Ciabatta Bread

Ok, this might sound strange to some who read this, but I had no clue what Ciabatta (prounounce Chee-bat-a) bread was until Jack In The Box added sandwiches made with it to their menu.  Now don't judge me, I just happen to live in a rural area that isn't known for it's culinary scene. Since trying my first fast food version of this delicious, chewy bread, some years ago I have seen it on the Food Network many times as a base for sandwiches.  Now the delima, where do I find it since there is no such thing as an Artisan bakery around here?  Well, of course, I turned to the internet so that I could learn to make my own.

This recipe, is a little time consuming but EASY!  If you aren't comfortable making bread yourself yet this would be any easy way to start.  There is no hand kneading to worry about, no forming rolls or loafs, just measuring and watching the clock.  The final result is a slightly crispy exterior, with a very moist, chewy crumb on the inside.  Mine didn't have big air pockets like versions I have had in restaraunts, however the taste and texture were exactly what I was expecting.

Ciabatta Bread
Recipe source: Revised by A Cook’s Quest from King Arthur Flour

Overnight Starter
1 ½ c All-purpose flour
1 c cool water
¼ tsp active dry yeast
Combine all ingredients, cover and leave at room temperature over night or up to 15 hours

Dough
Starter from above
1 ½ tsp active dry yeast
1 ¼ tsp salt
1 tsp sugar
1 T milk
¼ c warm water
2 T olive oil

Place all the dough ingredients, including the starter, into your mixer bowl and mix at medium speed with using the flat beat for at least 7 minutes or until the dough is smooth, soft, shiny, and elastic. You may also knead the dough ingredients in a bread machine using the dough cycle. **Because this dough is so soft it can’t be kneaded by hand. Use a mixer or bread machine!

Transfer dough to a greased bowl, cover and let rise two hours. Half way through deflate the dough and allow to keep rising.

Lightly grease your work surface, and the baking pan you plan on using. Grease your hands and gently turn the dough out onto your work surface. You don’t want to purposely punch the dough down, but it will lose some volume.

Using a sharp knife, bowl scraper or your hands, divide the dough into desired pieces. This dough is meant to be rustic in appearance and should be handled very little. Gently transfer your dough onto the greased baking sheet, cover with greased plastic wrap and allow it to rise 60-90 minutes. Midway through, firmly dimple the dough with your fingers making dimples in the top of the dough. When it has fully risen, you will still slight indentations from your fingers.

Preheat the oven to 425 F. Right before placing the dough into your oven, spritz it with lukewarm water. Bake the loaves until golden brown, about 18-20 minutes depending on the size.

Total Cost $.55 or about $.09 each
Like all home made breads, the ingredients are simple, common and cheap.  The most expensive thing was the flour and yeast at a cost of .25 each. The oil was a crazy .06 for 2 T.

Affirmations Abound, Plus a Recipe

Dear Bloggies, and Bloggie Readers,
Just when I was pulling back to retreat, you called me back to the front line.  No time to rest in camp, Mary, we want you to come Play (off the Page) with us.  More awards and affirmations keep coming in.  Well, thank you.  I'm feeling unworthy, but happy.

Quillfeathers Rooster, from Roxy at A Woman's Write, fun blog name! She has a great sense of humor.  We've recently found each other, and I think she's a "keeper."

I think this is the one where you tell the world how you like your eggs. Need to mention again that I'm a farm girl, and the rooster doesn't lay the eggs, he's the guy who wakes you up in the morning (sort of like your unruly children or noisy pets or the phone).  What I really like is when my eggs are in an egg bake, prepared the night before, so that all I have to do is stumble down to the kitchen in my jammies and put it in the oven, start my coffee, grab a book and go back to bed.

Here's my favorite egg bake recipe.  I got it from my sister.

Ham & Egg Bake
Cover bottom of (cake) pan with onion and garlic croutons
Cube ham and layer it on top of the croutons
Sprinkle with about 1 1/2 cups cheddar cheese
(Add a layer of onions and green peppers if you like them.)

In a small bowl mix 4 eggs, 2 cups milk, 3/4 tsp. dry mustard, pour this over the layered ingredients, cover and set in fridge overnight.

In the morning, combine one can cream o' mushroom soup and 1/2 cup milk, pour over egg bake, top with hashed-browns (put the frozen package in the fridge the night before so they're thawed a bit), cover and bake at 350 degrees for about 1 hour, then uncover it, sprinkle more cheese on top and bake another 1/2 hour, or so.

