True fact, I mostly live in a farmhouse with no internet and, more crucially, no computer. What computer time I get, I borrow from civilised folks in the suburbs.
Speculation, I shall soon have a laptop and will become a starbucks zombie tiptapping away as a wifivampire.
True fact, this blog is hereby about my day to day baking at work and at home, and the weirdness of moving into an old house on the way to, but not quite in the middle of, nowhere.
Speculation, the goings-on in a bakery run entirely by women is a odd, somewhat rude and generally entertaining. The actual baking is more of a sideshow to the host of conversational threads about all things right and wrong - culture, politics, health, religion, how awful children are these days. And gutter-minded subjects, naturally.
Speculation, the recipes I do develop in my spare time may be of interest to the general public. As I return to painting and threadwork, folks might dig that as well. Speaking of digging, it's time to start seeds for the garden, just about, and that'll wheedle its way in as well.
True fact, Rosemary's Bakery is a whole new blog. A more interesting blog. A better-kept blog. An account of the baking life and it's sidebars.
Peace, etc.
Rose G V
Saturday, January 29, 2011
Wednesday, December 1, 2010
Bread! Gluten-filled bread!
I've once again started baking on my days off (from the bakery). My focus is bread, delicious, gluten-y, hearty, light, crusty, toasty, soft, chewy bread. And whole grain bread, naturally.
The week, I started into Peter Reinhart's Whole Grain Bread Book (gifted to me by dear Gran last Christmas or so), with the intention of baking my way through most all of the recipes, veganising as I go. Most of the formulas are, at their heart, either vegan to begin with or very simple to modify to accomodate the dairy-and egg-free lifestyle.
In order not to infringe upon Mr. Reinhart's territory or copyright, I shall not include the full formulas or methods for the breads I discribe here. The basic principles of Mr. Reinhart's preparation do, in fact, require quite a bit of explanation. Once you've read the complete introduction and instructions, the whole thing will be largely demystified and undertaken without mental strain.
So as not to step on toes or copy a published work word for word, I will include only the modifications I make to the formula or recipe, as well as helpful photos of the process. My intention is to assist those vegans or dairy-free types who adore real bread in the hassle-free preparation of healthful, whole grain breads detailed in this delightful book.
My foray was the Transitional Rye, one of the simplest varieties included in the book. The only modification required was a substitution of soured soy milk for the buttermilked asked for in the biga. The recipe allows for the use of agave nectar or honey in the final loaf, the choice being obvious for the layperson.
Being that I'm lazy and out of practice, there are only photos of the finished product at this time. Within the next week, full details of the modifications will be posted, as well as another recipe or two, perhaps.
By the by, Peter Reinhart's lovely blog can be found right over here.
Thursday, September 23, 2010
What I've Been Eating This Week
I eat most everthing from this little white bowl. Except certain pancake- and waffle-type things.
Tofu Scramble with Vegetables
Onion, celery, tofu, turmeric, curry powder, cumin and water.
Pumpkin Soup with Rice
Half an onion, one carrot, one stalk of celery and a quarter of a fresh pumpkin (about 3-4 cups, peeled and chopped large), sauteed. Vegan soup base, salt, pepper and curry powder go next, followed by 4 cups of water and about a cup or brown rice. Simmer til rice and vegetable are tender.
Cous Cous Salad
Cook couscous as always, adding some salt and garlic powder to the water as it come to a boil. Toss with chopped snow peas, blanched broccoli florets, half a carrot (sliced with a vegetable peeler), handful of currants, and olive oil. Add salt, pepper, onion or garlic powder to taste. Hot or cold.
Tofu Scramble with Vegetables
Onion, celery, tofu, turmeric, curry powder, cumin and water.
Pumpkin Soup with Rice
Half an onion, one carrot, one stalk of celery and a quarter of a fresh pumpkin (about 3-4 cups, peeled and chopped large), sauteed. Vegan soup base, salt, pepper and curry powder go next, followed by 4 cups of water and about a cup or brown rice. Simmer til rice and vegetable are tender.
Cous Cous Salad
Cook couscous as always, adding some salt and garlic powder to the water as it come to a boil. Toss with chopped snow peas, blanched broccoli florets, half a carrot (sliced with a vegetable peeler), handful of currants, and olive oil. Add salt, pepper, onion or garlic powder to taste. Hot or cold.
Tuesday, September 21, 2010
Inclusive Chocolate Chip Cookies - vegan, gluten-free, soy-free
These cookies are free from everything but deliciousness- no soy, eggs, wheat or milk required! The cornstarch can also be eliminated without much trouble; try an equal amount of potato starch.
