Kneading ANY Inspiration?

No-Fuss Focaccia (KA Flour Video)

2010-07-10T16:12:00.015-06:00

I love instructional videos; here King Arthur's Susan Reid shows how to make a "no fuss" focaccia, that's quick and easy. Great for sandwiches. Simply split away the baked top, pile on thinly sliced meat, layer with some lettuce and toppings. Cut into serving portions (makes 4-6 servings, as sandwiches). Any leftover focaccia, if there is any, broil up into fine croutons for salads too. The additional recipe below this one, adds in garlic and pepper jack cheese. Great additions! Enjoy. -- Sharon Anne

No Fuss Focaccia
Serves 6-8

1 1/2 cups warm water
1 Tablespoon instant yeast
1 1/4 teaspoons salt
2 Tablespoons olive oil
3 1/2 cups all-purpose flour
1/4 cup cheese powder or grated cheese + more for topping
2 Tablespoons pizza seasoning or Italian spice blend, divided
More olive oil (for baking pan, dough scraper & drizzling)

Speical Equipment:
9" x 13" baking pan, pastry brush, dough scraper, dough whisk and plastic wrap (or shower cap!)

Preheat oven to 375ºF. Liberally grease the bottom and sides of a 9" x 13" pan with olive oil. Combine all of the ingredients (including seasonings, if using) and beat by hand with a dough whisk for 1 minute (or briefly use an electric mixer). Scoop the sticky batter into the prepared pan (an oiled bench scraper is useful for this), cover loosely with plastic film, and let it rise at room temperature for 1 hour, until puffy. Drizzle over top, lightly with olive oil; gently poke with fingers to make indentations, and sprinkle with extra seasonings and grated cheese if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove focaccia from oven and wait 5 minutes, then turn it out of the pan and onto a rack. Slice and serve warm or at room temperature.

Another similar recipe, with instructions:
http://www.kingarthurflour.com/blog/2010/07/09/heat-beater-no-knead-garlic-cheese-flatbread/

Yeast and Conditioning Ingredients

2010-02-25T13:16:00.016-07:00

You may... already know there are dough conditioners on the market to enhance the crumb texture of whole grain breads. However instead, I make my own conditioner-enhancing mix, and I shared this in the previous post.

A single (1 1/2 lb) loaf recipe will often call for 1 1/2 teaspoons instant yeast. Plus you can add 1 1/2 teaspoons (each) of individual conditioning ingredients, i.e. Instant ClearJel*, lecithin and gluten. Then for a 2-lb loaf, you can add 2 teaspoons (each).

I adore baking... with buttermilk, which is another delight to conditioner your dough, and then adding 1/4 teaspoon baking soda (per 5-8 oz of buttermilk) is recommended, plus a DASH of ascorbic acid.

Except for... adding individual teaspoons of INGREDIENTS is tedious!

Instead... whisk up a mix (to store in the freezer) to add just Tablespoons of ENHANCED YEAST MIX, as directed in the previous post.
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Now with using buttermilk; I teach BB Buttermilk classes online (see class testimonials). I share these just for fun, and at this point in time, they're FREE! You'll want to register to attend, (DON'T request to register here) DO go to my personal website: sharonanne.com* and scroll down - to follow the prompts there. By the way, BB (stands for "better baking") Buttermilk.
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Yeast: I might add that I love SAF RED yeast. I believe it is the best and most forgiving yeast on the market. It doesn't require pre-proofing like active dry yeast does, and it's more potent, so you can use as much as 25% less. I ALWAYS buy it in 1-lb packages, which is far more economical than the small packets.

RED or GOLD: People often ask me, what's the difference between the RED and the GOLD instant yeasts, both made by SAF. The RED variety is for most bread baking. Whereas yeast dough, with lots of sugar - normally makes the yeast rise too fast - the GOLD variety is formulated for such breads. The GOLD is a good type for bagels too.

According to the manufacture, RED STAR and SAF RED are the exact same product, just available (locally) in different parts of the country.
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Your questions and comments are always welcome! -- Sharon Anne

*Remember, go to my website, to register (to learn) more about my buttermilk.
*Plus begin to learn how valuable Instant ClearJel can become in your baking too.
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ENHANCED YEAST (MIX)

2010-02-19T19:02:00.066-07:00

Ingredients:
1/2 cup SAF Instant Yeast, RED variety
1/2 cup Instant ClearJel® [NOT the non-instant variety]
1/2 cup Lecithin Granules [ground into powder*]
1/2 cup Vital Wheat Gluten
4 teaspoons baking soda
1 teaspoon Fruit Fresh® [ascorbic acid]
Or 3 1000 mg Vitamin C tablets, crushed

Whisk together, and store in a Mason pint-jar and store within the freezer.

