Friday, October 12, 2012

whole wheat aritsan bread
a la melissa clark

3 c water (100 degrees)
1 1/2 T yeast
1 T salt
6 1/2 c flour

Mix together all ingredients, except flour, in a large 5 qt bowl.  Add flour all at once. Stir until everything is moistened (no dry patches). Cover loosely with plastic wrap. Let sit in the counter for 2 hours. at this point you can make the bread, or put it in the fridge for up to 2 weeks. Sprinkle flour over the top and pinch off dough (smallest= grapefruit size). Use flour to coat the dough, pull and tuck under the edges to make a round loaf.  Put on parchment paper and let rise uncovered for 30-90 minutes (it doesn't matter how long, it will plump a little but not much). 20 minutes before you want to bake, heat the oven to 450 and put the bottom of a broiler pan, or another metal pan, on the bottom rack, and a baking stone, cast iron skillet or baking sheet on the middle rack. When oven is hot, transfer bread to oven, and pour 1 cup hot water into metal pan. bake for 30 minutes.

Sunday, October 7, 2012

to die for blueberry muffins
a la Ruth

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 2 teaspoons ground cinnamon

  • 1. Preheat oven to 400 degrees & Grease muffin cups or line with muffin liners.
    2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
    4. Bake for 20 to 25 minutes in the preheated oven, or until done.

    *Note from Ruth: I like to double this recipe so I have some for the freezer…great for a grab and go breakfast. Also, I’m a little heavy on the amount of blueberries I use.