Posts Tagged ‘bread’

Another Reality Check

Thursday, October 30th, 2008

I do strive to create a lovely atmosphere in our home. My hope is that our lives are generally peaceful, beautiful and orderly. However, I often have to face the fact that I am fighting entropy. We live in a fallen world, so sometimes life gets a bit ugly. This was the case in our home this week.

We were enjoying our delightful northern Michigan home . It’s an idyllic setting in small-town America. You know, the kind of spot where only beautiful memories are made. Until this past weekend when our life looked more like a fractured fairy tale.

First, we decided to grace a few of our local merchants with our business. While we were in the quaint kitchen store, our van lost its rear-view mirror to a hit-and-run incident. Of course, it will be pricey to replace.  Needless to say, I was disappointed in the “brotherly love” displayed in our small town.

Next, the steering went out on our truck. It has something to do with universal joints and ball joints effected by salt and rust. This means little to me, but I did understand the bill.

Now, fade in to our return home from shopping. A few of our older children had remained at home to play board games. Keep in mind, this home is in the middle of NO WHERE. The drive leading to the house is long. We rarely lock anything. When we are there, the house and the barn remain open.  This has been our pattern for years. Not anymore. While we were out, someone decided to visit our barn and help themselves to my husband’s chainsaws. (He loved those chainsaws.) These were not just ordinary pieces of equipment – we are talking 24-inch Husqvarna and Echo chainsaws. Again, another pricey replacement.

My little world was shaken. After all, on top of everything, my children were in our home alone while some stranger was lurking within 100 feet of  them helping themselves to our chainsaws. Obviously, I am grateful that our kids are safe, particularly considering my 16-year-old son’s personality. Had he known what was going on in the barn while he was playing Risk, he certainly would have confronted the situation – Scary.

I am grateful, but I am also mad.  I feel violated. While my steadfast husband didn’t miss a beat and calmly reported the situation to the sheriff and insurance people, I was devising revenge in my mind. The sheriff and our insurance agent both assured us that these perpetrators would return. I, of course, want to be ready for them. Fortunately, my husband brushed away my vengeful ideas and resolutely set about to build a gate across our road. Certainly this doesn’t involve the drama of my plans but it does illustrate the difference in our personalities. He never exhibited the emotion, anger or angst that I did over this situation. He is a rock. . . calm, calculating and kind even in ugly situations. I guess that is why he leads our family . . .

I spent the remainder of the weekend baking in my wonderful kitchen. Somehow the warmth and lovely aromas created by banana bread and pumpkin pie in the ovens brought back a sense of peace and order to my shaken world.

Banana Bread

4 cups of flour

2 tsp. baking soda

1 tsp baking powder

1/2 tsp cinnamon

2 cups sugar

1 cup butter (2 cubes), softened

4 eggs

1 cup sour cream

2 cups mashed ripe bananas

1 tsp. vanilla extract

1/2 tsp. almond extract

Butter 2 loaf pans. Preheat the oven to 350 degrees. Sift the dry ingredients together in a large bowl. Mash the bananas. Cream sugar and butter together in a large mixing bowl. Add eggs, one at a time, beating the ingredients after each egg. Periodically scrape the sides of the bowl. Combine the dry ingredients with the butter mixture.  Add the bananas, sour cream, vanilla extract, and almond extract. Mix thoroughly. Divide the mixture between the two pans. I always weigh the pans to assure even baking. Bake for one hour or until a toothpick inserted comes out clean.

This recipe is a result of years of customizing a recipe I ran across in The Martha Stewart Cookbook (1995 edition). For another terrific banana bread recipe visit Embracing Him.

“I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.” – John16:33

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No Deception Now. . .

Monday, October 20th, 2008

Baking is such a natural activity this time of year.  As the weather turns cooler, I enjoy making and serving traditional quick breads.

Now, I personally think the entire concept of “quick” breads is ironic. Yes, I understand they utilize chemical leavens like baking soda and baking powder instead of yeast. However, my experience has been that the only thing quick about these flavorful breads is the speed in which they are devoured. They actually take me longer to prepare than most yeast breads.

I will continue to present my family with warm, delicious quick breads: banana, pumpkin, zucchini, and cranberry. Their sweet aroma will be a lovely addition to our home this fall. However, I’ll always feel a little deceived when I think about  ”quick breads”.

Here is a recipe for a particularly versatile pumpkin bread. It is a recipe that I found originally in The Martha Stewart Cookbook (1995 ed.). I have customized it over the years. It is savory enough to be served alone or with butter and yet its texture is the perfect density for delightful sandwiches. It  works well with  tarragon chicken salad.

Pumpkin Bread

3 1/2 cups flour

1/2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

3/4 cup (12 tblsp) softened butter

1/4 cup molasses

2 cups sugar

5 eggs

2/3 cup orange juice

2 cups (15-16 oz) pumpkin puree

Mix dry ingredients. Cream molasses, butter, and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Beat until light and fluffy. Add orange juice and pumpkin. Blend well. Add pumpkin mixture to dry ingredients. Make certain all ingredients are thoroughly combined. Divide mixture between 2 9″ x 5″ x 3″ generously buttered loaf pans. Bake for 1 hour  at 350 degrees until toothpick inserted comes out clean.

