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All posts for the month November, 2013

buttermilk bread (bread machine)

Published November 24, 2013 by lisaolisa

Pretty much the default bread machine white bread from the bread machine recipe book, but nicer chew, tang, and texture. As The Mister said, “This tastes better because it’s bad for us.”

If you make your own buttermilk substitute using skim milk and vinegar, you can cut out the saturated fat. I haven’t tried that, but I rarely have buttermilk on hand, or heavy cream to make my own, so I just might need to someday.

Comes together in about 10 minutes if you use the microwave for the refrigerated items and can get to your ingredients without negotiating around 3 dogs, 2 cats, 100 tennis balls, and an unorganized larder.

My 2-pound loaf weighed in at 1 pound, 6.4 ounces/636 grams.

bread-buttermilk

The 2-pound recipe came up more like 1 1/2 pounds.

I chose medium crust and it was too dark for my liking.

bread-buttermilk-sliced

bread-buttermilk-slicedSlice it open and leave the crust for someone else who’ll eat it, like a hungry dog.

bread-buttermilk-closeup

Closeup!

bread-buttermilk-closeup-extreme

Extreeeeeeeme closeup!

Ingredients

  • 1 1/4 cups buttermilk, warmed slightly
  • 2 tablespoons butter, softened
  • 3 cups white bread flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast

Directions

  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select basic bread cycle and start machine.

Nutrition — all ingredients together are:

  • calories – 1793
  • fat – 25.1 g
  • carb – 315 g
  • protein – 47.2 g
  • sodium – 2420 g

Makes a 2 pound loaf, allegedly.

http://www.grouprecipes.com/6984/buttermilk-bread-in-bread-machine.html

orange sponge cake

Published November 13, 2013 by lisaolisa

 I’m really glad that this cake made the recipe provider’s father happy. I did not like it — too eggy for me plain, so I wouldn’t eat it without the icing. The Mister liked it okay, but wouldn’t eat it with the pure sugar drizzle, lest he break out into a cold sweat and swoon.

The predominant taste for me was egg, not orange. In preparing the cake, I used just about every large bowl we have, so there was a lot of cleanup. I chose the hand-held electric beater but, halfway through the yolks, regretted not getting out the standing mixer. Even though that would have been one more big bowl to clean.

I used a silicone Bundt cake mold. Big mistake. It’s going to be a new hobby, this scrubbing the nooks and crannies for the next year to get the cake out of its fancy pants terrain. The only thing this travesty of bakery is good for is an elaborate Victorian aspic with horrifying combinations of ingredients that is fun to daydream about frightening less welcome guests with. The instructions said to leave the pan untreated, but damned if I’m ever not greasing and flouring a metal mold for all future Bundts. I also took “soft peaks” a little too on the soft side. The cake height and texture turned out fine, but a little more risk-taking was needed for the mixing. I can’t remember the last time I beat to soft peaks. I’m soft-peak shy.

12 Servings | Prep: 40 min. Bake: 45 min. + cooling

Ingredients

• 6 eggs, separated

• 1-1/3 cups cake flour

• 1-1/2 cups sugar, divided

• 1/4 teaspoon salt

• 1/2 cup orange juice

• 3 teaspoons grated orange peel

• 3/4 teaspoon cream of tartar

GLAZE:

• 1/3 cup butter, cubed

• 2 cups confectioners’ sugar

• 3-5 teaspoons water

• 1-1/2 teaspoons vanilla extract

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
  2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
  3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  5. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

Nutrition: 1 slice equals 317 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 121 mg sodium, 58 g carbohydrate, trace fiber, 4 g protein.

Source: http://www.tasteofhome.com/recipes/orange-sponge-cake/

Honey Whole-Wheat Sandwich Bread

Published November 13, 2013 by lisaolisa
For bread machine. Test loaf came out great — no problems. It’s not too sweet, but I wonder if the honey can be reduced another tablespoon or two without the chemistry going horribly wrong. One to make again and give it a try. Love its simplicity; the only ingredients it needs are always on hand.
Ingredients
  • 4 1/4 cups whole-wheat flour
  • 1/2 teaspoon salt
  • 1  1/2 cups warm water
  • 1/4 cup honey
  • 2 tablespoons olive oil or melted butter
  • 1 packet or 2 1/4 teaspoons yeast
Instructions
  1. Place all ingredients in the loaf pan, with the paddle attached, in the order the manufacturer recommends. For example, mine says wet, then dry, then yeast on top.
  2. Set machine cycle to a whole-wheat sandwich loaf, 2 pounds. I chose a light crust so the loaf wouldn’t shred or smoosh when I cut it.
It took the Cuisinart CBK-200 5:15 to cook the loaf.
Thank you, dear blogger Lisa (https://www.facebook.com/100daysofrealfood), for sussing out a homemade version of anything from Great Harvest.