Parmesan Cornmeal Bread

Parmesan cornmeal rolls.

In the midst of a cold February, I was looking forward to a sweetheart dinner on Valentine's Day, hosted by a family in our church.  When I asked Linda if I could help in any way, she mentioned that it would be great if I could purchase dinner rolls, enough for about 30 people at the evening's meal.  I went one better, and decided to make two batches of rolls from my regular bread dough recipes--one batch of rolls from my recipe for rice bread (I'll have to share that soon!), and one batch from my recipe for Parmesan cornmeal bread.

Bread dough is versatile, and simple to turn into rolls--simply take the dough and break it into small balls, shape it into rolls, place in the pan(s), and let rise then bake.  The recipe doesn't change one bit.  I usually make four loaves of bread at a time, in my Bosch universal mixer, so it's easy to separate half the dough and make about two dozen rolls, then bake the other half into two loaves.  This bread is great toasted, or as a side with almost any meal (mmm, I'm thinking soup right now, even with our warmer days!).

Parmesan Cornmeal Bread
Yield:  Four loaves (each loaf's worth of dough can be turned into a dozen or so rolls)

Set One1/2 cup extra-virgin olive oil
1/2 cup honey
~4 teaspoons lemon juice
4 generous cups water, heated to warm but not hot (oh, around 105 degrees F should do it)

Set Two
2 cups organic yellow cornmeal
1 tablespoon sea salt
1 tablespoon dried basil (1/4 cup fresh chopped)
1 cup grated fresh Parmesan cheese
1 teaspoon vitamin C crystals (helps with the fresh whole-wheat flour)
1/2 cup ground flax seed (can omit if you don't have it)

Total Flour
about 10 cups

Yeast
2 tablespoons + 1 teaspoon SAF yeast

Directions for use with Bosch Universal Mixer

Place ingredients from Set One into Bosch bowl.  Top with ingredients from Set Two.  Pour about three-quarters of the total flour on top, then sprinkle the yeast on top of that.

Turn mixer to Speed 1 and mix until incorporated.  Slowly add the rest of the flour, and turn the mixer to Speed 3 as you hear the pitch of the motor start to work harder; you'll recognize it!  Once everything is incorporated, add additional flour if necessary, in 1/4-cup or 1/2 cup amounts until dough pulls away from the sides but is not dry (don't add too much--the dough should still look pretty sticky).  Replace the lid and set your timer for five minutes.

At the timer, scrape the dough onto an oiled surface (use evoo, not flour, so the dough doesn't dry out!).  Hand-knead the dough into a nice ball--if you want, slam it down onto the counter to remove air bubbles!  Divide according to what you want to make--four loaves, or rolls (I actually weigh my rolls--about three ounces each--so they're uniform).  Shape into loaves (or rolls) and place in appropriate pans

Cover with a cloth and let rise for about 45 minutes for a loaf, and at least that amount or longer (up to an hour or so) for rolls (I find that my rolls take longer to rise for some reason).  Bake at 350 degrees F:

• Bread loaves -- 45-60 minutes (my oven works with 45 minutes, but go with your usual bread baking time).  
• Rolls -- 25-30 minutes; I err on the longer side since I make two dozen in a stoneware pan and often the rolls in the center end up dough-y in the middle.

Turn out onto cooling rack.  Eat while they're warm!  Or, cool then wrap in plastic wrap and refrigerate.  Or, wrap and freeze--for loaves, I wrap in plastic wrap, then aluminum.  For rolls, I usually just stick them in freezer bags, a dozen in each bag.

Back to life,
Christine

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Bread Baking Day

I made rice bread today, one of my favorite bread recipes because it always seems to turn out light and fluffy.  That's important when you're working with freshly ground whole-wheat flour!  I've decided I want to try making it as our "bread of choice," our daily lunch bread, even though it calls for making a batch of rice (I've used both white and brown), and seems to take longer to make (though that isn't really true).

I made a mistake with this batch, too, and instead of measuring out four scant cups of rice for my quadruple batch, I dumped the three cups of water into the entire pot of rice (I always cook more rice than I need).  Needless to say, I had watery rice which got eaten anyway, and also used for bread.  But, because there was extra water in it, I had to add extra flour to the dough as it was kneading in my Bosch mixer.

The result was rather large loaves of bread, but I went ahead and baked them.  Here's how they turned out:

My funny looking bread loaves.  :)

That loaf on the left was the largest one, and it was so large that it baked up high and into the oven rack above it!!  There are lines on the top of the loaf.  My guys quickly ate it up, and it was soft and chewy and so very yummy.

Here's a passage of Scripture to go along with my funny bread.

The steps of a man are established by the LORD,

And He delights in his way.

When he falls, he will not be hurled headlong,

Because the LORD is the One who holds his hand.

I have been young and now I am old,

Yet I have not seen the righteous forsaken

Or his descendants begging bread.

Psalm 37:23-25 NASB

What a meaty passage of Scripture, food for the soul!


Back to life,
Christine

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Crisp Topping ~ Use on Desserts, Muffins, Oatmeal!

