Search Results for '("C'

[rottiedogs]

Chocolate Chocolate Chip Muffins

Submitted by MrsM on June 27, 2006 at 5:35 pm

Description
Chocolate Chocolate Chip Muffins

Summary
Yield: 0 File under: Muffins Quickbreads Scones

Instructions

Chocolate Chocolate Chip Muffins
Makes 6 Jumbo, 12 Regular or 24 Minis

1 3/4 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 tablespoon KA Dutch Black Cocoa (optional, but great!)
1 cup milk (or 1 cup water plus 1/3 cup dry milk powder)
1 egg
1 teaspoon vanilla extract
6 tblsp. melted unsalted butter
1 cup semisweet chocolate chips - mini chips for mini muffins

Preheat oven to 350?. Generously grease muffin cups or line with paper muffin liners. These have a tendency to stick!

In a medium bowl, sift together flour, cocoa(s), sugar, baking powder, baking soda and salt. In 2 cup Pyrex measure, stir together the milk, egg and vanilla. Pour wet ingredients and melted butter into dry ingredients; stir well. Add chocolate chips and stir well.

Fill muffin cups.

Bake for 20 - 25 minutes, or until toothpick inserted in center comes out clean. If not using paper liners, remove from cups immediately, these tend to stick a little!

For the Jumbo muffins, the recipe makes 6. Preheat oven to 375? and bake for 10 minutes. Lower oven temperature to 335? and bake until done. Test at 12 minutes longer, and judge from there if you need more time. Mine need 13 minutes.

For the Minis, bake at 350? for around 15 minutes, test for doneness. I forgot to write down the exact baking time when I made these!

[rottiedogs]

Chocolate Chip Oatmeal Squares
Submitted by wickedgoodyarn on June 27, 2004 at 6:55 pm

DESCRIPTION
Chocolate Chip Oatmeal Squares

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I've been making these since I was 10 years old. They are perfect for that school/holiday bake sale. They also freeze well. Just wrap each one in plastic wrap and the place them in a freezer bag.

Preheat oven to 350 degrees
Grease and flour 13x9 pan
2 sticks butter/margarine at room temp
3/4c light brown sugar
3/4c granulated sugar
2 large eggs
1 tsp vanilla
1/2 tsp cold water
1 1/2c all purpose flour
1 1/2c uncooked oatmeal
1 tsp baking soda
1 tsp salt
1 12oz bag of semi-sweet chocolate chips

Cream butter and sugars until light and fluffy. Combine flour, soda, and salt and set aside. Add eggs, vanilla, and water to sugar mixture and mix until well incorporated. Add flour mixture in 2 batches and mix on low until incorporated.(Batter will be stiff) Add oatmeal and mix in by hand. By hand, mix in 1 cup of chips. Spread in greased and floured 13x9 pan. Sprinkle remaining chocolate chips on top. Bake for 3 minutes in 350 degree oven. Remove pan and marblize chocolate. Return to oven and continue baking for 20 minutes or until golden brown with middle set but not dry. Cool completely in pan then cut it bars. Makes approx 24 bars.

[rottiedogs]

Chocolate Chip Cookies
Adapted from Nestle Tollhouse Cookies by The Cook’s Life
4-6 dozen, depending on size

You can use all-purpose flour in place of the white whole wheat, but it adds a nuttiness to the cookies. Everyone who tries them will wonder what your secret ingredient is.

1 cup (2 sticks) butter, room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs, room temperature
2 teaspoons vanilla
1 cup white whole wheat flour*
1½ cups, plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ cups chocolate chips, semisweet or 60% dark

*White whole wheat flour can be found in the baking aisle, next to the other flours. Store any unused flour in a zip-top bag in the freezer to keep it fresh for up to a year.

Preheat oven to 350 degrees.

Beat butter, sugars and vanilla at medium high speed of a mixer until well-combined and fluffy. Add eggs and beat until fluffy again. Add white whole wheat flour, all-purpose flour, baking soda and salt and beat at low speed until mixed. Stir in chocolate chips.

Scoop dough onto ungreased cookie sheets by teaspoon, tablespoon or 2 tablespoons. Flatten larger cookies slightly before baking. Bake 7-8 minutes for smaller cookies, 9-11 minutes for medium and 11-13 minutes for larger cookies. Remove cookies from oven when they are lightly browned, but still slightly soft in the middle. Let cool on sheets for a few minutes and then remove to racks to cool.

