June Kessler's Blog, page 2

Greek Village Bread

 

 

This sesame seed coated bread is traditionally made with “yellow” or “country” flour a blend of white and whole-wheat flour mixed with finely ground cornmeal. Alternatively, it can be made with just unbleached flour. In Greece the bread is commonly known as Daktlya meaning fingers because it is broken into fingers of bread to eat.

2 teaspoons dry yeast

1¼ cups (300g) water (110 F/45 C)

2 ½ cups (350g) unbleached flour

½ cup (75g) whole wheat flour

½ cup fine cornmeal

1 teaspoon salt

1 Tablespoon olive oil

1 Tablespoon honey

1 Tablespoon milk, plus extra for glaze

Sesame seeds for garnish

Directions

1. Sprinkle the yeast into ½ cup (125ml) water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flours, cornmeal and salt, thoroughly in a large bowl. Make a well in the center and pour in the dissolved yeast.

2. Use a wooden spoon to draw enough flour into the dissolved yeast to form a soft paste. Cover the bowl with a towel and let “sponge” until frothy and risen, 20 minutes. Add oil, honey and milk to the sponge.

3. Pour ½ the remaining water into the well. Mix in the flour mixture. Stir in the reserved water, as needed to form moist dough.

4. Turn the dough out onto a lightly floured surface. Kneed until smooth, shiny and elastic, about 10 minutes

5. Place the dough in a clean bowl and cover with a towel. Let rise until doubled in size, about 1 ½ hours. Punch down, let rest for10 minutes.

6. Divide dough into six equal pieces. Shape each piece into an oblong; arrange in a row just touching, on a floured baking sheet. Cover with a towel and proof until doubles in size, about 1 hour.

7. Brush top of the loaf with milk and sprinkle with sesame seeds. Bake in reheated oven for 45 minutes, 400 degrees F. (200C) until hollow sounding when tapped underneath. Cool on wire rack.

Baguette – French Stick

This long thin loaf with a crisp chewy interior is delicious split and filled with your favorite filling.

2 ½ teaspoons dry yeast

1 2/3 cups (375g) water (110 F/45 C)

3 ½ cups (500g) unbleached flour

1 ½ teaspoons salt

Directions

1. Sprinkle the yeast into 1¼ (300ml) of the water in a bowl. Leave 5 minutes; stir until dissolved. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast.

2. Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a towel and let sponge until frothy and risen, 20 minutes

3. Mix in flour and add the remaining water; as needed. 1 Tablespoon at a time; to form soft sticky dough

4. Turn out onto a lightly floured surface. Kneed until soft, smooth and, supple, about 10 minutes. Try to avoid adding extra flour while kneading the dough.

5. Place the dough in a clean bowl and cover with a towel. Let rise until doubled in size, about 1½ hours.

6. Punch down dough, re-cover, and let rise until for 45 minutes longer. Punch down again, re-cover, and let rise until doubled in size, about 45 minutes.

7. Divide the dough in to two equal pieces and shape into 2 baguettes, each about 12in (30cm) in length. Place on floured baking sheet or on a floured baguette tray; cover with a towel. Proof until doubled in size, about 50 minutes

8. Cut several diagonal slices across the top. Bake in preheated; oven 475 degrees F. (240C) for 20 to 25 minutes; until golden and when tapped underneath sounds hollow.

Cool on wire rack.

Baguette Baking Pan

Victorian Milk Bread

Victorian Milk Bread

This is bread with a soft crust and crumb that keeps well and makes crisp, nutty toast. The elegant, S shaped loaf is easy to make.

2 teaspoon dry yeast

1 teaspoon sugar

1 ¼ cups (300ml) Luke warm milk

3 ½ cups (500g) unbleached flour

1 ½ teaspoons salt

Egg glaze, made with 1 egg and 1 Tablespoon milk

Directions

1. Sprinkle the yeast and sugar into a ½ cup (125ml) of milk in a bowl. Leave for 5 minutes; stir to dissolve. Stir in half the remaining milk.

2. Mix flour and salt in a large bowl. Make well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk to form sticky dough.

3. Turn the dough onto a lightly floured surface. Knead dough, until smooth and elastic, about 10 minutes.

4. Place the dough in a clean bowl, and cover with a towel. Leave to rise for 45 minutes. Punch down, cover, and let dough double in size, about 45 minutes.

5. Grease an 8 x 4 x 2-in (10x10x6cm) loaf pan. Shape the dough into an S shape. Cover with a towel. Proof until the dough is 1-in (2.5cm) above the top of pan, about 1 hour

6. Brush the top of the loaf with egg glaze. Bake in preheated oven 400 degrees F. (200C) for 45 minutes, until golden and hollow sounding when tapped underneath. Turn out to cool on a wire rack.

