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Healthy Mediterranean Cooking at Home

Category Archives: sourdough

Our favorite bagels are not from a bagel shop but homemade. In my part of the world, there are no bagel shops. You can buy a bagel at the supermarket or at the airport, but no bagel shop where you can go pick out your favorite dozen. So I make my own. I make several different flavors, such as pumpernickel or cinnamon, at different times, but these are our favorite. They are especially good with smoked salmon and red onion.

Sourdough Bagels

Ingredients

4 cups bread flour
1 teaspoon instant yeast
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
¾ cup sourdough starter
1 ½ cups warm water
1 tablespoon honey
Olive oil for the bowl
Everything bagel topping

Directions

Combine the flour, yeast, salt, onion powder and garlic powder in the large bowl of an electric mixer.

With the paddle attachment, mix the dry ingredients thoroughly.

Combine the sourdough starter, warm water and honey in a large measuring cup and pour into the flour mixture in the electric mixer bowl.

Mix the dough with the paddle attachment on low speed until the dough comes together.

Switch to the dough hook and knead the dough for 10 minutes. With a spatula, scrape the dough from the bottom of the bowl to the top.

Cover the bowl and let the dough rest 5 minutes. Remove the cover and continue to knead the dough with the dough hook for 10 minutes. This procedure helps the dough to develop the gluten that bagels need.

Oil a bowl and place the dough in the bowl, turning it several times to coat in the oil. Cover and let rise, about 2 hours.

Place the dough on a floured board. Divide the dough into 12 equal pieces. I use a scale to measure.

On the floured board gently roll the one piece of sough into an 8 inch length and join the ends together to form a ring. Place on a floured kitchen towel. Repeat until all the bagels are formed. Let rise for 30 minutes.

Preheat the oven to 400 degrees F.

Fill a Dutch Oven or other large pot three-quarters of the way with water. Add 1 tablespoon brown sugar and bring to a boil.

Place 3 bagels in the boiling water and let cook for one minute. With a spider or large spoon turn the bagels over in the water and cook for one minute. Remove the bagels to a dry kitchen towel.

Repeat this procedure for the remaining babels.

Top some of the bagels with an everything bagel topping, if desired.

Place the boiled bagels on parchment lined cookie sheets Six bagels to a sheet.

Bake for about 25-30 minutes until golden brown, rotating the pans after half the baking time has elapsed. Remove the pans from the oven and place the bagels on a cooling rack.

Bagels freeze well, so I store them there and defrost them overnight when I want to serve the,

Some great toppings for your homemade bagels:

Cream cheese with chives and scallions. Add slices of cucumber for a lunch treat.
Cream cheese, slices of smoked salmon and slices of red onion.
Eggs Over Easy with slices of cheese and cooked bacon.
Tuna or Turkey Melt

What is your favorite bagel topping?

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Sourdough Potato Bread

Adding potato to a bread recipe can make it softer and more moist, which is what you want for a great tasting sandwich bread. This recipe makes excellent sandwich bread, as well as, toast. Make an egg salad sandwich on this bread-so good.

Ingredients

2 ¼ teaspoons instant yeast
6 cups bread flour
1/4 cup sugar
1 large russet (baking) potato, cooked
3/4 cup milk
1/4 cup butter, melted and cooled
2 teaspoons kosher salt
2 large eggs
1 cup sourdough starter, room temperature

Directions

Preheat oven to 350°F.

Remove the skin from the baked potato and mash. Set aside.

In a large bowl of an electric mixer, combine the yeast, bread flour and sugar.

In a large measuring cup or medium mixing bowl, combine the mashed potatoes, melted butter, milk, eggs, sourdough starter and salt. Pour into the flour mixture in the mixer bowl.

Using the paddle attachment, mix the ingredients until a dough forms. Switch to the a dough hook and knead the dough until smooth and elastic (10 minutes).

Place the dough in greased bowl, turning over to grease the top. Cover and let rise in a warm place until doubled ( 2 hours)

Punch dough down. Knead briefly and divide in half.

Shape each half into a smooth ball and then into a loaf. Place the shaped dough in 9 x 5 inch greased loaf pans.

Cover loaves and let rise until almost doubled (1 hour)

Bake in a preheated 350 degree oven for about 35 min. or until loaves are richly browned. Let cool on wire racks.

Makes 2 large loaves.


 

WINTER MOOD — PALETTE KNIFE Oil Painting On Canvas By Leonid Afremov

WINTER MOOD — Oil Painting On Canvas By Leonid Afremov

It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.

