5. Once the bread is done, remove it from the machine and allow it to cool on a rack before slicing.
Makes 1 large loaf
Yolanda’s Cuban Bread
—FATALLY FLAKY—
Unlike most yeast breads, this one rises and bakes quickly. Even if you start in the late afternoon, it can be served with dinner.
2 cups spring water
2 tablespoons dark brown sugar
Two ¼-ounce envelopes active dry yeast (4½ teaspoons)
2 tablespoons dough enhancer (here)
5½ cups bread flour
¼ cup soy flour
¼ cup nonfat dry milk
2 tablespoons wheat germ
1 tablespoon kosher salt
About 2 tablespoons poppy seeds
1. In a small saucepan, heat the spring water to 110˚ to 115˚F. Pour the water into a warm bowl and stir in the brown sugar and yeast. Place in a warm, draft-free spot to proof, about 15 minutes. The mixture will be foamy.
2. In a bowl, mix together the dough enhancer, bread flour, soy flour, dry milk, wheat germ, and salt. Place this mixture into the bowl of a stand mixer fitted with the dough hook. Add the proofed yeast mixture and stir until well combined. Knead for 10 minutes.
3. Place the kneaded dough into a buttered bowl, cover with buttered plastic wrap, and set aside to rise until doubled in bulk, about 30 minutes.
4. Remove the plastic wrap, punch the dough down, and divide it into 2 equal pieces. Shape the pieces into 2 round loaves and place them on a baking sheet lined with a silicone baking mat. Using a sharp knife, cut a 1-inch deep cross into the tops of the loaves. Brush the loaves with spring water and sprinkle the poppy seeds on top.
Note: Do not preheat the oven.
5. Place a cake pan filled with hot spring water on the bottom rack of the cold oven. Place the baking sheet with the loaves on the middle rack of the oven. Close the oven door and turn the oven to 400˚F. Bake for 30 to 40 minutes, until the loaves are golden brown. (They will open up and look like flowers; this is normal.) Serve warm or cool.
Note: This bread does not keep well. If you are not going to serve both loaves immediately, allow the second loaf to cool completely, then freeze it in a zippered plastic freezer bag.
Makes 2 loaves
Almond Poppy Seed Muffins
—THE LAST SUPPERS—
Yes, your grocery store and local coffee shop will offer almond poppy seed muffins. But when our middle son (a poppy seed muffin hound) and I were visiting colleges in New York and California, we ordered poppy seed muffins wherever we went. This recipe was the result. Although this recipe calls for almond extract, we also tasted outstanding lemon poppy seed muffins in Greenwich Village and San Francisco. If you want to make lemon poppy seed muffins, omit the almond extract, add ½ teaspoon lemon extract and 1 teaspoon of grated lemon zest. To gild that particular lily, you can moisten powdered sugar with fresh lemon juice and drizzle it over the muffins.
4 large eggs
2 cups sugar
1½ cups evaporated milk (contents of one 12-ounce can)
½ cup whole milk
2 cups vegetable oil
3½ teaspoons baking powder
½ teaspoon salt
4 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup poppy seeds
1. Preheat the oven to 325˚F. Line 30 muffin cups with paper liners.
2. In a large bowl, beat together the eggs, sugar, evaporated milk, milk, and vegetable oil. Sift together the baking powder, salt, and flour. Gradually add the flour mixture to the egg mixture, beating until well combined. Add the extracts and poppy seeds, stirring only until well combined. Using a ⅓-cup measure, measure out the batter evenly into the muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Makes 30 muffins
Irish Soda Bread
—THE CEREAL MURDERS—
Every now and then you will be invited to a St. Patrick’s Day party and be asked to bring something. Or maybe you are Irish and will want to remind your relatives of a dish from the home country. Then again, you could just have a hankering to make this for yourself.
2½ cups all-purpose flour
½ cup sugar
1½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 equal pieces
1 cup raisins
1 tablespoon caraway seeds
1 large egg
1¼ cups buttermilk
¼ cup regular or light sour cream
1. Preheat the oven to 350˚F. Butter a 9-inch round cake pan.
2. Sift together the dry ingredients. Using a food processor or a pastry cutter, cut the butter into the flour mixture only until it resembles small peas. Place in a large bowl. Blend in the raisins and caraway seeds.
3. In a separate bowl, beat together the egg, buttermilk, and sour cream until blended.
4. Stir the egg mixture into the dry mixture just until blended.
5. Transfer the batter to the pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Makes 1 round loaf
Piña Colada Muffins
—SWEET REVENGE—
Our family loves dried pineapple, so I was duty-bound to come up with a muffin recipe that contained it.
