Dill and Onion Batter Bread

From the kitchen of One Perfect Bite...I suspect the blast of the latest winter storm has set the soup pot simmering in many a kitchen. It certainly has in mine. Yesterday, I made tomato soup and wanted to dress it up a bit with some homemade bread. Actually, I was more interested in the aroma of bread than the loaf itself. I wanted to make quick work of its preparation, so I decided to make a yeasted batter bread. Batter breads are notoriously easy to make and this loaf, which is perfect for novice bakers, was no exception. In a bit more than 2 hours, I had a lovely herb bread whose fragrance was easily a match for that of the madrone being burned in our neighbor's wood stove. The bread was lovely, but the next time I make it, I plan to cut the amount of dill and onion in half. I found the amount suggested by the recipe developer to be a bit overpowering, and if the soup I made was not so mild in flavor, the bread would have been too much. If you are looking for an easy bread to add to your kitchen arsenal, do give this one a try, but give some thought to cutting back on the amount of onion and dill that you use. Here is how this very simple bread is made.

Gone Fishin' Series - Beginners Whole Wheat Batter Bread

It's family time again and I'll be gone for a while. I thought this would be a good time to reprise some of the recipes you've indicated to be your favorites. Beginners Whole Wheat Batter Bread received a lot of attention, so I've brought it back for an encore performance.

From the kitchen of One Perfect Bite...This is the first yeast bread I was taught to make. I was twelve years old at the time and learned this technique in the kitchen of a neighbor. It is a perfect beginners bread because it truly can't fail, though it does require a stand mixer or a very strong arm to make that miracle happen. This recipe makes a very wet dough that is not kneaded or shaped into loaves. The mixer does all the work. The shaggy dough is dropped into a bread pan and you can, if you wish, smooth the top a bit. Times have changed. When I first made this bread the whole wheat flour on the grocer's shelves was still called graham flour and yeast came in small cakes. I clearly remember we had to use molasses as a sweetener because honey was not yet generally available to folks living in the city. This bread has surprising flavor, a wonderful crumb and it makes great sandwiches. It can also handle the addition of nuts or seeds if you like them in your bread. It stays fresh for several days if it is wrapped and kept at room temperature. If you are new to bread baking, or have a young daughter who is interested in learning how to make bread, this is a wonderful starter recipe. It makes a lovely bread and those of you who try it will be pleased with the loaf you produce. Here's the recipe.

Beginner's Whole Wheat Batter Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups warm water
2-1/4 teaspoons active dry yeast
2 tablespoons honey or molasses
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons room temperature butter

Directions:
1) Place water in bowl of an electric mixer. Add yeast and honey or molasses. Stir to combine. Let sit for 5 minutes.
2) Set mixer to low speed. Beat in 1 cup whole wheat flour, 1/2 cup all-purpose flour, salt and butter. Increase speed to medium and beat for 2 minutes, scraping sides as needed. Reduce speed to low to add reserved 1 cup whole wheat and 1/2 cup all-purpose flour. Beat just until combined. Cover bowl with plastic wrap and let it sit in a warm spot until doubled in volume, about 1 hour.
3) Stir dough down by beating for 25 strokes with a wooden spoon. Spread dough into a greased 9 x 5 x 3-inch bread pan. Cover loosely with a flour rubbed dish towel and let rise until dough rises to top of pan, about 1 hour. A floured towel is used to prevent dough from sticking to it. Do not use plastic wrap. Dough will stick to it and deflate when wrap is removed.
4) Preheat oven to 400 degrees F. Bake bread in center of oven until it is browned and sounds hollow when tapped, about 30 minutes. Cool in pan for 25 minutes. Remove from pan and cool completely on a wire rack. Yield: 1 loaf.

