Bread

Cheddar Bread
チェダーチーズブレッド

Cheddar Bread

I don’t eat much cheese any more (I feel like I say this a lot recently (lol)), but I found this beautiful aged cheddar cheese at a discount grocery store and I couldn’t pass. Cheese often melts in bread but this one kept its shape well. The bread was made with the “Boule” recipe in the “Artisan Bread in Fine Minutes A Day”; I replaced some of the all purpose flour with whole wheat flour.

Click here for recipe information.

チェダーチーズブレッド

チーズは最近はほとんど食べないのですが、美味しそうなチェダーチーズをディスカウントスーパーで見つけて、お買い上げ～。

小さく切ってパンにたっぷり入れて焼き上げました。

焼き立ておうちパン、やっぱり美味し～い！！

もう一つのブログはコチラ。

August 15, 2013

by : Reiko Bread, Dessert

Coconut Banana Bread
ココナッツバナナブレッド

Coconut Banana Bread

I don’t make banana bread very often because Terry is not a big fan of it. But a few weeks ago I realized that the bananas I had in my fruit basket became ripe quickly. I felt making a banana bread was the only way to not waste them, and here it is. Since I knew Terry would not eat this anyway, I decided to put something that I love but he avoids: coconut. I added shredded coconut to the batter and also placed on top. The coconut inside the batter seemed to help the bread stay moist and the coconut on the top gives a nice texture and a nutty flavor.

Coconut Banana Bread (adapted from this recipe)

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 cups roughly mashed bananas
1/2 cup plus 3 tablespoons shredded coconut

1. Preheat oven to 350 F. Lightly grease a 9×5 inch loaf pan.
2. Combine flour, 1/2 cup of coconut, baking soda and salt.
3. In a separate bowl, mix together butter, brown sugar, eggs, and mashed bananas until well blended. Stir banana mixture into flour mixture.
4. Pour batter into prepared loaf pan. Sprinkle 3 tablespoons of coconut on top and press down lightly.
5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

ココナッツバナナブレッド

バナナブレッド、テリーが好きじゃないので、あまり作らないのですが、先日熟れてきたバナナが沢山あったので、急きょバナナブレッド～！、となりました。

で、テリー、どうせ食べないなら、彼の苦手なココナッツも入れちゃおう、ということで、たっぷりココナッツ入り。

中に入ったココナッツ、バナナとともにしっとりとした仕上がりに貢献。

上にのせたココナッツはぱりぱりっとした食感でこちらもいい感じ～。

朝食用に数枚スライスして持って行きました。

朝食はどうしても通勤中の車の中になるんですよね。。。

もう一つのブログはコチラ。

2 Comments

August 3, 2013

by : Reiko Bread, Breakfast, Vegan

Hummus and Vegetable Whole Wheat Flatbread – vegan
フムスとベジの全粒粉フラットブレッド

Hummus and Vegetable Whole Wheat Flatbread – vegan

I had a fabulous hummus vegetable pizza at Polito’s Pizza in Wausau WI a few weeks ago when we were visiting the city. This pizza had been on my mind for a while and I finally got to try making something using this idea. Mine is not pizza but flatbread because I happened to have bread dough at hand. I served this flatbread with lots of fresh baby arugula and a drizzle of olive oil. I didn’t use any cheese because I didn’t feel like I needed it. I added some whole wheat flour to the flatbread, and I always like the color and the flavor created by the addition of whole wheat flour.

You can make this too if you have: flatbread (water, yeast, salt, all purpose flour, whole wheat flour: adapted from the “Boule” recipe in the book “Artisan Bread in Five Minutes a Day”), hummus (chickpeas, cooked garlic, olive oil, lemon juice, salt, pepper, sugar), crushed red pepper, salt, black pepper, peppers, grape tomatoes, green onion, arugula, olive oil

Click here for recipe information.

フムスとベジの全粒粉フラットブレッド

今朝のブランチで～す。

いつも作るパン、使いやすい計量だと、2個できるようになってます。

で、生地を混ぜると、二種類のパンを作ることができるのですが、今回も一つふつうにパンを作って、残った生地をこんなフラットブレッドにしてみました。

ピザみたいに薄く伸ばして高温で焼きます。

まわりがかりっとしたら、フムス、野菜をのせてさらにもう少し焼いて、食べる直前に、ベビールッコラをわさわさっとのせ、オリーブオイルをたら～りとたらしていただきま～す。

今回はこのフラットブレッド、全粒粉入りなので、味も見た目もなんとなく素朴な感じの出来上がりとなりました。

こういうシンプルながら簡単、美味しいご飯が好き。

もう一つのブログはコチラ。

August 2, 2013

by : Reiko Bread

Cocoa Rolls
ココアパン

Cocoa Rolls

I liked the rolls I made the other day so much that I decided to make rolls with the same base recipe again. This time I added a little cocoa. These are not sweet rolls, so I like to eat them with butter and jam. Cherry and strawberry jam goes very well with these rolls. The base recipe is the Boule recipe from the book, “Artisan Bread in Five Minutes a Day”.

Click here for recipe information.

ココアパン

先日ハード系の小さいパンを作ったのが気に入って、また作ってみました。

今回はココアを入れて。

ほんのりココア味だけど甘くないパン。

バターに苺ジャムやらチェリージャムがよくあいます。

そして、もちろんこのパンにはコーヒーですね～。

もう一つのブログはコチラ。

4 Comments

June 6, 2013

by : Reiko Bread

Artisan Rolls
全粒粉入り田舎風ロール

Artisan Rolls

Using my usual recipe, “Boule”, from my favorite bread book, “Artisan Bread in Five Minutes a Day”, I made these rolls this morning. I divided the dough that usually makes a large loaf into seven small rolls.I baked them for 20 minutes and they were perfect! This time I also replaced about one third of the all-purpose flour with whole wheat flour.

Click here for recipe information.