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Found 684 results

  1. Does anyone have a tried and true recipe for a dipping oil for bread? I would like one for dipping focaccia. You would think I could find one, but I haven't been able to. I would like something spicy, with rosemary as one of the other ingredients. TIA!
  2. I have 9 & 9.5 x 5 & 5.3 (respectively) X 5 " loaf pans which I used to make bread recipes calling for 8 x 4 x 2 bread pans. One finished recipe was a complete bust with the loafs not rising during baking and the other tasted good, looked as it should but did not have the hight of the usual size of a slice of a wheat bread, which is what I made. I believe the end result on the 2nd bake, was not smaller by 1 inch but more like 3". Would it mattered if I used the 8x4x2 loaf pan as opposed to what I did ? Does size really matter when its that close, in bread baking ?
  3. I have a couple bunches of ramps leftover in the frigo and one of the ideas I'm kicking around is making a savory bread pudding. Bread, eggs, butter, mushrooms, shallots and ramps. Anything else, or does that sound like it's enough?
  4. I ran across a reference to black brioche and my Google-fu is sadly lacking. Does anyone have a recipe to share?
  5. Okay, it's time. Time again for me to try another one of those Cook's Illustrated recipes. Just like I did last December, when I tackled their "Best pizza ever" recipe. Without hesitation, I can say that the pizza dough I made using that recipe really came out great. Well, once this month's Cook's Illustrated arrived, how could I wait? There it was, right on the cover - "Secrets to Perfect Whole-Wheat Bread." Of course, the whole cover of Cook's Illustrated is, ummmmm, covered with those types of pronouncements. For example, just on that same issue's cover we had: Dressing Up Steaks - Shortcut to 4-Star Pan Sauce Broccoli-Cheese Soup - Throw Out the Rule Book Real Boston Cream Pie All About Butter Who knew it was so easy? But that's what makes Cook's Illustrated great, and also one of the few food mags that I literally read cover to cover. Now, onto those perfect loaves of whole-wheat bread. First, understand that it takes 18 - 24 hours from the start until you actually have something resembling a loaf of bread that can be eaten. Second, I can literally take a 10 minute walk to the Essex St. Market and buy a great, artisanal whole wheat bread for about $4 a loaf, which makes me think that it's a lot of work, and takes a lot of time, to make my own. And unless it's categorically better than Pain d'Avignon's, why bother? Well, I'm a cook, and I'm a food geek, so why the hell not? Also, I had all the ingredients on hand. I didn't take pictures of the process, only the results, but you start the night before with a biga (which is a starter, which is a pre-ferment, which is…well, plenty of topics about that) and also a soaker, which allows the whole-wheat flour to develop to its fullest potential. The next morning, you actually put the dough together - and having a Kitchen Aid or other heavy-duty stand mixer comes in handy; otherwise, prepare for lots of kneading. Once the dough comes together, then it's only about 3 more hours till it's baked, and 2 more till it cools enough to cut into. Whew. Now, before showing you the finished product…a mea culpa. Instead of the bread flour called for in the recipe, I mistakenly used all-purpose flour, and that may be the reason for one of the admittedly minor grievances I had with my loaves. So here's what the bread looked like after baking… And then the loaf cut in half… And finally, a close-up… A couple of things. Take a look at that 'tunnel" up in the right-hand corner of the slice. Not good. Not terrible, but probably not something I should be proud of. Next, see how the "crumb," which is the interior texture of the loaf, gets tighter and tighter towards the bottom of the slice? That's called, I believe, pudding-y (jack?), or at least something like that. Whatever it's called, it's not what you're looking for. It might be due to the lower gluten content of the flour I used vs. bread flour. Taken altogether, not a bad first attempt, and when I made Significant Eater a peanut butter & jelly sandwich, she commented on how delicious the bread was . But, if anyone has any suggestions as to what might've gone wrong - I'm all ears. Although next time, I'll probably just head over to the market - it's so much easier.
  6. Host's note: this topic is continued from The Bread Topic (2009 - 2014) I made white bread from from The Bread Baker's Apprentice by Peter Reinhart. I used variation #1. Best white bread I've ever made.
