Comfort Baking: Potato Bread

Someone suggested to me to use potato bread dough next time I made cinnamon rolls. It sounded like an idea, but it also made me really, really want potato bread. I don’t believe I’ve ever made it before. And since I had no plans to make cinnamon rolls anytime soon, potato bread it had to be.

I have to tell you, it was fairly simple, and made the most amazing bread. Silky, moist, flavorful, and firm enough to cut into very thin slices.

The only drawback of the recipe is you’ll need either a stand mixer or a bread machine. The dough must be kneaded for about 7 minutes on a high speed. It’s a very sticky dough, difficult to knead by hand and it’s really not possible to get the texture without a machine knead.

Otherwise, it’s straightforward. Continue reading

JeffreyW’s Perfect Buns

JeffreyW’s yummy buns.

Last week JeffreyW posted the link to these buns. I was snowed in (looks out window) much like today, so I thought it would be a good day to try out the recipe. I am so glad I did. These really are the best hamburger buns I’ve ever made.

In recent years, I always bake by weight, not volume. It has made all the difference in my breads. I did not make any adaptations for high altitude for this recipe, but I did follow King Arthurs’ advice on water/flour consistency.

I only made two changes – I cut the sugar down to 2 tsp* and increased the salt to 1-1/2 tsp. Other than that, the recipe seems foolproof. I may make again today.

King Arthur Beautiful Burger Buns

  • 3/4 to 1 cup (170g to 227g) lukewarm water
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour**
  • 1/4 cup (50g) sugar
  • 1 -1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • butter or egg white for brushing on the surface
  • sesame seeds (optional)

Continue reading

Gadget Post: French Bread Pans

I know JeffreyW has had one of these for years, including one for baguettes,  but just before the holidays, I finally took it out of my wishlist and put it into my cart to purchase.

For only fifteen dollars, this is a great addition to my baking tools. It effortlessly makes two perfect loaves of French bread.  Paired with my favorite bread recipe (here), bread was a hit on Christmas Eve.

What I really like is how simple it is. After the first rise (12 hours in my case) you shape the loaves, place them in the lightly oiled French bread pan, let rise again for ninety-minutes, do an egg wash and bake. No proofing cloths, no flat, shapeless loaves on a baking sheet. Just yummy, perfectly shaped loaves, golden brown on all sides thanks to the perforations.

I also made loaves to give away in my holiday food packages with berry jam.

Just writing about it makes me want to put together another batch.


 

English Muffin Toast

This bread is so easy to make and even at this altitude, it’s moist and fluffy.  No kneading and a quick mix and it’s ready to rise. I’m making it again tomorrow.

English Muffin Bread

  • 12-3/4 ounces bread flour
  • 1/2 ounce sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast
  • 8 ounces milk
  • 2 ounces water
  • 1 tbsp vegetable oil or olive oil
  • cornmeal, to sprinkle in pan

bowl, loaf pan

Continue reading

The Beauty Of Bread

I used the second batch of the dough I made the other day for hamburger rolls. I like them large and flat, because I make my burgers really flat and don’t like them overwhelmed by bread. These rolls were delicious.

I’ve put together another batch of dough for tomorrow. Friends are coming to dinner and I’m making Bourbon Beef Stew and fresh bread.  I’m going to use the Multi-Pot. My plan is to pressure cook it early in the day and let it sit in the slow-cooker function for the remainder of the day.

Hopefully, I’ll remember to take photos.

And guess who has her first birthday tomorrow??? Pictures for sure of the birthday girl.


 

Mmm… Cinnamon Bread

20170107_103120-1600x1200Cinnamon bread with raisins because that’s how I remember it when I smell the aromas and close my eyes go back to being 6 years old and shouting “Me Me Me” when my mama asked “who wants cinnamon toast”.20170107_103209-1600x1200Spreading melted butter on the rolled out dough makes it hard to seal the seams but I don’t care.20170107_103338-1600x1200That plastic mat is just the handiest thing but don’t let them tell you nothing will stick to it.  Use plenty of flour when you roll the dough out.  I have a silicone baking mat under it ti keep it from sliding around.20170107_125454-1600x1200These aren’t the prettiest loaves.  I went with this bread machine recipe for these and it seems to work ok.20170107_150215-1600x1200You can’t have too much cinnamon.

Friday Recipe Exchange: Got Soup?

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Well it’s been a whirlwind of activity here and I feel like I’ve made a lot of progress with the house and garden. Lots of cooking going on for friends and family because I love working in my new kitchen. It hasn’t left a lot of time for blogging. But dinner is in the slow-cooker and I have a moment before it’s time to walk Bixby, so tonight there is a recipe exchange.

JeffreyW and I once again had a mind-meld moment and both made a batch of Beef and Barley Soup this week. His yummy photo is pictured above.  My recipe is here and JeffreyW’s recipe is here, accompanied by great photos.

Chuck roasts were on sale this week, so I stocked up. I love a good pot roast and have a few recipe variations. I have a recipe for a Tangy Pot Roast here.  For a more traditional take on a yummy Slow-Cooker Pot Roast  including a full menu and recipes, click here. My new favorite ingredient is a dash of good whisky to deepen the flavors.  One of the roasts will be cut up and frozen for soup or stew.

The garden is still producing an abundance of ripe tomatoes, so I made a batch of Tomato-Spinach Soup, recipe here. For a vegetarian version, just omit ground beef. I make it both ways depending on my mood. Serve with grilled cheese sandwich on Easy Slow Rise Crusty Bread, pictured below and recipe here.

bread-and-jam

Another batch of tomatoes, along with zucchini, green peppers and eggplant (all garden fresh) went into a fresh dinner for guests this week, Garden Fresh Pasta, recipe here.

What’s on the menu tonight? Any fun plans for this first weekend of October?

Turkey Bean Soup1

Tonight’s featured recipe is what we’re having as part of a get-together tomorrow night. It’s simple, hearty soup that we can put together earlier in the day for a quick dinner. Then we’ll be heading out to the local historical farm for Wildlife Night. There will be owls.

Cranberry beans are usually easy to find, but if not, substitute cannellini white kidney beans – you can use dry or canned.

Turkey Bean Soup

  • 1 lb smoked turkey sausage, diced (or ground turkey, browned)
  • 1 lb dried cranberry beans (soaked overnight, drained)cranberry-beans-close-up
  • 8 cups of water (or 6 cups water, 2 cups chicken broth)
  • 1/2 small onion, diced
  • 2 bay leaves
  • 2 stalks celery, diced
  • 1 tsp dried Oregano
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • Salt and pepper to taste

Slow-cooker

Add all ingredients to the slow-cooker and cook for 6 to 8 hours on low. Serve with fresh hot bread and salad for a complete dinner.

That’s it for this week. I’m heading out to buy paint…starting on the living room this weekend. Have a great weekend – TaMara



Turkey Bean Soup1