Tag Archives: Bread

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Irish Soda Bread

Update: I brought this home to my parents. They said it’s awesome, so I probably will make this again since it is so loved!

I’ve never made Irish Soda Bread before, and I’m pretty sure I’ve never eaten it before either, but I wanted to try it for the sake of fun.  I have nothing to base it off of so I decided to try out this recipe since it had a lot of good reviews. I did make some changes, which I will share with you.

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This recipe was a little confusing to me. What’s with the caraway seeds? I looked into it, and it seems like most recipes for this bread contain the seeds, so why not keep it in mine too?  You can definitely taste them, and I can’t quite tell if I like it or not. Maybe caraway with raisins is an acquired taste? I also found that the dough seemed waaaaaay too wet. I ended up adding extra flour because it just didn’t look right. Who knows, maybe I miscounted when I was measuring the flour. I sure had difficulty trying to score the top of it since it was so wet. That’s why it’s obviously over-floured on the top…I just wanted to score it!! You can get the main recipe here, and I’ll tell you the changes I made below:

dough

My changes:

4 cups flour → 4.5 cups flour

3 cups raisins → 2 cups raisins

1 Tbsp caraway seeds → 2 tsp caraway seeds

65-75 minutes bake time → 60 minutes

 

 

 

 

bread

I think it came out pretty good. It might have been fine with a couple extra minutes of baking, and it seems dense but I don’t know if it should be or not. It does taste good, especially with some butter while it’s warm. Will I make this again? Probably, but I think I’ll try a different recipe or research it some more. Will it become a tradition? Probably not. But who knows? Maybe I’ll find myself making it for every St Patrick’s Day!

sliced

I might as well give you a look at a slice too!

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Beer Bread

This is one of the easiest and most delicious breads I have ever made, and as a former baker that’s certainly saying something. It has very few ingredients, and is really quick to make. And it’s fun! Because it’s made with beer! It goes really well with chili (which you’ll learn about tomorrow, and also contains beer), and probably with a lot of other meals as well.

sliced bread

The flavor isn’t super beer-y, but you do taste it. I don’t know if I’m explaining that very well, you’ll just have to make it and try it for yourself. I also have no idea what kind of beer would be best; I just used what was in my fridge. Play with the recipe, it’s fun!  I first thought of trying it when I found this recipe , and after reading the comments decided to try it with some of the suggestions that people made. And if you don’t feel like buying self-rising flour, you could easily make it yourself.

Check it:

recipe

This is how I write recipes

 

3 cups self-rising flour

1/3 cup sugar

1 (12oz) beer

1 Tbsp butter

 

 

 

mixing

 

Mix flour and sugar. Add beer and mix until everything is just combined.

 

 

 

 

proof

 

Pour into greased 9×5 pan. Let sit for 30 minutes, then pour melted butter over the top. Bake at 350° for 40-55mins, or until lightly browned.

 

 

 

 

 

Let cool on wire rack about 5 minutes, then remove from pan and continue to cool.

Slice and eat. Preferably with chili.

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Curry Buns and Greek Buns

I’ve mentioned these before, in a post a long time ago, but I thought it would be nice to actually keep track of what goes into my version of this recipe and then share it with the world. I got the idea from a Cooks Country magazine about traditional recipes. The recipe in the magazine is for Beef and Cabbage Buns (Runsas), and when I made them exactly as the recipe said I was amazed at how incredibly delightful they are.

The dough is made with a little bit of sweetened condensed milk, so it has a very slight sweetness to it, and then you place a slice a cheese into the rolled out dough, put the filling on top, close it up, flip it over and bake it so that the cheese melts down into the meat and creates a cheesy, meaty, savory flavor that is complimented by the sweet dough encasing it.

Look at the melted cheese in the Curry Bun, so gooey and fantastic

Of course, being me, I had to play with the recipe. When I was in Japan, one of my favorite things to eat was curry bread, which is buns filled with dry curry seasoned meat and vegetables. I was eager to try it with this dough, and sure enough it worked! I still used the slice of cheese even though curry doesn’t traditionally have cheese in it, but it was still quite satisfying.

This time, I decided to make them again as a bribe to get my brother to visit me. He wanted to learn how to make them, so he made one batch by hand, and I made a batch with my stand mixer. For his, we tried using ground turkey, spinach, and a Mediterranean herb seasoned feta (from Trader Joe’s). Mine was curry. Both were amazing. You can use pretty much any combination of ingredients you want as a filling, just make sure it’s dry enough. We put the meat and spinach, for example, into paper towel lined bowls after they cooked to get some of the excess moisture out.

