Peanut Bread

A coworker of mine was moving away and starting graduate school.  I am so excited for her as she begins to enter the field and get a new degree.  I know the next couple years will be really challenging, but I also believe she will do amazing things over the course of the degree and moving forward.  We were at a wedding a few weeks ago and she mentioned she likes peanuts, and it reminded me of this recipe from the Cedar Rapids Women of the Moose Cookbook 1979.  I had never made a peanut-flavored quick bread, but this seemed like a great opportunity to try it out.  She was going to let me know if it wasn’t any good, so hopefully, she liked it and it brought some tastiness while she was packing boxes.

Peanut Bread.jpg

Peanut Bread

1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1/2 c chopped peanuts
1/2 c creamy peanut butter
3/4 c milk
2 beaten eggs

In a mixing bowl, sift flour, sugar, baking powder, and 1/2 teaspoon of salt.  Cut in peanut butter until the mixture is crumbly.  Add milk and eggs, stirring until mixture is well-combined.  Stir in peanuts.  Turn batter into well-greased 9x5x3 loaf pan.  Bake at 350 degrees for 40 to 45 minutes.

Restaurant Rosemary Bread

In the ongoing bread-making that I’ve been doing since my dad and I took a bread-making class together a few months ago.  If you are a loyal reader, you may have noticed an increase in the breads I’ve put together over the past several months.  Everything from cranberry multi-grain bread to wild rice bread, to old-fashioned milk bread.  This is probably the last bread I’ll throw together for a little while, but it is a tasty one.  I recommend anyone who loves rosemary throw this together.  The recipe was originally adapted from Food Network Magazine, April 2011.

restaurant-rosemary-bread

Restaurant Rosemary Bread

1 1/4 oz packet active dry yeast
2 tsp sugar
2 Tbsp olive oil
2 1/2 c flour
4 Tbsp chopped fresh rosemary
1 tsp salt
1/2 tsp kosher salt

Stir the yeast, sugar, and 1/4 c warm water in a large bowl (or in the bowl of a stand mixer).  Let sit until foamy, about 5 minutes.

Add 1 Tbsp olive oil, flour, 1 1/2 Tbsp rosemary, salt, and 3/4 c warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.  Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes).

Brush a large bowl with olive oil.  Add the dough, cover with plastic wrap, and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil.  Generously flour a work surface, turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, the fold the top and bottom portions into the middle.  Fold in the sides to make a free-form square.  Use a spatula to turn the dough over, then tuck the corners under to form a ball.  Place seam-side down on a prepared baking sheet.  Repeat with the remaining dough, putting two balls on each baking sheet.  Let stand, uncovered, until more than doubled, about 2 hours.

Preheat oven to 400 degrees.  Bake the loaves 10 minutes, brush with the remaining 1 Tbsp olive oil and sprinkle with the kosher salt and remaining 1/2 Tbsp rosemary.  Continue making until golden brown, about 10 more minutes.  Transfer to a rack to cool.  Serve with olive oil seasoned with fresh or dried herbs, salt, and pepper.

Susan Poupore’s Wild Rice Bread

Every once in awhile, there’s a recipe that looks so delicious, I feel the need to make it.  And, ever since taking a bread making class with my dad earlier this year, I’ve been wanting to try and make some more bread recipes.  I’ve found a white bread I really like — the Old-Fashioned Milk Bread I posted about a few weeks ago.  When I saw this wild rice bread recipe in the same Savoring the Seasons of the Northern Heartland cookbook (really, I need to stop baking and cooking out of this book sometime soon), it looked like a great hearty fall bread recipe to try.  Between this and the wild rice stuffing recipe I love so much and the chicken wild rice soup recipe I love, I’m having a bit of a love affair with wild rice lately.  So Minnesota.

