How to bake perfect bread

Nothing tastes better than fresh bread out of the oven or bread machine! Just the aroma in the house starts your tastebuds to anticipate something really delicious! Here are some tips for that perfect loaf - everytime!

Basic ingredients and what they contribute...

Yeast is the heart of the breadmaking process. It's the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma. In the yeast there are thousands of living plant-like microorganisms. When activated by warm liquid, and fed by sugar or starch, the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its light texture after baking.

Water temperature (100ºF - 110ºF) is critical because it dissolves and activates the yeast and blends with the flour to create a sticky and elastic dough. Milk, buttermilk, cream or juice may be added to enhance the flavor or texture. Only warm liquids should be added to dry ingredients in a recipe because cool liquids slow or stop yeast action and hot liquids will destroy the yeast and your bread won't rise.

Sugar adds flavor and rich brown color to a bread's crust. Brown sugar, honey, molasses, jams and dried fresh fruits may also be used.

Salt slows rising time which allows the flavor of the dough to develop and strengthens the gluten, keeps air bubbles from expanding too rapidly. Never omit the salt.

Eggs add food value, color and flavor to breads. They also help make the crumb fine and the crust tender. Eggs add richness and protein.

Butter, margarine, shortening or oil add flavor and make bread tender and moist. Fat slows moisture loss, helping bread stay fresh longer. Do not substitute oil for margarine/shortening unless the recipe calls for it.

Kneading the dough...

Start by adding just enough flour to the dough and your hands to keep the dough from sticking, then pat dough into a ball, which may feel sticky. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the 'fold, push and turn' steps. Keep kneading dough until it becomes smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. The process is complete in about 4 to 10 minutes, or when the dough is smooth, satiny and elastic, and when you poke it, the dough springs back.

Resting the dough...

Cover the top of the mixing bowl loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Keep dough covered until it doubles in size, anywhere from1-2 hours.

Shaping and testing the dough...

For regular bread loaves lightly flour the work surface; shape the dough into a smooth ball. Use a rolling pin to form a rectangle. Beginning at the short end of the rectangle, roll the dough tightly to make a loaf shape. Pinch the seam and ends of the rolled dough with your fingers to seal it closed. Place dough, seam side down, in greased baking pan. To determine if your dough passes the 'doubled in size' stage: Press the tips of two fingers lightly and quickly about 1/2 inch into the dough. If the impression you made stays, the dough is doubled.

Baking...

Follow precisely the recipe's directions for preheating and baking. Place the baking pans several inches apart on the center oven rack. Oven temperatures may vary, so check your loaves about 10 minutes before recipe says they should be done. If loaves are browning excessively, remove them from the oven and make an aluminum foil 'tent' to shield them, and then return them to the oven. After turning bread out of the pan, tap the bottom or side of the loaf. If it sounds hollow, the bread is done. If not, place bread bake in the oven for 5 more minutes.

Cooling and storing your bread...

Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan. To keep your freshly baked bread at peak goodness: Keep it wrapped and stored in a bread box at room temperature. Seal it tightly and keep it in a cool, dry place. Keep it out of the refrigerator; cold temperature dries bread out and hastens staling. For longer term storage, freeze it in an airtight plastic bag or tin foil.

For the added touch...

Brush it with one egg or egg white beaten with a little water before you put your ready-to-go bread in the oven. If you forget to do so before baking, you can still apply the egg wash 5 minutes before the bread is to come out of the oven. For less shine but a good deep, golden-brown color and very good flavor, brush butter on loaf just out of the oven. For a loaf that's really delicious, brush the unbaked loaves with milk. It will make a slightly soft or tender crust, with a somewhat dull shine. For additional toppings, brush unbaked loaves with an egg-white wash and then sprinkle with the topping of your choice such as poppy, caraway or sesame seed, selected grains such as oatmeal or whole wheat flour or your favorite herb such as oregano.

KitchenKrafts.com

Cookie Bouquets

Cookie bouquets are becoming very popular as centerpieces and favors, and it's very easy to make your own.

1. Mix up your sugar cookie mix and roll out the dough. Cut the desired shapes and place the cut-out dough on a sheet pan, then put a cookie bouquet stick under each cookie. The sticks will magically attach themselves to the cookies as they bake. Once they are baked and cooled, you can decorate the cookies according to your theme or colors.

2. Mix up your icing. You can use many kinds of icing for your cookies, but royal icing can be thinned to apply more evenly across the cookie to make a flat surface for decorating. When making the royal icing for your cookies, it is usually best to avoid recipes that call for raw egg whites, because of the risk of salmonella. You can safely make the royal icing by using meringue powder or a convenient royal icing mix which are available at Kitchen Krafts. They are both simple to use and are a very safe way to decorate your cookies.

3. After you mix an assortment of icing colors, place the style of decorating tips you want in disposable decorating bags and fill with the tinted icing. Now, you are ready to decorate the cookies, and you can decorate them as simply or as elaborately as you choose. Add sanding sugars, nonpareils, dragees or sprinkles to give your bouquet that extra flair!

4. When the icing is dry, gently wrap each cookie in a cello bag or clear plastic wrap and tie it with a coordinating colored ribbon. You can also use convenient decorative bag closures to hold the wrap in place.

5. Any suitable vase or attractive container can be used to arrange and hold your cookie bouquet creations. Fill the container with green floral foam, and cover the foam with shredded colored paper or ribbon. Carefully insert the cookies and arrange your cookie bouquet. Now step back and admire your work!

KitchenKrafts.com

Banoffee Pie

Ingredients:
1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Preparation:

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

Tomato Salad with Balsamic Vinaigrette

Balsamic Vinaigrette:

Ingredients:

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Tomatoes of your choices
blue cheese or fetal cheese for garnish (optional)

Preparation:

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Raspberry Cheesecake

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries


Preparation:

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.