COUNTRY BUTTERMILK BREAD

Back in the early 1970s, I started making bread. I used to take pottery lessons in Georgetown, Wash. DC. One day after my pottery class, I was supposed to buy a dress for a party that night and I came home with an antique dough bowl instead. That was before I had my stand mixer. 

The reason why I make my own bread is; it contains no preservatives, it's less expensive, it's fun to do, it's very rewarding, and it certainly tastes better. If you don't have buttermilk, squeeze about a tablespoon of lemon juice in the milk and let sit out on the counter for about 15 minutes before using. 

This bread makes excellent sandwich bread - toasted or plain. It also makes fabulous French toast and grilled cheese sandwiches.

Lee's Kitchen Tips:

You may wonder why I have a small amount of ginger in the recipe. Ginger is a dough enhancer and it gives the yeast an extra boost.

Lastly, you may wonder why my recipe calls for yeast and baking soda. Together, they make the bread lighter and fluffier.

½ cup lukewarm water (about 105 degrees F)

2 ½ t active dry yeast

¼ cup honey

¼ t ground ginger

1 cup buttermilk

2 T unsalted butter, cut into small pieces                                    

1 large egg, lightly beaten

1 t sea salt 

½ t baking soda

3 ½ cups unbleached bread flour    

2 t melted butter (optional)                

Pour the lukewarm water into the bowl of an electric mixer.

Add the yeast, honey, and ginger. Let proof in the bowl for 15 minutes.

Meanwhile, pour milk into a heatproof measuring cup and add the pieces of butter.

Warm the milk and butter in the microwave or you can do this in a small saucepan on the stovetop until butter is almost melted.

Set aside to cool to lukewarm, about 10 minutes.

Pour the buttermilk mixture, and enough of the flour, into the mixing bowl to make a medium batter. Mix with a wooden spoon.  

Add the egg, salt, and baking soda; mix again. 

Attach bowl to mixer and attach a dough hook and while mixing on low speed, add the rest of the flour, ½ cup at a time. 

If you don't have a stand mixer, you can do this in a large bowl using a wooden spoon.

Mix for 3 minutes and then transfer to a lightly floured work surface and knead the dough by hand for 2 minutes.

Lightly coat a bowl with cooking spray and add the dough.

Cover with a pizza pan, plastic wrap, or a damp tea towel and let the dough rise in a warm location until doubled in size, about 1½ to 2 hours.

Lightly coat a loaf pan with cooking spray and set aside. 

Punch down dough and form into a smooth oblong shape and place into the prepared loaf pan.

Let rise in a warm place about 30 to 40 minutes, until the bread is about one inch (no more) above the rim of the loaf pan.

Preheat oven to 375 degrees F, 15 minutes before the bread has finished rising.

Bake bread for 30 to 35 minutes.

Brush the top of the bread with the melted butter, if you want a softer crust.

Remove from loaf pan onto a wire rack to cool.

Makes one loaf

EASY HOMEMADE SANDWICH BREAD

Once in a while, we like plain old-fashioned white bread for grilled cheese or tuna salad sandwiches...even peanut butter and jelly sandwiches. This bread is so easy to make and is very moist because of the addition of potato flakes. Your house will smell amazing while this bread is baking.  It's also excellent to cut into thicker slices for Texas Toast.

½ cup lukewarm water (about 105 degrees F)
1 T active dry yeast

3 T honey

¼ t ground ginger

¼ cup powdered milk

4 T unsalted butter, melted and cooled slightly

1 ½ t sea salt

1 cup lukewarm water

¼ cup potato flakes

4 cups all-purpose flour

Pour the ½ cup lukewarm water into the bowl of an electric stand mixer.

Add the yeast, honey, and ginger. Let proof in the bowl for 15 minutes.

Attach the bowl to the mixer fitted with a dough hook

While mixing on low speed, add the powdered milk, butter, and salt.

Add the lukewarm water and potato flakes.

Add the flour, 1 cup at a time.

If you don’t have a stand mixer, you can do this in a large bowl using a wooden spoon.

Let the mixer run for 3 minutes and then transfer to a lightly floured work surface and knead the dough by hand for 3 to 4 minutes.

Lightly coat a bowl with cooking spray and add the dough. Flip over to coat in oil on both sides.

Cover with plastic wrap, or a damp tea towel and let the dough rise in a warm location until doubled in size, about 1 ½ to 2 hours.

Lightly coat a loaf pan with cooking spray and set aside.

Punch down dough and form into a smooth oblong shape and place into the prepared loaf pan.

Let rise in a warm place for about 30 to 40 minutes, until the bread is about on inch (no more) above the rim of the loaf pan.

Preheat oven to 375 degrees F, 15 minutes before the bread has finished rising.

Bake bread for 30 to 35 minutes.

Remove loaf pan onto a wire rack to cool for 10 minutes. Release from loaf pan and cool bread directly on rack until completely cool.

