Pumpkin Bread, three ways

This pumpkin bread is nice, light, and just barely pumpkin-y.  The pumpkin lends a bit of suppleness and moisture to the dough that helps it remain fresh for days.  The plain loaf is perfect for slicing and eating.  But if you want to take it even further, you should toast it and add a healthy shmear of a peanut butter and jelly.  Yum!

My son loves a good cinnamon swirl bread and was quite excited when I sliced into the second loaf for breakfast.  He thought it was terrific, and he enjoyed it toasted with a generous amount of butter on top.  

The third loaf I transformed into cinnamon rolls and they were quite good fresh out of the oven, still slightly warm.  I nibbled away at mine with a cool glass of iced coffee.  It was good, although I wouldn't mind a little more pumpkin flavor in the cinnamon rolls.  I'll be experimenting with that recipe a bit more, but I explained what I did if you want to give them a try.

This recipe makes a lot - 3 medium loaves of bread.  I opted to make one plain loaf, one cinnamon swirl loaf, and one batch of cinnamon rolls which gave us enough variety that we didn't tire of any one bread before it was gone.  

Pumpkin Bread - plain
Makes about 3 medium loaves

5-7 cups all purpose flour (a mix of whole white wheat and all purpose would also work well)
2 1/4 cups warm water
1/4 cup oil
1/3 cup sugar
1 tablespoon instant yeast
1 tablespoon salt
1 cup pumpkin puree
1 cup rolled oats
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon

In the bowl of a stand mixer, add the water, sugar, and yeast.  Let sit 3-4 minutes.  Whisk in the oil, salt, and pumpkin puree.  Using the dough hook attachment, mix in 3 cups flour, oats, cinnamon, and nutmeg.  Scrape down the sides of the bowl and mix again.  Gradually add more flour, 1/2 cup at a time, until the dough forms a ball that pulls away from the sides of the mixing bowl.  Mix with the dough hook for 5-7 minutes on low speed.  If the dough starts to stick to the sides add a touch more flour.  The dough should be quite soft but not sticky to the touch.  If it sticks to the very bottom of the mixing bowl a little, that is fine. 
Transfer dough to a large, oiled bowl.  (I like to spray the bowl with oil, transfer the dough, flip it over so the top gets oiled too, and then lay plastic wrap directly on top of the dough.)  Cover with a towel, and place in a warm spot for 30-60 minutes.  Transfer dough to a floured counter.  Cut the dough into thirds.  Use a rolling pin to roll one portion into a large rectangle roughly 12x30 inches.  From the 12 inch side, roll the dough into a log.  Tuck the ends under and place in an oiled loaf pan.  Repeat with remaining loaves.  Cover with a towel and place in a warm spot to rise for 1 hour.  Preheat oven to 350°F.  Bake loaves for 30 minutes or until browned on top.  A good rule of thumb is that a loaf of bread should sound hollow when it is tapped.

Pumpkin Swirl Bread-make 3 loaves
To make pumpkin swirl bread, you simply sprinkle 1/2 cup packed brown sugar and 2 teaspoons cinnamon over the bread before rolling it into a log.  Bake time remains the same.

Pumpkin Cinnamon Rolls with Sugar Glaze-makes 4-5 pans of cinnamon rolls
To make these cinnamon rolls, you should cream 1/2 cup butter, 1/2 cup brown sugar, and 2 teaspoons cinnamon.  Spread this mixture into the dough once it has been rolled out.  Sprinkle with chopped walnuts or pecans.  Roll dough into a long, thin log from the 30 inch side.  Using a bit of string, slide the string under the loaf and then pull the ends up and across the dough pulling tight to cut the loaf into 1 inch rolls.  Place rolls in an oiled cake pan, leaving a bit of space between each roll.  Bake time will be about 25 minutes.  Cool for 15 minutes before glazing.
The glaze is 3/4 cup confectioners' sugar mixed with a tablespoon or two of heavy cream.  Spread onto the slightly warm rolls.

Rosemary Foccacia

This delicious rosemary foccacia is terrific served straight from the oven.  It even stays moist and tender enough to use for sandwiches the next day.  Feel free to change up the topping and use thyme, herbs de provence, onions, roasted garlic, sun dried tomatoes, olives, or anything else that comes to mind.

