Make-Ahead Bread Recipes

bread in a jar

Does it seem to you that no matter what time Shabbos starts, you always seem to be in a rush? It could start at 4:30 or 8:30 and you always seem to be caught in your 18 minutes! Here’s an idea, how about some quick make-ahead bread recipes? This way all of your ingredients are measured out, and you can dump and bake, and have a delicious loaf of bread, ready for your meal? Sounds good to me! Enjoy and have a Good Shabbos!


Beer Bread Mix

Ingredients:
3 cups all-purpose flour
4 ½ teaspoons baking powder
3 tablespoons sugar
1 ½ teaspoons salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 (12 oz.) can beer (dark or light, but not “Lite”)

Preheat the oven to either 350°F or 400°F and grease a loaf pan(s). Combine the bread mix and beer and bake as follows: for 1 large loaf, bake at 350°F for 1 ¼ hours. For 2 small loaves, bake at 400°F for 45 minutes. Remove and let cool on racks.


California Cornbread Mix

Ingredients:
2 cups flour
½ cup cornmeal
½ cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
3 ½ tablespoons shortening

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
2 eggs
1 cup milk
½ cup butter, melted

Preheat the oven to 350°F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Pour into a greased 8-inch baking pan and bake for 30 minutes, or divide into 12 greased muffin tin cups and bake for 15-22 minutes.


Focaccia Bread Mix

Ingredients:
1 package yeast
1 tablespoon granulated sugar
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons dried rosemary
1 ½ cups bread flour
½ teaspoon salt

Measure all of the above ingredients, except the yeast, into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Keep the yeast in a separate small baggie, and then place this baggie in the larger container with the rest of the mix. Attach a tag with the following instructions:

To Use Add:
½ cup warm water
4 tablespoons olive oil, divided
Salt, dried herbs (optional)
pesto, for serving

First, remove the yeast packet from the top of the mix. Then in a large mixing bowl combine the water, 2 tablespoons of the oil, the yeast packet and half of the contents of the focaccia bread mix. Mix until smooth and blended, and then add the remaining half of the bread mix. Knead the dough until smooth, and then transfer to an oiled bowl, cover, and let rise until doubled, about 15-20 minutes.

Preheat oven to 425°F. Punch the dough down and roll into a 13 x 9-inch rectangle or on a pizza pie dish.  Using your fingers, press dimples into the dough, spaced every inch or so apart. Brush the dough with the remaining oil and sprinkle with salt and any other herbs you wish to add. Bake for 5 minutes, then pop any large air bubbles that may form with a fork, and continue baking until golden, about 8 more minutes. Remove from pan and serve warm with pesto.


Olive-Walnut Country Bread

Ingredients:
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 teaspoon dried rosemary
1 cup chopped walnuts

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 1/3 cups buttermilk (or 1 ¼ cup non-dairy milk + 4 teaspoons lemon juice, mixed)
1 egg, beaten
2 tablespoons olive oil
1 cup sliced Kalamata olives, drained
Olive oil

Pre-heat the oven to 375°F. Grease an 8-inch round cake pan or coat with non-stick vegetable cooking spray. In a large bowl, combine the buttermilk (or alternative), egg, 2 tablespoons oil and olives. Slowly add the jar contents until the dough holds together. Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just long enough for the dough to become smooth rather than sticky. Do not over-handle the dough.

With floured hands, pat the dough into a round about 8 inches across and 2-inches high. Place in the prepared pan. With a sharp knife, cut a 1/2-inch deep “X” across the top of the loaf. Bake 45-50 minutes or until browned. Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.

Quick & Easy Beer Bread

Beer Bread

So as a double whammy, for a splurge after Pesach, how about a quick and easy Beer Bread? It’s got both wheat flour and beer! How can you go wrong? Check out the recipe below and you will want to bake some for dinner tonight! As always, feel free to play with the savoury aspect of the recipe. Don’t have onion power or Italian seasoning? Don’t like them? Switch to garlic powder, rosemary or sage. Use whatever seasoning your family prefers, including not adding any at all.

Ingredients:

2 ½ cups self-rising flour
½ cup all-purpose flour
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon onion powder
¾ teaspoon Italian seasoning
1 (12 fluid ounce) can beer
¼ cup margarine, melted

Directions:

Preheat your oven to 375°F and lightly grease a 9 x 5 inch baking pan.

In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. You will get more of a sticky batter rather than a dough ball. Transfer the batter to your prepared baking pan, and pour the melted margarine over top.

Bake the bread for 45 to 55 minutes in the preheated oven, until a toothpick inserted in the centre comes out clean. Cool on a wire rack. Slice and enjoy!

