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Posts Tagged ‘Bread’

When JT and I were first married, we lived in our first home in Stouffville, a bedroom community Northeast of Toronto. JT would drive 30 minutes to an hour to work and I would take the hour long GO Train (Government of Ontario commuter train) downtown. Fortunately, the downtown train station was connected to an intricate underground system called PATH, Toronto’s Downtown Pedestrian Walkway that I would take all the way to work in the Financial District. Of course, these underground paths were always lined with stores, tempting you to buy, buy, buy!! There may have been one or two instances when I may have picked up a new outfit on the way to work, and I would change into it at the fitness club after my workout!

There were also several food courts along the way, so if one became a little famished from the long journey to work, one might pick up a nibble or two along the way! That is when I became addicted to Bran Date Muffins. These overly processed, moist and sticky muffins were sold at a “healthy” eatery along my walk to work. I usually don’t go for the ready made treats but there was something so moreish about these muffins (texture and taste) that I bought one or two every week (that’s when I had a metabolism!). These days, I wouldn’t dare eat that type of muffin, knowing what I know about the ingredients they use to make them so moreish so that is why I decided to try to recreate my obsession using healthy ingredients. I also decided to make them mini so that I could have a small treat without committing to a regular-sized muffin.

They are not the same as the ones I had so many years ago, but they are quite tasty and not nearly as bad for you so I’m pretty happy with the outcome. The bran and nuts provide great texture, the apples and the dates give it some moistness. Next time, I think I will reduce the flour component and increase the apples and fruit juice.

JT was quite surprised that there is no processed sugar in these babies, just dates, apples and fruit juice to sweeten.

Apple, Bran and Date Mini-Muffins revamped

A KitchenInspirations Original Recipe

Makes 30 mini-muffins

Ingredients:

  • 250 mL (1 cup) fruit juice
  • 1 egg
  • 2 egg whites
  • 375 mL (1 1/2 cup) peeled and shredded apple
  • 125 mL (1/2 cup) chopped dates
  • 250 mL (1 cup) bran buds
  • 125 mL (1/2 cup) chopped pecans
  • 2 cups All Purpose Flour
  • 3 tsp baking powder
  • 30 mL (2 tsp) cinnamon
  • Pinch of salt

Directions:

  1. Preheat oven to 375° F (190° C). Spray 24 mini-muffin pan with non-stick spray. Set aside.
  2. Combine the whole egg and the egg white and beat until well mixed, add the milk and stir to combine.
  3. In a large bowl, add the bran buds, shredded apple and dates, stir until combined. Pour the egg mixture over the top, stirring it in. Allow to stand 5 minutes.
  4. Sift the flour with the baking powder, cinnamon and salt.
  5. Fold the flour mixture into the bran mixture until everything is combined. Stir in the chopped pecans.
  6. Divide batter into 30 mini-muffin cups evenly (24 first, then 6). Bake for 20-22 minutes or until cake tester comes clean.

Notes:

  • If you’d rather make regular-sized muffins, this recipe will produce 12.
  • The bran buds I use are rather hard so soaking is important, your bran cereal may be loser and not need as much time to break down. I like a little bran texture so I didn’t soak my bran very long.
  • I used fruit juice instead of milk so that I could eliminate the 1/4 cup sugar from the recipe. I used Mango because I had it on hand, use whatever you wish, apple juice would work equally as well.
  • You may use 3 whole eggs instead of 1 whole egg and 2 egg whites, someone over here used up the whole eggs and forgot to write it on the shopping list. I wonder who that was?
  • These were pretty moist, even without the use of oil. Next time, I will reduce the flour to 1 1/2 cups and increase the fruit juice and shredded apple by 1/4 cup each.

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sliderbuns_first

Merry Christmas dear friends, I hope you had a wonderful Christmas. JT and I spent Christmas Eve with my family in Toronto and then had a quiet Christmas Day on our own. We had planned on volunteering at a soup kitchen but left it too late and couldn’t find one that would take us! Who knew that would be a problem? We’ll try to get on it earlier next year. I baked a stuffed turkey breast with a baked potato and sautéed a little kale for dinner and then we enjoyed an avocado lime semifreddo. We ate by the fire and opened presents all night. The quiet was just what I needed as I worked a lot in December, still not complaining but man, I should have done my ‘standing job’ earlier and my ‘sitting jobs’ later in my career! Most studios I work at have cement floors, and they are cold and hard which is great for the camera but not so much for the feet and back.

I’ve also been doing some recipe videos:

And, last month I catered a party for sixteen at the new home of the marketing firm I work with. Catering is like cooking for a dinner party on steroids! Timing and organization is everything!

