Category Archives: Breads

Yeast Bread, Quick Breads, Muffins, Bisquits

Honey Whole Wheat Bread

Honey Whole Wheat Bread

Honey Whole Wheat Bread just out of the oven.

“Give us  this day our daily bread!”*

I like to make bread, better yet, eating a slice of hot homemade bread fresh from the oven. There are so many recipes available for breads of all flavors, it is hard to adapt or change.  However, I am always inspired to try again.

Honey Whole Wheat Bread

This recipe was adapted from The Fannie Farmer Cookbook, 1996, Whole Wheat Bread.  The first recipe made one loaf.  It  was small and did not last long, it was too good to last.  The recipe was for bread pan of 8 1/2 x 4 1/2 x 2 1/2 inches.  All the bread pans I have are 9 x 5 x 3 inches.  Using those pans, I doubled the recipe and got 3 large loaves of bread.

Honey Whole Wheat Bread dough

Honey Whole Wheat Bread dough kneaded and resting.

That is a mixture of 4 cups of whole wheat flour and 7-8 cups of unbleached all-purpose flour. This has the salt, yeast, milk, water, honey and olive oil added and has been kneaded.  Now it is resting 10 minutes after the first kneading.  Then it will be kneaded another 10 minutes.

I can hear the “WHAT?  20 minutes of kneading and then it has to rise two time for hours!”  That is why I am baking bread  since I retired.  I didn’t have time and energy back then either.   So next….

After it has been thoroughly kneaded to smooth and elastic and rolled in a ball, I put it in a large oiled  pan, oil the dough and let it set in a warm spot for 1 hour.  A dish towel is used to cover the dough.

Oiling the dough.

Oiling the dough before first rise.

This is now doubled in size.  You can see gas bubbles near the top of the dough.  The yeast produces gas bubbles  to stretch the gluten in the flour to make the dough rise.  Now to test if ready, take a finger and punch the dough down.  If ready, the dent will stay.  Then you literally “punch it down with your fist.”   (My apologies to those who need gluten free.)

Honey Wheat Bread dough to double in size.

Honey Wheat Bread dough double in size.

Pour the dough out on a floured bread board , cut dough into 3 pieces, make balls of each to shape into 3 loaves of bread. Shaping of loaves is explained in the recipe below.  Put dough in greased bread pans butter top with melted butter if you prefer a soft crust. Set pans in warm place, cover and let rise about 45 minutes.  They will not be doubled in size.

Dough ready to rise into loaves of bread.

Honey Whole Wheat dough ready to rise into loaves.

Put into a preheated 375 F oven.  My oven sometimes get too hot, watch your thermometer closely.  (You do use a thermometer in your oven to check the temperature. Don’t you?)

I bake it for about 45 minutes.  If they brown too much on top, I cover with aluminum foil.  The bread will have pulled away from the sides when done.  After taking the bread out of the pans, tap on the bottom, it should sound hollow.  I like to set the loaves directly on the oven-grate shelf for additional 5-8 minutes.  This gives it a final crisping.  The oven can be turned off at this step.

Baked loaves of Honey Whole Wheat Bread

Baked loaves of Honey Whole Wheat Bread

Our preference is for soft bread crusts.  After the bread has been removed to the racks to cool, I brush melted butter over the tops and sides of the loaves.  While they are cooling, the loaves of bread are covered with a dish towel to cool completely.  Now they are ready for cutting and tasting!

16 slices of Honey whole wheat Bread

One loaf makes 16 slices of Honey Whole Wheat Bread

Unless you can eat your bread within a day, it is best to freeze the excess.   I cut the bread with an electric knife into 16 slices.  I wrap 8 slices, half loaves, in aluminum foil and in a plastic bag or freezer paper and freeze.  When ready for another half loaf, I set  the oven at 350 F, put the loaf in the oven while frozen for 30 minutes.  This makes soft bread and if kept in the foil and plastic bag will last  2 days, if you haven’t eaten it.

