The Perfect Loaf of Bread

I don't think there is anything quite as comforting as the smell of homemade bread while it's baking in the oven.  Growing up, I was amazed at how my mom could turn a bowl full of flour and water into a warm loaf of bread, and when she let me make it with her, I was thrilled.  It's been quite a few years since I made bread with my mom, but those memories encouraged me to try it again (I was also tired of paying upwards of $4.00 for a single loaf of bread that my carb-loving boyfriend could demolish singlehandedly in a few days).  

A few months ago, I started sampling recipes for white sandwich bread.  Each one that I tried seemed to be missing something.  The first loaf was almost tasteless, while the second one crumbled when I tried to slice into it.  After looking up dozens of recipes online, and researching my grandmothers cookbooks from the 1950's, I came up with my own perfect loaf of bread.  Actually, the recipe makes 3 loaves of bread (which last approximately a week in my household).  I really encourage everyone to try making their own bread at least once, it is really simple, and so incredibly satisfying.  And it tastes a lot better than the stuff from the store.

Homemade Bread

Ingredients:
4 cups all purpose flour

2 tablespoons active dry yeast

1 tablespoon sugar

1 tablespoon honey

1 tablespoon vegetable oil

1 tablespoon melted butter

4 cups milk (I use low-fat)

6 cups bread flour

1 tablespoon salt

Directions:

Warm milk over low heat in a small saucepan.  Be careful not to burn or scald.  Dissolve the yeast in the milk, whisking to remove any lumps.  In a large bowl, mix the all purpose flour, sugar and salt.  Create a well in the middle and pour in the butter, oil and milk.  Mix well with a wooden spoon (mixture will be messy looking).  When well mixed, whisk in the honey.  Begin mixing bread flour into the bowl with a wooden spoon by cupful.  Stir constantly and add a total of 5 1/4 cups of the bread flour (dough will be sticky).

Pour onto a floured surface and knead for 10 minutes, adding up to 3/4 cups more bread flour as needed.  Dough will be soft and slightly elastic.  Place a clean dry towel over the dough and let it rest for 20 minutes.  Dough will have risen to almost double in size, punch down.

Knead dough for another 5-10 minutes, until a soft smooth consistency is the result.  Form a ball and place in a clean bowl that is lightly dusted with flour.  Sprinkle more flour over the top of the dough and cover with a damp towel.  Let rise in a warm place for 60 minutes.  Dough will have more than doubled in size and you should be able to press lightly into the dough without it springing back.

Turn dough onto floured surface.  Gently flatten the dough, lightly pressing out any air bubbles that have formed.  Dived into 3 equal pieces, shape into loaves and sprinkle the tops lightly with flour.  Place seam side down in lightly greased loaf pans.  Cover with the damp towel and let rise for another 40 minutes.  When done, dough will spring back slightly after being pressed.

Bake in a preheated 375 degree oven for 30-35 minutes.  Loaves should be golden brown.  Immediately after taking them out of the oven, remove from pans and place on a wire rack.  Test a loaf by tapping lightly on the bottom of one, it should make a hollow sound.  Let cool at least 30 minutes before cutting into loaf (it will be hard to resist though!).

Loaves may be stored at room temperature if in an airtight container or covered with tightly with a clean towel or foil.  You can also freeze them in a large bag, just make sure to completely cool the loaves before placing in the freezer.  Enjoy your homemade bread, and share with anyone you love, this makes a stellar peanut butter and jelly sandwich!

Gluten Free Peanut Butter Cookies

My family is a mix of varying food preferences and dietary concerns.  My mom doesn't eat meat except for chicken, one of my grandmothers is diligent about preparing low-fat recipes and my 16 year old sister has been vegetarian for over seven years.  Like my father and grandfather (and Franny), I have always been partial to good old fashioned comfort food.  It's my boyfriends food of choice as well, so I usually find myself making creamy pastas, spicy meat dishes with potatoes and bread as well as lots of cookies, cakes and baked goods.

One of my favorite challenges is finding an item of food that someone I love has been unable to eat in a long time, and perfecting a recipe so that they can experience it again.  When my sister went vegan for a year, I delighted in making her cupcakes with vegan "cream cheese frosting" and I love making low fat cookies and carrot cakes for my grandmother.  So when my 19 year old sister decided to take gluten out of her diet a few monthes ago, I couldn't wait to start baking gluten free items for her.  After making numerous gluten-filled desserts for Halloween, and with Thanksgiving fastly approaching, I figured I owed her.  

