Learning to Make Bagels

happy easter

Wishing those who celebrate a very Happy Easter and Happy Passover.

I was so happy to have an extra day off for a three day weekend so I knew I had to plan to make something that I had on my to-do list. One of my favorite online video chefs is Laura Vitale of Laura in the Kitchen. Earlier in the week, I had watched her making bagels. Over the years I’ve learned to make bread and rolls but I avoided making bagels thinking they would be out of my level of cooking skills. I watched her video and I was really amazed at how simple they could be. I’m a bit of a visual learner so her instructions were just what I needed. So on Friday I dug in my heals and gave it a try. All I can say is WOW! My bagels may not look perfect but I was so pleased with how they turned out and so was my husband.

While I do not have my own recipe to share, here are the results of my first time making bagels and the link to the video. I hope you will give these a try as they really are easy to make at home and are very delicious.

Just as an added note the bagels are just a little darker because I had used a whole egg for the egg wash. I needed to use a whole egg wash earlier for something else I baked didn’t want to waste it so these baked up a darker color. Next time I will use the egg white wash as in the recipe.

Thank you to Laura Vitale for your wonderful videos and delicious recipes!

I hope you will give it a try, here is the link to the video.

How to Make Bagels by Laura Vitale

Memories of Italian Easter Pies

Spring has arrived and Easter is only two weeks away. When I was growing up I remember my mother just before Easter making Italian Grain Pie and on occasion, a meat and cheese filled pie which I never knew the name of back then, but both were so delicious.

Italian Grain Pie

The Italian Wheat Grain Pie is a tasty dessert of cooked wheat berries, sweetened ricotta, the delicate flavors of lemon and orange peel and a bit of candied citron fruit. I have never made the pie myself but thinking this might be the year to give it a try. My mother’s recipe is only a scribbling of pencil notes but I did manage to find a similar recipe that looked close to the one I have.

Easter Grain Pie

This fruity ricotta and wheat pie is dense and moist. A real Italian treat for Easter

Ingredients
• 5 cups water
• 1/2 cup whole wheat berries
• 6 eggs
• 1 cup white sugar
• 1 (8 ounces) package mixed candied fruit
• 1 1/2 pounds ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 2 teaspoons grated orange zest
• 1 tablespoon shortening
• 1 teaspoon salt
• 2 pastries for 9-inch lattice-top pies
• 2 tablespoons confectioners’ sugar for dusting

Directions
1. Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
2. When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges.
5. Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in the refrigerator.

Pizza Rustica or Easter Pie

Over the years, I learned that delicious meat and cheese pie I remember eating was called Pizzagaina or Pizza Rustica. There are so many versions of this recipe to choose from. I have made several versions over the years from a simple easy to make quiche recipe to others that were much more labor intensive but so amazingly delicious. Easter Pie is traditionally served noon or later on Easter Saturday or as my mom would say “After the church bells ring” signaling the end of Lent.

This is the first version of Pizza Rustica I made:

Pizzagaina

pizzagaina

1/2 lb ham (sliced thick from deli-counter or cubed pieces of boiled ham)
• 1/4 lb prosciutto (regular prosciutto)
• 1/4 lb capicola (spiced-hot capicola )
• 1/4 lb genoa salami
• 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, shredded)
• 2 lbs ricotta cheese (whole milk)
• 1 stick pepperoni (sliced) about ¼ lb or so could be more
• 3 tablespoons parmesan cheese
• 12 -14 eggs (start with 12 and if too dry add 1 or 2 more)
• 2 lbs pizza dough (homemade or store bought)

1. Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Shred mozzarella. In a very large bowl, add ricotta. Add 12 – 14 eggs. Add 3 heaping tablespoons Grated cheese – then stir in the cubed meat and cheese.
2. Brush pan (Large deep lasagna pan about 9 x 13 or 9 x 15) with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
3. Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with a large fork to vent. Bless.
4. Bake 375º x 10 min. Then 350º x 60 min. Then 325º x 30-45 minute.
5. Remove from oven. Brush top with melted butter. Cool 2-3 hours.
Turn upside down overnight on large board. Cover pizza tightly with paper towels, foil, & dish-towel. Refrigerate.