Rosemary Foccacia
1 1/2 cups warm water
2 1/2 teaspoons active dry rapid rise yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt
4-5 cups bread flour

toppings
2 tablespoons rosemary, minced
2 tablespoons parmesan cheese
1 teaspoon kosher salt
olive oil

In the bowl of a stand mixer, using the dough hook attachment, combine the honey, olive oil, and warm water.  Sprinkle the yeast on top of the water and let sit for 3-5 minutes, you should notice it starts to look a little foamy.  Add the salt and 2 cups of flour.  Turn mixture on low and let mix until flour is completely combined.  Add 1/2 cup flour at a time and continue mixing on low until you notice the dough has formed a ball around the dough hook.  It should not stick to the sides of the mixer, add a few tablespoon of flour at a time if it is still sticking to the bowl.  Once the dough has pulled away from the sides of the mixer leave it on low speed and let it knead the dough for about 8-10 minutes.
Transfer dough to a lightly oiled bowl and cover with plastic wrap and place in a warm spot to rise for 1 hour.  Prepare a large sheet pan by drizzling a tablespoon of olive oil on the bottom.  Transfer half of the dough onto the pan and press down to spread it out.  Dimple with your fingertips and drizzle another tablespoon of olive oil on top and then sprinkle with rosemary, salt, and parmesan cheese.  Cover with plastic wrap again and let rise 1 more hour.  Bake at 500°F until browned on top and cooked through, about 10 minutes.
Repeat with remaining dough or use for pizza.  If making pizza spread pizza dough out on a second pan, add sauce, toppings, and cheese and bake immediately.  Do not let dough rise a second time.

Sourdough Starter and Sourdough Waffles

Early this spring I decided to try my hand at growing my own wild yeast sourdough starter.  I had been baking a lot of regular yeasted breads at that point and, while successful, I was yearning to create bakery quality bread with more depth of flavor and a better crust.  By following some online directions and using a few books for guidance I was successful.  I have found a couple of invaluable resources that have helped me through the entire process.  Here are a few of my favorite links to get you started on growing and maintaining your own starter.
Wild Yeast
Tartine Bread Experiment
Discovering Sourdough
Tartine Bread

After the first week of life I decided to put some of my extra starter to work and I was delighted with this gorgeous batch of crisp and airy waffles.

Sourdough Waffles

adapted from KAF 

the night before prepare this overnight sponge:

overnight sponge

1 cup all purpose flour

1 tablespoon sugar

1 cup buttermilk

1/2 cup sourdough starter

waffle batter

all of the overnight sponge

2 eggs

1/4 cup vegetable oil

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

The night before, combine all of the overnight sponge ingredients.  Mix thoroughly and store at room temperature, covered overnight.  Do not worry about the buttermilk, it will not spoil.

In the morning, separate the eggs and put the egg whites in a medium bowl and whip until soft peaks form, set aside.  Whisk the egg yolks and oil in a large bowl and then add the overnight sponge, salt, baking soda, and vanilla.  Combine but be sure not to overmix the dough.  I use a fork and stir for about 30 seconds to 1 minute.  Gently fold the egg whites in using a spatula, you want to incorporate the egg whites in without deflating them too much.  Fill your heated waffle iron as you normally would and cook for about 3 minutes or until golden and crisp on the outside.

Perfect Sandwich Bread

This sandwich bread is hearty and delicious.  It makes a terrific PB&J, toasts up beautifully for breakfast, and makes a rockin' grilled cheese sandwich.  The recipe makes two nice sized loaves.  You should definitely eat one fresh out of the oven and the other could be given away or stored in the freezer for a few weeks.  If you give it away you'll get lots of love in return, and if you store it you will have the gratification of having fresh bread without any of the work.  Just be sure to pull it out a few hours in advance to let it defrost.

Perfect Sandwich Bread
adapted from Peter Reinhardt's Artisan Breads Every Day

1 tablespoon (9g) instant yeast
1 3/4 cups plus 2 tablespoons (425g) lukewarm milk (95°F)
6 1/4 cups (794g) bread flour
2 teaspoons (14g) salt
5 1/2 (78g) sugar
6 tablespoons (85g) vegetable oil
1 egg

The night before:
In a large bowl, whisk the yeast into the milk and set aside for 5 minutes.  Combine the remaining ingredients and then add to the milk mixture.  Stir with a wooden spoon until the dough comes together, about 2 minutes.  Transfer to a floured work surface and knead by hand for 6 minutes.  The dough should be soft and supple, but a bit sticky.  Form it into a ball and place in a clean, lightly oiled bowl.  Loosely cover with plastic wrap and place in the refrigerator overnight or up to four days.

