bread

Strawberry Pecan Muffins

~ lisaandfrancescook ~ Leave a comment

If you follow my blog, you will know that I have been making higher protein muffins that also happen to be gluten free, for the past year. I have one every day for breakfast as does my husband. These are especially great if you need to grab and go, which even as retirees, we do need to do on occasion. Most recently, I developed these Strawberry Pecan Muffins when my grocer had a bounty of beautiful strawberries at sale prices. It took a couple of tries to get them to the point where they are blogworthy, but here they are.

If for some reason you don’t like pecans, you could make these using walnuts. Strawberry Pecan Muffins should be made with fresh strawberries. As you will see from all of my protein muffins, I choose to use both natural almond flour (with the skins) and blanched almond flour (without the skins.) I find it has the best overall texture for my tastes, but you can, of course, use all of either. And while I used a small amount of mascarpone, feel free to substitute a vegan cream cheese or regular cream cheese, depending on your dietary restrictions.

All of these muffins, and the Strawberry Pecan Muffins are no exception, are very moist and full of fruit. They all freeze very well, so I only take out what we will eat over a 2-day period. This prevents spoilage and they defrost quite quickly. We also like to warm them in our microwave for 13 seconds, although your timing may vary according to your appliance. They could be warmed in an oven or just eaten as is, but I find that the warming enhances the fruit and nut flavors.

As you will see from the photos, these muffins are bursting with berries.

While not an outsized muffin, I think you will find that they are very satisfying, not overly sweet and will not lead to any sugar spikes. One muffin holds me all morning. Bake once and you have 12 breakfasts!

RECIPE

Yield: 12 regular-sized muffins

INGREDIENTS

1.75 cups, diced fresh strawberries

1/2 cup lightly pan-toasted pecans, broken into bite-sized pieces

3/4 cup fine natural almond flour

3/4 cup fine blanched almond flour

1/2 cup vanilla protein powder

2 Tablespoons peanut butter powder

Zest of 1/2 of a medium to large orange

1 teaspoon baking soda

1/2 teaspoon baking powder

Scant 1/2 teaspoon fine sea salt or kosher salt

1/4 cup brown sugar (I used dark but light would work too)

1/4 cup refined coconut oil, melted

3 large eggs

2 Tablespoons mascarpone cheese or alternative at room temperature

Rounded 1/2 Tablespoon strawberry jam or roasted strawberries

Splash of pure vanilla extract

1 teaspoon confectioner’s sugar, honey or agave

Directions

Preheat the oven to 400 degrees F.

Add the almond flour(s), salt, baking powder, baking soda, peanut butter powder and vanilla protein powder to a large bowl. Stir through to mix everything together.

Add in the diced strawberries and toasted pecan pieces and mix through gently, using a spatula, trying not to mash the berries.

In a small bowl, mix the jam, sugar and vanilla into the mascarpone cheese. Lightly beat the mixture with a fork or spatula to make it creamy and to add a bit of air. Set aside.

Using a medium bowl, add the brown sugar, orange zest, eggs and melted coconut oil. Whisk together until everything is incorporated. Pour the wet mixture into the dry mixture and gently fold through using a spatula.

Fill a muffin pan with parchment muffin liners. Using a spoon or cookie scoop, put one generous scoop of the muffin mixture into each muffin cup. This should fill about half of the cup liner. Place a nice 1/2 teaspoon of the mascarpone mixture in the center of each muffin. Then using the scoop, spoon or spatula, distribute the remaining mixture over the mascarpone filling. The cups should just fill to the top of the muffin liner or slightly below.

Give a slight bang of the pan against the counter to try to get out any air pockets. Place the tin into the preheated oven and bake for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees F and bake for approximately 10 more minutes. Ovens vary, but the tops should be rounded and the muffins should be golden. Depending on how well you covered the filling, some may ooze out. Don’t worry about it. It will still be delicious.

Remove the pan to a cooling rack and allow them to sit in the pan for 10 more minutes. Then carefully remove the muffins still in their liners to finish cooling completely on the cooling rack. Once cooled you can freeze the muffins or place the ones you plan on eating over a two-day period in a plastic bag, stasher bag or airtight container. When ready to eat, zap the in the microwave for about 12 to 13 seconds. Now enjoy!

Blueberry Almond Ricotta Muffins

~ lisaandfrancescook ~ 4 Comments

After indulging in latkes, sufganiyot or Christmas treats, starting your day with a healthy breakfast may be just what is needed. For most of the past year, my husband and I begin each day with one of my protein muffins. I have made them so many times that I can practically do it in my sleep. They bake up beautifully, freeze well, have a goodly amount of protein and taste wonderful. This morning, however, I decided that a bit of change would be nice, so I started building this recipe for Blueberry Almond Ricotta Muffins.

We think that they are a winner so I am sharing them with you. Since these muffins are made using only almond flour, they also happen to be gluten free, although that was never my goal when setting out to make protein muffins. But if you are gluten intolerant, these muffins are also for you.

Packed with blueberries, both dried for a bit of chew and fresh/frozen to burst their juices into your mouth for a blueberry flavor bomb, these are for all blueberry lovers. Normally I do not play up the almond flavor in my other muffins but here I do along with some lemon zest for brightness. Blueberries, almond and lemon are a classic flavor combination and it will not let you down here. While fresh blueberries would work, fresh/frozen blueberries added just at the very end allow you to distribute them throughout the batter without having them bleed into the batter. The blueberries need to be mixed through carefully but are much more likely to remain whole if they are added frozen.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Since I always only keep 4 muffins out at a time and freeze the rest AND because I always warm them for about 12 seconds in the microwave, I try not to overbake my muffins. These are VERY moist thanks to the ricotta. So if you prefer a browner, drier muffin, you can bake them a few minutes longer than my suggested time below.