[photo will arrive shortly]
The Inclusive Chocolate Chip Cookie
makes about two and a half dozen medium cookies
8 ounces non-hydrogenated palm shortening
.25 C sugar
1.25 C lightly packed light brown sugar
3/8 C white rice flour
.25 C quinoa flour
.25 C sorghum flour
2 T bean flour (garbanzo or garbanzo-fava blend)
.25 C cornstarch
2 T tapioca starch
1 t xanthan gum
1 t kosher salt
1 t baking soda
.5 t ground cinnamon
7 T H2O
1.5 t vanilla extract
1 t apple-cider vinegar
10 ounces gluten-free, dairy-free, soy-free chocolate chips (EnjoyLife Brand is excellent)
Combine all the flours, starches and powders in a medium bowl and stir with a fork to combine. Set aside.
Combine the sugar and shortening in the bowl of an electric mixer and cream just until combined – there should remain a few small pieces of shortening within a generally homogenous mixture. Blend in the flour mixture. Add the water, vanilla and vinegar and mix until combined. Scrape the bowl before incorporating the chips.
Chill the dough at least one hour. About 20 minutes before baking, preheat the oven to 350°F. Portion dough by #40 scoop onto baking sheets, preferable parchment-lined. Bake 12-14 minutes, until lightly browned. Remove from oven and allow to cool 2 minutes before transferring cookies to a wire rack to cool completely.
[photo will arrive shortly]
The Inclusive Chocolate Chip Cookie
makes about two and a half dozen medium cookies
8 ounces non-hydrogenated palm shortening
.25 C sugar
1.25 C lightly packed light brown sugar
3/8 C white rice flour
.25 C quinoa flour
.25 C sorghum flour
2 T bean flour (garbanzo or garbanzo-fava blend)
.25 C cornstarch
2 T tapioca starch
1 t xanthan gum
1 t kosher salt
1 t baking soda
.5 t ground cinnamon
7 T H2O
1.5 t vanilla extract
1 t apple-cider vinegar
10 ounces gluten-free, dairy-free, soy-free chocolate chips (EnjoyLife Brand is excellent)
Combine all the flours, starches and powders in a medium bowl and stir with a fork to combine. Set aside.
Combine the sugar and shortening in the bowl of an electric mixer and cream just until combined – there should remain a few small pieces of shortening within a generally homogenous mixture. Blend in the flour mixture. Add the water, vanilla and vinegar and mix until combined. Scrape the bowl before incorporating the chips.
Chill the dough at least one hour. About 20 minutes before baking, preheat the oven to 350°F. Portion dough by #40 scoop onto baking sheets, preferable parchment-lined. Bake 12-14 minutes, until lightly browned. Remove from oven and allow to cool 2 minutes before transferring cookies to a wire rack to cool completely.
Monday, September 13, 2010
Pumpkin Sticky Buns - vegan
In honor of those who are leaving the area before the start of our gorgeous, crunchy, chilly, squash-filled fall, I present the perfect autumn bruncheon fare. It may seem to be a terribly involved recipe, given the multiparagraph directions, but it's really quite simple once you get going.
Pumpkin Sticky Buns
makes one dozen buns
for the dough
.5 C WWW flour
2 t yeast
.5 C water, 110ºF
2 C AP flour
.75 C pumpkin puree*
2 T sugar
2 T non-hydrogenated margarine, melted
1 T canola oil
1 T flaxseed meal
1 t salt
1-2 C AP flour for addition and dusting
*in my case the Jarrahdale puree I made and froze last year
for the filling
2 T non-hydrogenated margarine, melted
.25 C brown sugar
.5 t ground cinnamon
.25 t ground cloves
pinch nutmeg
pinch ground allspice
for the pans
.25 C non-hydrogenated margarine
.5 C brown sugar
.5 t cinnamon
.25 pepitas, chopped
Combine .5 C water and the WWW flour with the yeast in the bowl of an electric stand mixer and let stand, covered, half an hour to 3 hours.
Fit bowl into mixer and attach dough hook. Add 2 C AP flour, pumpkin puree, sugar, margarine, oil, flax, and salt; mix on medium-low until combined and a soft, tacky dough forms. Turn the dough out onto a lightly floured surface and knead until, about 10-15 minutes, adding more flour to the dough and surface as needed, up to 1 Cup, until the dough is springy and no longer sticky. Form dough into a round and turn to coat lightly in flour. Place the round on a clean plate or sheet pan and cover with a clean, damp tea towel or plastic wrap. Let rise until doubled in bulk, about an hour.
Meanwhile, prepare the filling. Combine all of the filling ingredients except for the margarine in a small bowl and stir to combine. Set aside.
