Quite often when I make mashed potatoes for supper, I end up with just a dab (less than a cup) of potatoes left – not really enough for another meal. So how do you stretch a small amount of potatoes into another meal sized portion? One option is chicken and gnocchi soup, another favorite option is this easy potato bread recipe. [Read more…]
Commercial bread is designed to be durable and cheaply mass produced. As such, it often contains ingredients that I prefer to avoid. Since you’re reading this post, I assume you might be concerned about them, too. The Commercial Bread Ingredients to Avoid list is an excerpt from my new book , “Never Buy Bread Again – 20+ Homemade Bread Recipes“. [Read more…]
Although zucchini noodles and stealth zucchini uses have become popular in recent years, mom's best zucchini bread recipe was a summer staple when I was growing up. I still make zucchini bread for my family – although now I sometimes use gluten free flour. The recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you enjoy one now and have one to share or freeze for later. (Or, if you have teenagers in the house, simply watch both disappear.)
My husband and I like nuts and my youngest doesn't care for them. To make everyone happy, I sprinkle nuts on top of the loaves instead of mixing them in so he can dodge them if he likes. I usually mix some coconut right in the batter. The boys aren't huge coconut fans, but they like it in reipes like this and it makes the bread more filling. [Read more…]
I did it! I have successfully baked sourdough bread. Confession – I did cheat a bit. I was really nervous about cultivating my own starter, as I have heard a number of stories from friends who have had difficulty getting consistent results with their homegrown starters. When I bake bread, I need bread (I knead bread, too, but that's another story ;-). The loaves or rolls or whatever I'm making are part of our meal plan, and if they don't bake correctly, it's a problem. I buy organic wheat berries and flours, and I can't afford to be throwing out flopped loaves of bread. (I don't think most of us can afford to throw away food, especially with rising food prices.) So, in the interest of successful sourdough right from the start, I ordered a sourdough starter.
This Buttermilk Rye Bread is from my neighbor, Betty, and makes a delicious loaf of bread with a tender crumb. In the past I've shared her No Canning Required Dill Pickle recipe, and how I preserved some excess asparagus that she shared from their patch and making pear wine with some of their excess pears. Betty and her husband, who have been together for over 50 years, have a nice garden and many edible plantings. They cook pretty much everything from scratch.
Betty makes this homemade rye bread in her bread machine. She uses a setting that makes the bread in 3 hours and 25 minutes. I mix up the bread in my Bosch mixer and bake it the oven. Organic rye flour is great if you have it available, and you may use light or dark rye flour.