Yogurt Biscuits… Simple Sunday!

Today is my first official day as a teacher intern.  I’m excited.  I’m nervous.  I’m scared.  I’m overwhelmed.  

But, mostly, I’m excited.

As preparation for this big day, Mom suggested we make a little something special for Simple Sunday.  After nixing donuts (who keeps self-rising flour in the house?  Oh, bakers, you say?  Yeah, well, not this one!) and bread (too complicated for hungry bellies), we decided on yogurt biscuits.

It was a good choice.  

These can be whipped up with everyday ingredients and take virtually no time at all.  Perfect for… that’s right, simple sundays! 

Now, before you run off to make these, I do need to warn you.  These aren’t quite the same as the flaky, slightly crumbly biscuits that Paula Deen would put on your plate.  These are a bit soft, a bit tangy and a bit flaky. 

Mom said these would be great as a breakfast sandwich – egg, bacon or ham and cheese – and I agree.  

For now, though, I’ll stick with a little butter and a touch of (homemade) jam.  Delicious!

Yogurt Biscuits
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Ingredients…

1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons fine-grain sea salt
1 tablespoon baking powder
1/2 cup butter, chilled and cut into cubes
1 1/3 cup plain, Greek yogurt

Directions…

Place an ungreased baking sheet in the oven and preheat to 450℉.

Combine the flours, salt and baking powder in a food processor.  Pulse to combine.  Sprinkle the cubes of butter on top of the dry ingredients.  Pulse about 20 times, until the mixture looks like sand.  Add the yogurt and pulse a few times, until the yogurt is just incorporated.  Avoid overmixing.

Lightly flour a surface and turn out the dough, forming a ball.  Knead five times and press into a one-inch thick square.  Cut in half and stack one on the other.  Repeat this process – kneading, cutting and stacking – two more times.  Add more flour to prevent sticking as necessary.  

Press or roll out the dough to 3/4 inch thick rectangle. Cut the dough into twelve biscuits.  Place the biscuits on the preheated baking sheet, leaving about 1/2 inch between each biscuit.  Bake for 15-18 minutes or until the bottoms are a deep golden brown.

Enjoy!

Source:  Honey & Jam, originally from Super Natural Every Day by Heidi Swanson

Cinnamon Sugar Pull-Apart Bread – Fresh Baked Friday!

I think it’s time we have a little chat.  Are you okay with that?  Great.

Sometimes I get to this hour of the night – 11:30 or so – and remember I haven’t prepared a blog for tomorrow.

Oh, side note, I schedule my posts.  See, (another) truth is I’m not awake when most of you read this little blog.  Hey, are you up as I write them?  Okay then, we’re even.

Anyway, at this point, I just want to sit back finish my glass of pinot noir, watch a little rerun of The Real Housewives of New York (please, don’t act like you don’t watch) and then climb into bed.  A simple, Thursday night.  Right?

But no, I must write something witty about something tasty.  Obviously, I can’t disappoint all five of my fans.

And so, I write.  And most days, you wouldn’t be any the wiser.  But today involved my first trip to Wegman’s, a trip to Lowe’s (which is very stressful for me), a run to the post office and a big house clean.  So I am tuckered out.  And that bed is calling.

And so I write.  And so we chat.  And so this will have to do for Fresh Baked Friday.  And above all, you are now the wiser.  And I’m fully exposed.

In any event, you are still getting a delicious recipe out this. Cinnamon sugar pull-apart bread.  I’m pretty sure the name speaks for itself.

If only I had a piece or two to go with this wine and…

Look at that.  Wine is finished, show is over and I’m going to bed.  Oh, the clock now reads 12:51.  Sigh.  Maybe next week I’ll plan better.

Probably not.  Happy weekend!

Cinnamon Sugar Pull-Apart Bread
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For the Dough…
2 ¾ cups plus 2 tablespoons all-purpose flour
¼ cup sugar
2 ¼ teaspoons (1 envelope) active dry yeast
½ teaspoon salt
4 tablespoons (1/2 stick) butter
⅓ cup whole milk
¼ cup water
2 eggs, at room temperature
1 teaspoon vanilla extract 

For the Filling…
1 cup sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
4 tablespoons (1/2 stick) butter, melted until browned

Directions…

**Note:  When I made this, I used a bread machine to make the dough.  I plan on making the dough by hand soon and will update the directions should I make any changes.

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture reaches 115-125F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir until incorporated.  It will feel soupy and seem like the dough is never going to come together.  Keep stirring.

Add the remaining ¾ cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right!

Place the dough in a large, greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.

**The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you are using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.

Melt 2 ounces of butter until browned.  Set aside.

Grease and flour (this is important… trust me!) a 9x5x3-inch loaf pan.  Set aside.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.

