Heart of Wheat Bread

This is a very good wheat bread, with a nicely textured crust.

Heart of Wheat Bread
1 cup bread flour
3 Tbsp. wheat germ
3/8 tsp. yeast
1 1/4 tsp. honey
1 1/3 cups water
2 cups bread flour
1/2 tsp. yeast
1 1/2 tsp. salt

Combine bread flour, wheat germ, yeast, honey and water. Whisk until very smooth to incorporate air, about 2 minutes. Scrape down sides and cover with plastic wrap.

Combine remaining flour and yeast. Sprinkle gently on sponge, cover with plastic wrap and allow to ferment 4 hours at room temperature.

Knead dough on low speed 1 minute to form rough dough. Cover with plastic wrap, and allow to rest 20 minutes. Sprinkle on salt, and knead dough until very elastic and smooth. Dough should be just sticky enough to cling slightly to fingers. If needed, add flour/water sparingly to obtain proper consistency.

Place dough in greased bowl, and let rise until doubled, about 45 minutes. Gently shape dough into rectangle on floured surface, and then fold gently into business letter. Replace dough in greased bowl, and allow to rise until doubled, about 45 minutes to 1 hour.

Shape dough into a round, and place on parchment paper. Cover with large oiled bowl, and let rise until almost doubled, about 45 to 75 minutes. Dough is ready when a depression fills in very slowly. Preheat oven to 475ºF.

Prior to baking, slash bread with 1/4-inch deep cross. To bake bread, place 1/2 cup ice cubes in pan below the bread in the oven. Bake 10 minutes, and reduce heat to 425ºF. Bake another 20 to 30 minutes until golden brown. (Rotate pan halfway through baking for even cooking.) If possible, place bread directly on pre-heated baking stone halfway through baking.

For an extra crisp crust, leave bread in oven for additional 5 to 10 minutes with door propped open after baking. Cool bread completely on wire rack.

Cheddar Loaf

This is among the best breads I've ever made. It seems like the cheese won't blend into the dough, but just be patient. You'll have amazing results! (This works wonderfully for Texas toast style hamburgers.

Cheddar Loaf
1 cup plus 3 Tbsp. flour
3/4 cup plus 2 Tbsp. water
1 Tbsp. honey
3/8 tsp. yeast
1 cup plus 2 Tbsp. flour
2 Tbsp. dry milk
3/8 tsp. yeast
1 3/4 cup shredded Cheddar cheese (I might have used 2 cups)
2 Tbsp. softened butter
2 tsp. Dijon mustard
1 1/8 tsp. cayenne pepper
1 1/8 tsp. salt

In mixer bowl, combine 1 cup plus 3 Tbsp. flour with water, honey and 3/8 tsp. yeast. Whisk until smooth to incorporate air, about 2 minutes. Scrape down sides and cover with plastic wrap. Let stand 1 hour, then refrigerate overnight. Remove from refrigerator 30 minutes to 1 hour prior to mixing with other ingredients.

Combine the remaining flour, dry milk and remaining yeast in separate bowl. Sprinkle on top of sponge to cover completely. Cover tightly with plastic wrap, and allow to ferment 1 to 4 hours at room temperature.

Add cheese, butter, mustard and cayenne pepper, and mix with dough hook until rough dough forms. Cover with plastic wrap, and let rest 20 minutes.

Sprinkle on the salt and knead on medium until dough is smooth and shiny and sticks slightly to bottom but not fingers. Add additional flour/water sparingly if needed to obtain consistency.

Place dough in greased container, and rise until doubled, about 1 1/2 to 2 hours. Turn dough onto lightly floured surface and gently shape a rectangle, keeping as many air bubbles as possible. Gently fold like a letter. Return to greased container and let rise until doubled, about 1 to 2 hours.

Turn dough onto lightly floured surface and shape into loaf. Place in greased 8 x 4 loaf pan. Cover loosely and let rise until dough is approximately 1 inch above sides of pan, about 1 1/2 to 2 hours. Preheat oven to 350ºF.

To bake bread, place 1/2 cup ice cubes in pan below the bread in the oven. Bake 45 to 50 minutes until golden brown and toothpick comes out clean. (Rotate pan halfway through baking for even cooking.)

Glaze bread with melted butter if desired. Cool on wire rack.

Blueberry Muffins

These muffins are good, but I'm not convinced they're the best blueberry muffins ever ... still more baking to find that recipe.

