Tag Archive for 'bread'

Pumpkin Chestnut Cornbread

pumpkin cornbread w-pumpkin

I really have no excuses. I tried to come up with one, however there is just no point. In the vein of transparency I will stick to the truth. Sometimes, despite how very well I am doing health wise, day-to-day life becomes all too consuming and I can’t pull out from under it. For me writing and recipe development is like an old friend. It is what nourishes my soul and satisfies my creativity; yet in the throws of a busy life filled with activities and obligations things can really become borderline >if not completely< overwhelming. So here I am, hat in hand, asking you to accept that I am doing the best I can to stay connected to you. Continue reading ‘Pumpkin Chestnut Cornbread’

Greens and Chive Seed Bread

green bread flowers sliced IMG_4612

This is far from your typical St. Patrick’s Day inspired food post. The only common thread linking this recipe to St. Patrick’s Day is that, like a Leprechaun, Greens and Chive Seed Bread is incredibly naturally green. This delicious Paleo/vegetarian/grain free egg-forward bread is almost soufflé like when served warm; and when served at room temperature it is reminiscent of a dry frittata.

Continue reading ‘Greens and Chive Seed Bread’

Nut & Grain ‘Life Changing’ Bread

The privilege of a lifetime is being who you are.— Joseph Campbell

nut grain bread close up

It’s all part of the journey. That’s what I remind myself- the good, the bad, the frustrating, the happy moments- it is all part of the journey. Life has an odd way of taking you out of the every day autopilot trance and pushing you into those – oh too real moments. Moments when you notice every vein on your hand, feel the sun’s shadow cross your face and hear a whisper of the wind as it catches your eyelashes. You know, you really just know, that you are alive.

This week, I am alive. Every vein, every breeze, every scent that crosses my path goes noticed. Continue reading ‘Nut & Grain ‘Life Changing’ Bread’

Cream Cheese Biscuits

cream cheese biscuits stack.PNG

Sometimes the way to change up a dinner is just by adding a simple side dish. Trying to survive the erratic schedule of two children involved in baseball season and still manage to sit down to a meal is easier said than done. I tend to revert back to those quick fix family favorite dinners that we all know and love. As a restless cook that tends to suck all the fun out of my creative outlet – playing with my food. So to keep engaged I’ve taken the path of adding in a little something new to each meal that can be prepared ahead of time. Sometimes it is a side dish or a dessert. This week it was the addition of biscuits. Not just any ‘ole biscuits, Cream Cheese Biscuits! Slathered with butter and served slightly warm these biscuits were the stand-out new element to my grandmother’s delicious, Continue reading ‘Cream Cheese Biscuits’

Chocolate Twist Easter Bread — Mardi Gras King Cake Gets A Chocolatey Makeover

20140224-230520.jpg

There is something about Easter that makes me think of bread. My maternal grandmother always used to serve what she called Easter breads. And while this recipe is not anything she would have envisioned I do think if you are searching for that perfect Easter Brunch dessert then this recipe could be one you tuck away for safe keeping. The recipe is Continue reading ‘Chocolate Twist Easter Bread — Mardi Gras King Cake Gets A Chocolatey Makeover’

Cinnamon Rolls

20130504-144119.jpg

I’ve always had a deep love of all things bread. It’s not a serious revelation, but rather a public acknowledgement that I have a vice that has a name and I am not ashamed of it. While I no longer eat bread on a daily basis I will ALWAYS devour homemade bread or desserts. It is definitely a form of kryptonite for me. Now that the white elephant is out of the closet, I can tell you that my love of breads further deepened when Siri lived with us. She had a way of making the most delicious bread with seemingly little effort; probably an inherent Norwegian gift.

As a child I often baked breads and desserts even more often then I cooked. After all, my mother was a great cook, but she would be the first to admit that she can only bake one thing — pumpkin cake. Like most things in life, when you sense an available slot that needs to be filled, opportunity knocks. I assumed the part time job of household baker. Most of my baking adventures were well received, but for me this type of baking was far different from the light delicate bread baking that Siri was famous for in our home. While it has been a number of years now since she has returned to visit us, we remain close via social media — Facebook and Instagram, the occasional Skype conversation — and she continues to see the fruits of her efforts unfold as I bake her cardamom rolls, cinnamon rolls, custard breads, and pizza.

