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Posts Tagged ‘wheat flour’

by Sarah Steimer

This certainly isn't our first banana muffin recipe we've ever posted, and I'm sure it won't be the last. As long as there are certain people in certain households who insist on buying more bananas than he/she can eat, there will be new banana baked good recipes.

This certainly isn’t the first banana muffin recipe we’ve ever posted, and I’m sure it won’t be the last. As long as there are certain people in certain households who insist on buying more bananas than he can eat, there will be new banana baked good recipes.


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by Sarah Steimer

I've made this bread a few times now and haven't been disappointed yet.

I’ve made this bread a few times now and haven’t been disappointed yet. I like to make up the dough right before bed and let it sit overnight. This recipe doesn’t require much hassle, just patience.

  • 1 1/2 cups wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon instant or rapid-rise yeast
  • 1 1/2 teaspoons table salt
  • 3/4 cup plus 2 tablespoons water at room temperature
  • 1/4 cup plus 2 tablespoons mild-flavored lager (I used Harp)
  • 1 tablespoon white vinegar

Whisk together the flour, yeast and salt in a large bowl. Add the water, beer and vinegar. Use a spatula to gently fold the dry ingredients

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Bread might seem like kind of a big deal, but you probably have most of the ingredients in your home right now. Don’t have a Dutch oven? Ask around, chances are someone you know has one you could borrow. Plus, using the parchment paper pretty much guarantees you’ll get it back to them as clean as you got it.

together until a shaggy ball forms. Cover the bowl with a towel and let sit at room temperature — away from any drafts — for 8 to 18 hours.

Place a 12-by-18-inch sheet of parchment paper inside of a 10-inch skillet and lightly spray or brush the paper with oil. Set aside.

Working on a lightly floured surface, knead the dough 10-15 times. Shape the dough into a ball by tucking the edges underneath. Place the dough, seam-side down, on the parchment-covered skillet and spray or brush the dough with oil. Cover the dough loosely with plastic wrap and let rise at room temperature for about 2 hours, or until the dough has doubled in size.

About 30 minutes before baking, place a Dutch oven with its lid into the oven and preheat to 425 degrees. NOTE: Make sure you check what your Dutch oven’s maximum temperature — particularly the lid’s handle. If your Dutch oven can only withstand heat up to 400 degrees, reduce to 400 instead of 425.

Remove the plastic wrap from the dough. Dust a little all-purpose flour on the top of the dough and use a sharp knife to one 6-inch long, 1/2-inch deep slit along the top of the dough.

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The first time I made this bread, Bill asked if we could open a sandwich shop. Because the clear next move after making one loaf of bread in a Dutch oven is opening your own business. I can’t say I didn’t think about it…

Carefully remove the pot from the oven. Pick the dough up by the parchment paper and place into the Dutch oven, allowing the paper to overhang a bit. Place the lid on the pot and return to the oven. Bake, covered, for 30 minutes. Remove the lid from the pot and bake for an additional 15 minutes, or until the bread is golden brown and makes a hollow sound when you knock on the bread.

Remove the bread from the Dutch oven using the parchment paper. Let the bread cool on a wire rack for about 2 hours, or until room temperature.

Makes one loaf of bread.

Recipe adapted from: Cooks Illustrated via Erin Cooks

*We’re loving the smell of fresh bread wafting from our ovens in February. See all of our On the Rise bread recipes here.

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by Sarah Steimer

My parents gave me a waffle maker for Christmas. Instead of blasting into a fancy recipe, I wanted to get used to the machine with something simple. These were the perfect choice.

My parents gave me a waffle maker for Christmas. Instead of blasting into a fancy recipe, I wanted to get used to the machine with something simple. This was the perfect choice.

  • 1 cup all-purpose flour
  • 1 cup wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (I used skim)
  • 1/3 cup vegetable or canola oil
  • 2 eggs, separated

    I topped my waffles with real maple syrup and blueberries I froze from the farmer's market over the summer.

    I topped my waffles with real maple syrup and blueberries I froze from the farmer’s market over the summer.

Whisk together the flours, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, oil and two egg yolks.

Beat the egg whites in a small bowl until stiff peaks appear. The easiest way to do this is with an electric beater, but feel free to test your arm strength like I did.

Add the milk mixture to the dry ingredients and whisk until just smooth — make sure not to mix too long or the waffles will be tough. Using a spatula, gently fold the egg whites into the batter. Let the mixture sit for 10 minutes.

Heat the waffle maker. If there is a temperature option, set at medium-high. Cook the waffles according to the waffle maker instructions. Place on a cooling rack too crisp up a little more before serving.

And remember — always warm up your syrup! I swear, it tastes 100-times better than room-temperature syrup.

Makes 4 Belgium waffles or 18 regular waffles.

