Buttermilk Cottage Dill Bread {Recipe} {BOM}

Cottage dill bread has always been a favorite of mine, and I recently came up with a new recipe that adds buttermilk, replaces the dill seed found in many recipes with fresh dill, and adds whole wheat flour for flavor, texture, and nutrition. I made it last weekend and was really pleased with the results. It’s delicious fresh from the oven, and I think it would make great croutons for stuffing, too.

I began by heating buttermilk, cottage cheese, and butter.

Once the butter had melted, I mixed in onion, dill, and sugar.

I stirred the dry ingredients together in the bowl of my Kitchen Aid mixer, then added the cottage cheese mixture. This makes a very slack, sticky dough. I put the dough in a well-oiled bowl to rise.

The dough more than doubled in size in an hour.

I deflated the dough, shaped it, and put it in buttered loaf pans for a final rise.

After half an hour, the loaves were ready to bake.

A little melted butter brushed on the loaves after they came out of the oven left them soft and shiny.

I let the loaves cool for a bit, then sliced into them. The crumb was soft and fragrant, and the bread was delicious, tasting of dill and onion, and with a slight tang from the buttermilk and cottage cheese. This bread will be making frequent appearances in my house from now on.

Buttermilk Cottage Dill Bread

Ingredients

  • 1/2 cup buttermilk
  • 2 cups small curd cottage cheese
  • 5 tablespoons unsalted butter, divided, at room temperature
  • 1/3 cup finely chopped fresh dill
  • 1/4 cup minced onion
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon instant yeast

Directions

  1. Heat the buttermilk, cottage cheese, and 2 tablespoons butter in a medium saucepan until butter is just melted. Stir in the dill, onion, and sugar.
  2. Stir together salt, baking soda, all-purpose flour, whole wheat flour, and yeast in bowl of electric mixer. Add cottage cheese mixture and mix on low speed with paddle attachment to form soft dough, about 1 minute.
  3. Scrape down sides of bowl, then switch to dough hook and mix on medium speed for about 5 minutes. Stop mixer and scrape bowl once or twice while mixing. The dough will be very sticky.
  4. Using a flexible bench scraper, scrape the dough into a bowl greased with vegetable oil or cooking spray and turn to oil top of dough. Cover with plastic wrap and let dough rise in warm place until doubled in bulk (about 1 hour).
  5. Grease 2 loaf pans with about 1 tablespoon butter each. Deflate the dough, divide into 2 pieces, and shape loaves. Place dough in pans, cover, and let rise for 30 minutes in a warm place. Meanwhile, preheat oven to 350˚F.
  6. Bake bread for 30 to 35 minutes or until top is a deep golden brown and the loaf sounds hollow when tapped.
  7. Melt remaining tablespoon of butter. Immediately after removing loaves from oven, brush tops with melted butter.
  8. Cool loaves in pans on rack for 10 minutes. Remove from pans and cool on rack. Serve warm or at room temperature.

 Makes 2 loaves.

This recipe is the November BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group.

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Pumpkin Dinner Rolls {BOM}

It’s October, so naturally the BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group would be something featuring pumpkin. However, unlike the very pumpkiny Pumpkin Gingerbread we made a few years ago at this time, the pumpkin in these dinner rolls is there more for texture and color than flavor. In fact, several of the bakers reported not tasting any pumpkin in the rolls at all. My friend Kayte, avowed pumpkin hater, made these rolls and loved them.

I found the recipe here. I made a few changes to the recipe. I used my yeast conversion chart to convert the active dry yeast called for in the recipe to instant yeast and ended up cutting back the amount of yeast in the recipe, as it seemed like way too much to me. I substituted bread flour for the flour. And I reworked the mixing instructions to make the dough in my Kitchen Aid mixer.

Pumpkin Dinner Rolls

Makes 24 rolls (Adapted from Peter Reinhart)

Ingredients

  • 6 cups bread flour
  • 2 1/2 tablespoons instant yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup lukewarm milk
  • 6 tablespoons butter, at room temperature
  • 1 cup canned pumpkin
  • 2 eggs, at room temperature

Directions

  • Stir together flour, yeast, sugar, and salt in electric mixer bowl. Add remaining ingredients and mix on low with paddle attachment until well mixed, approximately 1 minute.
  • Switch to dough hook and knead on low speed for 5 minutes, adding flour or water, as necessary, to achieve a smooth, elastic dough that is tacky, but not sticky.
  • Place dough in large oiled bowl and turn dough to oil top. Cover bowl with a clean, lint-free towel and allow dough to rise in warm place until doubled, approximately 1 1/2 hours.