Try this out with any flavor you want! In the recipe I gave directions for both of the fillings my brother and I made. I highly suggest making two batches of the dough so you can try both of the fillings (or just making one batch of dough and halving the amounts in the fillings so you can try both). They are delicious! The recipe may seem stupidly long, but that’s only because I added both filling choices to it.

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Rosemary and Sage Peasant Bread

There’s this bread that I sometimes make, it’s ridiculously easy and versatile, and very quick. None of that waiting 12 hours crap. Plus you can mess with it all you like with a good chance of it resulting in genius. I first came across it through Sarah, who found it here. You don’t need to use all the equipment in that post though, I just use a bowl and wooden spoon.

Here it is with ham and cheese! A most delicious combination

We played with it and made many different versions, besides just the rosemary one. For example, we made it with sun-dried tomatoes and basil. Fantastic! And we also made it in muffin tins and used it as sandwich bread. Trust me, it was awesome.

The thing about this bread, other than the different ways in which you can play with it, is the fact that you don’t have to knead it at all. Not even a little. All you have to do is stir the dough. I hate kneading, and I try to avoid it. This recipe was a godsend. I’m not even joking, all there is to do is stir. Don’t be deceived, these are not biscuits! It does take some patience since it is a yeast dough, but when it’s done it has a much sturdier and more satisfying bite to it than most biscuits.

Another thing that scares people off the bread making train is the use of yeast. Yes, there is yeast in this one. Here’s the thing, it’s recommended that the water you use is between 100-110 degrees (it even says it on the packets or jar). One way to go about this is to do what I do and use a little thermometer. You could also just try using water that feels warm but not painfully hot to touch. Or you can cheat and use fast rise yeast. I’m pretty sure that type has you just add it straight to the flour and not worry about dissolving it. There are many things to try, but don’t be scared. Adding the sugar the way this recipe tells you to is a huge help in making the yeast dance. And you’ll know it’s working if the yeast gets kind of foamy. Just give it a few minutes and don’t freak out.

The reason I chose both rosemary and sage for this version of the bread is simply because I have come to the conclusion that these two herbs are glorious together. Also, I have an abundance of them in my garden. Adding them into this dough makes the bread savory with a flavor all on its own, but not so overpowering that you can’t eat it with other food, such as in a sandwich or with soup. Enjoy it as is, or eat it with other food. Either way I promise deliciousness.

Ham and Cheese, Eggplant, Chili

I chose to make this bread last week (I was lazy in posting this) because I was thinking of all the great herb breads I can make when I get my bread machine in a week (which I now have and have used at least 4 times and love it!), and then I remembered that I know this classic recipe that I can use to tide me over until then. And so bread was made.

This time I made it into little sandwiches, but sometimes I make this recipe into loaves. For your culinary enjoyment I made sure to include instructions for both ways.

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Simple Mozzarella-Steak Pinwheel

Using pizza dough the way it’s used in this recipe is a very simple, yet very impressive, technique. It’s the most basic stuffed bread, but when your guests have a piece they’ll think you spent forever making it because it is just that awesome.

Once again my parents had their friends over and I agreed to make a few snacks for them. These are good opportunities for me to practice cooking since I can pick whatever I want to make and then have them pay for the ingredients! I have made pinwheels before; I used a recipe out of one of Giada’s cookbooks and have since altered it a little. Her recipe had the bread stuffed with mozzarella, spinach, and prosciutto. I made it that way, and it was fantastic. When I made it again this time, I took out the prosciutto since my mom’s friend is a vegetarian. And it was still fantastic.

But then I was thinking, what about everyone else? Surely they would like a stuffed bread with meat in it too (mostly I was thinking of me). So I decided to make an entirely different recipe, using steak. And what goes with steak and bread better than pepper, onions, mushrooms, and cheese? That’s right, nothing. And so this recipe was born. And then devoured.

Seriously, it was delicious. And so easy to make. Especially if you just buy the pizza dough like I do. You can make it from scratch, but the would negate the point of this recipe being quick and easy. It’s also very versatile, so it’s easy to substitute whatever you want. But you’ll want to try this one, trust me.

Remember, the thinner the cut of steak you can buy, the better it will roll in the bread! So try your best, ok?
Also, props to Mark for seasoning the steak and helping me make this.

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