Recipe adapted from: The Cooking Actress

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by Sarah Steimer

The original recipe called for just rhubarb, which also sounds pretty great. But I only had two stalks of rhubarb and a whole pint of strawberries.

  • Juice of 1 lemon
  • 1/3 cup AND 1/2 cup sugar
  • 3-4 medium stalks rhubarb, cut into 1/2-inch pieces
  • 2 cups strawberries, hulled and cut into even-sized pieces
  • 1/2 cup (1 stick) butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup skim milk

In a small saucepan, combine lemon juice, 1/3 cup sugar, rhubarb and strawberries. Bring to a boil, reduce heat and let simmer until the mixture reaches a thick, jelly-like consistency. Remove from heat and let cool.

The strawberry-rhubarb sauce would be awesome on toast or yogurt as well.

In a large mixing bowl, cream together the butter and the 1/2 cup sugar. Add the egg and continue beating, followed by the vanilla extract. Gradually add the ground ginger, baking powder and salt. Stir in the flour and milk.

Fill prepared muffin tins – greased or lined – about 2/3 of the way full. Add about a spoonful of the strawberry-rhubarb mixture directly onto the center of each muffin.

Bake at 350 degrees for 18-20 minutes, or until the muffins are golden brown.

Makes 10-12 muffins. Store in an air-tight container in the refrigerator if you are not eating them immediately. Serve with leftover sauce (if you didn’t use it all).

Recipe adapted from: Pastry Affair

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by Sarah Steimer

I expected these to taste a bit more Christmas-y, but they just seemed well-spiced to me instead. Which is fine, I'm not exactly thinking about Christmas right now.

  • 1 cup whole wheat pastry flour (I used regular wheat flour, but pastry flour would likely make the pancakes a little lighter and crispier)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 tablespoon molasses
  • 1 egg

    Apple topping is clearly optional - I just like the ginger-apple flavor profile.

  • 1 tablespoon vegetable oil or melted butter
  • 3/4 cup to 1 cup milk
Combine all dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stirring just until combined.
Heat a skillet over medium heat. When skillet is hot, add a tablespoon or so of oil. Make your pancakes just like you would any other time (I think we’ve explained this well enough in our other Lookin’ Hot posts). I would suggest making smaller pancakes with this batter, as larger ones puff up quite a bit and stand the chance of just being mushy. Shoot for teacup-sized pancakes.
Makes about eight-10 (small-ish) pancakes.
Recipe adapted from: Naturally Ella
In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Sarah Steimer

Just to note: I used a darker quinoa for my cookies. Using a lighter quinoa may result in lighter-colored cookies.

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • zest of 1 lemon
  • 1 cup cooked quinoa, cooled
  • 1 cup old fashioned oats
  • 1 1/2 cups dried blueberries or other dried fruit such as raisins
  • 1/2 cup unsweetened, large flaked coconut
  • 1 cup roughly chopped pecans or walnuts

Combine flour, salt, baking powder and baking soda in a small bowl and set aside.

Cream the butter, sugar and honey using an electric mixer until light and fluffy.  With the mixer running, add the eggs one at a time, giving the dough enough time to incorporate the first egg before adding the second.  Add the vanilla extract, lemon zest and cinnamon and mix to combine.

Turn the mixer to low and add the flour, mixing just until incorporated.  Hand-stir in the quinoa, oats, blueberries, nuts and coconut.

Spoon the dough in 2-tablespoon portions onto two baking sheets, spacing them about an inch apart.  Bake at 375 degrees until golden, 12-15 minutes (these cookies are soft and chewy – not hard).

Makes about 24 cookies.

Recipe: Oui, Chef

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by Sarah Steimer

If you don’t plan to eat all the loaves within a few days, be sure to keep them in the freezer. I like to wrap the loaves first in plastic wrap then in aluminum foil before freezing.

  •  3 cups all-purpose flour OR 2 2/3 cups whole-wheat flour (I went with wheat flour)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch ground cloves
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup melted unsalted butter
  • 1 1/4 cup milk
  • 1/4 cup unsweetened applesauce
  • 1 cup finely diced apples (peeled)
  • 1 cup pomegranate arils (video below)

Combine flour, baking powder, sugars, cinnamon and cloves.

The pomegranate seeds add an unexpected crunch to these very moist loaves.

Mix the melted butter with the applesauce, eggs and milk. Add the wet mixture to the dry, along with the apples and pomegranate. Mix all ingredients until just combined.

Pour mixture into two greased 9-by-5-inch bread tins or four mini loaf tins (mine are minis).

Bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

The loaves can be stored in an air-tight container in the refrigerator for 3-5 days, or in the freezer for about a month.

Makes two 9-by-5-inch loaves or four mini loaves.

Recipe adapted from: Kirbie’s Cravings

And – check this out – Caitlin made a lovely how-to video for prepping pomegranates:

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