Sweet Cooking

Archive for the ‘Bread’ Category

Peach Bread

In Bread, breakfast on September 9, 2011 at 1:52 pm

I made this bread a few weeks ago when peaches were perfectly in season.

It was really delicious. I did modify this recipe quite a bit. I am trying to lose a few LBs, so I am cutting calorie corners wherever I can. I’m not really sure switching from all purpose flour to whole wheat flour helps in the calorie department, but it does seem healthier, no? There was a ton of oil in the original recipe so I substituted some applesauce. Since applesauce is sweet, I also halved the amount of sugar in the bread. Here is my modified list of ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 2 cups diced fresh peaches
  • 2 cups whole wheat flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon

When you put all of that together, it looks like this.

This recipe makes 2 loaves of bread. I think it turned out pretty well. It’s very cinnamony. Next time I think I would reduce the cinnamon to let the peach flavor shine a little more. I hope you have a great weekend!

Whole Wheat Apple Zucchini Bread

In Bread, breakfast, Fruit on August 19, 2011 at 10:41 am

If you tasted this bread, you would not believe that it doesn’t contain any sugar, oil or butter. I had extremely low expectations for this very reason. How can bread be  good, edible even, without ANY sugar, butter or oil?

This bread really surprised me.

I followed this recipe from Clean Eating. I used almond flour instead of spelt flour so my bread had a slight almond flavor. I used a granny smith apple and 0% Fage yogurt.

When this bread came out of the oven it looked and smelled delicious.

I had a piece as soon as it was finished baking and a piece the next day. It’s definitely best warm or slightly toasted. I resisted the urge to spread a little butter on it (trying to save calories anywhere I can these days). I think if I were going to make this bread again, I would use vanilla yogurt. Just that slight addition of sweetness might make this bread really, really tasty. Or….wait for it….I might add some chocolate chips. Now we’re talking!!

This is the first recipe I’ve ever tried from Clean Eating. It was a solid first. I will let you know if I try anything else.

I hope you all (all dear 7 of you) have a great weekend. The babe is taking a long morning nap so I am off to fold burp cloths and swiffer the apartment. Good times!

Delicious Pumpkin Bread

In Bread, breakfast, Muffins on October 13, 2010 at 9:22 am

It’s definitely Fall….cool bite to the air, every woman in NYC is wearing boots , football season is in full swing and pumpkins are everywhere. I think pumpkin is underused in the kitchen. I like to make pumpkin soup, ravioli stuffed with pumpkin, and last but not least, pumpkin bread. This is an easy Cooking Light recipe that is a fall staple for me.I’ve made it many times, and it does not disappoint.

 

Whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.

 

 

In a separate bowl, mix together the sugar, eggs, oil, and buttermilk. The recipe calls for 2 eggs and 1/2 cup egg substitute. I used 4 eggs. I don't use egg substitute when baking.

 

 

Combine the wet and dry ingredients.

 

 

Then add 1 can of pumpkin and some water. Be sure not to use pumpkin pie filling...that's a totally different thing.

 

 

Pour the batter into a standard loaf pan and top with either pecans or walnuts. I've used both and either works fine. This recipe makes 2 loaves of bread.

 

 

Or...you can make one loaf and 12 muffins. I chose to do that. I froze the bread and ate the muffins. I didn't have enough nuts for the muffins, and honestly, I didn't miss them. The muffins are delicious when they are slightly warm. Enjoy!!

 

Cinnamon Bread

In Bread, breakfast on August 30, 2010 at 8:31 am

This bread is genius! You know how sometimes you want to make banana bread or zucchini bread, and you have ALL the ingredients BUT the bananas and zucchini? Happens all the time. When you run into that predicament, make this cinnamon bread instead! It’s just like banana bread sans bananas and with a little more cinnamon.

I got this recipe from Sugar Plum. It’s super easy and comes together just like any other quick bread.

The dough should look like this.

Pour it into a greased loaf pan.

Sprinkle on the brown sugar topping (I'm drooling now).

Fresh out of the oven!

Not only does this bread taste great, it makes your house smell like a Cinnabon store! Amazing!

Bread Reinvented.

In Bread on August 27, 2010 at 8:53 am

I’ve been busy the last few days and haven’t had a chance to cook much. I hate to let my four readers down though, so here is a quick post about bread crumbs and croutons!

I hate throwing out food. I really try hard to make every last crumble count for something. I had leftover homemade bread that was edging towards its moldy phase. I took 20 minutes and made some awesome croutons and fresh breadcrumbs.

Homemade Croutons

1. Preheat oven to 400°.

2. Dice bread into cubes (I did large cubes, but you can pick your size).

Your cubes don't have to be perfect...mine certainly are not!

3. Toss cubes in some olive oil, sprinkle with kosher salt.

4. Add any herbs or spices that you like (I added some crushed red pepper).

5. Put cubes in a dish and bake for 15 minutes – I shook the pan halfway through.

6. Once cool, you can store these in an airtight container for a week. You can also freeze the croutons in a Ziploc bag.

Easy Homemade Croutons! So much better than the ones that come out of a box!

Homemade Bread Crumbs

1. Chop up the bread into cubes.

2. Add the cubes to a food processor. I use the mini prep.

3. Turn it on.

Done! How easy is that!

