Thursday, June 23, 2016

Blueberry Buckle with Blueberry Sauce Celebrating "July is Blueberry Month"

Print Friendly and PDF
 It's July and the blueberries are plentiful. In fact, July is National Blueberry Month in the USA and this year, 2016, celebrates 100 years of the cultivation of the high bush blueberry. A perfect month to make a classic blueberry buckle with blueberry sauce. Often called a slump or crumble, a buckle consists of a rich cake batter with fruit sprinkled on or incorporated into the batter, then a streusel is added before baking. As the cake cooks, the batter rises up around the fruit causing the cake to "buckle".  Perfect as a dessert surrounded by a blueberry sauce or warmed for breakfast. Although blueberry is the classic version, almost any fresh fruit can be substituted.

Blueberry Buckle with Blueberry Sauce


2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
4 tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
3/4 cup brown sugar
1/2 cup milk
2 cups fresh blueberries, rinsed and drained on paper toweling

Preheat the oven to 350°F. Butter a 9 x 9 x 2-inch baking pan. I used my 9"cast iron pan, well buttered.

In a bowl, whisk together the flour, salt and baking powder. Set aside. Cream the softened butter and lemon juice, then gradually add the brown sugar creaming well. Beat in the egg. When incorporated add the reserved dry ingredients alternately with the milk. The batter will be very thick. Fold in the blueberries. Spread the batter in the prepared pan. Sprinkle with the Crumb Topping below. Bake in preheated oven for 40-45 minutes or until a wooden pick inserted comes out clean. Cool on wire rack. Cut into squares or rounds and spoon over the Blueberry Sauce, recipe below Crumb Topping.

Crumb Topping

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into pieces

In a small bowl, whisk together the sugar, flour and cinnamon. With a pastry blender, cut the butter into the dry ingredients. 

Blueberry Sauce

6 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1 tablespoon cold water
1-1/2 teaspoons fresh lemon juice 
2 cups fresh blueberries, washed and drained on paper toweling
1 teaspoon unsalted butter, softened

In a saucepan, combine sugar, cornstarch and ground cinnamon. Stir in the cold water, fresh lemon juice and blueberries. Cook over medium-high heat, stirring frequently, until the mixture reaches a boil. Reduce heat to medium and continue cooking, stirring constantly, until the juice thickens and loses it cloudy appearance. Remove pan from heat and stir in the softened butter. Serve warm or cold. Great over ice cream, too!

Please do not use images or text without my permission.

Thursday, February 25, 2016

Broa de Milho (Portuguese Cornbread) We Knead to Bake #36

Print Friendly and PDF

Pão de Milho, (Broa de Milho) began as an essential bread in the poorer areas of Portugal. Corn was brought to Portugal and Spain by fisherman and whalers while sailing the New England coastline. The corn was ground and mixed with wheat or rye flour to make a lovely crusty bread to serve with the traditional Caldo de Verde, a potato and kale soup.

Portuguese cornbread is a slightly dense bread with a fine texture made by first cooking the cornmeal in boiling water, then letting it cool before adding the remaining ingredients. I found it an easy bread to make and will definitely make it again. Aparna chose the Broa for We Knead to Bake #36. 

Below are some images of a bakery I visited while in Portugal this past November while on a Viking Cruise on the Douro River. This from Favaios, Portugal where Muscatel wine was invented and where a famous bread is baked. 

Broa de Milho
Original Recipe
King Arthur Flour


1 cup fine yellow cornmeal 
3/4 cup very hot water
1/2 to 3/4 cup warm milk
2 teaspoons instant yeast
2 -1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
Extra flour for dusting

Place the cornmeal in a bowl, add the hot water and mix together well with a fork. Add 1/2 cup of the warm milk. Mix all together until you have a paste. Let cool to lukewarm. Add remaining ingredients and knead with by hand or mixer. I used my bread machine on the dough cycle. When cycle has finished, remove to a lightly floured surface. Knead a few times and let rest, covered for 5-10 minutes. Preheat oven to 450°F. 