Humane Award, from Shannon at Book Dreaming, kindest people I know award.  Here's what she wrote about me:  * Mary @ Play Off the Page - Mary has a heart that expands in proportion to the needs of others. I love her.


That is kindness at the top of the ladder.  I'm going to humbly believe that is true because I've felt the stretching pains of trying to make it bigger.
 
 
 
 
 
 
 
 
Journaling Prompt:  Write out a favorite recipe, where you got it, who shared it with you, when you served, how it turned out.  Good or bad - comfort or disaster - for better or worse.  Recipes and shared food are the ingredients of great stories!

Awards and Affirmations

Quote of the Day:  Hebrews 12:1 (New International Reader's Version)
1 A huge cloud of witnesses is all around us. So let us throw off everything that stands in our way. Let us throw off any sin that holds on to us so tightly. Let us keep on running the race marked out for us.

Received from Charmaine, Wagging Tales, blogger, Down-under.  So glad to know you!  Thanks for honoring me!!

The Honest Scrap Award asks for 10 Things about me:  This will be 10 more things about me.

1.  I grew up on a farm.

2.  My favorite food is chocolate covered strawberries.

3.  I make yummy stir-fry and even try new ingredients.

4.  My kids hate stir-fry.

5.  I think spring is both exciting and dangerous.

6.  Fall is my favorite season.

7.  I get excited about planning music for worship.

8.  I think I might have something that still needs to be picked up from the dry-cleaning.

9.  I'd rather be surrounded by too many people, than none at all.

10. The ingredients to a Good Morning include coffee, journals, music and/or poetry, grapefruit, and a cheerful "Good Morning" greeting from a loved one.

This one is from Laurel's Leaves.  She brings out the creative writer in ME.

I felt myself pulling back last week.  I was trying to get out of groups and activities.  I was retreating.  It's hard to tell, sometimes, are you retreating because you're tired and need a rest, or are you retreating because you don't feel up to the task?  Are you saying to yourself:  I'm not good enough?

I have a few people in my camp who won't let me say, "But, I'm not good enough." or "Who am I to....whatever - write, get published, play music, teach?" (fill in your own art/insecurities here).

Instead, these people say, "Of course you can, Silly.  Now, get out there and DO it.  The world is waiting.  Quit talking that crazy talk."

Thank you.

Journaling Prompt:  Name the people who are in your camp of confidence.  Write them a thank-you.  Write about a time when you felt lifted up.

An apology to my readers...

I just want to say I'm sorry for the lack of new recipes this week.  I have been sick with strep throat so I'm not cooking at all.  I owe a HUGE thank you to my wonderful husband and my in laws for taking care of the kids while I have been sick.  Hopefully in a few days I will be feeling well enough to start cooking up a storm like I normally do.  Thanks for reading, and I promise to return as soon as I can with some great new recipes!!

Oh, a P.S. My mother in law gave me a camera so there won't be anymore blurry camera phone pictures...woohoo!!

Strawberries and Cream Muffins: "I do beseech you . . ."

". . . I saw good strawberries in your garden there;
I do beseech you send for some of them."
-- William Shakespeare, from Richard III, act 3, scene 4.

What, pray tell, is more appealing than a fresh, warm muffin that's been dotted, within and on top, with bright crimson strawberries? Exceptionally good strawberries, if you can ferret them out this time of year, are such a rarity.

So when I spotted some particularly promising berries recently that were actually on sale(!), I wasted no time in nabbing a container. Strawberry muffins, you see, had been on my mind.

In my retail baking class last week, one of my tasks had been to make several dozen petite strawberry muffins, which were slated to accompany a fabulous main-dish salad that the garde manger class was preparing at the same time. (The garde manger class makes a huge variety of beautiful cold dishes, comprised largely of veggies and fruits--really fantastic stuff.)

Those little muffins were pretty cute, and I was pleased with how they turned out. Their batter, though, was boringly one-size-fits-all, so I decided to devise a brand new strawberry muffin recipe to try out at home--something more interesting--and that's what we have here today. I was absolutely delighted with how these turned out, and my kids LOVED them.

The case of the disappearing strawberries . . .

Have you ever noticed how strawberries have a way of simply melting away in baked goods, sometimes leaving nothing but a little pocket of pinkish moisture that leaves you wondering what might have been there to begin with? Sadly, the gorgeous little chunks can be completely diminished by heat. This recipe, though, makes an effort to get around that problem, at least partially.

