Cinnamon-Chocolate Chip Bread
Hi guys! It’s been a while, I hope I’ve been missed! I apologize for my absence, and to make it up to you, I’m going to share my favorite recipe of the moment…Cinnamon-Chocolate Chip Bread, adapted from the King Arthur Flour website. This is a cross between a coffeecake and a yeast bread, and it’s AWESOME! I love the combination of the cinnamon chips and the chocolate chips, and the dough (batter?) is easy to put together. A slice of this bread, along with a glass of milk or cup of coffee…it just doesn’t get much better for me on a chilly afternoon!
Continue reading “My Cinnamon-Chocolate Obsession”
I got the great idea to tackle rye bread. Mostly because when I mentioned the idea, people got kind of excited about it, and I like to be a hero. Who doesn’t? I tried 3 different recipes. The first one was so bland that you couldn’t even tell it was supposed to be rye. The second recipe called for a sponge that had to sit for 3 days prior to bake day. It was better and looked more traditional, but still not wow-worthy. I finally decided to take one for the team, and try the recipe that sounded weird and messy and I think maybe, possibly, potentially this is it! The recipe is adapted from Bernard Clayton’s “New Complete Book of Breads” that my sister Michelle gave me for Christmas.
This is a little messy, a little weird, but only a little more work. This recipe calls for a “rye sour” which is basically a starter or a sponge, but includes an onion (!) which makes all the difference in the world. For the complete recipe, click the “Read More” link.
Continue reading “Good Thing I Have A Rye Sense of Humor”
So after a year of making white bread from scratch, I decided to go a little crazy. For the first time in my life, I bought a bag of wheat flour (sound the trumpets!) I wanted to try making wheat bread because the process would be exactly the same, but it would be even better for my family’s health. Plus I always loved Roman Meal bread when I was a kid.
I used the same recipe as for my white bread but swapped out half the bread flour for wheat flour. Boy, what a difference! My white bread turns out great, and makes THE best toast ever. But it is always too crumbly for sandwiches. This wheat bread is just as tender, but holds together so much better, and my whole family has voted for wheat over white as the new standard in our house.
My modified and dairy-free recipe is below, please give it a try and let me know what you think. If you want to stick with the white bread instead, just use all bread flour or general purpose flour.
Continue reading “To Wheat, Or Not To Wheat (That Is The Question)”