Tag Archives: Bread

We finally had our first touch of frost in the garden and I’m seeing an end to our abundant harvest of zucchini! I had a few larger zucchini that somehow slipped by me and I decided to use them to make some double chocolate zucchini bread. This bread is more like a dessert. It is moist, dense and super choclatey! No one would ever guess that there is zucchini in it plus it’s a great way to use up zucchini!chocolate zucchini bread

 

Double Chocolate Zucchini Bread

 

Ingredients:

 

2 large eggs

1/3 cup honey

½ cup coconut oil

½ cup brown sugar

1 tsp. homemade vanilla

1 tsp. Slat

½ tsp. Baking soda

½ tsp. Baking powder

½ tsp. espresso powder (optional)

1/3 cup baking cocoa

1 2/3 cups all purpose flour

2 cups shredded unpeeled zucchini, gently pressed

1 cup chocolate chips

 

Directions:

 

Preheat your oven to 350 and lightly grease a 8 ½ by 4 ½ inch loaf pan.

 

In a large mixing bowl beat the eggs, honey, oil, sugar, and vanilla until smooth.

 

Add the salt, baking powder, baking soda, espresso powder, cocoa and flour mixing until well combined. Stir in the zucchini and chocolate chips.chocolate zucchini bread

 

Pour the batter into the prepared pan. Bake the bread for 65-75 minutes. Remove the bread from the oven and let cool 10-15 minutes before turning it out of the pan onto a rack.chocolate zucchini bread Cool completely before slicing. Store at room temperature or wrap to freeze. Makes one loaf.chocolate zucchini bread

 

This recipe is a slight variation of one I found on the King Arthur Flour site. This Double Chocolate Zucchini Bread has got to be the tasty way to use up excess zucchini! I made a batch over Labor Day weekend and our company enjoyed it immensely. I think I’ll make a few more loaves to put in the freezer.

Recently we had an abundance of bananas ripening on the counter, solution; make the best ever banana bread! This bread is best made with the ripest bananas possible. When I have bananas that we will not be able to eat I just peel them, pop them into a zip-close plastic bag and freeze them for making bread of muffins another day.

 

Although this banana bread is delicious as is, I often add ¼ cup of mini chocolate chips. If you are trying to cut back on the amount of snacking you are doing just slice this bread into single servings, wrap in double layers of plastic wrap and freeze. When ready to use, simply unwrap and toast or defrost the frozen slices at room temperature.Best Ever Banana Bread

 

Best Ever Banana Bread

 

2/3 cup sugar

1/3 cup butter, softened

2 large eggs

2 ripe bananas, mashed (about 1 cup)

½ cup fat free buttermilk

¾ tsp homemade vanilla

1 ½ cups flour

¾ cup toasted wheat germ

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

½ tsp salt

¼ cup mini chocolate chips (optional)

 

Preheat your oven to 350 degrees F. Spray a 4 x 8.5 inch loaf pan with nonstick spray.

 

With a wooden spoon, beat the sugar and butter in a large bowl until creamy, Add the eggs, banana, buttermilk, and vanilla; beat until combined. Combine the flour, wheat germ, baking powder, baking soda, cinnamon and salt in another bowl. Add the flour mixture to the banana mixture; stir until just blended. Fold in the chocolate chips if using.

 

Scrape the batter into the loaf pan. Bake until done, 45-55 minutes. Cool in the pan on a rack for ten minutes; remove from pan and cool completely on the rack.Best Ever Banana Bread

 

This bread is delicious warm.Best Ever Banana Bread It is also good with cream cheese!Best Ever Banana Bread The bread freezes well and the recipe is easily doubled.

 Cooking with Maple Syrup.

Living in Vermont we often have the opportunity to enjoy pure Vermont Maple Syrup. In fact we have neighbors that have a sugarhouse so when we cook with maple syrup we are enjoying syrup from our mountain! Can’t get much more local than that!  Pure maple syrup is not just delicious on homemade waffles, we also use it in salad dressing and for making maple butter. This Spice Bread is delicious with maple butter. If you haven’t had a chance to try maple butter you are in for a real treat. Use pure maple syrup for the best results.Maple Syrup

Spice Bread with Maple Butter

Ingredients:

¼ cup butter, softened
¾ cup sugar
2 eggs
½ tsp homemade vanilla extract
1 cup flour
½ cup whole wheat flour
2 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground allspice
¼ tsp salt
1/3 cup milk
½ cup chopped walnuts

Maple Butter

½ cup butter, softened
2 Tbsp pure maple syrup
½ tsp cinnamon

Directions:

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flours, baking powder, spices and salt. Add the flour mixture to the creamed mixture alternately with the milk until moistened. Fold in the walnuts.

