Monday, July 28, 2008
Source: Kitchen Aid Mixers and Attachments Book
1/2 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1 1/2 cups warm water, 105f - 115f
5-6 cups all purpose flour
Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour.
Attach bowl and dough hook. Turn to speed 2 and mix 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down and divide in half,. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour.
Bake at 400F for 30 minutes. Remove from pans immediately and cool on wire racks.
Friday, July 25, 2008
Wednesday, July 23, 2008
Tuesday, July 22, 2008
Twisted Roasted Garlic Bread
with Pesto Variation
2 Tbsp. roasted garlic
1 1/4 tsp. yeast
1 c. water (105 to 115 degrees)
1 Tbsp. olive oil
2 Tbsp. sugar
1 tsp. salt
2 c. bread flour
1 c. whole-wheat flour
1. Mix water and yeast and set aside for 5 minutes to poof.
2. Combine oil, sugar, and salt. Stir in yeast mixture. Gradually add in flour to form a soft dough.
3. Knead on low for 3 minutes with the kneading hook in the mixer.
4. Put the dough into a greased bowl and let rise to double it's size. About one hour.
5. Turn dough out onto floured surface and divide into 2 equal parts. Roll each piece into a 13-inch rope. Place ropes close together on greased cookie sheet and twist gently and loosely (do not stretch). Pinch ends to seal. Tuck ends under twist.
6. Cover and let rise in warm place until double. About 30 minutes.
7. Heat oven to 375. Bake about 25 minutes or until golden brown.
Variation: Use prepared pesto instead of roasted garlic. Excellent with an Italian dinner.
Bread Machine Version:
Measure ingredients carefully and place them into the bread machine pan in the order recommended by the manufacturer. Select dough/manual cycle.
Remove dough and pick up the above directions at step 5.
Hand Kneaded Version:
Hand knead approximately 10 minutes instead of placing into the mixer.
Note: You can skip the whole-wheat flour and use all white if you prefer.
Sunday, July 20, 2008
Saturday, July 19, 2008
First . . .
Converting Mixer Bread Recipes to Hand Kneading
This is very simple. All you have to remember is that 1 minute of kneading in the mixer is equal to 12 minutes by hand. So, if the mixer recipe states 3 minutes of kneading, then you do it by hand for 36 minutes. Everything else in the recipe can remain the same.
Converting Mixer and Traditional Bread Recipes to a Bread Machine
With a bread machine baking, you simply put the ingredients into the machine as recommended in the owner's manual. With a traditional loaf you would just press the start (or similar) button.
If you are making something special like braided bread, french bread, etc., you would press the dough (or similar) button. Take out the dough and follow the instructions after the first rise -- usually this would include: punch it down, shape, and let rise again before putting into the oven.
Thursday, July 17, 2008
From the KitchenAid website:
Refer to your use and care manual for kneading time and speed guidelines. In general, 1 minute of kneading in the mixer is equal to 12 minutes by hand. Do not exceed Speed 2 when preparing yeast dough, as this may cause damage to the mixer. Always turn the stand mixer off before putting on and taking off attachments.
That's really all there is to it. Follow the recipe as is, except when it comes time to knead, you'll put your kneading hook on the mixer and spend much less time at the task of kneading.
Though 12 minutes seems like a lot to me. I'd say the ratio is more like 5 to 1. Usually, you knead with the mixer about 3 to 5 minutes.
You can also mix your ingredients in the electric mixer instead of by hand. I just use the kneading hook to save the extra step of using and washing the paddle attachment. Works fine.
Wednesday, July 16, 2008
Because of a medical condition, mixing by hand is difficult for me. I once owned a bread machine but hated the way the bread came out. I used it only for mixing the dough. More recently, I purchased a Kitchen Aid mixer and love it. This means converting my old recipes to fit my new mixer.
It's really very simple to do. You just need to keep in mind the differences between these methods. Each day for the next few days, I'll post about converting recipes one way or the other. For today:
Converting Bread Baking Recipes From Bread Machine to the Kitchen Aid
Bread machines tend to have the beginning steps backwards, depending on the model. They start with the liquid, followed by the dry ingredients, ending with the yeast. Then you set it to mix and bake.
To convert to a mixer recipe, first start with your liquid (remember: 105 to 115 degrees!), yeast, and sugar. Stir. I like to let it "poof" before going on. Poofing is just letting the mixture sit for 5 minutes. You'll see it bubble on top. That tells you the yeast is alive and working.
Now add in the salt and any other ingredients. Only add about 3/4 of your flour. Mix with the kneading hook on low, slowly adding the rest of the flour in 1/4 c. increments. The reason for this is that humidity has a lot to do with how much flour you need. You'll know you have enough flour when the dough starts looking stiff and pulls away from the side of the mixing bowl. Don't worry, after you bake bread with the mixer 2 or 3 times you'll be an expert at seeing when the dough is ready.
Knead on low for 3 minutes after it's all mixed. Your speed should be set to 1 or 2. Never, ever, knead on a speed higher than 2 on your Kitchen Aid Mixer.
Grease a big bowl (personally, I use an old plastic pitcher -- I'll post more about that another day) and place your dough into it. Roll the dough around so that it's greased also. This keeps it from drying out as it rises. Cover with a clean tea towel or plastic wrap. If you use plastic wrip spray with cooking spray.
Place in a warm place to rise until it's double in size. How long this takes will depend on how warm it is. Could be 30 to 60 minutes. Once doubled, punch it down. Shape into a loaf and place into a greased loaf pan or baking sheet. Cover with a clean tea towel and let rise until double.
