Cape Seed Bread

Seedy, slightly sweet & dense, this bread is so delicious. It is good either fresh or toasted. Smear with butter, nut butters, put an egg on it..;.the ways to eat this are endless.

This recipe comes to me from a good friend who got it from a friend..so I have no idea where the original recipe comes from! So I apologize for not giving credit to the original author of the recipe.

Continue reading “Cape Seed Bread”

Challah ( makes 4 round loaves or 3 twisted loaves) Updated Sept/18

I’m sure there as many recipes for Challah as there are stars in the sky..well, maybe not quite but really, there are a lot of recipes. And..most people feel that their recipe is the best… and I am sure they are! This recipe is the one I use to make round Challah for Rosh Hashanah… I don’t use this recipe during the year since it makes 4 saves & I don’t need that many every week.

Continue reading “Challah ( makes 4 round loaves or 3 twisted loaves) Updated Sept/18”

Irish Soda Bread

This Irish Soda Bread is delicious! Don’t let the “bread” scare you off! It is a no-yeast sweet bread! 

This is from a post I did in 2017

I have never made Irish Soda Bread before & that has been a mistake! It is so good! I ate it warm from the oven with butter, that melted into it…& today I am eating it toasted with peanut butter!

The recipe I chose to make was from kingarthurflour.com  

This is not a yeasted bread. It is dense & hearty. Nicely sweetened from the currants that are studded throughout this bread. I am going to cut it up, put it in the freezer so that I have it for a while!  I didn’t have all of  the ingredients exactly as the recipe called for so I used what I had in the house. The recipe calls for buttermilk but I never have that so made my own.

I used my food processor to mix this up but you can uses a stand mixer or mix by hand if you want! 

As usual, I will put the link to the original recipe here.

http://www.kingarthurflour.com/recipes/irish-soda-bread-recipe

Here is how I made this

Irish Soda Bread  (adapted from kingarthurflour.com)

Ingredients 

2 1/2 cups whole wheat flour

1 1/4 cup bread flour

3 tbsp sugar

1 tsp baking soda

3/4 tsp salt

1/4 cup cold butter, cut into pieces

2/3 cup currants

1 1/3 cup buttermilk *** I put regular milk into a measuring cup, just short of 1 1/3 cups, then I added 1 1/4 tsp of vinegar, gave it a stir & let it sit until needed  ***the ‘formula’ for making a substitute for buttermilk is: 1 cup milk/1 tsp vinegar or lemon juice. let stand for 5 -10 minutes 

1 large egg

 

Method

Preheat oven to 400f

Grease a 8″ or 9″ round cake pan ***I buttered the pan I used but you can spray it with non-stick spray or grease the pan  however you like! I used a light coloured cake pan

***I used my food processor to mix this together

  1. In the bowl of your food processor, put the flours, sugar, baking soda & salt. Pulse for a few seconds to mix the dry ingredients together
  2. Add the currants to the flour & pulse to distribute them throughout
  3. Put the egg into the ‘buttermilk” & whisk together so that the egg is beaten in there, or alternatively, beat the egg & add to the milk & stir
  4. With the food processor running, pour the milk/egg mixture through the feed tube & process until combined & a soft dough is formed *** do not over processes. You don’t want this dough to become a ball of dough!
  5. Take the dough out of the food processor & put onto a lightly floured surface. Knead for a bit until the dough forms into a nice flat  ball.
  6. Put into the greased cake pan & flatten to fit the pan
  7. Using a sharp knife, cut an x into the top of the dough, cutting down about 1/2 inch
  8. Bake for 45 -60 minutes…Mine was done at 45 minutes

Enjoy!

 

Challah ( makes 4 round loaves or 3 twisted loaves) Updated Sept/18

I’m sure there as many recipes for Challah as there are stars in the sky..well, maybe not quite but really, there are a lot of recipes. And..most people feel that their recipe is the best… and I am sure they are! This recipe is the one I use to make round Challah for Rosh Hashanah… I don’t use this recipe during the year since it makes 4 saves & I don’t need that many every week.

