Baking - Home-Ec 101

Retro Saturday: Biscuit Baking

Retro Saturday is a chance to see a blast from the Home Ec 101 past and gives Ivy and I a chance to relax. Heather says: I searched high and low. I tried at least a dozen recipes people swear were from Grandma and now I have it. This is the one I recommend to …

Heather says:

Many thanks to Candice of <a href= — Many thanks to Candice of Ragamuffin Designs for letting me use her picture of this recipe.

I was not content with the pizza crust I originally posted, it was good, but not something I felt others would rave about. Consequently I have been experimenting with variations for the past few months. While searching for a simple crust I had some criteria in mind: the ingredients must be both inexpensive and readily available, the directions must be both easy and forgiving, and finally it must taste at least as good as the chain delivery joints. (There are a few independent places who have a fantastic product that would be difficult to recreate in the average kitchen.)*

This crust is chewier and more flavorful than the original with no increase in difficulty.

Ingredients:

1 TBSP active dry yeast
1 1/2 cups warm water
3 1/2 cups bread flour + a little more for dusting
1 1/2 TBSP olive oil + extra to grease the bowl for rising
2 TBSP molasses
1 tsp salt
1 tsp Italian seasoning – OPTIONAL
cornmeal for sprinkling

Directions after the jump.

Let’s Talk Teflon

Dear Home Ec 101, My popover pan that has been with me through thick and thin (and one husband and a couple of boyfriends!) has suddenly started misbehaving. Where before I could simply tip the pan over and golden fabulous popovers will pop right out.. Now when I pull the pan out of the oven, …

Bread Machine Tips

Dear Home Ec 101, So I’ve finally garnered the courage to break out the 10 year old, given as a wedding gift, but never used Bread Machine. I’ve used it twice to make whole wheat bread. I’m not doing a good job at this. I’ve learned that the ingredients MUST be room temp (not straight …

Simple Pizza Crust Recipe

Heather says: My kids love pizza night. They are young enough that the whole process is fascinating to them and there is a lot of excitement for little cost. My husband and I are in search of the “perfect” pizza crust that is doesn’t require a huge amount of advance preparation. This one is close. …

Bread Making and the Stand Mixer

Heather says: Using a stand mixer can be a great way to knead dough a little faster and without as much physical effort. Personally, I enjoy a chance to work off a little steam. (I have three kids under five, I’m human, there is steam.) When using a stand mixer like a kitchen-aid begin timing …

Bread Making Tutorial: Basic White Bread

girl Heather says:

At long last, the first in the series of simple bread tutorials. We are beginning with a plain white bread recipe. This version is extremely simple. It is free of most allergens (wheat being the obvious exception) so it is useful for those avoiding eggs and dairy. Nutritionally, well, let’s just say that you won’t be making great strides over store-bought, but at least there is no high fructose corn syrup. Warm up the oven, roll up your sleeves, and let’s get started.

Simple White Bread

Ingredients

2 cups warm water ~110°F

1 1/2 TBSP Active Dry Yeast

1/4 cup sugar

1 1/2 tsp salt

1/4 cup vegetable oil + extra for bread pan & bowl (vegetable or olive

6 cups bread flour (may be slightly less in dry climates)

Directions after the jump.

Bread Making: Introduction to Basic Flours

Heather says: The first few bread recipes will be made with flours that should be carried by your local grocery store. All Purpose Flour – is also known as plain flour. It can be found in bleached and unbleached varieties. Unbleached flour has more of the wheat’s protein intact and is typically better for bread …

a spoonful of dry yeast above a white bowl of dried yeast sitting on a wooden cutting board

Yeast are tiny one-celled fungi. There are both benevolent and obnoxious strains. One can find yeast commercially for brewing, as a nutritional supplement, and for baking. In bread making, yeast digests sugars and creates carbon dioxide. The structure of the dough traps the gas, giving yeast bread its loft and softness. Too little yeast will …

Bread Making: Introduction

Heather says: Over the coming weeks I will be posting a series of tutorials on bread making. If you are a novice baker, I invite you to attempt the tutorials in order. While I admire those who would like to begin by tackling 12 grain with sprouted wheat, may I suggest you practice on the …