Bread

blueberry zucchini lemon bread

Sitting on the porch just finished having a couple of buttermilk biscuits for breakfast with my husband and daughter. When I first came outside the sun was hitting one lonely little sunflower which I don’t usually see or maybe it’s more like notice. It is slowly following the sun around and by the afternoon will have done a 180′ turn which is pretty cool if you think about it.

The porch has become THE place this summer. We have been spending a lot of time out here either alone and with friends and family. I wonder when the pergola; affectionately called the Parthenon (it’s huge, white columns in all) my husband has been building all summer will take over as THE place to be once it’s done.

I have made this bread a couple of times and tweaked it a bit to not only have a lemon glaze on top but to add some lemon to the dough. I mean blueberry and lemon are fantastic together. I am not entirely sure what zucchini is bringing to the party except maybe some extra moisture but I am happy to have somewhere for all of our garden zucchini to go. This year since I am working from home and can’t really share with my co-workers I have a little table I have been placing at the end of our driveway and filling it with whatever we cannot use up or give way to family and friends. I think the people who pass by are happy since the harvest is gone a short time later.

Blueberry Zucchini Lemon Bread

quick and tasty bread, this make 2 large loaves or several small ones

Print Recipe Pin Recipe

Course bread

Ingredients

3 extra large eggs large are fine
1 cup vegetable oil
1 tablespoon good vanilla extract
21/4 cups sugar
2 cups shredded zucchini squeeze excess liquid out
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries
1 small lemon zested add a little or a lot - your choice

Lemon Glaze

1 cup powdered sugar
1 small lemon juiced use the lemon you zested
1 tablespoon milk optional

Instructions

quick bread

Pre-heat oven to 350'F. lightly greased 2 large loaf pans or several mini pans. whatever you have on hand. You might want to cut parchment paper to fit your pans to lift out the bread intact. I did not and will next time. the bread is a wet dough and doesn't like to come out of the pans nicely.
in a large mixing bowl add the eggs, oil, vanilla and sugar. beat on low till combined. Fold in the zucchini. add the flour, salt, baking powder and soda beat till combined. gently fold in the blueberries. Pour into the prepared loaf pans.
Bake for 50 minutes or until a toothpick comes out clean. adjust timing for the size loaf pans you are using; smaller pans less time. Cool for 20 minutes, remove from loaf pans carefully to a wire rack to cool completely.

Lemon Glaze

whisk together the lemon juice, powdered sugar if you are opting not to add milk then I would drizzle this on top of the warm bread.
If you decide to add milk to the glaze then I would wait for the bread to cool completely before your drizzle.

Keyword blueberry zucchini lemon bread

Cinnamon Rolls for Mothers Day

Happy Mothers Day!

You really should make these this morning – my mouth is watering

I will be going out to breakfast this morning without my children. My husband and I are away for the weekend for a wedding in Rhode Island. For those of you that are home and plan on making breakfast for your mother, wife, grandmother or just for yourself. These are worth making today, or any day really. They are so easy to put together and crazy fast that you can make them in under an hour – seriously!

Do I have your attention yet?

I’ve made them a few times and it still surprises me how good they are and how quickly I can make them and with so few ingredients that I always have on hand; I bet you do too. Make a frittata or strata or just scrambled eggs and a fruit plate and you will have a very tasty very satisfying breakfast or brunch fit for a Queen!

The dough comes together very easily!

Add as much or as little cinnamon as you like

after baking

before baking / after rising

Cinnamon Rolls

Donna Clark - Cooking at Clark Towers

Easy, fast, light and fluffy Cinnamon Roll with great flavor

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 9

Ingredients

2 3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoon instant yeast = 1 packet
1/2 cup water
1/4 cup milk
2 tablespoons unsalted butter
1 large egg
1/2 teaspoon vanilla

for the Filling

1/2 stick butter softened room temperature
2 tablespoons cinnamon
1/4 cup brown sugar

for the Glaze

1 cup powdered sugar
1/2 teaspoon vanilla
2-3 tablespoons milk

Instructions

pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
in a large bowl add the flour, sugar, salt and yeast; mix well
In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds.
Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes.
Place dough in a lightly greased bowl to rest for 5 or 6 minutes.
Mix together the cinnamon and brown sugar for the filing
Roll out the dough after it is done resting; into a 15″x 9″ rectangle.
Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter.
Roll the dough on the 15” side tightly and cut into 9 large even pieces.
Place them in a 9″x 9″ slightly greased pan. Cover with plastic wrap and place in the; turned off oven for 20 minutes.
After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.
Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.

