Bread

All posts in the Bread category

Rosemary Focaccia with Tomatoes and Caramelized Onion

Published October 10, 2016 by jenmatteson

Have you seen that commercial with Oprah saying that she loves bread? Well, who doesn’t? If you say you, I know you’re lying. You’ve got to be. What’s wrong with it? It smells good, it’s filling, it tastes so light and fluffy, and it’s a perfect vehicle for…well, anything!

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I’ve been swimming in tomatoes from my garden these last few weeks, so I am trying not to overload the hubs with BLTs every night. You know what else I have a lot of, rosemary. Rosemary and bread are one of those classic duos, like peanut butter and chocolate, or tomatoes and basil. In light of that, what better than a rosemary focaccia with sliced tomatoes baked in?

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I had absolutely no reason in the world to make this outside of having all the ingredients, and I really wanted to get back in the kitchen after a very busy summer. Plus it was football Sunday, which means the other half is not leaving the couch all day – despite how nice it may be outside. But, it really would be a perfect thing to make as an appetizer for guests, or even to bring to a potluck.

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Oh, and did I mention caramelized onions? You can never have too many caramelized onions! I used yellow and red tomatoes, but either/or would work just fine on their own. Don’t be shy with the rosemary, because that is what really pulls everything together. The dough recipe itself was wonderful. It would make for a fantastic pizza crust, too!

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Rosemary Focaccia with Tomatoes and Caramelized Onion

Source: Adapted from Cookin’ Canuck
Servings: 6-8

Ingredients:

1 package active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 tsp honey
2 1/4 cups all-purpose flour
1/2 cup olive oil, separated
2 tsp kosher salt
1 large onion, thinly sliced
1-2 medium tomatoes, sliced
2 sprigs fresh rosemary, roughly chopped
1/4 cup shredded cheese (I used gouda, but parmesan, Romano or mozzarella would work great)

Directions:

  1. In the bowl of a stand mixer fitted with a dough hook, gently stir together yeast, warm water and honey. Let the yeast proof, about 10 minutes, until bubbles form on top.
  2. Add flour, 1/4 cup olive oil and 1 tsp salt. Mix until dough is smooth, about 4-5 minutes. Place dough in lighted oiled bowl, cover with plastic or damp kitchen cloth, and let rest in warm place until dough doubles in size, about 1 hour.
  3. Preheat oven to 450 degrees. Remove dough from bowl and press into a lightly oiled 9 x 13″ baking sheet, trying to keep an even layer, until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tbsp. olive oil and let rest until the dough becomes puffy.
  4. In a large skillet, heat 1 tbsp. olive oil over medium-low heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  5. Top the dough with tomato slices, onion, rosemary, cheese and salt. Drizzle with remaining olive oil.
  6. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool. Cut and serve.
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Drop Biscuits

Published March 21, 2016 by jenmatteson

These are by far the quickest and easiest biscuits to make, and wonderful for entertaining. The best part is that the dough can basically be assembled far in advance. A few quick steps, and they can be in the oven in less than 5 minutes.

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You can prepare the dough up through step one (all the dry ingredients and butter), and have buttermilk measured and ready to go at a moment’s notice. Just pour, mix and drop. These biscuits come out nice and flaky, buttery and rich. They melt in your mouth – no joke! I often make these for Thanksgiving, and are the last thing I put in the oven while everything else is getting to the table. Works like a charm!

Want to make these at a moment’s notice, but don’t have buttermilk? Don’t worry – you can make your own buttermilk substitute with these two ingredients you probably do have: milk and vinegar. Simply measure out 1 tbsp. of vinegar and pour into a liquid measuring cup. Pour milk into the measuring cup with the vinegar, filling up to the 1 cup line. Let sit for 10-15 minutes. Viola! Buttermilk substitution.

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Drop Biscuits

Drop Biscuits

Source: Adapted from Fresh Direct
Servings: 8-12 biscuits

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
5 tbsp. unsalted butter, chilled and cut into small pieces
1 cup buttermilk

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. In the bowl of a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal.

2. Dump into large bowl, and stir in buttermilk with wooden spoon until just combined. The dough will be very sticky. Using the spoon, drop heaping tablespoons of the dough onto the prepared baking sheet. Lightly spray with olive oil.

3. Bake until golden and a toothpick inserted into the center comes out clean, about 12-15 minutes.

A twist on an old favorite: Swirl Banana Bread

Published November 12, 2014 by jenmatteson

My hubs loves bananas, and he’ll buy them any time he goes shopping on his own (so almost never). The problem is, he won’t eat them all before they start becoming a bit…questionable. Of course, my initial go-to is banana bread, but I thought this time I’d change it up slightly. After taking a look at the ingredients in this bread, I’m not sure you could call it bread, it is basically a cake. Oh well – it’s delicious!

