Portuguese Sweet Bread

Portuguese Sweet Bread

Makes 2 Round Loaves

1/2 cup sweetened condensed milk

1 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

grated zest from 2 lemons

6 eggs, room temperature

6 cups bread flour

1 teaspoon salt

1/2 cup butter, melted and cooled to room temperature

2/3 cup granulated sugar

1/4 teaspoon freshly grated nutmeg

6 teaspoons instant yeast  or  7 1/2 teaspoons Active yeast

Glaze

1 egg white beaten with a slash of whole milk

If using instant yeast no need to proof otherwise Active yeast must be proofed.

I used instant yeast.

To proof Active yeast , place yeast in bowl. Heat milk to slightly warm and add to yeast along with the sugar. When yeast has bloomed ready to continue on with recipe.

Place the yeast whether instant or proofed Active into bowl of stand mixer fitted with beater attachment. Add to the bowl with the yeast,  the sugar, sweetened condensed milk. whole milk, vanilla and lemon extracts, lemon zest, and butter. Of course if using Active yeast , the sugar and whole milk are already in the bowl.

Beat this mixture until combined and add eggs one at a time until combined.

Switch out beater attachment for bread hook attachment. With mixer on low speed add the remaining ingredients and beat/knead until smooth. The dough will be slightly sticky.

Place the dough into a greased bowl and allow to rise , covered until doubled in bulk.

Grease two pie tins and set aside.

Once doubled in bulk, punch down dough and divide in half. Shape each half in rounds; add just enough flour to allow you to work with the dough. Place each round in a greased pie tin, cover and allow to rise once more until doubled in bulk.

Once doubled in bulk, lightly brush tops with the egg white/milk mixture.

Place in 325 degree preheated oven . Bake for about 55-60 minutes until done. If thermometer is placed in bottom of bread and reads 200 degrees loaves are finished.

Turn out bread on to a rack to cool, cover with a tea towel as they cool. Once cool, store in airtight container.

Pulled Pork BBQ Pizza

Pulled Pork BBQ Pizza

Beer Pizza Crust:

1 cup beer

1 tsp. salt

2 teaspoons sugar

3 1/4 cups bread flour

1 1/2 teaspoons instant yeast

Toppings:

About 2 cups BBQ pulled pork with BBQ sauce added to taste

about 1 1/2 cups favorite BBQ sauce

1 1/2 cups grated mozzarella

Cole slaw:

one 1lb. bag shredded cabbage mix of red, green cabbage and carrots

1 bunch green onions, sliced

1 red bell bell pepper , diced

3/4 cup mayonaise

2 tablespoons sugar

1 1/2 tablespoon apple cider vinegar

2 teaspoons black pepper

1 1/2 teaspoon chipotle mustard or your favorite

1/2 teaspoon salt

Crust:

Add all the ingredients to the bowl of a stand mixer and blend with dough hook attachment until smooth. Place in a oiled bowl , cover and allow to rise until doubled. Form into a thin round pizza crust.

This crust can also be made in a bread machine on the dough setting , placing ingredients in the order as stated with the machine.

Preheat oven to 375 degrees. Preheat with pizza stone if using one.

Spread 3/4 of the BBQ sauce over the rolled out crust. Sprinkle half the cheese evenly over the crust. Evenly scatter the pulled pork and drizzle the remaining BBQ sauce over the pork.  Sprinkle remaining cheese and bake. Bake until topping are hot and bubbling and crust in golden and done; about 20 minutes.

Meanwhile make the Cole slaw. Combine all the ingredients and toss well to combine.

When pizza is cooked, add the some of the Cole slaw on top. Use the extra as a side dish.

 

Apple and Potato Cake with Caramel Sauce

Apple and Potato Cake

ingredients

Apple and Potato Cake

• 1/4 cup mashed cooked apple
• 3/4 cup mashed cooked potatoes
• 1 tsp. butter
• 1 cup sugar
• 1 beaten egg
• 1/2 cup sultanas
• zest of 1 lemon
• 2 cups self rising flour
• 1 tsp. nutmeg
• Topping:
• 1 cup all purpose flour
• 3/4 cup melted butter
• 1 cup brown sugar
• 1/2 tsp. cinnamon
• Mix well together.
• Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
• Leave to cool in baking dish.

