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Wednesday, April 23, 2014

Oatmeal Wheat Bread

This is a favorite bread recipe.  From Lisa Sheffield and recipe swap.

1 c. oatmeal
2 c. boiling water
1/3 c. warm water
1-1 1/2 Tbs. instant yeast
1/4 c. vegetable oil
1/2 c. honey
1 Tbs. salt
3 c. wheat flour
1 3/4 c. white flour (or more whole wheat for a slightly denser loaf)
1/4 c. gluten*

Pour 2 cups boiling water over oatmeal.  Let cool (this takes awhile, it needs to be down to at least 110 degrees before mixing in other ingredients).

In a large bowl mix flours and gluten.

In your mixer, mix 1/3 cup water, yeast, oatmeal, oil, honey, and salt.  Add 2 cups of flour mixture.  Mix until the flour is incorporated.  Continue adding flour 1/4-1/2 cup at a time until it pulls away from the sides and is tacky but not overly sticky.  Knead for 7-10 minutes in the mixer.  Transfer the dough to a clean, greased bowl.  Cover and let rise unit double about 60-90 minutes.  Punch down and divide into 2 pieces.  Let rest for 5 minutes.  Form into 2 loaves and put into greased loaf pans.  Let rise until pans are full about another hour.  Preheat oven to 350 degrees and bake for 30 minutes.  Remove from pans, cool some before serving.

*I have made the recipe with and without the gluten and I cannot tell a difference, Lisa says the same thing.

Focaccia bread

This is a delicious buttery foccacia bread.  Recipe from Cyndi Nordfelt and recipe swap.

1 T yeast
1 T sugar 
1 C hot tap water
1 t salt
2 1/2 C flour

Mix yeast, sugar, and water and let sit until bubbly.
Add 1 salt, 2 1/2 cup flour.  Mix well, and then knead for 10 minutes. 

Place in oiled, covered bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest. 

Divide dough into 2 flat, rounded loaves. Place on a greased cookie sheet. 

Brush each loaf with 2 T melted butter. Sprinkle with good amounts of coarse salt and rosemary. Let rise 45 minutes or until double. Bake 9-10 minutes or until light brown in 425 F oven.

Great served with oil and balsamic vinegar. 

Maple Cinnamon Butter

This is amazing on warm rolls or bread.  Just the right amount of sweetness.  My girls say with each bite, "I just ate a cinnamon roll."  Slightly adapted from a recipe by Our Best Bites.

1/2 cup (1 stick) butter
2 tablespoons powdered sugar
2 tablespoons 100% real maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice (or a dash of nutmeg and cloves)

Beat butter and powdered sugar in a stand mixer until combined and smooth.  Add maple syrup and spices. Mix on low until combined and then whip for 1-2 minutes until light and fluffy.   Serve at room temperature

If you’re making ahead of time, store in fridge, but allow time to bring to room temperature before serving.  For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge, several months in the freezer.

Monday, April 7, 2014

Baked Blueberry Pecan French Toast (Overnight)

This is sooooooooo amazing.  I've made it again and again.  If I ever have leftover french bread, my first thought is I should make this for breakfast tomorrow!  I've also made it with almonds or no nuts.  Originally from Mel's Kitchen cafe.  I modified the recipe drawing from this amazing strata to help the overnight french toast have a more uniform texture and serve more easily.

1 loaf of French or Italian bread, cut in thick slices (2 inch) (I also like this with wheat or multigrain baguettes)
6 large eggs
1 cup milk
½  teaspoon nutmeg
1 teaspoon vanilla
½ cup packed brown sugar
1 cup pecans, chopped
1 teaspoon butter, melted
2 cups fresh or frozen blueberries
¼ cup packed brown sugar
¼ cup of butter ( ½  a stick) , cut into pieces

Butter or spray with nonstick spray a 9×13 baking dish. Cut bread in thick slices (about 2 inches, or stack two pieces of thin bread) and cover the pan, pushing the pieces together snugly.   Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread.  Cover the bread with saran wrap and then add some weights to help the eggs soak in evenly.  I like to put 2 small bags of rice or beans on top.  Refrigerate  at least 8 hours and up to 1 day.

When you are ready to bake and serve, preheat oven to 350 F.  Toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon melted butter. (I usually do this the night before to save time the morning of.)

Sprinkle pecans and blueberries evenly over bread mixture.  Melt ¼ cup butter and ¼ cup brown sugar in a small saucepan, stirring just until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.