The Simple Joy of Homemade Bread

Homemade Goodness…

I will never be on a carb free diet– I just love gummy bears and fresh bread way too much to EVER give them up!  And speaking of fresh bread…there is nothing more delicious than fresh-from-the-oven homemade bread with some cold butter and a sprinkle of coarse salt!!  I could live off this meal, with gummy bears for dessert of course : )

Homemade bread is a scarcity these days.  With supermarkets housing in-store bakeries and great local artisan bakeshops serving up craft breads, few people attempt to make their own at home.  Making bread can be quite daunting to try, but it is really quite simple and can be worked into anyone’s schedule.

I decided to make these loaves after I bought a 12 grain sandwich loaf of bread from my local grocer.  After reading the ingredient list, the “12 grain” part was actually quite small–less than 2% of the ingredients!  Making my own bread lets me add as much and whatever kind of whole grains I want.  But don’t feel bound by the recipe here–this recipe reflects what I had hanging around in my kitchen!  Any different grains can be used–that’s the beauty of bread.  Think of it as a game of checks and balances between the flour and the liquid.  Different flours pick up different amounts of water–even different regions can show many variations.  This is the reason many bread recipes will give you a range of flour and tell you to add more if the dough is too wet or add some more water if the dough is too dry.  Just resist the urge to add a lot of flour–as the dough will sit, the flour absorbs more of the liquid and you will notice the dough will not be as wet as you originally thought.  Try to err on the side of a dough with a little bit of tackiness rather than a dough that is so dry it sticks to nothing.

When it comes to whole grains, they can weigh a bread down and tend to be on the denser side.  This is why I like to blend in some bread flour to help the bread have a lighter texture (how I prefer my sandwich bread).  There are some great grains out there these days–and they can easily be substituted into your artisan loaves.  I also make this bread with a starter.  Don’t be intimidated!!  Its very easy to make and really adds some nice flavor to the bread as well as keeps it moist and gives it a longer shelf life.  I urge you to give bread a try at home–and tell me that there is no greater satisfaction than a pulling your beautiful homemade bread from the oven…other than opening a fresh bag of gummy bears!!

For the starter

1 cup water, room temperature

1 1/4 teaspoons dry active yeast

1 3/4 cup all purpose flour

Dissolve the yeast in the water and add the flour.  Mix well.  The mixture should look like thick, sticky pancake batter.

Getting Started!

If the mixture is too thick, add a bit of water; too runny add a tablespoon or so of flour to achieve this consistency.  scrape the mixture into a container that will allow for the mixture to expand about 3x its size.  Cover with a lid or with plastic wrap and allow to stand at room temperature until mixture rises and then starts to collapse.  I put mine in a sunny window for a couple hours, or leave in a cool place for 6-8 hours.  The longer and slower it is allowed to rise, the more flavor it imparts.   At this point, you can also put it in the refrigerator to allow it to rise overnight.  If you do store in the refrigerator, allow the starter to come to room temperature before use.  The finished starter will be light, very bubbly, smell slightly milk & sweet, and will make a beautiful bread!

Ready!

Delicious Sandwich Bread    makes 2 loaves

All the starter

1 packet  (1/4 oz) dry active yeast

1 1/2 cups warm water

2 Tablespoons olive oil

2 Tablespoons honey

2 cups whole wheat flour

about 3 cups bread flour

1/4 cup ground flax meal

1/4 cup wheat germ

2 Tablespoons sesame seeds

Combine the water and the yeast in the bowl of a stand mixer.  Stir to dissolve yeast.  Add all of the starter and the honey and olive oil.  Add the whole wheat flour, about 2 1/2 cups of the bread flour, the flax, wheat germ & sesame seeds.

Delicious AND Nutritious!!

Using the dough hook, mix on low speed to combine.  Allow to mix for about 1 minute to determine if more flour is needed.  If needed, slowly add enough bread flour to make a moist, soft and sticky dough.  Mix about 3-4 minutes then allow dough to sit covered in the mixing bowl for about 10 minutes.  This will allow the flour to absorb more of the liquid and make it more manageable.  Turn dough out on counter, using a light dusting of flour if needed, and gently knead until smooth, about 1 minute.  The dough will spring back when a finger is pressed into it.  Place dough in a lightly greased bowl, cover and let rise until double.

Peek-a-boo!

***At this point you can also let it rise in the refrigerator and bake it the next day.  This final rise will take longer since the dough will be cool.***

Lightly grease 2-9 inch loaf pans.  I like to dust them with additional wheat germ and flax meal but it is not necessary.