[rottiedogs]

Chocolate Bundt Cake
Submitted by geminilionj on May 21, 2006 at 1:28 pm

DESCRIPTION
Flotsam & Jetsam a la da-bundt cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Flotsam & Jetsam a la da-bundt cake

"Bring ingredients to room temperature while preheating oven to 350 degrees, recipe makes one 10 inch bundt cake; approximate number of servings, twelve."

Ingredients:

1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3-cup vegetable oil
1/2-cup coffee flavored liqueur
2 cups semisweet chocolate chips

Directions:

1. Spray 10 inch bundt pan with PAM, the type used for baking preferably.

2. In large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

3. Bake for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

[rottiedogs]

Cheeseboard Sourdough Starter
Submitted by trk on March 14, 2005 at 1:38 pm

DESCRIPTION
Cheeseboard Sourdough Starter

Yield 0 File under sourdough
INSTRUCTIONS

Starting Sourdough Starter
From the Cheeseboard Collective works

Day 1: Mix 3/4 cup medium rye flour (they recommend organic, I used commercially-produced and it worked well) and 1/2 cup lukewarm water together in a medium nonreactive (stainless steel, glass, plastic, or ceramic) bowl. Stir with a wooden spoon until smooth. Cover loosely with plastic wrap and let stand at room temp (65 to 70 F) for 48 hours. You should see small bubbles on the surface. You should use a bowl with high sides for this, since your starter will be expanding as this process progresses.

Day 3: Stir in 2/3 cup unbleached bread flour until smooth. Replace the plastic wrap and allow to stand at room temperature for 48 hours. You should now have large bubbles and it should begin to smell like sourdough bread.

Day 5: Remove 1/4 cup of starter and discard the rest. Rinse out the bowl, then return your reserved starter to the bowl along with 1/2 cup lukewarm water. Mix well, scraping down the sides of the bowl. Add 2/3 cup bread flour and mix well. Let stand at room temperature for 48 hours.

Day 7: Repeat day 5 instructions.

Day 9: Repeat day 5 instructions. Allow to ferment only 24 hours. By now your starter should rise to 1.5 times its volume and fall back within a 24 hour period. If it does not rise, or if it has a bad smell, you should clean all of your utensils well and start again at day 1.

Day 10: Repeat day 5 instructions. Allow to ferment for 24 hours.

Day 11: You now have a sourdough starter. You can bake with it right away, in which case you should follow the instructions for your recipe. You can also replenish it and place it in the refrigerator for storage of up to a month. To feed it, they say to follow the day 5 instructions again. I find that doesn?t give me enough starter for most recipes, so I have started using 1/4 cup reserved starter, 3/4 cup water, and 1 cup flour when I feed my starter. This gives me enough to reserve 1/4 cup immediately, so I never have to remember to reserve some of the dough to go back as starter and still have a cup or so for the first build of a recipe.

If, at any time in this process you see unpleasant colors or smells, your starter has probably become contaminated and should be discarded. They (and I) recommend washing your storage container at each feeding, rather than keeping it unwashed as some older recipes recommend. The only exception to this is a dark fluid (hooch) that can collect on top of your starter after long storage. Some recipes recommend stirring it in. They recommend discarding it, then feeding as usual. That is what I do with great success.

My favorite storage container is a quart canning jar with small holes poked in the lid. The glass is nonreactive, and easy to clean, is stores well in the fridge, and I can just grab another one out of the cupboard if the one I am using becomes too crusty. Then I do the feeding in the clean jar and can soak the other before washing.

[rottiedogs]

Challah
Submitted by caw0127 on August 29, 2004 at 6:41 am

DESCRIPTION
Challah

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
CHALLAH
(Non-Dairy Version)

1/2 Cup of water
3 Eggs
1/4 Cup of Oil
1/4 Cup of Honey
2 Teaspoons of Vanilla

3 Cups of Flour
1/4 Cup of Potato Flour (opt.)
1 1/4 Teaspoons of Salt

2 1/4 Teaspoons of Yeast

CHALLAH
(Dairy Version)

1/2 Cup Milk
3 Eggs
1/4 Cup of Butter
1/4 Cup of Honey
2 Teaspoons of Vanilla

3 Cups of Flour
3 Heaping Tablespoons of Lora Brody Dough Relaxer (opt.)
1/4 Cup of Potato Flour (opt.)
1 1/4 Teaspoons of Salt

2 1/4 Teaspoons of Yeast

TOPPING FOR BOTH

1 Beaten Egg
Sesame seed or poppy seed

*******************************************************

Put all ingredients in the Bread Machine.

Select "Dough" setting - press start.

