57% Whole Wheat sandwich bread

Hello again loyal follower(s)

Now that the Hachi Parmentier has been finished and eaten, Mr  Nut got back to the important job of making bread.  All the sorghum flour has been used up so he now turned to excess Barley flour that needed to be used.  Barley flour: has enzymes that helps break down starch into sugar to feed the yeast.

This sounded good to Mr Nut, therefore it was incorporated into the recipe from February 19, 2011.  There were several other minor changes made (as always) to the recipe.

The Starter dough is on the left and the Soaker dough on the right.

Both were started at the same time.

After eight hours Mr Nut proceeded with the making of the bread.  Because the fermentation was shortened, there was some kneading necessary to offset the short fermentation.

When the Starter and the Soaker dough were combined and the other (red) ingredients were added and then allowed to ferment for 45 minutes, this was the result.  Overwhelming, therefore Mr Nut reduced the yeast input from two tablespoons to one tablespoons for next time.

After the loaves were formed the fermentation was still very fast. They were ready for the heat just before sixty minutes.

These loaves look great, and as you will see in the next picture the crumb was great.

The two colors are the result of "enhancing" the photo, in reality the color was all the same.  Mr Nut has not learned how to "unenhance".

It is time to bike eight miles to the athletic club to workout with Cyndy. (Cyndy comes from band practice)

Recipe follows:

À bientôt,

Mr Nut

57% Whole Wheat Sandwich Bread

revised November 15, 2011

Inspired by Cook’s Illustrated recipe in March 2011 issue 

Modified for 7 qt Cuisinart stand mixer.with speeds from 1 to 12

MAKES TWO 9 x 5-INCH LOAVES

     This recipe provides the ultimate freedom of choice with timing and techniques.  It has been written for a Cuisinart stand mixer, but hand mixing was also used.  It was possible to start this bread anytime of the day and modify the refrigerator time or the fermentation time to meet your schedule.   

      Whole Wheat floor contains; the germ the bran and the endosperm. The endosperm contains the two proteins needed for making gluten. The key to making this bread was the softening of the Bran fiber in the whole wheat flour by mixing the flour with milk and delaying fermentation overnight or up to twenty-four hours by refrigeration.  This lessened the deflation of the dough by the punctures caused by sharp edges of the  Bran.

The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Salt: Sea Salt, which contains additional minerals for better gluten development.

Dough Enhancer: See blog for April 5, 2011 for ingredients.

 Delayed fermentation is a relatively new technique in the United States.  By using cold milk in the mixing of the Whole Wheat Soaker  and delaying fermentation by refrigeration, the yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening (softening the fibrous Bran), etc..

 Long fermentation at room temperature was only used to create a Starer dough.   In this recipe the kneading using  the dough hook was used to avoid a second long fermentation  after the Starter and Soaker are combined.

The total carbohydrates per loaf was 331 g and calories was 2328

INGREDIENTS

Starter dough:

3 cups (15 ounces 420 g) bread flour.                         carbs 264 g, calories 1320

1 cup (8 ounces) warm water ( 110-115℉)

1/2 teaspoon Instant yeast.

Whole Wheat Soaker dough:

4 cups (20 ounces 560 g) whole wheat flour.             carbs 264 g, calories  1760

1/2 cup (2.5 ounces, 70 g) wheat germ.                      carbs  36 g,  calories 240

2 cups (16 ounces) whole milk.                                      carbs 22   calories  300


Dough

2 tablespoons Canola oil.                                     carbs 0  calories 240

1/4 cup honey.                                                        carbs  68 g  calories  240 

1 tablespoon Sea salt.                                          carbs   0   calories   0

2 tablespoons instant yeast .                               carbs 0    calories  0

6 tablespoons Smart Balance (very soft).        carbs 0  calories  480

1/4 cup dough enhancer.                                  carbs 8  calories  76

Directions:

