No-Knead Crusty Cherry Walnut Bread from Kitty’s Kozy Kitchen

  • 3 cups + 2 Tablespoons  all-purpose flour
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon instant yeast
  • 3/4 cup chopped nuts ( walnuts or pecans)
  • 3/4 cup dried cherries (dried cranberries or apricots would be good, too)
  • 1 Tablespoon honey
  • 1 and 1/2 cups warm water (about 95 degrees)
  • 6 quart or higher dutch oven or 2 smaller dutch ovens, if making small loaves,  or any large oven-safe pot with a lid.
  1.  Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– you want a sticky dough!  Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature,  and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.
  2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. 
  3. Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.
  4. During this 30 minutes, preheat the oven to 475 degrees.  Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– the parchment paper included– inside the pot. Cover with the lid.
  5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
  6. Cover and store leftover bread at room temperature for 1 week.

The New Artisan Bread in Five Minutes a Day Master Recipe!

3 cups (1 1/2 pounds/680 grams) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)

1 tablespoon granulated yeast ( you can use any kind of yeast including products labeled as instant, “quick,” rapid rise, bread machine, active dry, or even fresh cake yeast (which isn’t granulated)*. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)

1 to 1 1/2 tablespoons Morton Kosher Sal(adjust to suit your taste or eliminate it all together.))

6 1/2 cups (2 pounds/910 grams) all-purpose flour (the recipe’s tested with typical supermarket flour. If you use a higher protein flour check here)

Mixing the dough:

In a 5 or 6 quart bowl or lidded dough bucket (the lid is sold separately), dump in the water, and add the yeast and salt.

Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.

Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk which is one of the tools that makes the job so much easier!

Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough.

Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (you can put a little hole in the top of the lid so that you can close the lid and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.)

Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container.

But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.)  DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.

The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.  It is intended for refrigeration and use over the next two weeks, ready for you anytime. For the first two days of storage, be sure to leave the lid open a crack, to allow gasses to escape. After that, you can usually snap down the lid on plastic contains without problems, because they’re usually not entirely airtight. BUT, DON’T SEAL GLASS CONTAINERS OR THEY MIGHT SHATTER. The flavor will deepen over that time, developing sourdough characteristics.

The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.

Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.

You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your 

Chocolate Zucchini cake/bread from twopeasandtheirpod.com

  • 1 cup all-purpose flour
  •  1/2 cup Dutch process cocoa or unsweetened cocoa 
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  2 large eggs, at room temperature
  •  1/4 cup unsalted butter melted and slightly cooled
  •  1/4 cup canola, vegetable oil, or melted coconut oil
  •  3/4 cup  packed light brown sugar
  •  1 teaspoon pure vanilla extract
  •  1 1/2 cups packed shredded zucchini
  •  1 cup  semisweet chocolate chips, divided
  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  7. Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing

turbo rye bread

2 1/2 c bread flour
1 c. rye flour
1 1/2 tsp salt
1/2 tsp yeast
14 oz cool water
1 tbsp olive oil
2 tbsp caraway seeds
1 tbsp sugar

mix, rise over night (8-24 hrs)

spray bread pan, mix dough and put in pan. allow to rise 30-60 min

preheat oven to 400, bake for 40 min, if using poor man’s method-bake 35 min with top on, remove top and bake for additional 3-15 min.

cinna-buns from king arthur

1-R305Dough
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
1/3 cup unsalted butter, cut up
4 3/4 cups (20 ounces) Mellow Pastry Blend OR 4 1/2 cups Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup sugar
2 1/2 teaspoons instant yeast

Filling
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons  ground cinnamon

Icing
one 3-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups glazing or confectioners’ sugar
1/2 teaspoon vanilla extract

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm. Yield: 12 big buns.

 

Cooks Illustrated All-Purpose cornbread

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1.5 cups all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
.75 tsp table salt
.25 tsp baking soda
1 cup buttermilk
.75 cup frozen corn, thawed
.25 cup light brown sugar
2 large eggs
1 stick unsalted butter, melted and cooled

Preheat oven to 400F.

Combine dry ingredients in a medium bowl and make a well in the center

In a food processor, process the corn, buttermilk, and brown sugar just until combined, about 5 seconds. Add the eggs and process to combine, another 5 seconds. You should still have corn lumps.

Pour this mixture into the dry ingredients and fold it in with a rubber spatula until barely combined. Add the melted butter and continue folding until the dry ingredients are just barely moistened.

Pour the batter into a sprayed or buttered 8×8 glass baking dish, or as I did, a 10-inch cast iron skillet. Bake 25-30 minutes or until it’s a deep golden brown and passes the toothpick test in the center.

Tina’s notes:

The cast iron, being dark metal, cooks faster so start checking at 20 minutes. It gives a marvelous crust on top and all around the sides of the cornbread!

In spite of the sugar, which made me nervous because I prefer savory rather than sweet bread, the results are perfectly balanced, not too sweet at all.

Cranberry Bread, family favorite from Fanny Farmer

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1 orange
2 tablespoons butter
1 egg
1 cup sugar
1 cup cranberries, chopped
1/2 cup chopped walnuts
2 cups white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tsp salt

Grate the rind of 1 orange.
Squeeze the juice and add enough boiling water to make ¾ c. of liquid.
Add the grated rind and butter, stir to melt.
Put in another bowl  egg and sugar. Beat well and stir into the orange mixture.
Add the chopped cranberries and walnuts
Sift together flour,baking soda and  salt. Stir into the first mixture.
Spoon into a butter loaf pan (9 x 5). Bake 1 hour @ 325 degrees.

Mama’s Best Broiled Tomato Sandwich — allrecipes

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2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

 

Preheat oven to broil.

In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.