Friendships and The Elora Bread Trading Company

Elora Bread Trading Company (1 of 7)

When I tell DH or my co workers that I’m driving to a small town an hour or more away for bread they look at me as if I have two heads. Yes I’m aware I can just go around the corner and pick up a nice freshly baked loaf without the headaches of traffic and free time lost.  But what those people don’t understand is how much it is about the journey and not always the destination.  My foodie friends understand this best since they are usually the passengers of these wonderful adventures.

Elora Bread Trading Company (3 of 7)

This group of woman are probably the best things to come out of all this blogging craziness.  They are some of my biggest fans and who I consider to be longlife friends.  They are all incredible women on their own, each with their own unique personalities and quirky insights but all have a deep selflessness that makes us together unstoppable warriors.  I have met each and everyone of them in someway through the Food Bloggers of Canada  and our bond is continued to be strengthened by almost monthly get togethers.

So it is no surprise that our journey this past weekend took us another FBC members new business the Elora Bread Trading Company.  A way for us to be together, to help support another friend and blogger and of course have great food and millions of laughs.

Elora Bread Trading Company (2 of 7)

There is Christina from  Strawberries For Supper .  In a very “it’s a small world” coincidence it turns out the we grew up around the corner from each other and I spend many years going to school with her sister. She has wonderfully dry and sarcastic sense of humour much like my own and is refreshingly honest.  Check out her recent  Cinnamon Bun Recipe to see exactly what I’m talking out.

Meg of Sweet Twist of Blogging and I have completely bonded over our love of anything Jimmy Fallon and the bizarreness that is my day job. She makes these really awesome Reveal Recipes that while they don’t make me want to be pregnant they do make me what to have some kind of gender related announcement just to try them out.  And you have to see her cakes.  This woman is super talented.

Our matriarch, our big sister is Rhonda of Olive and Ruby.  I can only dream of being as worldy, as smart and as confident as this lady.  So stong and so powerful every time I see her I feel like I’m really going to learn something.  Something of incredible substance and importance.  And have a great laugh while doing so.

Elora Bread Trading Company (4 of 7)

My girl Robyn of Planet Byn is such a gorgeous person with a smile that just brightens the room.  She is down for just about anything, has all these ideas for our next get togethers before we are even done the current one and who I think of any of us is the glue that keeps it all together. And her need to getting #tastyg trending rocks!

Ahhh our little Louisa of Living Lou .  She is the baby of our little group and such a sweetheart.  I remember at her age beginning to develop important friendships with people 10 or more years older and I sometimes wonder what she is thinking when she is with the group.  Yet despite the age difference she fits in perfectly and let me just tell you by the time she is my age now she will have accomplished so much.  More than I think anyone of us can imagine.

And then there is Jenny,  The Brunette Baker. My girl Jenny.  This is my soul sister.  A woman so postive, outgoing, smart, talented, beautiful, and gosh darn is almost as funny as me.  She is that girl I wish I had as my best friend in school.  That one that had your back at recess, who kept all your secrets just that, and who would fill scrapbook after scrapbook of memories together.

Elora Bread Trading Company (6 of 7)

Despite all our differences we are a strong and talented group. Fearsome in fact!  And while our destination, our meal, or our event is the focus of our journey it’s the time before and after, the travelling to and from, the ranting 71 text message in a single hour and the hundreds of laughs in car rides that holds us together and are the things I am most proud of as a blogger.

Elora Bread Trading Company (7 of 7)

Whether I get published or can making a living as a blogger isn’t the biggest priority anymore.  I’m the first to share my connections with these woman and they do the same.  We all want each other to be the best and we all want to celebrate it together. Everyone is  going to climb that mountain one day and everyone is going to fall at least once.  For me I want people there that will catch me, dust me off, shake their heads laughing at my silliness and push me right back up that incline. It the friendships I have developed along the way and the solid group of women that surround me that measure my success.  And if you look at the women that stand in my corner with me…well I am doing better than okay.

Brioche

Brioche

I do a lot of things with certain intentions.  I would admit that half of the time those intentions never happen.

I buy a design magazine to help me pick out new colors for my decor.  Walls are still white.

I buy piles and piles of yarn to learn to knit.  Still in the original bag with the receipt.