1. Starter: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the blue ingredients until uniform slightly damp dough forms. Transfer the dough to a large bowl, cover it and let stand at room temperature (70-75℉) overnight or up to 24 hours. 
2. Whole Wheat Soaker: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the Green ingredients, until uniform damp dough forms.  Turn out dough onto lightly floured work surface and knead by hand (groan) until smooth, 2 to 3 minutes. Place the dough back in the bowl, Tightly cover bowl delay the fermentation by refrigeration overnight  or  up to 24 hours.
3. Combine 1 and 2 for the Dough: Allow the Whole Wheat soaker to warm up close to room temperature.  Then break up the Whole Wheat Soaker into small pieces about 1/8 (use pizza cutter) cup size and put in the bowl for the heavy duty stand mixer.  Deflate and add the starter and the Red ingredients.  Using the Dough Hook at speed 2 mix  until dough is smooth and elastic, 4 to 6 minutes. 
4. Turn out dough onto lightly floured counter and knead about  2 minutes. Shape dough into a ball and place in an oiled container. Cover tightly and allow to rise at room temperature 45 minutes.
5. Deflate dough: Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room temperature until doubled in volume, about 45 minutes. 
6. Bread Pan preparation:  Grease (Crisco sticks)  two 9 by 5-inch loaf pans.  Sprinkle a little flour into the greased pans and shake the flour around to verify that the interior surface is greased.  
7. Prepare Oven:  Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees.
8. Form Loaves:  Transfer dough to well-floured counter and divide into 2 pieces. Round the two pieces. Working with one round at a time, create an 8 by 17-inch rectangle. With the short side facing you, roll dough toward you into firm cylinder.  Turn loaf seam side up and pinch it closed. Place loaf seam side down in greased bread pan, pressing gently into corners. Repeat with second round of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
9. Baking:  Place a broiler pan on bottom oven rack and pour two cups boiling water into the broiler pan. Using wet single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf.  Set the loaves on the baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers about 200 degrees on instant-read thermometer. (40 to 50 minutes), rotating loaves 180 degrees and side to side halfway through baking.
10. Cooling: Transfer pans to wire rack and let cool 5 minutes. Then remove loaves from pans, return to rack, and cool to room temperature, about two hours.

Hachi Parmentier

Hello loyal follower(s)

     Yesterday Mr Nut was happily preparing to make bread when the Chief Chef requested the he make one of his past creations for dinner.   Of course he dropped everything and began the preparation for the meat and potato hot dish (Hachi Parmentier ).  The recipe for this gift was included in the blog of February 13, 2011 which was in the blog www.thecrustydoughnut2.blogspot.com.  
    The recipe has been modified slightly and therefore will be provided at the end of this blog.
There were three parts to this creation: Beef and broth ingredients; Casserole base and Potato Topping.

 The ingredients for Beef and broth.

Seemed like a lot of work just for beef broth, but it was where the beef was cooked.

The ingredients for the Casserole base.

The sausage was already browned and the grease patted out with paper towels.

The Casserole base and 3/4 cup of broth are in the casserole ready for the potato topping.
The old recipe called for 1 cup broth but Mr Nut and more importantly Mrs Nut found that to be too much (runny ).
Mr Nut likes the larger meat pieces, so he did not cut them into small pieces.

Mr Nut known as the Sous Chef in this role, was adding the potato topping to the casserole.



Notice the heavy duty stand mixer in the lower left corner, ready for when Mr Nut can return to bread making.

With the cheese and smiley face in black olives the casserole was ready for the heat. 400℉.

The finished product (careful do not touch) it still may be hot.

We get two meals out of this casserole.


À bientôt,

Mr Nut (Sous Chef)

Recipe follows:

Hachis Parmentier

revised 4-24-2011

Meat and mashed-potatoes pie

makes four  servings

Beef and broth ingredients

1 lb. cube steak

1 small onion, sliced

1 small carrots (about 2 oz) cut into 1 inch pieces

1 small celery stalk cut into 1 inch long pieces

1/2 teaspoon minced garlic

2 tablespoons parsley flakes

1 bay leaf

1/2 teaspoon sea salt

1/4 teaspoon black peppercorns

6 cups water

1/2 teaspoon beef bouillon granules

Casserole base:Beef and vegetable, ingredients

1/2 teaspoon olive oil

1/2 lb. sausage (no casings) Jimmy Dean's reduced fat sausage is great

1 teaspoon tomato paste

1/2 cup frozen peas (thawed)

1/2 cup coarsely chopped carrots 

salt and pepper  to taste

Potato Topping ingredients

1 pound potatoes (quartered)

1/4 cup whole or skim milk

1/8 cup r sour cream

3 tablespoons butter (room temp)

salt and coarse ground pepper

1/2 cup grated Swiss or Monterey Jack cheese

2 tablespoons grated Parmesan cheese

sliced black olives, for on top of topping

Directions:

  1. Beef and broth, cut the Cube Steak into 2-inch pieces.   Place  all the ingredients except the bouillon granules in a  large uncovered pot and bring to a boil.  Skim off the foam and solids that bubble to the surface. Simmer gently for 11/2 hours.  Stir in the 1/2 teaspoon  bouillon granules.  Strain the mixture, the liquid becomes the broth.  separate the meat from  the rest of the ingredients (remove the pepper corns and save the vegetables  to added to the filling).  Using a chefs knife, chop the beef into small pieces. 

