Category: Breads

Pumpkin Scones

12/12/2018

     A quick post in this typically busy holiday season...

     I made these pumpkin scones from a King Arthur Flour recipe. They were fabulous! Love waking up to a treat like this in the morning!

     ENJOY!

• • • Pumpkin Scones • • •

+ adapted recipe from King Arthur Flour

• 2 3/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold, unsalted butter, diced
• 1 cup minced crystallized ginger or chocolate chips, or a combination of the two
• 2/3 cup canned pumpkin
• 2 large eggs
• turbinado sugar, for topping

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices. Work in the butter just until the mixture is unevenly crumbly (This can also be done in a food processor. If using a food processor, combine the dry ingredients, then add butter and pulse until the size of large peas).
2. Stir in the ginger and/or chocolate chips. (Transfer flour/butter mixture from food processor to a large bowl, if using, and stir in ginger and/or chocolate chips.)
3. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
4. Add the pumpkin/eggs to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment. Dust a little flour on top of parchment.
6. Scrape the dough onto the floured parchment and divide it in half. Round each half into a disk about 3/4-inch thick.
7. Brush each circle with milk and sprinkle with the turbinado sugar.
8. Using a knife that you've run under cold water, slice each circle into 6 wedges.
9. Carefully separate the wedges so there is about a 1/2-inch space between them.
10. Place the pan of scones in the freezer for at least 30 minutes. This will help give the scones a high rise. (I will freeze the scones, then place in a zip-lock bag, and pull from the freezer in the mornings to bake a few, or quite a few!)
11. Preheat overn to 425˚F. Bake the scones for 22 to 25 minutes, or until they are golden brown. Be sure to leave at least 1/2-inch between the scones when baking. You don't want them to touch each other.

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Bread Pudding with Strawberry-Rhubarb Sauce

6/19/2018

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In my attempt to keep up with the bounty of strawberries and rhubarb in my garden, I revisited a recipe I've had for 35 years... Did I just write 35 years? That's almost impossible to believe. But it's been even longer that I've been clipping, writing down, bookmarking, copying, and tearing out recipes and filing them away -- into BIG files. And maybe that's why this recipe for bread pudding with strawberry-rhubarb sauce has gotten overlooked the past few years. Six years, to be exact, since I last made this recipe. But thanks to the abundance of strawberries (some days yielding 5 pounds) and my endless supply of rhubarb (good thing I like it so much), my attack plan has been to default to a super easy strawberry-rhubarb sauce. And that reminded me of this simple bread pudding. When served warm, or at room temperature with the chilled sauce, it is heaven.

I have so many strawberries, I added some to the top of the bread pudding before baking. A sweet little addition.
And don't limit the strawberry-rhubarb sauce just to bread pudding... cornmeal waffles, vanilla ice cream, french toast, and yogurt all benefit from a serving of this sauce, just to name a few...

Country Living Magazine | 1982

• 12 to 14 slices from a French Baguette, 1/2-inch thick
• 3 to 4 tablespoons soft butter
• 3 large eggs
• 2 cups whole milk, or half milk-half cream
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt
• Strawberry-Rhubarb Sauce, recipe follows
1. Heat oven to 350˚F. Butter a 10-inch round or other shallow 2 quart baking dish. Butter each slice of bread on one side and arrange, buttered side down, in the dish with sides of the bread touching or overlapping slightly.
2. Beat together the eggs, milk, sugar, cinnamon, and salt until well-blended. Pour over the bread slices. Allow the bread to soak up the custard for about 10 minutes.
3. Bake on the shelf just above the center of the oven for about 40 minutes, or until golden brown and slightly puffed and crusty. Serve hot or warm with the Strawberry-Rhubarb Sauce.

STRAWBERRY-RHUBARB SAUCE

• 3 1/2 cups fresh rhubarb, 1-inch pieces
• 1 pound fresh strawberries, sliced in half (quartered if large)
• 1/2 cup sugar
• 1 tablespoon finely grated organic orange peel
1. In a medium-sized enameled saucepan, combine all the ingredients and let stand 10 minutes. Stir again, cover, and bring to a simmer over low heat. Increase heat and bring to a gentle boil, uncovered, over moderate heat. Cook until rhubarb is tender, but not mushy.

