Rhubarb Bread

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On an extra warm day I decided it would be a good idea to turn on the oven to bake some bread. This is from the family cookbook. I did have some rhubarb to harvest and thought this would be a good use for it.

The sugar has been cut down and I replaced ¼ cup of the flour with coconut flour just for fun. Doesn’t taste half bad. I also wanted to take the idea from making cheesecake and placed the 4 loaf pans on a cookie sheet with water on it. Kept the bread very moist, actually more of a sticky moist…so might not have been the best idea ever, but hey that’s what experimenting is, right?

Rhubarb Bread

⅔ c brown sugar
⅔ c unsweetened applesauce
2½ c flour
1 egg
1½ c diced rhubarb
1 c sour milk
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Topping
½ c sugar
1 Tbsp soft butter
1 Tbsp Cinnamon

Combine sugar & applesuace, add egg, milk, vanilla, beat well. Stir dry ingredients. Add to sugar mix. Add rhubarb. Pour into 4 greased & floured loaf pans sprinkle topping on. 325°- 40 min.

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Lemon Poppyseed Bread

IMG_4259-EditIf you need to get some milk used up this is a great recipe…if you only have 1 cup to use up. I must say I spent a busy Saturday baking and cooking, trying to use up some of the milk I have and just so there are some snacks around again. This is a straightforward recipe from Taste of Home, probably the Healthy Cooking magazine.

Lemon Poppy seed Bread

1¼ c flour
¼ c granulated sugar
¼ c raw sugar
½ c oats (recipe calls for oat bran)
1 Tbsp poppy seed
2 tsp baking powder
½ tsp salt
2 Tbsp butter (unsalted)
2 Tbsp applesauce
2 Tbsp lemon juice (fresh if possible)
½ tsp lemon zest
1 egg
1 c milk

Preheat oven to 350°F. Spray 3 medium sized bread pans with cooking oil, set aside.

In a large bowl, mix together flour, sugar, oats, poppy seeds, baking powder and salt.IMG_4257

In a medium bowl, whisk together milk, butter, applesauce, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack.

Cover with plastic wrap and store at room temperature or in the fridge.

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BBQ Chicken Pizza from scratch

My lofty goals of the weekend weren’t all met, but I did get a couple of things accomplished. I got through the formals from the wedding. Now it should be pretty smooth sailing.I made pizza yesterday. Completely from scratch too. So if you’re brave and want to make pizza starting with the dough this recipe is for you! I also baked it on an off brand stone which is fun, just because it’s different.

BBQ Chicken Pizza

The Dough

There’s an awesome cookbook called ‘Dining on a Dime’ where I found a recipe for pizza dough. I might be a little odd, but I add spices to the dough instead of to the sauce. I find it adds a lot of flavor to pizza.

1 c warm water (120°)
1 pkg or 1 Tbsp yeast
1 Tbsp sugar
1 tsp salt
2 Tbsp olive oil
2 ½-3 c flour
The Optional Spices
2 tsp
garlic (chopped fresh if you’re brave)
1 tsp basil, thyme, oregano, paprika, Jamaican jerk, parsley, fresh ground pepper, or whatever else you would like to add.

Dissolve yeast in a bowl with arm water. Add sugar, salt and oil and spices as desired. Mix well. Gradually add flour to form a stiff dough. Knead on floured surface until smooth. Place in greased bowl. Turn dough over so as to grease both sides in the bowl. Cover and let rise until doubled. Makes 2 medium pizzas or one large.

The Topping

The cheese is something you can choose whatever you have on hand or you think would taste good. For this round I used some Chipotle cheddar, mozzarella, and feta. I also shred the cheese myself because there are a few less ingredients added. Better for you and still tastes great.

1 small can tomato paste
500 g chicken (or about 2 breast halves)
1 Tbsp BBQ sauce (whatever’s your fav)
1-2 tsp poultry seasoning
1/3 c red onion
1 tsp chipotle cheddar
¼ c green onion
50 g chipotle cheddar
50 g mozzarella
¼ c feta crumbled

Once the dough has risen roll it out on your stone or pan, just make sure it’s oven safe (oh and I would put some olive oil down to help it spread. And I just learned that putting a little cornstarch down too to make a more crispy crust). Heat the oven to 400°. While the oven is heating put the crust in for 5 minutes. Once that’s done take it out and put the pan on a hot plate or wire rack. Now put on your tomato paste/sauce and BBQ sauce, make sure to spread it to the edges. Next place everything else on and cover the whole pizza. Once this is done put the pan back in the oven and bake for another 20 minute or until chicken is cooked and the cheese is melted.

There you have it…Some awesome BBQ Chicken pizza made from scratch!

Banana Bread Muffins

banana bread muffins

Bananas mashed, onto step 2

Bananas mashed, onto step 2

It’s cold, it’s Sunday afternoon and I have a few extra bananas. I decided it was time to make my super easy banana bread muffin recipe. I use a mixture of different sugars, flours and other substitutes and this recipe does fine with all my little tweaks.

I substitute some homemade applesauce in place of some of the butter and some of the sugar.

Yummy!

I use a custom blend of flours, 1 part stone ground wheat flour, 1 part spelt flour, and 2 parts unbleached unenriched all-purpose flour. Now onto the recipe.

Banana Bread Muffins

3 large bananas
1 egg
6 tsp cane sugar
6 tsp turbinado raw sugar
1/4 c applesauce (homemade works best)
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
3 Tbsp melted butter
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 c flour

Mash bananas. Add sugar and egg. Add butter and dry ingredients. Mix lightly. Place in lined muffin tins 2/3 full. Bake at 375° for 20 min. Makes 16.

In no time you have some awesome muffins.