Breads & Muffins

FATHER GORDIAN'S BREAD

3 cups warm water

1 1/2 Tbsp. traditional dry yeast

1 Tbsp.  sugar

9 cups flour (you can mix different flours like white, rye, whole wheat etc.)

2 1/2 Tbsp. vegetable shortening, softened

2 Tbsp. sugar or honey

2 tsp. salt

3/4 cup flax seed (optional)

¼ cup millet (optional)

Dissolve yeast and 1 Tbsp. sugar in warm water, stirring. Let stand for 10 minutes, or until a head of foam has developed on top of water. Add remaining ingredients, form into a dough ball, knead vigorously for 10 minutes, cover and let rise for 45 minutes, or until double in size.

Punch all the air out of dough, divide into 3 equal portions, and form into loaves. Place in bread tins. Cover and let rise until double in volume. Bake in preheated 375 degrees F. oven for 30 to 40 minutes, or until loaves are golden brown and sound hollow when tapped on the bottom.

Yields 3 loaves. 

FOCACCIA

1 recipe Father Gordian's Bread (above recipe using white flour)

3 Tbsp. crushed dried basil, added to bread when adding flour (optional)

20 Tbsp. olive oil

coarse salt to taste

coarsely ground black pepper to taste

dried marjoram, dill, oregano and/or oregano to taste (optional)

Prepare dough according to recipe, let rise, covered, until doubled, approximately 45 minutes. Punch all air out of dough, divide into 5 equal portions, and form into balls. Let dough rest for 5 minutes.

Meanwhile, pour 2 tablespoons of the oil in each of the five 8"-round cake tins. Place a dough ball into each tin and press down until dough covers entire bottom of pan. With a fork, puncture holes over entire top of each loaf. Pour two tablespoons of oil over the top of each loaf and spread rest of oil over surface of dough. Sprinkle salt, pepper, and optional dried herbs evenly over tops of loaves and let rise until doubled in size. Bake in a preheated 400-degree F. oven for 20 to 25 minutes, or until golden brown.

Serve with salad or spaghetti. Bon appetit!

Yields 5 loaves.

DELUXE GARLIC FOCACCIA

1 Tbsp. active dry yeast

1/2 tsp. sugar

1 cup warm water

1 cup all purpose flour

2 Tbsp. olive oil or basil-flavoured olive oil

1 tsp. salt

1 Tbsp. dried basil, crushed, or a handful of fresh basil leaves, finely chopped

1 1/2 to 2 cups all purpose flour

3 Tbsp.  good olive oil or basil-flavoured olive oil

3 garlic cloves, slivered

coarse salt (optional)

Sprinkle yeast, sugar, and 1 cup flour over water in a large bowl and beat well with a whisk until smooth and creamy.

Let rise at room temperature 30 minutes, loosely covered, until bubbly.

Add oil, salt, basil, and  1/2 cup flour to yeast mixture.

Whisk hard for about 3 minutes, or until smooth.

Add flour  1/2 cup at a time with a wooden spoon until a soft, sticky dough is formed.

Turn dough out on a lightly floured surface and knead lightly to form a springy ball, adding 1 tablespoon flour at a time as needed to make a smooth, soft dough.

Do not add too much flour or dough will become too hard and dry.

Form into a flattened ball. Cover and let rest 30 to 40 minutes in a warm place.

Preheat oven to 400 degrees F.

Pat dough into a 14-inch round or equivalent square or rectangle on a greased or parchment-lined baking sheet.

 Dough should be about  1/2 to  3/4 " thick. Brush dough with 3 tablespoons olive oil and insert garlic slivers all over top of dough.

 If desired, sprinkle with coarse salt. Place baking sheet in preheated oven, and bake 15 to 20 minutes, or until bottom is brown.

Slide focaccia out of pan to cool on a rack.

Serves 6 to 8.

252 Calories; 12g Fat (42.0% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 145mg Sodium. 

KORN-OAT BREAD

2 cups rolled oats

1/3  cup vegetable shortening

1/3  cup white sugar

2 tsp. salt

4 cups boiling water

5 tsp. traditional dry yeast

1 cup lukewarm water

1/2 tsp. sugar

9 cups white flour

1 cup corn meal or corn grits

extra flour for kneading (approximately 2 cups)

In a very large bowl, soak oats in boiling hot water.

Add Crisco, sugar and salt. Cool to barely lukewarm.

Dissolve yeast in lukewarm water with  1/2 teaspoon sugar added.

After ten minutes, yeast should be very frothy. Add it to the cooled oats mixture.

Add half of the flour. Stir and blend well to moisten.

Add the remaining flour and the corn meal. Stir briefly to moisten. Let sit for 30 minutes.

Knead dough for 15 minutes, adding more flour as needed, until dough is no longer sticky and mound is well formed.

Oil bowl lightly, rub dough around and turn it oiled side up. Cover with cloth or lid. Let rise in warm oven until doubled in size, about one hour.

NOTE: to warm oven, heat it at its lowest temperature for one minute only. Turn oven off. Whenever recipe calls for a warm oven to raise the dough, repeat this process.

