Fresh milled flour sourdough boule

 

 Ingredients:

• 520 grams fresh milled white whole-wheat flour
• 2 teaspoons sea salt
• 385 grams filtered water 
• 90 grams fed sourdough starter

Directions:

• Mix sourdough starter with water to incorporate.
• Add all ingredients together in a bowl and mix until incorporated.
• 15 minutes later, do a set of fold/slap/stretch to the dough (you'll want to have wet hands).
•  Repeat two more times every 15 minutes.
  
• Cover with plastic wrap and let sit out overnight. 
• The next day, proof in a banneton while coverd with plastic for 2-3 hours. 
• Preheat oven to 450 with a dutch oven inside. 
  
• Place dough on parchment paper and score dough.
  
• Put inside preheated dutch over with the lid on.
• Bake for 30 minutes with lid on. 
• Remove lid and bake for an additional 15 minutes. 
• Let cool for at least an hour before you slice.
  

Japanese Milk Bread

Ingredients:

For the starter (tangzhong)

• 45 grams bread flour
• ½ cup / 120 milliliters whole milk
• ½ cup / 120 milliliters water
  

For the dough

•  650 grams bread flour
•  120 grams sugar
•  14 grams active dry yeast
•  8 grams salt
•  2 eggs
•  1 cup / 240  milliliters warm whole milk, plus extra for brushing on the unbaked loaf
•  8 tablespoons / 120 grams unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan

Directions:

1. Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it’s ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature.
   
2. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
3. Add egg, milk and starter. Turn the mixer on low speed and knead 5 minutes.
4. Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
5. Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
6. Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
7. Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
8. Form dough into loaf and place in pan, seam side down.
9. Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
10. Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)

Banana Bread

Ingredients:

• ¹⁄₂ cup butter, softened
• 1 cup granulated sugar
• 2 eggs, beaten
• 3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
• 1 ¹⁄₂ cups all-purpose flour
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt

Directions:

• Preheat oven to 350º
• Cream butter and sugar together
• Add the bananas and eggs and mix well
• Sift together the dry ingredients
• Add the dry ingredients to the wet ingredients 
• Grease your baking pan
• Bake for 55 minutes or 40-45 minutes if using a tea cake pan

Yorkshire Pudding

Ingredients:

• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 teaspoon coarse salt
• 1 1/4 cups all-purpose flour
• 4 tablespoons vegetable oil (or beef drippings) 

 Directions: 

1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2. Preheat oven to 425°F.
3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
    
   Note: the key is COLD batter and HOT pans. 

 

Whole Wheat sandwich bread

• 1/3 cup unsalted butter
• 2 1/2 cups warm water 

• 7 cups whole wheat flour
• 1/3 cup honey

• 1 1/2 tablespoons active-dry yeast
• 1 Tablespoon sea salt

1.  Melt the butter. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. 

2.  Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.

3.  Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). 

4.  Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then roll it up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. 5.  After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving. 

Hearth Bread

Ingredients:
2 1/4 teaspoon (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water (not over 110°F)
5 1/2 to 6 cups bread flour
cornmeal or flaxseed meal
boiling water

Directions:

1. Mix together yeast, sugar, salt and 2 cups warm water and let sit for a few minutes
2. Add flour until the dough pulls away from the sides of the mixing bowl
3. Knead or mix in stand-mixer for about 5 minutes
4. Return the dough to a greased bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
5. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with meal. Let the loaves rest for 5 minutes.
6. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
7. Alternate: For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!  

No Knead Bread

Ingredients:

• 3 cups bread flour
• 1/4 teaspoon  yeast
• 1 1/2 teaspoon salt
• 1 1/2 cups water
• Parchment paper (not to eat, hopefully)

Directions:

1. Mix all ingredients together in a bowl. Cover with plastic wrap. 
2. Let sit out for 12-24 hours. Dough will be very level and bubbly when ready.
3. Preheat oven to 450˚ with enameled cast iron pot inside oven (or other pot you can cover that can handle the heat).
4. Turn the dough out onto a well floured surface. The dough will be very sticky. With well floured hand, fold the dough a few times over onto itself, and then shape it into a ball. Preferably have the seam side of the dough facing down.
5. Dust the parchment paper and lay the dough on top. Let the dough rest for an additional 30 minutes.
6. About 20 minutes after you have shaped the dough, using a sharp knife, make cuts about 3/4″ deep into the top of the bread. Then let rest the final 10 minutes. Because the dough is so sticky it won't cut 'pretty' don't worry about it.
7. Lift the parchment paper with the dough on it and carefully lay it into the preheated pot. There is no need to grease the pan. It will not stick.
8. Cover pot and bake for 30 minutes. 
9. Remove lid and bake for an additional 15 minutes until crust is golden brown. 
10. Let cool completely on a wire rack.  

 

Zwieback

Zwieback or 'Double Buns' are a great favorite among the 'Russian' Mennonites, as well as any visiting friend. These buns are usually baked on Saturday to be served for Vaspa or lunch on Sunday. The dough for Zwieback must be kneaded well to give a good texture to the buns.

Years ago Zwieback were always served for weddings and for the fellowship hour following funerals. To some extent, this custom is still kept up in some Mennonite communities, and Zwieback are making a 'come back' in other circles of Mennonite ethnic groups. Zwieback are usually served with cheese, lump sugar, and coffee. Dunking them is also a special treat! (excerpt from The Melting Pot of Mennonite Cookery, 1974, Mennonite Press, North Newton Kansas)

Ingredients:

• 2 cup milk
• 2/3 cup butter
• 2 tsp salt
• 2 tablespoon sugar
• 1 1/2 packages yeast
• 1/4 cup warm water
• 1 tsp sugar
• ~6 cups flour

Directions:

1. Scald the milk and add butter, oil, salt and 2 Tbl. sugar. Let cool.
2. Dissolve yeast in the warm water, then add 1 tsp. sugar. Let sit for a few minutes. 
3. Add the dissolved yeast and 4 cups flour to the milk mixture. Mix well. 
4. Add additional flour until dough is smooth. 
5. Let rise until double, about an hour. 
6. Pinch off small portions of dough and form into balls the size of a small egg. 
7. Place on greased cookie sheet and let rise until doubled. 
8. Place a smaller ball on top of a larger ball.
9. Bake at 350 for about 20 minutes. 
10. Eat hot with apricot preserves!

