Love To Cook Masthead

      "Breakfast Breads"
January 28, 2010 - Volume 1, Issue 01       
In This Issue
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Cooking Classes!
The Quick in Quick Bread
Waffles & Pancakes
Marvelous Muffins
Smart Breakfast Bread Tips
Q & A's
Cookbook Review
Recipes for Breakfast Breads
Store Hours
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Logan/Cache Valley Visitors
Good Morning!
"Breakfast is the most important meal of the day!" These words, from hundreds of mothers everywhere, linger in our minds. "Breaking the fast" is one of our most favorite mealtimes. After eight or so hours, food tastes particularly good! The range of possibilities extends from simple to complex. In this issue, we focus on some of our favorite breakfast breads that are perfect any time of day. Blueberry PancakesIf it's been awhile since you've had fresh waffles or homemade pancakes, you'll be delighted to become reacquainted with these pleasures. This edition focuses on just a few of the breakfast bread options available and delves into the secrets for mixing up all kinds of yummy quick breads. We finish with some great recipes for waffles, pancakes, and morning muffins. It's just the tip of the iceberg as far as breakfast possibilities go, but not a bad place to start for rediscovering fresh, homemade breakfasts!
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Cooking Classes at Love to Cook!
We have a great line-up of classes planned for 2010! It's a great way to spend a winter evening or day!  We look forward to having you in our kitchen soon! Get all of the details on our website's Cooking Class page or Click the Class Titles below. Consider a Valentine's gift for both of you -- take a cooking class together! It's a fun evening of good food and good company! 

Registration Link

Tonight! Thursday, January 28th - Pressure Cooking for the New Year - 6:30pm with Chef JaDene Denniston. Learn how to use a pressure cooker to save time, save energy and make delicious meals!

Saturday, January 30th - Fantasy Cupcake Workshop - 11:00am with Amelia Carbine. Award-winning cake decorator shows how to make dazzling cupcakes along with sharing her tips & tricks. All decorating supplies & materials included.

Chef's HatTuesday, February 2nd - Sweetheart's Desserts - 6:30pm with Chef Brandon Saunders. Learn how to make sweet treats for you and your sweetie!

Thursday, February 4th - A Night for Two in Italy - 6:30pm with Pier Micheli. Treat yourself to a night full of great food and fun. Better yet, make it a date night with you and your significant other with some favorite Italian recipes.

Saturday, February 6th - For the Love of Chocolate - 10:00am with Ruth Kendrick. We'll be celebrating the love of chocolate! Learn various techniques to ensure the success of your sweet treats this Valentine's Day.

Tuesday, February 9th - Whole Grains for the Heart - 6:30pm with Joy Ercanbeck. Spend some time focusing on the Heart-Healthy benefits of including whole grains into your diet with delicious recipes your family will love.

Thursday, February 11th - Chilly Lovers Chili & Cornbread - 6:30pm with JaDene Denniston. Update your old recipes and learn some new ones, too! The perfect accompaniment to chili? A warm piece of cornbread, fresh from the oven.

Tuesday, February 16th - Best Ever Pasta Night - 6:30pm with Robert Sanderson. Simple and delicious pasta recipes that are sure to become some of your favorites.
The Quick in Quick Bread
Many breakfast breads fall into the category of bread known as "quick breads." Unlike yeast-based breads that take time for the yeast to work its magic, quick breads produce immediate results. Measuring SpoonsThe chemistry behind quick breads is interesting, and a basic understanding of what's going on will help produce excellent outcomes every time.

At its most basic level, bread is grain flour restructured around air bubbles. Creating, growing, and capturing air bubbles is the magic of making any bread. For yeast-based breads, the yeast "breathes" out carbon dioxide as it multiplies in sitting dough. In contrast, quick breads rely on a natural, immediate chemical reaction from baking soda and/or baking powder to produce carbon dioxide. In either case, the carbon dioxide expands the bubbles already present from the mixing process. Both liquid and heat can activate these substances into producing carbon dioxide gas. The expanded bubbles are captured as the dough is baked and as the flour's proteins harden around the little air pockets.

Baking Soda - Baking soda is sodium bicarbonate. When in contact with liquid and heated, it dissolves into carbon dioxide gas and sodium carbonate. The carbon dioxide expands air bubbles already present in the batter, while the sodium carbonate remains behind as a slightly alkaline substance that is neutralized by any acidic ingredient in the batter such as sour cream, buttermilk, or citrus juice, etc.

