but they are under the impression the dad wants to “get lost” on purpose. Ethan, although he thinks he doesn’t care, really does. What happens next is best left to you reading this book. Very interesting people (kind of loners) enter the picture and off they go to search. So worth reading.

The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Breads, on June 1st, 2016.

provencal_olive_fougasse

Know how to pronounce it? Foo-ghass. A bread. A sort of chewy flatbread – not the thinnest type, as we often see in restaurants as a base for a semi-pizza kind of thing. No, this is an actual bread, maybe about an inch thick. This one studded with black olives (cured type).

When my friend Joanne invited me for lunch a few weeks ago I didn’t know she was going to prepare lunch at her home, so it was a special treat when I spotted this bread sitting on her kitchen counter and learned we would have some of it for our lunch. Oh, was it good. Chewy, still almost warm from the oven.

The recipe came from Dorie Greenspan’s cookbook, Around My French Table: More than 300 Recipes from My Home to Yours. The dough is mixed (preferably with your stand mixer and the dough hook – makes it really easy). The batter/dough is allowed to rise for a couple of hours, then you turn it over inside the rising bowl, stirring and deflating it, cover, then you simply put it in the refrigerator overnight. In the morning, or the next day, you kind of pour it out onto a work surface, roll it out into 2 rectangles, put them on rimmed baking sheets, sprinkling it with flour as you move it. You cut those holes into the dough (all the way through) and allow the bread to rise again out on your countertop (covered). They’re glazed with a bit of oil and sprinkled with kosher salt and you poke it all over with a fork. Then bake it in a hot-hot oven for 10 minutes, turn it and reverse the baking sheets, and bake another 10 minutes and it’s DONE. How easy was that?

The original recipe called for both oil packed sun dried tomatoes, rosemary and olives. Joanne only used the olives plus rosemary from her garden. I read that bacon is a very common addition to fougasse when you eat it in France. But, you can also use some dried fruit and nuts (not with the olives) to make it a bit different. What’s really nice about this is you make enough for 2 breads – you can bake one and leave the other one for another day or so in the refrigerator and bake the 2nd one later. Joanne and Larry had taken the first loaf to a neighborhood gathering and she said everyone raved about the warm bread. I raved too when she baked the 2nd one for our lunch. It was wonderful with the Nicoise salad. You need only plan to let it rise the 2nd time for about an hour or so and bake for 20 minutes. Again, thank you, Joanne!

What’s GOOD: what’s there NOT to like about freshly baked yeast bread. I’m a sucker for fresh bread anytime, anywhere. This one was lovely with the salad lunch. My friend Joanne made this one, but it’s easy and I’ll definitely remember this for some upcoming evening when I’m entertaining. It’s so EASY!

What’s NOT: well, you do have to plan ahead – this needs to be refrigerated at least overnight and allow for two rising times. One at first when you mix it up, then again before you bake it. That’s the only down side to making any kind of yeast bread. But this one’s worth the effort.

printer-friendly PDF and MasterCook 15/16 file (click on link to open recipe)

* Exported from MasterCook *

Fougasse

Recipe By: From Dorie Greenspan’s cookbook, Around My French Table
Serving Size: 12

1 2/3 cups warm water — plus 2 teaspoons, divided (105°F to 115°F)
1 3/4 teaspoons active dry yeast
1 teaspoon sugar
5 1/2 tablespoons extra-virgin olive oil — divided, plus more for brushing
4 cups all-purpose flour
1 1/4 teaspoons salt
1/2 cup oil-cured black ripe olives — pitted, quartered
1/2 cup sun-dried tomatoes, oil-packed — drained, chopped (optional)
1 tablespoon fresh rosemary — minced
2 teaspoons grated lemon peel
Coarse kosher salt

1. Pour 2/3 cup warm water into 2-cup measuring cup. Sprinkle yeast, then sugar over; stir to blend. Let stand until yeast dissolves and mixture bubbles, 5 to 7 minutes. Add 1 cup warm water and 4 1/2 tablespoons oil.
2. Mix flour and 1 1/4 teaspoons salt in bowl of heavy-duty mixer. Pour in yeast mixture. Attach dough hook; beat at medium-low speed until flour is moistened but looks shaggy, about 3 minutes. Increase speed to medium; beat until dough pulls away from sides of bowl and climbs hook, about 10 minutes (dough will be like sticky batter).
3. Mix olives, tomatoes (if using), rosemary, and lemon peel in medium bowl. Add to dough and beat 1 minute. Using sturdy spatula, stir dough by hand to blend.
4. Lightly oil large bowl. Scrape dough into bowl. Brush top of dough with oil. Brush plastic wrap with oil; cover bowl, oiled side down. Let dough rise in warm draft-free area until doubled, 1 to 2 hours.
5. Gently turn dough several times with spatula to deflate. Re-cover bowl with oiled plastic; chill overnight (dough will rise).
6. Sprinkle 2 large rimmed baking sheets with flour. Using spatula, deflate dough by stirring or folding over several times. Divide dough into 2 equal pieces. Place 1 piece on floured work surface; sprinkle with flour. Roll out dough to 12×8- to 12×9-inch rectangle, sprinkling with flour to keep from sticking. Transfer dough to sheet.
7. Using very sharp small knife, cut four 2-inch-long diagonal slashes just to right of center of rectangle and 4 more just to left of center to create pattern resembling leaf veins. Pull slashes apart with fingertips to make 3/4- to 1-inch-wide openings.
8. Repeat with remaining dough. Cover dough with towel. Let rest 20 minutes. Beat 2 teaspoons water and 1 tablespoon oil in small bowl to blend for glaze.
9. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Brush fougasses with glaze; sprinkle with coarse salt and pierce all over with fork.
10. Bake fougasses 10 minutes. Reverse position of baking sheets and turn around. Bake fougasses until golden, about 10 minutes. Transfer to racks; cool 15 minutes. Serve warm or at room temperature.
Per Serving: 244 Calories; 10g Fat (37.0% calories from fat); 5g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 591mg Sodium.

Posted in Breads, Desserts, on February 28th, 2016.

coconut_lemon_teacake1

Oh, what a lovely slice of deliciousness. Coconut flavor in the bread and on the top, and lemon caramel drizzled over the top. This one’s really, really good!

One of my book clubs came to my house awhile back, and not only did I review a book (The Unlikely Pilgrimage of Harold Fry: A Novel by Rachel Joyce), but I also needed to prepare some mid-morning food for everyone who came. We had a really interesting discussion about this book. It’s one of my favorite books I’ve read in the last couple of years and I think this book “experience” was enhanced by a group discussion.

I made coffee, had fresh fruit, some Biscoff cookies, this bread, and also some chocolate/banana small cake bites too. I’ll write up the cake recipe too – soon. When everyone left, I packaged up everything and put it in a big ziploc bag in the freezer for my Scrabble group that came to my house a couple of weeks later. But I’ll tell you – I had a hard time staying out of that bag during the ensuing weeks because I wanted some of this bread.

The recipe – I read about it on Orangette, but it comes from a book titled Lemons by Alison Roman (not available at amazon). I’ll need to frequent some used book stores to see if I can find it. You can buy it from the publisher for $14, (which seems pricey for a 48 page cookbook), so I’d like to find a used copy if I can do so. I have a couple of lemon cookbooks, but if this recipe is any representation of what’s contained in that cookbook, then I need to own it!

teacake_sliced_coconut_lemonThe recipe is just slightly different than most tea bread recipes, in that it uses coconut oil (melted). And it does have a coconut topping that’s baked along with the bread. Then you make a lemon juice mixture to go on top. Here’s where my cooking went off the track (in a good way). I set the lemon juice and sugar in a small saucepan on the stove, then walked 10 feet away and began working on something here at my computer. I lost track of time, and the aroma of lemon juice/sugar didn’t seem to alert me that I needed to get back to it. When I finally smelled it, I dashed over to the stove and discovered that the mixture had turned to a light brown caramel. I didn’t want to make another batch, so I just used it anyway – I used a spoon to drizzle the lemon-caramel over the top of the finished bread. It was a delightful change/mistake that I’ll probably do the next time I make it, so I’ve included it in my recipe below. It gave it a lovely crunch, in addition to the unsweetened coconut flakes that were also slightly crunchy.

