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Posts Tagged ‘Bread’

Kalamata Olive and Rosemary Bread

Posted in Sides (For the High Cal Right Brain, tagged , on February 2, 2011 | Leave a Comment »

Hi everyone.  This is Little Mommies guest posting again for two reasons:  One–Jess has been working 24/7 and has had no time to cook.  And two–I made this amazing bread, but it has olives in it.  Unfortunately, Jess is olivephopic and doesn’t condone this post, so I am the designated writer.  This is a wonderful, no knead, rustic, yeast bread that can be prepared and risen the day before and baked fresh the same day as serving.  It is quite flavorful with specks of salty olives throughout and just a hint of rosemary.  Absolutely delicious.  I made this bread for Sassy Sindy’s (To meet Sassy Sindy, click here: http://twofacedchef.com/2010/12/12/aunt-sindys-sassy-spears/) annual New Year’s Day Brunch.  Since I didn’t want to get up at 3am to make the homemade yeast bread that Sassy Sindy requested, I adapted this recipe to the food processor and allowed it to do its third rising overnight in the refrigerator; thus enabling me to do all the hard work the day before.  This is a great project for all of you who are stuck home in the snow/ice storms that are assaulting our country.

 

 

Adapted from: http://allrecipes.com//Recipe/mediterranean-black-olive-bread/Detail.aspx

Ingredients

  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup Kalamata black olives, drained and dried
  • 1 tablespoon rosemary
  • 3 tablespoons olive oil
  • 1 1/4 cups warm water (110 degrees F)
  • 1 tablespoon cornmeal

 

Lightly oil a large bowl with olive oil.

In food processor fitted with steel blade, measure in flour, yeast, sugar, salt, olives, rosemary, and olive oil.  Pulse 3 times to mix.

Add water through feed tube while machine is running. 

Process for about 20 seconds or until dough forms a ball.  Do not overprocess or the heat of the machine can kill the yeast.

If dough feels too sticky, add 1 to 2 tablespoons more flour and pulse a few times to incorporate.  Do not overmix.

Transfer dough to prepared bowl.  Cover with a dish towel and set aside in a warm place and let rise about 45 minutes.

 

After rising, punch down dough, shape it into a round and place back in bowl and let rise until double in size, about 30 to 45 minutes.

 

 This is what it looks like after the second rise.

  Lightly oil baking sheet and dust with cornmeal.

 

Gently turn loaf out onto pan.  Gently brush with very little olive oil.  Cover with a dish towel and place in refrigerator to rise overnight.

 

Take bread out of refrigerator for one to two hours before baking to warm up. Preheat oven to 450 degrees.  While oven is preheating, put a pan of water in the bottom of the oven.  The steam the water creates in the oven helps create a crunchy crust. Bake loaf at 450 degrees for 15 minutes. Reduce heat to 375 degrees. Bake for 30 more minutes, or until done. Cover bread with foil if it starts to brown too quickly.  The bread is done when it is golden brown and sounds hollow when tapped on bottom with your fingers.  Yes, it hurts to test the hot bread!  Let bread cool on a rack for about 15 minutes before serving.  Serve warm or at room temperature.  Makes 1 loaf.

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Strata

Posted in Main Dishes(For the High Cal Right Brain), tagged , , , , on December 17, 2009 | 1 Comment »

When Little Mommies told me she would be making a “strata” for Hanukkah, I assumed that it would be some form of a multilayered cake and I was excited.  Then when she told me that a strata was an egg dish filled with cheese, I was even more excited.  Then, when she told me she was going to put in pancetta as well, I cried.  Wept like a little baby.  Well not really, however, I did make fun of Rico for about an hour that he was missing Hanukkah brunch due to prior engagements and that he would miss this cheesy, pork creation.  I hope he still loves me. 

Commence Strating.

Ingredients:

  • 6 ounces pancetta, diced
  • 12 slices firm white bread
  • 1/2 cup chopped scallions
  • 1 pound shredded, sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • 8 eggs
  • 3 ½ cups milk
  • 8 dashes Tabasco sauce
  • 1 tablespoon Dijon mustard
  • Pepper to taste

Butter a 3 quart rectangular (approximately 9 x 13 inches) baking dish.

In frying pan, sauté pancetta until brown and fat is rendered.  Drain on paper towels.

Cut bread into 3/4 inch cubes.  Place in prepared baking dish.  Add scallions, pancetta and cheeses.  With hands, mix well to evenly distribute ingredients. In a mixing bowl, whisk eggs together; add milk, Tabasco, mustard, and pepper. Pour egg mixture over all in baking dish.  Cover and refrigerate several hours or overnight (up to 24 hours).

Preheat oven to 350 degrees.  Bake 50 to 60 minutes or until strata is puffy and brown.  Serves 8 to 10.

The lady of the house made two, one with and one without pancetta.  I liked them both.  See that spoon in the plain cheese one?  That’s because my uncle promptly stole a bread cube with his fingers before we could take a picture.  Little Mommies and I went a little crazy.  You think I’m cranky?  You should see the two of us angry, together, involving food, pictures, and manners.  The pain, suffering and noisy reactions were similar to the sound that comes out of a small dog when you step on its tail by mistake.  Exactly.

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Drop Biscuits

Posted in Sides (For The Low Cal Left Brain), tagged on October 17, 2009 | 2 Comments »

Every woman has a recipe that they can throw together at anytime for a well needed binge.  Whether it’s shoving your head into a jar of peanut butter or a favorite 20 minute cake, we all have them.  My mom first showed me drop biscuits as a kid in her cooking classes.  However, I remember them most after a terrible fight with an unnamed, ex-boyfriend when I needed some comforting.  Fast!  These biscuits are extremely quick, need no time to rise, have amazingly crunchy edges and are only 94 calories each!!  They hold a massive amount of condiments if deemed necessary (including homemade butter, which I will post about soon) and are honestly heaven.

bakedRico thinks I’m crazy, but I have boxes or envelopes for all my ex-boyfriends with everything that they have given me/reminds me of them.  Am I the only person who does this?  I think it’s relatively nostalgic, or good to have if I ever want to be an actress and play the part of a homicidal maniac and need some inspiration…

Ingredients:

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 1/2 cup milk, half and half, fat free half and half, skim milk, buttermilk, or whatever you put in your morning coffee

Preheat oven to 400 degrees.  Lightly grease baking sheet.  In small bowl, combine flour, baking soda and salt.  With hands, mix in shortening until mixture resembles cornmeal.

doughlikecornmeal

Here is the dough, sans liquid.  Mmm, trans fats.

With fork, stir in milk, a little at a time, until mixture is quite thick and not watery.  Drop by spoonfuls onto baking sheet.

doughonbakingsheet

By the way, don’t eat this dough raw.  Bread and biscuit dough NEVER taste good raw.  Trust me.

Bake about 15 minutes or until golden brown and edges are deliciously crunchy. Serve immediately.  These biscuits are best eaten hot from the oven.  Makes 8 biscuits.

If desired, you may add sweet or savory additions to the batter before baking.

Sweet:  dried cranberries, raisins, chocolate chips, chopped nuts, etc.

Savory:  shredded cheddar cheese, grated Parmesan cheese, chopped, dried dill or rosemary, etc.

Best Drop Biscuit on Foodista

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