Tuscan Artisan Bread

Tuscan Artisan Bread

Yield: 1 loaf

The primary difference between breads made in Tuscany and those made in other parts of Italy is that the Tuscans tend not to salt their bread. As a result, the flavor is often bland. Serve this bread with a salty sauce like a tapanade or a bagna cauda to make the most out of it.

The other cool thing about traditional Tuscan bread is that it uses a unique technique of cooking a portion of the flour in advance. This creates a smooth texture and a distinctive taste unique to the bread. Try it and see.

“Starter”

1 cup boiling water

1 cup all-purpose flour

Combine the flour and the water and stir until smooth. Cool completely, cover, and let sit at room temperature for at least 12 hours.

Bread

Flour paste +

½ cup water, at room temperature

2 cups all-purpose flour

2 teaspoons instant yeast

2 tablespoons olive oil

Combine all the ingredients in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium until the dough is smooth, shiny and elastic. Transfer the dough to a lightly oiled container, cover tightly with plastic wrap, and let sit to rise, approximately 1 ½ to 2 hours.

When the dough has doubled in size, turn it out onto a lightly floured surface. Shape the dough into a boule (ball), place on a baking sheet and cover with plastic wrap to proof. Preheat the oven to 450°F.

When the dough has doubled in size, score decoratively if desired and place in the oven. Bake until golden brown and hollow sounding when tapped on the bottom, approximately 30 minutes. Remove to a wire rack and cool completely.

Store the bread at room temperature in a paper bag or wrapped in parchment paper. If storing for longer than 2 days, tightly wrap in plastic and freeze. Bread should be thawed at room temperature.

Unleavened Bread - The Classic Flour Tortilla

Unleavened Bread - The Classic Flour Tortilla

Yield: 8 tortillas

Whether you’re cooking up burritos, tacos, or enchiladas, store bought tortillas will never compare to the ones you make at home. Don’t be frightened by the lard in this recipe. That’s where all the flavor comes from. And its lower in hydrogenated fats than vegetable shortening, so you can rest assured that you’re serving your family a healthier Mexican meal!

2 1/4 cups all-purpose flour

1 teaspoon salt

1/4 cup lard

3/4 cup water, lukewarm

Combine all the ingredients in a mixing bowl and stir until they come together in a rough ball. Turn the dough out onto a lightly floured surface and knead for a few minutes. Thorough gluten development here isn’t necessary. Wrap the dough in plastic and set aside to rest for at least half an hour.

Divide the dough into 8 equal pieces. Cover or wrap the pieces and let rest for at least another half an hour. When it’s time to make the tortillas, either flatten the dough balls in a tortilla press or roll out between two pieces of waxed paper that have been lightly sprayed with cooking oil. You want to get your tortillas as thin as possible. They should end up being about 10-inches in diameter.

Heat a nonstick skillet on the stove over medium high heat. When hot, cook the tortillas until lightly browned on both sides (about 40 seconds to 1 minute each). Cool on a wire rack. Use or serve immediately.

To store, wrap the tortillas in plastic and leave at room temperature. If storing for longer than 2 days, freezing is ideal. Refrigerator storage is fine as long as you reheat the tortillas before using.

White Yeast Bread

White Yeast Bread

Sweet, Sweet Butter Bread

Yield: 2 1-pound loaves

There’s nothing this bread isn’t good for: sandwiches, French toast, bread pudding, or simply eating with cold pats of butter. Its guaranteed to disappear in less time than it takes to make, and the time between the mixing bowl and the cooling rack isn’t that long.

4 cups bread flour

1 2/3 cups milk, lukewarm

4 tablespoons butter, at room temperature

2 tablespoons sugar

1½ teaspoons salt

2 teaspoons instant yeast

1-2 tablespoons butter for brushing, melted

Combine all the ingredients in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough is smooth, shiny and elastic, about 8 to 10 minutes. Transfer dough to a lightly oiled container and set aside to rise.

In about 1 hour, when the dough has doubled in volume, turn it out onto a lightly floured surface. Divide the dough into two equal pieces and shape into either boules (balls) or batards (logs). Place the doughs on a parchment-lined baking sheet, cover with plastic wrap to proof.

Preheat the oven to 375°F.

When the dough has almost doubled in size, score decoratively if desired. Brush the surface of each dough with butter and bake until golden brown and hollow-sounding when tapped on the bottom, approximately 25-35 minutes. Remove and place on wire racks to cool. Slice and serve immediately.

To store, wrap the bread in plastic and keep at room temperature. If storing for more than 2 to 3 days, wrap tightly and freeze. Bread should always be thawed at room temperature.

Whole Grain Bread Recipes

Whole Grain Bread Recipes

Multigrain Bread

1 cup whole wheat flour

1 cup 7 grain flour

3-6 cups bread flour

2 cups warm water (85°-90° F)

4 tablespoons olive oil

1 teaspoon salt

4 tablespoons sugar

3 packets of yeast

In a large bowl, combine flours and salt. Set aside.

In a small bowl combine sugar, yeast, warm water, and olive oil. Allow to set for 5 – 10 minutes.

Pour contents of small bowl into large bowl and mix. Add additional bread flour until dough pulls away from the bowl. Turn dough out onto floured surface and knead for 5 to 10 minutes - Until smooth dough is formed.

Shape dough into a ball and place in large bowl coated with olive oil and set in a warm draft free spot to rise 1 hour.

Punch the dough down and reshape into ball and allow to rise a second time for 40 – 60 minutes.

Preheat oven, 350° F

Divide dough into two loaves and place in well oiled bread pans. Allow to rise 30 – 45 minutes.

Bake bread in center of oven. Bread needs to bake 30 – 40 minutes or until internal temperature reads 200° F - bread will be a light brown to medium brown color when done.