What’s GOOD: the coconut and lemon flavors are prominent (which I liked). There isn’t much of anything made with lemon that I don’t like, but this tea cake is particularly good, and I want to bake it again, because I didn’t have enough of it the first time around.

What’s NOT: not a single thing. Worth making for sure.

printer-friendly PDF and MasterCook 14/15 file (click on link to open recipe)

* Exported from MasterCook *

Coconut-Lemon Tea Cake with Caramel Drizzle

Recipe By: Adapted slightly from Lemons, by Alison Roman but I read about it at Orangette blog
Serving Size: 9

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher or sea salt
1 cup sugar — divided
2 tablespoons finely grated lemon zest
3/4 cup Greek yogurt, full-fat — or 2% yogurt, or sour cream
1/2 cup coconut oil — melted
2 large eggs
1/2 cup unsweetened coconut flakes
CARAMEL DRIZZLE:
2 tablespoons fresh lemon juice
1/4 cup sugar

1. Preheat the oven to 350°F. Grease a (9×5 approximately) loaf pan lightly with cooking spray or butter, and line it with parchment paper. Grease that too (with difficulty). If you have a nonstick pan, this step may not be necessary.
2. In a medium bowl, whisk the flour, baking powder, and kosher salt.
3. In a large bowl, rub 1 cup of the sugar with the lemon zest until the sugar is fragrant and yellow and smells like you just rubbed a lemon in there. Whisk in the yogurt, melted coconut oil, and eggs. Add the flour mixture, and stir just to blend.
4. Scrape the batter into the prepared pan, and smooth the top. Sprinkle coconut flakes over the surface, and bake until the top of the cake is golden brown, the edges pull away from the side of the pan, and a tester inserted in the center comes out clean, 50 to 55 minutes. (I found that the coconut flakes were browning before the cake was done, so tent the cake loosely with foil after about 45 minutes.)
5. During the last 10 minutes or so the cake is baking, combine the lemon juice and remaining ¼ cup of sugar in a small saucepan, and bring it to a simmer. Cook, stirring occasionally, until the sugar has dissolved. Then continue simmering until the mixture has turned golden brown (caramel), but don’t let it burn. Remove cake from oven, and leaving it in the cakepan, drizzle this mixture over the top of the teacake with a spoon, keeping all of it on top (not down the sides). Allow cake to cool completely before removing the cake and serving. Cut pieces a bit thicker than normal as the topping is crunchy and you’ll tear it as you slice. Hold your hand across the top (at the top of both sides) as you slice between two fingers (carefully) each piece so each slices stay whole.
Per Serving: 328 Calories; 15g Fat (40.4% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 291mg Sodium.

Posted in Breads, Brunch, on August 27th, 2015.

cream_filled_coffeecake

Recently I was asked to bring a coffeecake to a meeting. My mind said, “why not make something different.” This was the result. It’s a yeast-raised cake which is really more like a bread, a sweet bread, but still it has the consistency of bread, not the fine crumb of a more traditional cake-type coffeecake.

It’s a sweet bread, using yeast, that has a topping on it that’s mostly brown sugar, and once baked and cooled, the whole thing is split horizontally and filled with a rather different kind of buttercream filling.

I’d read about this cake back in 2013 on the King Arthur baking blog. It had such an unusual story – I’m a sucker for a good, heartwarming story anytime – especially old-fashioned kinds of recipes, and this is one.

It seems there was this nice lady named Doris Knutson, from Wisconsin, who was quite famous in her local circles for this very special coffeecake. And no, she absolutely did not, would not give the recipe to anyone. So the story goes, upon her death, her children made a photocopy of what they had and it was distributed at her funeral. Everything was there, but when some folks tried it, it wasn’t working real well. One of Doris’ friends sent the recipe and an plea to the test kitchen at King Arthur, along with a detailed explanation and in came King Arthur to the rescue.

King Arthur went to work on the recipe, trying to figure out exactly how she used the different ingredients (there’s a batter, a topping and a filling) to make this really unusual coffeecake. The folks at King Arthur believe they cracked the code and this coffeecake is the result.

flour_milk_gravy

There at left is the filling – I call it a “gravy,” (see down 2 paragraphs for a full explanation).

If you decide to make this, I recommend you read the recipe all the way through once. Then take a breath and read it again all the way through before you actually begin making it. There are lots of steps (not difficult) but there is a procedure. King Arthur updated it so you can do some of the work in your bread machine (I did). It also rises a couple of times, and mine took longer than the recipe indicated. you’ll read all the failures they had before they finally got it to work. Some people use two  8-inch round cake pans – that might be a good thought – especially if you don’t have a 10-inch springform. Mine is about 9 3/4 inches so I assumed it would work (it did).

The filling is very unusual – if you go to the entire article at King Arthur, you can read down through all the comments (which are interesting in themselves, including one from Doris’ daughter). Anyway, the filling is a roux – but not a browned roux with fat. This roux contains flour and milk and it’s cooked to a consistency more like a gravy (to me anyway). Then you add a fluffed up mixture of butter and powdered sugar. Very different, though when you’re done it has the consistency of frosting.

The dough is made first, and as I explained, because King Arthur suggested it, I made it in my bread machine. First I set it on the dough cycle, let it sit 30 minutes, then I re-started the dough cycle, adding in the additional flour, so then it went for 1 1/2 hours until it had about doubled in bulk. I rolled it out of the bread machine and kneaded it a little bit (it was quite sticky), so I actually just held it in my hands and pushed and mushed to get all the air bubbles out.cream_filled_coffeecake_ready_to_bake

At that point the dough is placed in a 10-inch springform pan (greased). Some people add the topping part way through this next   rising – I added it at the end and had to kind of stick the pieces onto the dough. It might be a good idea to put on a egg wash and then the topping would stick pretty well, I think.

This rising took longer than the recipe indicated – they said 1 1/2 hours, but mine took about 2 hours – to get the dough to rise about an inch above the pan. It’s a good thing I started making this at about 2pm, otherwise I’d have been up half the night! As it was it finished baking at about 8pm and I just let it sit in the springform pan overnight. I baked it per the recipe, 45 minutes, and my Thermapen registered 198°.

The next morning I sliced the cake/bread in half horizontally and made the filling. Do read the instructions carefully about this – be sure the gravy or roux cools before you add the butter and powdered sugar as you don’t want any melting butter! The filling is spread on the bottom half, then the top is placed back on the bread and it’s supposed to be chilled for 30 minutes or more. I don’t coffeecake_slicereally know what that does for it, but I did comply.

Do use a serrated knife to cut it. My bread knife doesn’t have a pointed end, so it didn’t work well trying to cut wedges. I finally used a shorter serrated knife to cut a round plug-shaped size in the middle, then the wedges were easier to slice since they weren’t as deep.

MY SUGGESTION: I think this bread needs more filling, so if I were to make it again I would probably triple the filling (there isn’t all that much of it anyway) and cut 2 horizontal slices and slather the filling on both. That way you’d have enough of the filling with each slice.

The bread, by itself, isn’t dry exactly, but it’s like eating a slice of bread, so usually we have butter, or jam or something to go on it. The same is true here, so the top half was a little lacking in enough to wash it down. You’d have to be very careful slicing it if you used 2 layers of filling. But I’d still try it anyway.

What’s GOOD: the cake/bread is very tasty. It’s a traditional sweet bread yeast recipe. What makes this different is the filling (1) and the topping (2). And baking it in a springform pan is different too. Don’t expect this to taste like a cake dessert cuz it isn’t! But it’s very good. Different. I liked that part. I can’t say that I had all that any of my lady friends come to me begging for the recipe, though. This morning I put a bit of butter on one of the left over slices (there were only 2 pieces left) and had that with my breakfast.

