Thursday, March 10, 2011

Ode to Savory Carbs

I used approximately 10 lbs of flour today (give or take 2 lbs, maybe).    

Yes.  You read that right. 

We baked for 6+ hours.  
(Me and my alter ego.)  

Actually my friends Erin and Nicole came over, but I didn't get a picture of them.  
I couldn't have done it without their help!  

My kitchen smelled divine.  

"Quality Control" was necessary throughout the day. 

I finally made a garlic flavored bread that Matt liked!  

Roasted garlic cheddar twists in the making

Roasted garlic cheddar twists completed.  

No Knead Whole Wheat with Steel Cut Oats and Wheat Bulgur
The finished product.  Complete with mohawk.  

Savory Bread Strips

The goods.  

Rustic Whole Wheat Sourdough with Flaxseed Meal

The thief in the night.
Matt's review (in regards to the sourdough):  "This crust is AMAZING!"
What you really want...the recipes.  
(Disclaimer: I'm not going to give lengthly instructions on working with yeast.  You're already on the internet, so just open another page and Google "how to bake with yeast", or something like that.  If you don't have a heavy-duty stand mixer, aka KitchenAid, skip the gym today.  I promise, you're arms will thank you later.  Okay, enough of this disclaimer business...on with the recipes.)  

Roasted Garlic Cheddar Twists
2 c warm water
2/3 c butter
1/2 c sugar
6 c flour
2 tsp salt
2 tbs instant yeast
2 eggs 
4-6 cloves roasted garlic, crushed
3 c shredded cheddar 
Rolls: Follow basic instructions for yeast bread.  
 Before kneading, add crushed garlic and 1 1/2 c shredded cheddar.  
After 1st rise, roll in remaining cheese and twist.  
Yields: 48 twists (24 dinner rolls)
Bake @ 400
15 min.  
Note:  Dough can be stored in refrigerator up to 3 days at first rise.  
Remove rolls from refrigerator, bring to room temperature, shape, second rise, bake.  
*The dough sans garlic & cheese makes a delicious dinner roll.  

**A huge thanks to my sister for her GREAT roll recipe!

No Knead Whole Wheat with Steel Cut Oats and Wheat Bulgur
adapated from Kiss My Spatula

Rustic Whole Wheat Sourdough Bread with Flaxseed Meal
1 c sourdough starter
1 1/2 c lukewarm water
1 tbs instant yeast
1 tbs sugar
1 tsp salt
3 tbs flaxseed meal
5 c flour (1/2 WW, 1/2 white)
Follow basic instructions for yeast bread.
Yield: 2 loaves
Bake @ 425
25-30 min.
Hint: When you put the loaves in the oven to bake, splash in 1oz of water.  It does something magical to the crust!  

Savory Bread Strips
(adapted from
1 tbs instant yeast
6 1/2 tsp sugar, divided
1/2 cup warm water
3 tbs olive oil
2 tbs dried minced onion
2 tsp dried basil
1 tsp dried oregano
1 tsp rubbed sage
1 tsp garlic powder
1/2 c ice cold water
3 c flour 

1 c shredded parmesan
1/2 c chopped onion
1/4 c dried parsley
1/4 c olive oil
2 garlic cloves, minced 
Dissolve yeast and 1/2 tsp sugar in warm water, set aside.  In a saucepan, combine oil, onion, basil, oregano, sage, and garlic powder; cook over medium heat for 1 minute.  Remove from heat; stir in ice cold water.  Add remaining sugar, flour, and herb mixture to yeast mixture.  Knead lightly.  Place dough on 15inx10inx1in baking pan.  Combine topping ingredients; sprinkle over dough.  Bake at 375 for 25-30 min or until well browned.  Cut into strips.  Yield: approx. 4 dozen  

Roasted Chile Monterey Jack Yeasted Cornbread 
(not pictured, adapted from allrecipes)
3 1/2 c flour
1/2 c cornmeal
1 tsp salt
3 tbs white sugar
3 tbs coconut oil, melted
1 c milk
1/8 c water
1 egg
1 tbs instant yeast

1 can fire roasted green chiles
2 c shredded monterey jack cheese

Follow basic instructions for yeast bread.  
After 1st rise, roll into rectangle, top 1/2 of dough with chiles and cheese.  Fold other half of dough on top.  Press together with rolling pin (seal the layers together).  Cut in strips and make desired shapes (twists, wreaths, knots, etc.).  2nd raise.  

Bake @ 400
10-15 min (until golden brown)
Yields: approx 15.  


  1. What you haven't told us is the purpose of this baking frenzy???

  2. The sound/look yummy! Thanks for making my mouth water. :)