My Life In The Kitchen

August 25, 2010

Cheese Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 10:43 pm

Yes, that is a bread mix you see in the picture.

Don’t even know why I bought it, just saw it on the supermarket shelf one day and picked it up. I had never seen bread mix before, picked it up to look at and next thing I knew it was in my basket.

It has sat in my “pantry” for a few months because I had no either what to do with it so it just sat until now.

Just had to add egg, butter, water and well cheese cause it is cheese bread. A little flour for kneading and rolling out.

A little cheese to the dough and very little cause I didn’t have much cheese to begin with but once I got the idea into my head, I couldn’t get it out.

Quick, simple and delicious.

There is no recipe because I used a box mix but any bread recipe dough can be used.

My contribution to 52 weeks of baking week 21.

August 11, 2010

Olive Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 10:30 pm

Finally the bread from the novel.

I had originally done Olive Oil Bread and then I did a different Olive Oil Bread.

This is a French Bread and was surprisingly easy to do. I guess I was expecting it to be more involved or something. The only thing was not punching down and not kneading the dough to shape. I had to be gently formed.

The bread was not salty despite calling for 2 teaspoons of salt and olives.

I would highly recommend this bread. I had it with chicken salad but it would be great for bushcetta. I will definitely be making this bread again, in fact I have the olives already on standby. Although I am also on the look out for another Olive Bread recipe.

My submission for 52 weeks of baking week 19.

July 28, 2010

Olive Oil Bread II

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 5:58 am

No I did not remake the recipe for the third time. This is a different recipe. Now I am not a big fan of making batter breads and I have never had a savoury batter breads. I however had given myself a mission and was not about to fall short because something was out of my comfort zone.

One of my reservations about batter breads are a lot of them come with the warning not to over-beat. How do you know that you have over-beaten?

Besides it being a batter bread this is not one of my favs, it had a great taste and would great to have a slice on its own or as a compliment to an italian meal but not my cup of tea.

I used apple juice instead of wine and pecans instead of walnuts.

All in all it was a good bread. Not overly sweet and no overpowering olive oil taste.

My submission for week 17 of 52 weeks of baking, Rosemary-Olive Oil Bread.

July 21, 2010

Baked Stuffed French Toast

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 9:37 pm


I wanted something simple. Baked french toast. This was the first time I have used croisants and I think I will be doing this again.

I made the batter and put it into the refrigerator for a couple hours. I mixed the berries with sugar and a little cinnamon and put that in the fridge for a couple hours too.

I pre-heated the oven, stuffed the croissants with the prepared berries and dipped in the batter rolling it around a little.

Served with maple syrup. Totally delish.

I seriously adjusted the recipe below, I used more the spirit of the recipe than the body.

My submission for week 16 of 52 weeks of baking.

Strawberry-Stuffed French Toast

Prep: 20 min.
Bake: 15 min.

Ingredients

* Nonstick cooking spray
* 4 purchased croissants, split
* 1 8-ounce tub light cream cheese spread with strawberries
* 2 eggs, lightly beaten
* 1/2 cup milk
* 1/2 teaspoon ground cinnamon
* Powdered sugar
* Fresh strawberries
* Maple syrup, warmed

Directions

1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Lightly coat the foil with nonstick cooking spray; set pan aside.

2. Spread cut sides of croissants with cream cheese. Place cut sides back together. In a shallow dish beat together the eggs, milk, and cinnamon with a fork. Dip each filled croissant in the egg mixture for 30 seconds, turning once. Place in prepared baking pan.

3. Bake about 15 minutes or until browned and heated through. Sprinkle with powdered sugar. Serve warm with fresh strawberries and warm maple syrup.

4. Makes: 4 servings

July 15, 2010

Olive Oil Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 6:29 am

I was reading a novel and Olive Bread was mentioned, so I had to do a search to find this recipe. Between reading the novel and doing a search I got confused somewhere so I ending up finding Olive Oil Bread and Olive Bread which I didn’t study at the time but they are two different things so I had to try both so I started with Olive oil Bread.

This is a doughy bread, I wasn’t too keen on it to begin, the name is Olive Oil. Will it be greasy, how much of an olive oil taste will it have? I had already talked myself into and out of making this bread so many times before I even started I’m surprised I didn’t get a complex.


This was great the first time I made it although I didn’t think so at the time, so I made it again. There were things that I liked and didn’t about both versions. It was not the prettiest of breads but it was pretty tasty.

I preferred the texture of the first one but the second kneaded up better.