Cool for completely prior to storage.

Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast 

1/3 cup honey 

5 cups bread flour 

3 tablespoons butter, melted 

1/3 cup honey 

1 tablespoon salt 

3 1/2 cups whole wheat flour 

2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. 

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Organic Whole Wheat with Oats and Pecans

Mildly sweet and slightly crunchy, our version of whole wheat oatmeal bread is great for tuna sandwiches. Cut in thick slices, it's perfect for French toast. Shape it into rolls for a dinner party or a family picnic. For variety, add one and a half cups (seven and a half ounces) of golden raisins to the dough and shape half of it into twists; crusty and delicious, they're good for breakfast-on-the-go and afternoon snacks. This versatile bread is sure to become one of your favorites.

1 teaspoon active dry yeast 

1/4 cup (2 ounces) very warm water (105 to 115 degrees F) 

3 3/4 cups or more if necessary (18 1/2 ounces) organic whole wheat flour 

2 3/4 cups (12 1/2 ounces) organic unbleached all-purpose flour 

2 cups (6 ounces) organic old-fashioned rolled oats 

2 tablespoons (3/4 ounce) kosher salt 

1 1/2 cups (12 ounces) Sponge Starter 

2 1/2 cups (20 ounces) cool water (75 degrees F) 

3 tablespoons (1 1/2 ounces) honey 

3 tablespoons (1 1/2 ounces) molasses 

2 tablespoons (1 ounce) Canola oil (or other vegetable oil) 

2 cups (8 ounces) pecan pieces, toasted 

Additional rolled oats for topping 

Two 9 by 5-inch loaf pans, oiled

Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Let stand for about 3 minutes.

Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl. 

Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture. Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy). Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Don't be concerned if the dough feels very sticky at this point.

Lightly flour a work surface. Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic. It should be very moist but not mushy. If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough. If it's sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour. Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes. (This rest period is the autolyse.)

Flatten the dough and stretch it gently into a rectangle about an inch thick. Spread the pecans and raisins evenly over the dough. Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading. Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.

Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts. Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours. (You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature before shaping it.)

When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface. Press any loose pecans into the dough and divide it into 2 equal pieces. Shape each piece into a log. Spread the oats for topping on a flat plate or baking sheet. Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, and then roll the tops of the loaves in the oats. Place each loaf seam side down in an oiled 9 by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation).

Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.

When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door. Repeat the misting procedure 1 minute later.

Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing.

Zucchini Bread

Zucchini Bread

5 medium egg whites

2 tablespoons vegetable oil

3 tablespoons applesauce

1 cup light brown sugar, firmly packed

1 cup all-purpose flour

½ cup whole wheat flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground allspice

1/4 teaspoon ground clove

3 cups grated zucchini

1 cup toasted walnuts, coarsely chopped (optional)

Preheat the oven to 350°F. Grease and flour a 5x7 inch loaf pan or coat with baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg whites, vegetable oil, applesauce and brown sugar until light and even. In a separate bowl, whisk or sift together the flours, baking powder, baking soda, salt, cinnamon, allspice and clove. Add the dry ingredients to the wet and stir until just combined. Stir in the zucchini (and the walnuts if using) by hand.

Transfer the batter to the loaf pan and bake for 1 hour, or until the bread is golden and a toothpick inserted into the center comes out with only a few sticking crumbs (pulling the bread a little earlier than normal will ensure that it stays moist and succulent). Cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely, slice and serve.

To store, wrap the bread in plastic and keep at room temperature. If storing for longer than 2 to 3 days, wrap tightly and freeze. Bread should always be thawed at room temperature.

Rustic Italian Bread with Olives

Rustic Italian Bread with Olives

Poolish (Sponge):

1½ cups bread flour

1 cup water, luke warm

1 teaspoon instant yeast

Combine all the ingredients in the bowl of a stand mixer and mix until smooth. Cover with plastic wrap and set aside for 2-4 hours. The sponge is ready if the top falls when the bowl is tapped on the counter.

Bread:

Mature sponge

½ cup water, luke warm

2 tablespoons olive oil

2 cups bread flour

1 teaspoon salt

1 cup pitted olives, very coarsely chopped

Add the water and the olive oil to the risen sponge and mix in thoroughly. Stir in the flour and salt until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough is smooth, shiny and elastic, about 8 minutes. Transfer the dough to a lightly oiled container. Cover with plastic wrap and set aside to rise.

Preheat the oven to 400°F. When the dough has doubled in volume, remove to a lightly floured surface. Flatten the dough into a rectangle at least 10H14 inches. Scatter the olives across the surface. Roll up lengthwise, creasing the dough frequently to seal in the olives. Couche the dough in a well floured linen or place on a baking sheet and cover with plastic wrap to proof.

When the dough has increased in size by 1½ times, place in the oven seam side down, either on a pan or directly on a bread stone. Bake until well browned and hollow sounding when tapped on the bottom, approximately 30-40 minutes. Remove to a wire rack and cool completely. Slice and serve immediately.

Store at room temperature in a paper bag or wrapped in waxed paper to preserve the crust. If storing for longer than 2 days, wrap tightly in plastic and freeze. Bread should be thawed at room temperature.

Soda Bread for Bread Machine

Soda Bread for Bread Machine

Yields: 1 1½-pound loaf

1½ cups bread flour

1½ cups whole wheat flour

1½ teaspoons salt

1 tablespoon oil or butter at room temperature

½ teaspoon baking soda

2 teaspoons instant yeast

1 1/4 cups buttermilk, at room temperature

Add all ingredients to the bread machine according to the manufacturer’s instructions. Process on the normal bread cycle. Cool, slice and serve.

