Saturday, July 22, 2006
Cardamom Bread
**All ingredients including the eggs and flour should be at about 75 degrees. Otherwise, rising times may be considerably longer.
1 1/2 c. milk
2 tsp. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 tsp. granulated sugar
Whole cardamom ground to make 1 teaspoon freshly ground cardamom (it's worth it!)
4 eggs, beaten lightly
1 c. granulated sugar
1 tsp. salt
8 c. unbleached flour (approximately)
1/2 c. clarified unsalted butter
In small saucepan, scald milk and cool. sprinkle yeast over warm water and stir in 1/2 teaspoon sugar. Grind cardamom to a medium-fine crumble. In large bowl, beat together cooled milk, eggs, 1 c. sugar, cardamom and salt. In another large bowl place 8 cups flour. Make a small well in middle of flour and place yeast mixture in the well. Stirring only around the edge of yeast mixture, add a little flour to yeast mixture. Slowly add egg-milk mixture, continuing to incorporate flour from the edges of the well. Once there is a smooth, creamy looking dough in center of bowl, (all of flour will not be incorporated) let dough stand for a few minutes covered with a cloth. Stir in melted, clarified butter. Then stir in remaining flour. Turn dough onto floured surface and knead until dough is smooth and silky -- about 10 minutes -- adding flour as necessary.
Heat pottery or glass bowl by filling it with warm water, then empty and dry it. Grease bowl and place dough in it. cover first with plastic wrap, then with a warm towel. Let dough rise in warm place until doubled. Punch down and let dough rise again until doubled. Divide dough into three equal parts. Knead each part lightly to remove air bubbles. Divide each of the three parts into three equal parts. Roll each part into 10- to 12-inch ropes. Out of nine lengths, use three ropes to make one braided loaf. Repeat with remaining ropes. Place loaves on a greased baking sheet and let rise until loaves double in size, 45 minutes to 1 hour. Brush each braided loaf with an egg wash (1 parg egg white to 3 parts water).
Bake loaves in 375 degree oven for 20 to 25 minutes or until lightly brown. Cool on wire racks.
1 1/2 c. milk
2 tsp. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 tsp. granulated sugar
Whole cardamom ground to make 1 teaspoon freshly ground cardamom (it's worth it!)
4 eggs, beaten lightly
1 c. granulated sugar
1 tsp. salt
8 c. unbleached flour (approximately)
1/2 c. clarified unsalted butter
In small saucepan, scald milk and cool. sprinkle yeast over warm water and stir in 1/2 teaspoon sugar. Grind cardamom to a medium-fine crumble. In large bowl, beat together cooled milk, eggs, 1 c. sugar, cardamom and salt. In another large bowl place 8 cups flour. Make a small well in middle of flour and place yeast mixture in the well. Stirring only around the edge of yeast mixture, add a little flour to yeast mixture. Slowly add egg-milk mixture, continuing to incorporate flour from the edges of the well. Once there is a smooth, creamy looking dough in center of bowl, (all of flour will not be incorporated) let dough stand for a few minutes covered with a cloth. Stir in melted, clarified butter. Then stir in remaining flour. Turn dough onto floured surface and knead until dough is smooth and silky -- about 10 minutes -- adding flour as necessary.
Heat pottery or glass bowl by filling it with warm water, then empty and dry it. Grease bowl and place dough in it. cover first with plastic wrap, then with a warm towel. Let dough rise in warm place until doubled. Punch down and let dough rise again until doubled. Divide dough into three equal parts. Knead each part lightly to remove air bubbles. Divide each of the three parts into three equal parts. Roll each part into 10- to 12-inch ropes. Out of nine lengths, use three ropes to make one braided loaf. Repeat with remaining ropes. Place loaves on a greased baking sheet and let rise until loaves double in size, 45 minutes to 1 hour. Brush each braided loaf with an egg wash (1 parg egg white to 3 parts water).
