tag:blogger.com,1999:blog-56510018740012338152024-03-14T09:54:37.078-07:00D's DoughConfessions of a Bread AddictDaryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-5651001874001233815.post-29903895893730045682023-10-16T14:57:00.000-07:002023-10-16T14:57:05.850-07:00Oatmeal Molasses Bread<p> This is a very simple recipe that turns out well almost every time. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRZZ4TBuEMno4ZDPwIGQ_UWT5UlwNIPAf7LOQd9orptTJjSwBWF2_Dz2MvDr0ZbhA66u3mXe6ynOoqYw08jSrMWneKkoY6qmMgaYAs94bDhVYApnWYZIEiTEIaSf1hQgpwMhS_4j95x1Vi9Woc9g87FWxgD3c-OCk5kKEedLPqxwtAg-i395YYlZjM2gvk" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2161" data-original-width="3213" height="215" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRZZ4TBuEMno4ZDPwIGQ_UWT5UlwNIPAf7LOQd9orptTJjSwBWF2_Dz2MvDr0ZbhA66u3mXe6ynOoqYw08jSrMWneKkoY6qmMgaYAs94bDhVYApnWYZIEiTEIaSf1hQgpwMhS_4j95x1Vi9Woc9g87FWxgD3c-OCk5kKEedLPqxwtAg-i395YYlZjM2gvk" width="320" /></a></div><br /><br /><p></p><p>Put the ingredients below in a bread machine on the dough setting. </p><p>When the cycle is complete, gently remove the dough and divide it into two 600 gms pieces Form two balls and let the dough rest while you oil two loaf pans (you can also just form batards if you prefer). Shape your loads and put them in the pans, cover with plastic wrap and let the loaves rise for about an hour and a quarter. Preheat the oven to 375 F. Bake for 35 minutes and turn out into a cooling rack. You can lightly glaze with butter/margarine to soften the crust. </p><ul style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px; line-height: 1.4; list-style: outside; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: inherit;">1 2/3 cups water</span></span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">3 tbsp powdered milk</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 tbsp of olive oil</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 tbsp molasses</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 tsp salt</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 1/4 cup whole wheat flour</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 1/2 cups white flour</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 tablespoons of Bread Enhancer (gluten) (Optional) </span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">3/4 cup of oats</span></li><li style="border: medium; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 1/4 tsp yeast</span></li></ul><p style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px;"></p><p style="caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px;"></p><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" />Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-26218526189945774412022-12-10T14:05:00.000-08:002022-12-10T14:05:16.699-08:00Anadama Bread<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYMXN76ZS-wVrfrHTJJaAwFf2dGRaIM6uETlj6gmwTTa3765iNXqewCoFhLP1CTrGiirCPgPG_kvlA-zxMn64RhRzCKLmgCKOC-CEYuR6tSaZndrMhFPZE4OnPado15js2i6Epki3laIUHKCNYMIkgfDaUrWuOEIurx8RTHiolVAUIwJO3uIPrL4owg/s4032/anadama%20bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYMXN76ZS-wVrfrHTJJaAwFf2dGRaIM6uETlj6gmwTTa3765iNXqewCoFhLP1CTrGiirCPgPG_kvlA-zxMn64RhRzCKLmgCKOC-CEYuR6tSaZndrMhFPZE4OnPado15js2i6Epki3laIUHKCNYMIkgfDaUrWuOEIurx8RTHiolVAUIwJO3uIPrL4owg/w320-h262/anadama%20bread.jpg" width="320" /></a></div>This is a classic New England bread and has been around kitchens for generations. It is a very simple bread but the taste is amazing, rich from the molasses and a nice texture from the cornmeal. You will love it.<div><br /></div><div><b>Ingredients</b></div><div><br /></div><div>2-3/4 cups of all-purpose flour ( used unbleached white)</div><div>1/2 cup of cornmeal</div><div>1-1/2 teaspoons of yeast</div><div>1-1/4 teaspoons of salt</div><div>1 cup room temp water</div><div>1/4 cup molasses</div><div>3 tablespoons unsalted butter</div><div><b>Instructions</b></div><div><br /></div><div>Whisk the dry ingredients (flour, cornmeal, salt, yeast) in the bowl of a stand mixer</div><div><br /></div><div>In a large measuring cup or bowl, mix the water, molasses, and melted butter until molasses is dissolved</div><div><br /></div><div>Using the dough hook, slowly add the wet ingredients to the dry, on low speed, until everything is hydrate and a rough dough forms, about 2 minutes</div><div><br /></div><div>Increase the speed to medium-low and knead for about 8 minutes until the dough is smooth and elastic</div><div><br /></div><div>Transfer to a lightly floured surface, knead by hand for about 30 secs and form a ball. Place the ball of dough in a lightly oiled bowl and cover with plastic wrap to rise until double in size, about 90 minutes to 2 hours. </div><div><br /></div><div>Grease a 8-1/2 by 4-1/2 in loaf pan and sprinkle with cornmeal</div><div><br /></div><div>When ready, turn out on a lightly floured surface and form your loaf (google if you aren't familiar with forming a standard loaf). Place the loaf in the pan to rise, 30-60 minutes, it should be covered with lightly greased plastic wrap while rising. It is ready when a poke by your knuckle leaves a lasting mark that doesn't pop right back. </div><div><br /></div><div>Mist the top with water just before you put it in the oven, bake for about 40 minutes until the internal temperature of the bread is 205 degrees. </div><div><br /></div><div>Turn out on a rack to cool. </div><div><br /></div><div><b>Note: </b>I'm sure this could be done by hand as well, you will likely need to keep wet hands handling the dough, but no reason it should not work, after all I'm sure the early days of New England were a bit short on stand mixers :-) </div><div><br /></div>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-18022932167930674802022-12-10T13:29:00.001-08:002022-12-10T13:29:58.432-08:00Caramelized Chocolate Chip Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ARi6zOk_xvTsKI6xuqTo5amGan6CFGjxY7rfN36uTIahSL_md-QCL6hgZnM87pAF0Iilu7y_-9vJnsxnLaynWIy762bHsxcXSbEHJQS3UULxYBgzMYZ3xJdzPR5mUOCLy-B0YVvBVzIUgGV2FB6V-9FTi1-jX2HhnNKGc1eT9frSnpMckOUW4GzrCQ/s2048/chocolate%20chip%20cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ARi6zOk_xvTsKI6xuqTo5amGan6CFGjxY7rfN36uTIahSL_md-QCL6hgZnM87pAF0Iilu7y_-9vJnsxnLaynWIy762bHsxcXSbEHJQS3UULxYBgzMYZ3xJdzPR5mUOCLy-B0YVvBVzIUgGV2FB6V-9FTi1-jX2HhnNKGc1eT9frSnpMckOUW4GzrCQ/w302-h402/chocolate%20chip%20cookies.jpg" width="302" /></a></div><br /> Every once in a while over the years I would have a chocolate chip cookie somewhere and go WOW, that's a good cookie. Mine were never the same. Finally I came upon this recipe and we have become addicted to these cookies, they are easily frozen and can be eaten right out of the freezer. <p></p><p><b>Ingredients</b></p><p>1/2 cup white sugar</p><p>1/2 cup brown sugar</p><p>1/2 cup of butter (softened)</p><p>1 egg</p><p>1 1/2 tsp vanilla extract</p><p>1 cup plain flour</p><p>1/2 tsp baking soda</p><p>a good pinch of salt</p><p>1 cup of chocolate chips (plus a bit more for topping)</p><p><b>Instructions</b></p><p>In a mixing bowl beat the sugars and butter until fluffy, then whisk in the egg and vanilla</p><p>Mix the flour, salt and baking soda in a separate bowl</p><p>Fold the dry ingredients into the wet ingredients until the dough comes together and nothing is dry</p><p>Now stir in the chocolate chips (maybe taste a few in the process to be sure they are okay) </p><p>Put the dough in the fridge to chill for thirty minutes</p><p>Preheat the oven to 374 degrees. </p><p>After 30 minutes, scoop the dough onto parchment lined cookie sheets (makes between 28 and 32 cookies in my experience) remember they will flatten so not too close together. </p><p>Press the cookies down and top with 3 or 4 more chocolate chips</p><p>Bake the cookies for 12 minutes, cool on a rack, you can eat them in a matter of minutes. </p>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-70230942989623438102022-02-10T10:42:00.000-08:002022-02-10T10:42:45.079-08:00Sinful Cinnamon Buns<p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZU5Cnx5Nd9Obo_lAuP3d4l77jNQKJk50onfHFye_BIR0oR82USdeFMZ9RTUjUn_Tnt4Tzk0ugP9QUEvsbnt8g7jyCvvXmFAju_1ZZvczv8uVVM8uPwNDWYYui-q8VG86HJocU0HqVWAyVfex259HgnBQn5ZxEKUV5jqFThrT5QYjfk8aiHmAS9YDTRg=s960" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="866" data-original-width="960" height="231" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZU5Cnx5Nd9Obo_lAuP3d4l77jNQKJk50onfHFye_BIR0oR82USdeFMZ9RTUjUn_Tnt4Tzk0ugP9QUEvsbnt8g7jyCvvXmFAju_1ZZvczv8uVVM8uPwNDWYYui-q8VG86HJocU0HqVWAyVfex259HgnBQn5ZxEKUV5jqFThrT5QYjfk8aiHmAS9YDTRg=w256-h231" width="256" /></a></div><b> These are so easy it is sinful... but taste like heaven.