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Archive for the 'bread' Category

More bread

August
28

The whole-wheat spice bread I made over the weekend in my Bake-a-Round didn’t last more than an extra day. The Bake-a-Round itself got a second look from my youngest child’s friends, who were over yesterday for a last gasp of summer bakeoff.

They made brownies, the five of them. I was sorry not to be there to see it. They thought the Bake-a-Round was the oddest thing they had ever seen, apparently. Ah, youth!

For those interested in the bread recipe, here it is. It’s from “A World of Breads” by Dolores Casella:

Whole-wheat spiced bread

2 cups scalded milk

1/4 cup brown sugar

1 tsp salt

1/4 cup honey

1/3 cup soft butter

1/3 cup orange juice

2 cakes yeast

1/4 cup warm water

1 large egg

2-1/2 cups white flour

4 cups whole-wheat flour

1/2 tsp cumin seed

Directions: Pour the scalded milk over the brown sugar, salt, honey and butter. Dissolve the yeast in the water and let set until bubbly, about 5 minutes. Add to the milk mixture along with the egg and blend well. Sift in the white flour and beat until smooth. Add the whole-wheat flour and cumin seed and blend in. Turn the dough out onto a floured board and knead until smooth and elastic. Place in a buttered bowl, cover and let rise until doubled. Punch down and knead for 1 minute. Cover and let rise for 30 minutes. Turn out onto floured board again and shape into 2 loaves. Place in buttered 9-inch loaf pans, cover, and let rise again until doubled. Then bake at 425 degrees Fahrenheit for 10 minutes, then at 350 degrees for 25 to 30 minutes longer. Brush the tops of the hot loaves with softened or melted butter.

A couple of thoughts. I used white flour on the board when I was kneading the dough, although I ought to have used whole wheat flour to keep with the idea of a whole-wheat bread. I just didn’t think of that until it was too late.

Also, although this recipe doesn’t specify how long it takes for dough to double, the first doubling takes between 1-1/2 and 2 hours; it takes less time to double after that, so the second time you need to double it, it probably will take between 45 minutes and an hour (although it could take longer). You can tell that the dough has doubled because you can punch it down almost like a deflating balloon when you drive 2 fingers into it.

It’d been a while since I purchased a cake of compressed yeast, too, because it doesn’t keep as long as dry yeast. I used some of my bread machine yeast instead. There was a conversion notation on the bottle lid. In general, 1 tbs of loose yeast equals 1 cake of compressed yeast or 1 package of dry yeast. If you want to use dry yeast in a recipe calling for a yeast cake, remove 1/4 cup of liquid from the ingredients to dissolve the dry yeast in, Casella advised.

She did say if you wanted your bread to rise more quickly to use a cake of yeast or a package of yeast for each cup of liquid in the recipe, or the same ratio for each 3 cups of flour. According to her, that combination can shorten the entire process, so bread can be made, start to finish, in less than 2-1/2 hours.

Posted by Randi Weiner on Thursday, August 28th, 2008 at 10:02 am |
| | 2 Comments »

Bread, glorious bread

June
16

If any of your kids are like mine, then they love bread. If there is bread in the room, Zyla will stand for nothing else, especially if it’s a crusty baguette.

tjndc5-5b3×22eqrzryvckn6m5_layout.jpgOver the weekend, we went to Port Chester and visited Kneaded Bread, a very cool bakery on North Main Street that has some tasty, if not, creative fresh-baked offerings.

They had about a dozen varieties and I wanted to buy every single loaf in the shop. I ended up purchasing the aged provolone boule, which has the cheese baked right in to it…”yum, yum, yum” as Zyla likes to say when she likes what she’s eating. We also got some chocolate bread, a pecan/cranberry loaf and assorted rolls. Zyla is probably eating some right now.

Kneaded Bread is the type of place you want in your neighborhood.  And while it’s been there for years, I’m only now just discovering it. Unfortunately, I live about 40 minutes north of Port Chester, so it won’t be a place I’ll be stopping in on a regular basis. Anybody know of any other delicious artisanal bread spots in northern Westchester or Putnam? If so, do tell!!!

Posted by Marcela Rojas on Monday, June 16th, 2008 at 3:37 pm |
| | Comments Off on Bread, glorious bread

Take small bites…

May
28

So my daughter likes to feed herself. There’s only one problem—she doesn’t like to take bites. She chews wonderfully, but I’ll give her a banana or a piece of bread, for example, and rather than take a small bite of it, she’ll shove the whole thing in her mouth. I think it’s hereditary, because both her mom and dad are big-bite eaters.

