RYE SOUR DOUGH BREAD

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  RYE SOUR DOUGH BREAD

¾ cup sour dough starter

½ cup water

2 TBS molasses

1 TBS olive oil

1 ½ tsp salt

1 TBS toasted caraway seeds

2 ¼ cups Bread flour

¾ cup rye flour

1 ½tsp yeast

Combine in bread maker and check to make sure the consistency is correct after it has kneaded for a while. Once it has become a ball,   poke it with your finger.  You should have a tiny bit of stickiness but mostly it needs to be dry and in a ball. You may need to add more flour or water to adjust.

1.      Let  the bread maker do the kneading and first rise,

2.       Remove the dough and put it into a bowl lined with parchment paper.

3.       Let it rise again until double: one to two hours.

4.       Half an hour before preheat oven to 450° .Place empty large enamel pot  with cover (Le Creuset works great) that will just hold the bread in the oven to heat.

5.      Slit the top of the bread and carefully place in the enamel pot.  Don’t burn yourself lifting the lid (spoken from multiple experiences).  Cover the pot and cook the bread for 25-30 minutes.

6.      Remove the pot from the oven.  Carefully remove the bread and unless it is already evenly browned, place it as is, without parchment, in the oven and bake a few more minutes, checking regularly, until uniformly brown and crisp. Remove and cool.  Serve with butter.

 

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SPICED APPLESAUCE MUFFINS

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SPICED APPLESAUCE MUFFINS
 
Makes 16-18 muffins
 
 
  • 1 ¼ cups applesauce
  • 1 cup brown sugar
  • ½  cup olive oil
  • 2 eggs
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½  teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½  teaspoon ground ginger
  • ½  teaspoon ground allspice
  • ½ teaspoon ground clove
  • 1 tsp vanilla
  • 1/4 teaspoon salt
  • ½ cup raisins or chopped dried apricots
  • ½ cup chopped pecans or walnuts
  1. Preheat oven to 350 degrees F (175 degrees C).
  2.  Prepare muffin pans (16-18 muffins) with cupcake foils
  3. In a large bowl, Beat eggs first and then  add the applesauce, sugar, oil, and milk; beat well.
  4.  Sift together the flour, baking soda, baking powder and mix in cinnamon, ginger, allspice, cloves and salt. Add to the applesauce mixture but don't overstir.
  5. Add vanilla and fold in the pecans and raisins.
  6. Pour batter into prepared muffin tins.
  7. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

 
 

 

 

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Blueberry Muffins

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BLUEBERRY MUFFINS

 I found an amazing blueberry muffin recipe online from allrecipes which needed only a few minor adjustments.  I added lemon peel and vanilla and replaced milk with buttermilk .  I also made 9 muffins with this batch.

 

This recipe also works great for cake.  I make it in a 9 inch square cake pan.

 

Blueberry Muffins, ADAPTED from Allrecipes.com

 

 

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup buttermilk

Grated rind from one organic lemon

1 teaspoon vanilla

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough butter milk to fill the cup and add the lemon and vanilla. Mix this with flour mixture. Fold in blueberries. Divide filling between 9 muffin cups, and sprinkle with crumb topping mixture.

3.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.

Bake for 20 to 25 minutes in the preheated oven, or until done

 

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Carrot Apple Muffins from The Pleasures of Cooking Magazine

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We just cleared out a section of our attic and found old cooking magazines.  I have been making my way through Gourmet and  The Pleasures of Cooking magazines dating back to the 70s.  Some of the recipes are outdated,  and some are packed with so much cream, butter and sugar (usually together) that I pass right by them. But I've also found some great recipes and have slowly been trying them.

 

This,  for example,  is a recipe adapted from the May/June 1987 issue of The Pleasures of Cooking which was published by Cuisinart.  I used to love this magazine and now I remember why.  It has been out of print for many years but luckily I had the wherewithal to save them.  This recipe was originally called "Meal-In-A-Muffin" . It was shared by a reader named Catherine Ojalvo and had won a contest in her local town.  It is a perfect muffin:  healthy with the right combination of sweet, crunchy, spicy flavor and moist texture.  I adapted it just a little because I can't seem to ever follow a recipe exactly. Among other minor changes  I added some maple syrup and changed the white sugar to brown sugar.  I also sweetened it just a little which is quite unusual for me since I'm usually cutting down on overly sweet recipes.

