GARLIC BUTTER NAAN

Ingredients

1/2 c. ice water

1/3 c. nonfat greek yogurt

1/4 c. canola oil, plus 1 t. for cooking the naan

1 large egg yolk

2 1/4 c. flour

1 1/4 t. sugar

1/2 t. instant or rapid-rise yeast

3/4 t. salt

2 T. butter

1 clove garlic, minced

Preparation

1

1. In a small bowl, mix together water, yogurt, 1/4 c. oil and egg yolk. In the workbowl of a food processor, pulse together flour, sugar and yeast to combine. With the motor running, slowly add the liquid ingredients to the flour. Process until combined. Let mixture rest for 10 minutes.

2

2. Add salt and process another 30-60 seconds. It will form a sticky dough that should clear the sides of the food processor workbowl.

3

3. Scrape dough out onto a floured worksurface and knead just until smooth, about a minute. Form into a ball and place in a lightly oiled bowl (large). Cover tightly with plastic wrap and refrigerate 16-24 hours.

4

4.After the dough has rested, turn out onto a lightly floured work surface and divide dough into 4 pieces and shape each piece into a ball. Cover lightly with plastic wrap and let rest 15-20 minutes.

5

5. Meanwhile melt the butter in a small saucepan, then add the garlic. Set aside.

6

6. Roll the first piece of dough out into a 9 inch round. Using a fork, poke the dough all over, 20-25 times. Lightly mist the top side with water.

7

6. Heat the remaining oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Wipe the oil out of the skillet with paper towels, then add the rolled out dough, sprayed side down and spray the other side lightly. Cover skillet and cook until spotty brown underneath, 2-4 minutes (poke any large bubbles that form). Flip naan, cook, covered, another 2-3 minutes until browned. Flip again, brush with butter, then transfer to a plate and cover with foil. While rolling out and cooking the remaining naan.

SOFT WRAP BREAD

Soft Wrap Bread
YIELD: MAKES ABOUT 8-9 BREADS

This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat).

INGREDIENTS

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour (see note)
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
DIRECTIONS

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

JALAPENO POPPER PULLS

1 16oz round sourdough loaf, unsliced

8 oz cream cheese softened
2 Tbsp pickled jalapeño pepper juice
1 tsp garlic powder

1/4 cup diced picked jalapeño peppers
3 Tbsp bacon bits
1 cup monterrey jack cheese, shredded

Preheat oven to 350 degrees.

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.

Mix together cream cheese, jalapeño pepper juice and garlic powder. Spread cream cheese mixture in between cuts. Sprinkle diced jalapeño peppers and bacon bits on bread, making sure to get in between cuts. Top bread with cheese, getting in between cuts.

Wrap in foil the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap (I just open the foil packet to expose the bread). Bake for an additional 10 minutes, or until cheese is melted.

STUFFED ITALIAN BREAD

UFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long 

1 stick butter, melted

1/8 cup olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 tbsp poppy seeds

3 tsp chopped parsley (add more if you wish)

12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F. 

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. 

Cut the bread into cubes with X slices without cutting all the way through the bottom crust. 

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

NAAN BREAD

Ingredients
4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 teaspoonactive dry yeast
3/4 cup warm milk
1 cup greek yogurt
melted butter for brushing (may use olive oil)
fresh cilantro or other herbs for topping

Directions
In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
Add the four, baking soda and baking powder to a large mixing bowl.
When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

MORNING GLORY BREAKFAST BREAD

This quick bread, chock-full of carrots, raisins, coconut, walnuts and banana, is great to have on the counter for a quick breakfast fix.

Ingredients
1 ripe banana
1/2 tsp (2 mL) baking soda
1-1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) salt
1 cup (250 mL) grated carrot
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) Balkan-style plain yogurt
1/3 cup (75 mL) vegetable oil
1 egg
1/3 cup (75 mL) golden raisins
1/3 cup (75 mL) chopped walnuts
1/3 cup (75 mL) sweetened shredded coconut
Preparation
In small bowl and using fork, mash banana with baking soda; let stand for 5 minutes.

Meanwhile, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg and salt.

In large bowl, whisk together carrot, brown sugar, yogurt, oil and egg; stir in banana mixture. Stir in flour mixture until combined. Stir in raisins, walnuts and coconut.

Scrape into greased or parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350 degrees F (180 degrees C) oven until top is golden and cake tester inserted in centre comes out clean, about 70 minutes. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Servings: 12

SEEDED FLATBREAD

Seeded Flatbread Recipe


This recipe makes a hearty, dense flatbread. If you tend to like your breads slightly lighter, I'd recommend starting with 1/2 unbleached all-purposed flour & 1/2 white whole wheat flour to see how you like it. You can play with the ratio in future batches based on that. If you have trouble finding white whole wheat flour, using all unbleached all-purpose flour will work. I have a note to myself to try a spelt flour version as well, and to add some wheat or oat germ that has been pulsed into a flour in a food processor. For those of you who are curious, I have been using King Arthur brand White Whole Wheat Flour. And once last thing, if your whole grain flour starts to smell soapy and generally off, it has probably gone rancid, and needs to be replaced.