On baking day:
Remove the dough 2 1/2 hours before you wish to bake it.  Transfer to a lightly floured work surface.  Divide dough into two equal pieces.  Take one piece and flatten into a large rectangle approximately 5 inches by 8 inches.  Take one of the 5 inch sides and roll the dough up to form a loaf.  Pinch the seam closed and rock it back and forth to even the seam out and then tuck the ends under and place in a lightly oiled 4 1/2 by 8-inch pan.  Repeat with remaining dough.  Loosely cover with oiled plastic wrap and let rise for 2 1/2 hours or until dough is about 1 inch above the pan.  Preheat oven to 350°F and then bake loaves for 20 minutes, rotate and bake an additional 20-25 minutes.  Internal temperature should read about 185°F and loaf should sound hollow when tapped on the bottom.

Challah Bread aka How to Use Up 10 Egg Yolks

I signed up to make Angel Food Cake for a recent potluck we went to and as I was making it I was a little disturbed about throwing away 10 organic egg yolks I had leftover so I saved them.  I was brainstorming a few ways to use them when it dawned on me that I could put them to use in a sweet dough.  So I searched through my bread book until I found the recipe that used the most egg yolks and Challah Bread is where I ended.  I made these egg yolks into the most beautiful braided loaf of the most wonderful rich, sweet, tender Challah Bread I've ever eaten.  It is terrific eaten fresh, toasted with jam, and it also makes the most superb French Toast ever.  If you ever have 10 egg yolks laying around you might want to try this recipe too.

Challah Bread
adapted from Artisan Bread Every Day
**Begin the day before you wish to bake this dough.

 2 1/4 cups lukewarm water (about 95°F)
1 1/2 tablespoons instant yeast
10 egg yolks
5 tablespoon vegetable oil
4 1/2 tablespoons honey
1 tablespoon vanilla extract
7 1/2 cups bread flour
4 teaspoons kosher salt
1 egg, for egg wash
2 tablespoon waters
2 tablespoons poppy seed and sesame seed combination for garnish

Whisk the water and yeast together in the bowl of a stand mixer.  Using the paddle attachment add the egg yolks, oil, honey, and vanilla.  Turn on low speed for a minute to break up the yolks.  Add the flour and the salt and mix on low for 2-3 minutes or until dough comes together to form a shaggy mass.  Remove the paddle attachment and replace it with the dough hook and then let the dough rest for at least 5 minutes before the next step.

Mix dough on low speed for 4-5 minutes with the dough hook attachment.  Turn dough out onto a lightly floured surface.  Dust with additional flour and then knead by hand for 1 or 2 minutes to form a soft dough that will be a bit tacky.  Place the dough in a lightly oiled bowl and cover with plastic wrap and refrigerate for up to 4 days.

Remove the dough and portion into two loaves.  Return one half to the refrigerator if you wish to bake it at another time.  Portion one loaf into 4 equal pieces.  Flatten and roll each piece into a long rope about a foot long.  Repeat with remaining 3 pieces of dough.  Place all four ropes next to each other and then connect all four at the top by pinching them together.  Spread the opposite ends out a bit with the ends facing you.  From the left, number the strands 1, 2, 3, 4.  Place 4 or 2, 1 over 3, and 2 over 3.  Repeat until you get to the ends and then pinch them together.  Transfer to a sheet pan lined with parchment paper.  (I find it easier to do this right on the parchment paper.)

Make an egg wash with one whole egg and 2 tablespoons of water whisked together.  Brush the top of the loaf with the egg wash.  Let loaf rise, uncovered, for about an hour in a draft free spot.   Brush with the egg wash again and sprinkle with the poppy seed mixture.  Let rise an additional hour or until loaf is  1 1/2 original size.

Preheat over to 350°F and bake for 20 minutes.  Rotate pan and bake another 20-30 minutes.  Bread should sound hollow when tapped on the bottom.  Remove and let cool on a wire rack for 45 minutes.

Pretzel Bread

We love us some pretzel bread.  If we happen to buy a bag of pretzel buns from Costco we inevitably break into them instantly and end up munching on them in the car on the drive home.  They make a great snack, a terrific sandwich, and a great side for any soup.  Last night we enjoyed it with a hearty bowl of vegetarian lentil soup.
I've messed around with this recipe alternating between making it with all purpose flour and a mix of all purpose, whole white wheat flour, and flaxseed.  The regular loaf is definitely the best tasting, but if you want to be a little bit healthier feel free to play around with the flour you use since the recipe still works really well no matter the combination.

