Saturday, March 2, 2013

Breakfast bread with Potatoes

I have been traveling a lot for a few weeks and therefor not been doing much baking. My fingers are itching to do some experimenting in my kitchen! 
I made this bread for my husbands breakfast a little while ago, when we did a quick stop at home in between traveling. I said for my husband, because I'm one of a very few people in the country that are allergic to potatoes. This bread has potatoes in it. 
It's a yummy breakfast bread that goes perfect to your omelet, ham, egg or just a couple slices of cheese. The recipe is on a bigger scale. The bread is so easy to make that I usually make a lot of it and put it in the freezer. It's almost BETTER the second time you heat it up in he oven to serve it. It taste a lot better when served warm. This bread is also perfect for preparing in the evening and bake in the morning.

This is how you make it:
Mix with a fork ~
3 cups all purpose flour
1 cup quinoa flour
1/2 bag instant mashed potatoes with garlic
1tsp salt
1 oz instant dry yeast

add ~
1/2 cup canola oil
4 cups water (130 degrees Fahrenheit)

Mix with a wooden spoon 3min by hand, or 2min in a bread machine. Sprinkle some all purpose flour at the end of the mixing. 
Knead the dough by hand on a floured surface for 2-3min. The dough is a bit sticky.
Let the dough rest under cover for 30 min.
Cut the dough in pieces. This dough makes at least 24 buns. Don't make them to big, it's hard to bake them all the way through that way.
I usually just take a small piece of the sticky dough with a spoon and place it on parchment paper. If you like you can press your hands over the buns and make flat bread, instead of buns.
Let the pieces (that you placed on at least two different parchment papers) rest for another 30 min, in room temperature. Or over night in the fridge. This bread is perfect for preparing in the evening and bake in the morning.

Bake at 400 degrees Fahrenheit for about 20 min.


Thursday, January 31, 2013

Carneros Spelt Loaves

Carneros Spelt Loaves 

As I'm writing this I'm eating a slice of the bread with sharp shedder cheese and a cup of coffee (since it's early in the day. It would be wonderful with a glass of red wine too.) The crust is a little crispy and the inside soft and chewy. The spelt flour gives the bread it's character. My picky husband also liked it, which is a good sign! I baked it with my dinner plans in mind. I'm going to make a salmon dish for dinner; with orange/lemon aioli, the bread is going to be a side dish, along with a green salad. I had to try the bread myself before serving guests of course…I've never baked this bread before, I made up the recipe as I mixed the dough. It is worth trying. I'm making it again, soon. It takes a total of 2hours and 15min to make it. It's a long time, but out of that time the dough is resting 2*40mins and the baking in the oven is 25min. The recipe is easy and not complicated at all. I exercised a horse during the first resting period and fed the baby/edited pictures during the second resting period. It's a low maintenance bread and you can do other stuff while the bread takes care of itself. 

The recipe is for 2 loaves of bread.

2 cups organic spelt flour
2,5 cups organic all purpose flour
3/4 oz active dry yeast
2tsp salt

Combine with a fork in a big bowl.

Add 1,5 cup cold water and 2 cups boiling water (then the mixture will have the right temperature.) Beat the dough in a machine for 3min or 5min by hand. Add 0,5 cup all purpose flour during the process, and mix until you have a smooth dough. Knead the dough by hand (take some flour on your hands,) on a table for a couple minutes. 

Cover the dough and let it rise for 40min (it almost double it's size in room temperature.)

..after 40min

Place the dough on a floured surface, cut into two pieces. Form the pieces into loaves. (Pat the dough to 12*6 rectangle and roll up tightly.)

Place your loaves on parchment paper and cover again. Let the dough rest there for another 40min.

(For extra stylish bread, use a sharp knife and make some diagonal slashes across the bread before baking.) If you want a crispy outside brush some water on the loaves before baking. I didn't do it, but they turned out pretty crispy anyway. 

Bake the bread in the lower part of your oven at 425 degrees Fahrenheit for 25-30min. 

Let the bread cool down covered, on the baking pan.


