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dabrownman's picture
dabrownman

Corned Beef and Cabbage - 2 ways - possibly more

With your special St Paddy's Day bread that you specially made for corned beef sanwiches, here are a few ways to make corned beef and cabbage.

Corned Beef and Cabbage– two ways.

Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. If the salt in your corned beef is an issue for you (some people like foods less salty than others) you might try bringing the corned beef to a boil in plain water first, discarding the water, and bringing it to a boil in plain water again, and again discarding the water, before proceeding with either of the cooking approaches outlined here

 Or, do what I do.  Simmer the Corned Beef for 2 hours per below (reserving the liquid) and then bake it for 1 hour and then broil it a few minutes.  I then simmer the veggies ( not the cabbage) in the corned simmering water the beef was cooked in for 30 minutes until done while I sauté the cabbage separately.  I have included a recipe for boiled cabbage at the end but don’t do it.  Sautéed cabbage is 10 times better.

 Ingredients

Corned Beef (simmered)

3-5 lbs corned beef (including spice packet)

5 garlic cloves, lightly smashed

10 peppercorns

4 sprigs fresh thyme

2 bay leaves

12 ouncesstout (recommended: Guinness)

1 cup beef broth or stock

Water, for simmering

4 yellow onions, cut into wedges

Simmer for 2 hours, remove corned beef and follow Corned Beef (baked-broiled) below

Corned Beef (baked - broiled) - Set oven to350 F

3-5 lbscorned beef simmered above

10 whole cloves

¼ - 1/2 cup hot sweet honey mustard

2-4 T brown sugar

 Put the cloves into the corned beef fat side.  Cover the top of (fat side) corned beef with the mustard and then the brown sugar.  Wrap in aluminum foil and bake for 1 hour.  Uncover and broil a few minutes until slightly browned on top.  See additional information below.

 Corned Vegetables – (simmered)

2 parsnips, peeled and cut into large chunks

3 carrots, peeled and cut into large chunks

6 medium red potatoes, scrubbed

 Add vegetable to the corned beef boiled liquid after the CB comes out and simmer for 30 min until done

Cabbage (sautéed)

 1 slice of bacon fried - reserve crumbled bits. I use thick sliced home made applewood smoked.

1 T butter and 1 T Olive oil

1 medium yellow onion, chopped

1 clove garlic, minced

1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices

Salt - probably not needed

 Follow additional directions below.

 Cabbage (boiled)

1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices

Additional vegetables such as a couple carrots (cut to1 inchpieces) and or several new potatoes (quartered)

 Additional Directions

 Corned Beef (Baked only)

 Preheat oven to350°F.

 Drain the corned beef from the package save the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil.  Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours. (not

 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

 Corned Beef (Boiled only)

 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting

Cabbage (Sautéed)

Fry up bacon in a large pan until crisp reserving the crumles and leaving the fat in the pan.

Heat butter and olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.

Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

Add in the reserved bacon bits and a squeeze of lemon to brighten it up at the end.

 Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.

 Cabbage (Boiled)

 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.  Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.

 

isand66's picture
isand66

Coffee Flavored Rye Bread

 

13Mar

I finally got a chance to bake some bread tonight after making a bunch of pizza over the weekend for my family.

I don’t even like coffee, but I actually love the smell and if you throw in some ice and a little sugar I can be convinced to drink a glass or two.  Anyway, I was all set to make an adaptation of a bread I discovered on the internet called a Hawaiian Sour Dough when I realized I didn’t have enough starter or all of the ingredients necessary to make this bread.  Instead I decided to put our new Keurig to good use and brewed some Mudslide flavored coffee.  I added this in place of most of the water in my recipe along with my sour dough starter, rye flours, spelt flour and some wheat germ.  For good  measure I added some carmelized onions that I had left over from my barbecue pizza and also used some pistachio oil I had bought a little while ago.  I thought the nutty oil would go well with the rye flours and flavorful coffee.