Susan Poupore's Wild Rice Bread.jpg

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Pumpkin Bread Pudding

I didn’t love the way the first round of my Cranberry Multi-Grain Bread turned out, but I did have hope for how it might be turned into something delicious.  When I was looking through the Gourmet Today cookbook and found this recipe for Pumpkin Bread Pudding, I couldn’t help but believe the recipe would turn out amazingly, adding a little tartness of cranberries to the bread.

pumpkin-bread-pudding

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Cranberry Multi-Grain Bread

I was testing some different recipes for the holidays and this cranberry multi-grain bread from the Minnesota Homegrown Cookbook looked to have some nice fall flavor in it.  I found the dough to be incredibly sticky to work with as I was putting the recipe together.  I would like to try it again in the future and see what I can do.  I’m thinking the yeast might not have been proofing correctly and it maybe needed more flour, but we’ll see next time.

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Cranberry Multi-Grain Bread

Proof in large mixing bowl:
1 Tbsp yeast
1 1/2 c warm water
1/4 c powdered milk
1/6 c shortening
1/4 c brown sugar, packed

Mix in separate bowl:
1/6 c ground flax
1/2 c whole wheat flour
1 c oatmeal
1/2 Tbsp salt
1 c dried cranberries
2 -2 1/2 c flour

Add flour and flax mixture to the proofed mix and knead 8 to 10 minutes.  Cover and place in a warm spot, let rise 30 to 40 minutes, then form into 2 round loaves.  Put parchment on a cookie sheet and sprinkle cornmeal on the parchment; set loaves on the cookie sheet.  Let rise 30 more minutes.  Bake 35 minutes at 350 degrees or until loaves are golden brown and sound hollow when tapped.

Note: A sprinkle of coarse kosher salt on the top of the loaves before baking adds a nice contrast to the cranberries.

Old-Fashioned Milk Bread

A few times each year, one of my favorite restaurants in the area, Big Grove Brewery, hosts a multi-course meal with a beer pairing for each course.  The food is innovative, delicious, and often involves my trying something I don’t normally eat.  It’s how I’ve eaten (a little bit) more seafood than I generally like to eat, but also where I have tried bone marrow.

Last night. 7 courses. Big Grove. Delicious. #yum #chefben

A post shared by Gwen Schimek (@gwenschimek) on

This summer, I attended one of the dinners with a great group of friends, and among a number of wonderful courses was a bread course.  In the bread course, it featured Swedish Milk Buns which were melt-in-your-mouth good.  Ever since then, I’ve been keeping my eyes peeled for a milk bun recipe.  I should have known to turn to the standard cookbook earlier in the process, because it’s the very first recipe in the Savoring the Seasons of the Northern Heartland cookbook.

To go with the Wisconsin Vegetable Cheddar Cheese Soup I made this week, the milk bread offered a great accompaniment.  Once my bread making skills improve a little more, I think this recipe will be even better.

 

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Zucchini Bread

This year’s garden harvest has included a number of cucumbers, and coming up will be some great acorn squash, brussels sprouts, and other yummy vegetables.  One Saturday, as I was picking up ground cherries and cucumbers, I spotted a rogue zucchini.  It was HUGE.  Literally, the size of a small child.

zucchini giant

After a zucchini gets to be about 10 inches long, my belief is that it is only good for baking.  So, I embarked upon recipes for baking.  I made my favorite, Carrot Zucchini Cake, and then was scouring cookbooks and other recipes, looking for the perfect zucchini recipe.

A friend of mine had purchased a cool-looking recipe box, filled with recipes.

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As I was paging through the recipes, looking to see what delights were in there (a lot of molded gelatin concoctions), I came across this recipe for Zucchini Bread:

Zucchini Bread hand-written

Doesn’t this recipe scream to be baked?  Especially if I had all needed ingredients in the house?  So, I went to town, making this twice, in addition to the cake, and finally used up all of the edible portions of the zucchini.  Then, of course, I brought them into work to share with my coworkers.

Zucchini Bread

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