Pretzel Bread

makes 2 loaves

4 tablespoons butter, melted

1 tablespoon sugar

2 teaspoons kosher salt

1 1/2 cups warm water

2 1/4 teaspoons instant yeast

4-4 1/2 cups all purpose flour or 2 cups all purpose and 2 cups whole white wheat

2 tablespoons ground flaxseed (optional)

1/3 cup baking soda

kosher salt for topping

In the bowl of a stand mixer with dough hook, combine butter, sugar, salt, and 1 1/2 cups warm water.  Sprinkle the yeast on top and let sit 2-3 minutes.  Add the flour and mix for 4-5 minutes or until dough forms a ball and pulls away from the bowl.  Remove the dough from the bowl and place in a lightly oiled bowl.  Cover dough with plastic wrap and a clean towel and then place in a warm draft free spot to rise for 1 hour. (I turn the oven on for 1-2 minutes and then turn it off and place the dough in the warmed oven.)  

Preheat oven to 450°F and prepare a baking sheet with parchment paper.  Fill a large pot with water and bring up to a boil.  Divide the dough into two loaves and place on the baking sheet.  Cover and let rest for 10 minutes but no longer than 30 minutes.  Once the water is boiling, whisk in the baking soda and then gently place the two loaves in the water and cook for 30-40 seconds per side and then return loaves to tray and immediately sprinkle with kosher salt.  Score the tops to create an X with a sharp knife.  Bake in the preheated oven for 20-25 minutes.  Remove and let cool 10 minutes before slicing.

Steamed Buns

I made steamed buns once a long time ago and as much as I liked them I completely forgot about them until my daughter came home from preschool asking me to make the kind of buns she saw in a book.  "You know, mom, the kind that are filled with some kind of stuff and then you cook them.  You know what those are right mom?"  So I gave them my best shot that day and presented her with a few plain steamed buns and I filled some of them with a combination of mushrooms, kale, and bok choy.  She was a big fan of the plain buns dipped in asian bbq sauce or soy sauce.  While I liked the veggie stuffed ones, I knew I would really enjoy them with a savory barbecued meat filling.  Fast forward a couple of weeks and I was standing in front of the fridge staring at a container of leftover braised meat I had made for burritos the day before and I knew what dinner was going to be that night.  I love it when something comes together by chance!

Steamed Buns

dough
1/2 cup warm water
2 1/2 teaspoons active yeast
1 tablespoon yeast
1/2 teaspoon salt
1 cup warm milk
3 1/2 cups flour

filling
2 cups braised meat, shredded
asian barbecue sauce  (I used a korean bbq sauce which was very good)

Mix cooled meat and bbq sauce together.

In the bowl of a stand mixer, add warm water, honey, and dry yeast.  Let stand 5-10 minutes, mixture should be foamy.  Add warm milk and flour.  Using a dough hook, mix until dough comes together and forms a ball around the dough hook and pulls away from the sides of the bowl.  Add a little more flour if necessary.  Place in a greased bowl, cover with plastic wrap and a towel and place in a warm, draft free place to rise for at least 50 minutes.
Once dough has doubled, punch dough down and separate into 16-20 pieces and roll into balls and place on floured parchment paper.  Let rest 10 minutes.

Pat one ball out on a floured surface.  Do not roll too thin.  Place a heaping tablespoon of meat and bbq sauce mixture.

Pull sides up and pinch together.

Place bun on a square of parchment paper and cover with a towel.  Repeat with remaining dough.  Feel free to leave some of the buns plain, they taste great dipped in sauce as well.

Place 3-4 in a steamer basket and steam for 10 minutes.  I steamed these with a mixture of water and milk, which seemed to work really well.
*Use a bamboo steamer basket if you happen to have one, I'm sure it will work better than my vegetable steamer.

Country Apple and Vegetable Stuffing

This is a great everyday stuffing that goes well with pork, turkey, or roast chicken.  It gets a big hit of flavor from the sautéed veggies and Granny Smith apple mixed in with the bread cubes.  It also makes the perfect amount for a weeknight meal and can be prepped the day before and baked off with the main entree.