The Pizza Rustica I am most proud of was one filled with Spinach and Peppers. It was so beautiful when sliced.

Pizza Rustica with Spinach & Peppers

Easter Pizza Rustica

Pastry Dough
3 1/2 cups all-purpose flour
1 tsp. salt
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
3 large eggs, beaten
3 T ice water, or more as needed

Blend flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes (and up to 1 day).

Filling
1 (16-ounce) bag frozen chopped spinach, thawed and drained (or 2 300-gram boxes of frozen spinach)
2 T olive oil
2 tsp. minced garlic
salt and freshly ground black pepper
1 (15-ounce/475 gram) container whole-milk ricotta cheese
1/3 cup plus 2 T freshly grated Parmesan cheese
3 large egg yolks
3 cups shredded mozzarella cheese
4 ounces thinly sliced prosciutto, coarsely chopped
4 ounces thinly sliced pepperoni
4 ounces thinly sliced salami
1 (10 to 12 ounce/300 ml) jar roasted red bell peppers, drained
1 large egg, beaten

Position the rack on the bottom of the oven, and preheat oven to 375F. Squeeze the spinach to drain off as much liquid as possible. Heat oil in medium, heavy skillet over medium heat. Add garlic and sauté until tender, about 1 minute. Add the spinach and sauté until heated through about 5 minutes. Season to taste with salt and pepper. Set aside to cool. Blend the ricotta, 1/3 cup of the Parmesan cheese, and the egg yolks in a food processor, until smooth.

Roll out the larger dough ball on a lightly floured surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Sprinkle half of the spinach mixture over the bottom of the dough. Sprinkle 3/4 cup of mozzarella cheese over the spinach. Spread half of the ricotta mixture (about 1 cup) over the mozzarella cheese. Arrange half of each of the prosciutto, pepperoni, and salami over the ricotta mixture. Sprinkle 3/4 cup mozzarella over the meats. Arrange half the roasted red peppers in an even layer over the cheese. Sprinkle the remaining spinach mixture over the peppers. Sprinkle 3/4 cup of the mozzarella over the spinach. Spread remaining ricotta mixture over the mozzarella cheese. Arrange the remaining prosciutto, pepperoni, and salami over the ricotta mixture. Sprinkle the remaining 3/4 cup mozzarella cheese over the meats. Arrange the remaining roasted peppers over the cheese.

Roll out the second piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal. Using scissors, trim the edge of the dough to 1/2 inch. Fold the dough edges in, creating a decorative rim atop the pizza. Brush some of the egg over the dough. Sprinkle the remaining 2 tablespoons of Parmesan over the top. Bake on bottom rack until the crust is brown on top and around the sides (cover the top with foil if it begins to brown too quickly before the sides are brown), about 1 hour.

Let the pizza stand until just warm, about 2 hours. Cut into wedges and serve.

Serves: 8 – 10

St. Patrick’s Day – Corned Beef Dinner

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Taking the day off as it’s been a fun birthday week for me so I thought I would repost last years St. Patrick’s Day meal. This year I am planning to make my corned beef in the Instant Pot so I will post how it turned out on next weeks blog. I love the recipe that I’ve made for years but thought it’s time to mix things up a bit. One year I did try a version made in the slow cooker and it was a bit of a disappointment, so let’s see how the pressure cooker does.

So just click the links below and enjoy!

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Honey Glazed Corned Beef and Colcannon

 

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Irish Soda Bread

Leftover Ham – Ham and Cheese Muffins & Ham and Split Pea Soup

What to make when you have leftovers? Since making a baked bone in ham butt last Sunday I’ve managed to turn it into several meals this week and the one thing I always look forward to making is Ham and Split Pea soup. The weather is still cold and a warm bowl of creamy soup is comfort food for me and my family.

Another favorite of mine for using left over ham is to make Ham and Cheese Muffins. The muffins pull together quick and go great along side a bowl of your favorite soup. I have even served them up as part of a Sunday brunch.

