So Saturday morning, off I trotted to Vons to pick up the stuff to make some Sage Wheat (my choice) and some Basil Garlic (MJ's choice).
Lesson's learned: 2 types of bread is a little ambitious for a lazy Saturday. And - just because the only other bread recipe you've ever made takes several hours to rise, doesn't mean they all do.
The Basil Garlic rose really fast, and made a gargantuan loaf. I wasn't crazy about this one, but BFF, her hubby, and MJ loved it.
The Sage Wheat is a nice, chewy, dense moist bread that I really liked. Couldn't really detect the sage flavor in it though.
BFF's Pasta with Citrus Cream Sauce from Rachael Ray's 30 minute meals was outstanding.
Pasta with Citrus Cream Sauce
MAKES 2 SERVINGS
1 cup whipping cream2 tablespoons Cognac or dry sherry
Zest of 1 lemon (colored part of peel only)
Zest of 1 large navel orange (colored part of peel only)
1/2 teaspoon coarse salt
2 tablespoons fresh mint, chopped (about 3 sprigs)
12 leaves fresh basil, shredded or torn
1/2 pound linguini, or 3/4 pound fresh linguini, cooked al dente
1/2 cup grated Parmigiano-Reggiano cheese
In a skillet over medium-low heat, warm cream. Add Cognac or dry sherry, zest of lemon and orange, salt. Simmer, 7 to 10 minutes. Add mint and basil.
Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.
Basil Garlic Bread
- 1 cup fresh basil (hard packed)
- 6 garlic cloves (peeled)
- 1/4 cup olive oil
- 1 1/4 cup lukewarm water
- 2 teaspoons sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3 1/2 cup flour (all-purpose)
Method
Chop basil leaves and garlic finely, or place in a food processor and chop finely. Do not turn into a liquid. Add olive oil slowly. Set aside. In another bowl add lukewarm water and sugar, sprinkle yeast on top of water. Set aside to activate the yeast; about 5 minutes. Add yeast to basil mixture and mix. Add flour 1 cup at a time till dough is smooth. Place dough on a floured surface and knead for 8-10 minutes. Place dough into a greased bowl. Cover with a damp cloth or plastic wrap. Let rise till dough doubles in size. Punch down dough. Form dough into a loaf and place in a greased pan. Cover let dough double in size. Place loaf in a 350 F oven for 30-35 minutes. Remove and cool on a wire rack.
Sage Wheat Bread
2 1/2 to 3 cups all-purpose flour
2 packages active dry yeast
1 teaspoon dried sage, crushed
1 3/4 cups 2% milk
1/4 cup packed brown sugar
3 tablespoons butter
2 teaspoons salt
2 cups whole wheat flour
1/2 cup yellow cornmeal
1 egg, slightly beaten
Method
In a large bowl, combine 2 cups of white flour, yeast and sage. Set aside.In a saucepan, heat milk, brown sugar, butter and salt till warm (120°F to 130°F) the butter should be almost melted. Add lukewarm milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cornmeal, and one cup white flour. Turn dough onto a lightly floured surface. Knead dough for 6 to 8 minutes. Add just enough remaining white flour to create a stiff dough that is smooth and elastic. Place in a greased bowl, turning once to grease the whole surface. Cover with a damp cloth or plastic wrap; let rise in a warm place till dough is double in size. Punch dough down. Place onto a lightly floured surface. Divide in half. Cover with a damp cloth and let rest 10 minutes. Lightly grease a large baking sheet; sprinkle with additional cornmeal. Shape each half into a ball. Place on prepared baking sheet. Flatten each of the dough balls to 5 inches in diameter. Mix beaten egg and 1 tablespoon water; brush about half of mixture on loaves. Cover once again with a damp cloth; let rise till nearly doubled. Place into a 375°F oven. Brush loaves with remaining egg mixture. Bake 30 to 35 minutes or until crust is golden. If bread is getting to dark cover with foil for last 15 minutes of baking to prevent over browning. Place on wire rack to cool.
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