Perfect for Breakfast (or anytime) - Yoghurt Bread

I have been thinking of making this bread for a long time and, truthfully, never quite around to it. There was always some other bread, just as good that came first. Also, since it includes a 'milky' ingredient, this is obviously not a bread that can sit around overnight. Basically, it is easy to make, but is very impressive on your table. The final result is very tasty, of course, but also just a little tangy (the yoghurt) and perfect when surrounded by all kinds of sweet and slightly sour spreads. Think luscious jams and jellies, or maybe a slightly sour orange marmalade. You might try to slice this bread thinly, to make it last... no matter it will go quickly.

Here's What You'll Need:
4 to 4 1/2 cups AP flour
1 1/2 tsp. salt
1 Tbs. sugar
2 tsp. dry yeast
1 container (200g, 6 1/2 oz) plain yoghurt
3/4 to 1 cup warm water

Here's What You'll Need to Do:
1. Place the flour in a large bowl along with the sugar, salt, and the dry yeast. Mix thoroughly with a wooden spoon.

2. Make a well and add the yoghurt and 3/4 cups of the water. Mix thoroughly to form a rough dough. If the mixture is too dry and does not become a true dough add the remaining water, a little at a time until it comes together.

3. Knead the dough vigorously for about 10 minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise until doubled in volume. This will take about 2 hours at normal room temperature.

4. Move the risen dough to a baking sheet covered with baking paper. Press it down slightly into a round, then make a hole in the middle using your fingers.

Increase the size of the hole being careful not to deflate the dough. Finally, cover it and let it rise again, this time about 45 minutes.

5. About 20 minutes before baking, pre-heat the oven to 450F (about 220C). Spray the walls of the oven with water, and place boiling water in a tray, just before placing the dough, still on the tray, into the oven. If you have a baking stone, place the tray directly on the stone.

6. Bake for about 30 to 35 minutes or until it is nicely browned and sounds hollow when tapped on the bottom. Cool completely on a rack. Serve with butter, jam or just about anything... this is truly delicious bread!

New Territory - Apple Bread (World Class)

I have debated doing this for quite a while. It seems I am a stickler for exact definitions something I understand has something to do with being a Virgo. Honestly, I don't know. I will admit to having serious reservations about it all. But one thing is true... I do like things to fit exactly into their little niche, whatever that may be. And that's the problem. In baking there are crossovers and even overlaps. It's never quite that simple.

So for instance, is a good brioche really bread or is it so rich that it's really a cake after all. There is a legend that Marie Antoinette actually said 'Let them eat brioche', not cake only making matters worse for her and us. And what about 'breads like English Muffins? Are they breads after all? I don't know.

The whole category of quick breads falls in this limbo-like state... where to put them??? I personally call them breads (not cake) because of a few reasons: 1) they are eaten usually at breakfast or 'tea' slathered in butter, like bread. And 2) they have a much greater ratio of flour to sugar than a typical cake. But that's being technical. Truthfully, the line is not clear.

And so today's offering... apple bread. The original recipe comes from the incredible website for King Arthur's Flour, where it appears as the world's best banana bread. I have converted this recipe into apple bread, substituting apples for bananas, and cinnamon for vanilla. The result, scrumptious. Try it for yourself, you'll agree!

Here's What You'll Need:

1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 medium apple plus about 1 cup apple sauce; about 1 pound
1/4 cup honey
2 large eggs
2 cups  Whole Wheat Flour or 100% white whole wheat flour
1/2 cup chopped walnuts

Here's What You'll Need To Do:

1) Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan. (23cm X 13cm)

2) In a large bowl, beat together the butter and sugar until smooth. Add the cinnamon, baking soda, salt, and apples and applesauce, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of apple.

3) Beat in the honey and eggs.
4) Add the flour, then the walnuts, stirring until smooth.
5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

As I said earlier, this is bread because of the way you eat it. Slice it nice and thick for breakfast and you're good for the whole day!

Yum!

A First Timer - Whole Wheat Bread in 5 Minutes a Day

OK. Let's make this clear right at the begining. It took more than 5 minutes. In fact, this bread, took 24 hours. About. I started it yesterday when I mixed the dough and finished it today when I shaped the loaf and baked it. The actual shaping of the loaf took less than 5 minutes though. Still, this bread is well worth the effort. I used a recipe from Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients, a great book that takes a new and, admittedly, radical approach to making bread. I am very impressed with the result. The loaf looks great, and the taste is fantastic. Also, it has a nice chewy crust and a soft crumb. I toasted a thick slice, put a few pieces of Gouda (which slightly melted on the warm bread) and who needs more? What is a little disconcerting, is that the dough is so wet. It is almost like a starter, except that it doesn't get mixed into additional ingredients. The mixture from Day 1 is the bread!! It really is simple, and so tasty. Maybe not 5 minutes, but well worth the extra time for great results. You won't be sorry!

Here's What You'll Need (for 1 1 1/2 lb. - 680 g.- loaf):
2 cups less 1 Tablespoon (270 g.) whole wheat flour
1 cup less 3 Tablespoons AP flour (100 g.)
1 teaspoon yeast
1 teaspoon kosher salt
1 Tablespoon (13 g. ) wheat gluten
1 1/5 cups (390 ml.) warm water

Here's What You'll Need to Do:
1. Mix together all the dry ingredients in a plastic container with a lid. It should not be air-tight as the gases will build up. But it should be covered so the dough does not dry out.
2. Mix in the water just enough to make sure everything is dampened. You do not need to knead this dough, just be sure it is mixed thoroughly.

3. Allow the dough to rise in the container, covered, until it doubles.
4. Do not punch down the dough!! Instead, place the container, covered, into the refrigerator at least for 3 hours (preferably overnight).

The next day...
1. Prepare a baking tray (or a peel if you have one - I don't) by coating liberally with flour.
2. Gently remove the dough from the container

and, by stretching and shaping, make a ball. Place this shaped loaf on the prepared peel (or board).
3. Cover the dough with oiled plastic wrap for 90 minutes (or 30 minutes if using at room temperature) to rest. It will not rise much, if at all.

4. Meanwhile, about 30 minutes before baking, place an oven tray on the bottom of the oven and a baking stone on the middle rack. Pre-heat the oven to 450 F (220 C).
5. When the oven is ready, pour about 1 cup boiling water into the oven tray and quickly close the door to create a steamy environment.
6. Just before placing in the oven, brush water on the bread, then sprinkle seeds. Slash the bread with a serrated knife to allow gases to escape and for the bread to rise evenly.

6. Place the dough directly on the baking stone (or if on a baking sheet place the sheet directly on the stone).
7. Bake for about 45 minutes. Cool on a rack completely before slicing.