And if you wish to try some of my other protein muffins:

Pumpkin Protein Muffins Deluxe

Banana Protein Muffins with a bonus of Applesauce Walnut Muffins Deluxe

Oatmeal Protein Muffins

Recipe

Yield: 12 standard size muffins

Ingredients

3/4 cup superfine blanched almond flour

3/4 cup plus 3 Tablespoons superfine natural almond flour

1/2 cup plus 2 Tablespoons vanilla protein powder

1/4 cup dark or light brown sugar

1 cup whole milk ricotta cheese

1 cup frozen blueberries

1/4 cup dried blueberries

zest of one medium lemon

3 large eggs at room temperature

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt or kosher salt

1.5 teaspoons pure vanilla extract

scant 1/2 teaspoon pure almond extract

1/4 cup refined coconut oil, melted but slightly cooled

About 4 Tablespoons almond butter

About 1/4 cup sliced almonds

Directions

Preheat your oven to 400 degrees F. Line a muffin tin with parchment or other liners or spray the tin with a vegetable food spray like PAM

In a large bowl, add all of your dry ingredients and give a mix to evenly distribute everything. In a medium bowl, mix together the sugar, eggs, ricotta, dried blueberries only, vanilla and almond extract, and melted coconut oil.

When the wet ingredients are well combined, add them to the dry mixture and stir until mostly incorporated. At this point add the still frozen berries and gently mix through until everything is combined and well distributed.

Fill each muffin cup halfway. Then spoon in 1 teaspoon of almond butter over the batter into the middle of each muffin cup. Use the remaining batter to cover the filling and to fill the muffin cups to the top. Sprinkle the sliced almonds over the top of each muffin.

Bake for 5 minutes at 400 degrees F. Then without opening the oven, reduce the temperature to 375 degrees F. and continue baking for 10 to 12 minutes. Ovens vary so check after 10 minutes. You want the muffins to be lightly browned and to test dry when a toothpick is inserted. Remember there is the almond butter in the center, so don’t place the toothpick in quite all of the way.

Remove the pan to a wire rack and allow to cool for 5 minutes. Then carefully remove each muffin from the tin and allow them to cool completely on the rack. The muffins can be frozen at this point. I defrost my muffins overnight, but they actually defrost fairly quickly. I then warm them in the microwave for about 12 seconds which gets the almond butter a bit runny and yummy. Enjoy!

Herbed Flatbread

~ lisaandfrancescook ~ Leave a comment

Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.

My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.

Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.

I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Recipe

Yield: 4 servings

Ingredients

For dough

100 ml (1/2 cup) warm milk (Dairy or non-dairy)

100 ml (1/2 cup) warm water

1 teaspoon active dried yeast

1 teaspoon granulated sugar

2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)

350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed

1 teaspoon kosher salt

For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.

50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO

1 Tablespoon finely chopped fresh herbs of choice

2 large cloves of garlic, crushed or grated

Maldon Sea Salt

2 Tablespoons grated or shredded cheese (Optional)

Directions

Preheat the oven to 400 degrees F.

Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.

Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)

Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.

Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.

Bake for about 25 minutes or until golden brown on top.

Breadsticks in an Hour

~ lisaandfrancescook ~ 4 Comments

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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Crispy on the outside, chewy/soft on the inside and ready to eat straight from the oven. Breadsticks in an Hour is the perfect accompaniment to soup, salad and pasta.

I am in the midst of packing up our apartment for a long overdue renovation. We will be in temporary digs for about 6 months. So, as a result, I am keeping things simple. But we are bread people. There, I’ve said it. I never understood the fad of not eating carbs. We eat them daily and both my husband and I are slim.

Since we are under a severe freeze warning this week, following a snow and ice storm, all I want for dinner is some good hot soup and bread for dinner. Although, honestly, I’m in the mood for homemade soup and bread anytime of the year. And you will find many wonderful examples on my blog.

Not only do I want to keep things simple after a day of packing and lugging boxes, but many of my things are already packed up. So I have to come up with things that are still available to me until we actually move in about 10 days. And between the weather and moving, we are not rushing out to the store when I am out of something.

One day last week, it was 4:00 and we were having pasta for dinner and I realized that I didn’t have any bread. I know that for many people this is not a serious problem. However, I REALLY wanted bread with my dinner. So I went online looking for a quick recipe that didn’t require either a long rising or baking time. I came across a recipe here. It looked easy enough and I had all of the ingredients. I thought how bad could it be? I have made it twice now, tweaking it some, and I am sharing the results with you.

The way that I made the Breadsticks in an Hour yielded about 18 to 20 breadsticks. I used different flours each time and both versions had their merits, although the one I am showing here was the favorite. They freeze well and add just the right accompaniment to pasta, soup and salads. This is a recipe that will be made on repeat throughout the year.

In addition, the Breadsticks are fun to make and would be a great small project to do with kids. While I made this using a stand mixer, you could make them entirely by hand. The kneading would take a bit longer. I added rosemary and garlic powder to the dough, but you can make them with just some flaky salt on top, sesame seeds or any other dried herb or grated cheese. As they are shown here, the Breadsticks in an Hour are vegan and Kosher.

So if you are new to bread baking or an old hand at it, these are a great addition to your repertoire. Give them a try! You won’t be disappointed.