Country Apple and Vegetable Stuffing
7 slices white bread, cubed
2 carrots, peeled and sliced
2 stalks celery, sliced
1 small onion, diced
1 Granny Smith apple, diced
1 egg
1 cup chicken broth
1 T butter
1 T olive oil
1 tsp. salt
1/2 tsp pepper
1 tsp. poultry seasoning
1/2 tsp. fresh thyme

Heat oven to 350 degrees.  Spread cubed bread on a sheet pan and bake until lightly brown.  Remove from oven and let cool.  In a saute pan heat butter and olive oil and then add onion, celery, carrot, and apple.  Season with salt and pepper.   Saute for 8-10 minutes over medium heat or until vegetables soften and apple breaks down.  Add thyme and poultry seasoning.  Mix thoroughly and remove from heat.  In a bowl combine bread cubes and vegetable mixture.  In another small bowl whisk together the egg and chicken broth and then pour oven bread cubes.  Mix to combine.  Pour into prepared baking dish and bake at 350 degrees for 30-40 minutes.

Cinnamon Rolls with Almonds

I blogged about this terrific bread last week and it didn't take long before everyone was asking me to make it again.  This time around I made the dough into these mini cinnamon rolls with an almond topping.  These were a yummy treat in the  morning...they came out of the oven a bit sticky and gooey, but not so decadent that you can't eat the rest of the day. The dough is easy to work with and it really is very versatile.

Cinnamon Rolls

Makes 2 pie pans of rolls

3 1/3 cups all purpose flour
1/4 cup wheat germ
2 tsp salt
2 tsp active dry yeast
2 Tablespoons olive oil
1 Tablespoons honey
about 1 cup very warm water


Almond Topping
6 Tablespoons butter
1 cup packed brown sugar
1/2 cup sliced almonds


In a measuring cup add olive oil and honey, then fill with enough warm water to measure 1 1/4 cups.
In the bowl of a stand mixer with a dough hook, add the flour, wheat germ, salt, and the yeast.  Mix with a spatula.  Turn mixer on low and slowly add the wet ingredients.  Increase speed to medium and mix for a few minutes until dough comes together and pulls away from the sides of the bowl.  (If dough is dry add a tablespoon of water at a time until it just comes together.)
Lower speed a notch and knead for 6-8 minutes.  Remove dough and form into a ball.  Place in a large greased bowl and cover for 1 1/2 to 2 hours or until doubled in size.  (Place dough in a warm area.)

Prepare two pie pans by placing 1/4 cup of sliced almonds in each pan.  Melt butter and brown sugar in a small saucepan and stir to combine.  Once mixture is thick and bubbly pour half of the mixture into each pan.

Divide dough into two portions.  Turn one portion of dough onto counter (I lined mine with plastic wrap for ease of clean-up) and flatten into a large rectangle about 1/4-1/2 inch thick.  Spread a bit of butter on the dough and then sprinkle generously with sugar and cinnamon.  Roll long end to long end and then slice rolls about 1 inch thick.  (I cut mine by sliding a piece of thread under and pulling up and crossing over to cut the dough without smushing it.)  Place rolls in pie pan leaving space between each roll.  Repeat with remaining dough and second pie pan.

Cover rolls and place in a warm area to rise for 1 hour.  Preheat oven to 350 degrees and bake rolls for about 25 minutes or until browned.   Remove and let cool 15 minutes before turning out onto a plate.  (Simply place a plate on top of the pie pan and quickly but very carefully flip and tap a few times to release the rolls.

Cinnamon Swirl Bread

I'm glad I thought to take a picture of this bread before it was completely devoured the day I made it.  I wanted to make a single loaf, a half batch, just to make sure the bread was as good as it was claimed to be.  Don't you just hate it when you waste so much time, energy, and ingredients on something that turns out to be so-so?  Me too!
This bread turned out to be just as tasty and versatile as it claimed to be.  A bit of cinnamon and sugar elevated this basic loaf of bread into a delicious cinnamon swirl bread that came out perfectly hearty and tender at the same time.  Warm from the oven and slathered with butter, half the loaf was inhaled by my little ones.  It tasted just as good the next day.  Next time I am going to make the full batch, 2 large loaves, and save some to slice thick for what I image will be a delicious french toast.

Cinnamon Swirl Bread
adapted from remedialeating.com
Makes 2 loaves

6 2/3 cups all purpose flour
1/2 cup wheat germ
4 tsp salt
4 tsp active dry yeast
4 Tablespoons olive oil
2 Tablespoons honey
2 1/3 cups very warm water

