Tag Archives: Bread

Oat and wheat sandwich bread

The mornings have been so chilly here in NH and us being “true Yankees” I am not sure if we don’t; or rather we won’t turn on the heat until at least mid to end of October. There were a lot of sweatshirts and blankets lying around the house of late. I have mentioned a few times that I tend to turn the oven on bake or cook something just to help take a little; very little; chill out of the air.bread 009

I found a recipe for Oat and Wheat sandwich bread that I thought sounded pretty cool and we are definitely a sandwich eating kind of family. My guys take one or two each for lunch pretty much daily. I thought it might be kind of cool to have a homemade loaf of bread, it also freezes well which is key. Plus making homemade bread has been on my bucket list of things I really want to be good at. If I can master the art of making a rustic loaf of artesian bread, what an even sweeter life it will be.

BUCKLE, CHICKEN SALAD, LUNCH BREAD 029

I made this recipe as written a couple of weeks ago when the house was super cold so I needed to be a little creative in order for the dough to rise. I placed the bowl on a heating pad f or a couple of hours. Today I am making the bread again and since we broke down and turned the heat on the house is fairly warm and the dough looks AWESOME – just tasted it and it’s a keeper. it is delicious and I am making a sandwich for our late lunch right now!!!

bread 034

While the bread is easy to make and tastes good I actually needed to adjust the flour for my families liking; I thought we would like it more if we cut some of the whole wheat with some all-purpose flour. While my in-laws loved it, it was too much whole wheat for my families taste. I have both ways listed here for you to choose what you think your family would like. Feel free to play with this recipe I am going to!

BUCKLE, CHICKEN SALAD, LUNCH BREAD 020

Makes 2 standard size sandwich loaves

5 cups whole-wheat flour – I’ve had some leftover (sealed) in the pantry for a while now – I used 2 whole-wheat and 3 AP-flour for today’s loaves
2 cups rolled oats (I used old fashion that I had on hand; for a less noticeable texture you can use quick-cooking)
1 Tbs. kosher salt
3 Tbs. raw or brown sugar, honey or agave nectar – I used my brother-in-law’s honey
1 large egg
¼ cup olive or vegetable oil, plus enough to coat the bowl
1¼ cup lukewarm water
1¼ cup lukewarm milk
1½ Tbs. instant yeast

Bread Dough
You can make this by hand or using a stand mixer. Same timing would be used for both.

In your bowl add the water, milk and honey or sugar, stir in the yeast. Add the egg and oil whisk to combine. Add flour, oats and salt. Using the paddle attachment at the lowest speed; mix for 1 minute. The dough will be wet and course. Let it rest for 5 minutes.

BUCKLE, CHICKEN SALAD, LUNCH BREAD 024 BUCKLE, CHICKEN SALAD, LUNCH BREAD 025

Switch to the dough hook and mix on medium-low for 2 minutes. The dough will be a little firm and a little smoother; while still being a little sticky. If it is too wet add a bit more flour, a spoonful at a time. If it is too stiff, add a little more water, a spoonful at a time. Continue to mix the dough with the hook for 4 minutes.

BUCKLE, CHICKEN SALAD, LUNCH BREAD 028

Turn the dough onto a slightly floured surface. Knead a few times, than form into a ball. Lightly oil your mixing bowl and return the dough ball to it. Cover with plastic wrap and let it proof at room temperature for at least 60 minutes. It could take longer if your house is cold. It needs to double in size; or can be transferred to the fridge and left to ferment overnight or up to 5 days. If proofing in the fridge, be sure to remove it from the fridge for at least 3 hours before you plan to bake it.

bread 004 bread 006

Forming the loaves

Turn the dough onto a lightly floured counter and divide in half. Press each gently into a rough rectangle; fold in the sides so the dough is roughly the width of your loaf pan. Roll the dough from the bottom to the top and place in your loaf pan seam side down. Repeat with the remaining dough. Let proof at room temperature for about an hour, or until the dough has risen about 1 inch above the rim of the loaf pan. Halfway through rising, preheat the oven to 350’

bread 007

starting to rise

bread rising 003

almost done rising

Bake bread

30 to 35 minutes; rotating pans once for even color; a cooked loaf should sound a little hollow when you tap it and the internal temperature should read 190 degrees. Remove loaves from the pans and let cool on a rack. Cool completely before slicing and place in freezer bags; if you don’t eat it all before you have a chance to freeze it.bread completed 002 bread completed 003

Recipe originally published on smittenkitchen.com adapted from Peter Reinhart’s Artisan Breads Every Day

Easy Pasta Salad – Montreal Farmers Market

A couple of weekends ago my husband and I met up with friends of ours in Montreal for a nice long weekend. It had been many years since we have been to Canada and now that we went; I’m not sure why it has been so long, what a great city. Always something going on; so I was told; they have the most festivals. Well I couldn’t remember what my buddy SF said exactly but I just google Montreal Festivals and it said “Montreal is a city of festivals” and since the internet can’t lie it must be true.