Recipe

Yield: 18 to 20 long breadsticks

Ingredients

1.5 cups of warm water (warm to your finger tips)

1 Tablespoon active dried yeast or instant yeast

1 Tablespoon sugar

1 teaspoon kosher salt

1 teaspoon dried, crumbled rosemary (or 2 teaspoons fresh, chopped rosemary)

3/4 to 1 teaspoon garlic powder

3+ cups of flour (I love Bob’s Mill Artisan Flour. I also used about 2 Tablespoons of Janie’s Whole Kernel Bread Flour. The first time I made these, I used only the Whole Kernel Bread Flour.)

EVOO (About 1/4 cup in total) (Try to use a good, flavorful EVOO. I like Mediterranean Blend or the oil left from making Garlic Confit.)

Flaky Salt for sprinkling

Directions

Preheat your oven to 400 degrees F. I like my oven to be good and hot when I bake bread.

If you are using Active Dried Yeast (as I do), then place the yeast and sugar into the warm water. Stir it through and allow to stand until bubbly. My house has so many yeast spores around that this only took about 5 minutes. If you are using Instant Yeast, you can skip this step.

In a stand mixer fitted with the dough hook, add 3 cups of the flour, the salt, dried herbs and seasonings, if used. Give it a quick mix with a spoon or spatula to distribute everything. Add your Instant yeast, sugar and water OR the yeast/water/sugar mixture once proofed.

On the lowest setting, start to mix everything together. Once the flour won’t fly out of the bowl, turn the mixer up to the second level and keep it going until a soft dough just clears the sides of the bowl and is only very slightly sticky. If necessary, add another one to 2 Tablespoons more of flour. This only took about 4 minutes.

Allow the dough to rest in the bowl, covered with a towel, for 10 minutes.

Spread EVOO in a half-sheet pan and a quarter-sheet pan. (I use a silicone brush).

After the dough has rested, add a little EVOO to your counter surface or silicone mat. Press the dough out with your hands into a rectangle that is about 16-inches by 7-inches. You don’t have to be perfect! I use a silicone mat with a ruler on it, to make it simple for me.

Since I am using a silicone mat, I use a large plastic knife to cut my dough into strips about 1 to 1.5 inches in width. I do the cuts vertically along the short end. The dough is stretchy so your breadsticks will end up longer then the 7-inches.

Then give each strip a few twists. Again – we are not going for perfectly even. Some bits will be a little thinner and some fatter. Place the twisted strips onto the baking sheets about 1/2-inch apart. If an end is too thin, I just tucked it under a bit. I love the knobs and twists that get a great crisp on the outside, with a lovely chewy, soft inside.

Brush the breadsticks with EVOO and sprinkle with Maldon Flaky Salt (widely available) or sesame seeds. Allow to rest for about 20 minutes. They will poof up some.

Place the breadsticks in the oven and bake for about 18 minutes or until golden brown. As soon as you remove the breadsticks from the oven, brush with a little more EVOO and sprinkle on a few more flakes of salt.

My current oven can only accommodate one pan, so the other pan got an additional 18-minute rest. I didn’t notice any difference in the two pans after baking.

To freeze: Just place in a freezer bag. Re-warm, thawed breadsticks in a 350 degree F. oven for about 3 minutes.

Cheese Bread

~ lisaandfrancescook ~ 1 Comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

Support Humanitarian Efforts in Ukraine

The Jewish New Year has not begun well. The barbaric attack on unarmed Israeli civilians and guest workers by Hamas has shocked most civilized people in its level of brutality. For the Jewish People, the rising anti-Semitism coupled with this massacre is something that we never hoped to see again and has left many of us feeling vulnerable – and angry.

In this divisive world filled with so much hate, what makes me feel safe? When I am anxious, a large pot of soup on my stove and fresh bread in my oven calms me – at least for a time. Right now I have a large pot of my Split Pea Soup on the stove and this Cheese Bread is in the oven. It won’t solve the world’s problems. However, it warms the chills in my body that are only partly from the damp, autumn weather.

The act of chopping vegetables is very therapeutic as is kneading bread dough. And my house smells warm, comforting and inviting. So when so much is beyond my control, I can take at least take command of a small piece of my world. Feeding my family well is my love language.

The original recipe for this Cheese Bread comes from Beard on Bread, with a few tweaks by me. This bread toasts wonderfully and is perfect for sandwiches or to accompany the soup of your choice. As you can see, I’m no professional when it comes to forming the loaves, but it doesn’t prevent us from gobbling up this delicious bread.

Recipe

Yield: Two 8 x 4-inch loaves

Ingredients

1 package (2.25 teaspoons) active dry yeast

1 Tablespoon granulated sugar (I actually used Demerara since it was already out on my counter)

1.75 cups warm water (Tap water that is just warm to your fingers is perfect.)

5 + cups of Artisan Bread Flour (I like Bob’s Mill), although all-purpose or regular bread flour will also work

1 scant Tablespoon kosher salt

4 ounces (1/2 stick) unsalted, softened butter

1 teaspoon of your favorite hot sauce

1 cup of freshly grated cheese (You can use cheddar, Emmenthaler, Compte, Parmesan etc. – a combination OR any one cheese.)

Directions

This can all be done by hand, but I used a standing mixer.

Dissolve the yeast in 1/4 cup of the warm water along with the sugar. Set aside and allow to proof for about 10 minutes.

In a large bowl or the bowl of your mixer, add 5 cups of the flour and the salt. Stir through and then add the softened butter, the remaining 1.5 cups of warm water, the hot sauce and the yeast mixture.