In a measuring cup add olive oil and honey, then fill with enough warm water to measure 2 1/2 cups.
In the bowl of a stand mixer with a dough hook, add the flour, wheat germ, salt, and the yeast.  Mix with a spatula.  Turn mixer on low and slowly add the wet ingredients.  Increase speed to medium and mix for a few minutes until dough comes together and pulls away from the sides of the bowl.  (If dough is dry add a tablespoon of water at a time until it just comes together.)
Lower speed a notch and knead for 6-8 minutes.  Remove dough and form into a ball.  Place in a large greased bowl and cover for 1 1/2 to 2 hours or until doubled in size.  (Place dough in a warm area.)
Divide dough into two portions.  Turn one portion of dough onto counter (I lined mine with plastic wrap for ease of clean-up) and flatten into a large rectangle about 1/2 inch thick.  Spread a bit of butter on the dough and then sprinkle generously with sugar and cinnamon.  Roll short end to short end, tuck ends under and place in a buttered loaf pan seam-side down.  Repeat with remaining dough.
Cover dough and place in a warm area to rise for 1 hour.  Preheat oven to 350 degrees and bake breads for about 35 minutes.   Remove and let cool 15 minutes before slicing.

Martha Knows Pancakes

The kids love pancakes and I alternate between two recipes...I don't know why...but my son loves these and I like the others.   If I mention pancakes he'll always ask "Are you going to make the good ones?" and these are the ones he's referring too.  Funny how everyone has a preference.  Don't get me wrong, these taste light and fluffy and are a breeze to make.  I do like them...I like them even better the second day toasted in the toaster and then smeared with peanut butter and jelly to be exact.

Buttermilk Pancakes
adapted from marthastewart.com
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 t salt
3 Tbsp sugar
2 eggs - beaten
3 cups buttermilk
4 Tbsp butter, melted

Heat the griddle on medium heat.  Whisk the dry ingredients in a large bowl.  Add the eggs, buttermilk, and butter to dry ingredients.  Whisk to combine, do not over mix, lumps are fine.  Oil griddle, or melt a small pat of butter and then brush it around the griddle with a pastry brush to coat.  Pour pancake batter onto griddle with a 1/2 cup measuring cup (or eyeball it like I do) and cook until bubbles appear and edges are dry, 2-2/12 minutes and then flip.  Cook 1 additional minute.

If you like crisp edges use more oil or butter between each batch so there is enough to slightly fry the pancakes.

Grilled Ham and Cheese Sandwich with Apples and Spinach

Here is a fun spin on a regular ham and cheese sandwich.  I added Granny Smith apple slices and spinach.  A smear of dijon mustard and a drizzle of honey add the perfect amount of zing to this sandwich.  Add as much cheese as you like, I went easy on the cheese for myself, but it is more decadent with 2-3 slices of cheese melting and oozing out everywhere.

Grilled Ham and Cheese Sandwich with Apples and Spinach
2 slices bread
4-5 thinly sliced ham (or turkey)
2-4 slices swiss cheese
1/2 Granny Smith apple, sliced
spinach
dijon mustard
honey
butter

Layer the first piece of bread with mustard, a drizzle of honey, cheese, ham, apple, spinach, more cheese, and top with second slice of bread.  Heat a skillet over medium heat, melt a pat of butter and place sandwich on top.  Grill until browned and toasty on first side.  Add another pat of butter to pan when flipping sandwich and grill second side until browned.  Remove from pan and serve.

Sambousek

Sambousek is a Middle Eastern meat pie, but if you google it you will most likely find recipes for smaller appetizer versions with a variety of fillings and methods.  This version is the one that my husband grew up eating and I learned to make by watching his mother when I was dating him.  It is a much larger meal-sized version that is baked rather than fried.  It is delicious and everyone gets excited when I make it at our house.

Sambousek
The meat filling is typically made with minced lamb or beef.  I usually hand cut a pound of chuck roast, but this easier version is made with ground beef which is tasty although not authentic.
dough:
3 cups flour
1 cup warm water
1 egg
2 tsp. rapid rise yeast
2 tsp. honey
1/2 tsp. salt
In the bowl of a mixer add warm water, sugar, salt, and yeast.  Allow to sit for 2-3 minutes and then add egg and flour.  Using a dough hook, mix until dough forms a ball, adding more water if necessary. Dough should be smooth and elastic.  Continue mixing dough with hook for 4-5 minutes.  Remove dough and divide into 12 equal balls.  Place balls on a clean towel lined with plastic wrap and cover with another sheet of plastic wrap and another towel, let rise for about 2 hours.

filling:
1 pound ground beef
4 cloves garlic, minced
4-5 small onions, thinly sliced (about 2 cups)
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. cumin
1/4 cup slivered almonds or pine nuts
salt and pepper
In a large pot add a tablespoon of oil and the onions.  Fry the onions over medium heat until translucent and tender.  Add garlic and cook an additional 1 minute.  Add ground beef and seasonings, cook until beef is completely cooked through.  Taste mixture and adjust seasonings...I find that I want the filling to have a lot of flavor because once it is inside the bread it seems to taste bland if I don't "over season" it.
In a small pan toast almonds until golden and then add to meat mixture.  Allow to cool.