What’s NOT: do remember it’s a yeast bread and requires 3 rising times – it takes 5+ hours to make.

printer friendly PDF – and – Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

* Exported from MasterCook *

Cream-Filled Yeast Coffeecake

Recipe By: Bakers Banter 2013 (King Arthur Flour)
Serving Size: 20

DOUGH:
1/2 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter — soft
2 tablespoons cold water
2 large eggs
1 teaspoon vanilla extract
1 tablespoon instant yeast
2 1/2 cups all-purpose flour
1 1/2 cups all-purpose flour — maybe using another 1/4 cup
TOPPING:
1/3 cup brown sugar
1/4 cup unsalted butter — soft
1 pinch salt
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
FILLING (my advice: triple the filling):
1/4 cup all-purpose flour
3/4 cup milk
1/2 cup unsalted butter — (8 tablespoons)
1 teaspoon vanilla extract
3/4 cup confectioners sugar — sifted

TIPS from King Arthur bakers: (1) If you’d like to have two smaller coffeecakes (one to give, or one to freeze), leave the dough recipe as is; multiply the topping and filling ingredients by 1 1/2, and divide the dough between two 8″ round pans. The baking time will be about 5 minutes shorter. (2) Be careful combining the two parts of the filling. Whisk together gently, just until they’re mixed. Whipping vigorously at this point will make the filling appear curdled. It will still taste great, it’ll just be a little raggedy-looking. (3) This coffeecake freezes very well with no fuss. Finish the recipe all the way, including filling the cake, then put it in a cake carrier and freeze for up to 2 weeks.
1. DOUGH: In a large bowl or the pan of your bread machine, combine the sugar and salt. Heat the milk and butter together until the butter is melted, and pour over the sugar and salt. Stir until the sugar dissolves. Add the water, eggs, and vanilla, stirring to combine. Let the mixture rest until it cools to lukewarm. Stir in the yeast and the 2 1/2 cups flour. Cover and let rest for 30 minutes.
2. Add the additional 1 1/2 to 1 3/4 cups flour; start with the smaller amount and see how the dough behaves, adding 1/4 cup more if it’s still very sticky. Mix and knead for 6 to 8 minutes at slow to medium speed with your mixer; or use the dough cycle on your bread machine.
3. The dough will be soft, smooth, and silky; perhaps just slightly sticky to the touch. Cover the dough and let it rise in a warm place for 1 1/2 hours, until puffy-looking and almost doubled. Or let your bread machine finish its cycle.
4. TOPPING: Combine the brown sugar, butter, salt, cinnamon, and flour, mixing with a fork or your fingers until crumbs form. Set aside.
5. To shape and bake the cake: Deflate the dough, round it into a ball, and place it into a greased 10″ springform pan. Cover with greased plastic or a large inverted bowl until the dough domes an inch above the rim of the pan, about 45 minutes. While the dough is rising, preheat the oven to 350°F. When the dough is ready, sprinkle it with the topping (some will slide down). Bake the cake for 45 to 50 minutes, until a paring knife inserted into the center comes out clean. Remove the cake from the oven and cool it in the pan on a rack for 10 minutes before tilting it out of the pan and returning it to the rack to cool completely.
6. FILLING: Because this is a bread (not a sweet cake-type coffeecake) it needs more moisture – I recommend tripling the amount of filling, cutting it into 3 layers and using, then, more filling in between the 2 layers.) While the cake cools, put the flour in a small saucepan. Add the milk a little at a time, stirring to make a smooth mixture. Use a wire whisk to make sure you don’t have lumps, and keep using it when you’re cooking it. It takes very little time to get to a thick gravy-consistency.
7. Cook the flour and milk over medium-low heat until the mixture thickens. Remove from the heat and cool. In a small mixing bowl, beat the butter and confectioners’ sugar together until light and fluffy. Add the vanilla, then whisk into the flour/milk mixture.
8. To assemble: Split the cooled cake horizontally, and spread the filling on the bottom layer. Replace the top and refrigerate the cake until 30 minutes before serving.
Per Serving: 263 Calories; 11g Fat (36.4% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 79mg Sodium.

Posted in Appetizers, Breads, easy, on May 28th, 2015.

blooming_bread_pesto_mozzie

I thought I’d taken a photo of this when it was baked, but I guess I didn’t. This is one of those big monster loaves of bread, cut into little towers you pull off, with a mixture of pesto inside, then with oodles of mozzarella cheese all over it.

I was visiting with daughter Sara awhile back – I’d forgotten about posting this one – it was before I went on my April/May trip to Europe. Anyway, Sara invited all of her husband’s extended family over for a Sunday night dinner. I helped Sara some with preparations, and she handed me the ingredients for this, and said “go for it, Mom.”  I’d made one of these before, about 7-8 years ago, but it was a slightly different variation of the same – that older one with cream cheese and goat cheese, from an old friend, Karen. This one with mozzarella only. By far, this one was easier to make, but both were fabulous.

If you consider making this, please don’t look at the calories or fat, okay? Just know it’s probably not good for us, but it’s a treat. There were 4 children at Sara’s that day (ages 11-17) and they gobbled this up in no time flat. Most of the adults got a taste or two. Where I was sitting at Sara’s kitchen counter, it was put right in front of me, so I did get to sample more than some people did. I could have made a meal of it – in fact, after a few pieces I was almost full.

Sara bought the loaf of bread at Costco – a big, round loaf. You must buy an unsliced round loaf, then you slice it both directions in about 3/4 inch slices, but not down through the bottom crust, so it stays in place. I cut the bread too deep – it should have stood up a little bit better than it did, but hey, it made no-never-mind to the taste. You slather ready made pesto (Trader Joe’s and Costco both carry it now), then sprinkle shredded mozzarella all over it. Into an oven it goes, and once the mozzarella is fully melted, pull it out. Let it sit for a couple of minutes before serving as you could easily burn your mouth if it’s too hot. You’ll hear raves, I promise.

What’s GOOD: well, the taste! It’s delicious. The better the cheese you buy (like whole milk mozzarella, and/or mix in some provolone) the better it will taste. If you make your own pesto it’s probably better than store bought. But make it easy – buy ready made pesto, but don’t, please, buy already shredded mozzarella. You know the cheese producers put something on that so the cheese doesn’t clump. Whatever it is, it dilutes flavor, or else they don’t use very good cheese to begin with. So make it with good cheese.

What’s NOT: the only thing I can say is that the slicing and slathering is a little bit fussy, but it doesn’t take all that much time. It’s fairly straight forward and you’ll have it ready in about 10-15 minutes max. You can probably do it ahead and refrigerate it (covered) for an hour or two. It might not even need refrigeration if you made it 2 hours ahead. Don’t quote me – don’t sue me! There’s no mayo in this, so it shouldn’t be a problem.

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Bloomin’ Pesto Mozzarella Bread

Recipe By: My daughter Sara’s recipe
Serving Size: 6-8

1 loaf white bread — round, unsliced
1 cup pesto sauce — fresh (jarred, or make your own)
12 ounces mozzarella cheese — shredded
Kosher salt
Freshly ground black pepper

1. Preheat the oven to 350°. Line a baking sheet with aluminum foil or parchment paper.
2. Prepare the bread: Score the bread lengthwise as you would to slice the loaf into 1/2 to 3/4″ thick slices, but do not cut through the bottom. Turn the loaf a quarter turn, and slice the bread the other direction, but only slice it to about 1″ from the bottom. You’ll end up with a whole, round loaf of little towers or fingers of bread.
3. Use a spatula or butter knife to spread pesto in all the edges and crevices, down deep in the bread.
4. Sprinkle shredded mozzarella inside the all the nooks and crannies, pushing it in so that the cheese doesn’t melt off the edges/sides.
5. Transfer the loaf to the prepared baking sheet, and bake until the pesto is bubbly and the mozzarella is melted, 15 to 17 minutes. Serve warm.
Per Serving: 394 Calories; 33g Fat (74.4% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 533mg Sodium.

Posted in Breads, on April 19th, 2015.

cheddar_cheese_chive_biscuits

What’s there not to like about a rich biscuit? And filled with cheese? Here I made them to accompany a bowl of that Cheese and Ale Soup I told you about a few weeks ago. You can barely see a bit of it up in the top left corner.