One of the dishes I made was pulled pork sliders; those small, moreish buns filled with slow cooked pork in a delicious BBQ sauce, topped with either a vinegar or creamy coleslaw! I’m licking my lips as I type! Getting the bun right is important as it is the delivery vehicle for the meat. I usually make pretzel buns but the finishing is a two step process and I was so tired, instead, I hacked a King Arthur burger bun recipe instead because it was much easier!

These buns will surprise you, they are light and fluffy but, they have a bite to them because of the egg, and they are not overly eggy. I chose to top the buns with a beaten egg and sesame seeds, you could go au naturel as they are quite tasty. Since I significantly reduced the sugar from the King Arthur recipe, I replaced the water with warm milk and I think it was the right choice. I would definitely make these again, they are delicious and not fussy to make.

sliderbunsSlider Buns

An adaptation of this recipe

Makes about 30 slider buns

Ingredients:

  • 265 mL (1 cup plus 1 tbsp) lukewarm 2% milk
  • 8 g (1 tbsp) instant yeast
  • 5 g (1 tsp) sugar
  • 500 g (3 1/2 cups) Unbleached All-Purpose Flour
  • 15 g (1 tbsp) sugar
  • 6 g (1 1/4) tsp salt
  • 30 g (2 tbsp) butter, at room temperature in small bits
  • 1 large egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • Sesame seeds

Directions:

  1. Whisk the milk, yeast and 5 g (1 tsp) sugar together and allow to proof for a few minutes.
  2. Meanwhile sift the flour, 15 g (1 tbsp) sugar and salt together in the bowl of your stand mixer.
  3. Add the whole egg to the flour mix on low speed using the cookie dough attachment (I used the scraper attachment), then add the small bits of the butter to the egg-flour mixture until well combined (or rub in the butter with your fingers).
  4. Switch the attachment to the dough hook and while on slow speed, pour in the proofed yeast. Knead on medium speed for 5 minutes or until you achieve a silky, elastic and smooth dough.
  5. Form dough into a ball and put it into an oiled bowl covered with a clean tea towel and then set in a warm, draft-free location for 2 hours or until doubled in size.
  6. Punch down and knead the dough into a long roll. Divide the dough into 30 even pieces (about 35 g each) and knead each piece into a smooth ball. Set each ball into a greased pan (I did 5X6) and cover with a tea towel. Set in a warm, draft-free location for 15 minutes or until doubled in size.
  7. Whisk the egg yolk and brush the bun tops generously. Sprinkle with sesame seeds.
  8. Bake in a 176° C (350° F) oven for 20 minutes or until buns have golden tops.
  9. Cool slightly and serve.

Notes:

  • I also made 25 g mini-slider buns, 34 buns. Bake for 20 minutes or until the internal temperature is 85°C- 88°C (185° F – 190° F).

 

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pomegranatedate_focaccia_first

Several weeks ago, we had our fall progressive dinner and our lovely neighbours Tom and Iona chose Pomegranate as the theme! What a coincidence for JT and I, since we were just there in September! (Please recall that Granada means pomegranate in Spanish!). JT and I served hors d’œuvres and appetizers; the hors d’œuvre was a delicious pomegranate guacamole with homemade fajita chips and the appetizer was a cob salad with a corn and pomegranate mix and a pomegranate syrup dressing.

summercobbsalad

The cobb salad was similar to this one, but I added pomegranate seeds to the grilled corn and instead of beans, I served BBQ’d pulled chicken breast.

And because I don’t extend myself enough, I decided to make a sourdough pomegranate, date and rosemary focaccia. Although the dates did certainly added some sweetness, the perfumy flavour of the rosemary increased the savoury aspect without being overwhelming. The recipe below is a modified version of this recipe, which I originally made at the cottage.

pomegranatedate_rawfocaccia

This is the raw dough just before I popped it into the oven. It’s quite festive looking making it perfect for the holidays!

Pomegranate, Date and Rosemary Sourdough Focaccia

A KitchenInspirations Original Recipe

Makes one focaccia 28 cm x 36 cm (11″ x 14″)

Ingredients:

  • 265 g (1 cup) fed, sourdough starter
  • 300 g (1 1/3 cup) warm water
  • 100 g (1/2 cup) olive oil, divided
  • 1  1/4 teaspoons salt
  • 8 g (1 packet) instant yeast
  • 8 g (1 tbsp) milk powder
  • 500 g (3 1/2 cups) Unbleached All-Purpose Flour
  • 70 g (~1/2 cup) loosely packed dates, sliced in half, lengthwise
  • 75 g (~1/2 cup) pomegranate seeds
  • 4 g (1 generous tbsp) roughly chopped rosemary