Also, prepare the pans. Cream together the margarine, brown sugar and cinnamon by hand or with an electric mixer. Divide the mixture into each of twelve cups in a standard muffin tin and spread to cover the bottom. Sprinkle pepitas evenly amongst cups.
Turn the dough onto a lightly floured surface and press evenly with knuckles to disrupt and evenly distribute air pockets. Knead the dough briefly and form into a round once more. Cover with towel or plastic wrap and elt rest 5 minutes.
On a lightly floured surface, use a rolling pin to form the dough into a rough rectangle of about 8”x13”, with the long side parallel to your body. Brush the melted margarine over the rectangle, leaving a .75” border on the long side farthest from you. Sprinkle the sugar mixture evenly over the margarine and pat down lightly. Roll the dough tightly away from you so that the edge without the margarine forms the outer seam of the roll; press this seam to seal.
Cut the roll into quarters and each quarter into thirds, forming a total of 12 pieces. Fit the buns into the prepared muffin tin and cover with lightly oiled plastic wrap. Let rise until doubled in bulk, about 20-30 minutes. Meanwhile, preheat the oven to 350ºF.
Remove plastic wrap and bake rolls 30-50 minutes, until the internal temperature of the rolls reaches 180ºF and the tops of the rolls are golden brown*. Remove from oven and immediately invert pan onto wire rack or sheet pan. Allow to cool slightly before serving.
Pumpkin Sticky Buns
makes one dozen buns
for the dough
.5 C WWW flour
2 t yeast
.5 C water, 110ºF
2 C AP flour
.75 C pumpkin puree*
2 T sugar
2 T non-hydrogenated margarine, melted
1 T canola oil
1 T flaxseed meal
1 t salt
1-2 C AP flour for addition and dusting
*in my case the Jarrahdale puree I made and froze last year
for the filling
2 T non-hydrogenated margarine, melted
.25 C brown sugar
.5 t ground cinnamon
.25 t ground cloves
pinch nutmeg
pinch ground allspice
for the pans
.25 C non-hydrogenated margarine
.5 C brown sugar
.5 t cinnamon
.25 pepitas, chopped
Combine .5 C water and the WWW flour with the yeast in the bowl of an electric stand mixer and let stand, covered, half an hour to 3 hours.
Fit bowl into mixer and attach dough hook. Add 2 C AP flour, pumpkin puree, sugar, margarine, oil, flax, and salt; mix on medium-low until combined and a soft, tacky dough forms. Turn the dough out onto a lightly floured surface and knead until, about 10-15 minutes, adding more flour to the dough and surface as needed, up to 1 Cup, until the dough is springy and no longer sticky. Form dough into a round and turn to coat lightly in flour. Place the round on a clean plate or sheet pan and cover with a clean, damp tea towel or plastic wrap. Let rise until doubled in bulk, about an hour.
Meanwhile, prepare the filling. Combine all of the filling ingredients except for the margarine in a small bowl and stir to combine. Set aside.
Also, prepare the pans. Cream together the margarine, brown sugar and cinnamon by hand or with an electric mixer. Divide the mixture into each of twelve cups in a standard muffin tin and spread to cover the bottom. Sprinkle pepitas evenly amongst cups.
Turn the dough onto a lightly floured surface and press evenly with knuckles to disrupt and evenly distribute air pockets. Knead the dough briefly and form into a round once more. Cover with towel or plastic wrap and elt rest 5 minutes.
On a lightly floured surface, use a rolling pin to form the dough into a rough rectangle of about 8”x13”, with the long side parallel to your body. Brush the melted margarine over the rectangle, leaving a .75” border on the long side farthest from you. Sprinkle the sugar mixture evenly over the margarine and pat down lightly. Roll the dough tightly away from you so that the edge without the margarine forms the outer seam of the roll; press this seam to seal.
Cut the roll into quarters and each quarter into thirds, forming a total of 12 pieces. Fit the buns into the prepared muffin tin and cover with lightly oiled plastic wrap. Let rise until doubled in bulk, about 20-30 minutes. Meanwhile, preheat the oven to 350ºF.
Remove plastic wrap and bake rolls 30-50 minutes, until the internal temperature of the rolls reaches 180ºF and the tops of the rolls are golden brown*. Remove from oven and immediately invert pan onto wire rack or sheet pan. Allow to cool slightly before serving.
Thursday, June 3, 2010
Chocolate Cupcakes with Fudge Frosting - Vegan
ad-hoc recipe. this is my basic chocolate cake - light, not too sweet and chocolatey. The fudge frosting is a delicious mixture of right (tasty agave!) and wrong (corn syrup and shortening!) that is a dense counterpoint to the texture of the cake.