Honey Whole Wheat Bread
 
Prep time
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Total time
 
An all-purpose sweet whole wheat bread for peanut and butter sandwiches, french toast or bread pudding..
Author:
Recipe type: Breads
Cuisine: American
Serves: 3 loaves bread, 16 slices per loaf
Ingredients
  • 1 cup water
  • 2 cups 2% milk
  • ½ cup honey
  • 3 teaspoons sea salt
  • 2 tablespoon extra virgin olive oil
  • 1 cup warm water, 105 F
  • 3 teaspoons Fleischmann's Instant Dry Yeast
  • 4 cups whole wheat flour
  • 8 cups unbleached all-purpose flour
  • 2 tablespoons melted butter
Instructions
  1. Mix water and milk in sauce pan or in microwave to heat to 115 F.
  2. Pour into large mixing bowl, add olive oil, honey, sea salt.
  3. Let cool to 105 F.
  4. Measure the flours: sift together 4 cups of whole wheat and 4 cups of unbleached all-purpose flour.
  5. Reserve another 4 cups of the white flour for flouring the bread board and kneading.
  6. Heat 1 cup warm water to 102-105 F, add the yeast.
  7. Stir to dissolve yeast, it will become foamy and small bubbles on surface of water.
  8. Let set 5-8 minutes to allow yeast to proof, become active.
  9. Pour yeast into the 105 F seasoned milk/water mixture.
  10. Add 4 cups of blended flour, beat thoroughly.
  11. Add remaining blended flour, beat together until dough sticks together.
  12. Using reserved flour, lightly flour bread board.
  13. Pour out the dough, flour hands, knead together until dough handles easily.
  14. Let rest for 10 minutes on bread board.
  15. Resume kneading for 10 minutes, adding more flour to keep from sticking on board.
  16. Knead until smooth and elastic. (Knead by pressing with heel of both hands, turn ¼ circle, turn down over in half, knead again, continuing same technique.)
  17. Oil large bowl, roll dough into a ball, oil the dough with a brush.
  18. Cover bowl, place in warm, 75-85 F place to rise until double in bulk, about 1 hour. Do not disturb during rise time.
  19. Grease 3 9 x 5½ x 3 inch pans.
  20. When finger is pressed into dough leaving an indention, it is ready to be punch down with fists allowing the gases escape.
  21. Pour on lightly floured board, cut into 3 equal parts. Roll each into a ball, let rest.
  22. Roll each ball into a 9 x 12 rectangle, starting at the 9 inch end, roll up, pinch the ends on seam together, putting the seam on the bottom. Put into the greased loaf pans, ends touching the pans.
  23. Lightly grease tops of the bread for a soft crust.
  24. Cover the pans and set in warm place to rise for 45 minutes.
  25. Preheat oven to 375 F.
  26. At the end of second rise, put into oven to bake about 45 minutes. Put foil over top of bread if browning too quickly.
  27. Bread is done when removed it will sound hollow when tapped on the bottom.
Notes
Adapted from Cunningham, Marion. The Fannie Farmer Cookbook, 1996, p 516. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

I admit this is a long day of bread making, particularly if you have never tried your own bread.  BUT it is sooooooo,  worth it.   Enjoy.  Finished last loaf, time to make another 3 loaves.  Tomorrow!

* Matthew 6:11.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

5.0 from 1 reviews
Sour Cream Bundt Coffee Cake
 
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A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Author:
Recipe type: Breakfast / Brunch
Cuisine: American
Serves: 12 serving
Ingredients
  • CAKE
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • ⅓ cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • ½ cup powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat oven 350 F
  2. Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  3. In large mixing bowl, cream the sugar and butter together until light and creamy.
  4. In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  5. Add ½ cup of flour mixture to the butter and sugar.
  6. Blend at low speed.
  7. Beat in 1 egg at time.
  8. Alternate the addition of flour with the other 2 eggs.
  9. Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  10. Fold in the ⅓ cups of raisins with a spatula.
  11. ----------
  12. Mix strudel ingredients:
  13. Blend with a fork until crumbly mixture.
  14. ----------
  15. Pour ½ the cake into the prepared pan.
  16. Spread the strudel over the cake batter.
  17. Add the remaining cake batter over the strudel.
  18. Bake 55 minutes, or until cake tester comes out clean.
  19. Let the cake cool for 5 to 10 minutes, and remove to pan.
  20. When the cake has cooled, drizzle glaze over the cake.
Notes
This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Cauliflower Vegetable Pizza

Cauliflower becomes an “in” vegetable.Cauliflower Pizza_852

It is interesting to see how vegetables that have gone unnoticed are now the trend.  Kale and collard greens are two that come to mind.  Cauliflower is another vegetable now seen with mashed potatoes, or mashed as a side dish, roasting  and stir-frying are  additional ways of cooking cauliflower. New recipes and preparations teaches us how versatile cauliflower can be.  Vegan and vegetarian diets have made a big difference in the way we eat and choose foods.  Also having world-wide food communities expands  the traditional thinking.

Friday Nights:  Pizza Night!

Vegeie Pizza_280Friday night has long been a pizza night at our house.  Traditionally it was ground beef or ground turkey, cheeses, mushrooms and onions. You know the pizza!  I began trying different vegetables which was usually zucchini, tomatoes, black olives, mushrooms and onions.  Recently I decided to try cauliflower, of course I added cheeses, mushrooms and onion and other stables of a pizza. I get limited in my own adventurousness.

 

I had  a small bag of semolina flour in the freezer I had gotten for pasta.  I thought it was time to be using it up.  I used semolina flour and all-purpose flour for the crust.  I was not impressed with this crust.  It was thinner and crispier than my wheat and all-purpose flour dough.  The pizza dough recipe I usually use makes a thicker bread-like crust. I have given the recipe for my regular Pizza Dough.

 

Cauliflower Vegetable Pizza

By the time  I was done dressing up the Cauliflower Vegetable Pizza you could not see the cauliflower.

