Table Talk: Multi-grain Pizza Dough

This is the last post for Table Talk!  It's flown by.  There would be one more post this year but it happens to fall on Christmas and let's face it, a healthy dinner option won't be my priority Christmas morning, or probably even Christmas Eve.  And I expect it won't be yours either so this is it!  

TWD: Rustic Potato Loaves

I try not to get braggy about food.  Just because I like something, doesn't mean everyone will.  Just because I think something is 'the best...' or delicious, doesn't mean you will.  Because of that, I normally try to reel in my sentiments.  I don't want to over-sell anything.  But seriously, this bread was bomb.  Yeah, it made me feel cool enough to start talking like a 15 year old boy.  And since we are already there, I will just tell you that it was also epic.  Seriously.

When I took it out of the oven, I wasn't all that impressed.  When bread doesn't go how I want, and comes out looking wonky, I label it 'rustic.'  While this was supposed to be rustic, I wasn't in love with the look of it.  Have you ever seen someone and you don't think they're much to look at, but then you get to know them and it turns out, they're flippin' beautiful?  Or vice-versa:  They're beautiful until you get to know them and then they quickly lose all appeal?  Well, this bread was the former.  I wasn't so impressed with the rustic look of it, but then I got to know it a little better and I can't figure out why I didn't love it from the get-go.  I've made potato bread before, but never found a recipe that I wanted to commit to, until now.  Mark my words, this bread and I are going to have a long lasting relationship.  I am hopelessly in love with it.  

I loath peeling potatoes but I was expecting to have to peel them for this bread.  Um, nope.  And I almost chickened out and peeled them anyway because I thought it was going to be super weird having potato peels in the bread.  It wasn't super weird.  Everything about this bread was super awesome. (to be read: ..super awesome period!)  

I had to use a couple red potatoes because I didn't quite have enough russet.  I didn't have enough all purpose flour.  I subbed 2 cups of bread flour for the all-purpose so I left out 1/4 cup (I think I read/heard that bread flour soaks up more liquid than all purpose so I didn't want it to be too dry.)  to make 4 1/2 cups of flour all together.  The substitutions worked seamlessly.  So not only is this bread delicious  it's also forgiving!  

It did give me a little bit of anxiety when I was mixing the dough but the book warned me it would look crumbly.  I seriously wanted to add about 1/4 cup of water right here....

'Have faith and keep beating.'  And so I did.  And it paid off.  The dough did come together how it was supposed to.  Phew!

I didn't use my baking stone because it wasn't big enough for both loaves at the same time.  I lined a baking sheet with parchment, brushed with olive oil and sprinkled with cornmeal.

I was a little worried about transferring the dough, but it wasn't so bad.  The biggest hiccup was that one of the loaves was a bit crooked and it stayed that way.  (below)  Don't you think it's rustic and beautiful?  Well, maybe taste it and get back to me.

If you don't love the outside, try not to love the inside.  I dare you.

We had chicken salad sandwiches with the bread.  I wasn't sure how to cut it because just slicing it would have made for weird shaped sandwiches so I cut the bread down the middle and acted like it was 4 loaves of bread.

I can imagine this bread would be great with anything on it or nothing at all.  You really can't go wrong.

If you'd like the recipe, you can buy the book or visit the blog of our host for the week:  Simply Sweet.  Dawn also has some great step-by-step photos and a loaded baked potato version that I am sure is down-right delicious!

If you'd like to see how the other TWD bakers did you can go HERE.

Cinnamon Raisin Bagels

We've made these a few times now (like 4 or 5) but I am just getting around to sharing the recipe.  If I could remember and plan ahead everyday, we would have them everyday.  My kids LOVE, LOVE them.  They have almost replaced their favorite breakfast food and they might be my favorite breakfast food.  I love bagels.  And these bagels are so good it's ridiculous.  My favorite bagel recipe so far, by far.

I adapted the recipe to use active dry yeast because that's what I always have on hand (I buy Red Star active dry yeast in bulk) and that's what I want my recipe to call for.  I don't want to have to buy different kinds of yeast.

