Multigrain Bread

It is raining outside and the weather websites say it is going to rain all week.  That put me into a humdrum mood so I decided to lift my spirits by making some homemade bread!  Since I couldn't find the right recipe with the combination of ingredients I had on hand, I did some research and I decided to go it alone and create a delicious bread recipe. I am pleasantly surprised by how well my bread turned out!  Is is tasty, slightly sweet and surprisingly light despite the fact that it is a multigrain bread.  In fact, this bread is awarded a 5 out of 5...even my fussy son who usually turns his nose up at multigrain bread (and who only eats whole wheat bread because it is all I will buy him) LOVED it (I think it is the healthy amount of brown sugar....whatever works!)

I did use some white flour to keep the bread light.  I could have used Red Fife (a historic wheat flour...I buy mine at the Bulk Barn).  It is a whole grain flour with all the fibre and health benefits of whole wheat flour but, allows for a lighter dough.  Unfortunately, I could not find it in my kitchen so I used 2 cups of white flour instead.  For the "multigrain" flour I used Robinhood's Multigrain flour.  This is the first time I used this flour and I am very impressed with the results!

Keep in mind that when making bread the amount of flour you need may vary for various reasons including the relative humidity of your kitchen.  I will walk you through the steps I used and this will help you decide when you have added enough flour.

I have included a picture of the bread I made....some of you know that I am an armature photographer...I will try to add a picture of my recipes from now on!

Give this recipe a go...let me know how it, and all the recipies you try, turns out!  I would love to hear your feedback!

Multigrain Bread

2 cups all purpose flour
4 - 5 cups multigrain flour
1/2 cup packed brown sugar
2 tsp. salt
2 packages traditional yeast (4 1/2 teaspoons if you buy it in the jar like I do)
1/2 cup warm water
2 tbsp. sugar
2 cups milk
3 tbsp. butter

Place the white flour and 2 cups of the multigrain flour in a mixing bowl...use the dough hook if you are using a stand up mixer (I use my KitchenAid mixer...I highly recommend it!).  Add the brown sugar and salt.  Mix the dry ingredients until it is evenly mixed. 

In a glass measuring cup or a bowl pour the 1/2 cup warm water.  The water should be very warm but, not so hot that you cannot put the cup or bowl on your hand.  Add the 2 tbsp. sugar and stir to dissolve.  Add your yeast and wait for the yeast to bloom.  This can take up to 10 minutes.  The yeast will rise to the top and become frothy.

Meanwhile, in a microwave safe bowl or measuring cup combine the milk and butter.  Microwave on high until the butter is melted and the milk is warmed through.  Heat it to 120 degrees Fahrenheit, or until it is very warm but, not so hot that you cannot put the cup or bowl on your hand like the water for the yeast.

Make a well in the dry ingredients and add the frothy yeast mixture.  Give the mix a quick stir with a fork or mixer.  Add the warmed milk and butter.  Combine the mixture until it is well blended.  Mix in another cup of the multigrain flour (now you have a total of 2 cups white and three cups multigrain flour).  If you are using a stand up mixer add the next cup of flour a little at a time.  Keep the final cup of flour on hand and allow the dough hook to knead the bread adding more flour a little at a time until the dough is still slightly sticky but not too wet to handle.  If you are not using a mixer, add the flour a little at a time and stir with a fork until you can no longer mix the dough easily.  Turn the dough out only a floured surface and add flour. The dough is still slightly sticky.  Knead the dough on a hard surface, keeping the surface lightly floured so the dough does not stick and adding flour as needed.  You knead the dough by folding the dough over and pushing it away from you.  Kneading the dough will develop the gluten and make your bread light and airy.  Knead the dough until it is soft and elastic...don't make your dough too dry and tough by adding too much flour...it is OK if it is still slightly sticky.  Practise makes perfect....you may need to make several batches of bread to get the hang of it...but, no matter what you do - have faith....your bread will taste great!

Now it is time to let your dough rest and go through it's first rise.  Put some vegetable or olive oil into a mixing bowl.  Shape your dough into a round ball and place it in the bowl, rubbing oil over the surface.  Cover the bowl with a tea towel.  It is important to let your dough rise in a warm place.  I put my oven on for about 30 seconds to a minute to warm it a bit and place the covered bowl in the warmed oven.  The first rise will take about one hour.  You will know your bread is ready for the next step when it has doubled in size.

Grease two bread pans.  Remove the tea towel and punch down the dough.  Turn it only a clean cutting board and cut the dough into 4 equal sections.  Roll each section until it is about 12 inches long.  Twist two rolled sections together and form it so it will fit in the bread pan.  Repeat with the next two sections.  Return the loaves to the warm oven and let it rise for another hour but, after 45 minutes remove the loaves from the oven and preheat the oven to 350 deg. F. and place the oven rack in the bottom third of the oven.  Once the oven is heated place the bread in the oven and bake for 30 to 35 minutes until the crust is golden brown.  Remove the loaves from the oven, loosen the sides with a knife and place the loaves on a cooling rack.  This bread stands up very well when cutting while its hot...trust me....we couldn't wait to try it!  Just use a bread knife and enjoy with some butter!

This bread is great fresh out of the oven but, if you can keep some left overs it makes great toast and sandwiches the next day.

Enjoy!

Truly Scrumptious Coconut Cream Pie

I love Coconut Cream Pie!  It was my favourite dessert growing up.  Having grown up out west, and now living in the east, I notice a huge difference in how this pie is prepared.  In my youth this pie was served with whipped cream. Here in the east it is always served with meringue. I do make a really good meringue but, since I prefer whipping cream, I use it with this recipe!