Adding Dry IngredientsBaking Powder - Baking powder is a combination of baking soda, some type of powdered acid, and cornstarch. In one teaspoon of baking powder, there is only 1/4 teaspoon of baking soda. The baking soda produces carbon dioxide gas while the acidic component neutralizes the remaining sodium carbonate. The cornstarch keeps the powders mixed and dry. The acidic component of baking powder is matched in strength to the amount of baking soda present so that the end result is neutral to the batter. The acidic component is also responsible for when and how quickly baking powder acts once in contact with liquid. Fast-acting baking powder produces gas immediately upon contact with liquid. Slow-acting baking powder inspires the release of gas only when heated. Double-acting baking powder has two different acidic components that do both.

Why it's important to not over mix - Bubbles, the essential texture component of bread, are introduced as the batter is made. Most quick breads call for a minimal amount of mixing; this is to preserve the air bubbles in the batter. Neither baking soda nor baking powder create bubbles, they only expand existing bubbles. Stirring BatterToo much stirring removes air from the batter and can create a flat product. Instead of additional stirring, some recipes call for the batter to set 5 minutes so that the dry ingredients can absorb the liquid.

Why it's important to mix dry and liquid ingredients separately - In order to stir the batter as little as possible, mix all of the dry ingredients of the recipe together allowing the baking soda and/or baking powder to be evenly dispersed. Similarly, mix all of the liquids together separately. This allows for minimal stirring once the liquids are added to the dry ingredients.

The potency of baking soda and baking powder diminishes over time. Store baking soda and baking powder in a cool, dry cupboard. Check expiration dates on containers when purchasing, and note the date of opening on the container. Generally, use these products within six months from opening.

Waffles & Pancakes
We love our friends' tradition of waffles every Sunday morning! It's something to look forward to, is deceptively easy to make, and is a delicious way to enjoy a weekend morning. And, in our minds, pancakes and sausage make the perfect quick supper that everyone enjoys! There are just a few tricks to becoming comfortable with making griddle and iron breads - we'll share them with you and have you an expert in no time!

Waffles - Let's face it, the little pockets in waffles are a bit of genius; they hold perfect amounts of syrup and toppings while the delicate crust provides extra delicious golden brown flavor. To make excellent waffles, follow the tips below!

Choosing a Waffle Iron - Waffles aren't waffles without the grid of ridges and valleys. It takes a special cooking iron - a waffle iron - to get these molded results. Waffle irons come in many shapes and sizes and produce varying results. Here are some tips for choosing a great waffle iron:
  • Waffle IronSelect a non-stick surface; it makes removing fresh waffles effortless and clean up easy.
  • Choose a size that fits your need; there are many compact waffle irons available that make cupboard storage very doable.
  • Note cord management strategies; a place to wind and secure the cord makes set-up and storage easy.
  • Select a model that has fine controls for heat management; many models have the nice feature of a "ready" light when properly heated and when the waffle is done.
  • Check the style of handles and ensure that they stay cool to the touch.
Making Waffles - Follow the quick bread batter techniques noted above for making the waffle mix. Follow these steps for great waffles every time:
  • Place the waffle iron on a level surface with safe cord arrangements.
  • Preheat the waffle iron in a closed position until very hot.
  • Use the exact amount of batter prescribed for your specific iron. This will adequately fill the griddle, yet not cause an overflowing mess.Two Waffles
  • Set the level of doneness desired and allow the iron to do its work; avoid the temptation to peek at the progress. The perfect waffle is evenly golden -- not too light, not too dark.
  • Serve waffles as soon as possible - nothing beats the freshness! If you must, keep waffles warm in a 200ºF oven, covered loosely, while the second and third batch cook.
  • When finished, allow the waffle iron to cool in an open position; it will cool more quickly.
Pancakes - A stack of pancakes, steaming hot, evokes many childhood memories for us! A pat of butter and a drizzle of syrup complete the picture!

