Posts filed under ‘Bread’

Polenta Bread

I actually don’t eat bread that often, it really doesn’t agree with me. Some days, however, the idea of fresh baked bread is just so appealing, I can’t resist making a loaf to have with dinner. I’ve been thinking about corn bread recently and how good it tastes with a sweet, honey butter. I don’t really like the grainy texture of traditional cornbread, so when I ran across this recipe for polenta bread, I just had to try it. It’s a mix of white flour with a small amount corn meal added in. It’s got a light, crumbly texture with just a hint of the typical corn bread flavor. It has a beautiful soft yellow color, too. It’s a new favorite of mine!

Polenta Bread
Adapted from “marabout chef – pain maison, Cathy Ytak”
Ingredients:

1 cup water
3 cups flour
1/3 cup corn meal
1 egg, beaten
2.5 tsp. instant yeast
1.5 tsp. salt
1 T. olive oil
1 T. sugar
1 tsp. lemon juice

To Make:
Add ingredients according to your bread machine instructions. Settings: Normal or White Bread. Medium color and size.

Yield:
1 Loaf

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February 12, 2008 at 6:12 am Leave a comment

Chocolate Bread

There is a famous bakery in the Twin Cities called the Turtle Bread Company. They make the best chocolate bread in the world! It’s made with cocoa, so it’s not too sweet and has chunks of chocolate in it that stays just the slightest bit crunchy and melty. It’s perfect. I haven’t been able to find anything quite like it in Brussels, but have recently tried to make my own. It’s not quite the same as we have different flours and chocolate over here, but I thought it turned out pretty good for a first attempt! I make the bread just so I can make French Toast out of it later and then freeze the rest for another time.

Chocolate Bread
(For bread machine)
Ingredients:
1 package instant yeast
3 cups bread flour
1/2 cup sugar
1/4 unsweetened cocoa
1 egg, unbeaten
1/4 cup butter, softened
1/2 tsp. vanilla
1 cup warm milk
1/2 cup semi-sweet chocolate morsels

To Make:
Add ingredients according to your bread machine instructions. Chocolate morsels are added half-way through kneading process. Settings: Normal, White, or Sweet. Medium color and size.

Yield:
1 Loaf

February 2, 2008 at 3:52 am Leave a comment

Sun-Dried Tomato Fougasse

I first saw bread like this in a market in France and I thought it was absolutely beautiful! It looked like it would be very difficult to make, but in fact, it is simple cuts in the dough that make the pretty leaf-like pattern appear as it bakes. The bread is most associated with the region of Provence, but it is fairly common in other regions with variations of additional ingredients. You can make it plain, with sea salt, olives, sun-dried tomatoes, fruit, cheese, nuts or any combination of these items. To eat, you just pull it apart with your fingers and enjoy. It can be served hot or cold. I make the dough in a bread machine for easy clean-up.

Sun-Dried Tomato Fougasse
Ingredients:
8 oz. luke-warm water
3 cups flour
1 tsp. crushed sea salt
1 tsp. instant yeast
2 Tbs. olive oil
3 Tbs. sun-dried tomatoes (re-hydrated)

To Make:
Pre-heat oven to 425 degrees. Combine all ingredients in a bread machine according to your manufacturer’s directions. Set to dough cycle. After 30 minutes of rising in the machine, remove dough. Fold dough in half, turn a quarter turn, and fold again. Repeat this process three times to ensure a well-kneaded dough.
Spread the dough into an oval on a non-stick baking sheet. To form the pattern, notch the dough with a knife in a diagonal slices and stretch the dough to enlarge the cuts. Leave the dough in the pan to rise slightly for an additional 20 minutes. Sprinkle with salt. Here’s a little trick I learned for making bread. In French, it’s called a “coup de buée.” Add about a cup of boiling water to the broiler pan in the oven and quickly close the door. Let it rest for just a minute before adding the dough. This allows steam to gather in the oven and makes the golden crispy crust on the outside. Be careful not to burn yourself! Lower heat to 400 degrees and place bread in oven. Bake for 20 – 25 minutes, or until golden brown.

Yield:
2 loaves

January 23, 2008 at 4:37 am Leave a comment


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