Tag Archive: bread

Sep 25 2013

Chocolate Cinnamon Bread: Warm Spices of Fall

Have you heard? Starbucks launched their new pastries from La Boulange this week! I stopped by my local shop on Tuesday–conveniently across the street from where I work–and was greeted with pink banners and bows, a celebration for the occasion. Honestly, I knew it was coming and I was thrilled to find it happening so soon. I figured those of us on the East coast would have to wait longer. This is one time I’m happy I was wrong!

Chocolate Cinnamon Bread

What’s the big deal about La Boulange? It is an artisinal bakery in San Francisco with a reputation for quality going back to 1996. As much as I love my occasional stops at Starbucks–a treat I infrequently allow myself–the pastries were sometimes meh, especially the morning buns. They could have been great if they were fresher, but they often tasted like they’d been sitting around for a week.

Chocolate Cinnamon Bread

On Tuesday I sampled the chocolate croissant–I have been waiting for this! Imagine my surprise when I wasn’t handed my highly anticipated delicacy immediately, but was instead informed that it would be warmed for me. In fact, all baked goods would now be heated before consumption, freshening them up a bit to better resemble hot-from-the-oven-goodness. The croissant? Crisp on the outside, soft on the inside, and the melty chocolate was amazing. So much better! Today, I opted for the Ham and Cheese Savory Square. It’s like an updated version of my ham and cheese croissant sandwiches that I make at home and heat up in the toaster oven. So far, so, so, so good!!! I look forward to eating my way through the case of La Boulange treats!

Chocolate Cinnamon Bread

What was missing? Chocolate Cinnamon Bread. It’s officially Fall now and the absence of this spicy, chocolatey cake was definitely felt, even with my complaint about stale baked goods. Lucky for us, Starbucks has shared the recipe for this treat on their website! I made some tweaks to better suit my needs–I didn’t want to bake 2 loaves at a time and the sugar was way too high, plus I used white whole wheat for a teeny bit of a nutritional boost–and now I can make this any time I miss it. It’s the best of both worlds!

Chocolate Cinnamon Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick Bread
Serves: 1 loaf
Ingredients
Chocolate Batter
  • ½ cup buttermilk
  • ½ teaspoon vanilla bean paste
  • ½ cup (8 Tablespoons) unsalted butter, softened
  • ¼ cup coconut oil, softened
  • 1¼ cups organic sugar
  • 3 large cage free eggs, room temperature
  • 1 cup white whole wheat flour
  • ⅔ cups unsweetened cocoa powder
  • ½ Tablespoon (1½ teaspoons) ground cinnamon
  • ½ teaspoon Himalayan pink salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
Topping
  • 3 Tablespoons organic sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon unsweetened cocoa powder
  • dash ground ginger
  • dash ground cloves
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease the bottom only of a 9x5x3 loaf pan, line it with a parchment paper sling, and set aside.
  2. Measure out the buttermilk and stir in the vanilla bean paste. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut oil, and sugar, beating until light and fluffy, 3-5 minutes.
  4. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next. Scrape the sides as needed.
  5. In a large bowl, whisk together the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda.
  6. Alternate adding the flour mixture and buttermilk in 3 additions, starting with the flour and ending with the buttermilk.
  7. Beat until just incorporated, then remove bowl, scrape the sides, and stir a couple times, just to be sure there are no dry spots.
  8. Spread the batter evenly in the prepared loaf pans.
  9. In a small bowl, whisk together the topping ingredients.
  10. Sprinkle the topping evenly over the top.
  11. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool on wire rack before removing from the pan carefully, so as not to dump off any excess topping.
Notes
The type of pan you use will change your results. I recommend stoneware, if you have it. If baking in a glass or dark metal pan, you should reduce the temperature by 25 degrees and watch the time at the end.

Which La Boulange treats are you looking forward to trying?

Disclosure: I was not compensated for, nor has Starbucks endorsed, this post. All opinions and photos are my own.