If you are using a stand mixer with a dough hook, mix everything on the lowest speed. Once you have a shaggy dough (1 or 2 minutes) turn the speed up to the second level and knead the dough for about 5 minutes. Don’t add any water or flour yet! It takes a minute or two for the dough to really start to come together. Depending on the kind of flour used, you may not need to add any additional flour or water. I did not. If you feel that the dough is really too wet, then add flour, a little at a time. If the dough REALLY seems too dry after a few minutes of kneading, then add water, one Tablespoon at a time. Scrape down the sides if necessary. As soon as the dough looks supple and smooth, stop the kneading and remove the dough from the dough hook. Place it on the counter and form it into a smooth ball.

If you are doing this by hand, mix with a wooden spoon or dough whisk until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead for 10 to 12 minutes or until the dough is smooth and elastic. Depending on the kind of flour used, you may not need to add any flour.

Using about 1 Tablespoon of a neutral oil, coat a large bowl. I use the same bowl I mixed the dough in because who wants to wash more dishes!? Then take your dough ball and roll it in the oil.

Cover the bowl with a towel or silicone lid and place in a warm, draft-free place. I usually use my microwave, but I’ve seen people use their dryer or in a corner on their stove. Allow the dough to rise for about 1.5 to 2 hours until doubled in size.

Punch down the dough and turn it onto a floured surface. Knead in the grated cheese, until thoroughly incorporated. Then cut the dough into 2 equal pieces and allow the pieces to rest, for about 10 minutes. This allows the dough to relax, which makes it easier to roll out.

Now roll out each piece of the dough into an 11 x 6-inch rectangle and allow these to rest for about 3 minutes. Starting with the short end of the dough, tightly roll each rectangle up, pinching the edges as you go. Then tuck under the ends so that you end up with a loaf that measures 4.5 x 7.5- inches.

Place the dough into two well-buttered or oiled baking tins. Place the tins in a warm, draft-free spot. Allow the loaves to rise to the top of the tin or even slightly above. Depending on how warm your place is, this will take about 30 to 45 minutes or a bit longer.

Meanwhile, preheat the oven to 375 degrees F with a rack in the middle of the oven. When the loaves have risen, bake for about 30 minutes or until the loaves sound hollow when you rap on the tops and bottoms with your knuckles or a wooden spoon. Take the loaves and place them directly (out of the tins) onto the oven rack and continue baking for 3 to 5 minutes more to firm up the crusts. Cool the breads completely before cutting.

Black Bread with Walnuts

~ lisaandfrancescook ~ 1 Comment

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

Support Humanitarian Efforts in Ukraine

This dark, savory Black Bread with Walnuts is the perfect sandwich bread. It can be sliced thickly or paper thin and will hold up to any filling without overpowering it. With a few surprise ingredients, this bread has a long fermentation giving it a depth that no store-bought commercial bread can have. And it will hold up for over week if well-wrapped and left on a counter.

We love bread in our house and bake different kinds every week. My husband has gotten into baking and now makes the best challah hands down. It’s my recipe but his work that makes it so delicious. Andrew is more of a scientific baker, which is not surprising given his background in astrophysics. But I am an instinctual baker. I go by look and feel and smell and can’t be bothered to weigh out ingredients (except when making cakes) or to measure so that each strand of dough is the same size from week to week. Don’t misunderstand. I completely appreciate when someone can standardize things so that they will always work.

I do have a sort of formula that I follow when cooking or baking from my own recipe – just as I do when I make my salad dressings. But like a jazz musician, I’m not afraid to riff on it and go where the music – uh recipe – takes me.

Therefore, I hesitated writing down how I make my weekly bread. It’s never quite exactly the same. But I love that freedom and innovation. However, this bread was so delicious and has such a wonderful crumb that I felt I should try to make it replicable.

My flour comes from an organic farm in Illinois that I began buying from during the pandemic when flour and other staples had disappeared from grocery shelves. I love it so that I buy 25 pound bags of it now. And they have heritage flours that you might not see anywhere else.

As any bread-maker will tell you, there are many factors that can affect your finished product. The flour, the water, the yeast, the humidity, your oven and on and on. So can I say that your bread will turn out exactly like mine? In all honesty, I cannot. But if it inspires you to make your own delicious bread, then it is worth the journey. And this one is just too good to pass up.

You will need a Dutch oven to make this bread as well as parchment paper. I know that some people are put off from baking bread because it seems to be so labor and time sensitive. But it doesn’t have to be. The actual amount of hands-on time for this bread is under an hour. There is no long kneading and the bread rests overnight while you are sleeping or doing whatever it is you do at night. Then the bread is formed and has a second shorter rise while your oven heats up. It bakes for about 40 minutes and you have a gorgeous loaf of bread and a house that smells AMAZING.

There are many wonderful bread recipes on my blog so if this one doesn’t float your boat or if you are looking to expand your repertoire, please check them out.

Recipe

Yield: One large loaf

Ingredients

1.5 teaspoons Active (or instant) Dried Yeast

3 cups of lukewarm water (You may not need all of it)

3/4 cup coarsely chopped walnuts, lightly pan-toasted

Rounded 1/2 cup dark rye flour

2 Tablespoons diastatic malt powder

1/4 cup unsweetened Dutch-process cocoa powder

1 Tablespoon instant espresso coffee

1 Tablespoon Kalonji (Nigella) seeds

2.5 teaspoons kosher or sea salt

1/4 cup Black Emmer flour (This is an ancient grain, high in protein and with a wonderful depth of flavor. You could substitute another whole grain flour, but I encourage you to try using this wonderful flour.)

2.5 cups Artisan Bread Flour ( I use Janie’s but Bob’s Mill Artisan Flour is also good)

2 cups whole kernel bread flour (Use whole wheat if you are not buying specialty flour)

Flour for dusting the counter and bread

You will need a Dutch oven to make this bread as well as parchment paper.

