About 3 years ago, I started making my own French bread and baguettes. I couldn't believe how easy it was. Yes, it does take a little time, especially with the rising, but it is so worth it! I usually just set the timer and go do other things (like clean) for that amount of time. Usually I make them on the weekends, and I make them in large batches. That way I have them on hand when I don't have much time to cook after work. I wrap each of the baguettes separately and place in our deep freezer. Then when I want one for dinner, I take one out of the freezer and let it sit on the counter for about 10 mins (while the oven is heating up to 350 degrees). I place the baguette on a cookie sheet and place in the oven for about 10 minutes to warm it through. Walla! Hot bread with dinner!
With this batch that is pictured I doubled the recipe and also made a baking sheet of smaller ones. My hubby loves to use them for sandwiches!
I hope you enjoy making these as much as I do.
Ingredients
3 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
2 packages active dry yeast
2 1/2 teaspoons salt
2 tbsp olive oil
2 cups warm water or whey (120 degrees F to 130 degrees F)
Cornmeal
1 egg white, slightly beaten
1 tablespoon water
Directions
1. In a large mixing bowl stir together 2 cups of the unbleached flour, the olive oil, the yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
4. Roll each portion of the dough into a 14x5-inch to 16x5-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheets or baguette pan. In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
5. Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 8 to 10 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 4 baguettes (56 slices)
Recipe adapted from Better Homes & Gardens 2001 Cookbook. Changed it to use some Whole Wheat flour and Olive Oil.
I wanted to make a Banana Bread that was full of flavor but not full of sugar. I started with a recipe from America's Test Kitchen and then altered it to be Sugar Free. This recipe is not fat free. What I got was an awesome Banana Bread that I can eat and share with anyone who wants to try it. I don't really miss the sugar. Splenda makes a great sugar substitute that adds sweetness but not the affects of sugar (for me the affects are major sleepiness). Which doesn't work very well when it's time to go to work or getting anything else done. So here is the recipe that I used. Hope you enjoy - Let me know if you try it (regular or SF) and what you think.
For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep. —the Editors of Cook’s Illustrated
Banana Bread - with Sugar Free option
Makes one 9-inch loaf
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar (if you want to make it Sugar Free than add 1 cup of Splenda instead of the sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
Directions
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar (or Splenda), baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Makes 2 dough balls, enough for 2 medium-large pizzas
Ingredients:
1 1/2 cups warm water (110 degrees)
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2-2 1/4 cups unbleached all-purpose flour
2 cups rye flour
1 Tbsp kosher salt (I think it brings out the flavors, but if you don't like salt then only add 1 tsp)
3 tablespoons olive oil
1 1/2 Tbsp Roasted Garlic & Herb Seasoning (McCormick Grill Mates Brand - we buy it at Wal-Mart)
Directions:
Place 2 cups of the unbleached all-purpose flour, the rye flour, the yeast and salt in the bowl of a stand mixer fitted with the dough hook. Mix briefly on low speed.
Add the olive oil to the water, and then, with the mixer on low speed, slowly pour the water mixture into the flour mixture. Once the ingredients are well combined, turn off the mixer and switch to the dough hook attachment. Knead the dough on low speed until it is smooth and elastic, about 5 minutes. If the dough seems overly sticky, you can add the remaining 1/4 cup of unbleached all-purpose flour, 1 tablespoon at a time, during the kneading process. (At this point, you can freeze half or all of the dough. Freezing directions are below.)
Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm place until nearly doubled in size, about 1-1 1/2 hours.
To assemble pizzas, roll each half of the dough out into a 14-inch circle. (I use a combination of rolling with a rolling pin and stretching the dough with my hands.) Place dough on a piece of parchment paper that has been sprinkled with cornmeal, and place the parchment paper on a baking sheet. Top pizza as desired.