Below are three bread recipes that are sure to warm you up.

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Cranberry Sweet Potato Muffins

12-15 muffins

Ingredients

1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
Chopped pecans
Cinnamon-sugar

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.

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Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.

Cool in the pan 10 minutes before removing to a wire rack. Serve warm.

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Swirled Pumpkin Yeast Bread

This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.

2 loaves

Ingredients

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.

Beat in the warm water, pumpkin, applesauce and oil just until moistened.

Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.

Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.

Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.

Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.

Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

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Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

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Sourdough Ciabatta

This is a great bread to serve with your favorite soup.

2 large loaves

Ingredients

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour

Directions

Mix the yeast with the flour.

In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.

Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.

Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.

Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

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Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.

Lower the oven to 375°F and bake for an additional 25 minutes.


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For me, store-bought sandwich bread lacks good flavor and texture and usually contains way too many preservatives. The recipes in this post are easy to make and will reward you with great tasting bread for sandwiches and toast. Most ingredients are easy to find, however the ingredients for the rye bread include rye and pumpernickel flour. If you cannot find pumpernickel flour, use all rye flour in the recipe. I also use a flavoring made by the King Arthur flour company called deli rye flavor. If you do not have access to this ingredient, just substitute dried onion.

To always have fresh bread available, I slice each loaf in 1/2 inch slices and place them in a freezer ziplock bag. Bread slices can be removed, a slice at a time, and they defrost within a half hour. This is so handy.

Whole Wheat Sourdough Sandwich Bread

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Ingredients

  • 1 cup sourdough starter, at room temperature
  • 1 cup + 2 tablespoons lukewarm water
  • 2 1/2 cups white whole wheat flour
  • 2 tablespoons whole grain bread improver or vital wheat gluten
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 tablespoons vegetable oil

Directions

Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until a shaggy dough forms.

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Let the dough rest, covered, for 20 minutes. (this step helps the gluten develop.

Switch to the dough hook and knead the dough until fairly smooth and slightly sticky.

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Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 90 minutes.

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Gently fold the dough over a few times on a lightly floured work surface.

Shape it into an 8″ log, and place it in a 9″ x 5″ loaf pan.

Cover the loaf and let it rise until it’s crowned 1″ over the rim of the pan, about 60 to 90 minutes.

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Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.

Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.

Seeded Rye Sandwich Bread

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Ingredients

  • 2 teaspoons instant yeast
  • 2 cups unbleached all-purpose flour
  • 1 cup rye flour
  • 1/4 cup pumpernickel flour
  • 1/4 cup nonfat dry milk powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon honey
  • 1 tablespoon caraway seeds
  • 2 teaspoons Deli Rye Flavor or dried onion
  • 1 1/4 cups warm water
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Directions

Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until a shaggy dough forms.

Let the dough rest, covered, for 20 minutes. (this step helps the gluten develop.

Switch to the dough hook and knead the dough until fairly smooth and slightly sticky.

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Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.

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Turn the dough out onto a lightly oiled surface and shape it into an oval.

Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap and set it aside until doubled in bulk and risen 1 inch over the lip of the pan, about 1 hour.

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Bake the bread in a preheated 375°F oven for 35 minutes, or until it’s golden brown and tests done (the interior of the loaf will read 190°F on an instant-read thermometer).

Remove the bread from the oven, remove it from the pan, and cool completely on a rack.
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The comforting and inviting smell of home-baked bread should be reason enough to try baking at home. Home-baked bread also offers more nutrients than commercially manufactured breads and, of course, there are no preservatives in this bread. Although baking bread takes some time, the taste and nutritional benefits of baking your own bread makes the effort worthwhile.

No-Knead Sourdough Rye

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I came up with this recipe for rye bread based on the process for no-knead breads developed by Jim Lahey at the Sullivan Street Bakery. Plus I often think about how I can use my sourdough starter that I always have available in my refrigerator. So I combined the two and the results were a delicious rye bread that goes really well with soup or a salad.

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups rye flour
  • 1/2 teaspoon instant rise yeast
  • 1  teaspoon kosher salt
  • 2 teaspoons caraway seeds
  • 1/2 cup sourdough starter, at room temperature
  • 1 1/4 cups water
  • 1 1/2 teaspoons honey

Directions

You will need a Dutch Oven or a Cloche Baker (round or long) for this recipe.

cloche baker

Mix the flours, salt, yeast and caraway in a large bowl. Combine the honey, starter and water in a measuring cup and, gradually, add the liquids until the dough comes together into a wet dough.