Southern Flat Bread

Southern Flat Bread

With Goat Cheese, Wilted Arugula, Toasted Pecans, and Sweet Tea Reduction

Yield 4 Servings

Basic Pizza Dough Recipe

3 cups all-purpose flour

1 teaspoon instant yeast

3/4 teaspoon salt

2 tablespoons olive oil

1 cup plus 2 tablespoons water, room temperature

Combine all the ingredients in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook and knead on medium speed until smooth, shiny and elastic, about 8 minutes. Transfer dough to a lightly oiled container, cover tightly, and set aside to rise.

Toppings

1 quart sweet southern tea

1 pound fresh baby arugula

1 shallot, finely sliced

1 tablespoon olive oil

1 tablespoon water

1 cup pecan halves

12 ounces fresh goat cheese, like chevre

Olive oil for brushing

salt and pepper to taste

Place a bread stone in the oven and preheat to 450°F.

To prepare the tea reduction, place tea in a medium saucepan and bring to a simmer over medium-high heat. Reduce temperature to low and reduce until thick and syrupy, about 1/4 cup. Remove from heat and cool. The tea reduction can be prepared days in advance and stored in the refrigerator.

To prepare the arugula, heat a large saucepan or sauté over medium-high heat. Add olive oil and shallots and sauté until softened, about 1 minute. Add the arugula to the pan along followed by 1 tablespoon of water to encourage rapid wilting. Stir regularly until all the arugula is just wilted. Season with salt and pepper and transfer to a strainer to remove all excess liquid.

To prepare the pecans, place on a baking sheet and lightly toast in the oven for 5 minutes. Remove and cool. Coarsely chop.

Flat Breads

When the dough has doubled in volume, remove to a well floured surface. Divide the dough into 4 equal pieces and flatten each into a disc. Cover and let rest 10 minutes to relax. Roll or stretch each piece of dough into a 10-inch sheet. Lightly rub the top of the dough with olive oil. Top with arugula, pecans and goat cheese. Season lightly with salt and pepper.

Using a paddle or a baking sheet, transfer an assembled flat bread directly to the surface of the bread stone. Cook until the crust is risen and golden brown around the edges. When the flat bread comes out of the oven, drizzle with tea reduction and serve immediately. Repeat with the remaining flat breads.

Turkish Bread

Turkish Bread

A soft, thin, leavened bread that’s wonderful for rolling up wraps and sandwiches.

3 cups all-purpose flour

1 teaspoons instant yeast

1 teaspoons salt

1 cups water, at room temperature

2 tablespoons honey

2 tablespoons light olive oil

Poppy seeds, sesame seeds, cumin seeds, caraway seeds, or coarse salt for topping (optional)

Combine all ingredients except the toppings in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead the dough on medium until it is smooth, shiny and elastic, about 8 minutes. Transfer the dough to a lightly oiled container and cover tightly with plastic wrap.

Place a bread stone or a baking sheet in the oven and preheat to 400°F.

When the dough has doubled in size, remove to a lightly floured surface. Divide the dough into 6 equal pieces and form each piece into a ball. Cover and let rest 15 minutes to relax. Flatten each dough ball into a disc, cover and let relax another 15 minutes.

Roll out the dough balls one at a time into thin sheets approximately 12 inches square. Regularly lift the dough to check for sticking and sprinkle with flour if necessary. Dot the surface of the dough with the tines of a fork to prevent large bubbles. If using toppings, lightly mist the surface of the dough with water and sprinkle on seeds or salt.

Using a paddle or a baking sheet, transfer the dough directly to the bread stone or the sheet in the oven. Bake for 10 minutes and flip. Continue cooking until light golden in color, about another 10 minutes. Remove from the oven and cool completely on a wire rack. Repeat with the remaining pieces of dough.

Store at room temperature in a plastic bag or wrapped in plastic. If storing for longer than 2-3 days, wrap tightly and freeze. Bread should be thawed at room temperature.

Garlic Bread

Garlic Bread

Ingredients:

Garlic butter

200 grams of unsalted butter, softened

4 plump cloves’ worth of chopped garlic

2 teaspoons of chopped parsley

Leave the butter out of the fridge for a few hours to soften it.

Mix the garlic and parsley through the butter.

If you prefer more or less garlic/parsley, or even some other herb, feel free to experiment!

Garlic bread

Spread garlic butter generously on the bread.

Jac uses whatever bread we happen to have – she’s used baguette, bread rolls, hamburger buns and Turkish bread. The Turkish bread’s been my favourite.

If using baguette or bread rolls, bake in the oven wrapped in foil for around 20 minutes at 180 Celcius.

A variation on the garlic bread made using a hamburger bun:

If you are using Turkish bread, bake it for around 10 minutes at 180 Celcius.

I  love garlic bread – this is an excellent way of using up surplus bread.

Panini Bread

Panini Bread

The perfect bread for the perfect panini is an old-fashioned focaccia. Light in texture yet rich and moist in the middle, it creates a luxurious foil for meats, cheeses, and vegetables when toasted between the grills of a panini press. Adding dried herbs directly to the dough will help preserve their flavor through the toasting.

Poolish (Sponge)

2 1/4 cups bread flour

1½ cups water, luke warm

1 teaspoon instant yeast

Combine the sponge ingredients in a bowl and mix until smooth. Cover and set aside for 2 to 4 hours, or until the top of the sponge falls when the bowl is tapped on the counter.

Bread

Mature sponge

1 1/4 cups water, luke warm

2 1/4 cups bread flour

2 ½ teaspoons salt

2 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped

½ cup olive oil

Coarse salt and ground pepper (optional)

Combine the sponge, water, flour salt, rosemary and 2 tablespoons of olive oil in the bowl of a stand mixture and stir until all ingredients are wet. Fit the mixer with the dough hook attachment and knead the dough on medium until it begins to get smooth, 6 minutes maximum. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.

