Now that the weather is cooling off here in Arizona, I have had the itch to start baking bread again. I found this recipe for artisan bread at
Last night I made the dough and added sharp cheddar and jalapeno to one for our daughter and asiago cheese and dill to the other for my husband and I.
Using a dough whisk makes all the difference in the world. I purchased this whisk as a 3 piece set on Amazon, which includes a rolling pin and a pastry cloth. https://www.amazon.com/gp/product/B075BHTMJS/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
Waiting 18 hours is the hardest part!
While your cast iron enamel dutch oven(s) are preheating at 450 for 30 minutes in the oven, you can form your loaves. The dough is extremely shaggy, so be sure to flour your surface and hands thoroughly. I used my new pastry cloth and a dough scraper for this step. Don't overwork the dough, just form a ball. I placed on a sheet of parchment paper for easy transfer to the dutch oven.
Bake for 30 minutes covered at 450.
Uncover and bake an additional 15 minutes or until golden. Remove from oven and set aside to cool. Enjoy the most delicious crusty bread ever.
For Asaigo Cheese and Dill Bread
You will need:
3 cups all purpose flour
1/2 teaspoon instant or rapid rise yeast
1 3/4 teaspoon kosher salt
1/2 cup Asaigo cheese
1 teaspoon fresh Dill
1 1/2 cups cool water
In a large mixing bowl mix the flour, yeast and salt. Add the Asaigo cheese and Dill. Stir to coat with flour. Pour water in all at once. Stir the mixture together just until the water is absorbed into the flour. Cover with plastic wrap and let sit on the counter for 12-18 hours. Do NOT refrigerate.
Cinnamon Oat Bread for bread machines
I found a new recipe to try out in my trusty bread machine today for oat bread on Pinterest..totally obsessed with, btw..you can find the original recipe here:
I added 2 tablespoons of cinnamon and an extra 2 tablespoons of sugar to the recipe
Oat bread:
1 ¼ cup
milk
2 tbsp. vegetable
oil
½ cup
rolled oats
3 cups
flour
2 tbsp.
sugar
1 tsp salt
1 ½ tsp
active dry yeast
Directions:
Warm the milk in the microwave until lukewarm, 10 seconds at a time. Put the
ingredients in the bread machine in the order recommended by the manufacturer
(if in doubt…place wet ingredients in first). Set the bread machine on the
following settings: Loaf: 1.5 lbs. Crust: Light Setting: Basic/White Bread
Cinnamon banana almond bread
So you have bananas and need to use them up...make banana bread! We love bread at our house, so decided to use them or lose them. My tried and true recipe is from Betty Crockers cookbook circa 1983: I added the vanilla and cinnamon to the recipe
2 1/2 cups all purpose flour
half cup each of granulated sugar and brown sugar
1/3 cup milk
1 egg
3 1/2 tsp baking powder
1 tsp salt (I like to use kosher salt)
3 tbs oil (canola oil works well)
2 tbs vanilla extract
1 cup almond slices
2 or 3 tsp ground cinnamon
3 over ripe bananas, mashed
Heat oven to 350. Grease bottom only of loaf pan, then mix all ingredients and beat 30 seconds. Pour into your pan and bake 55-60 minutes or until a toothpick comes out clean. Enjoy!
Strawberry Jam...
2 lbs Strawberries hulled and mashed (this should yield 4 cups)
2 1/2 cups sugar
1/4 cup lime juice (limes came in our basket today. 2 small limes were all I needed)
In a large
bowl crush berries in batches until you have 4 cups of mashed berry. Your
potato masher comes in real handy. You will want to use a deep pot and mix
together the strawberries, sugar and lime juice. Stir over low heat until the
sugar is dissolved. Increase heat to high, and bring the mixture to a full
rolling boil. Boil, and from here on out you will need to stir pretty much
continually so the berries don’t burn until the mixture reaches 220 degrees F
(105 degrees C). Transfer to hot sterile jars, leaving ¼ to ½ inch headspace,
and seal. Process in a water bath, unless you are going to be eating it right
away, don’t bother with processing, and just refrigerate. This batch filled
four 8 oz jars.
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