"Breakfast Bread" January 21, 2010 - Volume 2 - Issue 02
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Good Morning!
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"Breakfast
is the most important meal of the day!" These words, from
hundreds of mothers everywhere, linger in our minds. "Breaking the
fast" is one of our most favorite mealtimes. After eight or so hours,
food tastes particularly good! The range of possibilities extends from
simple to complex. In this issue, we focus on some of our favorite
breakfast breads that are perfect any time of day.  If
it's been awhile since you've had fresh waffles or homemade pancakes,
you'll be delighted to become reacquainted with these pleasures. This
edition focuses on just a few of the breakfast bread options available
and delves into the secrets for mixing up all kinds of yummy quick
breads. We finish with some great recipes for waffles, pancakes, and
morning muffins. It's just the tip of the iceberg as far as breakfast
possibilities go, but not a bad place to start for rediscovering fresh,
homemade breakfasts!
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Annual Sweetheart Sale - Feb 4, 5, 6
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Knife Skills Class - March 25th
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The Quick in Quick Bread!
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Many
breakfast breads fall into the category of bread known as "quick
breads." Unlike yeast-based breads that take time for the yeast to work
its magic, quick breads produce immediate results.  The
chemistry behind quick breads is interesting, and a basic understanding
of what's going on will help produce excellent outcomes every time.
At
its most basic level, bread is grain flour restructured around air
bubbles. Creating, growing, and capturing air bubbles is the magic of
making any bread. For yeast-based breads, the yeast "breathes" out
carbon dioxide as it multiplies in sitting dough. In contrast, quick
breads rely on a natural, immediate chemical reaction from baking soda
and/or baking powder to produce carbon dioxide. In either case, the
carbon dioxide expands the bubbles already present from the mixing
process. Both liquid and heat can activate these substances into
producing carbon dioxide gas. The expanded bubbles are captured as the
dough is baked and as the flour's proteins harden around the little air
pockets.
Baking Soda -
Baking soda is sodium bicarbonate. When in contact with liquid and
heated, it dissolves into carbon dioxide gas and sodium carbonate. The
carbon dioxide expands air bubbles already present in the batter, while
the sodium carbonate remains behind as a slightly alkaline substance
that is neutralized by any acidic ingredient in the batter such as sour
cream, buttermilk, or citrus juice, etc.
 Baking Powder
- Baking powder is a combination of baking soda, some type of powdered
acid, and cornstarch. In one teaspoon of baking powder, there is only
1/4 teaspoon of baking soda. The baking soda produces carbon dioxide
gas while the acidic component neutralizes the remaining sodium
carbonate. The cornstarch keeps the powders mixed and dry. The acidic
component of baking powder is matched in strength to the amount of
baking soda present so that the end result is neutral to the batter.
The acidic component is also responsible for when and how quickly
baking powder acts once in contact with liquid. Fast-acting baking
powder produces gas immediately upon contact with liquid. Slow-acting
baking powder inspires the release of gas only when heated.
Double-acting baking powder has two different acidic components that do
both.
Why it's important to not over mix
- Bubbles, the essential texture component of bread, are introduced as
the batter is made. Most quick breads call for a minimal amount of
mixing; this is to preserve the air bubbles in the batter. Neither
baking soda nor baking powder create bubbles, they only expand existing
bubbles.  Too
much stirring removes air from the batter and can create a flat
product. Instead of additional stirring, some recipes call for the
batter to set 5 minutes so that the dry ingredients can absorb the
liquid.
Why it's important to mix dry and liquid ingredients separately
- In order to stir the batter as little as possible, mix all of the dry
ingredients of the recipe together allowing the baking soda and/or
baking powder to be evenly dispersed. Similarly, mix all of the liquids
together separately. This allows for minimal stirring once the liquids
are added to the dry ingredients.
The potency of baking soda and
baking powder diminishes over time. Store baking soda and baking powder
in a cool, dry cupboard. Check expiration dates on containers when
purchasing, and note the date of opening on the container. Generally,
use these products within six months from opening.
