Barley Bread

We ran out of bread this morning, normal people would go out and buy bread, but that wouldn't be as much fun as making it for me.  Don't get me wrong, I love grocery shopping well as long as I don't have my children with me I do.  My options for bread ingredients are somewhat limited at the moment, it being before my bi-monthly grocery shopping.  Necessity is the mother of invention in my kitchen and cooking philosophy.  With that said this is a bread made with what I had more of, barley of course.  My forming skills are somewhat lacking, after the fact I realized a better way to make a pretty loaf oh well.  The taste is really good, it is similar to a quick bread with the texture versus a gluten rich white bread so you are prepared.  Spread some butter on a warm slice just cut from a fresh baked loaf and you will not be disappointed, I promise.

 Can you think of anything better than the smell and tatse of fresh baked bread? Of course you can't.

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes and get happy.

 Mix yogurt and eggs in a measuring cup or bowl.

 Add flours, and yogurt mixture to bloomed yeast.

 Mix and knead dough with dough hook for 5 minutes. 

 Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

 Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

 Remove from pans and allow to cool on a rack on the counter.

Slice and serve.

Enjoy!

Barley Bread

Printable Recipe Found Here

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Process:

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes.

Mix yogurt and eggs in a measuring cup or bowl.

Add flours, and yogurt mixture to bloomed yeast.

Mix and knead dough with dough hook for 5 minutes. 

Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

Remove from pans and allow to cool on a rack on the counter.

Enjoy!

Spelt & Tipo 00 Pizza Dough

I have been working on a good pizza dough recipe that includes Spelt, but isn't heavy, and still has the chewy texture of a good New York pizza.  Last week I tried a new combination of Spelt and Tipo 00 flours.  Tonight I mad the dough again and I think I found the right combination.  The pizza was amazing!

 This was a wonderful dough.  It makes great pizza.

Ingredients for this recipe are:

2 3/4 cups Lukewarm Water (microwave for 45 seconds)

1 1/2 tablespoons Instant Yeast

1 1/2 tablespoons Salt

1 tablespoon Honey

1/4 cup Olive Oil

3 cups Spelt Flour

4 1/2  cups Tipo 00 Flour

Mix all ingredients together in bowl of a stand mixer with dough hook on low until combined, 
then increase speed to medium and mix for 5 minutes.

Place dough in oiled 6 quart lidded container.  Allow to rest on counter for 2 hours before 
making into pizza.  

Dough will keep in refrigerator for up to 2 weeks.

This recipe makes 3 lbs. of dough.

Use 1/2 lb. of dough to make a 12 inch pizza.

Enjoy!

Spelt & Tipo 00 Pizza Dough

Printable recipe Found Here

2 3/4 cups Lukewarm Water (microwave for 45 seconds)

1 1/2 tablespoons Instant Yeast

1 1/2 tablespoons Salt

1 tablespoon Honey

1/4 cup Olive Oil

3 cups Spelt Flour

4 1/2  cups Tipo 00 Flour

Mix all ingredients together in bowl of a stand mixer with dough hook on low until combined, then increase speed to medium and mix for 5 minutes.

Place dough in oiled 6 quart lidded container.  Allow to rest on counter for 2 hours before making into pizza.  

Dough will keep in refrigerator for up to 2 weeks.

This recipe makes 3 lbs. of dough.

Use 1/2 lb. of dough to make a 12 inch pizza.

Enjoy!

Spelt Hamburger Buns

My sister Adrienne called me with an idea for a recipe.  She recommended homemade hamburger buns. I have made hamburger buns before, and yes they are so very yummy compared to store bought.  My recipe is a variation of the King Arthur Flour recipe found here.  I found a combination of Spelt flour and 00 Tipo flour together make a tender yet whole grain bread.  This recipe is using that combination. I think you will agree these buns are delicious and wonderful with a hamburger patty on them.

 They look so pretty, I think I might cry.

Ingredients for this recipe are:

• 3/4 to 1 cup lukewarm Water (microwave for 30 seconds)
• 2 tablespoons melted Butter
• 1 large Egg
• 2 cups 00 Tip Flour (Cake flour can also be substituted)
• 1 1/2 cups Spelt Flour (Whole Wheat Flour can be substituted) 
• 1/4 cup Sugar
• 1 1/4 teaspoons Salt
• 1 tablespoon Instant Yeast
• Use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

 Mix all ingredients together in stand mixer until a uniform ball is formed.

