Search Results for '("C'

[BakerAunt]

Red Pepper Hummus/Spiced Pita Toasts
Submitted by karen_noll on October 02, 2004 at 1:42 pm

Glory posted a Red Pepper Hummus from Southern Living a while back, and it's really excellent. I've added my notes at the end

Makes 2 cups

1 (15-ounce) can navy beans, rinsed and drained
2 garlic cloves, chopped
1/2 cup roasted red bell peppers, drained and chopped
1/3 cup tahini
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
Garnishes: lettuce, toasted sesame seeds, chopped green onions

PROCESS first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips. Prep: 15 min., Chill: 1 hr.

Cook's Notes: I made this with roasted garlic/garlic oil (just start some garlic cloves in cold oil and cook till golden brown and soft, I used 4 cloves). Since I like lemons, I used the juice of three lemons, slightly more than 1/4 cup, and I used chickpeas instead of navy beans. This is great with pita bread, or spiced pita toasts

Spiced Pita Toasts
adapted from Gourmet Magazine

1 1/2 tsp. ground cumin
1 tsp kosher salt
2 tsp. paprika
1/2 cup olive oil
6 6-inch pitas with pockets

Mix first four ingredients in small bowl. Preheat oven to 400F. Split each pita into two rounds and brush rough side with oil mixture. Cut each round into 8 wedges and arrange, rough sides up on 2 large baking sheets. Bake wedges until golden brown and crisp for about 6 minutes. Let toasts cool on racks. This is a great way to jazz up bland supermarket pitas.

Enjoy!
Karen

[BakerAunt]

Fast Pizza Dough
Submitted by karen_noll on September 21, 2003 at 6:30 am

For my money, the fastest (and best) pizza dough is made in the food processor. After lots of experiments, I adapted this one from the California Pizza Kitchen cookbook using KAF Sir Lancelot High Gluten Flour for texture and a little whole wheat flour and a touch of honey. I've found that pizza dough made with AP flour lacks the chewy open-holed texture that makes that thin, crusty pizza we all love so much. The food processor method is from The Best Bread Ever by Charles VanOver.

1 pkg. instant yeast
1 cup cool water
3 cups flour (2 1/2 c. high gluten, 1/2 c. whole wheat)
2 T honey
1 tsp salt
2 T olive oil

Place all dry ingredients in bowl of food processor (at least a 7-cup model for this amount of dough) fitted with the steel blade and pulse briefly to combine. Add honey and oil to flour and pulse briefly to combine.

With machine running, add all but 2 T water in a slow steady stream just until dough ball forms, which should be no more than 30 seconds.

Stop the machine at this point and if dough seems too dry, add the remaining water. Continue mixing for no more than an additional 30 seconds. Don't mix too long, as the heat generated by the machine can overheat the dough (temperature of the dough after mixing/kneading should be between 75 and 80 degrees. Dough should be slightly tacky.

Turn out onto floured surface and knead briefly till you can push your finger into the dough ball and the hole doesn't immediately fill in (should only be a moment as most of the kneading is done in the machine).

Place dough in a lightly greased bowl and allow to sit at room temperature for 2 1/2 to 3 hours. The dough will not double at this point.

Refrigerate the dough for at least 4 and up to 36 hours. The flavor and texture develop nicely.

This recipe makes four individual pizzas or two larger ones. Dough can also be frozen in a zip lock bag. I usually divide the dough into four pieces after the refrigeration, which I then freeze so I always have dough on hand. It only takes about an hour to defrost dough on the counter.

[BakerAunt]

Brie En Croute
Submitted by karen_noll on December 31, 2002 at 12:46 pm

Recipe courtesy Paula Deen

1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten

Crackers, for serving

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Sauté the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well.

Slice top crust off Brie to allow topping to penetrate. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture.

Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie.

Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 28 minutes

Note: If you're having a crowd, you could increase the topping and the size of the Brie. You would also then use two sheets of puff pastry to enclose the Brie rather than gathering the pastry on top (one sheet underneath and one on top and trimmed), and then you could cut out shapes from the leftover dough to decorate the top.

