Since I was already baking bread I decided to make a batch of spelt bread. Spelt is related to wheat but handles quite easily and makes light loaves of bread that are still whole grain. If you haven’t tried it you might want to. I have a bread baking class tomorrow night and with only 2 hours for class had to make some ahead of time.

Spelt Bread

 3 ¼ c. whole spelt flour

1 pkt. Active dry yeast

1 c. water

1/3 c. honey

¼ c. oil

1 t. salt

1 egg

Place 2 c. flour, yeast and salt in a medium bowl. Heat together water, honey and oil until warm (120-130 degrees) Add water mixture to spelt mixture and beat on low speed of electric mixer for 30 seconds, or until moistened. Add egg and beat on high 3 minutes. Stir in enough spelt to make a soft dough. Cover bowl with towel and allow to rise until doubled, about 1 hour. Grease a 9×5 inch loaf pan and use a rubber scraper to transfer dough into prepared pan. Cover and let rise until doubled, another hour. Bake in a pre-heated 375 degree oven for 25-30 minutes. Cover top with foil during last 10 minutes of baking. Bread is done when it sounds hollow when lightly tapped. Remove from pan and cool on wire rack. Makes 1 loaf. I brushed them with a little melted butter.

There are few aromas I like more than freshly baked bread. I like to bake all sorts of bread. I tend to bake less during the hot summer months and look forward to cool Autumn days and fresh baked bread. Today I made Pumpernickel Bread. The dark color comes from a mixture of rye flour, strong coffee, cocoa powder and molasses. These ingredients also give this bread a richness and texture I adore. It’s hard for me to find a store bought Pumpernickel bread that comes close to this one. Many rely on caramel coloring for the color in the bread. For real flavor you need the real ingredients.

Pumpernickel Bread

2 Packages active dry yeast

½ c. warm water

2 c. lukewarm strong coffee

¼ c. each molasses and unsweetened cocoa

2 T. Caraway seeds

2 t. salt

5-6 c. flour- I use bread flour

2 c. rye flour

Cornmeal

1 egg white, slightly beaten

 

In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour.  Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour.  Grease large baking sheet and sprinkle with cornmeal. Set aside.   

Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves. 

 

 

 

This was a big hit at the dinner at St. John’s Church Friday night. The dip is something I call “Broccomoli”. Basically similar ingredients of guacamole- except I use broccoli instead of avocados. Don’t get me wrong.  I love avocados, but “timing” them to be ripe when I needed them for parties makes me crazy. The broccoli dip is also easy to make and tastes good. Holidays are coming up. Its always nice to have more appetizer recipes.

Broccoli Dip – Broccomoli

2 c. broccoli, cooked and drained

2 T. chopped onion

1 clove garlic, minced

½ c. sour cream or Greek (strained) yogurt

3 T. mayonnaise

2 t. lemon juice

½ t. each paprika and cumin

Dash of hot sauce

Salt and pepper to taste

1 tomato, seeded and chopped, optional

 

Combine all ingredients in blender, except tomato, and blend until smooth. Chill. Stir tomato in before serving. Serve with tortilla chips or crackers.

 

I did a class all about bacon and I have been posting recipes and pictures. I have also gotten some lovely feedback. Had to do at least one sweet recipe with bacon. You knew it was coming. This one is only 3 ingredients- bacon- maple syrup (no fake stuff, please) and pecans. The end result is amazing. The looks on people’s faces in class that night were priceless. Try some and let me know what you think.

 

                                         Candied Bacon
1 lb bacon
3/4 c – 1 c maple syrup
3/4 c – 1 c crushed pecans (or any nuts you like! I like to leave some
larger pieces and then mix in some more finely ground)

Preheat oven to 350. Put bacon in baking pan and bake about halfway through (about 5-7 minutes or so). Drain most of the grease and allow to cool slightly. Coat each piece in syrup, roll in nuts and put back on pan. You may need more nuts as you go along, though it’s up to you how much to cover them. Bake another 7-9 minutes, until desired crispness.  If you do like crisper bacon, just be sure to move the cooked bacon quickly off the baking sheet onto parchment paper, since the syrup will harden. Allow longer cooking times with thicker bacon.

 

 

 

 

This is a fun twist on bacon and eggs for breakfast. A cheesy bacon omelet wrapped in a soft tortilla.  For a crowd you can make them up ahead of time and keep warm in the oven.  Fun for brunch, too.

Bacon and Eggs Wraps

1 medium onion, chopped

¾ cup chopped sweet pepper

1 tablespoon butter

5 eggs

1 tablespoon milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups shredded Cheddar cheese

1/2 pound sliced bacon, cooked and crumbled

4 (10 inch) flour tortillas, warmed

Salsa

In skillet sauté onion and pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.

Continuing with bacon-themed recipes, here is another one from class. While I like to bake this one in a large cast iron skillet I opted this time to use a baking pan. Mostly because I had to transport it to class and the cast iron is heavy. If you have a 12- inch cast iron skillet- or a couple of smaller ones- this recipe is always wonderful- extra tasty made in cast iron.

 

Bacon Cornbread

1 lb. sliced bacon, I like maple-cured

1 ¼ c. cornmeal

1 ¾ c. flour

¼ c. sugar

1 T. baking powder

1 t. salt

1 2/3 c. milk

3 eggs

¼ c. maple syrup

2 T. olive oil- you could use bacon fat instead

2 c. fresh or frozen corn

2 t. dried basil

Chop bacon into ¾ -inch pieces and cook in a 12-inch oven-proof pan until crispy. Remove bacon to paper towels to drain. Remove all but 2 T. of the bacon fat from the pan.  Set aside. Mix dry ingredients in a bowl and set aside. In another bowl beat together the milk, eggs, syrup and olive oil. Combine with the dry ingredients and mix until smooth. Stir in corn and basil. Meanwhile preheat oven to 350–degrees. Place pan with bacon drippings in the oven until it gets really hot- about 10 minutes.  Remove pan from oven and pour in the cornbread batter. Sprinkle the reserved bacon over the top and bake until tester comes out clean- about 50 minutes. Cool half an hour before serving. It can be served right from the skillet. Serves 8-10. 

Note- This recipe is really best in a cast iron pan- but be sure whatever pan you are using is oven-proof.

I taught a class the other night on cooking with bacon. This is one of the recipes that we made in class. Pasta with spinach and bacon. While bacon all alone is wonderful it can also be used to enhance the flavors of other foods with its smoky taste. While not listed in the recipe I have sometimes added fresh grated Parmesan cheese to the dish just before serving. You might even be able to get your family to eat spinach with this recipe. 

 

 

Pasta with Spinach and Bacon

1 (12 ounce) package pasta

6 slices bacon, chopped, I use thick-sliced bacon

2 tablespoons minced garlic

1 (14.5 ounce) can diced tomatoes

1 bunch fresh spinach, rinsed and torn into bite-size pieces

 

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender. Meanwhile, place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl and toss with the bacon and tomato mixture. Serves 4.