Tag Archives: Bread

Garlic Herb Potato Bread

Garlic Herb Potato Bread

I made some garlic mashed potatoes to go with some meatloaf  a couple of days ago.  The meatloaf is all gone but I had about 2 cups of garlic mashed potatoes left over.  I hate throwing food away so I decided to ‘re-purpose” the potatoes. I have made potato bread before but not usually with garlic mashed potatoes.  I decided to fully commit and throw in a few dried herbs and see how the potato bread turned out.  I was delighted.  The bread was tender, yeasty, and the garlic along with the basil, thyme and dried onion gave it a wonderful flavor.  It was great for sandwiches, just toasted with a little fresh butter, tremendous as a grilled cheese sandwich, in a savory bread pudding and I even made some croutons out of a few pieces.  I think I have to make this bread again…really soon!

Mix up the mash potatoes into the dough

Let the dough rise for about an hour or until doubled in size

Shape into loaves and place into greased or sprayed loaf pan

The texture and flavor were fantastic!

Garlic Herb Potato Bread

Garlic Herb Potato Bread

1 cup garlic mashed potatoes

2 eggs, beaten

1/2 cup butter, room temperature

1/2 cup sugar

1 tsp salt

2 tbsp dried onion flakes

1 1/2 tsp dried basil

1 tsp dried thyme

1/2 cup warm milk

5 cups or a little more bread flour

2 1/4 tsp dry active yeast

Heat milk in the microwave for about 30 seconds until warm.  Stir in sugar and yeast into the milk and let it sit for a little bit until it’s foamy.  In a large bowl mix together garlic mashed potatoes, dried onion, herbs, salt, eggs and butter mix well.  Add the yeast mixture to the potato mixture and add in 4-5 cups flour until a dough forms.  Knead on a floured surface until smooth and elastic.  Put dough in a greased bowl.  Flip dough over so that top is lightly greased.  Cover and let rise for about 1-2 hours or until doubled in size.  Punch down dough and shape into two loaves.  Place loaves into two greased loaf pans and cover let it rise for another 40 minutes or until doubled in size again.  Bake at 375°F for 40 minutes or until bread sounds hollow when top is tapped lightly.  Remove from pans and let it cool on cooling rack before slicing. This bread freezes really well.

Cast Iron Skillet Quick Rise Rolls

Cast Iron Skillet Quick Rise Rolls

I am the Thrift Store Queen. I love the stuff you can find, from clothes, to shoes, cookware, furniture and the variety of strange and amazing things.  Another man’s trash really can be your treasure.  Part of the reason for my fascination with Thrift Stores is to show others that you can dress stylishly, find amazing deals and feel no shame in the fact that you’re using previously owned things.  I  work with newly arrived refugees.  Most families when they arrive have very little in terms of material possessions.  Not only does an entire apartment have to be furnished but often clothes (especially here in Salt Lake we need clothes for four DISTINCT seasons) are desperately needed.  Thrift Stores are a must when buying entire wardrobes for a family all at once and picking up kitchen tools and small furniture items.  I like looking at my clients in the eyes and telling them that everything they see me wearing is from the Thrift Store and that we need to begin a new adventure by having a shopping fashion show.  Over the years we’ve had a lot of fun.  A few weeks ago, while taking a family of four from Burma through the Thrift Store, I came upon two cast iron skillets.  They were $4 each.  I was almost hyperventilating with joy.  I bought both.  One for the Burmese family and one for me.

The Burmese family love their new skillet.  I love mine as well.  I’ve already cooked with it on the grill outside, used it to press down on paneer as a heavy weight and made a pineapple upside down cake in it.  It’s time to make rolls.  This was my first attempt at making rolls in the cast iron skillet.  I loved how evenly they cooked and how long they stayed warm.  The roll recipe is QUICK.  There is extra yeast added to make it rise in 20 minutes so while you’re getting other things ready for dinner, you can put these rolls together.  They were just the right texture, warm, buttery and delicious.  The batch makes two dozen rolls, so I ended up with a dozen rolls in the cast iron skillet and pan full of garlic breadsticks.  Not a bad deal at all!!

Mix dough until a soft dough forms

Divide dough and shape into 12 round balls and place in a cast iron skillet

Let it rise for 20 minutes until doubled in size and brush with melted butter before placing in oven.