Notes

Adapted from from the recipe critic

Buttermilk Biscuits

I have been writing this blog for several years now and while I enjoy writing and sharing with you all. You would think I would have a better game plan; I don’t I have been on vacation this past week and it didn’t occur to me to write this weeks blog or even make something worthy of sharing until 7:40 last night ugh! I literally had all week and I want to say we had cereal at least 2 nights and I think my husband made banana pancakes one night. It could have been a perfect week to try out some new recipes write up a few blogs so I didn’t add to the pressure of the holiday season. Nope not me let’s get up early and make something so I could take pictures and write it down for you. You’re welcome 🙂

I have been wanting to make cookie dough for the freezer so I figured I would make some sort of cookie for you, then the fridge ingredients dictated that I needed to use up some of the buttermilk and we needed to eat something for breakfast; who doesn’t love biscuits; seriously I don’t know of anyone that doesn’t at least like biscuits.

I have made this recipe several times and they never had really come out as advertised. I will go on record that it was all my fault. I used her recipe and made them my usual way which apparently was wrong; well not wrong I was just not going to get the same results as they showed in their pictures. So I decided to make them step by step according to the recipe which I will share with you, and you can decide if you want fluffy or flat biscuits, they taste the same to me. but the fluffy ones are beautiful to look at.

Buttermilk Biscuits
Spray a sheet pan lightly with nonstick spray or use a silpat mat like I did.
Preheat oven to 450°F.

1 1/4 cups all-purpose flour, plus more for shaping the dough
1½ teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon vegetable shortening
4 tablespoons (½ stick) cold unsalted butter
¾ cups cold cultured buttermilk

In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it completely into the flour mixture.

Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. We have some butter we keep in the freezer so mine was frozen.

Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky. I really did this step to the letter and I think the dough is a little more than slightly sticky.

Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour, and fold it into thirds again. This time folding in the open ends first. Repeat one more time. Dough should no longer be sticky. again this is the first time doing this step and it worked and I get it!

With a floured 2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes. I put mine in the fridge just long enough to clean up my mess.

Bake until the tops are golden brown and crisp, about 16 minutes. I set the timer for 10 and only added 3 more minutes. You know your own oven so adjust the time. Let cool 5 minutes before serving hot. This step was killing my husband; he is pretty dramatic when it comes to food. He is always starving – not really!!!

the ones in the back are the fluffy ones

You can see the difference in size – so your choice follow the directions as written or have flat biscuits – both are delicious!

Recipe by Carla Hall

Healthier Banana Zucchini Bread

We have had some wacky weather here in NH – well all over the country but I can only speak to here in my minuscule part of it; pretty much all summer. Hot and humid and either a pop up shower or a thunderstorm. It has been hard trying to time when to harvest not only my garlic but everything out there. I feel bad for my husband and his crew that generally work outside, how to plan a days worth of work when half of it or at least a portion of it you’re going to get soaked. When I got home from work on Friday I quickly harvested the rest of my garlic before the thunderstorms started up since the soil needs to be dry to harvest.
The problem with not doing a drive by of at least the squashes; they seem to grow overnight and go from cute to shit how did I not see that one! So this morning (Saturday) I had 3 way to overripe bananas, too many ginormous zucchini’s so I grated one up and made a couple of loaves of banana zucchini bread.
My daughter thought I was making banana bread and zucchini bread – I’ll refrain from what she actually said but it was kind of like “wow running with scissors Mom” I actually found a healthy low fat recipe that I tweaked a bit to what I had on hand. I have mentioned before that just because someone dubs it healthy doesn’t mean its healthy for your diet. But if having to eat healthy means I can’t have any baked goods I don’t want to play. Which is probably why – oh never mind!
Healthier Banana Zucchini Bread – makes 2 loaves
Preheat oven to 350’ – get out 2 9×5 loaf pans and spray with non-stick

1 cup whole wheat flour
1 cup rolled oats
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoon cinnamon
¼ teaspoon allspice
¼ ground nutmeg
4 eggs – thinking of using egg beaters next time
1 cup sugar
1 cup nonfat Greek yogurt
3 overripe bananas
2 teaspoons vanilla
2 cups shredded and drained zucchini

Whisk the first 8 ingredients to the nutmeg in a small bowl.

In a stand mixer or not mix the eggs, sugar, yogurt, bananas and vanilla.

Add the dry ingredients to the wet and mix till combined, add the zucchini and mix again till combined.

