Tuesday, June 30, 2009

Jelly Donuts

Ingredients for donuts:
3 to 3 1/2 cups of bread flour
1 teaspoon salt
1 cake fresh yeast (or one 1/4-ounce package of active dry yeast)
3 T sugar
1 cup warm milk
2 eggs
3 T butter, melted

Preparing the proofing mixture:
Combine the yeast, sugar and milk together and let proof for about 10 minutes.

Mix 3 cups of the bread flour with the salt in a Kitchenaid bowl. Add proofing mixture to bowl. Add eggs to mixing bowl. Add butter to mixing bowl.

Mix until dough comes together, 2-3 minutes.

Dump out on board, need until smooth. Put in a greased bowl, cover with plastic wrap and put in warm place until it doubles in size (approximately 2 hours).

Punch down onto floured board and knead just to get air out. Roll out to about 1-inch thick. Cut out with cutter, and place on parchment-lined baking sheet. Cover and let rise until doubled in size. Deep fry at 350 degrees F, turning frequently until golden brown outside.

Poke a hole in the side and fill with fruit jam. Dust with powdered sugar.

Makes about 20-25 small doughnuts.

Watch Gale Gund make them.


Monday, June 29, 2009

Bread Machine Raised Donuts

2/3 cup milk
1/4 cup water
1/4 cup butter, softened
1 lg. egg
3 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
2-1/2 teaspoon bread machine yeast

vegetable oil, for frying

Put all ingredients except vegetable oil in bread machine baking pan in order recommended by manufacturer. Select Dough/Manual cycle. Do not use delay cycles.

Roll dough 3/8-inch thick on a lightly floured board. Cut with floured doughnut cutter. Cover and let doughnuts rise on board 35 to 45 minutes or until slightly raised.

Heat 2- to 3-inches of vegetable oil in deep fryer or heavy 3-quart saucepan to 375 degrees F. Fry 2 to 3 doughnuts at a time for 2 to 3 minutes, turning as they rise to the surface, until golden brown.

Remove from oil with long fork or slotted spoon. Drain on wire rack. Roll warm doughnuts in granulated sugar or cinnamon-sugar, if desired.


Sunday, June 28, 2009

Hamburger Buns, Seriously Good

1 cup water
1 cup whole milk
2 teaspoons yeast
1/2 cup melted butter
2 eggs
1 teaspoon of sugar
2 teaspoons salt
1 cup whole wheat flour

unbleached white flour, worked in, up to 5 cups

Place all of the ingredients, except for the white flour, to the bowl of a stand mixer. Using a paddle attachment, mix on medium low until well combined and no longer lumpy. Start adding the white flour slowly, 1/2 cup or so at a time with the mixer running on a low speed. Once the dough clears the sides of the bowl, stop the mixer, scrap the dough off the paddle and fit the dough hook onto the mixer. Let the mixer work the dough on a low speed for 7 to 10 minutes. The dough should be very sticky.

Once the dough has been worked well, transfer the dough to a bowl greased with olive oil, cover with plastic wrap and let it rise for at least 6 hours or overnight in the refrigerator.

Remove the dough from the refrigerator two hours prior to serving and roll it into a big fat cylinder (the diameter of which will be the diameter of the buns). Slice the dough into pieces - the thickness of the piece determines the thickness of the bun which will need to be split through the middle after baking.

Arrange the buns on a cookie sheet lined with a Silpat, cover with a clean towel and let rise for an hour.

Preheat the oven to 375 degrees F. Bake until golden brown and internal temperature measures 210 degrees F, about 10 minutes.


Saturday, June 27, 2009

The Most Excellent Everyday Whole Wheat Bread

Bread is only as good as its three main ingredients (flour, water and yeast), so make sure the quality of each is excellent. Yeast must be fresh and can be inactivated by salt and heat -- always test water temperature and temper a sponge with flour before adding salt (which inactivates the yeast). And never rush a dough's rise; a dough's flavor develops with time.

This dough can be frozen and baked off at a later time. Freeze them after they have risen and punch down. When ready to bake, defrost in the refrigerator for 24 hours, place in greased pan and let rise a second time. Bake as per listed instructions.