You may need a little more water, 2-3 tablespoons more, if the dough seems dry. The dough should be fairly moist.

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Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for 12-18 hours.

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Flour a work surface and gently turn the dough out.  Fold the edges in and pinch them to form a ball.

Let the dough rise on a well floured towel or parchment lined bowl.  

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I like to line a round bread basket with parchment paper, cut to fit the basket, because the bread does not flatten out too much, as no-knead doughs can sometimes do.

After 1-2 hours, the dough should have fully risen.

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During the last 45 minutes of the second rise, preheat the oven to 500 degrees F with the cloche baker or dutch Oven on a low rack.

After 45 minutes, remove the baker from the oven and turn the oven down to 450 degrees F. Use well insulted pot holders, as the baker will be very hot.

Using the parchment as a sling, gently lower the dough with the parchment  into the preheated baker.

Be careful to not touch the baker as it is very hot! Slash the top of the loaf with a sharp knife.

Place the lid on the baker and put the baker into the oven. Bake for 30 minutes with the lid on.

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After 30 minutes, remove the lid and bake an additional 15 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.

To keep the crust crackly, turn the oven off, crack the door open, and let the bread cool inside the oven for 30 minutes.

Sourdough English Muffins

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There are many recipes for English Muffins but this one is a favorite in my family. It is easy to make and tastes great for breakfast, especially with homemade jam. I like making my own English Muffins because they have a fresh, clean taste, that store-bought muffins do not seem to have. Adding a little whole wheat flour gives the muffins some added nutrition. You do need to buy English Muffin rings to make this recipe, but the process I use won’t make a mess from cooking the muffins on the stovetop.

Ingredients

  • 1/4 cup dry milk powder
  • 1 1/3 cups lukewarm water
  • 3 tablespoons soft butter
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1 large egg
  • 3 tablespoons (1 1/4 ounces) potato flour (not starch)
  • 2 cups unbleached bread flour
  • 1 cup white whole wheat flour
  • 2 teaspoons instant yeast
  • 1 cup sourdough starter, set out on the kitchen counter, covered, overnight
  • Semolina flour or cornmeal

Directions

Combine all of the ingredients except the semolina in the bowl of an electric stand mixer. Mix and then beat at high speed using the flat beater paddle for 5 minutes.

The dough will be soft, sticky and glossy. Scrape down the sides of the bowl, cover it, and allow the dough to rise for about 90-120 minutes, until doubled in bulk.

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Grease the rings with cooking spray.

Place 16 rings on two parchment covered sheet pans and sprinkle a little semolina or cornmeal in each muffin ring,  

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Fill each ring almost to the top. I used a small muffin scoop to make it easier. Pat the dough a little to get it to the sides of the rings.

Place a sheet of parchment paper that has been coated with cooking spray on top of the rings and lay another sheet pan on top. This step helps the muffins retain their shape. Let rise 30 minutes.  

Remove the top pan and parchment and sprinkle the tops of the risen muffins with semolina. Replace the parchment paper, sprayed side down, and the baking sheets.

Forgive the view but my pans are very old and have seen a lot of baking.

Forgive the view but my pans are very old and have seen a lot of baking.

Towards the end of the rising time, preheat the oven to 400°F.

Bake the muffins (with the baking sheet on top) for 10 minutes. Flip the pans over and rotate the pans on the oven racks. Bake 5 minutes more.

Remove the top pan and parchment, and bake for another 10 minutes, or until the muffins are a light golden brown and the interior of one registers about 200°F on a digital thermometer.

Remove the muffins from the oven. Remove the muffin rings (they will slide right off) and transfer the muffins to a rack to cool.


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Grass-fed red meats are leaner and contain proportionally more of many important nutrients that relate to good health. Because grass-fed beef has less fat and marbling (which help keep the juices in the meat), the meat toughens much more rapidly and, therefore, requires more careful cooking. This means it’s essential to rely on a thermometer rather than timing to ensure you don’t overcook the meat. Choose spice rubs or marinades that are oil or herb based, and plan to serve all tender cuts of steak medium rare. Cook the steak to an internal temperature of 120 degrees and let it rest for 5 minutes before serving.

