Entries tagged with bread

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Lemon Rosemary Grilled Cheese

This is inspired by a place by my work that does something similar, but with pear compote.

Ingredients:

* Sharp white cheddar (mine came from CostCo, the Coastal stuff)
* Rosemary bread (mine came from Trader Joe's)
* Lemon curd (another thing from Trader Joe's)
* Butter (I did unsalted, the cheddar is plenty salty enough)

Tools:

* Toaster Oven
* Frying pan and oven

Steps:

* Lightly toast one side of the rosemary bread in the oven
* One one slice of rosemary bread, put a pile of chopped up white cheddar chunks on the toasted side. Put it back into the toaster oven until the cheese gets pretty melty.
* While that's going on, spread lemon curd on the other piece of bread, on the toasted side.
* Put a pat of butter in your frying pan and melt it
* Take your melted cheesy bread out of the toaster oven, put both pieces together so the cheese of one side is against the lemon curd of the other
* Put your sandwich into the pan, swish it around, flip it to the other side--this will make sure that both sides have butter as you pan toast.
* Toast both sides of your sandwich in the pan with the butter, flipping as necessary. When it's toasted to your liking, put it on a plate.
* Tada! Fancy grilled cheese.

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Quaker Cornbread

From the Quaker yellow cornmeal container.

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.

9 servings.

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Goat's cheese and blueberry crostini

I'm going to a potluck tonight, and I am taking these little morsels of delicious. I found them originally at Jelly Toast, but made several changes to the recipe.

( Read more... )

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Savory Tomato Bread Pudding

I found this recipe at a County Fair and again on the internet when I lost the original copy and have made it several times since then. It is delish and easy (as long as you have a food processor, otherwise chopping is done by hand). Very good for low spoon days. My one quibble is that it uses an oven, so it's best not to make it on super hot days. Otherwise, it's a great recipe for using old bread and delish seasonal tomatoes and basil. Cheese is optional, so it can be made either vegetarian or vegan.
( Savory Tomato Bread Pudding )

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Socca Flatbread with Spring Pesto and Salad

This is a brand-new recipe for me, so new I haven't tried it yet. But this recipe from thekitchn.com is vegan and gluten-free, which was so exciting I thought I'd post it untested. There is a link to a printer friendly version at the webpage: Socca Flatbread with Spring Pesto and Salad

( To the recipe )

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food question - stuffed bread

I remember seeing a recipe (possibly Italian) where you'd take a round loaf and hollow out most of it, then pack it tightly with thinly sliced veggies (and maybe other things). Then I think you put the top back on, weighed the whole thing down and let it rest in the fridge. It was supposed to be good picnic food.

Has anyone seen a recipe similar to that, or know if it has a particular name? I mean, I'm sure I can make something like it without a recipe, but it would be nice to see it.

ETA: Here are one two three versions of what I was looking for - thank you so much!

Current Mood: hungry

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Peanut Butter - Cracked Wheat Bread

This is a bit time-consuming, but most of it is just waiting for the dough to rise (more than once). If you have a heavy-duty mixer, like the classic KitchenAid, it helps a lot. Makes 1 loaf.

SPONGE:
1/2 cup bread flour (see Note 1)
1/2 cup whole-wheat flour
3/4 teaspoons yeast (the rest of the packet will be used later)
1 tablespoon sugar or honey
1 tablespoon nonfat dry milk
1 cup + 2 tablespoons water at "room temperature" (between 70° and 90° F.)

Whisk this all together in your mixer bowl, or a large bowl, until it's smooth and well-combined.

DOUGH:
1 cup bread flour (see Note 1)
1 cup whole-wheat flour
The rest of the yeast

Mix thoroughly, and sprinkle it evenly over the sponge in the bowl, covering the sponge completely. Cover with plastic wrap and allow to ferment for 1 to 4 hours at room temperature. (Or allow to rise for 1 hour at room temperature, then refrigerate overnight. Let it warm up a bit before proceeding.)

FINISHING THE MIXTURE:

1/2 cup cracked wheat (coarse bulgur)

Place in a dry frying pan over medium heat; shake or stir continuously until lightly toasted. Remove from pan immediately so it doesn't burn. If you want it less crunchy in your bread, pour 1/2 cup boiling water over the cracked wheat and let it stand until the water is absorbed.

