Cornmeal Honey Bread

(FOR 1 1/2 POUND LOAF)
1 1/8 cups water
1 1/2 tablespoons unsalted butter, cut into pieces
3 tablespoons honey

2 2/3 cups bread flour
1/3 cup yellow cornmeal
1/3 cup dry buttermilk powder or milk powder
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
1 3/4 teaspoons SAF yeast or 2 1/4 teaspoons bread machine yeast

(FOR 2 POUND LOAF)
1 1/2 cups water
2 tablespoons unsalted butter, cut into pieces
1/4 cup honey

3 1/2 cups bread flour
1/2 cup yellow cornmeal
1/2 cup dry buttermilk powder or milk powder
1 tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all ingredients in the bread machine pan in the order listed.  Set crust to Dark and program for Basic cycle; press Start.  This recipe MAY be made using the Delay Timer.

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before serving.  


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

Whole Wheat Oatmeal Honey Bread

2 cups boiling water

1 cup rolled oats, traditional or quick (not instant)

1/2 cup maple sugar or brown sugar

1 tablespoon honey

1/4 cup (4 tablespoons) butter

1 tablespoon kosher salt or 2 1/2 teaspoons table salt

1/2 teaspoon ground cinnamon

1 tablespoon instant yeast

1 1/2 cups white whole wheat flour

4 cups unbleached all-purpose flour

In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.

Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.

Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.

Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.

Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Makes 2 loaves. From King Arthur Flour

Okonomiyaki

4 cups cabbage, finely shredded
2 to 3 leeks, washed and chopped
2/3 cup whole wheat or all-purpose flour
1 teaspoon kosher salt or fine-grain sea salt
4 eggs, beaten
Olive oil

Combine the cabbage, leeks, flour, and salt in a bowl.  Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.  

Heat a large skillet over medium heat and add a generous splash of olive oil.  Scoop the cabbage mixture into the pan and, using a metal spatula, press it into a round pancake shape, as flat as you can get it.  Cook for 4 to 5 minutes, or until the bottom is golden.  To flip the okonomiyaki, slide it out of the skillet onto a plate.  Place another plate on top and flip both over together.  Put a bit more oil in the skillet, then slide the okonomiyaki back into the skillet.  Again press down a bit with the spatula and cook until golden on this side, another 3 to 5 minutes.

Serves 2 to 4.


From 101 Cookbooks blog, with a few changes

Blueberry Pancakes

2 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 cups buttermilk (or 2 cups milk whisked together with 1 tablespoon lemon juice)
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried

Whisk together flour, sugar, baking powder, baking soda, and salt, in a medium bowl to blend.

Whisk egg and melted butter into buttermilk (or milk mixture) until combined.  Make a well in the center of the dry ingredients; pour in the liquid mixture and whisk very gently until just combined (a few lumps should remain).  Do not over-mix.

Heat 12-inch cast iron (or nonstick) skillet over medium heat for 3 or so minutes.  Add 1 teaspoon oil and brush to coat skillet bottom evenly.  Pour 1/4 cup batter onto 3 spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake.  Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.  Using a thin, wide spatula, flip pancakes and cook until golden brown on a second side, 1 to 1 1/2 minutes longer.  Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary.

Makes 4 to 6 servings.


From Cooks Illustrated, July 2003

Caramelized Onion Soup

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
1/2 pound red onions, thinly sliced (about 3 cups)
1/2 cup thinly sliced shallots
2/3 cup dry red wine
4 cups vegetable stock
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
Thin slices of bread
Extra-virgin olive oil
Swiss cheese

Melt the butter with the oil in a Dutch oven over medium heat.  Add the onions and stir well to coat.  Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes.  Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes.  Don't let the onions burn or they will become bitter.

Add the shallots; cook, stirring constantly, for about 2 minutes.  Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes.  Add the vegetable stock and thyme; bring to a boil.  Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes.  Stir in mustard.  Season to taste with salt and pepper.

Brush the slices of bread with olive oil, and toast under the broiler until just browned.  Add cheese and broil until melted and golden brown.

Serves 4.


From A Beautiful Bowl of Soup by Paulette Mitchell

Banana-Coconut Bread

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 1/2 cups coarsely mashed very ripe bananas (3)
1 can coconut milk
1/2 cup shredded coconut
2 teaspoons vanilla
1 1/3 cups sliced or chopped almonds

Heat oven to 350°F.  Butter 2 8x4x2-inch metal loaf pans, then dust with flour, knocking out excess.

Sift together flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in the bowl of an electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted, about 10 minutes.  Reduce speed to low and add oil and melted butter in a slow stream, mixing, then mix in bananas, coconut milk, coconut, and vanilla.  Remove bowl from mixer and fold in flour mixture and almonds gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack for 10 minutes, then turn out onto a rack.  Turn loaves right side up and cool completely.

Banana bread keeps, wrapped well in plastic wrap, at room temperature for 2 days or frozen for 1 month.


From Epicurious/Gourmet, with quite a few changes

Crispy Buttermilk Waffles

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted

Whisk flour, sugar, baking powder, and salt in a medium bowl to blend.  Whisk in buttermilk, then 6 tablespoons melted butter.

Heat waffle iron, and brush lightly with oil.  Pour batter into waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.

Serves 4.


From Epicurious/Bon Appetit, March 2009