Bake for 25 minutes until golden brown

Serve warm with butter

Other half of dough can be made into breadsticks…

Quick Rise Rolls

1 3/4 cups warm water

3 packets active dry yeast (2 tbsp plus 1 tsp)

1/2 cup honey

1/2 cup melted butter and a little extra for brushing

2 tsp salt

Kosher salt for sprinkling on top

2 large eggs, beaten

4-6 cups flour (more if needed due to humidity)

Pre-heat oven to 400° F.  If using a stand mixer, attach the paddle attachment and in the mixing bowl, mix together water, yeast and honey and let it sit for about 5 minutes until foamy.  Mix on low speed and slowly add in the melted butter and eggs.  Add in 3 cups of flour and continue to mix on low for a minute or so.  Add in salt and flour as needed until a soft dough is formed and it begins to form a ball.  Divide dough in half.  Portion half of the dough into 12 balls and roll smoothly.  Place in a cast iron skillet and cover with a dish cloth or plastic wrap.  Shape the remaining dough into rolls or bread sticks (can also be used as a pizza dough) if desired.  Let the dough rest for 20 minutes.  They should double in size during that time.  Brush with melted butter and place the skillet in the pan.  Bake for 25 minutes until tops are golden brown.  Remove from the oven and brush with more melted butter and sprinkle each roll with a small amount of kosher salt.  Serve warm with butter, jam or any other topping!

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls-recipe/index.html

Aloo Naan (spicy potato stuffed naan bread)

Aloo Naan (spicy potato stuffed naan bread)

There’s nothing like fresh hot naan.  I love all kinds of naan.  Peshwari Naan, Garlic Naan, Plain Naan, or in this case a stuffed Naan.  You  might be thinking to yourself (or not) why stuff potatoes inside a bread?  Well, why not?  Actually since this serves as the main carb for a meal, it’s perfect.  It’s great served with daal, channa dishes or one of my go to dishes Sabzi Paneer Masala.  Since I don’t own a Tandoor oven, the best way I know how to mimic one is by using a pizza stone.  A Tandoor oven heats up to 800 degrees Fahrenheit.  The highest my gas oven will go is 550 degrees Fahrenheit.  In order to compensate for this temperature difference  I usually place  the pizza stone in a rack closest to the upper element.  I usually preheat the oven to the highest it will go (500 for electric or 550 for gas) with the pizza stone in it.  Then right before baking the naans, I turn the oven to the broil function.  This helps even out the heat from the top and the bottom and usually the naans turn out fantastic.  Try this one.  You’ll be the talk of the town.

Naan ingredients

Aloo filling ingredients

Proof yeast in water and sugar

Make a well in the middle of the flour and add liquid ingredients.

Make the dough and let it rest for 4-8 hours.

Cook the potatoes in the microwave, mash them and add all the spices. Make into 6 equal balls

The potato ball should be a little smaller than the naan dough ball

Roll dough into a 3" circle and place the potato ball in the middle

Pull the edges of the dough together and make a nice smooth ball

Let the dough balls with the filling inside rest for about 3-4 minutes before rolling out

Heat oven to 500 (or as high as it will go) with a pizza stone in it

Place rolled out dough onto hot pizza stone (I can usually fit up to 3 on the stone)

Cook for 2-3 minutes. Naan will usually puff up

Brush hot naan with ghee (clarified butter) or just plain butter

Enjoy your Aloo Naan!

The Aloo filling is delicious!

Here’s the recipe:

Aloo Naan

Makes 6 Naans

Plain Naan dough:

3 cups all purpose flour

1 tsp active dry yeast

1 tsp sugar

1 tsp salt

1/4 tsp baking soda

2 tbsp canola or vegetable oil

2 tbsp plain yogurt (I like Greek)

3/4 cup warm water

Aloo Filling (potato filling):

2 medium russet potatoes

1 tsp salt

1/2 tsp cumin seeds (Jeera)

1/2 tsp dry mango powder (Amchur)

1 Serrano chili, partially seeded and chopped

2 tbsp chopped Cilantro (coriander leaves or Dhania)

1/2 tsp garam masala

additional items:

2 tbsp oil (to coat hands, for the dough etc)

2 tbsp ghee (clarified butter) – to brush the naans with

1/8 – 1/4 cup flour to dust rolling surface

Making the Naan:

I make the dough for this naan in the morning before going to work, it only takes a couple of minutes and it’s perfect for when I get home.  The dough works really well 6-8 hours later.  Needs at least a minimum of 4 hours, so plan accordingly.  

