Peasant Bread

1 1/8 cups warm water
2 tbls olive oil
3 1/4 cups flour
1 tbls wheat gluten
1 tbls sugar
1 1/2 tsp salt
1 tbls yeast

Mix the yeast and sugar into the warm water and let sit for about 10 minutes to ‘proof.’ When the mixture is ‘yeasty’ smelling and somewhat frothy, you are ready.

Add the remaining ingredients…salt last.

I put all this into my bread maker’s bucket and set it to ‘dough.’ 90 minutes later the dough is well-mixed and finished with its first rise.

I take it out and knead it for about 5 minutes, shape it for the loaf pan I’m using and put it in the oven for the 2nd rise. I find that this takes between 30-60 minutes in a turned-off oven with the light on.

When it has risen sufficiently, I turn the oven on to 350 degrees and cook for apprx 30 minutes.

Easy Drop Scones

Preheat oven to 400F

1 large egg
1/2 cup milk
1 tsp vanilla
2 cups all-purpose flour
2 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
6 Tbsp cold butter, cut into bits
3/4 cup raisins, blueberries, chocolate bits, or your favoriteย (optional)

1 – Whisk the vanilla, egg & milk together in one bowl and the floour, sugar, baking powder and salt in another.

2 – Drop the butter into the flour and, sing your fingers, cut and rub until the mixture is pebbly. Pour in the milk and egg. Mix with a fork until the dough is evenly moist. Add raisins (or whatever you like) and give the verey sticky dough a few more stirs.

3 – Spoon mounds of dough onto a baking sheet and bake for 20-22 minutes, or until the scones are golden brown. Cool for a few minutes. Serve warm with butter, jam or your favorite topping.

adapted from 1-2-3 Bake by Dorie Greenspan

Basic Pizza Dough
from The Bread Lover’s Bread Machine Cookbook
by Beth Hensperger
(seriously, get this book if you can…300 recipes…and you don’t even have to use a bread machine)

1 1/3 cup water
1/4 cup extra-virgin olive oil
3 1/2 cups unbleached all-purpose flour
1 Tbsp sugar
1 1/2 tsp salt
2 1/2 tsp yeast

Put everything in the bread machine and set it to the ‘dough’ cycle.

On my machine that means coming back in 1 1/2 hours, turning the dough out onto a lightly floured surface and dividing it into the needed # of pieces. I separate it into 2 equally, and then each of those halves into 2 unequally (one adult, one child pie each.)

Work these out, roughly, into the shape of your pan. Then cover with a damp cloth and leave for 30 minutes, or until the dough has increased about 20% of its size.

Once the dough has risen sufficiently, you can either use as is, or roll out. If you like thicker crust, then move the dough to the pan before the final rise, and then don’t handle…just top and bake.

If you like thinner crust, then roll it out with a rolling pin after that final rise.

I do thin crust and it takes them about 15-20 minutes to bake up in a 450F oven.

7 thoughts on “recipes”

  1. Do the scones have an vanilla in them or are they just called vanilla because they are white in color???

  2. attachlings said:

    Oops, forgot to add that. I put in a teaspoon of vanilla extract. Since I left out the raisins, etc, I added that in for more flavor.

  3. attachlings said:

    Ok, I fixed that above. ๐Ÿ˜€

  4. I will leave out the raisins too. Yuck to raisins but yum to scones ๐Ÿ™‚

  5. attachlings said:

    Whinnie, Theo and I love raisins…as a snack, or as an ingredient in baking. Chris and Nic? yuck to raisins. ๐Ÿ˜€

    I’m gonna make some more of these today, but I’m going to experiment with substituting some of the ap-flour for whole wheat. Oh, and I’m going to blend in frozen blueberries before baking. I’ll let you know how they turn out.

  6. attachlings said:

    I made a batch (double batch actually) of these last night. Of the 4 cups of flour (for a double batch) I had 1 cup of whole wheat…the other 3 being all-purpose. They turned out great! A little more ‘solid’ than just ap flour…but not rough or gritty. Next time I’m going to try 50% each and see if they come out right.

    Oh, and I did do frozen blueberries. For that double batch I used 1 1/2 cups of blueberries. 1 cup would probably work too, but we like lots of blueberries.

    If you don’t want your scones to be striped with blueberry juices, leave them in the freezer until right when you need to blend them in. Ours got some striping, but we didn’t mind at all. ๐Ÿ˜€

  7. Ooo! Ooo! A recipe section!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s