I buy paints and canvases but everything dries out before ever being opened.

I order packets and packets of heirloom seeds to start in the spring.  These I have given away.
Fotor042016267

And in the case  of these bread I bake it to make it into french toast.  Five thick slices taste tested later and the french toast is a write off.  But as my good friend Christina over at Strawberries for Supper says ” That sounds like the normal serving size of brioche.” So it’s all good.  And she’s a smart lady! Check her out!

Yields 6-8

Brioche
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Ingredients

  • 2 cups plus 2 tbsp flour
  • 3 tbsp sugar
  • 1 tbsp yeast
  • 1/4 tsp salt
  • 1/3 cup warm milk
  • 2 eggs, beaten
  • 1/2 cup butter

Instructions

  1. In a large mixing bowl combine the flour, sugar, yeast and salt.
  2. Using the hook attachment on your stand mixer or a spatula mix in the milk and eggs. Add the butter a little bit at a time.
  3. Continue kneading the dough by hand for 7 minutes or with the hook for five.
  4. Cover bowl and place somewhere warm and allow the dough to rise for 2 hours.
  5. Punch down the dough, place in a greased loaf or brioche pan and cover.
  6. Let it rise in a warm place for 1 more hour.
  7. Preheat oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees F and finishing baking until a deep golden brown color another 10-15 minutes.
  8. Let cool on wire rack
Recipe Type: Breakfast
7.6.8
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Soft Pretzels

Soft Pretzels

There is nothing like watching a sport live however I have decided that certain ones suit my personality better than others.

Baseball is a bit long and drawn out.

Nascar (yes I went to live a Nascar race) is a bit manic with moments of pure excitement and utter boredom.

I’ve been to one soccer game in my live and it was so hot I forever associate the sport with heatstroke.

Tennis was super cool because it’s one of the two sports I play while with the other, golf, I can’t comprehend why anyone would watch it at all.

Basketball drives my mild OCD crazy.  There is always so much going on, between the none stop music, the dancers and those guys who go clean up the sweat on the court while the play is happening. What is with that last one.Every tie I have a panic attack thinking they are going to interfere with the game.

So that’s why I enjoy hockey so much.  It has structure, and minus the occasional scrum it has order. A whistle keeps everything under control.  Some of you may not know that I am a huge hockey fan.  DH and I are regulars at our local AHL Toronto Marlies games. Season ticket regular to be exact.  And yes by default that also makes us Toronto Maple Leafs fans.

But one thing all of these sports have in common, except maybe golf?  It’s stadium food.  Like these guys.

Soft Pretzels

Yields 8-16

Soft Pretzels
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Ingredients

  • 3 tsp yeast
  • 1 tbsp sugar
  • 1 1/2 cups warm water
  • 3 1/2 cups flour
  • 2 tsp salt
  • 9 cups water
  • 2/3 cup baking soda
  • 1 egg, beaten and mixed with 2 tbsp water
  • coarse sea salt

Instructions

  1. In your stand mixer bowl combine the water, yeast and sugar. Let it sit a couple of minutes.
  2. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-1-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20319"]
  3. Add the flour and salt and using the dough hook attachment knead the dough on low for 5 minutes until it all comes together in a ball. (if the dough seems to sticky carefully add 1 tablespoon of flour at a time until dough is smooth and supple)
  4. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-3-of-16-300x199.jpg?x45499" alt="" width="300" height="199" class="aligncenter size-medium wp-image-20321"]
  5. Transfer dough to lightly greased bowl, cover and let rise 1 hour.
  6. Just before working with dough preheat oven to 425 degrees F and line baking sheets with parchment paper.
  7. In a large pot bring 9 cups of water to a boil. Dissolve 2/3 cup baking soda in the water.
  8. Take the dough and cut into 8 or 16 pieces depending on the size of the pretzel you want. Here I made 16 small.
  9. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-5-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20323"]
  10. Using your palms roll out each section into a 18-20" long rope. If the dough keeps spring back, roll it out as far as it will go then let it rest a few minutes before finishing the rope.
  11. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-6-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20324"]
  12. Take a rope and make it into a U shape.
  13. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-7-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20325"]
  14. Take the ends and cross them.
  15. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-8-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20326"]
  16. Take the crossed end and twist them once.
  17. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-9-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20327"]
  18. Fold over the twist towards the bottom curve and press the ends into dough to seal.
  19. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-10-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20328"]
  20. Repeat with all the dough.
  21. With a slotted spoon boil each of the pretzels in the water for 30 seconds, removing them and then placing them on your prepared cookie sheets.
  22. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-11-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20329"]
  23. Brush each one with the beaten egg wash and sprinkle with sea salt.
  24. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-13-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20331"]
  25. Bake in oven until brown 10-12 minutes. Let cool. Pretzels are good for several days but will get harder as time goes by.
  26. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-14-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20332"]
Recipe Type: Appetiser
7.6.8
321

