Category: Food
Midwest Made Banana Bread

Midwest Made Banana Bread

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Yes, I tried yet another banana bread recipe.  Unlike biscuits, I am not in search of the best banana bread in the universe.  I LIKE the recipe I have for banana bread.  AND yet, like Pavlov’s Dogs, I see a banana bread recipe and I get an overwhelming urge to try it.  Go figure.  Such was the case with Shauna Sever’s banana bread recipe from her book Midwest Made.

In my defense, her BB (please, can I just abbreviate for expedience) was getting rave reviews on Food52 and I did have overripe bananas. I have baked a couple of goodies from the book and all were pretty darn good.  Her Donut Loaf was a big hit with family and friends as were the jam bars.  The book is filled with recipes that are familiar, comforting, and delicious. Treats we have all grown up with, brownies, cookie jar gems, cobblers, and pies-desserts with roots in the Heartland. Right now that’s what it is all about…

Comfort in the Time of COVID-19

The book is a gem and perfect for the times.  If you would like a copy, I have links to Indie Bookstores that could really use your patronage.  In Los Angeles please order from Now Serving LA, and in the Bay Area, Books Inc. (Free delivery!).  A little further away, the iconic institution, Powells City of Books is also delivering (free shipping).  I’m not sure if Omnivore Books in the City has it in stock, but they have a fantastic selection of cookbooks, check it out.  They are also taking orders, shipping, or curbside pick-up.

Back to Banana Bread

What sets Midwest Made’s BB is a crunchy, sweet, coat of sugar on the top of the bread.  Novel.  You wet your fingers and rub the sugar around until it gets clumpy and scatter them on the BB batter.  This creates the crunchy top of the bread, genius.

The loaf comes out of the oven picture-perfect.  The bread has a nice texture with the added crunch of sweet topping.  My bottle of rum was missing in action, a victim of Shelter In Place perhaps, too bad,  the Rum might have cut some of the sweetness or made the flavor a little more complex.  Next time I would add Rum or nuts to the recipe to balance the sweetness.

The recipe uses oil as the fat which makes it super easy and quick to throw together.  The dry ingredients are combined and folded into the wet.  Try not to overmix (mantra), the batter will be lumpy and pourable.  This is essentially a one-bowl, one spoon or spatula, recipe.  How easy is that?

Pour the batter into a 9×5 loaf pan and make the sugar topping.

I would add chopped pecans or walnuts to the batter or the sugar topping.  The sugar is the kicker.

I was amazed that the sugar didn’t melt into the batter but remained formed and crunchy.

I liked this recipe and would make it again but does it replace my Best Damn Banana Bread recipe, probably not.

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The Only Banana Bread You’ll Ever Need from Midwest Made

Course quick breads
Cuisine American
Keyword Banana Bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 10 servings

Ingredients

  • 1 3/4 cups mashed very ripe bananas
  • 3/4 cup plus 2 tablespoons firmly packed dark brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup well-shaken buttermilk at room temperature
  • 2 large eggs
  • 1 tablespoon dark rum optional
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 2 tablespoons unbleached all purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons granulated sugar for sprinkling
  • 1/2 cup pecans or walnuts chopped

Instructions

  • Position a rack in the lower third of the oven and preheat it to 325-degrees F. Spray a 9x5-inch loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches overhang on 2 opposite sides.
  • In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using) and vanilla.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet and fold until just blended. Pour the batter into the prepared pan.
  • Place the granulated sugar in a small bowl. Dampen your fingertips with water and work them into the sugar until it just begins to look like snow-if you pinch some, it should just barely hold together. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Let cool for twenty minutes in the pan, then use the parchment paper to help lift the loaf out of the pan and cool completely on a wire rack. Store any leftovers in an airtight container for up to 5 days.

 
Melting Pot, Instant Pot, Matzo Ball Soup

Melting Pot, Instant Pot, Matzo Ball Soup

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In the time of COVID-19 seems like we are all craving comfort food.  I find myself yearning for dishes like soups, stews, foods from my childhood, and all things carb seems to be my mantra.  Apparently, I’m not the only one, bread baking has become a national pastime making it really difficult to find flour and yeast.

My cooking and baking reflect my Californian roots. A typical day “in the life of” will find us having an All-American breakfast of bacon and eggs, followed by a Carne Asada Burrito or lamb shawarma for lunch, and sushi or pho for dinner.  I’m lucky to live in such a diverse community-a melting pot.

Hmmm, ultimate comfort food.  Let the Soup Games begin

On an overcast, gray day last week, I had a hankering for a big steamy bowl of soup.  I had just wished friends a Happy Passover so I had matzo ball soup on the brain. I pulled out a fresh chicken from the Korean grocery store, a variety of vegetables I had picked up at the Farmer’s Market, and my Instant Pot.

Insta-Matzo Ball Soup-Pot

The recipe from Spruce Eats (another great site!) for Instant Pot Matzo Ball Soup served as the basis for my soup.  I started with a small fresh whole chicken 2.5-3 pounds and lots of vegetables including onions, carrots, celery, leeks, garlic, and potatoes, feel free to use whatever vegetables you like.  Add the chicken, cut vegetables, and seasonings to your Instant Pot, turn the lid and close the vent. Set the timer to 25 minutes.  Voila, that’s it, easy-peasy.  Note, it will take a while to get to pressure, approximately 20-25 minutes in addition to the cooking time of 25 minutes.  Once it is done, let the pot natural release for 15 minutes.  You can also use cut-up chicken for the stock, I prefer a whole chicken.  Don’t limit yourself to Matzo Ball soup. This is killer chicken soup, throw in a handful of rice or pasta instead of matzo balls-delicious alternatives.

Put chicken in first and pile veggies on top. Fill pot with water.

Two Schools

Do you like your matzo ball soup with just broth and matzo balls?  When I was a student in LA, a LONG time ago, I loved going to Canter’s Deli on Fairfax. An iconic joint, a classic Jewish deli, with great sammies (Killer Reuben) and traditional matzo ball soup-just rich savory broth and a giant matzo ball.  After a long night of studying, a bowl of soup at Canter’s was always a treat.

