Homemade Bread

Since the birth of our third child, I've had to modify my diet significantly.  Not for me, but for our little guy.  I've had to cut out dairy, eggs, oatmeal, chocolate, whole wheat and peanuts.  I'm not gonna lie, it's been a rough go.  Thankfully, there are all kinds of options available now both in recipe substitutions and ready-made products at the store.  One I'm most grateful for is Veganase (vegan mayo).  It has been WONDERFUL having that as an option and it tastes exactly the same as regular mayo! Well, because of these changes, I've had to start baking my own bread.  Who knew most breads have both milk and eggs in them!  I know!

Now that I've adjusted to life without so many of my favorite foods, I'm ready to share some of my newly found favorite recipes.  First up...BREAD!  I'm a carb addict and bread is a BIG weakness of mine.  I've even got a loaf rising as I type now!  This bread is DELICIOUSLY moist, holds up great for sandwiches (once cooled completely that is!)and is egg and dairy-free (Vegan)!  Besides, who doesn't LOVE the aroma of freshly baked bread permeating the whole house!!

{basic white bread}
  makes one 1 1/2 lb. loaf

1 c. warm water (110 degrees)
1 1/2 tsp. salt
3 Tbsp. sugar
3 Tbsp. canola oil
3 c. flour  (mix it up and use 1/2 white and 1/2 wheat if you'd like)
2 1/4 tsp. (or one packet) yeast. (SAF instant is my all-time favorite!)

I use my bread machine to make the dough, so the directions are for a bread machine, BUT you can use a mixer just as easily.  I also prefer the traditional shape loaf instead of the bread machine shaped loaf.

Add ingredients in order listed. Turn bread machine on to dough setting. Get your loaf pan ready by spraying it with some non-stick spray.  Once your machine is done with the dough cycle and it beeps, pull out the dough. roll it between your hands just enough to get it long enough to fit into your loaf pan evenly.  Place into loaf pan. Cover with sprayed plastic wrap and place in a warm location to rise. Allow dough to rise to where you want it (I like it about an inch above the edge of the loaf pan). Remove plastic wrap and bake 350 degrees for 15 min. Cover bread with foil to prevent it from getting too brown and crusty on top and bake for an additional 5 minutes.

When it's done and out of the oven, lightly spread canola oil on top of your bread to keep it nice and soft. Allow to cool for 5-10 min., then remove from pan to finish cooling....if you're like me you'll have to start another loaf at this point so you can eat one now and have one for sammies (sandwiches) later!  Enjoy!!!

TWD::Date-Nut Loaf

 

 

This week's Tuesdays with Dorie recipe was chosen by Mary of Popsicles and Sandy Feet.  I've never cooked with dates before so this was a real treat for me.  I've had those Christmas candies in the box that are dates, and LOVE them.  I've even had a fresh date to nibble on before and was in a sugar-loving coma!  So, needless to say, I was pretty anxious to make this one. 

 Thankfully, it didn't disappoint.  Despite my baking mishap...notice the sunken center.  I checked it, at a diagonal, even, to make sure it was 100% baked.  Guess my toothpick technique failed me this time.  Sad, but we all have those baking mishaps, so why not document them, too.  In any case, I LOVED this loaf cake.  It was dense, yet light. Tasted extremely well balanced between the buttery brown sugar batter, and the nutty sweetness of the dates and pecans.  I haven't tried it yet, but Dorie says this one gets even better over time, and toasted, with more butter to boot.  I mean, really, what is better than MORE butter, right!? 

Take a minute and see how the other TWD Bakers did with their loaf cakes by going to the TWD Blogroll.  You can also get a copy of this recipe by buying Dorie's book, "Baking: From My Home to Yours".

{date-nut loaf recipe}

TWD::Bread Pudding

 This week, our Tuesdays with Dorie recipe was chosen by Sharon from Simply Southern.  Until about five years ago, I wasn't a big fan of bread puddings.  What changed my mind?  I tried a crockpot recipe for my mother-in-law who LOVES bread pudding and since we were living with her at the time, I thought it would be a nice gesture.  Well, as it turned out, I ended up LOVING it, too!  

I mean, if you're a fan of cinnamon rolls, bread pudding is quite similar.  My kids even love the flavor and taste.  Not too sweet, a hint of cinnamon and a creamy eggy flavor and completely decadent and satisfying with every bite.  Dorie's original recipe called for 1Tbsp. of bourbon on top.  Well, we're not into that kind of stuff at our house so I didn't add it, but I really don't think it needed it.  It was DELICIOUS all on its own!  

To see what other Tuesdays with Dorie bakers did with their recipes, visit the TWD Blogroll.