English Fish and Chips with Mushy Peas and Tartar Sauce

Fish and ChipsA classic English dish is Fish and Chips, served with a side of Mushy Peas and Tartar Sauce. The trick to this dish is making sure that the oil is HOT! As for the peas, it may sound strange, but it’s savoury flavoured peas, that have been mushed or mashed, hence the name! This dish will serve 6 and the tartar sauce recipe will make about a cup of sauce. I suggest serving this with wedges of fresh lemon and malt vinegar!

Ingredients:

6 cod fish fillets or 6 haddock fillets
2 ¼ cups flour, plus more for dredging
1 ½ teaspoons baking soda
12 oz. beer (preferably a dark stout)*
1 lemon, juiced
salt & pepper
6 large russet potatoes, peeled & cut into chips
good quality cooking fat or oil

For Peas:
3 cups frozen green peas
¾ cup heavy cream
1 ½ tablespoons butter
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

Tartar Sauce:
1 cup mayonnaise
2-3 tablespoons sweet pickle relish
½ teaspoon onion powder
½ teaspoon garlic powder

* Click here for the kosher alcohol list.

Directions:

General tips:

  • Keep whatever you’re frying cold until you’re ready to submerge it. This will help with the frying process, giving you crispness rather than sogginess. I would even suggest resting the bowl of batter in a larger bowl filled with ice, so that it’s kept nice and chilly.
  • Set your oven to 200 degrees to keep the ready pieces of fish and chips warm while you’re preparing the rest.

For Fish & Chips:
Heat oil up in a large pot or deep fat fryer, you’re going to want to get it to about 375 degrees (You can test this with a cooking thermometer). Peel the potatoes and cut into chunky sized chips. Rinse and DRY THOROUGHLY. Water and hot oil are a VERY BAD combination! Fry the chips for about 3 minutes until soft but NOT browned or golden. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 320-325 degrees for frying the fish. Take one fillet of fish at a time and holding it by the tail or thin end and swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Once the fish is done turn up the heat setting to 375 degrees again and cook your chips until golden and crisp. Once done, toss your hot chips with salt. Serve on plates or newspaper with salt & vinegar!

For Mushy Peas:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer back into the pot. Add the cream, butter, salt and pepper to peas, and mash with a potato masher, until the ingredients are blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

For Tartar Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and the onion and garlic powders. Refrigerate for at least 1 hour before serving.

Italian Sausage, Peppers, and Onions

Sausage and PeppersIngredients:

8 (4 ounce) links sweet Italian sausage or other sweet/mild sausage
3 tablespoons olive oil
1 yellow onion, sliced
1 red onion, sliced
5 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 large yellow bell pepper, sliced
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 (796ml) can of diced or crushed tomatoes
⅓ cup wine or beer
½ tablespoon of corn starch

Directions:

In a large pot, add the canned tomatoes and herbs, then cook on low while preparing the remaining ingredients. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Add the sliced sausage and any drippings to the pot with the tomatoes.

Add the oil to the same skillet that you used for the sausages. Stir in the onions and garlic, and cook for 2 to 3 minutes. Add the peppers, and then stir in the wine/beer. Continue to cook and stir until peppers and onions are tender.

Once tender, add the vegetables to the pot with the tomatoes and sausages. Let everything simmer on low for an hour. If you find that the sauce is a bit too watery, take about 3 tablespoons of liquid from the pot and mix it with the cornstarch. Once dissolved, add this cornstarch slurry back to the pot. It will thicken up the sauce. Serve hot.

Maple Beer Chili

Maple Chili

Ingredients:

2 tablespoons olive oil
2 cloves minced garlic
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 – 2 jalapeno peppers, seeded and sliced, depending on your heat tolerance
1 (540ml ) can tomato sauce
1 (796ml) can crushed tomatoes
½ – ¾ cup maple syrup cup maple syrup, depending on your sweet tolerance
1 (540ml) can kidney beans, drained
1 (540ml) can pinto beans, drained
1 tablespoon coarse ground black pepper
2 tablespoons chili powder
4 pounds lean ground beef
salt to taste
2 bottles of beer, or as needed

Directions:

Heat the olive oil in a large pot over medium heat. Stir in the garlic, onion, red bell pepper, and jalapeno peppers. Cook and stir until the onion is tender, about 7 minutes. Add the tomato sauce, crushed tomatoes, maple syrup, and beans. Season with black pepper and chili powder. Bring to a boil, then reduce heat to a simmer. Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; then stir the cooked beef into the chili along with 1 beer. Cook and stir for 1 hour, stirring frequently. Season to taste with salt, and thin to desired consistency with the remaining beer before serving.