Baking Breads: Add 2-Tablespoons ENHANCED YEAST MIX (per loaf) to your favorite bread recipes.

Notes:

I much prefer *powdered lecithin, except for granules are often just easier to find than the powdered.
To compensate, simply combine ALL but the yeast, FIRST in a food processor, cover and to mix and grind the granules into a fine powder.
Whisk in the instant yeast or pulse to mix.
Store in the freezer, tightly covered, a very LONG time, although I personally go through this mix fairly quickly.

Use recipe for your use, PLEASE don't post, unless you give my blog credit. Thanks, -- Sharon Anne

Perfect Parchment Paper Uses

2010-02-15T13:34:00.019-07:00

King Arthur Flour video showing several terrific parchment paper tips. However... KA's price ($19.95 - 100 pk) is high. Sometimes you can find them a bit less locally, but if you can't, you can always link through my blog for a much better price: 12×16-inch Parchment Sheets ($11.00 - 100 pk).

2-lb loaf pan, Kaiser La Forme 12-inch

2010-02-13T15:19:00.001-07:00

For those who are curious about the wonderful 2-lb pan I used in the Beautiful Twist-Shaped Loaf post, here's where you can get it at quite a good price, much less than I paid for mine; get FREE shipping with orders of $25 or more.

It is perhaps my most FAVORITE baking pan, and it creates such a wonderful crust! Just PERFECT for 2-lb loaf recipes.

Warmly,
Sharon Anne

Beautiful Twist-Shaped Loaf

2010-02-12T18:36:00.012-07:00

I've been have fun finding new and different shaping for my loaves; here's one novel way.

Divide the dough into two parts, and then shape both into ropes.
Overlap one rope over the other, and create a simple twist.
Once you've finished the twist, simply SQUISH it to fit your loaf pan.
Allow the loaf to rise above the pan.
Bake as the recipe directs for a beautiful twist-shaped loaf.

Cool completely before slicing.

How'd you like that? Nifty... huh?

ClearJel: Another FAVORITE Ingredient

2010-02-04T15:02:00.061-07:00

I promised to move on to breads, but we haven't finished with my secrets for making nearly "All-Fruit" jam.

Another FAVORITE ingredient is the commercial thickener known as Regular Clear Jel .

Oh baby, you really want to use Regular Clear Jel because it's specially made for canning - no matter what granular sweetener you choose to use.

Instead of using Sure-Jell pectin, clearjel(s) require less sweetener, pectin needs 5-7 cups sweetener.
With clearjel(s) you can use much less, normally about 2-3 cups table sugar - depending on the fruit you use (i.e. RIPE strawberries or ripe peaches need far less sweetener, than apricots need).
Clearjel(s) set up faster, with a clearer and softer consistency (GREAT as dessert fillings too!).
You can even purchase both Regular and Instant clearjel, at great prices from my blog's Amazon store, that I'm slowly building.

Regular Clear Jel is wonderful modified food starch for canning jam, and works best when added with some granular sweetener (i.e. Whey Low D is my personal favorite fruit based sweetener) in any recipe that ordinarily calls for table sugar. Here's a link for some terrific, tried-n-true jam recipes, using regular clearjel.

I've canned with regular clearjel, making the recipes (tried-n-true, as written) and also substituting Whey Low D nearly "all-fruit" jams, along-side vs. the table sugar counterparts. When I get a chance, I'll post some apricot jams (side-by-side later on) for you to see, as you'll note the WLD nearly "all-fruit" jams are brighter and prettier than the table sugar jams. Perhaps due to caramelizing, from canning process, from the table sugar? Just the same, the WLD nearly "all-fruit" jams taste even better, imagine that, than the original sugary ones!

For more helpful info, on the subject of clearjel(s), go to my cooking site's MFS Chart (aka: modified food starch). Plus an article, I've written for Wikia, mostly about Instant ClearJel, which another, wonderful type of thickener.

I mainly do use Instant ClearJel 90% of the time, within my baking - as opposed to my canning, BUT that's whole other TOPIC, which I will just love to teach you about. You will LOVE it too!

Note: Instant ClearJel is NOT recommended for canning jams or pie fillings - but ICJ is just fabulous for freezer jam - which you'd want to use about 3 Tablespoons ICJ, per 5 cups of crushed fruit, plus 2 cups granular sweetener.

Be sure to comment, sharing with us whether you've used these products too, or if you have questions. Using either sort of clearjel is not a science, but oh how I prefer using them over pectin or other thickeners!

One secret for nearly "ALL-FRUIT" jam

2010-01-24T19:08:00.597-07:00

Whey Low® D Granular... my personal BEST SECRET to making, let's say 'nearly-all fruit' jam. It primarily consists of a proprietary blend blend of FRUCTOSE, and a small amount SWEET WHEY (lactose).

