This makes a great bread -- moist but not super sweet. I found this recipe at Smitten Kitchen.
Ingredients
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
Cool for 15 minutes in pan, then remove from pan to completely cool.
Yield: 2 loaves or approximately 24 muffins
Sunday, July 8, 2012
Crunchy Granola
This is my homemade granola recipe -- well, its actually Bittman but I adapted it. The original recipe had the oven at 350 but I found that the granola burned so I do it at 250 for a longer time. You must use unsweetened coconut -- the sweetened stuff will burn. My favorite combo is 1 cup of chopped walnuts, 1/2 cup of sunflower seeds and 1/2 cup of pumpkin seeds.
Ingredients
6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or to taste
Dash salt
1/2 to 1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit, optional
Method
1. Preheat oven to 250 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.
Yield About 8 cups (at least 16 servings)
Time 40 minutes
Source: The New York Times
Ingredients
6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or to taste
Dash salt
1/2 to 1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit, optional
Method
1. Preheat oven to 250 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.
Yield About 8 cups (at least 16 servings)
Time 40 minutes
Source: The New York Times
Friday, January 27, 2012
Our Daily Bread in a Crock
Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread
Yield: 4-5 Loaves of Bread
Ingredients
24 fluid ounces hand warm water (3 cups)
1 1/2 teaspoons dried fast rising yeast ( Or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar); a packet is about 2-1/4 tsps
2 1/2 teaspoons sea salt
1 3/4 lbs unbleached white bread flour ( 6 1/2 US Cups)
Directions
Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
Add the yeast to the water and then the salt, mix well.
Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
Allow to proof for 2 hours, or until doubled in size.
The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
If baking a loaf of bread now, pre-heat the oven (450ยบ) and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove (proof) and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
Remove the bread when baked and cool on a cooling rack.
Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed – this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
http://www.food.com/recipe/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread-340621
About This Recipe
"Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake."
Yield: 4-5 Loaves of Bread
Ingredients
24 fluid ounces hand warm water (3 cups)
1 1/2 teaspoons dried fast rising yeast ( Or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar); a packet is about 2-1/4 tsps
2 1/2 teaspoons sea salt
1 3/4 lbs unbleached white bread flour ( 6 1/2 US Cups)
Directions
Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
Add the yeast to the water and then the salt, mix well.
Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
Allow to proof for 2 hours, or until doubled in size.
The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
If baking a loaf of bread now, pre-heat the oven (450ยบ) and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove (proof) and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
Remove the bread when baked and cool on a cooling rack.
Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed – this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
http://www.food.com/recipe/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread-340621
About This Recipe
"Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake."
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