Choosing a Pancake Griddle - Pancakes do not require a special iron like waffles, but may be made on the stovetop or on a flat griddle of any type. Consider the following when choosing a pancake-making surface:
  • Choose a pan with a non-stick surface for easy management and great results.
  • Pancakes on a GriddleA cast-iron skillet is great for making pancakes because it recovers its heat quickly after confronted with cool batter. Make sure it is seasoned well. Add oil to the pan as it heats removing any excess oil with a paper towel.
  • A stovetop griddle allows for making multiple pancakes at a time. Choose a stovetop griddle that conducts heat very efficiently so that there are no hot or cool spots, but only even heat.
  • A griddle appliance is very useful for pancakes; choose a griddle whose coils are positioned for even heating across the griddle, and where the temperature is easily controlled and responsive.
Making Pancakes - Follow the quick bread batter techniques noted above for making the pancake mix. You'll have great pancakes every time with these tips:
If using a griddle, place it on a level surface with safe cord arrangements.
  • Stack of PancakesPreheat the skillet or griddle until hot.
  • Test the heat of the pan with a mini-test pancake. Place a dollop of pancake batter on the hot surface. Adjust the heat accordingly.
  • Turn the pancake when bubbles float to the top and pop on the surface of the batter. Turn pancakes only once. The time required for cooking a pancake will vary based on the nature and thickness of the batter.
  • If the surface of the pancake is splotchy white and brown, this may be due to excess oil on the cooking surface; wipe the surface with a paper towel to absorb any excess oil and cook the next cake.
  • Serve pancakes fresh from the griddle! As noted above, if you must keep pancakes warm while additional cakes are cooking, keep them warm in a 200ºF oven covered loosely with a square of foil.
Marvelous Muffins
Muffins are favorite breakfast breads that also fall into the quick bread category. The flavor and add-in options for muffins are nearly endless! As easy as muffins are to make, excellent results are often elusive. Based on the same quick bread chemistry as waffles andMuffin Pyramid pancakes, use the tips above and the tricks below to make marvelous muffins every time!

There are two things to get right when making muffins: 
Proper Mixing - Mix dry ingredients together, the wet ingredients together, then combine the two. Stir by hand only enough to incorporate the wet and dry together. The most common error when making muffins is to over mix the batter. The dry ingredients should just be wet. The batter will be lumpy - that's ok - avoid the urge to make a smooth batter.
Optimal Oven Temperatures - When baking, the outside of the muffin is set immediately, while the inside continues to bake. The batter's bubbles expand during baking and push the center of the muffin upwards since there is no other place to go. Muffins generally require a hot oven - 375ºF-400ºF - to bake properly. Too hot, or too cool, and the results will be less than perfect.

If you're having problems baking great muffins, the shape of a baked muffin will reveal clues as to what is going right and what might be wrong. The ideal muffin has a nicely domed top, an even, coarse crumb and is done on the inside without being overdone on the outside.
Sunken/Flat Muffin - not mixed enough, too low an oven temperature, too large a muffin cup, or too much, or too little, baking powder or baking soda.
Pointed Peak Muffin - results from over-mixing, or too hot an oven
Perfect Muffin - mixed just until batter is moistened; oven is the perfect hotness; batter contains just the right amount of leavener.

Muffin Pans - The muffin pan you use will determine any required adjustments to the recipe. Still use a hot oven, but adjust the baking time. The smaller the muffin, the shorter the baking time.

Muffin PanMini-Muffin Pans - these cute little minis hold about 1/8 cup, or 2 T. of batter and will take about 6+/- minutes less to bake than a standard size muffin.
Standard Muffin Pans - these pans hold about 1/2 cup of batter per muffin. Unless specified otherwise, most muffin recipes assume a standard muffin size.
Jumbo Muffin Pans - these pans can hold up to 1 cup of batter and will take 10+/- minutes longer to bake.

Smart Breakfast Bread Tips
Tip #1: Freeze extra waffles for your own toaster version of breakfast on the go - they are incredibly less expensive than boxed, pre-frozen waffle choices.

Pancake HeartsTip #2: Make pancakes fun by pouring the batter into special shapes; creatively experiment with your pouring technique or use special pancake shape-makers.

Tip #3: Use a small sticky note to jot down your favorite pancake or waffle ingredients and basic instructions. Post the note on the inside of a cupboard. Quick access to this information will get you started easily and enjoying your favorite breakfast bread more often.

Tip #4: Make your own pancake or waffle mix by combining all dry ingredients together and storing in a jar, canister, or a zippered plastic bag. Note the wet ingredients and the ratio of wet to dry on the outside of the container with a taped note card, or a strip of masking tape.

Tip #5: For a fluffier pancake or waffle, separate the egg, beat the egg whites until stiff, then fold them into the batter as the last step. The result is a different, lighter texture.

Tip #6: Get familiar with your waffle iron and what happens to the batter as you close the iron. If the batter is pushed forward from the hinge, adjust the placement of the batter accordingly.

Tip #7: Experiment with basic pancake and waffle batters with the simple addition of cinnamon, or vanilla, or even a drop of almond flavoring.