I do have to admit that the dough smelled amazing before it went into the oven from the mudslide coffee and hopefully when I cut into the loaf tomorrow morning it will taste even better.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed

11 oz. Coffee  cooled to 90 degrees F. (I used Mudslide flavored coffee)

4 oz. water (90 degrees F.)

9 ounces First Clear Flour (or strong bread flour)

4 ounces White Rye Flour

4 ounces Pumpernickel Flour

2 ounces Spelt Flour

1 ounce  Wheat Germ

2.5 ounces Carmelized Onions

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

Using your stand mixer or by hand, mix the coffee and water with the starter to break up the starter.

Add the flours, salt, oil, and onions and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.

L

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

The final dough had a nice subtle rye flavor with some sour undertones.  You don’t really taste the coffee flavor very much and the crumb was a little tighter than I would have liked.  Overall the bread was a success and is worth making again.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

Nepakshi's picture
Nepakshi

Best stage to use the starter

Hi :-)

My new starter of 15 days seems to be ready. To check, I wish to bake the first loaf. I am looking around for an easy beginners loaf to start with. Meanwhile can anyone please tell me how/when should i use the starter ?

Should I use the starter just after feeding it ? or when it has peaked and ripe after a feed ? or just before when it requires a feed ?

(I am feeding it once a day in the evening around 8:00 pm - 0.5 oz starter + 2 0z water + 2 0z flour - it doubles in about less than 8 hours).

Quite anxious and want things to work. First loaf - want it to be good :-) atleast edible.

 

Felila's picture
Felila

Using a straight razor for a lame?

My pack of old-style razor blades is used up and I'm hunting for another place to buy blades to use as lames. A Quattro cartridge is of no use as baking equipment, but multi-blade cartridges is all the local supermarkets seem to carry.

I wondered if there was such a thing as a lame that could be resharpened and used indefinitely and then realized: of course, a straight razor, as used to be standard male equipment in past centuries, before Gillette and the razor blade.

Has anyone here used a straight razor as a lame? How did that work? Was it hard to find a razor?

sonia101's picture
sonia101

Moist Apple Cake

 

I went shopping yesterday at Aldi and found this fantastic cake spring form tin made by Zenker that also doubles as a serving platter and came complete with a plastic lock cover....you just remove the spring form and the cake is ready to be served, great for making cakes and transporting them!

http://aldi.com.au/au/html/offers/2827_21031.htm

http://www.zenker-backformen.de/index.php?id=11&k_id=11&L=5

        

The cake tin came with a recipe book so I just had too try a recipe, since my sister had given me some home grown apples I picked out this recipe. The cake was really nice and moist, I used ricotta and sour cream and also used ground almonds. My dough was too soft to roll out so I half rolled it and used my hands to press it into the tin, but the cake still turned out lovely.

Moist Apple Cake

Dough

150 grams quark (or 2 parts ricotta and 1 part sour cream

6 tbsps milk

6 tbsps oil

80 grams sugar

4 heaped tsps vanilla extract

2 pinches salt

3 heaped tsps baking powder

300 grams flour

 

Glaze and topping

4 egg yolks

250 grams sour cream

100 grams sugar

100grams ground almonds or hazelnuts

800 grams sour apples

Juice of 1 lemon

6 tbsps apricot preserve

 

For the dough

Mix the curd cheese (or substitute), milk oil, sugar, vanilla extract and salt. Thoroughly knead in the flour mixed with the baking powder. Grease the sheet cake spring form 38(L) x 25(W)with butter. Roll out the dough to a size somewhat larger than the baking tin and place it into the tin, forming a rim at least 1 cm in height.

For the glaze

Mix the egg yolks, sour cream and sugar, and fold in the ground nuts. Pour the glaze onto the dough and distribute it evenly. Peel and quarter the apple removing the core, slice and mix with the lemon juice. Arrange the sliced apples on the glaze. Bake for 25 – 30 minutes in a preheated oven on the middle shelf at 190 degrees C or 170 degrees C circulating heat. Warm up the apricot preserve and press it through a sieve. Remove the cake from the tin and spread the preserve over both the top and sides of the cake.

