My crafting and family life journal

Posts tagged ‘bread’

Tabbouleh Bread

Twice a month I take a Friday morning to make bread for my household. This Friday i took advantage of some early spring herbs and made a  tabbouleh bread.  The bread has a great sent, flavor and makes great sandwiches that are piled high with fresh feta or Farmer’s cheese and vegetables.

IMG_1889

Ingredients

2 cup water
1/2 cup bulgar
3 T olive oil
1 T yeast
1 cup warm water (additional)
2 tsp salt
1 egg
1 bunch flat leaf parsley chopped
6 green onions sliced thinly
Zest 1 lemon
5-6 cloves garlic chopped
6 cups flour (may use white or a white/whole wheat mix)

Instructions

Cook the bulgar in 2 cups of water and the olive oil. Turn pan off when it comes to a boil and cool until lukewarm.

Dissolve yeast in 1 cup warm water.

Mix parsley, green onions, lemon zest, chopped garlic, salt, egg, flour, bulgar mixture, and yeast mixture well.

IMG_1886

Allow dough to rest for fifteen minutes. Add more flour if needed to make a soft dough.The dough should be soft and slightly tacky, but not sticky.

IMG_1888

Knead dough for 5 to 10 minutes by hand or by machine, until a smooth ball. Place dough in a greased bowl and allow to rise for one hour or until double. Punch dough down. Rest for 10 minutes. Shape into two loaves and place into greased pans. Let rise for 45 minutes or until double. Bake at 350 degrees for 30-35 minutes.

Serving Suggestions

Bread is great served with a olive oil and lemon dipping sauce or used on a sandwich of herbed feta cheese, sliced tomatoes and sliced cucumbers.

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Yummy low sugar and fat-free zucchini Bread

We woke to a cool morning so I decided to do a little baking before the heat of the day set in. I made a couple of fat-free quick breads that allowed me to use some of our garden harvest and a few over ripe bananas that we had hanging out in the freezer.  I made mini zucchini chip and banana breads. Both breads are fat free, vegan, low in sugar and super most and favorable. The recipe for the zucchini bread can be found below and the banana bread can be found here.  Substitute organic eggs for the flax eggs in the recipes if you are not concerned about eating vegan.

zucchini and banana breads

My honey cut into the large loaf of zucchini bread before I could take the picture 😦

Ingredients

  • 1 1/2 cups white whole wheat flour or whole wheat cake flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  •  2 flax eggs (2 Tbsp ground flax seed and 6 Tbsp water)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup dark brown sugar
  • 1/4 cup cane sugar
  • 2 tsp vanilla extract
  • 1/2 Tbsp lemon juice
  • 1 packed cup shredded zucchini
  • 1/2 cup carob chips, chocolate chips or nuts

Directions

  1. Preheat oven to 350 degrees and prepare 8 mini loaf pans or one standard loaf pan with non-stick cooking spray.
  2. Mix the ground flax seed with the water in a small bowl and set aside.
  3. Mix the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and chips or nuts in a medium bowl.
  4. Grate the zucchini and pack into a measuring cup — dumping off any liquid that rises to the top of the measuring cup.
  5. In a large bowl mix the flax eggs, applesauce, brown sugar, cane sugar, vanilla extract, lemon juice and zucchini.
  6. Fold the dry ingredients into the wet until just combined. Be careful not to over mix.
  7. Pour the batter into the pan(s) and place in oven.
  8. Bake for 35 – 45 minutes or until a toothpick come out clean. The exact amount of cooking time will depend on the oven and size of pans used.
  9. Cool on a rack and enjoy or freeze for a later date.

Sunday on the hill

The unusually cool and wet summer that we received this year has encourage our herb gardens to flourish.  This bounty has encouraged me to seek out new recipes and storage methods for the different herbs and spices from the garden. Today I made a cherry chutney from some of the fruit from our trees. I will be using this dish  to complement an afternoon snack of cheese and crackers.

Three-Grain-Meditteranean-Tabbouleh

While the chutney was cooking down I used a number of fresh herbs to make a yummy three grain Mediterranean tabbouleh and braided pesto bread for dinner  tonight. The hardy salad is bursting with flavor and the bread is soft yet stable with wonderful pesto flavors.

braided pesto breadAll of the flavorful  items in this post are vegetarian and can be be made vegan if the Parmesan cheese in the bread is replaced with cashew cheese or nutritional yeast.

Click on the names of the dishes if you would like to try any of the recipes.