Baked Cauliflower Vegetable Pizza

Baked Cauliflower Vegetable Pizza                                                                                                                                                     

Cauliflower Vegetable Pizza
 
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Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Author:
Recipe type: Pizza
Cuisine: American
Serves: 8 slices
Ingredients
  • PIZZA DOUGH
  • 2¼ teaspoons dry yeast, room temperature
  • 1 cup of water at 105-113F
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
  • Extra flour for rolling out the crust.
  • FILLING
  • 1 cup mozzarella cheese, shredded
  • ½ cup tomato sauce
  • 1-2 cups cauliflower, ¼ inch slices and small florets.
  • 1 red pepper, ¼ inch slices or rings
  • ¼ cup onion, diced
  • 1 garlic clove, minced
  • 1 cup crimini mushrooms, sliced
  • ½ cup mozzarella cheese, shredded
  • ¼ cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes
Instructions
  1. PIZZA DOUGH
  2. Put water in a large bowl.
  3. Sprinkle with the yeast.
  4. Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  5. Add the flour and stir until thick dough and sticky.
  6. Pour our on a floured bread board and knead until smooth and elastic.
  7. Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  8. Roll out into a pizza pan.
  9. Preheat oven to 425 F.
  10. FILLING:
  11. Spread tomato sauce over the pizza dough.
  12. Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  13. Lay the cauliflower slices and florets evenly on top of the cheese.
  14. Spread with the onion and garlic.
  15. Spread the mushroom slices evenly on top.
  16. Add the cheeses.
  17. Add chopped parsley and red pepper flakes to taste
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

CAULIFLOWER BENEFITS

1 cup of cauliflower has 29 calories.
Cauliflower is high in Vitamin C
Vitamin K provides anti-inflammatory benefits.
Inhibits tumor growth
Boosts the immune system.
The fiber content  provides digestive system support.

CHOOSING THE BEST CAULIFLOWER AND PREPARATION

Select creamy white, clean and solid clusters of florets.
Leaves protect the head of cauliflower and will be fresher.
Size is not related to the quality, choose what you need.
Store in the refrigerator in a paper or plastic bag, it will be good up to a week.
Store the head of cauliflower stem down to prevent moisture forming in the floret clusters.
The florets are most often eaten, the stem and leaves are edible too, or add to soup stock.
Sauteing in water, vegetable or chicken broth is healthiest way of cooking.

YOU MIGHT LIKE……

eating well.com – Healthy Cauliflower Recipes and Cooking Tips

Food – Cauliflower Recipes

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .  All rights reserved.

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

The air is cooler, the leaves have that rustling sound and it is quieter. The fields of green are no of longer green corn stalks or green soybeans.  The horizon is a golden and amber of fall.  Soon we will remember what  James Whitcomb Riley wrote, “The frost is on the punkin”.

Beaches, swim parties and bar-be-ques become a season of tailgating, football games, and bar-be-ques. Pumpkin becomes the vegetable in the dessert buffet.  I selected my  reliable Pumpkin Bread recipe, received from a elementary school bazaar.  You know it has to be good, goodness this was about 1979!

Pumpkin Bread

Pumpkin Bread

Another favorite pumpkin dessert is Libby’s Pumpkin Roll recipe..  It is easy to make this extra special dessert with the canned pumpkin with the cream cheese filling. 

All the farmer’s markets are bright orange with the bright pumpkins.  Yesterday I saw small white pumpkins, are they orange inside?  I did not buy one to find out.  I still prefer to buy my pumpkin in a can. Children or grandchildren are not available to enjoy the fun of jack-0-lanterns.  Remember when Halloween was a one day event.  Now it is as festive with decorations and tree lights like Christmas. 

Pumpkins and Mums

Pumpkins and Mums

Another favorite dessert in the Midwest is persimmon cake,  bread, pudding, cookies and some places have persimmon ice cream!  Our family favorite, American Persimmon Cake uses the small Midwest persimmons, not the larger Japanese persimmons found in the grocery.

 

Enjoy a slice of fall:  Pumpkin Bread

Pumpkin Bread
 
Prep time
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A moist dessert bread to enjoy with your coffee or tea. Share the recipe and a loaf at the next church or school bazaar.
Author:
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
Ingredients
  • 3 cups sugar
  • 3½ cups flour
  • 1½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • ⅔ cup water
  • 2 cups canned pumpkin
Instructions
  1. Preheat oven to 350 F.
  2. Grease and flour 2- 9 x 5 loaf pans, or put greased parchment paper on the bottom.
  3. In a large mixing bowl, sift together all the dry ingredients.
  4. Add the eggs, oil, water and pumpkin.
  5. Mix until very smooth.
  6. Pour into the prepared loaf pans.
  7. Bake at 350 F for 1 hour.
Notes
While bread is still very warm, wrap in plastic wrap and let cook completely. Bread tastes better after setting at room temperature 24 hours. This freezes well....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

This makes 2  large loaves of Pumpkin Bread,  it can easily be frozen, or given away in a bazaar.

Loaves of Pumpkin Bread

Loaves of Pumpkin Bread

Once Upon a Chef– Pumpkin Bread

Simply Recipes — Old Fashioned Pumpkin Pie

Jeanette’s Healthy Living — Skinny Pumpkin Spice Latte

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,Netta Belle's Choice cookbookinabox
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Stone Ground Cornbread

Corn Bread

Corn Bread

 A grist mill grinds grain into flour, corn into cornmeal.

