Miracle Bread

Miracle Bread

Most of the recipes on here are my own. This one is not! I made a couple of minor substitutes, which worked out well.  Most of the ingredients are not pantry staples for me, so I ordered one item online and found other ingredients at Trader Joe's. I likely could have sourced the ingredients at Fresh Thyme or Global Foods also. 

Toss together in a medium bowl: 

1 c. sunflower seeds 

1/2 c. flax seed meal

1/2 c. sliced almonds

1 1/2 c. rolled oats

2 T. chia seeds

3 T. psyllium husk powder

1 t. Himalayan sea salt 

Whisk together: 

1 T. maple syrup 

3 T. melted coconut oil 

1 1/2 c. warm water

Add liquid to dry ingredients and stir until it becomes very thick (if it's too thick, add a bit more water...but this ratio worked well for me). Pat into a lightly greased loaf pan then let it sit for at least 2 hours, or as long as overnight. I added a generous topping of hemp seeds and pressed them into the dough. 

Bake at 350 degrees for 20 minutes. Remove loaf from pan (gently loosen sides before turning pan upside down), then bake on a pan for another 30-40 minutes. Bread is done when it sounds hollow when tapped.

Let bread cool before slicing. I sliced the entire load thinly (~1/4"), pulled out a few slices for immediate use, then double wrapped in plastic wrap and foil before freezing the rest. 

I've used this gluten free bread as "crackers" on a charcuterie board, as buttered toast, and I've piled it with everything from mackeral and avocado, to fig butter and burrata. It provides an excellent foundation for any flavor profile as it's own taste is derived from "neutral" ingredients. Here you go!

Pumpkin Silk Muffins

Pumpkin Silk Muffins 

Gently stir together dry ingredients:

1 3/4 c. flour

1/2 t. baking powder

1 t. baking soda

2 t. cinnamon

2 dashes ground clove

2 dashes ground nutmeg

1 t. salt

1 c. sugar

3/4 c. brown sugar

Add wet ingredients and stir until just blended:

2 eggs

1/3 c. oil

15 oz. pumpkin puree

I used the batter in three ways:

Bite-size muffies (24)- bake for ~9 minutes; roll in butter, then cinnamon-sugar Stupenda!

Glazed (12) - regular size muffins (no paper), brushed with a butter, powdered sugar glaze; bake for ~12 minutes

Upper Crust (8) (pictured) - add ~1/2 c. each fresh chopped cranberries and pecans to remaining batter; halfway through cooking, top with a struesel of butter, oats, brown sugar and pecans; bake for ~14 minutes

This batter made moist, silky soft muffins in each of the experiments above.  This will be a new go-to for family holiday breakfasts!

Traditional Irish Soda Bread

Irish Soda Bread

3 1/2 c. flour

4 T. superfine sugar

1 t. baking soda

1 t. salt

1 1/2 c. milk + 2 T. vinegar

Combine dry ingredients in mixing bowl.  Make a well in the center and pour in the milk-vinegar mixture.  Using a fork, blend the ingredients.  Dough will be extremely wet and sticky. 

Turn out onto floured surface and "bring dough together" into a ball.  Do not knead or over blend or bread will be tough.  Even after "bringing dough together" with a little flour, it will remain very sticky.

Place on a cookie sheet.  Cut a deep X across the top and bake at 400 degrees for about 20-25 minutes.

Bread will be moderately crusty on the outside, but very soft and slightly sweet on the inside.   

Cornbread Everybody Likes

This, my friends, is the most moistest cornbread in the history of modern man.  The simple superlative allowed by English grammar simply does not sufficiently describe this deliciously-sweet cornbread.   Thanks to my friend, Maggie, for sharing this recipe.

 

Cornbread Everybody Likes

2 boxes Jiffy cornbread mix

5 eggs

16 oz. sour cream

1 c. oil

2 t. salt

8 oz. can creamed corn

 

Mix all ingredients until just blended.  Bake in a 9x13 pan at 350 degrees for about 30-40 minutes...until golden brown, sides pull away from the pan, and inserted toothpick comes out relatively clean.

 

This bread is excellent warm or cold...with or without butter.  But be warned: It Is Addictive!

Personal Bread Loaf

Personal Bread Loaf

In a soup bowl, stir together with a fork:
1/4 c. warm water
1/2 t. yeast
1/4 t. salt
1/2 c. flour

Let rise for 30-60 minutes until about double in size.  Do not knead.  

Transfer dough lump to a baking dish and bake at 350 degrees until a light golden color.  

This serves 1-2 people

Rustic Artisan Bread

You might guess that "rustic" and "artisan" are code for rough-looking and heavy.  And they are.  This is not a bad thing if that's the sort of bread you like.   And I do.  They also happen to be trendy buzzwords that increase blog traffic-flow.    Yes...I am that shallow. 

Rustic Artisan Bread

6 1/2 c. all-purpose flour

1 1/2 T. yeast

1 1/2 T. course salt

3 1/2 c. lukewarm water

Place all ingredients in a large mixing bowl and combine with fork.  Cover with lightly oiled plastic wrap and set in a warm place to rise for 2 or more hours.  2 worked just fine for me.  

Divide dough into 3 lumps.  The dough will seem almost too wet to work with, but if you wet your hands, it will prevent the dough from sticking to them and will allow you to form them into mounds.

Place an oven proof bowl/dish with 1-2 cups of water in it on the bottom rack of the oven, and preheat to 450 degrees.  Place loaves on a lightly greased baking sheet, score tops with a knife, and bake at 450 for 25-30 minutes.   

I was very satisfied with the ease of preparation and the relatively quick and successful result.