Additions if you choose – nuts, seeds, dried fruit, chocolate chips etc. you do you!

Split batter between pans and cook for about 45-55 minutes or until cooked through, test by inserting a toothpick and it comes out clean.

The bread(s) came out very moist and I can taste all the spices and the banana’s; the oats add a little texture – plus it smells awesome! it’s a keeper!

My daughter tried it before I took pictures – oops!

Macros 1 piece
174 calories 9 g protein 4 g fat 29 g carbs

Berry Scones – ugly but delish

Happy New Years Eve!!!

If there were ever a cooking competition that was for tastes great but looks terrible my scones would win hands down. Albeit I have only made them twice or maybe three times but they NEVER look like the scones I buy; well anywhere else. But mine do taste simply divine; just to clear the air I am not the only one judging them. My biggest critic is my husband, almost to a fault. He simply has a comment for everything that is put in front of him. Thankfully I have sat across from him for or 30+ years so I at least know he is not only critiquing my food.

I will have to keep practicing, but I had to actually put away the last three so we stopped eating them, that can’t be good for us; eating 5 scones within a matter of a couple of hours. Did I mention there were only three of us in the house at the time.

I have been trying to list the macros; Protein, Fat, Carbs and Calories; on my recipes but I fear trying to figure out what the macros would be on the scones would stop me from trying to finally make a pretty scone worth photographing. Which as you can tell hasn’t stopped me from taking and sharing pictures of my “ugly” but very tasty version.

Scones

2 cups all purpose flour
1 tablespoon baking powder
3 tablespoon sugar
zest of 2 citrus fruits – lime, lemon, orange whatever you have on hand
1/2 teaspoon salt
6 tablespoon cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream
1 tablespoon fresh juice from the fruit you zested – I used lemon
1 cup fresh berries – I used 3 kinds, raspberry, blueberry and blackberry

Glaze

1 cup powdered sugar
3-4 tablespoon heavy cream or milk
1/2 teaspoon zest of the fruit you used
A little juice from the same fruit

Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Cut in the butter, using your hands, or a pastry blender. Mix just until the mixture resembles coarse meal.

Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Careful not to over mix. Gently fold in raspberries, they will smash a bit and turn the dough a little pink but it does not affect the flavor.

Transfer dough to a floured surface and knead by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.

Place scones on prepared baking sheet. Bake for 15-18 minutes, or until scones are light brown. Cool on a wire rack.

Make the lime glaze in a small bowl while the scones are cooling. Whisk together powdered sugar, heavy cream or milk, zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones.

Ham & Cheese pull apart bread

Merry Christmas Eve!!!

I made these for our holiday party last week and since they were delish and easy to make I am making them again for a party that we are going to this weekend. Tis the season for parties!

While they are yummy this time around I need to pay more attention to how much filling I put in each dough ball. You would think that I would have done that the first time around especially since you use a 3 inch cookie cutter for EACH piece. Probably sounds totally logical to you but I had some different sizes happening and a little cheese leakage on my first go round.

Since I tend to keep it real here with my writings, I also want to mention that you shouldn’t stack them like I did without flouring between the layers, I had to start over as I couldn’t pull them apart, what a rookie move I know better than that. Maybe I was distracted last week? Yeah I’m going to go with that!

Ham & Cheese pull apart wreath
16 ounce bag of store-bought pizza dough – at room temperature
1 cup black forest ham – minced
1 cup gruyere – shredded
4 ounce cream cheese – softened
¼ teaspoon freshly grated nutmeg
4 tablespoon unsalted butter – melted
Flaky sea salt
Fresh parsley – finely chopped for garnish

Dijon Honey dipping sauce
1 cup dijon mustard
2 tablespoon honey
¼ sour cream
Preheat oven to 375F. Spray baking sheet with non-stick spray. Allow pizza dough to come to room temperature.
On a lightly floured surface, stretch the dough into a 10×15 inch rectangle. Using a 3 inch cookie cutter, cut out 23 rounds of dough and set aside. Make sure to lightly flour between layers.

In a medium bowl, stir together the ham, cheese, cream cheese and nutmeg. Scoop about 1 ½ tablespoons of the mixture on the middle of each pizza dough round. Enclose the filling by wrapping up the sides and rolling the dough into a sealed ball.

Arrange the dough balls into a wreath using 15 of them as the outer ring, all touching and then use the remaining 8 as an inner wreath all touching each other as well as the outer ring.

Brush with a couple of tablespoons of melted butter and place in the oven for about 20 minutes.

