Tag Archives: #easybaking

Fermented life

Four years ago, I made my first sourdough bread with a homegrown starter named “Stinky”. If you’ve ever made your own fermented food, you can relate to the name. Starters go through many stages of existence over the course of time, and some of them are more funky than others. Stinky developed well enough, but I learned early on not to keep him on the counter near an open bottle of wine or beer. Yeast is in the air all around us, and unless it is a flavor you are going for, an opened bottle of Chardonnay will completely change things. Let’s just say the bread made that week was not bad, but it did have a lot of white wine characteristics. It took about two weeks of daily feeding to get the flavor back to what I wanted.

To consistently bake good loaves, you need to research and practice. Sourdough is a little different than a regular yeast bread in a few ways. First, it takes 2-3 days per batch instead of a couple of hours. That takes a conscious effort for planning the timing of the steps. If you work outside of the home like I do, it can be tricky. I’ve pretty much gotten the timing down so I can bake before or after work. The unpredictable variable right now is the summer heat. We hang around 100-105F July-early September, with relatively low humidity. The best way to combat this is to watch your dough and know how it reacts in different season. When you make sourdough, be patient. You can only push the dough so much because the microbes work at their own pace. I have made hybrid breads with adding a little yeast and sugar, but the timing is harder to manage when you are also working. I’ve had more than a few batches proof merrily along, then zip past the optimal window for baking. The over-proofed loaves taste and texture were still good, but not so much if you are trying for a more open crumb result.

Have patience with your starter (levain) and feed it on a regular schedule. I don’t agree with the “toss half and then feed” idea. It is very wasteful. If you are consistent and careful, you can feed your starter once a week and put it in the fridge. I pull Tex or Stinky out a day before I need to use them and feed them. Since they are both mature starters, they wake up pretty quickly. After I pull the levain for the recipe, I lightly feed again and return the starter to the fridge. If you keep it on the counter and feed on a more regular basis, just use the discard to make frybread, biscuits, or pancakes.

Another major difference between home baking with a starter or yeast is how you handle the bread. With a yeast loaf, there is a lot of time spent kneading the dough, letting it rise, kneading it again, then usually a final rise. With sourdough there is a bit of mixing/kneading early on, but that’s where things change. You fold and coil instead of kneading after the rise, and even that changes depending on the dough hydration, the type of bread (whole wheat, spelt, cornmeal addition, etc.). If not done right, you wind up with a tasty frisbee that makes very thin toast, croutons, or breadcrumbs. Don’t get discouraged if that happens. Even if you are using a recipe, keep track of what you do and what the result is. Some people have beginners luck. Their first loaf or two comes out amazingly beautiful with a distinctive ear or crust, and then the rest are so-so. I figure that if it tastes good and you are able to correct what didn’t go 100%, then you have (mostly) won. No one will know any different if the panzanella salad was made with a pretty loaf or one that didn’t get a good rise. There will always be another loaf in your future to bake again.

One final thing. Unless you know what you are doing or have made the recipe before, DO NOT freestyle bake and swap out ingredients and quantities willy-nilly. Different grains have completely different hydration rates and needs, and some breads really do need oil, milk, or egg added. Baking powder, baking soda, yeast, and starter (levain) are not always interchangeable. Follow the recipe at least once, and even then only swap out 1/4-1/2 cup flour at a time. I know my husband teases me because I don’t log my baking and cooking as much as I should, but I do know any changes I make in ingredients, baking times, or temps to know what went right (or almost right).

Ready to try an easy yeast bread? Try this one on for size and let me know how yours came out.

Strawberry Buttermilk Pie

The first time I heard about buttermilk pie, I was very skeptical. It sounded too strange for this California girl. I was looking for something different to enter into the local fair that year, so I decided to give it a try. I was very glad I did. The flavor is reminiscent of a cheesecake. For the skeptics out there, just give it a try. This version has fresh strawberries, though you can use frozen if that is what you have. Just make sure to thaw and drain first.

1 1/2 cups granulated sugar
1/4 cup flour
1/2 cup unsalted butter, softened
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 9-inch pie shell (unbaked) or 8 4-inch mini pie shells
10-16 strawberries, cut in quarters
2-3 teaspoons of cornstarch

In a medium bowl, combine the sugar and flour. Add the softened butter and cream the mixture. Once combined and fluffy, add in buttermilk, eggs, salt, and vanilla. Carefully pour the mixture into the pie or tart shells.

Sprinkle the cornstarch over the strawberry pieces to lightly coat, and divide evenly among the tart shells. If using one 9-inch shell, spread the strawberries evenly in the custard.

Bake at 350F degrees for 20-25 minutes (or 30 for a 9-in pie), or until filling is set. Remove from oven and let cool. Store in the refrigerator until ready to serve.

Variations: swirl a teaspoon of your favorite jam in the buttermilk custard in each tart shell; substitute other berries for the strawberries; garnish with toasted coconut or candied nuts.

