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.

Potato Galette (PEI)

Potato Galette

So the little province with the big heart, and name, is Prince Edward Island. This small province (only 5660 square kilometres or 2190 square miles), is one of Canada’s three maritime provinces and sits in the Gulf of St. Lawrence. When I think of PEI though, two things come to mind. The Anne of Green Gables book series and Potatoes! For those of you that are not familiar, Anne of Green Gables is a book series published from 1908 through 1921 and written by PEI born author Lucy Maud Montgomery. The series pivoted around a young woman named Anne, and her adventures and family who all lived in PEI. The series became quite famous, and spawned movies and televisions series based on Anne’s character. The other PEI claim to fame that I mentioned is their potatoes! Known for its red soil, PEI grows a bounty of potatoes, and in fact produces 25% of all potatoes grown in Canada! So, when it came to a recipe to showcase PEI, how could I not choose a potato one?! Today’s galette, or pie, will make a yummy, cheesy side dish and will serve 8.

Ingredients:

5 pounds of peeled, thinly sliced PEI potatoes
½ cup olive oil
½ cup puréed onion (about 1 onion)
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 tablespoon dried basil
4 teaspoons salt (or less if desired)
½ teaspoon freshly ground pepper
1 cup parmesan cheese
2 cups mozzarella cheese

Directions:

Sauté the onions and garlic in olive oil until softened, about 5 minutes. Add the herbs and let the mixture cool. Pre-heat the oven to 350 degrees. Slice the potatoes very thin, using a mandolin if you have one. While you are slicing the potatoes, keep the cut ones in a large bowl with water. This will remove the excess starch from the potatoes and keep them from turning brownish/grey. Drain the sliced potatoes and dry them, then toss the potato slices with the cooled down onion mixture. Take a 9″ x 13″ pan, and rub or spray with oil. Combine the salt and pepper with the two cheeses. Place a layer of potato slices on bottom of pan. Sprinkle a layer of cheese mixture alternating with potatoes and finishing with cheese on top. Cover with foil and bake for 1 hour. Uncover and let bake for another 20 minutes, so that the cheese can become golden brown. Let cool. Cut into 8 pieces (1 across, 4 down) then cut squares in half to make 16 triangles.