The corn kernels were ground between two large stones operated by water wheel to turn the stones. The corn is coarser than the corn from grocery store brands.  The taste is the same, delicious, and added a new dimension to the phrase of “cooking from scratch.”  Stone Ground Cornbread is very good with the Meatless Navy Bean Soup.

Stone Ground Cornmeal

Bridgeton Mill Stone Ground Cornmeal

Karen Jean of Bridgeton Mill has a recipe for Cornbread from Scratch on the package which I did use though not completely.  I like to bake with honey instead of sugar.  I am also learning how to bake/cook with coconut oil. Neither change the consistency nor flavor of the cornbread.  Honey and coconut oil were substituted for the brown sugar and cooking oil recommended in the Stone Mill Cornbread.

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill, Bridgeton, Indiana in Parke County, Indiana

This is a brochure from Bridgeton Mill, it looks just like that. This mill was built in 1823, rebuilt in 1870.  Michael and Karen purchased it in 1995, and essentially have rebuilt it to its original use.  They even had to restore the dam.  They rebuilt the dam to restore the water power. To quote from the  brochure, “falling water spins the wheel for power.”  You just have to see it to appreciate it. 

Cornmeals are only a  small part of their products.  There are grits, some made from purple corn, flours, pancake mixes cornbread mixes and fish batter.  There are many USA food products of jelly, jams, honeys, and locally made ice cream.  I have only mentioned a very small list of interesting items.  Plan a visit to Bridgeton Mill when you are in Indiana.  Tell them cookbookinabox® and Julia Ann sent you.

Parke County, Indiana has a Covered Bridge Festival, highlighting tours of 31 covered bridges in the area.  The second weekend in October and for 10 days, the town of Rockville, Indiana and surrounding area is one big festival of foods, arts, crafts and antiques. 

Stone Ground Cornbread to enjoy.

Stone Ground Cornbread
 
Prep time
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Stone Ground Cornbread is a delicious home baked cornbread to accompany soups, casseroles and left overs for breakfast feasts.
Author:
Recipe type: Bread
Cuisine: American
Serves: 8 servings
Ingredients
  • 1¼ cup cornmeal
  • ¾ cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons honey
  • 2 tablespoon coconut oil
Instructions
  1. Preheat oven 425 F.
  2. Mix the flour, salt and baking powder together.
  3. Add the milk, egg, honey and coconut oil.
  4. Pour into a hot greased cast iron skillet.
  5. (Or pour into a greased 8 x 8 baking pan.
  6. Bake 25-30 minutes or until golden brown.
Notes
This recipe was adapted from Karen Jean's of Bridgeton Mill recipe...................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

 

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Blueberry Bagels

Blueberry Bagels

Blueberry Bagels

Bagels!  Recipe for home made Blueberry Bagels

I remember when bagels were a rarity  in the Midwest.  A friend would bring them back from New Jersey when he went home  on school breaks. Well, it was w-a-y back in  1972.  Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market.  Better yet, I like make food without the unpronounceable ingredients.

A brief how-to make bagels.

Ready for the first rise.

Ready for the first rise.

This dough happens to be yeast bread dough.  Bagels also are a yeast dough,  the recipe I have is a small amount of yeast dough that makes 12 bagels.

 Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top.  The above bagels have white raisins, same dough as for the blueberry bagels.

Bagels in a boiling water bath.

Bagels in a boiling water bath.

Boiling the bagels sets the crust before going into the oven.  The interior texture is dense and  crust chewy. The bagels are in the water 45 to 60 seconds.

Enjoy Blueberry Bagels with cream cheese and jam.

Blueberry Bagels

Blueberry Bagels

Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.

Fresh Raisin Bagels

Fresh Raisin Bagels

Blueberry Bagels
 
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Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
Author:
Recipe type: Bread
Cuisine: American
Serves: 12
Ingredients
  • DOUGH
  • 1½ cups of warm water (105-115F)
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • ⅓ to ½ cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • WATER BATH
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • ½ teaspoon salt
Instructions
  1. Add the warm water into a large bowl.
  2. Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  3. Add the honey, olive oil and 1 cup of flour mixed with salt.
  4. Stir at low speed, blend briefly to mix.
  5. Add remaining flour while mixer is going.
  6. Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  7. Roll into a large ball, put into well greased bowl and grease the ball of dough.
  8. Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  9. Prepare water bath to boiling.
  10. Preheat over to 425 F.
  11. Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  12. When dough has doubled in size, punch dough down.
  13. On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  14. Flatten the dough piece, add 3-4 blueberries in the circle.
  15. Fold the dough over the blueberries and seal on underside.
  16. Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  17. Cover bagels and let rise 15 minutes until puffy.
  18. Drop into the seasoned boiling water. They rise to the top.
  19. Let simmer for 45-60 seconds each side.
  20. Lift out with skimmer.
  21. Set on the baking sheet.
  22. Brush with egg white and water.
  23. Bake 425 F, 10 minutes, or until lightly brown.
  24. Turn after 10 minutes and brown on the other side.
  25. Remove upon rack to cool.
Notes
These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
..
.

 

The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance,  though one cannot control oozing hot blueberries or resist the tantalizing aroma?

Join me for a cup of hot ginger tea.

