KA Harvest Bread

No knead bread for cast iron dutch oven.

INGREDIENTS

3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% Whole Wheat Flour
1.5 teaspoons salt
1 teaspoon instant yeast
2 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Optional:
1 1/2 c water
1 shot whiskey (or amaretto or rum or orange juice)

DIRECTIONS

  1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
  2. Work the dough just enough to incorporate all the flour.
  3. [RISE1: 24 hours in covered mixing bowl] Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Soak raisins and cranberries in 1.5 c water and 1 shot of whiskey. (optional)
  5. Roast walnuts on stove until lightly toasted. (optional)
  6. [THE NEXT DAY] Drain the whiskey from the raisins and cranberries. Add to dough. Roughly chop the walnuts. Add to dough.
  7. Then turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock. Place the dough in the lightly greased pan, smooth side up.
  8. [RISE: 2 hours in covered lightly greased mixing bowl] Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
  9. Using a sharp knife or lame, slash the bread in a crosshatch pattern.
  10. Place the lid on the dutch oven, and set the oven temperature to 450°F. Let the dutch oven warm while the oven is preheating.
  11. Take hot dutch oven out of oven, lightly spray with cooking spray (it will smoke), and sprinkle with a little cornmeal. Then put slashed dough into the dutch oven, COVER AND BAKE for 45 to 50 minutes.  THEN REMOVE THE LID and bake  for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  12. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
  13. Enjoy!
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Cast Iron KAF Compromise Cornbread

This cornbread is a rare compromise between Southern and Northern cornbreads: it’s “just right,” as far as the amount of sugar. It’s tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeno peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

INGREDIENTS:

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg

*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

DIRECTIONS:

Preheat the oven to 375°F. Lightly grease a 9″ square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5) Spread the batter into the prepared pan, or scoop into the muffin tin.

6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Tips from our bakers:

Add-ins will increase the baking time by 5 minutes.

Don’t over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

If you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.

If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.

Want to make mini loaves? Use three 3 1/4″ x 5 3/4″ x 2 1/4″ mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 25 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

Cornbread isn’t just an accompaniment to chili anymore. It can be dressed up to go with most any dish. Stir in any of these extra ingredients, or experiment with some of your own.

VARIATIONS:

Corn and Scallion
1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
1/2 cup (about 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)

Cranberry-Walnut
1/2 cup (2 1/2 ounces) dried cranberries
1/2 cup (2 ounces) chopped walnuts

Outback Steakhouse Honey Wheat Dinner Rolls

These are the Outback Steakhouse Honey Wheat Dinner Rolls.

Outback Rolls 1 Outback Rolls 2

Makes 12 rolls

Ingredients:

Dough
1 1/3 cups (10 5/8 ounces) warm water
4 tablespoons (2 ounces) butter, softened
1/2 cup (6 ounces) honey or molasses
2 3/4 cups (12 1/2 ounces) King Arthur Unbleached Bread Flour
1 3/4 cups (7 3/4 ounces King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
2 teaspoons salt
1 tablespoon powdered caramel color OR 2 teaspoons liquid caramel color (optional, but without it the rolls will lack their distinctive color) OR 1 tsp ccocoa powder OR 1 tsp coffee powder (I used both the coffee powder and the cocoa powder)
2 1/2 teaspoons instant yeast

Topping
yellow cornmeal or rolled oats

Directions:

DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid, bread machine, or mix by hand. Dough will be sticky and slightly elastic.

If you’re using a bread machine, program it for the dough or manual cycle.

If you’re using a Kitchenaid, start with the flat beater, then switch to the dough hook when the dough starts to form a ball and come away from the sides of the bowl.

If preparing this dough by hand, remember that it’s very sticky and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it’ll smooth out.

FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.

Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.

Coat each roll, top and bottom, with some yellow cornmeal.

SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.

BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.

Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.

TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS
Nutrition information per serving (1 roll, 109g): 304 cal, 5g fat, 7g protein, 44g complex carbohydrates, 14g sugar, 4g dietary fiber, 13mg cholesterol, 430mg sodium, 173mg potassium, 46RE vitamin A, 3mg iron, 12mg calcium, 131mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Honey Butter

1 stick butter, softened and at room temperature

1/2 c honey

Mix butter and honey with fork. Serve with rolls.

VERDICT: BEST RECIPE EVER. NEVER MAKE ANOTHER DINNER ROLL RECIPE. NEVER. NEVER. NEVER. BE A HERO AND MAKE THIS. PILLOWY SOFT, LIGHT, AMAZING TEXTURE, HONESTLY THE BEST. THING. EVER.

THIS IS THE GOLD STANDARD OF DINNER ROLL RECIPES.

THANKS, KING ARTHUR FLOUR, FOR SHARING THE AMAZING!!!

Vermont Oatmeal Maple Honey Bread

King Arthur Flour Recipe

Vermont Oatmeal Maple Honey Bread | MakeitformeNow.wordpress.com
Vermont Oatmeal Maple Honey Bread | MakeitformeNow.wordpress.com

Ingredients:

2.25 c boiling water

1 c oats

1/2 c brown sugar

1/2 tsp maple flavoring

3 tsp honey

1/2 stick butter

2.5 tsp salt

1 tsp cinnamon

3 tsp yeast

1.5 c bread flour

3.5 c all purpose flour

Directions:

1. Mix everything but flour and yeast.  Let cool to room temperature.

2. Add flour and yeast.

3. Knead 10 min by hand.

4. Let rise 1 hour.

5. Divide dough into two pieces, roll each into logs, place in oiled bread pans.

6. Let rise 1 hour.  Bread should have a “muffin top”.

7. Preheat oven to 350 degrees.  Bake 35 min.