Catherine explained that she keeps them in the freezer and pops them in the toaster oven for breakfast.  They last several days so I haven't had the chance to try this because we eat them up so quickly.

 

Carrot Apple Muffins
Makes about 12 muffins

Adapted from recipe published in The Pleasures of Cooking Volume IX  No 6 May/June 1987

 

 1 medium carrot (about 3 ounces) peeled

1 large apple (about 6 ounces) peeled, quartered and cored

1/2 cup vegetable oil

2 large eggs

1/2 cup brown sugar

1 teaspoon vanilla extract

2 TBS maple syrup

1/2 cup unsweetened shredded coconut (about 1  1/2  ounces)

1/3 cup yellow raisins

1/2 cup pecans or walnuts chopped in big pieces

1/2 cup whole wheat flour

1/4 cup all purpose flour

1/2 cup old-fashioned rolled oats

3 TBS wheat germ (optional)

1 teaspoon baking soda

1/2  teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 tsp grated nutmeg

1/4 tsp salt or to taste

  1.  Preheat oven to 375°
  2.   Shred the carrot and apple with the medium shredding disc of a food processor and set aside in large bowl.
  3.   To that bowl add:  raisins, coconut.
  4.  Change the processor to a metal blade and process the nuts quickly if they need to be chopped into big pieces.  Do not over chop. Add them to the bowl with carrots, apples, raisins and coconut.
  5. Process the oil, eggs, sugar, maple syrup and vanilla until blended.
  6.   In a bowl, mix together the flours, wheat germ,  oats, baking powder, baking soda , spices and salt
  7.  Add them to the food processor and mix in with a spoon and then pulse quickly until just blended.
  8.   Add the contents of the bowl containing all the rest of the ingredients and mix by hand.  Do not over mix
  9.   Divide the batter into 12 muffin cups that are placed in a muffin tin.
  10.   Bake in preheated oven or 20-25 minutes or until a toothpick comes out clean.

 

 

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BLUEBERRY MUFFINS

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BLUEBERRY MUFFINS

 I found an amazing blueberry muffin recipe online from allrecipes which needed only a few minor adjustments.  I added lemon peel and vanilla and replaced milk with buttermilk .  I also made 9 muffins with this batch.

 

This recipe also works great for cake.  I make it in a 9 inch square cake pan.

 

Blueberry Muffins, ADAPTED from Allrecipes.com

 

 

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup buttermilk

Grated rind from one organic lemon

1 teaspoon vanilla

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough butter milk to fill the cup and add the lemon and vanilla. Mix this with flour mixture. Fold in blueberries. Divide filling between 9 muffin cups, and sprinkle with crumb topping mixture.

3.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.

Bake for 20 to 25 minutes in the preheated oven, or until done.

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EVIE’s BEER CARAWAY AND ONION BREAD

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EVIE’S BEER CARAWAY AND RAISIN BREAD:  Makes two loaves

 

This recipe is for experienced bread makers.  You need to know how to gauge the texture of bread and how long to knead.  I like my dough to be a little on the wet side because it makes a moist bread.  But then it tends to be harder to work with.  I also like to spritz the hot oven with water to give the bread a nice crunchy crust.

  For this recipe you need to play around with the wet and dry ingredients to get the right consistency.  If you   use the liquid from the soaked raisins,  you will need to add a little more flour.  I also like to add walnuts.  This is very complex tasting bread which lasts a few days.  It always gets rave reviews.  I also make the dough in a bread maker and then remove the dough before the final rise and shape it into loaves. 

 

1.      Mix the above ingredients until bubbly:

 

1 package fresh yeast

¾ cup warm water

¼ cup orange juice

1/3 cup sulphured  molasses

¾ cup dark beer (such as Ubu Ale)

 

2.      Meanwhile soak 2 cup raisins in 1/8 cup warm coffee and 1/8 cup cider vinegar

3.      Sauté:  ½ cup chopped onions in butter or olive oil until soft

 

4.      Add the following dry ingredients to yeast mixture:

 

4 teaspoons wheat gluten

2 cups white all purpose or bread flour

2 cups whole wheat pastry flour

2 Tbs. oat bran

1 tsp salt

1 tsp ground caraway seed

 