Continue reading “Challah ( makes 4 round loaves or 3 twisted loaves) Updated Sept/18”

Do you remember this recipe?

I was just thinking about Easter dinner tomorrow & thought that one of my recipes, Debbies Dill Bread, would be perfect to go along-side a lovely dinner! Easy to make, quick & delicious.  The dill in this recipe is perfect to bring us into spring…the bread is buttery…yum! Some of you may already have it. so I apologize for repeating myself, but I just wanted to revisit it for this holiday! Of course, this bread is good any & all days of the year!!

This recipe is posted in Bread Dishes or here is a link right to my original post

https://marilyndishes.com/2017/03/06/debbies-dill-bread/?iframe=true&theme_preview=true

 

Irish Soda Bread

I have never made Irish Soda Bread before & that has been a mistake! It is so good! I ate it warm from the oven with butter, that melted into it…& today I am eating it toasted with peanut butter! The recipe I chose to make was from kingarthurflour.com  This is not a yeasted bread. It is dense & hearty. Nicely sweeten from the currants that are studded throughout this bread. I am going to cut it up, put it in the freezer so that I have it for a while!  I didn’t have all of  the ingredients exactly as the recipe called for so I used what I had in the house. The recipe calls for buttermilk but I never have that so made my own. As usual, I will put the link to the original recipe here.

http://www.kingarthurflour.com/recipes/irish-soda-bread-recipe

Here is how I made this

Irish Soda Bread  (adapted from kingarthurflour.com)

Ingredients 

2 1/2 cups whole wheat flour

1 1/4 cup bread flour

3 tbsp sugar

1 tsp baking soda

3/4 tsp salt

1/4 cup cold butter, cut into pieces

2/3 cup currants

1 1/3 cup buttermilk *** I put regular milk into a measuring cup, just short of 1 1/3 cups, then I added 1 1/4 tsp of vinegar, gave it a stir & let it sit until needed  ***the ‘formula’ for making a substitute for buttermilk is: 1 cup milk/1 tsp vinegar or lemon juice. let stand for 5 -10 minutes 

1 large egg

 

Method

Preheat oven to 400f

Grease a 8″ or 9″ round cake pan ***I buttered the pan I used but you can spray it with non-stick spray or grease the pan  however you like! I used a light coloured cake pan

***I used my food processor to mix this together

  1. In the bowl of your food processor, put the flours, sugar, baking soda & salt. Pulse for a few seconds to mix the dry ingredients together
  2. Add the currants to the flour & pulse to distribute them throughout
  3. Put the egg into the ‘buttermilk” & whisk together so that the egg is beaten in there, or alternatively, beat the egg & add to the milk & stir
  4. With the food processor running, pour the milk/egg mixture through the feed tube & process until combined & a soft dough is formed *** do not over processes. You don’t want this dough to become a ball of dough!
  5. Take the dough out of the food processor & put onto a lightly floured surface. Knead for a bit until the dough forms into a nice flat  ball.
  6. Put into the greased cake pan & flatten to fit the pan
  7. Using a sharp knife, cut an x into the top of the dough, cutting down about 1/2 inch
  8. Bake for 45 -60 minutes…Mine was done at 45 minutes

Enjoy!

 

Babka

The search for my favourite.. Here is try #1

 November 17, 2016
 There are soooo many recipes for Babka so I have decided to make as many as I want and see which one I like best! (& anyone who eats them, which one they like best too)

I really like this babka, The filling is made with chocolate wafer cookies which I love, so bonus for me when I was making this I could eat some cookies!! The filling isn’t too sweet either. It is dryer then some fillings which I think must be because of the chocolate wafer cookies.

What also makes this  babka  unique to some of the other recipes I see as it has a delicious glaze on top.

Its defiantly worth trying and delicious to eat,

 This chocolate babka was from Food and Wine and here is the link:

 http://www.foodandwine.com/recipes/chocolate-babka

 Let me know if you try this and what your thoughts are!

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