While searching the internet, I found Shauna James Ahern's website, Gluten Free Girl.  After reading her extensive posts and story about being diagnosed with celiacs disease, I was ready to bake something sans gluten.  I tried my first recipe today, Shauna's "Flourless Peanut Butter Cookies", and they were delicious!  Everyone in the house loved them, and I had to set aside the plate so there would be some left for my sister!  They are also extremely easy, with only four ingredients, and I would reccomend them as a basic peanut butter cookie to anyone.  If you know someone with ciliacs disease, be sure to check out Shauna's website, it is very helpful.

For the recipe, please click here.  I followed the recipe exactly, making sure to press the cookie dough down with a fork before putting in the oven.  Sprinkling a little extra sugar on the cookies when they first come out of the oven doesn't hurt either.  

Franny's Doughnuts

This was honestly one of the hardest items I have ever attempted making. Franny was a grandmother figure in my family, and everyone enjoyed her cooking...especially her homemade doughnuts. She taught my younger sister to make them one summer, but we misplaced the recipe until recently. The following recipe is mostly hers, but I had to "tweak" it a little bit in order to get them to come out right. These are old fashioned, plain doughnuts and are best when served warm with a bowl of granulated sugar to dip them in and a mug of hot coffee. While it would be impossible for them to taste just like Franny's, I think they come pretty close and they received rave reviews from everyone in my family! Let me know what you think.

Franny's Doughnuts

Ingredients:
2 cups russet potatoes, mashed
1/4 cup vegetable shortening (plus extra for frying)
3 eggs
2 1/3 cups sugar
1 cup milk
dash of salt
7 cups of all purpose flour, sifted
2 teaspoons cream of tarter
2 teaspoons baking powder
dash of nutmeg

Directions:

• In a large, heavy pan heat 4-6 cups of vegetable shortening (it should be at least 2 inches deep). When it has completely melted, insert candy thermometer and carefully monitor the oil until it has reached 375 degrees fahrenheit.
• Begin with warm mashed potatoes, add the shortening and mix until it has melted completely through. Add dash of salt and sugar.
• In a small bowl, beat eggs and add milk. Add the egg mixture to the potatoes, set aside.
• Add the cream of tarter, baking powder and nutmeg to the sifted flour, stir to combine. Slowly add the flour mixture to the potato and egg mixture, mix well.
  
• Sprinkle flour on a hard surface, turn out the dough and roll out until it is about 1/2 inch thick.

• Cut into desired shape using a doughnut cutter, or whatever else you have on hand (I used the lid to my martini shaker). Roll extra dough into doughnut holes.
• When oil is at desired temperature, carefully place doughnuts in the oil. A few at a time is best, as you do not want to crowd the pot and lower the temperature of the oil.

• Watch them carefully, turning them over as necessary. Remove when a dark, golden brown color. Allow to cool on a plate covered with paper towels. Serve when still warm, and enjoy!
  

Rainy Day Meal...

I love the fall; the change in colors, shorter days, long nights spent at home by the fireplace, and of course the warm comfort food that instantly brings back memories of family dinners as a child. With the rain and cool weather we'd been experiencing in Northern California lately, I was craving all sorts of comforting foods; soups and stews, roasts and pasta dishes.

Today, I decided chili and cornbread would hit the spot. I started making chili about a year ago, and have experimented numerous times with my recipe and spices. This is my interpretation of a basic, easy homemade chili. I like it really spicy, but you can always adjust the seasonings to your taste. I always try a new recipe for cornbread when I make chili, and this time around I used this recipe. It was very good, slightly sweet and very moist. As soon as I took it out of the oven, I melted some butter over the top before serving. The perfect compliment to a bowl of spicy chili.

Jen's Perfect Chili

Ingredients:

• 2 pounds ground beef
• 1 large onion (I use yellow or white)
• olive oil
• 1 can kidney beans (16 0unces)
• 1/2 can low fat refried beans
• 1 bottle of good quality beer(I prefer Stella Artois)
• 3 tablespoons McCormick's Montreal Steak Seasoning
• salt and fresh ground black pepper
  
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon red chili flakes
• 1 teaspoon Italian seasoning
• 2 teaspoons garlic powder
• 32 ounce can crushed tomato's
  
• 15 ounce can diced tomato's
• 1 tablespoon (more if you like) of your favorite hot sauce

Directions: This recipe is substantial and makes 5 generous servings

In a large pot, heat a few tablespoons of olive oil over medium high heat. Add the ground beef and stir 10 minutes until cooked through completely. Dice the onion, and add to the pot along with all of the dry spices/seasonings. Turn stove down to medium, stirring continuously until onion is transparent and cooked through. Slowly add beer to pan, using it to scrape off any bits that were carmelized on the bottom. Allow beer to come to a boil and stir for 5 minutes, then turn temperature down to medium low. Pour tomato's and kidney beans (drained and rinsed) to pot, stir to combine. Once heated through, add the refried beans. Bring to a boil once more over medium heat and add the hot sauce. I prefer to let the pot sit on the stove (with the burners off) for at least 10 minutes before serving. Top with more onion or cheddar cheese if you like.