Directions:

  1. In the large bowl of your stand mixer fitted with the dough hook, combine sourdough starter, water and 50 g (1/4 cup) olive oil and mix well. Sprinkle the yeast into it and mix well.
  2. Whisk to combine the salt, milk powder and flour and add in batches to the liquid ingredients. Combine and then knead with the machine for 5 minutes. This dough is quite sticky
  3. Pour remaining 50 g (1/4 cup) olive oil into a clean bowl and turn the dough into it. Roll the dough around in the olive oil to coat, cover with a clean tea towel and allow to rise in a warm dark place for 1 hour.
  4. Pre heat oven to 190° C (375° F). Turn the dough out onto the baking sheet and with your fingers, press dough evenly to create a rectangle about 28 cm x 36 cm (11″ x 14″).
  5. Gently press the sliced dates, pomegranate seeds and rosemary into the dough, making sure they are spread evenly. Drizzle the olive oil remaining in proofing bowl over the raw dough. Allow to rest for 20 minutes.
  6. Bake for about 45 minutes or until the internal temperature is 43°C (190° F).
  7. Cool slightly and cut into portions. Serve warm with your best extra virgin olive oil and pomegranate syrup or Ice Wine Syrup..
datepomegranate_focaccia3

They are like little edible jewels! I was quite happy that the pomegranate seed jewels did not lose their luster after baking.

datepomegranate_focaccia2

A pillowy-soft focaccia.

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CheeseOnionSconeFirst

I celebrated a birthday a few months ago. It wasn’t a particularly special birthday other than the many wonderful birthday wishes that my many social media friends bestowed. JT took me to my favourite French restaurant, Le Select Bistro where we are treated like VIPs since we dined there with our good friends and neighbours Tom & Iona (Tom is an architect and designed the interior of the restaurant). 

Several months back, my trusty old food processor’s plastic top broke. It didn’t entirely break, just the little, wee bit broke off that clicks into the special spot to allow the thing to be turned on. I get that it’s a safety feature so that you can’t turn it on without the top clicking in, but honestly, such a crappy little piece of plastic breaks off and my food processor is rendered useless?! Well, kind of useless, because I figured out that I can jam a chopstick into the spot and I had it working for a few additional months. It was all fine and dandy until I had to take it to a photo shoot and we were all jamming the chopstick into the top to get it to work, how embarrassing was that?!?!? So when my birthday rolled along, I decided I wanted a real, grown-up food processor and JT got me the Cuisinart 12-cup!

The 12-Cup version had a little 4-cup insert so you can make small amounts of stuff.

The 12-Cup version has a little 4-cup insert so you can make small amounts of stuff.

It’s been brutally hot and humid in Toronto so even though I had a brand new food processor, I just couldn’t bring myself to make anything, particularly something that required the oven! I broke down and baked these delightful cheese and onion scones for a little dinner we had; fortunately, the oven was only on for 15 minutes including the pre-heat time and I had the hood fan on full blast, sucking out the hot air so it didn’t heat up the kitchen too badly. The food processor worked like a dream, I can’t wait to use the little 4-cup bowl insert.

Cheese and Onion Scones

Original recipe from Jean Paré’s Company’s Coming Muffins and More cookbook

Makes 12-16 5 cm (2 inch) scones)

Ingredients:

  • 240 g All Purpose Flour
  • 12 g granulated sugar
  • 16 g baking powder
  • pinch of salt
  • 1 small shallot, finely chopped
  • 150 g grated cheese (we used Gouda)
  • 57 g cold butter, cut into small cubes
  • 1 egg
  • 158 mL milk (and extra milk for brushing tops)

Directions:

  1. Preheat oven to 220° C (425° F).
  2. Combine flour, sugar, baking powder, salt, shallot and cheese in the bowl of a food processor and pulse to combine. Add cubed butter and pulse until crumbly.
  3. Combine, milk and egg and whisk until frothy. Pour into food processor while pulsing to combine well. Turn dough out to a lightly floured surface and knead once or twice. Roll out to about 2.5 cm (1 inch) thick and cut into 5 cm (2 inch) circles. Brush tops with milk.
  4. Bake for 15 minutes or until lightly golden. Serve warm with butter.
CheeseOnionScone_2

Perfect for a light snack or with soup.

