You are currently browsing the tag archive for the 'bread' tag.
Originally uploaded by mosli
I like to eat (eat, eat) apples and bananas! But for some reason I never get a bunch of bananas finished before they start to go soft. Sad for my lunch box, but very happy for my baking! These banana muffins had a few reasons for being, not the least of which being a grab-and-go breakfast. I used some soy protein powder to up the nutrition. I try to do this when I can, because D likes to lift weights, and as a veggie I could always use more.
Banana Oat Chip Protein Muffins
- 3 bananas
- 2 eggs
- 5 tbsp oil
- 1/2 cup oat bran
- 1/2 cup rolled oats
- 1/2 cup protein powder
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
Preheat oven to 375F. Mash bananas well in a large bowl, then beat in eggs and oil. Mix in dry ingredients one at a time. Fold in chocolate chips. Grease muffin tin or use papers. Fill muffin cups 2/3 full. Bake 16-20 minutes until golden. mmm…. bananas and chocolate
Originally uploaded by mosli
I am a bread fiend. No, really. Even when i was younger i’d be the one who dove head first into the garlic bread or dinner rolls and made sure that there would be no leftovers. Of course, like most things, I think that garlic bread is best home-made. This time I paired this with pasta and vodka sauce.
The first way I learned to make garlic bread is the easiest way. Take a baguette or rolls and split down the center lengthways. Then you spread it with butter and give it a generous sprinkling of garlic powder. The way I make it now is a bit more labour intensive, but tastes wonderful and is definately worth the effort.
Garliky Garlic Bread
- 1/2 full size baguette
- 1/2 head garlic
- 1/2 cup olive oil
- 1 tsp sea salt
- 2 tbsp butter
Cut the baguette in half lengthwise and place on baking sheet, cut side up. Peel the garlic cloves, smash with the side of your knife, and give them a good chop. With a mortar and pestle, mash and grind the garlic cloves with the sea salt. Gradually add the olive oil, grinding with the pestle until the oil is a little opague, but some bits of garlic remain. (You can also do this in a food processor, grinding the garlic and gradually adding the olive oil.) Spoon the garlic and olive oil evenly over the halves of baguette. Cut the butter into small pieces and place evenly over the halves. Broil until the top is a light golden brown.
Originally uploaded by mosli
ok, I lamented over my disasterous attempts to make yeast breads when I made whole wheat beer bread a few months ago. My report card in that area of baking is resounding “F.” Well, maybe Independence day left me feeling free to explore areas of past failure (hey, sounds like a fortune cookie I once got), or maybe the serenity of the approaching shabbat got to me, but i decided to make another attempt.
Using the recipe for classic challah out of The Gourmet Jewish Cook, I started the 4 hour process. This time, something happened that had never happened in any of my previous attempts: the dough rose! So by Friday night’s shabbat dinner, there were these two lovely loaves of rich, yeasty goodness. Is my curse broken? we shall see.
No leftovers! I used one of the loaves for excellent french toast on Sunday morning. My trick: flavour extract in the egg mixture. It makes a big difference, and keeps the man happy.
I love scones with coffee. Then again, I love nearly anything with coffee. Alright, I just love coffee. But this isn’t about my favourite caffeine beverage, its about scones. For many people in America scones are an oddly shaped, slightly dry version of a muffin. I think that this misrepresentation of an English classic is nearly criminal.
There is such a wide variety of scones and things you can do with them. The scones I made this weekend were a nice feta and onion savory scone that I copied from Farm Girl Susan. The only difference were that I made mine a whole wheat version. These were so good with eggs for breakfast that I think i’ll have them all week!
Originally uploaded by mosli
Yeast is not my friend. Everytime I set out to make bread or rolls, they fail to rise. Even my experiences with a bread machine have come out flat and dense. This is why I usually go for whatever happens to be on the grocery shelves. So when I saw Farmgirl’s recipe for whole wheat beer bread, yeast free and non-time consuming, I decided to give it a shot.
This bread is great! of course, my loaf looks nothing like her georgous outcome, but it tasted wonderful, especially nice and warm. I used a cheap beer for this run (make sure the beer is room temperature), but next time I’m going to use a nice quality honey lager for a little more sweetness. Now, I don’t think I could use this bread for my pbj obsession, but it’ll be perfect with a hot bowl of soup. mmmm…
