Beth Cato's Blog, page 16

Bready or Not: Country Loaf

The blog is called Bready or Not, and today we are definitely bready with this gorgeous, old-fashioned Country Loaf.

This is a basic boule in the French style. Water, salt, sugar, flour, yeast. Baking is done with added steam–boiling water in a pan below the bread, sending up a cloud to give this loaf the perfect crust.

This bread is absolute perfection toasted with butter, but it’s also great for sandwiches or to go along with soup. Some breads are best hot, but this one is more versatile.

I modified this recipe from a fantastic cookbook called Making Artisan Breads in the Bread Machine by Michelle Anderson. Click here to get it through my affiliate link.

PrintBready or Not: Country LoafThis is your old-fashioned, basic, and absolutely divine bread round with a crunchy crust and a soft, tender exterior. Note that this dough goes through a sequence of rises, and so requires a chunk of the day. The baking stage gets a boost from steam; a pan with boiling water is placed below the bread to send up steam, resulting in a crisp crust. Modified from Making Artisan Breads in the Bread Machine by Michelle Anderson.Course Appetizer, BreadKeyword yeast breadAuthor Beth CatoEquipmentbread machinelarge bowlparchment paperbaking sheet or pizza stonecake pankettle for boiling waterIngredients1 3/4 cups lukewarm water 100-110-degrees2 teaspoons sea salt1 teaspoon white sugar4 1/4 cups bread flour1 1/4 teaspoons active dry yeast or bread machine yeastInstructionsAdd ingredients to bread machine bucket, which usually means liquids first–so water, sea salt, sugar, bread flour, and yeast. Let the dough cycle run.Transfer the dough to a large greased bowl, tucking dough under the sides to form a tight ball. Cover with a towel or plastic wrap to let rise for an 1 1/2 to 2 hours.Lay out a large piece of parchment paper. Flour lightly. Roll dough onto it, deflating the round and tucking the dough to form a new, smooth round. Flour lightly on top. Cover with towel or plastic wrap again to let rise, 1 to 1 1/2 hours.Preheat oven at 500-degrees. Place baking pan or stone on middle rack. On rack below that, place a cake pan with 1 or 2-inch sides. In an electric or stovetop kettle, boil about 2 cups of water.Use a sharp knife to score a hash mark across the top of the risen dough. Place the hot baking sheet or stone on the stovetop. Very carefully, use the parchment paper as a sling to move the bread onto the hot pan. Place it in the oven. Immediately use the kettle to carefully pour water into the cake pan on the lower rack; no need to measure the water, but get the pan about half full. Close the oven and do not open it again until the end of baking.Bake for 5 minutes. Lower the temperature to 400-degrees. Bake an additional 30 minutes. The bread should be risen and golden. Cool for at least 30 minutes before slicing in.This bread is fantastic at room temperature or heated up again. Use it with butter, for sandwiches, whatever you want! While the bread is still fresh, freeze leftovers for later enjoyment, too.OM NOM NOM!

Bready or Not Original: Fruity-Cheesy Swirled Blondies

These Fruity-Cheesy Swirled Blondies are easy to customize based on your budget and ingredient availability. Go expensive and fancy and use a goat cheese log, or more budget-conscious and still-delicious with standard cream cheese.

I’ve done it both ways. Both are fantastic. For the goat cheese, I recommending hitting someplace like Costco or Sam’s Club. For cream cheese, my go-to has become Aldi.

Use any variety of jams or preserves, but the one necessity is that it is THICK. A watery one will sink to the bottom (says the voice of experience). I found the good basic Smucker’s Strawberry Jam was fine in this recipe.

PrintBready or Not Original: Fruity-Cheesy Swirled BlondiesThis recipe is vaguely named Fruity-Cheesy Swirled Blondies because you can customize the ingredients: use either soft goat cheese or standard cream cheese along with a thick fruit jam or preserves of your choice.Course Breakfast, Dessert, SnackKeyword bars, cheese, preservesAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayuneven spatulaIngredientsBlondies12 Tablespoons unsalted butter (1 1/2 sticks) room temperature1/2 cup white sugar3/4 cup light brown sugar packed2 large eggs room temperature1/2 teaspoon vanilla extract1 3/4 cups all-purpose flour1 1/4 teaspoons baking powder1/2 teaspoon saltCheesecake Swirl8 ounces soft goat cheese or cream cheese, softened2 Tablespoons white sugar1 Tablespoon plain or vanilla Greek yogurt or sour cream1 large egg room temperature1/2 teaspoon vanilla extract3/4 cup jam or preservesInstructionsPreheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.OM NOM NOM!

RELEASE DAY: A Thousand Recipes for Revenge

It’s June 1st, and A Thousand Recipes for Revenge is now available worldwide! Follow Ada and Solenn into a realm inspired by France of three centuries ago, a world that relies upon magic derived from food. I really hope you enjoy the read and look for the second book in January! Also–please add a rating and review on sites like Amazon and Goodreads! Those numbers mean a lot, especially in the first few weeks.