[BakerAunt]

Double Chocolate Walnut Biscotti
Submitted by karen_noll on January 15, 2004 at 8:12 am

You can easily vary this by adding different nuts or chips, or a liqueur for other flavoring. I usually add a teaspoon of vanilla and use almonds instead of walnuts.
Source: Gourmet (December 1994)

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350°F., and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt.

In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well.

Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar.

Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.

Biscotti keep in airtight containers 1 week and frozen, 1 month. Makes about 30 biscotti.

[BakerAunt]

Sesame-Onion Crescent Rolls
Submitted by karen_noll on February 12, 2004 at 5:12 am

From "Soup Makes the Meal" by Ken Haedrich
Makes 16 rolls

1 cup warm water (105 to 115 degrees)
2 teaspoons active dry yeast
1 cup lukewarm milk
1 large egg
1 tablespoon sugar
About 5 cups KA AP flour
2 tablespoons olive or vegetable oil
2 1/2 teaspoons salt

Filling:
3 tablespoons unsalted butter
3 cups finely chopped onions
Fine-ground yellow cornmeal or semolina, for dusting
1 large egg beaten with 1 tablespoon milk, for glaze
2 tablespoons sesame seeds

1. Pour 1/4 cup of the warm water into a small bowl. Sprinkle the yeast over it and stir to blend. Let stand for 5 minutes. In a large bowl, whisk remaining 1/4 cup water, milk, egg, and sugar together. Stir in the dissolved yeast. Add 3 cups of the flour and stir vigorously with a wooden spoon for 100 strokes. Cover the bowl with plastic wrap and let rest for 15 minutes.

2. Stir the oil and salt into the batter. Using a wooden spoon, mix in enough of the remaining flour, 1/2 cup at a time, to make a firm, fairly smooth dough,. Turn the dough out onto a floured work surface and knead with floured hands until smooth and elastic, about 10 minutes, adding more flour as necessary to keep the dough from sticking. Place the dough in an oiled bowl, turning the dough to coat the entire surface with oil. Cover with plastic wrap and set aside in a warm, draft-free spot until doubled in bulk, about 1 ? hours.

3. While the dough rises, melt the butter in a large skillet over moderate heat. Add the onions and cook, stirring, until golden, about 15 minutes. Set aside.

4. Punch the dough down. Turn it out onto a floured surface and cut in half. Knead each half into a ball, then loosely cover with plastic wrap; let rest for 10 minutes. Lightly oil 2 large baking sheets and dust them with cornmeal or semolina. Set aside.

5. Using a floured rolling pin, roll 1 ball of dough out into a 14-inch round. Spread half of the onions over the dough circle, leaving a 1-inch border. Cut the dough into 8 pieces, as you would a pie. Starting at the wide end of the wedge, roll it toward the point. Place the roll on the prepared baking sheet, seam (or point) facing down; turn the ends downward, shaping into an exaggerated crescent shape. Repeat for the remaining rolls and the other half of the dough. Cover very loosely with plastic wrap, then let the rolls rise in a warm, draft free spot until nearly doubled in bulk, about 30 minutes.

6. Meanwhile, position 1 rack in the center and 1 rack in the top third of the oven. Preheat the oven to 375 degrees F.

7. Brush the rolls with the egg glaze. Sprinkle with the sesame seeds. Bake until the rolls are golden and sound hollow when tapped on the bottom, 25 to 30 minutes, changing the position of the sheets after 15 minutes. Serve at once or transfer the rolls to a wire rack and let cool.

[BakerAunt]

Honey Graham Bread
Submitted by karen_noll on January 13, 2004 at 7:29 am

This recipe is from Fleischmann's Yeast. It makes a lovely, slightly sweet bread that's great toasted or for sandwiches. The only change I made in the original directions was to let the liquids cool to about 110-115 degrees. I think that 120-130 is too hot and interferes with the yeast action.

4 to 4-1 / 2 cups all-purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs
1 / 2 cup wheat germ
2 envelopes FLEISCHMANN’S RapidRise Yeast (Cook's Note: I used instant yeast)
2 teaspoons salt
1 cup water
1 cup milk
1 / 3 cup honey
1 / 4 cup butter or margarine

In a large bowl, combine 1-1 / 3 cups all-purpose flour, whole wheat flour, graham cracker crumbs, wheat germ, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Uncover dough; divide in half. Roll each half to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack..