 

 

8×4 Loaf Pan

Scottish Baps

 

A tray of freshly baked Scottish morning rolls or baps,

 

Scots Baps are the best eaten warm straight from the oven; they are a special treat at breakfast when filled with grilled bacon and fried egg; or sausage. They also make great burger buns for an after school snack. The mixture of milk and water gives the rolls a tender crumb and the extra dusting of flour gives them a soft crust.

¾ cup (175ml) lukewarm milk

¾ cup (175ml) water lukewarm

2 teaspoons dry yeast

1 teaspoon sugar

3½ cups (500g) unbleached flour

1½ teaspoon salt

1 Tablespoon milk to glaze

Directions

1. Combine the milk and water in a liquid measuring cup. Sprinkle yeast and sugar into ½ cup (125ml) of milk and water mixture in separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture

2. Mix the flour and salt in a large bowl. Make well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk and water, as needed, to form sticky dough.

3. Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes

Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rise for 10 minutes.

5. Divide the dough into eight equal pieces. Shape each piece of dough into a flat oval, about ½ in (1cm) thick. Place on a floured baking sheet. Brush each top with milk and sift a heavy dusting of flour over each.

6. Proof, uncovered, until doubled in size, 30-45 minutes

7. Sift a heavy dusting of flour over each bap, about ½ in (1cm) deep.

8. Bake in preheated oven 400 degrees F. (200C) for 15-20 minutes until risen and golden. Cover with towel for 10 minutes and cool on wire rack.

bowls

 

measuring cups

Baking Sheet

Cooling Rack

Scots Baps

A tray of freshly baked Scottish morning rolls or baps, close-up

 

Scots Baps are the best eaten warm straight from the oven; they are a special treat at breakfast when filled with grilled bacon and fried egg. The mixture of milk and water gives the rolls a tender crumb and the extra dusting of flour gives them a soft crust.

¾ cup (175ml) lukewarm milk

¾ cup (175ml) water lukewarm

2 teaspoons dry yeast 1 teaspoon sugar

3 ½ cups (500g) unbleached flour

1 ½ teaspoon salt

1 Tablespoon milk to glaze

Directions

1. Combine the milk and water in a liquid measuring cup. Sprinkle yeast and sugar into ½ cup (125ml) of milk and water mixture in separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture

2. Mix the flour and salt in a large bowl. Make well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk and water, as needed, to form sticky dough.

3. Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes

4. Divide the dough into eight equal pieces. Shape each piece of dough into a flat oval, about ½ in (1cm) thick. Place on a floured baking sheet. Brush each top with milk and sift a heavy dusting of flour over each.

5. Proof, uncovered, until doubled in size, 30-45 minutes

6. Sift a heavy dusting of flour over each bap, about ½ in (1cm) deep.

7. Bake in preheated oven 400 degrees F. (200C) for 15-20 minutes until risen and golden. Cover with towel for 10 minutes and cool on wire rack.

Healthy Beef Chili

 

As my air conditioner gave out this year, I am thinking of cooler weather, This Healthy Beef Chili is great for cooler weather, eat for lunch or dinner.

I also like to add some fresh chopped cilantro while it’s cooking and also to garnish.

Topped with grated cheese and diced avocados

 

 

 

Healthy Beef Chili

1 ½ pounds lean ground beef

1 large red pepper diced

3 or 4 jalapeno peppers, diced

2 large onions, diced

3 Tablespoons extra virgin olive oil

2 Tablespoons butter

1 large can crushed tomatoes or 5-6 large fresh tomatoes diced

1 can of kidney beans or black beans (good source of antioxidants and fiber)

Half a bag of frozen chopped spinach (adds extra nutrient density… add in towards the end of cooking)

2 Tablespoons molasses

3-4 squares of extra dark chocolate (sounds weird, but trust me…this adds just a touch of great extra flavor, and a little bit of extra antioxidants)

1 or 2 Tablespoons chili powder

1 or 2 teaspoons of cumin

2 Tablespoons of crushed garlic

¼ teaspoon sea salt

2 avocados, diced

1 cup grated cheese

 

Directions:

 

In a large pot over medium high heat add the olive oil, butter, and ground meat. Start adding all of the diced vegetables and other ingredients as you get them ready.

Once it’s all together and cooking in the pot, reduce heat to low and simmer for 40-50 minutes. Fill serving bowls and top with freshly diced ripe avocado and cheese. You’ve got an awesome hot delicious meal! This recipe makes about 6 servings.

 

 

 

Hot Chocolate Cookies

 

2 sticks room temperature butter

1 cup sugar

2/3 cup brown sugar

2 eggs

¼ cup coconut milk

1 teaspoon vanilla

3 cups all-purpose flour

¼ cup ground flex meal

1/3 cup Hot Chocolate Mix (not sugar free)

1 teaspoon salt

1 ¼ teaspoon baking soda

1 cup each white, milk, and semi-sweet chocolate chips

 

Cream together Butter, white sugar, brown sugar and butter until light and fluffy. Beat in eggs and coconut milk and vanilla.