2. Casserole Base: Butter the interior of a 2-quart  oven proof casserole.  In a large skillet with sides, set at  medium heat, sauté the 1/2 pound of sausage, breaking up the clumps of meat, until the sausage is just pink. Place the sausage on several layers of paper towels to absorb the excess fat. Then in  the skillet add the the 1/2 teaspoon olive oil, and return the cooked sausage to the skillet along with t1 teaspoon of tomato paste and chopped up Cube Steak and stir until well mixed.   Stir in 3/4 cup of the broth  and bring to a boil. Season with salt and pepper. Cut up the saved  vegetables into small cubes and stir them into the filling along with the peas and carrots just before you put the filling in the casserole. Scrape the filling into the casserole and cover it. Time for the potatoes. 

3. Preheat the oven to 400℉ with an oven rack just below the midpoint.  You may want to place something on the oven rack to catch  any spillage as the casserole cooks. 

4. Potato Topping:   Put one pound of quartered potatoes in a large pot of with 1/2 teaspoon sea salt  and cold water and bring to a boil. Cook until the potatoes are tender enough to be pierced easily with a fork, about 20 minutes.  Drain and mash them well. Stir in the 1/4 cup milk and 1/8 cup sour cream, then blend in the 3 tablespoons butter. Season to taste with salt and pepper. Spoon the potatoes over the filling, completely covering the meat mixture. Sprinkle the 1/2 cup grated Swiss or Monterey  cheese over the top of the pie, add 2 tablespoons  Parmesan cheese.  Add the black olives on top of the potatoes. Place the dish in the oven and bake for 30 minutes ( 15 minutes covered and 15 minutes uncovered), or until the filling is bubbling steadily and the potatoes have developed a golden brown crust. 

Serving:   Serve directly from the casserole.  Now all you need for a good meal is a green salad.

Pizza Sausage and Favorite Toppings plus friends

Hello loyal follower(s)


      Cyndy's music friend and Mr Nut's activity partner gathered together at Applebee's for a causal dinner.  Thought it would be nice to share with you who they are.  They are Snowbirds from northern Utah (Logan).

Linda Kemp (on left) is Cindy's stand partner in the Southwest Symphony Orchestra.  

    


Mr Nut and his hiking and biking partner, Jim Kemp.  the Kemps were some of the first people we met when we moved to St George in 1994.




















     Yesterday was Mr Nut's pizza making night.  But first it was time to make the great pizza sausage that was first mentioned in the Jan 9, 2011 blog.

First the ingredients.  The Jimmy Dean reduced fat sausage came in 12 ounces packages. 
    Notice the Mortar and Pestle, Mr Nut broke the pestle from Cyndy's set. She had them for about 50 years.

Just look at the different in size between Cyndy's wimpy  mortar on the left and the macho man size on the right. Mr Nut is almost glad the petit  pestle was accidentally broken.

After the sausage was cooked it was placed on paper towel and all excess fat was patted out.

Pizza Sausage 

    When I buy Italian sausage, I sauté the whole package and freeze it in about 4 ounce amounts. A 12 ounce reduced fat package is equivalent  to a 16 ounce  regular sausage.

Seasonings for sausage per lb. or 12 ounce reduced fat sausage.

1 1/2 tsp paprika;

1tsp crushed fennel;

1/2 tsp garlic powder; 

3/4 tsp oregano; 

1 1/2 tsp mixed Italian herbs.  

Brown sausage and then add the seasonings and cook well. Drain and press out grease on paper towels.  For a twelve inch pizza about  4 ounces seems to be enough.  therefore the sausage is packaged in about 4 ounce amounts and placed in the freezer for future pizzas.

Also  I buy  a large bag of shredded Mozzarella and then freeze it in one cup amounts.

   Now Mr Nut would like to share with you his favorite topping choices for deep dish or regular thin crust pizzas.

Mr Nut has given up trying to transfer the pizza dough to the oven for partial  baking using a peel.  Instead leaving the dough on a rimmed cookie sheet and placing the whole works in the oven worked much better. 

This is the partially baked crust with all the toppings, and it is on my peel, ready to get the heat.  When the crust has been browned it slides off the peel easily especially with some cornmeal on the peel.

The finished pizza  with a thin so crisp it was like a cracker.  the toppings were about and inch thick. However it was baked at 500℉ and 450℉ probably would have been better.