Dissolve the yeast and sugar in the warm water and let it proof for a few minutes until it bubbles up.  In a larger bowl, mix together flour, salt and baking soda.  Make a well in the center of the flour and add in the yogurt and oil.  Mix together until you get a coarse crumbly texture.  Slowly add in the proofed yeast mixture and knead the dough.  Don’t worry if the dough is slightly sticky.  Put a few drops of oil on the dough and smooth it all over the dough ball.  Cover the bowl with the dough in it with some plastic wrap and let it sit for at least 4 hours.  I prefer about 6-8.  It doesn’t really over-rise so even if it is longer than 8 hours, it’s okay.

Aloo filling:

Wash the two potatoes and pierce the skin with a fork a few times.  Microwave about 4-5 minutes (depending on microwave) until potatoes are tender.  Don’t skin and boil these potatoes since we’re trying to reduce moisture content.  Once cooked and slightly cooled, peel the potatoes and smash them with a fork or a potato masher.  Add all the spices to the mashed potatoes and mix well.  Divide and roll into six equal balls.

Putting it all together:

Preheat the oven to 500 or 550 (as high as it will go) with the pizza stone in it.  Pre-heat for about 20 minutes because you want the stone nice and hot.

Coat hands with a little vegetable oil and knead the naan dough a few times and divide the dough into six equal parts.  Sprinkle a little flour on the rolling surface and roll out dough into 3″ circles.  Place a potato ball in the middle and wrap dough around it like a little dumpling.  Make sure to pull the edges together well.  Make all six balls the same way and let it rest for about 5 minutes (this rest period helps a lot when rolling it out).  In the meantime, turn the oven on to broil and make sure the rack with the stone is closest to the top element (be sure to wear oven mitts or you’ll get a nasty burn like me).

Roll out naans into an oval shape.  Before placing them on the stone, coat the palms of your hands with a little oil and flip each naan back and forth to lightly coat each side.  Place 3 naans on the stone (or however many will fit on your stone).  Cook for about 2 minutes, maybe 3 depending on your oven.  It should get a nice golden brown color on top and will puff up.  Take out the naan and brush with ghee (clarified butter) or regular butter.

Make sure to wait 2-3 minutes between baking batches of naan to give your oven time to get back to the maximum temperature.  Serve Naan with Sabzi Paneer Masala.

Almond Poppyseed Bread – for when you run out of bananas

Almond Poppyseed Bread – for when you run out of bananas

I had forgotten that there were people coming over.  That happens to us a lot.  People come over and want to eat stuff and hang around.  One time I invited 15 people for Thanksgiving dinner and 55 people showed up.  How does that happen, you wonder?  It’s because I am an asylee in this country and I work with refugees a lot.  The rules of etiquette are slightly different for people from other parts of the world.  If they feel comfortable with you, they will bring a bunch of extra friends without letting you know about it.  I have learned to always have some kind of food handy and to OVER cook for every event at my house.  Who knows how many will show up?  So I thought I could throw together some “quick” bread, like banana bread, but they ate all the bananas as they were talking and hanging around…I decided to go to plan B.  Plan B would be making bread out of stuff people usually don’t snack on, like poppy seeds (unless they want to test positive for opiates on a drug test at work the next day).  This is a “dump” bread.  You dump in all the ingredients and then stick it in the oven for about 50 minutes and you have a couple of loaves of delicious bread.  While the bread is cooking though you gotta keep everyone distracted enough not to eat everything else that is not nailed down, like jars of Kumquat Marmalade cooling on the counter….

BTW, I made up this recipe about 16 years ago so I’d remember the numbers. You’ll see what I mean:

Dump everything but the poppy seeds into a bowl and mix

Hand stir in the poppy seeds

Bake and serve

Here’s the recipe:

Almond poppy-seed Bread

3 Cups flour

3 eggs

1 cup oil

2 1/4 cup sugar

1 1/2 cups milk

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 tsp butter flavoring

1 1/2 tsp salt

1 1/2 tsp baking powder

2 tablespoons poppy seeds

Pre-heat oven to 350 degrees F.  Dump everything, except the poppy seeds,  into a large mixing bowl and mix at medium speed until well blended and smooth.  It’s a slightly watery batter.  Hand stir in the poppy seeds.  Pour into two greased or sprayed loaf pans or 6 mini loaf pans.  Bake for 50 minutes if using two loaf pans or for 40-45 minutes if using the mini loaf pans. (in the interest of time, I used mini loaf pans) Enjoy!

