Honey Wheat Bread ...that was almost a disaster.

 Disclaimer: the following "paragraph" is a mix of writings and ramblings that I was having/doing while making this bread.  I usually go through and form it all into something cohesive when I'm ready to share it.  But I think that it pretty much summed up the roller coaster ride that this bread took me on...so I left it.  I hope you can decipher my mess.

This was doomed to fail before I even began. And basically, I knew it. Do you ever do that? I knew many things about this recipe were a bad idea...but I went for it anyway. First off, it was made in a food processor. I mean, it gave a "by hand" option, but I thought..."why not...what could go wrong?" Ha! I did make a bread in the past that worked in the food processor...but they were pitas and it wasn't as much dough. My food processor is an 8-cup capacity...nothing fancy, just Hamilton Beach. I should have listened to that nagging little feeling in my gut and done this by hand or in a mixer...because while my processor wasn't anything fancy...now I have NO FOOD PROCESSOR AT ALL! This dough killed it. It sputtered and let out one last tired puff of smoke (that I told myself was flour when it was happening)...and then there was nothing. And the dough was still a bit, wet, sticky mess. So I turned it out onto the counter and eventually kneaded it into submission by adding a bit more flour at a time and scraped with my bench press. However, once this was all over, I realized that in the midst of everything, I never added the salt. Well shit. Too late now. Right? I don't know...doesn't seem like it'd mix correctly if I tried adding it after it had already had its first rise. So, I continued...just to see what would happen. After the first rise, it actually felt pretty silky and divided well...had bubbles to push out, so that's a good thing. Divided and put into two pans and brushed tops with butter. Rose well in the pans...yay!! Oi. The battery on my camera is dead. I didn't try to use it until after the loaves rose (very nicely) in the pans...thought I'd show it off. So, currently charging and I'll only have photos of the final loaves. What a day. Oh yeah, I also forgot to put a pan of water in the oven...so no steam. Okay, I've concluded that this is why I don't start things at dinnertime when there's a million other things going on --> Sunday night stuff...like showers, last-minute backpack checks, laundry, rain (um, can we say photo-hamper-er?).

So, in the end...two good loaves of bread and one dead food processor. All in all one crazy...but fairly successful...venture. Although, next time I go to use my food processor I'm gonna be pissed.  Can anyone recommend a good (fairly inexpensive) model?  

The bread itself is incredibly soft and tender and lightly sweet from the honey.

Honey Wheat Bread

adapted from Allrecipes

yield: 2 loaves

1 (.25 oz.) package rapid rise yeast

1 tsp.sugar

½ c. warm water (110° F/45° C)

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1 (12 fl oz) can evaporated milk

¼ c. water

¼ c. butter, melted

¼ c. honey

2 tsp. salt

2 c. whole wheat flour

3 c. bread flour + more as needed

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2 Tbs. butter, melted

Dissolve yeast and sugar in ½ c. warm water.

Combine milk, ¼ cup water, shortening, honey, salt and wheat flour in food processor* bowl. Pour in yeast mixture to combine, then let rest 15 minutes. Add bread flour, and process mix/stir until dough forms a ball. Knead dough by processing an additional minute and a half.   Turn out and knead, adding flour as necessary until the dough is no longer sticky and feels pliable and smooth.  Place the dough in a lightly oiled bowl, and turn to coat. Cover the bowl with plastic wrap. Let rise until almost doubled in size, ~45 minutes.

Punch down, and divide dough in half. Roll out each half, pushing out the bubbles with your fingertips. Form into loaves, and place into buttered bread pans. Lightly brush a bit of the melted butter across the top of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled, ~30-45 minutes. During last 15 minutes of preheating time, place a small pan of water on the bottom shelf of the oven. Preheat oven to 375° F (190° C).

Bake for 30-35 minutes, or until tops are dark golden brown. Remove from oven and brush remaining butter immediately over the top crust. Tip out when you are able to and finish cooling on wire rack. Slice once cooled.

*I cannot reiterate enough how much I recommend doing this by hand or in the mixer and NOT the food processor.  Unless, of course, you have an industrial or heavy-duty processor.  Then by all means...process away.
*In answer to what type of knife I use for slicing my bread, I use a knife I've had for years (I started using it when I was working in restaurants and food service)...a Dexter-Russell Offset Scalloped Sandwich Knife.

*This is the Artisan Bread Bakers Bread of the Month for May.
*Yeastspotting!

Simple. Milk. Loaf.

