BREAD Artisan Flax Seed & Beer


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BREAD Artisan Flax Seed & Beer (No Knead)
This is a no knead yeast bread. It does require allowing it to self rise overnight on the counter.
Servings
Loaf
Ingredients
Servings
Loaf
Ingredients
Instructions
  1. In a large dough mixing bowl. Add Salt, Yeast, and ground Flax Seed to Flour
  2. Add Beer to the combined dry ingredients. Stir together until completely mixed into a rough ball.
  3. Cover with plastic wrap and let sit on counter 6-18 hours.
  4. Sometime after the initial 8 hours when dough has at least doubled, turn the "proofed" dough out onto a floured board. Pat the dough out flat. Fold over on itself 4 or 5 times. (No Kneading)
  5. Oil the inside of your Dutch Oven. Place the dough into the oiled Dutch Oven. Oil the top of the dough. Cover with plastic wrap once again. Allow to raise 1 1/2 to 3 hours. Gently peel the plastic off when time to bake to avoid deflating the dough. Using a 8 inch Dutch Oven you will bake with the lid off. Using a 10 in Dutch Oven you can bake with the lid on or off. If baking with the lid on be sure to coat the lid with oil. The dough will most likely push up to the lid and recreate the lid pattern. It also may actually push the lid up higher, until you get more familiar with this baking technique and perhaps not adding all the dough based on your baking vessel size.
  6. Preheat oven to 450°F Bake about 30 minutes or until golden brown. If you tap on the crust you should hear the distinctive hollow sound of properly baked bread.
  7. Shake out the loaf to cool on a rack. For soft crust, brush all surfaces with butter once out of the Pan/Dutch Oven, and still hot.
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Dutch Oven Bagels


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Bagels (Dutch Oven)
Insanely simple way to enjoy bagels while camping. A 10, 12, or 14 Inch Dutch Oven will work. Be sure to have some parchment paper or foil along. You will need enough coals for 350° Heat and a few extra to raise the top temperature at the end. We steal coals from the bottom. This recipe and technique was shown to me by my friend Kathleen LeBlanc on a recent camping outing. We are not sure where this originated from. But it is easy, simple, and requires only a few common ingredients.
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Bagels
Ingredients
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Bagels
Ingredients
Instructions
  1. Combine dry ingredients. Mix in the Yogurt and combine until a wet biscuit dough consistency.
  2. On a floured board, knead the dough until it is just beyond the sticky stage.
  3. Divide dough into 4 equal pieces. Roll between hands to form a snake. Take the rolled out snake of dough and form a loop and pinch the ends together to create a circle. Repeat for the other 3 pieces of dough.
  4. On the bottom of a Dutch Oven place a piece of spray oiled parchment paper. Place the 4 bagel dough circles on the parchment paper and brush with egg wash. Sprinkle with favorite topping(s).
  5. Cover Dutch Oven and place coals for 350°F Heat. Bake for 20 minutes. After 20 minutes heap coals on top to quickly raise the top heat. Bake with high top heat 2-5 minutes or until tops brown nicely.
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WHITE BREAD (Agave Coconut) Tastes like Old Fashion White Bread