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Currant Scones

4/13/2017

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A scone in the morning along with coffee or tea is always good -- at least that's the way we feel at our house. This is a basic currant scone that can be dressed up, and made even better, with crème fraîche and a fruit jam.
The only change I made to the original recipe was to place the scones, on their baking sheet, in the freezer for 45 minutes before transferring to the oven . That step helps maintain the shape of the scones while baking. Also, I sprinkled turbinado sugar over the scones after brushing with the light cream (Half & Half). I like the crunch and a little added sweetness.

RECIPE by SUSIE TOMPKINS BUELL, adapted

• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried currants
• 1 large egg, lightly beaten
• 1/2 cup milk
• Light cream or heavy cream, for brushing
• Turbinado sugar, for sprinkling

1. Line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse two or three times. Add the butter and pulse until the mixture resembles coarse meal. (Or... you can mix the ingredients together in a large bowl and cut in the butter with a pastry blender or two knives.) Transfer to a large mixing bowl. Stir in the currants. Add the egg and 1/2 cup milk and stir with a fork just until the dough comes together.
3. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch-thick slab. Using a 2-inch biscuit cutter, cut out 12 rounds, repatting the dough as needed.
4. Transfer the scones to the prepared baking sheet. Place the baking sheet in the freezer for 45 minutes. Preheat the oven to 425˚F.
5. Remove the scones from the freezer and brush the tops with the cream. Sprinkle with Turbinado sugar. Bake the scones for 15-17 minutes, or until golden. Transfer to a rack to cool slightly. Serve warm or at room temperature. MAKES 12 SCONES.

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date loaf

1/10/2017

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A friend just returned from California and brought me back a carton of dates. On a snowy, January day, I think that calls for a date quick bread with nuts.

... and, for hot chocolate!

(adapted) from Modern Classics 2 | Donna Hay

• 1 1/2 cups unbleached all-purpose flour, plus additional for the pan
• 1 1/2 teaspoons baking powder
• 2/3 cup superfine sugar (I put my organic cane sugar in food processor for several seconds)
• 1 cup roughly chopped pitted dates
• 1/2 cup roughly chopped pecan nuts
• 4 ounces (1 stick) butter, plus additional for the pan
• 1/4 cup milk
• 2 eggs, slightly beaten
1. Preheat oven to 350˚F. Rub butter generously over the entire inside surface of the baking pan. Dust with flour, shaking out excess.
2. Sift flour and bakiing powder into a large bowl. Add the sugar, dates and pecans; mix to combine. Set aside.
3. Place the butter and milk in a small saucepan over low heat. Cook until just melted. Add to the flour mixture with the eggs and stir until combined. Spoon the mixture into a greased 4-inch x 8-inch loaf pan (I used a 2 3/4-inch x 9 1/2-inch pan).
4. Place the loaf pan on the middle rack of the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the loaf tests done.
5. Transfer the loaf pan to a cooling rack. When cooled, run a sharp knife around the edges and invert date loaf onto a plate or cutting board. Serve with salted butter.

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dinner at my house... soup + bread

4/28/2016

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After a week of warmth and days spent in the garden, I welcomed the recent rain and cooler temperatures. Sweet peas, various lettuces, French Breakfast radishes, and dill + cilantro seeds have been planted. The remaining seeds will go into the ground this weekend.
When warm weather arrives and I start planting the vegetable garden, everything in the house seems to be ignored. Meals are many times an after thought, I'm sad to say. But the rain has allowed me a few days in my kitchen and I made two of my favorites that we haven't eaten in a long while... Black Bean Pumpkin Soup + Roasted Potato and Onion Focaccia.