Simple is good.  Milk is grand.  Loaves are glorious.  Is it any wonder that I took a shine to this bread?  Sure, it's a simple white loaf, but  in my extensive book there's a time and a place for all types of bread- from a toasted American cheesefood sammich on plain ol' white to a tangy, herbed goat cheese sandwich with slow-roasted heirloom tomatoes with peppery greens on grilled whole grain, seeded bread.  Me likey the bread in all forms.  And to be completely honest, my oldest (who turns into a teenager today, by the way...um...where did the last thirteen years go!?) still pulls his protest placards out from the slim space between his bed and dresser when I withhold simple white bread for too long.

Simple Milk Loaf

Artisan Bread Bakers Bread of the Month

makes 1 loaf

½ tsp. instant yeast

12 oz. whole milk, at room temp. + extra for brushing

¾ oz. golden or maple syrup

9 oz. plain white flour (all purpose)

9 oz. strong white flour (bread)

1¼ tsp. fine sea salt

1 oz. unsalted butter, melted and cooled slightly

olive oil, for greasing

flour, for dusting

I used the simple mixing method

1. Simple mixing method: place all ingredients in bowl of mixer. Mix with dough hook until it comes together in a shaggy mass. Cover the bowl and allow dough to rest for ten minutes. Mix on low for ten seconds. Cover bowl and allow to rest for ten minutes. Continue with step 6.

2. Traditional mixing method: Place the yeast, milk and syrup into a large bowl and whisk together.

3. Add the flour and salt and mix with your hands to bring together as a soft, sticky dough.

4. Pour over the warm melted butter and mix this into the dough with your hands, then cover the bowl and leave to stand for ten minutes.

5. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.

6. Repeat this ten-second kneading and resting ten minutes process two more times, then leave the dough to rest for 30 minutes.

7. Grease a deep 5"x8" loaf tin and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with a cloth and let rise for 1½ hours, or until almost doubled in height. Mine didn't rise too much during this period.  Preheat the oven to 410° F during last 15 minutes or so of rising.

8. Brush the top of the loaf with a little warm milk and place into the preheated oven.

 Bake for 15 minutes, then reduce the heat to 350° F and bake for a further 30-35 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin.  My loaf got amazing oven spring! I was worried when it didn't rise too much, but I needn't have been.

9. Remove from the tin and leave to cool on a wire rack.

In the interest of peaceful, protest-free birthdays...I have a loaf of Simple Milk Bread gracing the toaster for breakfast this morning.

This post is linked to...
*Artisan Bread Bakers: BOM
*Yeastspotting!

English Muffin Bread

English Muffins make me think of my mom.  Growing up, I remember her forking one open and toasting it up for breakfast.  And I was like, "eeeeeyyyeeewwww."  Kids.  Sheesh.  I mean, what was my reasoning?  My thought process?  Not really sure, but I eventually saw the light.  I'm thinking it may have had something to do with a little discovery that goes by the name of Eggs Benedict.  Heard of it, by chance?  Heavens opened.  Light shone brightly.  The rest as the say, was history.  And all of the other clichés that fit.  I mean, come on.  That oddly delicious sourness mellowed by butter-filled craters.  Yes please, I'll have another.  So, after trying this awesome recipe for English Muffin bread...and yes, it does taste pretty durn close...I know that advance-planning will come into play a day before I go to visit mommy dearest the next time.  We will slice into the loaf, toast it, butter it, reminisce about days of old.  Okay.  We're probably not gonna do all of that, but...we're gonna enjoy some tasty bread. Fo. Sho.

English Muffin Bread

adapted from a recipe inspired by King Arthur Flour via Artisan Bread Bakers

makes 1 loaf

3 c. all-purpose flour 

 1 Tbs. sugar 

1½ tsp. salt 

¼ tsp. baking soda 

1 Tbs. instant yeast 

1 c. milk 

¼ c. water 

2 Tbs. butter, melted

cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and yeast in a large mixing bowl. 

 Combine the milk, water, and butter and heat to between 120°-130°F. The liquid should be hotter than lukewarm, but not so hot that it would scald you.  Pour the hot liquid over the dry ingredients in the mixing bowl. Mix thoroughly w/ a wooden spoon.  Dough will be very soft.

 Lightly grease a smallish loaf pan and sprinkle the bottom and sides with cornmeal. 

Scrape the dough into the pan, leveling it in the pan as much as possible. 

 Cover the pan w/ a linen towel or plastic wrap which has been sprayed on the inside w/ cooking spray; let the dough rise till it's just barely crowned over the rim of the pan, ~45-60 mins. When the dough is almost finished rising, preheat the oven to 400° F. 

Remove plastic and bake for 20-22 minutes, or until golden brown (interior temperature should be 190°F). 

 Remove the bread from the oven, let sit in pan for 5 minutes before turning loaf out of the pan and setting on a rack to finish cooling.  Let the bread cool completely before slicing.