À bientôt,


Mr Nut


Favorite toppings  recipe follows:

       Toppings:

1/2 cup chopped red/green pepper

1/2 cup chopped onion

1/4 cups tomato sauce, 2 oz

1/4 cup tomato paste 2 oz

1/8 teaspoon Italian seasoning

1/2 cup sautéed Italian style sausage 4 oz 

1 cup shredded mozzarella cheese

1/2 cup sliced mushrooms 

1/2 cup grated Italian Style Parmesan cheese

1/2 cup sliced pepperoni 

1/4 cup red pepper pieces 

1/4 cup red onion pieces

1/4 cup crumbled Feta cheese

1/4 cup ripe olives

1 Roma tomato sliced

Oven Preparation;   Twenty minutes before baking time, place the rack and the pizza stone in the upper third of the oven.  preheat to 450°F.

Sauté the brown ingredients, then add the green ingredients to the brown ingredients.

1. Place a layer of the mozzarella cheese on the bottom of the crust. 
2. Add the brown- green mixture.
3. Another layer of mozzarella cheese.
4. Microwave the red onion and red pepper pieces for about ten seconds.
5. Add the Roma tomato slices, mushrooms, pepperoni, Feta Cheese, onion and pepper pieces and Italian Style Parmesan cheese.
6. More mozzarella cheese topped with the black olives.

5. Place in the oven until the cheese has melted.  The baking time will vary based upon the choice of toppings. (probably about ten minutes).  

57% Whole Grain bread plus hike in Zion NP

Hello loyal follower(s)

   First of all Mr Nut changed his mind about baking a gluten-free artisan bread based on sorghum.  The author of the recipe indicated it should be eaten same day as baked, this was a turn-off, besides non yeast based breads are boring to make.
     Yesterday, Monday Mr Nut was going to make the recipe as described in the last blog, which implied the bread would be baked Tuesday morning.  The planned hiking trip to Zion NP had to be moved from Wednesday to Tuesday,  therefore Mr Nut again revised the recipe given in the last blog to incorporate  delayed fermentation allowing  some whole wheat flour could easily be incorporated.  But first, Mr Nut would like to share some photos from the hike.  The hike was to hidden Canyon which took three hours and was 2.4 miles long with an elevation rise of 850 feet.  The flowers that grew on the cliff sides were starting to bloom.

The name of this flower is unknown to Mr Nut which would be true for all  other flowers except a tulip or rose.

The true size of this flower is shown in the next picture.

OK!  these seem to a different type of flower, but it was yellow.

I guess Mr Nut lied, he does know this flower, it is called an Indian Paint Brush.

These people were using chains attached to the rock face to move along the path.

Mr Nut and his friend Jim Kemp, on the way down the hiking path.

Looking down the cliff, in the upper left quadrant you can see the two lane main road in the canyon.

Just next to Mr Nut was a cliff straight down.

To the right of Mr Nut wqs the water fall that was above Weeping Rock which you may have seen if you were ever in Zion NP.  We were way above the falls.








     Now lets talk bread.  First of all Mr Nut had left over flour from making gluten free bread for son Bill.
The loaf made today finishes off the sorghum flour.  Next there are about four cups of each of the following flours; Kamut, Barley and Garbanzo Bean flours which Mr Nut wants to use up.

The results from the recipe modified that was  included in the last blog is shown below.

The loaf after 40 minutes in the closed Dutch Oven, the internal temperature was 175+℉.  Then it was allowed to bake in the Dutch Oven without the cover for ten more minutes.

The final internal temperature was 197℉ after baking with the loaf out of the Dutch Oven, set on the oven rack for five more minutes.

The crumb was denser than desired, but with all the non gluten forming flour it was not a big surprise.





À bientôt,

Mr Nut

Recipe follows:

57%  Whole Grain Bread

Whole Wheat, Sorghum, Oat and Millet

Yield one 10” Round or two 9” x 5”  bread pans

European style: (Crisp-crust)

Inspired by Jim Lahey’s My Bread and 

Modified for a Cuisinart stand mixer, with speeds from 1 to 12

        This recipe provides the ultimate freedom of choice with timing and techniques.  It has been written for a Cuisinart stand mixer,  It is possible to start this bread anytime of the day and modify the delayed fermentation or long fermentation time to meet your schedule.  