Crusty French Bread

This bread is great tasting, pretty quick and goes perfect with salad, soup, or to make garlic bread with.

Ingredients:
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 cups bread flour

Directions:

1. Dissolve yeast, warm water, and sugar in bowl.
2. Let sit for 10 minutes, until bubbly.
3. Add salt, oil, 3 cups flour, blend for about 2 minutes
4. Add 2 more cups of flour to make the dough stiffer
5. Knead for 10 minutes
6. Put in greased bowl, cover, and let rise til doubled
7. Divide dough in half and shape into two long rolls (like french bread!)
8. Take a knife and cut diagonal slices on the top, just through the top of the dough
9. Sprinkle with cornmeal
   
10. Let rise again until doubled
11. Bake at 375 degrees for 30 minutes
12. If you want really 'crusty' crust you can spray the dough with water while baking
13. Enjoy!

No-Knead Bread

This style of bread hit the food world a few years ago and was made famous by the NY Times article on it. If you have never tried this, you really should, it is extremely easy and has fantastic results. The bread is airey and crusty and a perfect compliment to many meals.

Ingredients:
3 cups flour
1/4 teaspoon yeast
1 1/4 teaspoon salt
1 5/8 cup of water

Directions:

1. Mix flour, yeast, salt, and water in a bowl.
2. Cover and let sit for 12-18 hours.
3. Dough will be bubbly on top when ready.
4. Remove from bowl with a spatula onto a floured surface.
5. Shape dough into a ball. Use only enough flour to keep it from sticking to your hands.
6. Generously flour a towel. Put dough on towel.
7. Let rise for 2 hours, should double in size.
8. Preheat oven to 450 degrees.
9. Place cast-iron or similar pot in oven to heat.
10. After pot and oven are heated plop the dough in the pot.
11. Cover and cook for 30 minutes.
12. Uncover and cook for an additional 15 minutes.
13. Enjoy!

Roasted Garlic Focaccia Bread

I love garlic! And roasted garlic is sweet and savory. This is a simple, easy bread recipe that is bursting with flavor and is great for sandwiches, or as a side for any pasta or Italian dish.

Ingredients:
15-20 cloves of garlic peeled and roasted
1 c warm water
1 tbsp active yeast
1 tsp salt
1 tsp sugar
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tbsp olive oil + more to brush over
2 c flour + some for kneading

Directions:

1. Roast your garlic by peeling the cloves and putting it in a ball of foil. Roast for about 45 minutes at 350F.
2. Activate yeast in a bowl by combing year, water, salt, sugar, and herbs. Wait 10 minutes or until bubbly.
3. Add olive oil, garlic, and flour. Add enough flour so you can get it out of the bowl. But keep it as sticky as you can.
4. Knead on a floured surface for a few minutes, adding flour as needed.
5. Put dough in a greased (with olive oil) bowl. Turn to coat the dough.
6. Let rise for 30 minutes or until doubled.
7. Coat a cookie sheet (preferably with raised edges) with oil.
8. Press dough onto sheet spreading it evenly.
9. Brush olive oil on top and let rise again for about 20 minutes.
10. Bake at 400F for 18-20 minutes or until the top is beginning to be browned.
11. Enjoy!

(A wonderful panini made with this bread)

Best Sandwich Bread At Home

It's a well known fact. Homemade bread mostly is bad. It's crubly, dry, and is missing the great texture we all love from store bought bread.

Well if you are like me and don't like most homemade bread, this recipe is for you. This healthy (yes, it really is) bread has the light fluffy texture of store bought bread with all the freshness you love of homemade bread. Once you try it you will never buy bread again for sandwich.

Ingredients

3 cups warm water
2 (.25 ounce) packages active dry yeast or 4 1/2 teaspoons of yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey.
2. Add 5 cups white bread flour, and stir to combine.
3. Let set for 30 minutes, or until big and bubbly. Be careful though, this can bubble over your bowl.
4. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.
5. Stir in 2-3 cups whole wheat flour.
6. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel.
7. Let rise in a warm place until doubled, about an hour.
8. Punch down, and divide into 2-3 loaves.
9. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. If you want taller bread, just do two loaves, if you're ok with bread that isn't as tall as store bought bread go with 3 loaves. Make sure when you divide it up you don't stretch it out longer than your pan. You want the dough to rise to the size of the pan, if it's already longer or wider you'll get un-pretty bread, it'll still taste good though.
10. Bake at 350 degrees F for about 25 minutes; do not overbake.
11. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Now if you are craving something sweeter follow the steps above except after it has risen roll it out. Again, make sure you don't make it longer than the width of your pan, but roll it out long. Then brush the dough with about 2 tablespoons of melted butter. Then make a simple cinnamon mixture of about 1 tablespoon white sugar, 1 tablespoon brown sugar, 1 teaspoon cinnamon. Just make it taste good to you. Sprinkle that over the dough covered with butter. Roll up the dough and place in the pan to finish rising. A great treat!



I should also say that you can freeze this bread. Since homemade bread will only stay fresh for about 5 days it's a good idea to freeze your extra loafs. Simply pull it out of the freezer and let it thaw overnight to eat the next day.