To assemble:
Place one ball of dough on a floured surface and roll out to a thin disc about 8 inches in diameter.  Place a 2-3 tablespoons of the meat mixture into the middle.  Grab the dough at 2 o'clock and 10 o'clock and pull together and crimp the seam.  Then pull the dough up at 6 o'clock and crimp the bottom seam to completely seal in the meat mixture.  Turn over and place on a cookie sheet.  Repeat with remaining dough.  Brush tops with olive oil.  Preheat oven to 400 degrees and place an empty cookie sheet inside.  When oven is hot place meat pies on heated cookie sheet and bake until dough is browned on top, 8-12 minutes.

Sweet Potato Quickbread

We always have some type of quick bread in the house...banana, zucchini, and pumpkin are favorites around here so I was pretty sure everyone would like this sweet potato version.  Even though the kids are not huge fans of baked sweet potatoes they gobbled up these muffins.  I just threw in a few extra spuds when I baked potatoes for dinner earlier in the week and then reserved them for these muffins. We ate them for breakfast and snacks through the week.  They also freeze extremely well, just toss in a freezer bag and place in the freezer.  To defrost, simply take them out a few hours or the day before you wish to eat them and they taste just as fresh as the day they were made.

Sweet Potato Quickbread
1 1/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups flour
1 t baking soda
1/4 t salt
1 t cinnamon
1/2 t fresh nutmeg
1/3 cup water or orange juice
1 cup mashed sweet potatoes
1/4 chopped nuts(optional)

Beat sugar and oil until combined.  Add eggs and beat together.  In a bowl combine flour, baking soda, salt, cinnamon, and nutmeg.  Stir half of flour mixture to egg mixture alternate with water.  Stir in mashed sweet potatoes and nuts, if using.
Bake in mini muffin tin for 12-15 minutes at 350 degrees or two 9x5 loaf pans for about an hour.

Buttermilk Biscuits

I've tried plenty of biscuit recipes, but this one is my favorite to date.  So tender, tasty, and perfect with a drizzle of honey or a spoonful of jam.  These were enjoyed for breakfast, but would make a delicious addition to any dinner.

Buttermilk Biscuits
yields 5-6 biscuits

2 cups self rising flour*
1/3 cup shortening
2/3 cup buttermilk
melted butter

Heat oven to 450 degrees.  Sift flour into large bowl and then cut shortening into flour with a pastry cutter or a fork.  Add buttermilk and stir with a fork until it forms a shaggy ball.  Use hand to gather dough and knead 2 to three times until flour is incorporated.  Roll out and cut biscuits and place on a parchment lined pan.  Bake for 8-10 minutes or until light golden brown.  Remove from oven and brush with melted butter.

*I made my own self rising flour.  Here is the recipe.
1 cup cake flour
1 cup all purpose flour
1 t salt
3 t baking powder
Sift all into a large bowl and proceed with recipe above.

English Muffins

I've made quite a few yeast breads in the last couple of weeks and they've all turned out really well. I've always liked a good English muffin toasted with a touch of butter and jam. This homemade version hit the spot and I will definitely be making them again and again. I like that I can make the dough the night before and put it on the griddle in the morning. The cornmeal crust made a bit of a mess, but it was worth it. I split them open and toasted them a little and I ate mine with a poached egg on top. Delish!

English Muffins

adapted from Artisan Breads Every Day

I cooked mine in ring forms, but you can cut the top and bottom off of a tuna fish can or the ring to a large canning jar and that would work just as well.

2 t honey

1 T oil

1 1/2 c warm milk

2 2/3 cup bread flour

1 1/2 t kosher salt

2 t instant or rapid rise yeast

1/4 t baking soda

3 T warm water

1/2 c cornmeal

Dissolve honey in the milk and oil mixture. In a stand mixer bowl, add the flour, salt, and yeast together, Stir to combine. Add the milk mixture and mix until combined and sticky. Switch to a bread hook and mix for another minute. Transfer dough into a greased bowl and cover with plastic wrap, making sure to place directly on the surface of the dough so that it does not dry out or form a skin. Refrigerate overnight or up to 4 days.