One Year Ago Today: Five Spice Chicken Stir-Fry

Two Years Ago Today: Spiced and Roasted Organic Muti-Colored Carrots

Three Years Ago Today: Mediterranean Radish Salad

Four Years Ago Today: Bacon Wrapped Maple-Mustard Chicken Thighs

Swedish Saffron Batter Bread - Saffronsbrod

From the kitchen of One Perfect Bite...This year, my feature for the feast of St. Lucia is a simple batter bread that I found in The Great Scandinavian Baking Book. The book was written by Beatrice Ojakangas and most of her recipes are updated versions of the Scandinavian classics that we love to bake at this time of year. I chose to share this one with you because of its versatility and the ease with which it comes together. Even beginners can make this simple bread, though I have a few tips that I want to share with them and keep as reminders to myself. Under the best of circumstances, this is a slow rising bread, so it is really important to start with ingredients that are all at room temperature. Even the eggs. While it may be arbitrary, I pull my ingredients from the refrigerator about 2 hours before I plan to start baking. Butter at that point is easy to cream and there is no danger of cold eggs slowing the action of the yeast. The creamed mixture, by the way, will look terribly curdled. Not to worry, the dough will come together as flour is added, but it will remain shaggy and sticky to the touch. Avoid the temptation to add more flour. You will have to scrape the dough into a pan for its final rise but that's as it should be. The best part of this recipe is its versatility. I decided to use the original recipe in this post, but you can substitute a teaspoon or more of cardamom for the saffron, or make an almond bread by using toasted almonds and almond extract in place of the raisins and saffron. The possibilities are almost limitless and the best part is the bread tastes a bit like panettone, though it is much easier to make. I really enjoy this bread and I hope you will give the recipe a try. You won't regret it. Here's how the bread is made.

Swedish Saffron Batter Bread - Saffronsbrod...from the kitchen of One Perfect Bite courtesy of Beatrice Ojakangas

Ingredients:
2-1/4 teaspoons active dry yeast
1/4 cup warm water
1/2 cup butter, room temperature
1/2 cup granulated sugar
3 eggs, room temperature
1/4 teaspoon salt
1/2 cup milk, scalded and cooled to lukewarm
1/4 teaspoon powdered saffron
3 cups all-purpose flour
3/4 cup golden raisins
Confectioners' sugar for dusting

Directions:
1) In a small bowl, dissolve yeast in 1/4 cup warm water.
2) Cream butter and sugar in bowl of an electric mixer. Add eggs and salt and beat until smooth. Stir in milk, saffron, and yeast mixture. Gradually beat in flour. When flour has been added, beat at medium speed for five minutes, scraping down sides of bowl occasionally. Mix in raisins.
3) Cover and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
4) Meanwhile, generously butter a 10 cup kugelhopf or bundt pan and dust lightly with flour.
5) Stir down dough which will still be sticky, and pour or scrape it into prepared pan. Cover and let rise in a warm place until dough almost reaches top of pan, about one hour.
6) Preheat oven to 350 degrees F.
7) Bake 40 to 45 minutes or until loaf is well-browned and sounds hollow when tapped. Let cool in pan 15 minutes, then invert onto rack to cool. Dust with confectioners' sugar. Yield: 1 loaf.

One Year Ago Today: Bacon Wrapped Pork Tenderloin Bites

Two Years Ago Today: Christmas Cranberry Conserve

Three Years Ago Today: St. Lucia Buns

Cheese and Cornmeal Batter Buns

From the kitchen of One Perfect Bite...These buns are a nice accompaniment to the heavier soups of fall and winter. They are easy to make and they freeze well, so there's no reason to be put off by the quantity of buns the recipe produces. The recipe comes from the test kitchen of Better Homes and Gardens magazine and I've used it for years. I like the buns well enough to share the recipe with you. While they are made with yeast, the buns qualify as a batter bread because the dough used to form them is beaten rather than kneaded. I think those of you try this recipe will be pleased with the results. The buns are moist and delicious and perfect to serve with a bowl of steaming tomato soup. I hope you'll give the recipe a try. Here's how the buns are made.

Cheese and Cornmeal Batter Buns...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens magazine

Ingredients:
3-1/2 cups all-purpose flour
1 package active dry yeast
1-3/4 cups milk
1/4 cup sugar
2 tablespoons shortening
1-1/4 teaspoons salt
1 beaten egg
4 ounces sliced sharp American cheese, chopped
1/2 cup cornmeal

Directions:
1) Combine 2 cups of flour and yeast in a large mixing bowl; set aside. In a medium saucepan heat and stir milk, sugar, shortening, and salt just until warm (120 degree F to 130 degree F) and shortening is almost melted. Add milk mixture to flour mixture; add egg.
2) Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, cornmeal, and remaining flour. Spoon batter into a lightly greased bowl. Cover and let rise in a warm place until double in size (50 to 60 minutes).
3) Generously grease twenty-four 2-1/2-inch nonstick muffin cups. Stir dough down. Spoon into prepared muffin cups, filling each about 3/4 full. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
4) Bake in a 375 degree F oven for 15 to 20 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Remove from muffin cups. Serve warm or cool rolls on wire racks. Makes 24 rolls.

