Friday, September 28, 2018

Maple Porridge Bread

This is a great multi use bread, great for toast or sandwiches.  I try to build in a little New Brunswick flavour whenever I can and in this case the porridge and Maple syrup are from right here in NB.

The simplest way to do this loaf is to make the dough in the bread maker but then transfer the dough to a long loaf pan and bake in the oven.  But you can do it by hand or mixer if you prefer, you will just need to add about a 90 minute proofing stage before shaping the loaf.

Here is how I did this particular loaf. 


Start with the porridge, I used Saint John Valley cereal and cooked it as directed on the package... with one exception, instead of simmering for 5 minutes I put the cereal in the boiling water, stirred it, covered it and set it aside off the heat for 5 minutes so it wouldn't overcook.  When it is done, strain it and run cold water over it until cool... shake out as much water as possible and dry with paper towel as much as possible... it should be cold and somewhat dry (but it will still be wet)

Meanwhile, in the bread maker combine the following:

1 2/3 cups of water
3 tbsp powdered milk (I have used both skim milk ans soy milk powders with equal success)
2 tbsp olive oil
2 tbsp maple syrup
2 tsp salt
1 1/4 cup whole wheat flour
2 1/2 cups unbleached while flour
3/4 cup of porridge 
1 1/4 tsp yeast

After the dough cycle is complete remove the dough to a floured surface.  It will be sticky and a bit tough to handle, use flour to help with that.  I use a long loaf pan (16 inch) and spray it with Pam (NOTE: in a regular loaf pan it will be a very tall loaf and tricky to manage). 
Shape the loaf and put it in the loaf pan for about an hour.  While that is happening, preheat the oven to 375 degrees.  I baked it to an internal temperature of 200 which took about 30 minutes.  Turn it out to a rack and let it cool before cutting... it is worth the wait.

Thursday, January 19, 2017

English Muffins




These are YUMMY but a little tricky to cook in the skillet, it may take a few tries to get them to be cooked through but also not burnt on the surface. It is worth the effort. 


Ingredients

  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)

  • 1/4 cup melted shortening
  • 6 cups all-purpose flour
  • 1 teaspoon salt

Directions


  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Sunday, February 14, 2016

Buttermilk rolls in a Skillett

I've started playing around with my skillet for baking and loved the results.  If you scroll down the blog posts you can find the recipe for these rolls.  Be prepared for some tough kneading, it is a dense dough.

Sunday, January 10, 2016

Oatmeal Chocolate Chip Muffins



Ingredients

  • 2 eggs
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup all-purpose flour

  • 3/4 cup instant oatmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Chocolate Chips (1/2 to a full cup)  (optional)

Instructions

This one is truly easy:

1. preheat the oven to 400 F
2. mix the eggs, sugar, oil, milk and whisk them until smooth
3. mix the flour, oatmeal, baking powder and soda, salt and add it to the wet ingredients to make a smooth batter... add chocolate chips if you want them 
4. Grease the muffin pan or use muffin cups and fill to the top
5. Bake for 20 minutes or until a toothpick comes out clean


Tuesday, December 29, 2015

Pain d'Epi

This is one of my favourite breads to make, it almost always turns out and it is very easy to do... yet it has a certain flair.  It is great when eating with friends to just tear off a piece of the "stock" and spread it with butter.  Use the Rustic Bread (not Rustic Italian, the earlier version, I've never tried it with the Italian but that might work too), recipe posted below but make baguette size loaves.   Then with a pair of scissors make 45 degree cuts 1/2 way through the loaf and fold oven to alternating sides.   Bake as for the Rustic Bread but 5-8 minutes less (watch for burning, internal temp should be about 200).

Tuesday, March 10, 2015

A fun day Baking

It was a fun day of baking this past weekend.  I started out to make some bagels and a Rustic Loaf (the recipe is earlier in this blog).  Then started to play around with a braid and an attempt at a bunny bun.  I'll keep working on the bunny bun :-)
If you would like to do the braid it is very simple.  Just use some of the dough you made for the rustic bread, divide it in 3 and roll each piece about as thick as a large hot dog and braid the 3 pieces together.  Let it rise for about an hour then give it an egg wash (egg white and a table spoon of water brushed on the top of the dough) Sprinkle with seeds (I used poppy on one strand of the braid and sesame on the other two) and bake at 450 for 20-25 minutes (until the top is brown and it sounds hollow when tapped on bottom).  We tried to let it cool but it was still warm when we started pulling pieces off and smearing them with butter.

Sunday, March 2, 2014

Oatmeal Brown Bread


Ingredients
2 tsp sugar
1 cup lukewarm water
2 pkg. yeast
2 cups rolled oats
3 cups boiling water
2/3 cup Crosby’s Fancy Molasses
4 tsp salt
¼ cup melted butter
7 cups flour
Instructions
Mix sugar, water and yeast, let stand 10 minutes
Soak oats in hot water. Cool.
Add molasses, salt, butter and yeast to cooled oats. Blend.
Gradually mix in flour, knead until smooth. Place in a greased bowl,
cover, and allow to stand in a warm place until double in bulk.
 Knead lightly and place into two greased loaf pans
- Makes 2 Loaves -. Cover, let stand in warm
place until double in bulk. Bake at 350ºF for 40 minutes.