Amazon: paperback | kindle | audio CD | audibleBarnes & Noble: paperback | audio mP3 on CD | audio CDBookshop: paperback | audio mP3 on CD | audio CD Books-a-million: paperback | audio mP3 on CD | audio CD

Thank you!

[Amazon links are through their affiliate program]

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Bready or Not Original: Oatmeal Coconut Cookies

These Oatmeal Coconut Cookies are super-chewy thanks to that combo. Plus, they aren’t super-sweet, which lets the chocolate shine through.

I love how old-fashioned these cookies look, like something I’d eat when I was a kid, with my grandma on a visit to friend’s house. There’s a certain level of heartiness and coziness to these cookies.

These cookies are quick to assemble, too. After posting some intricate recipes this month (I’m looking at you, Apple Cream Cheese Brioche Tart) it’s nice to share things are simple and good.

PrintBready or Not Original: Oatmeal Coconut CookiesThese extra-chewy, flat cookies aren't heavily sweet, which lets the chocolate really shine through. Makes about 27 cookies.Course Dessert, SnackKeyword chocolate, coconut, cookies, oatsServings 27 cookiesAuthor Beth CatoEquipmentparchmenttablespoon or tablespoon scoopbaking sheetIngredients1/2 cup unsalted butter (1 stick) room temperature1/4 cup brown sugar packed1/4 cup white sugar1 large egg room temperature1 Tablespoon milk or half & half1 teaspoon vanilla extract3/4 cup all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 1/2 cups rolled oats also called old-fashioned oats1 cup chocolate chips semisweet, milk, dark, or a mix1 cup shredded coconutInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.OM NOM NOM!

Moving!

I’m interrupting the usual flow of recipes and book news to bring you an important update: I am moving from scalding hot Arizona to the wintery wilds of Minnesota. That means you may see me at Twin Cities-area conventions and other Midwest gatherings in the coming years. Do you have a favorite? Are you involved with a convention or bookstore that’s looking for future guests? Well hey, drop a comment on this post, send an email via my contact form, reach out on social media–make a connection! (But also please understand if I’m slow to reply.)

As this move is happening at the same time as the full release of A Thousand Recipes for Revenge, I’m also looking for people to keep an eye out for promotions I might miss while in-transit and unpacking. There might be ads on Goodreads or Kindles, recommendations from Amazon–all kinds of things! If you see something, please try to get a picture or screencap and send it my way! Thank you in advance.

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Bready or Not: Soft Lemon-Ginger Cookies Redux

Today we’re returning to a Soft Lemon-Ginger Cookies recipe I last featured in July 2017! Why let something delicious wallow in the archives, right?

This is a great dough to make hours or days ahead; just stash it in the fridge until baking time. Coolness also makes the sticky dough easier to work with.

The lemon brings in a fresh element, while the ginger delivers the right amount of heat. These are sweet and refreshing cookies overall.

The one modification I made in this redux is that you can use sour cream or Greek yogurt. Both products contribute moisture, fat, and acid.

PrintBready or Not: Soft Lemon-Ginger Cookies ReduxThese soft cookies taste deliciously fresh thanks to the combined forces of lemon and ginger! The dough can be made hours or even a day ahead and kept wrapped in the fridge, too. It’s unknown how long they keep after baking–they tend to vanish rather quickly. Modified from Taste of Home.Course Dessert, SnackKeyword cookies, lemonAuthor Beth CatoEquipmentteaspoon scoop or teaspoonIngredients1/2 cup unsalted butter (1 stick) softened1 cup brown sugar packed1 egg3 Tablespoons sour cream or vanilla or plain Greek yogurt1 1/2 teaspoons lemon extract1 teaspoon vanilla extract1 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar2 teaspoons ground ginger1/4 teaspoon saltInstructionsIf baking right away, preheat oven at 350-degrees.In a large mixing bowl, mix together the butter and brown sugar until they gain a fluffy texture. Beat in the egg, sour cream or yogurt, and extracts.In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl. At this point, the dough can be wrapped and chilled for a few hours or days; this will also reduce the dough's stickiness somewhat.When it is baking time, be sure to preheat the oven. Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out–they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.OM NOM NOM!

Bready or Not: Golden Syrup Brownies

I’ve made a lot of brownies that I’ve shared here on Bready or Not, but these Golden Syrup Brownies are the fudgiest I’ve ever made.

Seriously, they are good but they are dense and rich. I highly recommend cutting these things small, just as one does with fudge.

Golden Syrup and coarse sugar are what set these brownies apart. I used Lyle’s Golden Syrup, the original version, imported from the UK. Sometimes you’ll see honey and light corn syrup mentioned as American substitutes; if you want to go that route, split them half and half, but it still won’t be the same as Lyle’s.

As for the coarse sugar, the original recipe printed in Bake from Scratch called for unrefined light muscovado, but I used a mix of demerara and turbinado. Hence my general recommendation for coarse sugar.