Wednesday, January 23, 2013

Grandma' Agnes Fudge Cookies

I've admired my Grandma' Agnes as long as I can remember. She was a cool Lady, something extraordinary and I'm not saying that just because she was my Grandma. She traveled around the world until she was 80 years old, because she loved it. Of course she wasn't 80 years old if you asked her…she was 19 years old all her life. I have so many great memories having fun with her. One time I had to bribe a guy that rented out surf boards so that he wouldn't rent her any, she was 78 at the time. She didn't have any limits what so ever. Another time she slapped me in the face for not introducing her as my girl friend, when we met some new people on a cruising ship. We traveled all over Southern Europe, Hawaii, Alaska and many other states together. She was the one giving me my first camera when I was 5 years old. Agnes was, believe it or not, an incredible baker. 

Today I'm sharing her Fudge Cookies. That's one of my favorite recipe's, for many reasons. They taste absolutely wonderful, but they are so sweet that your tongue kind of curls and you only want one cookie. I like that too. I rather have one awesome cookie than ten cookies that are so and so. Grandma' Agnes Fudge Cookies are also very easy to make AND it only takes 20 mins (altogether, mixing and baking in the oven.) The perfect quick fix that you can't go wrong with. My son learned to bake them by himself at age four. So far I haven't met anyone that doesn't like them. They are easy to make, like with all cookies it's very important to not over bake them. I think that's the only thing that possibly could go wrong. They are suppose to be baked for EXACTLY 12 mins.

Grandma' Agnes Fudge Cookies

4oz Butter
1/2 Cup Sugar
2tbs Maple Syrup

Cut the cold butter into pieces

Cut the butter in pieces and mix the ingredients. I mix them by hand with a fork. 

Mix 1,5 Cup All Purpose Flour and 1/2 tbs Baking Powder separately.

Mix all the ingredients together. I usually put them all on a table and mix them with my hands. That's how Grandma' did. If you want to you can add some vanilla extract. It gives them a nice touch, but it's not necessarily. Mix the dough with your hands until it's smooth and there's no big chunks of butter left.

Divide the dough into two equal pieces.

Two equal pieces of dough, rolled into strings
 and placed on parchment paper. 

Roll them to long strings and place them on parchment paper. Use your hands and put a little pressure on the strings. 

Bake them in the lower part of your oven at 350 degrees Fahrenheit for 12 minutes.

When they are done they are still soft, but only for less than a minute. Cut them into desired pieces at once. Leave them on the baking sheet to cool down, for at least 10 minutes.

I prefer to have one cookie to my coffee, the Swedish way. What do you like to drink to your cookies? 

Monday, January 14, 2013

Muesli Rolls

Muesli Rolls

Today my plan was to share a recipe of sweet fudge cookies, that my grandmother in Sweden taught me to bake when I was a little girl. I started to take out all the ingredients and when there was only flour left…there was no white flour in my cabinets! The look on my face must have been a funny one, my 5months old daughter started to laugh out loud.

Well, well..since I had many other kinds of flour I decided to bake something else instead. Funny how that works out, when I for once decide to do something a little less healthy the Universe steps in and say it's clear NO.

I opened all my cabinets to see what I  have in there and what ingredients that possibly would be a good match. My "whitest" flour was a spelt flour, that's a given choice. I love spelt bread. I didn't feel like baking my regular spelt bread though. My eyes lands on my jar of muesli that I have on my greek yoghurt in the mornings. I finally decide to make a bread with whole wheat flour, spelt flour and muesli. I often add muesli in my recipes. I never have the same muesli (I always mix the favorite grains/dried fruit I have for the moment), which gives the bread some variety. 

This is the bread I made tonight.

Muesli Rolls

Mix with a fork in a big bowl:
1,5 cup Whole Wheat Flour
1 cup Muesli (your choice)
1 cup Spelt Flour
1,5 oz dry yeast
a pinch of salt

Heat up 2 cups of milk. Heat until just before the first bubble. Add 1/3 cup maple syrup and 2/3 cup olive oil. Pour over the dry ingredients that you mixed. Stir with a wooden spoon, slowly until mixed. Add 1,5 cup spelt flour and knead by hand for 3mins. I prefer to not use a machine when I bake with Spelt Flour. Spelt Flour have a fragile kind of gluten, if you knead it too hard, too long, the elasticity in the dough will be effected. If you knead it too little your bread will be hard/heavy. This dough is extremely smooth and a pleasure to work with.

Let you dough rest under cover for 30min.

Divide the dough into 8 pieces. Turn the pieces into big rolls and place them on parchment paper. Let them rest there under cover for another 30min.

Bake your Muesli Rolls 12min in the middle of the oven at 430 degrees Fahrenheit.

Feel free to freeze the rolls your not planning on eating today. They are good in the freezer for 3months.