Caramel Sauce

• 3/4 cup heavy cream
• 1/4 cup butter, cut into small pieces
• 1 1/2 cups sugar
• 1/4 cup plus 2 Tbsp. water

directions

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Rosemary Parmesan Focaccia Bread Machine Method

I was baking like a crazy person today and had to bring out all my weapons, that being my bread machine. This allowed me to compress time with other baking I was doing.

Rosemary Parmesan Focaccia Bread Machine Method

2 1/4 cups water

1/4 tsp sugar

1 3/4 teaspoons instant yeast

5 1/2 cups all-purpose flour

1 teaspoon salt

5 tablespoons olive oil

2 tablespoons fresh rosemary leaves

1/4 cup grated Parmensan

Topping:

Olive oil

freshly cracked black pepper

kosher salt

Parmesan, grated

rosemary leaves

Place all the ingredients except the topping ingredients in the required order as stated with your bread machine. Set machine on dough setting. When completed, line bottom of pan with parchment paper, oil with olive oil liberally a 9X13 pan or jelly roll sheet. It only depends on the thickness you want to achieve. I used a 9X13 for a specific sandwich I was making. Press the dough into the pan evenly or with a jelly roll pan lined with parchment pres dough to a 1/2 inch thickness. With your fingers poke dimples into the pressed out dough. Brush with olive oil and sprinkle lightly with salt , pepper, rosemary leaves and Parmesan cheese. Bake in preheated oven set for 400 degrees for about 30 minutes or until top is golden.

*This same recipe can be made conventionally just as you would any other yeast bread recipe using 2 rises, baking on second rise.

Cinnamon Spiced Pumpkin Bread

Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Cinnamon Almond Bread

Cinnamon Almond Bread

Dough:

3/8 cup whole milk

3/8 cup water

1 egg

3 cups all-purpose flour

4 tablespoons butter, melted

1/3 cup sugar

1 1/2 teaspoons active yeast

Glaze:

1 tablespoon heavy cream

5 tablespoons butter, melted

1/2 cup packed brown sugar

Filling:

1 lb. almond paste

1 tablespoon butter, melted

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1 tablespoon ground cinnamon

1/2 cup sliced almonds

Drizzle:

powdered sugar

heavy cream

Have water at lukewarm temperature. Proof the yeast in the water. In the bowl of a stand mixer beat the egg, milk and proofed yeast until blended. Add the sugar and melted butter; blend. Add flour and knead until smooth. Place the smooth kneaded dough into a greased bowl and cover; place in warm spot to rise until doubled in volume. Punch down and let rise one more time. Roll dough out into about a 9×18 inch rectangle. Brush the melted butter for the filling onto the rolled out dough. In a bowl combine the granulated sugar, brown sugar, cinnamon and almonds. Sprinkle evenly over the top of the butter. Roll out the almond paste to fit the size of the rectangle and place over the top of the cinnamon filling. Roll up the dough cinnamon roll fashion from long side; seal.  Cut into 10-12 rolls. Mix together the glaze ingredients until smooth. Butter well a large loaf pan and randomly place the half of the rolls in different directions in one layer into pan. Spread half of the glaze mixture over the top of the rolls . Place randomly the remaining rolls and spread remaining glaze over the top. Cover and let rise until puffy. Preheat the oven to 350 degrees. Place the risen loaf onto a sheet pan and bake for about 30-40 minutes until done. Invert  from pan onto a baking sheet or small platter. Combine a drizzle using the powdered sugar and a small amount of heavy cream . Drizzle over top of loaf.

Bread Galore

Sometimes you just find yourself craving the smell and taste of fresh homemade bread; that was me yesterday. Why go to the local bakery or grocery to buy bread ?, when it’s so easy and better tasting when you make it yourself. Making bread is not hard and doesn’t have to take a lot of time.

Quality bread can be made using a stand mixer, food processor, bread machine or the gift God gave us, our two hands. The bread I made yesterday was made with my food processor but could also just as easily be made with your stand mixer, bread machine or your hands. All these methods will produce the same quality result.