{bourbon bread pudding recipe}

Blueberry Zucchini Bread

Okay, I know last week I said I'd be doing a full week of zucchini recipes.  Well, life got in my way yet again.  I have yet to figure out how to keep this from happening, but when you work outside the home and have kids off track and Halloween parties, it tends to happen.  I hope you understand and can continue to forgive me!!!

But like I promised, here's the Blueberry Zucchini Bread.

  I found this recipe a year and a half ago and it's been a beautiful relationship ever since.  My family LOVES LOVES LOVES Blueberries.  I like them, but prefer zucchini, so when I found this recipe combining the best of both worlds, I HAD to try it.  I've never been sorry...well, not until I try to put my jeans on, but I have so many baked food loves, that pretty much everything causes that.

Try it.  You won't be sorry.  I promise.  I've made this with frozen blueberries, too.  It still turns out with the right flavors, but the frozen berries tend to ooze juice more in the stirring process.  So, there will be less tan bread and more of a purplish bread, but still taste delicious.

My Mom gave me a trick that works to combat some of the juice bleeding:  make sure your frozen berries are frost-free.  Then toss in a small amount of flour from your bread ingredients total. DO NOT ADD EXTRA FLOUR!  Do a quick stir to incorporate your blueberries into your batter and voila!

{blueberry zucchini bread recipe}

Coming next:
Garden Vegetable Soup

Rhodes Blogger Event and a GIVEAWAY!

About a month ago, a few bloggers were invited to the Rhodes Bake-n-Serve kitchens for a demo and a fun blogger night. Since this was my first ever blogger event, I didn't know what to expect, but was PLEASANTLY surprised!!! From the first moments you walk in their doors, there is the intoxicating aroma of freshly baked bread. I could've died right then. That smell is seriously one of my top 10 favorite smells...EVER. I love baking breads and rolls just so I can have that aroma fill my home.

THEN, I got to finally meet face-to-face all the fun wonderful blogger friends I've made over the past 18 months. So fun!

Rhodes had so much baked "eye candy" for us to get ideas from (and then eat) out on display.

How fun would this spider or pig be to create with your kids!?! Just after this event I tried making some shapes with my kids. My son wanted a spider, my daughter a flower. Well, we let them rise WAY too long. They were terrible. Oh well. I bought a BIG bag of dough balls...we WILL be trying again soon!

Did you know that every Rhodes package contains a no fault guarantee? That means if your bread doesn't turn out right they will replace it for you. I didn't want to go THAT far with this batch, but if you feel you need to, then go ahead!

Since Rhodes created this handy slide show of all the blogger's sites, I had to show mine off for you, too.

Heidi V. We go WAY back...We used to live in the same "religious compound" as she put it...too cute! I didn't even realize she would be the one doing the demos, but it just made it all the more fun. And I DID get into a tad bit of teasing trouble right after I took this picture of her...oops! Love you, Heidi!!!

She even taught us a bunch of really cool tips and techniques to use with the dough to create different baked goods. To read all about it, visit Kathy's Blog. She took fantastic notes.

Or if you prefer, you can go to Rhodes' website and watch their instructional videos.

or better yet, book your own demonstration with Rhodes for only $3/person. I'm thinking I really want to do this again!

Ah, enjoying a few moments of fun together at the end!

We even got to taste some of the yummy treats Heidi V. made us after the demonstration. How lucky can you get!?!

Rhodes was so amazing, they gave us all a baggie and plate of treats to take home AND some of us won extras (like my loaf of bread) AND all kinds of extra handouts of recipes. How wonderful was that!?!

In honor of this fun Rhodes Blogger Demo Night I will be giving away a Rhodes gift pack.
Gift pack includes-
Fresh Ideas With Frozen Dough cookbook
Rhodes apron
Certificate for a free Rhodes product
To enter leave a comment on this post.

Bonus entries
*Follow this blog on Google Friend Connect
*Blog about this giveaway and leave a comment including your link
*Add my link to your blog roll on your blog

Details:
Leave a separate comment for each entry.
Giveaway ends at11:59 p.m. on Sunday, October 31st. Open to US only! Winner will be chosen by Random.org. Winner will be announced Monday, November 1st. You will have until Wednesday, November 3rd to claim your prize, or a new winner will be chosen.

TWD::Apple-Apple Bread Pudding

This week's Tuesdays with Dorie recipe was chosen  by Elizabeth of Cake or Death.  I have to say, I was really excited about this one, too.  Though you wouldn't have guessed it by how late I am at posting it.  Sorry about that.  Time completely got away from me this week.  I also couldn't find Apple Butter or Brioche to make it.  So, I kept hunting and finally was successful, albeit late.  I ended up making my own bread as suggested by a fellow TWD blogger. The bread recipe was seriously amazing!  Like making my own croissant rolls at home, in the bread machine, and in a bundt pan.  I'll definitely be making those again and posting all about it!  Just watch out!