Cosmopolitan at the Queen Elizabeth Hotel

Cosmopolitan at the Queen Elizabeth Hotel with dirty ice – YUM!!!

Since our friends have been there many times; they live closer than we do. They booked where we stayed; SF wanted to stay somewhere that we could cook in one night if we wanted to. At first I thought why we would cook in, we are in city with numerous places to eat and explore and on a mini vacation. Well it all became VERY clear to me after visiting Atwater Farmers Market.

Sangria

Sangria

I have been fortunate enough to have been to some pretty amazing places over the years, I mean I absolutely love the Caribbean and Paris was incredibly amazing but I can count on one hand how many times I have had a true “Moment” just to be in awe of something around you. The Venus de Milo in the Louvre in Paris took my breath away and brought tears to my eyes. And I honestly never in a million years would have thought a Farmers Market could make me want to move and totally change the way I live my life. I totally understand how and why Europeans pick up dinner on the way home versus having a fridge and freezer fully stocked just to make dinner for the week.

Gorgeous berries

Gorgeous berries

IMG_0513

Vegetables displayed perfectly

IMG_0515

Amazing smelling artisan breads – the man behind me in line asked if I was from out of town LOL I guess not a lot of people take pictures of their bread

I also NOW understood why SF wanted a place where we could make dinner in if we wanted to. I totally wanted to cook in but sadly we didn’t, we just couldn’t pull it together in time to get back to the market before it closed; it would have been very forced and not as enjoyable for us to make it happen. I did google what I could bring back over the border though which as long as it is for personal consumption you can bring almost anything. We picked up some homemade pork sausages and kielbasa as well as some fresh pasta’s and a loaf of bread. For dinner I made up the gnocchi we bought along with some Cilantro Lime Sausages.

IMG_0514

The Herbs were incredible

The Herbs looked incredible

French Macaroons - they were not the famous Laduree's but damn tasty

French Macaroons – they were not the famous Laduree’s but damn tasty

Montreal - Potato Salad 014

gnocchi w/butter garlic and thyme

Montreal - Potato Salad 017

Dinner made at home with Atwater Farmers Market products

IMG_0472

Simple Delicious Pasta Salad

1 box of pasta such as campanelle, cavatappi or similar; cooked as directed – I use Tri-Colored Rotini

1 Can of small Black Olives drained

Container of cherry tomatoes – cleaned and sliced in half

Container of Feta Cheese

1 Carrot – grated

2 Red roasted peppers sliced olive oil, kosher salt, and fresh cracked black pepper – Roast for 20-25 minutes at 350’ – or use your favorite jarred variety

I like adding sliced salami or pepperoni – but this can be omitted

Ken’s Zesty Italian dressing

Toss pasta with some Ken’s extra zesty, while this marinates the pasta, gather all the other ingredients, add all together and toss, if needed add a bit more dressing.

Snacks from the past- Poop Cookies

I am pretty sure afterschool snacks have evolved over the years and some are far healthier that what I used to eat.  When I was growing up, for a spell, we had a housekeeper that also made the most delicious homemade cookies & sugar cinnamon doughnuts for when we got off the bus.  It was for a very short period in our lives, but it was very memorable.  After she was no longer with us we had to fend for ourselves and made due with whatever was in the house; which at times was not much.  I recall eating sardines on saltines, buttered bread cut up in a bowl with maple syrup. I do not have fond memories of either of those but when you go from rags to riches back to rags you figure some things out.

Carrot Cake 308

I do have some fond memories of a couple of afterschool snacks and have shared them with my kids & others.  I really have no idea where my favorite snack came from.  I can’t imagine that I came up with it; but who knows I have always been pretty creative; or at least I want to believe that I was/am.

My favorite afterschool snack was a peanut butter and fluff grilled sandwich.  Don’t knock it unless you try it.  While I know this is not a healthy snack and it shouldn’t be an everyday snack.  If you like peanut butter and fluff I encourage you to try it at least once.  It is made exactly like a grilled cheese just different fillings.  My daughter doesn’t like fluff and my husband is not a fan of peanut butter but my son loves them and makes them on occasion. I recall sitting around one night surrounded by family not sure how they came up but they are so easy to whip up; I made several of them; sliced them up and handed them out. They were a hit!

