Breakfast Breads
Yesterday's class was Bread 2. It centered on breads you would have at breakfast, including biscuits, scones, pancakes, waffles, crepes and sticky buns. Basically, it was yet another carbo-loading day, followed by bloatedness and tiredness. It was bliss. We had the opportunity to be a bit more creative with the recipes, adding and changing them based on our own personal tastes. Below are a few of my favorites recipes from yesterday:
Rosemary Pecan Scones: Yields 12 scones
1 cup unbleached all-purpose flour, plus additional for dusting
1 cup whole wheat pastry flour
1/3 cup maple crystals
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp butter
1 and 1/2 Tbsp chopped fresh rosemary
1 cup chopped toasted pecans
1 tsp lemon zest
3/4 cup almond milk, soured with 1 Tbsp lemon juice
1 Tbsp maple syrup
1 egg, beaten (for brushing)
1 Tbsp maple crystals
1. Preheat oven to 375. Line a half sheet pan with parchment paper.
2. In a medium bowl, whisk together flours, maple crystals, baking powder, baking soda and salt.
3. Cut butter into dry ingredients with fingertips or pastry cutter until the mixture resembled coarse crumbs. Stir in rosemary, pecans and lemon zest.
4. Gradually stir in almond milk and maple syrup until just combined. Do not over mix (the dough will be sticky and difficult to work with).
5. On a floured surface, pat the dough into a flat log about 1/2-inch thick, 2-inches wide, and a foot long. Cut into triangles and place on prepared sheet pan. Refrigerate until cold.
6. Brush with beaten egg and sprinkle with Tbsp of maple crystals. Bake for 12-15 minutes, or until golden brown, firm, and hallow-sounding when thumped on the bottom. Let cool.
Alternate Recipe, Cherry Chocolate Scones: Substitute 1/2 cup semi-sweet chocolate chips and 1/2 cup dried cherries for the pecans and rosemary, as well as 1 tsp orange zest for the lemon zest.
Cornmeal Pancakes: Yields About 12 Pancakes
1 cup cornmeal
1 tsp salt
1-2 Tbsp maple syrup
1 cup boiling water
1 egg
1/2 cup almond milk
2 Tbsp melted butter
1/2 cup all-purpose flour
2 tsp baking powder
1. In a large bowl, whisk cornmeal, salt and maple crystals. Slowly add boiling water. Cover and let stand for 10 minutes.
2. In a separate bowl, beat egg, milk and melted butter. Add to cornmeal mixture.
3. Sift in flour and baking powder, stirring with a few swift strokes.
4. Using a 1-ounce ladle, pour batter onto a greased griddle. Cook pancakes until they bubble; flip and cook until brown.
Alternatively, add fresh blueberries to the pancakes and serve topped with sweetened ricotta cheese. Also try baking as cornbread: Pour 1/2 cup maple syrup into the bottom of a cast iron pan and top with batter. Bake at 350 until golden and and inserted toothpick comes out clean.
Biscuits: Yields 1 dozen small biscuits
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
pinch of cinnamon (optional)
5 Tbsp chilled unsalted butter
3 Tbsp chilled coconut oil
3/4 cup milk (or almond milk)
1 egg, beaten (for brushing)
1. Preheat oven to 375. Line a half sheet pan with parchment paper.
2. Sift flours, baking powder, salt and cinnamon in a medium bowl. Whisk to combine.
3. Using fingertips or a pastry cutter, blend in butter and oil until the mixture resembles small peas.
4. Pour in milk and gently mix with a spatula until just combined. Do not over mix.
5. Place dough on a lightly-floured surface and gently roll out to the shape of a rectangle, about 1/4-inch thick. With the long side facing you, fold over the two short ends to meet in the middle. Fold the dough forward in half and very gently roll to a square between 3/4 and 1/2-inch thick.
6. Cut the biscuits with a lightly floured cutter or knife and place on baking sheet. Refrigerate until cold, about 10 minutes.
7. Brush tops with egg wash. Bake for 6 minutes, rotate the pan, and bake for an additional 10 minutes, or until golden and slightly firm to the touch. Cool.
Alternatively, add 1-2 Tbsp chopped fresh chives and 1 tsp lemon zest when whisking the flours. Also try adding in grated cheese, dried fruit or nuts to the mix!