If you like cinnamon raisin bagels, these need to go on your to-make list.  They take some planning and a little bit of time, but they are so, so worth it!

TWD: Croissants

I realized the other day that I have been a member of TWD for over a year now.  I've been baking with the group since it started it's second run last February!  And while I haven't missed a week of baking, I've yet to host.  I've been feeling a bit guilty about it, really.  It's all part of being in the group, right?  When they ask for volunteers to host, eligible bakers should volunteer.  I hadn't done that yet and I told myself that the next recipe I saw that I was excited about, I would stop being a pansy and say I would do it.  So here I am.  I realized when I went to make these that I maybe should have read through the recipe (or recipes) before blindly saying I would host.  I mean, could I have picked a longer recipe to type up?  It's really doubtful.  I wasn't super worried about making croissants since I had done it before but now that my arms have gotten a workout with all the rolling, my fingers will now get their workout with some serious typing.

TWD: Focaccia

I've been wanting to make focaccia for a while now.  My mother-in-law sent me a recipe (forever ago) and I have been meaning to make it; I just haven't gotten around to it.  So of course I was excited to see that's that we were making for TWD this week.  I do wish I had noticed earlier than 11:00 pm yesterday that this dough needed a 24 hour rest in the refrigerator.  Oops.  Needless to say, it didn't get that.  I didn't even refrigerate it.  I just let it raise and extra time, and then followed the directions in the book as though I did exactly what I was supposed to. 

We all really loved this.  I think my kids are going to eat all of it by themselves.  It was a tad too salty for me with the salt in the dough and then the coarse salt on top.  But that's an easy fix for next time.  I halved the recipe and just baked one focaccia and topped it with chopped chives and salt.    

 It would be fun to try all different variations of this.  The book suggests using it to make a sandwich and I think it would be delicious used that way.  Hadlee dunked hers in balsamic vinegar, I guess it reminded her of french bread. :)

I'm not sure what I was missing by not refrigerating the dough for 24 hours and I am not sure it's worth finding out.  I can't see myself thinking that far ahead for this kind of thing but maybe one of these days I will surprise myself and have it all together. 

If you'd like the recipe, you can get it at the blog of our host for the week:  Wandering Through.

If you'd like to see what the other TWD bakers did this week, (and you should, there are some mouth watering combinations out there) you can go HERE.

Quick Wheat Hamburger or Slider Buns

Aren't these things just so cute?  I've made this recipe a few times now.  This was the first time I used half wheat flour and also the first time making slider buns instead of Hamburger buns.  These are the perfect buns to hold a burger but also so fast, they are done in under an hour.  I've previously posted a bun recipe that is also good, but it takes a few hours from start to finish and there are plenty of days that my brain doesn't work that far in advance.  Really the only sacrifice here is the amount of yeast used.  The taste and texture are prefect.  So as long as you have the extra yeast to spare, this recipe is for you (and me).

TWD: Finnish Pullah

I haven't heard of this particular bread before.  It's essentially a yeasted sweet bread.  It's supposed to be flavored with Cardamom but I didn't have any and wasn't sure it was a flavor I would like so I took the advice of a fellow baker and subbed cinnamon and nutmeg (1 tsp cinnamon, 1/4 tsp nutmeg) for the cardamom.  It was delicious.  I left off the almonds and used turbinado sugar instead of peal sugar.  Everyone loved it. 

The dough was easy to work with and the braiding wasn't as big a deal as you would think  I am going to try it again sometime with the cardamom and see how that goes.  It's super festive and I am sure anyone would love to share it with you or receive it as a gift. :)

You can get the recipe by buying the book or visiting Erin's blog for the recipe.  She was our host for the week.

If you'd like to see what the other TWD bakers did this week, you can see their links HERE.

TWD: Bagels

 I love bagels!!  I even worked at a bagel place in college and I still want to eat them after eating them all the time for 2 months straight!  (I only worked there for 2 months or I would have kept eating.)