4 1/2 cups / 1 lb. 6.5 oz / 640 g White Whole Wheat Flour


1 3/4 teaspoons salt


1 teaspoon instant yeast

1 cup / 5 oz / 140g seeds (I use equal parts chopped pepitas, sunflower & poppy seeds)

1 1/2 tablespoons mustard seeds, toasted and crushed


1/4 cup / 60ml extra-virgin olive oil


2 cups / 475 ml water, ice cold

semolina flour or cornmeal for dusting baking sheet

Stir together the flour, salt, yeast, and seeds in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is absorbed. Switch to the dough hook and mix on medium speed for 7 minutes or so, or as long as it takes to create a smooth, sticky dough. As you are mixing, the dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks a bit like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

SEEDY BREAD

Big Sur Bakery Hide Bread Recipe


I followed the recipe here and used all-purpose flour as the base - there are plenty of other nutritionally-packed ingredients coming into play, and I wanted to see what the personality of the rolls were meant to be. And they were great. That being said, if I were to experiment with a whole grain flour I think I might start with white whole wheat flour or spelt flour - flours with higher protein levels, but not quite as dark and "wheaty" as standard whole wheat flour. I'd suggest giving the recipe a try as written first, and then try experimenting. I bolded the ingredients I chose down below as well. The original recipe calls for 1/2 teaspoon salt, but the next time around I'll use a full teaspoon.

5 cups all-purpose flour, plus extra flour for dusting

1/2 cup flax seeds

1/2 cup sesame seeds

2 cups oat bran

1/4 cup sunflower seeds

1/2 cup amaranth, quinoa, millet, or poppy seeds (or any combo of these)

2 tablespoons dulse flakes, or 1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup plus 2 tablespoons beer

2 1/2 cups buttermilk, half-and-half, milk, or water

unsalted butter, softened for serving

Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Line a baking sheet with parchment paper if desired.

Place all the dry ingredients in an (extra-large) bowl, stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with the handle of a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top. Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2-inch-thick slices and par them down with your hands to form patties. Place the patties on the baking sheet and bake them for 45 minutes, until golden brown. Let them cook completely.

To serve, slice each patty in half, toast it well, and smear with butter (hs note: a sprinkling of salt works wonder here as well). And seriously, make sure to toast it. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw.

CHERYL'S BANANA BREAD

1 cup mashed bananas
1 cup sugar
¼ cup vegetable oil
½ cup sour cream
2 eggs
1 ½ cup flour
1 tsp baking powder
½ tsp salt
optional ½ cup of walnuts

Bake: 325 degrees for 1 – 1 ¼ hours

Mix together mashed bananas, with sugar, vegetable oil, sour cream and eggs.
Add flour, baking powder and salt and walnuts if desired. Mix just till blended.
Put in greased loaf pan and bake. Let cool on a wire rack.

JALAPENO CORN BREAD

1 ½ cups corn meal
1 cup buttermilk
2/3 cup veg oil
1 cream style corn
1/2 tsp salt
1 cup grated cheese
3 jalapeno peppers chopped
2 eggs
1 tsp baking powder

Mix well. Bake 375 degrees for 45 – 60 minutes

NAVAJO FRY BREAD

4 ½ cups flour
½ tsp salt
2 tsp baking powder

Stir in

1 ½ cup water
½ cup milk

Knead. Pat or roll into circles, approx 5 inches diameter. With finger make a small hole in the center and deep fry. Serve with cheese, jam, or icing sugar.

SOURDOUGH STARTER

4 russet potatoes, peeled

4 1/2 cups water
1 cup unbleached all-purpose flour
1 1/2 teaspoons white sugar
1/2 teaspoon salt

DIRECTIONS

Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.

Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.

Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

SUN DRIED TOMATO, CHEESE AND HERB BREAD

Dough


1 cup lukewarm water
1 tsp sugar
1 tbsp yeast
2 ½ cups all purpose flour
2 tbsp salad oil
1 tsp salt
½ tsp sage, rosemary, and marjoram

cornmeal for baking pan

Toppings

Sun dried tomatoes {oil packed}
Parmesan or
Feta Cheese
Olive oil
Chopped garlic

Bake 400 degrees for 20 minutes till golden brown

Dough can be made in bread maker

Dissolve sugar and sprinkle yeast on top of lukewarm water..let sit for 5 minutes. Pour into bread maker. Add flour, oil, salt, and herbs. When dough cycle is done, turn out on floured board and flatten out into a rectangle.

Chop up sun dried tomatoes, and spread over the dough, using some of the oil, or extra olive oil, sprinkle on top of this the cheese and chopped fresh garlic.

Roll up sealing ends and put on an oiled baking sheet, sprinkled with cornmeal. Let rise about ½ hour.