You’re probably thinking, why not give her small pieces. Doesn’t work. I’ll have a banana in my left hand and some of it in my right to give to her and no she wants the larger piece. I usually win the ensuing battle but it doesn’t make for a pleasant meal.

I have tried to teach her how to take little bites, but I’m not winning her over. I’ve also gone in there to take said large bite and she finds it’s a game and starts laughing, which freaks me out even more.

I find myself bracing myself (and saying a little prayer) every time I let her feed herself…which isn’t good for me or her. But I guess, like everything else, we’ll get there (one bite) at a time.

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Posted by Marcela Rojas on Wednesday, May 28th, 2008 at 11:51 am |
| | 4 Comments »

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Feed the good stuff after the meal

May
21

So thankfully Zyla is a good eater—most of the time. She likes veggies, chicken, pasta but most of all she digs bread. Sometimes I’ll give her a piece of bread but when I go to give her a bite of anything else she will most definitely refuse it. She only wants the bread and is very adamant about that. Even though I know under any other circumstance she would eat the non-bread item. Strange.

The other night she was hell in a highchair, refusing to eat her chicken and veggies because she knew bread lurked nearby. She would throw her chicken on the floor and whine and whine and whine until we had no choice but to give her the bread. My nephew just handed her half a portuguese roll to quiet her down. That, by the way, was her dinner.

What’s wrong with mixing it up, I wonder? It’s not like I won’t allow her the bread. But I guess she’s too young to realize that or maybe she just wants what she wants. I’m not really complaining just throwing out my observations of the dining habits of a 14-month-old. I guess the moral to the story is: feed bread after meal.

Posted by Marcela Rojas on Wednesday, May 21st, 2008 at 2:20 pm |
| | 2 Comments »

Helping the world one loaf at a time

May
15

Bread. My soon to be 14-month old loves it. Come to think of it who doesn’t love bread, especially the warm, melt-in-your mouth kind.

tjndc5-5b3dir5qg9w3gsw36jt_thumbnail.jpgOn a recent trip to Rhinebeck, we were so excited to get some fresh whole-grain loaves from Bread Alone. Unfortunately, it had closed at 5 p.m. when we arrived at 5:01 p.m. Some of you may have heard of Bread Alone, it’s well-known in Dutchess County and if you frequent green markets in the Hudson Valley, you may have stumbled upon their crusty baguettes. Bread Alone can be found at farmers markets in Peekskill, Ossining, Cold Spring, Tarrytown, Hastings and Pleasantville.

But this post is not about where to get said bread. Bread Alone owner, Dan Leader, along with a retired physician, hatched a plan to build bakeries in South Africa and teach the locals how to make nutritious bread and run their own businesses. Two years ago, the South African Whole Grain Bread Project (SAWBGP) was born.

The plan goes beyond giving locals employment. SAWGBP is helping to develop a bread using locally grown grains that would provide nutrition for people infected with HIV/AIDS.

Throughout time, bread has been a staple in diets in most parts of the world. So as you bite into that multi-grain slice of goodness, think about how a South African child is now also getting that same opportunity.

Posted by Marcela Rojas on Thursday, May 15th, 2008 at 1:22 pm |
| | 2 Comments »

Bloggers Unite for Human Rights

May
15

For a few weeks now, some of you may have noticed the badge in our blog’s sidebar that declares today as the day that Bloggers Unite for Human Rights.

Several of us here at ice cream is not for breakfast decided to join in, writing about topics that relate to our blog topic, feeding our children.

First off, at 9 a.m., we’ll have Tracey Princiotta writing about food insecurity in the Lower Hudson Valley as the worsening economy puts more families at risk of hunger.

At 11 a.m., Amy Vernon will explain the PB&J campaign and why eating less meat is a good idea not just for your arteries, but for others who are hungry around the world.

At 1 p.m. Marcela Rojas will tell you about Bread Alone, a bakery that a nonprofit in Africa to set up bakeries giving children with HIV/AIDS access to nutritious, whole grain breads.

At 3 p.m., Katie Ryan O’Connor will examine how higher food and fuel costs are forcing school districts around the country to slash critical food programs such as free school breakfasts.

We’ll update this post as the day goes on to hyperlink to each of the aforementioned posts.

Please let us know what you think and I hope we provide you with some (pardon the pun) food for thought.

Posted by Amy Vernon on Thursday, May 15th, 2008 at 7:00 am |
| | 4 Comments »

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