After the dough has been mixing for about 7 minutes check.. There should be a small smear of dough on bottom of pan. If not add water 1 Tablespoon at a time (let it mix for about a minute before adding more) until you see the smear of dough about the size of a man's finger on the bottom of pan.

If there is a lot of dough on the bottom of the pan, add 1 Tablespoon of flour at a time (let it mix for about a minute before adding more) until you see the smear.

When dough cycle is complete, turn dough out onto a surface that has been sprayed with cooking oil spray. Divide dough into three equal pieces. Roll them into ropes about 18" long and braid.

Put on greased cookie sheet.

Brush top with beaten egg and sprinkle with seeds.

Cover with plasic wrap sprayed with cooking oil spray.

Let dough rise for about 45 minutes - about 3/4 of the way to doubling in size.

Place in a COLD oven. Set temperature to 350 degrees. (After baking for about 25 minutes see if bread is firm enough to stick in temperature probe (halfway down into the middle of the loaf of bread). When probe reaches 190 degrees bread is done.

If dough starts to brown too much tent with foil.

[rottiedogs]

Challah
Submitted by msbb on September 12, 2002 at 10:37 am

DESCRIPTION
Challah

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Recipe taken from the Chabad Lubavitch Women's Cookbook with my notes included

Ingredients

5 pounds flour
1/4 cup dry yeast or 4 packages dry yeast (in winter 5 packages of yeast)
2 cups warm water
1 1/2 sticks margarine OR 3/4 cup oil
2 1/3 cups boiling water
2 TBSP salt
1 1/2 cups sugar
5 eggs

Glaze
1 egg beaten
Poppy/sesame seeds

Directions:

Dissolve yeast in 2 cups warm water, in a small bowl, add 1/4 cup sugar, let sit until it bubbles like frothed milk. In a large bowl, place margarine OR oil, and pour boiling water over it, stir (until margarine is melted). Add salt and remaining sugar. Let cool for a few minutes, and beat in eggs. Add the bubbling yeast. Gradually add flour. Knead for 10 minutes. If dough is too moist, add a little more flour.

When ready to rise, smear top of dough with oil, cover and let rise for 1 hour. Punch down. Separate* and Shape** and let rise for another hour. Brush with beaten egg to glaze. Sprinkle with poppy or sesame seeds.

Bake at 350 degrees - 1 hour for large challahs, 1/2 hour for smaller challahs and rolls.

This recipe makes 3 huge loaves or 6 normal family size loaves.
I usually halve the recipe and make 3 normal size loaves. If I make more then I am going to cook, I freeze after shaping but before the second rising. This way I take what I want out of the freezer when I need it, let it defrost and rise and I am ready to bake.

*At this point some people separate a small pebble size bit of the dough and say a prayer. If you are interested in this let me know, but I didn't want to offend with too much information.
**To shape a round challah, roll out dough for one challah into a long strip approximately 18 inches long by 3 inches wide. One end should be tapered thinner. Place thicker end in center and coil strip around itself. Tuck ends under challah. I am not even going to try and explain how to do a 6 braid challah, I still have to look at the illustration every time I make it. You can also make a simple three braid or a 4 braid (which I also can't explain). You can easily find a cook book or maybe a web site that illustrates the fancier braids.

[rottiedogs]

Carrot Cake
Submitted by grandmoogie on September 08, 2003 at 10:31 am

DESCRIPTION
Carrot Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe has been a favorite since I found it in an old BA mag.The recipe comes from Olde Bryan Inn in Saratoga Springs upstate NY. Hope you like this recipe too.-Grandmoogie(Moogs)

Spiced Carrot Cake with
Cream Cheese Frosting
serves 12

Cake

2 cups sugar
1 cup corn oil
3 large eggs
2 teaspoons vanilla extract
2 cups unbleached all purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup drained canned unsweetened crush pinapple
3 cups packed grated peeled carrots
1 cip chopped walnuts
1 cup shredded sweetened coconut

Frosting

2 8-ounce packages of cream cheese,room temp.
6 tablespoons(1/4 stick) unsalted butter,room temp
2 cups powdered sugar
1 1/2 teaspoons vanilla extract

FOR CAKE:Preheat oven to 350º
Butter two 9-in diameter cake pans with 2-in high sides. Line pans with wax paper.
Beat sugar,oil,eggs,and vanilla in large bowl to blend.
Sift flour,baking soda, ginger,cinnamon and salt into sugar mixture. Beat to blend.
Puree pinapple in processor until smooth.Add to batter.
Stir in carrots,walnuts and coconut.
Divivde batter between pans.
Bake cakes until tester inserted into center comes out clean,about 40 minutes.
Transfer to racks.Cool 15 minutes.
Cut around sides of pan to loosen cakes.
Turn cakes out onto racks, Remove waxed paper.
Cool cakes completely.