BUT, if you like lots of STUFF in your soup (which I am a big fan), remove the chicken and veggies when the stock is done.  Let the chicken cool so you don’t burn your tootsies when shredding it.  Cut the reserve veggies into bite-sized pieces. Set the shredded chicken and cut veggies aside to add to the stock later. This transforms your soup into a substantial meal. A glass of wine, a slice of homemade bread to go along…now you’re talking.

While the Instant Pot is doing its thing, make your matzo balls.  I could lie and post a recipe for homemade matzo balls but I won’t…..I USE A BOX MIX and I’m not afraid to admit it.  A tweak I learned from a friend is to use one whole egg and two egg whites in place of two whole eggs-lighter, fluffier matzo balls. Use an ice cream scoop to portion your matzo balls.  To shape each ball and make the outside smooth, roll each one by hand.  Wet your hands so the matzo balls don’t stick to them while rolling.

Remove the chicken and vegetables when the stock is done.  Switch the Instant Pot to saute’, and bring it to a boil.  Add your matzo balls, bring it back to a boil then reduce the heat to low.  Cover and cook for an additional 20 minutes.  Add reserved shredded chicken and vegetables to warm.  Ladle out all that goodness into bowls and enjoy!

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Instant Pot Matzo Ball Soup

Delicious and comforting, Matzo Ball Soup made in an Instant Pot!
Course Soup
Cuisine Jewish
Keyword Chicken, Instant Pot, matzo ball soup
Prep Time 15 minutes
Cook Time 55 minutes

Equipment

  • Pressure Cooker

Ingredients

Chicken Stock

  • 1 whole chicken about 3 pounds with bone and skin, sub 2.5 pounds of chicken thighs
  • 8 cups water
  • 4 ribs celery with leaves, cut into 2-inch lengths
  • 1 onion, large, chopped or use a combination of leeks and onions
  • 4 carrots peeled, cut into 1-inch chunks
  • 1 potato, peeled and cut into quarters Yukon Gold
  • 4 cloves garlic peeled and smashed
  • 4 sprigs parsley
  • 1 bay leaf large, or 2 small leaves
  • 2 teaspoons kosher salt or to taste
  • Black pepper freshly ground, to taste or as desired

Matzo Balls

  • 3 large eggs divided 1 whole egg, 2 egg whites
  • 2 tablespoons vegetable oil use chicken schmaltz or duck fat
  • 1 pkg matzo ball mix manischewitz matzo ball mix

Instructions

  • Place the chicken in Instant Pot, followed by the water, celery, onions, carrots, potato, garlic, parsley, bay leaf, kosher salt and pepper. Lock the lid in place and turn the valve to the sealing position.
  • Select the manual setting, high pressure, and set the timer for 25 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully release the remaining pressure.
  • Meanwhile, prepare the matzo ball mixture as the chicken and vegetables are cooking.
  • In a large bowl, whisk the 1 egg and 2 egg whites until slightly beaten. Add eggs, vegetable oil or fat to matzo mix and stir to combine. Refrigerate mix for 15 minutes.
  • Use an ice cream scoop to portion out matzo balls. With moistened hands, further shape the matzo mixture into small balls. You should have about 10-12 matzo balls. Refrigerate until ready to cook.
  • Carefully remove the chicken and vegetables to a large bowl and set aside. Strain the broth through a fine mesh strainer, discarding the solids (garlic pieces, leaves, etc.) keep carrots, potatoes and onions.
  • Pour the broth back into the Instant Pot; set it on sauté and bring to a boil.
  • Drop the matzo balls into the boiling broth, add additional veggies at this point. Turn the sauté function to the low setting. Cover the pot and simmer the matzo balls for 20 minutes.
  • As the matzo balls cook, dice the reserved cooked vegetables. Remove the chicken from the bones and discard the skin and bones. You don't need all of the chicken for the soup. You could reserve breast meat for chicken salad or a pasta dish.
  • Shred the chicken. Return the chopped vegetables and chicken to the broth with the matzo balls and heat through.
  • Ladle soup into bowls. Include two to three matzo balls to each serving.
  • Remove leftover matzo balls from the soup and refrigerate them in a separate container.

Notes

When planning this soup, make sure you factor in enough time for the buildup and release of pressure. It will take about 25 to 30 minutes for the soup to reach pressure.  
Chicken fat, or schmaltz, is a popular fat for matzo balls, but vegetable oil or duck fat are fine alternatives.  A way to get rendered chicken fat is to make the broth and then refrigerate it until the fat solidifies on top. Skim fat to use for matzo balls.
Cake Got to Be Gluten-Free (Rice Flour Pound Cake)

Cake Got to Be Gluten-Free (Rice Flour Pound Cake)

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I am always looking for gluten free desserts and Vegan treats for my friends. This is a cataclysmic mind-shift for a person who has always been in the “All butter, Cream-filled, No holds Barred, Is there another flour besides AP wheat” camp.

Years ago we headed to a regatta in Sac.  During a break in the action, my friend Judaaay, convinced me to check out a bakery nearby that specialized in gluten-free and vegan products.  We made the SHORT drive (45 minutes away-auugh) to try their breads and pizza-all gluten-free.  They looked pretty darn good.  We both ordered slices of pizza and as we sat there eating, Judah remarked, Not bad, huh.  I replied…

Girl, You have obviously not had a real pizza in a LONG time.

Fortunately, the tide has turned and due to the demand for gluten-free food, more than just palatable” pastries are being created every day.  The photo of a luscious pound cake in The NY Times caught my eye and lo and behold it is made with rice flour.  Gluten-free!  With my friend Judaayh in mind, I got busy.

The cake starts with creaming butter, sugar, and melted coconut oil until light and fluffy.  There’s no overbeating this batter…no gluten!  But you don’t want to go crazy and break down the butter.  I used refined coconut oil which is essentially tasteless.  You could use a less processed, unrefined coconut oil which would give your cake a hint of coconut flavor or nuttiness. Never used coconut oil to bake?  Here is a  primer from SF Gate.  Note, this recipe uses regular rice flour NOT Sweet Rice Flour which is a glutinous rice product.  You will end up with a dense mess if you use sweet rice flour.  I found rice flour at Whole Foods made by Bob’s Red Mill.  Last note, this recipe does use BOTH coconut oil and coconut milk.

