Category: Breads


Back before everyone was suddenly into baking bread during quarantine, I happened across an amazing and easy peasant bread recipe on alexandracooks.com.  It caught my eye because it said No-Knead.  I followed Alexandra’s basic peasant bread recipe.  However, instead of making two smaller loaves, I make one big loaf in a pyrex bowl that has a capacity of 2 Qts.

I also like to experiment with different flours and add ins.  However, after binge-watching hours of British Baking Show, be warned that any deviation from the basic recipe can change proofing time.   Today’s experiment was a success!  The best bread I’ve ever made!

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4 C. flour (I used 3 c. AP, 1/2 c. flaxseed meal, 1/2 c. millet flour)

2 tsp. salt

2 c. tepid water

2 tsp. sugar

2 tsp. yeast (I used Fleischmann’s Active Dry Yeast)

2 Tbsp. butter.  I wasn’t good about taking pictures.  They all started to look the same LOL.

First Place flour in large bowl and wisk in salt.

Boil water (you will need 1/2 c. boiling with 1 1/2 c. tap water to get “tepid water”)

I melt the sugar in the boiled water in a large mixing cup before adding in the tap water to make sure the sugar is dissolved.  (I actually forgot to do that today, and it still turned out okay).

Sprinkle water with yeast and let activate for 15 minutes.

Stir into flour/salt mixture until no pockets of flour remain.  Cover with plastic wrap and proof about 1 hour.  It should be doubled in size.

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Meanwhile, get the bowl(s) you will be baking the bread in ready by spreading butter over it’s entire inner surface.

Deflate proofed dough using two small forks, pulling dough in from the sides of the bowl onto itself.  It is really sticky and hard to scrape from the sides.  That’s normal.

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Put is into the bowl you are baking it in (just sort of plop it in there) and use a spatula or metal spoon to get as much of the dough out of the original bowl as possible.  You won’t want to waste any of it.  Trust me.

Preheat oven to 425F.

Sit bowl of dough on the stovetop where the heat comes out of the oven.  Let the dough have a second proof (about 20 minutes).  It will double in size again!

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Place bowl in the 425F oven for 15 minutes.  Reduce heat to 375F and cook 15-17 minutes more.

Immediately turn the bread out onto a cooling rack.

The video from Alexandracooks.com is great:

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

 

 

 

I’ve been craving egg salad and I’ve been meaning to try no knead peasant bread.  Today was the day.

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I boiled eggs and activated the yeast  simultaneously.

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As you can see, some were super easy to peel, others not so much!  They were all cooked using the same method and peeled using the same method, so I got to wondering why some were easy and others not.  Apparently, the fresher the egg, the harder to peel.  Who knew?  They say to use eggs you’ve had in the fridge for a week or more and to store them on their sides if you are going to hard boil them.  The most recommended method is:  Bring water to a boil.  Turn off heat and cover and let sit 11 minutes.  After boiling, pour off the hot water, shake pan back and forth to crack the shells. Cover eggs in cold water and let set for a couple of minutes. Leave water and eggs in pan and peel, using water to rinse away excess shells.

Peasant Bread was according to a recipe on a website called alexandracooks.com

https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Follow the link to a great video and printable recipe.  I wasn’t intimidated because her instructions are so specific.  I made one loaf in a larger bowl than she uses.  You could easily use gluten free flour blends for this!  Everyone loved it.   This is a picture of my dough after the first proof.

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This is how it looked when done.

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I like a simple egg salad, similar in flavor to deviled eggs.  You can certainly add celery or onion in yours, but I love it like this:

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I made a huge batch using 18 eggs.  I’ve scaled the recipe down for a smaller batch.

6 eggs, hardboiled

1 heaping Tbsp. mayonnaise or salad dressing

1 Tbsp. yellow mustard

1/8 tsp. lemon juice

2 Tbsp. pickle relish

Salt and pepper to taste.  I used seasoned salt and a pepper blend.

The brunch was such a success, I will do this again and soon.  So easy and inexpensive!

 

 

 

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

My sister, who has been eating gluten free for five years, was here for a visit.  What better reason to try out a gluten free banana bread mix I’ve been eyeing at Lucky’s?

King Arthur Gluten Free Banana Bread mix is amazing!  Below is how I modified the directions on the box to make it my own.  We enjoyed warm, delicious banana bread that we couldn’t believe was gluten free!

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1 box King Arthur gluten free banana bread mix

3 eggs

1 c. milk

1/2 c. melted butter

2 mashed bananas

1/2 c. chopped cashews

Mix eggs, milk and melted butter and add into mix until well blended.  Add in mashed bananas and nuts.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

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2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

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8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.

 

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2 1/4 c. cake flour

1/3 c. raw millet

1 tsp. baking soda

1/2 tsp. salt

1 c. yogurt (I used strawberry on the bottom greek style)

2 eggs

1/2 c. melted butter

1/2 c. honey

2 Tbsp. key lime juice

1 c. fresh  blueberries

Preheat oven to 375 F and line muffin tins with paper liners sprayed with coconut oil.  I only filled them halfway, so I got 24.

Combine dry ingredients and set aside.

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Whisk eggs lightly, add in yogurt, buter, honey and juice.

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Gently stir wet ingredients into dry ones just until combined.  Do not overmix.

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Fold in blueberries.

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Spoon batter into muffin tins.

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Bake for 15-18 minutes until nice and brown.

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My daughter, Andrea, saw the recipe for these crescent apple roses and wanted to try them.

Wash core and thinly slice 3 apples.

Boil apple slices in 4 cups of water 4 Tbsp. of sugar and 2 Tbsp. of lemon juice until apples are soft (about 3 minutes).  You want to be able to bend them without breaking.  Drain and place on paper towels to completely dry and cool.

Flour surface.  Roll out one tube crescent dough.  Sprinkle with 5 Tbsp. sugar and 2 tsp. cinnamon.

Cut into 9 strips about 1 inch wide.

Lay apple slices end to end along each strip.

Roll up and place in muffin cup sprayed with cooking spray.

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Bake at 400 F 20-25 minutes.

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Glaze with simple powdered sugar and water glaze.  Enjoy!!

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4 large carrots, finely shredded

1 c. almond butter (I had cashew on hand, so I used that)

4 eggs

6 Tbsp. raw honey

2 heaping scoops vanilla protein powder

2 Tbsp. cinnamin

1 tsp. nutmeg

1 tsp. baking powder

pinch salt

1/2 c. raisins

Preheat oven to 350 F.

Shred carrots and place in large bowl.

Add almond butter and eggs and mix well.

Add honey, protein powder, cinnamon, nutmeg, baking powder and salt.

Mix well.

Fold in raisins.

Pour into 13 x 9 baking dish sprayed with coconut oil spray.

Bake for 35-40 minutes or until the top is golden and toasty.

I love, love, love this.  My new favorite on the go breakfast – just eat with some fresh berries!

Molly the Baker’s Biscuits

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Molly completed her externship at The Williamsburg Lodge and was home for a short visit before going back for her second year at The Culinary Institute of America in Hyde Park, New York.  While home, she made us some delicious biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees.

Cut butter into small pieces and place in freezer for 15 or 20 minutes.

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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Cut in butter using your fingertips until mixture resembles coarse meal.

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Combine buttermilk and cream in a separate bowl.

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Make a well in the dry ingredients and pour in buttermilk mixture; stir to combine using your hands.

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Turn out dough onto a lightly floured work surface, and roll into an 8 inch square (about 3/4 inch high).

Using a lightly floured pizza cutter, cut into squares.

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Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

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