Remove once golden brown, brush with more of the melted butter and sprinkle with a little of the flaky salt to taste. Sprinkle with parsley to your desired effect.

Dipping sauce
Stir mustard, honey and sour cream and place in a bowl that will fit in the center of your wreath

Note: use whatever filing you want to make them your own creation

Macros = 2 balls without dipping sauce
256 Calories – 15g Fat – 20g Carbs – 10g Protein

Recipe: Clinton Kelly viewed on the Chew

Basic Focaccia Bread

I am sure this will not come as a surprise but I LOVE food! I know I know thank you captain obvious! Well my daughter and I; well mostly me as I needed some moral support; have decided to take a much closer look at our food intake since someone might be having a pretty big birthday later this year. So it took less than a week to find out that too many carbs, not enough protein and too large of portion sizes are not really great recipe for your figure. Yeah I know another captain obvious moment here. When you see it in black and white kinda hard to deny.
So what do I do when we have a friend coming for dinner, my husband asked me to make the Pasta Sausage pesto dish I blogged about last week. Yeah that makes it 3 times I’ve made it in the last 2 weeks. And I decided I really wanted to make focaccia – really Donna too many carbs and makes a jelly roll pan full what is wrong with you! Maybe I am rebellious in nature? Maybe it’s the red hair thing? I really have no idea but I wasn’t sorry I made it. I was already thinking of how I would make it next time. Adding rosemary and or thyme some garlic even some caramelized onions does that not sound absolutely delicious.
If you have ever made focaccia and found the recipe online, you probably already have this recipe because why mess with any other when you have the master of dough making Anne Burrell’s at your fingertips. She is a master of all kinds of dough making plus so much more. I am going to share her recipe here because it’s really yummy and though it sounds like it takes a long time. The hands on part isn’t so you can do other things while the dough is rising. Next up is what to do with leftover focaccia bread as it really is a use it or lose it kind of bread. Croutons? Breadcrumbs? Cheesy Garlic Bread? the possibilities…
1 ¾ cup warm water
1 package or 2 ¼ teaspoon active dry yeast
1 Tablespoon sugar
5 cups all purpose flour plus some for kneading
1 tablespoon Kosher salt
Some coarse salt for sprinkling on top
1 cup extra virgin olive oil – ½ cup in the dough, ½ cup for pan

In a small bowl or the measuring cup combine the warm water, sugar and yeast. Let stand until the yeast bubbles this can take 5-15 minutes. If it doesn’t bloom/bubble start over.
Once ready add the flour, kosher salt, ½ cup olive oil into the yeast mixture. Using the dough hook mix on low until combined. Once the dough has come together and released from the sides. Continue to knead on medium speed for 5-6 minutes. If the dough is too sticky add a small amount of flour so you can handle it.
Transfer to a clean, lightly floured surface and knead a couple of times, if it is still too sticky sprinkle with a little flour. Add a little olive oil to coat the bowl and add the dough back into the bowl to rise. Cover with plastic and put it in a warm place to allow it to double in size. This takes about an hour.
Coat your jelly roll pan with the other ½ cup of olive oil – if you are worried about it being too much, you can add less but you are making focaccia which is an oily crusty bread – just saying!
Add the dough to the pan and start pressing it so it fits into the pan. Flip the dough to make sure that the oil gets over all of it. Continue to work the dough in the shape of the pan. Using your fingers to make dents into the dough. I didn’t make actual dimple holes in the dough but I will the next time. Mine has dimples but they are not as defined as if I actually made the holes.
Place the tray in a warm place until it has doubled in size, which should take an hour. About 30-45 minutes in preheat your oven to 425’F.
Liberally sprinkle the top with some coarse salt and then lightly drizzle a little more olive oil on top. Bake for 20-30 minutes until the loaf is golden brown.
Remove from the oven and let it cool before cutting

Thank you Anne – you are a Rock Star

Orange and Currant Scones

My daughter mentioned the other day how our food staples have changed over the years. When she was little we had simpler; is that even a word? Meals such as chicken broccoli alfredo; burritos, Kielbasa and beans that were a big part of the meal rotation. Today we have a fish tacos, pulled pork with coleslaw, One-pot pastas and skillet chicken dishes. She credited it to having a larger kitchen; I am not so sure that is what it is.

