Bread

Cinnamon Raisin Pumpkin Bread

November 28, 2012 by The Partial Ingredients

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

November 18, 2012 by The Partial Ingredients

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

October 18, 2012 by The Partial Ingredients

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)

October 10, 2012 by The Partial Ingredients

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)

August 25, 2012 by The Partial Ingredients

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

August 5, 2012 by The Partial Ingredients

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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Caraway Rye Bread

May 4, 2012 by The Partial Ingredients

It’s hard to find decent rye bread at grocery stores. That is part of the reason why I undertook this rye bread recipe. When I say ‘undertook’ I mean that it takes about 8 hours to complete so it is kind of an all day project. I enjoyed the process of making the starter, kneading, and watching the dough rise. It is neat to watch the yeast in action and at some point you realize that the bread is a live organism. The amount of yeast in this recipe is less than what I normally use for yeast bread. This is why the rye has a longer prep time than other recipes.

This recipe also uses a neat trick of tossing in a few ice cubes into the oven to create a more humid environment while the bread bakes. Even though the oven is humidified, the outside of the bread is golden brown and crusty, almost like a baguette crust. The inside is soft and the aroma of caraway and rye in the kitchen is fairly intoxicating!

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Curried Bread

April 21, 2012 by The Partial Ingredients

Curried bread is a simple yeast bread seasoned with turmeric and aromatic spices. I used a blend of cayenne, ginger, paprika, cinnamon, cumin and turmeric. The turmeric gives the bread its bright yellow color (and will also stain your clothes, counter tops, etc). The bread looks like a normal loaf before cutting into it. After cutting, the beautiful yellow center reveals itself. The bread is light and fluffy and smelled so good when it was baking. It reminded me a lot of the Curried Yogurt Rolls I made recently as it had a similar color and flavor. I chose this bread to go with the Coconut Curry Soup and it tasted great together.

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Parmesan and Rosemary Focaccia Bread

April 16, 2012 by The Partial Ingredients

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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Parmesan Potato Bread

April 8, 2012 by The Partial Ingredients

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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