Bulgur wheat rolls

We have had one crazy spring so far… for the past week the temperatures were in the low 80s, then today it dropped to the 50s with high winds. I hope that all of vegetables we planted will be okay…. Given today’s weather I thought that it would be a good idea to prepare the rolls for this weekends sandwiches.   One of my favorites to make are bulgur rolls. They are soft with a bit of crunch and hold up under sauces and other condiments.

image

Rolls ready to be filled with yummy goodies. The dough can be cut into smaller rounds for dinner rolls.

Ingredients

  • 2 cups water
  • 1/2 cup bulgur
  • 3 Tbsp butter
  • 1 Tbsp yeast
  • 1 1/3 cups warn water
  • 1/4 cup honey
  • 2 tsp salt
  • 1 egg
  • 3 cups unbleached all purpose flour
  • 3 cups whole wheat flour

Directions

  1. Add 2 cups water, bulgur and butter to a medium saucepan. Using a medium heat bring the mixture to a boil the turn the heat off.
  2. All the bulgur mixture to cool to room temperature.
  3. In a large bowl dissolve yeast in 1 1/3 cups of warm water.
  4. Mix the honey, salt, egg, flour and bulgur mixture into the yeast. The dough should be soft and slightly tacky, but not sticky. Add more flour if needed.
  5. Allow the dough to rest for 15 minutes.

    image

    Dough ready for first rise

  6. Knead the dough for 5-10 minutes or until it becomes a smooth ball.
  7. Place dough in a greased bowl and allow to rise for an hour or until double.

    Dough doubled

    Dough doubled

  8. Punch the dough down and let it rest for 10 minutes.
  9. Shape or cut into rolls and place on a prepared baking sheet.
  10. Let rise for 45 minutes or until double in size.

    Rolls ready to go into a 350 degree oven

    Rolls ready to go into a 350 degree oven

  11. Bake in a 350 degree oven for 20-25 minutes.
  12. Place on a rack to cool.

Note: unused rolls freeze well. When ever I make a batch I freeze any that I do not intend to use right away. The frozen roll taste just as fresh as the newly baked ones.

Recipe adapted from the Home Joys blog

Fall Soups and Bread

The unusually warm weather turned this weekend and we were given a rainy/sleety Saturday and Sunday. Just the type of weather to kick-off our soup and stew season. To welcome in the season I made a pantry soup of  butternut squash, parsnip and apples, and a basil focaccia bread for Sunday dinner. We enjoyed the meal so much that I wanted to share the recipes with you.

bread ans soup

Butternut Squash, Parsnip and Apple Soup

Ingredients

  • 2 Tbs olive oil
  • 1 large white onion, chopped
  • 3 cloves of garlic, crushed
  • 1 tsp cumin powder
  • 1 tsp dried thyme
  • 4 large parsnips, chopped into 1/2 inch cubes
  • 1 large butternut squash, chopped into 1/2 inch cubes
  • 2 medium tart apples, chopped into 1/2 inch cubes
  • 4 1/2 cups vegetable stock
  • Salt and pepper to taste

Directions

  1. Heat olive oil in large dutch oven.
  2. Saute the chopped onions in the olive oil for 5 minutes or until soft.
  3. Add crushed garlic and cook for another 2 minutes.
  4. Stir in cumin and saute until fragrant.
  5. Add chopped parsnips, butternut squash and apples to the pot and stir all ingredients together.
  6. Add stock and thyme and cook until vegetables have softened.
  7. Use an immersion blender to smooth the soup.
  8. Garnish with a bit of parsley.

Basil Focaccia Bread

basil focaccia bread

Ingredients

  • Herb oil
    • 2 tsp dried basil
    • 5 Tbs extra virgin olive oil
    • 1/2 tsp sweet paprika
  • Dough
    • 4 cups whole wheat flour
    • 2 cups water
    • 3 Tbs olive oil
    • 1 tsp sugar
    • 1 1/4 tsp active dry yeast
    • 1 1/2 tsp salt

Directions

  1. Mix the dried basil, extra virgin olive oil, and sweet paprika in a small bowl and let steep for at least 30minutes.
  2. Dissolve the sugar in 2 cups of warm water. Add the yeast and stir. Allow to sit until the mixture becomes frothy.
  3. Stir flour and salt together in a large bowl. Mix in olive oil and yeast mixture. Mix until dough is smooth, elastic and slightly sticky.
  4. Cover bowl with a towel or plastic wrap and let rise for 2 hours or until dough has doubled in size.
  5. Remove from bowl and flatten on a floured work surface. Divide into two equal parts.
  6. Spray two jelly roll pans with oil and place dough in pans.
  7. Gently work dough out to the edges of the pans and then split 1/2 of the herb oil across the trays of dough.
  8. With your fingers, indent the dough, keeping the bread approximately 1/2 thick.
  9. Let the dough leaven for 30 minutes.
  10. Preheat oven to 375 degrees.
  11. Pour the remaining herb oil on the loves, dimple lightly and sprinkle with salt.
  12. Bake for 20 to 30 minutes or until golden brown.

