Monday, May 27, 2013

The Most Delicious Bread..The Easy Way!




I have made bread for so many years.  From the time I was first married (many moons ago..),  I have tried over and over to find a recipe that works.  Many were good but they just weren't good enough to spend a lot of time on just to have them dry the next day and too heavy to use for regular sandwiches.  Recently, I have had fun with no knead breads and sour dough breads that taste great for specialty bread but I really, really wanted to find out a way to make light delicious flavored bread for sandwiches. 

A couple of months ago, I was lucky enough to see an ad for a new cooking school in a city close to mine. (Provo, Utah)  This is a wonderful business run by a very nice lady, Nesha who brings great gourmet chefs and teachers to 
teach their
classes.  This is their info in case you live close and want to check them out!
The Kitchen
(801) 900-5717
560 South 100 West
Provo, UT 84601



Anyway, this class was taught by Lisa who is a great cook and has spent many years making bread and studying about how to get the best results! 
She actually taught us a lot about the chemistry behind bread making.  She really knows her stuff!  All that sounds complicated,but when it came down to making the bread it was amazingly quite simple.   I was surprised that it was actually one of the easiest bread making recipes I have tried!  That was a double bonus!  The samples of bread she brought were not only beautiful but tasted divine!  I am really not exaggerating.  I was so pumped to go home and try her methods. At the risk of making my results look bad, here are her samples of bread.

These tasted as wonderful as they look!






Just to show you how committed I am to spreading the joy of cooking, I took the class, came home and experimented with the recipe for weeks, and now, I will share them with you!

     The first and one of the most important principles she taught us was how to make a poolish.  The definition of a poolish is:  "A type of sponge.  Equal amounts of flour and water with an extremely small amount of yeast."  This may sound intimidating but couldn't be more simple.  The day before you want to make bread take a couple of minutes to mix 5 cups of water and 5 cups of flour in a bowl with a wisk.  Then add a pinch of yeast and mix. This will make 4 loaves of bread.  If your mixer won't hold that much or you don't want that many loaves just divide everything in 1/2. (The bread freezes well though)

      Cover lightly and set it on the counter for 4 to 36 hours.  See easy right?  No big deal but it makes a huge difference of having bland bread and delicious bread.  

     So you wait (the longer you give it the better it will taste!).  When it is ready it should look bubbly like this.
When you have about 2 hours that you know you will be home you can start making the bread. You won't be working all that time.  In fact there is very little effort here but you do have to have time to let it rise twice.  If you did your poolish in your mixer bowl you can attach it to the mixer and insert the dough hook.  Add ingredients in this order:

White Bread

begin with all of the poolish and add:
1 Tblspn. instant yeast
1 Tblspn. salt
1/2 cup sugar
7-12 cups flour (I usually use about 8 cups)

Mix until combined and remember to be flexible with the amount of flour.  Only add flour until the dough comes together in a smooth ball on the dough hook.  The dough should be tacky but not sticky.  Now add:

 1/4 cup butter (room temperature)

Mix until butter is incorporated.  (1 to 2 minutes)  Let this rise in the bowl (covered) in warm spot for about 30 minutes until doubled.  It should look kind of soft and spongy.  Spray the counter with oil and turn the dough out.  Divide the dough into 4 parts and place in 4- 3 x 5 prepared (greased and floured) bread pans. I actually use a great spread that I make for the bread pans and even for the wedding cake I made that I will share with you in the next post.  It works like a miracle and any batter or dough slides out like a dream. 



Let the dough rise in a warm place for about 30 minutes or until doubled.  Pre- heat the oven to 350. This is how high my dough was when I placed it in the oven.
      Sorry it is a little dark but I forgot to take the picture until it was inside the oven!  Bake the bread for 30 to 40 minutes.  I test mine with an instant read thermometer. It should read 190-200 degrees when the middle is done. 

     See how easy that was?  We really didn't worry about kneading all you do is make sure the ingredients are well mixed in and done in order.  The poolish adds a spongy texture and flavor to the dough so it is light and stays soft longer than most bread recipes.

     This is how I make regular sandwich bread and it is soooo delicious I can't even describe how good it is.  We learned how to do some different toppings that you can spread on the bread before putting it in the oven that make them more gourmet, specialty bread but I will address that later.  You can see examples of these in the pictures I took of her bread above.  The toppings are great but I want this post to be about the basics.  


     There is one thing we need to talk about that is really important now.  The fact is that after my class I came home so excited to make this wonderful bread.  I got out my ingredients and baked some the next day.  When I tasted it the flavor was really good but the texture just wasn't as good as Lisa's.  It lacked the spongy, soft goodness that her bread had. It was a bit on the dry and compact side. It was a big disappointment.  

     So I kept trying and experimented with many different methods.  I  mixed it different ways, let it rise different amounts of time and everything I could think of.  Finally, I contacted Lisa by email and she encouraged me to try the flour that she gets at Costco that comes for Lehi Roller Mills (Turkey Red Wheat) in Orem.  It is a little bit more expensive and I always try to go for the good deals but I knew I wanted my bread to be as good as hers so I tried it.  
     This is a side by side comparison of the dough using the two different flours.  The one on the right is an unbleached all purpose store brand and the one on the left is the flour from the mill near our home.  Can you see the puffy texture of the mill flour?  