Back when I made the soup the first time – the Cheddar and Ale Soup with Bacon and Shallots, I was testing it to serve at a lunch tea I was hosting at my home. It was a fundraiser for my PEO Chapter. There were 10 of us (8 guests and my co-hostess Linda, and myself) who came in early March. First we served the soup, sprinkled with shallots and bacon with this biscuit on the side. Butter was on the table, and everybody loved the soup – every bowl was scraped clean.

Then I did a tea demonstration. First I explained some little known history of tea – dating back to 2737BC (did you know that – the first known tea dates back that far in China?). I discussed types of teas (there are only 2-3 main categories of black tea) and the components of each one. As a young person all I knew was Lipton tea bags and an occasional cup of Constant Comment. So, I told the story of when I was first introduced to REAL tea, as I called it “praw-per” tea from my dear, dear friend in England, Pamela. And I opened 3 different tins of tea (Darjeeling, English Breakfast and Lapsang Souchong [a smoky tea, favored by Winston Churchill, in case you wanted to know]) to pass around the table for each person to smell. I also passed a jar of Lady Grey tea (a milder form of Earl Grey), and a packet of one of my favorites, Marco Polo, a blend from a tea shop in Paris called Mariage Frères (if you are interested, you can google it – you can buy it here and on their website, but expensive) that my friend Yvette introduced me to about 8-10 years ago.

At my lunch tea I demonstrated how to make a proper pot, from the water, the pot itself, the tea, the steeping, the straining, the tea cosy, milk, sugar, etc.  First I made a pot of blended tea (a mixture of mostly Darjeeling and English Breakfast, with a small amount of Lapsang Souchong) that my friend Pamela introduced me to, back in 1981. We poured each guest a small cup (very proper decorated English bone China cups and saucers) so they could taste it. A couple of them weren’t so enamored with the smoky part. This was almost like a wine tasting, or an olive oil tasting. Guests could throw out the remains if they didn’t like it. Then I made a pot of the Lady Grey. Several ladies really liked that – it’s made by Twining’s. The story is interesting – it seems that the Nordic people do love tea, but they generally didn’t like Earl Grey – too pungent most complained. So in the 90s, Twinings decided to make a “new” blend, with less oil of Bergamot (that’s what makes Earl Grey distinctive) and some citrus notes to market to the Norwegian population, to resounding success, apparently.  If you’re interested you can get it at Amazon: Classics Lady Grey Tea 20 Bag in several shapes, sizes and loose or bagged. I bought my box of it in England many years ago, and even after all these years, it’s still just fine. They’re sealed up well, however.

Then lastly, I made a pot of Marco Polo (I gave them a choice, but most wanted to try it). It got raves by more of the ladies. That tea, from Mariage Frères in Paris (in the Marais district), is their unique blend. So I read somewhere, it has Chinese and Tibetan flowers plus berries and fruit, in a bold black tea. It’s very different from Earl Grey. No bergamot for sure. The Marco Polo has become SO popular at the tea store, they now have about 10 varieties. Click this link to see them all. I have the standard Marco Polo, none of the other variations.

During the tea part of our luncheon, I served my favorite Buttermilk Scones, that I’ve been making for about 30 years (half with lemon zest, the other half with added golden raisins), some absolutely gorgeous, huge stemmed strawbebiscuit_with_soup_bowlrries and an apricot tea square Linda brought. Along with my home made lemon curd and crème fraiche. And apricot jam. And more tea. We had a lovely time.

All that said, these biscuits – well, they’re a recipe from a restaurant in Encinitas (in San Diego County) called Solace and The Moonlight Lounge. It’s been at least 8-10 months ago my San Diego good friend Linda and I went there for dinner or lunch and we’d been told to be sure to order their biscuits. They brought them first, still warm, along with an orange honey butter to go with it. The recipe for that is down below in the next paragraph. Oh my goodness. Well, awhile after that, the recipe was printed in the Union-Tribune, so Linda sent it to me. Thank you, Linda.

They’re as simple as any biscuit, really. It does require buttermilk, though. And it’s heavy on the butter! But oh, so good.

What’s GOOD: they’re a rich biscuit (meaning there’s more butter than standard). The kind of cheese makes a difference – I used half Irish sharp white cheddar and some Tillamook sharp cheddar (yellow) and a bunch of fresh chives minced up. They taste wonderful. You might, just might, be able to eat them without adding butter on top, but if you’re going to indulge, go for added butter! At the restaurant they serve it with orange honey butter (1/4 pound unsalted butter whipped well to make it light, 1/4+ tsp orange zest, 3/4 tsp honey, a couple of dashes of salt and 1/8 tsp minced garlic, mixed well, refrigerated, then allowed to warm back up to room temp).

What’s NOT: nothing that I can think of – need to have buttermilk on hand and fresh chives (or you could probably substitute parsley). Serve while they’re hot from the oven.

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Cheese and Chive Biscuits

Recipe By: Solace & The Moonlight Lounge, Encinitas, CA, 2015
Serving Size: 15

1 1/2 cups pastry flour
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 sticks unsalted butter — cut into small pieces
2 tablespoons chives — minced
1 1/2 cups white cheddar cheese — loosely packed, grated [I used all cheddar this time]
3/4 cup Fontina cheese — loosely packed, grated
1 1/4 cups buttermilk — may need up to 1/4 cup more
1 egg white — (optional)

1. Sift together flours, baking powder and salt. Add butter, chives and cheeses and mis with a pastry knife or a paddle attachment of a mixer on low speed for 2-3 minutes ti incorporate the butter. There should still be small, pea-sized chunks of butter; this will make the biscuits flaky. At this point you can store in a plastic bag in the refrigerator for a day or two if necessary.
2. Slowly add buttermilk, starting with 1 cup and fold together for about 10 seconds. Move the ingredients around by hand and pour the remaining 1/4 cup buttermilk into the bottom of the bowl to make sure the moisture gets there. Mix again for just a few seconds. Add another 1/4 cup buttermilk if the dough hasn’t pulled together. Do not over mix the dough.
3. Turn out onto a floured surface and knead 2-3 times only. Handle the dough as sparingly as possible to keep the butter form melting. Using your fingertips, flatten dough out to about 3/4 inch thick and brush the top with egg whites. Cut into desired shape.
4. Preheat oven to 425°. Line a heavy baking sheet with parchment paper. Bake biscuits in the middle of the oven for 17-20 minutes or until golden brown. If you have a convection oven, bake at 400° for 12-14 minutes. You can crack one biscuit open to make sure it is cooked through. If it is not, reduce oven temp to 250° and check again in about 2 minutes. You can bake these ahead of time; when ready to serve, reheat. Be certain the biscuits are fully cooked through, however, as they will fall while they’re cooling.
ORANGE HONEY BUTTER: If you want to serve these with what they do at the restaurant, add this: 1/2 pound unsalted butter, 3/4 tsp grated orange zest, 1 1/2 tsp honey, 3/4 tsp salt, 1/4 T garlic, minced: Whip butter in mixer for 10 minutes until light and airy. Add remaining ingredients and whip for another 8 minutes. Use immediately, or refrigerator, but let it warm back to room temperature before serving.
Per Serving: 253 Calories; 15g Fat (53.3% calories from fat); 8g Protein; 22g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 339mg Sodium.

Posted in Appetizers, Breads, on February 3rd, 2015.

bacon_tomato_jam_dukka_biscuits

 

Having never heard of Dukka before, I was intrigued. Even when we visited Egypt in 1997, I don’t recall anyone talking about Dukka, nor did I see it on any menus. Unfortunately I didn’t get to the spice market there, either. In the picture above you can’t actually see the Dukka because it’s on the biscuits.