Makes one loaf

ALMOST-HOMEMADE YELLOW CAKE WITH STRAWBERRY FILLING

If want a cake for a special event, the least expensive vanilla cake with strawberry filling at a bakery was $50.00.  This cake will set you back about $5.00 with all the ingredients combined.

Make the Strawberry Filling a day or two before baking the cake.

Strawberry Filling

2 ½ cups finely chopped strawberries, fresh or frozen

¼ cup water

1 T cornstarch

½ cup granulated sugar

2 T freshly squeezed lemon juice

Add water and cornstarch to a medium saucepan.

Set over medium-low heat and whisk until cornstarch has dissolved.

Add strawberries, sugar, and lemon juice.

Stir constantly until mixture starts to simmer.

Reduce heat to low and continue to simmer until strawberries break apart and mixture has reduced; about 8 minutes.

You can use a potato masher to make mixture smoother.

Remove from heat and allow to cool completely.

Spoon mixture into a covered container and refrigerate for 24 to 48 hours.

1 Box Betty Crocker Super Moist Yellow Cake Mix

Follow directions on back of box but:

In place of water, add milk or buttermilk.

In place of oil add equal amount of unsalted butter, melted and slightly cooled.

Add ¼ cup sour cream

Add 1 t pure vanilla extract

Preheat oven to 350 degrees F

Spray oil on the bottom and sides of 2 8-inch cake pans.

After mixing cake mix in a stand mixer fitted with a paddle attachment, 

pour the batter evenly into the 2 pans and smooth top with a knife.

Bake for 28 to 30 minutes until a toothpick comes out clean.

Wait 10 minutes, looses sides and cool on a baking rack for 30 minutes.

Butter Cream Cheese Frosting

2 (8-oz) packages of cream cheese

½ cup (1 stick) unsalted butter, room temperature

½ t pure vanilla extract

1 T freshly squeezed lemon juice

Pinch of sea salt

3 ½ to 4 cups confectioners' sugar

In the bowl of an electric mixer fitted with a paddle attachment, combine the softened cream cheese, butter, vanilla, salt, and lemon juice on low speed.

Add the confectioners' sugar, one cup at a time and mix for 1 minute.

If frosting is too soft, refrigerate for 30 minutes.

Using a large serrated knife, slice a thin layer off the tops of cakes to create a flat surface.

Place one cake, top side down, on a plate and spread a thin layer of frosting on top.

Add the strawberry filling, using a spoon and gently spread with a spatula.

Place the second layer on top, top side down.

Frost the top and sides.

Refrigerate until ready to serve.

Serves 10 

EASY SOURDOUGH FRENCH BREAD

Sourdough began in the old West in ceramic crocks in chuck wagon larders, homesteaders' kitchens, and covered wagons. Old starters were carefully guarded and shared with family and friends. My sourdough starter is 27 years old and I store it in my refrigerator. Each time you use part of your starter, replenish it with equal amounts of flour and water. If you prefer, you can buy commercially prepared dehydrated sourdough starter. Sourdough gets its unique flavor from the air in your surroundings. 

In mild weather, I leave it near a window where it captures the night air and the mist of the ocean or bay.

Simple Sourdough Starter (start this 7 days ahead)

1 cup filtered or spring water
1 cup all-purpose flour

Day 1:

Place water in a quart size glass jar or crock (nothing metal) and stir in the flour. Cover with cheesecloth or a clean knee-high stocking.

Let sit on counter, or near a window.

Day 2:

Discard half of the mixture, add 1 cup water and 1 cup all-purpose flour.

Days 3 & 4:

Repeat Day 2 instructions.

Day 5 & 6:

Do the same but feed it every 12 hours.

Day 7:

Starter should be ready to use if it bubbles and doubles in size.

 

Bread

1½ cups warm water

1 T active dry yeast   

2 t honey or sugar
1 cup Simple Sourdough Starter

4½ to 5 cups unbleached bread flour

2 t sea salt

½ t baking soda

Pour water into the bowl of an electric mixer, add yeast and honey or sugar.

Swirl to combine and let proof for 10 minutes, until mixture becomes foamy.

Attach the bowl to the mixer and add a dough hook.

Add 1 cup of the Simple Sourdough Starter, flour, salt, and baking soda. 

Mix at medium speed for 10 minutes.

Turn out onto a lightly floured surface and knead for about a minute or so, adding a little more flour as needed to control the stickiness.

Form dough into a smooth ball and place into an oiled bowl, cover and let rise in a warm spot for 2 hours.

Punch dough down and form into two oblong shapes, pinching dough underneath, to seal dough. 

Place on a lightly floured baking sheet.

Place 3 rolled up clean towels, that have been sprinkles with some flour, on sides and in between dough.  
Let rise in a warm place for 30 minutes, lightly covered with a damp clean tea towel or flour sack towel.

15 minutes before bread is ready to bake, preheat oven to 425 degrees F.

Just before baking make diagonal slashes on the top of the loaf with a wet and very sharp knife or blade.

Remove towels from around dough.

Throw 3 to 4 ice cubes in bottom of oven.

Bake loaves for 20 to 25 minutes, until golden brown. 