[BakerAunt]

Rustic Potato Loaves from Baking With Julia
Submitted by karen_noll on January 08, 2004 at 5:47 pm

The following is exactly how this recipe was sent to me by psycnrs1 (Kathy)

The writing is long but the recipe is easy. I added commentary. It is described as a reverse loaf, as in the dough starts stiff and crumbly, not smooth and supple. It has a rich nutty flavor.

1 1/2 lbs. russet potatoes (skin on)
4 teas. salt
1/2 c. tepid reserved potato water (80-90 deg.)
1 Tbs. active dry yeast (I use instant so the water temp not a consideration)
2 Tbs. olive oil
4 3/4 c. unbleached AP flour

Scrub potatoes, quarter and boil with 2 tsp. of the salt until fork tender. Reserve 1/2 c. potato water. Drain potatoes and place potatoes to dry. They must be fully dry. Takes 20 min. I cheat by using paper towels to dab them a bit.

When potatoes are cool, add yeast to water and let sit 5 minutes (I skip this with the instant). While this happens put the potatoes into the mixer and beat with paddle attachment on low, when mashed add water, olive oil and incorporate into the potatoes.

Now with dough hook attachment mix on low add the flour and remaining 2 tsp. salt, and instant yeast if that is what you use. Mix 2-3 minutes. Increase speed to medium for 11 minutes. Dough will start out firm then become soft. It will look dry at first like a pie crust but in the end will feel more like brioche, cleaning the sides of the bowl with a small pool of dough at the bottom. Cover the bowl with wrap let rise at room temp. 20-30 minutes.

The dough should have risen noticeably but not doubled. While proofing, position rack in bottom of oven and place your stone. Preheat to 375 degrees.

Now place a linen towel or couche and dust well with flour on work surface. Rub your peel with cornmeal or line with parchment. Turn bread onto lightly floured work surface cut with bench knife (divide in 2).

Now, shape each into a torpedo shape. Easily done if you use dough scraper to gather into a ball and pat out. Flatten to a pancake. Gently pat it you will see how easy the dough works for you. Start at one side and roll into a log. It will be irregular, do not worry, the last few inches of dough pull out gently and dust edge with flour so it does not stick to rest of log. You want a little bit sticking up it becomes crusty. Now to get it in a torpedo shape if it has shrunk on you, gently rock back and forth and stretch the ends. Place in dusted towel and let rise 20 min. They may not look like doubled again but will spring in the oven.

Bake 45 to 50 minutes.

If you make no other bread this year, try this one. You will not be sorry.

[BakerAunt]

Toffee Chocolate Squares
Submitted by karen_noll on December 23, 2004 at 9:38 am

Graham Crackers (use the unbroken sheets as they come from the package)

1 1/4 cups dark brown sugar
1 cup (2 sticks) unsalted butter
2 Tablespoons water
1 teaspoon vanilla
1 11 1/2 oz. Pkg milk chocolate chips (or semi sweet)
1 cup ground pecans

Line a 9 x 13 inch baking pan with aluminum foil. Smooth it across the bottom of the pan and up the sides. Arrange the graham cracker pieces all over the bottom of the pan. They can overlap each other a little, but don't stack them. You will probably use just about one sleeve of crackers. Set aside.

In a nonstick saucepan over medium-high to high heat, blend together the brown sugar, butter and water, and stirring constantly, bring to a boil. Stir often so the mixture doesn't burn. You want to get it to what is called the soft crack stage, where a drop of the syrup dropped into ice water will separate into threads that are hard, but not brittle. This is around 285 to 290 degrees Fahrenheit (Note: I can't seem to get the mixture to get that high, but it doesn't seem to matter in the finished product). Immediately remove from the heat and add the vanilla extract. Stir quickly, then pour the toffee mixture evenly into the pan over the graham crackers.

Immediately scatter the chocolate chips over the toffee and press them lightly with the back of a spatula so they begin to melt. (You can put the pan in a low oven for a moment to help melt the chocolate). When they are sufficiently melted, spread them out over the toffee, almost like an icing. Sprinkle with the nuts and press them lightly into the melted chocolate. Cool completely in the fridge before breaking up into pieces.