 

October Pumpkin Harvest

Since there has been an abundance of pie pumpkins and butternut squash (these two can be used interchangeably in recipes) this season I have been collecting and preparing  a number of recipes I have collected and dehydrating as many of the gems as our machine can handle as possible (1/4 cup of dehydrated pumpkin makes a cup of nice thick puree). The following provide links to some of the yummy items that have been prepared in our kitchen over the past few weeks.

pumpkin ravioli

The pumpkin ravioli with brown butter sauce and pecans made for a wonderful Sunday with a harvest vegetable salad.

pumpkindinnerrolls

Honey Butter Pumpkin dinner rolls were made to complement a wonderful roasted parsnip, sweet potato and cherry tomato with caper dressing dish out of the Plenty cookbook.

Pumpkin-Cake

This morning I made an iced pumpkin coffee cake as a treat for my honey as a thank you for the afternoon Cirque Du Soleil show to which I was treated.  The coffee cake was well liked and the show was well worth the three hour drive each way. Note: I cut the icing in half and it was still very good.

Baking Bread

It has been an especially cold weekend, and weather station forecast snow for today. So last night before retiring for the evening I staged whole wheat and raisin breads. The wonderful things about these breads is that they are no-knead artisan breads that come out perfect every time. The added benefit is the smell of baking bread on a cold day — add the aroma to a nice fire in the wood stove, and a good book  and you have a recipe for the perfect day.

The wood stove is lit and the breads rose overnight and are now on their second rise. The recepies for these lovely breads are listed below.

No-knead Whole Wheat Bread

whole wheat bread

Ingredients

  • 3 cups bread flour
  • 3 cups whole wheat flour
  • 1/2 tsp active-dry yeast
  • 2 1/2 tsp salt
  • 3 tbs molasses
  • 2 2/3 cups water

Directions

  1. In a large bowl, combine the flour, yeast and salt.
  2. Add the molasses and water, and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
  3. Cover the bowl (I use a large Tupperware salad bowl). Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
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  4. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with bore flour. Fold the dough over on itself once or twice and, tuck the dough underneath to form a rough ball.
  5. Generously dust a cotton towel with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises.
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  6. Place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges of the towel or a piece of parchment paper and let rise for 2 hours, until it has doubled in size.
  7. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such a a cast-iron Dutch oven, in the oven as it heats.
  8. When the dough is fully risen, carefully remove pot from oven. Remove top towel or paper from dough andslide your hand under the bottom towel; flip the dough over into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed.
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  9. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees.
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  10. Remove the bread from the pot and let it cool completely on a wire-rack before slicing.
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  11. I cut the loaf in half, placing half in the dutch oven on the counter for the current week and freezing the other half for another week.

No-knead Rasin Bread

no kneed bread

Ingredients

  • 3 cups bread flour
  • 1/2 tsp active-dry yeast
  • 1 tsp salt
  • 1 tbs cinnamon
  • 1/2 cup rasins
  • 1 1/2 cups water

Directions

  1. In a large bowl, combine the flour, yeast,  salt, cinnamon, and rasins.
  2. Add the water, and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
  3. Cover the bowl (I use a large Tupperware salad bowl). Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
  4. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with bore flour. Fold the dough over on itself once or twice and, tuck the dough underneath to form a rough ball.
  5. Generously dust a cotton towel with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises.
  6. Place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges of the towel or a piece of parchment paper and let rise for 2 hours, until it has doubled in size.
  7. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 4-6 quart heavy covered pot, such a a cast-iron Dutch oven, in the oven as it heats.
  8. When the dough is fully risen, carefully remove pot from oven. Remove top towel or paper from dough and slide your hand under the bottom towel; flip the dough over into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed.
  9. Cover and bake for 30 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees.
  10. Remove the bread from the pot and let it cool completely on a wire-rack before slicing.
  11. I cut the loaf in half, placing half in the dutch oven on the counter for the current week and freezing the other half for another week.

