National Coffee Day!

Of course, we all know that there is a "National _______ Day" for just about everything....National Pancake Day, National Chewing Gum Day (which is tomorrow September 30th by the way), etc.  In case you unaware of the "National Day of..." that I am talking about, here is a link to the September National Days. 😊   And....today is National Coffee Day!  This is one day I will gladly celebrate.  As a matter of fact, I could make EVERY day national coffee day. Yum!

In honor of this very special day, I am going to share my morning cup of joy with you.  It starts with my wonderful Moka pot.  It is a stovetop espresso maker. I was introduced to the Moka Pot in 2007 when I was gifted one through a friend. Thus, my love of mocha and all things coffee began.

Anyway....here is how they work.  They come in different sizes: 3 cups, 6 cups, 9 cups, and 12 cups.  My pot is the 6 cup.  It is a 6 cup espresso...not an actual 6 cup in measure.  It is 6 cups meaning it is very strong coffee...6 espresso shots would be a possibly a more correct comparison I guess.  The actual liquid measure is only 1 cup (8 fluid ounces).


Directions:  Fill the lower portion to the air release hole.

Place the coffee filter inside.

Fill and pace the filter area with espresso ground coffee.  This is a VERY finely (powder-like) grind.  Regular coffee does work, but it does not produce as strong of a final espresso.

Place the upper portion on and screw it tightly.

Put it on the stove and adjust the flame to the width of the lower portion of the pot.  Or, if your stove is electric....maybe just turn it on high??? Not really sure since I have not had an electric stove in years.

Be careful if you decide you want to open the lid to see the process.  One time, I did this and the pressure shot coffee out the middle and everywhere.

While your coffee is percolating, place about 3/4 cup of milk in a coffee mug.  Put it in the microwave for 1 minute or until it is hot to the touch.

Next comes the frothing!  I have a hand-held frother that works wonderfully and is easy to store.

By the time the froth is complete, the coffee is ready to be poured.

Add in any flavorings that you might like.  I always add chocolate.  Mmmm...sometimes a bit of sugar if I am wanting it a tad sweeter.



Layer on the fluff (or whipped topping as it is commonly known) and drizzle the top with chocolate!

While I can not say this is coffee-house quality, it is sure close and SO much cheaper than driving to town every morning for my daily fix!

As for the amount of espresso I use: I typically use about half of my 6 cup espresso in my morning brew.  If it just doesn't taste strong enough on a given morning, I will add more.

Here is a link to a stovetop espresso pot on Amazon. This is the one that I purchased.  There are several styles available online and an actual Moka brand. 

This is the milk frother that I have by Biesse. Again, there are many styles and types of milk frothers from electric to battery operated.

Cinnamon Raisin Twist Bread

America's Test Kitchen or Cook's Country (not sure which one exactly) did an episode on Cinnamon Swirl Bread in October 1998. I watched the episode on our local PBS station several years later. The bread looked fabulous and tasted even better.

First, I will post the recipe, and then I will follow with some pictures and hints! While the recipe is long and involved, the end product is well worth the effort  Without further adieu, my tweaked recipe for Cinnamon Raisin Twist Bread:

Cinnamon Raisin Twist Bread

Dough

The recipe creates a
very eye-appealing loaf!

8 Tbsps. butter

3¾ c. (20⅔ oz.) bread flour,

separate 1Tbsp. for butter tossing

Extra Flour for dough-working surface

1½ c. scalded milk, cooled to 110⁰

⅓ c. (2⅓ oz.) granulated sugar

1 Tbsp. instant or rapid-rise yeast

1 large egg, lightly beaten

1¼ tsp. salt

1 ½ c. (7½ oz.) raisins

Filling

1 c. (4 oz.) powdered sugar

3 Tbsp. cinnamon

1 tsp. vanilla extract

½ tsp. salt

Egg Wash

1 egg, lightly beaten with a pinch of salt

Directions:

The Dough:

1.       Cut the cold butter into 32 pieces and toss with 1 Tbsp. flour. Set in aside to soften while mixing the remaining dough ingredients. Scald 1 ½ cup of milk and set aside to cool (110⁰).