You can add herbs to the breadcrumbs. Try dried oregano and basil for Italian meals. Breadcrumbs can be stored in an airtight container or in the freezer.

Have a great weekend everyone!

Yummmmmmmm…..Banana Nut Muffins

In Bread, breakfast, Muffins on August 18, 2010 at 8:29 am

As you may know, I’m a huge fan of banana bread. I’ve been making it since I was a kid, but I have actually never tried to make banana bread muffins. I found this recipe on The Food Network website. It’s super easy and delish! The recipe uses four bananas and I think that makes for great flavor and texture.

I followed the recipe exactly. It’s very simple. Like all quick breads, you just mix the wet and dry ingredients. Anyone can do this.

Pour the batter into a greased muffin tin. This recipe makes 12 large muffins.

Doesn't everyone love a basket of muffins? This photo is a strange color. Not sure what happened. The muffins really look a lot better than this.

More like this. Enjoy!

Chocolate-Nut Zucchini Bread

In Bread on July 27, 2010 at 7:20 am

How awesome does that sound? I love zucchini bread. Adding chocolate just takes it to a whole new level! Zucchini is in season, so grab a few and make this easy and delicious bread.

Follow the instructions in the recipe. I used 2 large zucchini and grated it by hand. I had never macerated zucchini before. It removes a lot of moisture – a lot more than I expected.

This zucchini....

produced this liquid.

I followed the recipe exactly with two exceptions.

1. I used pecans instead of walnuts.

2. I didn’t chop the chocolate because I had bittersweet morsels, and I thought they would be okay as is.

When you mix all of the ingredients together, your batter should like like this. I used a loaf pan, but I think this recipe would be great as muffins, as well!

This bread takes an hour to bake at 375 degrees.

Smells great (at least Chance thinks so).

Tastes great too!

Homemade Hamburger Buns

In Bread on July 2, 2010 at 12:09 pm

I know some of you are thinking that I’ve lost my mind. Who would take the time to make homemade buns when you can buy perfectly good buns for $5 or less at the grocery store? In theory, I agree, it’s not really practical to make your own hamburger buns.

But, consider this. Here is the list of ingredients in Pepperidge Farm’s Classic Hamburger Buns:

“Unbromated unbleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid), water, high fructose corn syrup, yeast, wheat gluten, contains 2 percent or less of: soybean oil, salt, nonfat milk, sugar, monoglyceride, datem (dough conditioner), calcium propionate (to retard spoilage), wheat protein isolate, sodium stearoyl lactylate, malted barley and enzymes.”

Here are the ingredients in my hamburger buns:

Whole wheat flour, all purpose flour, yeast, salt, butter and hot water.

Whose buns do you think are better tasting (not to mention better for you)?!

Make a dough out of the above ingredients.

Let it rise for 45 minutes to an hour or until it has doubled in size.

Divide the dough into 12 equal sized balls.

Slightly flatten each ball with the palm of your hand.

Perfect hamburger buns 15 minutes later!

Try to make your own buns for your July 4th BBQ. If you’d like the exact recipe, please leave a comment. It’s easy and so much better for you than the processed junk! I hope you all have a safe and fantastic Fourth of July! Have a great long weekend.

No Knead Thyme & Parmesan Rolls

In Bread, Savory Baked Goods on June 9, 2010 at 3:17 am

Well, there is “no knead” to make this recipe. I’m giving this recipe a big “boo.” I followed the directions, and the texture of the rolls was perfect. However, I found the rolls to be bland and not that exciting. I don’t think there is a baking flaw here as much as there is a recipe flaw. I may try it again with a different herb and cheese combination. I think maybe oregano and asiago? That sounds pretty good to me.

This mixture includes yeast, thyme, milk, eggs, sugar, salt and parmesan cheese.

This is what the mixture looks like after you add the flour and stir it a little.

You add flour until it gets smooth like this. Then you put it in the refrigerator overnight.

After sitting in the fridge for the night.

You roll out the dough and then roll it up like this.

Then you slice out rolls (I ran out of parchment paper and used foil on the baking sheet).

Fresh out of the oven!

Nice texture but the flavor is just not there. Going to try again and use a lot more cheese!

Free Old Bananas!

In Bread, breakfast on June 7, 2010 at 1:19 am

NYC is full of sidewalk vendors that sell fruit. They are everywhere! It’s very convenient.

Bananas are cheap. $.35 each or 4 for a $1.

I was craving banana bread and stopped to buy bananas from a street vendor. I picked through the bananas looking for the most ripe ones. Out of nowhere, the guy pulls out some past prime bananas. I reached for my wallet, but he wouldn’t accept payment. “No one will buy old bananas,” he said. Obviously he didn’t know he was talking to a baker.

I looked through my many, many banana bread recipes and decided on Cooking Light’sBanana-Oatmeal Loaf“. I followed the recipe exactly. Making the dough is really easy. Anyone can do it.

I put it in the oven, turned the timer on and started puttering around the house. My oven tends to cook things a little more quickly than others, so I usually check on my baked goods a few minutes early. I forgot about the banana loaf, and it got just a little bit too done.

It's hard to tell from the photo, but it's a little too brown on top.

The center was still moist, but the ends of the bread were too dry for me. Oh well! The bananas were free!

Still pretty tasty.