FOR FROSTING:

Beat cream cheese and butter in medium bowl until smooth.
Sift powdered sugar into mixture.
Beat until smooth.
Beat in vanilla.

Place 1 cake layer on platter.
Spread 3/4 cup frosting over.
Top with second cake layer.
Spead remaining frosting in swirls over top and sides of cake.
Chill until firm,about 1 hour.
(Can be made 1 day ahead. Cover; chill.
let stand at room temperature for 30 minutes before serving.)

[rottiedogs]

Buttermilk Sourdough Bread
Submitted by wharrison on January 23, 2003 at 12:23 am

DESCRIPTION
Buttermilk Sourdough Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
Ingredients:

3 Cups Buttermilk (preferably Prairie Farms)
3 Cups Bread Flour or Unbleached Flour
1 Pkg. or Tablespoon Yeast
1/4 Cup Honey

2 Cups (generous) sourdough starter
3 Cups milk (2%)
1 Stick Butter
1/2 Cup Honey
4 Teaspoons Salt
2 Teaspoons Yeast *
1O-12 Cups Bread or Unbleached Flour
* Yeast can be purchased in bulk from various sources Transfer yeast to airtight containers and place in the freezer or refrigerator.

Equipment Needed:

6 Quart stainless steel, plastic, or crockery container
4 1 1/2 quart Pyrex baking dishes
Measuring cups and spoons
Heavy-duty spatulas or wooden spoons
Sauce pans
Olive (preferred) or other good oil and Crisco
Pastry brush
Bread Board (optional)
Accurate Meat Thermometer (optional)
Large baker's rack (optional)
Chef's or heavy duty apron

325 degrees for approximately 5O minutes. See procedures for additional information.

APPROXIMATE TIME INVOLVED IN BAKING BREAD

Excluding the replenishment of the sourdough starter the night before baking, the baking of this bread will take up to 4 1/2 to 5 hours from start to finish.

Among the factors insuring the consistent flavor and quality of this bread is the use of the buttermilk starter; its replenishment the night before baking; and milk, honey, yeast, and butter. The replenishment of the starter the night before baking and the weekly baking of bread, which helps to maintain the consistent quality of the sourdough starter, are the primary factors in maintaining the consistency of flavor. Should you be unable to bake bread on a weekly basis, procedures are given below to help insure the consistency of quality. These hints are helpful when the baking of bread in the summertime is generally periodical.

BUTTERMILK SOURDOUGH STARTER PROCEDURES

In the morning, mix all ingredients in a large bowl and cover. As this is initially a very active mixture, the starter should be stirred down several times during the day. In the evening, the starter should be stirred down once again and placed in a 2 - 2 1/2 quart container with a slightly loose fitting top. A plate should be placed underneath the container to catch any spillage which may occur over the next few days. Place the starter in the refrigerator. For the first few days, the starter may have to be stirred down. After the 4th or 5th day the catch plate can be removed.

The mixing of these ingredients should be done approximately one week prior to the intended baking of bread. The sourdough starter will still be at its peak of flavor and activity. Afterwards, the starter will become a little more "sour" with each passing day, making it a good starter to use for Rye breads or for a more "sour" sourdough bread.

The following measures will be helpful to those who are unable to bake this bread on a weekly basis: --

Within ten days two weeks after non-use, this starter will begin to take on the well known characteristics of a true "sour"dough starter. By the 3rd or 4th week of non-use, one may begin to see the appearance of a blackish liquid and experience the smell of an "alcoholic" sourdough. In order to bring the quality, flavor, and activity of the starter up to standards, the following procedures should be employed: --

(1) If the starter has not been replenished for two or three weeks and the blackish liquid has not appeared, pour the starter into a large mixing bowl, thoroughly mix, and remove half (about 1 1/2 - 2 cups) of starter. Add 2 cups each of bread or unbleached flour and Buttermilk. Blend thoroughly and cover. If this procedure is done in the evening, you will be able to bake an excellent bread in the morning.

(2) If the starter has not been replenished for three or more weeks and the blackish liquid as appeared, pour the starter into a large mixing bowl, thoroughly mix until the blackish liquid has been incorporated back into the starter. Remove all but 1 generous cup of starter. Throw the old starter away. Add 4 - 4 1/2 cups each of bread or unbleached flour and Buttermilk and blend well. Cover and leave overnight. In the morning, transfer the starter back into the cleaned container and return to the refrigerator.