Divide recipe in half and it can be kneaded in a bread machine. Take the dough out of the machine after kneading, put it in a pan and let it rise, and bake it for 25-35 minutes.

3 cups warm water (110 degrees F)
2 T butter, melted
1/3 cup honey
5 cups bread flour
3 1/2 cups whole wheat flour
3 T butter, melted
1/3 cup honey
1 T salt
2 [1/4 ounce] packages active dry yeast

sunflower seeds
wheat germ
1/8 cup flax seed powder

Preparing the dough:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2-4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a wet dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9- x 5-inch loaf pans, and let rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.


Let dough rise twice for even better texture.

Substitute molasses for the honey, or 1/2 honey and 1/2 molasses, or 1/2 molasses and 1/2 agave nectar (or 1/2 honey and 1/2 agave nectar), or white sugar, or 1/2 white sugar and 1/2 brown sugar.

Substitute walnut, olive or canola oil for the butter that goes into the dough.

Loaves can be baked, cooled, wrapped in aluminum foil, placed in a ziplock bag and frozen until ready to eat.

If making in a Kitchen Aid mixer, use a dough hook on #2-speed for 10 minutes.

After the dough has rested in the mixer with the water, honey, yeast, and bread flour turn the mixer on and add the butter and salt. Add 1/2 cup of wheat bran and 1/2 cup of wheat germ, then begin adding whole wheat flour ONLY UNTIL IT COMES TOGETHER! Change to the dough hook and knead for 5-7 minutes on #1-speed. If the dough is just spinning on the hook, add 1 tablespoon of liquid. The dough should be somewhat sticky but not sink to the bottom of the bowl when the mixer is turned off - It should keep its shape.

This bread can be made with all whole wheat flour - bread will be dense. Or ratios between whole wheat flour and bread flour and can be reversed. Or 5-6 cups whole wheat flour to 2-3 cups bread flour, 1/4 cup of ground flax seeds. If you use only whole wheat flour, add vital wheat gluten (1 tablespoon per cup of flour) and 1/4 cup of dry milk. Let the sponge sit for about an hour and reduce the honey to about 1/3 cup total. After the initial mixing, let the dough knead for 7-8 minutes on #2-speed on the Kitchen Aid mixer. The trick to using more whole wheat flour is to knead it for a long time in order to get the gluten going (#2-speed for about 10 minutes). Cold storage of flours, flaxseed and yeast (even in the freezer) keeps them fresher and more nutritious; just bring to room temperature before using.

5 cups of unbleached white flour (bread flour is white flour with baking soda in it) and 2-3 cups of whole wheat flour, plus flaxseed meal for more nutrition, if desired. Allow this dough to more rise times due to not using bread flour.

Substitute 1/2 cup each ground flax, cracked wheat kernels, and steel-cut oatmeal for 1 1/2 cups of the whole wheat flour.

Add 1/3 cup onion flakes in the knead cycle for onion rolls.

Add cinnamon, sugar and raisins.

In a grain mill put 1/3 hard spring red wheat, 1/3 spelt, 1/3 soft white winter wheat, approximately 1 cup of each plus (up to 4 1/2-5 cups). Use for the proofing/soaking phase. Then continue with whole wheat flour (or bread flour).


My Favorite (& Fastest) Whole Wheat Honey Bread

This is the recipe I turn to most often when I want a really good whole wheat bread without a lot of fuss.

1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 T dry milk powder
1 1/2 T butter
1 1/2 teaspoons active dry yeast

Variation: Replace 1/2 cup of whole wheat flour with bread flour for a lighter texture. Also add 1 tablespoon each of vital wheat gluten, wheat bran and wheat germ.

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select 'Basic' or 'Whole Wheat' and 'Light', then start the machine.