     Here is a close up of the crumb.  The texture is out of this world soft!


     WOW!  What a difference it made.  I was amazed.  I had no idea that flour could cause such a difference.  My dough was soft and puffy and just easier to work with all the way through...I wouldn't have believed it until I saw it myself.  She explained that it is much fresher than most found in stores and they use a finer grit to mill it.  I know some people reading this won't be able to buy this specific flour so I asked her for her advice for you.  

She said  "As for flour, the trick is to find as high of a quality as possible.  Specialty mills, like Lehi Roller, Bob's, King Arthur, etc.  pay close attention to the grains they use, as well as the handling of them
My personal feeling is the more local/fresh you can get, the better, no matter where you live.  Better flour is more expensive, but worth it to me for the results.  Cheaper flour is okay too if that is all that is available.  My understanding is that those flours (store brand or less expensive) are made from older grain, and can be a mixture of species, depending on what is available to the company at that time of year.  This ensures that they always have a product available, whereas sometimes at the end of a harvest of Turkey Red, Lehi will not have flour in stock for a couple of weeks until the new harvest comes in.  They do not substitute or mix grains for Turkey flour."

     This is my first experience using a better quality flour and boy am I sold on it.  If you can't get Lehi Roller Mills flour I would definitely try the other kinds she suggests here that are widely available. You will love the difference!

This recipe has been shared on these great blogs!
Make ahead meals for busy moms 
Mandy's Recipe Box
 The Recipe Critic
Chef in Training 
Pint Sized Baker 
anyonitanibbles 
A to Zebra celebrations 
The Recipe Critic 
lil luna 
Back for Seconds 
Smart Schoolhouse 

Monday, May 13, 2013

Barbecue Chicken Salad

How was your Mother's Day weekend?  I hope it was as good as mine was.  The best part was that all my family was here and we had some time together.  We ate, talked and laughed together and that was the best gift I could have asked for!  It has become harder to get together as my children get lives of their own so when those rare times come I have to really appreciate them!
That recipe will be coming soon! Now for the Recipe of the Day!!!  



     This is such a super summer salad recipe, I thought I would share it early so you could have for the whole season.  It can be a meal of course because of the chicken it has in it, or a side dish but however you have it one thing is for sure, you will want more!  This is how it is done...

     First you will want to prepare 2 boneless, skinless chicken breast.  I weighed mine after cooking and they weighed 1 lb. , So they should be quite large especially if this is the main course. You may want to pound them down to about 3/4 inch with a meat mallet so they will cook evenly and quicker. 

    I like to prepare mine by marinating them in a Chef Mates marinade package mix (available at most supermarkets) for 15 minutes to a few hours.  Do this with your favorite Barbecue or Hickory flavor.  The one I have usually used isn't sold anymore but I saw a couple at the store this week that have a hickory flavor to them. Any that give it a barbecue flavor will be fine.   

     After marinating, I broil them in the oven for about 6-7 min. per side.   Be careful not to overcook because they will be dry and tough! 

 I test them to see if they are 145 degrees and cut them to make sure the juices are clear.  Let them cool and then slice in 1 inch x 1/4 inch pieces.  Set them aside or in the fridge if using at a later time. 







Next, rip both lettuces into a large bowl, chop tomatoes, and drain beans and corn. Add all into the bow
l.



Chop a bunch of cilantro and add to the lettuce in the bowl.










It is easier to chop the cilantro if you bend it in half and hold it while chopping from the rounded end first.
              Mix cilantro into the lettuce mixture until well combined. 

     In a small bowl, mix the Ranch dressing and barbecue sauce.  You can serve it in a salad dressing bottle so it is easy to control the amount that goes on.  It is an amazing flavor so I usually double the sauce! 


 Sweet Baby Ray's Barbecue Sauce is great because it is mild and sweet.  Then I add 2 or 3 Tablespoons of a more bold sauce to give it some kick!  I make my own Hidden Valley Ranch (with a mix and milk and mayo).
      Serve and enjoy!  If you make this and love it please leave a comment!  I would love hearing from you!  
     This recipe is slightly adapted from a recipe on All Recipes here.  This was also shared on these blogs: Mandy's Recipe BoxMake ahead meals for busy moms,
A pinch of Joy


Barbecue Chicken Salad

 2 boneless, skinless chicken breast halves, marinated, cooked, and sliced.
1 head red leaf lettuce,
1 head green leaf lettuce
2 fresh med. tomatoes, chopped
1 bunch cilantro, chopped
1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans, drained

Dressing

 2/3 cup Ranch Dressing
1/3 cup barbecue Sauce

In a large bowl, mix the 2 leaf lettuces, tomato, cilantro,corn, and black beans.
Top with grilled chicken slices.
In a small bowl, mix Ranch dressing an barbecue sauce.  Serve with the salad.
Serves 8-12