These were time intensive, but not too labor intensive (especially if you use a mixer).  I refrigerated mine overnight and I should have used a bigger bowl because the dough had a mind of it's own by morning.  There were a few things in the recipe that I wondered how important they were, like the ice in the bottom of the oven (to create steam)?  I did it anyway (using a pan) but didn't notice a difference between these bagels and others I've made so I'd probably save myself that trouble next time.  I think spraying the oven with a spray bottle might be just as effective.  I also just baked both pans of bagels at once and rotated the baking sheets halfway through.  I didn't want to repeat the process of boiling and baking because I am lazy.  I also didn't bother with the oven turning off and whatever else there was at the end of the recipe, I just took them out when they were done, let them cool slightly and ate them.  

My family loved them, Calvin ate 4!  They were quite a hit.

If you'd like the recipe, you can visit the blog of our host for the week, Heather.

If you'd like to see what the other TWD bakers did this week, you can go HERE to get to their links.

TWD: Cranberry-Pecan Pumpkin Loaves

Okay so these were supposed to be 'Cranberry-Walnut Pumpkin Loaves' but I didn't have walnuts and I had pecans.  And I figured they were close enough (sounds like something I would do).  When I heard the name of this recipe, I was expecting quick bread and we had just made a pumpkin loaf for Bake 52 so I was interested to see the difference in the recipes.  This bread is SO not a "quick-bread" (It took 2 days to make) and it's yeasted, so basically, the difference is astronomical.    

I have only tried working with yeasted pumpkin bread once before and that was last Fall.  After quite a few tries at pumpkin bagels, I kind of gave up.  There was something about the taste that wasn't right.  I couldn't put my finger on it, but it was there.  I feel the same way about this bread.  I am getting that same taste in this bread that I disliked last Fall.  It's not right when you bite into it but not totally an after-taste either, there's something there in the middle, that doesn't sit well with me.  I think for me, the fruit and nuts were crucial to this bread because they masked the flavor that I speak of.  As long as I had a bite with nuts and cranberries or raisins, I was a happy camper. Maybe in general, yeasted pumpkin breads just need more sugar and the fruit supplies some sugar?  Who knows.  

 This recipe has re-awakened my desire to make it work how I would want it.  So this might be a great starting point for me.  And even if it wasn't a keeper, I feel like I learn something new with each recipe that I make.

Oh, and the recipe called for 3 mini loaf pans, but I used 4 pans and I am not sure how 3 would work.  I even measured to make sure I was using the right size pan.  

If you'd like to try the recipe, you can visit the blog of our host for the week:

This Bountiful Backyard

If you'd like to see what the other TWD did this week you can go HERE.

Bake 52: Cheddar Cheese Bread

 Much like the Irish Soda Bread we made for TWD (I think I liked this one better because unlike the soda bread, it's baked in a loaf pan), this bread is leavened without yeast and doesn't need any rising time.  This is the kind of bread that would come in handy if you were having a meal that would benefit from bread and didn't have to time to mess with the yeast.  Or if you hate yeast, this is the perfect bread for you.  I reminded me of biscuits and I think I am going to use the left over bread to make breakfast sandwiches tomorrow.  And I think it's going to be delicious.  

Bake 52: Monkey Bread

MMMMMMMMMMMMonkey bread!  I haven't made monkey bread before.  I guess when I crave something like this I always go immediately to cinnamon rolls.  This is just as delicious as cinnamon rolls but less formal and also, somehow, still super impressive looking.  

I took some to my neighbor and when he answered the door (shirt-less, I might add.  Awkward!) he asked if it was homemade.  (More awkward!)  I never know what to say to people in that situation.  Yeah, it's homemade because I am awesome?  That seems weird, so instead I launch into this story about how I am in this online baking group and each week we bake something and this week.....and now it's even more awkward because I am rambling on to him about online baking groups while he stands there with his shirt off and monkey bread in his hand. (The most awkward thing ever.) He seemed to be impressed that I said it was homemade (in about 3 million words) before I ran off to lock myself into my apartment and never set foot outside again without duct-taping my mouth shut.

