Tephie's Personal Bombshelter MarkII

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Tephra

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November 6th, 2011

Cheesy Olive, Garlic, and Rosemary Focaccia

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I was in the mood for "bread baked with stuff on it" so I played around with a recipe and came up with this.

I use a bread machine to make the dough.

1 c warm water
2 Tbsp olive oil
1/2 tsp salt
2 tsp minced garlic
1 Tbsp rosemary (I used dried, but you could use fresh)
3 c flour
11/2 tsp dry active yeast

The resultant dough will be very soft and a bit sticky, so lightly flour your sheet pan and your hands before turning it out. I like to line my sheet pan with a piece of non-stick foil.

Give the dough a couple turns on the floured surface and pat it out into a rough 13x9" rectangle. Poke it with your fingertips to dimple the surface. At this point you can top it with whatever you like. I gave it a light coat of olive oil (spray, but you could brush it), some grated paremesan/romano/asiago blend, sliced black olives, and shredded colby.

Set in a warm spot to rise about 30 minutes, I heat my oven to about 80°F before I turned out the dough and then turned it off. By the time I was done slicing the olives it was just a bit warmer than the kitchen so I left the bread in the oven with the door ajar to rise.

Heat the oven to 400°F (remove the bread if you were rising it in there) and bake the bread for 20-25 minutes.

The result has a nice crisp crust and a fluffy interior. I may use this as a base for a bready pizza crust in the future.

11/16/11 - This makes excellent pizza crust. Just top it and bake it without letting it rise.

December 5th, 2010

Banana Bread

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Hafoc on LJ and I have differing views on what constitutes a ripe banana. He likes them just turned yellow, I like them freckled. Normally this works out well, he gets a big hand of bananas and eats them until they start to freckle and then I finish them off. As a result we don't have too many instances of multiple over ripe bananas.

However he bought a large hand of bananas and then left for ten days. I waited until they started to freckle and then did my best to get through them all myself but eventually you just have to admit that you aren't going to get through them all before they rot. So today, on what I judged was the day before ripe ticked over into over ripe, I made banana bread.

1/2 c butter, softened
3/4 c brown sugar
2 eggs
2 1/3 c mashed ripe bananas
1 tsp vanilla
2 c flour
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 350°F, grease a 9x5" loaf pan.

Since I was feeling lazy and didn't want to clear a spot for my big KitchenAid stand mixer I mixed this up by hand with a "wooden spoon" made of plastic. Had I had my mixer out I would have done the standard method, cream the butter and sugar, add the eggs, banana, and vanilla, then add the dry ingredients. Instead I mashed the butter and sugar together with the back of the spoon until I had a well blended paste then beat it a bit before adding the salt and soda by sprinkling it over the butter mixture and then beating it in. Then I added the eggs one at a time, then the vanilla and bananas. When those were well mixed I added the flour one cup at a time and sort of folded and stirred to wet it down before beating it a bit.

Pour the batter into the pan and smack it down on the counter a couple times to get it to settle.

Bake for 60-65 minutes or until a toothpick (or knife or cake tester or whatever) poked in the center comes out clean.

Cool 10 minutes in the pan, turn out onto a rack, cool completely.

October 11th, 2010

Mini Biscuit Batch

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I've tried cutting down my family biscuit recipe to something more reasonable for two people before with marginal success. Tonight I tried a little something different and I like the results.

For about 4 biscuits:

Mix 1 tsp apple cider vinegar with milk to make 1/3cup and let stand 5-10 minutes

1 cup flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp shortening (or lard)

Shift together the dry ingredients then cut in the shortening until it resembles cornmeal. Add milk mixture a dollop at a time until the mix just comes together into a dough. You might need either a bit more or a bit less liquid, if you need more just use regular milk. Do not handle the dough more than necessary.

Turn dough out onto a floured surface and pat down so it is about half an inch thick. Cut into biscuits, reforming scraps gently.

Bake at 425 for about 20 minutes.

October 7th, 2009

Hamburger Rolls/Buns

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This recipe is slightly modified from one I found online somewhere.

11/4 cup warm milk
1 egg, lightly beaten
2 Tbsp butter
1/4 cup sugar
3/4 tsp salt
4 cups flour
11/4 tsp yeast

Set the bread machine to the dough setting (or do it by hand, but I like the set it and walk away of the machine).

When the dough is done (11/2 hours with my machine), turn the dough out onto a lightly floured surface, give it a few quick nudges and shape it into a dozen rolls. Keeping with my lazy approach I use non-stick foil to line my pans and put the rolls in the oven with the light on to rise for an hour or until doubled in size. (The light gives the oven just enough warmth for the rolls to rise well.) Pull them out and heat the oven to 350, bake for 10 minutes or until nicely browned (the lower tray always needs a couple minutes on the higher rack after the other tray has come out for me).

In the future I may try a variation using whole wheat for half of the flour and turbinado sugar.

April 21st, 2009

Pumpernickel Bread

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I love it, the darker the better, and finally I have a good recipe for it using the bread machine.

1 1/8 cup warm water
1/3 cup molasses
1 1/2 Tbsp oil
1 1/2 tsp salt
1 1/2 cup all purpose flour
1 cup rye flour
1 cup whole wheat flour
3 Tbsp cocoa powder
2 tsp dry active yeast

Run through your bread machine set for a 1.5 pound loaf on the whole wheat setting. This bread actually rises more than my normal white bread recipe and has a wonderfully fine crumb.

This recipe isn't as dark as I would like, but we were only able to find light rye flour, so it might be dark enough if I could get some dark rye. Also, the molasses on hand was black strap, which along with the cocoa powder might be adding a bit of bitterness that would be avoided with a less harsh variety of molasses. I like it fine as is however, and seeing as how I'm the one with the extra taste buds in the household.... :D

The original recipe is here if you want to see what changes I made.
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