Healthy Mediterranean Cooking at Home

Tag Archives: homemade rye bread

For the past two weeks I have seen more articles on how to prepare corned beef and cabbage than I could ever want to see. Well it is a tradition. Don’t worry I am not going to tell you how to cook corned beef, no – I am going to skip right to dessert. How about making some Shamrock cookies? Don’t forget to have some tasty rye bread on hand for leftover corned beef sandwiches. I have a great recipe for you.

Sugar Cookie Dough

Makes about 2 dozen

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled, plus more for rolling out the cookie dough
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
4 inch shamrock cookie cutter
Glaze for the cookies, recipe below

Directions

In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.

Using an electric mixer, beat the butter and sugar until smooth.

Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).

Shape into a disk and refrigerate, wrapped in plastic wrap, for at least 1 hour and up to 3 days.

Heat the oven to 350° F.

Divide the chilled dough into four pieces. Work with one piece of dough at a time and keep the rest covered in the plastic wrap.

On a floured surface, roll out one piece of dough to a ¼ inch thick. Using a 4 inch shamrock cookie cutter, cut out the shapes and place on parchment-lined cookie sheets.

Roll up the scrapes and place in the plastic wrap.

Repeat with the remaining pieces of dough and re-rolling the scraps until all the dough is used.

Bake until just beginning to brown, about 12 minutes, rotating the cookie sheets on the oven racks after 6 minutes.

Let the cookies rest on the cookie sheets for 5 minutes before removing them from the pan.

I usually just slide the parchment paper with the cookies on it onto the kitchen counter and let them cool.

When thoroughly cool, frost the cookies.

Glaze

I use the corn syrup in this recipe, so that  the glaze will set and not stay sticky.

Ingredients

1 cup powdered/confectioners’ sugar
1 tablespoon light corn syrup
1-2 tablespoons water
6 drops green food coloring
1 teaspoon vanilla

Directions

Whisk together the sugar, corn syrup, vanilla and 1 tablespoon water.

Stir in the food coloring a few drops at a time until you reach the color desired. Add additional water, if you want the glaze a little thinner.

Yield: 1/2 cup of glaze.

Homemade Sourdough Sandwich Rye Bread

Makes 1 large, 2-pound loaf

Ingredients

1 cup sourdough starter
2 1/4 cups bread flour
1 3/4 cups rye flour
1/4 cup potato flour
1/4 cup nonfat dry milk powder
1 tablespoon vital wheat gluten
1 tablespoon caraway seeds
2 teaspoons regular salt
2 tablespoons honey
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 1/3 cups lukewarm water

Directions

Combine all of the ingredients in the large bowl of an electric mixer using the paddle attachment until the dough comes together in a ball around the paddle.

Switch to the dough hook and knead the dough until smooth, soft and somewhat sticky. Remove the dough from the bowl and grease the bowl with oil.

Return the dough to the bowl and cover the bowl. Let it rise until puffy, 60 to 90 minutes.

Lightly grease a large bread pan (or other 2-pound capacity loaf pan). A 10″ x 5″ loaf pan; or a long covered baker or 13″ pain de mie pan, without the covers, all work well here.

Gently deflate the dough and shape it into a log the length of your chosen pan. Place it in the prepared pan, and let the dough rise until it’s just about doubled in size, 60 to 90 minutes.

The dough should crown about 1/2″ over the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, loosely cover with aluminum foil after about 20 minutes to prevent it from getting too dark.

The bread should be golden brown when finished, and its internal temperature should register at least 200°F on a digital instant-read thermometer.

Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.

Advertisements


Free-spirited Wanderer

Lessons, Stories and Adventures in life

Delicious Cravings At Vania's Kitchen

Celebrating the variety in FOOD...

Genç Yazarlar Kulübü

Edebiyatı tüccarlardan alıp,halka vereceğiz.

Her Lost Mango

Her Everyday Blog

Ricardo Sexton

.Welcome to my Metaphors.

Vegetable delight, fruitful joy

Easy, vegetarian, sustainable, healthy and delicious vegetable bowls, sweetened by an occasional recipe for fruit cake or muffins

Hopskipdive

Just another WordPress site

Africa vaidosa Blog

Para ajudar a mulher Luso Africana em Portugal, a reencontrar a sua essência e brilho.

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

tabstheatrethoughts

*Theatre *Stage *Reviews *Performance *Dance *Art

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North

Emilys Home Cooked kitchen

Healthy Tasty Recipes from all over the world. Click on above to be taken to lots more recipes!

Temple Fitness

" Your body is your temple"

My Heart of Mexico

Life, food, and family Mexican style

When Am With You... Whitney Ibe Blog!

Inspirational,Motivational, Lifestyle, Daily Living, Positivity, Religion

simplisticInsights

Simple made easy! psychology love feeling emotion thought behaviour success strategy

The Iaso Lifestyle

Better Health Close to Home

everlasting smile wisdom

Be the reason for million smiles but never be a reason for even a single grudge

P&N

Food, Food and More Food We Eat

Fun Fashion Freedom

Stay happy, think positive & live life to the fullest

Better than the Original

...be Better than the Original

Tracey O'Brien

Food, Travel, Books, Life

La Brutta Figura

Unlocking Italy

Dining with Donald

Donald on dining in and out

Travelling around the world

Traveller, photography

Speak Eat And Love Italia

Here is where I’m starting to share with all of you my love for Italy, my country of origin. Here is where you can find more about a little country loved by many, ITALY

Alexis Chateau PR

Championing the Underdogs Since 2006

Oliphant In The Room

Politics, Smolitics, Blah, Blah, Blah

Embracing Authenticity

"Don't be ashamed of your story it will inspire others!"

Snap's Blog

Cooking - Recipes - Various - Navigate Using Sidebar Search And Categories

Lithuanian in the USA

Lithuanian girl's recipes and life in the USA

Frona's reads or else

Frona's reads or else

Gleaning The Scriptures

Yeshua lives to teach.

on the road with Animalcouriers

pet transport through Europe and beyond

For the Love of Cooking

Healthy Mediterranean Cooking at Home

Animalcouriers

pet transport throughout the world

Ek Raasta Hai Jindagi

How important it is in life not necessarily to be strong, but to feel strong.

Fearless

Feeling the infinite. Writing the infinite.

FCM - LEARNING TO FLY

Coisas da vida que nos fazem como somos. Não pretendo compreensão, somente deixar um testemunho.

%d bloggers like this: