Posts tagged ‘bread’

February 17, 2011

Pear Bread

Pear bread. Pear cake. It’s in the shape of a bundt cake, but if the food doesn’t have a coffee in front of it, I don’t think we’re allowed to eat it for breakfast. Hence, bread. Also, it’s very, very similar to banana bread.

I have a feeling I should keep playing around with this recipe a bit. But it was fun making it the first time. So, allow me to tell you about it.

Pear Bread
inspired by Smitten Kitchen

3 c A-P flour
1 t baking soda
1/4 t baking powder
1 t salt
1 T ground cinnamon
3/4 c butter, softened
3 eggs
2 c sugar
3 pears, firm
2 t vanilla bean paste

Preheat oven to 350 degrees F. Whisk together dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).

Cream the sugar and butter together until light and fluffy.

Peel and grate the pears.

Add eggs, grated pears, and vanilla to the creamed butter and sugar. Once completely combined together, mix into the flour mixture.

Butter the bundt pan.

And pour batter in evenly.

Bake for 60 to 70 minutes, or until tester comes out clean.

Cool bread in the pan on a wire rack for 10 minutes. The cool it completely on a plate. Sprinkle with confectioners sugar.

Slice. Enjoy.

Advisory:: Be aware. Cutting yourself a slice of this bread even after a week, topping it with a tablespoon of honey, heating it up in the microwave for 22 seconds, then topping that with French Vanilla organic yogurt is INCREDIBLE!!! It’ll make you sing, make you feel giddy, and make you want at least one more slice.

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February 6, 2011

Mozzarella Bruschetta

Isn’t it just the greatest when a food is both delicious AND simple??

This is the best of all those worlds. Easy. Simple. Fast. Delectable. Incredible. Delicious. Warm. Crunchy. Cheesy. Flavorful. Awesome.

Mozzarella Bruschetta

1 baguette
1 medium-sized tomato (or 2 Roma tomatoes)
8 oz. fresh mozzarella
1 1/2 T extra virgin olive oil
1/2 T Balsamic vinegar
2 t (or more to taste) fresh basil
1 clove garlic, minced
salt and pepper to taste

Preheat oven to 350 degrees F. Begin by slicing the baguette.

Use your discretion when deciding what to do with the end pieces. I recommend using them as snackrels. However, just about anything will work. You want to slice the baguette on the diagonal to give yourself a little bit more surface area for delicious ports.

Once you slice the baguette, place the slices on a cookie sheet. Spread minced garlic over each slice, top with sliced fresh mozzarella. Then bake for about 7 minutes, or until cheese is melty.

While toasting up and melting down, you can prepare the tomato mixture. Dice the tomato into little squares. Place in bowl. Pour in olive oil and balsamic vinegar. Add salt, pepper, and basil to taste.

Take baguette out of the oven and top with tomato mixture, pouring a little bit of the oil and vinegar from the bowl over the bread.

October 17, 2010

Cinnamon Craisin-Raisin Bread

Oh, man. I know I said I’d keep the posts contemporary. However, reminiscing about food is so good. And I feel as though it is one of the most inspiring things I could do. It makes me want to make the recipes again AND go on and make more delicious foods!

This is a “Welcome, Fall!!” kind of recipe if EVER there was one. Bread is a tricky food to make. It requires patience and a knowledge of temperatures and an appetite for delicious things. I started out with only one of these but gradually am learning about temperatures and trying to distract myself while my lack of patience for food is tested. Don’t get me wrong. I can be patient: When people are learning new things, I’m a saint; when… when… um. I think that’s where the list ends. Oh, no. I can’t stand traffic, food resting in the refrigerator, or messes just sitting there. I have no patience for any of these things. Hm. Well. Okay. October 17th Resolution:: Patience. Practice it. Grow it. Figure out how to get more. I guess I’ll just have to make a lot of bread this fall to accomplish my new task. Oh, how glorious.

This bread has all the “fixin’s” that just make you want to go “YUM!” then get another serving. Or two. Cinnamon, butter, dried cranberries, and honey. Oh, boy. Here we go.

Cinnamon Craisin-Raisin Bread
Inspired by The Grit Cookbook

1 1/4 c very warm (105 degrees F max, though) water
1 T fast-rising dry yeast
1/4 c packed light brown sugar
1 c whole wheat flour
6 T butter
1 t + pinch salt
1/4 c honey
1 t + pinch cinnamon
1 t vanilla extract
2 t freshly squeezed lemon juice
1/4 c crushed walnuts, optional
3/4 c or 1 c craisins, or dried cranberries (I recommend the bigger amount.)
3/4 or 1/2 c raisins (If you use the bigger amount of craisins, use the smaller amount of raisins.)
2 1/2 c A-P flour

Thoroughly combine water, yeast, sugar, and whole wheat flour in a large bowl. Cover loosely with plastic wrap. Allow to sit in a warm place (75 degrees to 80 degrees F) for 20 to 30 minutes.

Melt butter and pour into a small bowl. Add salt, honey, cinnamon, vanilla, lemon juice, walnuts, and fruit. Allow to cool. Combine butter mixture with yeast mixture and add all-purpose flour. Knead vigorously with mixer or by had on floured surface for 3 to 4 minutes. (Isn’t so much fun to knead by hand? Do I say that just because I don’t have a mixer that’ll knead bread?)

Now that all the ingredients are mixed, form into ball and put it into a greased bowl (Yes, you can use the same bowl from the yeast resting.). Cover bowl loosely with plastic and allow to rise in warm place until nearly doubled in size. Patience…. Patience. Distract yourself.

Preheat oven to 375 degrees F. Grease an 8 1/2 x 4 1/2 in (6 c) loaf pan.

Punch down dough and form into loaf, gently tucking dough toward center of bottom and lightly stretching to top to a smooth tightness (Think mushroom cap, but a loafier one.); allow to rise 5 minutes. Place in a prepared loaf pan. Bake on middle oven rack for 35 minutes or until nicely golden browned and hollow-sounding when tapped on the bottom. Cool for 10 minutes in the pan then remove bread to a wire rack to cool completely.