 

Ciabatta Bread

Ciabatta Bread

Sometimes I`ll just eat bread and butter for dinner.  Partly out of laziness or lack of imagination but mainly because it tastes so good.  I don`t mean bread that comes in a bag presliced.  I`m talking freshly baked, crunchy crust, and doughy butter melting insides.  Ciabatta bread happens to my favorite.  So making this fresh at home one day certainly decided on my dinner options. It and butter.  I may have had a fruit smoothie for breakfast so I don`t feel quite so bad.

Ciabatta Bread

Yields 1 large or 2 small loaves

Ciabatta Bread
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Ingredients

  • 4 cups flour
  • 1 1/2 tsp yeast
  • 1 tsp salt
  • 3/4 tsp sugar
  • 1 3/4 cup plus 2 tbsp warm water
  • 2 1/2 tbsp olive oil

Instructions

  1. Add all the ingredients together in a large bowl. Mix gently with spatula until combined. Kneading the dough 8-10 minutes by hand (or if using a mixer using the dough hook) until dough is smooth.
  2. [img src="http://www.tastygardener.com/wp-content/uploads/2014/03/Ciabatta-Bread-1-of-10-300x199.jpg?x45499" alt="Ciabatta Bread" width="300" height="199" class="aligncenter size-medium wp-image-20130"]
  3. Place dough in a grease bowl, cover and let rise 2 hours.
  4. If making two small loaves cut into two.
  5. Shape the dough into logs and place on lightly floured baking sheet. Cover and let rise another 40 minutes.
  6. [img src="http://www.tastygardener.com/wp-content/uploads/2014/03/Ciabatta-Bread-2-of-10-300x199.jpg?x45499" alt="Ciabatta Bread" width="300" height="199" class="aligncenter size-medium wp-image-20131"]
  7. Preheat oven to 400 degrees F. Bake bread until browned and when bottom is tapped sounds hollow 35-40 minutes.
  8. [img src="http://www.tastygardener.com/wp-content/uploads/2014/03/Ciabatta-Bread-4-of-10-300x199.jpg?x45499" alt="Ciabatta Bread" width="300" height="199" class="aligncenter size-medium wp-image-20132"]
Cuisine: Bread |
7.6.8
317

 

 

40 Minute Dinner Rolls

Trust me when I say these are super quick and easy to make.

Serves per roll

40 Minute Dinner Rolls
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Ingredients

  • 1 cup plus 2 tbsp warm water
  • 1/3 cup canola oil
  • 2 tbsp yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg
  • 3 1/2 cup all purpose flour

Instructions

  1. Preheat oven to 400 degrees
  2. Combine the oil, water, sugar and yeast in a mixing bowl. Allow it to rest 15 minutes.
  3. Using the dough hook attachment mix in the salt, egg and flour. Knead until everything is incorporate.
  4. Form the dough into 12 balls and place in greased 9 x 13 pan and let rise 10 minutes.
  5. Place in your preheated oven and bake for 10 minutes or until golden brown.
Recipe Type: Appetiser
7.6.8
144

Preheat oven to 400 degrees.

In the bowl of your mixer combine the warm water, oil, yeast and sugar.  Allow to rest for 15 minutes

Add the salt, egg and flour.

Using the hook attachment mix until everything is incorporated.

Take the dough and cut it in half. Cut those halves into half.  Now take the four balls of dough and cut them each into thirds.  This will give you twelve balls of dough.

Place the balls of dough into a greased 9 x 13 baking pan and allow to rise for a minimum 10 minutes.  If you leave it longer they will just rise more.

