Tag Archives: Bread

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Yorkshire Pudding(lets) (Cappers)

We had been a bit leery of trying this, as we have our tried and true Rombauer’s recipe…  However, that one requires time in the fridge, and I was looking for something a touch faster.  I also really liked the idea of the making minipuds in muffin tins.

It was a smashing success.  So tasty last night with our pork chops and brown sauce and wilted spinach and garlic….

1/4 c some sort of fat (we used bacon grease because we had some, but we’ve used butter or roast drippings or….  in past)

2 eggs (home eggs continue to make everything better)

1 c milk

1 c flour

2 tsp baking powder

1/2 tsp salt

Heat oven to 425.  Put fat in either a 9 inch square pan or 6 muffin tins.  (We used 1-2 tsp per muffin tin, not sure how much we used, but pretty sure it was less than the 1/4 c.)  Cook this for 5 minutes.

Beat eggs.  Add milk.  Beat.  Add dry stuff.  Mix until smooth.  Pour into pan or tins.  (We got wonderfully overflowing muffin bits using six.)

Bake 30-35 minutes.  Possibly a trifle less with a convection oven.  Turned out browner than I expect, but still really tasty.

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Upside-Down Chili Pie

This started as a recipe test and turned into me deciding the recipe didn’t know how to make proper chili.  So kept the concept, these are the basics – since chili preferences differ household to household.

Make chili in a large cast iron skillet.

Make cornbread.  Loosen the batter a touch.  You want it to end up closer to pourable than cornbread generally is.

Preheat oven to 400 so that it will have finished by the time the chili does.

When the chili is done, pour the cornbread over the top.  Bake 25 minutes or so, until the bread looks done.  Pull out and serve, or flip it over after a little cooling and serve.  Preferably with shredded cheese on it.

 

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Egg Bread/Challah (Rombauers)

Combine: 2 pkgs (4 1/2 tsp) active dry yeeast, 1 tsp sugar, 1/4 c 105-115 degree water

Measure into a large bowl:  6 c flour and 1 T salt.

Make a well in the flour mixture and pour in yeast mixture.

Combine and then add to the flour mixture:  2 c 105 degree water, 3 slightly beaten eggs, 1/4 c oil, 3 T sugar, (1/16 tsp saffron or healthy pinch safflower)

Mix until you have a good dough.  Turn out and knead ten minutes.  Place in a greased bowl, cover, and let rise until double.  Punch down, divide in two, kneading each for several minutes.  Cut each into three, roll out into ropes, and braid, seaming the ends tight.  Brush with egg wash (1 yolk diluted with 1-2 T water or milk).  Bake 15 minutes at 400/350 then 20-45 at 375/300.  The second temps are for high altitude.  The vague time for the second cook time is due to the fact that our convection oven cooks yeast breads far faster than a conventional.

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Parker House Rolls/Cloverleaf Rolls/Hot Cross Buns (Rombauer)

Scald:  1 c milk

Add and stir until dissolved:  1 T sugar, 2 T butter, 3/4 tsp salt

Sprinkle 1 pkg (2 1/4 tsp) yeast over 2 T 105-115 degree water.

Add the milk moisture to the yeast bubbliness once it has cooled to lukewarm.  Beat in one egg.  Stir in (somewhere in the vicinity of) 2 2/3 c flour.  Do so gradually, as you want the dough just properly workable, and if it tips over to too dry, none of these work very well.  Start with stirring and shift to kneading once neccesary.  Place in a greased bowl, brush with melted butter, cover and let rise until double.

Parker House Rolls:  Roll dough out and cut rounds.  Crease the middle, then fold and press edges.  Let rise on a greased baking sheet.  Bake at 425 for 20 minutes.

Cloverleaf Rolls:  Punch down after that rising, and roll into balls.  Size them so 3 of them will 1/3-1/2 fill a muffin round.  Put three in each section of a muffin tin…  or tins.  Brush with melted butter, and then cover until doubled again.  Bake at 425 for 20 minutes.

Hot Cross Buns:  Change the dough above by increasing the sugar to 1/4 c and adding to the sugar:  1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/4 c currants or raising, 2 T finely chopped citron.  After first rising, shape into 18 balls and put on greased baking sheets.  Cover and let rise until nearly double.  Bake at 425 for 20 minutes, or until golden.

