Thursday, January 23, 2014
This quick, easy pound cake is moist and sweet with a swirl of bright berries. It is so versatile. It can be served as an afternoon snack with a hot cup of tea or as a light and refreshing dessert with a dollop of whipped cream and a few berries sprinkled on top. However you choose to eat it you will love it!
1 1/2 cups all purpose flour
1/4 tsp. baking soda
dash of salt
1/2 cup softened butter
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream
1 cup raspberries and blueberries, fresh or frozen
Combine the dry ingredients (flour, soda and salt) and set aside.
In a large bowl beat the sugar and softened butter until light and fluffy. Add the eggs one at a time and scrape down the bowl between each. Add the vanilla and sour cream. Slowly add the dry mixture, scraping down the bowl often. Only mix until barely combined.
Puree the berries in a blender or food processor leaving as little or as many chunks as desired. Gently stir the berries into the batter and swirl around with a knife or spoon. Poor batter into a greased loaf pan.
Bake at 350ºF for 45-55 minutes or until a toothpick comes out clean.
Leave in the pan for about 5-10 minutes then finish cooling on a cooling rack.
This is a pure golden recipe from my amazing mother-in-law. Not only are these waffles easy to whip out in 10 minutes or less but they are also the most perfect texture and consistency. I love a waffle that has just enough crisp on the outside while being soft on the inside. If that is what you seek in a waffle then look no further. Here is your "go to" waffle recipe for the rest of your life!
1 3/4 cup all purpose flour
1 T. baking powder
1/2 tsp. salt
2 egg yolks
1 1/4 cup milk
1/2 cup oil
2 egg whites
Mix the dry ingredients (flour, baking powder and salt) together in a medium sized bowl. Add yolks, milk and oil and mix just until combined. Don't you dare mix out all those lumps. You want them there. Trust me.
In a separate bowl beat the egg whites. The foam will begin to form peaks. Continue beating until you reach stiff peaks (the peaks hold their shape well).
Fold the whites into the batter. Do this by pouring the whites onto the top of the batter. Then gently stir together by bringing your spoon to the bottom of the bowl and scooping batter onto the top of the whites. Continue stirring this way while rotating your bowl until the whites are combined. Your batter should be light and fluffy now.
Pour batter onto a hot, greased waffle iron and cook until desired darkness. Serve hot with butter, syrup, berries, whipped cream, etc.... go crazy. :)
Wednesday, January 15, 2014
8 oz. bread flour
4 oz. light rye flour
1 1/4 t. salt
1 1/2 T. oil
1 T. molasses
1 t. active dry yeast
3/4 cup warm water
same as above + 3 T. cocoa powder
Directions for each dough:
Mix water and yeast together and allow to sit for about 5 minutes until bubbly. Mix together flours, salt, oil, and molasses. Add yeast mixture. With dough hook mix on low speed for about 1 minute. Turn the mixer up to a medium speed and mix for about 5 minutes. Dough should be smooth and slightly sticky to the touch. If you need to add a little more bread flour then add 1-2 T. but no more.
Grease a small part of your counter. Place dough on oiled surface. Form a ball by pulling up sides and tucking into the center, pinching to seal together. Place dough ball seam side down in a greased bowl. Cover tightly with plastic wrap and keep in a warm spot to rise.
Immediately repeat steps for dark dough. Each dough should feel the same.
Allow the doughs to rise for about 1 1/2 hours until doubled in size.
Divide each ball of dough into 4 pieces (about 5 oz. each). Roll each piece of dough on oiled counter top into square about 1/4 in. thick. For each loaf stack the squares- light, dark, light, dark. Pat the stack lightly or roll with rolling pin to secure the layers together. Tightly roll and stretch into a loaf and pinch the seam closed. Place the loaves seam side down in greased loaf pans.
Allow loaves to rise 1-2 hours or until the dough has doubled in size.
Bake at 350ºF for 40-45 minutes. Immediately remove loaves and allow to cool on cooling rack.
Store bread in plastic ziploc bag. To freeze, wrap loaf in several layers of plastic wrap. It will last in the freezer for a few months. When you are ready to use it take the frozen loaf out of the freezer and allow it to thaw in plastic at room temperature. Then place on baking sheet. Bake for 5-10 minutes in a 350ºF oven until warm and fragrant.
|Light and dark rye doughs after rising in bowls.|
|Stack of alternating doughs just before rolling up into loaf. Light, dark, light dark.|
|Panning the loaves.|
|Baked loaves cooling on a rack|
*Recipe adapted from Fine Cooking recipe by: Peter Reinhart
Wednesday, January 8, 2014
This delicious artisan loaf is made from 4 simple ingredients. Bread flour, salt, yeast and water. It is not only simple but also very easy to make. The only catch is that the dough needs to be made 12-18 hours in advance so a little planning ahead is necessary.
Anytime we are having some friends over or making a homemade soup I throw this easy dough together and leave it on my counter overnight. Then a few hours before I need it I shape it, let it rise and bake it. This bread is fool proof.
3 cups bread flour
1 1/4 tsp. salt
1/4 tsp. active dry yeast
1 1/3 cup water
Stir dry ingredients together. Add water and mix. The dough will be sticky. Cover the bowl with seran wrap and leave it on your counter for 12-18 hours.
Dust counter with small amount of flour. Dump the dough onto the floured counter (*note: do not add any flour to the dough. The flour on the counter is only there to help you handle the dough). Form a round loaf by tucking all the edges into the bottom and pinching.
Place the round on a towel that is dusted with your choice of either more flour, corn meal, wheat bran, etc. Cover the bread with the towel. Allow dough to sit until doubled, about 2 hours.
Preheat oven to 425ºF. When dough is doubled place the round into the bottom of a greased dutch oven. Cover with lid and bake for 30 minutes. Take lid off and bake another 15-20 minutes or until the bread is nicely browned.
Remove bread from dutch oven and allow to cool on cooling rack.