Bread Making Diary

During the summer of 2008, I read a book called Bread Alone by Judith Hendrick. The story was a good one as far as I can recall, but the author's description of the art of making bread was both illuminating and inspiring. In addition to the author's obvious love of baking bread, she gives a description of the essence of bread making that is stunning in its simplicity. Essentially, she said that bread is 2 cups of liquid, 6 plus cups of flour and a little yeast and salt. A tablespoon of sugar to help the yeast work is also a good idea. All the rest is just variation.

That basic, and for me, compelling explanation of bread making has started me on an ever expanding journey of playing with the variations on that basic theme. Since last summer, I have baked two or three batches of bread each week, and given away countless loaves to friends and co-workers. Baking bread is one of the most sense satisfying hobbies a person could have.

Rather than publish recipes of the various breads I have tried, (the recipe is the same every time) I thought I would share the "variations" that I try. The basic bread skill is something that probably does not come from a recipe at all, but comes from a willingness to try something over and over again until the elements of breadmaking become second nature. In Outlier, Malcolm McDowell says that becoming a virtuoso requires 10,000 hours of practice. I don't have anything like 10,000 hours invested in my relatively new hobby, but there is a part of it that has begun to feel 'second nature,' and I have only scratched the surface.

All measurements are approximate. Most loaves bake for 20 - 25 minutes. Tap them and listen for a hollow sound to tell when they are done.

May 30, 2009

Added 1/2 cup powdered buttermilk
1/4 cup kamut flour
1 cup potato flakes

I baked this in my new stoneware baking dish with four small loaf "pans." It was sweet and almost as moist as cake.

May 31

Added 1 cup dried nonfat milk
1/4 cup organic buckwheat flour
1/4 cup molasses
1/4 cup brown sugar
1 cup corn flour (masa)

June 4
Add 1 1/2 cup chopped dried fruit
( dates, pineapple, raisins, dates, apricots, cherries, etc. Use alone or in any combination)
1 cup chopped walnuts or pecans
1/4 cup molasses
1/4 cup brown sugar
1/2 cup ground flax


June 6, 2009

Use slightly less than 2 cups of water - about 1 1/2
Add 1 cup potato flakes
Add 1/2 cup powdered milk

While the dough is rising, drain and dice canned apricots and 1 cup pecans. Add 1/2 cup almond flour, 1 teaspoon vanilla, and 1/3 cup brown sugar to the fruit mixture.

After the dough has doubled, roll it out into a rectangular shape. Make diagonal cuts on both sides and spread the fruit down the middle section. Then fold the strips over the filling to make a braid, similar to the second diagram.
(Scroll down.)

Let the braided loaf rise a second time, and bake for 30 minutes or until it is brown and sounds somewhat hollow when tapped. Because of the filling, it will not sound quite as hollow as a conventional loaf. A butter and powdered sugar frosting makes it even better, but it is a treat with or without frosting.

June 10

We'll call this one Bill's Bread, because Bill Deskovick liked it so much. It has apricots and walnuts and just a little molasses. I used about a cup and a half of dried apricots, which I cooked for a few minutes in a little water to soften before I chopped them. I also used about a cup and 1/4 walnuts and 1/3 cup molasses.

This took a while to rise because I used so much fruit and nuts. It might be a little less dense if I had used only a cup of fruit and a cup of walnuts. I'll just have to try it again and we'll let Bill be the judge about which one is better.

The Deskovick's have invited me over to pick apricots when they are ripe. I'm sure this would be even better with fresh apricots.

Zucchini Frittata

ZUCCHINI FRITTATA

Everyone has a surfeit of zucchini in July, it seems. What to do with
all of them is the challenge, since it seems a shame to let fresh produce go to
waste. Especially troublesome are the squashes that bolt, and are not quite
ideal for stir fry dishes. Here is a recipe for just such a dilemma.

1 cup grated zucchini
2 cloves minced garlic
1/2 of a small yellow onion, finely chopped
1/2 cup chopped shitake mushroom
1 teaspoon chopped basil - fresh or dried
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs
1 1/2 tablespoon half and half or whole milk

1. Sauté the zucchini, onion, mushrooms, and garlic in 2 or 3 tablespoons olive oil over a medium low temperature.

2. While they are simmering, beat the 4 eggs together with the milk, salt, pepper, and basil.

3. When the onion and garlic pieces look transparent, pour the egg mixture over the sautéed vegetables. Let the frittata cook over a low temperature. When it is firm, turn it over, one-half section at a time.

4. Continue to cook until eggs are as well done as you like them. Serve the frittata with fresh fruit, berries, or buttered toast.

The humble, meek, merciful, just, pious, and devout souls everywhere are of one religion and when death has taken off the mask they will know one another, though the diverse liveries they wear here make them strangers.
William Penn

Tamales

TAMALES

Tamales are as much an activity as they are a food. They are a great holiday dish because they are more easily constructed with a group effort.

Ingredients and Supplies
Corn Husks - These are purchased dry and soaked for 2-3 hours (or overnight) to soften.
Cotton String - This is technically "cheating," because the traditional way to tie the tamales is to use slivers of husk. Either method works. Or you can simply not tie them at all. Vegetable steamer and large kettle - a tamale kettle is nice, but most large soup kettles will work too.