  • Turn dough out onto lightly floured board or Silpat. Divide dough in half, then divide each half into 12 pieces.

  • Working with one piece of dough at a time, roll the dough under your palms into a rope approximately 10-12 inches long.

  • “Tie” the dough rope into a knot. (For detailed shaping instructions, click here.)

  • Place the rolls on a baking sheet lined with parchment paper or Silpat. Cover pan and let rolls rise until nearly doubled, approximately 1 hour.
  • Preheat oven to 350-degrees F. Just before baking, brush the rolls with egg wash (1 egg beaten with a pinch of salt).
  • Bake the rolls for about 16-18 minutes, or until golden and baked through.

  • Serve hot from the oven, plain or with butter, honey butter, or pumpkin butter.

These rolls were absolutely delicious — softy, yeasty, and as good as any dinner roll I’ve ever eaten. I baked one pan on the day I made the dough and refrigerated the other pan for a few days before baking. Both batches came out great.

These rolls will be appearing on my table for Thanksgiving this year and for many years to come. Give them a try; I’d be willing to bet they’ll be on your Thanksgiving table, too.

Fig & Almond Bread {BOM}

This month’s BOM (bread of the month) for the Facebook Artisan Bread Bakers group is a recipe that Nick Malgieri recently developed for his upcoming book. You can find the recipe here.

The recipe is made with a basic, sweetened bread dough enhanced with:

Figs!

And Almonds!

 I kneaded the dough in my Kitchen Aid mixer and added the figs and almonds near the end. In order to get them to mix in better, I first flattened the dough in the bottom of the mixer…

…then spread the figs and almonds on top.

I pressed the fruit and nuts into the dough, then folded the dough over itself several times with a bench scraper.

The dough is minimally kneaded at the beginning and further mixed and developed through several “turns”. After an initial 30 minute rest, I gave the dough its first turn:

First, I flattened the dough on a pastry mat.

 

Next, I folded the sides in toward the center.

 

Finally, I rolled the dough from one of the short ends,

 

...and returned it to the bowl to continue rising.

 I let the dough rise for another 30 minutes, then gave it a second turn. After 30 more minutes, it was ready to be shaped into a boule.

This dough was very nice to work with and easy to shape. And it baked up beautifully. I served the bread for dinner, along with some freshly baked French bread.

This bread was absolutely delicious! The figs and almonds paired well together, making the bread flavorful but not overly sweet. If you like raisins in bread, you’ll like this bread, even if you don’t usually like figs.

This bread really has me looking forward to Nick’s book. I can’t wait to see what else he has up his sleeve!

Simple Milk Loaf {Recipe} {BOM}

The January BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers Group is a recipe that many of my baking acquaintances make on a regular basis. In fact, several of them bake this bread weekly as their everyday sandwich bread. I was excited to try this recipe and actually  made it twice — once in a regular loaf pan and a second time as a double recipe in a pain de mie pan.

Milk Loaf Proofed in Pan

 

Pain de Mie Milk Loaf

 This is a delicious bread that’s great for toast, sandwiches, grilled cheese, and French toast. It’s nothing fancy, but it’s perfect for a daily bread.

Simple Milk Loaf

Ingredients:

1/2 tsp instant yeast
12 oz whole milk, at room temperature, plus extra for brushing
3/4 oz golden or maple syrup, or honey
9 oz plain white (all-purpose) flour
9 oz strong white (bread) flour
1 ¼ tsp fine sea salt
1 oz unsalted butter, melted and cooled slightly
olive oil, for greasing
flour, for dusting

Method:

1. Simple mixing method: place all ingredients in bowl of mixer. Mix with dough hook until it comes together in a shaggy mass. Cover the bowl and allow dough to rest for ten minutes. Mix on low for ten seconds. Cover bowl and allow to rest for ten minutes. Continue with step 6.

2. Traditional mixing method: Place the yeast, milk and syrup into a large bowl and whisk together.

3. Add the flour and salt and mix with your hands to bring together as a soft, sticky dough.

4. Pour over the warm melted butter and mix this into the dough with your hands, then cover the bowl and leave to stand for ten minutes.

5. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and rest for a further ten minutes.

6. Repeat this ten-second kneading and resting process every ten minutes twice, then allow the dough to rest for 30 minutes.