Ham & Cheese Muffins

Makes 1 dozen muffins

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted & slightly cooled
1 cup shredded cheddar cheese, plus more for garnish
1/2 cup diced ham
• Add some herbs and spices to the dry ingredients to make it more savory
Fresh black pepper, for garnish (optional)
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine egg, milk, and butter. Add these wet ingredients to the dry and mix lightly (e.g., with a wooden spoon, not a mixer) until well combined. Once the batter is smooth, fold in cheese and ham.
4. Spoon batter into muffin cups, filling them about 3/4 of the way. If you like, sprinkle some more shredded cheese and freshly cracked black pepper on top. Bake for about 17 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack. See notes above on storing these.
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Split Pea and Ham Soup

1 pound ham bone
4 cups chicken stock (1 Qt.)
3 cups cold water
1 16 oz. bag split green peas

1 – 1 1/2 tablespoons butter
2/3 cups chopped leeks or green onions
1/2 cup chopped carrots
1/2 cup chopped celery

1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
1 Bay leaf
1/2 teaspoon pepper

2 cups milk
1 cup heavy cream or Half & Half
1 cup chopped ham, cooked
Sauté the onions, carrots and celery in butter.
Place the ham bone in a large pot. Add the water, chicken stock and peas and bring to a boil over medium heat, reduce the heat and simmer. Add all the seasonings and continue to simmer the mixture until the peas are very soft, about 1 hour and 15 minutes stirring occasionally.
Remove the ham bone. Use an emersion blender to smooth peas and veggies so they are creamy.
Stir in the milk and cream. Add chopped ham. Simmer, stirring occasionally for another 10 to 15 minutes.
Serve topped with a buttery croutons.
ham and split pea soup

The Old Tin Recipe Box – Steak Pub Banana Nut Bread

Tin recipe box

 

As I go through my recipe file that I now keep on my computer, my memories are sometimes drawn back to the 1970’s where I would collect recipes in a tin recipe box like the one in the photo above. This is how my mother kept her most cherished recipes and I did it that way too. A housewife’s personal treasure chest.

In my tin box I would keep my handwritten recipe cards or clippings from the local paper or magazines that I was sure I would make. In time, it would eventually rust, pit and get scratched up but would continue to be displayed prominently on my kitchen counter. That old rusty box guarded my collection of delicious dishes like a steadfast soldier for years. Then…the home computer arrived and it became my modern recipe box relieving my old tin box of its duties.

When I had one of my first computers I would spend hours using my Mastercook program entering my recipes and browsing the hundreds of recipes they included in the program. Entering recipes could be a bit tedious back then but it gave me a sense of accomplishment.

These days I no longer use any particular recipe program. All I use now is MS Word where I can create lots of different category folders. I am not limited by a pre-designed program and my recipes can be in a free form of  notes and photos that I can store all in one place.

Though the old rusty tin recipe box is long gone and the newspaper clippings have yellowed with age; I still keep several of my most cherished cards from back then in a decorative photo box.

One of the recipes that I’ve saved over the years was originally taken from our local newspaper that was shared from a local steak pub restaurant chain that made the best Banana Bread. I’ve been making it for over 40 years. Although the restaurant is long gone it has always been one of those recipes people ask for after they taste it. Hope you enjoy it too!

Steakpub banana bread

Steak Pub Banana Nut Bread

Ingredients
1 c packed light brown sugar
2 eggs
3/4 c corn oil
1/2 c sour cream
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp orange juice
1 c mashed ripe banana
1/2 cup chopped walnuts
2 c all-purpose flour
Instructions

In bowl, beat eggs and mix in brown sugar and oil until thoroughly
blended. Add sour cream, cinnamon, baking soda, baking powder, orange
juice. Add mashed banana to the mixture. Add walnuts and flour mixing well. Pour the batter into oiled 12″ x 4 1/2″ x 4″ loaf pan. Bake in 375 oven for 50-60 minutes. Test for doneness with a cake tester or a toothpick. Cool in pan on rack for 10 minutes. Loosen the edges and turn out to complete cooling on rack. Wrap in foil. Makes 12 Servings

Game Day and an Awesome Chili Bar

Today is Game Day or for some Super Bowl LIII.  There will be folks gathering for a day of fun, friends or family with lots of good eats and drinks while watching the big game. But there are many of us who are just not followers of football. Yes, as un-American as that may sound, there are many of us who are just not into “the game”. That doesn’t mean we can’t have a great day of fun, food and gather around the TV or game table.