Bake in your preheated oven for 10 minutes or until golden brown.

Because these rolls have a fair amount of sugar in them they are a bit more on the sweet side.  Meaning they are perfect completely on their own fresh out of the oven.  You don’t even need butter though I won’t turn away from buttering them either.

 

 

Rhubarb Loaf Bread

If you have any left over rhubarb or stragglers in your garden try out this great loaf recipe.  Spread with strawberry jam it’s perfect for a summer treat.

Yields 2 loafs

Rhubarb Loaf Bread
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Ingredients

  • 3/4 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 2 cups rhubarb, chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease two loaf pans.
  2. In a large mixing bowl cream the butter.
  3. Beat in the sugar, egg, vanilla and sour cream.
  4. In a seperate bowl combine the flour, baking soda and salt.
  5. Combine the wet and dry ingredients.
  6. Fold in the rhubarb and divide batter between the two loaf pans.
  7. Bake for 40-60 minutes or until tester inserted in center comes out clean.
Recipe Type: Breakfast
7.6.8
263

Preheat oven to 350 degrees F. Grease two loaf pans.
In a large mixing bowl cream the butter.

Rhubarb Loaf (2)

Beat in the sugar, egg, vanilla and sour cream.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

In a seperate bowl combine the flour, baking soda and salt.

Rhubarb Loaf from The Tasty Gardener

Combine the wet and dry ingredients.

Rhubarb Loaf from The Tasty Gardener

Fold in the rhubarb and divide batter between the two loaf pans.

Rhubarb Loaf from The Tasty Gardener

Rhubarb Loaf from The Tasty Gardener

Bake for 40-60 minutes or until tester inserted in center comes out clean.

Rhubarb Loaf from The Tasty Gardener

 

Garlic Rolls

I highly recommend making these.  Dense, buttery and out of this world garlicky.  Serve them with a great pasta dish or just eat them all fresh out of the oven.

Yields 12

Garlic Rolls
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Ingredients

  • 3/4 cup milk
  • 4 tbsp butter
  • 3/4 cup hot water
  • 4 tbsp sugar
  • 1 tsp salt
  • 4 cups flour
  • 1 tbsp yeast
  • 1 cup butter
  • 3 cloves garlic minced.

Instructions

  1. Preheat oven to 350 degrees F.
  2. In the microwave melt the butter with the milk 1 1/2 minutes. Add to mixing bowl with hot water.
  3. Add the sugar and salt.
  4. Mix in 2 cups of the flour and the yeast.
  5. Add the remaining flour and mix until dough pulls away from bowl.
  6. Cover with plastic wrap and let it rest for 5 minutes.
  7. In a oven proof pan melt the butter and garlic. Reserve 1/2 of the butter mixture.
  8. Divide the dough into 12 balls and arrange in pan over garlic butter. Brush the reserved butter over top.
  9. Cover and let rise 20 minutes.
  10. Remove cover and let bake 10-15 minutes or until golden.
  11. Serve warm.
Recipe Type: Appetiser
7.6.8
242

Preheat oven to 350 degrees F.
In the microwave melt the butter with the milk 1 1/2 minutes. Add to mixing bowl with hot water.

Add the sugar and salt.

Mix in 2 cups of the flour and the yeast.

Add the remaining flour and mix until dough pulls away from bowl.

Cover with plastic wrap and let it rest for 5 minutes.

In a oven proof pan melt the butter and garlic.  Reserve 1/2 of the butter mixture.

Divide the dough into 12 balls and arrange in pan over garlic butter. Brush the reserved butter over top.

Cover and let rise 20 minutes.

Remove cover and let bake 10-15 minutes or until golden.

Serve warm.

Monkey Bread

Pull apart breads are a great party option.  Having a group of people sitting around a table reaching and grabbing to get pieces of this delicatable dessert always results in jokes, laughs and great memories.