Tamale Dough:
1 cup butter
1 can of cream style corn (approximately 17 ounces)
2 1/2 cups instant masa mix
2 teaspoons baking powder
1 teaspoon salt and 1 rounded tablespoon chili powder
1 can diced green chilies

Filling: (Prepare in advance.)
Chopped, cooked, spiced chicken (or turkey or beef)
Cubed Monterey Jack cheese
Diced green chilies or hotter chilies if you like them

1. Mix the dough ingredients. Add a few teaspoons of masa if the dough seems too sticky.
2. Drain and clean the corn husks.
3. Lay a husk flat on the table surface, and place 1 rounded tablespoon dough in the center of the husk. Flatten it just slightly.
4. Add a rounded teaspoon of either cheese or chicken. Then add a teaspoon of green chilies. Place another rounded tablespoon of dough on top of the fillings and seal the edges. Then roll the husk around the tamale and tie the ends.
5. When all the tamales have been assembled, fill the bottom of the kettle with water, place the steamer in the bottom, and layer the tamales in criss-crossed layers on the steamer. Steam about 1 hour.

Note: One advantage to using both string and husk ties is that if you are making two kinds of tamales, you can tie one kind with string and the other kind with husks. It is also possible to roll up the tamales and cook them with no ties at all, especially if you are going to eat them all right away!

A person convinced against his will is of the same opinion still.
Mark Twain

Swiss Chard Lasagna

About 20 stalks of chard – red or green
4 large ripe tomatoes
1 tablespoon coarsely ground dill seed
1 tablespoon coarsely ground coriander
8 – 10 leaves fresh basil - chopped
1/3 cup olive oil
¾ cup crumbled goat cheese
4 cloves diced garlic
1 medium onion - minced
1 box lasagna noodles (wheat or quinoa)
1 cup ricotta cheese
3 eggs
1 tablespoon Worcestershire sauce
1 ½ cups shredded mozzarella
2 ½ cups tomato sauce

1) Wash and chop chard; remove the large center stalks. 

2) Cook noodles.

3) Sauté onions and garlic in olive oil. When onions and garlic are soft, add chard, dill, coriander, tomato, Worcestershire and basil. Let mixture cook slowly until chard is cooked down – about 8-10 minutes. 

4) Sprinkle goat cheese over the chard-tomato mixture. Cover and turn off heat. 

5) Stir eggs and ricotta cheese together. Add a little salt and pepper.

6) Put ¼ cup tomato sauce plus ¼ cup water in bottom of 9” x 13” pan. Put 1 layer of noodles in pan. 

7) Spread chard mixture on noodles. 

8) Place a second layer of noodles over the chard and spread ricotta mixture on the noodles.

9) Layer more noodles and cover with tomato sauce and mozzarella cheese. 

10) Bake at 350º for 45 minutes covered and for 10 minutes uncovered.

Dairy free option: Omit the goat cheese and the mozzarella, and replace the ricotta cheese/egg layer with
soft tofu/egg or with cooked meat such as ground beef  or shredded chicken. Spice these with salt and pepper and little oregano and basil.

Serve with garlic bread and red wine.

Shortbread

SHORTBREAD

This shortbread recipe is from Scotland, where it is a traditional Hogmanay or New Year’s Eve treat. It's great for a party or for a gift. Most people find it irresistible.


Preheat oven to 350º.

1 cup unsalted butter
1/2 cup powdered sugar
2 cups flour
1/2 teaspoon salt

Mix ingredients together and form a ball. Then flatten the ball into a 1/2 inch thick round shape. Use a fork to make marks for dividing the pieces after it is baked. Any shape pieces are OK.

Bake for 40 minutes. Cut into pieces before the shortbread is completely cool or it will be too crumble to cut easily.


Experience is a hard teacher because she gives the test first, and the lesson after. Vernon Law

Scalloped Potatoes

SCALLOPED POTATOES

5 medium potatoes, peeled or well scrubbed
2 tablespoons flour
1 teaspoon salt
Pinch of pepper
2 tablespoons butter
1 tablespoon minced onion (fresh or dried)
1 ½ cups whole milk
1/4 pound chopped ham (option # 1)
1/2 cup peas (option # 2)
Paprika

Preheat oven to 350º.

Peel potatoes, cut in half the long way and slice into 1/8 inch slices. Spread the sliced potatoes (and ham or peas) into a small glass casserole dish - 9” x 9” or
9” x 7”.

Mix together all other ingredients, except butter, and pour over potatoes. Put small pieces of butter on the top of the potatoes. Sprinkle lightly with paprika. Cover with aluminum foil or casserole cover and bake about 1 hour. To see that potatoes are thoroughly cooked, test with a fork in several places.

If you are serving a large group the recipe can be doubled using a 9x13 casserole.

A good listener is not only popular everywhere, but after awhile, he knows something. Wilson Mizner

Russian Tea Cakes

RUSSIAN TEA CAKES


These are a favorite holiday treat. They have many names and a similar cookie is found in several different cultures. These cookies make a popular Christmas gift and/or party dessert.

1 cup soft butter*

6 tablespoons powdered (confectioner's) sugar

2 teaspoons vanilla

2 cups flour

1 cup finely chopped walnuts or pecans

Preheat the oven to 325º.

Mix the butter and sugar together.

Add the vanilla, flour and chopped nuts. Mix well.

Pinch off a walnut size lump of dough. Roll into a round ball and place on an ungreased cookie sheet.

Bake about 12 minutes.

As soon as cookies are cool enough to handle, roll the warm cookies in warm confectioner’s sugar.

To store these, put wax paper between the layers.

*Use coconut oil for a vegan option. The coconut flavor is quite good.

The man who doesn’t read good books has no advantage over the man who can’t.
Mark Twain