One Year Ago Today: Julia Child's Curried Turkey Soup

Two Years Ago Today: Alu Ki Tikki (Potato Patties)

Three Years Ago Today: Anadama Rolls

Bacon and Onion Corn Muffins

From the kitchen of One Perfect Bite...Soup has figured prominently in our meals for the past several weeks. It really is a perfect way to beat back the damp and chill of a gray Oregon winter. Today, at least this evening, was no exception. We awoke this morning to dense fog that threatened swallowed anyone foolish enough to step into it. Fortunately, foolish or not, the brunch bunch made it up and down our hill without incident and we had a lovely midday meal in the company of good friends. When dinner time rolled around, I had just enough energy and appetite to pull soup from the freezer and throw these muffins together. This recipe comes from a 1991 edition of Gourmet's 50 Baking Favorites. The Silver Fox and I loved the muffins and they've managed to be a feature in my kitchen since that time. I enjoy savory muffins and these are a perfect accompaniment to the soups and stews of winter meals. Men love them. So do women, though I must admit they are a bit too substantial to be tea party fare. This is a straight forward recipe. You can't go wrong if you cook the bacon until it is shatteringly crisp, and the onions are transparent. Thanks to the sour cream, the muffins can be kept for 24 hours if they are well wrapped, though I prefer to serve them when they are freshly made and still warm from the oven. If you are looking for a recipe for great savory muffins or corn bread, I think you've just found it. Here's how the muffins are made.

Bacon and Onion Corn Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet's 50 Baking Favorites

Ingredients:
8 slices of lean bacon
1/2 cup finely chopped onion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tablespoon salt
2 large eggs
1/2 stick (1/4 cup) unsalted butter,
melted and cooled
1-1/2 cups sour cream
1/4 cup milk

Directions:
1) Cook bacon in a heavy skillet set over moderate heat until it is crisp. Transfer ito paper towling to drain. Crumble and set aside.
2) Pour off all but 1 tablespoon of fat from skillet. Add onions to skillet and cook over moderately low heat until softened and translucent.
3) Sift cornmeal, flour, baking powder, baking soda and salt into a medium bowl.
4) In another bowl whisk together eggs, butter, sour cream, and milk, stir in the bacon, onion and the cornmeal mixture, and beat batter well. Divide batter among 12 well-buttered standard muffin cups and bake muffins in middle of a preheated 425-degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool. Yield: 12 muffins.








One Year Ago Today: Rissoto with Smoked Salmon and Spinach















Two Years Ago Today: Brined Shrimp with Jalapeno and Garlic









This post is being linked to:
Smiling Sally - Blue Monday

Cheddar Cheese and Olive Focaccia

From the kitchen of One Perfect Bite...This bread is a wonderful way to extend a simple meal and the cheddar cheese used to top it makes it especially good to serve with a creamy tomato soup like the one featured here a few days ago. It really is very easy to do. If you are uncomfortable working with yeast, purchase a commercially available pizza dough and top it with the ingredients used in this recipe. Chances are no one will be the wiser and I certainly will never tell. I think those of you who try this recipe will be really pleased with the results. A cook's reputation is often made by the way things are combined at the table. A soup by itself may not garner praise, but when served with a lovely salad and a homemade bread, such as this Americanized focaccia, chances are you'll receive rave reviews. Here's the recipe.