A grass-fed steak should be exposed to high direct heat for no more than 2 minutes per side. After that, in order to guarantee tender and juicy meat, it should be removed from the flames and allowed to finish in indirect or low heat.  If you are cooking the steak on the grill, simply move it off the flames and put it on the side of the grill that is not lit, close the grill cover and allow the meat to cook for about 5-7 minutes per pound.  During that indirect time, the internal muscle fibers will come up to temperature slowly without contracting too tightly and toughening. Also, the proteins and sugars will have time to caramelize over the surface of the meat, giving the steak that characteristic glossy look and rich taste.

If you are cooking it indoors, once the steak has seared in a hot skillet, transfer the skillet to a 300 degree F oven for about 5-7 minutes per pound (or a 200 degree F oven for about 10 minutes per pound).  

Steak

  • 2 grass-fed, bone-in ribeye or NY strip steaks, about 14-16 oz each
  • Olive oil
  • Salt and freshly ground black pepper

Mushroom Topping

  • 8 mushrooms, sliced
  • 1 shallot, sliced
  • 2 tablespoons butter
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano or thyme

Arugula Salad

  • 4 cups loosely packed baby arugula
  • Italian vinaigrette (your favorite)
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
  • Lemon wedges

Cooking the steak:

Coat the steaks in olive oil and sprinkle with salt and pepper. Let rest at room temperature for one hour.

Heat an outdoor grill and oil the grill grates. Once the grill is hot, turn off one burner or move the hot coals to one side.

Place the steaks over the hot (direct) side of the grill and cook for two minutes. Turn the steaks over and cook for two more minutes.

Move the steaks to the indirect side and cook for 5-7 minutes or until the steaks register 120 on a n instant meat thermometer. Remove to a plate and let rest for 5 minutes.

Cooking the mushroom topping:

Melt the butter in a small skillet. Add add the shallots. Cook for one minute and then add the sliced mushrooms. Cook the mushrooms until their moisture evaporates.

Add the remaining ingredients. Remove the pan from the heat and set aside.

For the salad:

Arrange the arugula on a serving platter and drizzle lightly with Italian vinaigrette. Sprinkle with shaved Parmesan cheese.

Place the grilled steaks on top. Spread the mushrooms over the steaks.

Serve with lemon wedges.

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Sourdough Dinner Rolls

These rolls are delicious with the steak and round out the meal.

Yield: 8 rolls

Ingredients

  • 3 cups bread flour
  • 1 package (2¼ teaspoons) yeast
  • 1/3 cup cracked wheat or other whole grain
  • 2 teaspoons salt
  • 1 tablespoon honey
  • 1 cup sourdough starter
  • 3/4 cup water
  • 1 tablespoon vegetable oil

Directions

In the bowl of a stand mixer fitted with a paddle, combine 1 cup of the flour with the yeast, cracked wheat and salt.

In a microwave-safe bowl or measuring cup, combine the water, honey and the oil. Microwave on high for 30-45 seconds, until warm (but not hot).

Add the warm water mixture and the sourdough starter to the dry ingredients. Beat for 4 minutes on medium speed.

Gradually add the remaining flour, about ½ cup at a time, and switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic.

Place in a lightly oiled bowl and turn to grease the top. Cover lightly with a tea towel and let rise until doubled in size, about an hour.

Turn the risen dough onto a lightly floured surface and gently press or “punch” down to remove air bubbles. Divide the dough into 8 equal pieces.

On a lightly floured surface, roll each piece of dough into a 4×6-inch rectangle; then, starting with the longer side, roll up each rectangle tightly, pinching the edges and ends to seal.

Place shaped rolls onto a greased baking sheet. Cover and let rise until doubled again, about 1 more hour. Near the end of the rising time, preheat oven to 400 degrees F.

With a sharp knife, make a lengthwise slash down the center of each roll and brush or lightly spray with cold water.

Bake for 20-25 minutes or until crusty and brown. Remove the rolls from the baking sheet and cool on a cooling rack.


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This time of year is great for baking. Spring has its own flavor profiles. Winter is a time for cinnamon, nutmeg, spice and chocolate. Spring is the time to shed those heavy flavors and transition to lighter flavors such as citrus, herbs and berries. This is the time to lighten up desserts and have a little fun trying out new flavor combinations. I do all our baking – breads and desserts- but I don’t like very sweet things, so our breads and desserts tend to be on the savory side or fruit based.

Fig Scones

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These are not your typical scones. Instead of butter, the recipe uses cream. I serve them with lemon curd. You can also dust them with powdered sugar before serving.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 cups whole wheat pastry flour
  • ½ cup brown sugar
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 10 ounces dried figs, diced small
  • 2 cups heavy cream, cold
  • ¼ cup honey

Directions

Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.