Cheers Sonia

txfarmer's picture
txfarmer

Two kinds of danish rolls -- sweet & savory

Sending this toYeastspotting.
Click here for my blog index.

Still keeping on practicing my lamination skills -- butter consumption in Seattle must've increased noticably since I moved here!

First the danish roll with cranberry cream cheese filling. The dough is exactly the same as the cream cheese danish posted here. Shaping is different:
1) Sheet out to 1/8inch thick, 16inch long, spread on filling

2. roll up and cut into 1inch thickness

3)proof and bake as posted here

Nice open crumb with honeycomb holes.

The tartness from dried cranberries complements well with the richness.

Now the savory version with WW flour and pesto filling.

WW danish dough (Adapted from many different sources)
Note: for details and tips on making croissants, please seethis post
Note: this recipe makes about 930g of dough, about 12 large danishes.

-levain
starter (100%), 44g
water, 75g
bread flour, 134g

1. mix and leave at room temp for 12 hours.

-final dough
bread flour, 258g
ww flour, 103g
milk, 135g
egg, 77g
sugar, 60g
salt, 10g
instant yeast, 7g
butter, 41g, softened
levain, all
roll-in butter, 310g

1. Mix and sheet out dough as the cranberry danish roll above.
2. Spread on fillings, first pesto, then cheese and Italian sausage

3. Roll up from both ends, meeting in the middle. Wrap and put in fridge for 30min for easier cutting.

4. Cut into 1inch thickness

5. Proof and bake as the cranberry danish roll above.

Pesto, cheese, sausage, classic combo for a very good reason.

Some ww flour add another dimention to rich danish dough, and it goes well with savory fillings.

MTmom2's picture
MTmom2

Recommended recipe to try w/flour from my new grain mill?

Hi, all!

I've just ordered my first grain mill (the Komo Classic).  Very excited about its scheduled arrival on Friday.  So, here's my question for you all....what would bread recipe would you recommend I start with?  I've been making bread (the Cook's Illustrated Buttermilk Sandwich bread with some ww flour for the AP) and my original plan was to just try exchanging the store bought flour with my own milled flour.  But I've been reading about problems people have had doing that so it got me thinking that I should see if the collective wisdom here has a better idea.

Thanks for any ideas and recommendations!

PS - as my login name suggests, I'm a working mom of 2.  As I expect is the situation with many others, most of my baking time is done on the weekends and squeezed between other activities.  Easy recipes are especially welcome! =)

 

 

sweetbird's picture
sweetbird

Buckwheat-Apple-Cider Sourdough

While reading the article in New York Magazine on artisinal bakers in New York City that I posted in the forums yesterday (http://nymag.com/restaurants/features/new-wave-breads-2011-12/), I saw the photo of a buckwheat-pear bread and was reminded of this one that has become a favorite in our house. It's a buckwheat-apple bread dreamed up by a Swiss baker/blogger and posted on yeastspotting a few years ago. The blog post was so charming that I had to try it immediately. I have loved it and baked it many times since.

Here is the original blog post that captured my imagination:

http://oventv.wordpress.com/2009/08/27/buckwheat-apple-sourdough/

I've made some minor changes based on what I have available. Here is the formula that I use:

Buckwheat Apple Sourdough

(by oventv.wordpress.com)

Liquid levain:
100 g buckwheat flour
125 ml hard cider
15 g mature starter (mine was 100% hydration)

Dough:
385 g bread flour
15 g vital wheat gluten
230 ml hard cider (start with 200 ml and add more cider as required)
12 g salt
a little less than 1 tsp. instant yeast (I used SAF)
1 tsp. pear honey ("Birnel"), can be substituted by any sweetener
40 g dried apple rings, chopped
85 g (½ cup) whole buckwheat groats

 

Mix the ingredients for the liquid levain and leave at room temperature for 12 hours.