I made my first peach pie last summer.  I had purchased a half bushel of peaches at our local farmers market because I wanted to try making peach preserves with agar instead of pectin (I've read too much negative stuff about pectin and agar powder/flakes is a healthy alternative).  The preserves turned out beautifully (will post in the near future!), but I also ended up with some extra peaches and figured I'd try my hand at a peach pie (recipe also in the near future!).  Sorry--I'm rambling on about peaches here...

The peach pie recipe I found had a crumble topping.  That was something I had made before.  In fact, I had already created my own crumble topping recipe, since I make apple and other fruit crisps, and French apple pie, and coffee cakes, and muffins on which crumble topping tastes so dee-lish.  The list goes on.

So I created one universal crisp topping recipe to be used for all those different recipes!  I usually quadruple it, divide it up evenly, and freeze it in quart-size freezer bags.  That way, when I'm in the mood for a crisp, or other dessert, I don't have to worry about the topping.  I pull it out of the freezer when I start my recipe to let it thaw a bit (30 minutes to an hour seems sufficient).  Or, if you're a super-duper plan-ahead person, you can pull it out and store it in your fridge for a day, or even two.  Don't get me wrong--I'm one of those planner-ahead-ers.  But sometimes you just need a dessert right then, and you didn't plan it.  :)

Finally, when I'm done paring, coring, and chopping apples, for instance, and am wondering why it takes so long to make whatever I'm making, I brighten up, open the bag of crisp, dump it on and spread it, and it's ready for the oven!  Woot!

Apple Crisp with my versatile Crisp Topping.  Super yum!

Crisp Topping on a blueberry pie ~ Joseph's fave!

First, a few pictures for you:

Penzeys spices are fresh and strong.

Here's what a good consistency of "crumble" looks like.

Finally, how 'bout a close-up of the Crisp Topping on that blueberry pie again?  Let's get real close.

Oh, yeah; that's what I'm talkin' about!

Crisp Topping

• 1/2 cup flour (I use an organic whole-grain white-wheat from our food buying co-op)
• 1/3 cup rolled oats (also organic, regular-cut)
• 1/4 cup cane juice crystals (or sugar)
• 1/4 cup brown sugar (I use half sucanat, half brown sugar)
• 1/2 teaspoon cinnamon (I'm generous with this!)
• 1/8 teaspoon salt
• 3-4 grates of fresh nutmeg (there's nothing like it--please go out and buy some fresh whole nutmeg along with a microplane grater--it's so worth it!)
• 6 tablespoons cold butter

Combine everything but the butter in a bowl.  Cut in butter with a pastry blender until mixture is crumbly.  For large (quadruple) batches, I make this in my Bosch Universal Mixer, and use the flat paddles.  I used to make large batches in my old KitchenAid 6-quart stand mixer, too.  (Use the flat paddle in that.)

I quadruple this recipe, divide it up, and store it in quart-size freezer bags.  Freezes very well!

Fruit crisp -- Peel, core, and slice fruit (or use berries, or do whatever it is you need to do with that particular fruit!).  Hey--use some frozen berries or something--all you have to do with those is dump them (no need to thaw!)  Dump your prepared berries in an oven dish--a 1 1/2-quart casserole is a great size dish for a small dessert.  Spread the topping on, bake at 350 for about 30 minutes until crisp, golden, and bubbly.

Muffins -- Spoon a little crisp on top of the batter once it's in your muffin tin.  Or mix a cup or so in a muffin recipe.  Bake normally.

Oatmeal -- Simply spoon it on top when you're ready to eat!

Crisp Topping on top of my peach pie.

Back to life,
Christine

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Two in the Kitchen

Happy Thanksgiving, everyone!  If you're blog-hopping today, I wish you the Lord's blessings on this special day!

Jacob is home from WIU for this week!  Here's what he did on Sunday, when he had his buddies and their families over for the afternoon/evening:

Boys will be boys, no matter their ages...

Two days before Thanksgiving, on this Tuesday afternoon, I decided to start baking the pies we would bring to my parents' new home, where we are celebrating Thanksgiving this year.  Jacob was home from college for the week, and he wanted to join me in the kitchen.  So, we made tea, then we made pies.  Together.  :)

Sun streaming in the window on baking day.

The buttermilk pie is ready to go in the oven.

Ball of dough waiting for its pie plate.

Pecan pie.

The kitchen got rather messy--naturally!

Three pies.

Jacob set about getting things ready to make the crumble topping for the French apple pie.  At one point, I looked over and saw this:

He had the butter all ready to add to the crumble mix.  :)

Buttermilk pie!

French apple pie waiting for its turn in the oven.

Pecan pie.

Fudge pie--a new recipe to try this year.

Clockwise from back left:  French apple, pecan, buttermilk, fudge pie.

All that baking, all afternoon, makes one very tired.  The guys made hotdogs for dinner, but I whipped up some comfort food for myself, and the boys and I shared some Izze.

Hope your Thanksgiving is spent in joyful celebration with the ones you love!