BUTTERMILK SOURDOUGH BREAD BAKING PROCEDURES:

Baking bread from the early fall to the late spring is a relaxing and very enjoyable experience to say nothing of the nutritious quality and excellent flavor of this bread or of the joy that can come from the breaking of bread with another person.

Since the recipe will make four 1 1/2 lbs loaves, the sharing of an extra loaf or two with a friend or neighbor will extend the hand of friendship and build the bonds of human fellowship. Should you not be equipped or inclined to bake four loaves of bread at a time, simply cut the recipe in half and share the recipe.

Throughout the summer, when the baking of bread adds heat to an otherwise hot kitchen, this bread can be made in its four loaf version. Once the bread has sufficiently cooled, the extra loaves can be sliced, placed in a freezer bag and kept frozen until needed. This pre-slicing will provide for more immediate access. By making use of the replenishment methods given above, one can easily bake consistent quality bread during the hot summer months on an infrequent basis.

By purchasing dry yeast, Rosemary and honey in bulk form, one can easily cut the cost of making homemade bread. Bulk dry yeast and Rosemary can usually be found in most health or bulk food stores. The Rosemary can be kept in tightly fitted jars and placed in a cool, dark place. The yeast can be kept in a similar container and placed in the refrigerator door. Under these conditions, both can be kept for at least a year. Good flavorful honey can be found in bulk from any local beekeeper. With a little searching, one can find a good flavored honey at a reasonable price.

THE NIGHT BEFORE: Remove the starter from the refrigerator and place the contents in a large mixing bowl. Add two cups each of
bread or unbleached flour and Buttermilk. Mix thoroughly and cover. Leave out overnight for about 8 to 1O hours. In the morning, stir down the starter and mix thoroughly.

IN THE MORNING: In a small saucepan, heat the honey and melt the butter. heat 3 cups of milk in another saucepans. The ingredients in both pan should be slightly warm and not exceed 95 to 1O5 degrees. An accurate meat thermometer will insure proper temperatures.

MIX: In a 6 quart container, place 2 generous cups of the starter. Add the warm milk, honey, and melted butter and mix thoroughly. Add salt and yeast. Blend very well. Gradually add 6 cups of flour and mix thoroughly. Dust the counter space or table top or bread board with 1 -2 cups of flour, scrape out bread mixture onto the floured area; and dust the top of the dough mixture with another cup or two of flour.

KNEAD: Knead dough for approximately 1O minutes, adding enough flour to prevent it from sticking to the counter or table top or bread board. After 1O minutes of kneading, the dough should be slightly sticky and softly firm, as baby's bottom.

HEAT: Heat oven at 25O degrees for about 2 - 3 minutes. This
simple procedure will help incubate the dough at the needed
temperature and insure the rising of the bread dough to double in size with 1 3/4 to 2 hours. Turn off the oven.

PROOFING: In a cleaned 6 quart container, place several tablespoons of Olive or other good oil and coat both the sides and bottom of the pan. Place dough in the container and move the dough around and turn it upside down to insure the even coating of the bread dough. Cover the container and place it in the oven. The dough should "proof" with 1 3/4 to 2 hours.

COAT: Coat the 1 1/2 quart Pyrex baking dishes with a little Crisco. The use of glass baking dishes will permit the baking of the bread at 325 degrees - thus saving energy. Their use will also facilitate cleaning.

MAKE LOAVES: When the dough has doubled in height, remove the container from the oven. Dust the counter or table top or bread board, and transfer the dough onto the floured surface. Punch down completely and then divide the dough into four equal parts with each loaf weighing approximately 1 1/2 to 1 3/4 pounds. Shape each portion into a loaf and placed it in the coated baking dishes.

BRUSH: Brush each loaf with a little Olive or other good oil. This will insure a good, soft chewy crust. If you wish to have a harder crust, a glazed crust, etc. please consult your various bread books.

FINAL PROOFING: place baking dishes in the oven. Within 1 1/2 hours, the dough should have risen to twice its size with the top of the dough barely 1 - 2 inches above the sides of the dishes.

BAKE: Set temperature at 325 degrees, set timer for approximately 5O - 55 minutes and turn on oven. When the timer goes off, leave the oven on and remove the bread from the oven. Let the bread cool in the baking dishes for a minute and then remove the bread from the dishes and return them to the oven
Set the timer for about 1O minutes, turn the oven off and
let the bread remain in the oven until the timer goes off. This procedure will insure a better crust, especially on the sides and bottoms of the loaves.

