Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
September 17, 2013
Chocolate Chunk Banana Bread
I love a classic banana bread. Without all the bells and whistles. Pour in a cup of chocolate chips and I'm one happy camper.
Today I'm guest posting for a friend who just had a baby. You can find the recipe for this chocolate chunk banana bread on her blog, Never the Same Spice Twice. This would be a great treat for any new mom. I hope you stop by and pay a visit and offer some well wishes for her new bundle of joy.
October 24, 2011
Buttery Dinner Rolls
These are the best rolls ever.
I'm on a roll (haha, no pun intended) finding easy recipes lately. Spanish chicken? I could do that in my sleep! Egg and Bacon Salad for lunch? Um, yes please. A reason to use my crockpot? Who you kidding.
Today I hope to break bread with you. I promise the whole process (not counting oven time) takes 30 minutes. Less if you have a helper- come here, husband! Or if you've got kids, they can definitely help with this too. It's fun, it's relaxing, it's an activity for the whole family. Grandma visiting? They like bread too, no? Get everybody in the kitchen!
What I love most about making bread is watching the dough rise. With these rolls, you don't need to get the dough to rise. Instead, you'll get to see what happens to yeast after it sits in a bowl of warm water and honey. I've made these rolls 3 times already and I'm still amazed. Easily entertained.
After the yeast has gotten all foamy and bubbly, you'll make the dough. If you have a stand mixer this is easy. If not, that's okay, your hands will work just fine. Once the dough has been kneaded, you'll cut out strips and roll them into little balls. Easy peasy!
Source: Sprinkles of Parsley
Servings: 20 rolls
2 cups very warm water
1 packet yeast
1/4 cup honey
1 teaspoon salt
1 teaspoon baking powder
4 1/2 cups flour (I used half whole wheat, half white)
melted butter (about 1/2 stick)
I'm on a roll (haha, no pun intended) finding easy recipes lately. Spanish chicken? I could do that in my sleep! Egg and Bacon Salad for lunch? Um, yes please. A reason to use my crockpot? Who you kidding.
Today I hope to break bread with you. I promise the whole process (not counting oven time) takes 30 minutes. Less if you have a helper- come here, husband! Or if you've got kids, they can definitely help with this too. It's fun, it's relaxing, it's an activity for the whole family. Grandma visiting? They like bread too, no? Get everybody in the kitchen!
What I love most about making bread is watching the dough rise. With these rolls, you don't need to get the dough to rise. Instead, you'll get to see what happens to yeast after it sits in a bowl of warm water and honey. I've made these rolls 3 times already and I'm still amazed. Easily entertained.
After the yeast has gotten all foamy and bubbly, you'll make the dough. If you have a stand mixer this is easy. If not, that's okay, your hands will work just fine. Once the dough has been kneaded, you'll cut out strips and roll them into little balls. Easy peasy!
Source: Sprinkles of Parsley
Servings: 20 rolls
2 cups very warm water
1 packet yeast
1/4 cup honey
1 teaspoon salt
1 teaspoon baking powder
4 1/2 cups flour (I used half whole wheat, half white)
melted butter (about 1/2 stick)
Begin with preheating your oven to 350 degrees. Then in a mixing bowl, combine your water, yeast, and honey. Gently stir until your honey dissolves. Place the bowl on your stove top and cover with a dry towel. Make sure your oven is preheated to 350 degrees because when working with dough, you have to create a warm environment to activate the yeast so that it properly rises. Let your bowl sit untouched for 15 minutes.
After 15 minutes, your mixture should appear slightly foamy. Add your salt and baking powder and stir until incorporated. Then transfer your liquid mixture to an electric mixer if you have one. Otherwise do this next step by hand. With the paddle attachment, mix on low speed, gradually adding a 1/2 cup of flour at a time until you've reached 4 1/2 cups. Mix on low until the flour is incorporated. Then switch your paddle attachment with the dough hook attachment and mix on high speed for 2-3 minutes. The dough hook does the kneading for you. Don't be alarmed when your dough slashes around violently- that's normal! All in the act of kneading. If you don't have a mixer, transfer your dough to a lightly floured surface and knead by hand for 2-3 minutes.
Once your dough has finished kneading, transfer to a lightly floured surface and sprinkle with flour. Shape your ball of dough into a rectangle and cut into 4 even strips. Then cut and shape into 20 balls of dough. Cut an x into each ball.
Grease a 9x13 pan with butter and place your balls of dough evenly into the pan. Brush with melted butter. Then place your buns into the preheated oven (should still be preheated to 350 degrees). Immediately after your close the oven door, increase the temperature to 400 degrees and bake for 17-19 minutes or until golden brown.