On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be about 12 inches high and about 20 inches long.  Don’t stress too much about this!

Use a pastry brush to spread the melted butter all over the dough.  Sprinkle the cinnamon and sugar mixture on top.  Don’t skimp.  Use it all.  You only live once.

Slice the dough vertically into 6 equal strips.  Stack the strips on top of one another and slice the stacks into 6 equal pieces.  At this point, you should have 6 stacks of 6 squares, all about the same size.  Layer the stacks into the loaf pan like a flip-book.  Pour any sugar that fell off on top.  Again, you only live once.

Place a kitchen towel over the loaf pan and allow to sit in a warm place for 30-45 minutes or until almost doubled in size (yes, again!).

Place a rack in the center of the oven and preheat to 350F.  Place loaf in the oven and bake for 30-35 minutes, until the top is very golden brown (it took mine closer to 45 minutes).  A nice, dark, golden brown will ensure that the center is cooked.

Remove from the oven and allow to rest for 20-30 minutes.  Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.  Place a cake stand or cake plate on top of the upside down loaf and carefully invert so it’s right side up.

Serve warm.  Trust me, makes it that much better!

Source: Joy the Baker

Brown Butter Spice Cake – Fresh Baked Friday!

I’ll be honest, I was skeptical when my mom showed me this recipe.  Brown butter on some delicious pumpkin ravioli, yes, but in a cake?  Just not sure.

Well, I am here to tell you, push that skepticism aside.  This cake, which is more along the lines of a zucchini or banana bread, is absolutely delicious.  Filled with wonderful spices, a fabulous nuttiness and a perfect texture, this is surely a keeper.

You will notice some less conventional ingredients, like natural cane sugar and whole wheat pastry flour.  Feel free to sub as you see fit.  The source, 101 Cookbooks, sticks with all natural foods and ingredients, so I stuck with her ingredients this go-around.  If you sub with more traditional ingredients, be sure to let me know how it goes in the comment section.

Start by browning the butter.  This can take a bit of time, so be patient.

I forgot to keep an eye on the clock, but it was definitely close to 15 minutes.  Like I said, be patient.  You want the bits brown, but not burnt.  Fine line here, fine line.

Once browned, but the butter aside to cool while you prepare the rest of the dough.

But first, prepare your loaf pan with butter and flour.  Just in case you need it… first butter the pan (don’t be skimpy here) and throw some flour into the pan.

Now slowly, hit the flour around the pan.  You will have extra, just throw it out.  I know, a bit of waste.  Just go with it.

Now to the dough.  Whisk together the flour, baking soda, spices and sea salt,

In a separate bowl, whisk together the sugar, eggs, pureed squash and milk.

By they way, I thought the cane sugar deserved a little close up.  Isn’t it pretty?

Anyway, test the butter.  It should still be melted, but not hot to the touch.  If it’s there, add to the sugar mixture.  Whisk until well combined.

Add the wet mixture to the flour mixture.  Mix until just combined.

Mix in the almonds.

Pour into the prepared pan.  Sprinkle the top with sugar and the almonds.

Bake.  Be sure to not over bake.  You want to keep that moist texture.

Once cool, slice and enjoy.  Just like I’m about to do… right now!

Looking for other sweet treats?  Take a look here!

 

Brown Butter Spice Cake
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Cake
9 ounces unsalted butter, plus more for the pan
1 ½ cups whole wheat pastry flour, plus more for the pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon cloves
⅛ teaspoon finely ground black pepper
½ teaspoon fine grain sea salt
1 cup fine grain natural cane sugar or muscovado sugar
2 eggs
½ cup pureed roasted squash
¼ cup milk
⅓ cup lightly toasted sliced almonds

Topping
1 ½ tablespoons fine grain natural cane sugar or muscovado sugar
¼ cup lightly toasted sliced almonds

Directions…

Preheat the oven to 350F.  Butter and flour a loaf pan.

Melt the butter in a small pot over medium heat until brown, with a nutty aroma.  This can take between 10 and 20 minutes.  Be patient.  You want the butter solids to be nice and toasted, but not burnt.  Once browned, set aside and allow to cool (but not set).

Sift the flour, baking soda, spices and sea salt in a large bowl.  Set aside.

In a small bowl, whisk the sugar, eggs, squash and milk.  Whisk in the cooled, melted butter.  Be sure the butter is not hot to the touch before adding.

Add the wet ingredients to the dry ingredients.  Mix until just combined.  Fold in the almonds.

Pour the batter into the prepared pan.  Sprinkle with the sugar and almonds.

Bake for 50 – 60 minutes, or until the edges have browned and the center of the cake is well set.  Be sure to not over-bake.

Source: adapted from 101 Cookbooks