Remove the dough to a well floured surface. It will be very wet and sticky. Press the dough out into a 1-foot square and fold in thirds from side to side, making sure to brush off all excess flour. Fold the dough again in thirds from top to bottom. Brush off all excess flour lace in a lightly oiled container and set aside to rest for 20 minutes. Repeat two more times. This will gently and evenly develop the gluten structure of your bread. Over this first hour, you will see it transform from a loose, lumpy mass into a smooth, striated bread dough.

After the dough has been folded 3 times total, place it in a lightly oiled container, cover and set it aside to rise. Line the bottom of a 12x17 inch baking pan with parchment paper. Oil with 2 tablespoons of olive oil. Place the dough in the pan and oil the surface with an additional 2 tablespoons of oil. Then, pressing with your fingertips, stretch the dough out to fill as much of the pan as possible. Cover with plastic wrap and set aside to proof.

Preheat the oven to 475°F with the rack on the second shelf from the top. Once the dough has filled out the pan and has reached the rim, dimple the surface of the dough with your fingertips. Make sure to press all the way down to the bottom of the pan. Drizzle the dough with the remaining 1/4 cup of olive oil. Sprinkle the surface with salt and pepper if desired. Place in the oven and bake until golden brown all over the top, approximately 15-20 minutes.

Once the bread comes out of the oven, let it cool in the pan for 5 minutes. Then remove it to a wire rack and cool completely. Cut into squares and serve immediately. To store, wrap in plastic and keep at room temperature. If storing for more than 2 to 3 days, wrap tightly and freeze. The bread should be defrosted at room temperature.

For panini sandwiches, cut each square in half. Fill with ingredients of your choice, and press in a panini grill until warm and well marked.

Passover Bread

Passover Bread

2 ½ cups all-purpose flour

½ cup whole wheat flour

1 teaspoon salt

1 tablespoon sugar

1 cup water, at room temperature

1/4 cup olive oil

Place a baking stone or a large baking sheet in the oven and preheat at 450°F with the rack on the middle shelf.

Combine all of the ingredients in the bowl of a mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough pulls away from the edges of the bowl. If the dough seems sticky, add a tiny bit of flour as necessary.

Place the dough in a well-oiled container and let rest for at least 30 minutes or overnight. Remove the dough to a lightly floured surface and divide into 6 equal pieces. Flatten the pieces into discs and cover. Let rest 5 to 10 minutes to relax.

Working with one piece at a time, roll the dough out until roughly 1 foot in diameter, making sure to dust with flour underneath to keep the dough from sticking. Poke the flattened dough a few times with a fork. Using a paddle or a floured baking sheet, slide the dough directly onto the bread stone or hot baking sheet. Bake for 3 minutes then flip and bake for 3 more. The bread should be lightly browned on both sides.

Remove the bread from the oven and cool on a wire rack. Repeat with the remaining pieces of dough. If the bread is not crisp after the first bake, or if it goes stale, it can always be refreshed in a hot oven. Store in an airtight container at room temperature.

Persimmon Bread

Persimmon Bread

For persimmon bread you want to use the Hachiya variety. The Fuyu is rounder shaped than the Hachiya and is a bit crunchy, good for using in salads; it has a pale orange color.

Fresh Hachiya persimmons are really extreme. Their color is almost shockingly bright orange and the texture is downright slimy. Though they are sweet there is sometimes a very bitter after taste to the raw fruit. They sound just awful, but actually they are quite delicious. And if you can't fathom eating them raw, you should really try them in bread because they are no longer bright orange, slimy or bitter. This recipe style of persimmon bread is rich, dark, and spicy and almost like a firm pudding in texture.

Persimmon Bread

1 cup sugar 

1 cup flour 

1 t baking soda 

1 t baking powder 

1 t cinnamon 

1 t vanilla 

1/2 t salt

1/4 c milk 

1 c persimmon 

1 egg 

1 T melted butter

Sift the dry ingredients in bowl and set aside.

Combine wet ingredients together in large bowl.

Gradually add dry ingredients into wet mixture to wet until well mixed.

Place in an oiled and floured pan.

Bake at 300°F for 1 hour or until bread tests clean with toothpick or clean broom straw.

Best Pumpkin Bread Recipe

Best Pumpkin Bread Recipe

3 1/2 c. flour

2 c. honey

1 c. oil

4 eggs

3 tsp. cinnamon

2 tsp. baking powder

1 tablespoon dark rum

1 tsp. salt

2 tsp. nutmeg

1 lb. can pumpkin

1/2 tsp. ground ginger

1 c. raisins

1 c. chopped dates

1 c. chopped nuts

Soak raisins in rum for 10 minutes. Mix flour, spices, honey, eggs and oil. Add baking powder, salt, pumpkin, dates, raisins and rum in which they were soaked, nuts; mix well. Pour into 4-pound coffee cans, greased and lightly floured. 

Fill cans half full. Bake one hour at 325°F. 

Note: fresh pumpkin can be used, but drain and squeeze dry first. This bread bakes well in a Crock-Pot in a coffee can or Bread and Cake Bake pan. It also bakes/steams nicely in a Mirro pressure cooker insert!

Banana Nut Bread

Banana Nut Bread

Healthy Whole Wheat Banana Nut Bread

½ cup sugar

½ cup honey

2 tablespoons unsalted butter, at room temperature

2 eggs, at room temperature

2-3 cup overripe bananas, mashed

1/4 cup applesauce

3/4 cup plus 1 tablespoon all-purpose flour

½ cup whole wheat flour

1/4 cup oat bran

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

1 cup toasted walnuts, chopped

½ cup raisins (optional)

Preheat the oven at 350°F. Lightly grease and flour a 9H5 inch loaf pan or coat with baking spray.