Break apart your dinner rolls and serve warm.
October 3, 2011
Pumpkin Apple Bread
It's beginning to look a lot like Fall.
Everywhere you goooo. Soon the leaves will falllllll. Apples are ripe-n-ing, pumpkins are carol-i-ng, ghosts and goblins are on the callll.
Okay. Too much? Sorry. It's too soon for Christmas carols and I'm not singing the Monster Mash yet (what are you going to be for Halloween?). Why aren't there any Fall songs? It's not fair!
Despite the lack of Fall carols, I loved this bread. It's got all the flavors of Fall: apples, pumpkin, nutmeg, cinnamon, ground cloves...it smells amazing, looks amazing, and tastes amazing. If you haven't made anything with pumpkin yet, I'd suggest this. You'll love it and start making up your own Fall songs. Like me. Isn't that great!
P.S. What do you think of my new photo location?
Source: Life of a Wife
Servings: 2 loaves
For the Topping
1 Tbsp flour
5 Tbsp sugar
1 tsp ground cinnamon
1 Tbsp unsalted butter, softened
For the Bread
3 cups flour
3/4 tsp salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 ground cloves
1 tsp nutmeg
1 (15 oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)
Make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
Make the bread: Sift together flour, salt, baking soda, and cinnamon into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add the dry ingredients, stirring until well combined. Fold in apples.
Divide batter between two buttered 9x5" loaf pans. Sprinkle half of the topping evenly over each loaf. Bake at 350 degrees until a toothpick inserted in center of bread comes out clean, 50 to 60 minutes.
Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. This bread keeps, wrapped in plastic wrap and foil and refrigerated, for up to 1 week. It can also be frozen for up to 1 month.
Everywhere you goooo. Soon the leaves will falllllll. Apples are ripe-n-ing, pumpkins are carol-i-ng, ghosts and goblins are on the callll.
Okay. Too much? Sorry. It's too soon for Christmas carols and I'm not singing the Monster Mash yet (what are you going to be for Halloween?). Why aren't there any Fall songs? It's not fair!
Despite the lack of Fall carols, I loved this bread. It's got all the flavors of Fall: apples, pumpkin, nutmeg, cinnamon, ground cloves...it smells amazing, looks amazing, and tastes amazing. If you haven't made anything with pumpkin yet, I'd suggest this. You'll love it and start making up your own Fall songs. Like me. Isn't that great!
P.S. What do you think of my new photo location?
Source: Life of a Wife
Servings: 2 loaves
For the Topping
1 Tbsp flour
5 Tbsp sugar
1 tsp ground cinnamon
1 Tbsp unsalted butter, softened
For the Bread
3 cups flour
3/4 tsp salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 ground cloves
1 tsp nutmeg
1 (15 oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)
Make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
Make the bread: Sift together flour, salt, baking soda, and cinnamon into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add the dry ingredients, stirring until well combined. Fold in apples.
Divide batter between two buttered 9x5" loaf pans. Sprinkle half of the topping evenly over each loaf. Bake at 350 degrees until a toothpick inserted in center of bread comes out clean, 50 to 60 minutes.
Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. This bread keeps, wrapped in plastic wrap and foil and refrigerated, for up to 1 week. It can also be frozen for up to 1 month.
Have you started to plan for Halloween?
August 25, 2011
Nutella Swirled Banana Bread
Something's coming.
There's gonna be some big things happening on This Woman Cooks! next week. A whole week of sweet treats brought to you by yours truly and by several other fabulous bloggers. To prepare you for the massive tooth ache you're gonna get, I thought I'd share a recent breakfast treat I made for the hubby. Oh. Did I mention there will be a giveaway involved by the end of sweet treats week... stay tuned.
It's hard thinking up something portable, not so messy, and convenient for the hubby to take with him on the car ride to "work" (third rotation-internal medicine). He scarfs down whatever baked good I've made for the week and washes it down with a fruit smoothie. That I also make. Nightly. I'm too good of a wife. Where are my roses!?
I knew he'd like this because: 1. He loves bananas. 2. He is obsessed with Nutella. Every time we go to Costco I have to talk him out of buying the two ginormous bottles that he will not have a chance to finish before their expiration date.
Despite all the Nutella that went into this bread, I found it to be unpronounced. Apparently I have a Nutella problem too! I suggest adding more, a few tablespoons or so, unless you're not a crazed Nutella fan. In which case, I'd worry about you.