My desire to be indoors has been short lived, however, and I'm now hoping for sustained warmth so I am able to plant the entire vegetable garden. I will also take some photos soon of the potager and its progress so far this spring. I know this for certain... my eight rhubarb plants are already ridiculously huge. It was my foolish goal last summer to keep them under control, but no matter how hard I tried or how much rhubarb syrup, tarts, pies, breads, muffins, cakes, slush or chutney I mixed up in my kitchen, it was useless. I failed miserably. I expect to see many containers of rhubarb in the freezer this coming winter. In addition, I may be forced to set up a rhubarb stand on the corner of Pinehurst and Davern, like I threaten every year.

The Black Bean Pumpkin Soup includes dry sherry and ham in its ingredients.

+ Black Bean Pumpkin Soup

• from Larry's Markets, Seattle, WA.

• three 15 1/2-ounce cans black beans
• 1 cup drained canned tomatoes, chopped
• 1 1/4 cups chopped onion
• 1/2 cup minced shallot
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• a 16-ounce can pumpkin purée
• 1/2 cup dry Sherry
• 1/2 pound cooked ham, cut into 1/8-inch dice
• 4 tablespoons Sherry vinegar

1. In a food processor coarsely purée beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean purée. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3. Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with additional salt and pepper if needed.
4. Serve soup garnished with sour cream. Makes about 9 cups.

+ Roasted Onion and Potato Focaccia

• adapted recipe, from Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine by Lora Brody

FOR THE DOUGH
• 2 teaspoons yeast
• 1 tablespoon sugar
• 1 cup lukewarm water
• 3-4 cups unbleached flour
• 1 1/2 teaspoons kosher salt
• 2 ounces unsalted butter, melted
• 1/4 cup plus 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 teaspoons fresh rosemary, chopped
• Roasted vegetables (recipe follows)
1. Place the yeast and sugar in a small bowl and add the lukewarm water. Let proof for 5 minutes. In the bowl of a stand mixer, combine 3 cups of the flour and the salt. Add the yeast mixture, butter and 1/4 cup olive oil and combine. Using a dough hook, mix at medium speed adding up to 1 cup more flour if necessary. You want a soft dough that cleans the sides of the mixing bowl. Beat for 8-10 minutes. Place the dough in a large bowl that has been rubbed with olive oil. Cover with plastic wrap and let rise until double, approximately 1 to 1 1/2 hours. Gently fold dough over onto itself and let rise again until double.

ROASTED VEGETABLES
• 1 1/2 large, sweet onions
• 1 1/2 pound Russian Banana or small Yukon Gold potatoes
• 1/4 cup olive oil
1. PREHEAT oven to 375 degrees. Peel onions and slice into wedges. Cut potatoes in half. Place onions and potatoes, along with olive oil, into a roasting pan and roast in middle of oven for approximately 50 minutes, or until golden. It may help to add onions about 10 minutes after the potatoes since they tend to brown faster than the potatoes. Stir frequently until done.

BAKING THE FOCACCIA
1. Turn the dough onto a lightly floured surface and pat into a rectangle that will fit into a 18 x 13-inch sheet pan. Pour 2 tablespoons of olive oil into the pan and distribute evenly. Transfer the dough to the pan and rub with the additional tablespoon of oil while pressing dough to fit the pan. Let rest for about 20 minutes. Preheat oven to 425 degrees. Gently place potatoes and onions evenly on top of the focaccia dough. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon pepper and the 2 teaspoons chopped fresh rosemary. Let rest an additional 15 minutes. Bake focaccia for 15 minutes or until golden. Remove from oven and slide to a wire cooling rack.

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Pear and Poppy Seed Loaf... revisited

4/21/2016

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Does this loaf bread look familiar? I've shared this recipe before. I didn't make this quick bread with the intention of photographing it and posting the recipe again. But I walked past it after my husband sliced off a couple of pieces and thought, what a nice looking Pear and Poppy Seed Loaf! So, here it is again. I'm looking forward to tomorrow morning. It's been a while since I've had a bread like this to eat along with my cappuccino.

