Archive for the ‘Bread’ Category

PostHeaderIcon Banana Loaf Bread

One of my favorite things to both make and eat is banana bread; but the name is misleading, as banana bread is more like a cake than it is a bread – it’s called a quick bread, but I think it is neither cake nor bread, it’s something in between.

Anyway, Ryan, my 10 month old son loves bread and I’ve been searching for recipes for loafs, since he doesn’t chew crust very well. I found that a lot of whole wheat loaf breads are made with milk and butter, ingredients I’m trying to avoid giving Ryan.

Whilst looking through a beloved recipe book, “The Bread Bible” by Rose Levy Beranbaum, I found a very intriguing recipe for banana bread, but real bread this time! An actual loaf of bread with banana! I have not yet been disappointed with recipes from this book, but they do take all day to make; though little effort, rising time can sometimes be up to 6 hours.

Well, I made the recipe and I was not disappointed. My home smelled wonderful, and the loaf tasted delicious!! I was so curious to taste it that I couldn’t wait an hour to slice it; 15 minutes out of the oven and I had to have to a taste! Next step is to give some to Ryan and see what he thinks about it!!

The original recipe calls for dry milk powder, but since is the culprit of an allergic reaction, I omitted it.

Banana Feather Loaf

Dough Starter:

  • 80 g (½ cup plus 1 tablespoon) all purpose flour
  • 103 g (½ cup) water, at room temperature
  • 20 g (1 tablespoon) honey
  • .8 g (1/4 teaspoon) dry yeast
  • Make the sponge:
    Combine all ingredients and whisk until very smooth and airy, about 2 minutes. Scrape down sides of the bowl and cover with plastic wrap.

    Flour Mixture and Dough:

  • 207 g (1 ½ cups) all purpose flour
  • 2.4 g (3/4 teaspoon) dry yeast
  • 20 g (2 tablespoons) dry milk powder
  • 18.5 g (4 teaspoons) unsalted butter, at room temperature
  • 1 very ripe banana, mashed
  • 6.6 g (1 teaspoon) salt
  • Whisk together the flour, yeast and milk powder. Sprinkle over the sponge mix and cover. Allow it to ferment for 1 to 4 hours at room temperature.

    Add butter and banana to the dough and mix just until it forms a rough dough. Cover and allow it to rest for 20 minutes.

    Sprinkle on the salt and knead the dough for 7-10 minutes. Form dough into a ball and place in an oiled bowl. Cover and let rise until doubled, between 1½ and 2 hours.

    Scrape the dough onto a lightly floured surface and press down to form into a rectangle. Fold the dough into an envelope shape, twice, and then set it back in the oiled bowl. Let rise for another hour or 2, until doubled.

    Preheat the oven to 250 ° C (475°F) 1 hour before baking.

    Shape the dough into a log and place it in an oiled bread pan. Cover loosely with oiled plastic and let rise for about 1 ½ hours.

    Place the bread pan in the oven. Bake for 5 minutes, then turn the oven down to 190°C (375°F) and bake for 15 minutes. Then turn the oven down to 175°C (350°F) and bake another 10 minutes.

    Remove the bread from the oven and set it on a wire rack. Remove the bread from the pan and leave it to cool on a wire rack for 1 hour.

    It is an all day ordeal, but with very little effort and a lot of flavor!

    PostHeaderIcon A Soft, Delicious Bread: Graham Rolls Recipe

    My favorite thing to bake is bread. Admittedly I bake a lot more bread now that I have a stand mixer with a dough hook, but I still get hands on and knead by hand for a few minutes before shaping! I find that every now and then I still get the “amazed” feeling that flour, water and yeast can come together and metamorphose into the delicious bread I eat daily!

    This recipe is from a Swedish magazine I subscribe to. It didn’t seem like anything special by looking at the ingredients list, but I do love Graham flour, so I decided to give it a try. And I am so glad I did! Fluffy and airy, these buns are tasty with just about anything you spread or add, and even plain (especially fresh out of the oven).

    Graham Rolls Recipe

    Serves 20
    Allergy Milk, Wheat
    Meal type Bread
    Misc Child Friendly, Freezable, Pre-preparable
    From magazine Hembakat

    Ingredients

    • 50g fresh yeast
    • 50g butter
    • 400ml whole milk
    • 2 teaspoons salt
    • 1 tablespoon sugar
    • 180g Graham flour
    • 1/3 cup wheat germ
    • 330g all purpose flour (preferably organic)

    Directions

    1. Crumble yeast in a large bowl. Melt butter and add milk, heat it to 37°C (98°F) and pour over the yeast. Stir to dissolve.
    2. Add remaining ingredients and stir until the dough comes together. Knead for 8-10 minutes. Form dough into a ball and place in an oiled bowl. Cover with a clean dish cloth and let rise 30-45 minutes.
    3. Place dough on a floured surface and divide into 4 pieces. Divide each piece into 5 additional pieces. Roll into balls and place on a baking sheet lined with parchment paper. Sprinkle a little flour over the rolls and cover with a dish cloth. Allow rolls to rice 30-45 minutes. In the meantime, preheat over to 250°C (475°F).
    4. Place baking sheet in the middle rack and bake 7-9 minutes. Let the rolls cool on a cooling rack before slicing.