May 08 2013

#BrunchWeek: Brioche (& The #Giveaways Continue!) #ad

Disclosure: Giveaways are sponsored by The Food and Wine Conference and #SundaySupper, Stonyfield Organics, Bob’s Red Mill, Whole Foods Orlando, Blackgold Farms, Flavors of Summer, California Walnuts, and Lodge Cast Iron. All opinions and recipes remain my own, unless otherwise noted.

#BrunchWeek continues and I want to know: What kinds of foods do you usually serve at a brunch? Quiche? Bacon? How about a nice, soft loaf of bread? With a hint of sweetness, brioche is the perfect brunch bread, whether you’re toasting it and slathering with jam or saving it for loftier pursuits. It’s just a little bit special–not something you make every day–which will make Mom feel all that much more appreciated. Pull out all the stops–she’s worth it!

Brioche bread

Watching brioche dough knead is a little like watching magic happen. Or I’m just light-headed from holding my breath so long, half anticipating my mixer will blow up in the process. Regardless, when you go from a sloppy, sticky mess to a smooth ball of dough, there is nothing short of magic in the transformation, even if it takes the brute force of a stand mixer kneading for 20 minutes to achieve it. I had to hold myself back from adjusting the wetness of the dough like I usually do in bread baking–and it was so hard to do! Patience is rewarded, however, with a soft, buttery bread that will knock your socks off!

Brioche bread

There is very little hands-on time devoted to this special bread. Throw the ingredients in the bowl, watch your mixer knead it, place it in a lightly oiled bowl, cover, let it sit overnight, and spend about 2 minutes shaping the dough the next day before you let it sit to rise and bake. Yes, it takes time, but you can wash your dishes and tidy up your house in the meantime. Or sit back with a margarita. Your choice.

Brioche bread

You don’t have to sprinkle the pearl sugar on top–especially if you’re planning on using the brioche for something savory, like shaping it into hamburger buns. But if its end will most likely be on the sweet side, the pearl sugar is a nice extra touch. This is the same stuff used in authentic liège waffles, in case you’re wondering what else you can use this specialty sugar for (also an excellent idea for Mom’s brunch!). Now get to work! Because you’re going to need this for Saturday’s recipe.

Brioche bread

4.5 from 2 reviews
Brioche
 
Prep time
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Total time
 
Author:
Recipe type: Bread
Serves: 24
Ingredients
  • ¼ cup whole milk
  • 10 Tablespoons unsalted butter, softened
  • 3 Tablespoons organic sugar
  • 3 large eggs
  • 1 large egg yolk, reserving the white for later
  • 2¾ cups King Arthur Unbleached All-Purpose Flour
  • 1½ teaspoons Himalayan pink salt
  • 1 packet Red Star Platinum yeast
  • 1 large egg white, reserved from earlier
  • 2 Tablespoons pearl sugar
Instructions
  1. Place the milk, butter, sugar, eggs, egg yolk, flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook and start kneading on medium low speed.
  2. Let the machine do the work, turning the sticky mess into a soft, glossy dough ball. This may take 20 minutes or more to achieve.
  3. Transfer the dough ball to an oiled mixing bowl, cover, and let it rest in the refrigerator overnight, or at least 8 hours.
  4. Take the dough out of the refrigerator and divide it in half with a sharp knife.
  5. Separate each half into 3 equal portions.
  6. Roll out those portions into long ropes, about 12 inches long.
  7. Braid 3 of the ropes together, pinching the ends together. Repeat with the remaining 3 ropes.
  8. Take out 2 loaf pans; if using nonstick, you can put the dough right in the pan. If you're using stoneware, make sure to grease with butter first. Place the braided loaves into the pans and cover.
  9. Put in a warm place to rise, about 3 hours. It won't exactly double in size, but it should get nice and puffy.
  10. When you're getting close to time to bake, preheat oven to 350 degrees Fahrenheit.
  11. Brush the proofed bread loaves with the egg white and sprinkle 1 Tablespoon of pearl sugar over the top of each.
  12. Bake on the middle rack for 40-45 minutes, tenting the tops with foil after 20 minutes.
  13. Remove to a wire rack to cool.