Combine the sugar, honey, butter and eggs in the bowl of a mixer fitted with the paddle attachment and beat at medium-high until light. Stir in the bananas and the applesauce until thoroughly combined.

In a separate bowl, whisk or together the flours, bran, baking powder, soda, and cinnamon to thoroughly combine. Add the dry ingredients to the wet ingredients in three parts, mixing each addition until just combined. Stir in the walnuts (and the raisins if using).

Pour the batter into the greased loaf pan. Bake until a toothpick inserted into the center comes out with only a few crumbs attached (a completely clean toothpick means the loaf is slightly overdone), approximately 1 hour. Remove from the oven and cool for 10 minutes in the pan. Turn out onto a wire rack and cool completely.

Slice and serve immediately with apple butter or a low-fat spread for a healthy and delicious snack. To store, wrap in plastic and keep at room temperature. If storing for longer than 2-3 days, wrap tightly and freeze. Bread should be thawed at room temperature.

Wonder Bread

Wonder Bread

Commercially produced bread makes its place into the food history of all ages. Wonder Bread is a North American brand of white bread. It was originally produced by Taggart Baking Company of Indianapolis and debuted on May 21, 1921, after "blind" promotion with ads that stated only that a "Wonder" was coming on May 21, 1921. It was named by Taggart Vice President Elmer Cline, who was inspired by the International Balloon Race at the Indianapolis Speedway resulting in the red, yellow and blue logo.

Taggart was purchased by Continental Baking in 1925. This made Wonder Bread a national brand and added "It's So Baked" to the logo. In the 1930s, Continental Baking began shipping Wonder Bread in sliced form, one of the first companies to do so. Unsliced bread returned for a while during World War II due to metal shortages for the war effort that resulted in the unavailability of blades for the slicing machines.

Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% of less of: soybean oil, salt, molasses, yeast, mono and diglycerides, exthoxylated mono and diglycerides, dough conditioners (sodium stearoyl lactylate, calcium iodate, calcium dioxide), datem, calcium sulfate, vinegar, yeast nutrient (ammonium sulfate), extracts of malted barley and corn, dicalcium phosphate, diammonium phosphate, calcium propionate (to retain freshness).

Homemade Wonder Bread

3¼ hours | 15 min prep

This bread is most like the soft white bread that you buy at the store. If you like a softer crust, butter the top and put in a zip-loc bag.

1 - 2lb. loaf

Ingredients

2 1/2 teaspoons active dry yeast 

1 1/4 cup warm water (110° F) 

¼ cup plus 1 tablespoon white sugar 

4 cups all-purpose flour 

1/4 cup instant potato flakes 

1/4 cup powdered milk 

2 teaspoons salt 

2 tablespoons butter or margarine

In a large bowl, combine flour, potato flakes, powdered milk and salt. Set aside.

In a small bowl combine sugar, yeast, and warm water. Allow to set for 5 – 10 minutes.

Pour contents of small bowl into large bowl and mix. Add additional flour until dough pulls away from the bowl.

Turn dough out onto floured surface and knead for 5 to 10 minutes - Until smooth dough is formed.

Shape dough into a ball and place in large bowl coated with vegetable oil and set in a warm draft free spot to rise 1 hour.

Punch the dough down and reshape into ball and allow to rise a second time for 40 – 60 minutes.

Preheat oven, 350° F

Place in well oiled bread pan. Allow to rise 30 – 45 minutes.

Bake bread in center of oven. Bread needs to bake 30 – 40 minutes or until internal temperature reads 200° F - bread will be a light brown to medium brown color when done.

Rub bread surface with butter or margarine.

Cool for completely prior to storage.

Moist Banana Bread Recipe

3 c. flour

1 tsp. soda

1 tsp. each - cinnamon, ginger, nutmeg

2 c. sugar

1 tsp. salt

1 c. nuts (optional)

3 eggs

1 1/2 c. salad oil

1 (8 oz.) can crushed pineapple, undrained

1 1/2 tsp. vanilla

2 c. mashed bananas

Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350 degrees for 60-80 minutes.

Naan Bread Recipe

2 cup all purpose flour

1 1/2 teaspoons instant dry yeast

1/4 teaspoon salt

1/2 cup water

Combine ingredients to form a dough and allow to rise until doubled in bulk, about 1 hour. 

Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water. 

Spray griddle with olive oil spray. 

Put circles on hot griddle, watered side up. 

Bake until half done-lightly browned, about three minutes. 

Transfer to a cookie sheet. 

Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler for about 1 minute to finish cooking.

Old Fashioned Banana Bread

1 cup sugar

½ cup unsalted butter, room temperature

2 large eggs, room temperature 

1 teaspoon vanilla extract

3 large, overripe bananas, mashed

2 1/4 cups all-purpose flour

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

3/4 cups sour cream, at room temperature

1 cup toasted walnuts, chopped

Preheat the oven to 350°F with the rack on the middle shelf. Grease and flour a 9H5 inch loaf pan (or coat with baking spray).

Combine the sugar and the butter in the bowl of a mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy. Add in the eggs one at a time, beating until the first is fully incorporated before adding the second. Stir in the vanilla and the bananas.

In a separate bowl, whisk or sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and allspice. Add the dry ingredients to the wet in three parts, mixing each addition until just combined. Stir in the sour cream (and the walnuts if using).

Pour the batter into the loaf pan. Bake until an inserted toothpick comes out with only a few crumbs attached (a perfectly clean toothpick indicates a slightly overdone loaf), approximately 50 minutes to 1 hour. If the loaf begins to become dark too quickly, tent with aluminum foil for the final 10-20 minutes.