In years past our Sunday would start in the afternoon where we may watch the Kitten Bowl as I start to prepare the good eats of the day. Later in the afternoon we tune in to our favorite, The Puppy Bowl. We are animal lovers at our house. Have you ever watched those adorable pups frolicking around the stadium? Too darn cute. Then at the end I would often get teary eyed as the pups are adopted and go to their Fur-Ever homes. Silly I know, but we love it.

Once Puppy Bowl was over we would sometimes get together and play World of Warcraft or some other RPG (role-playing game) on our computers. Another time we would have a movie marathon. Nothing like a binge watch of classic Sherlock Holmes movies with Basil Rathbone and Nigel Bruce. But, no matter what we choose the “game is on” (but not the game) and so is the food. Have fun and enjoy the day no matter how you celebrate it! Any one for Rummikub and pigs in a blanket?

Beef and/or Bean Chili and a great Chili Bar

Items you need:

Your favorite chili recipe (I’ll add mine below)

Bowls of the following:

Sour Cream

Diced Onion, white or yellow

Sliced Jalapeno or your favorite hot peppers

Shredded Cheese, Cheddar, Monterrey Jack or Pepper Jack are usually favorites

Chips of your choice:  Doritos’s, Frito’s or taco

Diced Avocado

Sliced Green Onion

Corn bread or corn muffins (I’ll add my recipe below)

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Instant Pot Beef and Bean Chili

Made for a 6 qt. Instant Pot.

(Easily made in any electric pressure cooker or converts to the Slow Cooker as well)

Serves 6

Ingredients

1 Tbsp. vegetable oil

2 tsp minced garlic

1 1/2 lb. ground beef

1 large onion, chopped

1 large bell pepper, chopped

5 stalks celery, chopped

1 package Chili Seasoning or homemade (See homemade chili seasoning)

1 cup Beef Broth (I use Better than Bullion Beef)

1 15 oz can Pinto beans, drained and rinsed

1 15 oz can dark red kidney beans, drained and rinsed

1 15 oz can Ro-Tel Original Tomatoes

1 15 oz can diced tomatoes

1 15 oz can tomato sauce

Salt and pepper to taste

Instructions

Set your Instant Pot to Sauté and vegetable oil and minced garlic to the pot.

Once the pot is hot and oil is simmering, add ground beef.

Once browned, add chopped onion, bell pepper and celery to the beef.

Cook until onion is starting to become translucent, then add McCormick’s Chili Seasoning.

Turn the Instant Pot “off” of Sauté.

Mix well and add beef broth.

Scrape up any browned bits that have adhered to the bottom of the pot.

Add both beans to the pot and stir.

Then add Ro-Tel tomatoes, diced tomatoes and tomato sauce on topdo not stir in.

Put on your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes at high pressure.

Once time is up, let your Instant Pot naturally release.

Once released, open your Instant Pot, stir and enjoy your chili!

Homemade Chili Seasoning

Ingredients

1 Tbsp. chili powder

1 tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1/4 tsp approximately freshly ground pepper

Instructions

Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.

Recipe Notes: Makes enough for one pot of chili (about 6 servings).

 

creamed corn-muffins

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CREAMED CORN MUFFINS

1 1/4 cups Flour
1 cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Salt
1/2 cup Sugar
1 cup Milk
1/4 cup Vegetable oil
2 Eggs — lightly beaten
1 can Creamed corn — (16 oz can)

Preheat oven to 400. Lightly coat 16 muffin cups with non-stick cooking spray or use paper muffin cups.

