Tag Archives: baking

Banana Rum Bread

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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Kosher salt
  • 2 eggs
  • 1 1/2 cups mashed banana, about 5 medium
  • 1 cup granulated sugar
  • 1/2 cup 8 tablespoons unsalted butter, browned
  • 3 oz dark, spiced rum

Instructions

Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.

Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.

In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.

Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.

Transfer batter to greased loaf pan. Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.

Remove from oven and place pan on wire rack to cool for 15 minutes.

The bread slices best after being left in plastic wrap overnight

Source: https://www.365daysofbakingandmore.com/brown-butter-rum-banana-bread/

Rosemary & Olive skillet bread

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Ingredients

  • 1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
  • 2 cups lukewarm water
  • ½ TBSP kosher salt
  • 4⅓ cups all-purpose flour
  • olive oil
  • rosemary

Instructions

Combine yeast and warm water in a large bowl or pitcher. Using a  wooden spoon add in 1 cup of the flour and then the salt and mix  until combined. Stir in the rest of the flour, one cup at a time, until  completely incorporated.

Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.

Do not punch down the dough. Lightly oil the bottom of a cast iron  skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of   flour on top of the dough and then cover hands with flour. Take all of  the dough and shape into a disk. (it will be sticky)

Place in the skillet, cover loosely with a towel, and allow to rise for  another 30 minutes.

Preheat the oven to 400ºF.

Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.

Bake for 35-40 minutes until the top is a deep brown color.

Credit: Baker Bettie

Flatbread pizza dough

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  • 1 cup bread flour, plus more for rolling out the dough
  • 1/2 teaspoon salt
  • 1/3 cup warm water, plus more if necessary
  • 1 teaspoon extra-virgin olive oil
  • (1/2 teaspoon baking powder)

Combine dry ingredients in stand mixer. Pour water and oil over dry ingredients, mix on low 2-3 minutes.

Turn out into floured work surface and knead 2-3 minutes until elastic. Divide and rest 30 minutes.

Roll into ⅛” thick rounds. Top and bake on a stone or steel at 450-500.

Southern Buttermilk Biscuits

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Cook’s notes: For a flaky, buttery biscuit, keep the ingredients cold and do not overwork the dough. Liquid measures are approximate, use more or less to achieve a barely moist dough that holds together, but is not wet or elastic.

Ingredients

Makes six 3½” biscuits.

  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons (85 grams) cold unsalted butter, cubed
  • 1 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits

Instructions

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.

Alternative method: add dry ingredients to food processor and pulse several times to combine. Add cold, cubed butter to food processor and pulse briefly several times, until butter is pea sized. Add buttermilk and pulse until just combined. Do not overwork the dough.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Do not use a roller. Repeat this process two to four more times.

After the final turn, pat the dough into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 3.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness.
Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk or melted butter.

Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve.

Credit: Southern Buttermilk Biscuits, Genius Kitchen

Basic Focaccia

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Ingredients

  • 3¼ to 3½ cups bread flour
  • 1 tbsp kosher salt
  • 1 sachet bread yeast
  • Scant 1½ cups warm water, divided
  • 1 tsp sugar
  • 1 tbsp extra virgin olive oil

Directions

Proof yeast in 1 cup warm water.

Combine flour, salt and sugar in the bowl of a stand mixer fitted with a dough hook.  Add the yeast with its water and allow mixer to knead the bread until it is a soft dough.  Coat with olive oil and cover with plastic wrap.  Allow to rise 24 hours.

Pan method

Preheat oven to 450°F .

Prepare a rimmed, half tray cookie sheet with 3 tbsp olive oil. Turn out dough and spread to the edges of the pan.  Allow to rest 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher salt.  Bake 15-20 minutes, until top is lightly browned and edges are golden.

Stone method

Preheat oven and stone to 450°F.

Prepare a peel liberally with corn meal.  Turn out dough onto peel and spread to the edges.  Allow to rest for 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher sale.  Transfer to stone, and bake 15-20 minutes until the top is lightly browned and the bottom is golden.

Credit: Unknown provenance

Dixie sweet cornbread

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Makes an airy, moist cake.

Ingredients

  • 3 tablespoons of bacon fat, butter, shortening, oil or a combination for greasing the pan
  • 1-1/2 cups of all purpose white or yellow cornmeal
  • 3 tablespoons of all purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of buttermilk
  • 1/2 cup of sour cream
  • 3 tablespoons unsalted butter, melted
  • 1 (15 ounce) can of creamed corn
  • 2 large eggs, beaten

For a savory cornbread, optionally add:

Preheat a 10” cast iron skillet to 450°F while preparing the ingredients. Combine dry ingredients in a medium mixing bowl and whisk together. Combine wet ingredients in a second bowl and whisk together. If melting butter, reserve
in a separate bowl until combined.

When the cast iron is heated, pour wet ingredients over dry and stir with a silicone spatula until just combined. Grease the hot skillet with lard or vegetable oil and pour in batter. Bake 20-25 minutes at 450°F, or until a toothpick draws clean. Turn out onto a cooling rack.

Adapted from http://www.deepsouthdish.com/2012/10/buttermilk-sour-cream-cornbread.html

Red Lobster Cheesy Biscuits

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Original recipe from TSR: https://topsecretrecipes.com/red-lobster-cheddar-bay-biscuits-copycat-recipe.html?category_id=10

Ingredients

  • 2 1/2 cups Bisquik baking mix
  • 4 tablespoons cold butter, cubed
  • 1 heaping cup grated Cheddar cheese
  • 3/4 cup cold whole milk
  • 1/4 teaspoon garlic powder

Preheat oven to 425°F. Combine dry ingredients and cut in butter with a food processor until mixture is consistency of bread crumbs. Do not overwork. Add cheese and toss to distribute evenly. Add milk and stir until just combined, do not overwork. Drop ¼ cup dollops onto ungreased baking sheet and bake 15 to 17 minutes, until golden brown on top.

Brush on Top

  • 2 to 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes

Tweaks

  • Use unsalted butter
  • Add up to 1 scant tablespoon of Old Bay to the dry ingredients