Homemade Rye Bread

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When it comes to breads to use for sandwiches, rye bread is at the top of my list. That chewy interior, a crusty exterior – flavorful caraway seeds studded throughout. I just love it. When I saw Tara make a homemade version several months ago, I added the necessary ingredients to my next King Arthur order. But, I never got around to actually making it.

Last week while we were stuck inside with Hurricane Sandy’s wrath outside, I decided to give it a go, and finally make the rye bread. I actually had gone to buy a loaf before the storm, but the only thing left was wheat bread. Which, by the way – people were walking by as if it weren’t even an option. You’d rather have no bread than wheat bread? Sometimes I just want to hit people in the head with a stick! So yeah, I came home and threw together the sponge for the bread. Then a few hours later I was putting the bread into the oven.

It turned out so well. Like, the best rye bread I’ve ever had in my life kind of “well”. I made the 2 smaller loaves, but I think the one big loaf would be better for sandwiches. We enjoyed one loaf with chicken & rice soup that night during the storm, and then we made sandwiches with the other. Turkey, swiss, avocado, sprouts, and spicy mustard on the slightly toasted rye. Wowzers, it was good!

If you live in a city, you can probably find most of these ingredients at Whole Foods or a specialty bake shop. But, if you don’t – King Arthur Flour has everything you need, and much more! Any excuse I have to order from them, I do. I’ve gotten more into bread baking this year, and they really have been an indispensable resource.

Homemade Rye Bread

For the sponge:
2 tsp rye bread flavor (optional)
2 3/4 cups water, at room temperature
1 1/2 teaspoons instant yeast
2 tbsp honey
3 cups (15 oz) all-purpose flour

For the dough:
1 1/2 cups (7 1/2 oz) all-purpose flour
3 1/2 cups rye flour
2 tbsp caraway seeds
2 tbsp vegetable oil
1 tbsp table salt
cornmeal for sprinkling on the baking sheet

For the glaze:
1 egg white
1 tbsp milk

Mix water, yeast, honey, rye bread improver, and flour in the large mixing bowl of a heavy-duty mixer to form a thick batter. Cover with plastic wrap, and let sit until bubbles form over entire surface, at least 2 1/2 hours. (Can stand at room temperature overnight.)

Add all-purpose flour, 3 1/4 cups rye flour, caraway seeds, oil, and salt into the sponge. Stir to combine. With machine fitted with dough hook and set on speed 2, knead dough, adding the remaining 1/4 cup rye flour once the dough becomes cohesive; knead until smooth yet sticky, about 5 minutes. With moistened hands, transfer dough to a well-floured counter, knead it into a smooth ball, then place in a lightly greased bowl. Cover with plastic wrap and let rise at warm room temperature until doubled in size, 1 1/4 to 2 hours.

Generously sprinkle cornmeal on a large baking sheet. Turn dough onto a lightly floured work surface and press dough into 12×9-inch rectangle. (For 2 smaller loaves, halve the dough, pressing each portion into a 9×6 1/2-inch rectangle.) With one of the long sides facing you, roll dough into a 12-inch (or 9-inch) log, seam side up. Pinch seam with fingertips to seal. Turn dough seam side down, and with fingertips, seal ends by tucking dough into the loaf. Carefully transfer shaped loaf (or loaves) to prepared baking sheet, cover loosely with greased plastic wrap, and let proof until dough looks bloated and dimply, and starts to spread out, 60 to 75 minutes. Adjust oven rack to lower center position and heat oven to 425 degrees.

Whisk egg white and milk together and brush over sides and top of loaf (loaves). Make 6 or 7 slashes, 1/2-inch-deep, on dough top(s) with a serrated knife. Bake for 15 minutes, then lower oven temperature to 400 degrees and bake until golden brown and an instant-read thermometer inserted in center of the loaf registers 200 degrees, 15 to 20 minutes for small loaves and 25 to 30 for larger loaf. Transfer to a wire rack and cool to room temperature. Slice and serve.

Source:  Baking Illustrated by America’s Test Kitchen; via Smells Like Home

Porcini & Pumpkin Ale Mac & Cheese

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The first time I tired a beer mac & cheese, it was bad – reaaaaaallly bad. I used a hoppy pale ale, which in retrospect, was definitely not the best choice. That was about a year ago now, and a recent trip to Dogfish Head’s Brewpub got me thinking about the concept again. They have a delicious porcini macaroni and cheese on the menu there. We’d been planning a trip there for about a month now, but keep having to put it off for one reason or another – sickness, hurricanes, whatever. So, I made my own version at home this week – adding in a bit of our home brewed pumpkin ale, and it turned out absolutely incredible. Maybe even better than the original!

It’s really no more effort than a standard macaroni and cheese recipe, aside from soaking the porcini mushrooms before hand. It never ceases to amaze me the flavor punch that those little dried mushrooms contain. Love, love, love them! I’ve already added it to our menu for next week, this one is most definitely a winner!