You didn't think I'd send you into swooning episodes by making hollandaise in the same post as the bread, did you?  I am feeling the need for some, though.  Sooo...keep those eyes peeled!

*This post is linked to:

*Yeastspotting!
~December BOM for Artisan Bread Bakers

Time to bake the Brioche!

Thanksgiving came and went so quickly this year!  I'm not even posting our menu because we always do basically the same spread...with variations on the turkey, stuffing, gravy, and mashed potatoes.  We always have pumpkin and pecan pies...plus another one or two desserts that try to make the yearly roster.  Occasionally a variation on green bean casserole will make an appearance.  We always have my homemade applesauce and cranberries.  My youngest sister always brings mac & cheese, sweet potatoes, and greens.  Usually broccoli salad pops up.  This year I decided I was going to focus on the breads.  Nothing else extremely exciting to share...nothing inspiring me to wax poetic.  Family, football, food...delicious, button-popping plates...but I only busted out the camera once or twice.  Can you believe it?  I made three types of rolls...and all were perfection.  Let's start with the brioche...

Brioche Rolls

recipe by Dorie Greenspan via BOM found here

makes 12 rolls or 2 loaves

(Don’t skip the overnight rest — it’s what gives the brioche its lovely texture.)

¼ c. warm-to-the-touch whole milk

¼ c. warm-to-the-touch water

3 Tbs. sugar

4 tsp. active dry yeast

2¾ c. all-purpose flour

1½ tsp. salt

3 large eggs, at room temperature, lightly beaten

12 Tbs. (1½ sticks) unsalted butter, at room temperature

Pour the warm milk and water into the bowl of a stand mixer, add a pinch of the sugar, and sprinkle over the yeast. In another bowl, mix the flour and salt together.

When all the yeast has absorbed some liquid, stir with a wooden spoon or spatula until you have a creamy mixture. Fit the mixer with the dough hook, add all of the flour mixture at once, and turn the mixer on and off in a few short pulses to dampen the flour. Set the mixer to medium-low speed and mix for a minute or two, scraping the sides and bottom of the bowl as needed, until you have a shaggy, fairly dry mass. At this point, what you’ve got won’t look like a dough at all — in fact, it will be pretty ugly, but that doesn’t matter.

Scrape down the bowl, turn the mixer to low, and add the beaten eggs one third at a time, beating until each addition is incorporated before adding the next. Beat in the remaining sugar, increase the mixer speed to medium, and beat for about 3 minutes, until the dough starts to come together.

Reduce the mixer speed to low and add the butter in 2-Tbs. chunks. I like to squeeze the butter between my fingers to soften it even more just before I toss it into the bowl. Beat for about 30 seconds, or until each piece of butter is on its way to being almost incorporated, before adding the next little chunk of butter. When all the butter is in, you’ll have a dough that is very soft, really almost like a batter. Increase the mixer speed to medium-high and beat until the dough pulls away from the sides of the bowl and climbs up the hook, about 10 minutes, or a little longer.

Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and leave it at room temperature until it’s nearly doubled in size; it will take at least 1 hour, maybe longer, depending on the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap. Cover the dough with plastic wrap and put it in the refrigerator until it stops rising as energetically, about 2 hours; “slap” it down every 30 minutes.

Press the plastic against the surface of the dough and leave it in the refrigerator to chill overnight. The dough is ready to use after its overnight rest (and will keep in the refrigerator up to three days).

Divide the chilled dough into 12 portions, divide each portion into 3 pieces, and shape each piece into a ball. Place three dough balls into each of 12 buttered muffin tins.  Cover with a sheet of plastic wrap/film and set aside to rise, until doubled in size, ~1½-2 hours.

When the rolls are almost risen, preheat the oven to 400° F. Brush each roll with egg wash (1 large egg, lightly beaten with 1 teaspoon cold water), bake for 20-23 minutes, or until risen and golden.

Cool on a rack for 15 minutes, then unmold the loaves and allow them to cool for at least 1 hour.

To make loaves: Divide the chilled dough in half. Cut each half into 4 pieces and roll each piece into a log about 3 1/2 inches long.

Butter and flour two 7 1/2-x-3 1/2-x-2-inch [or larger] loaf pans and arrange 4 logs crosswise in each pan. Cover the pans and leave them at room temperature until the dough almost fills the pans, 1 to 2 hours. Place the pans on a baking sheet, and bake for 30 to 35 minutes, or until the loaves are nicely risen and beautifully golden.  Cool as for rolls.  Let sit at least an hour before slicing.

