Breaking the Bread Special Mother’s Day 2011 I hope you enjoyed our bread baking. All these recipes are ones that it would be impossible for me to fit into a regular weekday segment. They are also all recipes which I enjoy. In opening this show, we talked about various kinds of flour for various uses. In the biscotti we use regular all purpose flour. In the corn corn bread we use gluten free flour mixed with cornmeal. It has no wheat or rye flour to avoid gluten. In contrast, in the whole wheat bread, we use bread flour and whole wheat flour. Both of these are high in gluten. That wheat protein is what makes the bread rise as well as it does. I have no idea what kind of flour Pillsbury puts in its canned biscuits, but I would be willing to bet that it is a soft wheat, medium gluten flour. That is what makes the best biscuits. Enjoy!!!! Biscotti 1/2 cup vegetable oil 1 cup white sugar 3 1/4 cups all-purpose flour 3 eggs 1 TBSP baking powder 1 TBSP vanilla extract, or 3 drops anise oil Preheat the oven to 375 deg. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted. Brownie Biscotti 1/3 cup butter, softened 2/3 cup white sugar 2 eggs 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 tsp baking powder 1/2 cup miniature semisweet chocolate chips 1/4 cup chopped walnuts 1 egg yolk, beaten 1 TBSP water Preheat oven to 375 deg. Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Be careful, these burn easily. Don’t ask how I know. Whole Wheat Bread 3 cups warm water (110 deg) 2 (.25 ounce) packages active dry yeast (rapid rise yeast works well in this) 2/3 cup honey, divided 5 cups bread flour 5 TBSP butter, melted, divided 1 TBSP salt 3 1/2 cups whole wheat flour 2 TBSP butter, melted In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 TBSP melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has doubled in bulk. . Bake at 350 deg for 25 to 30 minutes; do not overbake. You may lightly brush the tops of loaves with 2 TBSP melted butter when done to prevent crust from getting hard. I leave this step out because I like the crust hard. Cool completely. Double Corn Corn Bread A gluten free delight 1 cup gluten free all purpose baking flour 1 cup cornmeal (NOT cornmeal mix) ¼ cup sugar 1 TBSP baking powder 1 tsp baking soda 1 tsp salt 2 eggs, lightly beaten 1 cup rice milk ¼ cup canola oil 1 TBSP cider vinegar 1 cup frozen whole kernel corn, thawed In a large bowl, combine all dry ingredients thoroughly. Beat together eggs, milk, oil, vinegar and corn. Make a well in the dry ingredient and add the wet. Stir just to mix. Pour into a 9x5 inch bread pan which has been greased. Do NOT use baking spray, it has flour in it. Bake at 350 deg about 40 to 45 minutes or until browned and tests done. Cool about 5 minutes in the pan before turning out to cool completely. Hot Fudge-Marshmallow Monkey Bread A Pillsbury Recipe 1TBSP LAND O LAKES® Butter, softened 1can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits) 1can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits) 13large marshmallows 1/2cup LAND O LAKES® Unsalted or Salted Butter 1/2cup hot fudge ice cream topping 1tsp McCormick® Pure Vanilla Extract 1cup sugar 1TBSP Hershey’s® Special Dark® baking cocoa DIRECTIONS: Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 TBSP butter. Cut all 13 biscuits into quarters; set aside. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. In medium bowl, stir sugar and cocoa until blended. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.