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Waffles & Pancakes
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We
love our friends' tradition of waffles every Sunday morning! It's
something to look forward to, is deceptively easy to make, and is a
delicious way to enjoy a weekend morning. And, in our minds, pancakes
and sausage make the perfect quick supper that everyone enjoys! There
are just a few tricks to becoming comfortable with making griddle and
iron breads - we'll share them with you and have you an expert in no
time!
Waffles - Let's
face it, the little pockets in waffles are a bit of genius; they hold
perfect amounts of syrup and toppings while the delicate crust provides
extra delicious golden brown flavor. To make excellent waffles, follow
the tips below!
Choosing a Waffle Iron
- Waffles aren't waffles without the grid of ridges and valleys. It
takes a special cooking iron - a waffle iron - to get these molded
results. Waffle irons come in many shapes and sizes and produce varying
results. Here are some tips for choosing a great waffle iron:  Select a non-stick surface; it makes removing fresh waffles effortless and clean up easy.- Choose a size that fits your need; there are many compact waffle irons available that make cupboard storage very doable.
- Note cord management strategies; a place to wind and secure the cord makes set-up and storage easy.
- Select
a model that has fine controls for heat management; many models have
the nice feature of a "ready" light when properly heated and when the
waffle is done.
- Check the style of handles and ensure that they stay cool to the touch.
Making Waffles
- Follow the quick bread batter techniques noted above for making the
waffle mix. Follow these steps for great waffles every time: Place the waffle iron on a level surface with safe cord arrangements. Preheat the waffle iron in a closed position until very hot. Use
the exact amount of batter prescribed for your specific iron. This will
adequately fill the griddle, yet not cause an overflowing mess.  Set
the level of doneness desired and allow the iron to do its work; avoid
the temptation to peek at the progress. The perfect waffle is evenly
golden -- not too light, not too dark. Serve waffles
as soon as possible - nothing beats the freshness! If you must, keep
waffles warm in a 200�F oven, covered loosely, while the second and
third batch cook. When finished, allow the waffle iron to cool in an open position; it will cool more quickly.
Pancakes
- A stack of pancakes, steaming hot, evokes many childhood memories for
us! A pat of butter and a drizzle of syrup complete the picture!
Choosing a Pancake Griddle
- Pancakes do not require a special iron like waffles, but may be made
on the stovetop or on a flat griddle of any type. Consider the
following when choosing a pancake-making surface: Choose a pan with a non-stick surface for easy management and great results.  A
cast-iron skillet is great for making pancakes because it recovers its
heat quickly after confronted with cool batter. Make sure it is
seasoned well. Add oil to the pan as it heats removing any excess oil
with a paper towel. A stovetop griddle allows for
making multiple pancakes at a time. Choose a stovetop griddle that
conducts heat very efficiently so that there are no hot or cool spots,
but only even heat. A griddle appliance is very
useful for pancakes; choose a griddle whose coils are positioned for
even heating across the griddle, and where the temperature is easily
controlled and responsive.
Making Pancakes
- Follow the quick bread batter techniques noted above for making the
pancake mix. You'll have great pancakes every time with these tips: If using a griddle, place it on a level surface with safe cord arrangements.  Preheat the skillet or griddle until hot. Test
the heat of the pan with a mini-test pancake. Place a dollop of pancake
batter on the hot surface. Adjust the heat accordingly. Turn
the pancake when bubbles float to the top and pop on the surface of the
batter. Turn pancakes only once. The time required for cooking a
pancake will vary based on the nature and thickness of the batter. If
the surface of the pancake is splotchy white and brown, this may be due
to excess oil on the cooking surface; wipe the surface with a paper
towel to absorb any excess oil and cook the next cake. Serve
pancakes fresh from the griddle! As noted above, if you must keep
pancakes warm while additional cakes are cooking, keep them warm in a
200�F oven covered loosely with a square of foil.
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Marvelous Muffins
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Muffins
are favorite breakfast breads that also fall into the quick bread
category. The flavor and add-in options for muffins are nearly endless!
As easy as muffins are to make, excellent results are often elusive.