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WHITE BREAD (Agave Coconut) Tastes like Old Fashion White Bread
The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Glycemic organic sweetener. I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly. This recipe assumes you know the basics of raised bread dough techniques.
Prep Time 1 1/2 Hours
Cook Time 30 Minutes
Servings
Loaf
Ingredients
Prep Time 1 1/2 Hours
Cook Time 30 Minutes
Servings
Loaf
Ingredients
Instructions
  1. SET BREAD MACHINE to “Quick”, “Dough” Start so pre-heat is going. PLACE Flour in bread machine. Make a little depression in the flour and add the salt in the depression. Cover the salt with some of the flour.
  2. COMBINE in a separate bowl the Warm Coconut Milk, warm Agave, and yeast. Whisk and allow to "grow" 5 to 15 minutes.
  3. Crack egg into a clean bowl and whisk until uniform. Whisk the egg into the milk and yeast mixture, Then whisk in the melted butter.
  4. POUR combined liquid mixture into bread machine with the flour and covered salt. Let the bread machine starting running through Quick, Dough, cycle (Mix & First Rise 45 Minutes) This is normally a manual override setting on most bread machines. Monitor the initial mixing stage until the dough just begins to clump together and form a ball. Adjust flour mixture to correction consistency. If liquid is required add small amounts of warm water a little at a time.
  5. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become your warm place 45 minutes later to raise your dough the second time. The bread machine will provide the raise the first time. ( If you are using a mixer/dough hook or hand method to create your dough, both raises will occur on the stove top or other warm place)
  6. TURN DOUGH OUT (dough that has raised one time) on floured surface and roll out into a 12X8 inch rectangle. Roll as a jelly roll 8 inches wide. Pinch seam, tuck ends under and pinch seams, coat with light coat of oil, and place in greased bread pan, seam side down.
  7. COVER Dough AND let RAISE, on warm stove 30-45 minutes. This is your second rise.
  8. BAKE at 375 for 25-30 minutes (Until golden Brown and sounds somewhat hollow when tapped.
  9. Remove from pan and rub all surfaces with butter for a softer crust. Cover with towel until cooled
Recipe Notes

Liquids should be warm not hot. Rather than getting all technical and breaking out the thermometers. Test on inside of wrist as you would baby bottle milk. Proper temperature aids in the dough rising quickly. Overly hot will kill the yeast. Cold temperatures, and the yeast will not rise. On both Raise cycles the dough should double in volume. Your flour and other ingredients should all be at least room temperature. Make sure to oil the dough, and oil your rising bowl, or container. Cover and raise dough in a warm draft free location.

We use a bread machine to speed mixing the dough and the first rise. The benefit of a bread machine is consistent results. When baking multiple loaves you can keep producing a ready batch every 45 minutes, ready for the second rise in your bread pan.

This dough can be made using any traditional method including the old fashioned by hand method, or a mixer with a dough hook. By hand, the more you knead, the better the bread. Many people that get poor results when baking bread fail at the temperature, and or not enough kneading. Other yeast killers are combining your yeast and salt in the liquids. The salt will kill the yeast. Mix your yeast with warm liquids and allow it to "grow". Combined ingredients as recipe indicates. With any tried and tested recipe you might be following pay particular attention to how and when the salt is added.

Just prior to placing in bowl or bread pan to raise, lightly coat all surfaces of the dough with olive or or vegetable oil.  Loosely cover it with a light cloth towel and place in a warm place.

Rising works best in a warm moist environment. I use (2) stainless steamer trays. The 6 inch deep, half size steamer tray 10x12 inch.

Or full size if doing English muffins or multiple loaves. In the bottom tray, add a 1/2 inch of very hot tap water. A wire rack placed in that hot water (Rack should be slightly above the water level). Then place the bread pan with the oiled dough in it, on top of the rack. The second stainless tray placed inverted as a domed cover. This is placed on the top of the warm stove with the oven preheating. This warm, moist environment raises your dough quickly, usually in 30 minutes so. Standard size loaves have plenty of room to raise.

Full size steamer tray shown with English Muffins being raised.
Top inverted tray is removed to photograph the bottom.

There is a wire rack under the muffins (English Muffin Photo) that is foiled covered for this English muffin technique.

Trays and properly sized racks are available at restaurant supply places

Other options are foil type trays, Dutch Oven with a trivet inside, then set in the sun, etc. I have also used an ice chest with hot water and pans to lift the loaf pans above the water...no ice 🙂 Anything you have around the house that can trap the warmth and moisture. Also before starting the "raise" process, remember to coat the dough with vegetable oil or olive oil. Spray Pam works great and is easy to apply with no waste.

After removing the baked bread from the oven, and still hot, rub all surfaces with butter for a soft crust.

