Spiked Dessert (Baileys Irish Cream & Ice Cream) for St. Patty’s Day

Spiked Dessert for St. Patty's Day

A quick dessert for St. Patrick’s Day…

Baileys Irish Cream over Ice Cream with chocolate syrup.

Here’s how it’s done…

What you need:

Glass

Choc syrup

Ice cream

Baileys Irish Cream

STEPS:

Place glass on counter.

Drizzle chocolate syrup in the glass.

Add scoops of ice cream in glass.

Drizzle chocolate syrup over ice cream.

Pour Baileys Irish Cream over ice cream.

Enjoy immediately!

Cheers ~

Spiking Ice Cream with Baileys Irish Cream

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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Homemade White Sandwich Bread…enjoy a slice with Strawberry Jam

Homemade White Sandwich Bread with Strawberry Jam

It is my year of baking more recipes where yeast is involved. Looking to stretch my baking chops…it’s a challenge I welcome.

Wow, how cool it is to make homemade white sandwich bread!

bread baking

White Sandwich Bread

The best part of baking bread is slicing it to the thickness that you want.

White Sandwich Bread

Used a recipe by The Kitchn. The Kitchn is a wonderful website. Check it out!

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Basic White Sandwich Bread

By The Kitchn
Adapted by Carmen Ortiz of Baking is my Zen

White Sandwich Bread

Makes 2 loaves

Oil spray, for proofing bowl and 2 loaf pans

1 packet active-dry yeast (2¼ teaspoons)
1 cup warm water (110-115 degrees Fahrenheit )
½ teaspoon sugar

1 cup milk, about 110 degrees Fahrenheit
2 tablespoons unsalted butter
2 tablespoons white sugar
1 tablespoon salt
1 cup flour

4 ½ cups all-purpose flour

ONLY IF NEEDED – use UP TO 1 cup all-purpose flour

DIRECTIONS:

1) OIL BOWL/PANS: Prep oiled bowl for proofing and 2 oiled loaf pans. Set aside.
2) PROOF YEAST: Pour 1 cup water (110-115 degrees) into the bowl of a standing mixer.
3) Add pinch of sugar. Mix.
4) Sprinkle the yeast over top. Mix.
5) Proof yeast for 10 minutes in a warm, draft free place. (The oven is ideal for this.)
6) Melt butter.
7) To a 1-cup measuring cup, add 1 cup milk, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons sugar and melted butter.
8) PREP DOUGH: Microwave milk mixture to about 100 degrees Fahrenheit. Basically, warm the milk. Mix.
9) Pour milk mixture over the yeast mixture.
10) Add 1 cup of flour over the yeast mixture.
11) Mix, using a spatula, until mixture comes together into a loose, lumpy batter.
12) Add another 4 1/2 cups of flour, reserving the remaining cup if the dough is sticky during kneading. Stir by hand using a spatula until a floury, shaggy dough is formed.
13) Using the dough hook attachment on a standing mixer, knead the dough for 10 minutes on medium high speed.
14) If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky.
15) The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.
16) Coat a large bowl with oil spray.
17) Form the dough into a ball and turn it in the bowl to coat it with oil.
18) PROOF 1: Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.
19) SHAPING DOUGH: Sprinkle some flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes.
20) Grease two loaf pans or film them with non-stick cooking spray.
21) Shape each ball of dough into a loaf (see tutorial by The Kitchn for step-by-step instructions) and transfer to the loaf pans. It is important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior.
22) OIL TOPS OF LOAVES: [I spray the loaf tops with oil spray.]
23) PROOF 2: Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.
24) PREHEAT OVEN: Halfway through the second rise, heat the oven to 425° Fahrenheit.
25) After 2nd proof, slash the tops of the loaves with a serrated knife. [I didn’t slash my loaves]
26) Brush loaves lightly with melted butter. [My addition]
27) Place loaves in the oven. Immediately turn down the heat to 375°F.
28) BAKE loaves for 30-35 minutes at 375 degrees Fahrenheit.
29) Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom.
30) Remove the loaves from the pans.
31) BRUSH LOAVES with melted butter. [My addition]
32) COOL LOAVES completely before slicing.
33) Loaves will keep at room temperature for several days. [I keep bread wrapped in foil]
34) STORAGE: Loaves can be wrapped in foil and plastic, and frozen for up to three months.

White Sandwich Bread

~ Carmen

Baking is my Zen

…sweet nibbles for the soul

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Posted in Baked, Breads, Breakfast, Yeast breads | Tagged , , , , , , , , , , , ,