1 cup dried diced pineapple, plus 12 pieces of dried diced pineapple for garnish before baking (about 6½ ounces pineapple, total)
1 cup dark Jamaican rum or 1 cup spring water
2 cups all-purpose flour (high altitude: add 1 tablespoon)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 cup regular or light sour cream
1 teaspoon vanilla extract
¾ teaspoon finely minced orange zest
¾ cup sweetened flaked coconut
1. Place all the pineapple in a small saucepan and pour the rum or water over it. Bring to a boil, then allow the pineapple to cool in the liquid for about 30 minutes. Drain the pineapple. (If you are using rum, either discard it or reserve it for another use.) Pat the pineapple dry with paper towels and reserve 12 pieces. Roughly chop the remainder and set aside.
2. Preheat the oven to 350˚F. Thoroughly butter the top of a 12-cup muffin tin. (This is to ensure easy release of the muffins after baking.) Place paper liners in the 12 muffin cups.
3. Sift together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, with an electric mixer, beat the butter on medium speed until it is very creamy. Gradually beat in the sugar until the mixture turns light. Add the eggs, one at a time, and beat until the mixture is well combined. On low speed, mix in the sour cream, vanilla, and orange zest until completely combined. (The mixture will look curdled.) Gently stir the flour mixture, pineapple, and coconut into the butter mixture, stirring only until completely combined. (The batter will be thick.)
5. Using a ½-cup measure, measure a scant ½ cup batter into each paper liner. Top each muffin with a reserved piece of pineapple. Bake for 15 to 20 minutes, or until the muffins are puffed, golden brown, and a toothpick inserted in the center of a muffin comes out clean. Gently remove the muffins from the pan. Serve hot or at room temperature.
Makes 12 muffins
Banana-Pecan Muffins
—THE MAIN CORPSE—
I’m of the opinion that banana bread is overdone in this country, but that’s me. It still sells out at Starbucks and everywhere else. But our family does love these muffins, and this easy, inexpensive recipe will help you use up ripe bananas. Moreover, I think any recipe with whole pecan halves is worth makin
g.
4½ cups all-purpose flour
1¾ cups sugar
5 teaspoons baking powder (high altitude: 4½ teaspoons)
1¾ teaspoons salt
1¾ cups mashed ripe banana
¼ cup canola or other vegetable oil
2 large eggs
1⅓ cups milk, preferably whole
1¾ cups pecan halves (do not chop)
1. Preheat the oven to 350˚F. Line 24 cups of 2 muffin tins with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt. In another large bowl, mix together the banana, oil, and eggs. Alternating with the milk, gradually add the flour mixture to the banana mixture, beginning and ending with the flour mixture. Stir in the pecans.
3. Divide the batter evenly among the muffin cups, filling the cups just shy of full. Bake for 25 minutes, or until the muffins are puffed and golden brown, and a toothpick inserted into the center of one comes out clean.
4. Serve warm, or cool the muffins on racks. Freeze in zippered plastic freezer bags for longer storage.
Makes 24 muffins
Cinnamon Griddle Scones
—THE MAIN CORPSE—
Scottish scones were originally made on a griddle, and fresh ones are divine. The problem with most of the scones sold in this country is that they are not served fresh and therefore have the consistency of sawdust. Serve these scones right off the griddle. They do not keep.
1 cup all-purpose flour
2 tablespoons buttermilk powder (available in the baking aisle in the grocery store)
1 teaspoon sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup spring water
2 tablespoons solid vegetable shortening
Butter and apple butter, for serving
1. Preheat a griddle over medium-high heat.
2. In a bowl, stir together the flour, buttermilk powder, sugar, baking soda, cream of tartar, cinnamon, and salt. Add the water and stir until well combined. Turn the batter out on a very well-floured surface, knead a few turns, and pat into a round about 6½ inches in diameter. With a sharp knife, cut the dough into 8 wedges.
3. Melt the shortening on the griddle or in a large, heavy-bottomed skillet. When the shortening is hot, reduce the heat to medium and place the scones on the griddle. Cook until the first side is golden brown, about 2 minutes. Turn and cook the other side, about another 2 minutes. Test for doneness by splitting one scone. It should not be doughy, but should look like a biscuit. Remove the scones from the griddle and serve immediately with butter and apple butter.
Makes 8 small scones
Castle Scones
—STICKS & SCONES—
¼ cup currants
2 cups spring water
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons (½ stick) well-chilled unsalted butter, cut into 4 equal pieces and chilled again
1 large egg
¼ cup heavy (whipping) cream
¼ cup milk, preferably whole
2 teaspoons sugar (optional)
Butter, whipped cream, jams, lemon curd, or marmalades, for serving
1. Place the currants in a medium bowl. Bring the spring water to a boil and pour it over the currants. Allow to stand for 10 minutes. Drain the currants and discard the water. Pat the currants dry with paper towels and set aside.
2. Preheat the oven to 400˚F. Butter a baking sheet. In a food processor, mix the flour, sugar, baking powder, and salt. With the machine running, add the butter, one piece at a time, and process only until the mixture looks like cornmeal.
3. In a separate bowl, beat the egg slightly with the cream and milk. Turn the food processor back on and pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants.