Based on the same quick bread chemistry as waffles and pancakes, use the tips above and the tricks below to make marvelous muffins every time!
There are two things to get right when making muffins: Proper Mixing
- Mix dry ingredients together, the wet ingredients together, then
combine the two. Stir by hand only enough to incorporate the wet and
dry together. The most common error when making muffins is to over mix
the batter. The dry ingredients should just be wet. The batter will be
lumpy - that's ok - avoid the urge to make a smooth batter.
Optimal Oven Temperatures
- When baking, the outside of the muffin is set immediately, while the
inside continues to bake. The batter's bubbles expand during baking and
push the center of the muffin upwards since there is no other place to
go. Muffins generally require a hot oven - 375�F-400�F - to bake
properly. Too hot, or too cool, and the results will be less than
perfect.
If you're having problems baking great muffins,
the shape of a baked muffin will reveal clues to what is going right
and what might be wrong. The ideal muffin has a nicely domed top, an
even, coarse crumb and is done on the inside without being overdone on
the outside.
Sunken/Flat Muffin
- not mixed enough, too low of oven temperature, too large a
muffin cup, or too much, or too little, baking powder or baking soda.
Pointed Peak Muffin - results from over-mixing, or too hot an oven
Perfect Muffin - mixed just until batter is moistened; oven is the perfect hotness; batter contains just the right amount of leavener.
Muffin Pans -
The muffin pan you use will determine any required adjustments to the
recipe. Still use a hot oven, but adjust the baking time. The smaller
the muffin, the shorter the baking time.
 Mini-Muffin Pans
- these cute little minis hold about 1/8 cup, or 2 T. of batter and will
take about 6+/- minutes less to bake than a standard size muffin.
Standard Muffin Pans
- these pans hold about 1/2 cup of batter per muffin. Unless specified
otherwise, most muffin recipes assume a standard muffin size.
Jumbo Muffin Pans - these pans can hold up to 1 cup of batter and will take 10+/- minutes longer to bake.
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Smart Breakfast Bread Tips
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Tip #1:
Freeze extra waffles for your own toaster version of breakfast on the
go - they are incredibly less expensive than boxed, pre-frozen waffle
choices.
 Tip #2: Make pancakes fun by
pouring the batter into special shapes; creatively experiment with your
pouring technique or use special pancake shape-makers.
Tip #3: Use
a small sticky note to jot down your favorite pancake or waffle
ingredients and basic instructions. Post the note on the inside of a
cupboard. Quick access to this information will get you started easily
and enjoying your favorite breakfast bread more often.
Tip #4:
Make your own pancake or waffle mix by combining all dry ingredients
together and storing in a jar, canister, or a zippered plastic bag.
Note the wet ingredients and the ratio of wet to dry on the outside of
the container with a taped note card, or a strip of masking tape.
Tip #5:
For a fluffier pancake or waffle, separate the egg, beat the egg whites
until stiff, then fold them into the batter as the last step. The
result is a different, lighter texture.
Tip #6:
Get familiar with your waffle iron and what happens to the batter as
you close the iron. If the batter is pushed forward from the hinge,
adjust the placement of the batter accordingly.
Tip #7:
Experiment with basic pancake and waffle batters with the simple
addition of cinnamon, or vanilla, or even a drop of almond flavoring.
Tip #8:
Avoid using spray oils on your waffle iron or muffin tins; an
irremovable layer of "gunk" will result. Instead, use an oil mister
equipped with fresh oil, a brush dipped in oil, or choose an iron or
pan with a non-stick surface.
Tip #9: Use your waffle iron
to make French toast. The grid imprint makes things a bit more
interesting and holds syrup nicely! Try making a grilled cheese
sandwich in your waffle iron or any thin panini-style sandwich.
 Tip #10:
Use a batter scoop to evenly place muffin batter into the baking cups.
This will help to ensure same-sized muffins and even baking.
Tip #11:
Mix muffins and place the batter in individually lined cups. Freeze
well. Once frozen, store the "nearly ready" muffins in a zippered
plastic bag. When ready to bake, place the frozen units in the muffin
tin and add 10 extra minutes to the baking time.
