Tag Archives: bread

Homemade Bread Three Ways

Posted on November 29, 2012 by Katie | 2 Comments

I’ve always been intimidated by baking bread — Have I kneaded it long enough? Did I proof the yeast correctly? Why is there potato in this recipe and not in another? At our last food swap, Anastasia shared this simple recipe for artisan bread that tastes great and is so easy to make. After trying it a few times now, all my fears of rising, kneading and random potatoes are a thing of the past.

Here’s what you’ll need for two loaves (I halved the original recipe linked above):

1 1/2 cups lukewarm water
3/4 tablespoon granulated yeast (1 packet)
3/4 tablespoon kosher salt or other coarse salt
3 1/4 cups all-purpose flour

In a small bowl, mix water and yeast. In a large bowl, mix salt and flour. Then, add water/yeast to flour/salt and mix together with a wooden spoon, stopping when it all comes together in a ball.

Let it rise, covered, for two hours. It should double in size and look foamy.

Scoop it out of the bowl with your hand (it should come out easily) and place it on a floured surface. Divide into two equal balls, and gently flour.

Let it sit and rise for another 40 minutes.

Put on a baking sheet, slit the top and bake in a 450 degree oven for 30 minutes.

When it’s done, it should be lightly golden on top and feel hollow.

Slice.

Enjoy with your favorite spreads. Its dense texture is also perfect for dipping in a hearty soup.

The best thing about this recipe is you can make a huge batch and keep the uncooked dough in your fridge for a few days. Simply break off the amount you want and enjoy fresh-baked bread anytime.

I bet it would also be good with fresh herbs or kalamata olives mixed in or stuffed with cheese and pesto, like Leslie did with her asiago pesto bread.

And if you’re making hot cereal for breakfast this winter, here’s another tried and true bread recipe using leftover cereal.

Happy baking!

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Posted in Food/Drink

Tagged baking, bread

Asiago Pesto Bread Love

Posted on May 3, 2012 by Leslie | Leave a comment

I usually pick up a loaf of Spring Mill Bread Co. bread when I shop at Mom’s Organic Market in Arlandria — favoring a Seven Grain Crunch or Cinnamon Swirl. The other day, they were sampling the Asiago Pesto bread and I loved it so much, I bought a loaf, and practically wolfed it down in one sitting. I even hid it from my husband.

Feeling guilty and also craving more, I decided to make some for the whole family. I searched the web, compared various recipes, and created a modified version. I have to admit that mine was (maybe not equally) but really tasty too, especially straight from the oven. And, guess what — the kids love it too.

1. Assemble ingredients. All purpose flour, asiago cheese, and on the advice of a friend, I bought nice pesto instead of making it since basil is out of season. I already had italian herbs, olive oil, yeast, sugar, and salt.

2. Mix 3 cups of flour, 1 tablespoon of salt, 2 tablespoons of yeast, 1 tablespoon of olive oil, 1 teaspoon of sugar, and 2 1/4 cups of warm water. A four-year-old makes a good and enthusiastic mixer.

Here she is mixing in the remaining 3 1/2 cups of flour. (In all, 6 1/2 cups of flour.) You can also formally knead the dough while adding the remaining flour.

3. Knead in 1 1/2 cups of grated cheese.

4. Let the dough rise in a warm place for about an hour. (I used to be afraid of making leavened bread until I started experimenting and had it work out enough times to feel more confident.)

5. Split the dough into two even sections, form rectangles, and spread pesto on each. Just slather it on. I used about 3-4 generous spoonfuls for each loaf. (At this point, you’re going to want to dip a chunk off the remaining wedge of cheese into the pesto and eat it.)

6. Shape the dough into a loaf, pinch the edges together, and then place the loaves on parchment paper with the seam down. Sprinkle with the rest of the grated cheese. You can cover and let the dough rise again for about a half hour if you want.

7. Bake at 400 degrees Fahrenheit for about 50 minutes. Slice while warm. Don’t think about the calories.

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Posted in Food/Drink

Tagged asiago pesto, baking, bread, yeast bread

Holiday Gift Baskets from Downtown Del Ray

Posted on November 15, 2011 by Leslie | 2 Comments

With the holidays around the corner, get your shopping done right here in the heart of Del Ray. We recently took a stroll down the Avenue in search of our favorite sweet and savory treats — perfect for anyone on your holiday gift giving list.