Remove the breads from the oven, place on a cooling rack and
let them sit for several hours. Wrap cooled bread in 1 gallon plastic bags and tie shut.

If some of the loaves are headed for the freezer, let the
bread sufficiently cool down so that it can easily be sliced with a good bread knife.

This bread will not only freeze very well and but it will easily last for at least a week or more on the counter shelf, if kept tightly wrapped.

VARIATIONS ON A THEME

ROSEMARY BREAD: (My very favorite)

Add a heaping 1/4 cup of dried Rosemary leaves to the basic ingredients and blend well. The leaves will absorb enough moisture to make them soft, pliable, and easily eaten.

This is perhaps my favorite version of the Buttermilk Sourdough Breads I bake. Lightly toasted and well buttered, Rosemary bread is absolutely outstanding. Untoasted, this bread is very good and will go well with most cold cuts. A touch of ketchup on any untoasted sandwich will provide a very wonderful culinary delight.

Rosemary bread can also be used in the making of your favorite salmon loaf. Its addition provided my friend, Nancy and I with such a delightful treat that we only make a salmon loaf when we have some Rosemary bread available.

Another interesting version of Rosemary bread - in fact, the version that inspired the creation of this bread - will be found in Carol Field's THE ITALIAN BAKER. Panmarino is shaped into a round peasant loaf, the top slashed into a six sided star, and then topped with coarse sea salt.

AN ITALIAN OR FRENCH STYLE LOAF: --

Follow the same basic recipe, but substitute water for either all or at least 1/2 half of the milk and add an extra teaspoon of salt. If one wishes to make a French loaf, simply cut the recipe in half and make use of the Perforated French Bread Pan available from the company noted below.

In either its original version or in the Italian/French variation noted above, this Buttermilk Sourdough Bread will be exceptional both toasted and untoasted. In the Italian/French variation, this bread will go very well with soups, meats, cheeses and, of course, butter.

FOR FURTHER READING: --

If you enjoy baking bread, THE ITALIAN BAKER by Carol Fields is not only a wonderful read, but an equally excellent addition to your culinary library.

Another source of excellent recipes will be found in BERNARD CLAYTON'S NEW COMPLETE BOOK OF BREADS. It also is a worthwhile edition to one's library.

[rottiedogs]

Buttermilk Oatmeal Bread
Submitted by paisleypark20 on March 18, 2004 at 9:37 am

DESCRIPTION
Buttermilk-Oatmeal Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe is from KAF's The Baking Sheet Winter 2004.

1 1/4 cups (10 ounces) warm water
1 cup (3 1/2 ounces) rolled oats
1/4 cup (2 ounces, 1/2 stick) butter
1 tablespoon honey
2 3/4 to 3 cups (10 5/8 - 12 3/4 ounces) unbleached all purpose flour
2 teaspoons instant yeast
1 teaspoon salt
1/4 cup (1 ounce) buttermilk powder (or substitute 1 cup fresh buttermilk for the buttermilk powder and 1 cup of the water)

Pour the water over the oats, mixing to combine. If you're using fresh buttermilk, heat it with the 1/4 cup of water just short of a simmer, then pour it over the oats. Add the butter to the hot mixture to melt it. Cool mixture to lukewarm, then add the honey, flour, yeast, salt and buttermilk powder (if using).

Mix the dough by hand, mixer or bread machine until it's well combined. Knead the dough for 5-7 minutes until it's smooth, springy and elastic. Transfer the dough to a lightly oiled bowl and cover, or allow to rise in your bread machine until puffy, if not quite doubled in bulk (this will take from 1 to 1 1/2 hours). Deflate the dough and form it into a loaf. Place the loaf into a greased 8 1/2" X 4 1/2 " loaf pan, cover with an inverted bowl or lightly greased plastic wrap, and allow it to rise until it has domed 1 to 1 1/2 inches above the edge of the pan.

Make some decorative slashes in the top of the loaf if you like, and bake the bread in a preheated 350 degree oven for about 35 minutes, until the center registers 190 degrees on an instant read thermometer. Check the bread about 10 minutes before the end of the baking time, and tent the top with foil if it's getting too brown. Remove the bread from the oven, and take it out of it's pan to cool completely on a wire rack.

Brush the top with butter while the bread is still warm, to give the crust a nice shine and keep it soft.

Yield: 1 loaf, 16 slices.

comments
Submitted by PaddyL on Thu, 2010-10-14 13:03.
Terrific bread. I needed bread for breakfast, so the night before, I mixed this up in the KitchenAid, gave it two rises in the bowl, one in the pan, and it baked up very light. Good flavour and made excellent toast.