4. On a floured surface, lightly pat the dough into 2 rounds, each about 7 inches in diameter. Cut each round into 6 even wedges. Place the scones on the baking sheet 2 inches apart. If desired, sprinkle them with the sugar.
5. Bake for about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve immediately with butter or whipped cream, and jams, curds, or marmalades.
Makes 12 scones
Grand Marnier Cranberry Muffins
—KILLER PANCAKE—
Oranges and cranberries are soulmates. Playing around with those ingredients led to this recipe.
1¼ cups orange juice
¼ cup Grand Marnier liqueur
¾ cup canola or other vegetable oil
2½ cups all-purpose flour
1 cup whole wheat flour
1½ cups sugar
2 tablespoons baking powder
½ teaspoon salt
1½ tablespoons minced orange zest
4 egg whites, from large eggs
2 cups chopped fresh cranberries
1. Preheat the oven to 400˚F. Line 24 cups of 2 muffin tins with paper liners.
2. In a bowl, combine the orange juice, Grand Marnier, and oil and set aside.
3. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, salt, and orange zest.
4. In another large bowl, beat the egg whites until frothy with soft peaks. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.
5. Using a ¼-cup measure, divide the batter among the muffin cups. Bake for 25 minutes, or until golden brown and puffed, and a toothpick inserted into one muffin comes out clean.
Makes 24 muffins
Stained-Glass Sweet Bread
—STICKS AND SCONES—
This is our family’s favorite sweet bread. How it came about was a happy accident. Jim, tired of hunting for peanuts through all the packages of dried fruits on our pantry shelf, vowed he was going to throw them all out. Horrors! I promised to put something together that would use them. This recipe was the result. Now I end up having to quadruple the recipe, just so I have enough of the bread for the holidays.
1½ cups dried tart cherries
½ cup chopped dried pineapple
4 cups spring water
4 tablespoons (½ stick) unsalted butter, at room temperature
1½ cups sugar
2 large eggs
4 cups all-purpose flour (high altitude: add 2 tablespoons)
4 teaspoons baking powder (high altitude: 1 tablespoon)
½ teaspoon baking soda
2 teaspoons salt
1½ cups orange juice
1. Place the cherries and chopped pineapple in a large bowl. Bring the spring water to a boil and pour it over the fruit. Let stand 15 minutes, then drain (discard the water). Pat the fruit dry with paper towels. Set aside.
2. Butter and flour two 8½ x 4½-inch loaf pans.
3. In a bowl, with an electric mixer, cream the butter with the sugar until well blended. (The mixture will look like wet sand.) Add the eggs and beat well. Sift the dry ingredients together twice. Alternating with the orange juice, add the flour mixture to the creamed mixture, beginning and ending with the flour mixture. Stir in the fruits, blending well. Divide the batter evenly between the pans. Allow to stand for 20 minutes. Meanwhile, preheat the oven to 350˚F.
4. Bake the breads for 45 to 55 minutes, or until toothpicks inserted in the loaves come out clean. Cool in the pans for 10 minutes, then transfer to racks to cool completely.
Makes 2 loaves
Crunchy Cinnamon Toast
—THE WHOLE ENCHILADA—
If you’re really into cooking, you could make your own applesauce, or you could just serve it with fresh apples. What I do now for a big family breakfast is to serve it with sliced fresh apples or cups of applesauce, and a baked ham.
1 teaspoo
n ground cinnamon
1 cup sugar
8 thick slices best-quality bread, preferably brioche
About 8 tablespoons (1 stick) unsalted butter, melted
Apples or applesauce, for serving
1. Preheat the oven to 350˚F. Butter 1 or 2 large baking sheets or line with silicone baking mats.
2. In a small bowl, mix together the cinnamon and sugar.
3. Lay the bread slices on the baking sheets so that they are not touching. Place them in the oven and toast the bread for about 5 minutes. Remove the sheets from the oven, but do not turn the oven off.
4. Using tongs, flip the bread slices so that the untoasted side is facing up. Using a pastry brush, completely brush each slice of bread with melted butter. Carefully sprinkle each piece of bread generously with the cinnamon sugar. You want a thick layer of cinnamon sugar on each slice.
5. Return the sheets to the oven and watch carefully. In 10 to 20 minutes, the cinnamon sugar layer will begin to bubble. Remove the sheets from the oven.
6. Serve immediately with apples or applesauce on the side.
Makes 8 servings
Goldy’s Guava Coffee Cake
—CRUNCH TIME—
This coffee cake recipe is very sturdy, because you can make all kinds of changes to it and still have a wonderful result. Sometimes I omit the guava preserves and substitute cherry, strawberry, or raspberry jam. You can even get by without the zests, although they do add marvelous flavor. And if you are charged with bringing the coffee cake for the dreaded morning meeting, this cake can be made the evening before, cooled, and securely wrapped. Cakes made with sour cream actually are better the next day.
Goldy's Kitchen Cookbook Page 16