Monday, August 26, 2019

Lemon and Poppy Seed Bread

I do not use my bread machine often enough, preferring always to mix the bread dough in the stand mixer. But on those days when I do use the bread machine, it is only to mix the dough, the final shaping is done in a standard loaf pan, and the baking is done in the oven. I do not like the shape of my bread machine pan, it is sort of a large square, yet not quite a square, nor a rectangle, rather an odd shape to me. So the baking is always done in the oven instead.

As with almost all bread machine recipes, it is very straightforward and easy. I did add about 1/2 cup of bread flour as the dough was rather sticky.  I reduced the salt slightly to a scant 1/2 teaspoon as this is a small loaf. After the first rise, I remove the dough, pat it out to a rectangle and roll in up to the length of the loaf pan. Place the dough in the greased loaf pan, cover with greased cling wrap and leave to rise until amost doubled in size. Remove the cling wrap and bake in the preheated oven at 180F for about 35 to 40 minutes, or until golden brown, taking care to tent the top with foil if it is browning too quickly.

The bread is soft with nice lemony crumb and a light crunch from the poppy seed. Just like a lemon and poppy seed cake, but in bread form. Especially good when toasted and spread with salted butter and jam. Lovely bread indeed!

The recipes comes with measurements for a 1-pound, 1-1/2-pounds and 2 pounds loaf. I've made the 1-pound loaf as per the recipe below.

Lemon and Poppy Seed Bread
(The No-Fuss Bread Machine Cookbook by Michelle Anderson)
makes 1 pound/8 slices
1/2 cup water, at 80F to 90F
1 egg, at room temperature
3 tablespoons freshly squeezed lemon juice, at room temperature
2 tablespoons melted butter, cooled
2 tablespoons sugar
2 teaspoons lemon zest
3/4 teaspoon salt (scant 1/2 teaspoon)
2 cups white bread flour (I added an additional 1/2 cup bread flour, as the dough was sticky)
1-1/2 tbsps poppy seeds
1 teaspoon bread machine or instant yeast

  1. Place the ingredients in your bread machine as recommended by the manufacturer.
  2. Program the machine for Basic/White bread, select light or medium crust, and press Start.
  3. When the loaf is done, remove the bucket from the machine.
  4. Let the loaf cool for 5 minutes.
  5. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.
kitchen flavours notes :
Select the Basic Dough setting, and at the end of the cycle ; when the dough has risen once, remove the dough, pat it gently to a rectangle, then roll it up swiss roll style, pressing the seams to seal. Place the dough in a greased 8-1/2 by 4-1/2 inch loaf pan. Cover loosely with greased cling wrap, and leave to rise until almost double in size. Remove the cling wrap and bake in a preheated oven at 180C for 35 to 40 minutes until golden brown. 

This post is linked to Cookbook Countdown #44

Thursday, August 22, 2019

Sugar and Cinnamon Fritters

It's Pool Party! over at I Heart Cooking Clubs (IHCC). I'm bringing something to snack on, Donna Hay's, Sugar and Cinnamon Fritters.

These are very easy and quick to make. Mix flour, baking powder, egg, milk, sugar, whisk to combine. Teaspoons of the batter is fried in hot oil for 2-3 minutes until golden brown, then drain on absorbent paper, and while still warm, roll in sugar-cinnamon mixture. 

I made only half the sugar and cinnamon mixture and there were plenty leftover.

Kids would love this sweet treat. 

Sugar and Cinnamon Fritters
(Donna Hay Magazine)
1 cup (220gm/7oz) caster sugar
1/2 teaspoon ground cinnamon
1 egg
1/2 cup (2 fl oz) milk
1/4 cup (55gm/2 oz) caster sugar, extra
1 cup (150gm/5-1/4 oz) all-purpose flour, sifted
1/2 teaspoon baking powder, sifted
vegetable oil, for deep-frying

Place the sugar and cinnamon in a bowl and stir to combine. Set aside.
Place the egg, milk and extra sugar in a bowl and whisk to combine. Gradually add the flour and baking powder, whisking well to combine. Heat the oil in a large deep saucepan over medium heat until hot. Add teaspoons of the flour mixture and deep-fry in batches for 2-3 minutes or until golden. Drain on absorbent paper and while still hot, toss in the cinnamon sugar. Makes 32.

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Friday, August 16, 2019

Baked Fried Chicken

Craving for some fried chicken? We love fried chicken, but the thought of frying which can be a greasy mess, makes me think twice about frying them. And the leftover oil, kinda waste.

This easy peasy recipe would take care of your fried chicken craving. The chicken pieces are dipped in egg white, then coat with the crumb coating which is a mixture of dried bread crumbs, parmesan cheese, cornmeal, ground red pepper, and a pinch of salt. Place the pieces in a greased baking tray, then spray lightly with some cooking spray. Bake in a preheated oven until the chicken is done. 

The skin are so crispy, with moist tender juicy meat. The cornmeal really gives a crunchy texture. Delicious!