Directions

Mix together all of the dry ingredients (including nuts and seeds) either using a whisk or your hands (nature’s whisk!) There is no necessity to proof your yeast even if using active dry yeast as I do. Unless your yeast is really old, there shouldn’t be a problem. Most of the fermentation is achieved slowly and naturally overnight. This slow fermentation also gives exceptional depth of flavor and allows the bread to hold up well for days.

Make a well in the center of the dry ingredients. Add 2 cups of the lukewarm water and slowly start to gather in the dough, adding water as necessary to allow the dough to come together. As the dough begins to form, remove it to a board or counter and knead just enough so that all of the flour is incorporated. When you can form the dough into a smooth ball with no visible signs of dry flour – STOP. That’s it. Place it back in the bowl and cover it.

Place the bowl in a draft-free place and let it rest overnight. The dough can rest for anywhere between 10 to 14 hours. You have leeway.

In the morning, place a Dutch oven (at least 6 quarts) in the oven and preheat the oven and pot to 485 degrees F. You want the Dutch oven and your oven to be hot.

Gather the dough from the bowl, lightly flouring it if it is sticky and form it into a ball. If you have a 9-inch banneton flour it and place the dough ball inside. If you don’t have a banneton, just use a stainless or other bowl that will hold the dough ball with only a little room to expand.

Cover the dough and allow to rise to the top of the banneton or bowl. This takes anywhere from 45 minutes to 1.5 hours depending on how warm your place is and the amount of yeast spores floating around your place. The more you bake, the more of these spores exist and the faster (generally) your bread will rise. I have made certain of these slow-rise breads with as little as a 1/2 teaspoon of active yeast.

When the dough has risen, remove the very hot Dutch oven from the oven. Carefully turn the dough out onto a lightly floured piece of parchment. Carefully place the parchment and dough into the HOT Dutch oven.

Cover the Dutch oven and place it in your HOT oven for 40 minutes. Then partially uncover the Dutch oven and bake for an additional 5 to 10 minutes. The internal temperature should be about 205 degrees F. (I rarely check by temperature but use the smell and knock test. I take a wooden spoon and knock on the bread. If it sounds hollow, the bread is done.) Turn the dough out onto a cooling rack and allow to cool completely. Then enjoy.

Oatmeal Protein Muffins

~ lisaandfrancescook ~ 2 Comments

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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Satisfying and super healthy Oatmeal Protein Muffins are my new go-to breakfast. While I love breakfast foods, unless I am hiking or in Israel (where breakfast is an experience), I seem only able to have milky coffee and something very small to eat first thing. For some time now, I have been eating a single medjool date and a few almonds or pistachios along with my coffee and 8 Greens.

But I have realized that I am just not consuming enough protein in the morning to keep me going strong throughout the day. So I decided to look for something that is relatively high in protein, low in calories and unnecessary fat or sugar that would satisfy me without making me feel too full. And because while I may love to cook, I generally do not want to cook at breakfast. So something I could make ahead.

After checking out several recipes – and reading the comments – on line, I came across a recipe for Protein-Packed Oatmeal Muffins. I decided to give them a try, with a couple of my own tweaks.

They came together easily, but I was highly skeptical of how they would bake up. The batter seemed soooooo liquidy that I thought it would never come together as a muffin. Even when they had baked for the suggested amount of time, I thought, well this is a noble failure. Thankfully, I was wrong.

These are not the most beautiful muffins you will ever see and the texture, while fine, is not a traditional muffin. So don’t go in with that expectation. These muffins are gluten-free since only oatmeal is used as the base. I personally do not have a problem with gluten so I did not choose them for that reason. But if you do limit or cut out gluten from your diet, these muffins are for you as well.

The muffins are very tender and moist (why do people have a problem with that word??). I upped the spicing and used some fresh berries as a topping. The Oatmeal Protein Muffins are very open to changes in spicing and toppings. You could use hemp or pumpkin seeds on top and use pumpkin spice or any other mixture you like. For an afternoon snack, you could even go a more savory route. But below is what I did.

These should be stored in an airtight container in a cool place or frozen for future use. They rewarm in the microwave in about 10 seconds. I ate mine with a bit of almond butter on top for an extra hit of protein.

The waiting time before removing them from the muffin tin is essential. The oatmeal continues to absorb the liquid after they come out of the oven and this allows the muffins to firm up. Mine were baked directly in the well-PAMed muffin tin, but I might use paper or foil muffin cups next time to make it even easier to remove from the pan.

Give them a try if you want a muffin that is actually healthy for you.

Recipe

Yield: 12 muffins

Ingredients

3 cups old-fashioned rolled oats (Do NOT use quick-cooking oats)

3 scoops vanilla protein powder (I used a whey protein powder, but plant-based is fine, too)

1 tsp baking powder

1 rounded teaspoon ground cinnamon

1/2 teaspoon ground cardamom or nutmeg

Zest from one medium lemon

1/2 tsp fine sea or kosher salt

2 large eggs

1 tsp pure vanilla extract

1/2 cup unsweetened applesauce OR one ripe banana, peeled and smushed

1/2 cup plain 0% Greek yogurt

2 tbsp coconut oil, melted

1/4 cup honey, maple syrup or Agave

1 cup unsweetened soy or other plant-based milk

2 tablespoons pumpkin or hemp seeds (OPTIONAL)

Berries or mini dark chocolate chips (OPTIONAL but recommended)

Directions

Preheat oven to 350 degrees F.

In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.

In a separate bowl combine eggs, vanilla extract, applesauce, Greek yogurt, coconut oil, maple syrup, lemon zest and soy milk.