A very clever product... lower in calories, glycemic index and carbs - than table sugar - thus designated by the name "Whey Low" by the manufacture. If you're interested, check out www.wheylow.com for more info or to test some yourself, then report back. Meanwhile do read on.

I've discovered this perfect blend... is simple perfect for fruit jams and pie fillings alike. Whey Low® D is a ONE-FOR-ONE REPLACEMENT for table sugar in almost ALL food applications, but normally I find I can reduce the amount of Whey Low® D for most recipes. Best of all... I actually no longer have sugar-cravings, as enjoying sweets is no longer a no-no for me!

Commercial companies are the biggest buyers, one being Whole Foods. However, I learned about it, purely by happenstance, while asking of a manufacture about purchasing their 'all-fruit' jams, now that's another story!

Whey Low® Tastes Exactly like Table Sugar... guaranteed!
Amazingly, with 75% fewer Calories than table sugar
Plus has 70-80% lower Glycemic Index than table sugar
Only 1 Effective Carb per Serving

Hey Whey Low® isn't cheap... HOWEVER a huge blessing for all of us, who require sugarless recipes! Some of our family simply are UNABLE to tolerate table sugar (literally at all)! We buy 50 lbs bulk, to get free shipping, plus orders are more affordable when shared with family or friends. One thing is... I now bring my own homemade sweets to any-get-together or supply my friends with a cup of my 'special' sweetener so I can enjoy their treats.

Whey Low® D bakes very well... but browns quickly, as does HONEY, so I am already extremely already use that - so with either, it is important to monitor browning while baking. This all can be greatly simplified, if you lower your baking temps simply by 10 degrees (up to 25) F. Then always check the process, within the shortest baking time, for the best success.

Note: Other Whey Low® products... do include a small percentage of sucrose, (i.e.Whey Low® regular Granular, Whey Low® Powder, Whey Low® Gold (brown-type sugar), Whey Low® for Ice Cream and Whey Low® Maple). I also like the powder and the ice cream version, with very minimal bad health effects. I don't do as well with the others, as I've found several recipes often require a higher volume than we can eat.

Whey Low® D Granular is NOT... the same as high-fructose corn syrup, which must be avoided within any healthy, maintained diet! Instead, Whey Low® D IS made from 100% NATURAL sugars, processed through a water carbon filter process, but still anything processed should be used sparingly.

One might ask... if it is a simple blend of fructose, why not go buy any relatively inexpensive fructose at a local health food store? Many AGREE, as do I, that most supplies of plain fructose taste rather flat, and just not as good table sugar. Plus plain fructose actually absorbs and holds onto moisture, making baked goods heavy and not reliable for baking.

Finally, I have personally found... Whey Low® D Granular to be just the ticket, particularly for making the best 'nearly-all-fruit' jams, baking marvelous no-sugar fruit pies, delicious sweet breads, and other applications (albeit, I still primarily use HONEY for yeast breads). Still for me, it's been quite reliable with its special proprietary fructose blend (plus sweet whey).

P.S. Just in case... I've missed any other pertinent stuff, check out my review on cooking website: go to sharonanne.com or the FAQ on the manufacture's own website (though I get zero kickbacks, do tell them I sent you) and just the same, please enjoy!

Do try it, or ask questions and let us all know what you think!

Blue Ribbon Basket of Bread

2010-01-21T18:00:00.025-07:00

Here's a (albeit deplorably lit) photo of a quite delightful basket, that I put together the other day (just for fun).

I wanted to share the idea, but I just may take a new photo for the future. If not, when I figure out my terrific photo software*, perhaps I will just adjust the lighting digitally. Until then, you get the IDEA!

The contents include, clock-wise:
A beautiful loaf of sandwich wheat bread,
An 11-inch nylon spreader, which I may just purchase a smaller one next time.
A pint of my nearly "All-Fruit

" jam Apricot & Pineapple Preserves.

A Norpro butter keeper, something that I just ADORE.
A liner, which is simply a blue-checked place mat.
And finally, the basket is stuffed with newsprint, to give all the contents a nice lift.

The little lift-jars, in the foreground, are filled with (whole-grain*) wheat, one is WHITE wheat; the other is RED. All, in all, I thought the basket turned out rather cute.

Please do chime in... with what you think or what you might add!

Love,
Sharon Anne

Note:
* Paint.net is the free-ware program, that I used to design my blog logo!
* All-Fruit Jam, my SECRET will be revealed in a future post.
* Another topic, I'd love to discuss, is how to make the best wheat breads.

