HAPPY ST. PATRICK'S DAY

 

Nothing like a fresh soda bread and this one is a compilation of ones I have made before and one from a new cookbook.  I have become enamored with this southern baking book,

The BACK IN THE DAY BACKERY COOKBOOK by Cheryl and Griffith Day.

This was a Christmas present from my nieces and great baking book.  The golden muffins and lavender cookies, etc.  I have to control myself but this book has wonderful things to try.

 

Irish Soda Bread

11/2 c all purpose flour

11/2 c of whole wheat flour

1/2 c buttermilk powder

2T sugar

2T rolled oats

1t baking soda

1t salt

1c raisins

11/2 c water with 2T sour cream*

Mix all dry ingredients  in large bowl

Add wet ingredients in threes until well mixed

Pour onto silicone mat and knead gentley until raisins are mixed.

Shape into traditional round and mark with the cross

Bake for 40 min at 375

 

* when using dry buttermilk powder for cultured buttermilk I put powder in with my flour or dry ingredients but add a little sour cream to my water for acidity and this helps with the rise. 

Time to bake

It seems like a long time since I have posted. I try to bake at least once a week but it doesn't always get posted.  February has come and gone with such treats as cranberry,orange heart scones. I love my new heart cutters from Crate and Barrel.  I tried making peanut butter cookies with m&m's.  Will definitely try again with a softer recipe. Things on the horizon....brownie bowls....Easter cupcakes...
Banana bread?  Get up and BAKE!

I'm Back...

After a week on Cape Cod it sure is hard to get motivated to bake....
This week I was able to make a truly great calzone.
This is not my first attempt but definitely  my best.  So good it didn't get posted ...oh well next time!

Maybe it is time to go back to work......

I have spent most of the past two days blogging, pinning and reading Facebook.  Oh yea , and cooking up a storm.

My house now smells of  toasted granola....mmmm

Bread Variations

Today I was thinking I need to make a bread to go with the soup we are having for supper.  Do I want to do Anadama no but I will use some cornmeal(1/4 c.) but I don't want to use molasses it is too heavy so let's  use honey(2T) since I am almost finished with that bottle. water and salt are a must (1C &1t) flour oh how about
2C bread flour and 1C white wheat so it is a whole grain bread but won't look like one.  The flour may be heavy so let's use 3T of  buttermilk power and 2T of unsalted butter. Threw all of this into the bread machine programmed for dough. I love this setting as it warms and kneads and goes through 1st rise without me.

Here it is ready for the oven. I will bake this for 10 min. at 400 and then for 20 min. at 350.

Not so basic
 BASIC BREAD

1C water

1t salt

1/4C cornmeal

1C white wheat flour

2C bread flour

2T butter

3T buttermilk powder

2T instant yeast

2T honey.

Then after baking.

Sliced and ready to go.

Making this a great winter supper.

FALL GRANOLA...

I made  my summer granola  in early July before we went on vacation. I used the last scoop in my oatmeal this morning which means it was time to make fall granola. The base is the same the ad ins are a little different. I sweetened my summer granola with honey and this fall version with maple syrup.

4 cups old fashioned oatmeal

1/4 cup ground flaxseed

1/2 cup walnuts

1/2 cup pumpkin seeds

2tbs sesame seeds

2tbs sunflower seeds

1/2 cup coconut

mix in a large bowl

in a 2 cup measuring cup mix 

2/3 cup canola oil

1/2cup maple syrup

1/4 cup apple cider

mix the wet ingredients well and then mix into the bowl of dry ingredients 

mix very well so that all is coated and slightly damp.

Pour onto a large sheet pan (lined with a silicone bakers mat or nonstick foil)

Bake at 325 for about 1hour  turning every 15 minutes.  It is very important to keep turning the granola from the center to the edges so as not to burn the edges.

while this is cooking mix

 1cup craisins 

1 cup small diced dried apples

1/2 cup brown sugar

when the granola  comes out of the oven sprinkle the fruit and sugar combo onto the granola before it cools

so the sugar melts and the fruit will soften a little and then cool  completely before storing in a jar with a tight seal.

My house smells wonderful...........

Apple Challah

This is a bread I only do in apple season when the apples are the freshest. I like to bake with the whitest of cortland apples.

Recipe

(done in my bread machine or kitchenAid  mixer)

1/3 C water
1/4C apple juice or cider

1/2  tsp salt

2 eggs

3C bread flour

2tsp instant yeast

2tbs honey

3tbs butter
1tbs instant yeast

When dough has risen once ....

Chop 2 medium apples and sprinkle with cinnamon sugar.
(you do not need to peel the apples )

flatten dough into a rough rectangle and spread half of the apples on one side. fold over the edge and repeat on the other side.

you will now bake this at 350 for about 25-35 min.

of course the next thing is to wait for this to cool....

Then eat!