January 31st, 2020
I have made a lot of bread recipes, but I will say, hands down, this is my favorite.
(Ok, maybe the soft pretzels. Â But that hardly counts as a bread!)
This was a real sandwich-bread/toast-bread/slice-of-it-with-a-pat-of-butter-as-a-snack-bread. Â And I literally ate it as all those three, until the entire loaf was gone. Â I will say, it did not take long.
Potato bread is a bit of a sticky, messy pain to make — no simple, neat baguette flour/water recipes here. Â But that annoying stickiness when you’re attempting to knead the dough translates into amazing, moist deliciousness in the final product. Â I’ll take a bit of messiness for delicious, flavorful bread any day of the week — that’s what kitchen sinks are for.
Best of all, this bread carries a ton of flavor without a pre-ferment or a starter — it’s just plain old flour, water, potato, and yeast. Â But what an amazing result! Â
PS – Some of you may have noticed that I’ve been hovering just under 1,000 subscribers for about two weeks now, and it is actually starting to drive me crazy. Â So if you haven’t subscribed yet, please consider hitting the “Subscribe” button on the top of the screen — this is a milestone I’ve really been looking forward to, and I’m getting impatient!
Whole Wheat Potato Bread
2 medium sized potatoes, peeled and boiled (reserve 1 cup of the potato water)
1 cup potato water
1/4 cup warm water
1 package active dry yeast
2 cups white whole wheat flour
2 cups bread flour
1 tablespoon sugar
1 teaspoons salt
Cook potatoes for 15-20 minutes, or until a fork pierces them easily. Do not drain. Remove potatoes and reserve 1 cup of the potato water. Mash the potatoes with 1/2 cup of the potato water.
At the same time, proof the yeast by mixing it with 1/4 cup warm water and 1 tbsp sugar. Allow to sit for 5 minutes until milky and foaming.
In a large mixing bowl, add mashed potato mixture, the salt and the bread flour. Knead for about 10 minutes, adding the rest of the potato water and the whole wheat flour. Continue to knead until the dough is stiff enough to form one lump (it will still stick to your hands if you’re kneading by hand).
Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.
Punch the dough down, and place it in a greased 1 1/2 pound loaf pan. Let rise until the bread is the shape that you want, around 30 minutes for a regular-sized loaf. Preheat the oven to 375 degrees while the dough is rising.
Bake the loaf for 40 minutes. Allow to cool before slicing, and serve.
January 29th, 2020
I have other seasonal recipes, but it has become a triage of sorts: as soon as possible, publish the recipes whose ingredients are quickest to become unavailable. And last, post those delicious dessert recipes full of ingredients that are available year-round. Isn’t it amazing how much baking you can do in December? So I have some really yummy desserts coming up once I’ve emptied my Drafts folder of all the healthy, veggie recipes.
But this is actually a recipe I’ve made many times, and it shocks me that somehow it has never made its way onto Sugarlaws. This is my *favorite* way to eat squash, and it’s shocking how deeply flavorful and complex zucchini can become when roasted. I know people avoid turning their ovens on during the summer, but it’s September now, practically October. Make this dish already!
Because what is better than a warped, carmelized edge of a zucchini slice? Not much else in this world, I will tell you that.
Roasted Summer Squash Recipe
4 summer squash, zucchini and yellow squash
1/4 cup olive oil
2 tsp sea salt
2 tsp garlic powder
1/2 tsp fresh ground pepper
Preheat oven to 450 degrees F. Slice the zucchini and yellow squash to about 1/4″ thickness. Layer in even spacing in a casserole dish, in a circular pattern. Over the top, sprinkly evenly the olive oil, salt, pepper, and garlic powder. Roast for 45 minutes, or until edges are caramelized. Serve warm.
January 27th, 2020
What do you bring to a Superbowl if you’re not particularly interested in “football” foods? Well, if you’re me, you bring Chocolate Almond Biscotti.
To me, the most fun thing about making biscotti is to hear the incredulous voices of your friends say, “you made this?” Unlike other cookies, I think that people somehow assume that these are hard to make (they’re not). Throughout the night, I kept hearing, “but you didn’t make the biscotti, did you? Really!?!” After an hour or two of that, my little ego was doing quite well, thank you very much.
I love making biscotti, in part because it’s such a hearty cookie. Once you’ve eaten a piece or two, you don’t get that uncomfortable sugar rush that you get from regular cookies (maybe because of the nuts?), you just feel happy and satisfied. And they might actually soak up a beer or two. See? Perfect Superbowl food.
That being said, you know what goes really well with Superbowl biscotti? A big bag of cool ranch doritos. Hey, it was the superbowl. And holy cow, do I love doritos…
Chocolate Almond Biscotti
1/4 cup olive oil, plus 1 tablespoon for the almonds
3/4 cup sugar
2 teaspoons vanilla extract
3 tbsp cocoa powder
2 ounces dark chocolate, melted
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup raw unsalted almonds
1. Preheat the oven to 300 degrees.
2. Chop almonds into small pieces.
3. In a saute pan, on medium heat, toast almond pieces in one tablespoon of olive oil for approximately 2 minutes.
4. In a large bowl, mix together oil and sugar. Mix in the vanilla, melted chocolate, cocoa powder, and eggs.
5. Add 1 cup of flour, then salt, and baking powder, then final 1/2 cup flour.
6. Mix the toasted nuts into the batter.
7. Divide dough in half. Form two logs on a parchment-lined cookie sheet.
8. Bake for 35 minutes, or until logs are slightly golden. Remove from oven, cool for 10 minutes. Reduce heat to 275 degrees.
9. Cut logs at a diagonal angle (approximately 30 degrees) into 3/4″ thick slices.
10. Lay cookies on their sides on parchment cookie sheet. Bake approximately 9 more minutes, cool, and serve.
Makes about 20-24 biscotti.