Friday, September 24, 2010
Laidies night!
I'm looking forward to having a table at Ladies Night next week thursday evening. I've been busy making aprons all week and will be busy right until thursday! I'll post some pics later!
Monday, September 13, 2010
Garden Herb Braid
I just made this bread from a recipe in the Fall baking cookbook (big magazine really) from Taste of Home. I'll post a picture later, but if you really want to see one right away, there is one on facebook. It was real easy to make, especially since I used the dough hook instead of kneading it by hand. It tasted great along side the spagetti we had for supper. Would taste great with soups and stews too! Enjoy!
Recipe
4 to 4-1/2 cups all purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
Topping:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
1/8 teaspoon each dried rosemary, crushed and rubbed sage
1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120 -130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. (I just used the dough hook in my kitchen aid). Cover and let rise for 10 minutes.
3. Divide dough into thirds. Shape each portion into a 15-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
4. Bake 375 for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.
Yield: 1 loaf (16 slices)
*Note - you can vary the herbs and substitute your favorites
Also - for the topping, I just brushed with butter, then sprinkled on a bit of salt and some Italian seasoning as they are about the same in flavour.
Recipe
4 to 4-1/2 cups all purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
3/4 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon rubbed sage
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
Topping:
1 tablespoon butter, melted
1/8 teaspoon each dried marjoram, thyme, parsley flakes, basil and oregano
1/8 teaspoon each dried rosemary, crushed and rubbed sage
1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120 -130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. (I just used the dough hook in my kitchen aid). Cover and let rise for 10 minutes.
3. Divide dough into thirds. Shape each portion into a 15-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
4. Bake 375 for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.
Yield: 1 loaf (16 slices)
*Note - you can vary the herbs and substitute your favorites
Also - for the topping, I just brushed with butter, then sprinkled on a bit of salt and some Italian seasoning as they are about the same in flavour.
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