Cool for 10 minutes on a rack. Turn out of the pans and continue to cool the bread on the racks.

“Which of you, if his son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake? If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in Heaven give good gifts to those who ask him! So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets.” – Matthew 7:9-12

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They Dined On Mince, And Slices Of Quince…

Monday, August 4th, 2008

Children look forward to a summer picnic. Eating on a blanket outside is always festive. My young children routinely inform me that they are going on a picnic without me. I help them pack cheese, crackers, fruit, cookies and juice boxes and off they go. They take a blanket and head out to the backyard to enjoy their adventure and feast.

This past weekend our entire family enjoyed a picnic on our boat in Lake Michigan. We found a remote beach on South Manitou Island, a small island off of the Sleeping Bear Dunes coast. It’s a great place to hike and swim.  There is a historic light house to tour and it appeared that several groups were taking advantage of island camping. A ferry service is available from the town of Leland, Michigan.

We feasted on terrific deli sandwiches that I made right on our boat. I carted everything I needed in a cooler. I tried a new twist on my french bread recipe. It made tasty sandwiches as well as being a delicious snack by itself.

Parmesan Pepper Bread

6 3/4 cups flour

1/2 cup finely grated parmesan cheese

1- 2 tablespoons ground pepper

2 teaspoons granulated garlic

1 tablespoon salt

2 tablespoons active dry yeast

3 tablespoons melted butter

2 1/4 cups warm water

1/4 cup white wine

1/2 teaspoon sugar

Mix yeast in 1 cup of warm water ( 105 – 115 degrees). Sprinkle 1/2 teaspoon of sugar over the yeast mixture.  Allow the yeast mixture to stand until it increases to 1 3/4 – 2 cups.

In a large mixing bowl with the dough hook attached ( I utilize a Bosch or Kitchen Aid stationary mixer) combine flour, salt, garlic, pepper and the parmesan cheese.  Mix on a low speed for 15 seconds to combine. Slowly add the yeast mixture, remaining warm water, wine ( I bring this to room temperature) and the melted butter to the flour mixture.

Knead on medium speed for 6 minutes ( speed 2 on the Bosch and speed 4 on the Kitchen Aid).

In the meantime, grease a large mixing bowl. Place the dough in the bowl and turn it. Cover it and let it stand in a warm place for about 45 minutes or until it has doubled in volume.

While the dough is rising, generously grease a large jelly roll pan or cookie sheet. Lightly sprinkle it with corn meal.

Once the dough has risen sufficiently, deflate it. Divide it in to 2 equal pieces and shape into desired loaves. I usually shape the dough in to long french bread type loaves. Then, I can place the 2 loaves on the same baking sheet.

Let the loaves rise until doubles, about 45 minutes.

Make 4 or 5 slits in the top of the loaves with a sharp knife and bake in a 425 degree oven for 25 minutes.  If you would like the loaves to have a shiny crust, mix one egg white and one tablespoon water together and brush your loaves with this and bake for 2 more minutes.

Transfer the bread from the baking sheets on to a cooling rack. I try to wait 15 minutes before I cut freshly baked bread. Depending on your audience, this is not always possible!

“That faint semblance of Eden, the picnic in the greenwood.” – Herman Melville

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Food For A Rambling Fancy

Saturday, June 7th, 2008

Here is a terrific play on my traditional whole wheat bread.  It’s sweet and, when served warm, has a similar effect to cinnamon rolls on children and adults alike. Yet, it maintains its healthy whole wheat foundation.

Utilize my recipe for Wheat Bread and incorporate the following enhancements.

After dividing the dough into the four pieces, roll each piece into a 9″ x14″ rectangle.  Brush melted butter over the entire rectangle.  Now sprinkle a mixture of 1/4 cup sugar and 1 teaspoon cinnamon over the rectangle.  Starting at the shorter end, roll the bread up and seal the seams, tucking under the ends.  Place in the greased bread pans and continue following the recipe for the traditional wheat bread.

Remember to remove the bread from the pans immediately.  I usually let my wheat bread cool before I slice it as to avoid tampering with the shape of the bread.  However, I break this rule and cut my cinnamon bread almost immediately.  It is fabulous served as warm as possible!

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Reality Check Friday

Friday, April 18th, 2008

I strive to create a home that is characterized by peace, order and beauty.  On Fridays, I tend to look back and see a week punctuated by incomplete work,  things I should have accomplished that I did not, and things that I should not have said that I did.  The latter is where I tend to err most frequently.  I am so thankful for fresh starts, new beginnings and forgiveness!

Now I am going to share  a really easy and fabulous french bread recipe.  It’s great because it is so versatile.  I will continue to share recipes in the future with variations on this basic bread.  For now, you can serve it warm with butter.

