Tag Archives: bread

Cornbread

Posted on by

1 tbsp. unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp. sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
2 large eggs

Heat oven to 425 with rack in centre.  Butter an 8-inch square baking pan and set aside.

In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder.  In a small bowl, whisk together milk and eggs until frothy.  Pour the milk and egg mixture into the dry ingredients.  Mix until the ingredients are just incorporated.  Pour the batter into prepared pan.  Cook until top is golden brown, about 20-25 minutes.

Coconut Bread

Posted on by
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. table salt
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup granulated sugar
  • 5 ounces sweetened flaked coconut (about 1 1/2 cups)
  • 6 tablespoons unsalted butter, melted or melted and browned, if desired
  • Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Whole Wheat Focaccia

Posted on by
  • 400 grams whole-wheat flour, plus more for dusting (3 cups)
  • 6 grams instant yeast (about 2 teaspoons)
  • 8 grams kosher salt (2 teaspoons)
  • 3 tablespoons plus 1 teaspoon olive oil
  • Kosher salt for sprinkling
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary

Combine the flour, yeast and salt in a food processor. Turn the machine on and add 1 cup warm water (more as needed) and 1 tablespoon of the oil through the feed tube. Process until the dough becomes a barely sticky, easy-to-handle ball, about 30 seconds. If it’s too dry, add more water a tablespoon at a time, and process for another 10 seconds. If it’s too wet (unlikely), add more flour 1 tablespoon at a time. Shape the dough into a ball and roll in a bowl with the teaspoon of oil. Cover until it almost doubles in size, from 1 1/2 to 2 hours.

Heat the oven to 500. Spread a large baking sheet with another tablespoon of oil. Press the dough into the pan, leaving it 1/4 to 1/2 inch thick; dimple the top with your fingertips and sprinkle with salt, pepper, rosemary and another tablespoon of olive oil. Cover with a towel and let the dough sit until it puffs nicely, 60 minutes. Bake until golden all over and springy to the touch, 10 to 15 minutes. Let cool in the pan before cutting into squares or breaking into pieces.

Bannock

Posted on by
  • 3 cups flour
  • 3 tbsp. baking powder
  • 1 tsp. salt
  • butter/margarine (approx. 1/2 cup)
  • milk

Mix the butter into the flour mixture until the butter and flour is cut together.  Add milk 1/2 cup at first, mix it; if the dough is not doughy enough then add more milk until it is sticky but not wet.  You want to be able to knead it with your hands.  Flatten into a greased pan and cook at 350 until golden brown, or you can deep dry it in pieces.  If you are out camping you can wrap it in tin foil and cook over an open fire.

Sourdough Starter

Posted on by

Wheat Starter – Day 1:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
(Total: scant ½ cup (115 ml) (3 oz/85 gm))

Directions:
In a plastic container, combine the flour and water into a paste.
Cover loosely with plastic wrap.
Set somewhere warm (or, as warm as possible in your kitchen).

Wheat Starter – Day 2:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
scant 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
(Total: scant cup (230 ml) (6 oz/170 gm))
Directions:
Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.
Wheat Starter – Day 3:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
4 teaspoons (20 ml) water
scant 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
(Total: 1⅓ cup (320 ml) (230 gm/8-1/10 oz))
Directions:
Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.
Wheat Starter – Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (320 ml) (230 gm/8 oz) starter from Day 3
(Total: scant 2⅔ cup (625 ml) (440 gm/15½ oz))
Directions:
Stir the flour and water into the mixture from Day 3, cover, and return to its warm place.
At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is. You will want to keep your starter at room temperature until you can see that it is pretty healthy – that it is alive and bubbling.  Once your starter begins to show signs of life, you can begin caring for it more in “maintenance” mode than in “starting from scratch” mode.

Sourdough Bread

Posted on by

STARTER

Take out 1 cup, put in 1 cup (1/2 cup water, ½ cup flour)

STEP 1

1 cup starter

1 cup water

1 cup flour

mix and leave overnight

STEP 2

Mix step 1 with equal parts water (= 2 cups)

3 cups flour per cup of water

salt

oil (1 tbsp)

mix and leave until evening. Knead if desired.

STEP 3

Pour into pan or shape. Bake 450 for 40 minutes

Lebanese Flatbread (Naan)

Posted on by

Time: About 1 1/2 hours

2 tsp salt
1 tsp. sugar
1 tbsp. instant yeast
3 cups all-purpose flour
extra virgin olive oil as needed

1. Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.

2. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.

3. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill.

Yield: 8 breads.