Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1/4 cup lukewarm water (no hotter than 115 degrees)
• 2 1/4 teaspoons (1/4-ounce packet) active dry yeast
• 1 1/4 cups hot water
• 1/4 cup honey
• 2 tablespoons vegetable shortening
• 1 1/2 teaspoons salt
• 2 1/2 cups whole-wheat flour
• 2 cups sifted (unbleached all-purpose) flour, plus more for the work surface
• Oil or butter, for greasing the loaf pan

Directions:

Place the lukewarm water in a small bowl and sprinkle the yeast over the surface. Let it sit for 5 minutes.

Meanwhile, combine the hot water, honey, shortening and salt in the bowl for a stand mixer, stirring until the honey and shortening have melted. Let cool until lukewarm (100-110 degrees), then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted (unbleached all-purpose) flour; stir until well combined.

Add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough.

Turn mixer on medium speed and kneed with the dough hook for 6 to 8 minutes or until the dough is very smooth and elastic.

Transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. Punch down the dough. Recover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk.

Punch down the dough and turn it out onto a newly floured surface; form into a ball. Cover and let the dough rest for 10 minutes.

Use oil or butter to generously grease a standard-size loaf pan.

Shape the dough into a loaf and place it in the prepared loaf pan. Cover and let it rest for 30 to 45 minutes, until doubled in bulk.

When ready to bake, preheat the oven to 375 degrees.

Bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped.

Remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.

Nutrition:

Substitutions:

This loaf rose quite a bit while baking it. It’s a very soft bread, perfect for sandwiches.

Recipe courtesy of Washington Post.

Read my review of this recipe.

Ingredients:

• 1 teaspoon instant yeast
• 2 tablespoons sugar
• 3/4 cup warm water
• 2 teaspoons salt
• 1 tablespoon olive oil
• 2 cups bread flour (for bread machines)
• 2 teaspoons olive oil

Directions:

Place the yeast, sugar, and water into a standing mixer’s work bowl. Allow to set for 5 minutes, until foamy. Add salt, 1 tablespoon olive oil, and flour. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Top with desired toppings.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

Makes 2 small pizzas.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water
  
• 1 1/3 cups (10 1/2 ounces) water
  
• 1/4 cup (1 3/4 ounces) vegetable oil
  
• 1/4 cup (3 ounces) honey, molasses, or maple syrup
  
• 3 1/2 cups (14 ounces) King Arthur Traditional Whole Wheat Flour
  
• 1/4 cup (1 ounce) nonfat dried milk
  
• 1 1/4 teaspoons salt

Directions:

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf, 16 slices.

Nutrition:

Substitutions:

This bread is really good when I can get it to raise properly - I seem to have issues with that part - but it has great flavor.

Recipe courtesy of King Author.

Read my review of this recipe.

Ingredients:

• 1 cup warm tap water, about 100 degrees
• 2 1/2 teaspoons (1 envelope) active dry yeast
• 2 cups unbleached, all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup whole grain rye flour
• 1 tablespoon non-alkalized cocoa powder
• 2 teaspoons salt
• 1 tablespoon unsulphered molasses

Directions:

Place water in a mixing bowl, sprinkle yeast on surface and whisk, letting it stand for five minutes. Add molasses. Stir in flours and remaining ingredients. Knead dough by hand to form a smooth, elastic, soft dough.

Transfer dough to an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly and refrigerate. To proceed, bring dough back to room temperature until it begins rising again.

To shape loaf, turn risen dough out on to floured work surface (you may need the help of a scraper). Press dough with palms of hands to deflate. Gently knead, the shape dough into a sphere by tucking edges under and in toward the center all around the bottom. Invert the dough into a round basket lined with a heavily floured napkin or tea towel so ends are on top. Cover with plastic wrap and allow to rise until doubled.

When loaf is almost doubled, preheat oven to 500 degrees and set rack at the middle level. Place baking pan or stone on rack.