This adds a nice look and texture

 

Once the dough has risen, fold dough in onto itself and divide into two even pieces.

Ready to shape!

Roll piece out into a rectangle about the same length as the loaf pan.

Keep the dough around the same length as the pan so it will fit well

Roll the dough up tight like a jelly roll and pinch the seam to seal.  Place the dough, seam side down, into prepared pans.

Perfect fit!

Cover and allow to rise to fill the pans.  Meanwhile, preheat oven to 400F.  Once dough is ready, I like to dust the top lightly with flour or wheat germ, but this is optional.

One step closer to tastiness!

Bake the loaves in preheated oven for about 20-30 minutes, until they sound hollow when tapped.  Cool on racks for about 10 minutes, remove from pans and cool completely (well, almost!!).  Enjoy fresh!

Tips from A Cook

The starter and the bread dough can be made ahead of time.  Store in the refrigerator until use.  Remember colder doughs will rise much slower so you can work this into your timing.

Experiment with different whole grain flours and add ins!  Add delicious seeds such as sunflower and poppy for a nice texture and crunch.

Do the right thing…

Have tasty and healthy finally become friends??

On occasion I make something that even my sister-in-law would give to her kids! : )  These muffins are made with less sugar than typical muffins (I resisted the urge to add more!!) and rely more on the natural sweetness of the over ripe bananas and honey.  It may look like there are a lot of ingredients here but you can easily  measure out everything the night before and assemble in the morning to start your day out right.  Easy!!

Do the Right Thing Muffins

1 3/4 cups All purpose flour

2/3 cup Whole wheat flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

1 1/2 teaspoon salt

1/4 cup packed brown sugar

1/4 cup shredded coconut

1/2 cup almond flour ** (see tip below)

1/2 cup toasted sliced almonds (or use 3/4 cup toasted, chopped walnuts!  I only had almonds)

2T toasted sesame seeds

3/4 cup chopped dates or raisins

2 ripe bananas, mashed

2 eggs

6T melted butter or oil

1/2 cup plain yogurt or buttermilk

2 Tablespoons honey

Streusel topping of your choice (what?  you don’t make big batches and store it in the freezer for occasions just like these??) OR other topping of choice: i.e. sunflower seeds, sesame seeds, or coarse sugar (mmmm….sugar!)

Ingredients ready to do the right thing

Preheat oven to 375F.  Combine the first 11 ingredients (all the dry ingredients) in a large bowl, breaking up any brown sugar.  Combine the remaining ingredients in another small bowl.  Blend well to be sure no large pieces of banana remain.  I use an immersion blender to blend all the wet ingredients together at once.  Add the wet ingredients to the dry ingredients and blend just until combined.   This is the key to creating more tender muffins–do not overmix!  Scoop into paper lined muffin pan

Uncensored topless muffins!

or free standing baking papers.  Top with topping if using.

Phew! Back to “G” rating!

Bake in preheated oven until a center of muffins test clean with a tooth pick.  Makes about 12 regular sized muffins.  These muffins can be frozen and are even tastier the next day.

Doing the right thing never tasted so good!! : )

Tips from A Cook:

Don’t have almond flour?  grind some sliced almonds with some of the dry ingredients (otherwise you may over process and end up with almond butter)

Make big batches of your favorite streusel topping and keep it in the freezer–always there when you need it : )

Use an ice cream scoop with a spring loaded handle to scoop muffin batter evenly into baking papers

 

We’re not here to cause no trouble, we just came to make some Superbowl Stuffles™!!

Superbowl Stuffles™!!

Are you ready for some football?!?!?!?!?!?  I’m not sure if anyone knows this, but beyond the talk of Ray Lewis, deer antler spray, and brothers coaching against one another…there’s a football game this Sunday!!  In fact, its the LAST football weekend of the season.  There is a whole mix of emotions since it is the biggest game of the year as well as the end of an exciting season.  Sadly, my Redskins were knocked out in the playoffs but props to them for an amazing season and we look forward to RGIII and his bionic leg to hoist the trophy next year……