Cheddar Cheese and Olive Focaccia Bread...from the kitchen of One Perfect Bite

Ingredients:
2-3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2-1/4 teaspoons active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash black pepper (ground)
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
1/4 cup thinly sliced, sauteed red onion
1/4 cup thinly sliced, sauteed bell pepper
1/2 cup sliced black olives
2 tablespoons grated Parmesan cheese
1-1/2 cups shredded cheddar or Colby cheese

Directions:
1) Mix yeast and water in a small bowl. Let sit until bubbles form, about 10 minutes. Set aside.
2) Meanwhile, combine flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl.
3) Add yeast mix and vegetable oil to dry ingredients and combine. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
4) Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.
5) Preheat oven to 425 degrees.
6) Punch dough down, place on greased baking sheet. Pat dough into 12 to 14-inch circle about 1/2 inch thick. Make indentations in dough about 1/2-inch apart, then prick dough with fork. Brush top with olive oil, then sprinkle with onions, bell pepper, olives, Parmesan and cheddar cheese. Bake for 13-15 minutes until golden brown. Serve warm. Yield: One 12 to 14-inch focaccia bread.








One Year Ago Today: Sour Cherry Pie with Streusel Topping












Two Years Ago Today: Vegan Red Lentil and Pepper Flan







You might also enjoy these recipes:
Rosemary Focaccia - Cookie Madness
Herb and Tomato Focaccia Bread - Meal 4 Moms
Whole Wheat Focaccia - Diethood
Roasted Garlic Focaccia Bread - Cooking with Michele
Roasted Sweet Pepper Focaccia - Cooking with Siri
Herb and Cheese Focaccia Bread - Plain Chicken
Herbed Fococcia Bread - Pantry Eats
Homemade Focaccia Bread with Figs and Goat Camembert - Local Lemons
Whole Wheat Olive Flatbread - One Perfect Bite
Onion Parmesan Focaccia Bread with Tomatoes - One Perfect Bite

My Christmas Bread Round-Up

From the kitchen of One Perfect Bite...I am inordinately fond of bread. As telling as this holiday list may be, the number of sweet breads I've chosen not to include is even more enlightening. Worse still, I've been testing new breads and will be adding a few more to the list before the Christmas holiday is here. It's not hard to tell that I've been seduced by those spores that cause flour and water to rise to poetic heights. The first time I read those classic words from The Rubáiyát of Omar Khayyám, my response was "Amen, brother." I was even willing to forgo the jug if it meant I could have butter with my bread. Actually, most of today's featured breads don't need butter, but its availability keeps panic from setting in. To make my Christmas list, a bread had to be delicious, but I also tried to pick ones that had a story to tell or memories that could be shared. I'll let you be the judge of how well I did. Here are my favorite Christmas breads. I hope you'll try them.







Cinnamon Meringue Coffee Ring













Dresdener Stollen













Walnut Coffee Cake











Cougnou (Bread of Jesus)












Panettone












Julekake ( Norwegian Christmas Bread)











Swedish Coffee Ring with Apricots and Almonds












St. Lucia Buns











Cranberry Bread Pudding with Orange Hard Sauce












Schnecken (Snails)

Beginner's Whole Wheat Batter Bread

From the kitchen of One Perfect Bite...This is the first yeast bread I was taught to make. I was twelve years old at the time and learned this technique in the kitchen of a neighbor. It is a perfect beginners bread because it truly can't fail, though it does require a stand mixer or a very strong arm to make that miracle happen. This recipe makes a very wet dough that is not kneaded or shaped into loaves. The mixer does all the work. The shaggy dough is dropped into a bread pan and you can, if you wish, smooth the top a bit. Times have changed. When I first made this bread the whole wheat flour on the grocer's shelves was still called graham flour and yeast came in small cakes. I clearly remember we had to use molasses as a sweetener because honey was not yet generally available to folks living in the city. This bread has surprising flavor, a wonderful crumb and it makes great sandwiches. It can also handle the addition of nuts or seeds if you like them in your bread. It stays fresh for several days if it is wrapped and kept at room temperature. If you are new to bread baking, or have a young daughter who is interested in learning how to make bread, this is a wonderful starter recipe. It makes a lovely bread and those of you who try it will be pleased with the loaf you produce. Here's the recipe.