Carrot Cake 303 Carrot Cake 304 Carrot Cake 305 Carrot Cake 306

The other is a cold bean sandwich; simply buttered bread, beans done!  I am pretty sure this one came from my parents. I remember my dad putting thinly sliced raw onions on his, he loved cold bean sandwiches. Again might not be for everyone one but it is pretty darn good.  I posted that I was eating a cold bean sandwich on FB a few years ago and it definitely stirred up a response.  Some people loved them others not so much.  Same goes in my house the kids and I like them my husband does not, but his brother does.  He was one of the ones that commented on my FB post.

After reading this I hope you reminisce a little about snacks from your childhood.  If they were noteworthy share them!   I also wanted to share a recipe that I made as a child and still make to this day and it is pretty easy for kids to make if you allow them to use the stove top.

Poop Cookies (not sure why my family called them this but we always have)

2 cups sugar

½ cup butter or margarine

½ cup milk

3 TBS cocoa

3 cups oatmeal

1 tsp vanilla

½ cup peanut butter

In a large saucepan, combine sugar, butter, milk and cocoa.  Bring to a full boil over medium heat, boil for 3 minutes (do not skip this step) remove from the heat and stir in the remaining ingredients.  Drop by spoonful onto waxed paper.  Let them set until firm.  If you skip the boiling step they will not set up.  Trust me I’ve done it, my son has done it.  Just be patient and let the mixture boil for a bit.

Baking Breads & Pickling

Image

Yesterday I spent the day baking and pickling!  While I would love to tell you everything was from my very own gardens; we did not have a very successful harvest this year.  We have decided to remove the majority of the soil from our raised beds and start over; it may sound pretty drastic; but I spend too much time & money on the beds for them not to provide me a little something to help feed my family and friends.

I was able to use up my own cucumbers to make a dozen jars of Kosher dill pickles – we mostly use them for sandwich’s & burgers.  I would like to thank a couple of my husbands employees for their Zucchini and Green beans; which I made 36 various size loafs of zucchini bread and was able to make a couple of jars of dilly beans for the very first time.  I buy Banana’s every week at my house so I always have those on hand; they do not always get eaten in time so I will put the brown banana’s in the fridge, If i cannot get to them fairly soon I throw them in the freezer until I am able to make Banana Bread.  Because my son does not like nuts there are always 2 loaves made.  I think he does that so he gets his own loaf; just saying!

Several years ago a friend of mine; who is a trained chef; gave me her mom’s zucchini bread recipe.  The last few years I have tried to cut out some of the oil to make it slightly less fattening; apples sauce works out quite nicely.  I have also never made just one batch, when I make zucchini bread I make 4 batches at a time and usually times this by 2.  It freezes VERY well!  This year i made a total of 7 batches with what I had on hand; well actually not on hand, I took inventory Friday night of what I had planned on making and made a listing of what I needed to pick up.  I think I should invest some time and effort into raising chickens for all the eggs we go through – Ya I don’t see that happening anytime soon; I have a crazy dog who would put a kabash (sp?) on that, plus I am not shoveling ANY chicken shit…

While I was out getting my supplies on Saturday morning I ran into the cutest little old lady, we were standing there looking at the canning items left; note to self get your stuff together when they first arrive in the stores.  We started up a conversation about them not having what either of us needed.  Why I thought she was cute was her comment “I think there are a lot of new people thinking they can pickle” I immediately told her I have been doing this for years, I was even chuckling to myself thinking why did I need to defend myself for being in that aisle. I have pickled cucumbers, salsa, tomato sauce and spaghetti sauce over the years. I do enjoy the pickles the most. I gave away all my spaghetti sauce, we didn’t like the taste, my in-laws loved it. The garden salsa was very good, however there is nothing like fresh garden salsa. I had never had nor heard of dilly beans; probably because I am not a fan on green beans so I have never grown them, so I didn’t ever need to find out what to do with them. I am not too sure they turned out, only because they do not look like the ones I have tried. we’ll see in a couple of weeks.

Zucchini Bread – recipe bake 350′ – timing depends on what size pan you use
2 eggs
1/2 C vegetable oil
1/2 C apple sauce
2 C sugar
2 tsp vanilla
2 tsp cinnamon
Mix all the above together well
add the below
1 pkg vanilla pudding
1 tsp baking soda
1 tsp baking powder
3 C flour
2 C shredded zucchini