[BakerAunt]

Oreo Cheesecake
Submitted by karen_noll on February 15, 2003 at 5:34 am

This recipe is from Kraft Foods

1 cup crushed OREO Chocolate Sandwich Cookies (about 12 cookies)
1 Tbsp. butter or margarine , melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO Chocolate Sandwich Cookies , quartered

Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Gently stir in quartered cookies. Pour over crust.

Bake at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set is using a dark nonstick springform pan.)

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired. Makes 12 servings.

[BakerAunt]

Cookies 'n Cream Cheesecake Squares
Submitted by karen_noll on February 12, 2004 at 5:01 am

This recipe is from Kraft foods

30 Oreos
1/4 cup (1/2 stick) cup butter, melted
4 (8-oz). Pkg cream cheese, softened
1 cup sugar (I usually use 3/4 cup)
1 tsp Vanilla
4 eggs
20 Oreos, chopped, divided

Place 30 cookies in food processor container; cover. Process 40 to 45 seconds or until finely ground. Add butter, mix well. Press onto bottom of 13x9 inch baking pan that has been lined with foil.
Mix cream cheese, sugar and vanilla with electric mixer (or food processor) until well blended. Add eggs, mix until blended. Gently stir in 1 ý cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies.

Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars

[BakerAunt]

Power Bread by Peter Reinhart
Submitted by karen_noll on February 20, 2011 at 4:21 am

This is a new bread concept that utilizes seed flours for both flavor and nutrition. The idea is that it is high in protein and fiber for sustained energy release, yet also has quick energy release in the carbohydrates. Flax seeds are one of the real miracle foods that are just now coming into their own in the form of breakfast cereals and such. They are the seeds of the linen plant and are extremely high in omega-3 oils, the oil that has the “good” cholesterol. By germinating them overnight in water, the enzymes are activated, making the seeds easier to digest. The enzyme activity also improves the fermentation of the dough. Sunflower seeks are just plain delicious as well as nutritious, giving the bread a wonderful nutty flavor and a long, pleasant finish. We soak the raisings overnight so they break up during the mixing, almost disappearing in the bread – but not quite! Wheat bran, which is almost pure fiber, can be either bought or simply sifted from whole wheat flour through a strainer. This boosts the fiber count of the bread while still providing enough gluten from the strong bread flour.

Yield: 2 loaves
Source: Peter Reinhart

5 tablespoons (1 1/4 oz.) Flax seeds
1 cup (4 oz.) raisins
1 1/2 cups (12 oz.) water (room temp.)
1 cup (4 oz.) sunflower seeds (PR note: can use sesame seeds)
5 1/4 cups (24 oz.) bread flour
1/4 cup (3/4 oz.) wheat bran
2 1/2 tablespoons ( 1 1/4 oz.) powdered milk or whey powder
1 3/4 teaspoons (.4 oz.) salt
3 teaspoons (1/3 oz.) instant yeast
2 tablespoons (1.5 oz.) honey (Karen’s note: add to flax seed mixture to dissolve)
Water as needed (about 1 cup, plus or minus)

The day before making the bread, soak the raisins and flax seeds in the water. Cover and allow to sit at room temperature overnight.

The following day, grind the sunflower seeds in the blender to a flour consistency. Also grind the flaxseed mixture. Combine all the ingredients, including the soaked raisins and flax seeds, in the bowl of an electric mixer or a mixing bowl. Knead for approximately 6-10 minutes, adding additional flour or water as needed to make a firm but supple, slightly tacky dough. It should pass the windowpane test and be about 80 degrees. Place the dough in a lightly oiled bowl, cover, and allow to ferment for approximately 1 1/2 to 2 hours at room temperature.

Shape the dough into either two loaves or into any number of rolls (3 oz. Of dough will make a hamburger-size bun, 2 oz. makes a dinner roll size). Pan the dough, mist light with pan spray, and cover. Allow to rise for about 90 minutes, or until ready to bake.

Preheat the oven to 350 degrees (400 degrees for rolls). Bake on the middle shelf for about 45-55 minutes for loaves, 20-30 minutes for rolls. Cool before serving.

