Category Archives: bread | baked goods

Dad’s Bread

Long time family staple from the Cabbagetown Cookbook.

3 cups hot water
1/3 cup honey
2 T active dry yeast
4 c whole wheat bread flour
3 T oil
about 2 more cups whole wheat bread flour

One egg
Poppy Seeds or Sesame Seeds


Dissolve the honey the warm water (should feel slightly warm, not hot if dripped on your wrist) in a large bowl. Stir well then sprinkle the yeast in, mix and let stand for about 5 minutes. Yeast should start foaming after 5 minutes.

Gradually add the 4 cups of whole wheat bread flour, and stir until smooth. Set aside to rise in a warm spot for 1-3 hours. Punch it down once or twice if it gets too high.

Add the oil and salt, stir it in then Gradually add more whole wheat flour to the bowl stirring in one direction to work up the gluten. Continue adding flour until the dough holds together. It should still be fairly wet.

Turn the dough onto a lightly floured counter and knead for 5 minutes. Don’t overdo it or knead in too much flour. The dough should continue to be sticky and hard to work with, because  a slightly wet dough is best for gluten formation. Dust the counter with flour only as needed. It’s done when you can poke the dough with your thumb and the dough springs back.

Lightly oil the bowl and return the dough to it. Allow the dough to rise in a warm spot for at least one hour, or until it is more than double in bulk. Punch it down and divide into 2 portions. Knead each portion until it holds together in a smooth ball. Put the balls onto a floured surface, drape with a damp towel, and let rise for about 45 minutes, or until doubled in bulk.  Punch them down again, shape each ball into a loaf and place in lightly oiled loaf pans.

Brush with slightly beaten egg.  Sprinkle poppy seeds or sesame seeds on top of the loaves.

Let the loaves rise in a warm spot for 45 min, or until double in bulk. Place the loaves in a preheated 350° F oven. Bake until the loaves are firm and golden brown, and sound hollow when tapped on the bottom. About 55 minutes.

10 minutes after removing from the oven, remove the loaves from their pans and cool on a rack.

 

Adapted from “The Cabbagetown Cafe Cookbook,” by Julie Jordan, page 40

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Grandma Klein’s Brown Bread

A recipe from my Grandmother, Irene Burgess Klein.

Grandma Klein's Brown Bread

Banana Bread

We freeze overripe bananas until we have enough for banana bread.  Just let them thaw till soft, then squeeze them out of the skin like toothpaste.  It’s slightly gross, but the banana bread is great!  Serve plain or with peanut butter.

5 or 6 bananas
1/2 c apple sauce or canola oil
2 c sugar
4 eggs
1 t salt
2 t baking soda
2 1/2 c flour
1/2 wheat germ
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Mash bananas or put them in a blender or food processor.  Add apple sauce or oil, eggs than sugar.  Mix till blended.

Mix dry ingredients well in a separate bowl and add banana mixture.  Combine and then pour into 2 oiled loaf pans.  Bake at 350° for 1 hour.

Redwall Scones

William rates these as “Awesome

1 3/4 c flour
2 t baking powder
1/4 each cinnamon, ginger & nutmeg
1/2 t salt
2 T chilled butter, cubed
2 T sugar
2/3 c milk

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Preheat oven to 450 degrees and place a cookie sheet in it to heat up.

Combine dry ingredients in a bowl.  Add cubed butter and rub it into the flour mixture with your fingers, or in a food processor) until mixture resembles course crumbs.  Stir in sugar, followed by the milk.  Mix to form a soft dough.

Shape it into a thick 7 inch round on a floured work surface.  Cut into eight wedges.  Seperate wedges and place them on the preheated cookie sheet.  Return to oven and back for 12-14 minutes, until browned and well risen.

For the authentic English tea experience, serve  with jam and clotted cream (Devonshire cream) if you can get it; if not, substitute whipped cream.

Adapted from The Redwall Cookbook recipe “Afternoon Tea Scones with Strawberry Jam & Cream” page 39

Croutons

Croutons prepared in Connor’s preferred style. He tears the bread apart, on the theory that it soaks up more olive oil that way.

Cut good day old or stale bread into cubes, or tear it into bite size pieces if you prefer Connor’s method.

In a large pot heat 3 T olive oil and 3 T butter over medium low heat.  Add lots of garlic, 10 – 12 cloves and dried parsley.  Cook till soft, stirring often.  Then add the bread cubes.  Toss to coat, spread on a cookie sheet and bake at 300 degrees for 12- 20 minutes, or until they are nicely toasted.  If none are burnt, turn off the oven and leave croutons in to cool slowly. Use right away or store in an airtight container.

Great with split pea soup!

Apricot Strudel

Here’s what to do with leftover phyllo dough.

2 c dried apricots
1 c boiling water
1/2 honey
1/2 t cinnamon
pinch of ground cloves
1/2 box phyllo dough (usually comes with two separately wrapped portions)
1/4 c butter, melted
1 T wheat germ
1 c chopped walnuts


Chop apricots finely, put in a bowl, cover with boiling water, put a plate on top and let soak for 10 minutes, stirring occasionally.  Drain well, pressing any excess water out, then mix in honey and spices.

Preheat oven to 350º

Spread out a leaf of phyllo dough on a clean, dry, flat surface. Brush lightly with melted butter, then spread a second sheet on top and brush that one lightly with butter. Repeat until you have used up half the phyllo.

Now spread half the apricot filling lengthwise across the lower half of the buttered phyllo, leaving a 2 inch border on either end. Sprinkle with half the walnuts then fold sides over filling and then roll it up like a jelly roll. Lay on buttered cookie sheet leaving room for the second roll, which you will create by repeating the instructions above.

Brush the tops of the rolls with the remaining butter and sprinkle wheat germ on top. Bake 20 minutes. Cool 10 minutes before slicing.

Adapted from Horn of the Moon Cookbook page 272.

 

Chapatis

Very good and fun to make, but you really need to have access to an open flame on a gas oven or even a grill.  Electric burners doesn’t cut it.  In 1991 Greg and I went on a camel trek into the Thar desert out of Jaisalmer in Rajasthan, India. Our guides made these for us on a campfire for every meal.

2 ½ c whole wheat bread flour
2 ½ c whole wheat pastry flour
1/2 t salt
2 c cold water

Mix the two types of flour together in a medium sized bow. Then add 4 cups of the mixture to a separate large bowl and stir in the salt. Add the 2 cups of water and mix with wooden spoon. Add another 1/2 c of the flour and mix until smooth and elastic. Pour out on a floured board and knead for a few minutes, adding flour as needed. Let rest 5-10 minutes. Divide into 16 equal pieces and roll each into a ball, keeping each on a floured surface. Use a wooden rolling pin to roll out each ball into a circle about 1/8 inch thick on a floured board.

Heat a cast iron pan over medium heat. Cook each chapati for 1 or 2 minute per side until little bubbles form and the chapati is soft but not stiff. At this point set over the stove burner or grill set to low or medium heat. Let it sit for a minute or so, and then flip. Watch carefully and adjust the flame as necessary so they don’t burn. A perfect chapati will puff up like a balloon. Use tongs to remove from the flame and serve at once! They are best hot.

They will keep tightly wrapped in the fridge for days, and they freeze well too.

adapted from Horn of the Moon page 67