Moroccan Flat Bread

Posted on April 28, 2013 by mschro

I love flat breads since they are the perfect vehicle for amazing sauces! I have always loved Moroccan food and have been making it for a few years. This bread is not as flat as pita, but still works great as a dipping bread for sauces. The interior is pillowy, with not much crust on the outside. It wasn’t difficult to make but it does require some monitoring as you don’t want the dough to over rise. I was happy with how this turned out though I might try flattening the dough more to make it a little less thick next time. This couldn’t have been a better bread to serve alongside several tasty sauces!

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Dark Chocolate Orange Scones

Posted on April 20, 2013 by mschro

Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!

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Irish Soda Bread Cranberry Scones

Posted on March 13, 2013 by mschro

Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.

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Lemon and Thyme Rolls

Posted on February 6, 2013 by mschro

A delicious bowl of soup is not complete without warm bread to dip in the broth! These rolls were a perfect accompaniment to the Italian Pasta Bean soup I had the other night. The savory thyme and lemon zest make this recipe stand out and it is worth the extra time to prepare. I also really liked the amount of black pepper added to the dough. The insides are soft and fluffy, especially when they’re still warm from the oven! Since this recipe is yeast based it takes about an hour and 45 minutes for the dough to complete 2 rises.

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Cinnamon Raisin Pumpkin Bread

Posted on November 28, 2012 by mschro

I really liked how my pumpkin quick breads turned out so I wanted to try out a yeast based pumpkin bread for good measure! Yeast breads do take a little bit longer so these kinds of recipes end up being good weekend projects. I decided to combine the flavor of pumpkin bread with the ingredients of cinnamon raisin bread. The joining of these two were really tasty! Since this recipe yields 2 loaves I decided to try out 2 ways of baking them. With one loaf I baked it free form and the other I baked in a loaf pan. The photo below features the free form loaf and I have to say I just like the shape and texture of it better than the pan loaf. The combination of the spices, raisin and pumpkin flavor were really delicious! It was really good toasted with a little maple butter spread on top.

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Thanksgiving Bread Recipes

Posted on November 18, 2012 by mschro

Thanksgiving is one of my favorite holidays and this list features my favorite bread recipes for the big day!

Rosemary Herb Biscuits

Sour Cream and Dill Biscuits

Parmesan and Rosemary Olive Bread

Baked Bread Stuffing with Sage

Spiced Molasses Pumpkin Bread

Posted on October 18, 2012 by mschro

Fall is in full effect and since it is my favorite season I like to celebrate by making seasonal recipes. Pumpkin bread is a Fall classic and I wanted to take it up a notch by adding molasses and spices. In previous years, I made Pumpkin Banana Bread and Nutella Pumpkin Bread so I was excited to try out a new recipe. I was really happy with how it turned out. I really liked the consistency of the bread as it was moist, light, and fluffy. The molasses was mild but gave the bread a more distinct flavor that worked really well with the pumpkin and spices. I chose a simple spice blend of nutmeg, cloves, ginger and cinnamon to season the bread. The recipe yields two loaves so reduce by half in order to make one. I would suggest making one loaf and saving the rest of the dough in the refrigerator for 1-2 days when you’re ready for a second loaf.

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Roti Canai (Malaysian Flat Bread)

Posted on October 10, 2012 by mschro

Roti is a flat bread that is similar to naan but uses a different technique of shaping and stretching the dough. For my Malaysian Rendang I chose to serve this bread along side it to soak up the delicious flavors of the Beef Rendang! I am a big fan of all flat breads so I was looking forward to trying a new one out. The method is pretty easy to follow though I wish my dough turned out a little stretchier. The bread is flaky, tender and breaks apart easily. Like naan, the oil traditionally used is ghee, or clarified butter, which gives the bread its tasty flakiness. The dough is rested for several hours which means there’s some amount of prep and wait time involved–but it was way worth it! It was a perfect accompaniment for the Beef Rendang.

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Rye and Spelt Injera (Ethiopian Flat Bread)

Posted on August 25, 2012 by mschro

This post was a long time in the making as I have been thinking about and craving this Ethiopian flat bread for years, but never got around to making it until now! Injera is similar to Indian Dosas as it is cooked on a flat pan like a crepe. The bread is very sour and spongey, making it an accompaniment for all sorts of curries and stews. The bread is usually made with teff flour but I chose this recipe that uses a mixture of rye and spelt flours. Making sourdough is a neat process since you’re basically supporting a little cosmos in a bowl–full of fermenting bacteria and yeast. It does take several days to make the starter so as with most sourdough recipes it will require some patience. It sounds gross, but there is definitely a method to the madness because sourdough is amazing in all forms. This bread was the perfect vehicle for the two Ethiopian dishes I planned for it, and I couldn’t be happier with how it turned out!

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Chocolate Zucchini Bread

Posted on August 5, 2012 by mschro

I’ve come across quite a few recipes for chocolate zucchini bread and I’ve always been intrigued by this recipe. I had two leftover zucchini wasting away in my refrigerator so I thought I would give this a shot. Turns out you can’t taste the zucchini at all! I’m not really sure why but chocolate and zucchini can both be a little bit bitter so maybe the flavors complimented each other. The bread uses two blocks of unsweetened baker’s chocolate which gives it a very rich chocolate flavor. I used plain yogurt to give it an extra bit of creaminess. The result was a really moist, chocolatey bread with the added benefit of 2 cups of veggies! Plus the kitchen smelled amazing while the bread baked so I look forward to making this again.

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