203---the-great-tree-inn-bed-and-breakfast

Breakfast Toasting Bread

Wed, 21 Sep 2022 15:24:26 GMT

Breakfast Toasting Bread

This bread is great for breakfast as it toasts nicely and will have a coarse texture with lots of nooks and holes to hold butter and jam. The un-toasted crumb is soft, and the bread easily breaks but when toasted it does hold together well.

I’ve modified this recipe from King Arthur Baking Company’s recipe for English Muffin Toasting Bread and have been making it for the last year.

Yields 1 loaf and takes maybe 1 1/2 hours total time to make.

Ingredients

All-purpose flour 360 g (3 cups)
Sugar 14 g (1 tbsp)
Salt 9 g (1 1/2 tsp)
Baking Soda 2 g (1/4 tsp)
Milk 243 g (1 cup)
Water 59 g (1/4 cup)
Vegetable oil 25 g (2 tbsp)
Active dry yeast 12 g (1 tbsp)
Butter to grease pan
Yellow Corn Meal for dusting pan

Instructions

Lightly grease with the butter an 8 1/2" x 4 1/2" loaf pan and sprinkle the bottom and sides with cornmeal.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl whisk together the flour, sugar, salt, and baking soda.
Measure the yeast in a small bowl and set aside.
Weigh (or measure) and combine the milk, water, and oil in a separate, microwave-safe bowl or measuring cup (or in a saucepan on the stovetop), and warm to between 49°C / 120°F and 54°C / 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. See comment.
Add the yeast to the warm liquid, stir well, then pour the liquid over the dry ingredients.
Using a strong spatula or wooden spoon mix well to thoroughly combine and until a shaggy dough forms. Let the dough rest a few minutes.
Mix again. The dough should become elastic. Stirring and mixing 1-2 minutes. This is hard work but is essential to develop some gluten formation for the crumb. Let the dough rest a few minutes.
Repeat step #7 two more times. When done, the dough should be elastic but still a bit tacky/sticky. You do not want a stiff dough.
Scoop the soft dough into the loaf pan, leveling and spreading it in the pan as much as possible.
Cover the pan, and let the dough rise about 45 minutes to 1 hour until it's just barely crowns over the rim of the pan. The dough shouldn't be more than 1/4" over the rim.
While the dough is rising pre-heat the oven to 204°C / 400°F.
Remove the cover and bake the bread for 20 to 25 minutes until it's golden brown. Its interior temperature should be 88°C / 190°F.
Remove the bread from the oven, and after a few minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Notes

Weighing the ingredients allows for consistency when making bread.
Be sure the milk/water/oil liquid doesn't reach >130°F, as temperatures in that range can harm the yeast.

Welcome to the Great Tree Inn Bed & Breakfast

Mon, 16 May 2022 15:48:53 GMT

Zonk says hello!

Welcome to the new website for the Great Tree Inn Bed & Breakfast.

Here on this blog, we'll share some of the goings on about our farm, the animals, and some upcoming events about the area. We'll also share a few recipes that guests have asked about.

Carrot Cake Pancakes

Tue, 03 May 2022 20:34:43 GMT

Makes About 15 Pancakes

A bit of a twist on my basic buttermilk pancakes. I adapted elements from Sheila’s homemade Carrot Cake recipe to create a sweet taste for breakfast. I’ve included my Maple-Cream Cheese Drizzle (basically cream cheese icing thinned with local maple syrup and served warm) and our Pumpkin Pie spice recipe. Enjoy!

Carrot Cake Pancakes

Ingredients

All-purpose flour 1 1/2 cups
Granulated sugar 2 tbsp
Brown sugar 2 tbsp
Baking powder 1 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Pumpkin pie spice (see Note) 2 tsp
Butter milk, room temperature 1 1/2 cups
Large eggs 2
Melted butter, cooled 3 tbsp
Grated orange zest 1 tsp
Vanilla extract 1 tsp
Carrots, grated 1 cup
Walnuts, coarsely chopped 1/2 cup
Maple-Cream Cheese Drizzle (see Note)

Instructions

Soften grated carrots in microwave, about 1-2 minutes. Set aside.
In a medium bowl whisk together flour, both sugars, baking powder, baking soda, salt, pumpkin pie spice.
In a separate bowl whisk butter milk, eggs, melted butter, vanilla extract, and orange zest.
Combine the milk/egg mixture into the flour mixture until just combined. Fold in grated carrots. Do not over mix batter. Leave the batter to rest for 15-30 minutes.
Heat a griddle or large cast iron skillet over medium heat to approximately 350°F.
Brush griddle lightly with vegetable oil or melted butter. Drop scant 1/4 cup batter onto griddle and bake until bubbles start to form and burst, about 2 minutes. Flip pancake and cook another 1-2 minutes.
Keep pancakes warm by placing in a single layer on a paper towel lined baking sheet in a pre-heat 150°F oven until ready to serve.
Serve with warm Maple-Cream Cheese Drizzle and top with walnuts.

Notes

I use 3” crumpet rings to make pancakes, but this is not necessary, it just makes a nice presentation. Regular egg rings may not be deep enough as pancakes rise, but you can give it try.

See the Pumpkin Pie Spice mix recipe, but you can use any spices of your choice and taste.

The Maple-Cream Cheese Drizzle recipe can be made the night before and stored in refrigerator.

Maple-Cream Cheese Drizzle

Ingredients

Cream cheese, room temperature 8 oz
Unsalted Butter, room temperature 6 tbsp
Confectionary sugar 3 cups
Vanilla extract 1 tsp
Lemon, optional Juice of 1/2 lemon
Maple syrup 1 cup

Instructions

Cream together cream cheese and butter in bowel of a stand mixer.
Continue mixing and slowly shift in the confectionary sugar. Add vanilla.
Continue mixing and slowly add maple syrup until smooth and thinner than cake icing. May or may not require full cup of syrup.
Place covered bowl in warm oven (150 °F) until soft n warmed through and easy to drizzle.
Periodically stir and keep warm until ready to serve.

Notes

Can be made the night before and stored in refrigerator. Warm in oven (from step 4) until ready to serve.

Great topping to consider for other recipes or even to use on regular pancakes.

Pumpkin Pie Spice

Ingredients

Cinnamon, ground 2 tbsp
Ginger, ground (see Note) 1 1/2 tbsp
Allspice, ground 1 tsp
Clove, ground 1 tsp
Nutmeg, ground 1 tsp
Mace, ground 1 tsp

Instructions

Combine spices in small bowl, mix well.
Store in covered container for use.

Notes

Ground ginger can be very potent, add less then adjust to your taste.