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Sourdough_First

After the huge job I recently had, I needed a little R&R so we retreated to our cottage (cabin/lake house) for a couple of days up north. It was nice to be there because it was during the week and the lake was pretty deserted. Mother nature could have cooperated a bit more as we had some pretty chilly weather at the beginning but at least there was sunshine. And what better way to heat things up than baking some homemade sourdough bread? I am using the offspring of Celia’s Priscilla (of Fig, Jam and Lime Cordial), we call him SoB (Son of Bob). Please recall that poor old Bob had an early demise as he was unfortunately baked as I was trying to dry him out (someone, who shall remain unnamed, but lives in the same house that I do turned the oven on). Celia read of the unfortunate incident on my blog and kindly sent me another dried starter. Thank you, Celia!. SoB has developed a gorgeous texture and aroma that made this bread absolutely wonderful. I chose a no knead recipe because I don’t have a stand mixer at the cottage and I’m lazy.

CottageSourdough1

No Knead Sourdough Bread

A KitchenInspirations Original Recipe

Makes 1 boule about 20 cm (8 inches) in diameter

Ingredients:

  • 100 g sourdough starter, fed (I usually feed it 30 g water and 30 g flour)
  • 200 g water
  • 8 g quick rising yeast
  • 4 g sugar
  • 300 g AP flour (unbleached)
  • 6 g salt
  • Olive oil to coat

Directions:

  1. Combine water, sugar and yeast and allow to proof for about 10 minutes.
  2. Add the sourdough starter to a medium sized bowl, add the yeast mixture and stir until well combined. Add the flour in batches and stir until the result is a slightly shaggy dough. Drizzle a little olive oil into the bowl and coat the dough thoroughly. Set aside in a warm area to rise until double in size (about 2 hours).
  3. Preheat oven and cast iron Dutch pot with lid (mine is about 20 cm or 8″ in diameter) to 400° F (200° C).
  4. Tip dough out onto a lightly floured surface and using a flat spatula, fold sides over a few times. Cover with a clean dry cloth and allow to rest for 30 minutes. I’m experimenting with some creative cuts into the boule, but it was far too shaggy to work properly.
  5. Tip the rested dough into the preheated pot and cover, bake for 30 minutes and then remove the lid and continue to bake for an additional 10 minutes or until golden brown.
  6. Allow to cool for about 30 minutes and then dig in!

CottageSourDough

CottageBoatRide

We went for a little boat ride picnic. There was a loon family just by the shore and we did not want to disturb them.

AdultGrilledCheese copy

I made the most delicious adult grilled cheese panini for lunch at the cottage (recipe to come).

AvocadoTomatoCucumberCheese

I also made an avocado, tomato, cucumber and swiss cheeese sandwich for the drive home because food on the road just sucks.

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GarlicCheeseRopeBread_First

I was about 33 when JT and I first vacationed in Florida. JT and I rented a friend’s house in Daytona Beach and used it as a base to travel around, taking a couple of days to visit friends in Sarasota and to explore that side of the state. While travelling, there were several roadside eateries that would come up that were rather new to us Canadians: Cracker Barrel, Denny’s and Waffle House to name a few. As you know by now, I am not so fond of fast food, so we avoided them but one morning we got up early to explore and decided that waffles were in order and we thought, what better place than Waffle House? Boy were we wrong, what a joke (I apologise to those who love the place), the waffles were thin and dry and they didn’t even have real maple syrup or even real butter! Maybe I’m a waffle snob, but real maple syrup and butter are necessities for a good waffle experience. Our waitress was surly and unapproachable, great qualities for a waitress. We begrudgingly ate the sad excuse for waffles and left. In the car, I couldn’t stop thinking about how bad an experience it was and immediately renamed the place Awful House! Needless to say, we did not stop at Awful House ever again!

When you’re looking for a delicious bread recipe, you need not look further than this recipe for Cheddar Garlic Rope Bread, plus there is nothing like it on the menu at Awful House! It’s not that difficult to make and it bakes up beautifully. I made this loaf for my Cousin Lucy’s Easter Dinner.

GarlicCheeseRopeBread

The bread is laced with delicious cheddar and garlic butter. Make sure you serve this warm.

Cheddar Garlic Rope Bread

This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 tbsp powdered milk
  • 1 tsp salt
  • 3 large eggs
  • 1 tsp vinegar
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 3/4 cup warm water (it should feel slightly warm to the touch not hot)
  • 1 egg white
  • 1/4 tsp white vinegar

Ingredients for the cheddar, garlic butter spread:

  • 1 cup grated sharp cheddar cheese
  • 1/4 cup unsalted butter
  • 3 cloves garlic, finely chopped (or to taste)
  • pinch of salt

Directions:

