There are lots of ways to make a great stuffing for the holidays and this one uses hot Italian sausage and granny smith apples to kick things up a notch. The combination of the softened tart apples and spicy crumbled sausage was so delicious! Instead of leaving the bread out over night or using a toaster the bread cubes are baked in the oven until brown and slightly crispy. Everything is combined in a bowl and then baked in the oven once more. So easy and a great side dish for the holidays! Continue Reading →
These scones are a perfect weekend breakfast food that are quick and easy to whip up. The key to making perfect scones is to not over mix the dough. The little chunks of butter create pockets in the dough which results in a fluffier scone. I used dark chocolate chunks and unsweetened dried cherries which paired together perfectly. The scones turned out crusty on the outside, warm and fluffy on the inside. Even though the scones have chocolate and dried fruit in them they weren’t especially sweet. They make for a great grab-and-go breakfast and even a lazy Sunday morning one too!
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For a few months I’ve been feeding a sourdough starter. I just think it’s awesome that the yeast and bacteria comes to hang out naturally with just a little warm weather and regular feeding. The hardest part is actually getting a successful rise out of the starter and it took me a few tries to get it working right. There’s a lot of tutorials online about how to use a homemade starter. This recipe for sourdough flat bread is a great way for a beginner to try it out once theirs is ready! The bread turned out great, with mild tangyness and fluffy interior. I sprinkled a little Baharat spice on the bread before baking for added flavor and served the bread with hummus.
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!
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.
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.
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.
Thanksgiving is one of my favorite holidays and this list features my favorite bread recipes for the big day!
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.
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.