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Archive for the ‘Bread’ Category

Currant Scones

01 Jan

3 cups flour
2 tbs baking powder
½ cup sugar
½ tsp salt
¾ cup butter
¾ cup milk
1/3 cup sour cream
¾ cup currants
1 egg
2 tbs butter

———

Mix the flour, baking powder, sugar, salt and 3/4 cup butter. (I put the above in a food processor with a dough blade and beat the snot out of it until it was uniform, watched the butter magically disappear)
Mix the milk and sour cream together, and then add it to the dry ingredients. Stir it in just until everything is uniform (don’t overdo it, and not that it will be very sticky)

Add the currants to the above and fold just until they are mixed in
Spread it out onto a buttered or greased cookie sheet, about 1” thick

Melt the 2 tbs butter (but don’t get it too hot), then add the egg and mix it up. Brush it over top of the dough

Bake at 400 degrees for approximately 15 minutes.

 
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Posted in Bread, Brunch

 

Crusty French Bread

01 Jan

Brought to us by Jason

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

—-

Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).

Add salt, oil, and 3 cups flour; beat for 2 minutes.

Stir in 2 cups flour to make a stiff dough.

Knead until smooth and elastic, about 10 minutes.

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Punch down and divide in half.

Shape dough into two long slender loaves.

Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.

Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).

Cover and let rise until doubled.

Bake at 375 degrees for about 30 minutes.

Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Source – Recipezaar

 
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Posted in Bread, Chicago Speakeasy - Murder Mysery

 

Lemon Poppyseed Muffins

01 Jan

2 cups flour (I split it 50% AP, 50% Cake flour, it makes it a bit fluffier)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds

1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups Milk, soured with 2 tbsp lemon juice (the original recipe called for Kefir or buttermilk, I like the taste of the milk + lemon juice better)

LEMON GLAZE
3 tablespoons Powdered sugar
2 teaspoons Lemon juice

Optional toppings: Almond slivers or shaved almonds
———-

1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and soured milk/kefir/or buttermilk and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into greased muffin cups. For full size muffins, bake on rack in the middle of the oven for 17-19 minutes. You know they’re done if a round toothpick inserted into a muffin pulls out without any dough sticking to it. If using a mini muffin pan, bake for around 10 minutes. Optional: If you’re planning on adding some almond toppings you’ll want to sprinkle them on about 5 minutes before the muffins are done.

5. Remove from the oven and top with the glaze, using a pastry brush.

6. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.

Makes 12 muffins

 
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Posted in Bread, Breakfast, Breakfast for Dinner

 
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