I am glad I gave half of it away because otherwise I would have kept eating it and we all know I don't need that.

I decided the easiest way to divide the dough into 36 pieces was to roll it into a square and cut it, then form into balls.  I am not sure if that was the easiest way or not but I always feel better when my ruler is close by.

I was a bit heavy-handed with the brown sugar mixture and used 50% more than the recipe specified.  But it goes nicely with my belief that you can never have too much brown sugar.

 After the rise.

 Once again, my oven baked way faster than the recipe said.  I think it was almost not quite done in the middle, but almost burning on the outside.  I can't wait until I never see that oven again.  I am sure it feels the same way about me.  So don't feel bad for it, the feeling is mutual.

 This is a great recipe, if you want to give it a try, you can visit Jenn Z.'s blog.  She was our lovely hostess for this week.  Thanks for picking a great recipe!

Bake 52: Cinnamon Rolls

I had to constantly remind myself to stick to the recipe this week.  Because I genuinely wanted to see how they would turn out.  I have a very intimate relationship with cinnamon rolls (yes, I just said intimate).  And these were good but it's hard to compare a recipe I have tried for the first time to one I have over-hauled and made exactly how I like it.  It's really not fair.  I don't know if you've heard though; life isn't fair.  Even though they had some stiff competition, they made a decent showing, they were pretty good cinnamon rolls.  I will probably stick to the recipe I love but I did learn some things this week (of course!).  

TWD: Semolina Bread

 I am not going to lie to you.  I really don't know what Semolina Bread is.  I have never eaten it before (that I know of) and I have never made it before.  This was the first time purchasing semolina flour.  It's known for it's pasta uses which I am excited to try since I usually just use all purpose flour when I make pasta.  I am not sure my pantry can handle storing one more type of flour though.  I am still on the fence as to whether I would make this again or buy the flour once I run out.  Don't worry, I will keep you posted about this super important decision I am about to make.

Bake 52: Cinnamon Swirl Bread

 If you have ever been to the Seasider Snackbar in Laie, Hawaii, you will know what I am referring to when I talk about the best cinnamon swirl bread I have ever eaten.  Hadlee and I would ride our bikes to the Seasider at least once a week to get it.  You had to go at just the right time though.  Once it was out of the oven and ready, it went fast.  We always tried to go around 9:30 because they would bring it out between 9 and 9:30 and by 10:30 or 11 it was gone.  The worst days were the ones we'd ride there only to be too late and have to ride home bread-less (don't feel too badly for me, we were still in Hawaii).  Now that we are no longer there (you can feel bad for me now), I have been on the look out for a bread that will claim the void in my heart left by the Seasider cinnamon swirl bread.  I have tried a few recipes but they haven't been what I was looking for.  I was super excited to try this one and see how it measured up.  

TWD: Oasis Naan

I have never made naan before.  I liked it.  The recipe was pretty straight forward and easy to follow.  Although I cheated and used my mixer for the kneading instead of using my hands.  I am a cheater like that.  It's just against everything I believe in to knead things by hand with my mixer sitting right there, inches away, watching me.  It just wouldn't be right.  Not to mention my food processor and bread maker in close vicinity.  Any or all of them could have easily been offended.  

Bake 52: Multigrain Bread

I was a little skeptical about this bread.  I have already found a healthy bread recipe that I love (thanks to Jenn) and I just wasn't sure this would be worth my time.  And it has white flour in it.  And isn't white flour essentially the devil (or my best friend, whatever you want to call it)?  But it is multigrain, which sounds like it should be good for you, right?  I put my skeptisism aside and got to work.  The bread is fairly easy to make if you can find the cereal the book suggests.  I am pretty sure that was more work for me than the whole rest of the process (Bob's Red Mill 7 grain hot cereal).  For some reason, I found just about everything but 7.  The store had 5, 8 and 10 grain hot cereals in that brand and I didn't see any other brands that resembled anything about grains.  I went with the 5 grain and it worked well.  I was worried about how chunky it was in the package and didn't know how the family would feel about having chunks in their bread.  We all loved it.  