Transfer breads with a large spatula to a wire rack to cool completely.

Makes 2 loaves

PECAN CRUSTED SALMON WITH ORANGE-BUTTER SAUCE

We lived in the Pacific NW for 26 years and loved Sockeye salmon which was plentiful there.  When we lived on Salt Spring Island in British Columbia, you could buy one side of the salmon and the other side was free.

Here in Virginia, we buy very flavorful wild caught Atlantic or Scottish salmon.

This is one of our favorite ways to make salmon.

2 (4 to 5-oz) salmon fillets

Pecan Crust

½ cup pecan halves, finely chopped

1 T low sodium soy sauce

1 T honey

2 t olive or avocado oil

½ t lemon-pepper seasoning

½ t paprika

Place Pecan Crust mixture in a small bowl and mix with a spoon and set aside.

Orange-Butter Sauce

1 T unsalted butter

2 t brown sugar

2 t reduced sodium soy sauce

¼ t freshly grated ginger

½ cup fresh orange juice

1 t cornstarch

Preheat oven to 400 degrees F.

Dry tops of salmon with a paper towel and using a spoon, press Pecan Crust mixture on top of each fillet. 

Place salmon on an ungreased baking sheet and bake 12 to 15 minutes until salmon is done, 135 to 140 degrees F.   

Remove fillets with a spatula. The skin will remain on the baking sheet.

Meanwhile, in a small saucepan, whisk together butter, brown sugar, soy sauce, ginger, orange juice, and cornstarch.

Bring to a boil; reduce heat and simmer until slightly thickened, about 2 minutes.

Serve salmon over a bed of long grain and wild rice, drizzle with orange butter sauce and serve asparagus on the side.

Serves 2

SALISBURY STEAKS WITH MUSHROOM GRAVY

Take a walk down memory lane and have a very comforting and delicious 30 minute meal.  Maybe your mother made this on a weeknight.  Salisbury steaks were introduced by Dr. James Salisbury (1823-1905).  They are made with ground beef and a brown-mushroom gravy.  

1 lb. lean ground beef

¼ cup bread crumbs

¼ cup grated Parmesan cheese

1 t garlic powder

1 t Worcestershire sauce

½ t dry mustard

½ t onion powder

1 egg, whisked

1 t sea salt

½ t fine ground pepper

1 T avocado oil or extra-light olive oil

1 T unsalted butter

8 oz. white or cremini mushrooms, wiped clean, trimmed, and thinly sliced

1 small yellow onion, cut in half and thinly sliced

2 T all-purpose flour

2 cups beef broth

Freshly chopped parsley, for garnish

In a large bowl, combine the patty ingredients.

Form into 4 equal balls and then, form into flatter oval patties and set aside on a platter.

Heat the oil in a large skillet over medium heat.

Add the patties and cook 6 minutes on each side until browned.

Remove patties to the platter and set aside.

Add butter to the skillet and sauté the mushrooms and sliced onion for 5 minutes.

Sprinkle the flour over the mushrooms and onions.

Stir to combine and gradually add the beef broth.

Bring the mixture to a simmer.

Return the patties to the skillet, spooning some sauce, mushrooms, and onions on top of the patties.

Cover, and let simmer 10 to 12 minutes.

Serve with mashed potatoes with a sprinkling of fresh chopped parsley.

Serve with a green vegetable or salad.

Serves 2 to 4

BLUEBERRY-LEMON SCONES

I made these scones on Saturday, refrigerated them and baked them Sunday morning.  They are so fresh and delicious.  They are delicious warm and at room temperature.

2 cups all-purpose flour

⅓ cup granulated sugar

1 T lemon zest (about 1 large lemon)

1 T baking powder

½ t sea salt

½ cup unsalted butter, frozen

½ cup heavy cream

1 large egg

2 t pure vanilla extract

1 cup fresh or frozen blueberries

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large mixing bowl.

Grate the frozen butter, using a box grater.

Add butter to the flour mixture and combine with a pastry cutter until the mixture comes together in pea-sized crumbs.

Place bowl in freezer for 30 minutes.

Whisk the heavy cream with the egg and vanilla extract in a small bowl.

Remove bowl of flour mixture from freezer.

Gradually pour cream mixture over the flour mixture.

Add the blueberries and gently mix together with a wooden spoon until ingredients are combined.

Lightly flour a work surface and turn out dough onto the surface.

With floured hands, work dough into a ball.

Press into a 8-inch circle and cut into 3 wedges or using a 2 ½ inch biscuit cutter, cut into 8 circles.

Brush scones with a little more cream, sprinkle with a little granulated sugar and refrigerate for 15 minutes or covered with plastic wrap, up to 24 hours.

Preheat oven to 400 degrees F.

Bake scones for 22 to 25 minutes.

Let cool 5 minutes, sprinkle with a little granulated sugar, and drizzle with the Lemon Glaze.

Lemon Glaze

1 cup confectioners' sugar

2-3 tablespoons lemon juice

Mix together in a small bowl, adding more lemon juice, if needed.

Drizzle over warm scones and serve.