Tags Bread

No Knead Harvest Bread

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

No Knead Harvest Bread

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Braised Chicken, 40 cloves of Garlic, and a Hometown Brew

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Cinnamon Orange Stuffed French Toast

Cinnamon Orange Stuffed French Toast

Meal type Bread, Breakfast
By author David G. Kmetz

Ingredients

Ingredients:

  • teaspoon butter
  • 2 eggs
  • 1/8 cup milk
  • ½ teaspoon Vanilla
  • 6 slices cinnamon swirl bread
  • 4oz Cream cheese
  • Orange marmalade
  • Powdered Sugar

Garnishes:

  • Orange slices and Parsley
  • Optional bacon or sausages cooked
  • Maple syrup

Utensils:

  • Whisk for the eggs
  • wide shallow bowl
  • Plastic spatula
  • none stick fry pan or electric griddle

Directions

First let the cream cheese soften (Do not use the whipped soft kind in a tub).
Next spread 3 slices of bread with the soften cream cheese.
Spread the other 3 slices of bread with about a tbsp. of orange marmalade each.
Put together bread slices 1 w/cream cheese and 1 w/orange marmalade like a sandwich.
Melt a tsp. of butter On a non-stick fry pan or electric griddle set at 300 degrees or medium heat.
Break the eggs into your bowl and add a splash of milk and vanilla, whisk the eggs.
Dip the sandwiches in the egg mixture and lay on the griddle or pan. Brown each side, flipping with the spatula.
Cut on the diagonal and arrange 3 pieces on each plate. Sprinkle with powdered sugar and add a garnish. Serve with sausages or bacon and Maple syrup if needed and enjoy.

Gluten Free Crusty Artisan Rolls (Bob’s Red Mill Gluten Free Hearty Grain Bread Mix)

Gluten Free Crusty Artisan Rolls (Bob’s Red Mill Gluten Free Hearty Grain Bread Mix)

Dietary Gluten Free
Meal type Appetizer, Bread
By author Ellen Allard

Ingredients

  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon rapid rise yeast
  • ½ cup raisins
  • Zest 1 orange
  • 2 cups water (about 100 degrees)
  • 2 teaspoons apple cider vinegar

Directions

Preheat oven to 450 degrees. While it is preheating, place 3 medium or large cast iron oven-safe covered pots into oven. As an alternative to the cast iron pots, you can bake the rolls on a large preheated cookie sheet or several pizza stones.

In a stand mixer, on a low speed, blend the package of Bob’s Red Mill Gluten Free Hearty Grain Bread Mix with the baking powder, salt, yeast, raisins and orange zest.

In a separate cup or bowl, mix the water and apple cider vinegar. With the stand mixer on a low speed, add the liquid, slowly increasing the speed to high and then mixing for 3 minutes. It might be very sticky and wet, and appear to have the consistency of paper mache. Dip a rubber spatula into water and use it to scrape down the dough as needed. When fully blended, scoop out 12 rolls of dough (+/- depending on the size roll you desire). Use extra flour on your hands if the dough is too sticky to handle. Place rolls on a large cookie sheet, cover with plastic wrap and place in a warm spot for 30 minutes, while the oven and cast iron pots are preheating. It helps to spray the underside of the plastic wrap with vegetable spray to make it easier to remove the plastic wrap before baking the rolls.

After 30 minutes, gently scrape dough onto surface dusted with rice flour. Using slightly damp and floured hands, shape the dough into small round rolls. The amount of dough you use for each roll will dictate the number of rolls this recipe yields. Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of each roll.

Remove the preheated cast iron pot from stove, and remove the lid. When moving the rolls of dough into the cast iron pots, use a floured hard spatula to ease each one off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines. If using a cookie sheet or pizza stone, you can shape the rolls and place on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone.

Replace the cover once again onto the pots and place into preheated oven. Bake for 30 minutes then remove lids and bake for another 15 minutes. Remove from pan and place on cooling rack. Wait until the rolls have reached room temperature to eat, as gluten free baked goods can be sticky and tacky when they first comes out of the oven.