Serves 1/8

Monkey Bread
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Ingredients

  • 3 cans Pillsbury biscuit dough
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2 tbsp honey or agave nectar

Instructions

  1. Preheat oven to 400 degrees F. Generously grease a bundt pan with butter or cooking spray.
  2. Combine the sugar and cinnamon in a large zip lock bag.
  3. Cut the biscuit into 4 pieces.
  4. Roll each piece into a ball and place in cinnamon sugar.
  5. Coat the balls of dough with the sugar.
  6. Place dough in prepared pan.
  7. In a microwave safe bowl melt the butter, brown sugar and honey.
  8. Drizzle the butter mixture over the top of the dough balls.
  9. Bake for 20-25 minutes or until golden.
  10. Let stand for five minutes then invert onto serving plate.
Recipe Type: Dessert
7.6.8
217

Combine the sugar and cinnamon in a large zip lock bag.

Cut the biscuit into 4 pieces.

Roll each piece into a ball and place in cinnamon sugar.

Coat the balls of dough with the sugar.

Place dough in prepared pan.

In a microwave safe bowl melt the butter, brown sugar and honey.

Drizzle the butter mixture over the top of the dough balls.

Bake for 20-25 minutes or until golden.So i wanted to show you a picute of the finished product however when I put it out for guests at a dinner party and turned my back for maybe 5 minutes to grab my camera it was almost completely devoured.  Maybe next time I’ll shoot first, serve later.

Pumpkin Bread with a Cheesecake Swirl

I think adding a cheesecake swirl to any dessert is a good idea. From the Joy of Baking.

Serves per slice

Pumpkin Bread with a Cheesecake Swirl
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Ingredients

  • 3 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 eggs
  • 2 cups sugar
  • 1 cup butter, melted and cooled
  • 15 oz canned pumpkin
  • 1/2 cup water
  • 1 1/2 tsp vanilla
  • Cheesecake Filling
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 tbsp flour

Instructions

  1. Preheat oven to 350 degrees F. Flour and butter two loaf pans.
  2. In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl combine the eggs, sugar, butter, pumpkin, vanilla and water.
  4. Stir the dry ingredients into the wet. In another bowl beat together the cream cheese, sugar, eggs and flour.
  5. Fill each loaf pan 1/3 full with pumpkin batter. Top with cream cheese mixture. Top with remaining batter.
  6. Bake for 1 hour or until wooden pick inserted in centre comes out clean.
Recipe Type: Breakfast
7.6.8
206

Preheat oven to 350 degrees F. Flour and butter two loaf pans.
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl combine the eggs, sugar, butter, pumpkin, vanilla and water.

Stir the dry ingredients into the wet. In another bowl beat together the cream cheese, sugar, eggs and flour.

Fill each loaf pan 1/3 full with pumpkin batter. Top with cream cheese mixture. Top with remaining batter.

Bake for 1 hour or until wooden pick inserted in center comes out clean.

 

Pull Apart Garlic Bread

So I made this recipe adapted from www.the-girl-who-ate-everything.com for a ladies night at my home recently.  It was a huge hit getting completely devoured in about 10 minutes flat.  Next time I will definately make two.

Serves 1/8

Pull Apart Garlic Bread
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Ingredients

  • 1 loaf sour dough bread
  • 16 oz monterey jack cheese, sliced
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup diced green onion

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cut the loaf of sourdough bread in thin slices lenghtwise making sure not to cut all the way through.
  3. Turn the loaf 90 degrees and slice widthwise.
  4. Fill all the gaps in the bread with your cheese slices.
  5. In a microwavable dish melt the butter with the garlic.
  6. Stir in the green onion.
  7. Generously pour the melted butter over the loaf of bread making sure to completely cover it.
  8. Wrap the loaf in foil and bake in preheated oven for 15 minutes.
  9. Unwrap, place on baking sheet and return to oven baking 10 minutes longer or until cheese is melted and bread is slightly browned.
  10. Serve immediately.
Recipe Type: Appetiser
7.6.8
219

Preheat oven to 350 degrees F.
Cut the loaf of sourdough bread in thin slices lenghtwise making sure not to cut all the way through.

Turn the loaf 90 degrees and slice widthwise.

Fill all the gaps in the bread with your cheese slices.

In a microwavable dish melt the butter with the garlic.

Stir in the green onion.

Generously pour the melted butter over the loaf of bread making sure to completely cover it. Melt more butter and use if you feel like the bread hasn’t been covered enough. You want it to get into all the nooks and crannies.

