brioche
Brioche
This has a tender crust and a feathery interior.
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1 egg white
1 cup butter, softened
3 1/2 cups all-purpose flour
1 egg yolk
1 tablespoon water
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt 4 eggs, egg white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap; let rise in warm place until double, about 1 hour.
Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap; refrigerate at least 8 hours.
Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round. Repeat with refrigerated batter.
Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each; Place smaller balls in indentations. Cover and let rise until double, about 1 1/2 hours.
Preheat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.
Individual Brioches
Grease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves; refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into 15 slices about 1/2 inch thick.
Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls; place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a small ball; place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.
Preheat oven to 375 degrees F.
Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.
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rice bread
Rice Bread
1 1/2 cups well-cooked rice
1 egg
2 tablespoons butter
1 tablespoon granulated sugar
1 cup very warm water or milk
1 package dry yeast
4 cups or more all-purpose flour
2 teaspoons salt
Beat rice, egg, butter, sugar, water and yeast together briefly. Set aside to proof well, 30 or 40 minutes, until barmy. Pour into a sieve and rub the rice through. Unlike most sieving operations, this one goes quickly. Beat in the flour and salt until smooth. The dough should be quite soft, but not liquid. Add a little more flour if necessary and let rise in the bowl, covered, until doubled, about one hour.
Beat down vigorously. Shape in one large loaf and place in a buttered 9 x 5-inch bread pan or make two loaves for 5 x 3-inch bread pans. Or you can shape the dough into egg-size rolls. Let the loaves or rolls rise, covered loosely, until double in volume, about 1 hour.
Slash and loaves or rolls deeply just before baking. Place the bread into a preheated 450 degree F oven and immediately decrease the heat to 400 degrees F. Bake until light brown, about 40 minutes for loaves, 20 minutes for rolls.
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flour tortillas
July 15, 2009, 11:15 am
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Flour Tortillas
6 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 heaping cup shortening or lard
2 cups warm water, or more
Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Knead well to make a smooth dough. Let it stand for 20 minutes in an oiled plastic bag. Make into small 2-inch balls and roll with a rolling pin on a floured board into a round disk. Cook on a hot, dry flat cast iron skillet, turning over once or until cooked on both sides to your liking.
Makes about 2 1/2 dozen, approximately 9 inches in diameter.
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banana cake
July 9, 2009, 8:34 pm
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Banana Cake
1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten
Cream butter and sugar together. Add well beaten eggs. To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda. Add creamed bananas and vanilla extract. Beat with an egg beater. Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes. Cool before removing from pan.
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krumkake
Krumkake (Norway)
5 cardamom seed pods
2 eggs, beaten
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Dash of nutmeg
1/4 cup butter
1 cup sifted flour
Crush cardamom seeds after removing from pods. Gradually add sugar to beaten eggs and beat until fluffy.
Add cream, vanilla extract, cardamom, nutmeg and half of the butter. Beat until blended. Add flour and mix until smooth. Add remaining butter and mix well.
Place 1 level tablespoon of batter in center of preheated krumkake pan. Close lid and cook until lower side of cookie is light brown, about 3 minutes.
Remove cookie from upper half of iron with a spatula. Roll while still hot around the handle of a wooden cooking spoon. Cool.
Store in airtight metal containers. Serve plain or fill with whipped cream just before serving. Makes 2 dozen cookies.
NOTE: Krumkake pans can be purchased in specialty cookware stores.
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yorkshire pudding
Yorkshire Pudding
This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp.
1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shortening
Preheat oven to 425 degrees F.
In a large bowl, place the flour. Make a well in the middle and break the egg into it, then beat. Slowly add all the milk and water and beat to a smooth consistency. Place a little of the shortening in each hole of a 12-hole popover tin (about 1/2 teaspoon in each) and put the tin in the oven for 2 minutes so the shortening melts.
Remove the tin from the oven and place it over a low flame on top of the stove. Distribute the batter in each popover hole. As you pour in the batter, it will sizzle. Put popover tin in the hot oven and bake about 15 to 20 minutes. The popovers will rise dramatically and be crisp and brown on the top. Serve immediately.
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sourdough biscuits
Sourdough Biscuits
1/2 cup Sourdough Starter
3/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter, melted
Mix the first three ingredients in the morning and let set, covered, in a bowl for 8 to 10 hours.
Mix the remaining ingredients and add 1 cup of flour. Stir into first mixture. Knead a few times. Pat out flat and cut into biscuits. Place in a 9-inch square pan that has 3 tablespoons melted butter in it. Dip biscuits in butter and turn over. Let rise for 1 hour.
Bake at 350 degrees F for about 30 minutes or until brown.
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Hazelnut Butter
Hazelnut Butter
Source: Food Day - The Oregonian - October 24, 2000
Similar to peanut butter, this is a special Oregon treat. Its an "old-fashioned" butter with no stabilizers; it can be kept at room temperature, but if kept refrigerated, very little oil separation will occur.
2 cups whole hazelnuts, toasted* (about 9 ounces)
3/4 teaspoon confectioners sugar, or to taste
1/2 teaspoon salt, or to taste (optional)
1 to 2 tablespoons vegetable oil (for blender method)
Food processor method: Place the toasted hazelnuts in a food processor container fitted with the metal blade. Process to a coarse texture (like crunchy peanut butter), about 3 minutes. Gradually add the sugar and salt. Scrape down sides; continue to process until desired texture is achieved, about 4 to 7 minutes. Shelf life is about 3 months in the refrigerator.
Blender method: Place toasted hazelnuts and 1 tablespoon of vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
When butter is fairly soft, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add the sugar and salt; blend on low until thoroughly mixed.
* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275 degrees F for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.
Crunchy variation
Stir in 1/4 cup roasted, chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.
Makes about 1 cup butter.
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tortilla quiche
Tortilla Quiche
1 (12-inch) flour tortilla
1 1/2 cups grated Monterey jack cheese
1 cup grated sharp Cheddar cheese
2 roasted green chiles, skins and seeds removed,
chopped, or 1 (4 ounce) can chopped green chiles
3 eggs
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon cumin
Preheat oven to 350 degrees F.
Place tortilla in bottom of a lightly greased 10-inch pie plate. Sprinkle Jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese.
Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes.
Let sit 10 minutes before cutting. Makes 6 servings.
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