    PostHeaderIcon Gluten-Free Quinoa Breakfast Bread

    I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!

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    I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.

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    Here’s the recipe again:

    Quinoa and Flaxseed Gluten-Free Bread Recipe

    Serves 1
    Dietary Gluten Free, Vegan, Vegetarian
    Meal type Bread, Breakfast
    From book Regina Racco

    Ingredients

    • 4 tablespoons quinoa
    • 1 tablespoon flaxseed meal
    • 4 tablespoons rice flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • water

    Directions

    1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
    2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
    3. Add enough water to make a thick paste.
    4. Heat skillet on stove top and grease if necessary.
    5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
    6. Flip the bread and let other side brown, uncovered.
    7. Ready to eat!

    PostHeaderIcon A Busy Kitchen – Bread Rolls and Buns

    I have been busy in the kitchen today, making Indian-Style Cardamom Buns and Cranberry-Hazelnut Sourdough Bread Rolls!

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    The bread we have already tasted, plus it’s a bread I make every week. The buns, however, are cooling, so we have yet to taste it … will update on the verdict later!

     

    PostHeaderIcon Simple Quinoa and Flaxseed Breakfast

    This morning I decided to try another recipe from the gluten-free book: a breakfast bread, made with quinoa, flaxseed and rice flour. I still have  a hard time calling it bread when it has no flour, which means the consistency is not like bread at all, but that goes for all gluten-free breads!

    The recipe seemed simple enough and I thought if it came out bad, I could just as well eat musli, like I do every morning. To my pleasant surprise, this gluten-free bread turned out delicious! Crispy on the outside, soft on the inside, with a slight nutty taste and very filling.

    The original recipe instruct to cook it on a non-stick skillet, but I used a cast-iron skillet. It takes longer to heat up, but it heats more evenly and crisps nicer in my opinion.

    Quinoa and Flaxseed Gluten-Free Bread Recipe

    Serves 1
    Dietary Gluten Free, Vegan, Vegetarian
    Meal type Bread, Breakfast
    From book Regina Racco

    Ingredients

    • 4 tablespoons quinoa
    • 1 tablespoon flaxseed meal
    • 4 tablespoons rice flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • water

    Directions

    1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
    2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
    3. Add enough water to make a thick paste.
    4. Heat skillet on stove top and grease if necessary.
    5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
    6. Flip the bread and let other side brown, uncovered.
    7. Ready to eat!

    The end result was a delicious cross between a pancake and bread. I cut the bread in 4 pieces and tried it with different toppings: sliced cheese, cream cheese, jam (citrus flavor) and raw honey. My favorites were cheese and honey.

    I didn’t take a picture (it was too early to be thinking so clear!) but I will take one next time, and there will be many more next times because not only was it delicious, but kept me energized and full for the rest of the morning!!

    PostHeaderIcon Easy Baking: Chili-Fennel Crusty Bread

    This is the easiest bread I’ve ever made. Sure, it takes time, but time that requires no action at all! And it’s a delicious dinner accompaniment, as was how we ate it last night!!

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    Chili-Fennel Crusty Bread

    Allergy Milk, Wheat
    Meal type Bread
    Misc Pre-preparable, Serve Hot
    From magazine Mat Magazine

    Ingredients

    • 6g fresh yeast ((or 2g of instant dry yeast))
    • 100ml milk
    • 200ml cold water
    • 1 teaspoon fennel seeds
    • 2 teaspoons chili flakes
    • 450g bread flour ((all purpose flour works too))

    Directions

    1. Mix yeast and liquids in a large bowl, Stir to dissolve the yeast.
    2. Add the spices and mix.
    3. Add flour and mix well.
    4. Cover the bowl with plastic wrap (for moisture) and let rise for at least 5 hours, up to 10 hours.
    5. Generously flour a work surface and divide the dough in 2 and shape each into a baguette. Then braid the baguettes together. Heat oven to the 250°C (475°F) and let the dough rest while the oven heats.
    6. Once the oven is hot, spray the bread with water and put in the oven. Bake 5 minutes. Lower the temperature to 200°C (400°F) and bake another 20-25 minutes.
    7. If you can, wait about 15 minutes before slicing, to allow the dough to set. Voilá!

    You can make this, go to work, and bake it when you get back home! Or let it rise overnight and bake it first thing in the morning. With no kneading required, it is nearly effortless! It’s tasty, crusty and even has a kick! Enjoy :)