Bake loaves in 375 degree oven for 20 to 25 minutes or until lightly brown. Cool on wire racks.
Friday, July 21, 2006
Very Lemon Bread
I acquired this recipe about 20 years ago and it has remained a family favorite! It took some finagling to finally get my friend to part with this, but it was well worth it. I make this every year for Christmas as well as Easter and any other time we have a gathering of family or friends. Everyone loves it! Just be sure to give it a day to "rest" and for the flavors to develop.
Makes 1 loaf Bake at 350° about 1 hour
1/3 c. butter, melted
1 c. sugar
3 T lemon extract
2 large eggs
1 1/2 c. sifted flour
1 t. Baking Powder
1 t. salt
1/2 c. milk
1 1/2 T grated lemon rind (from about 4 lemons)
1/2 c. chopped pecans - optional (I never add them)
In a large bowl mix butter, sugar and lemon extract. Beat in eggs. In another bowl sift flour, baking powder and salt together. To the butter mixture add flour mixture alternately with milk, starting and ending with the flour mixture and beating just enough to blend. Fold in the grated rind and nuts.
Bake in preheated 350° oven for about 1 hour or until a toothpick inserted in the middle of the loaf comes out clean. Cool 10 minutes. Remove bread from pan and place on rack. Drizzle with the "Lemon Pour" while the bread is still warm. Be sure to cover the top of the loaf with the pour and get it into the cracks! I use a pastry brush and keep brushing the pour on until it has all been absorbed.
Makes 1 loaf Bake at 350° about 1 hour
1/3 c. butter, melted
1 c. sugar
3 T lemon extract
2 large eggs
1 1/2 c. sifted flour
1 t. Baking Powder
1 t. salt
1/2 c. milk
1 1/2 T grated lemon rind (from about 4 lemons)
1/2 c. chopped pecans - optional (I never add them)
In a large bowl mix butter, sugar and lemon extract. Beat in eggs. In another bowl sift flour, baking powder and salt together. To the butter mixture add flour mixture alternately with milk, starting and ending with the flour mixture and beating just enough to blend. Fold in the grated rind and nuts.
Bake in preheated 350° oven for about 1 hour or until a toothpick inserted in the middle of the loaf comes out clean. Cool 10 minutes. Remove bread from pan and place on rack. Drizzle with the "Lemon Pour" while the bread is still warm. Be sure to cover the top of the loaf with the pour and get it into the cracks! I use a pastry brush and keep brushing the pour on until it has all been absorbed.
"Lemon Pour"
1/4 c. fresh lemon juice
1/2 c. sugar
Combine and mix well.
After covering loaf with the Lemon Pour, wrap in foil and store for 1 day before slicing. That's the hardest part because everyone is begging for a piece!
Who Doesn't Love Bread?
I have been cooking/baking for about 35 years and have always been drawn to bread baking. I once owned a catering business and people always seemed to want the muffins, breads, pastries, etc. Some people think baking bread is difficult or that you need a special touch, but with a little practice ANYONE can bake good breads. It's just getting the right feel and loving what you do.
There's nothing like the smell of fresh baked bread coming out of the oven. What about that pan of hot muffins on a Saturday morning? Popovers, steaming and ready for butter arriving on the dinner table? Scones with a cup of tea? Almond coffee cake on a Sunday morning with the newspaper and a hot cup of coffee? There's always something new and delicious to try as well as the old favorites that we just have to keep coming back to.
I'm going to start this blog off with one of our old time family favorites. Please see my next post for a delicious lemon bread!
There's nothing like the smell of fresh baked bread coming out of the oven. What about that pan of hot muffins on a Saturday morning? Popovers, steaming and ready for butter arriving on the dinner table? Scones with a cup of tea? Almond coffee cake on a Sunday morning with the newspaper and a hot cup of coffee? There's always something new and delicious to try as well as the old favorites that we just have to keep coming back to.
I'm going to start this blog off with one of our old time family favorites. Please see my next post for a delicious lemon bread!
