Beer Bread

3 cups all-purpose flour
1/4 cup sugar
4 1/2 tsp baking powder
2 Tbsp whole fennel seeds (optional)
1 1/2 tsp salt
1 bottle (12 oz) beer, such as a northwest pilsner or ale
1/4 cup unsalted butter, melted

Preheat oven to 350. Butter a 9x5 inch loaf pan.

Combine the flour, sugar, baking powder, fennel seeds (if using), and salt in a large bowl and stir to evenly mix. Add the beer and stir until just combined. Spoon the batter into the prepared pan and smooth the top with a spatula. Drizzle the melted butter evenly over the top and bake until golden and a toothpick inserted in the center comes out clean, about 50 minutes. Turn the bread out onto a wire rack to cool at least 15 minutes before slicing.

Makes 1 loaf.

Minced fresh herbs - such as rosemary, thyme, or oregano - can be used in place of the fennel seeds.

Soft Pretzel Bites

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons salt
1 pkg active dry yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda

1 large yolk beaten with 1 tablespoon water

1 tablespoon coarse salt
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds
1/2 teaspoon garlic powder

Combine water, sugar and salt in a large bowl of your stand mixer. Sprinkle the yeast on top and let sit 5 minutes until it foams up. Add in the flour and the butter and use the dough hook attachment to mix on low speed until combined. Up the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. Remove the dough, clean the bowl and oil it up with a bit of vegetable oil. Place the dough back inside the bowl and cover it with plastic wrap. Let it sit in a warm place for about an hour until it has doubled in size.

Preheat oven to 450F and line 2 sheet pans with Silpat liners (or brush with vegetable oil) and set aside.

In a large pot, bring the 10 cups of water along with the baking soda and bring to a rolling boil.

In a small bowl, combine the salt, sesame seeds and garlic powder.

Meanwhile, divide the dough into 4 sections (like cutting a pie) and roll out the dough using your hands into a long snake. Cut the dough into 1 inch sections. Repeat with the remaining dough. Lightly roll each section into balls.

Drop the pretzel bites one at a time into the boiling water for about 30 seconds. Remove with a slotted spoon and place onto the prepared sheet pans. Brush each ball with the yolk & water mixture and then sprinkle with the salty seed mixture. Bake for 12 - 14 minutes or until the pretzel bites take on a dark brown colour. Cool on a wire rack for 5 minutes before serving. Makes about 60 bites.

These are best fresh out of the oven, but still are great cooled off. Next day reheat in the oven. Serve with mustard or fondue.

{Adapted from Alton Brown and poppytalk}

Authentic Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
1/2 teaspoon baking soda
4 cups bread flour
2 teaspoons crushed garlic
1/4 cup butter, melted
Coarse sea salt

1. In a large bowl, dissolve yeast and 1 Tbsp sugar in warm water. Let stand about 10 minutes, until frothy. Stir in remaining sugar, milk, egg, salt, baking soda and flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. Melt butter and add garlic. Let soak for 10 minutes.

4. Heat a skillet on the stove over medium heat. Roll one ball of dough out into a very thin circle. Place dough on dry skillet, and cook for 2 to 4 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, sprinkle with sea salt and turn over. Brush cooked side with garlic butter, and cook until browned, another 2 to 4 minutes. Remove from skillet, place on a plate and cover with a towel to keep warm. Wipe off skillet between each piece. Continue the process until all the naan has been prepared.

Makes 24 pieces (about 5" round).

Notes:

The original recipe calls for grilling the naan on medium-high heat, directly on grill rack. This stove-top method is a good option for the cold winter months. You can also make this without brushing with butter for a healthier version. This recipe is best served fresh when it is still light and fluffy.

You can also put extra dough balls in a ziplock bag and refrigerate for up to 4 days. Just remove from refrigerator, roll out and cook like normal - there's no need to warm up to room temperature. I'm also experimenting with freezing dough balls.