  7. So excited that our Seattle Seahawks are in the Super Bowl this year! What are people making? Any Seahawk fans planning a Seattle-inspired menu? One that doesn't involve any last minute cooking? I'm making sourdough bread and bacon/onion jam to go with someone's beef tenderloin. To bring in some Seattle touches, we'll have smoked salmon, a Northwest berry cobbler. And as a nod to Seahawk colors: blue corn chips and guacamole. There'll be IPAs of course (Seattle's a very hopped up city)but I'm also trying to come up with a clever cocktail - or hawktail (I've thought of making blue rock candy to use as a sugar rim on a sage margarita).
  8. Pepperidge Farm Farmhouse-style white bread is my go-to sandwich bread, especially for PB&J and grilled cheese. It's firm enough that it doesn't tear or squish too much when spreading peanut butter, and it stands up to having a crisp "grilled" exterior better than softer styles of bread. But recently I noticed a packaging change: they are emphasizing the "softness" a lot more. So, that had me a bit worried, and sure enough, when I tried one of the newly-packaged loaves, it seemed softer. But was it really? Is the change just in the packaging and in my head, or is it really softer than it used to be? Do I really need to find another go-to bread?!?
  9. Cheesecake Factory, Texas Roadhouse, Pappa's Seafood, Pappadeaux's. These places all have amazing bread! It's so soft, yeasty, and fluffy, and you can't get them anywhere else! Even your local bakeries or your Whole Foods and Central Market bakeries can't make bread like that. All the breads in the markets and even recipes in books are for rustic-style bread. But I want soft and fluffy bread like in the restaurants! I was wondering how I could replicate any of these at home. To be honest, I highly doubt any of these restaurants have enough room to make the bread from scratch, they probably get them frozen for all I know. I really don't care how they do it; it's so good and I want to learn how to make them from scratch. I know there are some recipes floating around for these breads, but I really don't think any of them are the real deal. But I've been researching and it seems to get soft yeasty bread requires more than the standard ingredients of yeast, flour, eggs, and butter. I've seen online that they use "dough conditioners" and "Vital Wheat Gluten" to achieve that softness. Anyone know about this stuff? Is it unhealthy? I'll gladly put gallons of butter if that's what the recipe calls for, but I don't want to be messing with anything un-natural like trans-fats.
  10. Hey all, First post here. I have been inspired by all I see and learn. thanks. Anyway the 5 minute artisan bread thread really got me in the kitchen. My first try I used too much whole wheat flour and the bread was heavy and tasted like sawdust. Here are the results from my second batch which tasted great. I think the only issue I am seeing is that there was not much lift in the middle of the loaves. The crumb looked great nearer to the edges but it got much denser towards the middle. Could that be a result of poor slashes? Or possibly not letting it sit out of the fridge long enough (i waited 80 minutes). Baked on stone, 450 oven for 20 minutes. thanks Cameron
  11. Dear fellow bread enthusiasts, http://ted.com has a new video up by none other than Peter Reinhart! He's giving a talk on his epoxy method of making whole grain breads, and the basic mechanics of the whole bread baking process from (as he says) "wheat to eat". Watch by clicking here: Peter Reinhart on Bread
  12. Sorry for the awkward title. Couldn't figure out how to word it concisely. Here's my dilemma. I have worked hard, studied hard, and have finally after many travails been able to consistently produce a good loaf of sandwich/pan bread. The problem is, unlike storebought or even bakery bread, my bread is not very durable for lack of a better word and falls apart when used for sandwiches. Wah. I have used both all-purpose and bread flour with no discernable difference. Any suggestions? Thanks.