I have used various toppings onions, mozzarella cheese, cheddar cheese, etc..and various herbs..it all works..

It is delicious served hot, dipped in olive oil and balsamic vinegar as an appetizer or serve with a pasta dish

NAAN BREAD

Mix together in the following order in a large mixing bowl

3 cups of flour
1 tsp yeast
1 tsp salt
2 tbsp oil
1 tbsp honey
3/4 cup warm water
4 tbsp low fat plain yogurt

Knead till it is a smooth ball, and doesn't really stick to your hands..cover and let rest till double in bulk. Form into 8 equal portions, and roll into balls...cover and let rest 20 minutes. Flatten to about 1/2" thick rounds, and put into oven under broiler..or on the grill, and cook each side till browned 2 - 3 minutes on each side.

ROSEMARY FOCCACIA BREAD

Crispy yet chewy slices of herb-flavored focaccia go well with holiday dips and make great bases for hors d’oeuvre toppings. Try replacing the rosemary topping with Parmesan, prepared pesto, herbes de Provence or sesame seeds. And in the season of oh-so-many sweets, this focaccia helps you sneak in some of your three daily servings of whole grains.


Ingredient List
Makes 24 slices
• 1 Tbs. granulated sugar
• 1 0.75-oz. pkg. yeast
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/4 tsp. kosher or sea salt plus more for sprinkling
• 4 Tbs. olive oil plus a little more
• 2 Tbs. fresh or dried rosemary
Directions
1. Stir sugar and yeast into 1 1/2 cups warm water. Let stand 5 minutes, or until yeast has dissolved and mixture is bubbly.
2. Combine flours and 1 1/4 tsp. salt in bowl of food processor fitted with metal or dough blade. Add sugar-yeast mixture, and process until soft dough forms. Pour 4 Tbs. oil through feed tube of food processor with motor running. Process 2 minutes more, or until dough begins to pull away from sides of bowl. Transfer to bowl coated with oil, cover with kitchen towel and let rise 45 minutes in warm spot.
3. Transfer dough to baking sheet coated with cooking spray, and pat into 11x13-inch rectangle (shape doesn’t have to be perfect). Cover with towel, and let rise 1 hour.
4. Set oven rack on lowest level, and preheat oven to 425F. Poke indentations all over top of bread with your fingers. Brush focaccia with oil, and sprinkle with salt and rosemary. Bake 30 minutes, or until both top and bottom are golden brown (lift bread with spatula to check). Cool on baking sheet at least 15 minutes before slicing.
Nutritional Information
Per SLICE: Calories: 79, Protein: 2g, Total fat: 2g, Saturated fat: g, Carbs: 12g, Cholesterol: mg, Sodium: 121mg, Fiber: 1g, Sugars: 1g

WHOLE WHEAT FLAX BREAD

Flaxseeds (which are high in healthy omega-3s) give this fragrant whole grain bread a nutty flavor. You can also bake it in a 1-lb. bread machine—just omit the shaping and scoring steps.

Ingredient List
Serves 8
• 3/4 cup water (at room temperature)
• 1 Tbs. molasses or honey
• 1 Tbs. olive oil
• 4 Tbs. flaxseeds
• 1 1/3 cups whole wheat flour
• 2/3 cup bread flour or all-purpose flour
• 2 Tbs. nonfat dry milk powder
• 1 1/2 tsp. yeast
• 1 tsp. salt
• 1 large egg white, beaten
Directions
1. Stir together water, molasses and oil in measuring cup until molasses dissolves. Set aside.
2. Grind 3 Tbs. flaxseeds to a powder in coffee grinder or mini-chopper. Place whole wheat flour, bread flour, ground flaxseeds, milk powder, yeast and salt in food processor fitted with metal chopping blade; pulse several times to blend. With motor running, slowly add liquid through feed tube, and process until dough is smooth and pulls away from sides of work bowl. If dough seems too thick, adjust texture by adding 1 Tbs. water at a time. Process 1 minute.
3. Transfer dough to large bowl coated with cooking spray. Turn dough to coat all sides with spray. Cover with plastic wrap, and let rise 1 1/4 to 1 1/2 hours, or until dough has doubled in size.
4. Turn out onto lightly floured work surface, and shape into round or oval loaf. Place on baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray. Let loaf rise 1 hour, or until almost doubled.
5. Preheat oven to 400F. Brush loaf with egg white, and sprinkle with remaining 1 Tbs. whole flaxseeds. Score top of loaf with 4 1/4-inch-deep slashes using serrated knife. Bake bread 25 to 35 minutes, or until golden and hollow-sounding when tapped. Cool bread on wire rack.
Nutritional Information
Per SERVING: Calories: 155, Protein: 5g, Total fat: 3g, Saturated fat: g, Carbs: 27g, Cholesterol: mg, Sodium: 229mg, Fiber: 3g, Sugars: 3g