I have been all over the southwest (or so it seems) since I joined the Tuesdays With Dorie baking group and got the book we will be using, Baking with Julia.
Our first assignment was White Loaves. I’m pretty good at baking bread and I love to do it so I figured I’d swoop in at the last minute, bake my bread and make my post.
So, bringing up the rear…
The dough is a lot. I had to keep pushing it down while it mixed to make sure the flour was all incorporated. The butter went into the dough really easily, leaving me with a beautifully smooth lump of dough.
I am a little limited here in Arkansas in the mixing/baking/utensil department so I raised the dough in my soup pot. LOL!
It got huge!
Then I patted it out and rolled it according to the instructions for the second rising.
Then I baked it for 35 minutes and got two of the most beautiful loaves of bread!
Like my makeshift “rack”? hee hee
Now I need to go out and buy a serrated knife to cut the bread with!
If you’d like to bake these gorgeous loaves for yourself, you can find the recipe at this link.
Happy baking! And eating. Oooh and breathing. It smells divine!
How about a loaf of FABU chocolate sour cream bread? Yes? It is amazing. I topped it with raspberry jam and made it even better.
Chocolate Sour Cream Bread
1 cup Sour Cream (not non-fat)
1 cup Sugar
4 tablespoons Butter, at room temperature
1 teaspoon Vanilla Extract
1 cup Unsweetened Cocoa Powder
1/3 cup Milk
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 + 3/4 cups All-Purpose Flour
3/4 cup Chocolate Chips
1/2 cup chopped Walnuts, optional, for topping
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Using a hand mixer on low speed beat together sour cream, butter, sugar and vanilla together in a large mixing bowl. Add eggs one at time beating after each addition.
On low speed beat in cocoa, milk, baking powder, baking soda and salt. Mix in flour by hand until smooth. Batter will be fairly thick. Mix in chocolate chips. Pour into loaf pan.
Scatter walnuts and chocolate chips evenly across top. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool on wire racks.
Hanging out on twitter this a.m. and waiting for the storm of the year to hit, I was thinking about baking a cake tomorrow. When it’s really cold. But one of the ladies I follow, @tashadoestulsa, said she was making Country Crust Bread and provided the link. Well, that seemed like a nice idea. I wrapped up what I was doing and started making the bread myself.
Of course I didn’t make it like the recipe said. I halved it for starters and used butter instead of oil. Then I mixed it up all differently but it produced a gorgeous, yummy smelling loaf.
Here’s the recipe adapted from the original that I got from bread & honey: a food blog.
Country Crust Bread
1 packages active dry yeast
1 cups warm water (105 to 115 degrees)
1/4 cup sugar
1 tablespoon salt
2 tbs butter, melted
3 1/4 cups bread flour
Place 3 cups of flour in mixer. Add yeast and sugar. You should probably add the salt here, too, but I don’t use salt. Heat the water until the proper temperature and mix into the flour along with egg and melted butter. Mix for about 8 minutes until dough is elastic.
Turn dough into a lightly greased bowl, cover and let rise in a warm place until doubled.
Punch down dough. Roll into a rectangle, 18×9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan. Brush loaf with a little oil. Let rise until doubled, about another hour.
Preheat oven to 375 degrees F. Place loaf on lower oven rack so that the top of the pan is in the center of the oven. Pan should not touch the sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pan. Brush loaf with butter; cool on wire rack.
How about a little cheese with your wine? Bread that is. I wanted something special to go with dinner so that’s what I baked today – Wine Cheese Bread and it was FABU!
While it is a yeast bread, the end result is almost closer to a quick bread in texture. I think that’s because of the addition of the eggs. This was an easy bread to make with few ingredients, like most bread.
You’ll want to combine the first four ingredients in a saucepan. Cook over low heat until very warm. I usually gauge this by when the butter is just about all melted but you can measure that around 120 degrees. Set this mixture aside. Stir 2 cups of flour and 2 teaspoons of yeast together in your mixer bowl. Add the wine mixture and eggs. Beat at medium speed for 2 minutes. Gradually add the remaining flour and the cheese to make a soft dough. Mix for 8 minutes. Dough should have formed a ball in the mixer bowl. Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled in volume, around 1 hour. Punch the dough down and let rest for 10 minutes. Place the dough in a greased pie plate. Cover and let rise again until double, around 40 minutes. Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes.
This bread has an amazing texture. Crunchy and cheesy on the outside and cakey with a tang of the wine on the inside. I’m sure you will agree that this bread is FABU!
Wine Cheese Bread
1/2 c. dry white wine
1/2 c. butter
2 tsp. sugar
1 tsp. salt
4 c. all-purpose flour
2 tsp dry yeast
1 c. shredded Monterey Jack Cheese
Combine first 4 ingredients in a small saucepan. Cook over low heat until very warm (120 to 130 degrees). Set aside. Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add wine mixture and eggs, beat at medium speed of an electric mixer 2 minutes. Gradually stir in cheese and enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (8 to 10 minutes). Place dough in a greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 1/2 hours or until doubled in bulk. Punch down dough, let rest 10 minutes. Place dough in greased 1-quart souffle dish or 9 inch pie plate. Cover and let rise in warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes. Yield: 1 loaf.