 Allow to rise in a very large oiled bowl covered for 1-2 hours or until doubled.

 Look it doubled.

 Carefully deflate dough and divide into 8 balls.

Preheat oven to 375 Fahrenheit

 Flatten balls and place on parchment paper lined cookie sheet.

 Brush buns with melted butter.  

Bake for 15 to 18 minutes or until golden.

Cool buns on rack.

Enjoy!

• Spelt Hamburger Buns
• Printable Recipe Found Here
  
  
• 3/4 to 1 cup lukewarm Water (microwave for 30 seconds)
• 2 tablespoons melted Butter
• 1 large Egg
• 2 cups 00 Tip Flour (Cake flour can also be substituted)
• 1 1/2 cups Spelt Flour (Whole Wheat Flour can be substituted) 
• 1/4 cup Sugar
• 1 1/4 teaspoons Salt
• 1 tablespoon Instant Yeast
• 
  
• Use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Mix all ingredients together in stand mixer until a uniform ball is formed.

Allow to rise in a very large oiled bowl covered for 1-2 hours or until doubled.

Carefully deflate dough and divide into 8 balls.

Flatten balls and place on parchment paper lined cookie sheet.

Preheat oven to 375 Fahrenheit

Cover dough and allow to rise for 1 hour.

Brush buns with melted butter.  

Bake for 15 to 18 minutes or until golden.

Cool buns on rack.

Enjoy!

Multigrain Belgian Waffles

Do you know what ingredient separates a true Belgian waffle from just a waffle?  It's yeast.  When my family bought our first Belgian Waffle iron over two years ago, I learned that Belgian Waffles, the real ones, are made with a thick yeast dough.  I'm not going to show you a recipe for the Belgian waffles you would find at street vendors in Belgium and France, but I will show you the breakfast version that is perfect for a Belgian Waffle iron.  This is my go to Slumber party recipe. We have these for breakfast whenever my girls host a slumber party.  I love making Belgian waffles with whole grain flour, because it will still be a light fluffy waffle.  I made waffles this morning for breakfast, with Wonder Flour (I explained what Wonder Flour is here).  I have also made them with whole wheat flour with great results too.

Look at those deep wells, and beautiful colors?  It is just waiting to be covered in your
favorite toppings.

 Ingredients for this recipe are: 4 cups wonder flour (whole wheat also works), 3 eggs, 3 cups
warm milk (warm up in microwave for 1 minute), 2/3 cup melted coconut oil (or 3/4 cup melted
 butter), 1/2 white sugar, 1 1/2 teaspoons vanilla extract, 3/4 teaspoon salt, and...

 2 1/4 teaspoons instant yeast.

 Pour 1/4 cup of the warm milk into mixing bowl and pour yeast on top.  Allow yeast to bloom,
about 5-10 minutes.

 Mix eggs, vanilla, sugar, salt, and milk together.

 Alternate between adding flour and milk mixture and mixing with a whisk (either a mixer or
by hand).  After mixing all the flour and milk mixture, slowly add coconut oil while mixing.

 Cover bowl and place in warm spot and allow to rest and double in size.

 When the batter has risen, preheat a Belgian waffle iron set to 4 or your preferred setting
(depends how brown you want yours).  Add as much batter as recommended by waffle iron.
Mine has a cup with a fill to this line written on it.

This recipe makes about 10-11 waffles.   You can refrigerate the batter overnight as well.  You
will love these waffles as much as my children and our friends who have enjoyed them with us.

Enjoy!

Faux Grilled Pizza

Before living in Queens, my family lived in Southern California.  I am a native of Southern California, as are my children.  We had what many Easterners probably think is a typical backyard with a patio, grill, pool, and swing set.  We had a wonderful gas grill.   It was hooked up to a natural gas hub on the back of our house.  I loved my grill.   I did the grilling at my house.  When we moved here, I wanted grilled pizza, but my third floor apartment here in Queens doesn't really accommodate a grill.  I searched the internet and found a great alternative to grilling.  I used a cast iron griddle/grill pan and my oven broiler.  For this pizza test I also used Alton Brown's quick pizza dough specially made for grilling.  I had to change his recipe.   I know I do that a lot, but it was necessary, since my pantry didn't have what his recipe called for.  You will need bread flour, Kosher salt, instant yeast, Molasses, warm water, and olive oil.