7. Grease a deep 5×8-inch loaf tin and dust with flour. Divide the dough into two equal pieces, shape into two balls and place side-by-side into the loaf tin. Cover with a cloth and leave to rise for one and a half hours, or until almost doubled in height. About 20 minutes before the bread has finished rising, preaheat the oven to 410°F.

8. Brush the top of the loaf with a little milk and place into the preheated oven to bake for 15 minutes, then reduce the heat to 350°F and bake for a further 25-30 minutes, or until the top of the loaf is a shiny dark brown and the loaf has come away from the sides of the tin.

9. Remove from the tin and cool on a wire rack.

English Muffin Bread {BOM} {Recipe}

The Facebook Artisan Bread Bakers December BOM (Bread-of-the-Month) was English muffin bread, a simple loaf bread. This bread is easy to mix up and requires only one rise, in the pan.

The recipe was inspired by a recipe on the King Arthur Flour website. Here’s my version:

English Muffin Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil
• cornmeal, to sprinkle in pan

Directions:

1. Whisk together the flour, sugar, salt, baking soda, and yeast in a large mixing bowl.
2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid should be hotter than lukewarm, but not so hot that it would scald you.
3. Pour the hot liquid over the dry ingredients in the mixing bowl.
4. Beat at high speed for 1 minute, or mix thoroughly with a dough whisk or sturdy spoon. The dough will be very soft.
5. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
6. Scrape the dough into the pan, leveling it in the pan as much as possible.
7. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan, about 45 minutes to 1 hour. When the dough is almost finished rising, uncover the dough and preheat the oven to 400°F. 
8. Bake the bread for 20 to 22 minutes, until it is golden brown and its interior temperature is 190°F.
9. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Makes 1 loaf

This is a simple, delicious bread that is perfect for toast, grilled cheese sandwiches, and French toast

Recipe: Maple Oatmeal Bread — September BOM

The September BOM (bread of the month) for the Facebook Artisan Bread Bakers group is Maple Oatmeal Bread, a recipe posted by Floyd at The Fresh Loaf. This is an easy and delicious recipe. It comes together quickly with ingredients you most likely have on hand.

 

Maple Oatmeal Bread

Makes 2 loaves

2 1/2 cups boiling water
1 cup rolled oats
1 package dry yeast
3/4 cup maple syrup
2 teaspoons salt
1 tablespoon oil
5 cups flour

  1. Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.
  2. Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour.
  3. Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 10 minutes. Cut the dough into two pieces, then shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes.
  4. Bake at 350 for 40 – 50 minutes.

While the oats soaked in the water, I assembled the remaining ingredients. I substituted instant yeast for the active dry yeast. Referring to my yeast conversion chart, I knew I needed just shy of two teaspoons of instant yeast. I mixed the dough, which was very wet, as it initially had only three of the five cups of flour in it.

I set the dough aside to rise for an hour. I was surprised that it didn’t rise very much, maybe by about 40-50%, but I decided to move forward with the recipe as written.

After the dough rested for an hour, I mixed in the remaining flour, one-half cup at a time. However, after mixing in the remaining two cups of flour, the dough was still quite wet. I decided to add extra flour as I kneaded the bread. I kneaded in flour — a lot of flour. I didn’t measure it, but I would guess I kneaded in at least an additional two cups of flour. I reread the recipe several times to try to figure out what happened, but I’m sure I followed the recipe to the letter.

Even after adding so much flour, the dough was quite wet. I was able to shape it into loose loaves and transfer them to the pans before they spread too much.

After 45 minutes proofing time, the loaves hadn’t risen much, so I expected quite a bit of oven spring. I might have let them proof longer, but it was late, and I wanted to bake the dough and get to bed.

As you can see from the picture at the top of the post, the loaves rose quite a bit in the oven, which indicates to me that they were underproofed going in. The next time I bake this bread, in addition to cutting back the water by 1/2 to 3/4 of a cup, I will allow the dough to ferment and proof until it nearly doubles.

Despite the issues I had with this recipe, the result was worth the effort. As you might imagine, the maple smell while the bread baked was amazing. It even drew my 13-year-old out of her “cave”! The bread was delicious fresh from the oven, the crumb was soft and slightly sweet, and the crust had just a bit of crunch to it.

But it was the next morning when this bread really started to shine. It made the most amazing toast. Slathered in butter and smelling of warm maple syrup, it was all I could do not to eat an entire loaf for breakfast.

This is definitely a recipe worth making again, even if it might take a little experimentation to get it just right.