Ginger Tea

Cup of Ginger Tea

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience. Netta Belle's Choice cookbookinabox logo©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

 

Baking Powder Cheese Biscuits

Sometimes in planning a meal, there is no time for yeast bread,, yet your meal needs that something extra that says “I really want to serve you that extra special”.  Biscuits are actually quickly made, okay, some practice makes them fluffy and light.  Think how good it would be to serve your family hot biscuits, butter and honey with their dinner tonight.

Baking Powder Cheese Bisquits

Baking Powder Cheese Bisquits

Make Baking Powder Cheese Biscuits to serve with fish, vegetables or any entree.  Of course, there is always sausage and biscuits often served at breakfast, why not serve sausage and Baking Powder Cheese Biscuits for brunch or week day dinner to family.  They will love you for it.  Enjoy!

Baking Powder Cheese Biscuits
 
A biscuit to have for bread, rolled topping for pot pies, and flavored with grated cheese, cinnamon, pecans or brown sugar. Change your good morning breakfast to biscuits.
Author:
Recipe type: Breads
Cuisine: American
Ingredients
  • 2 cups sifted unbleached all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup cold shortening
  • ⅔ cup 2% cold milk
  • ½ cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 450 F.
  2. Grease 2 9-inch cake pans.
  3. Sift together the first 3 ingredients into a medium bowl.
  4. Cut the cold shortening into the dry ingredients with a pastry blender.
  5. Pour in the milk and cheese.
  6. Quickly mix to moisten flour, without over beating.
  7. Briefly knead dough on a lightly floured board.
  8. Roll to ½-inch thickness and cut with biscuit cutter. Do not roll too thin.
  9. Place biscuits in the grease cake pans.
  10. Bake 12 minutes
Notes
Drop the biscuits on top of a hot broth vegetable stew and bake for a pot pie.
Omit the cheese for plain biscuits. Recipe adapted from The American Women's Cook Book, 1947.--------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Suggestions for serving Baking Powder Cheese Biscuits

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.     ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved

                                                                                                                                                                                                                                                                                    

Sweet Potato – Cranberry Bread

Sweet Potato – Cranberry Bread

Loaf of Sweet Potato - Cranberry Bread

Loaf of Sweet Potato – Cranberry Bread

The Scoop on Sweet Potatoes

Fresh Sweet Potatoes

Fresh Sweet Potatoes

There are many varieties and colors of sweet potatoes.  The orange of the sweet potato provides the vitamin A, beta-carotene. To get the full benefit of beta-carotene, it is important to have some fat with your sweet-potato meals. Boiling or steaming the potatoes enhances the nutritional value.  Additional nutrients include vitamin C, manganese, and potassium.  The heath benefits of sweet potatoes are anti-inflammatory nutrients, antioxidants and blood-sugar regulating nutrients

How-to for Sweet Potato-Cranberry Bread

For years the only way sweet potatoes were eaten at our house was to have plenty of butter and brown sugar.  Now we enjoy them seasoned with olive oil, thyme or oregano and minced ginger, baked at 425 F for 25 minutes or until tender, in a cast iron skillet.  Add these toyour lettuce salad.

 


Sweet Potato - Cranberry Bread
 
Prep time
Cook time
Total time
 
Enjoy the versatility of sweet potatoes and cranberries in a tea bread full of nutritional benefits for a snack or dessert.
Author:
Recipe type: Bread
Cuisine: American
Serves: 30 slices
Ingredients
  • 3 cups sugar
  • 3½ cups unbleached all-purpose flour
  • 1½ teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons fresh grated nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • ⅔ cup water
  • 2 cups sweet potatoes
  • 1 cup dried cranberries
  • 1 cup pecans (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Grease and line the bottoms of 2 - 9 x 5-inch loaf pans with parchment paper.
  3. Grease the parchment paper and dust pans with flour.
  4. Measure and sift the dry ingredients together into a large bowl.
  5. Add the eggs, oil, water and sweet potatoes to the dry ingredients.
  6. Beat until smooth.
  7. Stir in the cranberries and nuts if used.
  8. Pour into the 2 greased and floured loaf pans.
  9. Bake at 350 F for 1 hour, or inserted toothpick come out clean.
  10. Take bread out of the pans while very warm.
  11. Wrap in plastic wrap or foil to cool completely.
  12. Can be frozen.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.comAll rights reserved.

 

 

Slice of Sweet Potato Cranberry Bread

Slice of Sweet Potato Cranberry Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Mixer Whole Wheat Bread

Hot from the oven Mixer Whole Wheat Bread

Hot from the oven Mixer Whole Wheat Bread

There are several bread recipes in the recipe list.  I like bread and toast and I like the making of bread. I enjoy the kneading of the dough and the competition with myself to see how close to “store bought” I can make it without all the preservatives.  It doesn’t mold, we don’t have it long.  To that I thank my husband, he likes fresh home-made bread.

The Rise of Mixer Whole Wheat Bread

Yes, I like the kneading of the bread, however, I wanted to be a little speeder and have less aches and pains from carpel tunnel and arthritis in my hands.  I found a Basic White Bread recipe which I adapted to the whole wheat bread, kneading with the mixer. For lack of a better name and to quickly identify  the recipe  is the “Mixer Whole Wheat Bread”.

