Cooking From Memory ~ A Recipe Journal


Deli-Style Rye Bread

Posted in Breads by Paul Gauche on February 19, 2011

Makes four 1-pound loaves.

  • 3 cups lukewarm water
  • 1 ½ Tablespoons granulated yeast (1 ½ packets)
  • 1 ½ Tablespoons salt
  • 1 ½ tablespoons caraway sees, plus more for sprinkling on the top
  • 1 cup rye flour
  • 5 ½ cups unbleached all-purpose flour

In the mixing bowl of a stand mixer, combine the water, yeast, salt and caraway seeds. Add the flours a cup at a time and mix using the dough hook until the dough comes away from the sides of the bowl. The texture should be just sticky.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses, approx 2 hours.

The dough can be used immediately after the initial rise, thought it is easier to handle when cold. Refrigerate in a lidded container and use over the next 14 days.

When you are ready to bake the bread, dust the surface of the refrigerated dough with flour and cut off a 1-pound grapefruit size piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

Preheat oven to 450 for 20 minutes.

Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf, using a serrated bread knife.

Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.

Buttermilk Cluster

Posted in Breads,Breads, Rolls & Crusts by Paul Gauche on January 9, 2010

 

I rarely “lift” a recipe from some other source and place it into Cooking From Memory.  Nearly every recipe on this site is tried, tested and tweaked many times over.  But this recipe for Buttermilk Cluster is so good that it is “fully lifted” and appears here as it does on the Saveur website which, by the way, is a very classy, yet accessible collection of food fun. (http://www.saveur.com/article/Recipes/Buttermilk-Cluster)

There was something about the simplicity of this recipe, not to mention the photograph that got me up and out of bed at 6:00 AM on this Saturday morning, into the car and down to the grocery store by 6:30 and back home and “aproned” by 7.  What a morning… everything worked perfectly. Well, nearly perfectly. I forgot the salt and noticed that right away when I bit into the first little pillow of happiness. So don’t forget the salt when you do this.  These soft, sesame seeded dinner rolls are based on a popular recipe on the baking website www.thefreshloaf.com.

So give this a shot. I hope your kitchen smells as good as mine does.

Ingredients ~

  • ¼ oz. active dry yeast (I use one 5/16 ounce package od Hodgson Mill Active Dry Yeast)
  • ½ teaspoon sugar
  • 1 ¾ cups buttermilk
  • 1 Tablespoon honey
  • 5 cups flour
  • 1 ½ teaspoon kosher salt
  • Unsalted butter, for greasing
  • 1 egg
  • 2 Tablespoons sesame seeds

 Method ~

In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and ¼ cup water heated to 115°; let sit until foamy, about 10 minutes.

 

Whisk in buttermilk and honey; add flour and salt. Mix on medium-low speed until dough forms a ball and pulls away from the side of the bowl, 6–8 minutes  (sprinkle in a little water if dough seems dry).

Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size, about 2 hours. 

Heat oven to 400˚. Grease a 9″ round springform pan with butter. Uncover dough; divide into 12 portions.

Roll each dough piece into a ball; transfer ball to pan; repeat with remaining dough.

Cover pan with plastic wrap and set aside to let dough rise until doubled in size, about 1 hour. In a small bowl, whisk together egg and 1 tsp. water. Uncover dough and brush egg mixture over the top; sprinkle with sesame seeds. Bake until golden brown and an instant-read thermometer inserted into the center of dough registers 190°, about 35 minutes.

Transfer to a wire rack and let cool for at least 15 minutes before serving.

This article was first published in Saveur in Issue #126

Christmas ‘Julekage’ Bread

Posted in Breads,Thanksgiving and Christmas Recipes by Paul Gauche on December 29, 2009

Christmas Bread

You’d better have a day off and a lot of time to create this wonderful Christmas Bread. Three risings at 2 hours each means you’re committed. But when you slice into this on Christmas Eve, or toast it on Christmas morning, you’ll be glad you took the time. This is Joyce Gauche’s family recipe and I have no idea where she found the time to make this; it’s truly a labor of love.