  13. Ginger sour cream buttermilk banana bread with praline soybeans w/ chocolate sauce <p style="text-align: center"><img src="http://farm2.static.flickr.com/1139/707609363_7bfd814150.jpg" height="500" width="333" /></p> <p style="text-align: center">(Banana tart with soybean praline base, enrobed with banana chocolate sauce)</p> Nuts, especially peanuts and walnuts, are <strong>lethal</strong> for my oldest child. They are also delicious, found in many of the desserts that make life worth living, and are almost impossible to simulate. I do not like peanut butter, don't miss it, but I have always felt bad that my daughter has never had a <a href="http://www.frenchquarter.com/dining/pralines.php">praline</a>. I think I first had a praline at a <a href="http://www.stuckeys.com/">Stuckey's</a> in Texas, when we were driving down from Iowa, back in 1979. We were moving to a place we had never visited and a sort of landscape and heat we had never experienced. I was a bit shell-shocked from the intense aridity and brightness that you have in those mineral lands, so different from the humid monotonous cornfields that I had always known in my childhood. We stopped for a break and got out into the life-draining heat and sun that immediately set my black hair on fire with absorbed heat. We ran into the cold of the Stuckey's, all new to me, and I walked around marvelling that a whole store that seemed to sell only candies with gobs of nuts stuck to them would be plunked down in the middle of nowhere. I think their biggest item is the <a href="http://stuckeys.com/shop/merchant.mvc?Screen=PROD&Product_Code=04-00001&Category_Code=plr">Pecan Log Roll</a>, a white tooth-fusing confection with pecans molecularly embedded on the surface. I begged my dad for just a bit of something and that turned out to be a praline. I adored it and left all pecan log rolls for others with less refined palates (kidding). My favorite place to get and gobble pralines is <a href="http://www.auntsallys.com/">Aunt Sally's</a> in New Orlean's French Market. You can (or you use to be able to) stand and watch them make huge kettles of pralines. When we were at home and not in New Orleans, My mom would make them during our <a href="http://www.justinwilson.com/">Justin Wilson</a> phase (Ah Gaahrontee). For me pralines are a seldom treat and not something to really binge on once you buy or make them. I love making them because their aroma is just about 1000 times more enticing than any cake or cookie or baked chicken will ever smell. They are also relatively easy to cook up and you don't need to know how long to store them because they never make it past about 5 minutes. A good banana nut bread is in that same category. For these reasons, I have been hunting around for a way to make nut-free but nutty pralines and banana nut bread and my first try came out with something so decadent and amazing that I am going to share it with you today but I do not think we will make it again for some while, its that fattening! I used <a href="http://www.soys.com/">roasted unsalted soybeans</a>. Yup. You see them in the store but I bet you don't buy them much. They are hard to snack on because they have skins on them. Annoying. I finally figured out how to get rid of the skins on a cup of beans. Rub a handful in your palms and then, as you pour the beans from one hand to the other, blow away the skins. It can be messy but it works! I used <a href="http://www.sacofoods.com/culteredbuttermilkblend.html">dried buttermilk</a> from <a href="http://www.sacofoods.com/index.htm">Saco</a> to boost the complexity of the flavors. I love cooking with this stuff. If you do not have it, simply omit it and this recipe should work for you. <p style="text-align: center"><img src="http://farm2.static.flickr.com/1434/717038406_9165c9f48a.jpg" height="500" width="333" /></p> <strong>Ginger sour cream buttermilk banana bread with praline soybeans</strong> (adapted from the <a href="http://www.cooks.com/rec/view/0,174,148174-254204,00.html">basic sour cream banana bread recipe</a>) <strong>Ingredients:</strong> <ul> <li>1 c. butter</li> <li>1 1/2 c. sugar</li> <li>3 eggs</li> <li>1 1/2 c. bananas, mashed</li> <li>1 tablespoon vanilla</li> <li>1/2 teaspoon minced ginger</li> <li>4 c. flour</li> <li>1 1/2 tsp. baking powder</li> <li>1 tsp. baking soda</li> <li>6 tablespoons <a href="http://www.sacofoods.com/culteredbuttermilkblend.html">dried buttermilk </a></li> <li>1 1/2 c. sour cream</li> <li>1 c. praline soybeans (see below)</li> </ul> <p style="font-weight: bold">Directions:</p> Cream butter and sugar together very well. Add in the ginger, vanilla, eggs and beat until incorporated. Mash the bananas and then mix with the butter-sugar well. Whisk dry ingredients together (flour, buttermilk powder, baking powder, and baking soda). Add the well-mixed dry ingredients to the creamed mixture alternately with 1/2 cups of sour cream. Fold together until smooth. Gently fold in the cooled praline soybeans. Pour into 2 large greased and floured loaf pans and bake for about 1 hour and 15 minutes at 350 F. Use the knife test to see if its done, when it comes out clean, the cake/ tart is done! For the tart shown at the top, I greased a small tart pan with a removable bottom. I put down a layer of soybeans and then poured praline mixture over the top of it to set it into a "crust" for the tart. Pour some batter over the crust and bake the small tart for about 30 minutes, check with a knife. <p style="font-weight: bold">Praline soybeans</p> <p style="font-weight: bold">Ingredients:</p> <ul> <li>1 C water</li> <li>1 C white granulated sugar</li> <li>1/2 C 1/2 and 1/2 cream</li> <li>1 C de-hulled roasted unsalted soybeans</li> </ul> <p style="font-weight: bold">Directions:</p> Simmer water and sugar in stainless steel pot until it begins to become a medium brown and is thickening. CAREFULLY add the cream (it will pop and spatter really HOT molten sugar), stir to bring it all up to temperature. Let simmer until it reduces about 1/2 and add soy beans, mix, pour out onto greased foil, cool. <strong>Banana Chocolate Sauce</strong> <strong>Ingredients:</strong> <ul> <li>1/2 C water</li> <li>1/2 C sugar</li> <li>4 tablespoons chocolate powder</li> <li>1 teaspoon vanilla</li> <li>1/2 teaspoon <a href="http://www.flavorchem.com/spiceryshoppe/nonalc.htm">all natural banana liquour</a></li> </ul> <strong>Directions: </strong> In a small saucepan over medium to high heat, dissolve sugar in the water, bring to a boil. Turn to medium low and add the chocolate. Heat until just simmering and remove from heat. Add in vanilla and banana flavoring. Enrobe your favorite things. <p style="text-align: center"><img src="http://farm2.static.flickr.com/1063/708831908_1542c1bf0b.jpg" height="500" width="333" /></p> This is my original recipe (as adapted somewhat loosely from the <a href="http://www.cooks.com/rec/view/0,174,148174-254204,00.html">basic sour cream banana bread recipe</a>). All photos are held under my copyright, all rights reserved. For licensing, contact Nika at nika.boyce@gmail.com. This recipe first appeared on July 6, 2007 at Nika's Culinaria ( http://nikas-culinaria.com/2007/07/06/banana-bread-plus/ ). Keywords: Dessert, Bread, Snack, Vegetarian, Cake, Brunch, Intermediate, Chocolate, Fruit, Dinner, Lunch, Tart ( RG1999 )
  14. Tsubushian (mashed azuki bean) Shortbread Serves 48 as Dessert. This recipe was given to me by a Japanese co-worker, who in turn got it from a former Japanese-American co-worker. It's not too sweet, and is perfect with a cup of green tea. 2-1/2 c flour 1-1/2 c sugar 1 c butter 1 tsp baking powder 1/4 tsp salt 3 eggs, slightly beaten 12 oz can tsubushian (mashed azuki beans) 1 c chopped nuts (any kind) Preheat oven to 350 C. In a bowl, combine 2 cups flour and 1/2 cup sugar. Cut in butter. Press mixture evenly into a 13x9x2-inch pan. Bake for 20 minutes. Sift the remaining 1 cup sugar, 1/2 cup flour, baking powder and salt. Mix in eggs, nuts, and tsubushian. Pour over baked crust and bake for 40-45 minutes. Cut into bars while still warm (I wrote 48 bars, but you can cut them larger or smaller if you like). *Tsubushian is mashed cooked azuki beans and is available in cans at Japanese markets or other Asian food stores. It's coarser than anko, so you can easily make your own if you can't find the canned variety. You can use a recipe such as this one. Keywords: Dessert, Easy, Brownies/Bars ( RG1955 )
  15. GRAMMAW'S BLACK-SKILLET CORNBREAD Serves 8. This is a dense, hearty bread, it will hold together when dipped in navy bean soup. This is nothing at all like the Marie Callenders type of cornbread which is too sweet and more like cake than bread. This sticks to your ribs. Note, there is NO sugar in this recipe. Ingredients: 2 cups stone-ground cornmeal, white or yellow 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons flour 2 large eggs, lightly beaten 2 cups buttermilk 2 tablespoons canola oil or corn oil (I prefer bacon drippings or melted lard, but I don't have to worry about cholesterol and I know a lot of folks won't use it) Preheat oven to 450. Grease skillet and place in oven to heat. (If using lard, melt it in the skillet) Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. (If using lard, pour the melted lard into a metal cup to measure, make sure there is some still in the skillet). Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into hot, well-greased skillet, return to oven and bake for 30 minutes or until cake tester inserted in center comes out clean. Turn out onto wire rack if not serving immediately or onto a cutting board. Do not cut in the skillet! Cut into 8 wedges. serve hot with fresh butter. This also makes nice griddle cakes or waffles served with butter and maple syrup. For waffles, substitue flour for up to half of the cornmeal and add two tablespoons of sugar. YIELD: Makes 8 wedges SOURCE: Andie’s Grammaw Variations: you can add freshly-cut-off-the-cob sweet corn. You can add some green chiles or Jalapenos if you like spicy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesn't melt away to nothing. ( RG1807 )