Monday, June 22, 2009

Layered Paratha

1 1/2 cups wholewheat flour (chapati atta)
1/4 teaspoon salt, or to taste
1/2 cup warm water, approximately
2-3 T ghee or oil (canola or sunflower) to knead the dough, plus more for frying


Paratha or Chapati


Pita Bread, Another Way, By Hand Or Kitchen Aid

Part 1

Part 2

Part 3

Part 4


Pita Bread, By Hand


Thursday, June 4, 2009

Soupe A L'oignon Gratinee

This soup is at its best when made a day ahead, and it takes about 3 hours to prepare.

8 large yellow onions, halved and sliced lengthwise into 1/4-inch strips
1/4 cup unsalted butter
2 2/3 cups water, divided
2/3 cup dry Sherry
5 cups chicken broth (with as little sodium as possible)
2 2/3 cups beef broth
8 sprigs fresh thyme and one bay leaf, tied together
salt and freshly ground black pepper

1 loaf French bread

1 lb. Gruyère, grated

Heat the oven to 400 degrees F. Place the onions and butter in large lidded casserole, season with one-fourth teaspoon salt, cover and place in the oven. Cook, stirring every 15 minutes or so, until the onions are softened and a light golden-brown, about 1 1/2 hours.

Transfer the casserole to the stove-top and heat over medium-high heat. Continue to cook, stirring frequently, until the onions are a deep golden-brown and just begin to stick to the bottom of the pot to form a crust.

Add half of the water and cook, scraping the bottom constantly, until the water has evaporated, about 8 minutes. Add the Sherry and continue cooking until it has evaporated, 3 to 5 minutes.

Stir in the remaining water, chicken broth and beef broth, as well as the thyme bundle and bring to a gentle simmer. Reduce the heat to maintain a bare simmer and continue to cook for 40 minutes. Remove the thyme and season to taste with salt and pepper.

While the soup is simmering, prepare the toasts: Slice the French bread on a bias into one-half-inch thick slices large enough to fit inside of each soup bowl (use one toast if it will fit, two if the slices are smaller). Toast the bread until crisp and golden. Set aside.

Fill 8 oven-proof soup bowls with soup to one-half inch from the rim, making sure to distribute onions evenly between bowls. Lay the toasts on top of the soup, inside the edges of the bowl. Sprinkle the grated Gruyère evenly over the tops of the bowls and place the bowls under the broiler just until the cheese is bubbling and begins to brown in places. Serve immediately.

Serves 8

Each serving: 490 calories; 27 grams protein; 36 grams carbohydrates; 3 grams fiber; 26 grams fat; 15 grams saturated fat; 78 mg. cholesterol; 808 mg. sodium.


Wednesday, June 3, 2009

Cinnamon Swirl Bread

Ingredients for dough:
4 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) envelope active dry yeast

1 egg
1/4 cup melted butter
1 1/4 cups warm milk (110 degrees F)
1 teaspoon vanilla extract

Variation: cocoa

* * * * * * * * * * *

Ingredients for swirl:
2 teaspoons ground cinnamon
2/3 cup brown sugar
Optional: raisins (soaked), chopped walnuts, chocolate chips, chopped dried cherries/apricots

melted butter for brushing tops of loaves before baking

Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.

Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.

Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees F.

Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.


Penne Pasta with Chicken, Arugula and Parmesan Cheese

1 lb. penne pasta
3 T olive oil
1 lb. boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 teaspoons poultry seasoning
salt and freshly ground black pepper, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or baby spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Bring a large pot of water for the pasta to a boil. Add salt and pasta, and cook to al dente. Drain pasta, but reserve a cup of the cooking water.

Place a large skillet over high heat with 3 tablespoons of olive oil. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.

Saute the chicken until golden brown and cooked through, 3-4 minutes per side. Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.

Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes. If they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon. Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.

Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.


Bread Machine Focaccia, Another Way (plus a little hand kneading)

This is, inarguably, the best focaccia I've ever eaten. Sometimes I use only one of the herbs and it's still fantastic.

2 1/4 teaspoons active dry yeast (1 package)
3 cups (up to 4 cups) bread flour
1 teaspoon salt
1 T sugar
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 T olive oil
1 1/2 cups water

Toppings: chopped (balsamic-soaked) kalamata olives, chopped sun-dried tomatoes, chopped fresh basil, 1-inch pieces of mozzarella cheese, grated parmesan and/or romano cheeses, caramelized onions, pesto, marinara sauce, tomato paste

Place all of the above ingredients in the bread machine. Select the dough cycle.