The finished batter before baking

I used 2 teaspoons of vanilla because I don’t have Tequila and I still can’t find my Rum 🤔.  Rum would be lovely.  I’m sure this batter could handle the addition of lemon or orange zest or poppy seeds.  After adding the liquids it will look like a lot of batter relative to the pan.  This cake does not rise a lot so not to worry, no overspill.

This cake is delicious.  It’s tender, buttery, moist with a nice crumb.  I’d make it again in a heartbeat…regardless if Judaay was coming over or not!  I can’t wait for shelter in place to be over so she can come over for a cup of coffee and a slice of this cake.  So good!

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5 from 1 vote

Rice Flour Poundcake

Gluten free, buttery, delicious pounc cake!
Course Cake
Cuisine American
Keyword coconut, Gluten free, poundcake, Rice flour
Prep Time 20 minutes
Cook Time 55 minutes

Equipment

  • 8-by-4-inch loaf pan

Ingredients

Dry Ingredients

  • 1 ½ cups (200 grams) white rice flour not sweet rice flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper optional

Wet Stuff and Creamed Mixture

  • 4 tbsp (55 grams) unsalted butter at room temperature, plus more for greasing
  • 4 tbsp (60 milliliters) coconut oil
  • 1 cup plus 1 tablespoon (225 grams) granulated sugar
  • 2 large eggs at room temperature
  • ⅓ cup (80 milliliters) sour cream
  • ⅔ cup (160 milliliters) unsweetened coconut milk full fat
  • 1 teaspoon mezcal, tequila, or rum, vanilla or 2 teaspoons vanilla extract if not using alcohol
  • 2 tbsp poppy seeds if using rum, optional
  • zest 1 lemon, or lime if using tequila or mezcal finely grated

Instructions

  • Heat oven to 350 degrees. Lightly butter an 8-by-4-inch loaf pan. Melt coconut oil in small saucepan over low heat. Bring oil back to room temperature before baking. In a medium mixing bowl, combine rice flour, baking powder, baking soda, salt and pepper, if using.
  • Using an electric mixer, whisk together coconut oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. With the motor still running, add eggs and combine until creamed and very fluffy. Reduce to low speed and whisk in a third of the flour mixture. Once combined, add sour cream. Whisk in another third of the dry ingredients, then half of the coconut milk. Add the remaining flour mixture. At a medium speed, whisk in the rest of the coconut milk, and mezcal, until smooth and completely combined.
  • Scrape batter into pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.

 
Banana Cake with Cream Cheese Frosting (Coop-vid Up and Going Bananas)

Banana Cake with Cream Cheese Frosting (Coop-vid Up and Going Bananas)

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I bought WAY TOO many bananas on my COVID reconnaissance to the grocery store last week.  Luckily, too many bananas is a happy problem.  Eat em’, freeze em’, bake em’ in a cake.

Banana Bread was out. I had just baked a loaf of banana bread from Shauna Severs’ latest book, Midwest Made.  These overripe bad boi bananas were destined for a banana cake with CREAM CHEESE FROSTING. After all, calories don’t count during the time of COVID-19.  That’s right, zippo calories.

Let them eat CAKE

My favorite Banana Cake recipe comes from Clementine Bakery in Los Angeles. I found it on the blog site, Ipso Fatto (love, love, love). How good is it?  It’s our 2nd most favorite birthday cake, right after Wes’s Carrot Cake.  It’s really good.  Mui just made one and took it to another level by adding a layer of chocolate ganache in the middle and gorgeous sprinkles on the top. Just for little, OLD, me for my birthday.  Time to find another banana cake recipe to add to my evergrowing “all things banana” arsenal of recipes.  I went back to Ipso Fatto (she loves all things bananas as much as I do) and whaddya know, this popped up on her site.

Best Banana Cake I’ve Ever Had

Ever had?  That sounds like a challenge.  Game on. The recipe comes from Sally’s Baking Addiction.  It’s straightforward and comes together easily.  I made this late at night so no process pics. Classic cake instructions-cream the butter, add the sugars (in this case dark brown sugar-sweet and caramel-ly), eggs, and mashed bananas. Then alternate the dry ingredients with buttermilk (nice little tang).  Don’t worry if at various points the mixture looks curdled, it will come together as you add the dry ingredients.  The batter will be lumpy-looking but pourable at the end.  While it’s baking, start the best part of any cake, the frosting, in this case, my favorite, cream cheese frosting.

I used hubby’s cream cheese frosting recipe, I think it’s perfect but then again I am biased. Sally’s recipe calls for 3 cups of powdered sugar, while hubby’s calls for only 3/4 cup to 1 cup at most, plenty for my taste.  Beat the cream cheese and butter until creamy and smooth BEFORE adding the powdered sugar.  This is key, once you add the sugar, mix just until blended and to the consistency you like.  Don’t overbeat as the sugar will break down the frosting.  You’ll end up with runny, loose frosting.  Spread the frosting on the cake and then lick the spatula-perks of being the baker.  The cake is yummy at room temperature or chilled, straight out of the fridge.

Texture-wise this cake reminds me of a snack cake, springy, with a little density, and a compact crumb. You want a tall glass of cold milk to go along.  I still like the Clementine Banana Cake more, but that’s probably my personal preference.  Clementine’s cake has a looser crumb and isn’t quite as dense, perfect for a layer cake.  But both are delicious.

That’s it folks…enjoy!

