Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread

Sure, you could buy brown bread at the store, but it won’t beat this one you make yourself!
Supplies
8- × 4-inch (20 × 10 cm) loaf pan, parchment paper, pastry brush or plastic wrap, bowls, measuring cups, measuring spoons, wooden spoon, baking spatula, whisk, dinner knife, knife (for helper)
Ingredients
soft butter for loaf pan
1 cup (250 mL) milk
1 tsp (5 mL) white sugar
1 tsp (5 mL) quick-rise yeast
1½ cups (375 mL) whole wheat flour (spoon in, level)
½ cup (125 mL) all-purpose flour (spoon in, level)
½ tsp (2 mL) salt
2 Tbsp (30 mL) unsalted butter
1 egg
½ cup (125 mL) all-purpose flour (spoon in, level)
  1. Trace the bottom of the loaf pan on a piece of parchment paper. Cut out the rectangle a little smaller than your tracing. Check to see that the cutout can lie flat in the bottom of the pan and does not come up the sides. Use a pastry brush or a scrunched-up piece of plastic wrap to rub butter on the bottom and sides of the loaf pan. Stick the cut-out parchment to the butter on the pan bottom. Set aside.
  2. In a big microwave-safe bowl, heat the milk in the microwave at 50% power until it’s very warm, but not hot (see “Yeast”). This might take more than 1 minute, but heat only 1 minute at a time or the milk could foam over. Use a wooden spoon to stir in the sugar. Sprinkle in the yeast, but do not stir. Cover with plastic wrap and set aside for 10 minutes to let the yeast turn foamy.
  3. Meanwhile, in another large bowl, use a baking spatula to mix the 1½ cups (375 mL) whole wheat flour, ½ cup (125 mL) all-purpose flour, and salt. Set aside.
  4. You’ll need another microwave-safe bowl to heat the butter in the microwave at 50% power until melted (about 30 seconds). Set aside. You have several bowls of ingredients now, but be patient; you’re almost ready to mix them into a dough.
  5. Go back to the milk and yeast mixture. Crack in the egg and use a whisk to mix until smooth. Use a baking spatula to scrape in the melted butter. Switch to the whisk to mix well.
  6. Pour the wet mixture into the flour mixture. Scrape the wet bowl clean with the baking spatula, then use the spatula to stir the ingredients into a soft, smooth dough. Use a dinner knife to scrape off the spatula. Cover the bowl with plastic wrap. Let the dough rise for 30 minutes in a warm spot.
  7. After the dough finishes rising, sprinkle on ½ cup (125 mL) all-purpose flour. Use the baking spatula to mix until all the dry flour is gone. Scrape the dough into the loaf pan. Scrape the sticky ingredients off the spatula into the dough with the dinner knife. Let the dough rise, uncovered, for another 20 minutes in a warm spot.
  8. Preheat the oven to 350°F (175°C) while the dough is rising.
  9. Bake on the middle rack of the oven for 40 to 45 minutes, until the bread is golden. Cool in the pan until lukewarm before tipping out. Peel off the parchment before getting help cutting the bread into slices.
Makes 1 loaf of Whole Wheat Sandwich Bread.
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Champion Ciabatta

