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Archive for the ‘Bread’ Category

No kneading, no waiting for it to rise – just mix it in a bowl, and pop it in the oven!  You don’t even need to break out the stand mixer for this one.  I doubled this recipe, and am very glad that I did!  It was a big hit with the coworkers and the husband.  Delicious the day after as well, as I felt like the flavor intensified and the topping still stayed crisp.  Check out the picture of the crispy crumbly goodness that is the topping in the picture below.  Mmmmmmm

I bought the cinnamon chips from King Arthur Flour, which is my new favorite website.  Tons of great recipes and unique products!  I have heard from the blogosphere that Hershey’s makes a cinnamon chip too, which is probably available in some stores.  But check out King Arthur’s website – you’ll probably find a bunch of other things you want to buy!

Banana Cinnamon Chip Bread with Cinnamon Sugar Topping, courtesy of Two Peas and their Pod

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
3/4 cup cinnamon chips

For the cinnamon sugar topping:

1/3 cup sugar
1 Tbs cinnamon

  1. Preheat oven to 350 degrees.  Spray a 8 1/2 by 4 1/2 loaf pan with cooking spray. Dust it lightly with flour and set aside.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a small bowl. Set aside.
  3. Mix the bananas, butter, sugar, egg, and vanilla together in a medium bowl. Add in the flour mixture and carefully stir. Don’t over mix. Add in the cinnamon chips and gently stir.
  4. In a small dish, mix together the 1/3 cup sugar and 1 Tablespoon of cinnamon.
  5. Add the batter to the loaf pan and smooth out with a spatula. Sprinkle the cinnamon sugar topping generously over the batter.
  6. Bake bread  for 50-60 minutes, or until golden brown and toothpick comes out clean. Transfer to cooling rack.
  7. Let bread cool for 1o minutes and then remove from pan. Cool, slice, and enjoy

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The Americanized Irish soda bread is the one I grew up with, and it’s the one I still prefer.  Unfortunately when I asked my mom for the recipe the other day…she couldn’t find it.  Though I didn’t veer too far from tradition with these recipes, I did make another variation of this bread with one of my other favorites – browned butter.  Both recipes have a little sugar in them, but the browned butter version has black pepper and rosemary in it, which makes it a little more suitable for a dinner accompaniment in my opinion.  The look of the browned butter loaf is more what I was going for, but the other loaf’s batter was so runny it was hard to work with.  The husband and I enjoyed the flavor of both breads, but I’m sending them with him to school tomorrow – so we’ll let the high school teachers decide which one is better!

Brown Butter Soda Bread, makes 2 loaves
1/4 cup (1/2 stick) unsalted butter

3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk

1 egg white, beaten to blend

Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

Irish Soda Bread, adapted from Ina Garten’s recipe on www.foodnetwork.com

  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

 Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  The dough will be VERY runny.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

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