Food processor method is explained in the recipes, the stand mixer method would consist of adding the dry ingredients to bowl of a stand mixer fitted with dough hook with motor running add the water and blend until combined and knead until smooth with the stand mixer and proceed as follows in the recipes with the completed dough.

With the bread machine, ingredients would be added as per machines instructions using only the dough function, proceed as usual and follow the recipe starting from the completed mixed/kneaded dough.

By hand, consists of combining dry ingredients and placing on a counter or dough board and making a well. Add the water a bit at a time mixing as you go and knead until smooth. Continue on with the following recipes as stated.

The Country White French and Rosemary Parmesan Boules utilize the same recipe with the exception of the addition of the rosemary and Parmesan. Here’s where you should let your imagination run with abandon with different combinations of additions such as, sun dried tomatoes, olives, other fresh herbs, peppers, onions, garlic- fresh or roasted, other cheeses. Go crazy.

I wanted fresh bread now, so I made the dough the same day I baked it. For a dough with more depth of flavor make the dough and refrigerate at least overnight. The dough ferments during that time creating a wonderful flavor profile.

The breads I made were Country White French Boule,

Rosemary Parmesan Boule,

Ham-Gruyere Twist,

and last but certainly not least, something sweet, Raspberry Sweet Rolls.

For ease of preparation purposes, I used instant yeast. It doesn’t need any proofing and is added directly to the dry ingredients.

Country White French and Rosemary Parmesan Boules

500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

Rosemary Parmesan additions, 1/4 cup finely chopped fresh rosemary and 1/2 cup quality grated Parmesan cheese

Cornmeal for the baking sheet or baking stone.

Food Processor Method:

Add to the bowl of the food processor all the dry ingredients, with motor running slowly pour in the water. Continue to run the motor until dough comes together. Remove from the processor bowl and knead until smooth.

If making the Rosemary Parmesan bread, now is the time to knead in the fresh chopped rosemary and grated Parmesan cheese. Flatten the kneaded dough into a square and sprinkle the rosemary and Parmesan evenly over the top. Roll up like a jelly roll and then fold in half. Continue to knead until the additions have been evenly dispersed.

Place the dough in a bowl or clear plastic lidded bucket. The plastic lidded bucket is what I use. Mark on the outside of the bucket with tape the top of the dough. This way you can easily see when the dough has risen to double its size. Once the dough has risen to double its size, remove from bucket and shape into a round loaf. Place the loaf on a sheet pan dusted with cornmeal or on a pizza peel dusted with cornmeal. Cover the shaped loaf with a damp towel and place in a warm draft free place to rise again until double.

Meanwhile, place a shallow pan on the lowest set rack in the oven.Rack should be in the center of the oven. If you are using a baking stone , now is the time this would be placed on center rack in the oven. Preheat oven to 475 degrees.

Once bread has risen sufficiently, slash the top as desired and  place in preheated oven using the baking sheet or slide the loaf from a cornmeal dusted pizza peel onto the heated baking stone. Pour about 1 cup of water into the shallow pan that was placed earlier in the oven . Close oven and reduce temperature to 450 degrees. Bake 2 minutes and then pour another cup of water into the shallow pan. This procedure enables you to achieve the crunchy chewy crust so loved with artisan breads. Continue baking the bread for about 35-40 minutes or until the internal temperature reaches 200 degrees. Remove from oven and allow to cool. As tempting as it may be to dive right into that fresh hot from the oven bread, restrain yourself and allow to cool completely. The hot loaf,if cut will only smoosh together; It’s worth the wait.

Ham and Gruyere Twist

500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

85 grams finely diced smoked ham

85 grams grated Gruyere cheese

Mix the dough using the same method as the Country White French and Rosemary Parmesan Boules. The method is the same with the exception of the oven temperature and shaping. To shape the bread, flatten out dough to about 16 inches long and sprinkle evenly ham and cheese. Roll up into a log. Fold ends on opposing sides into the center, creating an “S” shape. After loaf has risen sufficiently, slash several times on the top and bake as before with the water treatment.  Preheat oven to 500 degrees and lower to 475 degrees baking for about 25-30 minutes or until internal temperature is 205 degrees.