These were a few of my favorite recipes from yesterday. I still have a couple more to share possibly later in the week, so stay tuned. Tomorrow night, I am going to attempt to make souffles for dinner. I am praying that it is not a complete disaster!! Wish me luck :)
Rosemary Pecan Scones: Yields 12 scones1 cup unbleached all-purpose flour, plus additional for dusting
1 cup whole wheat pastry flour
1/3 cup maple crystals
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp butter
1 and 1/2 Tbsp chopped fresh rosemary
1 cup chopped toasted pecans
1 tsp lemon zest
3/4 cup almond milk, soured with 1 Tbsp lemon juice
1 Tbsp maple syrup
1 egg, beaten (for brushing)
1 Tbsp maple crystals
1. Preheat oven to 375. Line a half sheet pan with parchment paper.
2. In a medium bowl, whisk together flours, maple crystals, baking powder, baking soda and salt.
3. Cut butter into dry ingredients with fingertips or pastry cutter until the mixture resembled coarse crumbs. Stir in rosemary, pecans and lemon zest.
4. Gradually stir in almond milk and maple syrup until just combined. Do not over mix (the dough will be sticky and difficult to work with).
5. On a floured surface, pat the dough into a flat log about 1/2-inch thick, 2-inches wide, and a foot long. Cut into triangles and place on prepared sheet pan. Refrigerate until cold.
6. Brush with beaten egg and sprinkle with Tbsp of maple crystals. Bake for 12-15 minutes, or until golden brown, firm, and hallow-sounding when thumped on the bottom. Let cool.
Alternate Recipe, Cherry Chocolate Scones: Substitute 1/2 cup semi-sweet chocolate chips and 1/2 cup dried cherries for the pecans and rosemary, as well as 1 tsp orange zest for the lemon zest.
Cornmeal Pancakes: Yields About 12 Pancakes
1 cup cornmeal
1 tsp salt
1-2 Tbsp maple syrup
1 cup boiling water
1 egg
1/2 cup almond milk
2 Tbsp melted butter
1/2 cup all-purpose flour
2 tsp baking powder
1. In a large bowl, whisk cornmeal, salt and maple crystals. Slowly add boiling water. Cover and let stand for 10 minutes.
2. In a separate bowl, beat egg, milk and melted butter. Add to cornmeal mixture.
3. Sift in flour and baking powder, stirring with a few swift strokes.
4. Using a 1-ounce ladle, pour batter onto a greased griddle. Cook pancakes until they bubble; flip and cook until brown.
Alternatively, add fresh blueberries to the pancakes and serve topped with sweetened ricotta cheese. Also try baking as cornbread: Pour 1/2 cup maple syrup into the bottom of a cast iron pan and top with batter. Bake at 350 until golden and and inserted toothpick comes out clean.
Biscuits: Yields 1 dozen small biscuits1 cup whole wheat pastry flour
1 cup all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
pinch of cinnamon (optional)
5 Tbsp chilled unsalted butter
3 Tbsp chilled coconut oil
3/4 cup milk (or almond milk)
1 egg, beaten (for brushing)
1. Preheat oven to 375. Line a half sheet pan with parchment paper.
2. Sift flours, baking powder, salt and cinnamon in a medium bowl. Whisk to combine.
3. Using fingertips or a pastry cutter, blend in butter and oil until the mixture resembles small peas.
4. Pour in milk and gently mix with a spatula until just combined. Do not over mix.
5. Place dough on a lightly-floured surface and gently roll out to the shape of a rectangle, about 1/4-inch thick. With the long side facing you, fold over the two short ends to meet in the middle. Fold the dough forward in half and very gently roll to a square between 3/4 and 1/2-inch thick.
6. Cut the biscuits with a lightly floured cutter or knife and place on baking sheet. Refrigerate until cold, about 10 minutes.
7. Brush tops with egg wash. Bake for 6 minutes, rotate the pan, and bake for an additional 10 minutes, or until golden and slightly firm to the touch. Cool.
Alternatively, add 1-2 Tbsp chopped fresh chives and 1 tsp lemon zest when whisking the flours. Also try adding in grated cheese, dried fruit or nuts to the mix!
These were a few of my favorite recipes from yesterday. I still have a couple more to share possibly later in the week, so stay tuned. Tomorrow night, I am going to attempt to make souffles for dinner. I am praying that it is not a complete disaster!! Wish me luck :)
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