  1. Combine the yeast, sugar and warm water, stir gently and allow to proof.
  2. In the bowl of your stand mixer add the flour, salt, powdered milk, eggs and vinegar. Using the KitchenAid® Flex Edge Beater attachment, mix until the eggs have totally become incorporated into the flour. Change to the dough hook.
  3. Add the yeast water mixture and knead the dough for 10 minutes until you get a smooth slightly sticky dough.
  4. Place the dough in a lightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size (this only takes about 45 minutes).
  5. Pre-heat your oven to 400°F (I used the fan setting).
  6. In the bowl of a small food processor, combine the cheese, butter, garlic and salt and pulse until completely combined, set aside.
  7. Once the dough has doubled in size, roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 40 cm x 30 cm (16″ x 12″). Spread all of the cheese butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed (wet fingers with water if necessary). Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
  8. Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray with sides, lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope.
  9. Coat with the vinegar, egg wash.
  10. Bake for 5-7 minutes on the high heat, then reduce to 350°F and bake for another 7-10 minutes or until the bottom is golden and it sounds hollow when tapped.
  11. Serve warm.

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WholeWheatSpeltCinnamonBread_1

Recently my sister-in-law and her husband stayed at our place as they had an early morning appointment downtown because they live in another city that is 2 hours away. My brother-in-law cannot eat sugar or white flour and I wanted to create a special breakfast bread that he could eat so I searched and searched the world-wide cookbooks. My general GOTO blog for speciality flour creations is Angie’s Recipes because Angie creates or modifies existing recipes using anything BUT white flour and most of her recipes use natural sugars so it didn’t surprise me when I landed on her version of the Cinnamon Spelt Ring. I loved this recipe because I could experiment with the dough slicing techniques that another friend, Maria at A_boleyn mastered with her Swedish Cinnamon Star Bread. In fact, this beautiful technique has been demonstrated on many blogs and it was about time for me to give it a go. I doubt my family minded being guinea pigs!

This was my first attempt, I made a star bread as well as a rope ring but they were too thin and not bready enough.

This was my first attempt, I made a star bread as well as a rope ring but they were too thin and not bready enough so I revised the recipe and made it again!

I modified the recipe to include whole wheat flour instead of the two types of spelt flour that Angie’s recipe had. As well, I have replaced white sugar with dates for the filling. My first test, although tasted OK, was not up to my expectations, it was just too thin and not bready like a cinnamon bun, so I made it again with a lot more success.

This is the unbaked bread. In hindsight, this dough was bready enough to make two loaves!

This is the revised recipe below of the unbaked bread. In hindsight, this dough was bready enough to make two loaves!

Whole Wheat, Spelt Cinnamon Bread

Original recipe from Angie’s Recipes Blog, please click here.

This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.

Ingredients:

  • 165 mL Milk, lukewarm
  • 3 Egg yolks, large, divided
  • 30 g flavourless vegetable oil (I used canola)
  • 20 g Maple syrup
  • 8 g Instant dried yeast
  • 250 g Whole Wheat Flour (may want to reduce this to 225 for a shaggier dough).
  • 100 g Spelt Flour
  • 5 g salt

Directions:

  1. Combine warm milk, 2 egg yolks, vegetable oil, instant dried yeast and maple syrup and whisk well. Allow to proof until bubbling.
  2. Sift the flours together into the bowl of your stand mixer. Make a well in the centre and add the wet ingredients and mix until well combined. Knead for 10 minutes.
  3. Allow to rise in a warm place for 1 hour and 20 minutes or until doubled in size.

Ingredients for filling:

  • 75 g unsalted butter
  • 100 g dates
  • 6 g ground cinnamon
  • 2 g salt

Directions:

  1. Add all of the filling ingredients into the bowl of a small food processor and process until completely smooth and combined.
  2. Roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 38 cm x 25 cm (15″ x 10″). Spread all of the cinnamon butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed. Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
  3. Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope. Or check out Maria’s blog on how to make the star version of this gorgeous bread.
  4. Preheat the oven to 375° F (190 °C).
  5. Mix a teaspoon of water into the remaining egg yolk and brush over dough. Bake for about 30-35 minutes or until golden brown and internal temperature is around 200 °F (93°C). You may wish to cover with some foil so it doesn’t brown too quickly.
  6. Serve with home-made jam and butter.
WholeWheatSpeltCinnamonBread2

This is the baked loaf, it’s a beauty!

CheeseEggBraid2

I also wanted to make the rope bread as a savoury cheese version and used my Sesame Bread Recipe; I divided the dough into two equal portions, spread a few handfuls of sharp cheddar on one rectangle instead of the cinnamon butter, and also made a plain cut wheat sheaf version of the other. Both turned out excellent.

The cheese melted in the roll and was a lovely flavour in the egg bread.

The cheese melted in the roll and was a lovely flavour in the egg bread.

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