-kosherblog.net
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Per recipe: 2100 calories
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
18 January 2009
27 September 2008
1975: Challah
This recipe from Sarah Schecht of Brooklyn appeared in an article by Craig Claiborne.
9 cups sifted, unbleached
flour, plus additional flour
for kneading
2 (¼-ounce) packages dry active yeast
½ teaspoon baking powder
½ teaspoon cinnamon
1 tablespoon salt
1 teaspoon vanilla extract
4 large eggs
¾ cup corn oil or clarified butter, plus more for greasing
baking sheet
¾ cup plus 1 1/88 teaspoon sugar
1 tablespoon sesame or
poppy seeds.
1. Place 6 cups of the flour in a large bowl and make a well in the center. In a small bowl, stir the yeast into 1 cup of lukewarm water until dissolved. Add this to the well. Using a fork, stir around the well, gradually incorporating ¼ of the flour — no more — into the yeast mixture. Set the bowl in a warm place and let stand 45 to 50 minutes.
2. Sprinkle the baking powder, cinnamon and salt over the flour mixture. Add the vanilla, 3 of the eggs, the oil (or butter) and 3/4 cup of the sugar. Add 1 1/2 cups lukewarm water and blend again, first using the fork and then your hands. Add 2 cups of flour, kneading for about 10 minutes. If the mixture is still too sticky, add up to a cup more of flour. The dough is ready when it doesn’t stick to your hands. Shape into a rough ball, cover, let stand 20 minutes and then turn it out onto a lightly floured board. Knead well for about 5 minutes, adding a little flour to the board as needed to prevent sticking. Set the dough in a floured bowl and lightly coat in flour. Cover and let stand for 30 minutes.
3. Turn the dough onto a flat surface and knead briefly. Cut off 1/8 of the dough, knead quickly, shape into a ball, flour lightly and let rest briefly. Repeat with remaining 7 pieces. Using your hands, roll each piece into a 12-to-15-inch-long rope. Continue with remaining balls.
4. Align the ropes vertically, side by side. Gather the tops together, one at a time, pinching down to seal. Separate the ropes down the center, 4 to a side. Braid them as follows: bring the outer right rope over toward the center next to the inside rope on the left. Bring the outer left rope over toward the center next to the inside rope on the right. Repeat this process until the loaf is braided. As the last ropes are brought over, pull and stretch them a bit as needed. When braided, gather the bottom ends of the ropes and pinch them together.
5. Generously oil (or butter) the bottom and sides of a large baking sheet. Carefully lift the braided loaf and transfer to the baking sheet. Cover the loaf with a towel and place in a warm spot until the loaf is doubled in size, about 45 minutes. Preheat the oven to 325 degrees.
6. Beat the remaining egg with the remaining 1/8 teaspoon of sugar. Brush the loaf with the egg wash and then sprinkle with sesame or poppy seeds. Bake until puffed and golden, about 1 hour. Makes 1 loaf.
9 cups sifted, unbleached
flour, plus additional flour
for kneading
2 (¼-ounce) packages dry active yeast
½ teaspoon baking powder
½ teaspoon cinnamon
1 tablespoon salt
1 teaspoon vanilla extract
4 large eggs
¾ cup corn oil or clarified butter, plus more for greasing
baking sheet
¾ cup plus 1 1/88 teaspoon sugar
1 tablespoon sesame or
poppy seeds.
1. Place 6 cups of the flour in a large bowl and make a well in the center. In a small bowl, stir the yeast into 1 cup of lukewarm water until dissolved. Add this to the well. Using a fork, stir around the well, gradually incorporating ¼ of the flour — no more — into the yeast mixture. Set the bowl in a warm place and let stand 45 to 50 minutes.
2. Sprinkle the baking powder, cinnamon and salt over the flour mixture. Add the vanilla, 3 of the eggs, the oil (or butter) and 3/4 cup of the sugar. Add 1 1/2 cups lukewarm water and blend again, first using the fork and then your hands. Add 2 cups of flour, kneading for about 10 minutes. If the mixture is still too sticky, add up to a cup more of flour. The dough is ready when it doesn’t stick to your hands. Shape into a rough ball, cover, let stand 20 minutes and then turn it out onto a lightly floured board. Knead well for about 5 minutes, adding a little flour to the board as needed to prevent sticking. Set the dough in a floured bowl and lightly coat in flour. Cover and let stand for 30 minutes.
