Sorry it has been so long since I last posted anything food related. Today, I made some white chocolate chip cookies and vanilla cupcakes. I will post the recipes and some pictures today or tomorrow.
Last night I posted a picture of some yummy home made pizza. There is another such picture right over there(points right). The recipe for the dough was from my 4H book(but also is in the bead machine book as the same recipe, coincidence?), the sauce was made by my mother(no recipe there, just throw some tomatoes and spices in there and let it simmer) and a cow somewhere made the cheese. The dough was described in the recipe book as “not to thin or thick” and it was. In the 4H book the recipe says it yields 8 servings, which is a lie, this will serve four normal people, or 8 for appetizer-sized pizzas. I made mine with dough, sauce, eggplant, onion, pepper, mushroom, broccoli and cauliflower. The crust tastes really good and fresh and my mom says I can make it again, which means that this was a success! For my project, I still have to make basic white bread, pretzels, bread machine cheese bread and herb loaf. There are also a few recipes from the second year of the project I would like to try such as some of the sweet breads.
Bread Machine Pizza
Note: This will take some time, so plan ahead.
3/4 cup lukewarm water
2 tablespoons oil
2 cups all-purpose or bread flour
1/2 teaspoon sugar
1/2 teaspoon salt
2 teaspoons active dry yeast or 1 1/2 teaspoons quick rise yeast
Combine ingredients according to the manufacturer’s instructions. Select the dough setting and process. When the dough process is complete, take the dough out and knead it for 1 minute. Let rest for 15 minutes. Roll the dough to fit a 14 inch pizza pan or cooking sheet, you can also make mini pizzas. Place the dough on a greased pan or one lined with parchment paper. Press the dough into the pan. Let dough rise in a warm place for 20 to 25 minutes. Spread sauce over top and add cheese and other desired toppings. Bake in a preheated 425F oven for 15 to 25 minutes, depending on the size of your pizza. Remove from oven and let rest for 5 minutes before cutting and serving.
The recipe for Not Just White Bread from my 4-H book is a winner. The bread is light and tasty, not to mention easy to make. It is similar to the recipe for white bread in the Betty Crocker cookbook, but calls for making a sponge instead of mixing everything together at once. The method for shaping the loaves is also different, Not Just White Bread does not get rolled before placing into the pans, you just put it in. All in all, I will be making this recipe again.
For those of you wondering why I have not posted in a while, I am fine, I was just on vacation on the Atlantic coast. While there, I dicovered that eating crabs freshly steamed out of their shells seasoned with liberal amounts of Old Bay is awesome. I packed away about 36 in one sitting at an all you can eat place and it has enlightened me. I also visited two Indian restaurants where I stuffed myself with deliciousness. My father told me, that this summer, we might have a seafood boil similar to the east coast steam pots. It was really relaxing to be on vacation, but I missed baking in m kitchen and need to make up for lost time. Tomorrow, I plan on making graham crackers, in order to start experimenting for the best s’mores. Hope you all are have a good summer!
Not Just White Bread
Yeast Breads on the Rise
1 1/2 cups warm water
2 tablespoons sugar
1 package active dry yeast
2 cups all-purpose flour
1 cup warm milk
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
5 cups all-purpose flour
Use a large bowl to make the sponge. Measure the water and 2 tablespoons sugar into the bowl. Sprinkle in the yeast and stir until smooth. Beat in the 2 cups flour by hand until the mixture is smooth. Let the mixture rise in a warm place until light and spongy, about 1 hour.
While the sponge is rising, combine sugar, salt, and shortening with warm milk, cool to room temperature.
Stir the sponge down when light and spongy and sitr in the milk mixture. Stir in additional flour until dough leaves the sides of the bowl. Turn dough onto a lightly floured boar and knead until smooth, about 8 to 10 minutes. Add small amounts of flour while kneading if dough is too sticky.
Place in a greased bowl and brush with shortening. Cover and let rise until doubled in size, about 45 minutes. Punch down and turn out on a lightly floured board. Divide in half, let rest 15 to 20 minutes.
Shape dough into two loaves and place in greased 9x5x3 inch loaf pans. Cover, let rise in a warm place until the center is slightly higher than the edge of the pan, about 1 hour.
Bake at 400F about 50 minutes. Remove from pan and cool.
Got you attention didn’t I? Well, if the title didn’t, I hope that these recipes will. On Wednesday(I know, I know, long time ago) I made Crusty Dinner Rolls out of my 4-H book for a Shakespearean festival at school. I was to do a small bit of research on foods during the Elizabethan time period and found that bread was a major part of their diet. So, I decided to kill two birds with one stone: make a recipe for 4-H, then use it for school. The rolls turned out great, but be warned the recipe does make a lot if use make the recommended size.
Saturday, I once again discovered some almost black bananas on the counter and instead of banana bread, I made banana cake. The recipe calls for a 13×9 pan, but I used a 9 inch and 18 muffin tin cups and that filled it up. The muffins(cupcakes?) rounded out beautifully and are delightfully moist. Definite make again recipe.
One last subject; I have two cartons of just whites egg whites. If anyone has and suggestions, please do tell! I need to use them up soon. Thanks and have a great week.