No Knead Artisan Bread and Baguettes

No Knead Artisan Bread and Baguettes

I discovered this wonderful recipe from a delightful food blog called www.whilehewasout.wordpress.com  There are great ideas and recipes in this blog so you need to check it out.   What caught my eyes was this artisan bread recipe because you don’t have to knead it and you can store it in the fridge until you need to bake it. It’s like bread for dummies.  Could it really be that easy?  So I decided to try out the recipe and make both bread and baguettes since I was getting ready to make some Bruchetta later as well.  The dough is so versatile you can make rolls, pizza, calzones, stomboli and a myriad of other bread type recipes.  If you let it rest in the refrigerator the flavors of the dough deepen and give it some delicious almost sourdough like qualities.

Stir everything with a wooden spoon

Mix until all the flour is incorporated, cover and let rise

Dough will double in size after 2 hours

If making loaves, shape into two round loaves (or whatever shape) and let it rise another 1 1/2 hours

If making Baguettes the recipe will make four

Bake the bread with a cup of water underneath to create a steaming effect

The last 5-10 minutes bake directly on the rack

Baking directly on the rack gives a nice even crust all the way around

The round loaves

Cool completely to room temperature before slicing

The recipe makes four baguettes

Here’s the Recipe:

No Knead Artisan Bread and Baguettes

6 1/2 cups of all-purpose flour

1 1/2 tablespoons of active dry yeast

1 1/2 tablespoons of kosher salt

3-4 tablespoons of olive oil (a little more or less won’t hurt, I like a bit more)

3 cups warm water

In a large bowl (about 5 – 6 quart size) add water, yeast, salt and olive oil.  Add all the flour and mix with a wooden spoon until incorporated.  Cover the bowl with a towel or plastic wrap and let it sit at room temperature for about 2 hours.  You can use this dough right after the two-hour rise time or stick it in the refrigerator for use later.  It can be stored for up to 2 weeks in the refrigerator (make sure it’s covered well but with a little venting).  When ready for use, dust dough lightly with flour, take out amount of dough that you want and shape it into any shape, place it on a cookie sheet or pan lightly dusted with corn meal, cover and let rise for 1 to 1 1/2 hours until double in size.  Right before putting the bread in the oven score it with a knife (this makes it look all fancy and professional).  Pre-heat oven to 440 degrees Fahrenheit or 230 degrees Celsius.  Place a small oven safe bowl or cup with warm water in the bottom rack and place the bread on the rack above it to bake.  Bake for 20 -25 minutes until it is a deep golden brown color.  Take the bread off the pan and place it directly on the rack and bake for another 5 -10 minutes to give it a nice even crust all around.  Cool completely to room temperature before cutting and serving.

Recipe courtesy of www.whilehewasout.wordpress.com

Caribbean Fry Bakes

Caribbean Fry Bakes

When I was first introduced to Fry Bakes while visiting my husband’s side of the family in Barbados, I couldn’t figure out why it was called “Fry” Bakes.  You either fry something or bake it, at least that is what I thought.  But this is the local name in pretty much any English-speaking Caribbean island.  They are also referred to simply as “Bakes”.  It’s an easy way to make bread without using an oven.  Usually it’s enjoyed right on the beach, cooked up fresh and hot and served with fresh fish Ceviche or salt fish stews or in Jamaica it’s served with Salt Fish and Achee (a small green, tart fruit).  It’s delicious, it’s portable and it’s simple to make.  I’ve learned that if I want to make the Caribbean side of my family happy, all I have to do is cook up some Fry Bakes and cut up some good quality aged English Cheddar and watch everyone go crazy eating it.  Enjoy!