Dukka is a spice mix. That’s all. It doesn’t contain anything all that unusual. But it’s as varied as saying “Italian seasoning,” which can contain a whole variety of herbs.  Here’s what Wikipedia has to say:

Dakka (also Dukka, or Duqqa) (Egyptian Arabic): is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices.  It is typically used as a dip with bread or fresh vegetables for an hors d’œuvre.  Pre-made versions of dakka can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones.  The packaged variety is found in markets that is composed of parched wheat flour mixed with cumin and caraway. [It may also contain things like]  sesame, coriander, cumin, salt and pepper. Reference to a 19th-century text lists marjoram, mint, zaatar and chickpeas as further ingredients that can be used in the mixture. A report from 1978 indicates that even further ingredients can be used, such as nigella, millet flour and dried cheese. Some commercial variants include pine nuts, pumpkin seeds or sunflower seeds.

dukka_mixtureMost versions contain some kind of nuts such as cashews, pistachios, almonds or hazelnuts, with hazelnuts being a common one, also cashews. It sounds like every household cook has his/her own version of it, or maybe varies depending on which nuts and seeds are in the house at the moment. I found one other good-sounding recipe for dukka at Food & Wine.

The bacon-tomato jam is pretty straight-forward. Cook the bacon, drain, add everything else and simmer for 1 to 1 1/2 hours until it’s cooked down to a jam-like consistency. You can make this ahead, just reheat it before serving.

dukka_biscuits_bakedThe biscuits are all quite simple too – it’s a buttermilk biscuit, plain and simple. They’re dipped in dukka, though, before baking, and the tops are brushed with buttermilk and more dukka is added there. Cool the biscuits, split them, spread with the jam, and serve. Done.

What’s GOOD: I absolutely LOVED these appetizers. For me, it was the bacon that did it. The Dukka wasn’t all that prominent in the flavors, but then I didn’t do a taste test of just the biscuits and Dukka. I think Dukka, in Egypt for sure, is probably a next-to-the-stove condiment that’s probably made up in quantity and used on just about everything. Like we have salt and pepper – they have Dukka.
What’s NOT: a bit of preparation here – both the jam and the Dukka. The biscuits need to be made fresh – don’t make them the day before. Make maybe half an hour before you need to serve them. They’d be particularly nice served warm.

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Bacon Tomato Jam on Dukka Biscuits

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 10

BACON TOMATO JAM:
1 pound thick-sliced bacon — diced
2 pounds tomatoes — ripe, seeded & diced
1 medium white onion — peeled, diced
1/2 cup sugar
1/2 cup dark brown sugar — packed
3 tablespoons cider vinegar
2 tablespoons garlic — minced
1/4 teaspoon red pepper flakes
2 tablespoons Italian parsley — chopped
Salt and freshly ground black pepper to taste
DUKKA BISCUITS:
2 cups all-purpose flour
2 tablespoons baking powder
3/4 teaspoon kosher salt
4 ounces unsalted butter — chilled, cut into 1/2″ dice
3/4 cup buttermilk
1/4 cup dukka
More buttermilk for brushing on top of the biscuits
DUKKA SPICE MIX (makes about twice what you’ll need):
1/3 cup almonds or hazelnuts
1 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt
1/2 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/4 cup sesame seeds

NOTES: The Dukka mixture can be made up in advance, and will keep for about a month in a sealed plastic bag or jar. The recipe for Dukka makes more than you’ll need for this recipe.
1. BACON-TOMATO JAM: Cook the bacon in a large saute pan until crisp. Transfer to a paper-towel lined plate and discard drippings.
2. Add tomatoes, onions, sugars, vinegar, garlic, pepper flakes and bacon, and bring mixture to a boil, stirring often. Simmer, stirring occasionally, until thick and jam-like consistency, about 1 1/4 to 1 1/2 hours. Stir in the parsley and season with salt and pepper to taste. This can be made a day or two ahead. Reheat before serving.
3. BISCUITS: Preheat oven to 350° and position a rack in the center.
4. Pulse flour, baking powder and salt in a food processor until combined. Pulse in the chopped-up chilled butter. Add buttermilk and continue pulsing ONLY until the dough barely comes together.
5. Transfer dough to a work surface and pat and roll out to 1 inch depth. Use a floured 2-inch round cutter and cut out as many biscuits as you can.
6. Dip the bottoms into Dukka mixture and transfer the biscuits to a parchment lined baking sheet. Gently gather the remaining dough scraps and press them into a 1-inch deep round. Cut out more biscuits, dip them in Dukka and transfer to baking sheet.
7. Brust the tops with buttermilk and sprinkle with additional Dukka.
8. Bake biscuits until golden brown, about 15-20 minutes. Remove from the oven and let cool on a rack. Split and spread each biscuit (cut side up) with bacon-tomato jam. This assumes each person will eat two biscuit halves.
9. DUKKA: Preheat the oven to 350°.
10. Spread the nuts on a baking sheet and toast for about 8 minutes, until golden. Coarsely chop the nuts.
11. In a skillet, toast the seeds over moderate heat until fragrant, about 2 minutes. Transfer to a food processor and pulse until chopped along with the chopped nuts and pulse until coarsely ground. Transfer the dukka to a bowl, add salt and pepper, and allow to cool. Store in a plastic bag or sealed jar. Will keep for about a month.
Per Serving (you’ll have left over jam and Dukka, so this is likely very high): 548 Calories; 32g Fat (52.6% calories from fat); 18g Protein; 47g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 1192mg Sodium.

Posted in Breads, Brunch, Desserts, on December 31st, 2014.

Umbrian Apple Cake with Creme Anglaise made with apple cider

Diane Phillips, the cooking instructor who made this, is Italian. And this is her grandmother’s recipe, one that she has made hundreds and hundreds of times over her lifetime. It’s a beautiful cake – almost more like a coffeecake than a dessert cake – but it could be either one. It was scrumptious.

At the cooking class, Diane says her mother is probably rolling over in her grave because she serves this occasionally with a crème Anglaise. The cake is a firmer style – notice it has some bigger holes in it – this isn’t a super-tender kind of cake, but kind of like the difference between white bread and corn bread. They’re just different. The flavors were wonderful, and if I’d felt I could have, I’d have licked the plate of the crème that still clung to it. Someone in our cooking class did just that. My mother would have rolled over in her grave if she’d seen me do that!

In the photo at top you can’t quite see that the apple slices are placed in a decorative pattern, cored-edge down into the batter. Makes for a very pretty look when it’s done. The recipe calls for 5 Golden Delicious apples. Two of them are peeled, cored and diced into the batter itself. The other 3 apples are peeled, cored and sliced, and go into the pattern on the top.

The crème Anglaise starts off with apple juice. But after watching Diane make this, I decided that when I make this myself, I’ll use apple juice concentrate – why go through the process of reducing apple juice when you can use concentrate? The cake can be made 2 days ahead (covered, unrefrigerated). The sauce can be made up to 4 days ahead and can be frozen for up to a month.

What’s GOOD: the sauce was divine. It’s rich, but makes a nice moisturizer for the cake, which is just slightly on the dry side (good dry, though). It could also be served with whipped cream (easier). The cake has very nice flavor from the apples. Diane served this as part of a brunch, but it could be a dessert too.

What’s NOT: the sauce takes a bit of time to make, but hey, you can do it ahead, so do that!