[rottiedogs]

Burnt-Sugar Cake
Submitted by annzie on February 15, 2005 at 2:56 pm

Burnt-Sugar Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This 'old' recipe came from McCall's Magazine in the early '60's. It is a keeper.

1/2 C sugar
1/3 C boiling water

Heat sugar in a small heavy skillet, stirring it as it melts. When the sugar is dark-colored and smooth, slowly add the boiling water and stir until it is all dissolved. Cool.

3 C sifted cake flour
3 t baking powder
3/4 t salt
3/4 C butter
1 C sugar
3 eggs, separated
1 C milk
1 t vanilla extract

Preheat oven to 375 F. Measure flour, add baking powder and salt, and sift together twice. Set aside. Cream butter, add sugar gradually and beat until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add 3 T Burnt-Sugar Syrup and blend. Add flour mixture alternately with milk, beginning and ending with flour. Beat until smooth after each addition. Add vanilla. Beat egg whites until stiff but not dry; stir them quickly and thoroughly into the batter. Bake in waxed paper-lined greased 9" tins for 25-30 min. at 375F. Cool 5 min. before turning out. Frost and garnish with nuts or sugar.

1/2 C butter
1 egg yolk
1 box (1 #) confectioner's sugar
2-3 T burnt sugar syrup
2 T light cream (or milk)

Cream butter well. Add egg yolk and continue beating. Gradually add sugar plus 2-3 T burnt-sugar syrup, then add cream (or milk) and beat until frosting is smooth, light, and will keep its shape when spread.

For Glaze: Cook down remaining syrup until it spins a thread. Cool almost to room temperature, then dribble from a spoon in a pattern over the top of the cake.

[rottiedogs]

Brioche
Submitted by justjasmine on August 15, 2002 at 7:24 am

DESCRIPTION
Brioche

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Brioche
(from The Bread Lovers Bread Machine Cookbook by Beth Hensperger)

1/3 cup milk
2 large eggs
1 egg yolk

2 cups bread flour
2 Tbsp. sugar
2 tsp. gluten
3/4 tsp salt

1 1/4 tsp SAF yeast or 1 3/4 tsp bread machine yeast

7 Tbsp unsalted butter, cut into pieces

1. Place the ingredients, except the butter, in the pan according to the order in the manufacturers instructions. Set crust on medium and program for the basic cycle**; press start. (this recipe is not suitable for use with the delay timer) The dough will be soft and sticky.
2. About 10 minutes into the knead 2 (set the kitchen timer) open the lid while the machine is running. Add a piece or two of the butter, allowing it to be incorporated before adding more pieces. It will take a minute or two to add all the butter. Close the lid.
3. When the baking cycle ends, open the lid and let the bread sit in the pan for 15 minutes. Gently remove the loaf from the pan and place it on a rack. Let cool to room temp. before slicing.

**I set my machine for the dough cycle only, and skipped step 3. Remove the dough, punch down and form into a loaf. Place in a buttered glass 9 x 5 loaf pan, cover loosely with greased plastic wrap and let rise about an hour (till its up about an inch over the edge) Bake in preheated oven at 350 for 30-35 minutes, if you notice it getting too brown on top tent with foil last 10 minutes or so.

[rottiedogs]

Braided Scarborough Fair Bread
Submitted by jgortney on November 09, 2002 at 7:36 pm

DESCRIPTION
BRAIDED SCARBOROUGH FAIR BREAD

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
7 cups flour
2 packages yeast
3 tablespoons sugar
1 tablespoon salt
1/4 cup parsley flakes
1 teaspoon rosemary leaves, crumbled
1 teaspoon thyme leaves, crumbled
1 cup milk
1 cup water
1/4 cup butter or margarine
1/3 cup dried onion flakes
2 eggs, slightly beaten
1 tablespoon milk

Combine 2 cups of flour, yeast, sugar, salt, parsley, rosemary, and thyme.
Heat milk, water, butter, and dry onion until just warm.
Add liquid to flour mixture.
Beat 2 minutes at medium speed.
Reserve 2 tablespoons of eggs.
Add rest of eggs to mixture and beat well.
Add enough more flour (about 2 cups) to make a thick batter, beat at high
speed 2 minutes.
Stir in enough more flour to make a soft dough.
Knead about 5 minutes, until smooth and elastic.
Let rise until double, about 1 hour.
Punch down, knead slightly.
Cut into six pieces.
Roll pieces into 12" ropes.
Make 2 braids on greased sheets.
Grease tops, cover, and let rise until doubled.
Combine reserved egg and 1 tablespoon of milk, brush on loaves.
Bake at 375°F for 40 minutes.

