Everyday Style & Recipes. Est. 2010
Focaccia bread is great for sandwiches and as a side dish with dinner. This bread is yeast based and, as always, it requires a little more time to prepare. The result however is a tasty, flat(ish) bread that is flavored with rosemary and olive oil. I topped the bread with a little grated parmigiano-reggiano and the cheese got nicely brown and crispy. I dipped the bread in a little balsamic vinegar and olive oil and it worked great as an appetizer.
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Making yeast based breads is a fun challenge as the bread needs time to rise and plenty of kneading. For me the process of making bread is relaxing and the end result really satisfying! This bread is a potato bread with the added flavor of Parmesan cheese in the dough. The recipe is easy to follow and baking the loaf in the oven produced amazing aromas. The bread is just a tiny bit flaky on the outside and fluffy on the inside. I was looking for a good dipping bread to go with an Italian soup and this was a great recipe for that meal. Dipping the bread in the broth enhanced its flavor even more. I chose to make one extra large loaf which results in long and thin pieces of bread. The size of the slices were perfect for dipping but if you wanted to make more of a sandwich bread cut the dough into two smaller loaves. I can’t wait to make this bread again!
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Since I had a jar of maple butter I decided to make a great bread to go along with it. This bread has a really nice maple flavor that makes the kitchen smell great while it’s cooking. Maple syrup is used in the dough and the loaf is topped with rolled oats and brown sugar. This is a yeast bread so it takes a little more time to prepare. It’s also important to incorporate the flour gradually so the dough can rise properly. The bread was really tasty fresh out of the oven and even better with the maple butter.
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Recently I made a tomato based curry, and I thought that a curried roll would be a great way to accompany the stew. I came up with this recipe for a warm, curried biscuit with yogurt. They are a bright yellow color from the turmeric in the dough. Flavors of cardamom, cinnamon, and caraway are all present along with the rich and tangy flavor of yogurt. The house smelled amazing from the spices’ aroma. The crust was just crunchy enough to get a nice contrast against the soft, warm inside part of the roll. They were perfect as an appetizer with butter, or for scooping up that list bit of curry in the bowl. I will be making these again the next time I make a curry dish!
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For dinner lately I have been enjoying the great combination of warm biscuits and soup. The flaky biscuits are perfect for dipping in that last tablespoon of broth at the very end. I recently tried a really easy recipe for sour cream biscuits and I was happy with the results. It only took 20 minutes to prep and bake. To spice the recipe up I added some dill which I thought would work nicely with the sour cream. Plain or buttered, these biscuits are a perfect side dish for hot soups. I had mine with some tasty turkey and wild rice soup and it was a match made in heaven!
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I recently made turkey and wild rice soup and I was trying to think of something tasty to go along with it. Biscuits came to mind as the perfect counterpart to a hearty soup. Instead of just plain biscuits I added some sage, rosemary, and thyme for more flavor. They turned out really well and the texture was crisp and flaky on the outside and warm and soft on the inside. They were easy to make and very good with my soup! I will definitely be making these again.
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I have really been enjoying the results of adding pumpkin to different recipes. This bread is just like a banana bread with a hint of pumpkin flavor. The bread is seasoned with ginger, allspice and cinnamon and this recipe works great for the holidays. With the addition of the pumpkin to the mashed banana the result was a very soft, moist bread. I can’t wait to make this again!
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If you like pumpkin and chocolate you just might like this recipe which combines two great flavors into one delicious bread. The bread is also seasoned with nutmeg, cinnamon, cloves, and ginger which produces amazing aromas in the kitchen as the bread bakes. The chocolate hazelnut flavor from the nutella and the pumpkin puree mixes well together, creating an excellent fall bread recipe. I mixed the batter well, resulting in a dark brown batter. Another option is to fold in the nutella at the end, creating a swirl of chocolate in the middle.
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Naan is an Indian flat bread baked in a Tandoor oven at high temperatures. I consider naan to be one of the best ways to get that last bit of curry sauce in a bowl eaten. It is similar to pita bread, though it is much lighter with lots of air pockets in the center. For a yeast based bread, Naan is pretty easy to make. As with any yeast bread, It’s just more time consuming since the yeast has to rise for several hours. I had a little trouble getting the naan as flat and thin as I wanted but in the end I would deem this recipe a success. I salted the dough just before baking in the oven and I thought this improved the flavor quite a bit. Naan can be served as a side dish with gee (clarified butter) or used for dipping in most kinds of Indian curry.
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Since September has arrived I have been searching for a more fall inspired bread recipe. This recipe is a perfect fall bread and has so many good flavors. The pumpkin flavor and spices can clearly be tasted along with the delicious addition of cranberries and white chocolate chips. The white chocolate chips melted into the bread during baking so I might try a larger, white chocolate chunk next time. The bread was nice and moist and the pumpkin spice highlighted the flavors of the pumpkin puree. The aroma during baking was amazing and I can’t wait to have this for breakfast the next coming week!
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