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Banana Cake (Sally's Baking Addiction)

Best Banana Cake with Cream Cheese Frosting from Sallys Baking Addiction
Course Cake, Dessert
Cuisine American
Keyword Banana Cake with Cream Cheese Frosting
Prep Time 30 minutes
Cook Time 50 minutes
Servings 10

Ingredients

The Cake

Dry Ingredients

  • 3 cups all-purpose flour (spoon & leveled) 375g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 large ripe bananas about 1 and 1/2 cups mashed
  • 3/4 cup unsalted butter, softened to room temperature 170g
  • 1 cup granulated sugar 200g
  • 1/2 cup packed light or dark brown sugar 100g
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1-1/2 cups buttermilk, at room temperature 360ml

Sally's Cream Cheese Frosting

  • 8 ounces full-fat block cream cheese, softened to room temperature 224g
  • 1/2 cup unsalted butter, softened to room temperature 115g
  • 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed 360g
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Hubby's Cream Cheese Frosting

  • 1 brick Philadelphia Cream Cheese 8 ounces
  • 1 stick salted butter 4 ounces
  • 3/4-1 cup powdered sugar
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use parchment on the bottom of my pan, makes it easier to remove the cake.
  • Make the cake: Mash the bananas. I use a potato masher. Set mashed bananas aside.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bow. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Always start and finish with the dry ingredients. Do not overmix. The batter will be slightly thick, a few lumps is OK.
  • Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so start checking at 40 minutes. Keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  • Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake.
  • Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Hubby's Cream Cheese Frosting

  • Beat butter to soften before adding the cream cheese, 15-30 seconds. This helps prevent lumps. Add cream cheese and beat on medium high speed until smooth, light, and creamy. Beat on high if using a handheld mixer.
  • Add vanilla and beat on medium to blend. Add powdered sugar and beat on low speed to blend in and then increase to medium speed to incorporate, at most 1 minute. Do not OVERBEAT!!! Taste the frosting, add additional 1/4 cup of sugar if you want it sweeter. If it seems a little flat, add a pinch of salt.
  • Spread on the cooled cake. For special occasions flip the cake out of the pan and frost top and sides. You may need to make a recipe and a half of frosting in that case.

Notes

Make Ahead Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Buttermilk: If you don’t have buttermilk, you can add 1 Tablespoon fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole milk is recommended) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.
Cupcakes: I’ve gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.
Bundt Cake: You can bake this batter in a 10-12 cup bundt pan, but I find it’s not quite as moist when baked in the bundt shape. Bake for 50-65 minutes, give or take. Use a toothpick to determine doneness. Same oven temperature.
Layer Cake: I use this recipe to make my banana layer cake. If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 26-30 minutes or until a toothpick inserted in the center comes out clean.
Corn-ered in the House, Chili-n, Bakin’ Muffins (Corn Muffins)

Corn-ered in the House, Chili-n, Bakin’ Muffins (Corn Muffins)

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Shhhh…please don’t tell Chef H I messed up his cornbread recipe.  I’m not sure what I did wrong but I’m way too embarrassed to ask him so I went hunting for another cornbread recipe. I’m a Californian, I’m pretty wimpy when it comes to cornbread.  True cornbread is NOT cake-y and sweet, too bad that’s the way I like it.  Another reason I couldn’t call him.  What if he said, “that’s the way southern cornbread is, silly”.  So I tapped my delete key, d-a-e-r-b and pecked m-u-f-f-i-n in on my keyboard hoping to land on a sweet, cakey, cornbread recipe. I hit return and…

…landed on an old friend, Smitten Kitchen.  Her post for Perfect Corn Muffins popped up on my screen. Her post adapts the recipe from Cook’s Illustrated. Uh-oh.  I love CI but it probably means a couple of extra steps.

Yes, it did.

A lot of the recipes I looked at for corn muffins called for proportionally more regular flour than cornmeal, yep-cakey.  Not this one. The cornmeal is divided and much of it is combined with milk to make something akin to cornmeal mush. This keeps the corn muffins moist.  Okay, I went with it.  I used the microwave method included in the recipe to make it, worked like a charm.

Y’all know what goes into cornbread, flour, butter, flour, baking soda, powder, eggs, sour cream or buttermilk.  So what do I want to talk about?

CORNMEAL

There are a plethora of cornmeal products out there.  Stone-ground, Machine grind, Which are then furthered divided by grade- coarse, medium, and fine.  If you get any product that says stone-ground, you’re going to get a bit of grit as it contains both the bran and germ of the kernel.  This recipe calls for medium grind cornmeal, preferably stone-ground.  I used Bob’s Red Mill fine stone-ground cornmeal and there was still some bite to the muffins. Why? I am not a big fan of grittiness in my cornbread or muffins. If you like that coarse “toothy” texture, use the medium grind.  If you hate that grittiness, don’t use stone-ground. Use the stuff you get at the supermarket, either Quaker Oats or Argo cornmeal-no germ, no bran, no grit.  If you want a light and airy cake-like muffin or cornbread (should we call it cornbread?) use cornflour (superfine grind).

You can find corn flour at Whole Foods (probably Bob’s Red Mill) along with the gamut of cornmeal.  A couple of recipes that use cornflour include Blueberry Cobbler with a Cornmeal-Sugar Cookie Crust from Vivian Howard and Momofuku’s Christina Tosi recipe for KILLER Corn Cookies.  Both amazing.

Then there’s Polenta, Grits, Masa Harina. Polenta or Grits is essentially cornmeal mush.  You can use coarse or medium grind cornmeal.  Bob’s Red Mill makes a Grits or Polenta Cornmeal (yes I fell for it) which makes it easy, it’s just coarse grind.  Masa Harina is corn treated with ash or lime solution (called nixtamalized, now you can file that word away) dried, and ground into masa.  Think delicious tamales and tortillas NOT cornbread, polenta or grits.

I use stone-ground, even though I don’t like grittiness, it’s a compromise.  I love the flavor and the “it’s healthier for you” aspect.

N.B. Cornstarch is not cornflour, cornmeal, polenta, grits, masa, popcorn.  Don’t even go there.  It’s just a thickener made from corn endosperm-see, that doesn’t even sound good.  I use it all the time in Chinese cooking as a thickener, that’s it.

Back to the Corn Muffins

Yes, this is the cornmeal mush that goes into the batter along with dry cornmeal.  Cook until it thickens and you can draw a spatula through it.  Add wet ingredients to the cornmeal mush and then add the dry ingredients.  Your batter will be pretty thick.  Use an ice cream scoop to fill your muffin tin.  Easy peasy.

Finally, what to serve with your corn muffins…CHILI of course!  Lucky you, I have two chili recipes, Firemen’s Chili from Friends (yes the TV show) and a super-duper easy Chicken Chili  Both would go perfectly with these corn muffins.