Makes 2 loaves or a number of rolls

comments

Submitted by annzie on Sat, 2011-02-26 11:48.
Thanks, Karen, I've printed it and will try it soon! Looks interesting.
Next day: It's rising ;).

Submitted by Midnite Baker on Tue, 2011-03-01 03:17.
This bread is fantastic!! Has a very nutty flavor because of the ground raisins, flax and sunflower seeds. Used 2 9x5 loaf pans, they rose to the top of pan before I baked them. Not much oven spring, but the dough is very dense, so didn't expect any. My family & I ate a whole loaf in 24 hours. This bread is good just plain, with butter, toasted or in a sandwich. Thanks so much for sharing this recipe. M

Submitted by annzie on Wed, 2011-03-09 17:16.
Thank you Karen (and PR!). This is really excellent bread!! I glazed the top with some milk, and it browned too quickly, so next time I'll just spritz it with some water. Delicious as bread, or toast with butter, or cream cheese. Very flavorful, sweet, and, yes, it does stick with you.

Submitted by little bit on Tue, 2012-10-02 15:46.
This bread sounds wonderful, but I don't quite understand the directions. says grind the sunflower seeds and grind the flaxseed mixture. Then it says to combine all the ingredient including the soaked raisins and flax seed. So I don't get what flax seeds are supposed to be ground. Someone who has already tried this bread could probably help me. I'd sure appreciate it.
Thanks, L B

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Bernard Clayton book

In a used bookstore I came across Bernard Clayton's "new complete book of Breads". published in 1973 . This is such a lovely book, complete with a description of each bread's Origin in the recipe. I don't know why I never heard of it before! It is well worth the 2dollars I paid for it.
posted by: horses272 on January 30, 2014 at 4:25 pm in General discussions

reply by: frick on January 30, 2014 at 5:26 pm
I have heard of that book and must have seen it somewhere. I almost think I must have had a copy but can find no trace of it. I just looked on Amazon and it can be bought for only $1.57 + shipping. I did the "search inside" and found out that 1) he says a cup of flour weighs 4 1/4 ounces; 2) there are detailed diagrams and directions for building your own outdoor oven from cinderblocks. $1.57 sounds like a deal to me.

reply by: ncgnet on January 30, 2014 at 6:05 pm
I bought this years ago, probably from a used book store, and like it very much. One feature is that he describes how to make a recipe by hand or mixer, and sometimes food processor. It is nice to accommodate different techniques. He also wrote a book on pastry, and another on soups and stews.

reply by: Mike Nolan on January 30, 2014 at 10:26 pm
I've got his pastry book, I've made several recipes out of it.

reply by: bakeraunt on January 31, 2014 at 12:39 am
I think this was the first bread book that I ever bought. (I had joined the Book of the Month club in order to get an Oxford English Dictionary at a discount rate, and I had to buy four more books. All four turned out to be cookbooks.) I have both the first and the second edition. The first edition has a salt free bread that I made a few times for a friend's mother who has Meniers' (spelling?) disease (affects balance) and had a highly salt restricted diet. I have the pastry book, and it is the source of my crumb topped apple pie and my pecan pie. I also have the soup and stew cookbook; I cannot recall if I made any of those recipes. Last but not least, he also has a book on "little breads." I need to pull these out and bake from them.

reply by: ncgnet on January 31, 2014 at 10:07 am
I didn't know about the small breads book. Sounds interesting. Since our used bookstore went out of business years ago I'm off to Amazon to get a copy. Glad you mentioned it!

reply by: KAF_MaryJane on February 03, 2014 at 10:35 am
I actually own two copies of this book, I love and use it so much. I always recommend it for new bread bakers, it is packed full of information.
Be sure to check out http://www.abebooks.com for used copies. It's totally worth the search and the $$.

reply by: Mezzoma on February 03, 2014 at 12:32 pm
This is a classic ~ comprehensive and well-tested. I have a bias for no froo-froo (eg "food porn" photos), so I love its straightforward design. My first copy was inadvertently doused with maple syrup in a moving box during a cross-country move. It was years before I decided it was ok to replace it with a new copy (yes, it was tiresome to pull apart pages every time I wanted to try a new recipe...). If anyone reading this doesn't have Clayton's bread book in his/her collection ~ this is the "desert island" bread cookbook. Get it!

