French Bread Appetizer 060610

French Bread Appetizer

1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread
Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Irish Soda Bread=032110

Irish Soda Bread

4 cups all purpose flour
2/3 cup sugar.
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp salt
3/4 cup dried currants
3/4 cup shredded cheddar cheese
1 cup buttermilk
3 eggs

Preheat oven to 325°F.

Coat a large baking sheet with cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, currants, and cheese. Stir in buttermilk and 2 eggs until dough forms.

On a floured surface, knead dough until smooth. Divide dough into 8 evenly sized pieces. Shape each piece into a round loaf.

Place 2-3" apart on baking sheet. Using a serrated knife, cut 1/2-inch deep X into the top of each loaf. Lightly beat remaining egg and brush over the tops of loaves.

Bake for 25 minutes, or until loaves are golden and sound hollow when tapped on the bottom. Let cool.

Best Made Machine Bread 031510

Ingredients:

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Preparation:

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Hot Water Cornbread

1 c. white cornmeal
1 c. yellow cornmeal
1 tsp. salt

Mix thoroughly and pour in 2 cups of boiling water containing 2 tablespoons of shortening. This produces a firm mound of dough. Set the dough aside and let it cool for approximately 20 minutes.

After the dough is cool, work in 1/2 teaspoon of baking powder dissolved in 2 tablespoons of hot water. Pinch off a piece of dough and pat into small round cakes. You may either fry the cakes immediately or refrigerate on wax paper for later cooking.

Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside, yet be soft on the inside.

My Mammies Homemade Scones

2 pkgs. dry yeast
1/2 c. warm (not hot) water
1 tsp. sugar
1 c. mashed potatoes
3 tbsp. sugar
1 stick butter
1 tsp. salt
2 c. scalded milk (cool to lukewarm)
2 eggs, beaten
7 c. flour
Deep hot fat for frying

Soften yeast in 1/2 cup warm water and 1 teaspoon sugar.

In large bowl, combine mashed potatoes, 3 tablespoons sugar, butter, salt, milk, eggs, softened yeast and 2 cups flour. Mix thoroughly and let rise 1 hour.

Stir mixture down and add remainder flour, about 5 cups. Knead for several minutes. Place in greased bowl. Cover and let rise 1 hour.

Roll out on lightly floured surface to 3/4 inch thickness. Cut into strips, squares or rounds; let rise until light and fluffy, about 20 minutes. Fry in hot deep fat at 375 degrees until golden brown on both sides.

Gourmet Pizza Dough

3/4 cup warm water or flat beer (105-115°F)
4 teaspoons sugar
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon active dry yeast
2 to 2 1/4 cups bread flour

Heat water in microwave until temperature reaches 105-115°F. (If the water is too hot, it will kill the yeast). Sprinkle the yeast onto the surface of the water and stir in until dissolved. Add sugar and stir in a teaspoon of flour; set aside for 5 minutes. The mixture should begin to bubble. If the mixture doesn't bubble, either the yeast is too old or the temperature of the water was too hot and you should start over again with fresh yeast or cooler water.

After the yeast begins to bubble, add it to the remaining ingredients in the bowl of an electric mixer (or other large bowl). Knead on low speed for 15 minutes or turn out onto a clean work surface which has been dusted lightly with flour and knead for the same amount of time.

The dough should feel slightly sticky when you are done kneading, but it shouldn't cling to your hands. If it does, knead in a few dustings of flour. If the dough doesn't feel slightly sticky, there's not enough moisture; knead in a few drops of water.

Tip: To hydrate the dough just a little, soak a paper towel with water and wrap it lightly over the dough ball and leave it to rest for 5 minutes, then knead the extra moisture into the dough.

Exact measurements for the quantities of flour and water are never accurate since one batch of flour will absorb more or less water than another based upon storage and harvesting methods, age of flour and the type of wheat, the way in which the flour is milled, the weather, and a number of other conditions. Each time the dough is prepared is unique, but experience will teach you the proper consistency.

When the dough is smooth and elastic it is ready to begin the rising phase.

Place a few drops of olive oil at the bottom of a large heavy bowl. Place the rounded dough ball in the bowl and turn to coat the mass lightly with oil; this prevents the dough from forming a crust which would keep it from rising fully. Cover the bowl with plastic wrap or a clean, damp cotton towel and place in a warm place, free from draft. (Inside an oven, on top of a refrigerator or hot water heater are good spots if they are draft-free).

Allow the dough to rise, undisturbed until it has nearly doubled in bulk. This can take 60-90 minutes, depending on the yeast and room temperature.

