September 17, 2011
Since friends have asked up to post our recipe, here it is. We originally got it from Mother Earth News.
Makes about 25 rolls or two loaves of bread.
3 cups lukewarm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons salt, coarse is better
6 ½ cups flour, no more than 2 ½ cups whole wheat
1. Mix flour, yeast, and salt evenly.
2. Add lukewarm water in half-cup increments, stirring with each half cup. Do not over mix.
3. Cover loosely and let rise two hours.
4. Now you can cover the bread with a non-airtight lid and leave it in the fridge for up to a week.
1. Grease and flour a baking sheet. If you’ve never done this before: spread a thin layer of oil over a baking sheet first; second, take a small handful of flour in one hand and lightly sprinkle it over the oil.
2. Flour your hands and pull off a lump of dough about half of the batter. Gently stretch the dough into a smooth ball, turning it as you go and folding the edges underneath. For rolls, of course, do smaller lumps.
3. Preheat the oven to somewhere between 425 and 500, depending on your oven and the sensitivity of your smoke detectors (ours always go off if we bake above 475. Place the ball on the sheet.
4. Dust the top of the dough with flour and slash it with a knife to allow expansion in the oven.
5. Place a small oven-safe metal dish on the lower rack of the oven and put the baking sheet with the bread on it on the middle/upper rack. Bake for 5 minutes.
6. After 5 minutes, open the oven and pour 1-2 cup of water into the empty dish on the lower rack and quickly shut the oven to trap the steam.
7. Bake another 25 minutes or until the crust is firm and brown.
8. For rolls, do without the water and bake for 20 minutes straight at 425.
May 11, 2011
This recipe is roughly based off of a Turkish spinach roll recipe a friend taught me years ago. Since she made me memorize the recipe, and since it’s been six years, I had to somewhat reconstruct it. But it came out wonderfully. Instead of making individual rolls we made one big loaf.
I should also say that this is tagged under “fast and easy;” it really is. From getting started to getting this thing in the oven was under half an hour. It does bake for a while though.
The dough, smooth and ready to roll.
Spinach and asparagus filling spread out over the dough.
Finally, the loaf, sliced at a slight angle into spiraled rounds.
3 ¼ cups flour (I did 2 white and 1 ¼ wheat)
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup milk, at room temperature
½ cup oil, neutral or olive
Lightly beaten egg yolk for glazing (optional)
- Combine all the dry ingredients and use a whisk to mix evenly
- Add the oil, stir a bit.
- Add the milk and mix with a spoon until it is too solid for the spoon, then use your hands.
- Knead the dough just a little until it is smooth and pliable.
- At this point make the filling. Do everything on the filling list now.
- Roll it out until it’s a bit more than a ¼ inch think then spread the filling over most of the dough and roll it from one end towards the other.
- Use your fingers to press it shut at the ends and bush it with a lightly beaten egg yolk. Last sprinkle coarse salt and ground pepper on top.
- Bake on a lightly oiled and very lightly floured sheet at 350 for 35-40 minutes
½ lb spinach
A handful of chives
Green garlic, 1-3 stalks
¼ – ½ teaspoon each oregano & basil
- Chop the asparagus into 1 inch pieces
- Finely chop the chives and green garlic.
- Put the asparagus, chives, and green garlic in a sizeable saucepan with the olive oil and cook on medium low heat for about five minutes. Add some salt, pepper, oregano, and basil.
- Meanwhile, wash and roughly chop about of spinach.
- Turn off the heat, mix the spinach in the saucepan and cover, with heat turned off.
- Add to the dough as explained above.
April 10, 2011
These are the biscuits/dumplings which we put in the potato dill soup. The recipe first came from Veganomicon but I thinks it’s been changed a bit since I first made them. They are quick, easy, and very yummy. For a sweet biscuit you can add a little sugar and cinnamon instead of the savory spices.
3/4 cup milk
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon apple cider vinegar
2 teaspoons baking powder
1/4 cup earth balance
healthy pinch of any of the following: parsley, thyme, and tarragon
- Mix the milk and vinegar and set aside to sour
- Mix all the dry ingredients together in a medium bowl
- Add the butter in small bits and mix it in evenly with your hands
- Add the milk and vinegar and mix just until combined. It’s okay if there are dry bits
- Now, either plop balls of the dough into soup and bake in the oven (like in the previous post) or bake them at 425 for 15 minutes on lightly greased sheets.
March 8, 2011
This past week I tried out Mark Bittman’s “Rick Golden Bread” recipe (How to Cook Everything Vegetarian, page 714).
3 1/2 cups flour (I did one cup wheat and the rest white)
2 teaspoons yeast
2 teaspoons salt
1 tablespoon sugar
2 tablespoon cold butter
about 1 cup of milk
softened butter as needed
melted butter as needed
- Combine all the flour, salt , sugar, yeast, and cold butter in a bowl and mix with your hands until the butter is broken up into the dry ingredients.
- Slowly add 3/4 cup of milk and mix until the dough is soft and smooth. Add the remaining milk if need-be. It should be slightly sticky.
- Knead the dough on a lightly floured surface for a few minutes, just until it is smooth. This is a chance to knead in more flour if you need to. Put the dough in a bowl, cover with a plastic bag and a cloth, and let rise 2 hours.
- Next, divide up the dough into however many loaves you intend to make. I cut 1/3 off and made a single small loaf with that portion and cut the remaining 2/3 into three pieces to braid for challah.
- Shape the loaves (for the challah, roll out each section into a snake about in inch thick and then braid them together). Cover and leave them to rest 20 minutes on a floured surface.
- When they have puffed slightly, use your fingers to seal the bottoms of the loaves and place them in buttered baking pans. Cover and let rise 2 hours.
- Now, baking: preheat the oven to 350. Brush the tops of the loaves with melted butter. Bake until golden brown (about 40 minutes, or less with out unpredictable and hype-active oven). As a baking guide, we sometimes pull the loaves out of their pans and knock on the bottom: when the bread sounds hollow, it is done.
March 7, 2011
Today I made a variation on Mark Bittman’s french bread loaf. When it was done, we used the bread for wonderful winter paninis. So, the recipe, paraphrased:
3 1/2 cups flour
2 teaspoons salt
1 1/2 teaspoons active dry yeast.
about 1 cup and 2 tablespoons water
- Mix the flour, salt, and yeast together.
- Add 1 cup lukewarm water and mix until smooth. If need be, add water 1 tablespoon at a time.
- The dough should be smooth and a little sticky. If it is too wet, add flour 1 tablespoon at a time; if too dry, add water.
- Oil the dough and place it in a bowl. Cover the bowl with a sheet of wax paper and a cloth on top of the wax paper.
- Let rise up to 3 hours (up to 12 in the refrigerator)
- Take your dough at shape it into a loaf (or rolls, or baguettes) and place it on an oiled and lightly floured baking sheet. Cover with wax paper and cloth again.
- Here you can either let it rise another 2-3 hours at room temperature, or, for me, pop it in the fridge for the whole afternoon. Before baking, take it out of the fridge, uncover, and let it sit at room temperature for an hour.
- Slash the top of the loaf.
- Pre-heat the oven to 400 degrees, place an oven safe pan on the lower rack and put water on to boil. When the water boils pour it into the pan on the lower oven rack and quickly close the oven door.
- Now, turn the heat down to 375 and put the bread in.
- Bake for about 20-30 minutes for a loaf (less time for baguettes or rolls, of course).
This has become a real favorite of Bittman’s breads and I try to make it as often as possible since it’s so easy and yummy.