Proof the yeast in a glass measuring cup

Make a well in the middle of the flour mixture and add oil and proofed yeast

Knead into a dough, cover and let it rest

Shape into dough balls

Roll out on a lightly floured surface

Fry the bakes in heated oil

Fry bakes and cheese

Caribbean Fry Bakes

Caribbean Fry Bakes

7 cups All-Purpose flour

2 tablespoons of Kosher Salt

1 tablespoon sugar

3 tablespoons of vegetable oil

2 1/4 tsp of active dry yeast

1 tsp baking powder

3 cups warm water

Vegetable oil for frying

In a glass measuring cup add sugar to one cup of warm water, stir and add in yeast and let it proof by bubbling and foaming.  In a large bowl, mix together flour salt and baking powder.  Make a well in the middle of the flour mixture and add oil and proofed yeast.  Mix in with your hands and slowly add in remaining two cups of water.  Knead until dough is soft and elastic.  Cover with plastic wrap and let rest for about 20-30 minutes.  Dough will rise during that time.  Make little dough balls, about 1 1/2 inch in diameter and roll out on a lightly floured surface  into about 3″ circles.  Heat oil in a small frying pan (medium heat) and gently place dough in oil and fry until golden brown.  Serve hot with sharp cheddar cheese slices (we love Dubliner or aged English Cheddar) or with fresh Ceviche. Makes about 35 fry bakes.

Dill Onion Bread

Dill Onion Bread

There’s nothing quite like the smell of freshly baked bread.  I love making my own bread for several reasons;  I like to eat bread and there’s nothing quite like taking out your frustrations on a piece of dough.  Bread is pretty forgiving and can take a good beating…er..kneading.  This particular bread is one of my favorites.  It has onion, dill, cottage cheese, all the flavors that makes it a great bread to eat toasted, by itself or in any type of sandwich.  This bread can elevate any sandwich into a gourmet delight (except maybe peanut butter and jelly).  This is not an original recipe of mine.  I don’t remember where I got this recipe, but I’ve made this bread for about 20 plus years.

If you’ve never made bread before, don’t worry, this is the perfect recipe to try for the first time!

Ingredients at a glance.

Proofing yeast:  This is a great way to find out if your yeast is working.  Add sugar, yeast and warm water and let it sit for about 5-7 minutes until you see it begin to foam.  That’s when you know a good reaction is taking place and it will leaven your bread correctly.

After kneading all the ingredients together, place in a greased bowl (I use a vegetable oil spray) and cover with plastic wrap to rise.

Dough should double in size within 50-60 minutes.

Lightly punch down the dough and shape into a ball and place in a sprayed (or greased) round baking dish and cover to let it rise again. About 30 minutes.

Dough will double again in size.  Place in a preheated 350 degree oven to bake for about 30-33 minutes (depending on your oven).

Take out of oven and let it cool on a wire rack for 10-15 minutes before cutting and enjoying.

There’s nothing quite like freshly baked bread!

Here’s the recipe:

Dill Onion Bread

2 1/2 cups All-Purpose Flour

2 Tablespoon Sugar

1/4 cup warm water (hot tap water will do – about 165 degrees)

1 package of quick rising yeast (2 1/4 tsp if using a bulk package)

2 Tablespoons softened butter

1 egg

1 cup cottage cheese, at room temperature

1/4 tsp baking soda

1 tsp kosher salt

2 tsp Dill Seeds

1 Tablespoon dried onion flakes

Proof yeast in a glass cup or bowl with warm water and sugar, set aside for 2-3 minutes and allow to bubble and foam.

In a separate large bowl add flour, salt, baking soda, dill seeds and dried onions and stir together.  Add cottage cheese, butter and egg and mix well with a wooden spoon.  Add proofed yeast to flour mixture and use your hands to begin kneading dough.  Don’t pull on the dough but press in with the heel of your hands until all the flour is incorporated and a dough forms.  Put a few teaspoons of oil on top of dough and spread it all around and flip dough over in the bowl so the whole dough is lightly coated with oil.  Cover with plastic wrap and let rise in a draft free area until doubled in size, about 50-60 minutes.  Punch dough down gently and shape into a nice, round ball and place into a greased round casserole dish and cover with plastic wrap.  Let rise another 30 minutes or so, until doubled in size and bake in a preheated 350 degree oven for about 30-33 minutes, until golden brown.  Take out of pan and let rest on cooling rack for 10-15 minutes before cutting and serving (otherwise bread get crushed when being cut).  Enjoy it warm or toasted later!