Ingredients ~

  • 2 packages yeast
  • ½ cup lukewarm water
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs, beaten
  • 3 cups milk, scalded
  • 2 teaspoons salt
  • 4 cups flour
  • 1 cup raisins
  • 1 cup candied fruit (or ½ cup citron and ½ cup cherries)
  • ½ cup blanched almonds
  • 1 ½ teaspoon cardamom
  • 1 egg white, beaten until foamy
  • 1 Tablespoon cream
  • 1 teaspoon sugar

Method ~

Dissolve yeast in the lukewarm water. Beat butter and sugar 10 minutes. Add the eggs, milk, yeast mixture, salt and 4 cups flour and combine well. Put into a bowl and let it rise for 2 hours. Punch down, add and combine well to following:

  • 1 cup raisins
  • 1 cup candied fruit (or ½ cup citron and ½ cup cherries)
  • ½ cup blanched almonds
  • 1 ½ teaspoons cardamom

Add more flour to make a soft dough. Add flour slowly and carefully—don’t use too much. This is a soft dough, not sticky. Let this rise another 2 hours.

Punch down and shape into 3 or 4 round loaves. Brush the tops of each loaf with an egg wash:

  • 1 egg white, beaten until foamy
  • 1 Tablespoon cream
  • 1 teaspoon sugar

Let this rise another 2 hours.

Bake at 375 for 45 minutes.

When the bread has cooled a bit, top with glaze and a few pieces of candied fruit

  • ¼ cup powdered sugar
  • Cream, enough to make a thick glaze
  • 1/8 teaspoon almond extract
  • Pieces of candied fruit

The “Why You Won’t Ever Eat Regular Cornbread Again” Cornbread

Posted in Breads,Breads, Rolls & Crusts by Paul Gauche on September 13, 2009
Thanks to Heatherlyn and Jason Hamilton-Chronis for providing this show-stopping recipe for the best cornbread you’ll ever eat, anywhere.  Heatherlyn’s recipe comes with great options for healthy, nutty, “zingy” and creative flavors. 
HL001Buzz0609
More importantly, you’ll want to check out Heatherlyn’s music.  She is a gifted singer, songwriter, poet, and artist who, through her life and music, continues to be a fresh voice for peace and justice, hope and promise.  Follow her career and engage in her music and message at http://www.heatherlynmusic.com/ and http://www.myspace.com/heatherlynmusic.

 Cornbread HL2

Ingredients~

  • 1 cup whole wheat flour
  • 1 cup cornmeal (Make sure you use a whole grain hearty course grind such as Bob’s Red Mill. It will have more and better flavor and it will be good for your heart-health.)
  • ¼ cup sugar  (Use fairly traded sugar if possible)
  •  1 teaspoon baking soda
  •  ½ teaspoon sea salt
  •  1 cup plain nonfat yogurt
  •  2 eggs, beaten (or ½ cup egg substitute)

(Here’s were I use my ground flax seed. Instead of 2 eggs, combine in a separate bowl, 2 Tablespoons of ground flax seed and 6 Tablespoons water, let it “gell” for 6 minutes before adding to mixture. It gives a wonderful hearty, nutty taste!)

  • ½ cup whole kernel corn, drained (optional) I’ve also used a “fiesta” canned corn that had red & green bell pepper in it.
  • ½ cup jalapeno pepper, chopped (optional)

Other Options:

  • Add a bit of nutmeg within the batter.
  • Lightly sprinkle cayenne pepper over the top. This gives a light zing that adds flavor as well as a golden brown top crust.

Method~

  1. Preheat oven to 400 degrees F.
  2. In a medium mixing bowl, combine dry ingredients.  Stir in yogurt and eggs. If using, stir in corn and jalapeno peppers.  Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).  Bake for approximately 20 minutes.  Best served warm.  This cornbread is great all by itself.  But you’ll want to serve it with chili on an autumn or winter day.  You can also serve this cornbread with almond butter and agave nectar or honey, or even with a dollop of homemade guacamole and salsa on top!

Sarah’s Banana Bread

Posted in Breads,Breakfast & Brunch by Paul Gauche on July 11, 2009

Banana Bread

Ingredients ~  

  • 2 cups flour
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon baking powder
  • ½ cup butter, creamed
  • 1 cup sugar
  • 2 eggs, well beaten
  • 2 mashed ripe bananas
  • 4 Tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup walnuts, pecans or almonds

Method ~

Step One ~ Sift together the flour, soda, salt and baking powder.  Set aside.

Step Two ~ In one bowl, mix well the butter, sugar and eggs.  In another bowl mix the mashed bananas, milk and vanilla.  Stir in the nuts, if desired.

Step Three ~ Combine ‘Step Two’ with ‘Step One’.

Split into two loaf pans. 

Bake at 350 degrees for 40 minutes.

Pizza Crust

Posted in Breads by Paul Gauche on July 11, 2009

pizza

Ingredients ~

  • 3 cups bread flour 
  • 1 T dry yeast
  • 1 T chopped garlic
  • 1 T dry Italian Seasoning (herb mix—no salt)
  • 1 T olive oil
  • 1 cup (plus) warm water

Method ~

Preheat the oven to 425°. 