Punch down again. Knead a bit. Divide into four equal pieces. Each piece should weigh approximately 1 1/2 pounds. Knead each piece and shape into loaves. Put into greased loaf pans. Let rise until well formed, approximately 45 minutes.

Bake in a preheated 400 degrees F. oven for 20 minutes. Reduce heat to 350 degrees F and bake 10 minutes more. Remove loaves from pans and return to oven at 325 degrees F. until loaves sound quite hollow when tapped with fingernail.

Yields 4 loaves.

ITALIAN BREAD

5 cups unsifted flour

1 Tbsp. sugar

1 Tbsp. salt

2 pkg. yeast

1 Tbsp. softened margarine

1 3/4 c very warm water (120-130 degrees F)

In a large bowl thoroughly mix 1-1/2 c flour, sugar salt, and yeast.  Add margarine.

Gradually add water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 

Add 3/4 cup of flour.  Beat at high speed 2 min, scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough.

 Turn out onto lightly floured board and knead until smooth and elastic, 8-10 min. 

Cover with plastic wrap, then a towel.  Let rest 20 min.

Divide dough in half.  Roll each half into an oblong loaf, about 15x10 inches.

Beginning at wide side, roll up tightly; pinch seam to seal. 

Taper ends by rolling gently back and forth.

Place on greased baking sheets sprinkled with corn meal. 

Brush dough with oil.  Cover loosely with plastic wrap. 

Refrigerate between 2  to 18 hours.

When ready to bake, remove from refrigerator.  Uncover dough carefully.  Let stand at room temperature 10 min.

 Make 3 or 4 diagonal cuts on top of each with sharp knife.

Bake at 400 degrees 20 min.

 Remove from oven and rub a stick of margarine over the top until the entire top is moist.

 Return to oven; bake 5-10 min longer, until golden brown.

Each loaf serves 6.

Per Serving:  206 Calories; 2g Fat (6.7% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 547mg Sodium. 

BEER BREAD

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/3  cup sugar

1 can of 12 oz beer at room temperature. Do *not* use light beer!

½ cup minced fresh parsley

Mix everything well together. Bake for 1 hour in preheated 350 degree oven in a greased loaf pan.

Serves 6.

Per Serving 294 Calories; 1g Fat (2.0% calories from fat); 7g Protein; 61g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 295mg Sodium. 

CANADIAN RYE BREAD

3/4 cup warm water

2 heaping tsp. dry yeast

1 1/2 tsp. sugar

1/4 cup molasses

1 tsp. salt

3 Tbsp. sugar

1 Tbsp. strong coffee

1/3 cup cold mashed potato

1 tsp. cocoa

1 Tbsp. vegetable shortening or margarine

1 1/4 cup rye flour

1 1/4 cup white or unbleached flour

1 1/2 tsp. caraway seed (optional)

Finely grated rind of one orange (optional).

Dissolve yeast in warm water with 1 1/2 tsp. sugar. Let sit for 10 minutes. Add molasses, salt, sugar, coffee, mashed cold potato, cocoa, shortening, caraway seed, and orange rind. Slowly mix in both types of flour, and knead until smooth and elastic. Cover with cloth and put into warm place to rise until doubled in size. Shape into a loaf and let rise for one hour in a greased pan, or on a greased cookie sheet.  Bake in preheated oven at 375 degrees for about 30-40 minutes, until bottom is brown.

 Serves 8-10.

Per Serving: 190 Calories; 2g Fat (8.6% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 289mg Sodium. 

DOMIK'S POSTNEY MUFFINS

This recipe has as many variations as you have imagination. You can add chocolate chips, lemon juice and poppy seeds, blueberries, cranberries and orange peel, pecans, sunflower seeds and oat bran, banana, zucchini, carrot and raisins, and pumpkin. All are good; all are different and delicious.

2 cups flour

3/4 cup sugar

3 tsp. baking powder

1 1/2 tsp. egg replacer powder (optional)

1 tsp. salt

1 cup almond or rice milk, (or any liquid such as fruit juice or even water)

1/4 cup light oil

1/2 cup dark chocolate chips (optional)

1 cup frozen berries (blackberries, raspberries, boysenberries, or loganberries) (optional)

Preheat oven to 375 degrees F.

Spray muffin tins generously with Pam or use muffin papers to line tin.

Use muffin tins which yield between 6 large and 12 small muffins.

Mix flour, sugar, baking powder and optional egg replacer in a large bowl, add liquid, oil, and optional chocolate chips and berries, and stir until just mixed.

 If mixture seems too dry, add a little more liquid.

Divide batter evenly among muffin tins, filling them  2/3  full, and bake in preheated 375 degree oven for 20 to 25 minutes, or until a toothpick inserted in middle comes out clean.

Yields 12 muffins.