  16. Irish Soda Bread I got this recipe from a friend. After making a few modifications, I like to bake it to eat for breakfast. 2-2.5 cups unbleached flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 cup sugar (if desired) 1/8 cup butter (ab. 1 oz) 1 egg 1 cup buttermilk Mix the dry ingredients and place them in food processor. Add butter and pulse until the mixture resembles coarse cornmeal. This can also be done by hand, using a knife or a pastry blender. Place the mixture in a bowl. In a separate bowl, mix the egg and buttermilk, then add the liquid mixture to the dry ingredients. Mix and place the dough on a surface dusted with flour. Knead the dough until smooth. Flatten into a disc about 1.5 inches thick, dust with flour, and cut a cross on top with a sharp knife (do not cut all the way through). Bake on a greased sheet for about 40 minutes at 375 F, or until nicely browned. Cool on a rack. This is the recipe I got. And here are my modifications: 1. I shape the dough into 2 loaves: one with caraway seed, and the other one with added Splenda and dry cranberries. 2. For the flour, I use 1/2 cup unbleached flour, 1/2 cup soy flour, and the rest is whole wheat. 3. I don’t usually keep buttermilk at home, but I always have kefir, so I substitute the buttermilk with 3/4 cup kefir + 1/4 cups water (because kefir is thicker). Keywords: Breakfast, Brunch, Bread ( RG1387 )
  17. Bread Pudding cabin style by Debra Diller This recipe I made for a crowd for our dinner night at the yearly family reunion. Makes 4 Lasagna aluminum pans (can buy at any grocery store) or can be made in two full length hotel pans or whatever vessel you choose. Variations I usually make are rum raisin (use spiced bacardi rum) and chocolate. Caramel apple, any other booze and your own creation are also easily acceptable. Oven needs to be set at around 325-350 F depending on your altitude. Timing on this varies on how dry your bread is but is around an hour. I usually press on the top and it is done when no actual liquid oozes. Very technical I know... 2 qt 2% or Whole Milk 2 qt Heavy Cream 3 T Cinnamon 1 Vanilla Bean scraped 24 (lg) eggs 6 Loaves of Brioche or other bread 28 oz sugar Preheat oven to 350 F. Put pan in bottom of oven with water. Often all I have available to use at the cabins is a broiler pan. Fill pan 3/4 full with Hot water and put in bottom of oven. Combine all ingredients in pitcher or large bowl except bread. Use an immersion blender to combine. Use 2T vanilla if you do not have a bean, otherwise use the bean seeds and save pod for other recipes (you can put in spice grinder to use as "vanilla bean"). Set mixture aside. Cut up bread or bread items (pound cake, sourdough, pull apart bread works well) into about 1 inch cubes. Divide bread into 4 pans to "measure". Have a bowl aside to toss bread with desired ingredient. When you take the bread out of the pans to toss, spray these pans with Pam or equivilent spray. Also can use butter if available. If using chocolate (I use about 3 pounds chocolate for two pans) melt chocolate first. Toss bread with ingredients of choice and press in pans. Pour liquid ingredients over pans and do not cover the top or fill liquid to top of bread. This gives a crunch for texture. Bake until when you press on the mixture that no liquid comes out about 45 min to an hour usually, depending on the altitude you are baking at. Rotate pans at least once during baking to make sure it is even. Serve warm with ice cream or creme anglaise Keywords: Pudding, Dessert, Easy, Immersion Blender ( RG1161 )