Sprinkle cornmeal on top of loaf and invert it onto a cardboard round or peel. Use a razor blade held at a 30-degree angle to the loaf to slash across the top of the loaf (or an X shape). Slide risen loaf from the cardboard or peel onto the pan. Immediately lower oven temperature to 450 degrees. Bake the loaf for about 25 minutes or until internal temperature of the loaf reaches 210 degrees. Cool the loaf on a rack and do not cut until it is completely cooled.

Variation: Raisin Pumpernickel Bread - Knead 1 cup dark raisins in by hand after the dough is risen the first time, and before shaping the loaf. Make sure you plump them first in very hot water for several minutes, as they are otherwise prone to burn in the oven.

Nutrition:

Substitutions:

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

For the turkey:

• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 4 boneless skinless turkey breast, 1 to 1/2 pounds total

For the Cheese Sauce:

• 1 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups grated sharp white Cheddar

To Assemble:

• 8 slices thick cut bread, toasted
• 1 cup grated sharp white Cheddar
• 8 thick slices ripe tomat0
• 8 slices bacon, cooked until crisp
• Finely chopped fresh flat-leaf parsley, for garnish

Directions:

Place the turkey breasts in a resealable bag with the maple syrup, Dijon mustard, bourbon, salt, and pepper. Allow to marinate for at least 30 minutes, up to 8 hours. When ready to cook, place a skillet over medium heat with a little olive oil. Add the turkey breast, along with the remaining marinade. Saute about 7 minutes per side, or until cooked through. Remove to a plate and allow to cool slightly. Cut into thick slices.

To make the cheese sauce, melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Keep warm over low heat.

To assemble the sandwiches, preheat the broiler.

Place the toasted bread on a baking sheet. Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the cheddar over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately.

Serves 4.

Nutrition:

Substitutions:

I didn’t like the tomato on the sandwich. I also thought the cheese sauce was enough cheese and the sandwich didn’t need the extra shredded cheese - Seth, of course, disagreed.

Recipe adapted from Bobby Flay.

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup chopped pecans
• 3/4 cup butter, softened or 3/4 cup vegetable oil)
• 3 eggs, lightly beaten
• 2 cups granulated sugar
• 2 cups peeled and finely grated ripe, firm pears (about 3 large)
• 2 teaspoons vanilla extract

Directions:

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.

Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.

In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.

Pour batter into prepared pan(s). Bake for 50 to 60 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.

Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

Nutrition:

Substitutions:

I used 1/2 cup butter and 1/4 cup applesauce.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

• 1 package active dry or fresh yeast (2 1/4 teaspoons)
  
• 1 teaspoon honey
  
• 1 cup warm water, 105 to 115 degrees F
  
• 3 cups all-purpose flour
  
• 1 teaspoon kosher salt
  
• 1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions:

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.In the bowl of a stand mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix until the mixture forms a ball. Keep the mixer on low and knead the dough for 15 minutes. The dough should be smooth and firm. Transfer the dough to a clean dish coated in oil, cover  with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

This makes enough dough for two thin crust pizzas, one very large thick crust pizza, or as I like to do, a regular sized pizza plus a little dessert pizza. If making two crust, divide the dough into 2 balls otherwise, work with one ball. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

On a lightly floured surface, stretch or roll the dough out, about 14 to 15-inch circle. Brush the edges of the crust with olive oil. Allow pizza to rest for 30 minutes. Add your toppings. Bake in a 450 degree oven until the pizza crust is nicely browned, about 8 to 10 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Wolfgang Puck.

Read my review of this recipe.

Ingredients:

• 1/4 cup plus 3 tablespoons lukewarm water
• 1 1/8 teaspoon yeast
• 1 1/8 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons honey
• 2 tablespoons butter, melted
• 1 3/4 cups flour
• Egg wash (1 egg beaten with 1 tablespoon of water)
• Poppy seeds, sesame seeds, or sugar for the top (optional)

Directions:

Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl or lidded (not airtight) food container. Mix in the flour without kneading, using a spoon. You can also use a 14-cup capacity food processor or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled. Don’t try to work with it before chilling. You may notice lumps in the dough but they will disappear in the finished product.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately, though it’s easier to handle when it’s cold. Refrigerate in a lidded (not airtight) container for a couple hours.