In coming up with this recipe, I borrowed a couple of hints from my baking teacher, Chef Chris. He doesn't always mix berries right into muffin batter; he layers them into the batter in the muffin cups. That's one tactic I adopted here, and it helps alleviate, though doesn't completely eliminate, the problem of disappearing strawberries.

No, it's not a cheesecake . . .

A special component of these muffins is the addition of a very small amount of a sweet cream-cheesy mixture, which I layered in over the first sprinkling of berry pieces. It just barely evokes the flavor of cheesecake, and it's subtle enough so that it doesn't make the muffins too rich, nor does it make you feel like you're eating something that belongs on a dessert cart. It also doesn't firm up into a thickened streak within the muffin, but melds nicely into the batter itself, augmenting the moistness of the muffin's soft interior.

Does Size Really Matter?

You can make them regular size or, if you're into jumbo muffins, go for it and make them huge. You'll get about 6 giants out of this recipe, or 14 regulars. I had enough leftover batter, after I'd filled my pan of 12, to make one giant muffin. (See the picture below? That baby's gigantic! I stuffed it with extra berries and filled the jumbo muffin cup to capacity. Whoa! If you make them enormous, though, remember that they'll need to bake way longer.)

Any size they are, I think you'll like these. No, let me amend that. I think you'll love these.


Strawberries & Cream Muffins

(For a printable version of this recipe, click here!)

Makes about 12 to 14 regular size muffins, or about 6 jumbo muffins.
Preheat oven to 400 degrees.

1 cup whole milk (or, you can use something like 2/3 cup of 2 percent milk and 1/3 cup half-and-half, mixed together)
1/2 cup unsalted butter
1 and 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups All Purpose flour
3/4 cup granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)

4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg that's been beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract


Put paper liners in the cups of your muffin pan, or use nonstick baking spray very liberally.

Cut up your berries and set them aside.


In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, the 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set this aside, but don't chill it.


Melt the butter slowly in a sauce pan on low heat. Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.


Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.


Make a well in the center of the dry ingredients. Pour all of the butter, milk, and egg mixture into the dry ingredients, blending just until combined. Don't overmix. It's okay if a few little flour streaks are still evident.


Using a portion scoop or spoon, fill each muffin cup barely half full. Scatter a few pieces of strawberry on top of each one.


Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.


On top of that, add on another tablespoon or two of the muffin batter.


On top of that, add a few more pieces of strawberry. Push them in just slightly. If they're well visible at this point, they'll still be visible after the muffins have baked (and they won't melt away and disappear)!


Sprinkle the tops of the unbaked muffins very generously with coarse sugar for a nice sparkle.


Bake the muffins for about 15 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean. The middle of the cupcake should be kind of firm when lightly pressed with a finger. Check on the muffins early, and if they're browning too fast, lightly cover the pan with a sheet of foil.

Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool the rest of the way on the rack.


(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below!)

Doughnuts

Many a Saturday night in high school I would spend the night with my friend Nikki.  On Sunday mornings we were expected in church regardless of the late hour we had stayed up the night before. Of course, being high school girls, we stayed up late doing silly things that only high school girls do and then we slept until the very last second with just enough time to get dressed and brush our teeth.  Since we didn't leave enough time for breakfast it could be a very long morning...that is until Nikki got her driver's license.  We learned from the older kids who attended the same church that there was just enough time between Sunday school and church services to make a run to a local grocery store that sold incredible, fresh, homemade doughnuts.  After a little bit of coaxing and pleading, her parents began allowing us to take the van and get our mid-morning Sunday snack.  Many of my adventures with Nikki were a little odd to those who weren't actually there, and there are definitely some that I hope my kids never do, but this Sunday morning tradition of eating doughnuts and laughing together in her van is one that I cherish.  Insert the doughnut recipe below.  It reminds me very much of the doughnuts Nikki and I used to buy at that little hometown grocery store.  I hope you try them, and start your own tradition...they are worth the extra bit of time and effort.

These doughnuts are not the prefectly fried bits of dough one will find in every mega mart across the United States. They are oddly shaped at times and they may be any color between light golden brown to deep, dark brown depending on the cook, the oil and how distracted she may be.  The texture is between that of a store bought, dense, cake doughnut and a lighter than air, machine made, raised doughnut.  My husband declared them, "incredible," and my kids wanted to know I was going to make them again before we had even finished making the first batch. 