Let’s see what else is on the brunch table today….

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms

Don’t forget to enter yourself for the giveaways! So many wonderful things coming from our awesome sponsors!

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Please note that giveaways are open to residents of the United States only.

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Apr 03 2013

King Arthur Flour Helps You Go Sour…dough #client

Money can’t buy the feeling you get when something you’ve struggled with finally comes together and exceeds your expectations. But $8.95 can help you get a little bit closer.

Sourdough Starter Kit

You may recall that Kate of Food Babbles and I, in our first year of First on the First, attempted sourdough, with quite abysmal results. It was absolutely heartbreaking. I intended to give it another go, but the project had been pushed aside so many times that eventually I forgot about it. Until now.

When the King Arthur Flour catalog arrives in the mail, it’s almost like Christmas. I grab a glass of wine and a ball point pen, ready to start making my wish list. Ink soon fills the catalog, plans forming of what I could do with all this baking booty. Now all I need is Santa Claus to make those dreams come true… or a sugar daddy.

Sourdough Starter

In a recent edition, I noticed something… different. It may have been there before, but I must not have been paying attention. Regardless, King Arthur Flour had the answer to my prayers… my long forgotten prayers. There, so innocently nestled on the page, was a simple little plastic container filled with what could change my life–sourdough starter. Fresh, no less. I was aware of powdered varieties that could be mail ordered, but this was the first time I saw live, thriving, juicy, wet starter that could be delivered directly to my door. This surely would be the solution to my sourdough problems!

Bubbling Sourdough Starter

Bubbling Sourdough Starter

The folks at King Arthur Flour so generously hooked me up with some and I got to work. I have a history of issues with keeping things alive that do not vocalize their needs, but I was determined this time would be different. I could handle a little water and flour once or twice a day, right? I even had a nifty little sourdough crock in which to store it, so it wouldn’t get lost in the refrigerator. The logo would remind me of the contents, and therefore reduce the likelihood of it withering away in neglect. Piece of cake.

getting ready to bake

King Arthur Flour takes their customers seriously. Their relationship doesn’t end when the order is in your hands. They include instructions to help you get off to the right start, and their website hosts a plethora of additional information to help you along the way. There are even videos, in case you’re a more visual learner. If all else fails, you can always utilize live chat support or a quick telephone call–it’s that simple. They’re there to guarantee your success.

I kept my handy-dandy sourdough starter instructions on the counter during the 3 weeks I worked with my starter, just to be sure I was following protocol. For the first couple of days, I only fed it (and dumped, as directed–which I hate doing, as it seems so wasteful, but you must do it in the beginning). Once my starter was thriving, I was able to refrigerate it between feedings. This is a necessity for the busy person working full-time outside the home. While I love baking, I don’t have as much time during the week to indulge in it. Luckily, my sourdough starter was there waiting for me when I was ready, only asking for a bit of flour and water and a little bit of time to be at its best.

Rustic Sourdough Bread

Rustic Sourdough Bread

I started with the Rustic Sourdough Bread recipe, which is included in the instructions that come with the starter. This could not have been easier! Since I already possessed a baguette pan, I lined it with parchment paper and let the shaped loaves rise in it before baking them in the same pan. They weren’t quite so rustic in shape, but with 3 of them to share, they were eagerly eaten. Many commented that this was the kind of sourdough bread you share with those who are put off by the sourness; that it’s a great introduction to sourdough with a much milder tang.

Classic Sourdough Waffles

Classic Sourdough Waffles

Next I moved on to recipes utilizing what you’d normally discard when feeding. I hate throwing away anything that’s perfectly good. If you’re like me, you’ll enjoy the Classic Sourdough Waffles or Pancakes. You need to start it the night before you plan on baking, but there is no waste. The waffles bake up light and fluffy with a satisfying crunchy exterior–I’ve never had anything quite like them. A little bit of tang so you know they’re sourdough, but not overpowering. And they freeze and reheat well (which is excellent because I ended up with 22 of them!). The kids enjoyed the leftovers as breakfast on school days, a rare treat.