Remove the loaf from the oven and cool for 10 minutes. Turn out onto a wire rack and cool. Slice and serve with salted butter or sour cream. To store, wrap in plastic and keep at room temperature. If storing for longer than 2-3 days, wrap tightly and freeze.

German Bread Recipe

A prototypical sweet German bread, toasted slices of these soft, rich loaves make an excellent accompaniment to breakfast, or the perfect ending to a family meal. Or you can turn them into French toast for an extra special treat.

3 1/3 cups bread flour

2 teaspoons instant yeast

1/4 cup sugar

½ teaspoon salt

1 egg

1 cup plus 2 tablespoon heavy cream, luke warm

1/4 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

1 cup sliced almonds

1 cup golden raisins

2 tablespoons butter, melted

Preheat the oven to 375°F with the rack on the middle shelf.

Combine the flour, yeast, sugar and salt in the bowl of a mixer and whisk together to distribute ingredients evenly. Stir in the egg, the cream, butter, and vanilla until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium until smooth, shiny and elastic (approximately 8 minutes), adding a little flour or water if necessary. The dough should be soft and slightly sticky at most.

Remove the dough to a lightly floured surface and shape into a ball. Place in a lightly oiled container, cover and set aside for 20 minutes. Remove the dough again and knead in the almonds and the raisins. Return to the bowl, cover, and set aside to rise.

When the dough has doubled in size from its original volume, remove again to a lightly floured surface. Divide into 2 equal portions and shape into loaves. Place doughs (seam side down) in two 9H5 inch loaf pans. Cover with plastic wrap and set aside to proof (approximately 1 hour).

When the loaves are cresting the top of the pan, place in the oven and bake for until golden brown and hollow sounding when tapped. As soon as the loaves come out of the oven, turn them out onto a wire rack and brush the tops with melted butter. Let cool, slice and serve.

To store, wrap in plastic wrap and keep at room temperature. For storage longer than 2-3 days, wrap tightly and freeze.

Gluten Free Bread Recipe

2 tbsp. soy flour

1 tbsp. potato flour

1/2 tsp. salt

1 tsp. guar gum

2 tbsp. dry milk

Heap this cup with brown rice flour

2ND CUP:

2 tbsp. potato flour

1 tbsp. rice bran

Finish this cup with rice flour, not quite full (7/8 c.)

Have ready two 7 1/2 x 3 3/4 x 2 1/4 inch pans. In a 3 quart bowl dissolve 1 tablespoon sugar, 1 small tablespoon Fleischmann's yeast in 1/2 cup water (105-115 degrees). Let yeast work 10 minutes. Take 6 tablespoons flour from 1st cup and stir into yeast mixture with 1 1/4 cups water (105-115 degrees). Stir in all the flour from both cups plus 2 tablespoons canola oil. Cover bowl and let raise to 1 1/4 inches from top of bowl. Stir well. At once divide into pans and bake at 400 degrees for 35 minutes. When cool put in plastic bag overnight. Enjoy! 

Note: Do not let dough rise twice.

Indian Fry Bread Recipe

Indian Fry Bread Recipe

Ingredients

3 cups Flour

1 Tbsp baking powder

1/2 tsp salt

Oil or butter

1 1/2 cups water

Method

Mix the baking  powder and flour in a large bowl with a little salt. Stir in water gradually and mix well. Form a ball with the dough.

Lightly four a board or other surface and knead the dough for a couple of minutes. It is important here to not over do the kneading part.

Cover and puit in the fridge for about 30 minutes.

Heat the oil in a large frying pan. Tear of a piece of dough and roll into a small piece, smaller than your fit. Flattern sligghtly and cut a hole in the middle so it resembles a donut.

Shallow fry in the oil untill golden brown on both side. (about 4 mins depending on oil temperature). They should puff up nicely and look something like the photo above.

Irish Brown Bread Recipe

4 1/2 c. sifted all-purpose flour

3 tsp. baking soda

1 tsp. sugar

2 tsp. salt

1 2/3 c. crushed whole bran cereal

2 1/2 c. buttermilk

Sift together flour, baking soda, sugar and salt. Add cereal to flour mixture, mix well. Add buttermilk and mix until all dry ingredients are moistened. Flour hands and press dough into greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean.

Crusty Italian Bread Recipe

5 1/2 to 6 c. all-purpose flour

2 pkgs. active dry yeast

2 tsp. salt

2 c. warm water (115 to 120 degrees)

Cornmeal

1 slightly beaten egg white (optional)

1 tbsp. water (optional)

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. 

Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half. 

Cover; let rest 10 minutes. Roll each half into a 15 x 12-inch rectangle. Roll up tightly from long side; moisten and seal well. Taper ends. (Or, shape into Individual Loaves, Hard Rolls, Snack Rounds, or Breadsticks as below.) 

Place, seam side down, on greased baking sheet sprinkled with cornmeal. If desired, brush with mixture of egg white and 1 tablespoon water. Cover; let rise until nearly double (about 45 minutes). Make 5 or 6 diagonal cuts about 1/4 inch deep across tops of loaves. Bake in 375 degree oven for 40 to 45 minutes. If desired, brush again with egg white mixture after 20 minutes of baking. Cool. Makes 2 loaves.

INDIVIDUAL LOAVES:

Cut each half of dough into quarters, making 8 pieces total. Shape into balls. Cover; let rest 10 minutes. Shape into 6-inch oblong loaves; taper ends. Place 2 1/2 inches apart on greased baking sheet sprinkled with cornmeal. Press down ends. Brush with egg white mixture, if desired. Cover; let rise until nearly double (about 45 minutes). Make 3 shallow cuts diagonally across tops. Bake in 375 degree oven for 25 to 30 minutes. If desired, brush with egg mixture after 15 minutes. Makes 8 loaves.

