Warm up crisp fall days by baking bread

Thanksgiving is a time to acknowledge our blessings, visit with family and friends and feast on turkey, stuffing, mashed potatoes and pumpkin pie.

But don’t stuff yourself too much. As delicious as the holiday meal is, the leftovers can be just as tasty.

They can also be healthy. Leftover turkey is lean protein with fewer calories and less fat and sodium per serving than beef, veal, pork or lamb.

Turkey sandwiches are almost as much a tradition on the day after Thanksgiving as holiday sales, but there are other ways to use the holiday entree.

Make a rich turkey stock with the carcass, adding bits of turkey and leftover vegetables to the broth to make a warm, hearty soup.

Chop the white and dark meat and add it to an omelet, quiche or salad. Combine it with cooked vegetables and a thick cream of chicken soup to make a filling for biscuits or rolls.

Create a turkey taco with leftover meat garnished with lettuce, tomato and cheese and rolled in tortillas.

Even traditional turkey sandwiches can take on new life. Instead of mayonnaise, use a little leftover cranberry sauce to ramp up the flavor. Or top the turkey with spaghetti sauce and mozzarella cheese, then broil for an Italian flavor.

Remember not to leave the Thanksgiving turkey standing around a warm kitchen for too long after carving. Cover and refrigerate within two hours of serving.

Use the leftovers within three days, otherwise freeze the meat. It will last a month or two and can be quickly thawed for a last-minute meal in the hectic days to come. Freeze cooked, boned turkey in portions by wrapping it in aluminum foil or plastic wrap and sealing it in a freezer bag.

Following are a few ideas for leftover turkey from thekitchn.com and foodiecrush.com.

 

 

Easy Soda Bread

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Mix flour, baking soda and salt in a large bowl until fully incorporated. Form a well in the center and fill with the buttermilk. Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.

Transfer dough to a floured work surface and gently shape it into a six-inch round that’s about 1-1/2 inches thick.

Place dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large X into the top. Bake in a 450-degree oven for 10 minutes, then lower the temperature to 400 degrees and bake 20 minutes, until bread is golden brown and crusty on the outside. Transfer to a rack and cool.

 

 

Spicy Italian Flatbread

2 cups flour

1 teaspoon salt

1/4 teaspoon instant or bread-machine yeast

3/4 cup water

1/2 tablespoon cornmeal

For toppings:

1 tablespoon olive oil

1 teaspoon Italian seasoning blend

6 ounces quartered artichoke hearts

1/4 red onion

3 slices salami

3 slices smoked provolone

1/2 teaspoon crushed red pepper

Combine flour, salt and yeast in a large bowl. Add just enough water to form a shaggy, slightly sticky ball of dough with no dry flour left on the bottom of the bowl. Loosely cover dough and let sit at room temperature for 12 to 18 hours.

Sprinkle a little flour over the dough and on a clean work surface. Scrape soft dough onto the surface and gently knead a few times. Flatten dough, then transfer to a foil-covered baking sheet that’s been lightly coated with cooking spray and sprinkled with cornmeal. Drizzle one tablespoon olive oil onto the surface of the dough, then use your hands to spread and stretch dough to cover the surface of the baking sheet.

Sprinkle Italian seasoning over the surface. Thinly slice the red onion, salami and provolone. Roughly chop the artichokes, if desired, or break them up with your hands. Spread onion, salami, provolone and artichokes over the surface of the dough. Top with a generous sprinkle of crushed red pepper.

Bake in a 450-degree oven for 15 to 18 minutes, until golden brown on the edges and the cheese is bubbled and browned. Cut into eight equal pieces and serve.

 

 

Sweet Molasses Dinner Rolls

2 teaspoons instant or rapid rise yeast

1 teaspoon brown sugar

1 cup warm water

1 cup whole wheat flour

1/2 teaspoon salt

1 tablespoon butter, melted

1 tablespoon unsweetened cocoa powder

1/3 cup molasses

1-1/2 to 2 cups flour

1 large egg, optional

 

Combine yeast, brown sugar and warm water in a bowl. Stir to dissolve yeast and sugar. Let sit about five minutes, until frothy on top.

Place whole wheat flour, salt, melted butter, cocoa powder and molasses in a large bowl. Pour yeast mixture into the bowl and stir until a smooth mixture forms.

Begin stirring in flour, 1/2 cup at a time, until a ball of dough forms and you can no longer stir it with a spoon.

Turn dough out onto a floured surface and knead five minutes, slowly adding more flour to prevent the dough from sticking.

When dough is a soft, buoyant ball that no longer sticks to your hands and has 1-1/2 to two cups flour total, place dough in the mixing bowl, cover loosely with plastic wrap and allow to rise for one hour, until doubled in volume.

Sprinkle a little flour on top, then punch dough to deflate. Scrape dough out of the bowl and transfer to a lightly floured surface. Cut dough into four pieces, then cut each into three smaller pieces. Shape each piece of dough into a ball, then place in a baking dish coated with cooking spray, oil or butter. Allow to rise 45 to 60 minutes, until doubled in size.