Transfer to a greased 8 x 4 inch loaf pan. Bake at 350 for 40-45 minutes of until done. Cool for 10 minutes before removing from the pan to a wire rack.Spice Bread

To make the Maple Butter combine the butter, maple syrup and cinnamon in a small bowl.Maple ButterStore the butter in a tight container and keep refrigerated until ready to serve.Maple Butter Tastes wonderful on the spice bread!Spice Bread, maple syrup

Both the Spice Bread and the Maple Butter can be made and then frozen to enjoy at a later time. I often make two loaves, one to enjoy and one to freeze for later.Spice Bread, maple syrup

When we were busy raising our four children I made bread at least once a week. Our children really did not like store bought bread and much preferred my bread. I would bake three loaves at a time and freeze two to eat later. Sometimes this didn’t work so well as one loaf would get eaten right out of the oven. You have to admit there is nothing better than fresh baked bread still warm from the oven.bread

Now that it is just my husband and I at home we don’t eat as much bread. In fact I stopped baking bread all together thinking we could just buy some whenever we needed bread. You know what? I have to admit, my kids were right, store bought bread just isn’t as good. So I am back to baking our own bread once again.

I still make three loaves at a time and freeze what we aren’t going to eat. I often cut a loaf in half and just keep a half a loaf out. We’re so much happier enjoying our own homemade bread once again! Here is our all time favorite recipe. A friend of mine shared this fabulous no fail bread recipe with me years ago. I’ve made a few changes but basically haven’t changed it much. I grind my own hard white wheat berries and usually add a little King Arthur bread flour. I also use my Kitchen Aid to mix the dough.

recipes, bread, well loved

My well worn original recipe!

Nancy’s Delicious Homemade Bread

4 cups all-purpose flour*
¼ cup sugar (or other sweetener such as honey)
1 ½ tsp salt
1 pkg active dry yeast
¾ cup water
½ cup milk
¼ cup butter
1 egg

In a large bowl blend 2 cups flour, sugar, salt and yeast. In saucepan, heat water, milk and butter until very warm (120-130 degrees F). Butter does not need to melt. Add warm liquid and egg to flour mixture. Beat 4 minutes at medium speed. By hand, stir in remaining flour to make a soft dough. Cover and let rise in a warm place until light and doubled in size. It usually takes 45-60 minutes.

bread, bread dough

Let dough rise about an hour before forming into loaves.

Stir down dough. On a floured surface, form dough into a loaf and place in a greased loaf pan. Cover and let rise in a warm place until light and doubled in size.

homemade bread, loaves

Dough formed into loaves, ready to rise again.

Preheat oven to 350 degrees. Bake 30-35 minutes or until golden brown. Can brush with melted butter. Serve warm or cool. Makes one large loaf or two smaller loaves.

Delicious Homemade Bread

Delicious Homemade Bread

Freezes well.

bread, whole wheat, homemade

We usually keep one loaf to eat and freeze the other two.

*I usually double this recipe to make three large loaves. I use 4 cups of freshly ground flour and 4 cups of King Arthur Bread Flour.

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A few weeks ago I shared my Amazing Sourdough Biscuit recipe, another favorite way to use my sourdough starter is making bread.

Sourdough Starter

Sourdough Starter

This recipe is very simple and you can add all sorts of things to the batter to change the taste. The recipe is adapted from a recipe I found on the King Arthur website.

Rustic Sourdough Bread

1 cup of fed sourdough starter
1 ½ cups of lukewarm water
2 tsp instant yeast
1 Tbsp sugar
2 ½ tsp salt
5 cups all purpose flour
2-3 Tbsp Tuscan Sunset seasoning from Penzey Spices

Combine all the ingredients and knead to form a smooth dough. I used my Kitchen Aid mixer. Place the dough in a bowl, cover the bowl and allow the dough to double in size, about 90 minutes.

Place dough in a bowl to rise.

Place dough in a bowl to rise.

Gently shape the dough into two logs about 10 inches long.

Shape the dough into two loaves.

Shape the dough into two loaves.

Place on a lightly greased parchment-lined baking sheet. I used my baguette pan.

Place loaves in your pan or baking sheet and allow to rise.

Place loaves in your pan or baking sheet and allow to rise.

Cover and let rise until very puffy, about one hour. Toward the end of the rising time, preheat the oven to 425. Spray the loaves with lukewarm water. Make two fairly deep diagonal slashes in each loaf. I made several slashes in the long loaves using a serrated bread knife.

Bake the bread for 25-30 minutes; until it’s a very deep golden brown. Remove from the oven and cool on a rack.

Let cool on a baking rack.

Let cool on a baking rack.

Couldn’t wait, while it was still warm I enjoyed a slice with some butter! (Well perhaps too much butter!) Yum!

Rustic Sourdough Bread

Rustic Sourdough Bread

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