 

Ancient Grain Bread

Surprise, surprise, it rained again today, so most of the yard work was a out of the question, but a little experimenting in the kitchen and working on a baby quilt for a friend of mine was perfect for this type of weather.

I took out the bread machine that has not seen the light of day in the better part of a year and took inventory of the types of grains and seeds that were in the cabinets and came up with the following bread that I served with a lentil souffle for dinner tonight. The recipe turned out to be a very moist and tasty bread that is also quite nutritious. Since there are only two of us I made a small half loaf — if you have a large bread machine the ingredients will have to be adjusted.

grain and seed bread

Ingredients

  • 1 cup water
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp honey
  • 1/2 tsp salt
  • 1 1/2 tbsp quinoa grains
  • 1 1/2 tbsp amaranth grains
  • 2 tsp hulled hemp seeds
  • 2 tsp chia seeds
  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 3 tbsp nonfat dry milk
  • 1 tsp yeast

Directions

  1. Add the ingredient to the bread machine as listed.
  2. Set the cycle for basic, light crust.

Hot Water Cornbread

This weekend we spent the entire two day getting the vegetable gardens ready for planting, so there was little time for making meals. Saturday was basically what you could find in the frig. Sunday I put a pot of early greens on to simmer and rounded the dinner out with hot water cornbread — something that I have not made in a very long time. The bread is great a starch for those time when it is to hot to turn the oven on. Hope that you enjoy this very easy to make bread.

hot water cornbread

Ingredients

  • 1 cup of cornmeal
  • 1 tsp salt
  • 1 tsp maple or brown rice syrup
  • 1 tablespoon olive oil
  • 3/4 cup boiling water

Directions

  1. In a medium bowl, combine cornmeal, salt, syrup and olive oil.
  2. Stir in boiling water.
  3. Pour oil into a large skillet and heat to 375 degrees.
  4. Shape cornmeal mixture into flattened balls using a heaping tablespoon.
  5. Fry flattened balls in hot oil, turning once, until crisp and golden brown, about 5 minutes.
  6. Drain on paper towels.
  7. Serve at once with maple syrup or honey.

 

Low Sugar Banana Bread

banana bread

Thursday night I was looking for a way to avoid doing the work that I brought home, and walked into the house to the smell of bananas. Took a look into the fruit bowl and indeed the bananas were heading south quickly. So the solution to problem — avoiding work for a time and doing something with the bananas before they ended up in the compost heap was to make banana bread. Not just any banana bread, but one with no refined sugar and made with a healthy, easy to digest gluten-based flour.

Dry Ingredients

  • 2 cups spelt flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup pine nuts
  • 1/2 cup raisins
  • 1/4 cup buttermilk powder (I only bake with buttermilk — and not that often, so I find it more convenient to use powder)

Wet Ingredients

  • 4 medium bananas, loosely mashed
  • 2 large free-range eggs
  • 1/2 cup water (if you have buttermilk in the hose replace water with the buttermilk and don’t add the powder to the dry ingredients)
  • 1/2 cup organic unsweetened applesauce
  • 1 tsp pure vanilla
  • 1/4 tsp pure almond extract

Directions

  1. Preheat your oven to 350 degrees and prepare a loaf pan and set it aside.
  2. In a small bowl mix flour, cinnamon, baking soda, baking powder and salt. Mix in the pine nuts and raisins and set aside.
  3. IN a large bowl, loosely mash the bananas, add eggs, water, applesauce, vanilla and almond extract.
  4. Add the dry ingredients to the banana mixture and mix until well combined.
  5. Pour the batter into the prepared loaf pan and place in the oven.
  6. Bake for 55-60 minutes of until a toothpick inserted into the middle of the loaf comes out clean.
  7. Cool in the pan for 5 minutes before turning out on a rack.
  8. Serve at room temperature.

 

Gluten-free Rosemary Bread Grilled Cheese

Since winter appears to be hanging on in our area, but not being kind enough to provide us with new snow for outdoor activities, our minds have turned to comfort food. Unfortunately,  many of the comfort foods that we like had to be given up when we gave up wheat flour…. that is until we started thinking outside of the box a bit.

