Just a tip:
When you have to clean flour out of bowls, you might normal find yourself with a sticky, gloppy mess! If you fill the bowl with cold water and wash it, the flour will come right off. Then wash as usual.
Something about the heat of hot water activates proteins in the flour that cause it to stick.
The best way to get the dough off your hands!
Saturday, April 17, 2010
new hobby of...
Baking Bread every week. The whole family loves the bread, and I feel very accomplished for making it. Not to mention the kneading does wonders for the arms!
Over the years, I have tried many recipes and found them so time consuming! I was all set to make a cinnamon raisin dough recipe that I found online, when I looked at the back of my yeast, Voila! There it was - the easiest bread dough recipes I have ever seen. Here it is and scroll down for the variations:
PS - you do not need a mixer for this recipe. It would probably take longer to put the mixer together than just knead it by hand.
Hovis Hand Baking Bread
Also to be found at http://www.hovisflour.com/
1lb 2oz white bread flour (I use the self-rising)
1 1/4 tsp salt
2 tsp sugar (optional) (gives added flavor and thicker crust)
1 1/2 tsp fast acting yeast
1 oz butter
10 fl oz warm water
combine the flour, salt, optional sugar. Rub in the butter. (That means kind of mush it up with your fingers until it's part of the mixture.) Stir in the yeast.
Stir in the water and mix into a soft dough by hand.
Knead for about 5 minutes with a mixer with a dough hook, or turn out onto a floured surface and knead well by hand for about 10 minutes.
Shape the dough into a loaf and place in a well-greased 2lb loaf pan or a baking tray. Turn the dough over one time. (this will leave the top slightly greased so that it won't dry out)
Cover with a damp towel and place in a warm place until doubled in size. 1 1/2 to 2 hours.
Uncover and bake at 450 F for 30-35 minutes. I start checking the bread after about 15 minutes so it doesn't get too dark.
The baked loaf should sound hollow when tapped underneath.
Take the loaf out of the pan and cool on a rack.
Variations:
Raisin Bread: add a handful of raisins at the end of the kneading. Make sure they are well mixed. Try to poke back any of the raisins that might be sticking out on top of the loaf. At such a high cooking temp, they have a tendency to burn a little.
Olive Rosemary: add a handful of chopped olives and about a tsp of chopped fresh rosemary at the end of kneading. brush with olive oil before baking.
Wednesday, November 25, 2009
Noodle-itties (aka Ravioli)
One of William's favorite things to eat, these could even utilize leftover Thanksgiving ingredients.
The more often you make the dough, the easier it gets. This particular recipe is very forgiving because of the addition of olive oil.
Noodle Dough (from John Caputo, Executive Chef/Owner -Bin 36 Restaurant)
6 oz All purpose Flour
1 oz Semolina Flour
2 whole eggs
1/2 oz extra virgin olive oil
Add the two flours to a bowl and make a hole or well in the center. Crack the eggs into the whole and add the olive oil. With a fork, slowly mix the eggs and oil incorporating a little flour at a time from the sides. Once all the liquid has been absorbed and a rough dough is formed, knead the dough with your hands until it becomes a smooth mass.
When ready, pass the dough through a pasta roller until a thin enough sheet is made for the ravioli. Keep the sheets covered so they don't dry out.
When ready to fill, lay out a strip of dough and place about 1 tbsp of filling in the center. Brush all around the filling with a beaten egg. Place another strip of dough on top and press around filling. Cut between for a rustic square ravioli.
When ready to cook, place ravioli in rapidly boiling salted water until they float to the top. Several minutes. Remove and serve with sauce or cheese.
Sausage, Cranberry, Goat Cheese and Sage (all measurements are to your discretion - everything is cooked, so taste as you go and adjust accordingly)
6 oz fresh cranberries - prepared according to package directions
1 lb bulk mild Italian sausage - cooked and crumbled
6 oz soft goat cheese - room temperature for easy mixing
1 tbsp fresh sage chopped- you can easily use dried, but go easy - dried herbs are more potent than fresh 1/4 tsp ought to do it.
pepper
salt
Mix all ingredients together and chill for an hour to let the flavors mingle.
use as the stuffing for your ravioli or add to hot pasta. garnish with a little Parmesan cheese.
The more often you make the dough, the easier it gets. This particular recipe is very forgiving because of the addition of olive oil.
Noodle Dough (from John Caputo, Executive Chef/Owner -Bin 36 Restaurant)
6 oz All purpose Flour
1 oz Semolina Flour
2 whole eggs
1/2 oz extra virgin olive oil
Add the two flours to a bowl and make a hole or well in the center. Crack the eggs into the whole and add the olive oil. With a fork, slowly mix the eggs and oil incorporating a little flour at a time from the sides. Once all the liquid has been absorbed and a rough dough is formed, knead the dough with your hands until it becomes a smooth mass.
When ready, pass the dough through a pasta roller until a thin enough sheet is made for the ravioli. Keep the sheets covered so they don't dry out.
When ready to fill, lay out a strip of dough and place about 1 tbsp of filling in the center. Brush all around the filling with a beaten egg. Place another strip of dough on top and press around filling. Cut between for a rustic square ravioli.
When ready to cook, place ravioli in rapidly boiling salted water until they float to the top. Several minutes. Remove and serve with sauce or cheese.
Sausage, Cranberry, Goat Cheese and Sage (all measurements are to your discretion - everything is cooked, so taste as you go and adjust accordingly)
6 oz fresh cranberries - prepared according to package directions
1 lb bulk mild Italian sausage - cooked and crumbled
6 oz soft goat cheese - room temperature for easy mixing
1 tbsp fresh sage chopped- you can easily use dried, but go easy - dried herbs are more potent than fresh 1/4 tsp ought to do it.
pepper
salt
Mix all ingredients together and chill for an hour to let the flavors mingle.
use as the stuffing for your ravioli or add to hot pasta. garnish with a little Parmesan cheese.
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