2.       Whisk about remaining flour, sugar, and instant yeast together in the bowl of a stand mixer. Using a stand mixer fitted with a dough hook, add cooled, scalded milk and egg and mix on medium-low speed until well-mixed dough forms (about 2 minutes), scraping down bowl as you go. Cover mixing bowl with plastic wrap and let stand for 20 minutes.

3.       After 20 minutes, remove plastic from the mixer bowl, add salt, and mix on medium-low speed until the dough is smooth and elastic and clears sides of the bowl, 7-15 minutes. With the mixer running, begin adding the floured butter a few pieces at a time. Knead about 3-5 minutes longer until butter is fully incorporated and the dough is smooth, elastic, and clears sides of the bowl. Add raisins and mix until raisins are evenly distributed.

4.       Place the dough in a large greased bowl and use a scraper or spatula to fold the dough over, gently lifting the edge of dough toward middle. Fold the dough 8 times, rotating the bowl a quarter turn each time. Cover tightly with plastic

5.       Adjust oven rack to the middle position. Place a pan with approximately 3 cups of boiling water into the oven.  Put the bowl of dough in the oven, allowing it to rise undisturbed for 45 minutes.

6.       Remove bowl from oven and punch down the center of the dough. Repeat the folding process with another 8 folds, rotating a quarter turn each time. Re-cover the bowl with plastic wrap and place it in the oven until doubled (about 45 minutes more).

The Filling and Final Prep:

1.       Whisk filling ingredients together until well combined; set aside. Grease two 8½ by 4½-inch loaf pans.

2.       Transfer dough to a lightly floured counter and divide in half. Working with 1 piece of dough, pat into a rough 6x11-inch rectangle. With short side facing you, fold long sides in like a business letter to form 3x11-inch rectangle. Roll dough away from you into a ball. Dust the ball with flour and flatten with a rolling pin into a 7x18-inch rectangle with ¼-inch thickness.

3.       Using a spray bottle, spray dough lightly with water. Sprinkle half of filling mixture evenly over dough, leaving a 1/4-inch border on the sides and 3/4-inch border on the top and bottom; spray filling lightly on top with the water.

4.       With the short side facing you, roll the dough away from you (into a log-roll shape).  Pinch it closed, dust it lightly with flour, and set it aside for a rest while you prepare the other dough ball the same way.

5.       After a resting period (10 minutes), take the first rolled dough and lay it lengthways in front of you.  Using scissors or a very sharp knife, cut the dough down the middle.  Line the 2 strips of dough up side by side, pinching the end furthest away from you together.  Begin “braiding” the 2 pieces left over right, twisting it tightly.  Pinch the final end together. 

6.       Transfer the braided loaf, cut side up, to a loaf pan.  If there are any exposed raisins, press them into the loaf to prevent them from burning. Cover the loaf with plastic wrap and return it to the oven.  Continue the process with the second dough roll. 

7.       After 45 minutes, remove the loaves and the water from the oven.  Heat the oven to 350⁰. Allow the loaves to continue to rise at room temperature until they are doubled (about 1 in. over the pan).

8.       Brush the crust with the egg/salt mixture.  Bake until the crust is well browned, 20-25 minutes.  Then, reduce the temperature to 325⁰ and tent the loaves with foil to prevent over-browning.  Continue baking until the center reaches 190⁰ (15-25 minutes).

Remove the loaves from the oven and allow to cool in the pan for 5-10 minutes. Then, remove them from the pan and continue cooling on a wire rack.

Now for a bit more of the particulars:

First off, this was my original recipe until I typed it out for this blog post.  It is three written pages!