Note: Dough can be made ahead of time and stored in the fridge. See the link below for more details.

No...this bread does not taste like coconut.

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Banana Oatmeal Blueberry Muffins


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Banana Oatmeal Blueberry Muffins
Banana Oatmeal Blueberry Muffins (Recipe and Image courtesy: Rick Beach)
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. In medium bowl combine the oats and milk and set aside to allow liquid to absorb.
  2. In large bowl combine the remaining dry ingredients and whisk to combine. The Nutmeg, Sugar, Baking Powder, Baking Soda, Flour, Salt, and Cinnamon.
  3. Stir the melted butter and whisked egg into the milk and oats. Stir in the Smashed Bananas, then the Blueberries.
  4. Stir the wet ingredients into the dry. Stir until well moistened.
  5. Line muffin pan with paper cupcake/muffin liners. Spray papers with spray oil such as Pam. Fill muffin cups 3/4 Full. Bake in preheated oven 425°F for 15 minutes and passes the toothpick test.
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BISCUITS – OLD FASHION BUTTERMILK RECIPE

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BISCUITS - OLD FASHION BUTTERMILK RECIPE
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Biscuits
Ingredients
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Biscuits
Ingredients
Instructions
  1. We suggest not substituting the Buttermilk with regular milk adding lemon juice or vinegar until you have mastered producing fluffy biscuits with this recipe. If yours seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
  2. There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.
  3. Properly mixed biscuit dough almost looks like it hasn’t been mixed all the way. The other secret is a very moist mix.
  4. Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
  5. Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
  6. Mix your dry ingredients together with a wire whisk.
  7. Shave the cold butter with a potato peeler or other type of cutter. Then stick it in the freezer while prepping. When cold or frozen, break up the shavings. Keep very cold until ready to mix in.
  8. Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively to shaving the butter, you can “cut” it into the dry ingredients using a tool made for that, or two knives. All pieces should be pea size or less.
  9. The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don’t substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
  10. If you don’t have buttermilk on hand I suggest you use a different recipe known to work with the ingredients you have. In a pinch, lemon juice, lime juice, or vinegar can be added to regular milk. The acid in vinegar or the citrus juice sours the milk and works as the leavening with the baking powder and soda. Stir the milk and vinegar/juice together and allow it to sit a few minutes before adding it to the dry ingredients. But know the formula.
  11. I recommend Buttermilk if you want killer biscuits. But I often use a concoction of regular milk, sour cream, feta cheese and lemon juice in place of buttermilk. It depends on what is in the fridge. Start experimenting after you master getting fluffy biscuits that raise well.
  12. The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
  13. Flour your hands. Don’t roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
  14. Cut biscuit rounds and place them on a baking sheet or in a Dutch Oven. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven. Biscuits placed next to each other will rise much higher than those placed with gaps between them. The closely placed biscuits will also be much more moist when done.
  15. Preheat oven to 400 degrees. (Dutch Oven Coals for 400°F-Don’t pre-heat the Dutch Oven)
  16. Stir dry ingredients together. Whisk or sift
  17. Cut in Butter (broken up frozen shavings)
  18. Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
  19. Dough Mixture should be slightly sticky, and mixed so little, it looks roughly combined. Don’t keep mixing
  20. Turn out on floured board and pat gently to 1 1/2 inch thick (Do not roll or pound down with hands)
  21. Fold dough over and pat to 1 1/2 inches thick, three times.
  22. Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
  23. Place rounds on cookie sheet or into the bottom of the Dutch Oven up against one another
  24. Bake 14 to 18 minutes or until golden brown on top in your Kitchen Oven
  25. Bake 14-18 minutes in a covered Dutch Oven (Coals for 400°F)
  26. It is assumed you know proper coal/heat techniques for Dutch Oven baking
  27. Click this link below in Recipe Notes if you need help with Dutch Oven Coal counting? We prefer the 3 uppy-down rule!
  28. Serve hot with butter, jam, gravy, etc.
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