Have a lovely weekend!

French Bread

Equipment:

Bosch or Kitchen Aid Mixer fitted with dough hook

Large mixing bowl greased (use for first rise)

Cookie sheet greased and lightly dusted with cornmeal

Ingredients:

2 Tablespoons Instant Yeast

7 Cups Flour

1 Tablespoon Salt

2 Tablespoons Melted Butter

21/2 Cups Warm (105 F – 115F) Water

Scant Amount of Sugar

Proof Yeast:  Add yeast to 1 cup of the warm water and sprinkle sugar on top.  Wait 3 – 5 minutes.  You will know when this process is working as the mixture will foam and froth and increase in volume.

While the yeast is proofing, place the flour and salt in the mixer and combine on low speed.

Add the melted butter to the remaining 1 1/2 cups of warm water.

Now add the yeast mixture (Should be about 1 1/2 – 2 cups by now) and the water with the butter to the flour  – alternate small amounts and mix in between.

Incorporate all of the liquid into the flour.

Knead on speed 2 in either mixer for 6 minutes.

Place dough in grease bowl, cover and let rise until double (about 45 minutes).

Divide dough into 2 pieces (weigh , if possible).

Shape each piece into a long, thin loaf, tapering the ends.

Place each loaf side be side on the greased, dusted cookie sheet.

Let rise until double, about 30 minutes.

Slash loaves 3 -4 times on top and bake  at 425 F for 25 minutes.

Using a wash of 1 egg white and a little cold water, brush the loaves and bake for 2 additional minutes.  This will add a nice finish.

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Kid Food

Tuesday, April 15th, 2008

I am not a fan of kid food.  I have never relished the thought of preparing or serving gummy worms in pudding.   An appetite for delicious, healthful meals should be nurtured throughout a child’s life.  They certainly enjoy great food in a beautiful setting as well as adults do!

A Happy Meal at our house does not resemble the commercial version.  Instead, it includes cheese, crackers and turkey slices tastefully displayed on a plate and served with fresh fruit and yogurt.  This is followed with cookies for dessert.  It is a meal that is never boring as you can vary each item on the menu.  My children love to make their own little sandwiches. 

Now I am going to leave you with my recipe for whole wheat bread.  There is nothing that satisfies a child’s appetite like whole grain bread.  It is a favorite snack of my teenage sons. 

I grind my whole-wheat flour in a GrainMaster Whisper Mill grinder. However, you can buy whole-wheat flour in grocery stores and health-food stores. My equipment for the following recipe includes a Bosch Mixer. This allows me to knead up to 14 cups of whole wheat flour.  You can do the same work in a Kitchen Aid mixer.  However, you must cut the recipe in half.  If you do not have one of these mixers,  please send me an e-mail (bonavitablog AT hotmail.com) and I will help you work with the recipe to fit your equipment.  Whole grain flour can be hard on a mixer.  I have worn out a Kitchen Aid after about seven years of working with this recipe.   It was worth it!  This bread is terrific.

                                                                 Whole Wheat Bread

Pre-heat your oven to its lowest possible setting.  Ideally this is 135 F.  

Grease ( be generous here) 4 bread pans.

4 cups white flour

10 cups whole wheat flour (If you aren’t using freshly ground flour, you may need to add 2-4 tbls gluten)

4 tablespoons instant yeast

1 1/2 cups powdered milk

1 tablespoon salt

2/3 cup vegetable oil

2/3 cup honey

4 cups warm water (105 F to 115 F)

Place all of the dry ingredients in the mixer bowl including the yeast and mix for 15 seconds.  Alternately  add half the oil, honey and water slowly mixing after each addition.  Repeat with the remainder of the honey, oil and water until all of the liquid ingredients are incorporated into the flour mixture.  In the Bosch Mixer, knead on speed 2 for 6 minutes. 

Divide the dough into 4 pieces.  I do utilize a kitchen scale to weigh the dough to ensure that the 4 loaves are equivalent .  This ensures even cooking.

Place the dough in the prepared pans.

Place the pans in the pre-heated oven.  If your oven will not set below 175 F, then leave the door open   a bit during the first 25 minutes as this is the rising stage.

Set your timer for 25 minutes.

After 25 minutes at 135 F ,  you will now set your oven to 350 F for an additional 18 to 25 minutes.  The bread stays in the oven as the temperature is rising from 135 F to 350 F.   The total time for rising and baking is the original 25 minutes plus the 18 – 25 minutes for baking.   The timing is dependent on each individual oven.

Remove the bread from the pans immediately after you take the bread out of the oven.  You will need to gently loosen the bread from the sides of the pan.  An icing spreader works great for this.

It can be a little frustrating perfecting your wheat bread.  You need to get used to your oven,  pans and mixer.  If it doesn’t work the first time….do not give up.  The time and effort to perfect this recipe will be well worth it.  Once you have the recipe working,  it becomes a fairly quick, easy process.

Enjoy!

   

 

 

 

 

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