Tip #8: Avoid using spray oils on your waffle iron or muffin tins; an irremovable layer of "gunk" will result. Instead, use an oil mister equipped with fresh oil, a brush dipped in oil, or choose an iron or pan with a non-stick surface.

Tip #9:  Use your waffle iron to make French toast. The grid imprint makes things a bit more interesting and holds syrup nicely! Try making a grilled cheese sandwich in your waffle iron or any thin panini-style sandwich.

Batter ScoopTip #10: Use a batter scoop to evenly place muffin batter into the baking cups. This will help to ensure same-sized muffins and even baking.

Tip #11: Mix muffins and place the batter in individually lined cups. Freeze well. Once frozen, store the "nearly ready" muffins in a zippered plastic bag. When ready to bake, place the frozen units in the muffin tin and add 10 extra minutes to the baking time.

Q & A's
Q and A LogoQ:  What is a Belgian waffle, and how does it differ from a plain, old waffle?
A:  A Belgian waffle is generally denser and deeper than a traditional American waffle. The "valleys" are deeper and the overall height taller. A Belgian variant known as a Brussels waffle is made with a yeast batter and produces a light and fluffy waffle. Another Belgian-style, a Liege waffle features pieces of sugar in the batter that transform into caramelized goodness when baked.

AebleskiversQ:  What is an aebleskiver?
A:  An aebleskiver (translated as "apple slices") is a specialized Danish pancake. Aebleskivers require a special pan with deep, rounded wells. The wells hold a batter, which puffs up nicely making a rounded ball. The aebleskiver is turned with two sticks to brown the topside. We like to fill the aebleskiver with a fruit filling. These are a great treat - plan to make a lot of them for your breakfast crew!

Q: What should I do with leftover batter?
A:  Any leftover waffle or pancake batter can be kept in the refrigerator in an airtight container for 1-2 days. Stir the batter before using to offset any separation that may have happened during storage.

Q:  My pancakes and waffles are tough and chewy; what's wrong?
A:  Most likely, your iron or griddle is not hot enough. Try increasing the heat slightly until the desired result is achieved. If the griddle or iron is not recovering its heat between cakes, it may be time for a new appliance; a good griddle or waffle iron should efficiently and quickly manage a consistently hot temperature.
Cookbook Review
The Big Book of Breakfast by Maryana Vollstedt. Copyright 2003. Published by Chronicle Books LLC, San Francisco, CA.

CookbookThe subtitle of this book says it all - "Serious Comfort Food for any Time of Day." This well-designed cookbook covers all manner of breakfasts and breakfast foods. The recipes are presented simply, yet thoroughly, in eighteen different chapters focused on different breakfast categories. The recipes span a broad range of breakfast options ranging from eggs, casseroles, skillets, pancakes, waffles, crepes, meats, potatoes, breakfast fruits, and so much more! We appreciated the inclusion of classic breakfast recipes presented alongside many creative variations. This book will be an inspiration for a "breakfast for one," or for a full-fledged brunch for dozens. What a great way to say 'Good Morning!' on any day, or at any time of day!
Recipes for Breakfast Breads
Recipes excerpted from The Big Book of Breakfast by Maryana Vollstedt. Copyright 2003. Published by Chronicle Books LLC, San Francisco, CA. Reprinted with the permission of the publisher. All rights reserved.

WafflesButtermilk Waffles with Sweetened Cream Cheese

We love our waffle iron and the scrumptious waffles it makes! This recipe is a classic. The buttermilk lends just a hint of tanginess to the finished result. And, the sweetened, whipped cream cheese with berries were the perfect visual and gustatory topping to this beautiful breakfast treat! We can't say "Mmmmm..." enough!

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

PancakesSour Cream Pancakes with Blueberry-Maple Syrup

These pancakes are exactly what pancakes should be - light, perfectly puffed and, oh, so delicious! The generous dollop of sour cream in the batter is the secret to their luscious moistness. The fresh blueberries steeped in genuine maple syrup were a simple discovery that topped our stack beautifully and tasted wonderfully.

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

MuffinsReal Bran Muffins

Full of flavor and moistness, these bran muffins rated five stars on our list of muffin favorites! The best thing about these muffins is the do-ahead nature of the batter. Mix it up and bake as desired. Alternatively, bake the whole batch, cool, wrap individually, and freeze. They are a great, satisfying answer to those "grab-and-go" mornings!

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

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Wishing you great breakfasts any time of day!
Chris Beykirch and All the Staff at Love to Cook!

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