In order to get that true coconut taste I chose to use coconut milk instead of milk and coconut flavouring.  You don't have to buy the premium coconut milk.  I use the lower fat, slightly cheaper coconut milk and it works just fine.  My one cheat in this recipe is that I use a store bought pie shell.  I have a fantastic pastry recipe that I will share later but, I like the convenience and speed of the store bought variety.  Let's face it...you are already taking time out of your busy day to make a fantastic homemade dessert...why not make it a little easier and quicker to prepare!  Finally, you can add some of the toasted coconut to the custard or pudding but, if you are like me and prefer a smoother texture, just add it to the top as directed.

I hope you enjoy this truly scrumptious dessert!

Truly Scrumptious Coconut Cream Pie

3 cups coconut milk (2 cans)
2/3 cups sugar
1/3 cup corn starch
1/4 tsp. salt
4 egg yolks
1 tsp. good quality vanilla
1/2 cup unsweetened shredded coconut
1 prepared frozen pie shell, cooked as per the package directions

Whipped Cream Topping:
1 cup whipping cream
2 tbsp. icing sugar
1 tsp. good quality vanilla

Cook the pie shell as per the package directions and set aside to cool.  Spread the 1/2 cup of shredded coconut on a baking sheet covered with parchment paper.  Place in the hot oven after baking the pie shell and toast the coconut.  Be sure to watch the coconut carefully, stirring it every 30 seconds or so as once it starts to brown it will burn very quickly.  Remove the pan from the oven and place the toasted coconut in a bowl to cool.

Separate the egg yolks from the egg whites and set aside.  Cover the egg whites and place them in the fridge...make a really yummy egg white omelet for breakfast :). 

In a medium saucepan whisk milk, sugar, cornstarch and salt together.  Bring milk mix to a simmer (not boil) over medium heat.  Once simmering cook until thickened, 3 to 4 minutes.  Once thickened take the mix off the burner.  While whisking briskly add yolks one at a time to the mixture...mixing thoroughly and quickly after each addition to avoid scrambling the egg yolk.  Once the yolks are added return the saucepan to the burner.  Whisk constantly until the mix begins to bubble in the centre.  Remove the saucepan from the heat, add 1 tsp of good quality vanilla.  Pour the custard or pudding mixture into a bowl and cover the surface of the pudding directly with plastic wrap.  Place the pudding in the fridge to cool for about an hour or so.  By placing the plastic wrap directly on the pudding surface you will avoid getting a "skin" on the surface of the mixture.

Once the pudding has cooled, spoon it evenly into the prepared pie shell.  Whip up the whipping cream, adding the vanilla and icing sugar in small amounts just as the cream thickens.  Spread the whipped cream over the pie.  Sprinkle with toasted coconut and place the pie in the fridge until you are ready to serve.  Yumm!  Yumm!

Enjoy!

Shireen's Tabbouleh Salad

Now that the weather is getting warmer it is once again time to start up the barbecue and move the cooking to the outdoors!  Tabbouleh (pronounced ta-boo-lee) is a family favourite side dish or salad with a four out of five rating.  Yes, you guessed it...four out of five members of my family love it!  Traditionally this healthy dish is made with mint but, I don't like mint in my savoury dishes.  If you do then feel free to add fresh chopped mint!  Also, traditional tabbouleh has chopped tomatoes.  If you prefer, you can add them too!  There are many other non traditional ingredients in my tabbouleh salad but, as with any great salad it is all about making with ingredients that your family will love.

The main ingredient, cracked wheat bulgar, is a readily available grain that is good for you and tastes great!  I find mine in the health food section of my local grocery store.  It cooks quickly and easily allowing you to spend more time outdoors with your family instead of slaving over a hot stove.

Enjoy!

Shireen's Tabbouleh Salad

Dressing:
1/3 cup olive oil
1 lemon, juiced
3 cloves garlic, finely minced
1 tsp. ground cumin
pinch coarse salt

1 1/4 cup cracked wheat bulgar
1 cup water
1 english cucumber, seeded and chopped
1 bunch fresh parsley, chopped.
1 red, yellow or orange pepper, chopped
1/4 red onion, chopped
1/2 cup feta cheese, crumbled
1 can chick peas, drained and rinsed

Bring the 1 cup water to a boil in a medium saucepan.  Once boiled take pot off the burner and add the cracked wheat bulgar.  Place cover on the pan and set aside to soak and cool, about 10 minutes.

Meanwhile, in a medium to large sized bowl place the juice of one lemon and the olive oil.  Finely mince the garlic (or to make your life easier...use a micro plane and "shred" the garlic into the bowl).  Add cumin and a pinch of salt.

If you are unsure on how to prepare your cucumber just  cut the ends off and cut the cucumber in half.  Cut each half into half again lengthwise.  Take a spoon and scoop out the seeds.  Lay each section with flat side down on your cutting board and slice cucumber into strips.  Chop strips into 1/2 centimetre pieces, this will give you your seeded and chopped cucumber. Set aside.

Thoroughly clean your bunch of parsley...it tends to be quite gritty.  Just loosen up the bunch a bit and place it under fast running cold water.  Roughly chop the leafy portions of the parsley and set aside.  Core and chop up your pepper. Chop your red onion (I like to cut my onion quite small) Crumble your feta cheese and drain and rinse your chick peas.

Take your soaked and slightly warm cracked wheat bulgar and toss it with the dressing in the bowl.  The warm bulgar will soak up all the yummy goodness of the dressing.  Add your cucumber, pepper, parsley, red onion, feta cheese and chickpeas.  Toss the salad, cover and place in the fridge.  It is best to prepare the salad at least an hour or two before serving, and it is even better the next!

If the salad seems a little dry when you go to serve it just add a little more olive oil to moisten it.

Enjoy!