Jeni's Popovers

2 eggs
1 cup unsifted flour (white)
1 cup milk
1/2 teaspoon salt
1 tablespoon melted butter

Preheat oven to 450. In mixing bowl, beat eggs slightly. Add remaining ingredients and beat just until smooth. (Do not over beat) Fill generously greased muffin cups or popover pans half full. Bake at 450 for 15 minutes, then reduce heat to 325 and bake 25 to 30 minutes or until golden brown. Prick crust with tip of knife during the last 5 minutes to allow steam to escape. Serve piping hot. 6-8 large popovers

Biscuits

from The National Honey Board

3-1/2 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
1 cup butter
1 cup milk
2 Tablespoons honey

Mix dry ingredients in large bowl. Cut in butter until mixture resembles coarse meal. In a small bowl, combine milk and 2 Tablespoons honey. Add milk mixture all at once to dry ingredients and stir 20 to 30 strokes with a fork. Form into ball on a lightly floured surface. Gently knead dough 15 times. Divide dough in half. Roll out to 3/4-inch thickness. Using a bench knife, cut each round into 4 pieces (or cut out using a 3.5" biscuit cutter) and place on an ungreased baking sheet. Bake at 425°F 10to 12 minutes or until tops brown. Makes 8.

These also work well for strawberry shortcake.

Naan

2 cups flour (white has the best flavor, but it works with whole wheat)
1/2 tsp salt
1 tsp baking powder
1 egg
1/2 cup plain yogurt
2 Tbs vegetable oil
small amount of oil for bowl

In a medium bowl, combine dry ingredients. Set aside.

In a small bowl, combine egg, yogurt and 2 Tbs oil. Add liquid mix to dry mix to form a dough. Turn doug out on a lightly floured surface and knead until soft. If needed, add water by wetting hands during kneading. Put dough in an oiled bowl, turning to coat, and let sit for 2 hours.

Divide dough into 4 balls. Use a rolling pin to flatten each ball into a round, about 1/4" thick.

Heat a skillet or griddle over medium high heat. Cook each piece until lightly browned, about 5 min. Turn over and cook about 5 min more.

Lefse

3 C potato flakes
1 T sugar
3 C skim milk
1 3/4 tsp salt
1 stick butter (1/2 cup; do not use margarine)

Mix dry ingredients in a large bowl. In a medium saucepan heat milk and butter until butter melts and milk is foamy (do not boil). Pour milk mixture over dry ingredients and blend well. Cover with a damp cloth resting on the potato mixture; then cover the bowl. Chill overnight or at least 8 hours.

Blend 1 1/2 cups of flour into the potatoes with a pastry or electric mixer (do not use your hands or the dough will become too warm). Keeping dough cold, roll an ice cream scoop sized bit into a ball. Flatten and dust with flour. Place on a well-floured, cloth covered surface and roll thin using a floured grooved rolling pin, flipping the dough a few times as you roll.

Heat the lefse grill to 500 degrees. Transfer the rolled dough to the grill with a lefse stick. Cook until browned (about 30 seconds); flip and cook the other side (about 15 seconds). Remove the cooked lefse and place between two pieces of cloth where it will continue to cook. Repeat with the remaining dough.

After the lefse is cool it may be kept in a breathable container or frozen for longer term storage. Older lefse may be refreshed by placing it in a microwave oven and heating on high for about 10 seconds.

Makes 15-25 pieces, depending on size.

NOTE: Potato Buds changed their recipe in 2010. Using the newer Potato Buds, adjust amount of potatoes to 2.25 cups.

Cornbread Muffins

1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1.5 cup flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
1 cup frozen corn, thawed

*Grease a 12 cup muffin tin and pre-heat oven to 400.
*In a large bowl, cream butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk and corn.
*Spoon batter into muffin tin and bake @ 400 for 20-25 min, or until a toothpick comes out clean. Makes 12

Nutrition Facts
Serving Size 81 g
Amount Per Serving
Calories 244
Calories from Fat 83
Total Fat 9.2g (14%)*
Saturated Fat 4.3g (21%)*
Cholesterol 52mg (17%)*
Sodium 172mg (7%)*
Total Carbohydrates 37.7g (13%)*
Dietary Fiber 1.3g (5%)*
Sugars 18.0g
Protein 4.0g
Vitamin A 7% • Vitamin C 2%
Calcium 2% • Iron 7%
Nutrition Grade C
* Based on a 2000 calorie diet