Wrap the loaf in foil and bake in preheated oven for 15 minutes.Unwrap, place on baking sheet and return to oven baking 10 minutes longer or until cheese is melted and bread is slightly browned.

Serve immediately.

Date Nut Bread Recipe

Serves per slice

Date Nut Bread Recipe
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Ingredients

  • 1 1/2 cups dates
  • 2 1/4 cups boiling water
  • 3 teaspoons baking soda
  • 1 cup chopped walnuts
  • 2 cups white sugar
  • 3 tablespoons butter
  • 2 eggs
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300 degrees F. In bowl add baking soda to boiling water. Remove pits from dates and chop. Add to hot water and let sit for 30 minutes.
  2. Beat eggs and set aside. In separate bowl cream together butter and sugar. Add flour, vanilla, eggs, nuts, salt, flour and dates including liquid.
  3. Grease to loaf pans with butter. Pour batter evenly between pans.
  4. Bake in oven for 1 hour or until toothpick comes out clean.
Recipe Type: Breakfast
7.6.8
8

Preheat oven to 300 degrees F.

Beat eggs in bowl. Set aside.

Date Nut Bread153

Pit and chop dates.

Date Nut Bread152

Combine boiling water and baking soda. Add dates to water and soak for 30 minutes. This will help bring them back to their juicy plumpness. Do not drain.

Date Nut Bread156

Combine butter and sugar. Cream together.

Date Nut Bread154

Add eggs, vanilla, dates and liquid, nuts, flour, and salt.

Date Nut Bread158

Grease 2 loaf pans with butter.

Date Nut Bread155

Divide batter evenly between the pans.

Date Nut Bread159

Bake 1 hour in preheated oven. Using toothpick check to make sure it’s done.

Let cool.  Bread can be frozen.

Date Nut Bread160

 

 

Sourdough Bread

Serves per slice

Sourdough Bread

Sourdough bread doesn't use yeast to rise. Instead you create your own "yeast-like" starter that over time "sours", developing into the distinct flavour this bread has. This bread takes a very long time to make but like they say good things come to those who wait.

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Ingredients

  • 2 cups of proof
  • 3 cups unbleached flour
  • 2 tbsp olive oil
  • 4 tsp sugar
  • 2 tsp salt

Instructions

  1. To make the starter:
  2. Blend a cup of warm water and a cup of flour, and pour it into the jar. Keep in a warm place. (70-80 degrees F.)
  3. After 24 hours remove half of the starter and add 1/2 cup water and 1/2 cup flour. Do this every 24 hours for approx. 3-4 days. When it develops a bubbly froth it’s done.
  4. Pour into glass bowl. Add 1 cup of water and 1 cup of flour, stirring well. Set in warm place for several hours. This is your ‘proof’. The longer it sits the more sour the flavor.
  5. To make the bread:
  6. To the proof, add the salt, sugar and oil. Mix well.
  7. Knead in the flour 1/2 cups at a time until it’s good and flexible.
  8. Loosely cover the bowl with a towel and let it rise in a warm place for a couple of hours or more depending on your dough.
  9. To test poke the dough with your finger. If the hole doesn’t spring back then it’s risen.
  10. Punch done the dough then knead it a little more.
  11. Shape it into a loaf and place in a lightly greased pan. Cover with a towel and let it rise again to twice its size.
  12. Place the pan in the oven and turn it on to 350 degrees F. Bake for 30-45 minutes until crust is brown and bottom sounds hollow when tapped with a spoon.
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Cheesy Garlic Bread

Serves per slice

Cheesy Garlic Bread

This is a great recipe for any party. Feel free to change up the cheese combinations like Monterey Jack, Asiago or Romano. Even some grated cheddar or marble will work. If you want you can wrap the bread in foil and freeze it for another day. Just do this before the cooking stage and add a few more minutes to your baking time. It can be baked right from frozen.

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Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup mayonnaise
  • 1 bunch green onions, chopped
  • 3 cloves garlic, minced
  • 1 1/4 cups Parmesan cheese, grated
  • 1 1/2 cups Mozzarella cheese, shredded
  • 1 loaf French bread, halved lengthwise

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Mozzarella cheese in a large bowl.
  3. Cut each half of French bread into 4 pieces.
  4. Spread the cheese mixture evenly on the bread pieces.
  5. Bake in the preheated oven for 8 minutes.
  6. Broil for 2 more minutes to make the cheese bubbly and golden.
Recipe Type: Appetiser
7.6.8
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Preheat the oven to 350 degrees F.