When the sponge is ready, add the cracked wheat, along with
1/4 cup peanut butter (see Note 2)
1/4 cup brown sugar, packed
1 teaspoon salt

Mix thoroughly, then cover and let stand for 20 minutes. Knead by hand or machine for approximately 10 minutes, until the dough is smooth and elastic - poke in any bits of cracked wheat that keep trying to escape. Cover and let rise until doubled, 1 to 1 1/2 hours. (Optional: Punch down, knead briefly, and let rise again.)

Preheat oven to 350° F. Grease a 9"x5" loaf pan. Punch the dough down and shape it into a loaf to fit in the pan. Let rise until almost doubled - top of dough should be just a bit higher than the top edge of the pan. Bake for 45 to 55 minutes - an instant-read thermometer plunged into the center will read 210° F. Turn out onto a rack immediately, turn the loaf right-side-up, and allow to cool.

A slice of this will take you clear to Rivendell! :-)

Note 1: Instead of bread flour, you can use unbleached all-purpose flour, and add 1 1/2 tablespoons "vital wheat gluten" powder to the "Dough" mixture.

Note 2: Creamy peanut butter works better, because the chunks will get lost among the bits of cracked wheat.

Current Mood: cheerful
Current Music: Luke Bryan ~ Drunk On You

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bread

Brioche

It is worth setting aside a Saturday to make this rich bread.

( Read more... )

Current Mood: hungry

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baking,
bread

Fruity Banana Bread

I have another good recipe for banana bread with dried apricots, but it requires whole bran cereal and I don't keep that on hand. So I decided to look for another one. Though I found this at the New York Times, it's actually Nigella Lawson's recipe, modified by me to be a bit lower in fat by cutting the butter in half. I promise you will not notice this at all. This recipe can be found on her website with European measurements, self-rising flour, etc. Just search her name plus "fruity banana bread."

( I meant to post this before I left on vacation but I got so busy )

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Manakish (Lebanese pizza bread with za'atar)

Manakish! (Lebanese pizza bread, also spelt manaqish, manaeesh, manakeesh, or manoush).

For my fellow PWD, the prep can be done sitting down, and a breadmaker takes care of much of the heavy lifting. Za'atar mix could be made in advance. The physically hardest bits are rolling and prepping the dough, and getting the cookie sheets in and out of the oven.

Recipe and photos behind the cut.

( Read more... )

Current Mood: creative
Current Music: Evanescence ~ Wake Me Up Inside

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bread

Cheese Bread

This is my favorite bread recipie. You can make this in a bread machine but it lacks the proper tooth if you cook it in the machine. I let the machine do the mixing by setting it on the dough cycle and then take it out and knead and shape by hand. This is fabulous with butter, hot out of the oven, and a good soup and salad. It also makes wonderful garlic bread. Just slice, and spread with garlic butter and then toast under the broiler.

( Read more... )

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Momma's Golden Banana Bread

Modified recipe from upstate NY, USA. Original recipe author listed as 'Mrs. Gary Brockway'; changes are my own mother's.

Ingredients:

1/3 cup shortening (e.g. butter)
1 cup sugar
2 eggs
2 bananas mashed (the riper the better)
1-2 carrots, peeled and grated
handful of walnuts, grated
handful of raisins
1 tsp. baking soda
1 tsp. baking power
1/2 tsp. salt
1 1/2 cup flour

Instructions:

( Read more... )

***For a dessert version, substitute diced dried apricots for all or most of the raisins, and it becomes apricot banana bread.***

Good with peanut butter, cream cheese, butter, and cheese of most any kind, or just plain. The carrot gives it its characteristic golden color that distinguishes it from ordinary grey banana bread.

ETA 9/15: for an even more dessert variation, combine this recipe with the topping + method from

kaberett's excellent variation on upside down pineapple cake:

(same ingredients as above for batter)

Topping:

3.33 Tbsp butter
5 Tbsp dark brown sugar
1tsp cinnamon
splash of Cointreau/rum/whatever (optional)
1 tin of pineapple slices or chunks

Instructions:

Set oven pre-heating to 325°F and grease up & flour a 9 x 9 pan.

Place topping ingredients (except pineapple slices) in the pan and stick in the oven.

While that's heating, getting bubbly, etc, prepare the banana bread batter as in instructions above. Once the batter's ready, remove the tin/tray/whatever from the oven, mix the bubbling butter-sugar mixture to combine, and spread the pineapple slices out across the bottom. (You can drink the juice. If you are not that way inclined, you can add it to the other topping ingredients before the tray goes into the oven.) Then pour over the batter, spread out as you would normally, and bake for approximately 45 60+ minutes, until golden brown & set. (Knife can be inserted and removed cleanly or only pulling up particulate, not liquidy stuff.)

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bread,
request

Bread maker recipes

Every fall, I remember that I have a bread maker for a couple weeks, and I bake up a storm. So far I have made the dough for pizza, cinnamon rolls and calzones, which were all very good. For the calzones, I just used the dough recipe, and I added a teaspoon of sugar to the water to get the yeast started and left out the oregano, since there are members of my family who are suspicious of green things in their bread. I also baked them at 450 F for about half an hour, since 500 seemed too much.

Anyway, I am looking for bread recipes I can actually bake in the machine. My bread maker can handle up to 5 cups of flour, so I should be good for most recipes. I have both a sweet bread and a quick bread setting, so the recipes don't have to be limited to plain, traditional yeast breads. What I'd like most is recipes for sweet cinnamon bread and apple bread, preferably with both milk and eggs in them for a really tender crumb.

If I'm going to be entirely honest, I am also open to recipes for things like pretzels or breads with fillings that need to be baked in the oven, as long as the dough can be prepared in the machine.

I'm also allergic to shellfish, but if anyone has a bread maker recipe that absolutely hinges on the inclusion of shellfish, I will be rather surprised.

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Focaccia bread with grapes and rosemary

I saw this recipe the other day, and while I'm not about to start baking, I did have red grapes and rosemary languishing in my refrigerator. So I bought some readymade focaccia.

( read on )

Current Mood: busy

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Corn-less Bread and Crazy Cake

Ok, let's get the curiousity party started!

First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!

I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called ( Miracle Cake, Not Crazy )

And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
( Corn-less Bread )

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French Onion Soup -- from scratch!

Now, don't be alarmed by the title of the entry. From scratch, you say! That always means the recipe is hard!

Never fear, the simple ingredient list will both please your budget and satiate your hunger. French onion soup is one of the staples around my house, as the recipe makes a lot (for when you can't cook tomorrow) and warms the belly. I know its summer, so warm things aren't always in demand, but when its rainy and gloomy outside, there's nothing better than a glass of wine and delicious, delicious soup.

( soup slurping below )

Current Mood: content

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Texan Flour Tortillas

First, here's the recipe for Hot Cross Buns I posted last year. I made some today - yum.

This is a simple and tasty recipe for soft tortillas I found on Homesick Texan. You could fill them with

thingswithwings burrito mix below (talk about serendipitous, I only noticed her entry after I'd posted this!) or use whatever you like - meat, beans, salsa, salad, cheese, fish, cooked veges like zucchini and capsicum... the possibilies are endless!

( Recipe! )

Current Mood: satisfied
Current Location: home
Current Music: Jesus Christ Superstar on the TV

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Pinze -Easter Bread

This is my Nonna's (mother's mother) recipe for Easter Bread that both my mom and I make every year. It has been converted from the original metric to American weights and measures.

( Pinze )

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Homemade Croutons

Step one: Make yourself some homemade bread.
Step two: Slice a nice thick slice. Cut it into chunks.
Step three: Heat oven to 350 F.
Step...
Put down some parchment paper on a cookie sheet. Spray with olive oil. Sprinkle sea salt on oil. Pick up bread chunks. Shake off the bitty pieces that will only burn and cause your fire alarms to go off really loud when you open the oven to check on the croutons. Spread out chunks on cookie sheets. Spray and salt tops of bread chunks.
Put in oven for 5-6 minutes. Pull out, flip chunks over, put back in over for 4-6 more minutes. Depending on the bread you use, the cookie sheet, and the size of the chunks, you will have to adjust the times to fit your needs.

These can be stored for up to a week (the longest they've ever lasted in my house) but will need to be tossed into the oven or toaster oven to re-crisp. Sometimes, I just make enough for a salad in the toaster oven and I set it at 400F.

You'll never be able to eat croutons from the store again.

Current Mood: bouncy

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Skillet Cornbread with Quinoa Flour

Requires oven-safe skillet with cover. This recipe fills a 9-inch frypan, serving enough hot cornbread to make two people really happy. Leftovers only good for stuffing. ( Here modeled on the Joy of Cooking, trading quinoa for wheat flour equally )