I know for the first timer, breads and yeast can be a bit daunting, but I’ve kept this recipe simple and hope it will encourage you to experiment with it. Below are both the full and half version dough recipes. To test it out, try to the half recipe to garner your confidence and then make the full batch.

This recipe is one that I’ve dusted off from my archives to share. After all recipes like memories can only REALLY live when enjoyed and shared with others. Today, I want to share this recipe with you as I remain amazed at all the lovely readers I have that quietly follow my progress and restless fooding through the seasons.

20130504-144048.jpg

Special equipment: While I am certain you can hand mix this bread dough, it would change the weight of the bread because the dough is very sticky and additional flour would need to be added to counter the stickiness.

Cinnamon Rolls

Ingredients

3 1/2 cups warm water (110° F)

3/4 cup sugar

1/2 cup oil

6 TBS yeast

1 TBS salt

3 eggs

10 1/2 cups flour

Cinnamon-Sugar Filling

1/2 cup butter (1 cube), melted

1/2 cup granulated sugar

1/2 cup brown sugar (light or dark)

1 TBS cinnamon

1 cup raisins (optional)

pecans or walnuts (optional), chopped

Icing

1/2 cup butter (1 cube)

2 dashes salt

2 tsps vanilla

3 cups powdered sugar

milk to desired consistency

Directions

In a stand mixer, mix together warm water, sugar, oil and then yeast. Allow to stand for 15 minutes.

Next add in salt, eggs and flour. Mix together for 10 minutes. Allow dough to then sit for 10 minutes.

Oil flat work surface, remove dough from mixing bowl and divide in half. Press out one half of dough into a rectangle of equal thickness. Spread with 1/4 cup of melted butter and then with cinnamon-sugar filling mixture, nuts and raisins if using. Roll up tight, but not too tight. Divide into 12 rolls and place on greased baking sheet with 1/2-inch sides. Preheat oven to 400 degrees. Repeat with remaining dough. Allow rolls to rise until dough fills up most of the baking sheet. Bake for 12-15 minutes. Prepare icing while rolls bake.Remove rolls from oven and allow to rest for 5 minutes. Generously frost with icing while rolls are still warm.

Modifications

Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting

Cream Cheese Rolls: Add cream cheese to regular frosting

***Reduced Dough Recipe***

Ingredients

1 3/4 cup warm water (110° F)

1/8 cup + 1 TBS white sugar

1/8 cup + 1 TBS brown sugar

1/4 cup canola oil

3 TBS instant yeast

1 1/2 tsps salt

2 eggs

5 1/4 cup flour

Cinnamon-Sugar Filling

1/4 cup butter (1/2 cube), melted

1/4 cup white sugar

1/4 cup brown sugar

1 1/2 tsps ground cinnamon

1/2 cup raisins (optional)

pecans or walnuts (optional), chopped

Icing

1/4 cup butter

dash of salt

1 tsp vanilla extract

1 1/2 cups powdered sugar

milk to desired consistency

In a stand mixer, mix together warm water, sugar, oil and then yeast. Allow to stand for 15 minutes.

Next add in salt, eggs and flour. Mix together for 10 minutes. Allow dough to then sit for 10 minutes.

Oil flat work surface, remove dough from mixing bowl and divide in half. Press out one half of dough into a rectangle of equal thickness. Spread with 1/8 cup of melted butter and then with cinnamon-sugar filling mixture, nuts and raisins if using. Roll up tight, but not too tight. Divide into 12 rolls and place on greased baking sheet with 1/2-inch sides. Preheat oven to 400 degrees. Repeat with remaining dough. Allow rolls to rise until dough fills up most of the baking sheet. Bake for 12-15 minutes. Prepare icing while rolls bake. Remove rolls from oven and allow to rest for 5 minutes. Generously frost with icing while rolls are still warm.

20130504-143644.jpg

20130504-143654.jpg

20130504-143703.jpg

20130504-143732.jpg

20130504-143748.jpg

20130504-143821.jpg

20130504-143933.jpg

20130504-143838.jpg

20130504-143846.jpg

20130504-143859.jpg

20130504-143947.jpg

20130504-143952.jpg

20130504-144009.jpg

20130504-144055.jpg

Rustic Salted Pretzel Rolls

October draws to an end, but thoughts of my days at Oktoberfest from years gone by remain vivid in my mind. These rolls were not nearly as cute as I had imagined they would be, but they were very tasty.