To bake pizza, preheat a pizza stone in a 500 degree oven for at least 30 minutes. Reduce the oven temperature to 425 degrees and slide the pizza and parchment paper onto the stone, using the baking sheet to help with the transfer. Bake until the cheese begins to brown and the crust edges are golden, about 8 to 12 minutes. Remove from the oven and let stand a few minutes before slicing.
To freeze pizza dough: After kneading, divide the dough in half and form each half into a smooth, round ball. Dust each dough ball with flour and place in a zip-top plastic bag; place dough in freezer. Pizza dough can be frozen for up to one month. To use, thaw dough in refrigerator overnight, and then let it warm up on the counter for about 2 hours before using)
2 cups rolled oats (not instant) or 1 2/3 cups oat flour 2 1/2 cups unbleached all-purpose flour, plus more for dusting and kneading 1 3/4 teaspoons baking soda 2 teaspoons kosher salt 1 3/4 cups buttermilk, plus more if needed, and 2T. for brushing Oats or mixed seeds - sesame, caraway, poppy, etc. Preheat the oven to 400°F with a rack in the middle of the oven. Line a cookie sheet with parchment paper and set aside. To make the oat flour, use a food processor to pulse the rolled oats a few times. Then process into a fine powder - another minute or two. If you are buying oat flour, not making your own, measure out 1 2/3 cups. Wisk the flours, baking soda, and salt in a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, ball without many cracks or fissures. If your dough is on the dry side, add more buttermilk a small splash at a time. Now ease the dough ball onto the prepared cookie sheet. Brush all over the top and sides with buttermilk and sprinkle generously with mixed seeds, flour, or oats, 2 tablespoons or so. Slice a few deep slashes across the top of the dough. Bake for about 45-50 minutes, so the top of the bread gets nice and toasted. The bread will feel very solid and sound hollow when you knock on it. Carefully lift it off the cookie sheet, in a timely fashion, and allow to cool on a wire rack. If you can, let site for an hour to cool before eating... that's if you can wait that long. Enjoy with a good slathering of salted butter. Makes one loaf. Prep time: 10 min - Cook time: 50 min Recipe adapted from 101 Cookbooks
photo credit: Flickr/Jocelyn | McAuliflower
INGREDIENTS- 2 cups organic milk (or part half and half, if feeling naughty; soy milk for a vegan version)
- 1 1/2 cup fresh pumpkin puree, or 1 15-ounce can
- 1 cup maple sugar or Sucanat (or you can use Splenda to make Sugar Free)
- 2 large organic eggs (or egg substitute for a vegan version)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 pinch of ground cloves
- 2 tablespoons bourbon or 1 teaspoon vanilla extract
- 10 cups day-old bread cubes—challah, brioche, baguette, etc
- 1 cup (or more if you like) Greek yogurt, mascarpone or fresh whipped cream for garnish
DIRECTIONS- Preheat oven to 350°F.
- Whisk milk pumpkin, maple sugar, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes.
- Let stand 15 minutes, then put pudding mixture in a 9-inch springform pan.
- Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
- Top with a thick dollop of dairy, and sprinkle with candied pumpkin seeds.