</b><p></p><p>Start with making the dough.</p><p>1. I used a stand mixer but a hand mixture should be great as well. Combine 2 cups of flour, 1/3 cup of white sugar, 4-1/2 teaspoons of yeast (2 packages)(yes that's a lot of yeast) and 1 teaspoon of salt and blend them. </p><p>2. Then take 1-1/2 cups of water and 6 tablespoons of butter/margarine and microwave them together for 2 rounds of 15 secs until quite warm but not hot. Dump the whole thing into the flour mixture along with an egg. </p><p>3. Beat for 2 minutes at medium speed gradually adding another cup of flour. Stop and scrape down the walls of the bowl, then beat another 2 minutes on high. Add enough flour to gradually have the dough form a ball (about another half cup to a cup should do it)</p><p>4. Turn out and knead it by hand for 6-8 minutes until the dough feels smooth (you will likely need to add flour as you knead the dough, it will be sticky). Form a ball and cover the dough for a 10 minutes nap.</p><p>5. The filling is simple, 1/3 cup of sugar and 2 teaspoons of cinnamon, mixed together. Soften 3 tablespoons butter/margarine to spread on the dough.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDL6-ou5yGCuq5skoD871apTJR_FuLWiXb9pej63wjRX5a_xyan9tUdLq5Xds339euKMkcxVXqHUvmmSUjpSRDkeAyXOzaPV7yNxYvAnoPph0SpmxA_l8ECfVMxsz2IP6ODhjaKnqENUMpE-L2WzJsIsc4Op5zCPaxvmhAebGo-CTrlpvx08LxyLxmqQ=s2048" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDL6-ou5yGCuq5skoD871apTJR_FuLWiXb9pej63wjRX5a_xyan9tUdLq5Xds339euKMkcxVXqHUvmmSUjpSRDkeAyXOzaPV7yNxYvAnoPph0SpmxA_l8ECfVMxsz2IP6ODhjaKnqENUMpE-L2WzJsIsc4Op5zCPaxvmhAebGo-CTrlpvx08LxyLxmqQ=s320" width="240" /></a></div>6. Use a rolling pin to roll the dough into a 10 by 15 inch square (25 by 38 cm). I always measure it to be sure. Spread the butter/margarine over the dough staying back about a half inch on the long sides. Sprinkle the sugar/cinnamon mixture evenly over the dough (i always press the sugar into the dough a bit to keep it in place),<p></p><p>7 Working from the long edge, roll the dough tightly and evenly as possible and pinch the seams to make a log. Cut the log into 12 pieces (I used dental floss as a cutting garrot, worked great and didn't compress the dough)</p><p>8. Gently place the cut dough into a 13 by 9 inch greased baking pan (I also use parchment, these can really stick to a pan). With cut side up (which ever side looks prettier). </p><p>9. Cover with a towel and let rise until doubled, about an hour.</p><p>10. Pre heat the oven to 350. Bake for 25-30 minutes (I took the whole 30 minutes and sometimes even a bit more). They should be starting to turn golden brown on top.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0JlCD9TDHYMgBeXshzpOYAYu72ua-Nm0mbQg8XeTGiOwGFHBjMlKmOPfePU7s-ri1ogShlBfsU-WxyIrO2qf3N4e4PA5emfAYzq4SxKC9ZJATb7FmCoMRNikAl_YLmfHsaZ08FG3-7RVtHag3ThM12uGUHb_npNvcKHAnL5SFk7gY9iX8RJZ2aQhuog=s2048" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0JlCD9TDHYMgBeXshzpOYAYu72ua-Nm0mbQg8XeTGiOwGFHBjMlKmOPfePU7s-ri1ogShlBfsU-WxyIrO2qf3N4e4PA5emfAYzq4SxKC9ZJATb7FmCoMRNikAl_YLmfHsaZ08FG3-7RVtHag3ThM12uGUHb_npNvcKHAnL5SFk7gY9iX8RJZ2aQhuog=s320" width="240" /></a></div><br />11. Carefully turn out onto a cooling rack and let sit for at least 20 minutes.<p></p><p>12. While you are waiting mix 2-1/2 cups of icing sugar, 2 tablespoons butter/margarine 2 to 3 tablespoons of milk 1 teaspoon of vanilla until smooth. <br /></p><p>13. Spread that sweet icing over those delicious buns and enjoy!! </p><p>By the way... once the icing sets try separating them and freezing them... when you take them out of the freezer microwave for about 30 seconds and wash them down with a nice cup of coffee :-) </p>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-10934364916359878952022-01-28T10:27:00.001-08:002022-01-28T10:27:38.321-08:00 The Easy Way to have Baguettes Today<p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: left;"></p></blockquote></blockquote></blockquote></blockquote></blockquote></blockquote></blockquote><p style="text-align: left;">This is a very clean and simple recipe to have hot baguettes ready for supper. It really is this easy.</p><p></p><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsm95XV2KhfLlItK23JbJQ-OIxe_exvOxODhBXHCEZU6X4C9hmHiOSGgjOiOJnOu2-WmMUTVIpJ_cN2y-KbMeXiUz7m2PKDN4NAV9iHfdQ7ObIjsJCBOjxRvJeVrCby52C-M_HY-svxJmRdO1aUb6N29Jilw1S4HVwsg_0VRulV-a-tSwucTerOAkHZw=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsm95XV2KhfLlItK23JbJQ-OIxe_exvOxODhBXHCEZU6X4C9hmHiOSGgjOiOJnOu2-WmMUTVIpJ_cN2y-KbMeXiUz7m2PKDN4NAV9iHfdQ7ObIjsJCBOjxRvJeVrCby52C-M_HY-svxJmRdO1aUb6N29Jilw1S4HVwsg_0VRulV-a-tSwucTerOAkHZw=s320" width="320" /></a></div>1. Combine 3 cups of flour (all purpose unbleached is what I used), 1 to 1 & 1/4 cups of lukewarm water, 2 teaspoons of yeast, and 1&1/2 teaspoons of salt in a large bowl and mix manually until you have a shaggy dough evenly hydrated (just takes a minute or two)<p></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p></p></blockquote><p>2. Cover the bowl and let the dough rest for 30 minutes</p><p>3. Knead the dough by hand (about 10 mins) or mixer (about 7 mins) until smooth. Transfer it to a lightly greased bowl and cover. Let it rise for about 90 minutes (they always say until doubled in size but I have no idea how to measure that in real life so I go by time).