Posts Tagged ‘bread’

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Simple Herb Focaccia

October 29, 2018

20180809 Focaccia 01

We invited some friends over for dinner last minute, and I whipped up a simple pasta dish. This focaccia bread complemented the meal perfectly! It was also incredibly simple to put together.

You will need:

  • 3/4 c warm water
  • 2 1/4 t (1 packet) yeast
  • 4 T olive oil, divided
  • 2 t salt
  • 1 3/4 c flour (plus up to 1/4 c additional as needed)
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried minced onion
  • 1/4 t garlic powder

Then you will…

  1. In a large mixing bowl, combine the water and yeast and stir to mix. Allow to rest and bloom for 5 minutes.
  2. Mix in 1 tablespoon of the olive oil, the salt, and the flour.
  3. On a lightly floured counter, knead 10 minutes until smooth and elastic.
  4. Grease a 9-inch round cake pan with nonstick cooking spray.
  5. Spread the dough in the pan and allow to rise for an hour, covered with oiled plastic wrap or a damp towel.
  6. Preheat your oven to 375 degrees.
  7. Remove the covering from the dough.
  8. Press dough with fingertips to create small indentations across the top surface.
  9. Drizzle with the remaining 3 tablespoons of olive oil.
  10. Sprinkle with the oregano, basil, minced onion and garlic powder.
  11. Bake 20-25 minutes, or until golden.
  12. Allow to cool 5 minutes and then remove from the pan.
  13. Cool on a wire rack at least another 5 minutes.
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Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
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No-Knead Garlic Boule Bread

October 20, 2016

I had read about no-knead bread in several different places over the past few years. You need a Dutch oven or something similar to bake the bread, which I didn’t have until we received one as a wedding present. What I love about this recipe is that you can do some quick mixing in the morning and head off on whatever adventure you have planned. Then when you get home, you only have a few steps before you end up with bread that is deliciously crispy on the outside and full of airy goodness on the inside. The first week I tried this, we made it twice…so good!

20161003-bread-03

You will need:

  • 1 package active dry yeast
  • 3 c all-purpose flour, plus more for shaping
  • 1 T garlic powder
  • 1 1/2 t salt
  • 1½ cups warm water (about 110 to 115 degrees F)
 Then you will…
  1. In a large bowl (recommend plastic or glass), mix together the yeast, flour, garlic powder and salt. until well mixed.
  2. Stir in the warm water and stir until a sticky dough forms.
  3. Cover the bowl tightly with plastic wrap or a lid and set in a warm place for 8 to 18 hours. Dough should rise up and then flatten on the top.
  4. Preheat your oven to 450 degrees. Place a 4 or 6-quart Dutch oven in the oven with its lid and allow to preheat in the oven for 30 minutes.
  5. Meanwhile, generously flour a piece of parchment paper and your hands.
  6. Transfer the down to the parchment and shape into a ball. Place the dough on the parchment paper, and then transfer the parchment paper in a medium bowl. (You could skip the bowl if you want, but I found it helped the dough hold its shape better).
  7. Cover with plastic wrap and allow to rise for another 30 minutes or so.
  8. Remove your Dutch oven from the oven.
  9. Remove the plastic wrap from your dough and transfer it to your Dutch oven with the parchment paper. (Careful! The Dutch oven will be extremely hot). Cover with the lid.
  10. Bake 30-40 minutes covered until the boule is baked through and golden brown on top. It should sound hollow if you tap the bottom.
  11. Cool on a wire rack at least 10 minutes before slicing.

20161003-bread-01

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Fig and Pepper Bread

September 28, 2016

I love baking bread. There is  something very satisfying about mixing all the ingredients, kneading them into a smooth dough, and then allowing the bread to slowly fill your house with all sorts of comforting scents. I always have difficulty waiting until fresh bread cools enough to eat. This recipe is no exception. I recommend it warm with some creamy goat cheese, prosciutto and a little honey.

20160816-fig-bread-01

You will need:

  • 2 1/4 t (1 packet) dry yeast
  • 1 1/2 c warm water
  • 3 T olive oil
  • 2 c whole wheat flour
  • 2 1/2 c all-purpose flour
  • 2 t salt
  • 1 1/2 t pepper
  • 2 c coarsely chopped figs (I used a package of dried, but fresh figs would be a light and fresh option)

Then you will…

  1. In a large mixing bowl, combine the yeast and warm water. Allow to proof for at least 5 minutes.
  2. Mix in the olive oil, flours, salt and pepper until the dough starts to come away from the sides.
  3. On a lightly floured surface, knead for 10 minutes until the dough is smooth and elastic.
  4. Oil a large bowl, place the dough inside and turn to coat lightly.
  5. Cover the bowl with a damp towel. Let rise in a warm place until doubled, roughly 1 hour.
  6. Punch the dough down and turn out onto a lightly floured surface.
  7. Gently knead the figs into the dough, a handful at a time to get an even distribution.
  8. Form the dough into a loaf (roughly 10 inches long by 4 inches wide).
  9. Place onto a baking sheet lined with parchment paper.
  10. Slice three lines diagonally into the top.
  11. Allow to rise in a warm place, another 15-30 minutes.
  12. Preheat your oven to 350 degrees.
  13. Bake the bread for 45-55 minutes, or until it is lightly golden and sounds hollow when you tap the bottom.
  14. Remove from the oven and allow to cool on a wire rack.
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Pizza Bread

January 22, 2015

20150101 Pizza Bread

This dish reminds me of monkey bread, since the small pieces of pizza bread can be easily pulled apart. We served this as part of a potluck dinner on New Year’s Eve.

You will need:

  • 1 can of refrigerated biscuits, each biscuit cut into quarters
  • 2 c shredded Italian cheese
  • 2 t dried basil
  • 2 t dried oregano
  • 2 t garlic powder
  • 4 T olive oil
  • 1 jar (14 oz) pizza sauce

Then you will…

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the cut biscuits with cheese, basil, oregano, garlic and olive oil.
  3. Spread the mixture in a 9×13 baking dish and dot with the pizza sauce.
  4. Bake 25-35 minutes or until the biscuits are cooked through and golden.

 

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