Raspberry Sweet Rolls

Dough

1 cup milk, room temperature

2/3 cup sugar

3 1/4 tsp. instant yeast

1/2 cup butter, room temperature

2 eggs, room temperature

1 tsp grated lemon zest

1/2 tsp. pure almond extract

1/2 tsp. kosher salt

4 1/2 cups all-purpose flour, plus more for dusting

Filling

1-12 oz. package frozen raspberries. No syrup

1/4 cup plus 2 tablespoons sugar

1 tsp. cornstarch

Glaze

3/4 powdered sugar

3 tablespoons butter, melted

1 1/2 tablespoons heavy cream

This dough can also utilize the food processor,bread machine or stand mixer.

Food processor method

Add all the ingredients except the milk, eggs and almond extract to the processor bowl. Combine the wet ingredients, with motor running pour into the bowl and process just until combined. Remove from the bowl and let rise in oiled covered bowl until doubled in bulk.

Bread Machine

Add ingredients in the order you brand of machine requires set on the dough setting.

Stand Mixer

Add the milk, yeast and sugar to the bowl. With beater running add the butter, eggs, zest, extract and salt. Scrape down the bowl and add the remaining ingredients. Beat at medium speed until dough is combined and smooth. Place dough in oiled bowl, cover and allow to rise until doubled.

All methods

Line a 9×13 pan with parchment paper , allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured surface and roll out to a 10-inch by 24-inch rectangle.

In a medium bowl combine the filling ingredients. Raspberries must remain frozen. Working quickly sprinkle evenly the filling ingredients over the dough. Roll up dough to form a 24-inch log. Cut into 16 rolls. Place the slices into the prepared pan . Scrape up any berries which may have fallen out and place in between the rolls in the pan. Cover pan with plastic wrap and set in warm draft free place to rise to double in bulk. This will take awhile at the very least 2 hours or more. Once risen bake in a preheated oven of 425 degrees. Bake the rolls for about 25 minutes or until golden and cooked through. Remove from oven and allow to cool in pan 30  minutes before de-panning. Mix the glaze ingredients in a small bowl until combined .Place a tray on top of pan and flip over, peeling off parchment paper. Flip back onto serving dish. Spread the glaze over the top.

 

 

 

 

French Raisin Buns

These rolls must be started a day in advance but well worth the extra planning.

1/4 cup dark rum

1/2 cup raisins

Brioche dough:

1/4 cup warm water

1 tablespoon plus 1 tsp. active dry yeast

4 cups flour

1/4 cup plus 1 tablespoon sugar

1 3/4 tsp. salt

5-6 egg, as needed

1 1/4 cups butter, cool

Pastry Cream:

2 cups whole milk

1 vanilla bean , split and seeded

1/2 cup sugar

5 egg yolks

3 tablespoons flour

3 tablespoons cornstarch

3 tablespoons sugar

1 tsp ground cinnamon

1 egg, beaten for glaze

1/2 cup powdered sugar

Place the raisins into a jar with the rum, seal and let soak overnight.

Brioche Dough:

Place the warm water in a bowl and sprinkle the yeast over the water. Let stand until bloomed. Transfer yeast mixture to a bowl of a stand mixer fitted with a dough hook. Add the flour, sugar and salt; mix until combined.

Add 3 of the eggs. Mix on low until blended; add another egg. Raise the speed and mix until nearly blended. Add another egg and mix. The dough should be smooth and elastic; not too dry or too soggy but should stick to the sides and bottom of the bowl. If the dough is too dry, add the remaining egg. Knead for about 10 minutes until dough is very smooth. Cover the dough and let rise until doubled.

Return the bowl to the mixer. Add the butter  2 tablespoons at a time, mixing until absorbed. Don’t over mix. You do not want the dough to become warm. Transfer the dough to a bowl ; cover and refrigerate overnight.

