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Entries in Bread (32)


Oatmeal Bread

How can it possibly have been a month since the last Secret Recipe Club reveal day?  This year has been going by way too fast!  Anyway, this month, I was given the blog A Cook's Quest.  I had a few different recipes in mind that I chose from her blog, but when it came to actually making one, I chose this oatmeal bread, which she got from Oh Sweet Basil.  Joel has become the bread baker in this family, and he typically uses a "no-knead" method, so this was a slightly different style of bread than we were used to, but it was still absolutely delicious!  I loved how the addition of the oatmeal gave the bread a great texture.  I was able to make 2 slightly smaller loaves out of this recipe, but I'm sure it could have also made one giant loaf.

1 cup Oatmeal
2 cups Boiling Water
2 1/4 Yeast (or 1 envelope)
1/4 cup Warm Water
1/2 cup Molasses or 1/3 cup Honey (I opted for honey)
2 teaspoons Salt
1 tablespoon Butter or Vegetable Oil (I opted for oil)
5 1/2 cups Flour (I used 2 1/2 cups wheat and 3 cups white)

Place the oats in a large bowl and pour the boiling water over the top.  Let stand for 15 minutes, or until lukewarm.  Meanwhile, dissolve the yeast in the warm water.  Pour the yeast mixture into the oats mixture. Add the honey (molasses), salt, and oil (butter).  Work in the flour until the dough just comes together.  Place on a floured surface and knead until smooth.  Place the dough back in a bowl, cover with a towel, and let it rise in a warm spot until it is doubled in size, about 1 hour.  Punch down the dough and form into a loaf/loaves in loaf pans.  Let the dough rise until doubled again.  Bake at 375 degrees for 40-45 minutes or until done.  You will know it is done when you lightly tap the top of the bread and it sounds hollow.


Garlic and Parsley Buttermilk Biscuits

To go along with our soup on Monday, I wanted to make some kind of bread.  Since I had some buttermilk in the fridge, I decided to try a biscuit.  I found this recipe from Pennies on a Platter and thought it would complement the soup well.  These biscuits were super simple to throw together and were very delicious.  I absolutely loved their flaky layers!

3 cups Flour, plus extra for dusting
2 1/2 tablespoons Sugar
1 1/2 tablespoon Baking Powder
1 teaspoon Salt
1 Garlic Clove, minced
1 tablespoon Fresh Parsley, finely chopped
8 tablespoons Cold Unsalted Butter, diced
2/3 cup Buttermilk
1/2 cup Milk

In a small bowl, stir together the garlic and parsley, then set aside.  In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.  Add the garlic and parsley mixture.  Blend in the butter until the mixture resembles coarse crumbs.  Pour in the buttermilk and milk and mix until just combined.  On a floured surface, roll the dough out to a 1 inch thick square.  Fold the dough in half, turn it, and roll it again.  Repeat that process one more time and gently roll the dough one final time into a square.  Use a biscuit cutter or knife to cut into individual portions.  Place the biscuits on a parchment paper lined baking sheet (or use non-stick cooking spray like I did).  Brush the tops of the biscuits with milk or buttermilk.  Bake at 425 degrees for 10-15 minutes, or until they are golden brown.


Whole Wheat Pita

For a picture of the pita, see the previous post of Chicken Gyros.

Joel made pita once before, but I've never done it.  So, a few weeks ago, when I was off for spring break, I made them.  I decided I was going to make pita bread as the base for chicken gyros.  I bookmarked this recipe from Delish last March, so I figured it was about time to use it.  Even though these took about 2 1/2 hours to make, they were worth it.  A quick note: I tried cooking my first 2 pitas directly on the oven rack, as stated in the original recipe.  I did not have much success with that, as the pita kept ripping.  Instead, for the remaining pitas, I baked them on a pizza stone, which made them hold together much better!

2 1/4 teaspoons Active Dry Yeast (1 package)
1 tablespoon Honey
1 1/4 cups Warm Water
1 1/2 cups Bread Flour, plus additional for kneading
1 1/2 cups Whole Wheat Flour
1/4 cup Olive Oil
1 teaspoon Salt
Cornmeal for sprinkling baking sheets