Blueberry Muffins
4 Tbsp. butter
1/2 cup sugar
2 tsp. lemon zest
1 large egg
1/2 cup vanilla
1/2 cup white flour
1/2 cup wheat flour
3/8 tsp. baking soda
1/4 tsp. salt
1/3 cup sour cream
3/4 cup blueberries
3/4 tsp. sugar
nutmeg for dusting

Preheat oven to 375ºF. Cream butter and sugar together with lemon zest until light and fluffy. Beat in egg and vanilla.

In separate bowl, whisk together flours, baking soda and salt. Spoon half the flour mixture and half the sour cream into the butter mixture. Fold in until most of the flour disappears. Repeat with the remaining flour and sour cream, folding in just until the flour disappears. Fold in blueberries.

Fill 6 greased muffin tins with batter nearly to the top. Combine 3/4 tsp. sugar and nutmeg, and dust muffin tops. Bake 25 to 35 minutes or until the top bounces back when lightly pressed and toothpick comes out clean. Cool muffins on wire rack or serve warm.

Corn Muffins

This recipe came from The Bread Bible and has good flavor. Still doesn't top my mom's corn bread, but I don't think anything will.

Corn Muffins
1/2 cup cornmeal
1/2 cup plus 1/2 Tbsp. flour
4 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 large egg
2/3 cup sour cream
2 Tbsp. butter, melted and cooled

Preheat oven to 400ºF. Combine cornmeal, flour, sugar, baking powder, baking soda and salt together, and make well in center of mixture. In separate bowl, combine egg and sour cream.

Stir egg and sour cream mixture into flour mixture until moistened (should still be lumpy). Fold in melted butter just until incorporated.

Fill 6 muffin tins evenly with the batter. Bake 15 to 18 minutes or until tops are golden brown and a toothpick comes out clean. Cool on wire rack.

Spoon into 8 x 4 bread pan coated with cooking spray. Bake 55 minutes or until toothpick comes out clean. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack. Serves 14.

Lemon Poppyseed Bread

The flavor on this bread is good, but my first attempt did not turn out perfectly. Turns out you need to cook it long enough or else you have a dense loaf. Still a good basic recipe, though. I deem it to be baker error, not recipe error.

Lemon Poppyseed Bread
1 cup white flour
3/4 cup wheat flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk
1/4 cup canola oil/applesauce combination
2 tsp. lemon zest
2 Tbsp. poppy seeds
2 Tbsp. lemon juice
1 Tbsp. sugar

Preheat oven to 350ºF. Combine flour, sugar, baking powder and salt together, and make well in center of mixture. In separate bowl, combine egg, milk, oil, applesauce zest and poppy seeds. Combine wet and dry ingredients until just moist.

Spoon into 8 x 4 bread pan coated with cooking spray. Bake 55 minutes or until toothpick comes out clean. Combine 2 Tbsp. lemon juice and 1 Tbsp. sugar together. While bread is still in pan, brush this mixture over the loaf. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack. Serves 16.

Lemon Zucchini Quick Bread

This is perhaps my favorite zucchini recipe to date ... bring on the zucchinis!

Lemon Zucchini Quick Bread
2 1/2 cups flour (I usually use a mix of white and wheat)
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup shredded zucchini
1/2 cup milk
1/4 cup canola oil
2 Tbsp. lemon zest
1 egg

Preheat oven to 350ºF. Combine flour, sugar, baking powder, baking soda, salt and nutmeg together, and make well in center of mixture. In separate bowl, combine zucchini, milk, oil, zest and egg. Combine wet and dry ingredients until just moist.

Spoon into 8 x 4 bread pan coated with cooking spray. Bake 55 minutes or until toothpick comes out clean. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack. Serves 14.

Limoncello

This was first sampled in Iowa and then savored at an Italian restaurant as an after-dinner sipping drink. When I saw a recipe for Limoncello and how simple it was, I had to try. The results were fantastic ... a flavorful, bright yellow drink that is best served well chilled. Orange is the next flavor to try!

Limoncello
1/2 cup lemon rind strips (peel with vegetable peeler)
4 cups vodka (better quality equals better color)
3 cups sugar
1 1/2 cups water

Combine lemon rind and vodka. Let stand, covered, for two weeks. Strain. Combine with simple syrup made of sugar and water. Chill and enjoy!