Baked Fried Chicken
(Sheet Pan Cooking by Good Housekeeping)
1/2 cup plain dried bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons cornmeal
1/2 teaspoon ground red pepper
1 egg white
1 chicken, cut into pieces
green onions, for garnish

  1. Preheat oven to 425F. Spray 15-1/2x10-1/2-inch jelly roll pan with nonstick cooking spray.
  2. On waxed paper, mix bread crumbs, cheese, cornmeal, and ground red pepper. In pie plate, beat egg white and 1/2 teaspoon salt.
  3. Dip each piece of chicken in egg-white mixture, then coat with bread-crumb mixture. Place chicken in pan; spray lightly with cooking spray.
  4. Bake chicken 35 minutes, or until cooking is crisp and juices run clear when chicken is pierced with tip of knife. Garnish with spring onions if you like.

This post is linked with Cookbook Countdown #44

Friday, August 9, 2019

Fresh-Off-The-Cob Corn Chowder

This week at Cook The Book Fridays, the selected recipe from Everyday Dorie is Fresh-Off-The-Cob Corn Chowder.

This chowder is so "corny-sweet" and delicious ! We are lucky that corns are available throughout the year. Could not resist nibbling on the sweet juicy kernels when I was cutting the kernels from the ears. The cobs are then used to flavour the soup, which we do all the time when we cook our corn soup, Chinese style. But this is the first time I've made corn chowder, and we like it. 

Half of the vegetables; corn, celery, onion, are sauteed and cooked in stock with potatoes until tender. Fresh rosemary, thymes and bay leaf are added for extra flavour. Half of the potatoes are taken out, cut into smaller pieces and reserved, while the other half and the rest of the cooked vegetables are pureed to a smooth texture. The other half of the raw vegetables are then sauteed in some bacon oil until they have softened a little, and added to the soup together with the reserved cut potatoes. Heat the soup through and serve, scoop into bowls, garnish with crispy fried bacon pieces and some chopped fresh herbs.

Please visit Cook The Book Fridays to see what the others think of this chowder.

This post is shared with Cookbook Countdown #44.

Thursday, August 1, 2019

Italian Sesame Loaf

A wonderful bread from master baker, Nick Malgieri. This Italian Sesame Loaf with a mixture of bread flour and whole wheat flour, is coated with sesame seeds, baked to a lovely golden brown. In the recipe, the bread is baked as a 10-inch round loaf, but I've used a 11-inch oval banetton, since I prefer an oval loaf for my sandwich.

The bread has fabulous oven spring! With flavoursome taste from the whole-wheat flour, soft crumb and a nice crust, it makes a wonderful sandwich with sliced ham, cheese and greens. Yums!

Italian Sesame Loaf
(Bread by Nick Malgieri)
1-2/3 cups (375gm) room-temperature tap water, about 75
1/2 teaspoon (about 1.5gm) fine granulated active dry or instant yeast
3 cups (400gm) bread flour, spoon into a dry-measure cup and level off
3/4 cup (100gm) whole wheat flour
1-1/2 teaspoons (9gms) fine sea salt (I use scant 1 tsp)
1/3 cup (60gm) white untoasted sesame seeds
cornmeal for the pan

one heavy cookie or pizza pan lined with sprayed or lightly oiled parchment, plus a spray bottle filled with warm water

  1. Pour the water into a 3-quart or slightly larger mixing bowl and whisk in the yeast. Wait 30 seconds, then whisk again.
  2. Combine the flours and salt and use a large rubber spatula to stir them into the liquid. Scrape the side of the bowl to make sure that no flour remains stuck there. Once the dough is a coherent mass, beat it for a few seconds. Cover the bowl with plastic wrap and let the dough ferment at room temperature for at least 8 hours. It will more than double in bulk.
  3. A couple of hours before you are ready to form and bake the bread, use a plastic scraper to remove the dough from the bowl to a well-floured work surface. Flour your hands and gently flatten the dough to a disk. Fold the two sides in to overlap at the middle, then roll the top toward you all the way to the end, jelly-roll style. Invert, flatten and repeat. Flour a small area on the work surface and set the dough on it, cover with a towel or sprayed or oiled plastic wrap, and let rest for 1 hour.
  4. Set a rack in the middle level of the oven and preheat to 450℉.
  5. Use a scraper to invert the dough onto a floured work surface and pull the sides of the dough in toward the centre to give the loaf a round shape, pinching the pulled-in pieces in place at the top. Invert the dough into a floured banetton or a basket lined with a floured cloth. Cover with a flat-weave towel or a piece of oiled or sprayed plastic wrap and proof the loaf until it puffs visibly, about 1 hour- it will not double in bulk.
  6. Invert the paper-lined pan onto the banetton and flip the banetton over onto the pan and remove it. Use an X-Acto knife or a single-edge razor blade to cut a slash across the diameter of the loaf. Spray with water and generously sprinkle with sesame seeds. Place in the oven.
  7. Wait 5 minutes and spray again, then decrease the oven temperature to 425℉.
  8. Bake the loaf until it is deep golden and the internal temperature reads 200℉ on an instant read thermometer, 30 to 40 minutes. Cool the loaf on a rack.

This post is linked with Cookbook Countdown #44