Now–Superbowl parties are a plenty this weekend regardless of whether you are legitimately rooting for one of the teams, watching the million-dollar-a-second commercials,  or just looking for an excuse to be drunk one last Sunday evening.  Beyond the staples of chips, dips, and beers…why not make these DELICIOUS stuffed football shaped pretzels aptly called  Superbowl Stuffles™.  What does this name mean?  you might ask…Well, for those of you who are not familiar with the ’85 Chicago bears–they made a video you can see here.  I know, I know…its truly one of the more amazing musical works of the era!  The lyrics, the musical score, the high tech video.  Well this supremely tasty snack is named in honor of this supremely genius song.  They really are easy and they don’t even have to be filled if you just want to make awesome football shaped pretzels and serve them with mustard (which I then call Pigskin Pretzels™).  Better yet–you can make the dough tonight, chill it overnight and finish them tomorrow.  Easy.  Delicious.  Go make now!  : )

 

Superbowl Stuffles™

1 package dry yeast

3/4 cup warm water (about 110 F)

1T sugar

2 3/4 cup (plus extra if needed)  all purpose flour

1 1/2 t salt

4T soft butter

Coarse salt for sprinkling

Fillings of your choice!!  I used bacon and cheddar and these little chicken sausages called Chicken Littles and provolone but use what ever you want!

For the wash: 4% solution Sodium Hydroxide (or 1t baking soda per cup of water) and latex gloves **more on this below**

In a bowl of a standing mixer, combine the yeast and warm water.  Whisk to blend.  Add sugar, then flour, salt and butter.  Using the dough hook attachment, mix dough on medium speed until a smooth, soft dough form, about 4-5 minutes.  Adjust with additional flour if needed.  Dough will be slightly soft and moist, but not sticky.

**Alternately, dough can be mixed by hand.  Bring together in a bowl with a wooden spoon or spatula and then knead on lightly floured surface until smooth

Place dough in a greased bowl and allow to rise until double, about 45 minutes- 1 hour.

**Alternately you may rise the dough overnight in the refrigerator at this point

The Dough! Waiting to be formed….

Divide the dough into 8 even pieces (for regular sized footballs) or 16 even pieces for mini 2 bite footballs. Line a cookie sheet with parchment paper and spray well with nonstick cooking spray (or brush with oil)

One step closer…

 

Pat dough out into a rectangle–try to leave the center slightly thicker than the edge so when you slash the tops the cheese will not bubble out.  Place filling in center and fold dough over top, sealing the seam on the bottom and tapering the ends to mimic the shape of a football.  Place seam side down on cookie sheet.  Repeat with remaining dough.

shaping

Filling with bacon and cheese

Forming

The formed Stuffle™

 

 

 

 

 

 

 

Once all the footballs are formed, lightly spray the top of the dough, lay plastic wrap on the surface (no need to wrap tightly) and chill for about 1 hour in the refrigerator.  Its ok if a skin starts to form on the surface of the dough.

After about 45 minutes, preheat the oven to 375 F (I have a convection so use 400F if you have a still oven).  If you have access to food grade Sodium Hydroxide, I highly recommend it.  It gives pretzels that beautiful shiny brown crust.  However, please use caution when using it and read the directions carefully. I mix 20g sodium hydroxide with 500g room temperature water.  Mix well until dissolved in a bowl large enough to hold the footballs.  Remove the footballs from the refrigerator.  Have another baking sheet ready lined with parchment paper.  Spray well with nonstick spray.  Using the latex gloves, dip them into the solution for about 20 seconds, turning over to be sure the entire surface is coated.  Remove footballs from solution, letting the excess drip back into the bowl.

ready to dip!

Place onto prepared pan, evenly spaced apart.  Using a sharp blade, slash the tops of the dough like the football laces and two slashes at either end.  Sprinkle the tops with coarse salt.  Bake the Stuffles™ right away for about 15-18 minutes, turning halfway through baking.

An adequate substitute is baking soda.  If using baking soda, mix 6 cups water with 2T baking soda.  Bring this mixture to a simmer.  Poach the footballs in this solution in batches for about 15-20 seconds.  Follow instructions above just the same for finishing and baking.

 

Enjoy warm with a cold beer and large TV!!!!

Tips from A Cook:  

Don’t forget you can make the dough and rise it over night!  You can also form them and let them rest overnight in the refrigerator as well.

Don’t spend a lot on a “lame” or a the tool used to slash bread.  Buy the double sided razor blades at the store and thread them on a coffee stirrer

Looking for a small amount of Sodium Hydroxide?  Look here!  Kalustyan’s is an endless source of ingredients.  I’m sure you can find a lot of other items you never knew you needed!!

 

Laces Out!!!!!

 

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