</p><p>4. Fold the dough over on itself several times (I actually kneaded it just for a minute or so) then return it to the bowl and let it proof for another 90 minutes. </p><p>5. Divide the dough into three portions (I recommend actually weighing them to get them as even weight as possible). Roll them into balls and let them rest for 5-10 minutes. </p><p>6, Shape your baguettes. If you don't have a method already, I found this video works well https://www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-baguette </p><p>7. Gently place your baguettes on parchment on a baking sheet or if you are using a baking stone in the oven, just on the parchment and use your peel to place them in the oven when ready. I used a baking stone and pizza peel, so just placed them on parchment. Cover the baguettes for the final rise, it takes about an hour. </p><p>8. Preheat the over to 450F </p><p>9. When the baguettes are ready, the dimple you make by pushing your finger into the dough, should linger afterward, then you are ready. </p><p>10. Make 3 diagonal slices in each and slide them into the oven, give them a good spray of water just as you are closing the oven on them. </p><p>11. Bake at 450F for about 20-25 minutes (I was closer to 25) they should be a deep golden brown on top. </p><p>12. Now you have 2 options, you can cool them on a rack on the counter, or you can turn off the oven, take the pan out but return the baguettes to the oven directly on the rack to let them cool (with the oven door cracked open a couple inches). Either way, you should get great results. </p><p>Try to wait until they are cooled to cut them... good luck with that :-) <br /> </p><p><br /></p><p><br /></p>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-51078651253437588772021-08-25T08:33:00.000-07:002021-08-25T08:33:31.680-07:00<p> <b><span style="font-size: large;">So Simple, So Good Bread</span></b></p><p>This is such a simple loaf that turns out so great I almost think I should keep it a secret 😊 </p><p></p><div style="text-align: left;">I have been looking to have a quick and easy way to have a high quality loaf of bread in under 3 hours and I think this may be it. The key is to use a few shortcuts without any feelings of guilt, effort isn't the only way to create quality, sometimes just thinking it through and using the right options can work.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOqKZLj6hCLfwxbv3FHSH_6IrfO1Jj3YOGJ7cpOkgUw9iTITJJsrxiV_oKxXTu9HWYweTi6U08lEf30zVBux9yCiSqd58zNIvSk1VaZbvj1SXfCT0Wl9pnem4ugZM90clvEgTdrpGNinT/s960/bread+in+3+hours.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOqKZLj6hCLfwxbv3FHSH_6IrfO1Jj3YOGJ7cpOkgUw9iTITJJsrxiV_oKxXTu9HWYweTi6U08lEf30zVBux9yCiSqd58zNIvSk1VaZbvj1SXfCT0Wl9pnem4ugZM90clvEgTdrpGNinT/w205-h273/bread+in+3+hours.jpg" width="205" /></a></div><p></p><p>Here's how to do it... take all the ingredients listed below (I got them all in a standard grocery store), throw them into your bread maker on the dough setting (in the order recommended by your machine, typically wet to dry). </p><p>When it is completed, take the dough and form two equal sized balls and let them sit for 5 minutes (I don't know why, just every recipe seems to say that, apparently the dough needs to rest ). Then shape them into two batards (torpedo shaped loaves) and cover them with plastic wrap sprayed with Pam or something similar. Let them sit for about 45 minutes on parchment paper (they are ready when you poke them with your finger and the dent remains). Being on parchment paper makes it easy to move them into the oven, just keep the loaves on the paper, In the meantime fire up your over to 450 degrees and have a spray bottle of water on hand. If you have a baking stone (or pizza stone) put that in the oven when you turn it on, if not you can use a baking pan without pre-heating. When the dough is ready, slash it with a razor blade or very sharp knife (3 diagonal slices are a good way to start, play with that on future loaves), slide the loaves into the oven (a pizza paddle is ideal but you can use any flat pan). Immediately spray the loaves and the oven with your spray bottle and shut the oven quickly to not lose too much heat. Bake for 25 minutes (internal temperature of the loaves should exceed 200 degrees if you have a thermometer for that, otherwise 25 minutes should do it). Turn the oven off and crack the door, but don't remove the loaves for another 5 minutes. Let them cool on a rack for as long as you can endure. Once totally cooled I usually slice one and put it in the freezer for future<br /> use (great toast right out of the freezer). ENJOY.</p><p><b>Ingredients</b></p><p>-1 and 2/3 Cups of water</p><p>-1 tablespoon of sugar</p><p>-2 and 1/2 teaspoons of salt</p><p>-4 and 1/2 cups unbleached white flour</p><p>-Half a cup of 12-grain cereal (uncooked) (I use Speerville Mills St John Valley Cereal)</p><p>-2 tablespoons of gluten (I use Fleishman's Bread Booster) </p><p>-2 and 1/4 teaspoons of dry yeast (I use Platinum Instant Sourdough Yeast)</p>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-64449213749996270472021-04-18T06:46:00.002-07:002021-04-18T06:51:29.914-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrnWDkHy14yDRY-fPsILeDNS90FsZU05eaSFfbwGTZjmd8eTg6JGT6STi0sHq3QYd5OOqqkkpsOAfIiNqFaeOiyuau8wHwCrGR23qINWnk6iqok0UbcY6AHcevrc5lKhqJUMugSYrYbuD/s960/indecision+bread+one.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrnWDkHy14yDRY-fPsILeDNS90FsZU05eaSFfbwGTZjmd8eTg6JGT6STi0sHq3QYd5OOqqkkpsOAfIiNqFaeOiyuau8wHwCrGR23qINWnk6iqok0UbcY6AHcevrc5lKhqJUMugSYrYbuD/w248-h186/indecision+bread+one.jpg" width="248" /></a></div><b><span style="font-size: large;">Indecision Bread</span></b><p></p><p>I was looking to bake some bread for toast and sandwiches and couldn't decide between, using oatmeal, bran or 12-grain cereal in the recipe so, in the end I just put them all in, and am I ever glad I did, the result was delicious. It is really easy to make, I used my bread maker to make the dough then baked it in the oven in a longer loaf pan. I'm sure it would work equally as well in a mixer or by hand. <br /></p><p>It really is simple. Load the ingredients in your bread maker in the order below (or as instructor by your machine instructions). Use the dough cycle, when finished shape the loaf and put it in a greased pan to rise (45 mins to an hour for me). When you can poke it gently and leave a dent it is ready to go. Bake in the oven at 375 for about 35 minutes until the internal temperature is 200. Then turn out onto a rack to cool. Enjoy </p><p><b><u>Ingredients</u></b></p><p style="background-color: white; color: #333333; text-align: left;"></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSmMP1JgGXxkaSHuedhxfdq9t-VktAW8ZD4vFk9j3xwCd29wCmuz5ZdggSpzQXT4mITzGTVXi5cKHFSchImV3XsKdrQQ1sK9iXmkLTIRcVErQvVA1So93hCMt68IxvkYvJmaqC-llhtjw/s960/indecision+bread+two.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSmMP1JgGXxkaSHuedhxfdq9t-VktAW8ZD4vFk9j3xwCd29wCmuz5ZdggSpzQXT4mITzGTVXi5cKHFSchImV3XsKdrQQ1sK9iXmkLTIRcVErQvVA1So93hCMt68IxvkYvJmaqC-llhtjw/w235-h314/indecision+bread+two.jpg" width="235" /></a></div><span style="background-color: white; color: #333333;"><span style="font-family: inherit;">1 2/3 cups water</span></span></li><li><span style="font-family: inherit;">3 tbsp powdered milk</span></li><li><span style="font-family: inherit;">2 tbsp of olive oil</span></li><li><span style="font-family: inherit;">2 tbsp molasses</span></li><li><span style="font-family: inherit;">2 tsp salt</span></li><li><span style="font-family: inherit;">1 1/4 cup whole wheat flour</span></li><li><span style="font-family: inherit;">2 1/2 cups white flour</span></li><li><span style="font-family: inherit;">1/4 cup of oats</span></li><li><span style="font-family: inherit;">1/4 cup of bran</span></li><li><span style="font-family: inherit;">1/4 cup of 12-grain cereal</span></li><li><span style="font-family: inherit;">1 1/4 tsp yeast</span></li><li><span style="font-family: inherit;">2 tablespoons of Bread Enhancer (gluten) (Optional) </span></li></ul><p></p><p></p><p style="text-align: left;"><br /></p>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-75423673836662374032020-12-29T07:18:00.000-08:002020-12-29T07:18:14.416-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWH4aPl161REoP0CNW5haesDbMk6lH8rXiDJI-XkZcyxZKd8lsam2CFGSq7ZsN1hWh2Dbf67XO9o0AyfaeiV_xBsprh6wUHNCpoecJKS8yELze3QhNLgIauMEoRDNoD73F2sqO2iXhnID/s960/sourdough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWH4aPl161REoP0CNW5haesDbMk6lH8rXiDJI-XkZcyxZKd8lsam2CFGSq7ZsN1hWh2Dbf67XO9o0AyfaeiV_xBsprh6wUHNCpoecJKS8yELze3QhNLgIauMEoRDNoD73F2sqO2iXhnID/s320/sourdough.jpg" width="320" /></a></div><br /><span style="font-size: large;"><b>Faux Sourdough</b></span><p></p><p> The Simplest Sourdough you could ever make! Is it as good as true sourdough? Not really, but it is very close with only a portion of the time and effort sourdough requires. </p><p>This truly is a very simple just throw all the ingredients in your mixer, with the beater paddle to start, then switch to the dough hook and knead it for 7 minutes. You could likely use a bread machine to mix the dough as well, but I haven't tried it. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ci7mFArv0P-u8dAgE49jk8DsAMwLdfmkHgg3uzm1tK9nbUWOjrO5Kv0zMgoqc4edB6p8tfDGggIWmdC-82b52DE0pR6tVxDqeJN1bRZvLROyQCnFtLVsHm3lApos7sgu_EXgalHdmIPx/s960/sourdough+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ci7mFArv0P-u8dAgE49jk8DsAMwLdfmkHgg3uzm1tK9nbUWOjrO5Kv0zMgoqc4edB6p8tfDGggIWmdC-82b52DE0pR6tVxDqeJN1bRZvLROyQCnFtLVsHm3lApos7sgu_EXgalHdmIPx/s320/sourdough+2.jpg" /></a></div>Put the dough in a lightly oiled bowl and let rise for about 90 minutes. Then turn it out on a lightly floured surface and divide into two equal parts (I always weigh it to get even loaves). Shape the loaves as you prefer, I tried both boules and batards and they were equally successful. Let the loaves rise for about an hour or until a finger poke leaves a lasting dent in the bread. I baked these in a very hot oven of 450 for 30 minutes but you need to watch them for burning on the top, it might be wise to go a bit lower and longer. Providing some steam is a good idea as well, I just spray the hot oven with a mister when I slide the loaves in. These were baked on a steel slab but a pizza stone would work fine. The boule was done in a Dutch oven. <p></p><p><b>Ingredients</b></p><p>4.5 cups Unbleached Flour</p><p>1 tablespoon sugar</p><p>2.5 teaspoons salt</p><p>1 2/3 cups of lukewarm water</p><p>THE SECRET INGREDIENT</p><p>1 package (18 gms) Platinum Instant Sourdough (Yeast and Sourdough Culture) If your grocery store doesn't have this you can order it on Amazon. </p><br /><p><br /></p>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-80110206417996408732020-10-26T10:23:00.000-07:002020-10-26T10:23:19.923-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq3AZW62Z1LxdV897iW2Yng1Mut99hW9aMdqG9N7HjWe4Kg80fZrD0HEM0IZAwwAN5vt16aBhRv6WZQGhBOAyjYecIqm0LhDVyoWqhaPpVUX0r4kDaXc4-w-8Ad-8_jA-dbFS768GjdeC/s2048/bread+12+grain.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq3AZW62Z1LxdV897iW2Yng1Mut99hW9aMdqG9N7HjWe4Kg80fZrD0HEM0IZAwwAN5vt16aBhRv6WZQGhBOAyjYecIqm0LhDVyoWqhaPpVUX0r4kDaXc4-w-8Ad-8_jA-dbFS768GjdeC/s320/bread+12+grain.jpg" width="320" /></a></div><br /> <span style="font-size: large;">12-Grain Bread</span><p></p><p>This is a variation of a recipe I use often, it starts in the bread maker then comes out to be shaped as a loaf for the oven. This particular loaf was done in a longer pan to make a nice sandwich/toast size slice. </p><p>I used bread enhancer for this one (basically additional gluten), sold as Fleischman Bread Enhance locally but any gluten should work fine. </p><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 2/3 cups water</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">3 tbsp powdered milk</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">2 tbsp of olive oil</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 tbsp honey</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 tbsp molasses</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">2 tsp salt</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 1/4 cup whole wheat flour</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">2 1/2 cups white flour</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">3/4 cup 12 grain cereal uncooked</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 1/4 tsp yeast</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">5 tsp gluten </div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">After the bread machine complete the dough cycle, shape a loaf and put it in a lightly oiled loaf pan. Let rise 1-1.5 hours covered with an oiled piece of plastic wrap.</div><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Bake at 375 for 40 minutes, then when you remove the loaf, rub the top with butter to stop it from drying it out (that's from my Mom). </div>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-82928633597691748672020-03-17T11:05:00.000-07:002020-03-17T11:06:31.773-07:00<h2>
<b>Quarantine Bread</b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMAQTnR1z7rFkSoQF9o1aHqwMGG65uDp5pyFUsOOuo2i6SC4LS-ALDdaBeCnCYQQ6xdnkzJkQ1TgbTToA1foAWD0JpcBnUA1zxmKvRsDwkft2xiCXc5EEsPBldaqyt1DrDl3GAlY9fE73/s1600/qb+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMAQTnR1z7rFkSoQF9o1aHqwMGG65uDp5pyFUsOOuo2i6SC4LS-ALDdaBeCnCYQQ6xdnkzJkQ1TgbTToA1foAWD0JpcBnUA1zxmKvRsDwkft2xiCXc5EEsPBldaqyt1DrDl3GAlY9fE73/s200/qb+1.jpg" width="200" /></a><br />
I am home under self-quarantine for Covid-19 after International travel so had some time on my hands and no groceries in the cupboards. I threw this in the bread making on dough setting:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDKOrdd1q7VZxX-G5LIcn0HWr2MWWzFoXNwmzMdV_CMiZ8QLBFUSTMLewDzFbVvlBMMT3Cd0izeSZEDcKgXXLwRhrZ8zu0LN1SW0sAR5z9L21MxmpaJ9HPdFw-iC4LBN8wpdMswEz3O8_/s1600/qb+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDKOrdd1q7VZxX-G5LIcn0HWr2MWWzFoXNwmzMdV_CMiZ8QLBFUSTMLewDzFbVvlBMMT3Cd0izeSZEDcKgXXLwRhrZ8zu0LN1SW0sAR5z9L21MxmpaJ9HPdFw-iC4LBN8wpdMswEz3O8_/s320/qb+2.jpg" width="240" /></a><br />
1- 2/3 Cups of skim milk<br />
2 tbsp vegetable oil<br />
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1 tbsp honey<br />
1 tbsp molasses<br />
2 tsp salt<br />
1-1/4 cup whole wheat flour<br />
2-1/2 cup unbleached white flour<br />
3/4 cup mix of flax and chia seed<br />
1-1/4 tsp yeast<br />
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After the dough cycle is done, either put in in a loaf pan (I used a sandwich length loaf pan, I love those) or shape it into a batard (torpedo shape). Let it rise for about 90-120 minutes.<br />
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Bake at 375 for about 40 minutes (internal temperature of 200 degrees is a good sign).<br />
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Cool on a rack as long as you can stand it.<br />
<br />Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-87442408768444271882019-09-15T17:54:00.000-07:002019-09-15T17:54:30.497-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kdt2oJ-59JXUoOQviQ4SK8smS16Ti6OmNeVg4iaKbhcfpzvonGqMdZqYxO4VY0QIBOfoyFeogQxy82ZstnDvoSBtvGH7m6W51fl3CYAWl8s0wPp4qZHCXq20uKEnjuakIGpMrHjyAYnc/s1600/oatmeal+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Kdt2oJ-59JXUoOQviQ4SK8smS16Ti6OmNeVg4iaKbhcfpzvonGqMdZqYxO4VY0QIBOfoyFeogQxy82ZstnDvoSBtvGH7m6W51fl3CYAWl8s0wPp4qZHCXq20uKEnjuakIGpMrHjyAYnc/s320/oatmeal+bread.jpg" width="240" /></a></div>
<b><u>Oatmeal Bread</u></b><br />
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This is a lovely bread for a hearty toast on a crisp Fall morning. I started it in the bread maker for convenience but you could also use a stand mixer bread hook or even mix and knead as you please.<br />
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Ingredients<br />
1 and 1/3 cup of water<br />
3 Tablespoons of honey<br />
2 tablespoons of olive oil or vegetable oil<br />
3/4 cup of quick oats<br />
1 and 3/4 teaspoons of salt<br />
3 and 3/4 cups of bread flour (all purpose works as well)<br />
2 tablespoons of oat bran (likely is optional but haven't tested that)<br />
2 tablespoons of dry milk<br />
