There’s nothing quite as inviting as the comfort and warmth of a fresh homemade breakfast. Most days we’re lucky to get out the door with a banana, a piece of toast and a few sips of coffee. But breakfast is the most important meal of the day – isn’t that what our mothers have been telling us? And it’s more than “breaking the fast”, more than a cure for a growling tummy. Breakfast is a time to relax before the day begins, a time to take for yourself or to be with family and friends. In this issue, we celebrate the best of the breakfast foods: pancakes, waffles, quick breads and muffins. Breakfast breads are nourishing, comforting, warm and inviting. And they are the very best part of the weekend. If it’s been a while since you’ve had the time for freshly baked breakfast breads, we’ve got some tips, techniques and tricks that will inspire you to renew your family’s weekend breakfast tradition.

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KNIFE OF THE MONTH

Wusthof Trident 2.75" Bird's Beak Peeling Knife

The Wusthof Ikon 2.75 inch Bird’s Beak Paring Knife is great for everyday tasks, while the curved edge blade offers versatility. Use for peeling, coring and decorating.

Many breakfast breads fall into the category of bread known as "quick breads". Unlike yeast-based breads that take time for the yeast to work, quick breads produce immediate results. Whipping up a batch of muffins in under an hour might seem like magic, but there’s chemistry behind those muffins. Read on for a basic understanding of that science and you’ll learn how to produce excellent results every time.

5 Piece Measuring Spoon Set Preciseness counts when measuring baking powder or baking soda, use sturdy, accurate measuring spoons

At its most basic level, bread is grain flour restructured around air bubbles. Creating, growing, and capturing air bubbles is the magic of making any bread. For yeast-based breads, the yeast "breathes" out carbon dioxide as it multiplies in sitting dough. In contrast, quick breads rely on a natural, immediate chemical reaction from baking soda and/or baking powder to produce carbon dioxide. In either case, the carbon dioxide expands the bubbles already present from the mixing process. Both liquid and heat can activate these substances into producing carbon dioxide gas. The expanded bubbles are captured as the dough is baked and as the proteins in the flour harden around the little air pockets.

Baking Soda - Baking soda is sodium bicarbonate. When in contact with liquid and heated, it dissolves into carbon dioxide gas and sodium carbonate. The carbon dioxide expands air bubbles already present in the batter, while the sodium carbonate remains behind as a slightly alkaline substance that is neutralized by any acidic ingredient in the batter such as sour cream, buttermilk, or citrus juice, etc.

Baking Powder - Baking powder is a combination of baking soda, some type of powdered acid, and cornstarch. In one teaspoon of baking powder, there is only 1/4 teaspoon of baking soda. The baking soda produces carbon dioxide gas while the acidic component neutralizes the remaining sodium carbonate. The cornstarch keeps the powders mixed and dry. The acidic component of baking powder is matched in strength to the amount of baking soda present so that the end result is neutral to the batter. The acidic component is also responsible for when and how quickly baking powder acts once in contact with liquid. Fast-acting baking powder produces gas immediately upon contact with liquid. Slow-acting baking powder inspires the release of gas only when heated. Double-acting baking powder has two different acidic components that do both.

Why it's important to not over mix - Bubbles, the essential texture component of bread, are introduced as the batter is made. Most quick breads call for a minimal amount of mixing; this is to preserve the air bubbles in the batter. Neither baking soda nor baking powder create bubbles, they only expand existing bubbles. Too much stirring removes air from the batter and can create a flat product. Instead of additional stirring, some recipes call for the batter to set 5 minutes so that the dry ingredients can absorb the liquid.

Why it's important to mix dry and liquid ingredients separately - In order to stir the batter as little as possible, mix all of the dry ingredients of the recipe together allowing the baking soda and/or baking powder to be evenly dispersed. Similarly, mix all of the liquids together separately. This allows for minimal stirring once the liquids are added to the dry ingredients.

The potency of baking soda and baking powder diminishes over time. Store baking soda and baking powder in a cool, dry cupboard. Check expiration dates on containers when purchasing, and note the date of opening on the container. Generally, use these products within six months from opening.

• 5 of Hearts Waffle Maker

  American-style Waffles – These are the dense, thin and somewhat chewy waffles most of us grew up on. Square or round, and most often quartered, these waffles have a golden crust and small shallow pockets. American waffles are usually served as a sweet breakfast food – with warm maple syrup and, if you’re lucky, a side of sausage. With a baking powder-leavened batter, American waffles are quick and easy to make – perfect for those mornings when you want to sleep in.
• Scandinavian-style Waffles – With a distinctive heart shape, the Scandinavian waffle can dress up even the greyest of February mornings (not to mention that one very special February morning). Much like their American cousins, Scandinavian-style waffles are thin, soft and chewy, and made from a quick batter. Scandinavian waffles are often delicately flavored with cardamom and served with berries, whipped or sour cream, and sugar.
• Belgian Waffles – Delicate and crispy on the outside, light and soft on the inside, Belgian waffles make a truly special breakfast treat. Traditionally made from a yeasted dough, Belgian waffles rise, giving them their famous thickness and deep pockets. In Belgium, these pastries are a street food, served with a simple dusting of powdered sugar. Here in the states, we have made the Belgian waffle a staple of the brunch menu, served with butter, fruit, sugar, syrup, jam, whipped cream or chocolate (or any combination of these). Homemade Belgian waffles take a little more planning than do the varieties discussed above, since the yeast in the batter needs time to do its work. If you don’t fancy getting up while everyone else in your family sleeps, prepare the dough the evening before and let it rise overnight. Another time-saving tip is to look for Belgian waffle recipes that don’t use yeast. While less traditional, some recipes use stiffened egg whites or club soda to get that fluffy “Belgian” texture in half the time.