Take the dough out 2 hours before baking and let it come to room temperature. Just before cooking, mix baking soda and water together and then fold into dough. Let the dough rest for 5 minutes while you heat a nonstick pan or cast iron pan or griddle. Spray each ring with cooking spray or wipe with oiled paper towel. Dip oiled rings into cornmeal and then place on oiled cooking surface. Sprinkle more cornmeal in the bottom of the ring and then put a scant 1/3 cup batter in each ring. Sprinkle more cornmeal on the surface of the batter. You'll want your heat to be on medium or medium low since you are cooking these for 10-12 minutes per side. Flip after batter is golden brown on one side and top is dry on the edges and bubbly.

I flipped them rings and all. If you remove the rings too early the batter squishes out at the edges and they are a little less perfect looking - but they taste just as good! These were great fresh and held up quite well. We ate them within 4 days, and even on day 4 they tasted fresh and tender.

Pancakes

These are delicious tender pancakes that are really meant to be eaten in a stack with a big drizzle of honey or syrup and maybe a pat of butter. We also like them with powdered sugar and strawberries on top. They are quite yummy and easy to make. Try them!

Tender Buttermilk Pancakes

I make a half-batch for the kids and myself and we usually have a couple left over. The next day I pop one in the toaster and eat it with peanut butter and jelly on top...yum!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. Do not overmix.
Rub the pan or griddle with the extra butter. Spoon/pour about 1/4 cup batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip them over. Cook until golden on bottom, about 1 minute.

Corn "Muffins" in a Madeline Pan

You can bake any muffin or bread recipe in a fun madeline shape and it instantly turns into something special and fun to eat. These make perfect-sized nibbles to go with a cup of coffee or tea and are just right for a kid-sized snack.
We have done traditional madelines, chocolate cake, banana bread and more in this pan. Today we tried corn muffins. They tasted great and they freeze really well too. I made a half-batch and it worked beautifully.

Corn Muffins with Buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, melted
3 cups buttermilk
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups coarse cornmeal
1 cup sugar 2 tablespoons baking powder
1/2 teaspoon salt
Preheat the oven to 350F. Generously grease 24 standard muffin cups or line them with disposable muffin wrappers.
Pour the butter, buttermilk, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Fill the muffin cups about 2/3 full with the batter. Sprinkle sugar over the tops of the muffins. Bake the muffins for 12 to 15 minutes and lightly brown; they should spring back when you touch the tops lightly with your fingertips. Adjust baking time for mini-muffins or madeline pan.

No Knead Bread with Beer

I've made the original no knead bread many times and I love it. This time I used beer in place of the water and the results were tasty. This bread is great for many reasons, but I love the crisp crust you get on the outside and the tender bites on the inside.

No Knead Beer Bread

3 cups white flour

3/4 teaspoon yeast

1 1/4 teaspoon salt

1 1/2 cups beer

Place the flour,yeast, and salt in a medium sized bowl and stir. Add the beer to the bowl and stir until flour is incorporated. The dough will look kind of rough but that is okay. Coat the inside of a large bowl with oil. Take the dough, form into a ball, coat with more oil and place in oiled bowl. Cover with plastic wrap and let rise overnight in the refrigerator.

The next day take a piece of parchment paper and add a little flour to it. Turn the dough out onto it. Fold over a few times and then let sit for an hour. 20 minutes before baking turn oven on 450 degrees and place a dutch oven inside to heat up. Once heated, cut the dough with a knife or kitchen shears across the top, and place bread (parchement paper and all) into the dutch oven. Cover with the lid for the first 30 minutes, uncover and bake another 15 minutes or so (bread should be 210 degrees in the middle).

Fresh Panzanella

We finally have fresh tomatoes to go with the fresh basil from our garden. Today I made a quick and easy panzanella for my lunch. I toasted up some day old bread under the broiler with olive oil, salt, pepper, basil, and a little oregano. Then I diced up the tomato and added basil, fresh mozzarella, and some seasonings. I tossed it all together with a little balsamic vinegar. What a fresh, tasty, and healthy lunch. I think it definitely tastes great alone but even better knowing that I grew some of the ingredients that went into it!!

Panzanella-serves 1
1 cup toasted bread (I drizzle 2 slices of hearty bread with olive oil and broil until toasty and brown)
1 large tomato, cubed
2 oz. fresh mozzarella, cubed
basil
balsamic vinegar
salt and pepper

Toss cread, tomato, and cheese in a medium bowl.  Drizzle with balsamic vinegar, add a bit of basil, and season with salt and pepper.  Enjoy!