2 tablespoons of active dry yeast<br />
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Add the ingredients to the bread making starting with the liquids. including the water, oil and I add the salt at this stage as well (or as you bread machine advises) then the dry ingredients starting with the flour, milk powder, then oats, oat bran and finally yeast. I'm not sure that order is important to be honest but it seems to work.<br />
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Put the Bread machine on the dough setting. When it is complete, turn the dough out onto the counter (try to avoid using additional flour, this bread can get dry quickly so retain moisture as much as possible). Knead for a minute or two to be sure the dough is smooth and strong (the internal dough should be around 80 degrees). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQLS_Vt9uSy-uAirb4JADNcwB8NOq55nBHU-8Z5fKjzZUdFPvqdPpmIecPrae5LQlGi1LcClCZVH56RmRHjkJ0Iewz-ZNqJcuL8XzufHGyhLdK-m3hKa8E_4cwgWsniGGFMRUa5RzsI3t/s1600/oatmeal+toast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQLS_Vt9uSy-uAirb4JADNcwB8NOq55nBHU-8Z5fKjzZUdFPvqdPpmIecPrae5LQlGi1LcClCZVH56RmRHjkJ0Iewz-ZNqJcuL8XzufHGyhLdK-m3hKa8E_4cwgWsniGGFMRUa5RzsI3t/s320/oatmeal+toast.jpg" width="240" /></a>Take a loaf pan, spray lightly with oil. Shape your loaf and put it into the loaf pan seam side down. Put the entire pan into a loose grocery bag trying to not let it fall onto the dough. Leave it in the bag to rise for about an hour. <br />
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Bake in a pre-heated oven at 375 for about 30 minutes or until the core temperature is 200 degrees C. <br />
Remove and turn out onto a rack for cooling.<br />
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Let the bread cool before cutting into it (the smell will make that difficult) <br />
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Enjoy this hearty bread as toast or make a sandwich for your lunch and watch your coworkers drool.<br />
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<br />Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-62330797050191620002018-09-28T18:02:00.002-07:002018-09-28T18:02:59.255-07:00Maple Porridge Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-52V8TlGkDXwYI6QaXjo-XvrSdS4SAmEmBoBvlp7LfmPSVIPG73lH_ZiHljnBaOpDrZfILeGBC-lMrLVfx1tob66oxHHKKta02cUnzVdMyhmtkdyCyYX5vTWGrkr7IBP10CEkSqNGN-wU/s1600/maple+porridge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="960" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-52V8TlGkDXwYI6QaXjo-XvrSdS4SAmEmBoBvlp7LfmPSVIPG73lH_ZiHljnBaOpDrZfILeGBC-lMrLVfx1tob66oxHHKKta02cUnzVdMyhmtkdyCyYX5vTWGrkr7IBP10CEkSqNGN-wU/s320/maple+porridge.jpg" width="320" /></a></div>
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.<br />
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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.<br />
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Here is how I did this particular loaf. <br />
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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)<br />
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Meanwhile, in the bread maker combine the following:<br />
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1 2/3 cups of water<br />
3 tbsp powdered milk (I have used both skim milk ans soy milk powders with equal success)<br />
2 tbsp olive oil<br />
2 tbsp maple syrup<br />
2 tsp salt<br />
1 1/4 cup whole wheat flour<br />
2 1/2 cups unbleached while flour<br />
3/4 cup of porridge <br />
1 1/4 tsp yeast<br />
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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). <br />
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.Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-189922257090038552017-01-19T07:17:00.003-08:002017-01-19T07:33:42.000-08:00English Muffins<h2 class="recipe-print__h2" style="background-color: white; box-sizing: border-box; color: #2d2d2d; font-family: "source sans pro", arial; font-weight: normal; margin: 0.5rem 0px; outline: none;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q2BkEtdiu5qk2n13Tax7tfxEZQST1raITEWVQYC2l0uhOcflQdEb_iMKXH9gv5ovBQ1GdMTWVFLmyJHqK78hl6gawCfhNF6w1ZuMiO-QJKIml1qWAwwKi9a_FUEhPzrKGsXzspeEVkdh/s1600/english+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q2BkEtdiu5qk2n13Tax7tfxEZQST1raITEWVQYC2l0uhOcflQdEb_iMKXH9gv5ovBQ1GdMTWVFLmyJHqK78hl6gawCfhNF6w1ZuMiO-QJKIml1qWAwwKi9a_FUEhPzrKGsXzspeEVkdh/s320/english+muffins.jpg" width="320" /></a></div>
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<span style="font-size: small;"><h2 class="recipe-print__h2" style="background-color: white; box-sizing: border-box; color: #2d2d2d; font-family: "source sans pro", arial; font-weight: normal; margin: 0.5rem 0px; outline: none;">
<span style="font-size: small;"><br /></span></h2>
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<span style="font-size: small;"><br /></span></h2>
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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. </div>
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<span style="font-size: small;"><br /></span></h2>
Ingredients</span></h2>
<ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; display: inline-block; font-family: "source sans pro", arial; list-style: none; margin: 0px; outline: none; padding: 0px; vertical-align: top; width: 283.313px;">
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 cup milk</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2 tablespoons white sugar</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 (.25 ounce) package active dry yeast</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 cup warm water (110 degrees F/45 degrees C)</li>
</ul>
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<ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; display: inline-block; font-family: "source sans pro", arial; list-style: none; margin: 0px; outline: none; padding: 0px; vertical-align: top; width: 283.313px;">
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/4 cup melted shortening</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">6 cups all-purpose flour</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 teaspoon salt</li>
</ul>
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<span style="font-size: small;">
Directions</span></h2>
<span style="background-color: white; color: #2d2d2d; font-family: "source sans pro" , "arial";"></span><br />
<ol class="recipe-print__directions" style="background-color: white; box-sizing: border-box; color: #2d2d2d; font-family: "source sans pro", arial; list-style: none; margin: 0px 0px 0px 1.5rem; outline: none; padding: 0px;">
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">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.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">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.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">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.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">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.</li>
</ol>
Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com1tag:blogger.com,1999:blog-5651001874001233815.post-13411550374091481982016-02-14T18:28:00.002-08:002016-02-14T18:28:20.922-08:00Buttermilk rolls in a Skillett<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDyzOz2XAjUmIHkmtFTEKmfELohGOb2I7MYcp6o-1jthKS_9dauzJ7P1yx6E7dSsP4opnSvx5_DzQd3v-aZDvTLtMAiWzwscJMxRLUZ7w3lyRjhgnKz7k8t4eo9Et2Kdte9hZxysYQxyc/s1600/buttermilk+roles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDyzOz2XAjUmIHkmtFTEKmfELohGOb2I7MYcp6o-1jthKS_9dauzJ7P1yx6E7dSsP4opnSvx5_DzQd3v-aZDvTLtMAiWzwscJMxRLUZ7w3lyRjhgnKz7k8t4eo9Et2Kdte9hZxysYQxyc/s320/buttermilk+roles.jpg" width="320" /></a>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. Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-60255096537453964252016-01-10T17:45:00.002-08:002016-01-10T17:50:39.723-08:00Oatmeal Chocolate Chip Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_laErmiHBFJSMe2c0z4Y1NS4TgjZrYpXnUP_fjheAaIblXmSMVa4gSC61KuW0n8v1FWqY5Ert6RbuLL8HyFjGuvrcEWPRY1Y5Z25u0op7KcJY3vLjPdujp3m5KPBKooM0Ccm_vtvnzm7P/s1600/oatmeal+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_laErmiHBFJSMe2c0z4Y1NS4TgjZrYpXnUP_fjheAaIblXmSMVa4gSC61KuW0n8v1FWqY5Ert6RbuLL8HyFjGuvrcEWPRY1Y5Z25u0op7KcJY3vLjPdujp3m5KPBKooM0Ccm_vtvnzm7P/s320/oatmeal+muffin.jpg" width="320" /></a></div>
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Ingredients</h2>
<ul style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; display: inline-block; font-family: 'Source Sans Pro', Arial; font-size: 16px; list-style: none; margin: 0px; outline: none !important; padding: 0px; vertical-align: top; width: 311.625px;">
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2 eggs</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2/3 cup brown sugar</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/2 cup vegetable oil</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/2 cup milk</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 cup all-purpose flour</li>
</ul>
<br />
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<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">3/4 cup instant oatmeal</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 teaspoon baking powder</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/2 teaspoon baking soda</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 pinch salt</li>
</ul>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><br /></span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">Chocolate Chips (1/2 to a full cup) (optional)</span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><br /></span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><b>Instructions</b></span></div>
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<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><br /></span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">This one is truly easy:</span></div>
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<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><br /></span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">1. preheat the oven to 400 F</span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">2. mix the eggs, sugar, oil, milk and whisk them until smooth</span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">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 </span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">4. Grease the muffin pan or use muffin cups and fill to the top</span></div>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">5. Bake for 20 minutes or until a toothpick comes out clean</span></div>
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<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;"><br /></span></div>
Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-69693840185676050202015-12-29T09:40:00.003-08:002015-12-29T09:48:59.534-08:00Pain d'Epi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllivPfmTG0Z16RUei9GZ6o4i_ZFtYQuOGR1E3_HtKWqZ_SHBFB-GYwVFz_UQV4TAqa4dKtPRWYx7C85UuOO1Y72S5ZB5gwBCV_ywb5-vT2PRtWpy9GEYBk5b9cBpd0iGI9EK4J3JvflJT/s1600/Pain+d%2527epi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllivPfmTG0Z16RUei9GZ6o4i_ZFtYQuOGR1E3_HtKWqZ_SHBFB-GYwVFz_UQV4TAqa4dKtPRWYx7C85UuOO1Y72S5ZB5gwBCV_ywb5-vT2PRtWpy9GEYBk5b9cBpd0iGI9EK4J3JvflJT/s320/Pain+d%2527epi.jpg" width="320" /></a>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). Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-82099685399616887222015-03-10T19:41:00.001-07:002015-03-10T19:41:10.057-07:00A fun day Baking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcPR4oXL9fRuyZsbQ1C4BIKkGmHM__66M2VS2qVfIOo9QZZaQzQFpo49mKZag91rM8UwTWXMq-YI4YIU_CVaPo6i8jInA9QSO28uaMsieaCw6hLmlSj7KAkM2qGARLA1vQqCynFMYAQ7E/s1600/a+fun+day.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcPR4oXL9fRuyZsbQ1C4BIKkGmHM__66M2VS2qVfIOo9QZZaQzQFpo49mKZag91rM8UwTWXMq-YI4YIU_CVaPo6i8jInA9QSO28uaMsieaCw6hLmlSj7KAkM2qGARLA1vQqCynFMYAQ7E/s1600/a+fun+day.jpg" height="239" width="320" /></a></div>
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 :-) <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-00WZgH-Xoj6iwZo7YaUL_X1HKHI_5DkovHqIQl9pUykqfd4SnQraeADFtxbAUb2oyujfhP016x6JSj3MWbyJg1Y4Hi1CtV8kPbbfurl0HTHhVFsGubJ2bxlG9oQHJNIhDWWnj4jH-0nV/s1600/braid.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-00WZgH-Xoj6iwZo7YaUL_X1HKHI_5DkovHqIQl9pUykqfd4SnQraeADFtxbAUb2oyujfhP016x6JSj3MWbyJg1Y4Hi1CtV8kPbbfurl0HTHhVFsGubJ2bxlG9oQHJNIhDWWnj4jH-0nV/s1600/braid.jpg" height="320" width="240" /></a>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. Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-5717486965838021652014-03-02T11:35:00.000-08:002014-03-02T11:35:45.391-08:00Oatmeal Brown Bread<br />
<strong>Ingredients</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwKrHVU8ag8fg9ScuTMozuSqbI-ZS0Q1yrM4aj2xr0cMxGrXSab_aVw7nbCtEOlxd3ftZpHYZqX54QE4HRw2pa2Ob-BWTYWPnBcIopgodn-mihTcu4UiunVV3LkkVsw4ffcqlsbJtXYgM/s1600/brown+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwKrHVU8ag8fg9ScuTMozuSqbI-ZS0Q1yrM4aj2xr0cMxGrXSab_aVw7nbCtEOlxd3ftZpHYZqX54QE4HRw2pa2Ob-BWTYWPnBcIopgodn-mihTcu4UiunVV3LkkVsw4ffcqlsbJtXYgM/s1600/brown+bread.jpg" height="238" width="320" /></a></div>
2 tsp sugar <br />1 cup lukewarm water<br />2 pkg. yeast <br />2 cups rolled oats <br />3 cups boiling water<br />
2/3 cup Crosby’s Fancy Molasses<br />4 tsp salt<br />¼ cup melted butter<br />7 cups flour<br />
<strong>Instructions</strong><br />Mix sugar, water and yeast, let stand 10 minutes<br />
Soak oats in hot water. Cool.<br />
Add molasses, salt, butter and yeast to cooled oats. Blend. <br />Gradually mix in flour, knead until smooth. Place in a greased bowl, <br />cover, and allow to stand in a warm place until double in bulk.<br />
Knead lightly and place into two greased loaf pans <br />- Makes 2 Loaves -. Cover, let stand in warm <br />place until double in bulk. Bake at 350ºF for 40 minutes.Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-10512328090132106382013-11-30T18:10:00.000-08:002013-11-30T18:10:10.636-08:00Rocky Road Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0qpbp8Y5z-qFJi7s8s0bWTeD9kUhIACQxWQwywk9rr2M1HFAjmYG-NFuf-c1emSgJZDmgh3GQagZxTgWWAFUeJ-DdMswkRMEvbZSrKcoki-94MBD942G-8GCb9Cn_3avLnCXak4REYuZ/s1600/rocky+road+fudge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0qpbp8Y5z-qFJi7s8s0bWTeD9kUhIACQxWQwywk9rr2M1HFAjmYG-NFuf-c1emSgJZDmgh3GQagZxTgWWAFUeJ-DdMswkRMEvbZSrKcoki-94MBD942G-8GCb9Cn_3avLnCXak4REYuZ/s400/rocky+road+fudge.jpg" width="400" /></a></div>
<div class="MsoNormal" style="background: white; line-height: 18.0pt; margin-bottom: 7.5pt;">
<b><i><span style="font-family: Helvetica, sans-serif; font-size: 10.5pt;">Ingredients:</span></i></b><span style="font-family: Helvetica, sans-serif; font-size: 10.5pt;"><br />
1 (12 oz) bag milk chocolate chips (or semi-sweet works too!)<br />
1 (14 oz) can sweetened condensed milk<br />
3 cups mini marshmallows (about half a bag)<br />
