Tag: bread

Buttermilk Waffles

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup well-shaken buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 stick unsalted butter, melted and slightly cooled

Method:

  1. Preheat the waffle iron to medium-high.
  2. In one bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.
  4. Whisk the wet ingredients into the dry ingredients. Do not overmix — a few lumps are OK.
  5. Pour some batter into waffle iron and cook for about five minutes.

These are great for breakfast, but I’ll make these as a quick sandwich bread when we’re out of bread too. Add savory add-ins like green onion and cheddar cheese.

Buttermilk Corn Bread

Buttermilk Corn Bread

Recipe by LisaCourse: SidesCuisine: AmericanDifficulty: Easy

Ingredients

  • 1/2 cup salted butter

  • 2/3 cup sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 tsp baking soda

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/4 tsp salt

Method

  • Preheat oven to 375 F and grease an 8″ square pan
  • Melt butter. Stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into butter mixture.
  • Add cornmeal, flour, and salt. Blend until well mixed (may be a few lumps remaining). Pour into prepared pan.
  • Bake 30 – 40 minutes.

Recipe: Whole Wheat Bread

I’ve been experimenting with whole wheat flour — white wheat, not red — and have happened across a technique for making light, fluffy dough. ~4 cups of flour, ~1 Tbsp yeast, ~1/2 cup of wheat gluten, ~1 tsp salt, ~1/4 c oil, ~1/4 c honey, and 2 Tbsp of lemon juice. Supposedly the healthy stuff in the whole wheat makes it difficult for gluten to form the long, stretchy chains that make bread light and bubbly. Lemon juice helps the gluten, and the resulting bread is less dense than a traditional whole wheat bread. I add enough water to make a soft dough, then leave the dough rise in a warm location (the house this time of year, or the oven with the light on). Gently deflate, form (either form a loaf or spread out a pizza crust), let rise again. Then bake however long that sort of loaf needs to bake. Using my pullman loaf pan, that’s 30-35 minutes.

It’s a great sandwich bread!

Maple Cinnamon Rolls

I made an enriched bread (4c flour, 3/4c milk, 1/4c maple syrup, 1T yeast, 1 double-yolk egg, 1/4c butter, and 1t salt). Let it rise overnight, then rolled it out into a sheet about 1/4″ thick.

Then spread about 1/3c of softened butter across the entire thing.

Sprinkled 1T of cinnamon over it.

Then sprinkled 2/3c of maple sugar over it.

Then rolled it to form a log.

I pressed the seam to seal the log.

Then sliced rounds from the roll.

Each round is placed into an orange shell. They’re going to rise in the fridge overnight, and tomorrow we’ll cook them on the grill. 400F for about 15 minutes.

55 Days of Grilling: Day 11

Tonight, we made cubano sandwiches using the pork roast from last night. Pork, ham, swiss cheese, and pickle on Cuban bread. Butter outsides of bread before … well, normally pressing in a panini press. But, in this case, before grilling for a few minutes to get the bread toast and melt the cheese.

Cuban bread uses a poolish — 1/4 cup flour, 1/4 cup water, and 1/2 tsp yeast. That sits overnight (12+ hours). Add 1 cup water, 1.5 tsp salt, 1.5 tsp sugar, 1 Tbsp oil (traditionally lard), 1.5 tsp yeast, and 3 cups flour. Mix and kneed — add up to an additional 1/2 cup flour to form a dough ball. Let sit in a warm place for 1-2 hrs to raise. Deflate the dough and let raise for another hour. Form into two logs and embed a metal skewer in the top. Cover with a clean towel and let raise for 30 minutes. After 30 minutes, preheat oven to 400F. Bake for 25 minutes.

Remove skewers

Garlic Knots

I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.

Low Yeast, Long Rise Bread

There’s been a run on yeast. Well, there’s been a run on a lot of things. But most things have viable alternatives. No broccoli, get some carrots. No tomato sauce, get diced tomatoes and use a blender. While there are unleavened breads, and breads leavened with baking soda … it’s not yeast bread. I’ve found some recipes using brewing yeast for bread, but I wanted to see how little baking yeast would make bread. Last night’s pizza dough used a quarter teaspoon of yeast. I took a cup of warm water, added about a tablespoon of sugar, and a quarter teaspoon of yeast. That sat until there was activity. Mixed together three cups of whole wheat flour, one cup of white flour, a few tablespoons of vital wheat gluten, and a teaspoon of salt. Added the water/yeast, then added enough water to make a dough. The dough sat overnight to rise. I gently deflated it in the morning, then left it to raise again. Gently deflated it around lunch time, and left it alone until dinner time. Very good crust — great flavor, nice crunchy crust to it. And beautifully leavened.

Cheddary Cheesy Buttermilk Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons Northwoods seasoning
  • 1 cup buttermilk (or put 1 tablespoon of vinegar in measuring cup & fill to 1 cup with milk)
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese
  • Optional add-ins like diced scallions, sautéed onions, diced spicy peppers

Method:

  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a bowl.
  3. Combine buttermilk and melted butter, mix well.
  4. Pour milk/butter into dry ingredients and stir to form a sticky dough.
  5. Gently stir in cheddar cheese and any optional add-ins
  6. Divide into sixteen equal pieces, roll and flatten to form biscuit
  7. Bake for 15-18 minutes, until golden brown and puffy.