House of the Risin' Bread

Zucchini Bread Recipe

From The New Best Recipe Cookbook:

• 2 cups unbleached flour
• 1 pound zucchini
• 3/4 cup sugar
• 1/2 cup walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup whole milk
• 2 eggs
• 1 tablespoon juice from lemon
• 6 tablespoons unsalted butter - melted

1. preheat to 375 degrees. grease bottom and sides of 9 inch loaf pan
2. chop zucchini and put in food processor with 2 tablespoons sugar. pulse until shredded. transfer to fine wire strainer, and drain for 30 minutes (a surprising amount of water in zucchinis) - after it has drained squeeze it with paper towels to absorb any more water
3. chop nuts and bake for 5 minutes. add them to bowl with flour, baking soda, baking powder, salt - whisk
4. in separate bowl whisk: 1/2 cup plus 2 tablespoons sugar, milk, eggs, lemon juice and butter
5. add wet mixture and zucchini mush in with the flour mixture - stir until well mixed
6. bake 55 to 60 minutes until toothpick comes out clean from center, cool for 10 minutes in pan, then transfer to wire rack

2nd attempt - salty oat cookies

Maybe the greatest thing I have ever created in my life. They were absolutely perfect - many people said so. I will attempt them again this weekend. My mom always told me I loved to make cookies when I was little. Maybe its in my blood. So the wife sent the recipe to me: http://dcist.com/2005/07/27/baking_in_teais.php.  There is a place in DC that makes them called Teaism. This was DCist’s attempt to recreate. I’d say they were right on (their recipe):

Shopping list
3/4 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 1/4 all purpose flour
1/2 cup rice flour
2 cups rolled organic oats
Raisins

Note: Rice flour has less gluten than wheat flours. Incorporating a small amount will give your cookie a bit more crumble, but does nothing for flavor and is not a necessary step. After testing several recipes, however, we’ve determined that technique is just as important as the ingredients. Working with cool ingredients, cold cookie dough, and the upper racks of your oven are necessary.

Start off with cold butter sliced into small pieces and whipped in your mixer for a minute or so. Because it’s cold it will stick a bit, but don’t fret — scrape and mix. Next, add both sugars the baking powder, baking soda, and cinnamon. Combine at a medium speed till the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.

With the mixer on a low speed, slowly add both flours. Be sure to mix them together in a bowl before adding, and be careful that you do not overload your mixer. If the motor sounds like it’s working real hard as you add the last of the flour, pick up a spoon and go at it by hand. Don’t overmix at this point or your cookies will get tough.

Gently fold in the oats and as many raisins as you desire. We added about 1/4 cup. Chill the dough for an hour before dropping by the heaping tablespoon onto a non-stick cookie sheet; lightly sprinkle with kosher salt. Bake on the second rack from the top at 375 for 12-15 minutes (12 minutes, 30 seconds was the perfect time in my oven - still soft in the middle 3 days later) or until the edges are golden brown. The cookie should still be soft to the touch so carefully transfer them to a cooling rack.

If you are fan of oatmeal raisin cookies then this is the perfect cookie. Enjoy

-Patrick

1st attempt - corn bread

I thought I would start simple - no kneading, no rising, no yeast - just baking. Being in a house with a woman who loves to cook there is no short supply of material available.  I started with Alice Waters’ “The Art of Simple Food.”  Page 274 - Cornbread. So apparenlty there are two types of cornbread, as I discovered later - northern and southern. Being a northerner living in the south, I decided to go with the former first and always.  Recipe as following, although be forewarned this was not a success. My cast-iron pan was too large and my mix not large enough. Therefore I ended up with flat dry cornbread because I cooked it too much. I will try again. Just not today.

Recipe:

Makes one 8 or 9 inch round or square loaf.

Preheat oven to 425 degrees. Butter an 8 or 9 inch baking dish or cast-iron skillet. mix together: 3/4 cup cornmeal, 1 cup unbleached all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 3/4 teaspoon salt.

Pour in 1 cup milk, whisk in 1 egg, pour in 4 tablespoons melted butter. Pour the batter into the pan and bake for 20 minutes. Pre-heat the cast-iron pan with butter for crisper crust.

As I said, not successful, but I live to bake another day.  

Welcome to House of the Risin’ Bread

- One man’s attempt to create. So I am a recently married man, but that is not why I post. I have been told by her family that I should blog to keep in touch, that is part of the reason I post. I have recently come upon a new hobby, another reason I post. In regards to being recently married, we are very happy. She does most of the cooking as those who know us understand - she is fantastic at it. I have been looking for a way to contribute besides dishes, because let’s face it, dishes are not exciting. While somewhat satifsying on a very compulsive level, they are not creating - they are an afterthought. In regards to blogging to stay in touch, I have never been one to write about nothing. I need a topic, a subject, a point. Hence baking. In regards to baking as a new hobby - we shall see. Henceforth I give you my recipes, my stumbles, my successes, and probalby not until way way into the future, my tips. Men, put on your aprons.