TWD: Pecan Sticky Buns

I was excited about this recipe when I heard what we were making this week.  I got less excited when I saw how time intensive they would be (I mean, that's a long time when there isn't a speck of chocolate involved!).  I got a little less excited when I saw how much butter was involved (actually there was a part of me that was super excited about all the butter, but I have been trying to shut her up lately.)  While I was folding the dough with even more butter inside I found myself sure that these would be a flop and not worth the effort.  I really thought I would try one and my family would try one and we would throw the rest away.  I was a skeptic the whole way.

Breadsticks (Easy and Delicious!)

Very often, driving in our car is hazardous.  My kids (I will blame them) will sometimes see a restaurant or a place they want to eat and it makes them crave something they won't be having.  Luckily this never happens to me.  I never crave anything I can't have. (that was sarcastic)  This happened to Calvin the other day.  

We were on our way home to eat and he was super hungry and seeing a million things he wanted right.that.second.  Then we drove by the Olive Garden and he instantly forgot about any other craving he might have ever had in his life and zeroed in on "The Garden" and "long bread" and "noodles with sauce."  I knew we weren't eating there but my heart breaks a little when I can't give him what he wants.

Last night I decided to semi-fulfill his requests.  I wasn't expecting these breadsticks to be the equivalent of Olive Garden, I was just looking for something quick and easy that would make him happy, but they ended up resembling them quite a bit.  Except they were better, of course.  They were sooo easy and done in under an hour.  The kids have already requested them again tonight and they are simple enough, I just might oblige.

Breadsticks

ingredients:

1 cup warm water (110 degrees or the temp of a hot tub) plus 1-2 T more if needed

2 1/4 tsp active dry yeast (or 1 pkg)

1/4 cup oil

3 cups bread flour

3 T brown sugar

1 tsp salt

After baking:

1-2 T butter

1/2 tsp salt

1 tsp garlic powder (mine had parsley in it too)

Directions:

Whisk yeast, water and sugar together in a measuring cup and let sit for 5 minutes or until foamy.  Meanwhile, add flour and salt to bowl of mixer with the dough hook attached.  Turn mixer on to combine (about 30 seconds).  Once yeast is dissolved, turn mixer on low and add yeast/water mixture and oil.  Mix until dough is comes together and is smooth (I added a couple tablespoons of water here because mine seemed dry).  Knead with mixer on med-low for about 2 minutes.  Roll out into a 10x12 rectangle (yes, I used my ruler) and cut into strips so you have 12 pieces that are 10 inches long.  You can either twist them or lay them flat on a greased baking sheet.  

Preheat oven to 375, let breadsticks raise for at least 20 minutes (I did 30 and I thought it was perfect and I didn't worry about covering them).  Bake for 10-15 minutes until lightly golden brown.  Remove and brush with butter and sprinkle with salt and garlic powder.  (you could also use Parmesan cheese!)  Enjoy, they are so delicious!  Makes 12 breadsticks

I think these would also be great to make and bake for about 10 minutes, then freeze and be able to pull them out and bake them for 10 minutes or so when you are ready to use.  I will do it sometime.

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Source:  Adapted from this recipe at Food.com

Sourdough Starter

I have been wanting to make sourdough bread for a couple months now.  I just haven't put the starter together until last week.  It really is so easy, it's kind of sad I waited so long.  And I heard that sourdough bread is good for you.  Like I read THIS article that pretty much said it will cure cancer.  Or that's what I got out of it anyway.  If you love sourdough you will probably believe that, feel free to disregard that if you hate it.  I think you should get a sourdough starter going to today!

TWD: Irish Soda Bread

This will not be my last time making this bread.  I can already think of adventures I would like to embark upon with this bread.  A couple weeks ago I saw this post on Just a Taste.  I knew we were making Irish Soda Bread for our group and I happen to have some cilantro pesto left over from these paninis.  It seemed like the stars were aligning.