Breads

Gluten-Free Buttermilk Pancakes

By Susie Middleton   |   Wednesday, December 14, 2011
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butternut squash stew
 

Even if you don’t have a gluten intolerance, you’ll find the tender, fluffy, and flavorful Gluten-Free Buttermilk Pancakes in this recipe irresistible! Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal.

Serves: 4

Ingredients
4-3/4 oz. (1 cup) brown rice flour
1-1/2 oz. (1/3 cup) almond meal
1 Tbs. cornstarch
2 tsp. baking powder
1/2 tsp. table salt
1 cup low-fat buttermilk
2 large eggs
1 Tbs. canola oil
1 Tbs. honey
1 tsp. pure vanilla extract
Cooking spray
Pure maple syrup, for serving

Directions
Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

Serve the pancakes with the maple syrup.

Nutrition information (per serving):
Calories (kcal): 100; Fat (g): 4; Fat Calories (kcal): 40; Saturated Fat (g): .5; Protein (g): 3; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): .5; Sodium (mg): 200; Cholesterol (mg): 30; Fiber (g): 1;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Irish Soda Bread By Annie Copps

Monday, March 14, 2011
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sliced irish soda bread

Any leprechaun of note will tell you that the key to good soda bread is not to get yourself or the dough overworked in the process. Kind of like a giant biscuit, soda bread is easy and quick to make, but if not made properly it can be dry and tough, or undercooked in the middle. The line between a pleasant pastry fit for a smear of butter and jam and a leaden block of cooked flour fit for the garbage bin, can be a fine one.

Like any dough or batter, gluten, the protein in flour (activated by water) gives baked goods their structure. In the case of traditional bread, the gluten needs to be worked into long strands, via kneading, so that hot air can get in between those strands and puff it up. In the case of cakes, muffins, and “quick” breads it is important to mix the ingredients together, just until they are combined and holding together so things don’t get too tough inside.

Traditional Irish soda bread is made from only four ingredients: flour, baking soda, salt, and milk, for this recipe I added some baking powder, to really keep things light. Whisk together some flour, sugar, baking powder and baking soda. Add in melted butter, caraway seeds, and some golden raisins. In a separate bowl combine some buttermilk and egg and combined JUST until incorporated—remember, don’t overwork things. Form into a round and make an “X” on top. Bake and you’ve got yourself a pot of gold waiting to come out of the oven.

Yield: One loaf
Total time: 1 hour 15 minutes; active time: 30 minutes

Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
2 tablespoons caraway seeds, optional
1 cup golden raisins
1 cup buttermilk
1 egg

Directions
Heat oven to 350 degrees.

In a standing mixer with a paddle attachment, bowl, combine flour, sugar, baking powder, soda, and salt. Add butter, caraway (if using) and raisins; combine just until incorporated.

In a small bowl, whisk together buttermilk and egg; add to dough and mix just until incorporated. Turn dough onto a lightly floured work surface and fold it over onto itself 2 or 3 times, shaping it into a round, 8-inch loaf. Transfer loaf to a parchment or silpat lined baking sheet. Score an “X” on the top of the dough. Bake 45 minutes until well-browned and a toothpick plunged into the center emerges clean.

Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.

Baking Soda and Baking Powder
Both baking soda and baking powder are variations on sodium bicarbonate which produces carbon dioxide, which gives baked goods a bit of rise.

Baking Soda
Baking soda is pure sodium bicarbonate. And is a quick to cause bubbles when combined with moisture, especially when heated.

Baking Powder
Baking powder contains sodium bicarbonate, as well as cream of tartar (an acidic) and cornstarch (which keeps things dry). Baking powder has a bit more staying power without as much acidity.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Doughnut Muffins

By Susie Middleton   |   Friday, March 2, 2012
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spicy red beans

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

Yields about 24 medium muffins.

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make ahead tips

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

 

Nutrition information (per serving):

Size : per muffin; Calories (kcal): 430; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 57; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 90; Fiber (g): 1;

Susie Middleton is editor at large for Fine Cooking magazine.

Braided Brunch Loaf By Annie Copps

Monday, March 14, 2011
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braided brunch loaf

Yes, you will have me to thank for this semi-genius breakfast or brunch dish. I"ll call it a braided brunch loaf because I don"t know how else to describe it, but my inability to properly name it doesn"t take away from the considerable wow factor of it"s presentation. And yes... it is very easy and forgiving to prepare.

Basically what we are talking about here is puff pastry stuffed with scrambled eggs and whatever else tastes good to you. I like to go with a bit of everything, so I start with cooking some potato with onions and red bell pepper. Then I add in some bacon or chopped ham, a dozen eggs, some scallions, and cheese. Cook until just set—don"t fully cook.

Lay down a sheet of puff pastry—yes, defrosted store bought, you and I are not making that from scratch. Cut horizontal strips 1/3 of the way down the length of both sides of the pastry. Lay the scrambled egg down the center, then fold in the sides of the dough like braid to cover the eggs. Bake until the pastry is browned and puffed. Grab a cup of coffee and enjoy the ohs and ahs.

braided brunch loaf, step 1

braided brunch loaf, step 2

braided brunch loaf, step 3

braided brunch loaf, step 4

Ingredients
2 tablespoons unsalted butter
1 russet potato, peeled and cut into ½ inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into ¼ inch
4 strips cooked bacon, chopped (or ham)
1 dozen eggs
2 scallions finely chopped
8 ounces cream cheese, cut into small pieces
½ cup shredded mild cheddar or Monterey jack cheese
1 egg white
1 teaspoon water
2 sheets frozen puff pastry, defrosted

Directions
In a large saute pan, over medium high heat, melt butter and sauté potatoes for 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion is cooked, flipping ingredients with a spatula every so often, being careful not to break up potato. Add bacon. Lower heat to medium.

In medium bowl, whisk together eggs and scallion. Add to sauté pan. Fold in cream cheese and cheddar and gently scramble until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).

Heat oven to 375 degrees.

In a small bowl, whisk together egg white and water.

On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle.

Place on a baking sheet lined with parchment or Silpat.

Trim pastry (see photo 1).

Place half of egg mixture into center of pastry and braid (see photos 2 and 3, for folding pattern).

Brush with egg wash (see photo 4).

Repeat with other pastry sheet.

Bake 25 to 30 minutes, or until browned.

(Courtesy: Yankee Magazine)

Photos courtesy of Keller + Keller

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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