This morning I baked a loaf of gluten-free rosemary bread and as the bread was rising my partner asked me if I would make grilled cheese for lunch. So…. when the bread was cooled I sliced it down and made grilled cheese sandwiches…. they were so good… the lightness of the bread and the richness of the local cheeses made them melt in the mouth.

grilled cheese

Rosemary Bread

Whisk together the following dry ingredients:

  • 1 1/2 cup sorghum flour
  • 1 cup tapioca starch
  • 1/2 cup millet flour
  • 2 tsps guar gum
  • 1 tsp  sea salt
  • 2 1/4 tsps rapid dry yeast
  • 2 tsps crushed dried rosemary

In a small bowl proof the yeast in:

  • 1 cup warm water (110 – 115 degrees)
  • 1 tbsp honey

Add the yeast to the water and honey and stir. Let it sit until the yeast blooms (gets poofy)

Add the proofed yeast to the dry ingredients and then add:

  • 3 tlsp extra virgin olive oil
  • 1/2 tsp mild rice vinegar
  • 2 free-range eggs, beaten
  • the additional 1/4 cup of water (if needed)

Beat until a smooth batter forms (it should resemble a smooth sticky muffin batter). If the batter is to thick add the additional 1/4 cup of water a little at a time until the desired consistency is achieved.

Scrape the dough into a loaf pan and smooth evenly.

Allow the dough to rise until it domes the loaf pan. This should take between 45 – 50 minutes.

Preheat your oven to 350 degrees and bake for about 45 – 55 minutes. The bread will be done when it sounds hollow when thumped.

Cool on a wire rack.

gluten-free rosemary bread

Grilled Cheese

  • Sliced local cheese (I like supporting our local farmers)
  • Gluten-free rosemary bread sliced to a medium thickness
  • Butter for the pan remember this is a comfort food recipe)
  • Ramekins to weight the sandwiches down so that they brown evenly

Add two slices of cheese to the bread slice for each sandwich being made, and then top with another slice of bread.

Melt a small amount of butter in a frying pan over a moderate to low heat.

IMG_1122Add the sandwiches to the frying pan and weigh down with the ramekins (or other weight of your choice). Cook until light brown on one side and then turn them over and repeat.

Enjoy with some raw vegetables or a salad.

 

 

 

 

 

 

 

 

 

Spelt Flat Bread

flatbread

I love using this bread recipe for Friday night pizzas, crackers and as a host for several different toppings that can be served to drop in guests. After the first rise the dough can frozen in batches and pulled out and dressed for a variety of events.

splet bread

Ingredients (makes 3-4 flatbreads)

  • 2 1/2 cups light spelt flour
  • 1 cup whole spelt flour
  • 1/4 tsp sea salt
  • 1 tbsp crushed rosemary (or other herb of your choice)
  • 1 cup lukewarm water
  •  1 1/2 tbsp dry active yeast
  • 3 tbsp olive oil

Directions

  1. Mix flours, salt and rosemary together.
  2. Dissolve the yeast in 1 cup of lukewarm water, add the flour mixture and stir in with the oil.
  3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a clean surface. Knead for about 5 minutes.
  4. Place dough in to the oven on the middle rack. Do not turn the oven on. Place a baking pan on the lowest rack in the oven and fill it with boiling water. Close the oven door and let the dough rise for about an hour or until the dough has doubled in bulk.
  5. Divide the dough into 4 portions. If using immediately, cover with a damp cloth until used, else place in storage containers and freeze for later.

Skillet Cornbread

cornbread

Ingredients

Dry

  • 1 1/4 cups cornmeal
  • 1/4 cup white rice flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp guar gum
  • 3/4 cups butter milk powder

Wet

  • 1 1/2 cups water
  • 2 large eggs
  • 1/4 cup full-fat plain Greek yogurt

Learn more about butter and egg substitutions on the Popsugar blog.

Directions

  1. Preheat oven to 450 degrees. Spray an oven-safe 9-inch skillet with cooking spray. Place skillet in oven while the oven heats.
  2. In large bowl, whisk together dry ingredients.
  3. In a smaller bowl, whisk together wet ingredients. Pour over dry ingredients. Stir until well combined.
  4. Remove the skillet from the oven and pour the batter into the skillet.
  5. Return the skillet to the oven ans bake for 15 minutes, or until a tester inserted in the center of the cornbread cones out clean.
  6. Remove the skillet from the oven and place on a wire rack to cool for 5 minutes. Turn cornbread out onto a serving platter.
  7. Cut into wedges and serve warm or at room temperature.

Adapted from Easy Gluten-Free Baking

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