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Authors: Beth Hillson
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(see Simple Substitutions, page 265)
¼ cup lightly packed brown sugar
3 tablespoons cornmeal
3 teaspoons caraway seed, optional
2 teaspoons grated orange peel
1½ cups warm water (105° to 110°F)
3 large eggs, lightly beaten
⅓ cup vegetable oil
2 tablespoons molasses or honey
1 teaspoon cider vinegar
2½ teaspoons instant active or active dry yeast
½ cup dark raisins
½ cup coarsely chopped walnuts, optional
Lightly oil a 9 × 5-inch pan.
Combine the flour blend, powdered milk, brown sugar, cornmeal, caraway seeds, if using, and orange peel in a large mixing bowl. In a separate bowl, combine the water, eggs, oil, molasses, and vinegar. Add the wet ingredients and the yeast to the dry ingredients. Beat on medium speed for 5 minutes, or until the dough is smooth. Add the raisins and walnuts, if using, and beat another minute or until blended.
Transfer the dough to the prepared pan and smooth the surface. Cover with oiled plastic and let the dough rise nearly to the top of the pan.
Preheat the oven to 375°F. Bake for 45 to 55 minutes, until the bread sounds hollow when tapped.
Turn onto a wire rack to cool.
Bread Machine Method:
Add the dry ingredients, yeast, and liquids, according to the manufacturer’s instructions. Set the machine for quick cycle, white bread, or programmable cycle. After the dough has reached a smooth consistency, about 5 minutes into knead cycle, add the raisins and walnuts. Remove the loaf when the bake cycle ends and cool on a wire rack.
Perfect Popovers
MAKES 6 POPOVERS
Crunchy on the outside and airy on the inside, preparation of these delicate treats is simple. The trick is in the baking. I have the best luck using popover pans. Fill the cups two-thirds full and place the pan in a very hot oven. Don’t be tempted to open the oven while they bake or these finicky devils might collapse. They are worth a little patience.
¾ cup Basic Blend (page 17)
¼ cup chickpea flour or other high protein flour
½ teaspoon xanthan gum
½ teaspoon salt
1¼ cups milk, soy milk, or rice milk
1 tablespoon unsalted butter or non-dairy buttery spread
2 large eggs, beaten
Butter six popover tins. Preheat the oven to 450°F.
In a medium mixing bowl, blend the basic blend, chickpea flour, xanthan gum, and salt. Set aside. Heat the milk and 1 tablespoon butter in the microwave until the butter melts, about 60 to 90 seconds. Add the eggs to the milk, whisking to blend. If the milk is very hot, let cool before adding the eggs or they will begin to cook in the mixture. Add the milk mixture to the dry ingredients and whisk until smooth. Let sit at room temperature for 30 minutes.
Fill each popover tin two-thirds of the way with batter. Bake for 15 minutes. Reduce the temperature to 350°F and bake an additional 20 minutes, or until nicely browned. Resist the temptation to open the oven door while these bake or they will collapse.
Turn out onto a wire rack to cool. Pierce the side of each with a sharp knife to release steam. This keeps the inside moist and the outside crisp. Serve warm.
These cannot be frozen, but leftovers can be stored in a plastic bag at room temperature for up to three days. Warm in a 350°F oven for 5 minutes.
VARIATION: Add 2 to 3 tablespoons grated Parmesan cheese or fold in 2 teaspoons grated orange peel and 2 tablespoons ground pecans.
Tip : Heavy metal non-stick popover pans work best. Large muffin tins can be used but shape will be squat. Do not use glass cups.
Plymouth Bread
(Orange, Corn, and Molasses Bread)
MAKES ONE 2-POUND LOAF
This bread is reminiscent of the Anadama (corn and molasses) bread I ate as a child. The texture is similar but the orange peel gives it a grown-up twist.