Milk Glaze for Hot Cross Buns:  1/2 c confectioner’s sugar, 2 T hot milk, 1/4 tsp vanilla.  Warming it over a double boiler will eliminate the weird taste powdered sugar often leaves in icing.

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Quick Winter Herb Bread (Gramma Betsy)

2 1/2 c flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp basil

1/2 tsp marjoram (I didn’t have any so left it out and added a few leaves fresh sage)

1/4 tsp oregano

pinch thyme

1 c raisins

1 c ch nuts (used almond meal instead)

2 eggs

4 T honey

1 1/2 c buttermilk

1/2 c butter, melted and cooled

Mix dry ingredients.  Add raisins and nuts.  Beat eggs.  Add honey to eggs, followed by buttermilk, followed by butter.  Stir into the dry ingredients swiftly.  Split in two, put in greased loaf pans, and bake at 400 degrees for 20 minutes.

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Anadama Bread (Matthew Galliard)

1/2 c cornmeal

1/2 c molasses

1/2 c cooking oil

2 1/2 c water

1 tsp salt

1 pkg yeast

6-7 c flour

Put 1 c water and cornmeal in a saucepan, bring to a boil slowly.  Let it thicken, but not burn.  Remove from heat, add oil, molasses, remaining water, and salt, and yeast.  Stir smooth.  Cool to around body temp.  Put in 2 c flour and leave for 15 minutes for yeast proofing.  Add flour and knead until slightly sticky, but smooth.  Let rise in covered greased bowl until double.  Punch down and let sit 10 minutes.  Grease and flour 2 loaf pans.  Shape into loaves, put into pans, let rise again.  Bake at 450 for 30 minutes or to 190 internal temp.  Let cool 30 minutes.

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Brioche (Holiday Matthew)

1/3 c dry yeast

3 c warm water

16 c flour

12 eggs

1 lb butter

2 c sugar

4 tsp salt

Goes together pretty much as you’d expect for a bread.  Bake it at 350 for 45 minutes or 400 for 35 and then 350 for 10.  This is an insanely addictive bread.  I always make it with the intention of making bread pudding out of it, but it never lasts long enough for me to do so.

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Golden Apple Boston Brown Bread (Betsy Codier)

Cream together:
1/4 c butter
1/3 c honey
1/3 c light molasses

Mix together and then add to the first, alternating with 2 c buttermilk:
1 c whole wheat flour
1 c rye flour
1 c yellow cornmeal
2 tsp baking soda
1/2 tsp salt

Stir in 2 c chopped Golden Delicious apples.

bake one hour at 350.  Cooking time on this is a little twitchy – not sure yet if that has been my ovens for the past few years or a high altitude issue.  Definitely have to check it, and the cook time, for me, has varied between the recipe stated hour and 90 minutes.

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Chocolate Cinnamon Banana Bread (KitchenWitchery)

1/2 c butter
1 c brown sugar
2 eggs
2 tsp vanilla
1 1/2 c flour
1 tsp baking soda
3 T cocoa, heaping (practically a 1/4 c, very heaping T)
2 tsp cinnamon
4 bananas, mashed (either very ripe, or freeze and thaw them)

Cream butter and sugar.  Add eggs (beat them first, of course).  Add vanilla.  Sift dry ingre, then add slowly, stirring smooth each portion.  Add bananas.  Bake at 350 for 50-60 minutes.

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Sticky Buns (Betsy Codier)

Scald:  2/3 c milk

Add:  1/2 c sugar
1 1/4 tsp salt
6 T butter

Cool to lukewarm

Mix:  2/3 c warm water
2 T sugar
2 pkgs yeast
let stand until bubbly (10 minutes or so)

Add:  Milk mixture, 3 eggs, 3 cups of flour

Mix until smooth.  Add approx 3 c flour, kneading on floured counter or board.  Place in greased bowl.  Brush top w/ melted butter, cover with damp cloth.  Let rise until double (1 hourish).  Place back on floured surface, divide in two, let stand 10 minutes.  Pound and pull into rectangles about 1/2 in thick.  Spread each rectangle with butter, brown sugar, cinnamon, raisins (currants), nuts.  Roll up.  Cut into slices.  Grease a pan, put a layer of karo on the bottom.  Put slices in.  Let rise until double.  Bake 10 minutes @ 400.  Then drop heat to 350 and bake another 30-40 minutes, until browning on top.