Beginner's Whole Wheat Batter Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups warm water
2-1/4 teaspoons active dry yeast
2 tablespoons honey or molasses
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons room temperature butter

Directions:
1) Place water in bowl of an electric mixer. Add yeast and honey or molasses. Stir to combine. Let sit for 5 minutes.
2) Set mixer to low speed. Beat in 1 cup whole wheat flour, 1/2 cup all-purpose flour, salt and butter. Increase speed to medium and beat for 2 minutes, scraping sides as needed. Reduce speed to low to add reserved 1 cup whole wheat and 1/2 cup all-purpose flour. Beat just until combined. Cover bowl with plastic wrap and let it sit in a warm spot until doubled in volume, about 1 hour.
3) Stir dough down by beating for 25 strokes with a wooden spoon. Spread dough into a greased 9 x 5 x 3-inch bread pan. Cover loosely with a flour rubbed dish towel and let rise until dough rises to top of pan, about 1 hour. A floured towel is used to prevent dough from sticking to it. Do not use plastic wrap. Dough will stick to it and deflate when wrap is removed.
4) Preheat oven to 400 degrees F. Bake bread in center of oven until it is browned and sounds hollow when tapped, about 30 minutes. Cool in pan for 25 minutes. Remove from pan and cool completely on a wire rack. Yield: 1 loaf.

You might also enjoy these recipes:
Blueberry and Lemon Batter Bread - One Perfect Bite
Stout Batter Bread - How to Eat A Cupcake
Four Grain Batter Bread - Safely Gathered In
Old Virginia Batter Bread - Foodista
English Muffin Batter Bread - Baking Bites
Whole Grain Oat-Wheat Batter Bread - More Than Tofu
Parmesan Herb Batter Bread - Adventures with the Woods

Strawberry Tea Bread - Sweet Cheeks Winery

From the kitchen of One Perfect Bite...We have in our community a winery with a most unusual name. Before that can be shared, I must describe, as best I can, the property on which the winery sits. The acreage is bisected by a service road that cuts through the two rounded hillsides on which the grapes are grown. A contingent of locals insisted the property resembled a well-rounded derriere and conspired to have the winery named Sweet Cheeks. It worked. Now this kind of nonsense can't be plucked from the ether. Every word of this is true. I swear. I'm going to resist jokes about "bottom lands" and instead send those of you who would like to know more about the winery or my veracity here. Now, it is perfectly logical to ask why I bothered to tell you about the winery at all. It's also reasonable to ask what it has to do with a strawberry tea bread. So, here's how we got from there to here. I had promised to bring four loaves of this bread to a meeting this morning. I was in such a rush to finish the breads that I misjudged the distance between oven racks and, as a result, the bottom loaves baked into the racks above them. Bob thought the crease that developed in the two bottom loaves was a lot funnier than was actually the case and dubbed my loaves Sweet Cheeks Strawberry Bread. Those who are fond of European tea breads that are less sweet than their American counterparts will love this bread. If you are accustomed to a really sweet strawberry bread, you might want to take a pass on this. I'll let you judge for yourselves. Here's the recipe.

Strawberry Tea Bread...from the kitchen of One Perfect Bite, courtesy of Taste of Home magazine

Ingredients:
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided use

Directions:
1) Preheat oven to 350 degrees F. Grease an 8 x 4-inch loaf pan. Set aside.
2) In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well.
3) Combine flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Batter will be thick. Fold in strawberries and 1/2 cup nuts.
4) Scrape into prepared loaf pan. Sprinkle top with reserved 1/4 cup walnuts. Bake for 65 to 70 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf.

You might also enjoy these recipes:
Lemon Poppyseed Bread - One Perfect Bite
Irish Soda Bread - One Perfect Bite
Sugar Crusted Viennese Nut Bread - One Perfect Bite

Horner's Corner Plum Bread

From the kitchen of One Perfect Bite...Oven duty began early this morning. There's been a death in a neighbor's family and I wanted to get a loaf of their favorite plum bread to them while it was still warm and fragrant. When I make this kind of visit, I'm confounded by the way we mark the measure of a man and his passing. A life, a good life of 80 years, is over and can't be summarized in the seven lines of his obituary. Those who mark his passing will take those lines and, from them, weave the history that is his life and share it with each other. He was not a religious man, so, most likely, this story will be told at the table as they break bread together. Friends and neighbors will assure that none who gather to tell that story will go hungry. Food has become an important part of all our rituals. This bread is but one of many offerings that will be shared as his story is re-told.