    Bread flour is wheat flour minus the germ the bran leaving only the endosperm. The endosperm contains the two proteins needed for making gluten. Vital Wheat Gluten needs to be added to help compensate for the lack of gluten-forming proteins in the Sorghum, Oat flour and Millet.  Oat flour is added to increase the moisture and softness of the bread.  Millet give the bread crunch.   Since sorghum yields a bland tasting bread, rosemary was added for flavor. 

        The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Salt: Sea Salt, which contains additional minerals for better gluten development. 

Rosemary: a natural antioxidant, acts as a preservative and flavorer. 

Dough Enhancer: self explanatory (see blog from April 5, 2011). 

Delayed fermentation is a relatively new technique.  By using ice cold water (40 -50℉) in the mixing of the dough and delaying fermentation by refrigeration, the Bran of the Whole Wheat floor was softened reducing the tearing action of the sharp edges of the Bran.  Yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening gluten etc..

 Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.

   INGREDIENTS

2 cups (10 oz 280g) Whole Wheat flour 

3 cups (15 oz, 420 g) flour bread flour

1 1/2 cups (12.5 oz, 210g) Sorghum flour

1/4 cup ( 2.5 oz, 35g) Millet

1/2 cup ( 2.5 oz, 70g) Oat flour

1/2 cup ( 2.5 oz 70g) Vital Wheat Gluten

3/8 cup granulated sugar

1 tablespoon Sea Salt

3/8 cup Dough Enhancer

1 1/2 teaspoons instant dry yeast

2 tablespoons chopped fresh rosemary

3 cups cold water at 40-50℉

3/8 cup Canola oil

oil spray for coating dough

Stick Crisco for greasing the pans

1. In the mixer bowl using the Chef’s Whisk at speed one, mix the blue ingredients.  Keep mixing to a minimum. 
2. Change to the Flat Paddle Blade on speed 2 and mix the Red ingredients into the Blue ingredients.  Should yield a slightly sticky dough.
3. Delayed fermentation: (optional but worth the effort) Move the dough to another bowl (so the mixer bowl can be cleaned).   Spray the top of the dough with oil, and cover the bowl with plastic wrap.  Refrigerate  the dough for 3 to 10 hours. ( time can be longer) Make the time fit your time schedule.         After the delayed fermentation:
4. First fermentation  at room temperature (72℉) for 12 to 18 hours. If convenient, vigorously stir the dough about halfway through the rise. Again, make the time fit your time schedule, even 12 hours is workable.
5. Deflate the dough: The dough most likely will be is too sticky for normal deflating. Oil your working surface and carefully remove the dough from the bowl and place it on the work surface. Using an oiled scrapper fold the dough over itself and the form the best round that is possible with the very sticky dough ( this will also deflate the dough).  Or If you are using bread pans instead of a round, separate dough into two parts. Again form rounds.  Let the rounds “rest” for 5 to 10 minutes.
6. Second fermentation: Loosely wrap a towel around the round.  If the dough is at all tacky, dust the towel under the dough with flour and the top of the round lightly. Ferment for about another 1 to 2 hours. The longer rise tends to result in a more flavorful bread. Or if you are using bread pans shape and place the rounds into the bread pans.
7. Preparing the oven: About thirty minutes before the end of the second rise, place the “Dutch oven” type pot in the oven on the rack just below the midpoint of the height of the oven and preheat the oven to 425℉.  If you have a pizza stone, place it on the lowest oven rack ( makes a heat sink). NOTE: If you are using cast Iron pots you may want to adjust the temperature up to 450℉, and maybe increase the baking time.   This recipe is based on using a hard-anodized aluminum Dutch Oven.  Bread pans are dark non-stick pans.
8. Baking: part one:  Using pot holders, carefully remove the preheated pot from the oven and uncover it. Carefully dump the dough out of the towel into the pot.   (Use caution—the pots will be very hot), or Place the bread pans in the oven on the middle rack, with a broiler pan of hot water near the bottom of the oven.  Cover the pot and bake for about 40 (10 minutes for bread pans) minutes.  The internal temperature of the bread should be about 170℉ at this point. Do not be concerned with the looks of the dough, looks are not important.
9. Baking: part two:  With the cover off bake for another ten minutes until the loaf is firm enough to remove form the Dutch Oven. Remove the loaf from the pot or the bread pans; place them directly on the oven rack directly above the pizza stone and continue baking until the crust is a rich chestnut color, and the internal temperature of the loaf is about 195℉,about 35 minutes,  (about five minutes for bread pans.) Use pot holders remove the loaves from the oven and place them on a rack to cool thoroughly. Don't slice the bread until it has cooled, which usually takes at least an hour.