Tag Archives: bread

The Magic of Focaccia

Sun-Dried Tomato Focaccia
Rosemary Focaccia

One of my favorite culinary techniques is working with doughs or all sorts. I think I probably have the most fun with focaccia dough because it is rather unlike most other doughs in that it is soft and wet. Rather than kneading the dough and punching it down, you instead do a sequence of stretching and folding the dough to develop the gluten followed by a sequence of what I like to call “playing the piano.

The lightness and airiness of the interior of the focaccia coupled with the crispiness of the crust and the toppings you select make for a delightful bread that rightfully can stand alone but also makes a great sandwich bread or dipping into gravy (either my Italian tomato gravy or Bolognese). Continue reading The Magic of Focaccia

Oh-So-Easy and Scrumptious Banana Bread

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Have some bananas that are getting to the over-ripe point and want to do something with them? Ah, I have just the idea! A quick and simple, yet incredibly moist and yummy, banana bread.

You probably have all the items in your pantry and refrigerator, so here goes…

2 large or 3 small ripe bananas, mashed

¼ cup unsweetened, plain yogurt (or pureed apples, peaches, or even jam)

¼ cup avocado oil

½ cup unrefined sugar

2 tablespoons molasses (or dark agave or brown rice syrup)

2 cups white whole wheat pastry flour (or other flour, even a gluten-free mix)

¾ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon sea salt

¼ teaspoon fresh ground nutmeg

Pinch of ground allspice, optional, but really yummy when added

Pinch of ground cloves, ditto the allspice

  • Prepare one bread loaf pan by lightly coating with oil or Earth Balance creamy spread
  • Preheat oven to 350 degrees Fahrenheit
  • In a large mixing bowl, mash bananas.
  • Add the yogurt, oil, sugar, molasses, and mix until well combined.
  • In a small bowl, whisk together the flour, baking soda, cinnamon, sea salt, nutmeg, allspice, and cloves.
  • Add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour batter into your prepared bread pan.
  • Bake for 45 to 50 minutes, until a toothpick comes out clean.
  • Allow to cool in pan on wire rack for 10-15 minutes, then flip out of pan and allow loaf to cool completely on the wire rack.

Note: This banana bread freezes incredibly well, so you can save it for another day’s treat.

Feeling a wee bit crazy and adventurous? Trying adding a cup of chocolate chips, or some raisins, or how about some nuts? Or how about a combination? Get crazy. Make it your own. But most importantly, enjoy!

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda

 

Sumptuous Sunday Supper – November 6, 2016

Sumptuous Sunday Supper
Sumptuous Sunday Supper

Today is the day when we step away from the busy-ness of the rest of the week and take time in the kitchen to create a mouthwatering supper.

That doesn’t necessarily mean that you are going to spend the entire day toiling away in the kitchen. Continue reading Sumptuous Sunday Supper – November 6, 2016