While I really enjoyed this bread pudding recipe, I'm not in love with it.  Then again, I don't like apple pie and this tasted fairly similar to that for me.  So, neh....will I make it again.  Probably not.  Now if I were to tweak it a bit.  Use some of that delicious cinnamon burst bread from Great Harvest THEN add some raisins...and top it with a gooey caramel sauce.  Yeah.  That's what I'd make.

If this recipe sounds like it will suit your fancy, then by all means, swing on over to Elizabeth's blog to get your copy of the recipe.

{Apple-Apple Bread Pudding Recipe}

You can also see how other TWD bakers did with their bread pudding by going to the TWD Blogroll.

TWD::Cocoa-Nana Bread

It's not often that a recipe of Dorie's fails to impress me, but this one did. I love bananas. I love chocolate. Generally I love them together, too. I can't quite put my finger on why this time it wasn't a perfect pairing because on paper it was! I tried improving it by topping it with a cream cheese frosting. Nope. So, instead of gobbling this entire recipe up. I opted for the least-amout-of-waste-as-possible idea...I removed the cream cheesed parts and cubed the rest. Bagged it and put it into the freezer. I'm hopeful that it will be amazing paired with fresh fruits and whip cream and/or puddings in the form of a trifle somewhere in the future.

Just because I don't like it, doesn't mean another Tuesdays with Dorie blogger didn't LOVE it. Check out what other TWD bloggers thought of this bread. You can also see how our host for this recipe fared by going to her website Stephanie of Obsessed with Baking and get your copy of this recipe if you'd like to try it.

Penne Pasta with Spicy Sausage & Cheesey Garlic Bread

Confession time. I'm a Food Network Junkie. Okay, there. I said it! Though, I don't think my confession to you all will help wean me off that channel any time soon.

My latest recipe I found while watching "Sandra's Money Saving Meals" on Sunday morning (recipe link below last photo). As she was making everything, I couldn't stop DROOLING! I also knew, that this was something that would win the heart (and somach) of my dear hubby...and it did...as well as the rest of my brood. We all scarfed this one down despite the heat from the red pepper flakes (I even used 1/2 of what it called for)! Thankfully, we LOVE spicy foods!

While we were enjoying this delicious meal, I couldn't help but observe how similar it was to something we would order at some fancy Italian restaurant. Well! NO more! This one makes restaurant night at home so do-able and even more affordable!

I don't know about you, but for us, what makes an italian meal come together is the bread. Whether it be a breadstick or a roll or a loaf. There's something about eating Italian that just screams for a bread side, like we really even need it with all the pasta carbs, right!?

Well, in the true spirit of our Italian Restaurant meal, I made a Cheesy Garlic Bread to go with our pasta. In Sandra's recipe, she says to get a store-bought loaf of garlic bread. I didn't. I have so many loaves of Cibatta bread waiting to be used in my freezer that what I did was make a garlic butter spread and then finish with the rest of Sandra's recipe directions.

No matter what you try, you will LOVE this! I know for certain, this meal will become a regular in our menu schedule!!!

Garlic Butter Spread
1/2 stick butter, at room temperature
4 cloves of garlic, or to taste (I LOVE garlic so I could probably have done even more!), grated

Combine well. Spread lightly on bread.



Penne Pasta with Spicy Sausage & Cheesy Garlic Bread Recipe

Blueberry Zucchini Bread

What is one to do with a surplus of freshly-picked zucchini AND a package of fresh blueberries you don't want to go bad!?

Get creative!

When I found this recipe on allrecipes.com, I was intrigued. I'd never thought to combine blueberries with zucchini in a bread before. Seemed bizarre, but yet it looked so delicious, too!

If you've never tried this combination, now is the time to start! Zucchinis when grated, have a natural moisture content to them which always seems to make zucchini breads so deliciously moist. Whereas traditional blueberry muffins have a tendancy to be a wee-bit dry for my liking, so to me this is where the brilliance of combing the two comes in! The fresh blueberries and the freshly grated zucchini have distinct, delicious flavors. I could definitely taste the zucchini and the blueberries on their own, but in each amazing bite, found the two meshing with one another so beautifully that my mouth was in pure bliss! So moist and delectable, that one slice was NOT an option!

Blueberry-Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Lightly sprinkle the tops with sugar.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lessons learned: LIGHTLY sprinkle sugar on the top. Too much really can be a bad thing, especially when you want your bread to have a perfect rounded bubbled top.