>> Wednesday, March 17, 2010
Not enough food posts this week. That's because I've been too busy frolicking in this lovely weather we're having. I promise I'll get myself back into the kitchen (where we women belong, right?) ASAP. Hah. For those of you unfamiliar with sarcasm, please don't post about my snide anti-feminist comment. I'm only kidding! However, I'm a woman . . . I love my kitchen time . . . and among my many flours, sugars, and pretty appliances, I really do feel that I belong.
Today I'm sharing an experimental bread recipe -- mostly made up by me -- that turned out wonderfully. It's served best with the hummus-esque dip Stephen made to accompany it. Now, I didn't get fantastic photos (I hate, hate, HATE when that happens!), but I assure you. It's golden. And it's good.
(yields one delicious loaf that ultimately serves 16)
What you'll need . . .
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water
- 1/4 cup beer (I used a lager, stick to darker brews)
- 3 tablespoons honey
- 3 tablespoons brown mustard
- 1 teaspoon Kosher salt
- 2 cups bread flour
- 1 to 1-1/2 cups buckwheat flour
- 1/8 to 1/4 cup chopped red onions
- 1/8 to 1/4 cup chopped zucchini
- 1/4 cup olive oil
- 1 tablespoon ground pepper
Method . . .
- In a large mixing bowl, whisk yeast into warm water until dissolved.
- Add beer, honey, mustard, salt, and bread flour (2 cups). Beat until smooth.
- Slowly stir in remaining flour until a soft dough forms (not too sticky, but not too dry).
- Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes.
- Place in a greased bowl. Cover and let rise in a warm place until doubled (45 minutes).
- Punch down and fold chopped red onions and zucchini into the dough; shape into a loaf. Place in a greased 9 x 5 inch loaf pan.
- Cover and let rise until doubled, about 1 hour.
- Preheat oven to 400 degrees F.
- Mix together the oil and pepper. Brush top of loaf to generously coat.
- Bake for 20 minutes.
- Rotate pan and cover loosely with foil -- bake for an additional 10 to 15 minutes (until golden brown).
- Let cool in the pan and then move to cooling rack.
- Enjoy with the following dip . . .
ROASTED RED PEPPER/SESAME DIP
Combine the following ingredients in a small foor processor until smooth.
- 1 can garbanzo beans
- 1/4 cup roasted red peppers (with some juice from the jar)
- 2 cap-fulls of lemon juice (so, 2 teaspoons?)
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 1 tablespoon garlic powder
- Dash paprika
- Freshly ground pepper (to taste)