  18. Sourdough Potato Skillet Bread This recipe is from the Cooking with/for Disabilities course in the eCGI. An easy to make skillet bread, that is a delicious change served with lunch or dinner. It is especially well suited to serve with grilled meats, and hearty soups or beans. This is not a strict sourdough bread, as there is the addition of yeast, due to the softness of the dough. But, you can enjoy it anyway. The recipe is very simple in its basic form and it disappears quickly. You can change the character for variety, by adding 1/2-3/4 cup of your choice grated cheese to the dough; either when you knead in the cornmeal at the end, or as a topping for your loaf. 3/4 c sourdough starter, set out in the morning 1/2 c warm water 1/2 c bread flour 1 T yeast 2 T sugar 1 large potato, boiled, and peeled, grated 1/2 c potato water, warm 4 cloves garlic, minced 1 tsp salt 1-1/2 tsp lemon pepper 1/4 c light margarine or butter 2 c bread flour 1/2 c cornmeal **1/4 cup light margarine or butter for coating dough Combine first five ingredients for sponge; allow to set for 3-4 hrs in open bowl away from drafts. Boil, then cool and peel the potato. Grate potato; should be about 1 1/2 cups grated. Stir down the sponge; stir in grated potato and warm potato water with the garlic, salt, and lemon pepper. Stir through the 1/4 cup butter or margarine. Add flour 1/2 cup at a time. Mix in with wooden spoon then knead by hand until a very soft dough. Knead in the cornmeal. Coat with softened light margarine or butter; cover and allow to rise until doubled, about 45 minutes. Turn out into a well buttered 8 or 9 inch skillet. Coat again; cover with plastic wrap and allow to rise again for 35-45 minutes. Bake in 425 oven for 25-30 minutes until nicely browned on top and done. *You can find salt free lemon pepper if that is an issue, or reduce salt in the dough accordingly. **Butter flavored cooking spray is a good substitute for coating dough, and for buttering your skillet, that yields less fat, calories, and sodium. This is very good with french bread or crackers as a party dip, and makes delicious sandwiches when served on toasted bread with tomato and lettuce. Keywords: Side, Potatoes, Healthy Choices, eGCI, Bread ( RG996 )
  19. French Bread Dough (for bread machines) The dough is made in the bread machine, then taken out, shaped and baked in the oven. 10 oz water 1 T butter 3-1/2 c all purpose or bread flour 1-1/2 tsp sugar 1-1/4 tsp salt 1-1/2 tsp active dry yeast or bread machine fast rise yeast Add water and butter to pan. Add the flour, sugar, and salt. Tap pan to settle the ingredients then level them, pushing some of the mixture into the corners of the pan. Make a shallow well in the centre of the mixture, add the yeast. Lock the pan into the breadmaker. Select the dough setting. When cycle ends, place dough on floured surface and let rest for 15 minues. Roll dough into a 15x12 inch rectangle. Roll up tightly from long sidge, seal and taper ends. Place seam side down on a greased baking sheet, sprinkled with cornmeal. Cover and let rise for 45-55 minutes or until doubled in size. With a sharp knife, make 3 or 4 diagonal cuts on top of loaf. Combine 1 egg white and 1 tsp water and brush the top of the loaf with it. Bake in a 350 oven for 40 minutes or until golden brown. Keywords: Side, Bread Machine ( RG783 )
  20. Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )
  21. Marzipan filled brioche bread pudding Read all directions first. This recipe takes 2 days to do it correctly This is a recipe recreated from a note in one of my great grandmother's journals made while she was travelling in France in the 1860s. There was no recipe, just a description of the dessert and her suppositions as to how it may have been made and what the ingredients might have been. Easy Brioche Rolls Must start preparation the day before serving this dessert. 1/2 cup milk 1/2 cup butter or margarine 1/3 cup sugar 1 tsp. salt 1 pkg. dry yeast 1/4 cup lukewarm water 1 egg, separated 3 whole eggs, beaten 3 1/4 cup flour *10 ounces marzipan* (Will be used later) Scald milk and while hot add butter (margarine), sugar, and salt. COOL TO LUKEWARM. Soften yeast in the water. Add to LUKEWARM milk mixture. Add egg yolk and beaten eggs and stir. Add flour and beat with wooden spoon for 2 minutes. Cover and let rise in a warm place (80-85 degrees) until more than double in bulk, about 2 hours or less. Stir down and beat (stir) thoroughly. Cover tightly with foil and refrigerate overnight. Remove from fridge and allow to come to room temp. Take plain brioche dough and form into small buns (golf ball size works nicely), cover and let them rest for 10 minutes. Filling You can use store bought marzipan or make your own. Make a rope of marzipan about the size of a tootsie roll and cut into pieces about the same width. (You don't have to shape them.) Put one of the marzipan pieces on each bun, draw the dough up around it and pinch and twist to seal. Place in a buttered pan with seam side down. Cover and allow to rise about 30 minutes or until nearly doubled in size. Preheat oven to 375 degrees. Brush tops of rolls with melted butter. Place pan in center of oven. Bake till nicely browned. Remove from oven and place on a wire grid. When cool cover loosely with a cloth and let them set out several hours. We want them to be just a little stale. The