This recipe will keep for weeks in the fridge, have you the fortitude!

PrintBready or Not: Golden Syrup BrowniesThese super-fudgy brownies use golden syrup, which is a British ingredient. I recommend Lyle’s Original Golden Syrup, which can be found in the import section of many American grocery stores. Note that these brownies need to chill for hours or overnight before eating. Modified from Bake from Scratch Magazine Sept/Oct 2019.Course Dessert, SnackCuisine BritishKeyword bars, brownies, chocolate, fudgeAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayfine mesh sieveIngredients1 1/2 cups plus 2 teaspoons coarse sugar such as turbinado and demerara14 Tablespoons unsalted butter4 Tablespoons plus 2 teaspoons golden syrup1 1/4 cups dark chocolate chopped or in chips6 large eggs room temperature2/3 cups plus 2 Tablespoons all-purpose flourInstructionsPreheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.OM NOM NOM!

Bready or Not Original: Date Drop Cookies

If you’re in need of a old-fashioned homey cookie, these Date Drop Cookies may be just what you need.

They won’t win any awards in the looks department, but you know what? They are GOOD. Quite similar to a soft, chewy oatmeal cookies, but with chopped dates instead of raisins.

I used kitchen shears to chop up dates from a big container from Costco. If you use pre-cut dates, such as from a bin, those will be good in this recipe, albeit a not quite as soft.

These should keep for at least a few days in a sealed container at room temperature.

PrintBready or Not Original: Date Drop CookiesThese are similar to a chewy oatmeal cookies, but with dates rather than raisins. They are incredibly pleasant and homey.Course Dessert, SnackKeyword cookies, datesServings 55Author Beth CatoEquipmentparchment paperteaspoon or teaspoon scoopIngredients1/2 cup unsalted butter (1 stick) softened3/4 cup light brown sugar packed2 eggs room temperature1/4 cup milk or half & half1 teaspoon pure vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup quick oats1 cup chopped dates3/4 cups chopped walnutsInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large mixing bowl, cream together the butter and brown sugar. Beat in the eggs, milk, and vanilla. Fold in the oats, dates, and walnuts.Using a teaspoon or teaspoon scoop, place round dollops of dough spaced out on the baking sheet. Bake for 12 to 15 minutes, until cookies are set. Transfer them to a rack to completely cool. Store in a sealed container at room temperature.OM NOM NOM!

Bready or Not: Apple Cream Cheese Brioche Tart

This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.

This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.

We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.

However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.

The things we bakers must do for science and the good of the people…

PrintBready or Not: Apple Cream Cheese Brioche TartThere’s no denying that this is a complicated, time-consuming recipe, but the results are delicious and beautiful to behold. Modified from Red Star Yeast, and uses their Platinum Yeast.Course Breakfast, Dessert, SnackKeyword apple, cheese, cream cheese, yeast breadAuthor Beth CatoEquipmentrimmed baking sheet9-inch springform panparchment paperstand mixer with paddle and dough hooknonstick spray with flourpastry brushuneven spatulainstant read thermometerIngredientsApples2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)1 Tablespoon white sugar1/2 teaspoon lemon juice1/4 teaspoon apple pie spiceDough2 cups all-purpose flour divided1 1/2 Tablespoons white sugar1 1/2 Tablespoons light brown sugar packed1 0.25oz package Platinum Yeast1 1/2 teaspoons kosher salt1/4 cup milk or half & half, warmed to 120-F to 130-F2 large eggs room temperature3/4 teaspoon pure vanilla extract1/4 cup unsalted butter softenedFilling2 Tablespoons unsalted butter softened3 Tablespoons white sugar2 Tablespoons light brown sugar firmly packed1 teaspoon pure vanilla extract1/4 teaspoon kosher salt1/4 teaspoon apple pie spice8 ounces cream cheese room temperature1 large egg room temperature3 Tablespoons all-purpose flourTopping1 large egg for egg wash1 Tablespoon water for egg washSwedish pearl sugar for sprinklingInstructionsPreheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.Preheat oven to 325-degrees.Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.OM NOM NOM!

Are you a member of Amazon Prime? Then you can grab my book for FREE now!

A Thousand Recipes for Revenge is officially out one month from today. I have something special to share, though. My book and its sequel are being published through 47North, one of Amazon’s publishing wings. If you are an Amazon Prime member in the US, you can grab the ebook of A Thousand Recipes for Revenge NOW for free, courtesy of Amazon First Reads. Not a prime member? You can get it for only $1.99! Deals are good for the month of May. (I believe that this deal also applies in some way to folks in the UK, Australia, and Canada, but I’m not sure how the numbers differ! Hey, let me know.)

Grab the book here!

The full print book and audiobook will be available on June 1st–and the ebook will still be available on Amazon (and everywhere else, too) for a few bucks more.

[Link is through the Amazon Affiliate program.]

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