In another bowl, whisk together the dry ingredients.

Slowly add in the dry ingredients. I did this in stages, scraping the bowl each time.

Add the chocolate chips to the cookie dough. Chill the dough for an hour. If you have time, I don’t think it makes any difference. My grandkids can never wait a whole hour.

Drop ¼ cup scoops of dough onto a parchment lined cookie sheet.

 

Bake them in a preheated 350 degree oven for 12to 14 minutes.

Pick up the parchment paper and transfer cookies to wire rack. (Cookies will still be on the parchment paper)

Makes 20 Jumbo Cookies

Chicken fajita Burger

Chicken Fajita Burger

1 pound ground chicken

1 egg

1 cup Panko bread crumbs

1 Tablespoon Sriracha hot sauce (or your favorite brand)

1 teaspoon garlic powder

1 teaspoon salt

For topping:

2 bell peppers, your choice of colors

1 Red onion

2 Tablespoons butter

Guacamole, optional

4 slices cheddar cheese

4 sandwich buns

4 tablespoons butter

Directions:

In a large bowl, combine the ground chicken, egg, bread crumbs, hot sauce, garlic powder, and salt. Use your hands to combine. Pat into 4 equal sized patties.

Place the chicken patties on a hot grill over medium heat and cook for 5 minutes. Flip and continue cooking for 5 minutes. Top with the cheese, turn off the grill, and close the lid to let the cheese melt. Remove and cover to keep warm.

While the burgers are cooking, heat a large skillet over high heat and melt the butter, add onions and peppers. Cook, stirring occasionally, until peppers and onions are tender crisp and slightly browned, about 7 – 8 minutes.

Meanwhile, heat another skillet over medium heat and butter each bun. Toast the buns the buns until golden.

Top the buns with guacamole, burgers, peppers and onions; serve.

BBQ Chicken Burgers

2 Pounds boneless, skinless chicken thighs

1 cup BBQ sauce

¼ cup Italian dressing

¼ cup brown sugar

1 Tablespoon Worcestershire sauce

Salt to taste (I used Himalayan)

Directions

Season chicken thighs lightly (a small pinch per breast) with some sea salt and place in your crockpot.

In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

Pour over chicken, cover and cook on HIGH for 3-4 hours

Once time is up, you can serve the thighs whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, or in wraps. Our favorite way is, topped with coleslaw.

Makes 4 to 6 servings

Challah Buns

There is a secret to shaping buns, whether for dinner rolls or for hamburger patties. If you just take a piece of dough and roll it, your buns will rise unevenly and become deformed (not to mention not very tasty).

Instead of rolling buns, you want to pinch them. Using the edges of your hands pinch and turn the dough so that the top stretches to make a smooth covering and the bottom is pinched together. The top of the dough will stretch and keep the air in as the buns proof. Never roll the dough, pinch the dough instead. This becomes clearer when you actually have a piece of dough in front of you.

 

For the challah:

6 2/5 cups (800g) bread flour

1¼ cups (310ml) warm water (around 100°F)

2 teaspoons active dry yeast

¼ cup (85g) honey

2 teaspoons sugar

¼ cup (60ml) vegetable oil

4 eggs

1 teaspoon salt

1 egg, lightly beaten for brushing

3 Tablespoons sesame seeds

 

Directions

 

Prepare the challah:

Mix ¼ cup of flour, the yeast, the warm water, and the sugar together in a large bowl. Let stand until the yeast is foamy, around 5 minutes. Whisk in the honey, oil, eggs, and salt. Add the rest of the flour, about a cup at a time, until the mixture thickens.

Knead while adding in the rest of the flour or until the dough is only slightly sticky. Knead about five minutes or until smooth. Let the dough rise, covered with plastic wrap, in a clean bowl until it doubles (about two hours). Punch the dough down and knead for about five minutes on a lightly floured surface. You may need to add more flour. Divide the dough into eight pieces, and turn and pinch the dough using the edges of your hands. You want to stretch the top of the dough so it meets at the bottom using the edges of your hands. Do not roll the dough into a sphere.

Place on a parchment paper lined baking sheet, cover with a dish cloth, and let rise until doubled in size (about 1½ hours). Brush with the lightly beaten egg and sprinkle with sesame seeds. Bake at 325 degrees F. until golden brown, around 40 minutes. If the top is browning too quickly, tent it with foil. Once you take it out of the oven, knock on the bottom of the bread. If it sounds hollow, it’s ready. If not, place it back into the oven.