When you have your final dough ball with raisins evenly distributed, you will have a mass of dough that is not sticky to the touch.  However, make sure you do not over flour your dough.  If you add too much flour while you are working your dough, you will end up with a heavy-textured loaf.  Only lightly sprinkle your dough board or countertop surface enough to be able to work your dough without it sticking to your hands.  Use as little flour as you can to keep the dough from being sticky.

Here are some step-by-step pictures for the final braiding process:

Rolled dough, allowed to sit for 10 minutes

Cut evenly through the center

Lay pieces cut side up

Pinch together one end

Twist over-under until you reach the end and pinch together tightly

Place in a loaf pan, cut side up, tucking the ends under.
Allow to rise to one inch over the pan.

Hints:

1.  The original recipe calls for 3/4 cup of nonfat dry milk powder (2.75 ounces).  If using the milk powder, you would use 1.5 cups of warm water in place of the scalded milk that I used.  I do not typically have dried milk on-hand, so I adapted the recipe to use the ingredients that I would normally use.

2.  If you use unsalted butter, increase the salt to 1.5 tsp. of salt.

3.  If you do not have 2 loaf pans or just want a different "look," place the braided loaf on a piece of parchment paper on a jelly roll pan.  This will give the loaf a more spread-out look because it is forced to raise outward instead of just upwards as in a loaf pan.

4.  The main reason for the cutting and braiding is that it helps to evenly distribute the flavorings throughout the loaf.  Many times when you make a cinnamon raisin or filled style bread, it is just on the rolled-up swirl areas.  This cut and braid method spreads it throughout, on top, and all around. 

Hope you enjoy! If you have any questions or if any part of the recipe is unclear, please feel free to leave a comment, and I will do my best to clarify.

What's for Dinner? Quick Yeast Rolls

Yes, you can have yeast rolls on the table in less than an hour!  The following recipe came from friend of mine, Karla W.  This is a recipe that she used at a meal with them while living in Guam.  While the original recipe was for 30 minute Quick Yeast Rolls, I have used it for cinnamon rolls as well as pizza dough.

Quick Yeast Rolls

Ingredients:

1 package yeast

1 c. warm water, 110⁰

2 ¼ c. flour

½ tsp. salt

3 Tbsp. sugar

2 Tbsp. melted butter

Directions:

Dissolve yeast packet in warm water.  Mix in remaining dry ingredients.  Add in butter. 

Knead for 7-8 minutes.  Shape into rolls and place in a 9X13 pans and let rise for 30 minutes.

Bake at 400⁰ until golden brown.  Remove from oven and butter the tops.  Serve and enjoy!

Notes:

Be sure to note what kind of yeast you are using and change the directions accordingly.  If you are unsure how to proceed with your yeast, see my yeast directions here.

Yeasts and Bread Baking

Many years ago, I was making bread and could not figure out why my proof didn't bubble right.  If my memory serves me correctly, I remember talking to my granny about it one day.  Her immediate response was that my yeast was probably dead and she said, "If you ever have yeast that does not foam after it sets, throw it out and start over because it is probably dead, and you will be wasting the rest of your ingredients."  

When dealing with yeast, it is important to realize that it is a living organism.  When you put warm water (or other liquid) into yeast, it activates the "sleeping" yeast and allows it to begin to grow and multiply.  The multiplying is witnessed as a foam that develops on the top of the liquid after a proofing period or as the bread rising.  I won't even attempt to go into the scientific reasoning, but know that yeast is a fungus.  As in all living cells, yeast requires the right environment in which to grow and food in order to multiply.  When making bread, you add the warm water (around 110 degrees) and food (usually sugar to start a proof).  This creates that perfect growing environment.

With that said, there are two main types of yeast that most people will come across in baking. Below is a bit of general yeast information straight from my own kitchen:

Yeasts Directions:

1 packet of yeast = ¼ ounce yeast = 2 ¼ tsp. yeast

To use yeast, you want to make sure your initial liquid is around 110⁰.  If you have water over 110⁰, it might kill the yeast.  I allow my tap water to run to the hottest level, which is about the perfect temperature at our house.  You want the water hot to the touch where you can stand to put your finger in, but it feels hot.