Add wet ingredients to dry and stir to combine. The batter will be VERY wet!

Grease a muffin pan very well with vegetable spray or coconut oil. You could also line the muffin tin with paper or aluminum muffin cups.

Divide batter evenly across the muffin tin. (I used a cookie scoop to do this evenly)

Lightly press in your toppings of choice into each muffin. You can alternate toppings. There is no need for them to ll be the same.

Sprinkle hemp or pumpkin seeds evenly across cups, if using. (I did not)

Bake for 15-20 minutes (mine took 20 minutes)

Allow to cool in the pan for at least 20 minutes. The muffins will firm up during this time. Then using a tin spatula or spreader, remove the muffins to a wire rack to cool completely.

Store in an airtight container on the counter or in the fridge for up to 5 days. OR freeze for up to 3 months. Warm in a microwave or oven before eating for best taste.

Turkish Pide Bread

~ lisaandfrancescook ~ 1 Comment

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Normally I am Team Dark, Crusty Bread. However, this traditional Turkish flatbread, which is soft and fluffy on the inside and golden on the outside, has given me pause. I first tried this bread at a local Turkish restaurant that my husband and I stumbled into after one of our long walks around Chicago. It was served warm and fresh from the oven and we fell immediately in love. Frankly, we happily could have been satisfied to only eat that with some feta cheese and a salad or dip. I knew that I had to find a recipe to make this at home.

Turkish Pide Bread is relatively quick to make and is perfect for lapping up sauces and spreads. It is best enjoyed the day you make it, fresh from the oven. However, we have eaten left-overs drizzled with olive oil and lightly toasted. The version I made contains dairy, but I don’t see why it couldn’t be made vegan with non-dairy milk and yogurt.

Turkish Pide Bread comes in several versions, including a boat-shaped version with meat or veggie toppings. The recipe below is referred to as Ramazan Pidesi and is often served for iftar during Ramadan. It has a classic woven pattern on top and is liberally sprinkled with Nigella and sesame seeds.

As I always do with a new recipe, I searched my extensive selection of cookbooks as well as the web. I then often mix and match, choosing ingredients from one with a method from another etc. This version comes from Zerin and Yusuf although the method was from watching various YouTube versions.

Enjoy this lovely bread soon.

Recipe

Yield: One large round loaf – about 8 servings

Ingredients

Dough

3 cups of unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon salt

2 teaspoons active, dried yeast (you could use instant yeast)

3 Tablespoons olive oil (I used a wonderful flavored oil from Sciabica but any good quality EVOO would do.)

1 cup lukewarm milk

2 to 3 Tablespoons warm water (more if necessary)

Topping

1 egg yolk (skip if making this a vegan version)

1 Tablespoon milk or natural yogurt (dairy or non-dairy)

About 1 to 2 Tablespoons of sesame or nigella (or a mix) seeds

Directions

Mix the yeast, sugar and warm milk and allow to proof. If you are using instant yeast, you can skip the proofing step.

In a large bowl, mix together the flour, salt and EVOO. Add the warm milk with the yeast and sugar. Gently mix it with your hand, slowly adding just enough warm water to make a soft, slightly sticky dough. (I would not use a mixer for this. It’s too easy to add too much flour that way.) Only knead it enough to incorporate the flour for a smooth-ish dough. Roll the dough ball in about 2 teaspoons of EVOO and cover the bowl to allow it to rise. Depending on the warmth of your kitchen and your yeast, the dough can take anywhere from 40 minutes to 1.5 hours to rise. Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment or a Silpat.

Once the dough has risen, turn it out onto the parchment-lined baking sheet. Using your hands, gently release the air and push the dough into a circle or oval, leaving and thicker edge all around.

Using your finger tips, firmly press down into the dough to make the woven pattern.

Allow the dough to rest uncovered for about 15 minutes. Then stir your topping and brush the entire surface with the mixture.

Liberally sprinkle with your seeds.

Bake for about 20 minutes or until golden. Then reduce the heat to 325 degrees F. and bake for an additional 5 minutes. Remove from the oven serve immediately. If you are not serving it immediately, wrap in a clean, slightly damp tea towel to keep the bread soft.

Bourbon Pecan Bread

~ lisaandfrancescook ~ Leave a comment
Bourbon Pecan Bread

This fragrant quick bread is easy to make and even easier to eat. While flipping through one of my old hand-written books of favorite recipes, I came across this Bourbon Pecan Bread. I hadn’t made it in years and the recipe said that it made three mini-loaves. Clearly this was a recipe that I used to make as gifts to friends and teachers. However, I wanted to only make a single larger loaf this time around. Like most quick breads, this one comes together quickly and bakes for about an hour. These breads are really not breads at all but are simple cakes that are perfect with tea or coffee pretty much anytime of day. They all have the traditional crack down the middle that you see in cakes made with baking soda.

Bourbon Pecan Bread doesn’t need any glaze or embellishments. With holidays and maybe even some friends or family visiting, it’s great to have this absolutely wonderful quick bread in your back pocket. The most difficult part will be not jumping in to eat it before its cool. These make wonderful “host/hostess” gifts. And wrap it in some cellophane and tie a pretty bow on for a gift that anyone would be happy to receive.

Now I’m sure that the recipe comes from somewhere. Unfortunately, several decades ago when I was writing it down, I wasn’t concerned with provenance. So, that said, my apologies to whoever conceived the original, wonderful recipe. Though uncredited, it is truly appreciated. I did make a few tweaks, but nothing substantial.