• Liege Waffles - Try our Recipe

  Liege Waffles – Nothing less than waffle royalty, the Liege waffle also hails from Belgium, from the royal kitchen of the Prince-Bishop of the city of Liege. The story has it that in the 18th century, the Prince-Bishop of Liege had an unrelenting sweet tooth, one that no existing pastry could satisfy. So, his chef prepared a brioche dough, added nib (or pearl) sugar and vanilla bean, and cooked the dough in a traditional waffle iron. The result was a vanilla-scented, sweet, dense, chewy and thick waffle with bits of sugar on the inside. The Prince-Bishop was impressed, and the Liege waffle was born.
  
  

  Pearl Sugar

  While you may not yet have heard of the Liege waffle, one try and we are sure they’ll become a weekend favorite in your family. A bit smaller than its Belgian sibling, the Liege waffle is traditionally oval or rectangular shaped, often made with vanilla or cinnamon. Serve the Liege waffle as you would a Belgian waffle, but try it plain first – the pearl sugar in the dough creates tiny pockets of sweetness on the inside of the waffle, while it also rises to the outside to create a caramelized sugar crust. Pick up some pearl sugar this weekend and try our Recipe for Liege Waffles – it’s a Kitchen Window favorite.

  
  

• Temperature and Time:
  • Select a model that has a wider range of control over the temperature. Look for dials instead of switches.
  • Independent controls for time and temperature let you customize the texture of your waffles. Cook hot and fast for a crispy waffle with a soft center, or cook lower and longer for a uniform texture. Look for machines that feature built-in texture controls.
  • Choose a model with indicators (lights or sounds) that tell you when your machine is up to temperature and when your waffle is finished baking.
  • For temperature consistency, look for waffle makers that have multiple heating elements. The more heating elements, the more consistent the heat, and the more consistent the texture of the waffle. Multiple heating elements also allow the machine to retain its temperature longer, so there’s less lag time between waffles.
• Stickability and Clean-up:
  • Most waffle makers feature nonstick surfaces for easy release of your finished waffle. But don’t skimp on the fat in your recipe – you’ll still need it to aid in release and to add flavor.
  • Look for machines with easy-clean up features like overflow channels, removable plates and seamless housing.
  • Dials and buttons are traps for drippy batter. Look for machines designed with the controls out of the way of the potential spillage.
• Storage and Safety:
  • Choose a size that fits your needs. There are many compact waffle makers available that fit easily into the cupboard.
  • Look for a design that lets you wind the cord and tuck it away for easy storage.
  • Waffle makers can get very hot. Look for machines that have stay-cool handles and power lights to remind you when the machine is on.
  • Look for auto shut-off so you can enjoy your breakfast without the worry of a burning countertop.

• Make sure your waffle maker is on a level surface with the cord safely away from the heating elements.
• Preheat the waffle maker in a closed position until up to temperature.
• Follow the manufacturer’s guidelines for the amount of batter per waffle. Not enough batter will short-change your waffle and give you burnt edges, and too much will overflow into a mess you’ll have to clean up.
• Once you’ve adjusted the settings to your liking, allow the waffle maker to do its work. Avoid the temptation to peek at the progress!
• Evenness of color is the best indicator of a good waffle. You want an evenly golden waffle without light or dark spots.
• While the best waffles are those right off the griddle, batches of waffles can be held, covered loosely, in a 200 oven.
• Once you’ve made your waffles, leave the waffle maker open to cool. It will cool faster and be easier to clean.

• Reversible Double Burner Cast Iron Griddle

  More compact and easier to store, stovetop griddles fit neatly over two stovetop burners and stack easily in the cupboard. Most stovetop griddles measure right around 11” 20”, to accommodate three or four pancakes at one time (with room for bacon).
• Stovetop griddles are portable, making them perfect for outdoor cooking on the grill or for camping cookouts over an open fire.
• Many stovetop griddles are now reversible, with a flat side and ridged “grill” side. The ridged side adds a lot of versatility – it’s great for cooking chicken, steak, fish or vegetables.
• Since they get their heat from the stove you know and love, stovetop griddles can give you more control over temperature than can electric griddles.
• Stovetop griddles are widely available in cast iron and cast aluminum. While cast iron holds its heat longer, it’s slower to come to temperature and slower to cool down. Cast iron makes an excellent cooking surface, but for those just starting the homemade pancake breakfast tradition, it may lead to a few burnt pancakes. Cast aluminum is a great choice for those warming up to pancake cooking. It heats quickly and evenly and cools down quickly, giving you more temperature control.
• Nonstick or seasoned surfaces aid in the release of anything you cook, especially pancakes.

• Griddle/Panini Press

  For those with the room to use and store them, a stand-alone electric griddle makes an excellent addition to the kitchen. Electric griddles range from large squares and rectangles to circles, making them useful for a large variety of uses. The largest among them can fit eight pancakes and 11 pieces of bacon at one time.
• Even heating is absolutely essential to a good pancake. Look for electric griddles with multiple and evenly spaced heating elements for the best results.
• Look for a cast aluminum surface with an electric griddle. Aluminum heats quickly and evenly and cools down quickly.
• Select a model that has a wider range of control over the temperature. Look for dials instead of switches. Multiple controls let you vary the temperature across the griddle surface.
• A nonstick surface is great for easy food release and for easier clean up.