Banana Swirl Bread

I ended up using a combination of unsweetened, bittersweet and semi-sweet chocolate. I thought I had more bittersweet in the cupboard, but I guess it’s now on my shopping list. But the unsweetened and semi-sweet chocolate seemed to balance each other out nicely. The bread wasn’t too sweet, which I liked. I also subbed skim milk for whole. I’m not a huge fan of spending $4 on a half-gallon of milk that I’ll only use 1 cup of, so I thought I’d give it a whirl. If you choose to use whole milk, I’m guessing the texture may be slightly more rich, but I’m not sure it’s really needed. While measuring the milk, I was slightly distracted and poured an entire cup. I ended up adding about 3/4 cup, instead of just a 1/2 cup, so the batter was runnier than it probably should have been. This is what I blame my poor “swirl” on 🙂

Banana Swirl Bread

This is an excellent way to use up some old bananas, and also spice up your same old boring banana bread!

Banana Swirl Bread

Banana Swirl Bread

Source: Adapted from Brown Eyed Baker
Servings: 1 loaf

Ingredients:

1 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1½ ripe bananas, peeled
1 tsp fresh lemon juice
zest of ½ a lemon
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
1 stick plus 2 tablespoons unsalted butter, room temperature
2/3 cup light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
½ cup skim milk

Directions:

1. Preheat oven to 325 degrees. Butter or non-stick spray loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

2. Whisk together flour, baking powder, salt and nutmeg.

3. In a small bowl, mash the bananas with the lemon juice, zest, and rum.

4. Melt the chocolate and 2 tablespoons of the butter together in a microwave oven or in a heatproof bowl set over a saucepan of gently simmering water.

5. In the bowl of a stand mixer fitted with a paddle, beat the remaining stick of butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk; once blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas.

6. Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan. Using a table knife, swirl the batters together, taking care not to overdo it.

7. Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Check after 30 minutes and if the cake starts to brown too much, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.

Blueberry Scones

Published September 2, 2014 by jenmatteson

I’ve been on a bit of a berry kick lately, and unfortunately, my eyes were bigger than my berry hungry stomach. Get it!? Of course, the best price for berries is Costco, where you get a crap-ton (yes, it’s a scientific measurement) for the same price your local grocery sells those teeny tiny cartons. So, while it’s a better bang for your buck, it’s quite a bit of berries to eat for two people. Not to mention that I eat mostly blueberries – what we have the most of – and Nate exclusively eats raspberries (which, yes, I prefer, but are SO much more expensive).

Blueberry Scones

We were heading out of town for the 4th of July weekend, so I knew if we didn’t eat them up, they’d go bad. I decided to make something we could take with us for the weekend, so I whipped up these beautiful blueberry scones.

I may or may not (mostly may) have been making a handful of other things at the same time, so I overlooked the fact that there is lemon zest in these. Whoops! They still taste awesome, but I wished I remembered because they would have had just a little more pop! The scones are flakey and light, and not too sweet. A perfect little breakfast snack – a great idea to bring to share at work or any brunch gathering!

Blueberry Scones

Blueberry Scones

Source: Adapted from Marth Stewart
Servings: 8

Ingredients:

2 cups all-purpose flour
3 tbsp. sugar, plus more for sprinkling
1 tbsp. baking powder
3/4 tsp salt
6 tbsp. cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 tsp lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. In the bowl of a food processor, pulse together flour, 3 tbsp. sugar, baking powder and salt. Add butter and pulse until the largest pieces are the size of peas. Transfer to mixing bowl and stir in blueberries and zest.

3. In a liquid measuring cup, whisk together heavy cream and eggs. Make a well in the center of the flour mixture and pour in egg mixture. Lightly stir with fork until dough just comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares, then cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet, brush tops with heavy cream and sprinkle with sugar. Bake for 20-22 minutes, until golden brown. Transfer to wire rack to cool.

Lemon Poppy Seed Muffins

Published March 19, 2014 by jenmatteson

A few days ago, I got a wax and facial from my girlfriend who is an esthetician.  It was awesome.  Even better, we drank wine, before, during (mostly me during) and after.  She offered me some snacks after, one being a lemon poppy seed scone.  I’m not typically a pastry person – and it’s definitely not because I don’t like them, but because they are sooo sooo not very good for you.  I like to use up my calories in wine 😛  Anyway, I did have one, and it made me really want to make them.

Lemon Poppy Seed Muffins

Clearly, you can see I didn’t make scones, rather muffins.  I thought this would be a slightly healthier option, with a little less butter.   I also substituted apple sauce and extra baking powder for eggs. But, you really can’t hide that full stick of butter in the batter.  Oh well, we must indulge every now and then.  I think I’ll try out the lemon poppy seed scones next time.  My pumpkin scones turned out so well, it’d be too hard not too.

Lemon Poppy Seed Muffins

The lemon zest and juice keep these light and fluffy muffins tasting bright and fresh.  Nate has taken one to work most days for breakfast; I think they are perfect for on the go, snacks or breakfasts!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Source: Adapted from Two Peas and Their Pod
Servings: Makes 12 large muffins

Ingredients:

2/3 cup sugar
grated zest of one lemon
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
juice of one lemon
3/4 cup plain Greek yogurt (sour cream will work here)
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted and cooled
2 tbsp. poppy seeds

Directions:

1. Preheat oven to 400 degrees.  Spray muffin tin with oil or place paper muffin cups in molds.

2. In a large bowl, rub sugar and lemon zest together with fingertips until fragrant and sugar is moist.  Whisk in flour, baking powder, baking soda and salt.  In another large bowl, whisk together lemon juice, Greek yogurt, eggs, vanilla and butter until well blended.