Mix together flour, cornmeal, baking powder, salt, and sugar in large mixing bowl.

Stir in milk, oil, and eggs, mixing just until all ingredients are moistened. Stir in creamed corn.

Pour the batter into muffin tins, filling to the brim. Bake for 25 minutes.

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My Maestro

 

Holiday Fruit Cake or Fruit Bread

Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in brandy or rum. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own,  or sometimes served with butter or cream.

festive fruit cake

We enjoy simple fruit cake at our house. Some fruit cakes are loaded with so much fruit and nuts there is very little cake. Years ago I came across a super simple fruit cake on the back of a cake box that I have tweaked a bit and I have been making it every since. It is just the way we enjoy fruit cake. You may want to give it a try.

Easy Fruit Cake

Ingredients:

2 cups water

1/4 cup oil

2 eggs

2 (16.6-oz.) pkgs. of a Date Nut Quick Bread & Muffin Mix

2 cups Pecans, chopped for the cake but save a few whole one for decorating the cake top

2 cups Raisins

2 cups Candied mixed fruit

1/2 cup Candied Cherries, halved

1/2 cup Candied pineapple, cut-up

Corn syrup, if desired

Preparation Directions:
1. Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir with spoon until combined. Pour into greased and floured pan. You way wish set aside some candied cherry halves and Pecans to decorate the top of the cake before baking.

2. Bake at 350°F. for 1 hour 25 minutes to 1 hour 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.

3. Wrap tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.

4. Just before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.

pannettone sliced 2017pannettone 2017

Another version of fruit cake we enjoy would be what sometimes is referred to as Fruit Bread but I call it Panettone. I make a very easy version in my bread machine. We enjoy it sliced; spread with some butter and a hot cup of tea.

Bread Machine Panettone

Ingredients

  • 3/4 cup warm water
  • 6 tbsp. vegetable oil
  • 1 1/2 tsp salt
  • 4 tbsp. sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 package Instant yeast
  • 1 teaspoon Vital Wheat Gluten (optional – I find it helps bread machine breads rise beautifully. You can find it at King Arthur Flour website, store in a glass jar in your freezer it keeps much longer)
  • 1/2 cup candied fruit
  • 1/3 cup chopped almonds (optional)
  • 1/2 tsp almond extract

 Directions

Add all ingredients in bread machine pan including the yeast.  Select white bread or sweet bread setting.

(I have use the Raisin Bake bread setting for 4 hours in my Panasonic SD-YD250, light crust, large loaf).

Dough will look wet but that is normal for this bread, don’t be tempted to add more flour.

Hit start and let it go!

Spring has arrived, well almost…

The calendar may say its’ Spring but the weather has been less than kind. We have had four Nor’easters in the past month, essentially one a week. It’s been snow one day and sunshine the next. I am so ready for Spring and birds and flowers.

But today it’s time to plan some baking for next weekend, it’s Easter. My husband’s favorite guilty pleasure this time of year is Hot Cross Buns. So today I will busy in the kitchen baking them. The last batch I made I had a bit of an icing fail but they tasted delicious.
The original recipes is from the King Arthur Flour website. Here is the link:

Easy Hot Cross Buns

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My other Easter or Spring time favorite is Pineapple Ricotta Pie.

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PINEAPPLE RICOTTA PIE

Ingredients

1 Tbsp. Unsalted Butter (soft)
1/4 cup fine graham cracker crumbs
1/2 cup sugar
2 Tbsp. cornstarch
One 15 oz container ricotta
2 large eggs
1/2 cup heavy cream
1 Tsp grated lemon zest
1 tsp vanilla extract

TOPPING
One 20 oz can crushed pineapple in syrup
1/4 cup sugar
1 Tbsp. cornstarch
2 Tsp fresh lemon juice