Plum Bread...from the kitchen of One Perfect Bite


Ingredients:
1 cup pitted dried plums, coarsely chopped
3 cups all-purpose flour + flour for kneading
1 cup whole wheat flour
4-1/2 teaspoons active dry yeast
1 teaspoon salt
1 cup mashed sweet potatoes
1 cup warm milk
1/4 cup + 1 tablespoon honey, divided use
1 tablespoon vegetable oil
2 tablespoons fresh orange juice

Directions:
1) Toss plums with 1 tablespoon flour. Set aside. Combine 1-1/2 cups all-purpose flour, whole wheat flour, yeast and salt in bowl of an electric stand mixer. Add sweet potatoes, milk, 1/4 cup honey and oil. Beat with a paddle attachment until smooth, about 2 minutes. Stir in reserved 1-1/2 cups flour and mix to form a soft dough.
2) Turn dough onto a floured surface and knead until smooth and elastic, about 10 minutes. Knead plums into dough. Place dough into a bowl coated with vegetable oil or cooking spray. Turn to coat top. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour.
3) Punch down and turn dough onto a lightly floured surface. Divide into 3 potions. Roll each portion into a rope about 15-inches long. Braid ropes, pinching ends to seal. Place braid on a baking sheet covered with parchment paper. Cover and let rise until double in bulk, about 30 minutes.
4) Meanwhile, preheat oven to 350 degrees F. Bake bread for 40 minutes, or until loaf sounds hollow when tapped. Remove pan from oven and place on a cooling rack. Mix reserved 1 tablespoon honey with orange juice and brush over exposed surfaces of bread. Yield: 1 large loaf.

You might also enjoy these recipes:

Lemon and Blueberry Sweet Bread - One Perfect Bite
Lemon Poppyseed Bread - One Perfect Bite
(Almost) Irish Soda Bread - One Perfect Bite

This post is being linked to:

Wild Yeast - Yeast Spotting

Popovers and Strawberry Butter - Pink Saturday

From the kitchen of One Perfect Bite... Easter and Passover will soon be here and I wanted to make sure I posted holiday recipes in time for your consideration. At Bob's suggestion, I'm going to begin with breakfast or brunch dishes that are unusual or will make entertaining a house full of people easier. I have two recipes to share with you today. One of them is a decade old recipe for popovers that was developed by Pam Anderson. Her recipe is unusual because it uses instant blending flour and that eliminates the wait time that is necessary to relax the gluten in all-purpose flour. That means that you can mix and bake popovers and have them on the breakfast table within an hour. You're probably familiar with the instant blending flours and use them for browning or thickening soups or stews. This type of flour goes through a special milling process that gives it a granular form that is much like sugar. It's perfect for sauces and gravies because it dissolves easily in liquids. Some restaurants use it to help brown meat. It can also be used for batters, quick breads, muffins and cakes. If you haven't had popovers for a holiday breakfast or brunch I hope you'll give them a try. They are really easy to make and when served warm with a fruit butter they are a real treat. The second recipe is for a strawberry butter that is a perfect accompaniment to the popovers. It, too, is easy to make. Here are the recipes.

Popovers...from the kitchen of One Perfect Bite courtesy of Pam Anderson

Ingredients:
1-1/2 cups instant blend flour (i.e. Wondra)
1 teaspoon slt
1-1/2 cups skim milk
4 large eggs
2 tablespoons melted butter

Directions:
1) Adjust an oven rack to lower middle position. Preheat oven to 425 degrees F. Spray a 12-cup muffin pan or cups of 2 popover pans with vegetable cooking spray. Set aside.
2) Mix flour and salt in a medium bowl. Mix eggs, milk and butter in a 1-quart measuring cup. Beat egg mixture into flour mixture until batter is smooth. Return batter to measuring cup. Return batter to 1-quart measure and pour into prepared cups, filling each three-fourths full.
3) Bake, without opening oven door, until popovers are crisp and golden, about 35 minutes. Twist gently to loosen from pan, then cool. Yield: 8 to 12 servings.

