Browsing Tag

homemade bread

Oatmeal Honey Buttermilk Bread

April 1, 2012

I realize a lot of you already know this but I live in a house of five girls but what you don’t know is that really translates to 6 girls, 2 boys, and a dog if you count all the baggage that comes along with college ladies (boyfriends, siblings, animals, etc). Anyways, my point is there is always SOMEONE around which is fantastic because I love the company but baking is one of my stress reliever and every once in a while I just want to bake in peace. Luckily, Saturday was one of those days where I took the kitchen all to myself. I woke up extra early because I knew that would give me time with two of my roommates being late sleepers, one being in Chicago, another in New York checking out Cornell for the fall, and my boyfriend at work. It was wonderful to just be able to put a vinyl on and go to work.

I love my breadmaker because it gives me the ability to just throw everything in the machine and come back at lunch to fresh bread for sandwiches but making it by hand is so simple and satisfying when you have the time. I realize it seems daunting thinking you have to plan for 3 hours to make this bread but really there is about 20 to 30 minutes of hands on time so when you are busy around the house anyways, letting it rise for an hour by itself is not a big deal. Anyhow, this bread is delicious and anyone who appreciates fresh bread with their sandwiches, I highly suggest making this recipe!

The recipe makes two 8×9 loaves of bread but since I only had one pan I made one loaf and 4 big sandwich rolls (yum!). The bread turned out super moist (still just as moist today – the day after!) and very hearty with the ever-so slightly hint of sweet from the honey.

Oatmeal Honey Buttermilk Bread

adapted from Confections of a Foodie Bride
  • 1 3/4 cup rolled oats
  • 1 cup boiling water
  • 1/4 cup warm water
  • 3 Tbsp + 1 tsp honey
  • 2 tsp yeast
  • 1 1/2 cups buttermilk
  • 1/2 cup canola oil
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups all purpose flour
  • 2 tsp salt

Combine 1 cup of oats and hot water in a bowl and let sit for 10 minutes or until the oats absorbs the water up.

In the bowl of your mixer, add in 1 tbsp of honey with 1/4 cup warm water and sprinkle the yeast on top; let sit for 5 minutes so the yeast can react to the water.

Next, add in the soaked oats, buttermilk, oil, 2 tbsp honey, oil, whole wheat flour, all purpose flour, and salt. Turn the mixer (with the bread hook) on low until everything is combined and then turn up to medium for 10 minutes.

Place dough in a greased bowl and cover with plastic wrap for one hour or until it doubles in size.

Wait, go play with your puppy, do some dancing to David Bowie, wait.

Tuco helping me bake

Place the dough onto a floured surface and knead for about five minutes to get the air bubbles out of it. Divide the dough in half and place in two oiled pans (or form into circles if you’re making rolls). Mix the remaining tsp of honey with 1 tsp of very hot water and brush on top of the loaves. Sprinkle the remaining oats on top.

Let sit for about 30 minutes to let it rise a bit more.

Preheat oven to 375. Cook the loaves for 20 to 25 minutes and the buns for 15 to 20 minutes.

Enjoy hot with butter or make sandwiches like I did below!

wishing I had some avocado

Breadmaker Jalpepeno Cheddar Bread

January 23, 2012

As a follow up to my Sandwich Sass post, here is the bread I used to for the veggie stackers and the bohemian BLT. I’m sure if you don’t own a bread maker than my constant bread posts are getting irritating but there is just nothing better than a warm loaf of bread to dip into sauces, wedge veggies between, and enjoy with your favorite jam lathered all over it. I swear, you need to jump on this bandwagon!

Anyways, I am done defending myself and it’s time to get back to the point of this post. So this weekend we had an ice storm that basically had us locked in our house for the past two days. A positive to this is that I live with four friends so what do I need to even leave the house for? The negative to this was that we had a party last weekend and were lacking in alcohol (we made due with brass monkeys). the end, I spent alot of the weekend cooking, playing America trivia drinking games, and watching samurai movies. Overall, great way to escape from the ice and cold (if I do say so myself).

And to end the weekend I made this wonderful bread (AGAIN!) so that I can make some part 2 lunch sandwiches during the week. This is also an attempt to destress myself since I start my new position at the record label tomorrow (get my own desk and all!). Anyways, I’ve never had a “9-5″ job before (hey, I am only 22 and still in college) so this will hopefully make some lunch breaks less stressful by having the sandwiches already prepped.

Okay, too much talking and blabbing about my life in this post. Apologies. Please try this bread if you have a breadmaker. It’s super soft and the hint of spice from the jalapeno gives your sandwiches the perfect extra kick. And it has cheddar in it. Everyone knows that anything with cheese baked into it is going to be amazing. Come on, you know I am right.

Jalepeno Cheddar Bread

  • 1/4 cup jalapenos, chopped and from a jar (reserve the brine)
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 1/4 cup of reserved brine juice
  • 1 cup cheddar, shredded
  • 3 cups bread flour
  • 1 packet of yeast (or 1 1/2 teaspoons)

Add into bread machine in the order listed. Press ‘Regular’ or ‘White’ mode and start.

Go off and play with your kitty, watch some Anthony Bourdain, or tend to your cactus collection for a few hours. When returning to your kitchen, there should be soft and warm homemade bread waiting for you to gobble up!

Oh and if you are looking for ideas to use the bread with, I suggest loading it up with every possible veggie you can find in your kitchen and topping it with some tangy honey mustard!

Apple Swiss Bread

October 5, 2011

Apple recipe # 2. Maybe I should make a whole theme countdown or something. You know…10 days of apple recipes or something. I don’t know. You’re right, that’s lame.

Anyways, so I went apple picking with some friends this weekend and took some pictures (which, of course, I’m gonna post on here! Why not?). It was a beautiful sweatshirt weather day with a blue sky and crispy breezes. The six of us (two of my roomates and three of my guy friends) piled into Wyatt’s car and off we went! To an apple wonderland that was about 25 miles away. If it hadn’t been for this apple oasis, this town would have been a tragic site with even the Goodwill being a disappointment.

But none-the-less the apple orchard was called Apple Acres and they had cidar and apple butter and caramel and apples galore!

Rows and rows of apple trees!

Ella searching for the perfect apple

Billy and Kurdus doin’ their pickin’

All the while…Abby was sleeping in the field next door

All in All…left with a pretty hefty load of goods!

Sooooooo…after a ridicoulsy long picture story, I have a recipe for you! It’s sooooo yummy! For one, it’s homemade bread which can never be bad and for two, it’s like the easiest homemade bread ever. No bread makers. No yeast so no waiting around for an extra hour for it to rise. Just mix the ingredients and stick it in the oven. Done. Eat. Repeat with another batch (not really…but you could because it’s that good).

Oh and eat it with some cream cheese on top because it’s sooooooooo perfect this way. Yup.

Apple Swiss Bread

  • 1 stick  butter, softened
  • 1/3 cup sugar
  • 1/3 cup honey
  • 2 large eggs
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 apples, grated
  • 2/3 cup grated Swiss cheese
Preheat oven to 350 degrees.
Beat the butter and sugar until well combined. Add in the honey and eggs and continue to beat. Once well mixed, fold in the flour, baking powder, baking soda, and salt. When combined well enough to form a sticky dough, fold in the apples and swiss.
Put the dough in a greased bread pan (you know one of those long, deep guys!) and cook for 50 minutes.
Let cool before scarfing down. Enjoy with cream cheese and a drizzle of honey.
Share with your kitties (it has cheese so they’ll have to love them)!