HARD ROLLS:

Cut each half of dough into eighths, making 16 pieces total. Shape into balls. Place 2 inches apart on greased baking sheet sprinkled with cornmeal. Brush with egg whites mixture, if desired. Cover; let rise until nearly double (about 45 minutes). Cut shallow crisscross in tops. Bake in 375 degree oven for 25 to 30 minutes. If desired, brush with egg white mixture after 15 minutes of baking. Makes 16 rolls.

SNACK ROUNDS:

Cut each half of dough into thirds, making 6 pieces total. Shape into balls. Cover; let rest 10 minutes. Roll each into a 6-inch circle. Place on greased baking sheet. Make slight indentations in dough with fingertips. Sprinkle with 2 tablespoons coarse salt or 1/2 cup chopped onion. Cover; let rise until nearly double (35 to 40 minutes). Bake in 375 degree oven for 20 to 25 minutes. Makes 6 rounds.

BREADSTICKS:

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake in 375 degree oven for 10 minutes; reduce temperature to 300 degrees and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.

WHOLE WHEAT ITALIAN BREAD:

Prepare Italian Bread as above except substitute 2 cups whole wheat flour for 2 cups of the all-purpose flour stirred in after beating. Stir in as much of the remaining all-purpose flour as you can mix in with a spoon. Turn out onto floured surface. Continue as above.

Banana Bread Recipe

Easy Banana Bread Recipe

Yield: 2 loaves

6 large over-ripe bananas, mashed

2 cup sugar

2 large eggs, room temperature

½ cup vegetable oil

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

Preheat the oven to 350 degrees with the rack on the middle shelf.

Grease 9x5 inch loaf pans and dust with flour, or coat with baking spray.

Combine the sugar, eggs and oil in the bowl of a stand mixer fitted with the whisk attachment and beat until light and airy (about 4-5 minutes). Stir in the bananas and the vanilla.

In a separate bowl, whisk or sift together the flour, baking soda, baking powder, salt and cinnamon. Stir the dry ingredients into the wet ingredients, mixing until just combined (the batter should be a little lumpy).

Divide the batter equally between the two loaf pans and bake for 1 hour or until an inserted toothpick comes out almost completely clean (a few crumbs means your loaf is cooked but will remain moist). Cool the loaves in the pan for 10 minutes then turn out on a wire rack and cool completely.

Serve warm with cold butter or cream cheese. To store, wrap in plastic wrap and leave at room temperature. For longer storage, banana bread freezes excellently.

Easy Monkey Bread Recipe

4 cans refrigerator biscuits (about 40)

1 1/2 tablespoons cinnamon

1/2 cup butter

1 cup white sugar

1 cup brown sugar, packed

1/2 cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. 

Add biscuit pieces, several at a time; shake to coat well. 

Place pieces in a buttered tube or Bundt pan until all are used. 

Sprinkle layers with nts, raisings or coconut. 

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits. 

Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Easy Recipe for a Bread Pudding

A simple and elegant side dish for a little something different on the table. And with the addition of a little ground beef or sausage, it becomes the star of the show!

8 cups hearty white bread (french or country), cubed or torn

4 large eggs

2 cups milk

1 teaspoon salt

½ teaspoon black pepper

1½ tablespoons dried chives

1 cup shredded cheddar or swiss cheese

2 tablespoons butter

1 lb ground beef or sausage, browned (optional)

Preheat the oven to 350 degrees with the shelf on the middle rack.

Whisk together the eggs, milk, salt, pepper and chives in a large bowl. Mix in the bread and toss to combine. Add in the 3/4 cups of the cheese (and the meat if using) and toss to combine.

Grease a large baking dish with the butter. Add the bread pudding and spread into an even layer. Top with the remainder of the cheese. Bake for approximately 1 hour, or until an inserted toothpick comes out clean.

Cool 5 minutes and serve immediately. Serves 4-6.

Flat Bread Recipe

1 1/2 c. whole wheat flour

1/2 c. sugar

1/2 c. butter, softened

1 c. boiling water

4 - 4 1/2 c. white flour

1 c. buttermilk

2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. soda

Heat oven to 400 degrees. In large bowl combine whole wheat flour, sugar, butter and water. Let stand until cool (about 5 minutes). Stir in remaining ingredients using enough flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 5 minutes. 

Divide dough in quarters and cut each quarter into 8-10 portions. Roll out each portion on floured surface as thin as possible. Flat breads will be irregular in shape. Place on ungreased cookie sheets. Bake 5-10 minutes depending on thickness, or until golden brown.

Bread Dough Without Yeast

This bread produces a reasonable facsimile of a soft yeasted white bread without a need for yeast. The addition of a little soy flour and vitamin C will help develop that classic bread texture.

4 cups bread flour

1/4 cup soy flour

1 Tbsp baking powder

1 tsp salt

1 tsp baking soda

½ tsp ascorbic acid powder (optional)

2 Tbsp honey

1 Tbsp unsalted butter, melted and cooled

1½ cups milk, room temperature

Preheat the oven to 375 degrees.

Combine the bread flour, soy flour, baking powder, soda, salt (and ascorbic acid powder if using) in a large bowl and whisk thoroughly to evenly distribute ingredients. Whisk honey and butter into milk. Add the wet ingredients to the dry ingredients until it forms a ragged dough. Cover tightly with plastic wrap and set aside for 20 minutes. This gives the enzymes in the soy flour time to condition the dough – to the work normally done by the yeast. The addition of a little ascorbic acid (or vitamin C) will also help with gluten formation.