3. Pour liquid ingredients into dry ingredients and gently stir to blend, careful not to over-mix.  Fold in poppy seeds.  Divide batter evenly into muffin tins (I made smaller muffins, not in a mini muffin tin, so they were more reasonably portioned, so it ended up making 18 medium muffins instead of 12 large). *If you like them just a bit sweeter, sprinkle some coarse sugar over the top of the divided batter.

4. Bake for 18-20 minutes, or until tops are golden and a toothpick inserted into the center of a muffin comes out clean.  Remove from oven and let cool on wire rack before removing from pan.

Happy St. Patrick’s Day! Try Some Irish Soda Bread

Published March 17, 2014 by jenmatteson

In honor of St. Patrick’s Day, I decided to make a loaf of Irish soda bread.  I’ve made this once before, but I truly did not like the recipe.  At one of our drink tasting parties, my girlfriend made Irish soda bread (the theme was countries, and her country was Ireland), and I loved the recipe.  We had lunch just the other day and she mentioned she made it again, which reminded me that I wanted the recipe she made before (she didn’t like the one she just made), so I asked for the previous recipe.

Irish Soda Bread

She wasn’t sure it was the same as what she made before, but said she thought it was similar.  It turned out really well!  I loved the caraway seeds paired with the sweetness of the raisins and bit of sugar in the recipe.  I don’t have a springform pan, which is why I think my recipe took just a bit longer to bake than the recipe called for.  There was quite a bit of extra flour once the ingredients were all combined, so next time, I think I’ll add a little at a time until the consistency is perfect.  Served warm with a touch of butter is heaven!

Irish Soda Bread

Irish Soda Bread

Source: Unknown
Servings: Makes one loaf

Ingredients:
3 1/2 cups all purpose flour
1/2 cup sugar
2 tbsp. caraway seeds
2 tsp baking powder
1 tsp salt
1/2 baking soda
2 eggs
2 cups sour cream or plain non-fat Greek yogurt
3/4 cup raisins

Directions:

1. Preheat oven to 350 degrees.  In a large bowl, combine flour, sugar, caraway seeds, baking powder, salt and baking soda.  In another bowl, whisk together eggs and sour cream.  Stir into dry ingredients until just moistened.  Fold in raisins.

2. Spoon into a 9-inch springform pan (I didn’t have one, so I just formed the dough into a mound on the center of a foil-lined greased baking sheet).  Bake for 40-45 minutes (If not using a springform pan, it make take closer to an hour), until a toothpick inserted in the center comes out clean.  Let cool on wire rack for 10 minutes before removing from pan.  Cut into wedges and serve warm.

Meatless Monday: Sweet Potato Biscuits

Published October 21, 2013 by jenmatteson

I’m gearing up for the holiday season and trying to get some good recipes out for you to impress your family and friends this season.  This week’s focus will be on sweet potatoes.  Nothing says Thanksgiving, or even just fall, like sweet potatoes.  Many people aren’t really sure what to do with them, and many people think they don’t like them as they’ve only tried sweet potatoes in the form of pies.  I love sweet potatoes, but I’m not a huge fan of sweet potato pie – at least the ones I’ve tried in the past.

Sweet Potato Biscuits

But, there are many things to do with sweet potatoes, other than fries and pies.  I saw these biscuits in the latest Food and Wine and wanted to make them right away.  Seeing as though I had three mashed sweet potato recipes to try out, I figured, what’s one more?!

To me the biscuits don’t look quite as appetizing as a regular buttermilk biscuit, but they definitely taste just as good.  There is just a slight hint of sweetness hiding between the many flakey, buttery layers.  This would be a fun twist on your usual dinner rolls this Thanksgiving!

Sweet Potato Biscuits

Sweet Potato Biscuits

Source: Adapted from Food and Wine
Servings: Makes 24

Ingredients:

1 cup chilled sweet potato puree*
3/4 cup chilled buttermilk
2 1/4 cup all-purpose flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tbsp melted butter for serving

Directions:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper and set aside.  In a small bowl, whisk together the sweet potato puree and buttermilk.  In a larger bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.

2. Using a pastry blender or two knives, cut butter into the flour until the mixture resembles very coarse crumbs.  Stir in the sweet potato mixture until a soft dough forms (the dough will be very dry, but don’t worry, that’s how it should be).

3. Dump the dough out onto a work surface and form into a 1-inch thick round.  Using a biscuit or cookie cutter, stamp out as many biscuits as you can, reforming the remaining dough to stamp out more biscuits (or like me, free hand it with a paring knife).  Gently arrange biscuits on prepared baking sheet and bake for about 15 minutes, until golden brown.  Brush with melted butter and serve warm.

* To make the sweet potato puree, pierce a large sweet potato with a fork several times and microwave on high power for about 10 minutes or roast at 350 degrees for one hour, until tender.  Let the sweet potato cool slightly, peel, and puree in food processor.

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