Tag Archives: bread

Classic Sourdough Bread

Classic Sourdough Bread

Prep Time: 0

Yield: 0

Ingredients

  • 1 cup “fed” sourdough stater
  • 1 1/2 cups warm water
  • 5 to 6 cups Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 tablespoon sugar (optional)
  • Cornmeal to sprinkle on the pans

Instructions

    The Sponge:
  1. Scoop 1 cup of starter into a large ceramic mixing bowl. Add the warm water and 3 cups of the flour. Beat vigorously. Cover this Sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours, and up to 8 hours. A longer period (at a lower temperature) will result in a more Sour flavor.
  2. The dough:
  3. When the sponge has bubbled and expanded, blend in the salt, sugar (if using) and remaining 2 cups of flour. Mix until the dough comes together then turn it out onto a floured board and knead it for 3 to 4 minutes. Give it a rest while you clean and grease the bowl. Continue kneading for another 3 to 4 minutes, adding extra flour as needed, until dough is smooth and elastic. Add only enough extra flour to keep dough from sticking. Place the dough in the bowl, cover and let it rise until doubled (1 to 2 hours).
  4. Shaping and Baking:
  5. Turn the dough out, knead briefly then divide in 2 halves. Shape halves into 2 loaves, cover and let them rise until doubled (this can take up to 2 hours). Slash the tops and place on a lightly greased, cornmeal sprinkled baking sheet. Bake in a preheated 450F oven for approximately 20 minutes, until golden brown. Sourdough breads sometimes don’t brown well. To promote browning, brush loaves with vegetable oil about 10 minutes before the end of the baking time.
http://www.culinarycafe.com/2009/08/17/classic-sourdough-bread/

Banana Bread

Banana Bread

Prep Time: 0

Yield: 0

Banana Bread

Ingredients

  • 5 ounces Milk (1/2 cup + 2 Tbsp)
  • 3/4 cup mashed ripe banana
  • 2 1/2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped nuts
  • 3 Tbsp packed brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 2 Tbsp butter
  • 2 tsp active dry yeast or 1 1/2 fast rise yeast

Instructions

  1. Place all ingredients in bread pan and start machine. Enjoy!
http://www.culinarycafe.com/2009/08/17/banana-bread-2/

Cranberry Pumpkin Bread

Cajun Corn Bread Stuffing

Cajun Corn Bread Stuffing

Prep Time: 0

Yield: 10

Cajun Corn Bread Stuffing

Ingredients

  • Buttermilk Corn Bread
  • 6 tablespoons (3/4 stick) butter
  • 1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced
  • 3 cups chopped red bell pepper
  • 3 cups chopped green onions (about 2 bunches)
  • 1 cup chopped shallots (about 8)
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped fresh

Instructions

  1. Preheat oven to 350 F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool. Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and saute until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
    To bake stuffing in turkey:
    Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
    To bake all stuffing in pan:
    Preheat oven to 350 F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.
http://www.culinarycafe.com/2009/08/17/cajun-corn-bread-stuffing/

Traditional Irish Soda Bread

Traditional Irish Soda Bread

Prep Time: 0

Yield: 0

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons grated orange zest
  • 1 teaspoon caraway seeds
  • 1/4 cup butter, softened
  • 1 cup dried currants or golden raisins
  • 1 to 1 1/2 cups buttermilk or sour milk, at room temperature
  • 1/4 cup of honey
  • 1 egg beaten with 2 tablespoons milk, for glaze

Instructions

  1. 1. Preheat oven to 350 degrees Fahrenheit.
    2. In a large bowl, sift and combine flour, baking powder, and baking soda. Add salt, orange zest, and caraway seeds.
    3. Use a pastry cutter or fingers, cut in or blend butter into flour mixture until the dough resembles coarse crumbs. Stir in the currants or raisins. Set aside.
    4. In a medium bowl, combine honey with 1 1/2 cups buttermilk.
    5. Stir into flour mixture until dry ingredients are moistened. Turn out onto a floured surface (dough will be sticky).
    6. Knead, 1 minute. Cut dough in half. Shape each piece into a round loaf. Place on a greased and flour-dusted baking sheet. Dip a sharp knife into flour and cut across 1/2 inch deep, across top of each loaf.
    7. Brush loaves with egg-and-milk glaze. Let stand for 10 minutes before baking. Bake in preheated oven, 35-40 minutes. To test for doneness, turn the bread over and tap underneath. If the bread sounds hollow, it is fully cooked. Let cool on racks before slicing. Slice thin or cut in wedges.

    This recipe is from the book Elegant Irish Cooking by By Noel C. Cullen, Ed.D., CMC, AAC
http://www.culinarycafe.com/2009/08/17/traditional-irish-soda-bread/