Bake at 350 until brown and sounds hollow when tapped. Probably about 30 minutes.
Bread machine recipes are single loaf recipes. A great downfall, imo, of bread machines. Why heat up your oven for just one loaf. If you do a week's worth of loaves at one time you'll save energy. You can double or triple the bread machine recipe when you convert it.
Tuesday, July 15, 2008
I was excited to see the Tomato sauce recipe on your blog. You really got the recipe written down very well.
When you make your spaghetti sauce, start with a little olive oil in your pot. Add your garlic to saute until it turns a little brown but not burnt. Add your puree in. Then throw your herbs in like oregano, basil, and salt and cook for only about one hour. That's the way Mama Baldino does it. If you like meat sauce, add your ground beef in right after you brown the garlic and brown then continue as follows.
I misplaced the DVD I made at my mom's the day we canned, I wanted to put it on YouTube and when I find it I will and you will get a laugh or two.
Thanks again Lori!
Monday, July 14, 2008
The first thing you need to invest in if you'll be baking bread is a cooking thermometer. Your liquid, whether it be water or milk, should be at a temperature of 105 to 115. If the liquid is hotter or colder then it will kill the yeast.
I also fill my metal mixing bowl with hot water. I pour out the water and dry just before getting to work. This warms the bowl nicely for the yeast.
Sunday, July 13, 2008
1 pkg. yeast (2 1/4 tsp.)
1 1/2 c. warm milk ( 105 to 110 degrees)
2 Tbsp. sugar
2 Tbsp. butter (melted)
1/2 tsp. salt
1/4 c. cornmeal
3 to 4 c. flour
Combine ingredients, kneading in the last of the flour. Knead until smooth. Cover and allow to rise until double. Roll into 2 crusts or bread sticks. Bake at 400 until dough is golden brown.
-- I like to use bread flour but all-purpose is okay.
-- I use a Kitchen Aid mixer. I slowly add the last cup of flour until the dough stops sticking to the sides of the bowl. The amount of flour used will depend on the humidity. Then I knead on low for 3 minutes.
-- You can replace 1/3 of the flour with whole wheat flour for a healthier crust.
-- For bread sticks, I like to roll them long and thin, then brush them with garlic butter.
Friday, July 11, 2008
If you take orders for For the Love of Literature on behalf of your homeschool support group and friends, I'll give you a nice deal. If you order ten or more books it's only $11.50 per copy of For the Love of Literature, all autographed, plus $1.00 per book for Priority Shipping (to a single address). I can take PayPal, including credit cards, or checks.
If you'd like to substitute The Catholic Homeschool Companion to make up your 10 or more books, I can offer those for a 10% discount at $22.50 per autographed book. Again, only $1.00 per book for Priority Shipping. (That's pretty cheap for a 500 page book!)
For the person taking the order, I'll add a FREE copy of the audio CD Catholic Homeschooling 101 while supplies last.
Just drop me an email to set it up.
Wednesday, July 09, 2008
For the Love of Literature is their current featured book at the website. I've had the opportunity to meet the owners of Adoremus at a number of homeschooling conferences and they run a great business. Their customer service is top-notch. They sell loads of homeschoooling titles in addition to their Catholic line of books.
Tuesday, July 08, 2008
It's time to start thinking about canning again. If your summer bounty includes tomatoes, I have the best canning recipe for you! This comes from my friend Lori, straight from Italy. It is so simple and tastes incredibly fresh when you open a jar six months later.
1. Wash your tomatoes very well.
2. Core the tomato and, with your hand, squeeze the excess water and seeds out of the tomato. Throw into a pot or bucket. (I throw the seeds and water into the compost pile.)
3. When you have a full pot, begin to cook the tomatoes until they come to a boil and the tomato has broken down. Remember to stir often so the tomato doesn't burn at the bottom of the pot.
4. Place a flour sack cloth (not a cheese cloth!) in the colander. Put the colander over another large pot. (Note: I've found the flour sack cloth at Meijer as well as Bed, Bath, and Beyond. Linens and Things or even WalMart might have them too. It's worth looking for them. OR just click here: Kaf Home White Flour Sack Clothes 4)
5. Begin to put the boiled tomatoes into the lined colander so the liquid can drain out. You also have to help the liquid come out by gathering the sides of the cloth and twist and squeeze. Do this until most of the liquid, not all, is gone.
6. Remove the extracted tomatoes and continue with the next amount of tomatoes.
7. When you are finished extracting all the water from all tomatoes, you will begin to put them through a tomato pulp grinder. This will make the pulp come out one side and the seeds/peel out the other side.
8. You are now ready to can and process the puree. Make sure your jars are clean, sterile, and free of cracks.
9. Fill your jars with the puree. Make sure the rings of the jars are clean from any spilled sauce. After you are through with this process, you may begin to put sterilized lids and rings on them. (Optional: Place a fresh basil leaf or two in the bottom of the jar before filling with the puree.)
10. Now it's time to process. Fill your canning pot with your jars and completely cover with water. Put on the lid and bring to a boil. Process for 40 minutes.
That's it. I did two bushels of Roma (plum) tomatoes last year and will never can tomato sauce any other way again. This year I'm planning on four or five bushels as I ran out of the sauce just a few months into the year. To make spaghetti sauce, I just open a jar, warm the sauce (puree) on the stove with some fresh Italian herbs. It's absolutely delish! You'll never want Ragu again.
Lori makes this an annual event with her mother and siblings. They order a couple dozen bushels of organic plum tomatoes well in advance. Lori recommends putting on your old clothes and work outside.
UPDATE: Lori's recipe for Italian Spaghetti Sauce