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Monday, March 20, 2017

Pear and Pepper Scones - Crazy Ingredient Challenge



Our winning ingredients for this month of the Crazy Ingredient Challenge is something sweet - pear - and something spicy - red pepper flakes. I've used the pear + pepper combination before so I knew that I would love this.

Two teaspoons of crushed red pepper flakes does not make these extra spicy but there are some bites that will have more of a kick than others. Please note that I love spicy food so my tolerance is high.


Pear and Pepper Scones

Ingredients
1 1//2 cups grams flour
2 tablespoons sugar
2 teaspoons crushed red pepper flakes
1 1/2 teaspoon baking powder
1/2 teaspoon salt
8T butter
1 pear, chopped
6 T milk


Directions
Preheat oven to 375F.
Mix together flour, sugar, red pepper flakes, baking powder, and salt. Cut the butter into the flour mixture so that the mixture appears crumbly. Stir in the chopped pear. Add the milk and stir until just combined.
Transfer the dough to a floured surface. Pat into a 6 inch circle. Cut into 6 wedges and place on a parchment lined baking sheet.
Bake 25 minutes.




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Thursday, March 16, 2017

Coconut Spice Mini Yeasted Bundts - #BundtBakers




I had this post planned for weeks! I was going to tell you why I stopped baking cakes. I was going to talk about how I wanted to hoard these bundts because they were DELICIOUS. I wanted to tell you about making fresh coconut milk for the first time. (I probably shouldn't admit that to my  Jamaican friends. Everyone makes coconut milk!) But things happened. I procrastinated. And suddenly it was a few hours before the post needed to be up and BAM! Powercut.  I should have been in bed 2 hours ago so let's make this quick.

Cake delicious. Must bake every week.
The end.

Lots of yeasted bunts to view below! Thanks to our hosts Felice and Wendy!



Coconut Spice Mini Yeasted Bundts
(Yield: 8 mini Bundts )

Ingredients
240 grams flour
190 grams sugar (white or light brown)
70 grams grated coconut
1 teaspoon instant yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
177 ml coconut milk
118 ml oil
1 teaspoon vanilla
2 eggs

Directions

Whisk together the flour, sugar, coconut, instant yeast, cinnamon, salt, ginger, and nutmeg. Stir in coconut milk, oil, vanilla, and eggs. Pour into greased mini Bundt pans. My Bundt pans hold 1 cup of liquid.

Leave at room temperature for two hours. The batter will rise but not double.

Preheat oven to 350 F.

Bake 15 - 20 minutes or until a toothpick inserted into the cake comes out clean.


BundtBakers

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) Co-Host: Wendy; Host blog: A Day in the Life on the Farm (http://adayinthelifeonthefarm.blogspot.com/)

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:


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Tuesday, March 14, 2017

Irish Freckle Bread - #BreadBakers




This month's bread baker's theme became a history lesson for me. Wendy chose Irish breads and as I searched for one that grabbed my attention, I delved deep into the Great Famine, Corn Laws, potatoes, and migration. I had heard about the famine in passing but never read much about it. One fact that stood out was that while millions starved, Ireland was still exporting food. In a prior famine, there was an export ban but they did not ban exports this time. This means that there was probably more than enough food in Ireland - it was just too expensive. What they did import, was also poorly distributed.



This Irish Freckle bread has potatoes, a staple food before and after the famine, along with raisins for freckles. I'm a huge fan of potato breads and this one did not disappoint. Unbelievably soft. I felt guilty about eating an entire bun (they're HUGE - about three times the size of a standard dinner roll) on a day when I did not exercise. But there's always tomorrow. I should note that most of the freckle breads that I saw were in loaf form. Taste of Home shaped them into these large buns and I loved the look so I went with this instead.

Thanks, Wendy, for an educational (and delicious) theme this month. I almost didn't participate but I am so glad that I did. Be sure to scroll down to see what the other bakers are serving up from Ireland.

P.S.: Check out this link from Cook's Illustrated about checking the temperature of your bread. Spoiler: Your bread can reach optimal temperature before it's baked.



Irish Freckle Bread
(adapted from Taste of Home)

Ingredients

390 - 480 grams flour (divided)
177 millilitres water (reserved from cooking the potato)
118 millilitres oil
90 grams sugar
53 grams potato, mashed
2 eggs
7 g instant yeast
140 grams raisins

Directions

Beat 240 grams of flour with the water, oil, sugar, potato, eggs and, yeast. Keep beating until smooth then add all the raisins and enough of the remaining flour to form a soft, tacky dough. Knead until cohesive.

Cover and let rise overnight in the refrigerator or at room temperature until doubled.

After the dough has risen, grease a 10" springform pan. Divide the dough into 8 equal pieces. Shape each into a ball and place in the pan. Cover and let rise until doubled (~ 30-45 minutes).

Before the dough has doubled, preheat the oven to 350 F.

Bake for 30 minutes or until the bread is golden and the internal temperature has reached 200 F.

Notes
  • Mashed potatoes can have varying water content; Pay attention to this so you don't end up with an extremely sticky loaf. If it is rather sticky, doing a cold rise will be helpful. Also, oil your hands when shaping the dough.




BreadBakers





#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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