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!

 

Debbie’s Dill Bread

My friend Debbie Goldsman used to make this delicious Dill Bread occasionally. It is super easy and delicious. I thought it would be good at this time of year when many of us are having company around. It is quick to assemble and can sit on a counter for snacking or served as an accompaniment to a meal . My preference is a fish meal. I am not sure where the recipe originated from, but I give Debbie credit for it!
Debbie’s Dill Bread
Ingredients
2 pkg Pillsbury buttermilk buns ( i used the biscuits)
1/2 cup butter
1/2 tsp dill or more to taste
3 tsp dried parsley
1 tsp lemon juice
1/3 cup grated parmesan cheese
Method
Preheat oven to 375F
Baking pan is a Bundt cake pan
1. Melt the butter
2. Add the dill, parsley, lemon juice and parmesan cheese to the melted butter and mix well
3. Open the tins of Pillsbury buns and dip each bun in the buttered mixture and stand on end in the bundt pan.
4. Bake at 375F for 15-20 minutes until nicely browned and cooked through
5. Cool in the pan then turn out into a serving plate