Sourdough Pizza Crust

Sourdough Pizza Crust

Sourdough Pizza Crust is another way to use discarded sourdough starter. We had enough dough for 2 thin-crusted rectangle pizzas and it was a dream to work with. I’ve always had problems working with pizza dough, having it tear before I could work it to the right thickness. I learned that you need to give it a couple rest periods to let the gluten relax, and then it will be so much more cooperative when you’re stretching the dough. The verdict? Crispy, crunchy, with a pleasant mild tang. Probably the best pizza dough I’ve had yet.

Bread Machine Sourdough Bread

One of the times I fed my starter, I took the discarded portion and used it to produce a second starter. I’ll admit it was due to a fear of messing up my initial starter, but this turned out to be most fortuitous. I fed it with rye flour for the first feeding, then switched back to all-purpose flour. The rye starter developed a much more potent tang, much like what I’d expect from traditional sourdough bakery bread. I used this starter to make the Bread Machine Sourdough Bread and it was amazing! It was only supposed to be a 1.5-pound loaf without any doming, but it rose to fill the pan completely and even domed. Both times I made it. The second time I prepared it was after work. I removed my starter from its slumber in the fridge in the morning, fed it, and left it on the counter, so it would be ready when I returned home. Upon arrival home, I threw the ingredients into the bread machine and was well on my way to fresh bread. Nothing like the smell of baking bread to ease the stress of a long work day.

Sourdough English Muffins

Sourdough English Muffins

I could go on and on about all the successes I’ve had–Buttery Sourdough Buns, Sourdough English Muffins, Sourdough Cinnamon Buns–but I think I’m going to give you a chance to reap the same rewards at home instead. Because I’m sure you’re chomping at the bit by now, wondering when you can get started on your own sourdough success. And this sourdough starter will ensure that you have it!

King Arthur Flour has graciously offered to send one of my readers their very own Sourdough Starter, King Arthur Flour Stoneware Crock, and a coupon for a free bag of flour–a starter sourdough kit, if you will. Then you, too, can see how easy sourdough can be!! This is a fantastic set that will set you up for a lifetime of sourdough happiness.

The giveaway will be open from today, April 3, 2013, through 12 midnight on April 10, 2013 (the start of the day) and is open to US residents only.

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Okay, now that we have that squared away, how about those Sourdough English Muffins? Have you never had homemade English muffins? Then you’re in for a treat! They freeze quite well, so you can make a big batch and have breakfast ready for the family for the week…or two. And, like I said, you won’t have to discard your discard (ha!) because this will let you use it up nicely. Perhaps this will be the first recipe you make when you win? Good luck!

Sourdough English Muffins

4.6 from 5 reviews
Sourdough English Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 30
Ingredients
  • 2 Tablespoons granulated sugar
  • 2 cups warm water (110°F-115°F)
  • 1 Tablespoon active dry yeast or instant yeast
  • 1 cup sourdough starter, fed or unfed; fed will give you a more vigorous rise
  • 7 cups King Arthur Unbleached All-Purpose Flour
  • ½ cup Baker's Special Dry Milk or nonfat dry milk
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  • 1 Tablespoon Himalayan pink salt
  • semolina for coating
Instructions
  1. Combine all of the dough ingredients, except the semolina, in the bowl of a stand mixer fitted with the dough hook.
  2. Mix to form a smooth dough, but watch your electric mixer carefully; it was a tough load on mine. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
  3. Remove the dough to a lightly greased bowl, cover, and set it aside to rise for about 1½ hours, or until it's noticeably puffy. (I use my enameled cast iron for this; the lid is a perfect cover and it conducts heat well, so if you rise in a warm oven, it works even better.)
  4. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first), allowing the dough to chill for 24 hours; this will develop a more intense sour flavor.
  5. After the dough has risen, gently deflate it, turn it out onto a lightly floured work surface, and cover it, letting it sit for a few minutes to relax the gluten.
  6. Using a sharp knife, divide the dough in half.
  7. Working with one piece at a time, roll it out to ½" thickness and cut in 3" rounds. (If you don't have biscuit cutters, you can use a drinking glass dipped in flour.) Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
  8. Line a rimmed baking sheet with semolina and evenly place the rounds on it (12 per sheet). Sprinkle them with additional semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours.
  9. Heat an ungreased skillet (cast iron works great for this!) on the stove over medium heat and carefully transfer the rounds (as many as will fit without crowding) right-side up (small rounds allowed for 5 to cook at a time; larger ones limited me to 4).
  10. Cook the muffins for about 5-7 minutes on each side. The edges may feel a bit soft, but that's OK. Be sure to flatten with a pancake turner after each side has cooked for 1-2 minutes, to keep them from puffing up too much.
  11. Remove to a wire rack to cool completely. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
Notes
It took nowhere nearly as long to cook the English muffins as noted in the original recipe (10 minutes per side); I would guess more like 5 minutes per side.

 

Disclosure: King Arthur Flour provided me with a sourdough starter, stoneware crock, and coupon for a free bag of flour for review. They will be providing the same to the winner of the giveaway. All opinions and photos remain mine, unless otherwise noted.

Jan 04 2013

PB and Chocolate Chip Banana Bread

Bananas are the sore losers of the fruit bowl in our house. Last ones picked for the team, they wither away on the table, begging for affection that is now denied. There was a time in my 5-year-old’s life when he would couldn’t stop eating bananas, gobbling 3 a day and asking for more. That seems like eons ago.

PB and Chocolate Chip Banana Bread

On the plus side, I never did get to bake with bananas before–they would be devoured before I could get my recipe selected and prepped. Now I have all the bananas I want to bake with. The scales are tipping the other way!

Bananas are one of those things that I like in theory, but the texture gets me. Especially when they’re really ripe. Much more appreciated pureed in a smoothie or added to some muffins, they don’t get much love from me otherwise. I can’t help it–I gag. It’s such a shame–so many lost opportunities. So many more leg cramps without them.

It’s been a long time since I’ve made banana bread. There are oodles of recipes out there to choose from, all claiming to be the best. Because of this, I rarely make the same recipe twice! Usually I go for something with cinnamon and nuts–the epitome of banana bread. This time I wanted something different. Spunky. Bold. Insists that you stand tall and pay attention to it. What I needed was peanut butter.

PB and Chocolate Chip Banana Bread

This bread is wheaty, yes. It’s my attempt to mitigate the damage from chocolate and peanut butter chips. Because of this, I think it actually tastes better fully cooled. But I’ll leave that up to you. The aroma is difficult to resist–I won’t blame you if you can’t wait. You may want to wrap up  half the loaf right away and stash it in the freezer. It’s pretty easy to eat your way through the whole loaf in no time and not even realize it. Even if you do, I won’t tell. It has bananas and peanut butter–it’s healthy, right?

5.0 from 1 reviews
Peanut Butter Chocolate Chip Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 8
Ingredients
  • 1¾ cups whole wheat pastry flour
  • ¾ teaspoon baking soda
  • 1¼ teaspoons cream of tartar
  • ½ teaspoon Himalayan pink salt (or sea salt)
  • ⅓ cup buttermilk
  • ⅓ cup creamy peanut butter
  • ⅔ cup raw (turbinado) sugar
  • 2 large eggs
  • 3 medium bananas, very ripe, mashed
  • 11 oz package milk chocolate & peanut butter chips, divided
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and set aside.
  2. In a large mixing bowl, combine the flour, baking soda, and salt. Set aside.
  3. In another large mixing bowl, beat together the buttermilk and peanut butter with a hand mixer. Once smooth, add the sugar and eggs, beating until incorporated.
  4. Alternate adding the flour mix and bananas, ending with the bananas, mixing between each addition until incorporated.
  5. Stir in 1½ cups of the chocolate and peanut butter chips.
  6. Spread into prepared loaf pan and sprinkle the remaining chips over the top.
  7. Bake for 50-60 minutes, or until a cake tester inserted in the center comes out clean. You may need to tent the pan with foil for the last 5 minutes to make sure the crust doesn't burn.
  8. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

 

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