Per Serving: 221 Calories; 8g Fat (31.4% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 306mg Sodium

 © MATUSHKA BARBARA’S  BRAN MUFFINS

2/3 cup grape seed oil

2 cups wheat bran

1 cup oat bran

1 cup water

1 cup blueberry juice (or any kind)

¼ cup pear juice (or any kind)

1 ¾ cup brown sugar

2 Tbsp. vanilla extract

2 cups whole-wheat flour

1 Tbsp. baking powder

2 tsp. baking soda

1 tsp. sea salt

½ cup chopped pitted prunes

¼ cup chopped dried apricots

½ cup pecan pieces

1/3 cup millet

1/3 cup dried cranberries

½ cup raisins

2 Tbsp. whole flax seeds

1 Tbsp. egg replacer powder

Let the bran soak in the water and juice in large bowl, while adding the rest of ingredients. Mix until just combined. Do not over mix, as this will yield hockey pucks instead of muffins. Drop into lined large muffin tins.  Bake in preheated 375 F oven for 15-20 minutes.

Makes 24 large muffins.

Per Serving: 193 Calories; 9g Fat (37.0% calories from fat); 4g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 246mg Sodium. 

 CORNISH  MUFFINS

1 1/2 cup  whole wheat flour

1 1/2 cup  corn meal

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

3 Tbsp. ground flax seeds (use a coffee grinder)

1/2  cup soy, oat, almond, or rice milk

4 Tbsp. canola oil (or olive oil)

1 tsp vinegar

In a small cup stir ground flax seeds and 5 Tbsp of water, set aside.

Combine all dry ingredients in a large bowl.

Combine the wet ingredients: flax mixture, oil, vinegar and add to dry ingredients.

Add a little more soymilk or water if the batter is too dry.

Spoon into lightly oiled muffin tins, and bake at 350F for 15-20 minutes. If you want, you can pour the mixture into an oil coated cast iron skillet and bake in it instead of muffin tins.

Yields 12.

Per Serving: 170 Calories; 6g Fat (31.7% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 399mg Sodium.

© MATUSHKA BARBARA’S GLUTEN FREE LAVENDER CORNMEAL MUFFINS

1 cup water

¼ cup corn meal

¼ tsp. salt

1 cup cornstarch

½ cup icing sugar

1 Tbsp. egg replacer powder

1 drop almond extract

2 Tbsp. margarine

3 Tbsp. white sugar

1Tbsp. tahini or

1Tbsp. almond milk

½ tsp. chopped organic lavender buds

In a saucepan, bring first 3 ingredients to a boil, stirring. Cook gently covered for 5 minutes. Remove from heat. Cool. Combine rest of ingredients with the cooked corn meal, and mix well. You may add a tich more almond milk if mixture is too dry. Bake in lined clean muffin pans in 400F oven for 12-15 minutes.

Yields 10 medium muffins.

CHERRY-APRICOT-RAISIN "CASSEROLE" BREAD

Great for ‘elevensies.’

1/2 cup warm water

1 cup almond milk

1/2 cup brown sugar

1 tsp. salt

1/4  cup margarine

2 packages yeast
2 tsp. white sugar

4 1/2 cups flour

1 cup mixed dried chopped fruit (dried apricots, raisins, chopped maraschino cherries, etc.)

Heat liquid non-dairy creamer over moderate heat and stir in brown sugar, salt, and margarine, stirring until margarine is melted and sugar is dissolved. Remove from heat and cool to lukewarm.

Measure 1/2 cup warm water into a large bowl, sprinkle in the yeast, 2 tsp. white sugar, and stir until dissolved.

 Into the yeast mixture stir the lukewarm non-dairy creamer, brown sugar mixture, and 3 cups of flour. Beat by hand with a wooden spoon until smooth. Stir in remaining 1 1/2 cups flour to make a stiff batter. Cover and let rise in a warm place for 1 hour.

Preheat oven to 350 degrees F.

Stir batter down to push out air. Beat in the fruit with a wooden spoon.

Divide the dough between 2-greased 1-quart casserole dishes and bake in preheated oven for 40 to 45 minutes.

Yields 2 loaves.

Per Serving 199 Calories; 3g Fat (14.9% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. 

SWEET OR SAVORY BISCUITS

 Savoury:

2 cups flour

3 tsp. baking powder

1/2 tsp. salt

1/4 cup light oil

approximately 3/4 cup plain almond milk

Preheat the oven to 400F. Mix together the flour, baking powder, and salt.

Using a pastry cutter or fork, cut in the oil until the mixture is the consistency of coarse cornmeal.

With a wooden spoon stir in the "milk", using enough so the dough holds together and is neither dry nor wet.

Knead lightly in the bowl about a dozen times. Pull off a piece of dough about the size of a lemon, roll it into a ball, flatten it to about 1/2" to 3/4", and place it on the baking sheet.

Bake for 12-15 minutes or until the edges are a light golden brown.

You need to check the biscuits at 10 minutes, in case they are done sooner, and only bake them until they are a golden brown.

Serves 10.

Per Serving 146 Calories; 6g Fat (37.3% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 256mg Sodium. 

VARIATIONS for Savory: You Choose!

Add a teaspoon of dried minced onion flakes: dash of celery salt, pinch of dried basil and or oregano, pinch of dried dill weed. Brush biscuit tops with oil and sprinkle with sesame seeds.

VARIATIONS for Sweet Biscuits:

Stir a tablespoon white sugar, and a tablespoon of poppy seeds into the flour mixture before adding oil. Add one teaspoon of orange or lemon zest.