Porcini and Pumpkin Ale Mac & Cheese

1 oz. dried porcini mushrooms
1 cup cremini mushrooms, chopped
1 shallot, finely diced
1 clove garlic, minced
1 pound (16 oz.) small pasta shape, such as shells
6 Tbsp. butter
3 Tbsp. flour
2 1/2 cups milk
1/2 cup Pumpkin ale (such as Dogfish Head’s Punkin Ale)
1/2 tsp. salt
2 cups sharp white cheddar cheese, shredded
1 cup Fontina cheese, grated
1 cup breadcrumbs or panko
kosher salt

Boil water and 1 tbsp kosher salt in a large stockpot. Once boiling, add pasta and cook for 5 minutes. Drain, rinsing pasta with cold water, and set aside until ready to use.

Place the dried mushrooms in a microwavable-safe bowl and cover with water. Cook on high for 30 seconds, and let sit and rehydrate for 10 minutes. Strain, and rougly chop.

In a large saucepan over medium-high heat, melt 6 tablespoons of the butter. Add the cremini mushroom and shallot, and saute for about 3 minutes, until starting to brown on the edge. Add the garlic, and cook until fragrant, about 30 seconds. Add the flour, and let cook, stirring constantly for about 3 minutes. Slowly whisk in the beer, as well as the milk, scraping the bottom of the pan to release any browned bits. Cook over medium heat, whisking constantly, until mixture thickens. Add in cheese and chopped porcini mushrooms, and stir to combine. Season to taste with salt and pepper.

Add pasta to the saucepan with the cheese sauce, and mix to combine. Place in 2 quart cassarole dish, sprinkle the breadcrumbs on the top, and bake for 1 hour or until browned and bubbly.

Source: inspired by Dogfish Head Brewings & Eats

Witches’ Finger Cookies

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Happy Halloween! I’d wanted to bake up more spooky treats to share with you guys this week – but with just getting back from vacation, and then Hurricane Sandy – I just ran out of time. Luckily, it only takes a couple hours from start to finish to throw together these creepy cookies that are just perfect for All Hallows Eve. My little goblins had a great time helping to decorate the cookies with the almond fingernails.

This year Andrew is being a fireman, and William is being Elvis. Mucho cuteness is sure to ensue. We can’t wait to take them trick-or-treating tonight. I hope that everyone has a safe and spooky Halloween!

Witches’ Finger Cookies

1-2 tbsp. liquid red food coloring
32 blanched or roasted whole almonds
8 tbsp. unsalted butter, at room temperature
½ cup confectioners’ sugar
5 tbsp. granulated sugar
1 large egg plus 1 egg yolk
½ tsp. almond extract
Pinch of salt
2 cups all-purpose flour
green food coloring
1 large egg white, lightly beaten

Place the food coloring into a small bowl. With a painbrush, paint one side of the almond with the food coloring. Set aside on wax paper to dry.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low, and add egg, egg yolk, almond extract, and salt. Mix in the flour on low speed just until combined. Tint the dough with a few drops of food coloring. Form the dough into a ball, cover with plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 F. Line baking sheets with silicone baking mats or parchment paper. Working with one half of the dough and keeping the other half chilled, divide into 16 equal pieces (a kitchen scale helps with this). On a lightly floured work surface, roll each piece into a finger shape about 4-4½ inches long. Pinch each piece of dough in two places to create knuckle shapes. Use the back of a small paring knife to lightly score the surface of the knuckles. Transfer the shaped fingers to the prepared baking sheets. Repeat with the second half of the dough.

When finished forming all the fingers, lightly brush with egg white and place an almond nail at the end of each finger, pressing lightly to attach. Bake until set, about 12 minutes. Remove from the oven and let cool.

Source: adapted from Martha Stewart, via Annie’s Eats

Spinach Salad with Warm Bacon Vinaigrette

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I first had this salad at Ruth’s Chris Steakhouse several years ago, and was completely blown away. I’d never had a salad that was served with a warm dressing, much less one that had a bunch of bacon drippings added to the mix. It’s just enough to barely wilt the spinach, red onions, and thinly sliced mushrooms.

It couldn’t be any easier to make at home either, and makes for a wonderful lunch or dressier side salad for dinner. I served it with alongside the French onion soup I made last week, and it was great. This is Alton Brown’s recipe (because you can never go wrong with AB), and it uses red wine vinegar. But, I’ve also used balsamic as well – and just cut out the sugar from the recipe. Hands down, my favorite salad. Make it!

Spinach Salad with Warm Bacon Vinagirette

8 ounces baby spinach, washed and drained
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Place the eggs into a small saucepan, cover with water, and place over medium-high heat with the lid on. Bring to boil. Once boiling, turn off heat and let sit covered for 12 minutes. Drain, cool, and peel the eggs. Slice egg and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Source: Food Network