I think it had a lot to do with the food programs on TV. My DVR is filled with Chopped, Cutthroat Kitchen, Barefoot Contessa,

Grate the butter and place back in the fridge while you get everything else together

and The Chew episodes. No they are not all mine; both of my kids watch cooking shows too. I think that the cast of The Chew have one of the best jobs on TV. I would LOVE to hang out with my friends and test and taste new recipes and cocktails. I think my friends and I could totally pull off a show like that; at least I think we are pretty funny and we have sure eaten some very good food over the years.

I think by watching cooking shows, I get inspired to make what they are making. I will also admit that every time I see the Disney movie Ratatouille I make a pot of soup. The other day I was watching The Chew and Carla was making a Orange and Currant Scone. I have never had a currant, honestly didn’t even really know what it is. In case you also don’t know; it is a dried seedless grape. I am not a fan of raisins so I was a little hesitant to buy currants but I really wanted to try the scones.

I HAVE to share with you two unsolicited quotes/praises from my husband and daughter. My husband said after trying the scone “I would have never ordered a currant scone before; now I will” and my daughter said “Mom here is another thing you make better than any bakery” I am pretty sure there are no higher praises than those. I will be making them again soon, as I have more currants to use.

ORANGE AND CURRANT SCONES

3 1/2 cups flour (plus additional for dusting)
4 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
1/2 teaspoon ground cloves
1 1/2 sticks butter (chilled, grated)
2/3 cup currants
2 eggs (plus 1 egg yolk, divided)
1 1/4 cups heavy cream
1 orange (zested)
2 tablespoons milk

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Sift flour, baking powder, salt, sugar and clove together. Set aside.

Add the butter, toss in the flour and work, using your hands, into the flour mixture. Add the currants.

In a large bowl add the eggs, heavy cream and orange zest. Gently mix the cream mixture into the flour mixture using a fork until just combined. Do not overmix.

Remove the dough to a lightly floured surface and form into a 1-inch thick round. Cut into wedges and transfer to the parchment-lined baking sheet, leaving 1 to 2 inches between each scone.

In a small bowl combine the egg yolk and milk. Brush over the scones and bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool.

Pear Bread

Last night was my annual Christmas party; it was a blast and I am not just saying that because I threw it but we always have so much fun eating, drinking and singing around the piano. Once we make it through all the usual festive Christmas songs out comes Billy Joel, Elton John, James Taylor show tunes and even Abba yes we rocked Super Trouper. We generally average around 50-60 people, some stay a couple of hours, most stay for several hours and some even stay the night. Last night we had a full house; there was a no vacancy sign out front (if we had one) for the tower 🙂 as you can tell SF I am borrowing your comment from this morning. Another comment from one of my overnight guests “I should blog about this” on how to throw an awesome party; thanks for thinking so BF.

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party aftermath photo

My best recommendation is prep prep prep as much as you can the day before; and finish everything off the day of the party and that includes having breakfast mostly completed before the party. No one wants to make breakfast for 12-15 people while nursing a little after party slowness. A couple of breakfast casseroles, a bread item and some fresh fruit as well as coffee and juice and voila!

Here is a bread item that was a nice surprise for me. Sometimes I guess you can call it over prepping; I have a grand plan of making something different to serve a crowd and I just never get there, this past Thanksgiving it was poached pears, mind you for the first time and I just ran out of steam, time and ambition; it happens to the best of us. What to do with a dozen pears that you know were going to all ripen at the same time; you can only eat so many pears in a day. I personally am not a fan but my guys love them; but even they were done after day 2. I put them in the fridge to slow them down a bit but time was ticking. Poaching pears was out, now they were only good for a baked good or the trash or maybe the compost pile, yeah so far we here in New Hampshire are having a crazy mild December. I know I will regret putting that in writing. If this winter is anything like last winter, we are in for some serious weather come January.

I looked online to see what others had done with their over ripen pears and where I have seen many a pear cake recipe I have never heard of pear bread I figured why not? We love banana bread and zucchini bread. I was not disappointed, it was moist, flavorful and a bonus was I didn’t have to throw away any pears. I really didn’t have a backup plan if this didn’t work out. Our usual use for fruit on its last leg is to make a smoothie for breakfast but I didn’t even photograph my pears for you, they were pretty ugly.

The bread was a hit with the family and I would make it again no questions asked. though I didn’t make this for this mornings breakfast; I would have if I had leftover pears.

Pear Bread – makes 2 loaves

3 eggs
1 ½ cups sugar
¾ cup canola oil
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 tsp lemon juice
1 cup chopped walnuts

Directions pre-heat oven to 350’
In a large bowl or your mixing bowl combine eggs, sugar, oil and vanilla; mix well. Combine flour, cinnamon, salt, baking powder and soda. Stir into the egg mixture just till moistened. Toss pears with lemon juice stir pears and walnuts into the batter.