Doughnuts
Recipe Source: Better Homes & Gardens Cookbook (1979)

3 to 3 1/2 c all-purpose flour
2 pkg active dry yeast
3/4 c milk
1/3 c sugar
1/4 c shortening
1 tsp salt
2 eggs
Cooking oil or shortening for deep-fat frying
Glaze or sugar (optional)

In a large mixer bowl combine 1 1/2 cups of the flour and the yeast.  In saucepan heat milk, 1/3 cup sugar, shortening, and salt till warm (115 F to 120 F) and shortening is almost melted, stirring constantly.  Add to flour mixture in mixer bowl; add eggs.  Beat at low speed for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Mix in as much of the remaining flour as you can to form a soft dough.  At this point you can knead by hand or continue letting the mixer run and allow it to do the kneading for you.  Knead until smooth and elastic (5-8 minutes).  Shape into a ball.  Place in a lightly greased bowl, turning once to grease surface.

Cover dough and let rise in a warm place until doubled.  Punch dough down; turn out onto a lightly floured surface.  Divide in half.  Cover; let rest 10 minutes.  Roll each half of dough to 1/2-inch thickness.  Cut into doughnuts using a floured doughnut cutter with hole in center--or a glass like I did and then cut circles out of the middle with a small round cookie cutter.  Cover and let rise in a warm place till very light and fluffy (35-40 minutes).  Fry a few doughnuts at a time in deep hot fat (375 F) till golden, about 1 minutes on each side.  Drain on paper toweling.  If desired, dip warm doughnuts in glaze or shake in a bag of powdered or granulated sugar.  Makes 15-18 doughnuts.

Glaze: Combine 2 c powdered sugar, 1/4 c milk and 1 tsp vanilla

Chocolate Doughnuts: Prepare doughnuts as above except heat two 1-ounce squares of semisweet chocolate with the mil, 1/3 c sugar, shortening, and salt.  Cover and let dough rise 1 to 1 1/2 hours the first time.  Cut with cutter.  Let rise.  Fry in deep hot fat (365 F) about 1 minute on each side.  Dip warm doughnuts in Chocolate Glaze, then in 1/2 c finely chopped nuts, or shake in sugar.

Chocolate Glaze: In a saucepan, melt 2 oz chocolate and 2 T butter or margarine over low heat.  Add 2 cups sifted powdered sugar and 1 tsp vanilla.  Stir in 1/4 c boiling water until smooth.

Driver's License

Quote of the Day:  Life is a highway, and I want to ride it all night long. - Rascal Flatts

(Click Here for the YouTube video from the movie Cars.)

First Born turned 16 on Friday, Feb. 26. 
First Born had friends over to celebrate - junk food and video game fest.  (I'm so lucky that he has really nice friends.) 
First Born had his last behind-the-wheel driving instruction on Sunday.
First Born took his driver's test AND PASSED today!

Holy Smokes!

I'll have to say that teaching First Born to drive has been the hardest parenting task, yet! Not that he's terrible.  He does pretty well.  It's an exercise in letting go, as is the entire journey of parenting.  And, when you're sitting in the passenger's seat, you realize just how little control you have over the journey, the driver, and your reactions.  I didn't want to be the kind of mom who holds her breath the minute he steps on the gas, or over-correct, or get a little excited.  But, when he was backing out of the drive-way on Thanksgiving morning for the three hour trip to Grandma's house, I said, "Put on the brake.  Stop.  You need to..." Bang! he hit the mailbox.  The van was fine.  The mailbox lay lifeless on the ground.  I consider it a break-away mailbox.  It came that way when we moved into our current house. The snowplow knocked it off.

I knit prayer shawls.  When I'm the driving instructor/parent on trips to Grandma's house, I knit, and pray.

When First Born pulled away from the curb with Driving Tester in the passenger seat, I said a little prayer, "Dear Jesus, be the co-pilot."  I sang another good journey song in my head, The River by Garth Brooks. In that song, he's sailing a vessel, not driving a car, but I like the line, There's bound to be rough waters, and I know I'll take some falls, but as the Good Lord as my captain, I can make it through them all.

The day you get your driver's license is a memorable day.  It's the birthday of your independence.  You are licensed to drive.  You have newly born freedoms, newly born responsibilities. You can really go places.  Now, if you can just afford the gas.

Journaling Prompt:  Do you remember the day you got your driver's license?  Write about it, or a memorable driving experience, like the first time you got the car on your own and went out with friends.