Mix the dry ingredients together and then add the oil and water.  Mix this all into a ball.  Oil the sides of a large bowl and let the dough rise for 2-3 hours.  On a flour-dusted surface, roll out the crusts to the desired thickness and ‘dock’ with a fork.  Par bake (partially bake) on a pizza stone or baking pan for 3 minutes. 

Makes 3 12” inch pizza crusts.

Create pizzas the way you wish and bake for 20 minutes at 350°.

Luther Seminary’s Communion Bread

Posted in Breads by Paul Gauche on July 11, 2009

LNTS Communion Bread

Ingredients and Method ~

Sift dry ingredients together three times:

  • 2 c whole wheat flour
  • 1 c white flour
  • 1 & ¼ tsp baking powder
  • 1 & ¼ tsp salt Stir in 4 tsp  oil.

Set aside. Mix wet ingredients together until dissolved:

  • ¾ cup + 2 Tbsp very hot water
  • 3 Tbsp honey
  • 3 Tbsp molasses

Add wet ingredients to dry ingredients and mix well. Dough should be slightly sticky. Do not knead.

Method ~

Preheat oven to 350 degrees.

Divide into four balls and flatten each into a 1/4 inch thick disk.  With a knife, score the top of each loaf into eight pie-shaped sections, so that the sections can be more easily broken off while serving.  Alternatively, you could score a cross onto the loaf. Lay the loaves on a baking sheet.  Bake at 350 degrees for 10 minutes.  Remove from oven and brush the tops of the loaves with oil.  Bake an additional 5-8 minutes. Let cool.

Yield: four 8 oz. loaves. Each loaf serves 60-70 people, depending upon the size of the piece given. The loaves freeze well.

A well-known, well-used, well-loved recipe

Luther Seminary’s communion bread recipe has been used here for more than 20 years. It is baked by Luther Seminary dining services staff and served as part of our weekly Holy Communion service in chapel each Wednesday.

This recipe is known throughout the country as one of the best tasting and easiest to make. It’s become quite popular! In July 2003 Luther Seminary dining services staff baked an estimated 675 loaves and Fed-Ex-ed them to the ELCA’s youth gathering in Florida for their mass Eucharist!

Ciabatta with Basil and Tomato

Posted in Breads by Paul Gauche on July 11, 2009

Ciabatta grilled

Ingredients ~

  • Ciabatta Bread
  • Olive oil
  • Fresh Basil Leaves
  • Tomato Slices
  • Mozzarella Cheese

 Method ~

 Split the ciabatta in half lengthwise and add each layer in this order:

  • Basil leaves  
  • Tomatoes
  • Mozzarella Cheese
  • Olive Oil, drizzled
  • Salt and Pepper

 Lay the ciabatta on a medium grill with indirect heat and grill until the bread is crisp and the cheese is melted… about 15 minutes.

 

~~ With thanks to Handt Hanson

Classic Corn Bread

Posted in Breads by Paul Gauche on July 11, 2009

Corn Bread

Ingredients ~

  • 1 cup yellow corn meal
  • 1 cup all-purpose flour 
  • 2 Tablespoons sugar
  • 4 teaspoons baking powder 
  • ½ teaspoon salt 
  • 1 cup milk
  • ¼ cup shortening (butter)
  • 1 egg

Method ~

 Preheat the oven to 425° and grease 9×9 baking dish.  Blend well all ingredients and pour the batter into the baking pan. 

Bake 20-25 minutes or until golden brown.

 

Serve with Honey Butter

Honey Butter

Ingredients ~

  • 4 Tablespoons softened butter
  • ¼ cup honey
  • (Optional) 1 teaspoon ground cinnamon or 1 teaspoon vanilla

 

Method ~ 

In a small mixing bowl, beat the butter until light and fluffy.  Add the honey; beat just until blended.  For a cinnamon ‘hit’, add 1 teaspoon of ground cinnamon.

Buttermilk Rolls

Posted in Breads by Paul Gauche on July 11, 2009

Buttermilk Rolls 

Ingredients ~

  • 3 ¼ cups flour
  • 1 teaspoon salt
  • 1  (¼ ounce) package active dry yeast
  • 1 cup low-fat buttermilk
  • 1 tablespoon honey
  • 5 tablespoons butter, melted and divided
  • 1 egg

Method ~  

In a large bowl, whisk together 1 ½ cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.

Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.

For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.

Preheat oven to 375°F. Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.

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