And make my personal favorite: Orange Cinnamon Swirl Bread! I've sold it in silent auctions for as much as $35. That's dough! 😉

reply by: frick on February 03, 2014 at 12:45 pm
Wow! That's IS dough. I have a LOT of bread books but maybe I'll bite.

reply by: horses272 on February 04, 2014 at 11:52 am
I have ordered a used copy of his small breads cookbook from Amazon.

reply by: cakestand on February 13, 2014 at 4:55 pm
I bought this book at a used bookstore a few years ago. I must try that orange cinnamon swirl bread. Thanks for the idea. Oh, and I paid $9 for the book.

reply by: bakeraunt on February 27, 2014 at 12:04 am
Ever since the Orange-Cinnamon Swirl Bread was mentioned, I have been wanting to bake it. I looked at both the first edition and the revised edition and decided to use the revised one. I noted that he put twice as much yeast in the revised recipe (4 1/2 tsp.), but I decided to use the SAF gold, since the recipe has half a cup of sugar, and I settled on 3 tsp. I also used half white whole wheat flour and half King Arthur all purpose. I did have to add an additional 3 Tbs. more white whole wheat flour, and the dough was slightly sticky. It might have needed just a bit more flour. Right now the loaves are baking in the oven; the aroma is lovely. I will cool the two loaves overnight and frost them in the morning. I will report back on taste and texture--not to mention the family's verdict.

reply by: bakeraunt on February 28, 2014 at 5:32 pm
The Orange-Cinnamon Swirl Bread, with the changes I noted above, came out very well. I did have to bake it for an additional 5 minutes to get it to 190F. I liked the idea of sprinkling the cinnamon-sugar mixture onto the bread, then spritzing it with water before rolling it up. (Actually, he said sprinkle with a tsp. of water, but I like my spray bottle.) It does not have much orange flavor. That could be because I used Minute Maid orange juice from the carton. I also did not put orange zest in the frosting. I frosted one loaf, which we are eating for breakfast. I froze the other one unfrosted. I would bake this bread again.
.
I note that his recipes seem to use a lot of yeast. When I try another one from this book, I may decrease the yeast as I did here.

[KIDPIZZA]

BakerAunt wrote:

I do not get to do many vinaigrettes, as my husband does not do well with acidic foods. When I saw this topic, I remembered a recipe for Pasta con il Pollo e il Rosmarino–Pasta with Rosemary Chicken that appears in Nick Stellino’s Glorious Italian Cooking: Romantic Meals, Menus and Music from Cucina Amore (Putnam, 1999), pp. 78-79. I made it for him once, but he said it did not go well with his digestion. Sigh.

In this recipe, boneless chicken breasts are marinated overnight in the refrigerator in 4 Tbs. olive oil, 3 Tbs. balsamic vinegar, 1/2 tsp salt, and 2 Tbs. chopped rosemary. The next day, the chicken is roasted, then cut into pieces and served with pasta in a light cream sauce. It is delicious, and I miss being able to do this kind of cooking. It would be a more interesting post in the “What Did You Cook?” thread than what I have been posting.

I used to watch Nick Stellino’s show, Cucina Amore, on PBS. Then, suddenly, he was gone, and a not very charismatic host narrated dishes by the “chefs” of Cucina Amore. I googled him, and he is still cooking and has a PBS show. I must not be in an area where it is shown.

BAAKERAUNT:
Good morning. I have seen his show every now & then on Saturday's on COX CABLE CH #10 here in Las Vegas. (PBS)

If I see it again I will send you the time he is on. Or if you can wire your server like DIRECT TV Corp. perhaps they will provide you
with this info.

Have a nice day my friend.

~CASS.

[BakerAunt]

Banneton: While looking at Randy's blog, I came across the following discussion on Ron's Irish Porridge Bread. It may give you what you need, so I will copy it here:

1 – 12 of 12
Blogger dachshundlady said...
Tonight I will enjoy this oatmeal bread with French Canadian Yellow Pea soup. Though a humble meal, a millionaire could not sit down to a better one.