Custard truffles from the Dairy Godmother are delicately nestled in a box adorned with a ribbon — they are all ready to take to your next holiday party.

Signature coffee beans from St. Elmo’s come ground or whole bean.

The salt and chocolate Bequet caramels (oh, and wine of course) from Planet Wine are amazing.

Make your own tasty basket of nibbles with an assortment of cheese and crackers from Cheesetique. There’s also a wide selection of wine and beer to complement your selection.

A warm loaf of fresh-baked bread from Caboose Cafe & Bakery will be more than welcome at your next dinner party or soup exchange. They’ll even slice it for you.

Don’t forget the salty meats — these salamis and sausages can be found, yet again, at Cheesetique.

Pork Barrel BBQ Sauce can be purchased (for now, while we await the opening of the BBQ restaurant) from Let’s Meat on the Avenue.

The beer selection at Market 2 Market is amazing — over 100 microbrews and craft ales. They even have boxes to create your own hand-picked 4 or 6-pack.

These lavender shortbread cookies from the Dairy Godmother are a delight. And don’t forget your four-legged friends — dogs love the Dairy Godmother “squirrels.”

Posted by Leslie

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Posted in Del Ray Life, Favorite Finds, Food/Drink, Holidays

Tagged beer, bread, candy, caramels, coffee, cookies, dog treats, gift basket, meats, salami, savory, sweet, treats

Making Yeast Bread by Hand in a Small Kitchen: Go for It, I Say

Posted on October 26, 2011 by Leslie | Leave a comment

I don’t have room in my tiny kitchen for a bread maker, not on the counter, not in a cabinet. I had a juicer for a while and got rid of it because of space issues. I use the blender to make smoothies instead. But, the lack of space doesn’t mean I can’t make delicious whole-wheat yeast bread by hand. And so can you.

I know, it sounds crazy to imagine finding the time to let bread rise and to knead it, especially when there’s the very real risk it won’t even rise. Bread is thought to be finicky. Or so I thought until I tried the recipe from one of my favorite cookbooks, Feeding the Whole Family. You can find the author’s recipe for the whole grain bread here as well.

What I love about this recipe and what got me to try it is that you start with leftover hot cereal. In my house, we make oat or multi-grain hot cereal at least once a week and always have some leftover in the pan. (We like Country Choice Multi Grain that we find at Trader Joe’s or Bob’s Redmill 8 Grain or good ‘ole Quaker Oats.)

I don’t make bread once a week, but I could. It’s that easy especially when done over the weekend. You can make the starter with the hot cereal a few days ahead of making the bread batter too. So, one week, for example, you can cook hot cereal on Thursday, quickly make the starter, and put it in the frig until the weekend. Here’s how:

1. Make the Starter Dough

Put about 2 cups of leftover hot cereal in the blender and blend with water.

Transfer to a mixing bowl and stir in the oil, salt, and yeast. (See the recipe for exact portions.) Add whole wheat flour until the mixture has the consistency of thick cereal.

2. Ferment the Starter Dough

Cover the mixture and leave it alone for up to 2 days. I did the first part on Saturday afternoon. After the mixture ferments, you can refrigerate it and make bread within a week. Or, like me, on the next day, a Sunday, I made the bread by adding maple syrup, oil, and sea salt.

3. Knead the Dough and Let It Rise

This is when you get the wonderful experience of mixing the dough with your entire hand and then kneading it.

Let the dough rise in a warm place for a couple of hours. The oven had been on while we were cooking chili, so it seemed a good place as ever.

It’s fun to check on the dough as it rises.

4. Shape the Dough

Split mixture in half and shape it into a square and then slap it down to remove any air bubbles. My kids loved this part!

Follow the recipe on how to fold the bread into the proper shape and then place in greased pans.

4. Fill the House with the Aroma of Baked Bread

Bake for about 45 minutes, inhale, salivate, remove from oven, break off a steaming hot piece, slather with butter, and eat.

This recipe makes a great sandwich bread or as Katie enjoyed it, with eggs. Now that I’ve mastered this simple recipe (have made it successfully about six times) and have it in my repertoire, I hope to try some more yeast bread recipes. I’ve heard that the Tessajara Bread Book is a must for learning different baking techniques.