Source: Visions of Sugar Plum
Makes 1 loaf
2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups mashed ripe banana
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella
Heat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined - about 2 minutes. Beat in eggs until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined.
Alternate spoonfuls of batter into loaf pan until all of the batter is used up. Swirl batter gently with a knife (not too much!). Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.
What are your ideas of a portable/convenient breakfast?
There's gonna be some big things happening on This Woman Cooks! next week. A whole week of sweet treats brought to you by yours truly and by several other fabulous bloggers. To prepare you for the massive tooth ache you're gonna get, I thought I'd share a recent breakfast treat I made for the hubby. Oh. Did I mention there will be a giveaway involved by the end of sweet treats week... stay tuned.
It's hard thinking up something portable, not so messy, and convenient for the hubby to take with him on the car ride to "work" (third rotation-internal medicine). He scarfs down whatever baked good I've made for the week and washes it down with a fruit smoothie. That I also make. Nightly. I'm too good of a wife. Where are my roses!?
I knew he'd like this because: 1. He loves bananas. 2. He is obsessed with Nutella. Every time we go to Costco I have to talk him out of buying the two ginormous bottles that he will not have a chance to finish before their expiration date.
Despite all the Nutella that went into this bread, I found it to be unpronounced. Apparently I have a Nutella problem too! I suggest adding more, a few tablespoons or so, unless you're not a crazed Nutella fan. In which case, I'd worry about you.
Source: Visions of Sugar Plum
Makes 1 loaf
2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups mashed ripe banana
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella
Heat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined - about 2 minutes. Beat in eggs until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined.
Alternate spoonfuls of batter into loaf pan until all of the batter is used up. Swirl batter gently with a knife (not too much!). Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.
What are your ideas of a portable/convenient breakfast?
August 3, 2011
Cinnamon Swirl Bread
I made you bread.
I thought you might like some.
When I got my Kitchenaid mixer, the first thing I wanted to do was bake bread. I've had bread recipes saved for months just waiting for the day I'd get the tools I needed to make fresh bread. It's kinda funny that this cinnamon swirl bread required absolutely no tools. Just a bowl and a wooden spoon. Go figure.
There is something very rewarding about making bread. It's soothing and very tranquil. I was totally relaxed as I made it.
Which is saying a lot. My patience didn't get the best of me.
Which means you can do this.
Dough does not rise in my kitchen. The first time I tried to get dough to rise I was in a panic. It never rose. So, after numerous attempts to get my pizza doughs to rise, I've found the perfect method. I boil 1/2 cup of water in a saucepan, remove it from the heat and place a wire rack on top. I set the bowl with the dough on the wire rack and cover it with a clean towel. Works every time.
This dough was huge. It took over the entire bowl and deflated after I punched it down.
My favorite part is kneading the dough. Once you've got it at the right consistency (you will have to add more flour as you knead and roll the dough around) it's a walk in park.
I opened the oven a few times to peek inside and the smell was heavenly.
It has to be served warmed. I like it best toasted with a slab of butter.
There are two things that I'll change next time I make it.
1. It needs more cinnamon.
2. It needs more butter.
I hope you try it. Let me know what you think! Enjoy!
Source: Recipe Girl
Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour (you might need more) onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.
Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.
Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.
Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.
Preheat oven to 375 degrees F. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped. Turn out bread and let cool on a wire rack.
Have you made bread before? What was your experience like? Got any recommendations?
I thought you might like some.
When I got my Kitchenaid mixer, the first thing I wanted to do was bake bread. I've had bread recipes saved for months just waiting for the day I'd get the tools I needed to make fresh bread. It's kinda funny that this cinnamon swirl bread required absolutely no tools. Just a bowl and a wooden spoon. Go figure.
There is something very rewarding about making bread. It's soothing and very tranquil. I was totally relaxed as I made it.
Which is saying a lot. My patience didn't get the best of me.
Which means you can do this.
Dough does not rise in my kitchen. The first time I tried to get dough to rise I was in a panic. It never rose. So, after numerous attempts to get my pizza doughs to rise, I've found the perfect method. I boil 1/2 cup of water in a saucepan, remove it from the heat and place a wire rack on top. I set the bowl with the dough on the wire rack and cover it with a clean towel. Works every time.
This dough was huge. It took over the entire bowl and deflated after I punched it down.
My favorite part is kneading the dough. Once you've got it at the right consistency (you will have to add more flour as you knead and roll the dough around) it's a walk in park.
I opened the oven a few times to peek inside and the smell was heavenly.
It has to be served warmed. I like it best toasted with a slab of butter.
There are two things that I'll change next time I make it.