In a small bowl, whisk together the heavy cream and honey.

Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.

Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.

Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.

Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.

Pecan Sourdough Bread

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Ingredients

  • 1 cup (about 8 ounces) fed sourdough starter, room temperature
  • 1 cup water
  • 3/4 cup pumpernickel flour
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 teaspoon instant yeast
  • 2 cups chopped pecans

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Directions

Mix all of the ingredients (except the nuts) in the bowl of an electric mixer with the paddle attachment until the dough comes together. Switch to the dough hook attachment.

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Add the nuts, kneading until they’re evenly incorporated and the dough is smooth and elastic.

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Place the dough in a lightly greased bowl, cover and let rise for 2 hours.

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Turn the dough onto a lightly floured surface and form it into a long loaf. Place the log into a long stoneware baker that has been lined with parchment.

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Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.

Place the covered stoneware baker into a cold oven, set the oven to 400°F and bake for 40 minutes. Take the cover off and cook an additional 10-15 minutes.

Check the bread. The internal temperature should be about 190°F when measured on an instant-read thermometer. If not, bake for a few minutes longer.

Remove the bread from the oven and cool it on a rack. Yield: 1 loaf.

Blackberry Galette

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Ingredients

1 (9″) refrigerated pie crust, at room temperature or make the cream cheese pastry recipe below

Dough

  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons cold unsalted butter, diced
  • 8 ounces cold cream cheese, diced
  • 1 tablespoon cold milk

Filling

  • 3 cups blackberries
  • 2 tablespoons fresh lemon juice
  • 1/4 cup sugar, plus 1 teaspoon
  • 3 tablespoons flour
  • 1 egg lightly beaten with 1 teaspoon water

Directions

In the bowl of a food processor, combine flour, sugar, salt and thyme and pulse about 5 times to evenly distribute the thyme. Add butter and pulse until it is the size of peas.

Add cream cheese and pulse until a dough begins to form. Add milk and pulse until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.

Preheat an oven to 400°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 12-inch round. Fold the round in half, transfer to the prepared baking sheet and unfold the round.

In a bowl, lightly stir together the berries, lemon juice, ¼ cup sugar and flour.

Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge.

Fold the edge up and over the filling, forming loose pleats.

Brush dough with the egg wash and sprinkle with the  remaining 1 teaspoon sugar.

Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool. Cut into wedges and serve with whipped cream or frozen yogurt.

Lemon Rosemary Zucchini Bread

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This savory bread goes very well with scrambled eggs or an omelet.

Ingredients

  • 3 cups (390 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons minced fresh rosemary
  • 2 eggs
  • 1/2 cup melted unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup milk
  • 1/2 teaspoons salt (omit if you use salted butter)
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 3 cups grated zucchini (from about 1 pound of zucchini), squeezed dry

Directions

Preheat the oven to 350 F. Coat a 9 x 5 inch loaf pan with cooking spray and dust the bottom with flour.

In a large bowl, whisk together the flour, baking soda, baking powder, salt and rosemary.

Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter, olive oil and milk. Stir in the lemon zest and grated zucchini.

Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. If you gently press down on the surface of the loaf, it should bounce back and a bamboo skewer or toothpick inserted into the center should come out clean.

Remove the pan from the oven. Let cool for a few minutes and then remove the loaf from the pan to cool on a rack.

Healthy Fruit and Oat Bars

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These easy-to-make granola bars are lower in fat than many commercial snack bars and don’t have any of the additives or preservatives. I store them individually in zip-lock snack bags in the freezer. My husband is a golfer and he loves to put one in his bag on golfing days.

12 bars

Ingredients

  • ½ cup refrigerated egg substitute or 2 eggs
  • 1 cup light brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups oats
  • 1 cup dried fruit (apricots, berries, cranberries, etc.) chopped
  • 1 cup walnuts or nuts of choice, chopped
  • 1 tablespoon all-purpose flour
  • ½ cup mini chocolate chips

Directions

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Preheat the oven to 325 degrees F.

Use a silicone dessert bar pan and coat with cooking spray. Place the pan on a cookie sheet

In a large bowl, whisk the egg substitute, brown sugar, oil, cinnamon, salt and vanilla extract.

Stir in the oats, dried fruit, nuts and flour.

Divide the mixture evenly in the pan and flatten each slightly with a spatula.

IMG_0006

Bake for 45 minutes, or until golden brown. Cool; turn out.

Put each bar in a zip-lock snack bag and place bags in a larger freezer bag to store in freezer.



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