Strawberry Butter...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup butter, room temperature
1/4 cup cream cheese, room temperature
1/4 cup confectioners' sugar
2 to 4 tablespoons strawberry puree or preserves

Directions:
Beat butter and cheese in a small bowl until smooth and creamy. Add sugar and strawberry puree and beat to combine. Transfer to a 1-cup ramekin. Cover with clear plastic wrap and refrigerate until 30 minutes before serving. Yield: 1 cup.

You might also enjoy these recipes:
Gluten-Free Pancakes - One Perfect Bite
Maple Butter - One Perfect Bite
Brussels and Liege Waffles - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Apple Onion Bread with Cheddar Cheese

From the kitchen of One Perfect Bite...This is a wonderfully savory bread that can be made by beginners, but it's so flavorful I suspect that experienced bakers will try it as well. Mary Woodruff develop this prize winning recipe for the Vidalia Onion Festival. A "cheat" gets the recipe off to a quick start. A packaged hot roll mix is used as a base for the loaf. What makes this bread a standout are the ingredients added to the dough. Purists can add those "extras" to a homemade dough and achieve the same results. This is the winning recipe.

Apple Onion Bread with Cheddar Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon butter
1 large apple, diced
1/2 cup chopped sweet onion
1 (16-oz.) package hot roll mix
1 cup shredded cheddar cheese
2 tablespoons chopped red bell pepper
1 tablespoon caraway seeds
1 egg, slightly beaten
1 cup hot water

Directions:
1) Melt butter in a small skillet set over medium heat. Add apple and onion and saute until tender. Set aside.
2) Place contents of roll mix in a large bowl. Open yeast package and whisk into flour. Stir in cheese, red pepper and caraway seeds; mix well. Add egg, water and apple-onion mixture; mix with a wooden spoon until mixture pulls away from sides of bowl.
3) Transfer dough to a lightly floured work surface; knead for 5 minutes.
4) Return dough to bowl; cover with plastic wrap and let dough rest for 5 minutes.
5) Grease a 6 to 8 cup bread pan. Place dough in pan; cover with plastic wrap and let it rise for 30 minutes.
6) Meanwhile, preheat oven to 375 degrees F.
7) Bake the bread for 30 to 35 minutes, until golden brown and loaf sounds hollow when thumped. Yield: 1 loaf.


I'm linking this recipe to Wild Yeast for the weekly Yeast Spotting event.

Tunisian Semolina Bread - Khubz Mbassis

I do have to clear the air before we get too far into today's recipe. There are reputations at stake here. No matter what you may have heard, or who may have told you, magic paste and seeds of paradise are not controlled substances. Magic paste is a blend of seasonings used in some Thai cooking; it's made with garlic, white pepper and coriander and we'll be using it soon, just not today. Seeds of paradise, a combination of anise, fennel, brown sesame and black caraway seeds, figure prominently in the semolina bread I made today. This, and many other Mediterranean breads, is made with a dough starter or sponge. That means that while this bread is easy to make, it's not quick and you have to build untended "wait" time into your plans. The sponge or poolish lends enormous flavor to the finished bread, so it's worth the time and effort required to make it. It has to sit for at least eight hours and a fermentation of forty-eight hours would be even better. The finished bread is a thing of beauty - a culinary object d' art. It's a bit like focaccia bread, but it has a crackly, brittle crust that's more typical of a French or Italian peasant loaf. If anyone could give us a phonetic pronunciation for the name of this bread it would be appreciated. My mangled attempt would have everyone in stitches.

Tunisian Semolina Bread - Khubz Mbassis

Ingredients:
For the starer or poolish:
1 cup warm water
1/8 teaspoon active dry yeast
2 cups all-purpose flour
For the seeds of paradise:
1 tablespoon anise seeds
1 tablespoon fennel seeds
1 tablespoon brown sesame seeds
1 tablespoon black caraway seeds
For the bread:
1 tablespoon active dry yeast
1 tablespoon sugar
2 cups warm water
1/4 cup olive oil
4 tablespoons seeds of paradise
3 cups semolina flour
2 cups all-purpose flour
1 tablespoon salt