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Q & A's
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 Q: What is a Belgian waffle, and how does it differ from a plain, old waffle?
A:
A Belgian waffle is generally denser and deeper than a traditional
American waffle. The "valleys" are deeper and the overall height
taller. A Belgian variant known as a Brussels waffle is made with a
yeast batter and produces a light and fluffy waffle. Another
Belgian-style, a Liege waffle features pieces of sugar in the batter
that transform into caramelized goodness when baked.
 Q: What is an aebleskiver?
A:
An aebleskiver (translated as "apple slices") is a specialized Danish
pancake. Aebleskivers require a special pan with deep, rounded wells.
The wells hold a batter, which puffs up nicely making a rounded ball.
The aebleskiver is turned with two sticks to brown the topside. We like
to fill the aebleskiver with a fruit filling. These are a great treat -
plan to make a lot of them for your breakfast crew!
Q: What should I do with leftover batter?
A:
Any leftover waffle or pancake batter can be kept in the refrigerator
in an airtight container for 1-2 days. Stir the batter before using to
offset any separation that may have happened during storage.
Q: My pancakes and waffles are tough and chewy; what's wrong?
A:
Most likely, your iron or griddle is not hot enough. Try increasing the
heat slightly until the desired result is achieved. If the griddle or
iron is not recovering its heat between cakes, it may be time for a new
appliance; a good griddle or waffle iron should efficiently and quickly
manage a consistently hot temperature. |
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Cookbook Review
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The Big Book of Breakfast by Maryana Vollstedt. Copyright 2003. Published by Chronicle Books LLC, San Francisco, CA.
 The
subtitle of this book says it all - "Serious Comfort Food for any Time
of Day." This well-designed cookbook covers all manner of breakfasts
and breakfast foods. The recipes are presented simply, yet thoroughly,
in eighteen different chapters focused on different breakfast
categories. The recipes span a broad range of breakfast options ranging
from eggs, casseroles, skillets, pancakes, waffles, crepes, meats,
potatoes, breakfast fruits, and so much more! We appreciated the
inclusion of classic breakfast recipes presented alongside many
creative variations. This book will be an inspiration for a "breakfast
for one," or for a full-fledged brunch for dozens. What a great way to
say 'Good Morning!' on any day, or at any time of day!
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Recipes for Breakfast Bread
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Recipes excerpted from The Big Book of Breakfast
by Maryana Vollstedt. Copyright 2003. Published by Chronicle Books LLC,
San Francisco, CA. Reprinted with the permission of the publisher. All
rights reserved.
 Buttermilk Waffles with Sweetened Cream Cheese
We
love our waffle iron and the scrumptious waffles it makes! This recipe
is a classic. The buttermilk lends just a hint of tanginess to the
finished result. And, the sweetened, whipped cream cheese with berries
were the perfect visual and gustatory topping to this beautiful
breakfast treat! We can't say "Mmmmm..." enough!
Click here to view the full, illustrated recipe.
Click here for a printable version of the recipe. (PDF format)
Sour Cream Pancakes with Blueberry-Maple Syrup
These
pancakes are exactly what pancakes should be - light, perfectly puffed
and, oh, so delicious! The generous dollop of sour cream in the batter
is the secret to their luscious moistness. The fresh blueberries
steeped in genuine maple syrup were a simple discovery that topped our
stack beautifully and tasted wonderfully.
Click here to view the full, illustrated recipe.
Click here for a printable version of the recipe. (PDF format)
 Real Bran Muffins
Full
of flavor and moistness, these bran muffins rated five stars on our
list of muffin favorites! The best thing about these muffins is the
do-ahead nature of the batter. Mix it up and bake as desired.
Alternatively, bake the whole batch, cool, wrap individually, and
freeze. They are a great, satisfying answer to those "grab-and-go"
mornings!
Click here to view the full, illustrated recipe.
Click here for a printable version of the recipe. (PDF format)
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Wishing you great breakfasts any time of day!
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Lorraine, Katie, and all of the Staff at Beyond Pots and Pans
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