Archive for the ‘Breads’ Category

Cuban Bread

Impending snow storm approaching.  Great day to bake bread.  I got this recipe from a bread machine cookbook that I acquired a few years back, The Best Bread Machine Cookbook Ever Ethnic Breads.  Now, I don’t use a bread machine so I really cannot attest to the accuracy of the title.  However, I do like Cuban Bread.  I did not follow the recipe exactly (I usually don’t),  So here is my version.  Turned out great!

  • 2 tsp active dry yeast
  • 1 1/2 c bread flour
  • 1/2 c whole wheat flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 TB extra virgin olive oil
  • water, just shy of a cup

In mixing bowl, add about 3/4 c water, yeast and sugar.  When the yeast gets creamy (about 5-10 minutes), add the flours, salt, oil.  As you are mixing, you may need to add additional water a TB at a time until the dough comes together smoothly. The amount of water really depends on the humidity in your environment.

Let rise until doubled in size. Punch down.  Divide in half and form 2 loaves.

Place the loaves on a oiled baking sheet.  Do NOT let it rise.  Place the loaves in a cold oven and set the temperature at 375 degrees F.  Bake about 30 minutes.  The bread is done if it sounds hollow when tapped.


Read Full Post »

So Gram made this wonderful bread when my sisters and I were growing up.  My little sister especially enjoyed it.  I was paging through some recipes yesterday and found the original recipe.  Fond memories, but, I wanted to make a wheat version of it.  I was not certain it would turn out so I did not take a bunch of pics during the process, however, I was pleasantly surprised with the results!  So here it is!

The Sponge

1 tsp active dry yeast

1 c water

1 c bread flour

Mix and cover, let sit for at least 4 hours or overnight.  The mixture should look creamy and bubbly.  If you let sit overnight, the sponge develops more flavor like sour dough.

The Dough

To the sponge, add the following:

1 tsp active dry yeast

1/2 c cottage cheese, room temperature

2 TB sugar

1 tsp salt

2 TB wheat germ

1 egg, room temperature

1/2 to 1 tsp dried dill (more or less, depending on your preference)

1 c wheat flour

1 &  1/4 c bread flour

2 TB to 1/4 c water (depending on the humidity, you will have to use your best judgement)

I used my KitchenAid stand mixer with the dough hook attachment.  However, my gram would say “knead the dough until your arms fall off”.  When you have a smooth dough, not too sticky, cover and let rise until doubled in size.  Punch the dough down and place in a greased bread pan.  Cover with a clean towel and let rise in a warm place for at least 2 hours.  Pre-heat the oven to 350 degrees.  Bake the loaf at 350 degrees for 35 minutes.  Remove bread from pan and let cool on a rack.

I know, not much of a story, but this bread is truly wonderful! Moist with a subtle hint of dill!  Slice it when still slightly warm and spread with butter.  Or, make a deli style sandwich with the meat of your choice.  I personally think it would be exceptional with roast beef, provolone cheese, spicy brown mustard and alfalfa sprouts.  Simple, but delicious!

Read Full Post »

Wheat Hamburger Buns – Yum!

Craving burgers today.  I have some fresh ground antelope so there you have it!  But, I need buns. Here is a yummy wheat bun for burgers.  They turned out better than expected!   I used my KitchenAid Classic Stand Mixer but you can use the dough cycle on a bread machine, or if you are ambitious, by hand.

1 cup warm water (90 to 95 degrees F)

4 TB milk, room temperature

2 tsp yeast

2 TB sugar

1 1/2 tsp salt

2 eggs, room temperature

2 1/2 cups bread flour

1 1/2 cup wheat flour

2 TB wheat germ

2 TB butter, room temperature

  1. Mix yeast with water and milk.
  2. Add sugar, salt, eggs.  Mix.
  3. Add wheat germ and flours, mix well and continue kneading until the dough comes together.  It should be a smooth dough, not too sticky.
  4. Cover and let rest until about doubled in size.
  5. Punch down dough.

  1. Divide into 10 equal pieces.
  2. Line a baking sheet with parchment paper.
  3. Form each piece into a ball.  Place on baking sheet/parchment paper.
  4. Squish balls slightly with your hand so they are sort of flat.  They will rise back up.

  1. Cover and let rise for 1 to 1 1/2 hours.  While the buns are rising, preheat the oven to 400 degrees.
  2.  Bake at 400 degrees for 10 to 15 minutes, until golden brown.
  3. Remove to a cooling rack and brush with melted butter or olive oil.

Read Full Post »