1. It needs more cinnamon.
2. It needs more butter.
I hope you try it. Let me know what you think! Enjoy!
Source: Recipe Girl
Bread:
1 Tablespoon butter
1/2 cup milk
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour, divided + more for surface work
Filling:
2 Tablespoons butter, softened
2 Tablespoons granulated white sugar
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon
In a microwavable up, heat butter and warm milk in short bursts; stir together until butter is melted. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.
1 Tablespoon butter
1/2 cup milk
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour, divided + more for surface work
Filling:
2 Tablespoons butter, softened
2 Tablespoons granulated white sugar
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon
In a microwavable up, heat butter and warm milk in short bursts; stir together until butter is melted. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.
Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour (you might need more) onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.
Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.
Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.
Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.
Preheat oven to 375 degrees F. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped. Turn out bread and let cool on a wire rack.
Have you made bread before? What was your experience like? Got any recommendations?
May 5, 2011
Oh Sweet Dinner Rolls
It's no secret that I love sweets. Sweets of all kinds. Sweets in all forms. (By the way, these cookies are up for grabs at Bloggers Bake for Hope. Go donate!). I always want something sweet after every meal. This is kind of annoying and I try really hard to ignore the craving, but I need to have a bite of chocolate, or cookie, something. Hence why we have a chocolate bag in the house (with snickers, m&m's, hershey's kisses, cadbury eggs..mainly all leftover holiday chocolate). And a baked good of some form is constantly in our goodie box. But I'm not alone here. The hubbs is just as bad.
These dinner rolls have a slight sweetness to them. It has to be the whole wheat flour (and oh yes, the sugar). But they're really, really good, my favorite dinner rolls to date (even though these are the first I've ever made. Share your dinner roll recipes with me!!).
This was my first time making dinner rolls and it was so easy! I made about thirty of them, all various sizes, and froze a big batch of them. They were still great days later, although of course, the first day they're fresh out of the oven is the best. I'd suggest making them for your next dinner party (if you have those) and wow the socks off your guests.
And you should make a roast chicken to go with it..just saying. :)
Source: adapted from Allrecipes.com
1/2 cup warm water (110 degrees F/45
These dinner rolls have a slight sweetness to them. It has to be the whole wheat flour (and oh yes, the sugar). But they're really, really good, my favorite dinner rolls to date (even though these are the first I've ever made. Share your dinner roll recipes with me!!).
This was my first time making dinner rolls and it was so easy! I made about thirty of them, all various sizes, and froze a big batch of them. They were still great days later, although of course, the first day they're fresh out of the oven is the best. I'd suggest making them for your next dinner party (if you have those) and wow the socks off your guests.
And you should make a roast chicken to go with it..just saying. :)
Source: adapted from Allrecipes.com
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups whole wheat flour
2 1/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Warm up the water and milk in the microwave for 1 minute and 15 seconds. Pour the liquids into the bowl of a stand-in mixer (or a large bowl, if you're using a hand mixer). Stir in the sugar until dissolved. Stir in the yeast. After about 10 minutes, mixture should be foamy. Mix in the salt, butter and egg, then mix the flour a half cup at a time. Knead on a floured counter for 5 minutes, place dough back in bowl and let rise for about 45 minutes to an hour. After the dough has risen, punch down, and knead on the floured counter again, 3-4 minutes. Roll out the dough and cut out long stripes. Cut the stripes in half and roll each piece into balls. Let it rise for 30 minutes. Bake them at 375 for 12-15 minutes.
P.S. Happy Cinco de Mayo!! How are you celebrating today?
Warm up the water and milk in the microwave for 1 minute and 15 seconds. Pour the liquids into the bowl of a stand-in mixer (or a large bowl, if you're using a hand mixer). Stir in the sugar until dissolved. Stir in the yeast. After about 10 minutes, mixture should be foamy. Mix in the salt, butter and egg, then mix the flour a half cup at a time. Knead on a floured counter for 5 minutes, place dough back in bowl and let rise for about 45 minutes to an hour. After the dough has risen, punch down, and knead on the floured counter again, 3-4 minutes. Roll out the dough and cut out long stripes. Cut the stripes in half and roll each piece into balls. Let it rise for 30 minutes. Bake them at 375 for 12-15 minutes.
P.S. Happy Cinco de Mayo!! How are you celebrating today?
March 27, 2011
Weekend Eats & Treats
I don't usually post about what I eat on a daily basis, but I've just got to share these eats with you. We're going to work backwards here. Starting with today.
Sunday: I am obsessed with this cinnamon bread from Aunt Miller's.