Homemade Chocolate Pudding

This is one of the simplest, best desserts. There is absolutely no reason to use a store-bought cook-and-serve pudding ... this is much better. Although pudding is typically eaten cold (and set), my favorite is to eat this warm. It is the perfect ice cream topping, melting the ice cream slightly.

(And there's no picture because it gets eaten too quickly for photography!)

Homemade Chocolate Pudding
2/3 cup sugar
1/4 cup unsweetened cocoa
3 Tbsp. cornstarch
1/4 tsp. salt
2 1/4 cups cold milk
1 tsp. vanilla extract

In medium saucepan, combine sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Remove from heat, and stir in the vanilla.

You can spoon into 4 to 6 individual serving dishes or one large bowl. Refrigerate 2 to 3 hours until firm. (Or eat it all warm!)

Cranberry Muffins

These muffins are a delicious breakfast, a nice contrast of flavors. This is a good recipe for using the multitude of frozen cranberries from my freezer. Coincidentally, the muffins freeze well for future use.
Cranberry Muffins
1 3/4 cup flour (typically all-purpose, although some wheat can be used)
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 cup milk
1/4 cup of applesauce mixed with canola oil
1 cup fresh or frozen cranberries, halved

Grease 12 muffin tins. Preheat oven to 400ºF.

Combine flour(s), sugar, baking powder and salt in medium bowl. In separate bowl, combine remaining ingredients and mix well. Add the wet ingredients to the dry ingredients, and mix only enough to combine.

Divide batter evenly among muffin tins. Bake 20 minutes or until tops bounce back when pressed lightly.

Cool on a wire rack 5 minutes and then remove from muffin tin. Makes 12 muffins.

Piadina (Italian Flat Bread)

This bread is quicker than a traditional yeast bread, with only one rising. Also, it is "baked" on a griddle rather than the oven. This bread works wonderfully for sandwiches, although it would be eaten as an appetizer cut into wedges and sprinkled with olive oil and salt. This might be a new favorite sandwich bread when folded in half.

Piadina (Italian Flat Bread)
2 tsp. dry yeast
4 Tbsp. water
2 cups flour
1 1/2 cups wheat flour
2 tsp. salt
1 Tbsp. olive oil
3/4 to 1 cup carbonated water (I used grape flavored because that's all I had. No noticeable taste.)

Sprinkle yeast in 4 Tbsp. water. Let sit 5 minutes and stir to dissolve.

Stir together both flours and salt in large bowl. Make a well in the center of the flour, and pour in the dissolved yeast and olive oil. Add 2/3 cup of the carbonated water.

Mix in the flour. Stir in the remaining carbonated water as needed to form a firm, moist dough. Knead until smooth and shiny, about 10 minutes by hand.

Place dough in greased bowl, cover and let rise 1 1/2 hours or until doubled. Punch down and let rest 10 minutes.

Divide dough into 8 equal pieces. On lightly floured surface, roll each piece into a 6-inch circle. If dough resists, let rest 1 to 2 minutes.

Heat a heavy griddle to medium heat approximately 10 minutes in advance of cooking. Place dough rounds on griddle and prick liberally with a fork to prevent bubbling. Cook until golden brown on both sides, flipping frequently to prevent scorching and to aid even cooking. Cooking will take approximately 5 minutes.

Keep remaining piadinas warm and pliable by covering with a dish towel. Can serve warm or cold. Makes 8 piadinas.

Yogurt Seed Bread

Since I had yogurt in the fridge and a plethora of seeds, I thought I'd try a quick bread that combined the two. It's not a sweet bread, although you might expect it would be. It's a dense loaf with plenty of crunch and texture.


Yogurt Seed Bread
2 1/2 cups flour
1/4 cup wheat flour
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
3 Tbsp. sunflower seeds
3 Tbsp. sesame seeds
3 Tbsp. poppy seeds
1 tsp. honey
3/4 cup plus 2 Tbsp. plain yogurt
1 1/4 cups milk
1 tsp. sunflower seeds
1 tsp. sesame seeds
1 tsp. poppy seeds

Grease 9 x 5 bread loaf pan. Preheat oven to 350ºF. Sift together flours, salt, cream of tartar, baking soda and baking powder. Stir in the 3 Tbsp. of each seed.

Mix honey, yogurt and milk together. Stir into the dry ingredients and mix together well. Spoon batter into pan and smooth to level the top. Sprinkle with the remaining 1 tsp. of each seed.

Bake for 1 hour, or until top is golden. Bread is ready when edges shrink from sides of pan. Cool on wire rack completely.