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Recipe Swap is still hoping to answer Otto Christensen’s request for a version of IKEA’s handy multigrain bread mix, which is stirred up in the carton and then baked up in a loaf pan, no Allen key required. Please write in if you can help.
In the meantime, I’ve been trying out a few unique bread recipes, including Boston brown bread, traditionally steamed in a coffee can, and a no-knead skillet bread.
This week, a reader named Heather is pining for the chocolate chip granola bars sold at the now-closed Lilac Street eatery Bread Circuses. And we have a request for lamb meatballs.
If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Skillet Bread
500 ml (2 cups) warm water (40 C or 105 F)
1 x 8 g package active dry yeast (11 ml or 21/4 tsp)
5 ml (1 tsp) honey
5 ml (1 tsp) kosher salt, or 2 ml (1/2 tsp) regular salt
1 L (4 cups) all-purpose flour, divided
30 ml (2 tbsp) minced fresh rosemary, or 10 ml (2 tsp) dried rosemary
30 ml (2 tbsp) olive oil, divided
Sea salt
In a large mixing bowl, combine water, yeast and honey. Let stand 5 minutes. Add 250 ml (1 cup) flour and salt and stir with a wooden spoon until combined. (There might be some lumps at this point. Don’t worry.) Stir in rosemary. Add remaining flour, 250 ml (1 cup) at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Using 15 ml (1 tbsp) olive oil, grease a 20- to 25-cm (8- to 10-inch) well-seasoned, oven-proof cast iron skillet, generously covering the bottom and sides. Using floured hands, transfer dough to prepared skillet and shape into a disk.
Cover with a clean kitchen towel and let stand for 30 minutes. Preheat oven to 205 C (400 F). Drizzle remaining olive oil over the top of bread and add a sprinkling of sea salt. Score the top of the loaf with some shallow knife cuts. Bake for about 30 minutes, or until top is nicely browned. Immediately turn the bread out onto a wire cooling rack so the bottom doesn’t become soggy.
Tester’s notes: This easy no-knead bread baked up with a crisp top and a soft, slightly spongy focaccia-like consistency. Cast iron is best for skillet bread, for even heating and easy release.
My reliable cast iron frying pan was too big, so I used a heavy stainless steel pan with an oven-proof handle — very important! — set on a dark baking sheet. The one problem: even with all that olive oil, I had trouble getting the bread easily out of the pan.
Boston Brown Bread
125 ml (1/2 cup) cornmeal
125 ml (1/2 cup) rye flour
125 ml (1/2 cup) whole-wheat flour
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) allspice
80 ml (1/3 cup) molasses
250 ml (1 cup) buttermilk
125 ml (1/2 cup) raisins
Grease a 370-gram (13-oz) unlined metal coffee can, cleaned outside and inside (see notes). In a large bowl, whisk cornmeal, rye flour, whole-wheat flour, baking soda, salt and allspice. Stir in molasses and buttermilk just until combined. Fold in raisins. Place batter in prepared can. (It should fill can to about the two-thirds mark.) Place a double-thick piece of foil, greased on the underside, over the top of can and secure well with kitchen string. Trim any remaining foil.
In a large heavy pot — the top of the pot should offer a 5-cm (2-inch) clearance — place a steamer rack or canning jar rings to keep the can off the bottom of the pot and fill with hot water to halfway up the side of the can. Over medium-high heat, bring just to simmer, then reduce heat to low, cover with lid, and simmer gently for about 2 hours. (Time can vary with can size.) Top of bread should be risen and set and sides pulling away from can.
Remove can from the pot, set on a cooling rack and remove foil. Let bread cool in the can for about 20 minutes. Run a knife along inside of can to loosen, then unmould bread from the can. (If the coffee can has a lip inside the top that prevents bread from coming out easily, use a can opener to open the bottom and push bread out that way.) Continue cooling on rack.
Tester’s notes: This dark, dense bread is a bit like a cross between a bran muffin and a steamed pudding. It can be served warm or cold with softened butter. Bostonians like to eat it with baked beans.
The one drawback of many traditional recipes for Boston brown bread: They call for 1-pound metal coffee cans, a type that is now almost impossible to find. You can improvise. This recipe works well for the smaller size sometimes seen in Italian groceries. Make sure there is no smooth plasticized liner inside — a common feature in many coffee cans — and remove labels and adhesive from the outside.
You can also try large tomato cans or several small soup cans. The trick is not to overfill — aim for the two-thirds level — and adjust steaming time downwards for smaller cans, checking at about 60 minutes for small soup cans and 90 minutes for larger cans.
Republished from the Winnipeg Free Press print edition January 6, 2016 D4
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