Chocolate Cupcakes
makes 1 dozen standard cupcakes
1 C + 2 T AP flour
1.5 t baking powder
.25 C canola oil
.5 C + 1/3 C sugar
.25 t salt
1 C boiling water
3/8 C cocoa powder (6 T)(use Hershey's Special Dark for a really dark, black chocolate)
.5 t instant coffee powder
1 t vanilla extract
.5 t vinegar
Preheat the oven to 350 and line one standard muffin tin.
Use a fork to whisk together the flour and baking powder in a small bowl, set aside.
Pour boiling water over cocoa powder in a medium bowl and whisk until smooth. Add remaining wet ingredients and set aside to cool briefly.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the oil and sugar until lighter in color and texture, scraping the bowl once or twice. With the mixer running on low speed, incorporate the flour mixture; process until well combined, scraping the bowl once. Incorporate the chocolate mixture with the mixer on low, scraping the bowl as needed.
Portion into tin and bake 22-26 minutes. The cakes are ready when they spring back when lightly pressed. Cool in pan 5 minutes before unmolding. Cool completely before frosting.
Fudge Frosting
makes enough to top 1 dozen cupcakes
.25 C non-hydrogenated shortening
.25 C non-hydrogenated margarine
.25 C corn syrup
.25 C agave nectar
.5 C cocoa powder
With an eelctric mixer, cream the shortening and margarine until well combined. Beat in corn syrup and agave until smooth. Sift in cocoa powder and beat on low until combined - the frosting will the thick and glossy.
Chill briefly, as needed, to firm up frosting before topping cupcakes. Pipe onto cakes or dollop and smooth with a hot offset metal spatula to create a lovely sheen.
note: if you've ever eaten a Berger cookie, this is more or less the fudge that tops those confectionary wonders.
Chocolate Cupcakes
makes 1 dozen standard cupcakes
1 C + 2 T AP flour
1.5 t baking powder
.25 C canola oil
.5 C + 1/3 C sugar
.25 t salt
1 C boiling water
3/8 C cocoa powder (6 T)(use Hershey's Special Dark for a really dark, black chocolate)
.5 t instant coffee powder
1 t vanilla extract
.5 t vinegar
Preheat the oven to 350 and line one standard muffin tin.
Use a fork to whisk together the flour and baking powder in a small bowl, set aside.
Pour boiling water over cocoa powder in a medium bowl and whisk until smooth. Add remaining wet ingredients and set aside to cool briefly.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the oil and sugar until lighter in color and texture, scraping the bowl once or twice. With the mixer running on low speed, incorporate the flour mixture; process until well combined, scraping the bowl once. Incorporate the chocolate mixture with the mixer on low, scraping the bowl as needed.
Portion into tin and bake 22-26 minutes. The cakes are ready when they spring back when lightly pressed. Cool in pan 5 minutes before unmolding. Cool completely before frosting.
Fudge Frosting
makes enough to top 1 dozen cupcakes
.25 C non-hydrogenated shortening
.25 C non-hydrogenated margarine
.25 C corn syrup
.25 C agave nectar
.5 C cocoa powder
With an eelctric mixer, cream the shortening and margarine until well combined. Beat in corn syrup and agave until smooth. Sift in cocoa powder and beat on low until combined - the frosting will the thick and glossy.
Chill briefly, as needed, to firm up frosting before topping cupcakes. Pipe onto cakes or dollop and smooth with a hot offset metal spatula to create a lovely sheen.
note: if you've ever eaten a Berger cookie, this is more or less the fudge that tops those confectionary wonders.
Saturday, May 8, 2010
Raspberry Swirl and Coconut-Chocolate Chip Muffins - Vegan
delicious modifications of this recipe.
Raspberry Swirl - Prepare the basic muffin recipe omitting mixed berries and portion into greased muffin cups. Dot the top of each muffin with 1 t of seeded or seedless raspberry preserves, swirl just a bit with a butterknife. Bake as directed.
Coconut-Chocolate Chip - Pepare basic muffin recipe, omitting mixed berries and using unsweetened coconut milk for the non-dairy milk measurement. Mix in 1 C dark chocolate chips and .5 C unsweetened shredded coconut, toasted. Bake as directed.
Raspberry Swirl - Prepare the basic muffin recipe omitting mixed berries and portion into greased muffin cups. Dot the top of each muffin with 1 t of seeded or seedless raspberry preserves, swirl just a bit with a butterknife. Bake as directed.
Coconut-Chocolate Chip - Pepare basic muffin recipe, omitting mixed berries and using unsweetened coconut milk for the non-dairy milk measurement. Mix in 1 C dark chocolate chips and .5 C unsweetened shredded coconut, toasted. Bake as directed.
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