Pastry Cream:

Combine the milk , vanilla beans and scraped seeds in a saucepan. Bring the milk mixture to a boil. Remove from heat; cover for 10 minutes. Remove the vanilla pod. In a bowl whisk together the egg yolks and sugar until pale. Whisk in the flour and cornstarch. Place the milk back on the heat and bring to a simmer. Temper the egg mixture with the hot milk, adding about half, whisking in until combined. Pour the egg mixture back int the saucepan with the remaining milk mixture and whisk to combine. Continue whisking mixture until it begins to boil; whisk constantly 2 minutes . Remove from heat. Place pastry cream in a bowl. Cover the top of the pastry cream with plastic wrap to prevent a skin from forming. Allow to cool. Store in refrigerator until ready to use.

Strain the raisins from the rum; reserving the rum. Drain well.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Combine the cinnamon and 3 tablespoons of sugar; set aside.

Remove the dough from the refrigerator and roll out to a 14×14 inch square. Spread the cooled pastry cream evenly over the top of the dough, leaving a small clean edge of dough at one end. Sprinkle the cinnamon sugar evenly over the pastry cream. Sprinkle the drained raisins evenly over the pastry cream. Gently press the raisins into the pastry cream. Start rolling the dough up like a sausage ending with the clean edge of dough; seal together. Cut the dough into 12 pieces. Place evenly on the baking sheet. Press each roll down slightly. Brush the tops with beaten egg. Reserve extra beaten egg. Place the uncovered sheet pan to rise for 1 hour. Brush the tops with remaining egg. Bake for 15 minutes. Remove from oven; leave oven on. Slide the parchment with the buns onto a wire rack. Allow to cool. Mix together the reserved rum and the powdered sugar. Brush tops of buns with the rum mixture and place cooled buns back in the oven for 2 minutes. Remove and cool. Serve buns warm or at room temperature.

Cherry Cream Scones

3/4 cup dried cherries

1 cup boiling water

3 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 tsp. salt

1/2 tsp. cream of tarter

1/2 cup cold butter, cut into chunks

1 egg, separated

1/2 cup sour cream

3/4 cup half-and-half

1 1/2 tsp pure almond extract

coarse sugar (sanding sugar) for tops of scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Place dried cherries in a bowl and pour the boiling water over them. Allow to set for 30 minutes and drain well.

In a bowl whisk together the flour, baking powder, sugar, salt and cream of tarter.

With a pastry cutter or fork , cut in the butter until it resembles pea size. In another bowl whisk together the sour cream, half-and-half, egg yolk and almond extract.

Toss the drained cherries in the flour mixture. Pour in the liquid ingredients and lightly blend until the mixture begins to form a dough.

Divide dough in half. Form each half into a disk 1/2 inch thick. Cut each disk into 4 wedges. Place wedges on a parchment lined baking sheet. Brush the tops with beaten reserved egg white and sprinkle with sanding sugar. Bake for about 15-20 minutes until cook through.

Black Pepper-Cheddar and Bacon Scones

1 tablespoon black pepper

3 cups flour

1 tablespoon baking powder

1 tsp. salt

1 /2 cup butter, cold and cut into pieces

1 1/2 cups grated sharp cheddar cheese

4 green onions, thinly sliced

1 lb. bacon, diced and cooked crisp

3/4 cup-1 1/2 cups buttermilk

2 seeded and finely chopped jalapenos

1 egg

2 tablespoons water

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl place the flour,pepper,salt and baking powder and whisk to combine. Using a pastry blender or fork cut the butter into the flour until it resembles small peas. Toss together in the flour mixture the cheddar cheese, green onions, jalapenos and cooled crisp diced bacon. Add 3/4 of a cup of the buttermilk and mix by hand until incorporated. Add 1 tablespoon at a time , buttermilk until dough is pliable and can be formed into a ball. Be mindful not to overwork dough. Place on a lightly floured surface and pat the dough or roll into a circle of 1/2 inch thick. Cut circle into wedges depending on size preferred. Place on parchment lined baking sheet . In a bowl whisk to combine the egg and water. Brush the tops with the egg wash. Place in oven and bake for 15-20 minutes or until golden and cooked through. Serve warm.