Directions:
1) To make the starter, place warm water, yeast and flour in bowl of an electric mixer. Using a paddle attachment, beat at medium speed until mixture pulls away from sides of bowl, about 3 minutes. Transfer the dough to a lidded 2 quart container and let sit at room temperature overnight. Starter may be used eight hours later but flavor will improve if it can be refrigerated for a day or two longer.
2) To make seeds of paradise, combine anise, fennel, sesame and caraway seeds in a small lidded jar. Shake well to combine. Set aside.
3) To make bread, sprinkle yeast and sugar over warm water in the bowl of an electric mixer. When dissolved add 1/2 cup bread starter. Mix, using paddle attachment until starter is incorporated and the mixture is foamy. Switch mixer to dough hook. Add olive oil, 2 tablespoons seeds of paradise, semolina, all-purpose flour and salt. Knead on medium speed until dough pulls from side of bowl, about 10 minutes. Form dough into a ball and place in a lightly oiled bowl, turning ball to coat all surfaces. Cover bowl with plastic wrap and let double in size. Punch down and let double in bulk a second time, about 1 hour longer. Punch down and divide into 2 equal portions. Working on a lightly floured board, roll each potion into a 12-inch circle. Transfer each to a baking sheet. Working with 1 circle at a time, brush outer edge with water. At 1-inch intervals, pull up edges of dough and press down firmly, about 1-inch from edge to create a flute. Alternatively, crimp edges as though making pie dough. Repeat with second round. Sprinkle tops with reserved seeds of paradise. Cover lightly and let rise until double in height, about 45 minutes.
4) While loaves are rising, preheat oven to 425 degrees F. Transfer baking sheets to oven. During first 15 minutes of baking, mist loaves with water 3 or 4 times to create a crisp crust. Reduce heat to 375 degrees F. and bake for 30 minutes longer, or until loaves are a rich gold in color. Remove and cool on rack. Yield: 2 loaves.

Recipe adapted from Joyce Goldstein's Mediterranean the Beautiful Cookbook

Blueberry and Lemon Batter Bread

My maternal grandmother, Margaret, was a frequent letter writer whose expectations included a prompt response from her grandchildren. She stood proudly with the last of the Victorians and her letters were always proper, chatty and Aesop-like in their desire to instruct and uplift - there was always a message tucked into her lines that would make me stronger, smarter and better equipped to face the world. I adored her, so I had no problems with her hidden agenda, though there was one admonition that became the bane of my childhood. I was bragging - she would call it being prideful - and she thought I should know that "preening pigeons necks are broken fluffing feathers." God knows where that came from or even what it meant, but, having failed muster, I immediately stopped fluffing only to find the damage had been done. I was, thereafter, stuck with the nickname Pige. Her letters always began with "Pige, I had tea, toast and orange for breakfast this morning." I'm convinced that Grandma's days would have been brighter and her spine less rigid had her mornings been less Spartan. Today's batter bread would take her morning toast to a whole new level. This cake-like bread can be flavored with a lemon-blueberry or orange-cranberry combination; it's really simple to make, freezes well and toasts beautifully. She'd love it. So, here's to better breakfasts, special grandmas and preening powder pigeons......

Blueberry and Lemon Batter Bread

Ingredients:
1/2 cup sugar
Zest of 1 small lemon
1 cup milk
1/2 cup butter
1 scant tablespoon active dry yeast
2 tablespoons warm water
4 large eggs, well beaten
4-1/2 cups whole wheat pastry or unbleached flour
1 tablespoon salt
3/4 cup dried blueberries

Directions:
1) Grease a 10-inch tube or Bundt pan. Set aside.
2) Add lemon zest to sugar in a medium saucepan. Work with fingers or a fork to evenly distribute zest in sugar. Add butter and milk. Heat, stirring, until butter melts and sugar dissolves. Cool to lukewarm.
3) Sprinkle yeast over water. When softened add to milk mixture and let sit until frothy.
4) Pour milk mixture into a bowl. Add eggs, flour, salt and blueberries. Beat, by hand or with an electric mixer, until dough is smooth and shiny. Turn into a clean greased bowl and let rise until doubled, about 1 to 2 hours. Beat down and turn into prepared Bundt pan. Let rise again until doubled in volume, about 1 hour. Preheat oven to 375 degrees F.
5) Bake for 40 to 50 minutes, or until golden. Let rest 5 minutes. Remove from pan and continue cooling on a cake rack. Yield: 1 loaf.