16 slices of Mix Whole Wheat Bread

One loaf makes 16 slices of Mixer Whole Wheat Bread

I changed the sugar to honey, the butter to olive oil, and make a blend of all-purpose flour and whole wheat flour with a tablespoon of milled flax seed added.   It makes two 9 x 5 loaves.    It will also made 1 loaf and 10 hot dog buns.

Home made hot dog buns.

Home made hot dog buns.

Granted they aren’t “perfect” buns, but the hot dog did fit into some of them.  Next time I will perfect the shaping.  I used a link from King Author Flour to learn the shaping, which was helpful.

Mixer Whole Wheat Bread
 
Prep time
Cook time
Total time
 
A hearty whole wheat bread, excellent for toast; makes 2 loaves and easily kneaded in the mixer.
Author:
Recipe type: Breads
Cuisine: American
Serves: 2 loaves of 16 slices each
Ingredients
  • 2 cups whole wheat flour
  • 3 -4 cups all-purpose flour
  • 1 tablespoon milled flax seed
  • 2 teaspoons sea salg
  • ½ cup 2% milk
  • 1½ cups water
  • 3 tablespoons oil
  • 3 tablespoons honey
  • 4½ teaspoons dry active yeast or 2 packages of dry yeast
Instructions
  1. In a medium bowl, sift together 2 cups whole wheat flour, 2½ cups all purpose flour and salt.
  2. In a bowl combine the milk, water, oil and honey.
  3. Heat in the microwave 40 seconds, test for temperature and reheat as needed to 105-115 degrees F.
  4. Heat the bowl of the mixer with hot water to warm it before adding the heated liquid.
  5. Check the temperature of the liquid before adding yeast.
  6. Sprinkle the yeast into the milk/water mixture, stir briefly, allow to set 10 minutes to proof, that is to bubble up.
  7. Add the 4½ cups of flour. Mix with the mixer on low (2 on Kitchenaid mixer) for 1 minute,.
  8. Begin adding the remaining flour, ½ cup at a time, mixing another 2 minutes.
  9. Mix the dough until it rolls into a ball cleaning the sides of the bowl. It may needed push down off the hook and under the dough.
  10. Continue "kneading" for another 2 minutes.
  11. Oil a large bowl, put the ball of dough in bowl, rolling it around to oil it all over.
  12. Cover with plastic wrap, place in a warm spot to rise for 1 hour or double in size.
  13. Grease 2- 9 x 5 inch bread pans.
  14. When dough is doubled, punch down.
  15. Pour dough onto a lightly floured bread board, let rest 5 minutes.
  16. Divide dough in half.
  17. Form each half into a rectangle 9 x 14, roll up in jelly roll fashion.
  18. Seal the bottom and the ends.
  19. Place into the pan, with the ends touching the pans.
  20. Cover with plastic wrap.
  21. Place in a warm place to rise near double in bulk, about 45 minutes.
  22. Preheat oven 400 F.
  23. Gently brush the top of the bread with oil before baking.
  24. Bake in oven for 25-30 minutes until golden brown and the sides pull away from the pan.
  25. Remove to a rack, take out of the pan to cool.
  26. Brush again the top and sides with oil to get a softer crust.
  27. Wrap in towel until completely cool.
  28. When cool, wrap in aluminum foil.
Notes
After removing bread from the pan, I put the bread back into the oven, heat turned off, to brown on the bottom for about 3-5 minutes.-------------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved.

Netta Belle's Choice cookbookinabox

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Granola 74

 

Granola 74

Granola 74

Granola 74!   What is that?

Granola 74, what a name for a cereal or snack. As the current saying  you hear too much, “it is what it is.” Kellogg’s first sold a granola in 1893 and popular in different mixes since then per Wikipedia.   Dr. James Caleb Jackson invented granola in 1863 the Jackson Sanitarium in Dansville, New York. In the 1960’s, fruits and nuts were added to make granola health food during the hippie movement. It appears every decade, the granola gets another update and version.

Always  interested in the best snack and foods for our children, during 70’s and 80’s, I was collecting recipes from anywhere.  Have you ever sat in a doctor’s office looking to see if anyone was watching to tear out a recipe or to write it down and cram into the diaper bag? Granola 74, just means it is a 1974 recipe which I got from some cookbook out of the local library.  I really think I discovered it in the late 60’s at the entrance of 2 children…yeah, the hippie era.

Granola 74
 
Prep time
Cook time
Total time
 
An easy granola recipe from a 1974 cookbook and a good recipe to change to your own taste.
Author:
Recipe type: Cereals & Snacks
Cuisine: American
Serves: 12 servings
Ingredients
  • ½ cup whole almonds
  • ½ cup pecan halves
  • ½ cup walnut halves
  • ¼ cup shredded sweet coconut
  • ¼ cup wheat germ
  • ¼ cup ground flax seed
  • ¼ cup olive oil or vegetable oil
  • ¼ cup honey or white or dark corn syrup or maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ½ cup raisins
  • ½ cup dried cranberries
  • ¼ cup dried dates
  • Spray oil
Instructions
  1. Preheat oven to 250 F.
  2. Spray oil in pan to be used to bake the granola.
  3. Measure nuts in blender and pulse until chopped, not finely ground. (Some will be fine on the bottom.)
  4. Put nuts into the large baking pan.
  5. Add all the ingredients except the dried fruits.
  6. Stir to mix well.
  7. Put pan in oven for 15 minutes. Stir every 15 minutes for 4 times. 1 hour.
  8. Remove from oven, stir in the raisins,dried cranberries and dates.
  9. Allow to cool.
  10. Store in plastic or glass jars.
Notes
(Recipe source has long been lost, a library cookbook.) Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 

Granola 74 makes 6 cups

Granola 74 makes 6 cups for cereal and snacks.