next step which takes this into an entire new category Egg custard 4 eggs + 2 egg yolks, beaten till creamy 1 1/2 cups milk 1/2 cup cream 1/2 teaspoon salt 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 cup sweet sherry (optional) Mix all these ingredients and beat until completely blended Preheat oven to 325 degrees Place the marzipan filled buns in a buttered baking dish sides touching. Pour the custard in and around the buns but do not cover the tops of the buns. Let this stand for a few minutes then add more of the custard mix as the rolls will have soaked up some. Add a little to begin with and allow the base of the buns to soak up some of the custard mixture so they will not float as the rest is added. Place the pan in a bain marie and bake until the custard is set. (Time varies with the size of the baking dish and the amount of custard) For a 9 x 11 pan it should be done in about 25 minutes. Test with a thin knife blade BETWEEN THE ROLLS at about 20 minutes, then at 25 minutes. Test every 2 minutes after that until blade comes out clean. ( RG1220 )
  22. Garlic Bread This is the recipe (approximately) for Susan's Garlic Bread. This is the garlic bread that gave my burgeoning catering business its biggest boost, back in the day. Proportions are approximate. 1 stick softened salted butter 3 T grated parmesan cheese (coarse grate) 2 minced garlic cloves 1 tsp Italian seasoning Mash everything together with a fork. Slather evenly onto bread with a spatula. Susan would either do rounds or slabs (cut the loaf lengthwise, then into sixths or eighths) of Alfaro's 4-Seed baguettes, and put under the broiler until molten and just browning around the edges. I'd stack that garlic bread up with any recipe/technique in the world. Keywords: Side, Bread ( RG1083 )
  23. Southern Cornbread Note: Of course, it's hard to argue the Puritanism of this recipe when it has cheese and bacon it in, but the Puritans lived in the North, right? If this is your first experience with Southern cornbread, leave out the bacon bits and cheese, and commune with corn. 2 strips bacon 4 oz white flint cornmeal (see note) 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cream of tartar 3/4 c buttermilk 1 egg 1 oz cheddar cheese, grated 1. Fry the bacon in a skillet until crisp. Pour 1 tbsp of the fat through a sieve into an 8" cast-iron skillet. You could, of course, cook the bacon in the cast iron, but I find it leaves behind microscopic bacon nodules, which burn. 2. Place the cast-iron skillet in the oven and set the temperature to 425 F. 3. Chop or crumble the bacon into small bits. Combine the dry ingredients in a bowl and whisk the egg and buttermilk in a liquid measuring cup. 4. When your oven claims to be preheated, give it five more minutes with the skillet inside. Pour the liquid ingredients all at once into the dry ingredients and give a few turns with a whisk to combine. Let sit for one minute. 5. Remove the skillet from the oven and slosh the grease around carefully to coat the bottom and sides. Pour the batter into the skillet and return to the oven. 6. Bake 20 minutes. Remove from the oven and invert immediately onto a plate. Bisect the cornbread parallel to the plate like a layer cake. Remove the top layer, add a layer of cheese, and replace the layer of bread. Serve immediately, crisp side up (it doesn't look as nice but stays crispier). Acquiring white flint cornmeal: Morgan's Mills (207-785-4900), of Maine, has five-pound bags for just under $20 with USPS shipping. Keywords: Side, Bread, American, The Daily Gullet ( RG504 )
  24. Chipotle Bacon Cornbread Serves 6 as Side. This started out as just a scaled down version of Rachel Perlow's Skillet Cornbread With Bacon. I made a few changes along the way and the results are significantly different, hence the new recipe. This is for an 8 inch skillet. You could get away with using a 9 inch, but the bread will be thinner. Note: This is VERY spicy. If you can't handle the heat, seed the peppers. 5 slices cooked bacon, chopped 3 chipotle peppers, chopped – seed for mild 3 T butter 2/3 c yellow cornmeal 2/3 c flour 1/2 tsp tsp baking soda 1-1/4 tsp tsp baking powder 1 tsp salt 1/4 tsp black pepper 1-1/2 T sugar 1 c buttermilk 1 egg Mix peppers and bacon. Set aside. Put butter in 8 inch cast iron skillet and set skillet in oven. Preheat oven to 350. While oven is preheating and butter is melting, mix dry ingredients in a large bowl. In a separate bowl, mix buttermilk and eggs. Gently add buttermilk and egg mixture to dry ingredients. Stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture. Remove hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes. Keywords: Side, Hot and Spicy, Bread ( RG451 )
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