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3 Ways To Bake Bread
Have you ever tried making bread at home? Here are 3 different ways of baking bread recommended by our very own team members!
1. Old-Fashioned Brown Bread
By: Taste of Home
- 2-1/3 cups boiling water
- 1 cup old-fashioned oats
- 1/2 cup butter, cubed
- 1/3 cup molasses
- 5-1/2 to 6-1/2 cups all-purpose flour
- 5 teaspoons active dry yeast
- 2 teaspoons salt
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally.
- In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
1 slice: 124 calories, 3g fat (2g saturated fat), 8mg cholesterol, 170mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
2. How To Make Homemade Sourdough Bread
for 8 servings
- 2 cups warm water(470 mL)
- 2 ¼ teaspoons active dry yeast, 1 packet
- 3 ½ cups flour(440 g)
- 2 tablespoons sugar
- 4 cups flour(500 g)
- 2 teaspoons salt
- 1 ¼ cups water(295 g)
- 1 cup starter(260 g), stir before using
- In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
- Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
- Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
- On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
- While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
- Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
- Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
- Preheat oven to 480°F (250°C).
- Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
- Score the top of the bread.
- Place the lid on top and bake for 30 minutes.
- Take the lid off and bake for another 15 minutes or until the crust is golden brown.
- Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
- Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
3. 30 Minute Dinner Rolls
- 1 cup warm tap water
- 1/3 cup oil
- 1/4 cup sugar
- 2 tablespoons yeast
- 1/2 teaspoon salt
- 1 egg beaten
- 1 tablespoon softened butter
- 3 to 4 cups all-purpose flour I used closer to 3
- 1/8 cup milk room temperature
Preheat oven to 400 degrees.
In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg softened butter and salt.
With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
If baking in a 9x13 pan, I make 15 rolls.
If baking in a 10x15 pan, I make 18 rolls.
Winter Essentials: 3 Delicious Soup Recipes
by Stephanie Kay, RHN
Not only are soups a great way to warm up on a cold fall day but they are a great way to use seasonal vegetables in a very simple way. Soups are simple to prepare, even for the most amateur of cooks, and store well in the fridge and freezer for days and months to come.
Moroccan Carrot Soup
This velvety, creamy and slightly spicy Moroccan Carrot Soup is the perfect dish for a cold weather day and a great make-ahead meal. You can eat it on its own or top with a dollop of harissa, yogurt, and roasted chickpeas for a little extra flavour and texture.
- 2lbs carrots, peeled and diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 crushed chilli flakes (optional)
- 1/2 teaspoon sea salt
- 1/2 small lemon, juiced
- 6 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Full-Fat Yogurt
- Spicy Roasted Chickpeas
- In a large pot, on medium heat, add olive oil and diced onion, and season with a pinch of sea salt. Cook for 5-7 minutes until onions are tender and translucent.
- Add diced garlic and cook for another 1 minute, watching it carefully to ensure it does not burn.
- Add cumin, coriander, ginger, cinnamon and chillies and cook for 30 seconds until fragrant.
- Add chopped carrots and stir to combine with onion and spice mixture.
- Pour in stock, bring to a boil, and then reduce to a simmer and allow to cook for 30-35 minutes until the carrots are tender and can be pierced with a fork.
- Once to soup has cooked, remove from the heat, squeeze in lemon juice, and using an immersion blender or in batches using a bar blender, puree until smooth.
- Season with salt and pepper to taste.
- Garnish with full-fat yogurt, spicy roasted chickpeas and harrisa.
Don't have time? Try our Pacific carrot ginger soup or Eat More Soup! spiced ginger topped with Roasted Chickpeas and our local yogurt!
Roasted Tomato & White Bean Soup
A rich and creamy soup without any added cream! This roasted tomato soup has a rich and velvety texture thanks to some humble white beans, not to mention a little added plant-based protein making it a well-balanced meal.
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 stalks celery, roughly chopped
- 2.5 pounds tomatoes, roma, plum or field
- 15oz can cannellini beans
- 3 sprigs fresh thyme
- 3 cups chicken or vegetable broth
- Sea salt
- Black pepper
- Preheat oven to 350°F.
- Wash and cut tomatoes in half, and lay them skin side down on a baking sheet.
- Drizzle tomatoes with 1/2 tablespoon of olive oil and sprinkle with sea salt. Transfer to the oven and roast for 60 minutes.
- With 5 minutes left, begin preparing the base of the soup.
- Open can of beans, strain off excess liquid and rinse beans well. Set aside.
- In a large pot on medium heat, add 1.5 tablespoons of olive oil, and add onion, carrots and celery, cook for 4-5 minutes until vegetables are soft. Season with a pinch of salt and pepper.
- Add minced garlic and cook for another 1 minute until fragrant, ensure it does not burn.
- Remove tomatoes from the oven, and transfer tomatoes from the baking sheet to the pot. Stir to combine with vegetables.
- Add in sprigs of thyme and cook for another 30 seconds until fragrant.
- Add in cannellini beans and broth, stir to combine, and reduce heat to a simmer for 30 minutes.
- Once the soup has cooked, remove the sprigs of thyme, and using an immersion blender or in batches using a bar blender, puree until smooth.
- Season with salt and pepper to taste. Serve with diced tomatoes and sprinkle of chives.
Don't have time? Try our Pacific Tomato & Red Pepper soup!
Spiced Pumpkin Soup
Pumpkins are for more than just carving, pies and lattes! Not only is pumpkin flesh great for soups and stews, but the seeds make a healthy snack or soup topping; simply bake them in the oven for a crispy, crunchy and savoury snack.
- 1.5kg-2kg edible pumpkin
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed chillies
- 1/4 teaspoon sea salt
- 1 litre chicken or vegetable stock
- Preheat the oven to 400° F.
- Roast the pumpkin. Keeping the flesh on, cut the pumpkin in half vertically and remove the seeds from each side. Once seeds have been removed, cut the pumpkin halves into two to make quarter slices.
- Place pumpkin on a baking tray and roast in the oven for 35-40 minutes until tender.
- Once the pumpkin is done roasting, remove it from the oven and allow to cool for 1-2 minutes before handling.
- When the pumpkin has cooled, using a knife or a spoon, remove the flesh from the skin. Discard the skin and set the flesh aside while you prepare the base for the soup.
- In a large pot on medium heat, heat butter and add onions to sauté for 3-4 minutes until translucent.
- Add the garlic, coriander, cumin and chillies to the pot and allow to cook for another 1 minute until garlic has softened and spices are fragrant. Season with sea salt.
- Add the roasted pumpkin flesh to the pot and stir to combine with onion mixture.
- Cover the pumpkin with stock, stir well, and cover to simmer for 20 minutes.
- Using an immersion blender, or in batches using a food processor/blender, puree the soup mixture until smooth.
- Season with more sea salt to taste if needed.
- Garnish with roasted pumpkin seeds and extra chilli flakes.
Don't have time? Try our Eat More Soup! Squash Soup.