anise – Simply Delicious: The Cookbook Project

17-10: Poppy Seed Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods January 23, 2018January 21, 2018all-purpose flour, anise, baked goods, breads, buns, butter, cheese, cumin, dough, egg wash, eggs, granulated sugar, grated, kneaded, milk, parchment paper, poppy seeds, proofed, recipes, rolls, salt, sesame seeds, side dish, Silpat, untested, vegetarian, white bread, yeast 0 Comment

One of the last entries from the Baked Goods chapter, 17-10: Poppy Seed Bread is essentially white bread with a sprinkling of poppy seeds on top. Simply Delicious shows it as a loaf, but I chose to make it into rolls/buns–since you’re already topping the bread with seeds, it makes it very reminiscent of sesame seed hamburger buns. 🍔

Even 20+ years later, most mentions of poppy seeds inevitably end up referencing this Seinfeld gag, where Elaine’s love for poppy seed muffins keep causing her to test positive for opium on a work-administered drug test.

This often leads to the question: Can poppy seeds really affect a drug test? And the answer, according to the New York Times, is actually “Yes!” 🤔 You’d have to eat a LOT of them (much more than what the recipe for this bread contains) to have it show up at levels that would cause alarm–but the claim does actually have merit.

18-1: Basic Yeast Dough I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School October 5, 2017April 17, 2019all-purpose flour, anise, baked goods, beer, bread series, breads, breakfast, butter, cake yeast, canola oil, cinnamon, cooking school, cumin, dairy-free, dried herbs, dried spices, durum wheat flour, eggs, fennel, garlic, granulated sugar, herbs and spices, milk, olive oil, poppy seeds, rye flour, saffron, salt, sesame seeds, shortening, snacks, untested, vanilla extract, vegetable juice, vegetable oil, vegetarian, wheat germ, whole wheat bread, whole wheat flour, whole wheat kernels, yeast 0 Comment

I’ve made a lot of bread during the 3.5 years I’ve been working on this project (both for the project and outside of it), and I hear a lot of the same remarks whenever I talk about making bread: “Oh, that seems hard”, or “It’s too much work to make bread”. I used to feel the same way, and shied away from yeast recipes for a long time out of a fear of failure. In cooking (like most things in life), you have to be ready to embrace failure and learn from it–otherwise, you’ll never get past heating up Hot Pockets in the microwave.

Simply Delicious even notes in their recipe blurb that bread making is perceived as hard. It’s maybe not the easiest thing in the world, but you’ll make a lot of friends fast if you can make them fresh bread. 18-1: Basic Yeast Dough I is the first in a three-part series on bread making, where you’ll learn some tips and tricks for improving your bread baking, as well as a few basic recipes that you can use.

17-18: Golfer’s Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 20, 2017January 20, 2018alfalfa sprouts, all-purpose flour, anise, apples, avocados, baked goods, breads, Brie, butter, cardamom, Cheddar, cheese, Colby Jack, cooked chicken, cream cheese, cucumbers, dark corn syrup, dough, dried herbs, dried spices, egg-free, fennel, frozen, ham, herbs and spices, hummus, kneaded, light corn syrup, lukewarm, lunch, mayonnaise, melted, milk, Monterey Jack, Pepper Jack, picnic, proofed, Provolone, recipes, rolls, rye flour, sandwiches, sausage, sliced, smoked ham, Swiss, toasted, turkey, untested, vegetarian, yeast 0 Comment

If you’re looking for something you could use for making lunches in advance, 17-18: Golfer’s Rolls could be an option. My suggestion? Use a creamier, softer cheese like they do in their picture (Simply Delicious shows Brie) or add some mayonnaise/avocado/hummus at the time of eating because these rolls can get a little dry.

Simply Delicious advocates freezing these rolls after filling them like sandwiches, and then bringing them with you somewhere (like a golf course). While my new co-workers like to play golf a lot, I only ended up bringing these to lunch at my desk. ⛳️

17-55: Scottish Shortbread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 17, 2016January 28, 2018all-purpose flour, almond extract, anise, baked goods, butter, coconut, cookie cutters, cookie press, cookies, creamed, dough, egg-free, flavorings, food coloring, gift ideas, grated, lemons, Mother's Day, oranges, party food, powdered sugar, recipes, rum, Scottish, shortbread, snacks, untested, vanilla extract, vegetarian, walnuts, zested 0 Comment

Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.

Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.

I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. 💐

5-15: Cheese Sticks

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters August 14, 2015March 20, 2019all-purpose flour, anise, appetizers, butter, cayenne pepper, Cheddar, cheese, coarse salt, cookie press, creamed, cumin, egg-free, fairly hard, hors d'oeuvres, inexpensive, lunch, paprika, parchment paper, Parmesan, pastry bag, poppy seeds, recipes, sesame seeds, Silpat, snacks, sticks, Swiss, untested, vegetarian 0 Comment

The other recipe I cooked before I took an extended break (the first being 3-2: New England Clam Chowder) would be these Cheese Sticks. I think this was one of those “burn off leftover ingredients” recipes.

Think of these Cheese Sticks as kind of like big Cheetos. This recipe is Card #15 in Subgroup #5 (Eggs & Cheese), found in Book 1.