Shape into a ball and place on a parchment lined baking sheet. Dust with flour, cover loosely and let rise for about an hour until puffy. Just before baking, if desired, make 3 or 4 slashes 1/4-inch deep on the crust. Spritz the top lightly with water and bake at 450°F for 10 minutes. Reduce heat to 400°F and bake for an additional 15-20 minutes until golden brown. Let cool on wire rack. Slice and serve. Makes 1 round loaf-about 12 slices.

This post has been submitted to Yeast Spotting

Please do not use images or text without my permission. 

Thursday, January 28, 2016

Couronne Bordelaise-The Crown of Bordeaux

Print Friendly and PDF
This bread takes its name from the capital of the Aquitaine of France, Bordeaux. Couronne means crown and Bordelaise is the name given to the citizens of Bordeaux.  While looking very intricate in design, it is actually a simple dough to form. Proofing is traditional done in a special banneton which is difficult to fine in the USA, but a suitable one can be made using a basket or pie plate, a tea towel dusted with flour and a small bowl that fits in the middle(shown in the second photo). I have to say that I have made two of these crown shaped breads and each has looked at least somewhat like a proper Couronne Bordelaise. 

Couronne Bordelaise

One of my favorite bread baking books is Rustic European Breads From Your Bread Machine and for the Couronne Bordelaise, I made the Pain au Levain, French bread from a starter. The starter being a held back cup of dough using a starter of choice, then use the starter the next day in another Pain au Levain. You may have a starter  you already have, so that will work fine, too. I make bread once or twice a week and always hold back a cup of dough to add to another batch of bread. The flavor using these "old doughs" is amazing.
Shaped Dough

Here are a few videos and a pdf on how to shape the Couronne Bordelaise. Very helpful when first starting out making this bread.
Couronne Bordelaise-Breadtopia-This site also has recipes, other tutorials, a store and a blog.
Ready for the Oven

For the Pain Au Levain


1-1/4 cups bread flour
1/2 cup warm water
3/4 cup starter of choice-sourdough, etc, room temperature


1 teaspoon bread machine yeast
1 cup warm water
3 cups bread flour
1 teaspoon salt
1 egg white and 2 tablespoons water, whisked until frothy, omit for Couronne

In the pan of your bread machine, add the flour, water and starter. Process on the dough setting. I sometimes let this sit about an hour before adding the remaining ingredients for the dough.

Afterwards, add the ingredients for the dough, with the exception of the egg white wash. Process again on the dough cycle. Once the dough cycle has finished, remove the dough to a lightly floured work surface. This is when you cut off 1 cup of dough, place it in a jar for a another loaf you might make the next day or sometimes during the next week or so.

Using 750 grams (26 ounces) of the dough, divide the dough into 6 pieces, 100 grams each and one piece 150 grams. Shape the pieces into ball and cover with cloth. Meanwhile prepare your banneton by flouring the linen towel with flower. (The links above give detailed instructions on preparing your banneton and also shaping the bread dough for the couronne. ) Roll the 150 gram piece of dough into a 10-inch circle. Drape it evenly over the center hump of the your banneton. Shape the remaining pieces of dough into tight balls and place seam side up and evenly placed. They should not touch.

Place a baking stone in your oven and preheat for 30 minutes at 450°F. Prepare a peel by dusting liberally with flour.

With a sharp knife, cut the center of the dough draped over the hump into six even pieces so it has six points centered over the six balls. Fold each point back over the dough ball. Cover with plastic and let rise until the dough balls are touching, nearly doubled.

Using your prepared peel, invert the couronne onto the preheated baking stone. Place a pan on a rack below the baking stone and immediately pour in 1 cup of hot tap water. Close oven door and bake for 20 to 30 minutes or until golden brown and internal temperature is 200°F-210°F. Serve

This bread has been shared with YeastSpotting.

Please do not use images or text without my permission. 

Gadget by The Blog Doctor.