Well, I experimented with more regular yeast bread this week and as my oldest son would say – epic fail. Grrrrr!
Two tries, both ended up too dense and didn’t brown right. The first one didn’t rise in the oven and the second one was still sticky after I kneaded it, so it probably needed more flour. I’m not giving up, I’m determined to figure out how to bake a decent loaf of bread that is the right texture and has flavor.
I did try two other recipes that turned out really well, one was a high fiber- high protein breakfast cookie and the other was an enriched bread recipe for lemon-sour cream bread. Go figure – the lemon bread is a yeast bread but it has butter and eggs and therefore seems to be free of my bread jinx, it turned out beautifully.
I followed the recipe for the Lemon-Sour Cream Bread exactly, so I’m just going to post the link for it.
This bread is amazing, it has this soft, beautiful crumb on the inside due to the almond flour (which you can produce yourself by processing blanched almonds in your food processor to the consistency of flour) and a gorgeous golden, soft crust on the outside. It makes the most incredible toast served with lemon curd. I can’t wait to try the recipe with orange zest and orange extract instead of lemon and just almond extract with no zest.
These cookies have some really good stuff in them, but the recipe makes a pretty sweet cookie. You can cut down on the brown sugar by 1/2 a cup if you want to and not really change the texture of the finished cookies.
1/2 cup softened butter (4 oz)
1 cup peanut butter (9 1/2 oz)
1 1/2 cup brown sugar (9 1/4 oz)
2 teaspoons of pure vanilla extract
1/3 cup of milk (3 oz)
1 1/4 cup of all purpose flour or white whole wheat flour (5 1/4 oz)
1/3 cup high fiber flour (3 1/2 oz)
1/3 cup of whole or non-fat dried milk (1 oz)
1 teaspoon of cinnamon
1/2 teaspoon of fresh ground nutmeg
1/2 teaspoon baking powder
1 teaspoon of salt
4 1/2 cups of add-ins (any combination of chocolate, peanut butter, white chocolate, or butterscotch chips, coconut, rolled oats, dried fruit including raisins, currents, dried apricots, dried cranberries or dried cherries, granola, or nuts)
* Note on the different flours – I use King Arthur White Whole Wheat Flour, which I can buy in my local grocery store. If you’re interested in using this kind of flour but can’t find King Arthur or don’t want to order it from their website, you can probably find the Hodgson Mill brand in the organic section of your grocery store. I also use the high fiber flour that you have to order from King Arthur, but I checked and you can substitute with Bob’s Red Mill Coconut Flour, which you can probably also find in the organic section.
Preheat the oven to 35o degrees F.
Prep 2 cookie sheets (I use parchment, but you can use a sil-pat liner or just spray with no-stick spray).
In a small bowl whisk together your flours, spices, dried milk, salt and baking powder. Set aside.
Combine butter, peanut butter, brown sugar, vanilla in a bowl and mix on medium until light and fluffy.
Add in the eggs and liquid milk and mix on low until combined, scraping your bowl a couple of times.
With your mixer on low slowly add in your flour mixture until completely incorporated.
Stir or mix in your 4 1/2 cups of add-ins until they are well mixed in. (I made 2 batches of cookies one with chocolate chips, peanut butter chips and rolled oats only and one with chocolate chips, rolled oats, dried cherries, currents and chopped pecans- both were really good, the ones with the fruit came out a lot chewier.)
Scoop 1/4 cup portions onto the cookie sheet about 1 1/2 inches apart, there’s very little leavening so the cookies won’t spread far.
Press the cookie gently to flatten it a little bit.
Bake at 350 degrees F for 18-22 minutes until they are just lightly brown. Don’t overbake or the cookies will dry out.
Cool for a couple of minutes on the cookie sheet and then finish cooling them on a wire cooling rack.
Yield 18 cookies.