+PEAR and POPPY SEED LOAF +

+ recipe from Cooking Light

• 2 1/4 cup unbleached flour
• 3 tablespoons poppy seeds
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped, peeled ripe pear
• 1 cup buttermilk
• 2/3 cup sugar
• 1/4 cup honey
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1 large egg
• cooking spray
1. Preheat oven to 350˚ F.
2. Combine first 5 ingredients in a large bowl. Stir in pear; make a well in center of mixture. Combine buttermilk and next 5 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch-by-4-inch loaf pan coated with cooking spray.
3. Bake at 350˚ approximately one hour. Cool 10 minutes. Remove from pan and cool completely on a wire rack.

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Banana and Date Bread with Maple Cream Cheese Icing

3/13/2016

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When I was in Palm Springs, California last month I visited Shield's Date Farm in Indio, and right now I am angry with myself for not having purchased several boxes of the dates while there. I came home with one carton of dates that was used in scones, salads, and finally this Banana and Date Bread. I wish I had more...

I am showing the original recipe below, but the Maple Cream Cheese Icing ingredients could be halved and still leave a generous amount of icing for the loaf. Or, do as my husband did... spread a little more of that extra icing on the slice of bread while eating it!

* RECIPE from DONNA HAY, adapted

.BANANA•DATE BREAD
• 125g unsalted butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups mashed bananas
• 1 cup chopped dates
• 1 3/4 cups unbleached, all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/3 cup maple syrup
MAPLE CREAM CHEESE ICING
• 16 ounces cream cheese
• 3/8 cup confectioners' sugar,
• 3/8 cup maple syrup
TO MAKE the BREAD:
1. Preheat oven to 350˚F. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes, or until pale and creamy; scrape down sides of bowl. Gradually add the eggs and beat well to combine. Add the banana, dates, flour, baking powder, baking soda, cinnamon, and maple syrup; stir to combine.
2. Spoon the mixture into an 8 1/2" by 4 1/2" loaf pan that has been lightly greased and lined with waxed paper. Bake for 65-70 minutes or until browned and a skewer inserted into the loaf comes out dry.
3. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely. Spread with Maple Cream Cheese Icing.
TO MAKE the MAPLE CREAM CHEESE ICING:
1. Place the cream cheese, Confectioners' sugar, and maple syrup in a food processor and process until smooth.

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mornings at my house... Irish Brown Bread with French butter and jam

3/4/2016

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I know... this post is suppose to be about Irish Brown Bread, and it is. I just thought you might first like to see how my little man, Bisous, is doing. He is now over 3 1/2 months old. I love him and I'm so glad he's become a part of our family.
Onto the recipe...

     My favorite day of the week is probably Saturday. and the reason for that is the Wall Street Journal. On Saturdays, the WJS has a section called OFF DUTY. It is full of recipes and articles on design and travel. I look forward to it all week. And most likely, there will be a recipe that I cut out and file away with everything else I want to make in my kitchen. (I will always prefer a piece of paper over an electronic version.)
     This recipe for Irish Brown Bread made it to the front of the need-to-make line. I am very fond of a recipe I've been making for years for Irish Soda Bread with currants, but if you're looking for a whole-grain substitute, this is it. Easy to assemble, it makes two loaves and is full of ingredients that are good for you!

• recipe by Gail Monaghan for the Wall Street Journal

• 1 3/4 cups all-purpose flour
• 3 1/2 cups King Arthur Irish Style Flour or stone ground whole-wheat flour
• 2 teaspoons baking powder
• 4 teaspoons baking soda
• 4 teaspoons dark brown sugar
• 1/2 cup wheat germ
• 1 1/2 cups natural bran
• 1 1/4 cups steel-cut oats
* 2 teaspoons sea salt
• 1 quart plus 1/2 cup buttermilk at room temperature

1. Preheat oven to 400˚F. In a large bowl, use a large spoon to mix all dry ingredients until well combine. Add buttermilk and stir until dry ingredients are evenly moist.
2. Divide dough equally between two greased loaf pans (approximately 9 or 10-inches-by-5-inches.
3. Bake in middle of oven until golden and crusty, 50 minutes. Unmold and cool on a wire rack.

