Saturday, September 8, 2012
2 1/4 tsp yeast 2 T brown sugar 1 1/8 tsp salt 1 1/2 cup warm water 3 c AP flour 1 c bread flour 2 cups warm water 2 T baking soda In a large bowl, dissolve yeast, sugar, salt in 1 1/2 c water. Sir in flours, knead on floured surfaced unit smooth and elastic. Let rise for one hour. Combine remaining water and soda in shallow pan. Cut dough and shape into pretzels, dip in soda water and place on parchment paper. Bake 8-10 minutes at 450*
12 oz Beer 2 T butter 2 T milk 4 c flour 2 tsp salt 2 T sugar 4 tsp dry yeast 1 tsp pepper 1 tsp cayenne 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp marjoram 1/2 tsp basil 8 oz cheddar cheese Grease two loaf pans. Warm beer slightly, stir in milk and butter. Mix dry ingredients and spices into a large bowl, slowly add beer mixture and knead until dough is stretchy. Allow to rise until doubled. Punch down and knead in cheddar cheese, divide in half and shape into loaves. Allow to rise until doubled once more, them bake at 350* for 45 minutes.
Zucchini Bread Makes 2 loaves 1 pound zucchini (about 2 medium-sized) 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 2 large eggs 1 cup white sugar 1/2 cup brown sugar, packed 3/4 cup olive oil (or canola oil) 2 teaspoons vanilla extract Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips non-stick spray or butter for greasing the pans Heat the oven to 350°F. Grease two 8x4" loaf pans. Trim the stem and root-end from the zucchinis and shred them on a box grater. Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moister from the zucchini as possible. Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract. Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans. Bake 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely. Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.