Cornbread

For 52 Weeks of Baking Week #7, I made Cornbread in a cast iron "wedge" pan.  The recipe is from the Lodge Cast Iron Cookware website. 

1 1/4 C cornmeal
1/2 t salt
1T baking powder
2/3 C flour
1/4 C sugar
1 egg
1 C milk
1/4 oil
3 T mayonnaise

Preheat oven to 425.  Spoon a dollop of shortening into a skillet and place in oven while preheating.  Combine dry ingredients in a large bowl.  Combine wet ingredients in a large liquid measuring cup.  Pour wet ingredients into dry, mix well.  Remove skillet from oven.  Pour batter into skillet and bake 20-25 minutes.

What I Learned
1.  This recipe makes enough batter for a larger pan, most likely an 8" square or a 10" skillet.  I overfilled the cups and still had about 1/2 C of batter left.  Next time I will fill the cups less and pour the remaining batter in a cornstick pan.  I like the circus tent/ flower/ wheel of the year effect that resulted from the over filled cups. 

2. Surprisingly, it was fairly easy to remove using a pancake turner type spatula. Just cut along the score lines with the spatula, then gently wiggle it between the straight edge of the pan and lift up the cornbread.  I did follow the directions to heat the pan in the oven.  I did not have shortening, so I greased the pan with sunflower oil prior to heating.  I took care to get into the corners of the pan, and greased the top of the spokes.

3. I used stoneground white cornmeal.  This gave the bread texture, but it was a bit gritty.  Next time I will try a finer grind.

4.  I think the recipe could be improved with a bit more sugar.  I think 1 T would do the trick, either added to the batter or sprinkled on top of the batter before baking.

5.  Mayonnaise.  Weird.  You could taste a hint of it.  I think an extra tablespoon of sugar will counteract the slight flavor.

Braided Loaf with Muhammara

This week I'm a bit short on time, so I decided to make a loaf of bread using the dough I stashed in the freezer a couple of weeks ago. 

Braided Loaf

1/2 recipe of challah bread dough, frozen (link to recipe here)

olive oil

salt

herbs (optional)

If the dough is frozen, let thaw in the fridge overnight.  Let the thawed dough rest on the counter for 1/2 hour.  Divide dough into three portions, and roll each into a long snake.  Braid the snakes into a loaf, starting at the center and braiding to the end, then turning the loaf around to braid the other half.  Brush with olive oil on both sides, and place on baking sheet.  Cover with a towel, and let rise in a warm place until the dough looks ripe and nearly doubled.  Sprinkle with salt  and bake at 350 degrees for approximately 40, or until it is golden brown and sounds hollow when tapped.   

What I Learned:

Despite the mummified appearance, the loaf had a good crust and even crumb.  Next time I will take a picture of the cut loaf.  Frozen dough didn't seem to rise as quickly as freshly made dough.

UPDATED 5/8

I did take a picture of the sliced bread: here it is topped with Mahammara (recipe below)

Muhammara (Pomegranate and Walnut Spread)

1 1/2 C walnuts, toasted and chopped

2 1/2 T Turkish seedless red pepper paste (used Mamoun's)

1 1/2 T pomegranate molasses

1 t crushed garlic

1/2 t salt

1/2 t cumin

1/3 C olive oil

Blend 1/2 C walnuts, molasses, garlic, salt, and cumin in blender or food processor, gradually adding oil.  Combine with remaining walnuts in a bowl.  Serve with toasted pita bread, crackers or as a condiment.

This week's share...

Somehow I neglected to post this last August.  So here it is, a reminder of Summer's bounty during the "cruellest month."

Yesterday, Bill and I went to the farmer's market. We were on a mission for bread, eggs from Tellos and wheatgrass from Evolutionary Organics (for our cat). Really, we werent going to buy anything else. We have a fridge full of CSA bounty. But it was the farmer's market. In August.