Lightly butter or grease a cookie sheet. Dust the surface of the refrigerated dough with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Divide the ball into thirds. Roll the balls between your hands (or on a board), stretching, to form each into a long thin rope about 12 inches long. Braid the ropes, starting from the center, and working to one end. Turn the load over, rotate it, and braid from the center out to the remaining end. This produces a more even loaf.

Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or 40 minutes if the dough wasn’t refrigerated).

Preheat the oven to 350ºF. Using a pastry brush, paint the top crust with the egg wash. Sprinkle lightly with seeds or sugar if desired.

Bake near the center of the oven for 25 minutes or until the challah is golden brown. Remove to a cooling rack and cool completely before slice.

Makes 1 loaves.

Nutrition:

Substitutions:

This makes amazing french toast.

Recipe courtesy of Artisan Bread in Five Minutes a Day

Read my review of this recipe.

Ingredients:

Brioche dough:

• 3/4  cups lukewarm water
• 3/4 tablespoon yeast
• 3/4 tablespoon salt
• 4 eggs, lightly beaten
• 1/4 cup honey
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 3 3/4 cups unbleached all-purpose flour

Filling:

• 8 ounces bittersweet chocolate
• 4 tablespoons unsalted butter, plus more for greasing pan
• 8 teaspoons unsweetened cocoa powder
• 2 tablespoons rum
• 2/3 cup corn syrup
• 1 egg white, lightly beaten with 1 tablespoon water
• Granulated sugar for sprinkling on top

Directions:

Start by making the dough: mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl or lidded (not airtight) food container. Mix in the flour without kneading, using a spoon. You can also use a 14-cup capacity food processor or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled. Don’t try to work with it before chilling. You may notice lumps in the dough but they will disappear in the finished product.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used as soon as it’s chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1-pound (450g) portions in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rise and rest times.

Now, make the ganache: melt the chocolate over a double boiler or in the microwave on low, until smooth. Remove from heat, add the butter and stir until incorporated.
Stir the cocoa into the rum, add the corn syrup and mix until smooth. Add to the chocolate and butter mixture.

Lightly butter two 9×4x3-inch nonstick loaf pans. Dust the surface of the refrigerated dough with flour and divide into two 1-pound (grapefruit-sized) pieces. Dust the pieces with more flour and quickly shape in into two balls by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Using a rolling pin, roll out the balls into a 1/4 inch thick rectangles, dusting with flour as needed.

Spread 1/2 cup of the ganache evenly over the each rectangle, leaving a 1-inch border all around. Starting at the short end, roll up the dough, being careful to seal the bare edges. Gently tuck the loose ends underneath, elongate into an oval and drop into the prepared pans. Allow to rest 1 hour and 40 minutes.

Preheat the oven to 350ºF. Using a pastry brush, paint the top crust with the egg white. Sprinkle lightly with granulated sugar.

Bake the brioche for about 45 minutes or until the top is golden brown and the sugar caramelizes. Remove from the pan and cool slightly, then drizzle the remaining ganache over the top crust. Cool completely and slice.

Makes 2 loaves.

Nutrition:

Substitutions:

I made mini loaves, which baked about 30 minutes. The bread was a little dry when eaten plain, but it made outstanding french toast.

Recipe courtesy of Artisan Bread in Five Minutes a Day

Read my review of this recipe.

Ingredients:

• 8 slices day old, good quality Italian bread
• 2 tablespoons extra-virgin olive oil, 3 turns of the pan
• 2 tablespoons butter, cut into pieces
• 4 cloves garlic, finely chopped
• 1 onion, chopped
• Salt and freshly ground black pepper
• 2 cups tomato sauce
• 3 tomatoes, chopped
• Several fresh basil leaves, torn
• 2 cups shredded mozzarella, smoked mozzarella or provolone cheese

Directions:

Preheat broiler.

Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter, garlic, and onions to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

The key to the recipe is to use very stale bread (rock hard), otherwise the bread gets too mushy when cooked. I liked the dish, but Seth really did not.

Recipe courtesy of Rachael Ray.