Pour 1 cup of boiling water over the whole buckwheat and let it soak for 10 - 15 minutes, until cooked through.  Drain well and set aside.

Mix the liquid levain, flour, vital wheat gluten and cider and let it autolyse for 15 to 30 minutes. Check the consistency and adjust as necessary; you’re looking for a tacky but not sticky dough.

Mix the final dough, but don’t add the apple chunks and the buckwheat yet. I processed for about 6 - 7 minutes on medium speed in my KitchenAid. At the end, mix in the apple pieces and about 2/3 of the soaked buckwheat groats. The rest are reserved for the top of the loaf, if you like (if not, go ahead and add them all to the dough).

Let the dough ferment in a warm environment (I kept it at a temperature in the mid-80sF) for about 1½ to 2 hours, with two folds at 30 and 60 minutes. The original recipe calls for one fold at 40 minutes, but I thought my dough needed more. I let it ferment about 2 hours.

This dough weighs about 1,050 g, and I bake it as one large hearth loaf. It can be divided into two smaller boules if you like. Bench rest and shape, and start your oven and stone preheating to 430°F at this point. I found that the final rise was fairly quick -- about 40 minutes. In fact, it took me by surprise and my oven wasn’t quite ready, so I ended up over-proofing slightly.

I used the dough ball trick that I mentioned in my previous post.

    

Bake the loaves on a preheated baking stone with steam at 430°F, checking and turning at around 20 minutes and lowering the temperature if the loaves are taking on too much color. I turned off the oven when the loaf reached an internal temperature of 205°F and let it sit on the hot stone with the oven door ajar for 10 minutes.

 

Ingredient notes:

I use a wonderful hard cider from my part of the world, the northeast U.S.  It's Woodchuck Hard Cider from Vermont and comes in a 355 ml bottle, which is just exactly the amount that is needed for this bread. About one-third goes into the levain and the rest is used in the dough. I use it at room temperature.

The flour I used in this loaf (besides the buckwheat flour) was King Arthur AP, even though the formula calls for bread flour. I would have been better off using the Sir Lancelot I had, or something else to offset the weak buckwheat flour, but even so this came out very well.

I use a raspberry honey from a local beekeper instead of the pear honey in the original formula.

This bread has a deep, somewhat nutty and subtly sweet flavor. It is outstanding as toast. I tried to capture the extra depth of color that it has when it comes out of the toaster. It's spectacular with butter and marmalade or with cheeses. I encourage you to try it! Thank you to the sweet baker from Switzerland (who doesn't seem to be blogging any longer, sadly). I'm grateful for this very special bread.

  

All the best,

Janie

I'll send this back where it started from, to Susan's yeastspotting:

http://www.wildyeastblog.com/category/yeastspotting/

 

Franko's picture
Franko

Old Style Sicilian Bread Roll- Nfigghiulata Antica

A book I've owned for many years and still one of my all time favourites for Italian cooking is Carlo Middione's 'The Food of Southern Italy'. Middione's Sicilian Bread Roll in the Old Style or Nfigghiulata Antica he believes may predate calzone, going back to the Saracen occupation of Sicily in the ninth century. The preparation of this dish takes slightly more time than a typical calzone or pizza but it's a nice change from the norm with the variety of meats and vegetables Middione uses in his recipe, and the fact that tomatoes, so typically found in these types of dishes, is not a component. Other than the exclusion of tomatoes, there doesn't appear to be any strict guidelines to what you might use as a filling, but I stuck close to the recipe given, with a few minor additions of my own. The filling in this roll was ground pork and veal lightly sauteed, sauteed onions and fennel, blanched chard and cauliflower flowerettes, black olives, julienne strips of salami and small cubes of provolone cheese.  My own inclusions were the fennel, some ground black pepper, scant amount of salt, some oregano and grated parmagianno . The dough can be whatever your favourite pizza dough happens to be, but recommend keeping the hydration to somewhere in the low 60% area to make the dough strong enough to hold the filling without tearing when it's rolled up. Roll or stretch the dough out to a rectangular shape as for cinnamon buns and brush all but the bottom 2 inches with olive oil. Spread the filling evenly over the dough and roll towards you tightly as you would for cinnamon buns.