Gluten Free Crusty Artisan Bread (Cup4Cup gluten free flour blend)

Gluten Free Crusty Artisan Bread (Cup4Cup gluten free flour blend)

Dietary Gluten Free
Meal type Bread
By author Ellen Allard

Ingredients

  • 1 ½ cup Cup4Cup gluten free flour (+ extra for dusting counter)
  • 1 teaspoon baking powder
  • 3/4 teaspoons salt
  • 1 teaspoon rapid rise yeast
  • 1 tablespoon sugar
  • 1 cup water (about 100 degrees)

Directions

Preheat oven to 450 degrees. While it is preheating, place a medium or large cast iron oven-safe covered pot into oven. As an alternative to the cast iron pot, you can bake the bread on a large preheated cookie sheet or pizza stone.

Add yeast and sugar to water. Cover with plastic wrap and wait for bubbles to appear on the surface. This indicates that your yeast is fresh.

Whisk the Cup4Cup gluten free flour with the baking powder and salt. Add the proofed yeast, sugar, and water mixture and mix until blended. It will be very sticky and wet, and appear to have the consistency of paper mache. Dip a rubber spatula into water and use it to scrape down the dough as needed. When fully blended, wrap the bowl tightly with plastic wrap and place in a warm spot for 30 minutes, while the oven and cast iron pot are preheating.

After 30 minutes, gently scrape dough onto surface dusted with Cup4Cup flour. Using slightly damp and floured hands, shape the dough into a small, dome-shaped round loaf. Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of the dough.

Remove the preheated cast iron pot from oven, and then remove the lid. When moving the dough into the cast iron pot, use a floured hard spatula to ease it off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines. If using a cookie sheet or pizza stone, you can shape the dough on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone.

Replace the cover once again onto the pot and place cast iron pot into preheated oven. Bake for 30 minutes then remove lid and bake for another 15 minutes. Remove from pan and place on cooling rack. Wait until it has reached room temperature to eat, as gluten free bread can be sticky and tacky when it first comes out of the oven.

Basic Italian Bread

Basic Italian Bread

Meal type Appetizer, Bread
By author Alina Eisenhower

Ingredients

  • 40oz Bread Flour
  • .75oz instant yeast
  • .75oz salt
  • .75oz sugar
  • 24oz Luke warm water

Directions

1. Place the flour, yeast, sugar and salt in the bowl of your stand mixer and mix on low speed until combined.
2. Add the water - mix on low speed for 1 minute and medium for 6 min. Dough should form a ball and pull away from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 45 minutes.
4. Punch down the dough and turn forming it back into a ball, cover and let rise another 45 minutes or until doubled in size.
5. Remove the plastic wrap, punch down and divide into 2 rectangular pieces.
6. Flatten the dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

7. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

8. Place the dough (seam side down) on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

9. Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 35 minutes or until a hollow thud is heard when you tap the bread on the bottom. Allow the bread to cool slightly before serving.

Gluten-Free Onion Shortcake

Gluten-Free Onion Shortcake

Meal type Bread
By author Ellen Allard

Ingredients

  • 1 packet Bob's Red Mill Gluten Free Cornbread Mix ( )
  • 1 1/2 cup milk (rice, soy, almond, dairy, etc.)
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/4 cup olive oil
  • 2 1/4 - 2 1/2 Pounds onions (chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon sage
  • 3 Large eggs
  • 1 cup Silk soy creamer
  • 1/2 teaspoon salt
  • freshly ground black pepper (to season)

Directions

Preheat the oven to 400˚. Oil the bottom of an oblong baking pan.
Mix the cornbread mix with the milk, vegetable oil, and eggs per the package directions. Spread the uncooked batter onto the bottom of the oiled pan. Set aside.
Heat the olive oil in a large sauté pan. Sauté the onions, salt, thyme, rosemary, and sage in the olive oil until onions are caramelized. Spread evenly over the uncooked batter. Set aside.
Whisk together the eggs, Silk creamer, salt, and pepper. Pour the egg mixture over the onion mixture.
Bake 25 – 30 minutes until the edges begin to brown and the mixture feels firm when pressed. Serve warm.
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