Note: I have made this recipe before with ground turkey and I though it had a nice, lighter flavor. The man in my house, however, prefers it made with ground beef. Why not keep him happy?

Halloween Treats

Evey holiday carries memories of food, but I think Halloween in particular is about "fun food". Sweet and savory items that instantly get you in the spirit of the holiday. I'm not sure what the exact cut off age is for trick or treating (last night, I had many college students come to the door in make-shift costumes of sheets and cowboy hats looking for candy), but throwing a party for adults does not have to mean forfeiting any of the fun you used to experience as a child while searching for the perfect sweet treat.

This year for Halloween, I decided on a few items that I thought everyone would enjoy. Because I had work and school everyday before the holiday, it was important that these recipes were fast and easy enough for me to complete the day of the party. Although there were a few recipes that I had never made before, I spent the week writing down recipe ideas. I'm sort of a rookie at this, having never posted anything on a blog before...so forgive my inexperience and please let me know if you have any suggestions. But mostly, I hope you enjoy the recipes. They can really be made anytime you are craving the comfort of simple, sweet foods.

Roasted Pumpkin Seeds

Ingredients:

• 3 cups pumpkin seeds; cleaned and dried
• 1/4 cup unsalted butter, melted
• salt & pepper
• 2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Directions:

Preheat oven to 350 degrees. Put pumpkin seeds in a medium bowl and pour the melted butter over them. Mix thoroughly, ensuring that the butter coats all of the seeds evenly. Pour the seeds (and any extra butter) onto a large cookie sheet and arrange them so they are in a single layer. Add salt and pepper as desired (I probably used about 1 tablespoon of each), sprinkle with the remaining herbs and spices.

Place on center rack of oven, bake for approximately 20 minutes. After 10 minutes, scrape the pumpkin seeds with a spatula to make sure they aren't sticking to the pan, and mix the spices. When done, the seeds should be a light golden brown color. After allowing the seeds to cool slightly on a pan, place in an airtight container. These can be eaten once out of the oven, but I found they tasted much better when allowed to rest overnight.

Sweet Popcorn Mix

Ingredients:

• 2 bags lightly salted popcorn
• 3/4 cup unsalted butter
  
• 1 cup light brown sugar
• 2 tablespoons honey
• sprinkle of cinnamon
• 1 cup milk chocolate chips (I always use Guittard brand)

Directions:

Pop the bags of popcorn, being careful not to burn them and put aside. In a small saucepan over the stove, melt the butter over low heat. Once completely melted, add brown sugar and stir to dissolve. Add honey and cinnamon. Turn temperature up to medium-high and stir constantly until mixture begins to bubble. Let boil for 1 minute, stirring the entire time. Turn back down to low heat and stir for another 5 minutes. Mixture should be a dark caramel color and be a smooth consistency.

Spread a thin layer of popcorn in a serving dish, drizzle some of the brown sugar mixture over the top and spread a small handful of chocolate chips over that. Continue layering popcorn, brown sugar and chocolate chips until you have used all of the ingredients. Allow to cool for 2 hours in a cool room before serving.

Caramel Apples

Ingredients:

• 12 apples in desired variety (I used granny smith)
• 28 ounces soft caramel candies
• 2 tablespoons heavy cream
• 12 small dowels or Popsicle sticks

Directions:
Clean and dry all apples, pull stems out and push sticks into the tops of the fruit. Prepare a large cookie sheet with parchment paper and lightly grease the paper with butter. Make sure you unwrap all of the candies if they are in plastic.

Pour heavy cream and caramels into a medium saucepan over medium heat. Stir constantly until caramels melt completely. Once the caramel begins to bubble slightly, turn off the heat and begin coating the apples. Grasping the apple firmly by the stick, completely cover each apple in caramel. Allow any excess to drip off before placing on the parchment paper. When you have coated all apples, place in the fridge for 30 minutes or the freezer for 10 minutes. Let the apples sit at room temperature for at least 20 minutes before serving.