Instructions

16. Preheat the oven to 350
17. Spread the butter over the bottom and sides of a 9 inch pie pan or spring form pan. Slightly more on the sides and less on the bottom.
18. Add the crumbs – turn the pan to coat the bottom and sides evenly.
19. In a large bowl stir together the cornstarch and sugar.
20. Add the ricotta, eggs, cream, lemon zest and vanilla.
21. Beat until smooth.
22. Pour into the graham cracker prepared pan.
23. Bake for 50 minutes or until the pie is set around the edges but the center is still  slightly soft.
24. Cool to room temp on a wire rack.
25. TOPPING
26. Drain the pineapple well and reserve 1/2 cup of the syrup.
27. In a medium saucepan stir together the sugar and cornstarch.
28. Stir in the 1/2 cup pineapple syrup and the lemon juice.
29. Cook stirring until thickened – about 1 minute.
30. Add the pineapple and stir in.
31. Remove from heat and allow to cool slightly
32. Spread the pineapple mixture on top of the pie.
33. Allow to chill in the fridge for at least one hour or more

 

Happy St. Patrick’s Day! Irish Soda Bread

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This is the week I will be baking Irish Soda Bread. I’ll be making several loaves for family and friends. There are many recipes out there and I have tried several different versions, this one is our favorite.

Irish Rosie’s Irish Soda Bread

• Prep Time: 20 mins
• Total Time: 1 1/4 hr @ 350 degrees
• Serves: 16, Yield: 1 9 inch bread
Ingredients
• 3 1/2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 pint sour cream
• 2 eggs
• 2 tablespoons caraway seeds (optional)
• 3/4 cup raisins
Directions
1. Combine dry ingredients together in a large bowl.
2. In a small bowl beat eggs and stir in sour cream.
3. Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
4. Batter will be very thick.
5. Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
6. Place batter in a greased 9 inch spring form pan.
7. Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
8. With a knife make a shallow crisscross on the top.
9. Bake for 50 minutes in a preheated 350ºF oven.

 

The Joy of Baking Bread – Overnight Artisan Bread

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Why I bake bread
Sunday is bread baking day. There is only the three of us now so a large loaf is more than enough for making sandwiches the work week. When the rest of the family gets together I love to put out fresh bread or rolls with dinner.
Back in the 1990’s we had been given a bread baker as a gift from my parents the first Christmas the Automatic Bread Machine came out here in the US. My husband and I would bake bread every Sunday for the week’s lunches for our three children and ourselves. We would bring loaves of bread to friends and they couldn’t believe you could do this in a machine.
Being a working mom I didn’t really have the time to hone my skills making bread by hand but the Automatic Bread Machine gave me the feeling of what it would be like to stay at home and make fresh bread for the family.
As life changed, jobs changed, the children grew up and two moved out I stopped making homemade bread and would just buy a loaf at the store, it was a bit of a time saver if nothing else. I was working long hours with a long commute time so every moment was precious. With every slice of that package store bought bread I knew it didn’t even come close to what I could make at home. Homemade bread has a freshness you can’t buy at the grocery store. Store bought bread has preservatives and whatever else they add to the dough so it will last for weeks. Homemade bread only has what you put into it; so it needs to be used quickly. So when the time consuming job was no more this began to weigh on my mind once more. I decided to go back to those wonderful Sundays and the scent of bread baking. I still had the old ABM so I pulled out the old bread machine and started a loaf. Sadly it didn’t turn out well, the mixing paddle couldn’t handle the dough through the kneading cycle. So I retired the old machine and bought a new machine and I was off to making lovely breads on Sunday once more.
I eventually purchased a heavy duty mixer and began to learn to make other types of breads. I learned to bake rolls and dough that just made my heart sing after some weeks of practice. Italian bread, French bread, and buns.
I try and bake a different type of bread for the lunches each week, white bread, whole wheat, rye, pepperoni cheese, and egg to name a few. I’m learning to adapt my old bread machine recipes in my new deluxe bread machine. I belong to a great social media group for lots of ideas, sharing and help. Wish those existed years ago but happy to have them now.
If you’re not up to baking every week why not give one of those overnight artisan bread recipes a try.
By the way today’s bread: Sour Cream Sandwich bread.

Here is a link to a wonderful movie to get you started baking bread.

Crusty Bread – The Movie