Browsing Tag

baking

Whole Wheat French Baguette

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I love carbs. I know, new year, re-energized diets, maybe you’re cutting out carbs. But you can stay healthy and consume wholesome carbs that keep you full and satisfied. I’ve been integrating whole grains into recipes for just a short time. Some successfully some very unsuccessfully. I think you need to find the right balance. Yes, it will taste different, but not necessarily in a bad way. Aside from pasta, I love bread. French baguettes are basically heaven in bread form. When I saw this whole wheat version I was hesitant. So much so, that it took me a year to even give this recipe a try. I mean why make 3 loaves if they are going to taste terrible? But they do not taste terrible. Actually they are pretty fantastic. There is a denseness to them, yet they are still soft and fluffy. It’s a bit involved in the sense that it will take you a weekend to make them. I like the original posts suggestion of setting this up over the weekend. I did this as well, but not overnight, just throughout the day and one overnight. They turned out great. If you have time, and are wanting to try your hand at homemade bread, I think this would be a great option.

 

Whole Wheat French Baguette

Whole Wheat French Baguette

Ingredients

For the preferment

For the dough

Instructions

  1. To make the preferment, combine the flour, water, and yeast in a bowl. If it's overly dry and not coming together, add in more water 1 tsp at a time, until all of the ingredients are incorporated and no loose flour remains. Cover and let rest overnight at room temp.
  2. To make the dough, add the preferment in a bowl with water, orange juice, wheat flour, bread flour, salt and yeast. Knead the bread using your standing mixture with the hook attachment. Knead for about 5-7 minutes until the dough is smooth, Place the dough in a lightly greased bowl, cover, and let rise 3-4 hours, gently deflating and turning once per hour.
  3. Turn the dough onto a lightly floured work surface. Divide it into three pieces and form each into a rough oval. Cover with greased plastic wrap and let rise for 15 minutes. Line a baking sheet with a silpat mat or parchment paper.
  4. Working with one piece of dough at a time, fold the dough in half. lengthwise. Seal the edges with the heel of your hand. Flatten the dough then repeat the fold and seal motions. With the seam side down on the work surface, gently roll the dough into a log about 16 inches long. Place the logs on the lined baking sheet spacing them at least a few inches apart. Cover with greased plastic wrap and let rise for about 30 minutes. Drape gently with well greased plastic wrap, making sure it does not anchor to the edge of the pan and refrigerate overnight.
  5. Before baking, let the dough come to room temp for at least 90 minutes. Meanwhile, place a baking stone on the middle shelf in the oven, and preheat to 425 degrees F.
  6. When you are ready to bake remove the plastic wrap. Slash the loaves diagonally with a sharp knife. Brush lightly with the egg wash. Spray the loaves lightly with water. Place the baking sheet on the baking stone. Let bake 10 minutes, then reduce the oven temp to 400 degrees F. Bake 10 minutes more. The loaves should be golden brown and an instant read thermometer inserted into the center of the baguette registers 190 degrees F. Transfer to a wire rack and let cool slightly before serving.

Notes

Recipe from Everyday Annie.

Soft Gingerbread Cookies

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We are down to the wire. It’s just about Christmas and I am over baking…and cleaning…and wrapping up a storm. I’m not sure if anyone else feels like they are on overdrive, but I sure do. I wanted to share some easy to make recipes for this last week. Maybe you want to bake something quick or need something for that work/school holiday party. Whatever it is, I’ve got you covered. The rest of this week I will be posting a new recipe for those last minute baking needs.

This recipe I love. Love, love, love. Gingerbread cookies are so delicious, but I’m one ofΒ thoseΒ people who enjoy soft baked cookies. I’m not really a fan of the crunch, I love a chewy cookie that tastes good and will not break a tooth. I found this recipe and have made them a couple of times. It’s easy to put together and despite the chilling time, are super quick to cut out and bake. My son literally did all of the cut outs for this. It was so fun to make these with him. He loved picking the shapes and I loved watching him. He’s definitely more interested in getting into the kitchen and helping and I could not be more thrilled!

Soft Gingerbread Cookies

Soft Gingerbread Cookies

Instructions

  1. In the bowl of your standing mixer, cream butter. Gradually add in the sugar. Beat until well combined and light and fluffy, 2-3 minutes.
  2. Beat in the egg, molasses, and vinegar.
  3. Sift all of the dry ingredients together. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until a cohesive dough forms.
  4. Divide the dough in half. Wrap each half with plastic wrap and refrigerate for 30 - 90 minutes.
  5. Once the dough is done chilling, preheat the oven to 350 degrees F. Working with one batch of dough at a time, roll the dough out onto a generously floured work surface. Roll out to a 1/2 inch thick round. Begin cutting out your desired shape(s).
  6. Bake for 9 - 11 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Of course, if you need to test one at this point, no one will judge you. It's a warm gingerbread cookie.
  7. Once the cookies are cooled completely you can decorate with icing.

Notes

Recipe from Bless this Mess.

Zucchini Bread

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You know when you have a post planned for the day, and then something better comes up and you NEED to write a post about that instead? Well that happened here. I had the best intentions to stick to my schedule this week. But then this zucchini bread happened. As you may have seen, my garden is BLOOMING! So many things growing, it’s so exciting. With that, I need to get creative so that we eat all the veggies. Thankfully, zucchini in bread form, with chocolate chips, is delicious. Even a hater of zucchini could easily be convinced to eat some. (And he was! – Also I ‘ll let you guess if that was the toddler or the husband) Also, because I love Smitten Kitchen I trust all advice when it comes to baking. Although it did discourage adding anything to this delicious bread, I did go for the chocolate chips. In my defense it was half the suggested portion and highly delicious. It’s so addicting too. I find excuses to go into the kitchen to grab another piece. You know, time to do the dishes! The dishwasher needs to be emptied! Oh you want water….I’ll get it! I think I heard something! Also, this recipe makes two loaves, so you can freeze one for when the next craving hits. #yourewelcome

Instructions

  1. Heat your oven to 350 degrees F. Spray two bread pans with cooking spray and set aside.
  2. Whisk eggs, oils, butter, and sugar together. Add in the cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to combine. Stir in the zucchini. Stir in flour, mixing just until incorporated. Fold in the chocolate chips.
  3. Divide the batter between the two prepared bread pans. Bake in the oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes or so. Remove from the pan and allow them to cool completely.

Notes

Recipe Smitten Kitchen