Ok, we have come to the end of this post and I have a confession to make.  These muffins are delicious and I would make them all the time if it weren’t for one thing.

TRADER JOE’S CORNBREAD MIX

It’s that’s good. Throw away the box and tell your friends and family you made them from scratch.  Yep, that good.

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Perfect Corn Muffins

Cook's Illustrated Corn Muffins the perfect cross of a cake-like sweet corn muffin and down home cornbread.
Course Muffins
Cuisine American
Keyword Cook's Illustrated, Corn Muffin
Prep Time 30 minutes
Cook Time 20 minutes

Equipment

  • 12-cup standard muffin tin

Ingredients

  • 2 cups (280 grams) yellow cornmeal, to be divided Use stone ground for that characteristic grittiness that cornbread can have.
  • 1 cup (130 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons fine sea or table salt
  • 1 1/4 cups (300 ml) milk, whole is best here
  • 1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)
  • 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly
  • 1/3 cup granulated sugar.
  • 2 large eggs

Instructions

  • Heat oven to 425°F (220°C). Either grease or line a 12-cup standard muffin tin with liners.
  • Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl.

Cornmeal Mush

  • In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal. In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in. This will take 1 to 3 minutes longer.
  • On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.

Put the batter together

  • Whisk butter, then sugar, then sour cream into cooked cornmeal until combined. At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined.
  • Fold in flour mixture until thoroughly combined and the batter is very thick. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
  • Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer. Serve warm with honey butter or just honey if you feel guilty.
  • Eat by themselves, with Chili, with just about anything.
Soy Sauce Chicken (See Yao Gai-s Soon)

Soy Sauce Chicken (See Yao Gai-s Soon)

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Growing up in Chinatown I took for granted that everyone had access to fresh vegetables, fish, poultry and meat.  If only I had an iPhone back in the day to capture the pictures of daily life in my Chinatown.  I’d have pictures of crates filled with live chickens sitting on the sidewalk, tanks filled with live fish and crabs, and baskets filled with just picked greens.

Many of the markets had delis, their counters loaded with trays of fried noodles, stir-fried vegetables, and stews. Storefront windows filled with roasted ducks, chickens and different sausages hung to entice passersby.   Whole roasted pig hanging on a hook with its skin roasted to a crispy rich caramel brown. Shoppers clamored in line while the butcher sliced off chunks to dole out. 

Fifteen minutes before my parents closed their office for the day, Dad would hurry down to the shops to buy fixings for that night’s dinner.  What he cooked was always predicated on what was fresh in the markets.

Our dinners consisted of my Dad’s dishes-squash soup, stir fried beef and greens or steamed fish with green onions and ginger and pre-made dishes bought from one of the many delis in Chinatown.  Dad would survey the window at Ping Yuen Market and select a roast duck or chicken, or pick a piece of Crispy Skin Pork or bbq pork .  Luckily many of these deli delights like Whole Poached Chicken and bbq pork, even crispy skin roasted pork can be made at home.  I gave it a try with a small piece of pork belly, and was surprised by the results.  Now I can make it at home.

Soy Sauce Chicken

It never occurred to me to make Soy Sauce Chicken at home, it was too easy to head to my favorite Chinese deli and pick one up.  Staying at home has made me rethink “what can I make at home?” Time to tackle Soy Sauce Chicken.  The good news is it’s easy!  I googled Soy Sauce Chicken and found a recipe on The Woks of Life (an amazing Asian family cooking blog).  A few tweaks to their recipe and boom, no need to head to that Chinese deli anymore.  Delicious homemade Soy Sauce Chicken made by yours truly

Here’s the hard part.  Ingredients

The seasonings include dark and regular soy sauce, star anise, sugar, cinnamon, rice wine.  Dark soy sauce has molasses which makes it sweeter than regular soy sauce.  Pictured in the left, back is rock sugar which I used along with granulated sugar.  You could use just granulated sugar or a combination of white and brown sugar.   Star anise is not my favorite so I cut back to 1-2 pieces and added half of a cinnamon stick instead.  Next time I will throw in 1-2 cloves in the poaching liquid.  Feel free to play around with the spices to make it your own, although stick to the spices in Five Spice Powder as a guide -Cinnamon, Star Anise, Fennel, Clove, Sichuan Peppercorns.  Keep in mind that all of these spices are pretty assertive, a little goes a long way.

The dark soy adds not only sweetness but color.  The skin turns a beautiful mahogany brown.  The regular soy sauce adds saltiness and flavor.  The original recipe calls for green onions, I didn’t have any, so I used shallots instead.  You definitely need a member of the allium family.

The result is tender, juicy, chicken that is sweet, salty, and spicy from the star anise and cinnamon.  It’s delicious.  Serve the chicken with simply prepared greens and either rice or noodles.  Drizzle with the poaching liquid and BOOM dinner is served.  Enjoy!

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Soy Sauce Chicken (See Yau Gai)

Course Main Course
Cuisine Asian
Keyword Soy Sauce Chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 1 whole chicken ~4 pounds; fresh
  • 1 T oil
  • 7 slices ginger smash lightly to release flavor
  • 2 scallions cut into 3-inch pieces and smashed flat
  • 3 star anise I use 1-2 only
  • 1 ½ cups Chinese Rice Wine aka shaoxing wine
  • 1 ½ cups soy sauce reg Kikkoman would work
  • 1 1/4 cup dark soy sauce or dark mushroom soy sauce
  • 1 cup sugar plus 2 tablespoons Can substitute rock sugar or brown sugar for 1/2 of amount
  • 2 teaspoons salt Kosher salt, if using diamond increase to 1 T
  • 10 cups water
  • 1-2 cloves optional

Optional spices

  • 2 cloves garlic peeled and smashed
  • 1/2 stick cinnamon
  • 1/4 tsp fennel seeds reduce star anise to 1 piece if using
  • 1-2 large shallots, sliced in place of green onions and garlic, sheltering in place-mother of invention!