[rottiedogs]

Bourbon Pound Cake
Submitted by debb on July 10, 2004 at 9:36 am

DESCRIPTION
Bourbon Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1/2 lb butter
2 1/2 c sugar
6 eggs
3 c sifted cake flour
2 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 c sour cream
1/2 c bourbon (use a good quality)
1 c pecans

2 c confectioner's sugar
1 Tbl bourbon
2 Tbl water

Beat butter and sugar til very light, 3 min or so. Beat in eggs one by one. Beat another minute or two til very light. Sift together dry ings. Blend sour cream and bourbon. Add dry ings alternately with sour cream, mixing gently just til incorporated. Stir in nuts. Pour in greased and floured 12 c bundt pan; bake at 325 1 hour 15 min, or til pick comes out clean. Cool in pan 15 min; turn out and let cool completely. Stir together glaze ingredients and pour over.

[rottiedogs]

Blueberry Lemon Cupcakes
Submitted by rbtrout on April 11, 2015 at 4:10 pm

DESCRIPTION
Silver-white cake, like a wedding cake, flavored lightly with almond extract. Blueberry compote filling and lemon butter cream frosting.
This recipe makes a light cake with blueberry and lemon flavors. They're light and refreshing and 2-3 can go down quite easily.

SUMMARY
Yield 24 Source Silver white cake from Good Housekeeping Illustrated Cookbook. The compote and frosting by trial and error. File under blueberry, Cupcakes, lemon

INGREDIENTS
Cupcakes -
4 egg whites
1 1/2 cups baker's sugar
1 cup milk
2 1/4 cups cake flour
1/2 cup shortening
1 tbsp baking powder
1 tspn salt
1 tspn vanilla
1/4 tspn almond extract

Blueberry compote -
2 cups fresh blueberries
1/4 cup water
1/4 sugar
1 tbsp cornstarch
2-4 tbsp blueberry jam

Lemon butter cream frosting -
18 oz powdered sugar (I usually end up adding a bit more)
7-8 tbsp softened butter
2 tbsp milk
1/4 cup heavy whipping cream - makes for a smoother frosting and mellows out the powdered sugar taste
Add KAF Lemon Juice Powder to taste.
1 1/2 tspn vanilla extract

INSTRUCTIONS
This is a near-all-day process for me.
The cupcakes - until cooled take about an hour and a half.
The compote usually takes me about an hour to cook and a couple of hours to cool enough to use.
The frosting usually takes about an hour.
Coring, filling and frosting usually takes 1-2 hours.

**Not essential for the recipe - My Ipod sync'd up to my Oontz bluetooth speaker and play some blues while I do all of this.

Cupcakes -
Preheat oven to 350
beat 4 egg whites until soft peaks form
at high speed, add in 1/2 cup sugar about 2 tbsp at a time and until all the sugar is dissolved. Set Aside.
In another bowl, at low speed mix in remaining 1 cup sugar, milk, flour, shortening, baking powder, salt, vanilla and almond extract, continually scraping the bowl.
Once mixed thoroughly, beat another 3 minutes or so at medium speed.
At low speed, mix in the egg white mixture from the other bowl until fully blended; scraping the sides.
Fill papers about 2/3 full and bake about 15 +/- minutes until a light golden color and a toothpick comes out clean.
Allow to cool in the pans and then put on cooling racks.

Compote -
In a medium sauce pan, combine 1 cup blueberries, sugar, cornstarch and water.
On medium heat, cook until the blueberries start to burst, stirring most of the time.
Add in the second cup and cook for another 10 minutes or so.
If it's too thin, I add several tbsp of Knott's Blueberry jam.
Put in the fridge for a while to cool and thicken before filling cupcakes.

Frosting -
Add the butter and 4 oz of powdered sugar and mix on low speed.
Add another 4 oz of powdered sugar and 2 tbsp of milk and mix on low speed.
Add another 4 oz of powdered sugar and the cream and mix on low speed.
Add in the last of the powdered sugar and the vanilla and mix on low speed.
Add in the KAF lemon juice powder to taste and mix well.
Men have less taste buds than women, so my wife is my "official" taster.

Core the cupcakes and add in the compote. Top with the frosting.

The cake is very light, not like a heavy chocolate cake. With the blueberry compote and lemon frosting, these are easy to eat and very refreshing.