1 1/2 cups nuts, finely chopped (I used peanuts, you could use whatever nuts
you like)<o:p></o:p></span></div>
<b><i><span style="font-family: Helvetica, sans-serif; font-size: 10.5pt; line-height: 107%;">Directions:</span></i></b><span style="font-family: Helvetica, sans-serif; font-size: 10.5pt; line-height: 107%;"><br />
Take a large 9x13" baking pan and line with aluminum foil. Lightly spray
with non-stick cooking spray.<br />
In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook
in the microwave for about 60 seconds, remove and stir. Continue to microwave
at 15 second intervals (stirring after each one) until the chocolate chips are
completely melted and smooth. Fold in the marshmallows and nuts until they are
fully incorporated.<br />
Press the fudge mixture into the baking pan and place in the fridge for about
60 minutes to let it set up (stick in the freezer if you want it to set up
faster). When set, lift foil from pan and cut fudge into squares</span>Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-14087692643591463612013-11-30T17:55:00.003-08:002013-11-30T18:13:48.446-08:00Sweet Potato Rolls<div style="background: #FEFEFD; line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<b><i><span style="border: none windowtext 1.0pt; color: #545051; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0cm; padding: 0cm;">Sweet Potato Rolls</span></i></b><i><span style="color: #545051; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: Helvetica;"><br style="box-sizing: border-box;" />
<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">makes 12 to 18 rolls</span><o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJmPiDp4evJG2UGivopaSBRz3_BtUVKDA3e0XmUqDP_0aloysJNReYUkSXnQAvX9b0nS_tQaW05_zNmCguk343Lr7uKvPf0NlU7NghgjyKIj2VgxX4yy-P0R3cNVW5VEE6NXL5k8tSIIx/s1600/sweet+potatoe+rolls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJmPiDp4evJG2UGivopaSBRz3_BtUVKDA3e0XmUqDP_0aloysJNReYUkSXnQAvX9b0nS_tQaW05_zNmCguk343Lr7uKvPf0NlU7NghgjyKIj2VgxX4yy-P0R3cNVW5VEE6NXL5k8tSIIx/s200/sweet+potatoe+rolls.jpg" width="200" /></a></div>
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<i><span style="color: #545051; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: Helvetica;">1
sweet potato, baked<br style="box-sizing: border-box;" />
1 cup milk<br style="box-sizing: border-box;" />
1/2 cup white or brown sugar<br style="box-sizing: border-box;" />
3-4 cups all-purpose flour<br style="box-sizing: border-box;" />
2 teaspoons instant yeast<br style="box-sizing: border-box;" />
2 teaspoons salt<br style="box-sizing: border-box;" />
1/2 teaspoon ground cinnamon<br style="box-sizing: border-box;" />
1/8 teaspoon ground nutmeg<o:p></o:p></span></i></div>
<div style="background-color: #fefefd; background-position: initial initial; background-repeat: initial initial; box-sizing: border-box; line-height: 15.75pt; margin: 0cm 0cm 7.5pt; outline: 0px; vertical-align: baseline;">
<span style="color: #545051; font-family: "Helvetica","sans-serif"; font-size: 10.5pt;">Bake the sweet potato for approximately 45 minutes at 375 (or an equivalent amount of time on the microwave, I use the potato setting).
Remove the oven and let cool.<o:p></o:p></span></div>
<div style="background-color: #fefefd; background-position: initial initial; background-repeat: initial initial; box-sizing: border-box; line-height: 15.75pt; margin: 0cm 0cm 7.5pt; outline: 0px; vertical-align: baseline;">
<span style="color: #545051; font-family: "Helvetica","sans-serif"; font-size: 10.5pt;">Combine the sweet potato, sugar, and milk and stir to make a
paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until
thoroughly combined. Add more flour a quarter cup at a time. Mix in after each
addition until you have a dough that is tacky but which you can handle with wet
hands. When you hit the proper consistency, remove from the bowl and knead by
hand for 5 to 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormalCxSpFirst">
<span style="background: #FEFEFD; color: #545051; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; line-height: 107%;">Set the
dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into a
dozen or so pieces, shape, and then again allow to rise until they have roughly
doubled in size, another hour or so.</span>
I used an egg wash but that is optional.<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span style="background: #FEFEFD; color: #545051; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; line-height: 107%;">Bake at
375 for 25-30 minutes until brown, there is a lot of natural sugar so the
bottoms can burn if you are not careful.<o:p></o:p></span></div>
<br />
<div class="MsoNormalCxSpMiddle">
<br /></div>
Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-58579516326470732132013-03-02T14:07:00.003-08:002015-12-29T09:44:44.878-08:00Irish Soda Bread<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx7krOOaB3dA2bMSBlH2rnW-A-rDQBYAQ69H_6Vksz-gfLuKa1qx_QG1MuZ-1cXNHqxFbxJEk3VAT9aEtDDrt6J48A_rqhRYbQR8kaNSH2M3F6OJlOtiwWsb4pqNoZOh8jzHT1bsskJhc/s1600/soda+bread.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx7krOOaB3dA2bMSBlH2rnW-A-rDQBYAQ69H_6Vksz-gfLuKa1qx_QG1MuZ-1cXNHqxFbxJEk3VAT9aEtDDrt6J48A_rqhRYbQR8kaNSH2M3F6OJlOtiwWsb4pqNoZOh8jzHT1bsskJhc/s1600/soda+bread.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not my loaf but wanted to show you what it looks like</td></tr>
</tbody></table>
It doesn't get any easier or quicker than this yummy Irish tradition, it really is this simple<br />
<br />
Mix 340 gms of unbleached white flour with a half teaspoon of salt and a half teaspoon of baking soda.<br />
<br />
Make a little well in the middle and pour in a 290 mls of low fat buttermilk. Mix with a fork to make a rough dough<br />
<br />
Turn out on to a lightly floured surface a knead for just 3 or 4 mins. Form it into a round loaf on parchment paper on a cookie sheet or stone. Cut a cross on the top and bake for 30 mins at 400 degrees. Cool on a rack, enjoy while it is still warm! YummyDaryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-11817488727097398582013-01-17T19:05:00.000-08:002013-01-17T19:05:00.624-08:00Rustic Italian Bread<span style="font-size: x-large;"><b>RUSTIC ITALIAN BREAD</b></span><br />
<br />
<br />
<div style="background: #FEFFFC; line-height: 18.0pt; margin: 6.0pt;">
<i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 11.5pt;">Makes 2
large 2 pound loaves<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM_mkckOcRouLJkrsycZ82s4zNlXtvXYkBv903wXW1n5NDghxvksQOhDWTtfipFP5tsqjYrT02tWS11pGXWJLTSmraSPULxGOVhKDwa_YE1_Hjv3C62Bq68gqJnY6cjjSZJbbzxF2WimE/s1600/Italian+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM_mkckOcRouLJkrsycZ82s4zNlXtvXYkBv903wXW1n5NDghxvksQOhDWTtfipFP5tsqjYrT02tWS11pGXWJLTSmraSPULxGOVhKDwa_YE1_Hjv3C62Bq68gqJnY6cjjSZJbbzxF2WimE/s320/Italian+bread.jpg" width="240" /></a></div>
<div style="background-color: #fefffc; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin: 6pt;">
<i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 11.5pt;"><b>preferment</b><br />
1 cup water<br />
1 cup bread or all-purpose unbleached flour<br />
1/2 teaspoon instant yeast<o:p></o:p></span></i></div>
<div style="background-color: #fefffc; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin: 6pt;">
<b><i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 11.5pt;">Dough:</span></i></b><i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 11.5pt;"><br />
All of the preferment<br />
5 cups bread or all-purpose unbleached flour<br />
1/2 cup nonfat dry milk<br />
1 tablespoon malt syrup, malt powder, brown sugar, or sugar<br />
