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Archive for the ‘breads’ Category

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When you give your toddler the choice between a locally baked ooey-gooey cinnamon apple breakfast bread or baking your own biscuits, and he chooses baking your own biscuits despite how appealing you made the ooey-gooey bread sound…then, you march straight to the kitchen, roll up your sleeves, and start searching for ingredients for your baking project. After sighing and thinking it would have been so much easier to buy that loaf of bread, you smile and cherish the thought that you have a little food lover on your hands!

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I’m so glad that he chose the biscuits. These were fun to make together and very easy (bonus!). I love how rustic looking they turned out and how scrumptious they tasted slathered with butter and topped with raspberry jam. They were the perfect accompaniment to our sautéed greens topped with fried eggs dinner.

And, just as soon as he finished the last biscuit, he said “We can make these again soon. Right, mama?”

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Blueberry Biscuits
minimally adapted from Pink Pistachio

Ingredients:
2 cups white whole wheat flour

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 cup blueberries

2 cups organic whipping cream

Directions:
Preheat oven to 425 degrees.

In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg. Add blueberries and toss gently in the flour mixture until coated. Gently fold in the whipping cream (it should look lumpy- the key to light and fluffy biscuits, like pancakes, is not overworking the dough).

Lightly flour your countertop and knead you dough (about four turns) into an 8×8 inch square, about 1 inch thick. With a pizza cutter, carefully cut the dough into 12 biscuits making sure not to cut all the way through (leave the dough as one large piece).

Transfer the dough onto a parchment lined baking sheet and bake for 20-25 minutes, or until golden brown and cake tester comes out clean. Serve warm with butter and jam.

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I just polished off the last slice of my very first home baked bread. It’s not a pretty loaf of bread. In fact, it just might be the least interesting looking bread you’ve ever laid eyes on. But, let me assure you, it is tasty. Admittedly, I’m already making plans to bake my second loaf because I enjoyed it that much. There is just something really special about homemade bread….warm and fresh from the oven slathered in butter, sliced and spread thickly with natural peanut butter, or as an accompaniment to your lunch or dinner…it just screams love, nuture, real food, no?!

And, the best little bit? It’s quite simple to make! The recipe I adapted it from uses a white flour, wheat flour, rolled oat blend, but I stuck to wheat flour and rolled oats. I hope to be baking it a lot…I’m in love with the idea of Jack growing up with homemade bread always on the counter, of him growing older and thinking back fondly on his “mama’s whole wheat oat bread”. And, quite frankly, I’m completely into having it around for my daily peanut butter and bread breakfast. It’s quite the addition to a piping hot cup of strong, black coffee. I promise, it’s good, homemade eatin’….you should give it a try!

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Whole Wheat Oat Bread
adapted from 101 Cookbooks

Ingredients:

1 1/4 cups warm water (I just used hot water from a filtered tap)
1 packet active dry yeast
1 tablespoon honey
2 cups whole wheat flour (I used Bob’s Red Mill brand)
1 cup old fashioned rolled oats (not instant oats)
1 1/2 teaspoons Kosher salt
2 tablespoons butter, very soft or melted

Directions:

In a measuring pitcher, sprinkle the yeast into the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms (about 10 minutes).

In the meantime, mix the flour, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Spread or brush a loaf pan (or another small oblong or rectangular baking dish) generously with the butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350 degrees. Bake the bread for 35-40 minutes, until golden and hardening with an outside crust. Then, turn the broiler on high and let the bread sit under it for just a minute- to give the top a bit of deeper color. Serve warm, slathered with butter. Or, at room temperature covered with natural peanut butter.

Makes 1 loaf.

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