Fill about half way into 2 greased 9×5 in loaf pans. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks. Freezes well too!

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photo prop silliness me and my girlfriend

Oat and wheat sandwich bread

October 11, 2015
dclarkabal
0 comments
bake, Bread, oatmeal, whole wheat, yeast

The mornings have been so chilly here in NH and us being “true Yankees” I am not sure if we don’t; or rather we won’t turn on the heat until at least mid to end of October. There were a lot of sweatshirts and blankets lying around the house of late. I have mentioned a few times that I tend to turn the oven on bake or cook something just to help take a little; very little; chill out of the air.

I found a recipe for Oat and Wheat sandwich bread that I thought sounded pretty cool and we are definitely a sandwich eating kind of family. My guys take one or two each for lunch pretty much daily. I thought it might be kind of cool to have a homemade loaf of bread, it also freezes well which is key. Plus making homemade bread has been on my bucket list of things I really want to be good at. If I can master the art of making a rustic loaf of artesian bread, what an even sweeter life it will be.

I made this recipe as written a couple of weeks ago when the house was super cold so I needed to be a little creative in order for the dough to rise. I placed the bowl on a heating pad f or a couple of hours. Today I am making the bread again and since we broke down and turned the heat on the house is fairly warm and the dough looks AWESOME – just tasted it and it’s a keeper. it is delicious and I am making a sandwich for our late lunch right now!!!

While the bread is easy to make and tastes good I actually needed to adjust the flour for my families liking; I thought we would like it more if we cut some of the whole wheat with some all-purpose flour. While my in-laws loved it, it was too much whole wheat for my families taste. I have both ways listed here for you to choose what you think your family would like. Feel free to play with this recipe I am going to!

Makes 2 standard size sandwich loaves

5 cups whole-wheat flour – I’ve had some leftover (sealed) in the pantry for a while now – I used 2 whole-wheat and 3 AP-flour for today’s loaves
2 cups rolled oats (I used old fashion that I had on hand; for a less noticeable texture you can use quick-cooking)
1 Tbs. kosher salt
3 Tbs. raw or brown sugar, honey or agave nectar – I used my brother-in-law’s honey
1 large egg
¼ cup olive or vegetable oil, plus enough to coat the bowl
1¼ cup lukewarm water
1¼ cup lukewarm milk
1½ Tbs. instant yeast

Bread Dough
You can make this by hand or using a stand mixer. Same timing would be used for both.

In your bowl add the water, milk and honey or sugar, stir in the yeast. Add the egg and oil whisk to combine. Add flour, oats and salt. Using the paddle attachment at the lowest speed; mix for 1 minute. The dough will be wet and course. Let it rest for 5 minutes.

Switch to the dough hook and mix on medium-low for 2 minutes. The dough will be a little firm and a little smoother; while still being a little sticky. If it is too wet add a bit more flour, a spoonful at a time. If it is too stiff, add a little more water, a spoonful at a time. Continue to mix the dough with the hook for 4 minutes.

Turn the dough onto a slightly floured surface. Knead a few times, than form into a ball. Lightly oil your mixing bowl and return the dough ball to it. Cover with plastic wrap and let it proof at room temperature for at least 60 minutes. It could take longer if your house is cold. It needs to double in size; or can be transferred to the fridge and left to ferment overnight or up to 5 days. If proofing in the fridge, be sure to remove it from the fridge for at least 3 hours before you plan to bake it.

Forming the loaves

Turn the dough onto a lightly floured counter and divide in half. Press each gently into a rough rectangle; fold in the sides so the dough is roughly the width of your loaf pan. Roll the dough from the bottom to the top and place in your loaf pan seam side down. Repeat with the remaining dough. Let proof at room temperature for about an hour, or until the dough has risen about 1 inch above the rim of the loaf pan. Halfway through rising, preheat the oven to 350’

starting to rise

almost done rising

Bake bread

30 to 35 minutes; rotating pans once for even color; a cooked loaf should sound a little hollow when you tap it and the internal temperature should read 190 degrees. Remove loaves from the pans and let cool on a rack. Cool completely before slicing and place in freezer bags; if you don’t eat it all before you have a chance to freeze it.

Recipe originally published on smittenkitchen.com adapted from Peter Reinhart’s Artisan Breads Every Day

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