1 tablespoon salt<br />
2 teaspoons instant yeast<br />
1 tablespoon olive oil<br />
2 cups water<o:p></o:p></span></i></div>
<div style="background-color: #fefffc; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin: 6pt;">
<i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 11.5pt;"><br /></span></i></div>
<div style="background-color: #fefffc; background-position: initial initial; background-repeat: initial initial; line-height: 18pt; margin: 6pt;">
</div>
<div style="color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif; font-size: 15px; line-height: 1.5em; margin: 0.5em; padding: 0px 0px 0.5em;">
To start the preferment, mix together the flour, water, and yeast in a small bowl and cover with plastic wrap. Leave out at room temperature for at least 4 hours and as long as 16 hours.</div>
<div style="color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif; font-size: 15px; line-height: 1.5em; margin: 0.5em; padding: 0px 0px 0.5em;">
To make the dough, mix together the preferment, water, olive oil, yeast, salt, malt powder, and dry milk in a bowl with 2 more cups of flour. Mix thoroughly. Mix or knead in the rest of the flour a half a cup as a time until you have a slack dough but one that is no longer sticky. Total mixing time should be in the ballpark of 10 to 15 minutes.</div>
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Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature until at least 2 times in size, approximately 2 hours. Punch the dough down and let it rise again for half an hour.</div>
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Remove the dough from the bowl and divide it in half. Shape the dough into a ball or log, cover with a damp towel, and allow it to relax for another 20 minutes.</div>
<div style="color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif; font-size: 15px; line-height: 1.5em; margin: 0.5em; padding: 0px 0px 0.5em;">
Shape the dough into its final shape. Cover again and allow to rise for another hour until doubled in bulk.</div>
<div style="color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif; font-size: 15px; line-height: 1.5em; margin: 0.5em; padding: 0px 0px 0.5em;">
Meanwhile, preheat the oven and baking stone, if you are using one, to 425 degrees.</div>
<div style="color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif; font-size: 15px; line-height: 1.5em; margin: 0.5em; padding: 0px 0px 0.5em;">
Right before placing the loaves in the oven brush or spray them lightly with water. Place them into the oven and bake for 20 minutes before rotating them. Bake them another 20 to 30 minutes or until the internal temperature of the loaf reads 200 degrees. Remove from the oven and allow to cool for at least a half an hour before serving. (from "The Fresh Loaf")</div>
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Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-47931576923386507692013-01-17T18:55:00.000-08:002013-01-17T18:55:34.361-08:00Greek Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc01rIe9D5DAcq24-5ss9S3Uvyyd4e92_NUeqFlR19gD5MmMeFgWyXZzkF5ZJ1hOnhi2jwwBhFeFAKgDbN16VU2t_GhOvp2KL9zqDTLFl2HVu7oM_5di5GzvuQW9ws7eW5EzN9haFB1xuk/s1600/Greek+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc01rIe9D5DAcq24-5ss9S3Uvyyd4e92_NUeqFlR19gD5MmMeFgWyXZzkF5ZJ1hOnhi2jwwBhFeFAKgDbN16VU2t_GhOvp2KL9zqDTLFl2HVu7oM_5di5GzvuQW9ws7eW5EzN9haFB1xuk/s200/Greek+bread.jpg" width="200" /></a></div>
<br />
<br />
<span style="font-size: x-large;"> Psomi Spitiko</span><br />
<br />
<br />
<br />
<br />
Greek Bread is a very simple bread to make. It is perfect for a last minute touch to a meal or for an evening snack because you can get it ready in 90 minutes. Here's the plan:<br />
<br />
<span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-decoration: inherit;">Ingredients:</span><br />
<br />
<ul style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">3 3/4 cups of bread (or all-purpose) flour</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1 1/2 cups of lukewarm water</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1 packet (1/4 oz) of dry yeast</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">2 tablespoons of olive oil</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1 teaspoon of salt</li>
</ul>
<div>
<div style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
Dissolve yeast in the warm water.</div>
<div style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.</div>
<div style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
</div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.</div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
<b>Make the Loaves</b></div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
Shape into two loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.</div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.</div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
Cool on a rack.</div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
</div>
<div style="margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
<b>Notes:</b></div>
<ul style="margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.</li>
<li style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.</li>
</ul>
<br />
</div>
Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-8728706656154854812012-06-10T12:08:00.000-07:002012-06-10T12:08:11.130-07:00St John Valley, Flax, Quinoa Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8m-WhTxUzQ6_fokXTXxi_AukbjEZ5oqa1c8jVIQ5HcnUF6hkeYMRPVf6Q-MIiCB-JSILvHWybqV8h4Am6zaXVfrPV2p6ZBq86n43LwMhOju5fM56Wm0wbV0B6KkhWFm5kSrVe5GR8seY/s1600/sjv,+flax+quinoa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8m-WhTxUzQ6_fokXTXxi_AukbjEZ5oqa1c8jVIQ5HcnUF6hkeYMRPVf6Q-MIiCB-JSILvHWybqV8h4Am6zaXVfrPV2p6ZBq86n43LwMhOju5fM56Wm0wbV0B6KkhWFm5kSrVe5GR8seY/s320/sjv,+flax+quinoa.jpg" width="240" /></a></div>
This is truly one of my favourite breads. It is easy to make, you can start it in your breadmaker, do it in your mixer with a dough hook or you can do it totally by hand. Simply mix the ingredients; if you use a breadmaker follow the instructions and setting for dough, in your mixer use the dough hook for about 5 mins and if by hand need the dough for 10 mins. All methods lead to letting it rise 30-60 mins (a little longer for the mixer and hand methods). Then shape the loaves and let rise until double (all recipes say that but I don't really know when that is complete). I let it rise about 60 mins. Then score the top and cook at 375 for about 30 mins to 40 mins, it is done when the internal temperature is 200 and it has browned. Here are the ingredients:<br />
<br />
1 and 2/3 cup of water lukewarm<br />
3 tbsp of powdered milk<br />
2 tbsp EVOO<br />
1 tbsp molasses<br />
1 tbsp honey<br />
2 tsp salt<br />
1 and 1/4 cups whole wheat flour<br />
2 and 1/2 cup unbleached white flour<br />
1/4 cup St John Valley cereal (or other multigrain mix)<br />
1/4 cup flax (I prefer yellow but any works)<br />
1/4 cup quinoa (I don't but you could cook or soak it in advance, I use it raw)<br />
1 and 1/4 tsp yeast<br />
OPTION: you can add 3 tbsp of Vital Gluten to help in the rising, but that is totally optional.Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com0tag:blogger.com,1999:blog-5651001874001233815.post-85462160433821562692012-05-13T11:14:00.000-07:002012-05-13T11:14:17.456-07:00Making homemade bread doesn't have to be difficult, check this out...<br />
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<br />Daryl Steeveshttp://www.blogger.com/profile/14824344918692246221noreply@blogger.com1