I want to eat it all day every day. Spread with some apple butter on top- oh my god. Greatest thing ever!! It was my breakfast this morning.
Saturday: Last night, after coming home from shoe shopping and a great girl's day out, I made Broccoli Cheddar Soup and some biscuits to go along with it.
Holy biscuits. These are good! Recipe forthcoming!
Friday: Friday night I made pizza, using Target's Archer Farms Spinach and Goat Cheese pizza as my inspiration. It is my favorite frozen pizza. My version is just as good, if not better, if I do say so myself...
Oh yeah, and these are the shoes I got. I know you're curious. :)
Sigh. Ready for Spring, anyone?
What should be for dinner tonight? I'm not sure...what are you having?
Sunday: I am obsessed with this cinnamon bread from Aunt Miller's.
I want to eat it all day every day. Spread with some apple butter on top- oh my god. Greatest thing ever!! It was my breakfast this morning.
Saturday: Last night, after coming home from shoe shopping and a great girl's day out, I made Broccoli Cheddar Soup and some biscuits to go along with it.
Holy biscuits. These are good! Recipe forthcoming!
Friday: Friday night I made pizza, using Target's Archer Farms Spinach and Goat Cheese pizza as my inspiration. It is my favorite frozen pizza. My version is just as good, if not better, if I do say so myself...
Oh yeah, and these are the shoes I got. I know you're curious. :)
Sigh. Ready for Spring, anyone?
What should be for dinner tonight? I'm not sure...what are you having?
March 9, 2011
Almost-Famous Breadsticks
We are huge pasta eaters in this house. I'd make pasta every day if I could (the hubbs actually told me once to tone it down) if I wasn't afraid of weighing 300 pounds. I love all kinds of pasta- stuffed, baked, filled, drenched in a cream sauce, with olive oil, with a marinara sauce...I don't discriminate.
However, this is not a pasta post! Yes, you read the title...
This is a post about what you should always have (from now on) with a bowl of pasta.
Breadsticks.
That's right folks, I made my own breadsticks. I am SO excited about this. It is my first time making any kind of "bread" product and I am in love. I loved the feel of the dough, loved sprinkling flour on my counter and rolling it out, kneading it, feeling like a little miniature chef. Wearing my polka dot apron.
I found this recipe in one of my Food Network magazines. When I read through the recipe I literally jumped off the couch and said, "I can do this!"
Making the dough was super easy. I used my good ol' hand mixer (no stand mixer, remember!) to put it together and then kneaded it on the counter for a few minutes. I stretched it out with my hands first, getting a feel for it before using my rolling pin to help out. Once I had formed it into a nice thick log I cut it into pieces. The recipe says to knead it again, so I did, and shaped them into doughy breadstick form. After sitting on a tray to rise (ludicrous) I brushed them with melted butter and salt. Into the oven they went for 15 minutes while I paced my kitchen. So impatient I am! Once they were done more butter was spread on top along with a douse of salt, garlic powder, and oregano (I added more than just a pinch).
Voila!
Marry me.
Source: Food Network Magazine June/July '09
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Make the dough: Place 1/4 cup warm water in the bowl of a mixer (or use a hand mixer); sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Share with me your bread recipes! I want to make more!
However, this is not a pasta post! Yes, you read the title...
This is a post about what you should always have (from now on) with a bowl of pasta.
Breadsticks.
That's right folks, I made my own breadsticks. I am SO excited about this. It is my first time making any kind of "bread" product and I am in love. I loved the feel of the dough, loved sprinkling flour on my counter and rolling it out, kneading it, feeling like a little miniature chef. Wearing my polka dot apron.
I found this recipe in one of my Food Network magazines. When I read through the recipe I literally jumped off the couch and said, "I can do this!"
Making the dough was super easy. I used my good ol' hand mixer (no stand mixer, remember!) to put it together and then kneaded it on the counter for a few minutes. I stretched it out with my hands first, getting a feel for it before using my rolling pin to help out. Once I had formed it into a nice thick log I cut it into pieces. The recipe says to knead it again, so I did, and shaped them into doughy breadstick form. After sitting on a tray to rise (ludicrous) I brushed them with melted butter and salt. Into the oven they went for 15 minutes while I paced my kitchen. So impatient I am! Once they were done more butter was spread on top along with a douse of salt, garlic powder, and oregano (I added more than just a pinch).
Voila!
Marry me.
Source: Food Network Magazine June/July '09
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Make the dough: Place 1/4 cup warm water in the bowl of a mixer (or use a hand mixer); sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Share with me your bread recipes! I want to make more!
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