28 by 28: Easy Focaccia Bread

So here I am, finally posting the second recipe in my 28 by 28 series.  (There have been a few bumps in the road, but that's a conversation for another time, another place.)

Anyway, one of my roommates back in college always ordered her turkey sandwiches on focaccia bread in the dining hall.  Misguided little me always wondered why a person would opt for bread with a bunch of junk stuck on the top of it over a much safer-looking French or wheat bread.  When she finally convinced me to try some, I knew that I had been missing out.

I've got to admit that focaccia was one of the more intimidating things on my 28 by 28 list.  My sandwich bread had been a success, but focaccia?  Well, it's just so darn... fancy.  And I'll admit that my ventures in breadmaking have been less than fruitful a time or two.  Much to my relief, this focaccia was a cinch to throw together and has yielded many delicious turkey sandwiches.  (And ham sandwiches, pepperoni sandwiches, and midnight two-bite carb-y snacks...)

This bread is really something to be proud of- it's so pretty and aromatic that you'll be the envy of the lunchroom crowd.  Just don't let on that it's homemade- you might find yourself moonlighting as the office baker.

Adapted from Allrecipes
Serves 12

INGREDIENTS
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil, divided

1/2 cup shredded mozzarella
1 tbsp grated parmesan
2 tablespoons chopped fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
pinch of black pepper

DIRECTIONS
1.  In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. Add the minced garlic.  With a wooden spoon stir, the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

2.  Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. 

3.  Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Drizzle the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the cheeses, rosemary, basil, oregano, and black pepper. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. 

4.  Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

28 by 28: Sandwich Bread

I've officially completed the first dish from my 28 by 28 list!  I threw together this sandwich bread over the weekend, and it yielded a loaf that was soft and moist on the inside with a crisp outer crust. It was so good that I willingly burnt my fingers trying to break off pieces of the heel to munch on.  Some reviewers recommended replacing half the water in this recipe with milk.  I plan to try that the next time around.  (And there definitely will be a next time around!)

And a tip:  In the past, I've made the mistake of killing my yeast by putting it in water that was too hot.  I've since begun using a digital thermometer to check the water temperature and have had no problems ever since.

Adapted from Martha Stewart Magazine, July 2004 via Food.com

Yields 1 loaf

* As written, the recipe calls to mix the ingredients using an electric mixer.  I chose to mix the ingredients by hand.

INGREDIENTS
1 envelope active dry yeast
1 cup warm water (approximately 110°)
1/4 cup honey or granulated sugar (I used brown sugar)
1 1/2 tbsp unsalted butter, melted
1 tsp salt
3-3 1/2 cups all-purpose flour, divided (I used bread flour)
Additional butter for greasing bowl and pan as well as top of bread
 
1.  Combine warm water, yeast, honey, melted butter, and salt in the bowl of an electric mixer fitted with a paddle attachment.  While until yeast is dissolved.  Let stand until foamy, 5-10 minutes.


2.  Add 2 cups flour; mix on low speed until smooth, about 3 minutes.  Add additional cup of flour; mix until incorporated.


3.  On a lightly floured surface, knead dough, adding up to 1/2 cup more flour as needed.  Knead until smooth, elastic, and slightly sticky, about 4 minutes.


4.  Let rise in a large buttered bowl, covered with plastic wrap or a damp dish towel in a warm, draft-free spot until doubled in bulk, about 45 minutes.  


5.  Preheat oven to 400 and butter a 4 ½ by 8 ½ inch loaf pan.  (Mine was 5 by 9.)  


6.  Punch down the dough and transfer to a lightly floured surface.  Gently knead until smooth.  Shape dough into a loaf, tucking sides underneath to form a seam down the middle.  Place the loaf in the buttered loaf pan.  Cover and allow to rise until dough reaches the top of the pan, about 15 to 20 minutes.  


6.  Brush top of loaf with melted butter.  Bake until golden brown and hollow-sounding when tapped, 30-40 minutes.  Cool slightly in pans on wire racks; unmold.  Let cool until just warm before slicing.

Lard-Free Flour Tortillas

Once upon a time, I told y'all that I'm not real big on breakfast foods.  I guess I'm coming around, though, because I now wake up itching to cook up a big breakfast at least one day a week.  This morning, I got up and immediately began pouting about the paper I need to rewrite because I failed to click the save button caught a craving for breakfast tacos.  But not your standard fast food fare- no, I wanted the kind that would bring me back to the Saturday morning afternoon Taco Taco trips of my college days.

But first, I needed tortillas.

I'll admit that the idea of making tortillas has always scared the everliving daylights out of me.  But now that I've done it, I don't know why I waited so long.  Homemade tortillas are WAY tastier than the bagged grocery store variety, and they take zero extra skill at all.  If you can operate a rolling pin, you can make a tortilla!  I filled them with scrambled eggs and salsa and they really hit the spot.  Now, I just need to figure out how to use the rest of them!

Adapted from Allrecipes

INGREDIENTS
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
3 tbsp butter (original recipe called for lard, but I didn't have any)
3/4 cups water

DIRECTIONS  

1.  Mix the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 8 equal pieces and roll each piece into a ball. 

2.  Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Set aside and repeat until all tortillas have been cooked.

Bavarian Bretzel Rolls

It's a pretzel.
It's a sandwich bun.
It will blow your mind!

Several years ago, I toured Germany and Austria with my college choir.  One morning, my host family served lightly buttered bretzel rolls with ham for breakfast.  I was hooked!  These delicious bretzel rolls were easy to make and had me reminiscing about my trip in no time.  You can serve these with your favorite sandwich toppings or plain with a scrape of butter. Delish!

From Food.com

INGREDIENTS
1 1/3 cups warm water
2 tablespoons warm milk
1 packet active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups flour
Sea salt
2 quarts cold water
1/2 cup baking soda

DIRECTIONS
1. Combine 1/3 cup warm water with yeast and let stand until foamy. Add the remaining warm water, milk, sugar, and melted butter. Swirl to dissolve the sugar.

2. Add flour and mix on medium-low until dough forms a firm, pliable ball. Add more flour if necessary.

3. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.

4. Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

5. Preheat the oven to 425°. Lightly oil 2 baking sheets.

6. In a large stockpot, bring the cold water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.

7. Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.

8. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.