At this point, the dough may be punched down (deflated - the air bubbles pressed out) and stretched to form a pizza crust and used immediately (or it may be sealed tightly in freezer bags and frozen for later use; defrost in microwave for 5-7 minutes or allow to sit at room temperature for 1-2 hours before using).

But to allow the dough to develop a more "pizza parlor" flavor, it may be refrigerated in a plastic bag (leave the top open so that the dough has sufficient rising room - tuck under the top so that the bag isn't open to the refrigerator). Allow to rise in the refrigerator for 2-4 hours before pressing/stretching out into a pizza crust shape.

When ready to bake, set the baking rack in the oven to the lower or lower-middle rack and set the oven temperature to 475 or 500°F. Allow oven to preheat for at least 20 minutes. If available, a pizza stone may be set in the oven for a crisper crust. Pizza screens (a special mesh-bottom pan for just for making pizza) are available in restaurant supply stores if a super crispy crust is preferred, and these make a wonderful complement to a pizza stone.

While the oven preheats, stretch (don't roll) the dough out to a 14 inch diameter circle (or much wider if you prefer even thinner pizza crusts). The dough may be pressed out on a work surface and transferred to an ungreased pan (sprinkle a little cornmeal or semolina flour into the pan to prevent sticking, or spray lightly with olive oil spray). Another method is to press the dough directly into the pan. Or if you're feeling adventurous, stretch the dough out by holding it over the backs of two upheld hands, turning and allowing the dough's weight and gravity to stretch it out (they use a variation of this method in pizza shops to make the famous "hand stretched" dough).

For a Sicilian-style rectangular pizza, place a few teaspoons of olive oil at the bottom of a square baking sheet and fit the dough into the pan, stretching the sides to form a rim and dimpling the top with your fingertips to create a place for the toppings. A Sicilian pizza is not doughy, but has a slightly thicker, crispy-bottomed crust with a higher ratio of fresh tomato sauce to cheese, and a bite of hot pepper. The tomato sauce is fruity, fresh and not overcooked and is barely laced with a fresh buffalo mozzarella cheese. A light sprinkling of freshly grated Romano or Parmesan cheese can be sprinkled on top before baking. It is not overly browned on top when done.

For either kind of pizza, brush the dough top generously with olive oil and sprinkle with 6-8 oz of mozzarella cheese. Top with a layer of pizza sauce seasoned with fresh basil and oregano; sprinkle 1/2 cup grated Provolone and a few handfuls more of mozzarella (or use slices of fresh mozzarella or bocconcini over the sauce).

Top with preferred toppings, such as sliced fresh peppers, mushrooms, onions, pepperoni, anchovies, cooked Italian sausage, etc. Sprinkle with a few hot red pepper flakes (according to taste) and salt and pepper. Feel free to experiment with toppings of your choice, varying the quantity and type of sauce or cheese (cheese ends from your local supermarket's manager's special section can help make for a very economical pizza!).

Bread Machine Pizza:

Many have requested a version of pizza dough for the bread machine. Here are two I use often. Add the ingredients to the bread machine in the order listed by your machine's manufacturer. Keep in mind that pizza dough from a bread machine is a wonderful convenience and makes an excellent pizza, but if you want the chewy crust of a traditional pizza, you'll have to knead by hand for 5-10 minutes (or use a stand mixer with dough hook, then finish up with a few minutes of hand kneading).

Bread Machine Pizza Dough with Beer:

1-1/2 cups flat beer
3 3/4 cups all-purpose flour
3 tbsp. sugar
1 1/2 tsp. salt
2 tbsp. olive oil
1 3/4 tsp. Active Dry Yeast

Bread Machine Pizza (plain):

1 1/2 cups water
2 tbsp. olive oil
3 3/4 cups bread flour
1 1/2 tbsp. sugar
1 3/4 tsp. salt
1 1/2 tsp. Active Dry Yeast

Apple Raisin Nut Bread

For 1 loaf you will need:

2 eggs
1/2 c. vegetable oil
1 1/2 c. all-purpose flour
3/4 c. sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
1 c. chopped walnuts
1 c. raisins
1 c. shredded fresh apples (2 med. apples)

Combine eggs, oil, flour, sugar, cinnamon, baking soda, vanilla, salt and baking powder in large mixing bowl. Stir until well blended. Stir in nuts, raisins and apples until a rather stiff batter is formed.

Mix until all ingredients are thoroughly blended, but do not over mix. Pour into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 375 degrees for 1 hour or until a tester inserted in the center comes out clean.

Grated fresh apple gives moistness to this spicy quick bread. It is delicious served in thick slices with a thin layer of honey on top.

Preparation time: 15 minutes. Oven temperature: 375 degrees. Baking time: 1 hour.