The dough is supposed to be a little stiff but I love how it rises a little fluffy.


This bread was great both versions. I had the first with chicken salad since it was planned. The second I had with cheese since at last minute I decided to make it over and that was all I had. I tasted great with both.

My submission for week 15 of 52 weeks of baking.

June 29, 2010

Braided Egg Bread

Filed under: 52 Weeks of Baking, Baking, Bread, Food, Swap, Swap-Bot — trinichiqn @ 5:13 pm

I had to redeem myself.

And I succeeded.

I made a perfectly (to me) braided bread. I knew I could do it, I just needed to step back and remember the basics. When I made the Challah, I didn’t have patience and rushed the process.

This time I was out to prove that I could still do it so I took my time and followed the steps.
Getting the strands of similar size and length.

I should talk about what went into making this bread but really and truly I picked this because it was a braided bread. Although it is called an egg bread it only has one egg and 4+ cups of flour, yet it was still a great texture, not as rich as a brioche or a challah but great in it’s own right. I got a very nice rise on the dough which I believe contributed to the wonderful braid.

I used regular canola oil to grease my bowl and baking sheet because I ran out of cooking spray but other than that I didn’t alter the recipe. It is a great simple recipe and will make a great loaf bread if you don’t want to braid it.


My next goal is to do a 6 braid and a circular braid, also some mini braids.

This is my submission for week 13 of 52 weeks of baking.

June 8, 2010

Honey Wheat Bread Like Outback

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot, Uncategorized — trinichiqn @ 6:04 am

I have never tasted Outback’s Honey Wheat Bread so I don’t know how close or exact this bread really is.

Outback’s version is apparently tubular shape and a little darker but I went with a loaf. It can also be made as rolls. Baking times will vary.

The recipe also called for the dough to be made in the bread machine and although I do own one I decided to knead the dough myself. I love the feel of bread dough coming together.

What I loved about making this bread is that it is different from any other bread I have made before. I have put alot of things in my bread before; cinnamon, craisins, raisins, almonds, pecans but I have never put coffee and cocoa. I had my doubts. They proved unfounded. This reminds me that I have a recipe for sourdough as soon as I work up the nerve that calls for pudding mix. I love bread.

The taste was great, there was no overpowering or out of place coffee taste which I kind of feared it might have. One thing I am flearning with novelty breads is knowing the right kind of sandwich to make. Over the last year I have made or heard of the weirdest combos that I never though of before. Cheese with jam, apple slices and nut butter. For this bread I went with tuna salad.

This is week 10 of the 52 weeks of Baking.

May 9, 2010

Challah and Meatloaf Sandwhich

Filed under: 52 Weeks of Baking, Baking, Bread, Food, Swap, Swap-Bot — Tags: , , — trinichiqn @ 10:27 pm

Honey Challah Bread with Craisins (although the recipe called for currants) and mini turkey meatloaf.

The Bread:
My camera battery died so I don’t have pictures of everything)

Tip: I learned that the best challahs have a 1:1 ratio of eggs to flour. One egg for every cup of flour.

Mine had 4 cups of flour and 4 eggs or should I say 3 egg yolks and 1 whole egg.

Tip: The best way to get all your honey out of a measuring cup, oil it first.

Good thing my recipe called for oil, I just measured the oil first and then measured the honey. It poured right out.

Tip: Braiding challah takes patience. I don’t have any.

I started off well enough but I went wrong somewhere. I used to be able to do this, back when I now started making bread around 12. I was a little show off, I made big, small, regular loaves with just a top braid. Ahh the days, back then I had the patience and the drive. I used to get up at 3 to knead the dough, go nap for 45 minutes and get up for 1st and 2nd rise then roll out dough to make the best bread for breakfast and lunch sandwiches.

My love for baking was pure and fresh. Bread was my passion and I took the time to make it right.

The Meatloaf

I brought out my arsenal to give this loaf a killer flavour combo. Believe it or not these do actually go together you just have to find the right balance. A little of this and not too much of that.
I would usually add an egg but I skipped that because of all the wet add in I used I felt I had enough binding. To hold it all together the perfect amount of breadcrumbs. I used Parmesan Breadcrumbs but any flavour would do, also cornflakes is a great sub, a little sweet with your savoury.

Tip: Do not overwork your meat. Pre-mix all your mix-in if need be then add you meat.

My turkey meatloaf recipe is actually a very modified version of a recipe I received from a swapee. Her recipe for Baked Meatballs is on my recipe page.

My sandwich was delicious and a perfect lunch.

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