5.      Knead  in mixer with dough hook for  5 minutes (or by hand)

6.      Add onions and raisins

7.      Continue to mix in mixer or knead by hand adding more flour if necessary.

8.      Cover with olive oil and rise in warm place, covered until doubled (at least an hour)

9.      Punch down and form into two long loaves or put in two bread pans

10.  Rise for another 45 minutes

11.  Bake in preheated 400 degree oven for 25-30  minutes

 

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ROSEMARY RAISIN PECAN CRISP

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                                                              ROSEMARY RAISIN PECAN CRISPS (BISCOTTI)

 

    At a recent party I attended at my friend Marcy’s house another guest brought a most unusual appetizer.  They were very thin savory biscotti.  Mary served them with an herbed marscapone spread but I liked them best unadorned.  These are really extraordinary and unusual little crisps. 

You can serve them alone as an appetizer, with a goat cheese or cream cheese spread or in a bread basket to accompany a soup or salad.  I tracked down the maker of the "crisps" who turned out to be Mary and she not only agreed to part with the recipe, she also allowed me to publish it.

 

 

Rosemary Raisin Pecan Crisps

 

2 c flour 2 t. baking soda

1 t. salt

2 c. buttermilk

¼ c. brown sugar

¼ c. honey

1 c. raisins or cranberries or currants (I use currants)

½ c. chopped pecans

½ c. toasted pumpkin seeds

¼ c. sesame seeds

¼ c. flax seeds

1 t. chopped rosemary

 

  1. Stir together flour, soda and salt. Add buttermilk, brown sugar, honey and stir. Add raisins, pecans, pumpkin sesame flaxseed and rosemary. Stir until well blended.
  2. Pour into 2 greased loaf pans. Bake 45 min.
  3. Cool on rack and let sit a day or two.
  4. Slice thinly (1/4 inch tops). Spread on cookie sheets and bake @300 for 15 min. Turn and bake another 15 min until crisp. Watch carefully and do not overcook.  It should just start getting brown.  It will continue to crisp up after you take it out.  But it can burn very quickly.

 

Variations:

Pumpkin, flax, sesame, poppy, molasses

Cranberries, pumpkin seeds, hazelnuts, flax, honey, brown sugar, sesame seeds

Figs, pumpkin seeds, flax, kalamata olives, sesame seeds, brown sugar, honey

 

 

 

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MULTI GRAIN BREAD

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MULTI-GRAIN BREAD
 
 
Craving comfort food? I love this standby recipe for multi-grain bread that I’ve been making for a couple of years. It’s very easy if you use a bread maker. I always remove my bread dough before the second rising and bake it in the oven. This bread tastes better a day or even two days later. It’s such flavorful bread that it doesn’t need any butter. The secret is adding scallions that have been fried briefly in olive oil.   And the other secret is using Bob’s Red Mill 8 Grain Cereal. 
 
 
 
4 scallions chopped up or about ¼ cup
2 Tbs olive oil
1 package instant rise yeast
1/2 cup 8 grain cereal (Bob’s Red Mill)
1 1/2 cup bread flour
1  cup graham or light whole wheat flour or bread flour
2 Tbs. toasted wheat germ
1 Tbs. ground flaxseed
Salt to taste
1 Tbs. brown sugar
1 Tbs. molasses
1 cup warm water
 
1.       Briefly fry the scallions in olive oil to soften but don’t brown them. Let cool.
2.      To the bread maker add the rest of the ingredients starting with the yeast and ending with the water. Add scallions before the water.
3.      Switch on the bread maker and let it go through the first kneading and rising cycle. If you’re an experienced bread maker you’ll know what the consistency of the dough should be. It may need to be adjusted with a little more water or flour. It should come together in a ball that is went enough that when you squeeze it with your fingers, it is just a little sticky.
4.      After it has risen to about double (one hour), punch down, remove from the bread maker and put into a loaf pan that has been liberally spread with olive oil. Grease the top of the bread with olive oil and loosely cover with plastic wrap. Put in warm, draft free spot to rise.
5.      After 45 minutes start your oven heating at 400 ? 
6.      After the bread has risen for an hour check to make sure it is nicely risen above the rim of the loaf pan. (See picture below).
7.      Carefully place in hot oven and reduce to 375 ?. Bake for about 30 minutes or until beginning to brown and fully baked.
 
 
 
 Risen bread right before baking
 

 

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