 

 

Netta Belle's Choice cookbookinabox

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Whole Wheat Flax Seed-Apple Muffins

Whole Wheat Flax Seed Apple Muffins

Whole Wheat Flax Seed- Apple Muffins

adapted from Hodgson Mill® Milled Flax Seed

Whole Wheat Flax’n Apple Muffins

I can’t take credit for this great recipe.  This is an adaption of Hodgson Mill® recipe for terrific moist muffins. They are quick and easy to make and even quicker and easier to eat.  Muffins are a such a treat to have in the morning for breakfast. or a late evening snack.  They can be packed in school or work lunches

Flax Seed Benefits

Flax seed is an excellent source of omega-3 fatty acids.  A very good source for Vitamin 1, copper, manganese and fiber.  According to ” the world’s healthiest foods www.wh.org.*  there are several benefits of having flax seed in your diet.  The chronic diseases are helped through the benefits of antioxidants and anti-inflammatory in omega-3 oils, i.e. cardiovascular disease, cancer prevention, improving digestive health and post-menopausal symptoms.

Whole Wheat Flax Seed-Apple Muffins
 
Prep time
Cook time
Total time
 
An adaption of a Hodgson Mill recipe for a moist muffin for breakfast, snack or lunch.
Author:
Recipe type: Breads
Cuisine: American
Serves: 12 muffins
Ingredients
  • ¼ cup Hodgson Mill Milled Flax Seed
  • ¾ cup whole wheat flour
  • ¾ cup unbleached flour
  • ½ cup sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1½ cups finely chopped Gala apples
  • 3 tablespoons olive oil
  • ½ cup milk
Instructions
  1. Preheat oven to 400 F.
  2. Grease or line muffin tins with paper cups. Use the regular size tins.
  3. Mix all the dry ingredients together, blend with a whisk.
  4. In a large bowl, stir together the egg, oil and milk.
  5. Add the dry ingredients and blend, do not beat.
  6. Fold in the chopped apples. The batter is thick.
  7. Fill the muffin cups ⅔ full.
  8. Bake for 18-20 minutes or until a toothpick inserted will come out clean.
Notes
Walnuts, pecans or almonds may be folded in with the apples...............Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

*http://www.whfoods.com/genpage.php?pfriendly=1&tname=foodspice&dbid=81

 

Whole Wheat Flax Seed-Apple Muffins

Whole Wheat Flax Seed-Apple Muffins

Suggestions for serving with

Red Anjou Pears

Red Anjou Pears

Beef Barley Soup with Toasted French Bread

Beef Barley Soup 

Baked Spinach and Zucchini Quiche

Baked Spinach and Zucchini Quiche

 

 

Netta Belle's Choice cookbookinabox

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Classic French Bread

Stop and think of the aroma of freshly baked bread.  Home-made bread is always a delight and  a treat.  This loaf of Classic French Bread is easy and not to time-consuming.  It is worth the extra effort  to have a crusty warm loaf of bread with your favorite hearty soup. Left-overs, if there are any, can be used for bruschetta and bread pudding.

Make a big pot of soup using cookbookinabox® recipes for Summer Vegetable Soup and Corn and Mushroom Chowder as hearty soups.

Loaf of Classic French Bread

Loaf of Classic French Bread

Classic French Bread
 
Prep time
Cook time
Total time
 
A small loaf of French Bread and an easy to do.
Author:
Recipe type: Breads
Cuisine: French
Serves: 12
Ingredients
  • 1 package dry yeast (2½ teaspoons)
  • 1 cup warm water (105 F to 115 F)
  • 3 cups bread or all-purpose flour
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white
  • (1 teaspoon sugar) my addition
Instructions
  1. Put the warm water and yeast into a large bowl or a mixing bowl, let stand for 5 minutes or until the yeast has bubbled on top.
  2. Whisk the flour, salt and sugar into a smaller bowl.
  3. Add the blended dry ingredients into the yeast mixture.
  4. Stir with spoon or beat with mixer using a dough hook until blended.
  5. Turn the dough onto a lightly floured bread board or counter and knead about 5 minutes; roll into a ball.
  6. Spray a large bowl with the cooking spray.
  7. Put the ball of dough into the greased bowl, roll it around to coat the top side.
  8. Cover, let rise in a warm place (85 F) free from drafts until doubled in size (45 minutes or hour.
  9. Punch dough down and pour onto a lightly floured board or counter and shape
  10. into a loaf, round or long.
  11. Put it onto a greased baking sheet.
  12. Cover dough into warm place until doubled in size (30 minutes +/-)
  13. Preheat oven to 450F.
  14. Make 2 diagonal cuts across of the top with a sharp knife.
  15. Beat the water and egg white together, brush over the top of bread.
  16. Bake at 450F for 20 minutes or until the loaf sounds hollow when tapped.
Notes
To have a warm place: turn the oven on warm and turn it off while bread rises.
This can also be made in a food processor. Mix the flour, salt and sugar first in the process, then add the yeast mixture. Process until dough forms a ball, process additional minute. Turn the dough out to knead for 5 minutes. This recipe is from Cooking Light Annual Recipes 1999, p 35......cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 2007-2015 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk. Off." All rights reserved.