October 20, 2011 at 11:13 AM

Blogger kathyfromkansas said...
DLady, I have been looking at that recipe so thanks for letting us know you think it is great. I have a question though, do you just make the "porridge" as if you were going to eat it and use 2 cups of that or do you do something different? I have steel cut oats so today might be the day. Thanks

October 20, 2011 at 11:59 AM

Blogger dachshundlady said...
For the porridge bread, I cook it as I normally would but I make enough to use 2 cups in the bread and 2 cups for the freezer for my next batch. I even bought potato flour this week on swirth's recommendation.

October 20, 2011 at 1:00 PM

Blogger Ria said...
I made this bread today. I halved it and put raisins, cranberries and pecans in 1 half. Left the other half plain. After rising I made 2 balls out of each half and put them next to each other in the pan. Next time I will put 1/2 raisin and 1/2 plain in the same pan. That would be a fun loaf to give away. Ria.

October 22, 2011 at 6:00 PM

Blogger dachshundlady said...
Gee, I never thought of adding raisins to the oatmeal bread. Bet it makes great toast.

October 23, 2011 at 7:19 AM

Blogger Ria said...
Just had it this morning. It tastes sooo good. But not toasted yet. Just put some butter on it. It was really nice.

October 23, 2011 at 11:11 AM

Blogger dachshundlady said...
So glad you are enjoying it. My future DIL had a piece this morning, as is with no butter and just loved it. She also was nuts about my applesauce bars with penuche icing. Can't remember if I posted it here or over @ KAF.

October 23, 2011 at 2:13 PM

Blogger kathyfromkansas said...
Finally got around to making this bread DLady and it is the best Oatmeal Bread I have ever made. My loaves didn't look as good as yours but it was still great. This bread keeps well too! Thanks.

October 31, 2011 at 10:20 AM

Blogger dachshundlady said...
Having someone love a recipe you gave them is like buying them just the right gift. But better.

October 31, 2011 at 2:17 PM

Blogger buttercup said...
DL I made this bread a few days ago. I think I might have made the dough to wet or maybe did not bake it long enough. It was a bit to moist. The side crust was very pale as was the bottom. Do you know what the internal temperature of this type of bread should be? I also dropped one of the bread pans taking it out of the oven, watched it skid across the floor and turn into a pancake as it fell out of the pan. One loaf for us and one for the birds. lol DH said he thought that was the best sandwich bread so far Any help would be appreciated. Thanks

January 8, 2012 at 9:36 AM

Blogger dachshundlady said...
I usually shoot for almost 200F for most of my breads. I would rather be safe than sorry. I also bake my breads (and pies) on the lower middle shelf. Can't stand a pale bottom on either (just remember the old Coppertone ads!).

January 9, 2012 at 6:44 AM

Blogger buttercup said...
Thank you DL, I will try it again, bake it longer, and TRY not to drop one on the floor. lol

January 9, 2012 at 8:42 AM

[rottiedogs]

Wild Animal Crackers Kaf Recipe/From Catalogue Molds
Submitted by bettina on November 21, 2004 at 7:08 pm

DESCRIPTION
Wild Animal Crackers-KAF recipe/from catalogue/molds

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is the recipe included with the "Wild Animal Cracker" molds...

1 1/4 cups KA unbleached all-purpose flour
1/2 cup oat flour or finely ground oats
1/2 cup sugar
1/4 cup malted milk powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) soft butter
2 teaspoons vanilla
1/8 teaspoon Fiori di Sicilia or lemon oil
3 tablespoons corn syrup

In a food processor or a medium-sized bowl, combine the dry ingredients and butter, and pulse or mix until crumbly. Add the flavorings and corn syrup and process or stir just until the dough comes together. Add one tablespoon of water if needed to make the dough cohesive.

Shape the dough into 3/4 inch balls, and press them into the ungreased animal cracker molds. Place the molds on a baking sheet and bake the crackers in a preheated 350F oven for 10 to 12 minutes, until the edges are lightly browned. Cool the crackers in the molds for 5 minutes, then turn them out onto a rack to cool completely; they'll firm up as they cool.

• This topic was modified 9 years, 9 months ago by rottiedogs.