Whisk egg and a splash of water in a small bowl until smooth, then brush it over the surface of the rolls. Bake rolls in a 375-degree oven for 25 minutes, until rolls are deep brown and sound hollow when tapped. Allow to cool slightly, then serve.

 

 

No Knead Focaccia

4 cups flour

1/4 teaspoon instant yeast

1-1/2 teaspoons salt

2 cups water

2 tablespoons olive oil

2 tablespoons cornmeal

1 tablespoon Italian seasoning

Combine flour, salt and yeast in a bowl. Stir until evenly combined. Add water and stir until it forms a cohesive, sticky, shaggy ball of dough with no dry flour on the bottom of the bowl. If there is still dry flour, add a little water until dough comes together. Loosely cover bowl and let sit at room temperature for 12 to 18 hours.

The dough will be wet, bubbly and fluffy. Dust the top with some flour, then scrape dough from the sides of the bowl. Turn dough over on itself a few times until it forms a ball in the center of the bowl.

Line a baking sheet with foil, then drizzle with one tablespoon olive oil. Spread oil to coat the surface of the foil, then sprinkle cornmeal on top. Transfer dough to the baking sheet, stretching and patting dough into a large rectangle with floured hands.

Drizzle olive oil over the dough and use a soft brush to spread it evenly over the surface. Sprinkle with Italian seasoning. Let the dough rise for one hour.

Using your fingers, press  dimples into the dough.

Bake in a 425-degree oven for 20 to 25 minutes, until golden brown. Allow to cool before slicing and serving.

 

 

No-Knead Bread

3 cups flour

1/4 teaspoon instant yeast or bread machine yeast

1-1/2 teaspoons salt

1-1/2 to 1-3/4 cups water, room temperature

Combine flour, yeast and salt in a large bowl. Stir until well combined. Stir in  water until a shaggy, sticky ball of dough forms and there is no dry flour left on the bottom of the bowl. The dough should be wet and sticky, but not so wet that it appears glossy. Cover the bowl loosely with plastic wrap and let sit at room temperature for 12 to 18 hours.

Dough should be fluffy and bubbly. Sprinkle a little flour on top of the dough and scrape it out of the bowl. With well-floured hands, shape dough into a ball and place on parchment paper. Let rise for 30 to 60 minutes.

Place a Dutch oven inside the oven as it preheats to 425 degrees and make sure it is in the fully heated oven for at least 15 minutes.

Carefully remove the Dutch oven from the oven. Place the parchment and dough in the Dutch oven and cover. Place in the oven and bake 30 minutes. Remove the lid and bake 15 to 20 minutes, until crust is a deep golden brown. Remove from the oven, lift the bread out using the parchment paper, and allow to cool.

 

 

 

Homemade Naan

2 teaspoons dry active yeast

1 teaspoon sugar

1/2 cup warm water

2-1/2 to 3 cups flour

1/2 teaspoon salt

1/4 cup olive oil

1/3 cup plain yogurt

1 large egg

In a small bowl, combine yeast, sugar and warm water. Stir to dissolve, then let sit a few minutes, until frothy on top. Whisk in oil, yogurt and egg until evenly combined.

In a separate medium bowl, combine one cup flour with salt. Pour wet ingredients into the flour mixture and stir until well combined. Continue adding flour, a half cup  at a time, until you can no longer stir it with a spoon.

Turn ball of dough out onto a lightly floured surface and knead about three minutes, adding small amounts of flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour.

Loosely cover dough and let rise one hour, until doubled in size. Gently flatten dough into a disc and cut into eight equal pieces. Shape each piece into a small ball.

Heat a large, heavy-bottomed skillet over medium heat. Working with one ball at a time, roll out until 1/4 inch thick or approximately six inches in diameter. Place  dough into the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip dough and cook until golden brown. Stack cooked flatbread on a plate and cover with a towel  as you cook the remaining pieces.

Serve plain or brushed with melted butter and sprinkled with herbs.

 

 

 

Beer Bread

3 cups flour

1 tablespoon sugar

1 tablespoon baking powder

2 teaspoons salt

1/2 cup shredded sharp cheddar cheese

4 tablespoons butter, melted

12 ounces beer

In a large bowl, combine flour, sugar, baking powder, salt and shredded cheese. Mix well.

Use a pastry brush to coat the inside of a 9-by-5-inch loaf pan with butter. Set remaining butter aside.

Add beer to flour mixture and stir until a thick batter forms. Transfer batter to the bread pan, spreading it evenly. Pour the remaining melted butter on top of dough.

Bake in a 375-degree oven for 45 to 50 minutes, until deep golden brown on top.

Once slightly cool, run a butter knife around the inside edge of the pan gently to loosen the edges, then turn the bread onto a cutting board to slice and serve.