In a large bowl, combine yeast, honey, and 1/2 cup warm water.  Stir and let stand for about 5 minutes until foamy.  While the yeast mixture stands, stir the flours together in another bowl.  Whisk 1/2 cup of the flour mixture into the yeast mixture until smooth.  Cover with plastic wrap and let stand in a draft-free place at warm room temperature for 45 minutes, or until doubled in bulk and bubbly.  Stir in the oil, salt, remaining 3/4 cup of warm water, and remaining 2 1/2 cups of flour until a dough forms.  Knead the dough on a floured surface, working in just enough additional flour to keep the dough from sticking, until dough is smooth and elastic, 8-10 minutes.  Form dough into a ball and put in an oiled large bowl, turning to coat.  Cover the bowl with plastic wrap and let the dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.  Punch down the dough and cut into 8 equal pieces.  Form each piece into a ball.  Flatten 1 ball, then roll out into a 6 1/2 to 7 1/2 inch round on a floured surface with a rolling pin.  Repeat with remaining 7 pieces.  Arrange each round on a baking sheet and loosely cover with a clean kitchen towel and let stand at room temperature for 30 minutes.  Set the oven rack in the middle of the oven and preheat to 500 degrees.  Transfer 4 pitas, 1 at a time, directly onto the oven rack.  Bake until just puffed and pale golden brown, about 2-3 minutes.  Turn over with tongs and bake an additional minute.  Cool pitas on a cooling rack for 2 minutes.  Stack the pitas and cover with a kitchen towel to keep warm.  Repeat with remaining pitas and serve warm.

**Pitas can be baked 1 week ahead and cooled completely, then frozen wrapped well in foil and sealed in a plastic bag.  Thaw before reheating, wrapped in foil, for 10-12 minutes in a 350 degree oven.



To go along with our "blustery spring" soup dinner on Monday, I wanted to try my hand at making some focaccia.  Up until now, I have never made focaccia before, but I had heard it was easy.  When I found this recipe on Delish, I knew it would be the perfect pair to my snowy day soup meal.  I switched up some of the seasonings to suit our tastes, so feel free to do the same.  If you could only smell my kitchen while this was in the was amazing!  I can't wait to try out different flavor combinations.

1 1/2 cups Warm Water
3 tablespoons Olive Oil, plus more for drizzling
1 1/4 teaspoon Salt
3 1/2 cups Flour
1 tablespoon Instant Yeast
2 teaspoons Garlic Powder
2 teaspoons Dried Basil
2 teaspoons Dried Oregano

In the bowl of a stand mixer fitted with the paddle attachment, combine the water, oil, salt, flour, and yeast. Mix on high for about 1 minute, until the dough is smooth, elastic, and sticky.  Meanwhile, spray a 13x9 inch baking sheet with non-stick cooking spray and also drizzle in some olive oil.  Using your hands (and spraying them with cooking spray or olive oil) press the dough into the prepared baking pan, pushing it into the corners.  Cover the pan with a towel and let it rest for 60 minutes, or until the dough is puffy.  Preheat the oven to 350 degrees.  Once the dough has risen, uncover the pan and use your fingers to make dimples all over the dough.  Drizzle with olive oil and sprinkle the top with seasonings.  Bake for 35-40 minutes, or until the bread is golden brown.  Remove the pan and allow to cool for 5 minutes, then turn the bread out of the pan.  Do not leave it in the pan, or it will become soggy.  Serve warm or at room temperature.


Garlic Breadsticks

To go along with our caesar salads this past week, I wanted to make some sort of breadstick.  Usually Joel is my bread guy, but he started a job last week and doesn't get home until 6:30, so I wanted to find a recipe for breadsticks that wouldn't require a long time to make.  I went back to my saved recipes and found this one from Life's Ambrosia.  They took all of about 30 minutes to come together, which included my baking time...Perfect!  Joel walked in the door just as the breadsticks were coming out of the oven.  He said that the kitchen smelled awesome, then grabbed one off the baking sheet and tried it.  Then, he told me he was mad at me.  I was suddenly confused!!  But, then he told me that the breadsticks were so good and since this was the first time I'd ever made them, he was "mad" because he had been missing out on eating these all his life.  What a goof ball!  Anyway, it's nice to have a quick, go-to recipe for breadsticks whenever the craving hits!  Be warned, however, these are VERY garlicky.  If you plan to bring any leftovers to work with you, be sure to bring your toothbrush...or at least a pack of gum!

1 1/2 cups Flour
1 teaspoon Sugar
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
3/4 cup Milk
1/4 cup Yellow Corn Meal
3 tablespoons Butter
1 tablespoon Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon Dried Basil

Combine the first 6 ingredients together in a bowl.  Slowly mix in the milk until a dough forms.  Lightly flour a cutting board or counter top and knead the dough four times.  Roll the dough to 1/4 inch thick and cut it into 10 long strips.  Melt 1 tablespoon of the butter with the olive oil and brush onto the breadsticks.  Dust a baking sheet or baking stone with the corn meal.  Place the breadsticks directly on the stone/sheet and bake at 400 degrees for 10-12 minutes, or until golden.  Melt the remaining butter in a skillet.  Add the garlic and basil, and cook just until the garlic is fragrant, about 30 seconds.  Brush the garlic mixture over the cooked breadsticks.  Serve hot.