Champion Ciabatta

When you pull this delicious crusty bread out of the oven, you won’t believe your eyes! You need to wait for the dough to rise a few times—but it’s worth it!
Supplies
liquid measuring cup, drinking cup, measuring spoons, plastic wrap, baking sheet, parchment paper, bowls, baking spatula, measuring cups, fork, dinner knife, pastry brush
Ingredients
2/3 cup (160 mL) very warm (but not hot) water (see “Yeast”)
1½ tsp (7 mL) white sugar
½ tsp (2 mL) quick-rise yeast
1½ cups (375 mL) all-purpose flour (spoon in, level)
½ tsp (2 mL) salt
1 egg white (see “Eggs”)
1 Tbsp (15 mL) vegetable oil
¼ cup (60 mL) all-purpose flour (spoon in, level)
¼ cup (60 mL) all-purpose flour (spoon in, level)
2 tsp (10 mL) water
  1. Measure the warm water into a drinking cup. Sprinkle in the sugar and yeast. Do not stir. Cover with plastic wrap and set aside for 10 minutes to let the yeast turn foamy.
  2. Line a baking sheet with parchment paper.
  3. In a big bowl and using a baking spatula, mix the 1½ cups (375 mL) all-purpose flour and salt. Set aside.
  4. Go back to the foamy yeast. Use a fork to beat in the egg white and vegetable oil. Use a baking spatula to scrape mixture into the flour mixture. Stir into a sticky batter. Use a dinner knife to scrape sticky ingredients off the spatula. Cover the bowl with plastic wrap and let it stand for 30 minutes in a warm spot.
  5. After the batter has finished rising, sprinkle one of the ¼ cup (60 mL) flour over the batter. Use the baking spatula to stir until you don’t see any more dry flour. The batter will turn into a soft dough. When it becomes too stiff to stir, use your hands to squeeze the dry flour into the dough. Cover the bowl again and let the dough rise for 15 minutes in a warm spot.
  6. After this rising, sprinkle the second ¼ cup (60 mL) flour onto the dough and squeeze it into the dough until you don’t see any more dry flour. Cover the bowl and let the dough rise (last long rising!) for another 15 minutes in a warm spot.
  7. After this rising, uncover the bowl, tip it on its side, flour your hands, and use your fingers to gently roll the dough out of the bowl and onto the middle of the parchment-lined baking sheet. Try not to squish the air out of the dough. Dust your hands with flour again and gently pat the sides of the blob of dough to make it into a long, oval shape, about 10 inches (25 cm) long and 3 inches (8 cm) wide.
  8. Preheat the oven to 375°F (190°C). As the oven heats, the bread (uncovered) will rise a bit more.
  9. Use a pastry brush to gently brush 2 tsp (10 mL) water over the dough. Don’t press down hard or you might squish the air out of the dough. The water helps make the bread crusty.
  10. Bake on the middle rack of the oven for 30 minutes, or until golden. Eat while warm.
Makes 1 loaf of Champion Ciabatta.
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Feta Focaccia Bread

Feta Focaccia Bread

Supplies
Golden and flecked with cheeses and herbs, this chewy bread looks and tastes like one you’d get from an Italian bakery.
measuring spoons, drinking cup, plastic wrap, measuring cups, bowl, baking spatula, dinner knife, baking sheet, parchment paper, pastry brush
Ingredients
Bread
1 tsp (5 mL) white sugar
1 tsp (5 mL) quick-rise yeast
1 cup (250 mL) very warm (but not hot) water (see “Yeast”)
2 cups (500 mL) all-purpose flour (spoon in, level)
½ tsp (2 mL) garlic powder
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) salt
1 Tbsp (15 mL) olive or vegetable oil
1 Tbsp (15 mL) all-purpose flour
1 Tbsp (15 mL) olive or vegetable oil
Toppings
2 Tbsp (30 mL) crumbled feta cheese
1 Tbsp (15 mL) Parmesan cheese
1 Tbsp (15 mL) sliced black olives, if you like
½ tsp (2 mL) dried parsley
  1. Put the sugar and yeast in a drinking cup. Add the warm water. Do not stir. Cover with plastic wrap and set aside to stand for 10 minutes to let the yeast turn foamy.
  2. In a large bowl, using a baking spatula, mix the 2 cups (500 mL) flour, garlic powder, dried oregano, and salt. Scrape in the foamy yeast mixture and 1 Tbsp (15 mL) oil (the other tablespoon of oil is for later). Stir well. Use a dinner knife to scrape sticky ingredients off the spatula. Cover the bowl with plastic wrap and let the dough rise for 30 minutes in a warm spot.
  3. Line a baking sheet with parchment paper.
  4. After the dough has risen, sprinkle 1 Tbsp (15 mL) flour onto it. Then flour your hands and squeeze the tablespoon of flour into the dough. It will be very stretchy and loose. Tip the dough out of the bowl onto the parchment-lined baking sheet. Press the dough into a ¾-inch (2 cm) thick slab—it doesn’t matter what shape you make it.
  5. Use a pastry brush to brush the dough with the remaining 1 Tbsp (15 mL) oil. Let the dough rise another 30 minutes in a warm spot, uncovered.
  6. Preheat the oven to 375°F (190°C).
  7. After the dough has risen again, use your pointer finger to poke down into the dough every 2 inches (5 cm) or so. When making your pokes, don’t be afraid to push all the way down until your finger can feel the baking sheet underneath. The dough should look puffy and dotted with little dimples all over it.
  8. Sprinkle on the cheeses, olives (if using), and dried parsley.
  9. Bake on the middle rack of the oven for 25 minutes, or until the bread is golden.
Makes 1 loaf of Feta Focaccia Bread.
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Dark Chocolate Cake

