English Muffins: Baking Through the Bread Baker's Apprentice

I am munching on one of these right now, slathered with the strawberry jam I made this summer (the jam is on the muffin, not me). I have made these before, but after some practice I think I have them perfect now. The trick is to make a wettest dough you can without it being sticky. This will give the muffin a nice tender and holey structure.

GENERAL NOTES
1. I always double the recipe so I can make a dozen. No point going to all that work for 6 muffins that the kids would down in one sitting.
2. As mentioned above, aim for a wet dough without it being sticky. You need to shape it without it sticking to your hands. I used the full amount of liquid listed and kneaded it in a stand mixer.
3. I like to press the boules into puck shapes so they are flatter and cook more evenly.
4. I use a cast-iron flat skillet to cook these. Monitor the temperature carefully to make sure the muffins do not burn. Adjust as needed.
5. When the muffins rise, they round slightly on the top side. Cook the top side first, and gently press down on the muffin with your fingers once in the skillet to flatten it out a bit.

VEGAN NOTES
1. I subbed plain soy milk for the milk.

Cranberry-Walnut Celebration Bread: Baking Through the Bread Baker's Apprentice

I didn't have anything to celebrate (seeing as I have to go back to work tomorrow), but this is the next recipe in The Bread Baker's Apprentice so celebration bread it was. If you actually had people over for some kind of celebration, this bread is bound to impress--a double braided loaf crammed with fruit and nuts. After messing up the challah, I got the braiding technique right this time, but found that my loaf rose a little lopsided. Oh well. It still tastes great. The recipe is not on Google Books, but you really should buy a copy of the book.

GENERAL NOTES
1. I used pecans instead of walnuts since I had no walnuts.
2. I did not have enough dried cranberries, so I used a mix of cranberries, dried cherries, and some leftover candied orange peel from Christmas. It was actually really good.

VEGAN NOTES
1. I subbed an equal weight of soy yogurt for the eggs.
2. I subbed soy milk for the milk.
3. I subbed margarine for the butter.
4. I used plain soy milk instead of the egg wash. As you can see, you can still get that deep brown and glossy crust without egg whites.

Bourbon Glazed Acorn Squash

Reading week is drawing to close and I have accomplished less than half of what I wanted to. Sigh. But, we did get to the cottage for a few days for some snow-filled fun with the cousins. Since we had pancakes for breakfast every day at the cottage, I really was not in the mood for them come Shrove Tuesday. Instead, I went with some Cajun flavours--a Cajun tofu (next post) and this glazed squash. No real culinary breakthrough, but very tasty nonetheless.

INGREDIENTS
- 1 acorn squash, seeded, cut into quarters
- 2 tbsp margarine
- 1/4 cup brown sugar
- 2 tbsp bourbon
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch cayenne pepper

METHOD
Preheat oven to 400 degrees.
1. Place squash quarters skin side up on a baking sheet. Cover with foil. Bake for 30 mins.
2. While squash is baking, melt margarine in a small pot, then remove from heat. Stir in sugar, bourbon, and spices. Set aside.
3. Remove squash from oven, and remove squash from baking sheet. Line baking sheet with the foil you used to cover the squash, then place squash skin side down on foil. Brush thickly with glaze.
4. Return to oven and bake another 20-30 mins, brushing with glaze about every 5 mins until deeply golden and cooked through. The glaze will pool a bit in the bottom of each wedge, which is fine. Serve in the skin. If you have leftover glaze, mix it with some cooked carrots.

Happy Chinese New Year!

Sunday is Chinese New Year, and since I know next to squat about good Chinese cooking, you need to head over the Chow Vegan for an amazing spread of nine dishes to make your own New Year's feast. I only wish I could find egg-free wonton wrappers and yuba sheets so I could make all of this stuff!

Corn Bread: Baking Through the Bread Baker's Apprentice

This is the best corn bread I have ever had. Not that I have had a lot of corn bread . . . but still. Instead of dry and crumbly, this corn bread is moist and fluffy and filled with tasty, tasty, corn (I love the flavour of baked corn). Baked in a cast iron skillet for a nice crispy crust, this bread is perfection. Note: the pages are out of order on the Google Books version. Just scroll up a few pages to see the rest of the recipe.

GENERAL NOTES
1. I did not soak the polenta overnight because I did not plan ahead. Instead, I warmed up the soy milk and let the polenta soak for about 2 hours.
2. I think I will reduce the baking powder to 1 tbsp next time--the final bread had a bit of a taste.
3. As mentioned above, I baked this in a cast iron skillet. I think it is smaller than 10 inches, so I ended up baking it for 45 mins.

VEGAN NOTES
1. No bacon.
2. I added 1 tsp of apple cider vinegar to the soy milk to make "buttermilk."
3. The 3 eggs were made from 1 flax egg (1 tbsp ground flax and 3 tbsp water, let soak, then whisk) and soy yogurt to make up the rest of the weight.

4. Maple syrup for honey (could use agave, I am sure)
5. Margarine subbed for butter.
6. I used 1 tbsp of canola oil to grease the pan instead of the bacon fat.