 

Enjoy your soup and crusty Classic French Bread, Make it often.

 

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

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Sweet Wheat Bread, Netta Belle’s Choice

Sweet Wheat Bread is a good winter time comfort food.  Like bears, we want to hibernate too with our tummies full on cold snowy winter days.  At our house, we like fresh homemade bread.  So the past 2 weeks I have been baking breads:  panettone, French bread, peasant bread, whole wheat bread and now looking for the next new recipe.  Hot bread and butter is such a good snack with tea or coffee for a mid-morning or mid afternoon break.

Sweet Wheat Bread

Sweet Whole Wheat Bread

I have a family hand-me down 8-inch cast iron skillet I like to use for the sweet whole wheat bread and for corn bread.  When I make corn bread I put 1/4 cup of olive oil in the skillet, then heat for a 2-3 minutes before pouring it into the batter.  The hot skillet and oil makes a crisper bottom on the corn bread, a good accent to soups.

French Bread

Classic French Bread

Classic French Bread recipe was taken from Cooking Light Annual Recipes, 1999, p 35.  It was good, only problem it was a small loaf.  It would not last long with a family that likes hot buttered bread.

Julia Child’s  recipe for French Bread took longer however,  made two loaves.  I used my electric mixer with the dough hook to get the dough formed, then hand kneaded.  I used the recipe from Julia Child, The Way To Cook, p.38.  Here are some photos to show few of the steps to make French Bread.  It does rise 2 times to double in volume before being formed into a loaf.

Pouring the yeast mixture into the electric mixer to stir into the flour and salt.

Pouring the yeast mixture into the electric mixer to stir into the flour and salt.

Kneading the dough

Kneading the dough

Ready for the first rise.

Ready for the first rise.

.Dough punched down after the first rise

Dough punched down after the first rise.

Second kneading before forming into loaf.

Second kneading before forming into loaf.

Forming the Frenchbread loaf.

Forming the French bread loaf.

French Bread using Julia Child's recipe.

French Bread using Julia Child’s recipe.

The Peasant Bread did not get its picture taken before cut and eaten.  The recipe was adapted from Bernard Clayton, Jr., The Complete Book of Soups and Stews, 1984, p 402. I took some liberties to change it by using half all-purpose flour, half whole wheat flour and added 2 tablespoons wheat germ.  I proofed the yeast in water hotter than the 70 degrees and let is rise in a warmer than room temperature.  The bread was a large loaf with a dense texture. It toasted well and was good for toasted cheese sandwiches.

Sweet Wheat Bread, Netta Belle's Choice
 
Prep time
Cook time
Total time
 
A rustic country sweet wheat bread when baked in a cast iron skillet. A good accompaniment to a casual meal or with soup.
Author:
Recipe type: Breads
Cuisine: American
Serves: 12
Ingredients
  • 1½ cup whole wheat flour
  • 1½cup all-purpose flour
  • 2 tablespoons dry milk
  • 1 teaspoon coarse salt
  • 1 cup plus 2 tablespoons water
  • ¼ cup olive oil
  • ¼ cup honey
  • 4 teaspoons dry yeast
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon turbinado sugar
Instructions
  1. Use bread machine on the dough cycle or mix and let rise the first time.
  2. Put all the ingredients in bread pan in the order given, except the egg white,water and turbinado sugar.
  3. Set the bread machine to go through the dough cycle. This is the primary knead cycle and a rise cycle.
  4. Prepare the pan for baking: oil 8-inch cast iron skillet or 5 x 9 x 3-inch loaf pan.
  5. Remove the bread from the bread machine pan after the first rise.
  6. Put on a lightly floured bread board to form into desired shape or pan.
  7. Cover the bread dough with a towel, set in a warm and draft free location.
  8. Let dough rise for 30 minutes or until doubled in size.
  9. After the second rise, slash top of bread with sharp knife.
  10. Brush the dough with the beaten egg white and water.
  11. Sprinkle with turbinado sugar.
  12. Bake 35 minutes or until brown; if it browns too fast, cover with foil.
  13. Cool on rack before cutting.
Notes
This bread can also be formed into a long loaf or a round loaf to be baked on a cookie sheet or pizza pan. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox®
“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.

Julia Ann's Starter Kit

Netta Belle’s Choice cookbookinabox recipe box with menus and recipe cards, spices, herbs, pencil and card holder.

This recipe is available in cookbookinabox® Menu 103.

www.cookbookinabox.com.cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experienc

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.