Monthly Archives: March 2017

Normandy Cider Rye Bread

I discovered a wonderful book that is literally a master class on the baking of rye breads. The book is called The Rye Baker by Stanley Ginsberg. Mr. Ginsberg offers not only techniques but a history of the grains along with over 70 classic recipes from all over the world. This bread journey  includes the chemistry of sours, soakers, sponges and scalds. If you are a baker and a bread lover you will want this book in home library. If you think you can’t make bread , I beg to differ. The recipe below was developed by Mr. Ginsberg for The Splendid Table and it’s incredibly easy to make with delicious results. There is very little active time in the preparation and the results are amazing. The aroma of fresh bread will delight you and then taking a slice of your homemade bread will be sheer heaven. I find if you wrap the bread well it will keep well for the next day and after that it’s the perfect slice of toast.

From by the bay wishing you delightful rye bread food memories!

Maryann

Note: I found better results with the bread rising by mixing first into a bowl the yeast, sugar and cider for approximately 15 minutes and then adding the remaining ingredients. Also, depending on the temperature of your kitchen you may need additional time for the dough to rise.

Normandy Cider Rye Bread

Makes Two Loaves

Recipe by Stanley Ginsburg author of The Rye Baker, Classic breads from Europe and America, as featured for The Splendid Table.

Ingredients

3 1/2 cups medium rye flour
1 1/2 cups all-purpose flour
2 cups hard cider, at room temperature
2 tsp salt
1 pkg (1/4 oz) instant yeast
2 1/2 tsp sugar

Directions

1. Combine all the ingredients in a mixer and use the dough hook to mix on low until the dough is evenly blended, 6-8 minutes. If mixing by hand, 10-12 minutes.

2. Cover the bowl and let the dough rise at room temperature until doubled in volume, about 1 hour.

3. Turn the dough onto a floured work surface, divide in two and shape each piece into a flattened ball. Place the loaves on a parchment lined sheet-pan, cover and let rise at room temperature until the surface shows cracks, about 1 hour.

4. Preheat the oven to 400°F, use a sharp knife to slash the loaves and bake until it thumps when tapped with a finger, 45-50 minutes. Transfer to a rack and cool thoroughly before slicing.

Savory Rosemary Parmesan Biscotti

Rosemary is one of my favorite herbs. I love the taste, aroma and look of rosemary. This is my must have herb that I use over and over again while cooking. It’s especially nice that rosemary also offers some health benefits as well. This recipe is a delicious change up on the traditional biscotti. It’s a savory version prepared with rosemary, parmesan cheese , walnuts, cracked black pepper and fennel seeds. This biscotti is perfect served with a runny cheese and a glass of wine for cocktails or on the side of a green salad , soup or omelette. You’ll love the taste!

From by the bay, wishing you rosemary flavored food memories!

Maryann

 

rose-mar-y

noun

  1. an evergreen shrub, Rosmarinus officinalis, part of the mint family, which is native to the Mediterranean region, having thick, narrow leaves and pale-blue, bell-shaped flowers, used in cooking to flavor foods, as well as used in perfumery and medicine. Rosemary is a traditional symbol of remembrance.

Rosemary has several health benefits. Some of the benefits are reducing anxiety, elevating mood, boosting memory, offering brain protection, pain relief, headache relief and anti-inflammatory.

Savory Rosemary Parmesan Biscotti

Ingredients

  • 1 1/2 cups all-purpose flour, plus additional for kneading
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seed
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 sticks unsalted softened butter, 12 tablespoons
  • 1/2 cup toasted walnuts, chopped
  • 4 eggs
  • coarse sea salt such as Maldon for topping

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peppercorns and fennel in a spice grinder and pulse until coarsely ground. In a bowl, mix together the flour, baking powder, fine sea salt, rosemary, fennel and pepper. In a separate bowl, using a mixer, beat the butter until light and fluffy. Add three of the eggs one at a time, mixing well between each addition. Add the cheese and nuts and mix well, then add the dry ingredients until the mixture just comes together. Divide the dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches. Whisk the remaining egg and brush it over the dough. Place logs side by side on the baking sheet. Sprinkle the logs with the coarse sea salt, and bake for about 30 minutes or until the logs are light brown and firm to touch. Remove from the oven and allow to cool 20 minutes on a rack. Using a serrated knife, cut the logs into 1/2 inch slices and arrange the slices cut side down on the baking sheet. Return to the 350 degrees F oven and bake for an additional 5 minutes. Turn, and bake another 5 minutes or until firm to the touch. Cool completely before storing.