When the cycle is complete, take the dough out of the bread machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes. You may need to add extra flour during this time.

Place the dough in a well-greased bowl, cover and leave to rise in a warm, draft-free place for about 1/2 an hour.

Knead the dough lightly (in the bowl) for about 1 minute.

On a lightly floured surface, roll the dough into a rectangular shape (about 8-inch by 12-inch)

Place on a well-greased baking sheet and leave to rise again, in a warm place, this time for about 1 hour, or until it has doubled in it's original size. Pour 1 tablespoon of olive oil over the top and smooth with your fingers.

Poke the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives.

Bake at 437 degrees F (225 degrees C) for about 15 minutes or until golden brown.

This focaccia makes great sandwiches, too. Slice horizontally and fill with deboned barbecued chicken meat (thighs), lettuce, thin-sliced red onions, tomatoes, avocado, drizzle ranch dressing (Newman's Own or Marie's) and sprinkle with Salad Supreme seasoning.


Bread Machine Focaccia, Another Way (with Pesto & Olives)

3/4 cup water
1/4 cup olive oil
3 cups bread flour
1 teaspoon sugar
1 1/2 teaspoons savory
3/4 teaspoon salt
1 teaspoon active dry yeast
1/4 cup pitted Kalamata olives, coarsely chopped

1/4 cup pesto sauce

Add all ingredients except pesto to machine according to manufacturer's directions.

Select the dough cycle, when the cycle is complete, remove dough, punch down.

Cover and allow to rest 10 minutes.

Place dough on greased 11-inch to 12-inch pizza pan.

Using the palms of your hands, pat dough into an even round just smaller than pan; using your fingertips, poke dough all over to dimple surface.

Spread pesto over the dough.

Cover loosely and let rise in a warm place 30 minutes; bake at 400 degree F for 25-30 minutes.

Serve warm or cool, cut into wedges. Leftovers can be store in the freezer.


Bread Machine Focaccia, Another Way

1 package of active dry yeast (1/4 ounce)
3 cups bread flour
1 teaspoon sugar
1 cup plus 2 T lukewarm water
3 T extra-virgin olive oil
1 T kosher salt
leaves from 2 rosemary sprigs

In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine. Set the machine on the dough cycle, and, if you have the capability, the French bread or white bread mode.

When the dough is ready, transfer the dough to a lightly floured surface and divide it in half. Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets. Cover with plastic wrap and set aside to rise until doubled in bulk, usually 45 minutes to 1 hour, but as long as 2 hours.

Punch down the disk and spread each one into an 8-to-9-inch round about 1/2-inch thick. Use your knuckles to dimple the top of the dough. Cover and set aside until risen and puffy, about 45 minutes, again, up to 2 hours.

Preheat the oven to 425 degrees F. Just before baking, use your knuckles to dimple the surface of each focaccia again. Drizzle the oil over the round and spread it into the dimples with the back of a spoon. Sprinkle the focaccia with the kosher salt, and scatter the rosemary leaves on top.

Bake the focaccia in the top third of the oven for about 18 minutes, or until the tops are golden and the bottoms are lightly browned and crisp. Transfer to a wire rack. Cut into wedges and serve at once, or let cool and wrap for later.


Bread Machine Focaccia

Ingredients for dough:
1/2 cup water
1 1/2 T olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
2/3 teaspoon basil -- or rosemary
1 1/2 teaspoons sugar
2 1/4 cups bread flour
1 teaspoon yeast

Ingredients for topping:
1/8 teaspoon garlic powder
2 T olive oil
2 teaspoons basil -- or rosemary
1 teaspoon sea salt -- optional

Put ingredients in the bread machine and put on the dough cycle.

Remove dough from machine and press the dough onto a lightly greased pizza pan or baking sheet with your fingers.

Cover and let rise for about 30 minutes.

Spread topping over dough and bake in a preheated 375 degree F oven for about 30 minutes.


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