As you all know (if you are regular visitors to my site dearest readers!) I am a lover of all things bread, and this post is an homage to that. I have collected over the years that I have been slogging away at this blog, several recipes that utilise my love of bread. There is something wonderful about creating a living growing thing, that ultimately tastes fantastic and fills your kitchen with homely fragrance. There are yeasted breads, unyeasted or quick breads all on here, but for your easy recipe surfing, I have selected ten of my faves, (and in no particular order of fave-ness!) not least of which is my... Dessert pizza post. Ever wanted the pizza theme to continue after the tasty main pizzas are but crumbs? These three quick toppings will compliment any pizza party, and may even stand up in their own right, so give one or two a go today!
Cheesey Mite Scrolls are common place (dare I say iconic?) in Australia and this post has instructions on how to make them...should you need such a thing, but really, does one need a recipe to apply Vegemite and cheese to a bread dough scroll? Apparently the answer to that is yes!
No bread post of mine would be complete without referencing my lovely Pretzels...those crusty yet soft and twisty bread rolls are unique in the world of bread loving and truly delicious...give them a go. Don't be discouraged if the twisty part gets the better of you, just dip 'em, cook 'em and eat 'em and you'll be making this one again and again...promise!
No post about breads can be complete without a brioche recipe...and a few tips as to what to do with said brioche. I have been adding chocolate chips in the last knead as well as craisins, and a little melted chocolate. TO DIE FOR! I love to make individual brioche as gifts, or as fancy muffins at a brunch. Try it toasted, or even better, as French toast. Heaven on a plate, quite simply and a great excuse to eat what is almost cake for breakfast, (like I need an excuse)!
I don't actually have sourdough on here...but you can find a great tutorial on the other blog I write. This could be the next best thing though, and as I am not known for my lo-fat, lo-cal recipes, this is probably unique in that it is fat free. Turkish Bread of course can be used for a myriad of things as well. I personally think Turkish Bread makes the best burger buns. It is fantastic as the base for pizza, Tuna melts are a family fave; boil a couple of eggs, peel and chop, add a tin of tuna in oil, a generous dollop of (homemade) mayo, chop a few pickles of choice. Stir all together, spread over split Turkish Bread, top with grated cheese and toast under a hot grill. Serve with a salad. Of course, there goes the whole no fat thing, but it is delicious.
This recipe for sweet dinner rolls, just had to make the list! I don't make these often, as put simply I would EAT. THE. LOT. in one sitting. I can make them only when the numbers warrant...so be warned. This recipe is from a friend of mine, who got it from a friend of hers and so on....make them for friends. You (and they) will never forget where you heard it first!
I actually was French in another life...before my Italian life and certainly before my Australian life! This French stick bread recipe is a labour of love, but you will love it back. I cannot tell you how amazing it is; You simply must brace yourself for a day spent in or near the kitchen and give it a go. Don't take my word for it...just make it and bake it!
An earlier recipe of note is the Naan Bread. This has inevitably shown up elsewhere on this blog due to its family popularity. Gozleme has become a firm favourite and uses the Naan recipe as its base. Soft, quick (after the rise) and wonderful either sweet or savoury, it is more than just an accompaniment to curries.
Because I can't get off my yeast kick...this lovely Walnut, Fig and Olive Bread is on the list and is based on a Ciabatta recipe...and I know, I know, it is not a slipper shape...certainly fantastic toasted or untoasted, slippered or unslippered! I love the concept of adding flavourings to bread dough, they are so receptive, so go ahead, knock yourself out. Bread is really just a ratio of liquids to dry ingredients, with a choice of leavening agents, a little salt and whatever you have a mind to put in it.
So were you hoping to get a new recipe this post?? OK, because I am a nice blogger...here is a nice recipe; This is unyeasted and not strictly bread I guess...more of a cake, but still called 'bread', can anyone tell me why?
I love banana bread; it reminds me of my childhood. My mother would never throw anything away and those almost black bananas were always utilised in banana bread. Sweet, moist and a real treat back in the day when not many people bought cakes or biscuits.
I didn't have black skinned bananas, they were getting there, but to help them, I roasted the bananas for around 30 minutes at 200ºC until they had split slightly and were oozing their caramelised juices out and about all over the place. Yum! In an effort to keep these little treats 'healthy' I added the spelt, which I have to say was perfectly suited. These were fantastic served warm with whipped cream, but would be equally suited to a breakfast with additional sliced fresh bananas and yoghurt. One step closer to that cafe I plan in my dreams! Roasted Banana Spelt Bread
Roasted Banana Spelt Bread
- 4 (approx 200g) roasted bananas, cooled
- 140 g raw sugar
- 85 g spelt grain
- 250 g unsalted butter, cubed
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 4 eggs
- 85 g SR flour
- 1 tsp baking powder
- 150 g white chocolate chips (or dark or milk)
Your oven will be hot from roasting the bananas, but reduce temperature to 180ºC. Butter a multi mini loaf tin or one large loaf tin and set aside. Cooking time will vary if you use one loaf tin.
Place sugar and spelt into Thermo bowl and mill 1 min/speed 10.
Add butter and vanilla and mix 10 sec/speed 8.
Add roasted bananas, eggs, SR flour and baking powder and mix 10 sec/speed 6. Scrape down and repeat if necessary.
Add choc chips and incorporate 5 sec/Reverse/speed 4.
Divide between holes in tin and bake for 20-30 minutes until risen and springing back to the touch. Remove from tin when still warm (not hot!).
Now if there was nothing in this post to interest the bread-o-phile in you all, go ahead, DON'T comment, but if you are inspired in the least...please send me a note...I knead to know!