Turn the dough out onto a lightly floured surface and knead until smooth, shiny and elastic (about 10 minutes). Divide the dough into 2 equal pieces and shape into batards or boules. Wrap in plastic wrap and set aside for 20 minutes to relax. Remove the doughs from the plastic and place on a baking sheet (unless baking directly on a bread stone). Score decoratively and place in oven. Bake 25 - 30 minutes, until loaves are golden brown and sound hollow when tapped.

Remove to a rack and cool. Serve immediately or wrap and store until later.

Bread Machine Anadama Bread

1 Large 1½-pound Loaf

2 teaspoons instant yeast

3 cups bread flour

½ cup yellow cornmeal

3 tablespoons wheat bran (optional)

½ cup plus 2 tablespoons unsulphured molasses

1½ teaspoons salt

2 tablespoons butter, melted

1½ cups water

Add all ingredients to the bread machine according to the manufacturer’s instructions. Process on the normal bread cycle. Cool, slice and serve.

Bread Machine German Pumpernickel

1 Large 1½-pound Loaf

2 teaspoons instant yeast

1 cup plus 3 tablespoons water

1½ cups bread flour

1 cup rye flour

½ cup cracked wheat

½ cup wheat flakes (rolled wheat)

1½ teaspoons salt

1 tablespoon vegetable oil

1/4 cup molasses

3 tablespoons cocoa powder

1 tablespoon caraway seeds

Add all ingredients to the bread machine according to the manufacturer’s instructions. Process on the normal bread cycle. Cool, slice and serve.

Easy Bread Machine Onion Bread

1 Large 1½-pound Loaf

1½ teaspoons instant yeast

½ cup milk

1 large egg, room temperature

½ cup sour cream

3 cups bread flour

1½ cups butter, melted

3 tablespoons instant onion soup mix

Add all ingredients to the bread machine according to the manufacturer’s instructions. Process on the normal bread cycle. Cool, slice and serve.

Mixed Bread Stuffing Recipe

Mixed Bread Stuffing Recipe

This bread stuffing uses multi-grain bread (not the slightly sweet, dark whole-wheat bread) and substitutes olive oil for butter. It makes a dense, quiche-like stuffing, crispy on the outside and tender on the inside, that can be sliced into fairly neat slices, much like a savory bread pudding:

Makes 8 servings

You can double the recipe and bake in a 13X9-inch pan

Ingredients Required:

1/4 cup olive oil

1 cup celery, chopped

1 medium onion, chopped

1/2 teaspoon salt

1/4 tsp. freshly ground black pepper

1/2 tsp. dried thyme

1/2 tsp. ground sage

2 large eggs, lightly beaten

1/2 cup low sodium chicken broth

8 slices multi-grain bread, toasted 10 minutes on each side in a 350-degree F oven, then cubed

Instructionss

1. Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with nonstick spray.

2. Heat olive oil in a large skillet over medium-high heat. Cook celery and onion about 5 minutes, stirring occasionally, until tender. Remove from heat.

3. Add spices, eggs and broth, mixing well after each addition. Add the bread cubes, tossing gently with a wooden spoon, until evenly coated.

4. Transfer to prepared baking dish. Cover loosely with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden brown.

5. Allow to rest 15 minutes, in pan on a wire rack, before serving.

Chicken/Turkey Bread Stuffing

Chicken/Turkey Bread Stuffing

Stuffing for a 12- to 15 pound turkey or 2 5-pound chickens

1 large yellow onion

5 stalks celery

3 carrots

7 tablespoons olive oil

4 tablespoons unsalted butter

2-3 cloves garlic, slivered

1-2 whole cloves

1 teaspoon allspice

Zest of 2 oranges

1 1/2 cups dried apricots, slivered

1 1/2 cup dried cranberries

6 ounces chicken livers

2 loaves slightly stale peasant bread, preferably not sourdough

1/2 cup toasted pine nuts

1/2 cup coarsely chopped sage

2 tablespoons red wine vinegar

2 cups chicken stock

Kosher salt and fresh-ground pepper to taste

1. Preheat oven to 325 degrees F.

2. Dice the onion, celery, and carrot uniformly. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a skillet and saute the vegetables with the garlic until soft and translucent. Add the cloves and allspice, half of the orange peel, and the apricots and cranberries, stir together, and cook 3 or 4 more minutes on low heat. Remove and cool in a wide bowl.

3. Separate the lobes of the chicken livers, trim the veins, and dice into 1/2-inch cubes. Season with salt and pepper. Heat 1 tablespoon each of the oil and the butter and saute the chicken livers until firm, about 3 minutes. Remove from heat, allow to cool, and add the vegetable-fruit mixture.

4. Cut the bread into bite-sized chunks, discarding the top and the bottom crust. Toss with the cooked liver and the vegetable-fruit mixture. Fold in the toasted pine nuts and 1/4 cup chopped sage.

5. Drizzle with vinegar and chicken stock. Taste for seasoning, adding more salt or vinegar if the stuffing tastes bland, and enough chicken stock to keep it moist

6. To stuff the cavity of a turkey or other fowl, season the cavity with salt and fresh-ground pepper and gently scoop the mixture to stuff the bird. You will have some left over to bake separately. Pile the remaining stuffing into a buttered baking dish and gently pat down for an even surface.  Dot the top with the remaining butter, cover the stuffing with foil, and bake 1 hour.

7. For a 15-pound stuffed turkey, season the outside generously with salt and fresh-ground pepper, the juice of 2 oranges, and the remaining olive oil. Tuck the remaining orange peel and chopped sage between the breast and the skin. Place on the middle rack of the oven and roast for 4 hours, basting frequently and covering with foil once the bird is a rich golden brown. Remove from the oven. Cover loosely with foil and allow to rest 30 minutes before carving.