Crisp Dinner Rolls
2 1/2 cups warm water
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 tablespoons margarine, softened
6 1/2 to 7 1/2 cups flour
1 egg, beaten
1 tablespoon milk
Measure warm water into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add the sugar, salt, margarine and three cups of flour, bead until smooth. Add enough flour to make a stiff dough. Turn out onto a lightly floured boars and knead until smooth. Place in a greased bowl and let rise for 1 hour, or until doubled.
Punch down dough, divide in half, Divide each half into 18 equal pieces. Shape each into rolls and let rise until doubled. Combine egg and milk; brush this mixture on the tops of the rolls. Bake at 400F for about 15 minutes. Remove from sheets and cool on wire racks.
I have been so very busy lately and haven’t been able to make it into the kitchen very often. I think in the last month, I have only made about 5 things. That is enough to go on your average hand! Unacceptable! Today, I change that. It came to my attention that one of the book that I have borrowed from the library is about to have to be returned. I flipped through it and remembered that I wanted to make one of the recipes inside: Cinnamon Raisin Bread. The book in question is Amy’s Bread by Amy Scherber and Toy Kim Dupree, so the recipe should be very reliable. I mixed up the biga last night and put it in the refrigerator to do its thing. This morning I started mixing it when I woke up at 8 and was done with baking by . I only put raisins in one of the loaves and cut them back to 1 cup. It feels so good to be back in the kitchen!
Cinnamon Raisin Bread with Biga Starter
Makes 1 3/4 cups
3/4 cup plus 2 tablespoons very warm water
1/8 teaspoon active dry yeast
1 1/2 cups plus 2 tablespoons all purposed flour
Mix water and yeast together and stir to dissolve the yeast. Add the flour and vigorously stir with a wooden spoon for 1 to 2 minutes. Scrape into a container and mark the time and height of the mixture on the side so you can measure how much it rises.
Let rise at room temperate for 6 to 8 hours. Or let it rise for 1 hour at room temperature, then chill it in the refrigerator for 8 hours or overnight. If using cold, use warm water in the recipe instead of cool water. Use before it deflates.
Cinnamon Raisin Bread
1/4 cup very warm water
1 1/4 teaspoons active dry yeast
1 3/4 cups biga starter
1 1/2 cups plus 2 tablespoons water(cool or warm, depending on your biga)
4 1/2 cups all-purpose flour
4 teaspoons kosher salt
3 cups raisins(I used 1 cup in one loaf and left the other plain)
1/4 cups plus 1 tablespoon sugar
1 tablespoon ground cinnamon
Combine the very warm water and yeast in a bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
Add the biga and water to the yeast mixture and mix with your fingers for 2 minutes, breaking up the starter. The mixture should look milky, chunky, and slightly foamy. Add the flour and the salt and mix with your fingers until the dough forms a shaggy mass. Fold the dough over onto itself and knead briefly in the bowl.
Move the dough to a lightly floured work surface and knead until it is smooth and supple, about 4 minutes. If it feels stiff our dry, add cool water, 1 tablespoon at a time.
Put the dough back into the mixing bowl, cover, and let rest for 20 minutes.
Return the dough to the lightly floured surface and knead it for 5 to 7 minutes. the dough will become silky and elastic. Do not knead extra flour into the dough.
Place the dough in a lightly oiled bowl and cover, rise at room temperature for 1 hour.
Turn dough in the mixing bow;. Gently deflate the dough with your fingertips, the fold the left side in and repeat with the right, fold the dough in half, gently pat it down and turn the dough seam face down.
Let rise for 1 to 1 1/2 hours. When the dough is fully risen, an indentation made by your fingers poking the dough will not spring back.
With the dough is rising, place the raisins in a bowl and add warm water to just below the top of the raisins. Combine the sugar and cinnamon in a separate bowl and set aside.
Place the dough on a lightly floured surface. Gently deflate the dough and pat into a 14×12 inch rectangle. Cut the dough into 2 equal rectangles 7×12 inches. Sprinkle each pice with the cinnamon sugar mixture and the drained raisins. Spread evenly across the dough and press them in. Starting at the short side of the loaf, fold the dough tightly into a log without stretching the dough. Seal the seam tightly using your hands or pinching with your fingers.
Place each loaf seam side down in lightly oiled 9×5 pan and press them down to fill the pan. Cover and let rise for 1 to 1 1/2 hours. Thirty minutes before baking preheat the oven to 450F and place a cast iron skillet and mini loaf pan on the lowest rack possible. Place an oven rack above with room for the loaves of bread. Have a spray bottle, kettle of water ready to be boiled and a metal 1 cup measure nearby.
5 to 10 minutes before the loaves are ready to bake, turn the water on to boil and place 2 to 3 ice cubes in the small loaf pan.
When the loaves are ready, quickly fill the 1 cup measure with boiling water and place the loaves in the oven, then mist them with water. Pour the water into the skillet and immediately close the oven door.
Bake for 15 minutes and reduce the oven temperature to 375F and bake for 18 tp 25 minutes longer, until the crust is brown and the loaves sound hollow. Watch the oven carefully and cover with foil if the tops are browning to fast.
Let them cool in the pan for 5 minutes then remove to a rack to cool. Let cool completely before slicing or the bread will fall apart. Keeps well for at least 2 days.