3 cups Bread Flour #1 (page 15)
⅞ cup dry powdered milk or Vance’s DariFree (see Simple Substitutions, page 265)
⅔ cup cornmeal
¼ cup lightly packed brown sugar
2 teaspoons grated orange peel
1½ cups warm water (105° to 110°F)
3 large eggs, lightly beaten
5
¼ cup lightly packed brown sugar
3 tablespoons cornmeal
3 teaspoons caraway seed, optional
2 teaspoons grated orange peel
1½ cups warm water (105° to 110°F)
3 large eggs, lightly beaten
⅓ cup vegetable oil
2 tablespoons molasses or honey
1 teaspoon cider vinegar
2½ teaspoons instant active or active dry yeast
½ cup dark raisins
½ cup coarsely chopped walnuts, optional
Lightly oil a 9 × 5-inch pan.
Combine the flour blend, powdered milk, brown sugar, cornmeal, caraway seeds, if using, and orange peel in a large mixing bowl. In a separate bowl, combine the water, eggs, oil, molasses, and vinegar. Add the wet ingredients and the yeast to the dry ingredients. Beat on medium speed for 5 minutes, or until the dough is smooth. Add the raisins and walnuts, if using, and beat another minute or until blended.
Transfer the dough to the prepared pan and smooth the surface. Cover with oiled plastic and let the dough rise nearly to the top of the pan.
Preheat the oven to 375°F. Bake for 45 to 55 minutes, until the bread sounds hollow when tapped.
Turn onto a wire rack to cool.
Bread Machine Method:
Add the dry ingredients, yeast, and liquids, according to the manufacturer’s instructions. Set the machine for quick cycle, white bread, or programmable cycle. After the dough has reached a smooth consistency, about 5 minutes into knead cycle, add the raisins and walnuts. Remove the loaf when the bake cycle ends and cool on a wire rack.
Perfect Popovers
MAKES 6 POPOVERS
Crunchy on the outside and airy on the inside, preparation of these delicate treats is simple. The trick is in the baking. I have the best luck using popover pans. Fill the cups two-thirds full and place the pan in a very hot oven. Don’t be tempted to open the oven while they bake or these finicky devils might collapse. They are worth a little patience.
¾ cup Basic Blend (page 17)
¼ cup chickpea flour or other high protein flour
½ teaspoon xanthan gum
½ teaspoon salt
1¼ cups milk, soy milk, or rice milk
1 tablespoon unsalted butter or non-dairy buttery spread
2 large eggs, beaten
Butter six popover tins. Preheat the oven to 450°F.
In a medium mixing bowl, blend the basic blend, chickpea flour, xanthan gum, and salt. Set aside. Heat the milk and 1 tablespoon butter in the microwave until the butter melts, about 60 to 90 seconds. Add the eggs to the milk, whisking to blend. If the milk is very hot, let cool before adding the eggs or they will begin to cook in the mixture. Add the milk mixture to the dry ingredients and whisk until smooth. Let sit at room temperature for 30 minutes.
Fill each popover tin two-thirds of the way with batter. Bake for 15 minutes. Reduce the temperature to 350°F and bake an additional 20 minutes, or until nicely browned. Resist the temptation to open the oven door while these bake or they will collapse.
Turn out onto a wire rack to cool. Pierce the side of each with a sharp knife to release steam. This keeps the inside moist and the outside crisp. Serve warm.
These cannot be frozen, but leftovers can be stored in a plastic bag at room temperature for up to three days. Warm in a 350°F oven for 5 minutes.
VARIATION: Add 2 to 3 tablespoons grated Parmesan cheese or fold in 2 teaspoons grated orange peel and 2 tablespoons ground pecans.
Tip : Heavy metal non-stick popover pans work best. Large muffin tins can be used but shape will be squat. Do not use glass cups.
Plymouth Bread
(Orange, Corn, and Molasses Bread)
MAKES ONE 2-POUND LOAF
This bread is reminiscent of the Anadama (corn and molasses) bread I ate as a child. The texture is similar but the orange peel gives it a grown-up twist.
3 cups Bread Flour #1 (page 15)
⅞ cup dry powdered milk or Vance’s DariFree (see Simple Substitutions, page 265)
⅔ cup cornmeal
¼ cup lightly packed brown sugar
2 teaspoons grated orange peel
1½ cups warm water (105° to 110°F)
3 large eggs, lightly beaten
5
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