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Umbrian Apple Cake with Cider Creme Anglaise

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 12

CAKE:
1 cup unsalted butter — softened (can use mild, fruity olive oil if preferred)
1 cup sugar
1/2 teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste — or extract
4 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 medium Golden Delicious apples — peeled, cored, cut in 1/2″ slices
1/4 cup unsalted butter — melted
3 tablespoons sugar
CIDER CREME ANGLAISE:
2 cups apple juice — or cider
1/2 cup sugar
1 1/2 cups heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon vanilla paste
5 large egg yolks

NOTES: To keep apples from turning brown while you make the batter, pour Sprite over them, to cover. Drain and pat dry before proceeding with the recipe.
1. CAKE: Preheat oven to 350°F. Coat the inside of a 10-inch springform pan with nonstick spray (not Pam).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste. Beat until blended.
4. Add eggs one at a time, beating after each addition.
5. Add flour, baking powder, cinnamon and salt, blending until smooth.
6. Cut 2 of the apples into very small dice and fold them into the batter. Transfer to prepared pan and smooth the top.
7. Arrange the cut apples, core side down (in other words, don’t lay them flat but push them into the batter on the edges) on top of the batter in circles over the entire surface (in the shape of a sun). The apples should be close together. Brush the apples and batter with the melted butter.
8. Generously sprinkle the apples and batter with the 3 tablespoons of sugar.
9. Bake the cake for 50-60 minutes, until the cake pulls away from the side of the pan, and the cake is golden brown. A skewer inserted into the center should come out clean.
10. Cool on a wire rack for 15 minutes, remove the sides of the springform pan and cool completely. Dust top with powdered sugar if desired. The cake will keep, covered, at room temperature, for 24 hours.
11. CREME ANGLAISE: In a 2-quart saucepan, heat the cider and 1/2 cup of sugar. Bring to a boil and simmer for 30 minutes, until reduced to 1 cup. Cool the cider completely.
12. In a 2-quart saucepan heat the cream, sugar, cornstarch, vanilla and egg yolks over medium heat, stirring occasionally, about 3 minutes.
13. Continue stirring over medium heat until the mixture thickens and just begins to simmer. Immediately remove from heat and strain through a fine-mesh sieve into a bowl. Add 1/2 cup of the reduced cider to the bowl, cover and refrigerate, stirring occasionally, until well chilled, about 2 hours. Sauce may be served warm or cold. Use any left over sauce in salad dressings, or as a drizzle over ice cream.
DO-AHEAD: The Creme can be refrigerated for up to 4 days, or frozen for a month.
Per Serving (you’ll use just half the sauce): 596 Calories; 34g Fat (51.5% calories from fat); 7g Protein; 66g Carbohydrate; 2g Dietary Fiber; 252mg Cholesterol; 255mg Sodium.

Posted in Breads, Brunch, on August 24th, 2014.

apple_mini_muffins_raisins_walnuts

Mostly I’m wishing fall was in the air. But it’s not, and won’t be for a long time in this land of sunshine. So the only thing I can do is start to bake a very typical fall bread. I made this traditional muffin recipe into mini-muffins (max two bites per) and this recipe makes 24 of the cute little things. And yes, they’re delicious.

My Scrabble group was due at my house last week and the hostess usually bakes something. Sometimes we’re overly busy and we might buy something, but usually there’s some kind of bread or muffin served when we Scrabble. I bought a Granny Smith apple, cut the recipe (that made 12 regular sized muffins) in half (I gave away all but one or two of of the 24 the recipe made), added some chopped raisins and walnuts and they came together in a jiffy.

mini_muffins_ready_to_bake

Starting with a recipe from King Arthur Flour, I decided to not use whole wheat flour (I wanted a tender muffin), so I adapted their recipe a bit. The raisins and walnuts were my addition to the recipe, but the basic baking chemistry was all kudos to the King Arthur baking folks at Baking Banter. I didn’t have buttermilk on hand, but I did have Greek yogurt (which was an acceptable substitution in the original recipe). I think their recipe was hand mixed. I used my Kitchen Aid instead. Just don’t over-mix, that’s all. The pan you see in the picture is one of King Arthur’s – they’re bright aluminum looking, but they have some kind of Teflon surface because these muffins slipped out like greased lightning with no pre-greasing. Note that only about a rounded tablespoon of batter went into each muffin cup.mini_muffins_ready_to_bake_2

There’s a close-up of the batter. You can see the corrugated style of the pan. Makes for very easy cleanup, I’ll tell you for sure. If you don’t own any of these, I’d highly recommend you add a few to your Christmas wish list.

A little bit of brown sugar is sprinkled on top just before baking. I don’t know that I’d bother with that the next time – some of the brown sugar spilled out onto the muffin pan surface once the muffins began to rise in the baking process. But no big deal – none of it stuck to the pan.

What’s GOOD: the best part is the tenderness (from the yogurt/acidic dairy). This recipes requires just one apple – a good thing. I liked the raisins in it and the walnuts (neither were in the original recipe – I just added them for texture). This was quick to mix up and bake. Delicious when they were still warm and still really good at room temp. When I served them I heated them up just briefly in a low oven.

What’s NOT: nothing that I can think of. These are really tasty. And easy.

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Super Tender Apple Nut Mini-Muffins

Recipe By: Adapted from King Arthur Flour, 2013
Serving Size: 24 mini-muffins

1/4 cup unsalted butter — 4 tablespoons, at room temperature
1/4 cup granulated sugar
3/8 cup brown sugar — divided use
1/2 large egg
1/2 cup buttermilk — or 1/2 cup plain (not Greek-style) yogurt; or 3/8 cup Greek-style yogurt + 2 T milk (to equal 1/2 cup)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon ground cinnamon
1 cup Granny Smith apple — cored, and chopped; about 1 large apple

1. Preheat the oven to 375°F. Grease and flour a mini muffin pan, or line with papers and grease the insides of the papers.
2. Mix together the butter, granulated sugar, and a little more than half of the brown sugar, beating until fluffy.
3. Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.
4. Gently mix in the buttermilk or yogurt.
5. Stir in the flour, baking powder, baking soda, salt, and cinnamon.
6. Fold in the chopped apples, walnuts and raisins.
7. Using about a rounded tablespoon of batter each, divide among the prepared mini-muffin cups, sprinkling the remaining brown sugar on top.
8. Bake the muffins for 12-15 minutes (mine took 14), or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
Per Serving: 59 Calories; 2g Fat (32.2% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 56mg Sodium.

Posted in Breads, on March 18th, 2014.

last_word_nutmeg_muffins

Isn’t that a funny name for a muffin? I thought so until I tasted these, and now I see why, without a doubt, you won’t want to make any other kind of recipe for a nutmeg muffin.

Using nutmeg in a muffin – as the main flavoring – is certainly edgy. Some people might even say risky. Yet I’ve learned to trust Marion Cunningham. What a consummate baker she is. As time has gone by, more and more, I’ve learned that she really knows her baked goods. She must be part chemist. But most home bakers would never think to add so much nutmeg – for this batch that makes about 14 regular muffins, or about 26 mini-muffins, you’ll use about 3+ tablespoons of freshly grated nutmeg. Specifically, Marion says to grate 1 1/2 whole nutmeg pods. That’s one PILE of nutmeg, I’ll tell you, now having done it. I didn’t measure how much it was – but I’d say it’s almost 1/4 cup’s worth. Do not, under any circumstances, use pre-ground jarred nutmeg for this.

microplanes 350Using a rasp grater – a microplane grater – made easy work of it. I used the long, thin one on top in the photo at left. It probably took me about 5 minutes to get it done. The microplane creates airy shreds – lighter than other things you might grate. If you were to use regular ground nutmeg, it probably wouldn’t be anywhere near as much. But then, it also wouldn’t taste anywhere near as good. There is something significant that happens when you use freshly grated nutmeg.

The batter was simple to throw together – you don’t even use a mixer – just a fork. First you combine all the dry ingredients. Then you combine the wet ingredients in another bowl and slowly add the wet into the dry and stir JUST until you don’t see any streaks of flour. It’s very important that you don’t over mix this batter – you’ll have tough muffins if you do. The batter is wet, and using a tablespoon of baking powder is certainly a lot, but these don’t rise over-much, considering. I filled each muffin cup to the top, so they all puffed up nicely.

nutmeg_muffin_pan

There’s more batter than you need, really, for one batch – I could have made another 3-4 mini-muffins, even after adding little dib-dabs of additional batter to each cup in the above 24-mini-muffin pan, so I poured the last of it into a greased glass (custard) cup and baked that right alongside the others – just for 5 minutes longer. The recipe indicates they’re best eaten warm, so I’ll probably reheat them in the microwave for about 5-7 seconds.

What’s GOOD: Loved the texture (light) of these. Right out of the oven they were heavenly. I ate one with nothing on it at all. This recipe exists on several other blog sites and most of the bakers served them with jam and/or butter. I’ll probably put out butter when I serve these to my friends who are coming to play Scrabble. The recipe indicates they stale quickly, so freeze them as soon as they cool down and defrost only what you need. The nutmeg flavor is sensational. But then, I love nutmeg.
What’s NOT: There was nothing not to like about these. Definitely a keeper.

