Preserved Lemon + Herb Focaccia

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And I’m back with a Preserved Lemon recipe! You might remember I preserved lemons in April and wanted to follow up with some ideas on how to use them. I’ve since added them to dishes like rice salad and they really add some great flavor. The lemons are super salty (even after rinsing) which makes me think I might have used too much salt, so something to keep in mind for next time. I got the idea for this Focaccia bread not too long ago. The bakery at my local grocery store makes this and wow, it’s incredible. It’s very flavorful, you can eat it on its own or with pasta or salad. For this recipe I used dried oregano, I wished I had used more so that it would look a little more “herby” for the photos.

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Preserved Lemon + Herb Focaccia

  • 2 cups warm water (105°-110°F)
  • 2 teaspoons yeast
  • 2 teaspoons kosher salt
  • 4 cups bread flour
  • olive oil
  • Oregano (fresh or dried)
  • 2 preserved lemons, rinsed, rinds chopped
  • kosher or sea salt for sprinkling over the top

 

Preheat oven to 425°F

Put the yeast in a stand mixer bowl fitted with a dough hook. Pour in the warm water. Add the salt and 2 cups of the flour, mix into a soft and sticky dough. Add the remaining 2 cups of flour and mix well. (The dough will be sticky)

In a large bowl add olive oil, enough to cover interior of bowl. Place the dough in the bowl and cover the dough with some olive oil. Cover and let rise for 1 hour in a warm place.

Press out the dough on a well oiled baking sheet. Using your fingers, shape into a rectangle approximately 9”x13”.

Add olive oil to the top of the dough, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don't skimp; this will result in great flavor after the bread is baked.

Top with the preserved lemon and oregano and sprinkle with coarse salt.

Bake for 20-25 minutes until lightly golden.

 

Adapted from The View from Great Island

Brown Butter Bourbon Banana Bread

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Brown Butter Bourbon Banana Bread. That’s some alliteration there.I wasn’t planning on posting this but it came out so good I decided to take a few photos and share the recipe here. The brown butter adds such a great flavor, I’m not sure I would make banana bread any other way. The bourbon adds even more richness making this recipe a keeper. This is my second post with this awesome Cast Iron Loaf Pan I bought recently, it bakes very evenly and it has handles! And it’s cute!

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Brown Butter Bourbon Banana Bread

  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 very ripe bananas
  • 2 eggs
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 cup whole milk yogurt
  • 2-3 tablespoons bourbon
  • 1 teaspoon vanilla extract

Heat oven to 350° F. and butter a loaf pan. (I used 5”x9”)

Place the 1/2 cup of butter in a medium pan over medium heat. Continue to melt butter for a few minutes until it starts turning brown and smells good! Set aside to cool.    

In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a medium size bowl beat together the eggs and sugars until well combined, then add the bananas, yogurt, brown butter, bourbon and vanilla, whisking until all combined.

Pour the wet ingredients into the dry ingredients. Mix with wooden spoon until combined. Spoon into loaf pan and smooth out the top. 

Bake 40-45 minutes, it will be done when knife placed in center of loaf comes out clean.

Remove from the oven and let it cool for about 30 minutes. 

Adapted from Food52

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Dill Rye Bread

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It’s strange. I forgot that I had wanted to make this bread back in late January and just now found the text doc I started, which was a week before my mother became ill with pneumonia. I was writing about this bread, how she discovered it on a trip to California in the 1970s and brought back a loaf in her suitcase. It wasn’t something she could find in Connecticut and really loved it. The words I wrote just a few weeks ago couldn't possibly express the emotions that I feel now that she’s gone. 

I’m going through a lot of… I should have called her more, I should have visited her more, and just missing her so much. While I’m experiencing the sadness of losing her, it’s left me with a greater appreciation for family and friends, and life in general. This post is for my sweet Mom who introduced me to Dill Rye Bread.

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Dill Rye Bread

  • 8 oz rye flour (2 cups)
  • 12 oz all-purpose flour (almost 3 cups)
  • 1/2 teaspoon instant (rapid-rise) yeast
  • 1 1/2 teaspoons kosher salt
  • 15 oz water
  • 1 1/2 tablespoon caraway seeds
  • 1 tablespoon dry dill weed

In a large bowl combine flours, yeast, salt, dill and caraway seeds. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with towel and let rest about 15 minutes.

Place the dough in a cast-iron loaf pan, cover with a cotton towel and let rise for about 2 hours. 

Preheat oven to 450°F. Score the dough down the middle. Bake about 45 minutes until loaf is browned and internal temp reaches 190°F. Cool on a rack about an hour before slicing.

While looking for ideas for an open faced sandwich with rye bread I came across the Danish Smorrebrod here. Pictured above, I layered the rye slices with creme fraiche, smoked salmon, sliced cucumber and fresh dill. It tastes amazing on this bread.