neverhomemaker: milk

Throughout the last couple years, I’ve seen people making all sorts of things in the waffle maker. Brownies. Cake. Pizza. Eggs. Falafel. S’mores. The list goes on (and on). So, slowly I’ve started to try out some of these recipes, and I’m definitely hooked. Baking stuff in my waffle maker is both easy and completely, amazingly satisfying.

I’ve now made several savory waffle recipes using this exact biscuit crust as my base. And if you eat dairy, I highly recommend using real butter and real milk. The flavor and texture -- oh, the texture -- are out of this world. That being said, Earth Balance and soy or almond or coconut milk make a wonderful waffle as well. Maybe just not as flaky.

Crunch.

(Sorry! Sometimes I’d rather eat than take gorgeous photos.)

BASIC BISCUITS

You can also make this recipe and use as drop biscuits!

What you’ll need . . .

1-1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 stick cold butter (or 1/2 cup Earth Balance)
1-1/4 cups milk (or substitute)
pinch salt

Method . . .

Whisk the dry ingredients together. Then toss in the butter -- but in pieces throughout.
Mix with your hands until the “dough” resembles a coarse meal texture. You might need to pinch and crumble the flour and butter together a little.
Preheat your waffle maker. Lightly grease with more butter or Earth Balance.
Then pour in the milk and stir until everything is just moistened. Spoon out in portions that make sense for your waffle maker. For ours, 1/2 cup fills it up.
Bake until done, then set on a cooling rack to avoid sogginess.
If you want to make these guys as drop biscuits, preheat your oven to 450 degrees F. Then drop dough onto a parchment lined cookie sheet and bake for 14 minutes, until golden.

BRUNCH GRAVY BISCUITS

For this deliciousness, you’ll want to whisk up some Mushroom Gravy. Then just make your waffles, poach (here’s how) or soft boil (here’s how) or fry a few eggs, and assemble with a little spinach or other greens. Very easy, but it’s an amazingly tasty breakfast for those of you who don’t like to start the day on the sweet side.

PIZZA WAFFLES

I mentioned these guys (thanks, Ashley!) the other day in my Weekend Things post, and since then . . . we’ve made them twice more. I originally just used Pumpkin Pizza Dough in my waffle maker, but there wasn’t as much taste. When I used this biscuit waffle as a base, the resulting “pizza” reminded me of some of the great pan pizzas I’ve had. Thick, buttery crust. I broiled Pepper Jack cheese onto the tops until bubbly and chose to leave the sauce off and dunk instead.

So, there you go. Biscuit waffles, two ways!

I have already asked Stephen for a new, round waffle maker as one of my Christmas gifts. Our current one was a $10 find, and it’s done quite well but seems to be a little over-loved these days. We’ll see. Now, if you’ll excuse me, I have a s’mores waffle recipe to drool over.

MORE WAFFLES!

Peanut Butter + Banana Waffles
CSA Market Waffles
Green Waffles, Two Ways
Zucchini + Carrot Waffles
Homemade Freezer Waffles

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I’m not always good at delivering my promised recipes as quickly as I want to. So, without further delay, here’s the vegan “buttermilk” cinnamon swirl bread I mentioned in yesterday’s Brown Rice Milk recipe. We’ve been eating this loaf toasted for breakfast for the last week. It’s almost gone now, so writing this post gives me a nice reminder to get going on my next one.

Enjoy!

“BUTTERMILK” CINNAMON SWIRL BREAD
Loosely based off this Cinnamon Raisin Bread recipe circa 2009

What you’ll need . . .

Bread mixture:

2 cups all purpose flour
2-1/2 cups whole wheat flour
Pinch sea salt
1/4 cup warm water
2-1/4 teaspoons active dry yeast
1 teaspoon brown sugar
1-1/2 cups rice milk or almond milk
3 tablespoons Earth Balance (or other vegan buttery spread)
1/3 cup maple syrup

Cinnamon mixture:

1/2 cup brown sugar
1 tablespoon cinnamon
1 tablespoon water

Method . . .

In a large bowl, whisk together the flours and salt. Set aside.
Proof the yeast by placing the water, yeast, and brown sugar in a bowl and mixing. Let sit until frothy.
On the stovetop, warm the Earth Balance over low heat and add the rice or almond milk. Mix in the maple syrup until everything is well incorporated and warm, not hot. If mixture gets warmer than wrist temperature, wait until it is cooler to add to yeast (heat can kill off the yeast).
Combine the yeast mixture and warm milk mixture. Then add in the flour and start mixing with a spatula.
Work to kneading with your hands, adding a bit more flour as necessary. Eventually turn out onto a lightly floured work surface and keep kneading for 5 or so more minutes. Dough should be moist, but not sticky.
Place dough back in your bowl and cover with a wet tea towel or plastic wrap. Let sit until doubled in bulk, around 2 hours.

Baking:

Preheat your oven to 475 degrees F. Place a dutch oven inside on the middle rack to preheat as well.
Roll dough into a large rectangle (maybe the length/width of a baking sheet?) that’s around 1/4 inch or less thick on a well floured work surface.
Mix together the ingredients for the cinnamon filling, then spread evenly onto the dough and roll into a long snake-like shape. Elongate and stretch this shape so it’s long enough to twist and coil around itself like in the photo. Maybe two feet long? (Sorry for the question marks, it sort of just happened when I was baking it -- I totally winged this part!)
Then form into a round and place in your preheated (covered) dutch oven and place in oven.
Bake for 5 minutes, then lower the heat to 425 and continue baking for another half hour to 45 minutes. Until crust is golden.
Remove and let cool before cutting (or the cinnamon mixture might spurt out).

Glorious homemade bread!

NOTES

There’s really no right or wrong way to twist and form your round. I just did what felt natural and wanted the most swirly action.
You’ll probably notice some leakage of cinnamon mixture at the bottom of your loaf. I had some, and at first I worried about it. Then it ended up being the most delicious part of the whole thing.
You can try this recipe with any type of milk or non-dairy substitute. Just beware that some slight modifications might be necessary with regard to flour. Just pay attention to the stickiness of your dough. It shouldn’t stick to your fingers. You might need more flour. (And alternatively, shouldn’t be too dry -- need more liquid). If you’re familiar with baking breads, I think you know the sweet spot.
This bread freezes famously well! Keeps you from eating the whole thing in two days (though I could have done that easily, too).

FREEZING

Wait to do all these steps until your loaf is completely cooled.
Slice your bread into medium slices. I say medium because too thin wasn’t working and I don’t think mega-thick slices of bread because they are hard to toast.
Lay out slices on cookie sheets and freeze for an hour or two. Then place slices in plastic zipper bags.
To defrost, I just put them in my toaster for a couple minutes.

Homemade Brown Rice Milk

Homemade Almond Milk

French Press Almond Milk Trick

Why You Should Bake Your Own Bread

Simple Honey Whole Wheat Loaf

White-Whole Wheat No-Knead Loaf

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