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Last Word in Nutmeg Muffins

Recipe By: The Breakfast Book, Marion Cunningham
Serving Size: 14

2 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
1 1/2 whole nutmeg pods — grated (yes, really that much – it’s not a typo)
1/2 teaspoon salt
1 egg
3/4 cup heavy cream
3/4 cup milk
5 tablespoons butter — melted

NOTES: Can also be made as mini-muffins – makes about 26; bake for a shorter time, about 5 minutes less.
1. Preheat the oven to 400° F. Grease the muffin tins.
2. Stir together with a fork or whisk the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don’t overmix.
3. Spoon batter two-thirds full into each muffin cup. Bake for about 20 minutes, or until the rounded tops are lightly golden. Remove muffins from the pan, and serve warm. Or cool on a rack and store or freeze for later use; warm before serving.
Per Serving: 201 Calories; 10g Fat (43.5% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 239mg Sodium. (Mini-muffins would be half the amount)

Posted in Breads, on March 2nd, 2014.

sourdough_white_bread_cooling

I nearly forgot to post this one – my 2nd venture back into sourdough after a hiatus of about 20 years. Can’t you just about smell the hint of yeast bread? It was divine.

There are plenty of recipes out there on the ‘net for sourdough bread. And mine likely isn’t all that unusual.  But it’s the one I made most often – way back in the 1960s and 70s when I baked bread regularly. With a new sourdough starter at hand, I wasn’t about to venture into new territory, but wanted to make this first loaf with the trusted recipe.

Probably the most difficult thing about sourdough – once you have a starter going – is to remember  to take it out a day before you want to use it (to bake something), and refresh the batch with fresh flour and warm water and allow it to regenerate. I don’t know about you, but even though I have a calendar that I keep (on my iPhone and on my computer) I never know from one day to the next whether I’ll really be home on any set morning or afternoon – even if there’s nothing on my calendar. I may get an invitation to meet a girlfriend for lunch. My DH may ask me to meet him somewhere for lunch. I have regular things I do every week or two. I have meetings now and then. But anyway, you do need to make sure you’ll be home for most of the time required in this recipe. There’s time to go run an errand to the grocery store, but not time to go sit in a doctor’s office or to the car wash. The dough has to rise twice, and it’s a good thing to be hanging around watching it now and then. Especially the 2nd rising, as it takes less time. The amount of time you’re actually working with the dough is small, but in the rising processes it just needs to be watched (and maybe talked to nicely, maybe setting it in a warmer place).

sourdough_white_breadSo, here’s the method. This assumes you’ve already let the sourdough sit overnight (to GET the fresh starter you’ll need for the bread), and you begin with just ONE CUP of it. You can use more if you’d prefer, but it might make more batter than you’ll be able to deal with. You could make biscuits with the remainder, but that’s a story for another day.

YEAST: In a small glass measuring cup you want to get the yeast started. Now this part is something I’ve almost always done – ever since I learned how to bake bread. I mix the package of dry yeast in the warm/hot water with 1/4 tsp of ground ginger and 1/4 tsp of granulated sugar. Back in the 60’s I did a lot of reading about yeast and bread – everything I could get my hands on at the library (and there wasn’t a whole lot) and some book I read talked about adding ground ginger to the yeast mixture along with a tiny bit of sugar. What this does is allow the dissolving yeast something to feed on – the little molecules of yeast actually like to climb, as I recall reading, and if it’s got something there to climb on – like the ginger and sugar, it will climb. It’s a little thing, and you don’t have to do it if you’d rather not, but I’m of the opinion that it helps – it allows all the yeast to work. You want to use a glass, plastic or ceramic bowl (a Pyrex measuring cup is what I always used but now I use a plastic one). You do NOT want to use a metal bowl or measuring cup – yeast doesn’t particularly like metal at this stage.

FLOUR: Many yeast breads can be made with all-purpose flour, but over the years I learned that there’s a reason you use bread flour (which allows for the development of more gluten, which in turns gives the rise and a better texture). I use King Arthur’s if I can, but regular grocery-store bread flour will be fine. You’ll use less King Arthur bread flour than you will regular bread flour, fyi.

DOUGH: So, you’ve got one very gooey cup of sourdough starter in a large bowl. (In my recipe below I’ve also given you one word of advice – if you wear rings – take them off to knead sourdough.) Now you’ll start adding in the stuff. To it you add the yeast mixture, sugar, salt and flour. That’s it. You can do this first step in a stand mixer with the dough hook (I did, although I didn’t have  a stand mixer years ago and kneaded all my bread by hand). Using the dough hook makes the kneading SO much easier.

CONSISTENCY: If there’s one thing I have learned over the years about bread baking and particularly sourdough it’s to NOT add any more flour than you absolutely need to handle the dough. The more flour, the drier and more crumbly the bread will be. Having made bread in the new no-knead Sullivan Street Bakery method,  the European Peasant Bread (which is an extremely wet dough) you come to realize bread doesn’t need as much flour as you might think. That style allows for lots of bubbles and a very open crumb.

KNEADING: Here, with a sandwich bread you must add enough flour so you can knead it – in this kind of fine-crumb bread, you do need to knead it well to remove all the bubbles. With the no-knead, you want lots of bubbles to make a hole-y bread, while with sandwich bread, bubbles are your enemy. You almost can’t over-knead a yeast (sandwich) bread dough. But you can do it with the dough hook during both kneading steps. The 2nd time you’ll find the dough is much more malleable, supple and smooth. I prefer to knead it with the dough hook the 1st time and do it by hand the 2nd time. During the first mixing, it’s important to knead it well (which is why I use the stand mixer and dough hook) because you want to develop and push and pull the yeast and its interaction with the flour. If you don’t do that, the bread won’t rise correctly. The rising action just won’t happen the way you want it to. During the 2nd mixing, all you really are trying to do is punch/push out most of the bubbles.

DOUGH HOOK: Start the mixer on low until the batter has started to come together. In a regular sized Kitchen Aid stand mixer, this 2-loaf sized batter/dough will nearly fill the bowl – it doesn’t to begin with, but once the gluten begins developing the dough wants to climb the dough hook. You may need to stop it and pull it off. Don’t run the motor so fast that the mixer moves on the countertop. Kneading bread dough is the hardest thing a stand mixer can do, just about, so just go slow and increase the speed gradually. Let it run/knead for longer than you might think. It mixes up soon enough, but just let it go – probably for 4-6 minutes at least.

RISING WHERE?: In my present kitchen I don’t have an ideal place for dough or bread pans to rise, but I’ve finally found a location on top of my toaster oven, which puts a bowl or the pans within about 2-3 inches of our under-cabinet fluorescent lights. They don’t give off a lot of heat, but it’s better than sitting on our granite countertops, which are cold even in 90° weather. Lots of people create make-shift places to proof bread – like turning on your oven to its lowest temp for a few minutes, then turning it off and adding the bowl or pans. That works for awhile, but not for anything like 90 minutes. Some people put a pan of boiling water in the oven, and that will take about an hour to cool off, then you can repeat the process. You can create a cardboard box with a light bulb to heat up the space – just don’t over heat. Also know that in the winter, it’ll take longer for the dough to rise if the kitchen is cool. Some people just add more yeast (which works). If you add enough yeast bread dough will rise even if it’s in the refrigerator. That’s the genesis of refrigerator yeast rolls – you’ll find lots of recipes for those on the ‘net.

SHAPE: After the 1st rise, you punch down the dough, knead it for several minutes, until it does get that smooth texture. Cut the dough in half using a serrated knife and shape each half. You can do these in bread pans or on a flat sheet . . .

PANS: You might be able to put this dough on a flat baking sheet, but my experience with these kinds of wetter doughs is that as it rises it spreads out and not much up. So you’ll have a loaf that looks more like a ciabatta rather than a sandwich loaf. There’s a fine line between a wet dough that spreads and a more firm dough that will rise UP. You’ll need to test your own to see if it works. When in doubt, use bread pans or a ceramic bowl – an oval with sides. Or a Le Creuset  will work too. There are 2 sizes of bread pans – 8” and 9”. If you use 8” these loaves will be quite high. The 9” probably works better, but both will work. Don’t go out and buy 9” pans if you don’t have them.