Let me tell you about the basil. It being August, basil was everywhere. My dear husband loves pesto, and was heady with the perfume of it floating in the air. Bill saw someone clutching a particularly wonderful bunch of basil. He asked the gentleman where he bought such a fine specimen. With determination, Bill sought out the stall. Near the register, there were buckets of beautiful, lush Genoese basil. He took his time, admiring the options, peering at the flowers at the tips. Soon, Bill was clutching his own ridiculously huge bouquet, with smile on his face.

So, with great restraint, we purchased a few tomatoes, bell peppers and basil to supplement this weeks share of corn, 3 tomatoes, peaches, plums, garlic, onions, kale, lettuce, 2 types of cucumbers, and summer squash.

This morning, Bill whizzed up a batch of pesto. And we enjoyed.....

The Perfect Summer Breakfast

Bread Alone San Francisco Sourdough

Bill's Pesto (basil, olive oil, walnuts, garlic, Locatelli Romano)

1 Ripe Tomato

Coffee

Toast the bread, add a shmear of pesto and top with a slice of tomato.

Modest Cinnamon Rolls

I joined the 52 Weeks of Baking Swap on SwapBot. If you are in need of inspiration for cooking, arts and crafts, I highly suggest checking it out.

For this project I decided to bake bread. Since we are a small household, I divided the dough, and froze half for baking later in the week. I divided the remaining dough in half.  Last night I baked a braided wreath. Of course I forgot to take a picture.  So this morning I used some of the remaining dough to make cinnamon rolls.

After checking The Pioneer Woman's glorious recipe, I came up with my own. Hey, I've nothing against butter, but DH and I do not burn the calories of a pioneer family.

CINNAMON ROLLS

In the picture above, you can see the finished product (click picture for a larger image). The top 4 rolls are bottom side up and the other 2 show the naked tops. Feel free to glaze with powdered sugar mixed with milk, maple syrup or orange juice. Since the dough is not sweet, glaze will provide you eye candy and a sugar rush.

Take the dough (see recipe for challah below: I used 1/4 batch for 6 rolls, full batch will make 24) out of the refrigerator and let sit for 1/2 hour. Roll out to a rectangle, and fill with 1 T butter, a handful of brown sugar, sprinkle with about 1/2 tsp cinnamon then roll into a log, pinching the seam to seal. A little water will help this. Cut into 6 pieces, and place in a 6 cup muffin pan (or a round cake pan). Cover with plastic wrap and a tea towel and let rise in a warm place for 30 minutes. Bake at 375 until you can smell it (15-20 minutes). Let stand 5 minutes then remove from pan. If you wait longer, the filling will cement the rolls in the pan...not good!

What I Learned:
-Powdered sugar is excellent to use when rolling out cookie dough, but changes yeasted dough into a slimy blob. I do not recommend it.
-You may store the dough in the refrigerator and bake up to one week later.  Just take it out, bring to room temperature before shaping.  The let the shaped dough rise before baking.

Challah (adapted from The Art of Jewish Cooking by Jennie Grossinger)

1 package of yeast (used Red Star)

2 t sugar

1 1/4 C warm water

4 1/2 C flour (used high gluten)

2 t salt

2 eggs

2 T oil

1 egg yolk + sesame or poppy seeds, non pareils, fancy sprinkles whatever.

Combine 1/4 c water, yeast and sugar in a 2 c measuring cup.  Meanwhile, combine eggs, salt and oil in the bowl of stand mixer using paddle attachment.  Add yeast mixture to bowl, and measure 1 c of warm water in cup, swirling to rinse out all yeast residue, and add to bowl.  Set mixer to low speed, and let mix while you measure flour.  Add about 1/3 of the flour, then change to dough hook.  Add remaining flour, and let mix for 5 minutes. 

Shape into a ball, place in an oiled bowl, cover with plastic wrap and a tea towel.  Let rise til doubled about 1 hour.  Separate dough into 2 pieces.  Wrap one well, and freeze.  Divide remaining dough ball in half.  Wrap half loosely and place in fridge.

Shape remaining half into a braid, ring loaf whatever.  Cover with plastic wrap and a tea towel and let rise x 1hr.  Brush with egg yolk (give leftover to A Most Grateful Cat) and sprinkle with seeds of your choice. Bake 350 about 30 minutes.