Dark Chocolate Cake



[gf]
A blend of flours makes this cake incredibly good. (See Kitchen for Kids for an all-purpose-flour version—Easiest Chocolate Cake.)
Supplies
8-inch (20 cm) round cake pan, parchment paper, pastry brush or plastic wrap, bowls, sifter, measuring cups for dry and liquid ingredients, measuring spoons, baking spatula, wooden spoon, toothpick; if frosting: plate, parchment paper, baking spatula or palette knife
Ingredients
soft butter for cake pan
½ cup (125 mL) white rice flour (glutinous; see “Rice Flour”) (spoon in, level)
1/3 cup (80 mL) sorghum flour (spoon in, level)
1/3 cup (80 mL) tapioca starch (spoon in, level)
1/3 cup (80 mL) unsweetened cocoa powder (spoon in, level)
1 tsp (5 mL) baking powder
½ tsp (2 mL) xanthan gum
¼ tsp (1 mL) baking soda
pinch of salt
¾ cup (185 mL) white sugar
½ cup (125 mL) soft unsalted butter (see “Butter”)
1 Tbsp (15 mL) vanilla extract
3 eggs
1/3 cup (80 mL) milk
Fudgy Frosting, if you like
18 white chocolate baking wafers, if you like
  1. Preheat the oven to 350°F (175°C).
  2. To prepare the cake pan, trace the bottom of the pan onto parchment paper. Cut the paper circle a little smaller than the tracing. Check to see that the cutout can lie flat in the bottom of the pan. Use a pastry brush or a scrunched-up piece of plastic wrap to butter the bottom and sides of the cake pan. Press the circle of parchment in the bottom of the pan. The butter will hold the paper in place. Set aside.
  3. Into a big bowl, sift the rice flour, sorghum flour, tapioca starch, cocoa powder, baking powder, xanthan gum, baking soda, and salt. Mix well with a baking spatula and set aside.
  4. In another large bowl, use a wooden spoon to cream together the sugar, butter, and vanilla until smooth. Stir in the eggs and milk. Don’t worry if the ingredients aren’t fully mixed in.
  5. Gradually stir the flour mixture into the egg mixture. Use the side of the baking spatula to mash out bigger lumps of butter. Stir the batter as smooth as you can. Scrape sticky ingredients off the spatula with a dinner knife. Don’t worry if small bits of butter are left in the batter.
  6. Use the baking spatula to scrape the batter into the pan. Clean off the spatula with the dinner knife.
  7. Bake on the middle rack of the oven for 30 to 35 minutes, or until a toothpick stuck into the middle of the cake comes out clean. Cool completely in the pan before getting help taking the cake out of the pan. Spread with Fudgy Frosting and dot the top with white chocolate baking wafers, if you like (see “Tips on Frosting Cakes”).
Serves up to 10.
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