Back to life,
Christine

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Morning Storm and Baking Day

June 29 dawned bright and hot; the day after a 105-degree day promised more heat for us.  I edited photos in the basement for a while, but when I came upstairs, I noticed it was really dark outside.

We hung out near/in the basement for awhile, until the storm blew over, and then it was up to the kitchen to begin preparations for Fernando's special day--his birthday was the next day!

We made homemade frozen yogurt, freezing the plain mixture for a few hours:

Then we added toffee bar bits and graham cracker pieces, and stirred everything up.  You'll have to wait a while for the "finished product" images.  :)

Jacob mixed up the pie crust ingredients:

And Danny mixed together the ingredients for the pumpkin pie, which was Fernando's request for dessert.

 The pumpkin pie awaits the oven

 Yum--the finished pie

And, I figured if I was going to make one pie, I was going to make two.  So I pulled out some apple pie filling from the freezer:

 Jacob put together the crumble topping for French apple pie

 The French apple pie awaits the oven

 The finished French apple pie

Double pie--double yum!

After all that work in the kitchen, the guys took a break, and we took them to Friday Frisbee.  I actually didn't take a single picture on Fernando's birthday (gasp!), since I was too busy socializing with the two families we invited over.  :)  Fernando loved all the food we had, and the fellowship we shared.  He had an awesome birthday, and we had a grand time celebrating his special day.

Love you, honey!!



Back to life,
Christine

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My Very Best Chocolate Cake

I have tried different recipes for chocolate cake, but many years ago I found one to beat out all others.  I use this recipe for any other recipe that calls for a chocolate cake.  Today, I will share (and show) you how I make my very best chocolate cake.  I'll blog separately for the different cakes I make with this recipe.

Chocolate Cake with Chocolate Sour Cream Frosting.

There are a lot of steps in the preparation of this yummy recipe.  However, this is the world of baking--ingredients need to be measured more carefully, and steps need to be followed for a beautiful and delicious result.  And spending the time is sooo worth it for this particular recipe!

The below recipe is for the plain cake only; there's also a link to an awesome frosting recipe that goes perfectly with this cake (pictured above).  Also, as you look at my pictures, please note that I have doubled the recipe.  I bake two 9" rounds and three 8" rounds to make five layers for two different cakes.  I usually make one kind of cake with one set of layers, and freeze the other set of layers for making the other kind of cake (I'll post that recipe, too!).

I apologize for the directions coming mingled with photos--I know I personally like to have the recipe all in one spot, and photos in another.  But this way worked out to better show you step by step how I put this recipe together.  So, here goes...

My Very Best Chocolate Cake

3/4 cup butter, softened
3 eggs
2 cups all-purpose flour (I use organic white-wheat pastry flour)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

Frosting recipe:  Chocolate Sour Cream Frosting

Allow butter and eggs to stand at room temperature for 30 minutes.  Then prepare two 9" round cake pans, or three 8" round cake pans.



First, cut out rounds of waxed paper to fit in the bottoms of the pans.  Rip off two (or three) sheets of waxed paper from the roll, then stack them together.  Then, turn the cake pan upside down on the stack of waxed paper.



I press my kitchen shears along the edge of the cake pan and drag the point all the way around the stacked sheets.  This leaves a line which I use as a guide for cutting.  When I do this, the sheets of waxed paper stick together a bit, and I can pick them up and cut out the three-ply circles all at once.



I then place the waxed paper rounds in the bottoms of the pans to make sure they fit.  I trim them if needed.



Once the waxed paper rounds are cut for the pans, grease the bottoms of the pans with coconut oil (or use your own method of greasing).





Then, place a round of waxed paper on the bottom of each pan, pressing to make it stick.



Once the waxed paper is placed in the pans, grease and flour the bottoms and sides of the pans.



Prep all the ingredients:  crack the eggs into a bowl or measuring cup, and measure the vanilla into a prep bowl.



In a mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.  Measure out the sugar into another bowl, and measure out the milk into another bowl with a spout, or into a large measuring cup.



In a mixing bowl (I use my Bosch Universal Mixer), beat butter on medium to high speed for about 30 seconds.  Gradually add sugar (I pour it in a slow stream), beating on medium speed until well combined (3-4 minutes).  Scrape sides of bowl; continue beating on medium speed for two minutes.  Add eggs, one at a time, beating after each addition (about one minute total).  Beat in vanilla.



Add flour mixture and milk alternately to beaten mixture, beating on low speed just until combined after each addition.  Then, beat on medium to high speed for about 20 more seconds.





Spread batter evenly into prepared pans.



Bake for 35-40 minutes, or until a wooden toothpick inserted in the center comes out clean.  Cool cake layers in pans for ten minutes; remove cakes from pans onto cooling racks.



Carefully peel off waxed paper.  I make sure I don't pull the paper up; I gently peel it back.  Allow cakes to cool thoroughly on a wire rack, then frost with your favorite frosting.



My cake is ready to frost!



Pair this with:  Chocolate Sour Cream Frosting
Use this cake for:  Giant Cookie Cake


Back to life,
Christine

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