Oh so much to say, with so little time! What's a beginner BLOGGER to do?

Home Baker - Now Turned Blogger

2010-01-12T01:00:00.043-07:00

Hey all my old - and now - newest friends: I hope my NEW baking blog may actually INSPIRE, teach and reach interested parties.

Not only for [young or old] wanna-be bakers, anyone just venturing out.
But also those in intermediate-mode, wishing to find and learn NEW BAKING SKILLS.
As for those experienced folk, I'd be so honored- for your input and exchange of ideas!
As for myself, I remain forever in student-mode, always looking for ideas to improve my own skills.
I truly hope the blog might become some benefit for anyone Kneading ANY Inspiration.

I invite you to JOIN the blog, and stay in touch and enjoy [any and all] my new bread-making topics. I intend to get even better at this blogging stuff, but alas I've just started. Do you like the logo I designed? It's still in the designing stages, but I plan on getting better at that too! No I didn't draw the chef, I did have to pay for her. but isn't she just darling?

You can follow me through email. Just click on the comments link, and subscribe near there. While there, please do drop me a hello with your comments, or suggestions! Now, so I can impress my hubby, I'd really love for you to officially join the blog, so I can justify my time :-), though certainly, you can come back and visit often as you like.

Warmly,
Sharon Anne

P.S. My kids my real inspiration, they are such GREAT bloggers, I now must start adding more PICTURES - like they do - to be as interesting as their(s) are!

My sense and style for the blog...

2010-01-12T00:56:00.015-07:00

(a) I plan to offer many of my own baking theories and baking musings, in addition to personal research.

(b) These will be the main topic(s) for discussion, among others, as this blog hopefully matures.

My intentions are to offer "BETTER TIPS" and terrific techniques, rather than recipes themselves.
After 30 years, I've researched and learned many to obtain the coveted bread characteristics, which many of the professionals and commercial bread makers know!
I admit to boasting about my own secrets for flavorful results with my own personal methods.
Including... outstanding freshness... such that lasts for several days - particularly whole-grain breads!

I am looking so forward to sharing our combined knowledge, looking for friendship and a lot of fun. I am excited for you to also share your comments and interests.

Here's to a new bread-baking community!

Warmly,
Sharon Anne

Let's Be DIRECT (in our) METHOD

2010-01-11T18:09:00.007-07:00

SANDWICH breads are most often made with a DIRECT-METHOD, I'll share my ideas:

The direct-method simply means that flavorful ingredients are ADDED either by hand, in a bread machine (more often my choice) or a professional grade mixer - to achieve soft, flavorful results.
Liquids are warmed to 80 - 110 degrees F, giving the yeast a nice jump start to do its thing.
I love using honey over sugar, with the added vitamins and minerals, it is more nutritious than sugar is.
I almost always prefer a touch of real butter over oil in my sandwich breads.
I also prefer salted butter ; it simply stores better in the freezer; I buy in bulk - when on sale.
You MUST reduce the amount of salt (about 1/4 tsp per loaf) when using salted butter.
I always grind FRESH wheat flour myself; "minutes-old" wheat flour is the best secret for better bread!
The texture of 1/3-1/3-1/3 of ground red wheat, ground white wheat and bread flour is another!
Plus I add a number of my favorite enhancers* which are cheaper and better than commercial brands!
Finally, SAF instant yeast is what professionals prefer, and so do I; add that with the dry ingredients.

Try incorporating what you like; tell me what you think and definitely get back with me. -- Sharon Anne

*Look forward to these wonderful ingredients, my own particular special blend, to be featured in a future post.

Dollars to Doughnuts (or Donuts)

2010-01-01T18:45:00.001-07:00

Normally... I make homemade doughnuts for neighbors (clamoring about in the cold) during our Christmas Block Party. It's been a fun tradition, for as long as I can remember, except I didn't do it this year, due to the scheduled menu. Just the same, believe 'you - me', my tender, sweet doughnuts were missed by all - including me and my family!

I'm betting... dollars to doughnuts - you might be salivating over my blog's logo-collage. Well, wouldn't you just love the doughnut recipe? Sorry to disappoint you, but neither this recipe (or my others) will be featured on my blog. Who knows? One day I'd LOVE to publish my own cookbook (or more) - and feature my collection of wonderful recipes - plus hopefully my food photography.

You can... contact me (Subject Line: Future Cookbook), and then I can file your name as an interested buyer, for once and I ever get do published - either with or without my photos.

My goals... are to share MY MANY valuable TIPS & TECHNIQUES, which I've gathered over some 30+ years research - and my own very serious bread-baking. That way, if you are kneading ANY inspiration, you too can begin to bake better breads with your own favorite recipes!

Until then,
Sharon Anne