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Goat Cheese, Bacon and Olive Quick Bread

2/27/2016

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I suggest you make several loaves of this Goat Cheese, Bacon, and Olive Quick Bread, and keep in your freezer. That's what I'm doing. It is such a great savory bread/cake to have on hand! I like serving it in the late afternoon with a glass of chilled white wine. If storing in the freezer, defrost and reheat in oven before serving. This bread (which reminds me of a French weekend savory cake) will be a regular on the patio this summer!

+ Savory Goat Cheese, Bacon, and Olive Quick Bread

Recipe by David Lebovitz | February 2016 Food & Wine

• 6 slices of thick-cut bacon, cut crosswise into 1/2-inch strips
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 to 2 teaspoons cayenne
• 1/4 teaspoon kosher salt
• 4 large eggs, at room temperature
• 1/2 cup buttermilk
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 6 ounces fresh goat cheese, crumbled
• 1 1/3 cups freshly grated Parmigiano-Reggiano cheese
• 1/2 cup pitted kalamata olives, halved lengthwise
• 2 scallions, thinly sliced
• 1 red serrano chile, seeded and minced
• 2 teaspoons minced thyme leaves
1. Preheat oven to 350˚F. Coat a 9-inch loaf pan with cooking spray; line the bottom with waxed or parchment paper. In a skillet, cook the bacon over moderate heat until crispy, 8-10 minutes. Drain on paper towels.
2. In a bowl, whisk together the flour, baking powder, cayenne, and salt. In another bowl, whisk the eggs with the buttermilk, olive oil, and mustard. Stir the egg mixture into the dry ingredients until just combined. Fold in the goat cheese, Parmigiano-Reggiano, olives, bacon, scallions, chile and thyme. Scrape the batter into the prepared loaf pan and smooth the surface.
3. Bake the bread until golden on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 15 minutes, then run a knife around the loaf to loosen it from the pan. Invert onto a rack and cool completely.

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New Year's Day Brunch 2016

1/2/2016

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Our annual tradition... a pictorial

SMOKED HAM ROLLS | Saveur, October 2005

• 1 tablespoon active dry yeast
• 2 teaspoons vegetable oil
• 7 1/2 cups unbleached, all-purpose flour
• 2 tablespoons plus 1/2 teaspoon salt
•2 tablespoons plus 1/2 teaspoon sugar
• 10 ounces black forest ham, cut into small cubes

1. Dissolve yeast in 2 1⁄3 cups warm water in a small bowl; set aside until foamy, about 10 minutes. Grease a large bowl with oil and set aside. Combine flour, salt, and sugar in another large bowl, add yeast mixture, and stir until dough is stiff. Turn dough out onto a floured surface and knead until smooth, about 15 minutes. Knead ham into dough, shape dough into a ball, and transfer to prepared bowl. Cover bowl with a clean damp dish towel and set aside, in a warm spot, to let rise until doubled in bulk, 1–1 1⁄2 hours.
2. Lightly dust 2 sheet pans with flour and set aside. Turn dough out onto a clean surface, divide into 24 equal pieces, and shape each into a ball. Put 12 dough balls on each pan, about 1" apart, cover with clean damp dish towels, and set aside, in a warm spot, to let rise until doubled in bulk, 1–1 1⁄2 hours.
3. Move one of the oven racks to center of oven and another oven rack to lower third of oven. Put a small pan of water on lower rack. Preheat oven to 400°. Bake rolls until golden brown and hollow sounding when tapped, 25-30 minutes. Transfer rolls to a cooling rack to cool.

.

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<<Previous

• • • Pumpkin Scones • • •

+ Black Bean Pumpkin Soup

+ Roasted Onion and Potato Focaccia

+PEAR and POPPY SEED LOAF +

+ Savory Goat Cheese, Bacon, and Olive Quick Bread

Our annual tradition... a pictorial

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