Thanksgiving leftovers totally require sandwich bread and by that I don’t mean flimsy white bread, but rather something with a bit of strength and certainly some whole wheat for sustenance. Now the inspiration for this bread was having a lot … Continue reading
Do you have that friend who inspires you to do great things? By great things I mean pull a switcheroo on a recipe. Well my good ole friend from grad school and my cooking companion did just that (she knows … Continue reading
Light, fluffy, soup dipper. Those words describe this bread almost perfectly. What’s lacking is the actual dance your tastebuds will do – it’s a much more attractive jig than an infamous t dance by a once upon a time disney … Continue reading
Rain or sunshine, hot or cold out, banana bread is a 4 seasons kind of food. I mean let’s be real – bananas are the numero uno purchased item at that big gorilla store I like to call Wally World. … Continue reading
It’s not pumpkin season. I know. Pumpkin season happened way back when I lived in Turkey. Pumpkin is delicious and ohhh so nutritious and it just so happens that I’m still in my 2012 drought of not enough things that … Continue reading
My love for banana bread is finally starting to materialize and in full force. Now I think I have made a loaf of banana bread each week that I have been back at school (straight up banana bread, marbled banana … Continue reading
It’s sweet, it’s savory, it’s everything I have ever asked for in bread. Or at least bread that has honey and oat in its title. Ohh and it’s super quick. Pairs well with a salad. Looks pretty on your counter. … Continue reading
In tribute to being back in the land of cheap bananas I decided to make an American household staple – banana bread. There is nothing confusing or complex about this recipe. The hardest part is letting it bake through. The … Continue reading
Who doesn’t like bread? There is a worldwide understanding that bread is delicious. I’ve been wanting to make my own Focaccia for a while and today seemed like a good day to put my Kitchen-Aid’s dough hook to use.I dipped it with a bit of marinara sauce and it was like I had been transported back to Italy – bliss!
1-1/3 cups and 1 tablespoon all-purpose flour
1/2 tsp salt1/2 tsp white sugar
1-1/2 tsp active dry yeast
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp dried basilfew shakes of crushed red pepper flakes
1/2 pinch ground black pepper
1-1/2 tsp vegetable oil
1/2 cup water
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Possible due to my gracious housemate Roxanne who gave me a bottle of beer (:
12 oz. bottle of beer
3 cups self-rising flour
½ cup sugar
2 tablespoons melted butter (optional)
Mix the first three together
Pour into a greased bread loaf pan and bake at 375 for 58 min
Pull from the oven and brush with the melted butter and put back in for another 2 min – let cool and remove from pan – Voila! Beer bread that all love!