Mention bacon and I will start salivating. Bacon is the stuff that dreams are made of – an aroma and flavor that tempts even the most dedicated vegetarian.
I should know, I was once a dedicated vegetarian. I will agree with anyone that says bacon is good with almost anything – except Jack. Jack-in-the-Box came out with a bacon shake that Ethan and I had to try.
Try it we did and at first sip I found my mouth filled with scorched vanilla. There wasn’t much bacon (if any) but they had added a glug of artificial smoke flavoring to a vanilla shake. Imagine drinking a vanilla shake as you were leaving a burning building. Just because you can doesn’t mean you should. However…candied bacon in cookies and breads, crisp bacon in side dishes, bacon on the plate? I heart it all.
Monkey bread. One of those weird food names that seems to have always been around but no one can find the origin of. It’s a fun bread whether you make it sweet or savory – this one as you may have guessed) is sweet.
S’mores are the perfect combination of marshmallow, graham cracker and chocolate. Warm and gooey, crispy-crunchy, rich and sickeningly sweet, s’mores are the stuff that childhood memories are made of. What better way to relive all those old memories than a warm, gooey s’mores breakfast bread? Continue reading
Tomato swirl bread is a recipe that I came up with a couple of years ago. I love tomato soup and toasted cheese, I mean who doesn’t, right? Well this bread is the perfect bread for the toasted cheese sandwiches that you dunk into the soup…It is also fantastic with summer salads and anything else you want to make. I originally posted this in 2007 and I need to update the images….In the meantime give this a try…it really is good.
YUM! This has a faint aftertaste of tomato soup!
I took the original tomato bread recipe from The Farm Journal Bread Cookbook. I did tweak it a bit as I felt that whole wheat would need a stronger flavor. This scented the entire kitchen this morning. It would make great toast to go with tomato soup, or cheese soup…it would be a good base for burgers…or even a bologna sandwich.
- 1 c tomato sauce
- 2 tbs butter
- 2 tbs brown sugar
- 1/2 tsp salt
- 1/2 tsp cloves (just trust me, o.k.?)
- 2 Tbs ketchup
- 1 package of dry yeast (or 2 1/4 tsp)
- 1/4 c warm water
- 4 cups or so of whole wheat flour OR white flour OR a blend. I used whole wheat.
- Soften yeast in water.
- Heat tomato sauce, butter, and ketchup and let cool to lukewarm. Add sugar, cloves, salt and yeast mixture to tomato mixture and mix in enough flour to make a soft but kneadable dough (or mix according to mixer directions).
- Turn out and knead until smooth and elastic.
- Rub lightly with oil and set aside to rise.
Dough 2- whole wheat
- 1 1/2 c warm water
- 2 Tbs butter
- 2 tbs brown sugar
- 1 tsp salt
- 1 pack dry yeast (or 2 1/4 tsp)
- 4 cups or so whole wheat flour
- Soften yeast in 1/4 c water with sugar. TO other 1 1/4 c water add butter until butter melts (you may need to microwave it and let cool to luke warm). Add salt and yeast mixture…then add flour until you get a soft, kneadable dough…proceed as above.
- Let balls of dough rise until double-about 1 1/2 hours. punch down and knead lightly…cut each ball of dough into 2 equal pieces. Let rest 10 minutes.
- Roll each ball out into a rectangle of equal sizes. Place a tomato dough rectangle on top of a whole wheat rectangle and roll up tightly pinching dough together at bottom to seal. Repeat with other loaf.
- Let rise in greased bread pans for 1 hour or until double.
Bake at 375 for 30 minutes or until loaves sound hollow when tapped…Let cool if you can.
This bread is a rustic bread. You can make it in a loaf with great success or make a free form loaf or boule. It makes incredible toast, awesome sandwiches (try a thick slice of ham) and great bread to go with soup. Add to that that it is easy to do and healthy and you will want this on your repertoire of bread recipes.
Be sure to give this plenty of time to rise. Due to the heaviness of the oats the bread will probably rise more slowly than traditional light white bread. Be sure to give it plenty of time to bake or it will be doughy inside as well. Continue reading
I have been making bread for so many years that it is natural to me to substitute ingredients and flours without much thought. I know what certain things will add as far as texture and flavor and it is a comfortable relationship I have with bread…no suprises anymore..just old friends that know what to expect from eachother.
With Marc being sick I am trying to get as much nutrition in him as possible so I have been making flour mixtures when I make bread… Freshly ground whole wheat berries, oat groats, brown rice, lentils, sun flower seeds, flax….and the list goes on. The magic that happens when the yeast starts reacting with the honey or sugar is amazing, miraculous, but always predictable.
These rolls are perfect for autumn’s chilly weather. They go with soups and stews and made into a loaf the dough makes a great sandwich. Because of the combination the bread is high in B vitamins, fiber, protien and omega-3s…best of all, it is filling and it tastes really good.
This may rise a little slower than you are used to. Give it plenty of time because the flavor develops as it rises. Feel free to experiment with ingredients…pumpkin seeds have plenty of zinc, add walnuts, dried fruit… grind up brown rice, lentils, or whatever in your blender..Just make sure that you have a ratio of about 2:1 wheat flour to other ingredients for best texture.
Rustic Whole Grain Rolls
- 4 cups warm water
- 1/2 cup melted butter, or light organic oil
- 1/2 cup honey, brown sugar, or sugar…or a combination
- 3 cups oatmeal
- 5 or more cups whole wheat flour, preferably Montana white freshly ground
- 2 cups organic white flour
- 1 cup uncooked brown rice, ground in the blender
- 1 teaspoon salt
- 3 teaspoons active dry yeast
- 1/2 cup flax seeds
- 1 cup sunflower seeds
- 1 tablespoon sea salt
- 1 tablespoon grated orange peel, optional
- Dried fruit as desired up to 1 cup
- In a small bowl, dissolve the yeast and 1 tablespoon of the sweetener in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, sweetener, and butter or oil . Mix well. Add yeast mixture and stir.
- Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, orange peel, dried fruit, and sunflower seeds, stir well.
- Let stand for 30 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
- Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour or more.
- Punch down and shape into 18 round balls. Brush the tops with melted butter. Cover and let rest for 30 minutes.
- . Bake at 400 degrees F 25-35 minutes.When you put the rolls in the preheated oven throw a cup of water on the oven floor and shut the door quickly. This creates steam that gives the crust a nice, old world texture. After the first 15 minutes toss in another cup of water.