This recipe was made using a food processor. However, it could also be made by hand, or using a hand or stand mixer. There are just a few things to remember: don’t over mix the batter once you start adding the flour and make sure that all of your ingredients are at room temperature.

You could swap out walnuts for the pecans and some sort of cognac or Armagnac for the Bourbon. But there is just some wonderful alchemy that happens when pecans and Bourbon are in the same recipe. Bourbon is an American whiskey made from distilled corn mash. And pecans are the only indigenous American nut. So perhaps, that is why something so magical happens when they are paired in things like Bourbon Pecan Pie or this Bourbon Pecan Bread.

Bourbon Pecan Bread

While there is alcohol in this recipe, it cooks away in the baking process, leaving only its flavorful depth and essence behind. There is no non-alcoholic substitute that would work here.

Tightly wrapped once it has fully cooled, this Bourbon Pecan Bread will last for several days and can be frozen for later enjoyment. However, when this intoxicating smell wafts out of your oven, you will have to be of a stronger will than I have to not eat it right away.

Recipe

Yield: 3 mini-loaves or one 9 x 5-ince loaf

Bourbon Pecan Bread

Ingredients

2 cups unbleached all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs

1/2 cup (one stick) unsalted butter at room temperature

1/2 cup real maple syrup

1/3 cup firmly packed dark brown sugar

1/2 cup buttermilk or plain kefir

1 cup coarsely chopped pecans, lightly pan toasted

3 Tablespoons Bourbon

1 teaspoon pure vanilla extract

About 2+ Tablespoons Demerara or other coarse sugar (optional, but a nice touch)

Directions

Preheat the oven to 350 degrees F. Generously grease (I used cooking spray) a loaf pan. Line the bottom and sides with parchment with a 2-inch overhang. Grease the paper as well. Sprinkle the Demerara sugar un the bottom of the pan, if using. Then carefully turning the pan, coat the bottom and sides with the sugar. Set aside.

In a medium bowl, sift the flour, baking powder, baking soda and then add the salt.

Using a food processor or mixer (or by hand), cream the butter, brown sugar and maple syrup until fluffy. This should take about 3 minutes if you are using a machine. Add the eggs and mix well. Then add the Bourbon and vanilla.

Starting with the flour, add one third to the butter mixture and process in pulses just until barely combined. Then add half of the buttermilk and lightly pulse or mix it through. Repeat with the next third of the flout and the remaining buttermilk. Add the toasted pecans to the final bit of flour and toss them together. This will help prevent the nuts from all sinking to the bottom. Now add this last amount of flour/pecan mixture and pulse it through the batter or mix with a spatula until just combined. Do not overmix the batter once you have begun adding the flour or the final cake will be gummy and tough.

Pour or spoon the thick batter into the prepared pan. Tap it lightly on the counter to even things out. Lightly sprinkle with the coarse sugar if using and bake for about an hour or until a toothpick inserted comes out clean. For mini-loaves, bake these beauties for about 45 minutes. If your oven bakes as unevenly as mine, turn the bread about half way through. Don’t worry about the top cracking down the middle. That is classic for this kind of bread. Allow the cake to cool for 10 minutes in the pan. Then carefully lift out the Bourbon Pecan Bread, using the parchment sling. Remove the parchment and place on a wire rack to cool completely. Now enjoy!

Flaky Flatbread

~ lisaandfrancescook ~ 2 Comments
Flaky Flatbread with Fenugreek

These Flaky Flatbreads are fun to make and so versatile. Make them ahead and they reheat beautifully. While I make mine with a Bulgarian or goat yogurt, any yogurt will work, including non-dairy. And even though I brush mine with fresh garlic butter, you can use either a good EVOO or vegan butter instead. Recently, my husband was out of town and I made up a batch of these. I wrapped the leftovers in foil and reheated them in my toaster as needed. The outside got slightly crispy. And the layers flaked into these lovely fragrant pieces of dough that were perfect for dipping into soups and spreads.

Since I began doing more Indian cooking, I have become familiar with spices and herbs that I had not traditionally used before. Two of my favorites now are carom seed (ajwain) and fenugreek leaves (kasuri methi). Either one, or dried mint, cumin seed (or nothing at all) works wonderfully in this flaky flatbread. And because you control the seasoning, your flatbreads will be unique to you!

Unlike most breads, these flaky flatbreads don’t require any rising time. The dough comes together in just minutes. Then we let it have a nice rest until it becomes supple and easy to roll out. This resting time can be a 20 minute catnap or as much as a couple of hours. Your schedule can dictate the time. The longer resting time makes them a bit easier to work with, but I have made them both ways successfully. We enjoy these flatbreads at least once a week. They are the perfect compliment to Middle Eastern/Mediterranean foods as well as South Asian.

I came across many iterations of this basic recipe online so it is difficult to say exactly which one I ended up using. And the addition of the fenugreek and garlic butter is my own twist. How you use this flaky flatbread is only limited by your imagination. Leave out the garlic and this becomes a great bread for breakfast or snacking. Just add your favorite nut butter, smushed avocado or preserves. Smear on tomato sauce or pesto with the toppings of your choice and you have mini pizzas. Did I mention that this was versatile?

I am not going to claim that these are as healthy as the two ingredient lentil pancake/flatbreads that you can find all over YouTube. But eaten in moderation with an otherwise healthy meal, they are fine. And as much as I love a good lentil dish, these really do taste better than those pancake/flatbreads.

