No Time Bread

 No Time Bread

I know we’ve referenced this recipe before, but I wanted to bring it up again because it is a great example of how you can make something that is better than store-bought (sliced white bread, I am looking at you).  If you’re scared of baking or put off by the amount of time it can take, try this one out.  It can be on the table in a little over an hour and it’s easy, cheap and makes your house smell amazing because you will be making FRESH BREAD!  If you have bread flour, great! If not, don’t sweat it, this recipe works fine with all-purpose, although you may need a bit more of it.  Just follow the directions and you’ll have warm bread to smother with butter or cheese or whatever else you like.

No-Time Bread from Apartment Therapy


Whole Wheat Buns

We had a whole bunch of leftover cooked rice and lentils, so I decided to make some veggie burgers.  I blended the lentils, brown rice, egg, onion, some garlic, oats and spices until I could form patties and then baked them on parchment paper.  It’s pretty much our m.o. when it comes to veggie burgers.  What we didn’t have were buns.  Combing the web for a recipe that included buttermilk, I came across this one and modified it a bit by decreasing the amount of AP flour, increasing the wheat and adding some vital wheat gluten to add elasticity and rise.  They came out great!  Instead of using an egg wash, I used buttermilk and sprinkled with black and regular sesame seeds.  A great and simple bread recipe.


Homemade Bread

Another reason to love the fall – homemade bread!  I made it with whole wheat flour, with a bit of vital wheat gluten and ground flaxseeds thrown in using the No-Time Method.

 


Clementine Tea Cake

Inspired by the beautiful women over at We Like to Cook and Eat and clementines that my mom was going to throw out this weekend, I decided to make a quick bread with their “Clementine Muffin” recipe.  I assured my mother that the clementines would be perfect for me to take, even though they were past their prime.  At home, I modified the recipe a bit since we didn’t have some of the ingredients and it came out tasting wonderfully.

Clementine Tea Cake

Ingredients

  • 4 clementines
  • 1/3 cup sugar
  • 1/3 cup vanilla simple syrup or 1/3 cup simple syrup with some vanilla extract mixed in
  • 1/3 cup of cooking water (I will explain below)
  • 1 banana
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 cup whole wheat pastry flour
  • 1 cup oat flour (I processed about a cup of oats to make oat flour)
  • 1 tablespoon baking powder
  • 1 tsp salt
  • sugar in the raw (turbinado sugar) – a few tablespoons or packets

To Do:

  1. Boil the clementines in plenty of water for about 45 minutes.  Do this while you make dinner if you like.  At some point preheat the oven to 375F.
  2. Remove the clementines and save the water they boiled in.  Process the clementines in a food processor, scraping down the sides after a few pulses to get a smooth paste.
  3. Add the banana, eggs, sugar, simple syrup, 1/3 cup of the clementine cooking water and the oil.  Process it all!
  4. In a large bowl, mix the dry ingredients.  Make a well in the middle and add the liquid ingredients.  With a few swift strokes, mix everything together until combined.  Do not over mix!
  5. Place in a greased and floured loaf pan.  Sprinkle with some turbinado sugar for some sparkle and bake for about 40 minutes or until golden brown and a toothpick comes out cleanly from the center.
  6. Let cool and eat for breakfast, snack, tea-time or dessert.

Portuguese Easter Bread

Happy Easter folks!  The story behind this bread is lengthy and can be read on my old food blog here (yes, there was a food blog before $30/Week).  I’ll post the recipe below though for easy reading purposes.  This bread is delicious toasted and slathered with butter and jam or with cheese or with peanut butter or with chocolate or with ANYTHING.  I highly recommend making it on all days, not just for Easter.

Portuguese Easter Bread

Ingredients:

1 package active dry yeast (2 1/2 tsp)
1/4 cup water, warm (115F, use thermometer!!)
1 cup sugar, take out a tablespoon and put it aside
1/2 cup peeled, boiled and mashed up potatoes (any type of starchy kind)
1 tsp fresh lemon juice
1/4 cup milk, warm (110F)
1 tsp salt
3 large eggs (at room temp)
1/4 cup butter (at room temp)
4-6 cups all purpose flour (varies)To Do:

Note: This bread really requires a stand mixer as the dough gets VERY stiff.  If you want an arm workout though, I won’t stop you.

  1. In the bowl of a stand mixer place warm water, yeast, 1 tablespoon of sugar and the mashed potatoes. Let stand for 5-7 minutes, until bubbly.
  2. Add remaining sugar, lemon juice, milk, salt, and eggs (mix one at a time!) and 2 cups of flour, mixing very thoroughly with the paddle attachment of the mixer.
  3. Once all mixed up, switch to dough hook and add 1 3/4 cups more flour and butter, cut into small pieces. Mix on low speed until smooth, then add remaining flour a few tablespoons at a time until dough comes away from the sides of the bowl and clings to the dough hook. This could mean almost 6 cups total of flour or 4. I don’t know why (probably humidity and other mysterious things), but I usually make it with 5 and at my mom’s place we only needed 4. It helps also to touch the dough while in the mixer – if it clings to the dough hook and is springy when you touch it, proceed to the next step.
  4. Place the ball of dough on a lightly floured surface and knead for 3-5 more minutes to ensure smoothness- you want a nice, elastic dough. Place dough in a large bowl that has been oiled (tablespoon of olive oil should do it) and cover with plastic wrap. Let rise until doubled, 2-3 hours in a warm place.
  5. Turn dough out on a lightly floured surface and knead for a few minutes and divide dough in half. The dough can be shaped into two loaves as desired or shaped into rectangles and placed in two greased loaf pans. Place free form loaves on a parchment-lined (important to use parchment paper) baking sheet. Cover dough with a clean dish towel and let rise for 45 minutes. While waiting, preheat the oven to 350F.
  6. Brush dough with a mixture of one egg and 2 tablespoons of water for a glossy glaze, if desired. Bake for 35-40 minutes, until golden. Loaves will sound hollow when tapped on the bottom. Cool it completely on a wire rack before slicing.


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