Instructions

  • Take your chicken out of the refrigerator before you plan to cook, let it come to room temperature. Remove the giblets, and thoroughly rinse the chicken inside and out.
  • In a tall, narrow stock pot, that will just fit the chicken, (the chicken should be totally submerged in the cooking liquid) Heat pot over medium low heat add the oil. Add ginger when the oil is hot.
  • Fry ginger for about 30 seconds until it begins to brown. Then add the scallions and cook another 30 seconds. Add the star anise and rice wine, and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
  • Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
  • Bring the cooking liquid back to a boil and cook for about 5 minutes at medium heat, a nice rolling simmer. Next, carefully with tongs or a serving fork, lift the chicken out of the water and empty the liquid inside the cavity, which will be cooler than the liquid surrounding the chicken. Lower the chicken back into the pot, making sure once again to fill the cavity. If the chicken is not completely submerged, periodically baste the exposed area with cooking liquid.
  • Bring the liquid back up to a simmer, which should take about 10 minutes. Keep it at this slow simmer (the liquid will be about 210 degrees F) for 25 minutes. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the chicken to a cutting board. You can test the chicken, should be about 165 degrees F.
  • Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve over rice with some sauce from the pot!

Chicken Pieces

  • Don't want to poach an entire chicken?
  • This is enough poaching liquid to poach 4 chicken breast or 4 whole legs or 6 thighs. Follow directions up until putting the chicken into the liquid. Place chicken pieces in liquid. Bring it back to a boil. Lower heat so you have a nice energetic simmer going.. Cover and simmer for 10 minutes. Turn heat off and allow the chicken to sit covered for 20-25 minutes depending on size of pieces.
    That's it, enjoy!

Notes

Once you're done cooking the chicken, you can actually freeze the sauce/cooking liquid for use again later (though you may have to re-season the sauce)
Spring into Asparagus Season

Spring into Asparagus Season

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For some silly reason, it never seems to dawn on me that spring has finally arrived until I see bunches of asparagus in the market.  This year is especially strange with the COVID-19 crisis, time just seems to be standing still.  On a dreary rainy day last week, I finally escaped to the market and the first display I saw was the asparagus.  I cracked a little smile, grateful that spring had arrived even in the midst of the Coronavirus pandemic.

While at the market, I bought a bunch of asparagus home knowing exactly what I was going to do with it.  I had just read a wonderful essay by Eric Kim entitled “The Man Who Hated Eating Alone”. Eric is a senior editor for Food52 and author of the column Table for One.  His latest essay on eating alone, (which many of us are experiencing with self-quarantine) intertwined with James Beard’s bio and his recipe for asparagus-delicious, so simple, and perfect for one person.

The recipe calls for asparagus, butter and soy sauce. That’s it.  Thinly sliced asparagus, melt a pat of butter in a pan, add a splash of soy sauce, and saute’ for a couple of minutes so it stays crispy. Sprinkle some coarse salt to finish-boom, done.  So delicious and so easy.  It’s criminal.

But if I think about it, I love most of my vegetables prepared simply.  I make my favorite Chinese dish of pea sprouts or spinach ALOT.  Just stir-fry greens with lots of garlic, a bit of soy sauce, oyster sauce and ginger and that’s it, ready to scarf it down.  Blanch lettuce, Iceberg or Romaine, quickly in water or stock and finish with oyster sauce and oil-done and delicious.  Can’t beat that.

So I shouldn’t be surprised that such a simple recipe would be wonderful. I prepped my asparagus two ways, cut on the diagonal and shaved into long thin strips with a peeler.  Use Ponzu Soy Sauce or Soy Dashi instead of soy sauce which adds a hit of citrus and a dash of sesame oil for pop.  this would also work beautifully with sugar snap peas or snow peas.

Enjoy, Stay home, stay well.

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Paper-Thin Asparagus with Butter and Soy Sauce

A simple delicious recipe from Eric Kim of Food 52
Course Side Dish
Cuisine Asian-American
Keyword asparagus
Prep Time 5 minutes
Cook Time 2 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces asparagus cut in paper-thin diagonal slices or shave with peeler
  • Flaky sea salt and freshly ground black pepper garnish
  • 1 tablespoon soy sauce substitute Ponzu or Soy Dashi

Instructions

  • Heat a skillet over high heat and melt the butter. Add the asparagus, season with salt and pepper, and cook for 1 minute. Add the soy sauce and cook for another minute or so, until the butter and soy sauce bubble up into a sticky glaze. Serve immediately.

Notes

Though written as a serving for one, as a side dish this would feed 2-3 people.

 

 

 
Knot Your Average Bunz (Sweet Chocolate and Cinnamon Knots)

Knot Your Average Bunz (Sweet Chocolate and Cinnamon Knots)

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Hello my fellow social distancers

It is I again, your resident baking aficionado (J A M I E). I hope you all are staying away from other humans. Queue the joke about how that’s how I normally live my life!!!! The other day (or whenever my mother decides to post the recipe) I wrote a post about no-knead bread that is AMAZING (if you have tried it please post a pic on IG-you might win a prize!)

Today, I am here to write a piece about kneaded bread.

In times of great stress, I turn to TV and baking. I had a particularly tough week at work a few months back, and I showed up on Friday with two pies in hand. One of the most calming shows I watch is Great British Bake Off. Honestly, if you are reading this blog, you don’t need an introduction. Anyways, after a  l o n g week of WFH and meetings, I decided to combine my two stress relievers and try a recipe from one of the GBB contestants. I chose Steven’s sweet chocolate and cinnamon knots because

1) Steven is great

2) They looked amazing

3) Who doesn’t like cinnamon and chocolate?

4) Here is the link to Steven’s post, he is British.  Lucky for you I’ve watched a lot of GBB so I can help with the Queen’s English, lol. Steven’s Sweet Chocolate and Cinnamon Knots

Here are some of my thoughts below:

W O W. This bread is beautiful. I think it might be the prettiest thing I’ve baked. AND the best part—it also tastes DELICIOUS. Definitely worth the trip or TWO (thnx Whole Foods for turning me away) grocery stores at 7 am this morning. Side note: Whole Foods is actually doing this cool thing where they only let 60 year-olds and up (where is my mom when I need her, lol) shop from 7 am – 8 am. I think it’s really great, except for the fact that the Whole Foods employee told un-caffeinated, at 7 am me that I looked like I was 16. Rude.