Tips: Raisins may be replaced by the same amount of chopped dates, or omitted entirely. Quick breads should be mixed until well blended, but not over mixed in order to prevent the formation of "tunnels" in the baked loaf.

Zucchini Nut Loaf

1/2 c. walnuts, chopped
1 inch strip lemon peel
1 med. shredded zucchini
1 egg
1 1/2 c. flour
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. baking powder

Combine dry ingredients in large bowl. Add other ingredients, mix just until blended. Turn into 8-inch greased loaf pan. Bake at 325 degrees about 1 hour.

Irish Brown Bread

2 c. sugar
2 c. water
1 (15 oz.) pkg. seedless raisins
1/2 c. butter
1 tsp. baking soda
3 c. flour, spooned into a cup
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves

Blend sugar and water; Cook 3 minutes or until boiling. Add raisins, simmer 3 minutes or until raisins are tender. Remove from heat, add butter. Let stand 15 minutes or until cool. Add baking soda. Mix flour and spices together, blend with raisin mixture. Pour into buttered, floured pan 9 x 5 x 2 3/4 inch. Bake at 350 degrees for 1 1/2 hours or until knife comes out clean.

San Francisco Style Sourdough Bread

Sponge (see below)
2 1/2 tsp. salt
4 3/4 - 5 1/4 c. all purpose or bread flour
Cornmeal (opt.)
1 egg white blended with 1 tbsp. water for glaze

SPONGE:

1 1/2 c. warm water (110 degrees)
1 tsp. sugar
1/3 c. non fat milk powder
1 c. Basic Sourdough starter
2 c. all purpose or bread flour

Prepare Sponge. When sponge is fermented and bubbly, add salt and enough flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, 1 1/2 to 2 hours.

Grease 2 large baking sheets or 2 (2 quart) casserole dishes. If desired, lightly sprinkle cornmeal over baking sheets or bottoms of dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape into narrow oblong loaves with tapered ends for baking sheets or round loaves for casserole dishes. Place on prepared baking sheets or in prepared dishes. Cover with a dry towel. Let rise until doubled in bulk, about 1 1/2 hours.

Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 cups boiling water. Preheat oven to 425 degrees. Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs. Brush slashed loaves with egg white glaze.

Bake 15 minutes; brush again with egg white glaze. Remove roasting pan from oven. Bake loaves 15 to 20 minutes longer or until bread sounds hollow when tapped on bottom. Brush loaves a third time with egg white glaze, 5 minutes before removing from oven. Remove from dishes or baking sheets. Cool on racks. Makes 2 loaves.

SPONGE: In a large non metal bowl, combine all ingredients. Cover with a double layer of cheesecloth; secure with an elastic band. Let stand and ferment in a warm place, free from drafts, 24 to 48 hours, depending on sourness desired. Stir once or twice a day with a wooden or plastic spoon.

VARIATIONS:

QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 oz.) package active dry yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in remaining sponge ingredients. Cover and let stand 8 hours or overnight. Proceed as directed above. Rising times will be shorter.

SOURDOUGH WHEAT BREAD: Substitute 1 cup whole wheat starter, for 1 cup Basic Sourdough Starter. Substitute 2 cups whole wheat flour for 2 cups all purpose or bread flour. Add 1 cup cracked wheat to Sponge. After Sponge has fermented, stir in 1/4 cup honey, 2 tablespoons melted butter and 1/2 cup toasted wheat germ. After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.

SOURDOUGH RYE BREAD: Substitute 1 cup Rye Starter for 1 cup Basic Sourdough Starter in Sponge. After Sponge has fermented, substitute 1 cup rye flour for 1 cup all purpose or bread flour. Stir in 1/4 cup dark molasses, 1 tablespoon freshly grated orange peel, 1 tablespoon vegetable oil, 1 tablespoon caraway seeds and 1 cup rye flakes, if desired. After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or rye flakes over tops of loaves.

Amish Friendship Banana Nut Bread

2 very ripe bananas, mashed
1/3 cup vegetable oil, butter, or Crisco
1 rounded cup all-purpose flour
1/3 cup light brown or white sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon buttermilk powder (optional)
1/4 teaspoon salt
2 tablespoons myer's rum or banana liqueur
1/2 cup Amish Friendship Starter
1/2 cup chopped pecans, walnuts, or macadamia nuts

Preheat oven to 350°F.

Combine all ingredients. Turn out into a well greased and floured bread loaf pan, flattening the center slightly.

When a cake tester inserted in center comes out clean (about 50 minutes later) remove from oven. Allow to cool for 10 minutes and run a butter knife along side of pan to free cake. Remove from pan and spread butter on the top of cake, if desired.