Rustic Salted Pretzel Rolls

Ingredients

1 package dry yeast

4 cups flour

1 1/2 cups warm water

1 TBS sugar

1 TBS salt

1 egg

1 TBS baking soda

kosher salt

Directions

In a big bowl mix together yeast, water, sugar and salt. Once yeast is dissolved, stir in flour. Lightly flour work surface and knead dough on the table until it is smooth. The dough should feel soft and smooth, not sticky to the touch. At this point there are two cooking options (1) shape dough into animal shapes and skip down to the the baking directions or (2) form into balls and continue with the directions as written.

Line baking sheet with parchment paper and set aside. Cut the dough into 8 pieces. To shape the dough take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.

Place the ball on the prepared baking sheet pinched seam side down, with at least 1-inch between each roll. Cover with a towel and allow to rest in a warm place for approximately 30 minutes until they rise.

Preheat oven to 425 degrees and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and SLOWLY add the baking soda place back on heat and lower to a simmer. If baking soda is added too quickly, it will make a huge bubbling mess.

Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with a little kosher salt. Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll. Bake the rolls in the preheated oven.

Bake for 15-20 minutes or until browned. Serve hot!

Pandebono (Mini Cheese Breads)

I am told this South American recipe has many names – Pandebono in Colombia, Cuñapes in Bolivia and Pao de Queijo en Brazil. No matter what you call this bread, it is plain good! Pandebono is very easy to make and is perfect as an appetizer or as an accompaniment to lunch or dinner dish. The bread is anything but cheese forward. It is very subtle and it is the cheese that seems to give the bread a dough-ish consistency.

Pandebono

1 1/4 tsp baking powder

3 TBS butter, softened

1/3 cup milk (may need to add 1 TBS more if mixture appears dry)

1 egg

1/2 lb queso fresco

2 cups Yuca Harina (flour)

Mix all ingredients in a food processor, until well blended. Mixture should resemble the consistency of a creamy polenta or whipped cream cheese. Using a TBS, place bread dough on an ungreased baking sheet, spacing each bread 1/2 inch apart. Cook at 400 degrees for 10-15 minutes. Bread should bounce back (and not dent), when lightly touched in center. Before removing from oven, place bread under broiler for 2-3 minutes until it is lightly browned.

Yields 12 breads

Rosa introduces us to another new found favorite recipe!

For the Love of Bread & Twitter

I was recently asked to write a guest post for my good Twitter Gal Pal, Jennifer Perillo. While we’ve never actually verbally spoken, we have had many a conversation and recipe exchange and she is someone I eagerly look forward to meeting in September for BlogHer Food in San Francisco. I’ve excerpted a portion of the piece I wrote, slightly more personal than my usual posts…hope you enjoy it!

For the Love of Bread….
I’m not here to merely talk about my carb addiction to bread (yes, glorious bread) but more about digging down to the very crust of it all. Because it is for me, at the very root of the bread-addiction, to be blamed almost entirely upon my family and my heritage. Growing up with a strong, if not occasionally overpowering, Italian heritage is clearly seen in the foods I crave.

While my father’s side cooked predominately with a Northern Italian flare it was my mother’s side that cooked Sicilian (or Southern Italian) food. It is truly difficult to say that one region’s cooking is better than the other, as there is such a variety of food combinations once you move beyond the stereotypes of the ever delectable pasta and pizza. So eating what my mother prepared from her built in index of home cooking enabled me to eat a lot of Sicilian foods. She also cooked a number of other worldly wonderful dishes but this is about my recollection of those fantastic Sicilian dishes as recently recaptured on our Food-cation this past week.

The basic ingredients to 80% of the recipes are: breadcrumbs, garlic, oregano, basil and olive oil. Spending the week with my mom at her vacation home is always a food extravaganza – so worrying about squeezing into my bathing suit during the afternoon would be a wasted empty effort. No matter how huge I may feel, I am told that I always have room for dinner AND desert…oh, and wine since it technically = water, or so it did in the New Testament, so it shall at our table too.

(Yes, I am a tease…to read the rest, you will have to take a visit to In Jennie’s Kitchen)


One side-bar to note: we were only six people eating the 64 meatballs but what we didn’t eat we could easily turn into meatball sandwiches for our beach-side fun. Doesn’t everyone want to eat meatball sandwiches while sitting in their swim suit at a beach filled with skinny folks who are practically drooling at the sight of your lunch? 😉 Sure they are skinny but you are eating a slice of heaven.