 2 large loaves, about 12 slices each Active Time: 30 minutes Total Time: 3 1/4-4 1/2 hours (depending on rising times) >> printer friendly <<INGREDIENTS1 1/2 tablespoons (about 2 packets) active dry yeast, or 1 tablespoon quick-rising yeast 2/3 cup lukewarm water, plus 2 1/2 cups hot (110-115°F) water 3 1/2 cups all-purpose flour 2 1/2 tablespoons flavorful olive oil, plus more for brushing 3 tablespoons sugar 3 tablespoons finely chopped fresh chives, or 2 teaspoons dried 1 1/4 teaspoons (generous) dried oregano and dried thyme leaves, or 3 1/2 tablespoons finely minced fresh rosemary leaves 2 1/4 teaspoons salt 3 1/4 cups whole-wheat flour or white whole-wheat flour, (see Tip), plus a little more for dusting 2/3 cup well-drained, pitted and finely chopped Nicoise, Kalamata or other very flavorful brined black olives PREPARATIONIn a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast dissolves. Place all-purpose flour, oil, sugar, chives, oregano and thyme (or rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and smooth. Slowly beat in the yeast mixture until evenly incorporated. Gradually raise the speed to medium (or almost to the point the mixture begins to splatter), and beat for 4 minutes if using a heavy-duty stand mixer or 5 minutes if using a hand mixer. Using a large wooden spoon, vigorously stir whole-wheat flour and olives into the dough until evenly incorporated; it's all right if the dough is slightly sticky and wet. Turn out the dough into a very large lightly oiled bowl. Lightly brush the top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap and set in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes to 1 hour. Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity) ovenproof casseroles or souffle dishes with cooking spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared baking dishes. Drizzle a little olive oil over the top of each; with your fingertips, smooth out the dough and evenly brush it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Loosely cover the dishes with plastic wrap. Set in a warm spot until the dough rises to the plastic wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your room). Remove the plastic wrap; let the dough rise until it's about 1/4 to 1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven to 400°F. Transfer the loaves to the middle of the oven; avoid jarring, as they may deflate. Bake until the tops are nicely browned, about 30 minutes. Remove the loaves from the dishes (run a table knife around the edge to loosen if necessary), place top-side up on a baking sheet, and continue baking until they are well browned on top and sound hollow when tapped on the bottom, 10 to 15 minutes more. Let the loaves cool for at least 15 minutes before serving. Cut into thick wedges. TIPS & NOTESMake Ahead Tip: Store cooled loaves, tightly wrapped, for 3 days at room temperature or freeze for up to 2 weeks. If frozen, thaw completely and, if desired, warm (wrapped in foil) at 350°F before serving. Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour ( kingarthurflour.com) and Bob's Red Mill ( bobsredmill.com). Create your own warm, moist, draft-free environment for raising bread dough by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave. Set the bowl of dough on the other side and close the door. The heat from the water will keep the interior warm. After the first rising, reheat the water, then put in the two loaves and proceed with the second (brief) rising. NUTRITIONPer slice: 150 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 4 g protein; 2 g fiber; 281 mg sodium; 59 mg potassium. Nutrition Bonus: Iron (20% daily value) Carbohydrate Servings: 2 Exchanges: 2 starch From EatingWell: January/February 2007NUTRITION Per slice: 150 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 4 g protein; 2 g fiber; 281 mg sodium; 59 mg potassium. Nutrition Bonus: Iron (20% daily value) Carbohydrate Servings: 2 Exchanges: 2 starch From EatingWell: January/February 2007
I was cruising through my new Food Network Magazine the other night when I came upon this recipe for Garlic-Herb Breadsticks. They were doing a piece on Glee (the TV show) and decided to make some breadsticks to mimic the shows reference to a fictional date-night hangout called BreadstiX. So having just finished watching the latest episode of Glee on Hulu.com, I decided to make them as well.
Here is the recipe (below recipe are some of my changes)
INGREDIENTS
1 teaspoon active dry yeast
2 teaspoons sugar
1 teaspoon kosher salt, plus more for sprinkling
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon extra-virgin olive oil, plus more for brushing
4 tablespoons unsalted butter, softened
1 clove garlic, minced
Chopped fresh herbs (rosemary, thyme and/or oregano), for sprinkling
DIRECTIONS
Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
Line 2 baking sheets with parchment paper; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 pieces, then roll each piece into a 12-to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil.
Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.
CHANGES
- I used my KitchenAid Mixer instead of a food processor, just as easy.
- I would recommend covering the dough "sticks" with a lightly greased cling wrap instead of the damp towel. The towel stuck to the dough (even though I made sure it was damp).
- Instead of brushing the dough with melted butter in step 3, I used Extra Virgin Olive Oil and Garlic.
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