Dice up the green onion and mince your garlic.

In a medium bowl combine the butter and mayonnaise.

Add the green onion.

Stir in the garlic.

Add your cheeses and stir everything together well.

Slice your french loaf in half.

Spread your cheese mixture evenly on both sides.

Bake in the oven until golden and bubbly about 8 minutes.  Broil for about 2 minutes to really brown up the top.

I served this at a family function of about 7 people and they were all concerned about there being to much.  As it turned out we ate while we sliced it up and only one side made it to the table.  It was polished off as well.  But really.  Look at this gooey cheesiness.  Could you refuse a piece or five?

 

 

Chocolate Chip Banana Bread

 

Serves per slice

Chocolate Chip Banana Bread

Feel free to add a 1/2 cup of pecans or walnuts to this recipe

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Ingredients

  • 1 cup granulated sugar
  • 4 ounces butter, softened
  • 1 1/2 cups mashed bananas
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Cream together the sugar and butter. Add the banana, eggs and vanilla and beat together well.
  2. In another bowl combine dry ingredients except chocolate and stir into the first mixture just until moistened.
  3. Fold in chocolate chips until well incorporated.
  4. Pour batter into greased and floured loaf pan. Bake at 350 degrees F for 45-60 minutes or until toothpick inserted in centre comes out clean.
Recipe Type: Breakfast
7.6.8
62

In a mixer cream together the butter and sugar until smooth.
Beat in the eggs and mashed banana.
In a seperate bowl mix together the flour, baking powder, salt and baking soda. Add the dry ingredients to the banana mixture.
Add the chocolate chips,
And the nuts if you are using them.
Fold everything together until well combined.
Pour the batter into your prepared pans and bake in preheated oven for 45-60 minutes or until cake tester comes out dry when inserted in center of loaf.
Allow to cool slightly before slicing and enjoying.

The Baker’s Chain Letter

amish-friendship-bread-2The other day I was handed two pages of instructions and a baggie of goop. It was Amish Friendship Bread. A long, long time ago when I was in high school I had received a similar gift but like most chain letters I did what I normally do, delete. However being older and wiser and a lover of loaf bread I relished the idea of continuing this tradition. Amish friendship bread is a type of sweet bread or cake that begins from a sour dough starter (the goop) and over the course of ten days more ingredients are added until you are left with enough starter for you own loaf, to start a new cycle and 2 more to pass on to friends with instructions. Hence the comparison to a chain letter.

There is little known history to how, when and why Amish Bread began except that despite it’s name has no connections to the Amish people. But what I find the most interesting is that any starter you receive could in fact be many generations old.

Amish Friendship Bread Recipe

Tips for making bread

You can freeze the mixture at certain intervals to slow down the process

Do not refrigerate.

Do not use metal bowls or utensils.

Let out any air in the bag.

It is normal for the batter to thicken, bubble and ferment.

Childhood Banana Shortage

Growing up it was always a treat when my mom would make banana bread. A loaf never lasted a day in our house between everyone trying a slice straight out of the oven then another to satisfy a late night craving. If my dad was lucky he might have been able to take a slice to work the next day. My dad wasn’t a very lucky guy.

Warm out of the oven.

Warm out of the oven.

The only problem was that there was hardly ever bananas available to make multiple loaves let alone just one. And I don’t mean a local grocery store storage. You see my dad preferred his bananas on the green side, my mom likes them ripe and I loved them as close to black as possible. Bunches in our household never made it to the bread stage.

Now that I’m living on my own I have the exact opposite problem. By the time bananas are how I like them there is only a small window of a couple days to eat them before they are too far-gone. Therefore my freezer is fill of blacken, overripe bananas.

Lucky for me I still love banana bread.

Banana bread Recipe

*Here a tip for freezing bananas. Instead of freezing them whole, remove their peel then mash the banana in a plastic container which makes for easier storage. You can add more or remove some from the container as the bananas are needed for baking.