(Regular) Active Dry Yeast: To use active dry yeast, place the initial amount of water/liquid, heated to approximately 110⁰, in a liquid measuring cup.  Add the initial sugar (usually about 1 tsp.) that the recipe calls for along with the yeast and stir.  Allow it to sit for about 5 minutes to become foamy. If the mixture does not foam, then your yeast is not activated and is possibly a “dead” yeast.  You will need to get some new yeast and start over.  You want to have a nice foamy look on the surface of the water to know that your yeast will successfully make bread.  Once the foam has developed, proceed with the rest of the recipe.

Instant Yeast: Instant Yeast (which is what I buy in bulk at Sam’s Club) does not require you to activate it by dissolving before being added to the rest of the ingredients.  It can be mixed in with your dry ingredients directly. To use instant yeast, mix the yeast with about half of the flour the recipe calls for and the sugar (or at least 1 tbsp. of the total amount of sugar called for) together in a bowl.  Add the hot liquid.  Mix until it is incorporated.  Let it sit for 10 minutes to allow the yeast mixture to grow.  Then proceed with your recipe.

For many years now, I have used the instant yeast because it is so much cheaper to buy the yeast in bulk.  I pay $4.50 for 2 pounds of yeast instead of $1.00 for .75 ounces.  At first, I rejected the idea of skipping the proofing step because in my mind that was a necessary part of bread making.  How will I know if my yeast is alive?  

When using the instant yeast for my recipes, I usually only mix in the yeast, sugar (or at least part of the sugar), and about ⅓ to ½ of the total flour the recipe calls for.  I mix this portion together and allow it to sit for 10 minutes or until it is bubbly and partially risen.  So, in effect, this is the initial proofing stage.  This allows me the opportunity to "wake-up" the yeast and to make sure my yeast is alive.  

And once again....if you do not have any response from your yeast whether in actual foam during proofing or in the bubbly, beginning raise, throw it out and start over.

Here are a couple links to some of the yeast bread recipes that I have posted in the past. 

Quick Yeast Rolls

Little Caesar's Crazy Bread Copy Cat

Pita Bread

What's for Dinner? Onion Straws

A couple of years ago I was making hamburgers and onion rings and decided to attempt some onion straws.  After a quick search, I found a recipe on the Pioneer Woman website.  (Here is the original link.)  The following recipe is the PW recipe tweaked to my liking:

PW’s Onion Straws

Ingredients:
1 large onion
2 c. milk
2 tsp. lemon juice or white vinegar
2 c. flour
1 scant Tbsp. salt
1 ½ - 2 tsp. black pepper
¼ to ½ teaspoon Cayenne Pepper
Oil

Directions:
Mix the milk and lemon juice or vinegar together and set to the side (This is a quick buttermilk substitute). Slice the onion very thinly using a mandoline or a sharp knife. With your fingers, toss the onion slices until the onion rings are separated.  Place the onion pieces in the milk/lemon juice mixture and allow to sit for at least 30 minutes (the longer the better). 

Combine dry ingredients and set aside.

Heat oil to 375-400 degrees.

Once the oil is heated, take a handful of onions from the milk and toss them into the flour mixture. Shake off excess flour and place the onions into the hot oil. Fry for 2-3 minutes or until golden brown. Repeat until all the onions are fried.

Eat before anyone else sees them! Repeat with another onion!

Notes: Do not be tempted to put all the onions in the flour at once because the flour mixture gets soggy on the onions before you fry them, and the result is a tougher texture.

Serve with the sauce for Bloomin’ Onion Petals. 
Good on top of burgers!

No picture....just imagine string, thin slices of lightly golden batter dipped goodness!  Mmmmm!