*This post is linked to:

November BOM (Bread of the Month)

Yeastspotting

Maple Oatmeal Bread

I have a new favorite toasting bread...and it goes by the name of Maple Oatmeal.  The name is a bit misleading, though.  I mean sure...it has oats in it...it also has maple syrup in it...but it doesn't taste like oats OR maple syrup!  Pretty sneaky.  The loaf actually comes out soft, yet hearty...with a hint of sweetness.  It works great both as a sandwich loaf and for toasting.  I mean, I'm sure it would have been great for many other things, as well...it just didn't last long enough to figure that part out.  The recipe is enough to make two loaves.  I figured one would be good enough to last a few days, so I froze half of the dough. Um.  Shouldn't Have.  Took it out of the freezer the following day to let it thaw so that I could then let it rise at room temp. again the following day- and just in the nick of time!  As soon as the first loaf ran out, the second one was being pulled hot and fragrant from the oven.  This is a loaf...loaves...I will make again and again. 

Maple Oatmeal Bread

from Bernard Clayton's New Complete Book of Breads

Makes 2 loaves

2½ c. boiling water

1 c. rolled oats

2½ tsp. dry yeast

¾ c. maple syrup

2 tsp. salt

1 Tbs. oil

5 c. (bread) flour

Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.

Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour.

Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 10 minutes. Cut the dough into two pieces, then shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes.

Bake at 350 for 40 - 50 minutes.

I let the loaf sit on a rack in the pan for about 5 minutes, then turned it out and let it cool the rest of the way most of the way until I was ready to slice it!

It was awesome slathered with Apricot Jam w/ Noyaux...but once I toasted it and spread it thickly with peanut butter and sprinkled it with ground flax seeds and wheat germ, there was no turning back!  I ate thick, toasted slices like this for breakfast, snack, and second-snack all day until no more remained!!!  Okay, other people in the house at the bread, too.  Just sayin'.

*This post is linked to:

*BOM on FB(Bread of the Month)

Yeasted Beer Bread

Who ever said 'man cannot live by bread alone' was surely mistaken. Cuz, yeah...I'm pretty sure I could live by bread alone.  GOOD bread.  Then again, I'm not a man.  I'm a woman.  Oh wait...that was somewhere in the bible, wasn't it?  Hold the sermons.  I'm just sayin'.  I think it's the whole process, though.  That gets me.  From the initial kneading...where you can get in a groove and push and pull your frustrations away.  To the satisfaction of seeing the dough rise and knowing the yeasties are happy.  To the smell...oh, the smell...the magical, inviting scent of bread baking.  Then there's the breaking of the bread.  Sharing it with others.  Ripping it off...chewing...savoring...pleasing your belly.   Seeing the wonder spread across the face of those who see a loaf of freshly baked bread.  Hearing the comfort of those who are well-fed.  Rolled all into one...this satisfies me on a deeper level...satisfies my soul. 

Good Bread.  
Really, REALLY Good Bread.

or Yeasted Beer Bread

recipe found at meandering wildly

1# unbleached AP flour

12 oz. beer, at room temp.

2 tsp. sea salt

1 tsp. yeast (regular or instant)

Combine the dry ingredients in a large bowl.  Stir in the beer with a wooden spoon.  Turn out onto a floured surface and knead...adding a bit more flour as needed...for ~8 minutes.  Bread should be pretty elastic...but will still be a bit tacky to the touch.

Place in lightly oiled bowl and cover with a clean dish towel.  Let rise until doubled, usually a couple of hours.  Punch it down and let it rise another time, until doubled.  At this point, cover bowl with plastic and refrigerate overnight.  The next day, take out and let it come back to room temperature and rise until doubled again.

Punch down dough again, then form into a loaf...any shape you desire...on a piece of parchment paper.  Cover and let rise until doubled in size, ~1½ hours.  Preheat oven to 450° F, with a stone on the middle rack during last ½ hour of rising.  Slash the top of the loaf and sprinkle with a bit of flour, for a rustic look.

Slide the loaf (parchment and all) onto the baking stone.  Throw two ice cubes* somewhere into the oven not on the bread itself, just onto the bottom and shut door.  Five minutes into cooking, quickly throw a couple more ice cubes into the oven.  Bake for ~25 minutes, or until loaf is golden and cooked through.

*The ice cubes will form steam which will condense on the dough...which is gonna give you a killer crust!  Seriously...I impressed myself with this loaf.

It's good just ripped off and eaten slathered with a bit of homemade butter...or sliced for sammies...or eaten alongside a bowl of soup...or alongside a comforting plate of roasted meat & veg and used to sop up the juices.  This is so simple...and the flavors that were developed by letting it rise and punching it down and repeating over the course of two days were so worth it.  Deep, yeasty, beery, earthy...perfection.

*This post is linked to:


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Give me a loaf of bread, a bottle of wine, a hunk of cheese...and possibly some fruit or meat to go with it, and I'm a happy girl!