The dough is light and sweet, with just enough texture to it that I don’t feel like I’m eating air. On its own, it’s great. The perfect bread to drizzle with honey. But even better yet, the recipe calls for stuffing chocolate and cinnamon sugar into the center of the dough before you bake it off. After proofing and baking, the chocolate melts into spirals throughout the bread, permeating every bite with a rich flavor. I know, not a great job of describing this—hey, it’s been a long week of WFH—so just trust me on this one.

One thing that was a bit hard for me was getting the proofing time correct. The recipe calls for dividing the dough into 4 equal pieces; each piece is woven separately into its own knot. As you can guess, it takes a bit of time to finagle the dough into place, so the amount of time the first knot was proofed was about 15-20 min longer than the last. If you are going to try these, I might suggest baking the knots in 2 batches, so you can optimize the proof for each bun. (Lol, can you tell that I’ve been writing too many work emails? “I might suggest…” Just do it, people.

Another difficult thing about these bunz was—you guessed it—the weave pattern. When I first looked at this recipe, I was a bit intimidated by the intricate pattern of the dough.

Don’t be discouraged, trust me.

While the recipe’s instructions are clear as mud, there are a lot of resources online that are helpful. Just google Winston knots, and you will find a lot of sites that show you a step by step process for braiding dough. The difficult thing about this was getting enough chocolate and cinnamon sugar in the buns. After weaving the dough together, you flip over the bun and place your filling in the center. Then use the ends of the strands to seal the filling into the bun, making sure to pinch any holes in the dough that might allow the filling to leak out during the bake. When I was stuffing my dough, I was worried about disrupting/flattening the pattern on the top, so I went pretty conservative with the chocolate. WRONG.

Stuff that bad boi UP.

Proofing the dough the second time will unflatten the buns.
Ok, this post is now way too long. Make this bread, you’ve got the time.

For your viewing pleasure and to help with the process, PICS and a video I found on YouTube that is PRICELESS

The Jamie Way of tying Knots Bunz

Knead dough for 7-10 minutes until smooth and elastic. Place it in a bowl and cover it with saran. Set for 1 hour (double in size) then punch it down and turn it out onto a floured board.
Divide dough into 4 equal pieces. Cover three pieces, take the remaining piece and divide it into 6 equal pieces. Roll each piece into strands approximately 12.5 inches long. They should be equal in size.  To shape the knots: Place 3 strands of dough in a line on the worktop in front of you, at a minus 45-degree angle and fairly close together. Gently pinch the 3 together in the middle. Now place the other 3 strands on top at a 45-degree angle – to form an ‘X’ shape – and pinch together in the middle as before.
Fold the 3 strands at the top left down over the center point and onto the counter to the far right of the strands already there. Lightly shift the 3 strands at the top right downwards so they sit alongside the other strands.
Fold the 3 strands at the top left down over the center point and onto the counter, to the far right of the strands already there. Gently shift the 3 strands at the top right downwards so they sit alongside the other strands.
Pass the set on the far left under the 2 middle ones then back over the last one it went under and into line again. Then take the far-right set and put it under the twisted 2 in the middle then back over the last one it went under and into line.
The last photo, flip knot over and place on the counter. Scatter a quarter of the chocolate chunks down the center of the knot. Mix the sugar with the cinnamon and sprinkle a quarter on top of the chocolate. Bring the long ends of the strands up and over the filling and pinch them together, then gently fold in the sides (try to keep the knot as neat as possible) and pinch the dough together to seal in the filling. Turn it over again, right side up, and gently shape into a neat ball with your hands. Transfer to the lined baking sheet. OMG, okay its super yummy. WORTH trying. REPEAT with the rest of dough.

FINALLY, HERE IS THE RECIPE., You’re welcome

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STEVEN’S SWEET CHOCOLATE & CINNAMON KNOTS

These Winston-knot bread rolls are made by braiding together three strands of a soft, sweet enriched dough – filled with dark chocolate and cinnamon sugar.
Course Breads
Cuisine British
Keyword Sweet Chocolate and Cinnamon Knots
Servings 8 servings

Ingredients

For the dough:

  • 500 g strong white bread flour plus extra for dusting (Bread Flour)
  • 5 g fast-action dried yeast from a 7g sachet (Instant)
  • 60 g unsalted butter softened, diced
  • 40 g caster sugar granulated sugar
  • 7 g salt
  • 2 medium eggs at room temperature, beaten
  • About 225ml full-fat milk lukewarm (whole milk)

For the filling:

  • 50 g dark chocolate broken into chunks
  • 4 tsp light muscovado sugar sub light brown sugar
  • 1 tsp ground cinnamon
  • 1 medium egg beaten, for glazing, use any size egg