Do you need to step up your pizza for Friday night pizza and a movie?

 Ingredients for this recipe are: 16 ounces bread flour, 2 1/2 teaspoons instant yeast,
1 tablespoon Kosher Salt, 10 ounces warm water (warmed up in microwave for 20 seconds),
2 tablespoons Olive Oil, and 2 teaspoons Molasses.

 Mix salt, yeast, and flour in bowl of mixer with dough hook.

 Mix molasses, warm water, and olive oil, then pour into bowl with flour mixture.
Mix on low until combined then increase speed to medium and mix for 15 minutes.

 Remove dough from bowl.  Remove small piece and flatten in your hand and do the windowpane
test as in stretch dough and try to see through it, but if it tears, it doesn't pass the test.  The test
helps you to make sure the dough has good gluten structure and won't tear.  If the dough tears
as you flatten and stretch to see through the dough, mix with stand mixer and dough hook for a
 couple more minutes.  Stretch dough and form a ball, then place dough in oiled lidded container.
Allow to rest until doubled (about an hour). 

 Separate dough into six equal portions and roll into tight balls, place on parchment paper and cover with towel or plastic wrap.  Allow dough to rest for 45 minutes.

 Preheat cast iron griddle/grill on highest setting of stove top for 20 minutes.  Turn on exhaust fan,
open windows, or any thing to help circulate the air well.  After preheating, place in oven close to
top of oven and turn on broiler.  Place a wadded up piece of aluminum between oven door and
oven frame to prop door open slightly, this will keep the broiler from shutting off.

Stretch one of the dough balls on your knuckles or use a rolling pin.  Place dough on a
pizza peel sprinkled with cornmeal or use an upside down cookie sheet.  The pizza should be
smaller than your cast iron griddle/grill, remember that. 

Slide pizza onto the cast iron griddle/grill and cook for 1 minute 35 seconds.  You read right, 

1 minute 35 seconds.  Isn't that awesome.   That means you can have pizza as quick as a brick

 oven pizza place can cook it.  I made four pizzas for my family very quickly.

Look at that beautiful pizza.   It was delicious too.

Enjoy!

Not Your Average White Bread

I have been making homemade bread for a couple of weeks, but when my WonderMill accidentally stopped working, I had to buy flour.  I decided to buy bread flour, white plain bread flour.  Of course, since I don't want to make white bread according to the directions, I changed it up a little.  I used Coconut Oil instead of butter, and loved the results.  To make this incredible easy bread you will need warm water, bread flour, instant yeast, coconut oil, sugar, and Kosher salt.

Can you smell that wonderful bread?  No, well then we should change that.

 Ingredients for this recipe are: 3 cups lukewarm water, 1 1/2 tablespoons instant yeast, 1 1/2 tablespoons Kosher salt, 2 tablespoons sugar (I used honey in my first batch and recommend that
 over the sugar), 1/2 cup melted Coconut Oil, 7 cups bread flour.

 Add water (I microwave water for 30 seconds), yeast, salt, and sugar into stand mixer bowl.
Let foam and get happy.

 When the yeast is happy, drizzle in Coconut oil and flour.

 Mix with dough hook until the dough looks thoroughly combined.

 Rub Coconut Oil all over a large container (5 quart) that has a lid and put dough in container,
rubbing the sides to get oil on the dough.  Let dough rest for 2 hours with lid on, or until doubled.  If you have a cold counter, try using a heating pad under the container set to medium.

 This is dough that has grown up and is ready to move into bread pans, Woo Hoo!

 I have two 12 x 4 1/2 inch loaf pans.  If you have 9x4x3 pans, you have enough dough to make
three 1 1/2 lb. loaves.  This dough can keep in the refrigerator for up to two weeks. so if you have
one pan no worries.  I halved my dough and kneaded it with more flour to make it easier to handle
 and put it in two Coconut Oil greased loaf pans. 

 Let dough rest in pans for 40 minutes or until doubled.  When rested, sprinkle with flour and use a serrated knife to slash the top, also brush top with Coconut Oil.  

Twenty minutes into the dough rest period turn on the oven to 350 Fahrenheit.  When dough is
done resting, pour 1 cup of hot water into an oven safe pan (broiler pan also works) on the bottom of your oven and place loaf pans in the middle of oven on rack.  Bake bread for 45 minutes.
Allow to cool on rack before slicing. 

Enjoy!