Easy peanut butter cookies

Did you ever get the craving for something sweet to snack on that was easy to make with only a few ingredients? This one is for you! I love cookies and coffee as a quick mid-morning snack when I’m at work. Just one or two cookies will tide me over until lunchtime. You can change it up by adding shredded coconut, raisins, or chocolate chips.

1/2 cup chunky peanut butter
1/2 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon flour
1/2 cup chocolate chips (optional)

Mix together the peanut butter(s), sugar, brown sugar, salt, and baking soda until well combined. Add in the vanilla extract, egg and flour, and beat until combined. Fold in the chocolate chips, cover the bowl, and chill the dough in the refrigerator for an hour.

Heat the oven to 350°F and line a baking sheet with parchment paper or a silicone sheet.

Remove the dough from the refrigerator. Form the dough into small balls about the size of a walnut, then shape into an oval. Gently pinch the middle of the oval together so that it has a rough peanut shape. Use a fork to make the crisscross marks gently on the cookies. If the dough sticks to the fork, dip the tines in cold water first.

Place on prepared baking sheet about two inches apart, and bake for 10-12 minutes. If you like softer cookies, take them out at about 10 minutes. If you want to put frosting in the middle to sandwich them, leave them in closer to 12 minutes.

Let the cookies cool on the baking sheet for 2-3 minutes before moving to a rack to finish cooling. Store in a covered container.

You can leave out the chocolate chips, or add in other goodies to your liking.

Quick Sandwich Bread

One of my biggest regrets is not learning how to make bread at an earlier point in life. Not only is it easy, relatively quick (with a little planning), and delicious, but it is rewarding and fun as well. If you have children, you can get them to help measure ingredients and knead the bread. It is a great way to help them connect to what they are eating.

Ingredients

3-3 1/2 cups all-purpose flour
1 package dry active yeast
1 1/2 cups warm water
3 teaspoons sugar
1 teaspoon salt
1/4 cup vegetable oil or melted butter

Pour 1/2 cup of the warm water into a small bowl or cup and stir in the yeast and sugar. Stir gently, and let sit for 5 minutes. If the yeast is not foamy after 5 minutes, discard and purchase fresh yeast.

Place 1 cup of the flour into a bowl and add the rest of the water. Stir until well blended (it will be fairly runny and gloppy). Add the rest of the flour a cup at a time, salt, butter or oil, and stir well. The dough will be shaggy and sticky at this point. If you have a stand mixer, combine in the same steps using a dough hook. Knead the dough on a lightly floured board (or let the stand mixer work it with the dough hook) for 5-10 minutes until it is smooth. It should feel soft and a little springy to the touch at this point.

Shape the dough into a ball and put it into an oiled bowl, then flip the dough over so that the ball has a light coat of oil. This will help keep the surface elastic while rising. Cover the bowl with a clean damp towel and let it rest on the in a warm area for 1-1 1/2 hours until it is doubled in size.

Lightly butter or oil a loaf pan and set aside. The dough should be puffy and rounded. Punch the dough down, then place back on a lightly floured board. Knead the dough for 3-5 minutes. It will feel tighter than the first kneading due to the development of gluten.

Stretch the dough into as much of a rectangle that you can, then fold up in thirds. Place the dough into the loaf pan with the seam (edge of loaf) on the bottom. Brush the top of the loaf lightly with oil or melted butter, cover with the damp towel again, and leave in a warm area for an hour. The dough should almost double in size again.

Once the dough has doubled it should be at or near the top of the bread pan. Preheat the oven to 375°F and make sure the rack is in the middle of the oven. Bake 30-35 minutes, or until the loaf is golden brown. Remove the loaf from the pan and set on a rack to cool.

Let the loaf cool for 2-3 hours before cutting. If you slice it too soon, the inside will be gummy instead of nice and fluffy.

Wasn’t that easy? Enjoy!

HASH BROWN BREAKFAST QUICHE

HASH BROWN BREAKFAST QUICHE_1
  • 2 cups shredded potatoes, about 3 medium-sized potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 11/2 cup grated zucchini or asparagus
  • 1 tablespoon butter
  • 1/4 cup goat cheese or cream cheese, softened
  • 8 oz. diced mushrooms
  • 4 eggs
  • 1 cups milk
  • 1 small tomato, sliced
  • 1/2 cups Parmesan cheese (or cheese of your choice)

Preheat oven to 425 degrees F.

Mix shredded potatoes, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl.

Grease a 10″ oven-safe baking dish and add the potato mixture, pressing down to

 pack it tightly on the bottom and sides like a pie crust.

Bake about 25 minutes or until the edges have browned.

In a separate pan, sauté zucchini and mushrooms in 1 tablespoon each of olive oil and butter about 5 minutes until tender.

Combine eggs, milk and salt and pepper to taste and whisk until frothy. Fold in mushrooms and zucchini.

Once the hash brown crust is done, pour egg mixture into the crust. Arrange tomato slices on top, and drop dollops of the goat or cream cheese around them. Sprinkle with the Parmesan cheese.

Lower oven temperature to 350 degrees F. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. If the crust starts browning too much, cover the edge of the pan with aluminum foil.

Let it cool for at least 10 minutes before serving.

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