Instructions

  • Step 1 To make the dough: weigh the flour into a large mixing bowl, or the bowl of a stand mixer, and mix in the yeast with your hand. When thoroughly combined, add the butter and rub into the flour with the tips of your fingers until the mixture resembles fine crumbs. Mix in the sugar and salt then make a well in the centre of the mixture.
  • Step 2 Pour the beaten eggs and 3⁄4 of the lukewarm milk into the well. Using your hands or the dough hook attachment of the mixer on its slowest speed, gradually work the flour into the liquids to make a soft but not sticky dough – slowly adding as much of the remaining milk as needed.
  • Step 3 Knead the dough thoroughly – for 10 minutes by hand on a lightly floured worktop, or for 7 minutes if using the dough hook (on its slowest speed) – until very smooth and elastic. Return the dough to the bowl (if you kneaded by hand) then cover with cling film or a snap-on lid and leave on the worktop to prove for about an hour or until doubled in size.
  • Step 4 Uncover then punch down the risen dough with your knuckles to deflate it. Turn out onto the worktop, very lightly dusted with flour, and knead into a ball. Then weigh the dough and divide into 4 equal portions. Cover 3 portions loosely with cling film and divide the other portion into 6 equal pieces. Using your hands, roll each piece on the worktop into a neat, even sausage 12.5 inches long. Try to use as little extra flour as possible for dusting your hands and the worktop – adding too much extra flour will make the dough tough and dry.
  • Step 5 To shape the Winston knots: arrange 3 sausages of dough in a line on the worktop in front of you – at a minus 45-degree angle and fairly close together. Gently pinch the 3 together in the middle. Now place the other 3 strands on top at a 45-degree angle – to form an ‘X’ shape – and pinch together in the middle as before. Fold the 3 strands at the top left down over the centre point and onto the worktop – to the far right of the strands already there. Gently shuffle the 3 strands at the top right downwards so they sit alongside the other strands.
  • Step 6 Arrange the 4 sets of strands closer together so they are lying side by side and slightly apart, so you can plait them. Pass the set on the far left under the 2 middle ones then back over the last one it went under and into line again. Then take the far-right set and put it under the twisted 2 in the middle then back over the last one it went under and into line.
  • Step 7 Flip the knot over on the worktop. Scatter a quarter of the chocolate chunks down the centre of the knot. Mix the sugar with the cinnamon and sprinkle a quarter on top of the chocolate. Bring the long ends of the plait up and over the filling and pinch them together, then gently fold in the sides (try to keep the plait as neat as possible) and pinch the dough together to seal in the filling. Turn the plait over again, right side up, and gently shape into a neat ball with your hands. Transfer to the lined baking sheet.
  • Step 8 Repeat with the other 3 portions of dough to make 4 neatly plaited round loaves – these knots take a lot of practise and patience to get right! Set them well apart on the baking sheet, slip the sheet inside a large plastic bag and slightly inflate the bag so the plastic doesn’t stick to the dough. Leave on the worktop to prove for about 1 hour, until doubled in size – take care not to over-prove the dough, or let the temperature become too hot, as the breads will lose their shape. Towards the end of the rising time, heat the oven to 425°F
  • Step 9 Uncover the loaves and carefully brush with beaten egg to glaze. Bake in the heated oven for about 20–23 minutes until a good golden brown. Transfer to a wire rack and leave to cool.
No-Knead Bread, Bread in the Time of Corona

No-Knead Bread, Bread in the Time of Corona

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The Hubs, Jorge, Sammy, and I are home while Jeffrey is in The City, and Mui is in Houston.  Like most folks, we are finding ways to occupy our time during the quarantine.  Yoga on YouTube, Wes still woodworking in the garage, and the boys playing Fortnite.  Me? Let’s see what have I been doing?

Baking, Cooking, Blogging, Eating

Unfortunately, too much of the last.  Baking has become a respite from the outside world.  Judging by Instagram posts and Facebook posts, not to mention the empty flour shelves at the grocers, a ton of people are feeling the same way.

On our daily family Face-time, Mui raved about the No-Knead Bread she had made (her post here!) It was so easy and so delicious, she convinced me to give it a go.  Although she used the recipe from King Arthur Flour, I perused the internet and found what might be Ground Zero for No-Knead Bread. Way back in the day, Mark Bittman and Jim Lahey of Sullivan St. Bakery introduced No-Knead Bread via the New York Times.  It has become a classic and convinced non-bread bakers, like me, to give it a go.

If you are hankering for a classic Wonder Bread loaf try this Maple Buttermilk Bread made easy with a bread machine.  But, if you are looking for a loaf of bread that reminds you of that little European bakery you visited or your own favorite neighborhood artisanal bakery, this is it.

Best of all, it is stupid easy and amazingly tasty.  Impress your friends and family, don’t tell them how crazy easy it was to make. No kneading required. Really, the major investment is time.  Five minutes to combine the three ingredients, flour, salt and yeast, to which you add water, but then twelve to eighteen hours of waiting before the next step.

Toss the ingredients into a bowl, stir it together-done

Plan on when you want fresh bread…a day in advance.  I throw my batter together around four o’clock in the afternoon, get a good night’s sleep, have my morning coffee, putter around and about ten in the morning I pour the wet dough out on a floured board, shape it, and let it sit another hour.  The original recipe calls for placing the dough on a tea towel after proofing, but I use parchment paper that I can then grab to transfer the dough into the heated dutch oven.  Paper and dough gets plopped in the pot in one fell swoop.  Easy peasy.

Dough after 12 hour rest
Dough after 18 hour rest
Notice the elasticity of the dough as I put it on to the floured surface
Thirty minutes before baking, turn on the oven and place your dutch oven in it.

Danger, BAKER ROBINSON, Danger!  PLEASE USE POTHOLDERS FOR THE NEXT STEPS!!!!

Pull the pot out of the oven, PLOP that baby into that SUPERHOT dutch oven and bake it covered for 30 minutes.  Uncover the pot (GLOVES PLEASE) and bake for additional 10-15 minutes to crisp and brown the crust.  Remove the loaf and let it cool.  It will be a little tough to cut the loaf when it is warm, so try to resist if you can before cutting.

Loaf #1 seen above, I didn’t score. Loaf #2 I used a serrated knife and lightly slashed the top of the loaf. (Banner pic)

Don’t loaf around, make this bread!

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No-Knead Bread

Course Side Dish
Cuisine American
Keyword Mark Bittman, No-knead Bread, NYT Cooking
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 18 hours
Total Time 18 hours 35 minutes

Equipment

  • Dutch Oven or oven proof pot

Ingredients

  • 3 cups all-purpose or bread flour more for dusting
  • ¼ teaspoon instant yeast
  • 1-1/2 teaspoons salt
  • Cornmeal or flour as needed
  • 1-5/8 cup water approximately 70 degrees
  • cornmeal for dusting

Instructions

  • In a large bowl combine flour, yeast and salt. Add 1-5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  • The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel* and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack.
  • * I place the dough on floured parchment paper and used the paper to rransfer the dough into the pot. So easy. Score the top of dough lightly if desired for that cool fissure on top.

Notes

Mr. Bittman came up with a Speedy Version of No-Knead Bread, here is the video
https://www.youtube.com/watch?v=4LaODcYSRXU
Recipe
3 cups of flour
1/4 tsp yeast
1.5 t salt
 1/4 tsp red wine vinegar
1 cup hot water approximately 130 degrees, not boiling, that would kill the yeast
Rise time 3-4 hours.  Follow original recipe as directed.