Flaky Flatbread with Fenugreek

Recipe

Yield: 8 flatbreads

Ingredients

2 cups of all-purpose flour, plus about 1/4 cup more for dusting the dough

2 teaspoons kosher salt

1.5 teaspoons fenugreek leaves (kasuri methi) Optional, but recommended

1 teaspoon baking powder

1 cup plain natural yogurt (I like full-fat)

8 ounces melted butter

2 large garlic cloves, crushed Optional, but recommended

Directions

Measure out the flour, salt, baking powder and dried herbs, if used, into a medium bowl. Using a fork or whisk, mix everything together so that the salt, baking powder and herbs are well distributed. If the bowl is wider and shallower, it is a bit easier to work with, but any bowl will do. You can do this ahead and cover it until you are ready to make the dough.

Flaky Flatbread

Add the yogurt and mix through the flour until you get a shaggy dough. I found that it was easiest to use my hands for this. It should take only about 1 to 2 minutes.

Flaky Flatbread

Then using your hands, gently knead the dough until the moisture from the yogurt is distributed throughout and you end up with a smooth, moist dough. Depending on the shape of your bowl, it might be easiest to transfer the dough to your counter to work with. If you use a thicker yogurt, like a Greek or Icelandic yogurt, you might need to add a Tablespoon of water to the dough. Natural yogurts are more liquidy and preferable for this recipe.

Form the dough into a ball and place it back into the bowl. Cover it lightly with plastic wrap or a plate. This entire process from the time you add the yogurt to the time you form your dough ball should take no more than 5 minutes and possibly as little as 3 minutes.

Flaky Flatbread

Allow the dough to rest for a minimum of 20 minutes and up to 2 hours. It will not double in size. We are not using yeast. But the dough will become more relaxed and supple and will be easier to roll out.

When the dough has rested, remove it from the bowl and divide it into 8 pieces. Unless you are doing this for a living, just eyeball the pieces. It is not necessary to weigh them out to be sure that they are exactly equal in size.

Flaky Flatbread

Cup your hand over the dough piece and roll your hand in a circle against the counter to form a ball. Lay the pieces out on the counter or a baking tray or platter to make it easier to work with.

You want to work with one section or ball at a time. I found it easiest to put 1/4 to 1/3 cup of all-purpose flour in a shallow bowl or container rather than sprinkling my counter. I then slightly flatten the dough ball with my hand and dip each side into the all-purpose flour. If I need to double dip, I can. Any excess flour can be sealed in a container and used for the same purpose since no raw dough gets mixed in. I know, but trust me on this.

Flaky Flatbread

Years ago, a dear friend, now dead, gave me a wonderful marble rolling pin to use in making mu shu pancakes. I never actually used it for that purpose, but it is perfect for these flatbreads and I think of Marge with great fondness whenever I handle it. But any rolling pin or empty wine or beer bottle will work too.

Place the flattened dough ball on the counter or board and roll it out as thinly as possible. Don’t worry too much about the shape. If it is round or oblong, or even slightly misshapen, this will still work. I am no expert! Brush the dough lightly with some of the melted garlic butter. Then working from the longest end, tightly roll up the dough into a log. Perfection is not necessary! If butter got on the board or counter, just wipe it away with a paper towel. Otherwise the next ball will be difficult to roll out. It doesn’t have to be perfectly clean – just wipe up any excess butter or oil.

Then take one end of the log and curl it in on itself and keep doing this to form a flat snail. [See the speeded up video below] Lay the snail onto the baking sheet lined with a silicone sheet. If you don’t have that, you can use a sheet of parchment barely dusted with flour. Those with more experience may try to pleat the dough instead of folding it. This is something that I saw Chetna Makan do. The more folds that you have, the more layers of flakiness. But honestly, life is complicated enough!

Keep repeating this until you have 8 flat snails. Cover them with plastic wrap or a tea towel and allow them to rest for as little as 20 minutes or up to an hour.

Quick tutorial on rolling out flaky flatbreads
Flaky Flatbread

When you are ready to cook the flatbreads, set an untreated non-stick or well-seasoned cast iron skillet on medium high heat. If you have a bigger pan, use it so you can cook several flatbreads at once. If all you have is a small skillet, don’t fret. It will take more time to cook everything, but it will work just as well.

Take one snail at a time, keeping the remaining snails covered while you work. Again, dip both sides of the snail into your reserved flour. Using your rolling pin, roll the dough out into an approximately 5-inch diameter circle. If it isn’t a perfect round, it’s okay. I have yet to achieve a perfect circle! Try to keep the roll from opening up. It seemed to work best for me to just flatten the snail a bit with my hand first before applying the rolling pin.

Once you have the circle rolled out, generously brush the surface with the garlic butter. Immediately pick up the dough and place it in the hot pan, butter side down. Then brush the top side with butter. If your pan will hold more than one flatbread, immediately roll out your next snail, repeating the above process. Each side takes about 5 minutes to cook. The dough may puff up a bit while cooking. That’s okay. Take a flat spatula, and gently press down on the top of the dough. You don’t need to pop the bubbles, but you don’t want them to get away from you or when you turn the flatbread over, it won’t cook evenly. All of the surfaces need to hit the pan.

You know the side is done when you have nice brown spots all over. If your heat is too high, the outside will burn before the inside is cooked. If the pan isn’t hot enough, the dough won’t really get that nice browned look that you are going for. As with pancakes, the first one out of the pan is never quite as good as the subsequent ones. I always go for the darkest bread at the bakery. So check your bread after 4 minutes to achieve the desired doneness.

When each flatbread is finished, you can place it on a baking sheet in a warm oven until you are finished and ready to serve. If you are not eating all of the breads in one go, allow the leftovers to cool and then wrap the rounds in foil. They will keep in the fridge for several days or even on your counter if your house is cool. When you are ready to eat them, warm them in the oven or a toaster. Do not microwave them!