3. Turn the dough onto a flat surface and knead briefly. Cut off 1/8 of the dough, knead quickly, shape into a ball, flour lightly and let rest briefly. Repeat with remaining 7 pieces. Using your hands, roll each piece into a 12-to-15-inch-long rope. Continue with remaining balls.
4. Align the ropes vertically, side by side. Gather the tops together, one at a time, pinching down to seal. Separate the ropes down the center, 4 to a side. Braid them as follows: bring the outer right rope over toward the center next to the inside rope on the left. Bring the outer left rope over toward the center next to the inside rope on the right. Repeat this process until the loaf is braided. As the last ropes are brought over, pull and stretch them a bit as needed. When braided, gather the bottom ends of the ropes and pinch them together.
5. Generously oil (or butter) the bottom and sides of a large baking sheet. Carefully lift the braided loaf and transfer to the baking sheet. Cover the loaf with a towel and place in a warm spot until the loaf is doubled in size, about 45 minutes. Preheat the oven to 325 degrees.
6. Beat the remaining egg with the remaining 1/8 teaspoon of sugar. Brush the loaf with the egg wash and then sprinkle with sesame or poppy seeds. Bake until puffed and golden, about 1 hour. Makes 1 loaf.
09 February 2008
sticky cinnamon rolls
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
low-cholesterol cinnamon rolls
-Bon Appetit 1990
1 large russet potato, peeled
1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)
1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour
2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
1 large russet potato, peeled
1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)
1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour
2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
16 August 2007
Spinach Pancakes
-NYTimes.com
Time: 30 minutes
10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1 1/2 to 2 cups buttermilk or thin yogurt
2 eggs
2 tablespoons melted and cooled butter, plus unmelted butter for cooking
1 cup sour cream, optional
1 tablespoon minced lemon peel, optional.
1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.
2. Heat large skillet over medium-low heat while you make batter. Heat oven to 200 degrees. In a bowl, mix together dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
3. Place a teaspoon or two of butter in pan. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like. Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won’t hold together well until they are ready.
4. Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.
Yield: 6 to 8 servings.
Time: 30 minutes
10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1 1/2 to 2 cups buttermilk or thin yogurt
2 eggs
2 tablespoons melted and cooled butter, plus unmelted butter for cooking
1 cup sour cream, optional
1 tablespoon minced lemon peel, optional.
1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.
2. Heat large skillet over medium-low heat while you make batter. Heat oven to 200 degrees. In a bowl, mix together dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
3. Place a teaspoon or two of butter in pan. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like. Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won’t hold together well until they are ready.
4. Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.
Yield: 6 to 8 servings.
14 August 2007
Joe Brown's cornbread
1 c APF
1 c cornmeal
1.5 t baking powder
1 t salt
pinch sugar
Mix all these together. Mix together separately:
1 c milk
.25-.33 c oil
1 egg
Combine and bake at 425 for 10-15' (until a fork comes out clean)
1 c cornmeal
1.5 t baking powder
1 t salt
pinch sugar
Mix all these together. Mix together separately:
1 c milk
.25-.33 c oil
1 egg
Combine and bake at 425 for 10-15' (until a fork comes out clean)
03 August 2007
No-Knead Wheat Bread
-adapted from Fannie Farmer 13th edition
note: try this one with a poolish!
2 c hot milk
1/3 c molasses
1.5 t salt
1 pkg dry yeast
.25 c warm water
4 1/3 c whole wheat flour
Mix first 3 and let it cool while dissolving yeast in warm water. Mix all together. Let rise twice. Bake at 375 about 45 minutes.
note: try this one with a poolish!
2 c hot milk
1/3 c molasses
1.5 t salt
1 pkg dry yeast
.25 c warm water
4 1/3 c whole wheat flour
Mix first 3 and let it cool while dissolving yeast in warm water. Mix all together. Let rise twice. Bake at 375 about 45 minutes.
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