THE FINGER TEST: Most experts tell you that to tell if the dough has risen enough you poke two fingers into the dough and if it doesn’t push back, it’s risen enough. The other test is the “double in bulk.” I try to eyeball the mound of dough and know when it’s about reached the double size. In most recipes this will take about 2 hours. During that time you don’t touch it or do a thing to it. If it’s warmer on one side than the other, rotate the bowl half way through.

PUNCHING DOWN: A few recipes (but not this one) tell you to punch down the dough while it’s still in the bowl – this is a method that uses 3 rising times. It merely means using your fist (without rings on any fingers) and punching the dough in as far as it will go then kind of gathering it up and turning it over and letting it rise again.

2nd RISING: My experience is that the 2nd rise takes less time – usually about 45 minutes to an hour. I also have learned over the years that you want the dough to have risen ALMOST to the point you’d like it to look once it’s fully baked. In other words, the bread isn’t going to rise much at all, if any, once  you put it in the oven. I like the bread to have a nice mound above the bread-pan-edge, so I allow it to proof (rise) until it reaches that point. Be careful with the pans – don’t bang them or you could deflate the dough. I made a slash on the top of both loaves when I made mine, but you probably don’t have to. I cut into it only about 1/2 inch. Don’t slash very far down the side of the loaf or it might almost spill out sideways. That you don’t want. Just slash it on the top, 2 cuts about 3 inches or so long. They make special utensils for this, but any good sharp knife will work fine.

BAKING: Be sure to preheat the oven so it’s nice and hot. If you want to, turn the loaves around once during the baking. But don’t bang the oven door. When you remove the loaves, tap on the top with your fingernail or knuckle – you’ll hear a hollow sound – you’ll know they’re done. Some bread is so tender and soft you can’t possibly place the loaves on the top of the bread pan edges to cool, but sourdough makes a hearty crust and you can with this one. When in doubt, remove the bread from the pans immediately and let them cool on a wire rack. If you leave the bread in the pans, they’ll begin to steam from all the trapped heat – it will make the crust soft – not what you want here.

Yeast Bread Internal Temps:

According to several websites, yeast bread made with a combo of bread flour and regular all-purpose flour is done once it reaches 175° F; if bread flour only is used, bake to 185°F. Many yeast bread recipes also say 190-200°F. A baguette needs to be baked to 210°F.

SLICING: Don’t slice the bread too soon. This is an oft-made mistake – if you cut the bread before it’s cooled you’ll tear the tender bread. If that suits your meal to have irregular torn parts, then do go ahead, but if you want nice sandwich slices, wait for the bread to cool. I’ve become, over the years, very adept at slicing even slices of bread. How? I don’t know for sure – I watch the far side of the knife carefully as I begin the slicing with a serrated knife. Don’t push the knife down too far with each back and forward stroke. A gentle pressure works better – that way you can re-angle the knife if needed to make an even slice.

AH, BUTTER AND EAT!: Well, all that effort and all these instructions – now spread with some  unsalted butter (or salted if you’d prefer) and enjoy it. If you put much other than butter on it you’ll not even taste the sourdough.

STORING & FREEZING: My experience is that bread keeps best in the freezer. Because we’re just a family of 2, we don’t eat much bread at any meal, let alone much in a single day – some days we have none. So I do two different methods:  (1) I slice the bread, stack maybe 2 or at the most 3 pieces and wrap well in foil, then I put that in a Ziploc freezer bag, suck out the air with a straw (you know how to do that, right? – seal the Ziploc closure with only a tiny opening at one end in which you slip a straw. Holding the closure almost closed, just barely holding the straw between both hands, suck on the straw to draw out any air in the bag and quickly slide out the straw as you continue to hold it shut and seal it up). Then that Ziploc goes into the freezer. (2) I do sometimes use my vacuum sealer to prep a chunk of bread ( 2-3 inches long, unsliced) and when it begins the vacuum seal part, I only let it go until the interior bread just begins to shrink in and I stop the vacuum seal. Does that make sense? If you continue to pull air out it will press all the texture out of the inner, tender bread. So that’s why you continue only until it begins to indent the middle of the bread. Then that vacuum-sealed piece goes into the freezer. It usually takes less than half an hour to defrost either type. When I defrost the thick chunk of bread (unsliced) I usually lay the chunk down flat and slice horizontally to get an even slice. It’s much harder to slice bread that doesn’t have an end crust as it gives the chunk integrity to hold itself up.

Whew, that was one very long post. Hope this helps someone . . .

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Sourdough Bread San Francisco Style

Recipe By: An old favorite of mine, from the 1960’s
Serving Size: 28

1 1/2 cups hot water
1 package active dry yeast
1/4 teaspoon ground ginger — (I know, it’s odd)
1/4 teaspoon granulated sugar
1 cup sourdough batter
2 teaspoons sugar
2 teaspoons salt
3 1/2 cups bread flour
1 cup bread flour — or maybe 1 1/2 cups used on the kneading board

Notes: The ground ginger and sugar in the yeast mixture adds no flavor – it’s there only to give the yeast a little something to feed on. It’s an old “trick” I learned in the 1960s when I first started baking bread. It gives the yeast a little jump start, supposedly.
1. In a 2-cup measuring glass cup (or something similar, but NOT metal) add the hot tap water (not too hot or it will kill the yeast) and ground ginger and tiny bit of sugar, then sprinkle in the yeast, stirring to dissolve. Set aside for about 5-10 minutes to allow the yeast to bloom. If it doesn’t get lumpy and bubbly, it may not be active yeast anymore.
2. Place sourdough batter in a large bowl and add sugar, salt, then add the yeast mixture along with a cup or so of flour. Stir well so all the ingredients are thoroughly mixed before adding more flour. Add about 3 more cups of flour and stir until it’s one big ball of dough, adding a bit more flour if needed to bring it together.
3. [If you wear rings, I recommend you take them off for this step and for Step #5.] Pour the mixture out onto your kitchen counter – sprinkle the board and the dough very lightly with more flour – and knead for 3-4 minutes until the dough is one cohesive ball and has no streaks of flour. It’s better if this dough (at this point) is VERY STICKY. You can also do this step with a dough hook on your stand mixer, or the plastic dough blade in the food processor. Don’t over-work the dough at this point.
4. Roll dough into a lightly greased bowl (big enough to allow the dough to double in size) and place in a warm environment – about 90°F for 1 1/2-2 hours until the dough has doubled.
5. Punch dough down and pour out onto a flour-sprinkled surface again and knead well for 8-10 minutes (or use the dough hook of stand mixer or dough blade in food processor) and work the dough until it’s a very smooth ball, elastic in texture. Add more flour in very small increments if the dough is too sticky. The aim is to just barely keep the stickiness under control. Adding more flour at this point can make a dry loaf of bread.
6. Using your hands mold the dough into an elongated oval, or a large round, or into 2 loaf shapes for bread pans. Pull the outside edges down and underneath so you have a very smooth surface. NOTE: sometimes sourdough bread just won’t hold its shape on a flat baking sheet surface, but will rise and just spread out rather than up. If that happens, you’ll need to confine it in a bread pan or some other shaped pan or oven-proof casserole dish so it has sides to contain it.
7. Dampen a light weight cotton kitchen towel (not terrycloth because it will snag on the dough) and lay it over the sourdough and place the loaf, again, in a warm place. It will take less time to rise, about 1 – 1 1/2 hours.
8. Preheat oven to 400°F. Place a shallow pan of just-under-boiling water on an oven shelf below the shelf for the bread. Brush the outside edges of the bread with water and use a very sharp knife (serrated works) to cut at least 2 slashes (about 3 inches long each) across the dough, near the top, at least an inch or 2 apart. Bake for 35 minutes for bread loaves, about 40 minutes for a French (oval) shaped loaf) and about 55 minutes for one very large round loaf.
Per Serving: 82 Calories; trace Fat (4.2% calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 153mg Sodium.

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