Once rolled, ensure that the seam and ends of the roll are tightly sealed so that the filling wont leak out during baking, transfer to a paper lined cookie sheet, seam side down, and brush with olive oil. Gently bend the roll in a wide curve or crescent, the crescent shape being an important symbol in Saracen culture. While Middione doesn't mention this in his recipe, I took some scissors and snipped small steam vents along the length of the roll to keep the roll from getting soggy during baking.

Proofing time was 30-35 minutes at 75F/23C, and best to have the roll slightly under proofed to keep it intact during baking. Bake in a pre-heated 350F/176C oven for 15 minutes, brush with any oil that may be in the pan or use fresh, and continue baking and brushing with oil periodically until it takes on an appetizing colour and there is some evidence of melted cheese. Baking times are approximate based on the size of the roll made, so your senses and individual preferences are the best guides to use for when it's time to remove the roll from the oven.

Let the roll cool for 15-20 minutes to firm up before slicing, make a salad in the meantime, pour a glass of wine and enjoy!

Ciao,

Franko  

sonia101's picture
sonia101

Big day making Pasta ( Maultaschen )

I'm soooooo tired!

I made my favourite Pasta today, I only do this a few times a year and spend the whole day making them. I always make them in bulk and freeze them, tho most of the time my extended family end up taking most of my stash!lol.....Hmmm I made 100 Maultaschen today, I wonder how many I will get to freeze and eat?

This is a bulk recipe that makes approx. 100 large Maultaschen.

Maultaschen

Pasta Dough

2 kilos of type oo flour

2 dozen eggs

salt

Filling

500 grams minced bacon (minced)

8 medium sized onions (minced)

6 cloves of garlic (minced)

1 kilo pork sausage meat ( I used pork sausages and squeezed them out of their castings)

3 stale rolls soaked in water and then squeezed to remove the water

1.5 kilo cooked spinach ( I used finely chopped frozen spinach and removed all the water)

1.5 kilos ground lean beef

9 eggs

10 tablespoons chopped fresh parsley

salt, freshly ground pepper and freshly grated nutmeg to taste

1 egg and 3 tablespoons milk mixed (for brushing the pasta sheets )

Make the pasta dough and refrigerate until needed (depending on the size of eggs you might need a touch more flour). Mince the meat, bacon, garlic and onions and add all the ingredients and mix really well.

 

Season to taste with salt, pepper and nutmeg...I recommend placing a tablespoon of mixture onto a plate and popping it into the microwave and having a taste test to make sure it is  tasty enough. I had to taste the mixture 3 times before I got the taste to my liking.

 

Roll out the Pasta into long strips ( Thank god I have an electric pasta machine, I used setting#7 as my final pass) Top with meat mixture (just under 1cm thick approx) and brush the edges with egg/milk wash and top with another strip of pasta. At this stage I normal have a mess everywhere and today I even got flour on my camera lens LOL

Using a wooden spoon handle make impressions to seal each individual Maultaschen.

Using a zig zag pastry cutter cut them into individual Maultaschen.

Drop a few (depending on the size of your pot, I cook 10 at a time) into boiling (soft boil or they might split open while cooking) salt water and cook for 15 minutes, then drain. Refrigerate or freeze until needed.

 

Reheat in stock and serve with either a beef or vegetable stock and top with slow dry fried onions. You can also slice and fry them in butter, or  scramble an egg over them.

 

My reward after a hard day of cooking :-)

Cheers Sonia

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