or in muffin forms
I was planning to make those pretzels for a while.
I don’t know why I was waiting so long. They came out super delicious.
Soft and fluffy.
My daughter couldn’t stop eating them.
1 1/4 C Water
1 TBS olive oil
1tsp Lemon Juice
2 TBS Sugar
1 tsp Salt
1 Egg YOLK
3 1/2 C Flour
1 TBS Active Dry Yeast
1/4 cup flaxseed meal
1/2 cup medium cheddar cheese (or any kind of cheese you like), shredded
1 TBS Heavy cream (or half&half)
1 Egg WHITE
coarse salt for sprinkling (optional)
Directions for bread maker:
1. Put all the ingredients to the bread maker in order as listed above (EXCEPT FLAX and Cheese!). Left out “egg wash” ingredients, too. Run bread maker on “dough” cycle.
2. During the second kneading add flaxseed meal and shredded cheese.
3. When the dough is ready knead it a few times on lightly floured surface.
4. Divide the dough into 14 to 16 pieces.
5. Roll each piece into a rope, about 12 to 14 inches long.
6. Fold into pretzel shape.
7. Place each pretzel on a baking sheet lined with parchment paper, about 1 to 2 inches apart.
8. Let them rest for about 30 minutes.
9. Whisk together egg white and cream. Gently brush each pretzel with the mixture.
10. Sprinkle coarse salt on top of each pretzel to your likes (optional).
11. Bake in 375 F for 15-20 minutes.
Directions for hand (KitchenAid) kneading:
Dissolve the yeast and sugar in 1/4 cup of pretty warm water until bubbly. In a separate bowl mix together flour and salt. Make hole in the middle and pour the yeast mixture inside it. Gently mix with your hands adding remaining water, olive oil and lemon juice until the dough is not sticky anymore and forms a soft ball. Add flaxseed meal and shredded cheese. Knead until they are well incorporated into the dough.
At this point cover it with towel and let it rest for an hour or until doubled in size.
Follow the steps from 4 to 11 as in directions for bread maker.
Go well with almost anything, and they taste the best warm!
Tortillas are the “must have” in our house lately.
My husband likes quesadillas.
Our daughter can eat them just with peanut butter. She likes them a lot!
I like to use them in all kinds of wraps. So far, my favorite are spinach-strawberry wraps on homemade whole wheat tortillas.
My husband is not a big fan of the homemade ones so we still buy them for him.
Anyway, homemade or not we eat a lot of them.
Lately I’ve discovered tortilla bowls and the are a big hit in our home.
Whenever I make them our daughter tends to eat more of what’s inside, what I use to sneak more veggies in her.
They are super easy to make.
I use big muffin baking forms:
Not to torn the bottoms of the tortillas, very delicate I fold the tortillas inside the muffin form.
Bake in 350 F for 10 minutes.
Fill with whatever you want.
Sometimes I make it just for my daughter so she has a funny bowl for her nuts to snack on. She loves it! And I have less dishes to wash 😉
This bread always takes me back to my childhood.
It is my mom’s favorite bread. At some point I have learned to like it as well.
I have not eaten it for too long, that’s why I had finally decided to make my own.
Being honest with you it is not the real deal. It is not the dense, bitter-sweet pumpernickel I had eaten growing up. It is dense, don’t get me wrong, and it is bitter, but in a different way.
Mine was made in a bread machine from the start to the end what took 3 h and 20 min.
To bake the “real pumpernickel”, from what I know, takes from 20 to 24 hours, and it doesn’t need coffee or cocoa powder.
1 1/3 strong brewed coffee, room temperature
1/4 cup vegetable oil
1/4 cup dark molasses
2 Tbsp. brown sugar (I used turbinado)
2 Tbsp. cocoa powder, unsweetened
1 1/2 tsp. salt
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 1/2 tsp. active dry yeast
Directions for bread maker:
1. Throw in a bread maker container all the ingredients in order as listed above.
2. Choose 1 1/2 lb loaf (if you have the option)
3. Set it up for “whole wheat basic”
4. Push “start”
5. After is done baking take it out and cool on cooling rack for 30 minute before slicing.
Directions for oven:
1. Combine molasses, brown sugar and warm coffee, mix it well. Add yeast. Set aside for the yeast to start working.
2. In a separate bowl mix dry ingredients.
3. When the yeast is nice and bubbly add oil.
4. Add oil&yeast mixture to the dry ingredients. Knead until the dough is not sticky anymore.
5. Place the dough in a bowl, cover with towel and let it rest in warm place until double in size.
6. When the dough is ready punch it down and shape the way you are going to bake it (loaf pan, dinner rolls, baguette, etc).
7. Grease the pan you are going to bake it in.
8. Transfer the dough to the pan or baking sheet.
9. Let is double in size again.
10. Bake in 375 F
– 35 minutes for bread
– 20 minutes for rolls or baguette.
11. Serve with honey butter*
2 Tbsp butter, softened,
1 Tbsp honey
Mix it with fork and serve.
Simple as that.
You should probably double the recipe because this butter is SUPER DELICIOUS!!!
For me the bread is a Guinness among breads. If you like this kind of beer you will like pumpernickel.
What a delicious bread I made this week.
My first bread made from the start to the end in a bread maker.
It took 3 h 20 min to be done with the entire process.
It was awesome.
I just put all the ingredients into the machine and went away.
I had the time to do 3 loads of laundry, go for a swim with my kiddo and clean around the house.
When I came back it was already time for lunch. And what could be better than a fresh-baked bread
topped with light chicken salad:
Recipe for 1 1/2 Lb Loaf:
1 1/4 cup water
1 1/2 Tsp. salt
1 1/2 Tbsp. sugar (I used turbinado)
3 Tbsp. Wheat Germ
2 Tbsp. Olive Oil
3 Cups Semolina Flour
2 Tsp Active Dry Yeast (I used bread machine yeast)
Put all the ingredients in the order as listed above. Set on basic bread cycle. Come back when it’s done. Take it out of the pan and let cool for about 30 minutes before slicing.
This bread makes really good toast and it’s wonderful for sandwiches!
Store it in a zip lock bag in room temperature.
The only con of making bread in the kind of machine I have is the weird shape and HUGE slices, but I can live with it.
While this dish is very popular in Poland and you can find it in almost every single bakery I had no idea that it comes from Jewish culture and it is actually called “Cebularz Lubelski” after one part of Poland where it suppose to originated from.
“Cebularz” means something with onion… and in this case it doesn’t mean that the onion is incorporated into the bread. It is not an onion bread.
After reading many descriptions of this dish it seems like I should say that it is a wheat cake with onion. I’ve decided to call it a flat bread but it is not a bread. The dough is more like for sweet buns or dinner rolls.
There are many ways people prepare the onion and many recipes mention is should be prepared a few days ahead. I didn’t have that much time and I was really craving this dish so I simply fried the onion while the dough was in my bread machine. Originally the topping is made from onions and poppy seeds. I didn’t have poppy seeds and I’ve decided to make it more colorful and flavorful by adding different ingredients.
1/2 cup milk
3 Tbs. butter, unsalted
2 tsp. sugar (any kind: white, brown, turbinado)
1/2 tsp. sal
1 1/2 cups all-purpose flour *
1/2 cup bread flour +1Tbs (if needed)
1 tsp. instant yeast
1 egg, beaten
1/4 cup flax-seed meal (can be switched for chia seeds)
1/2 or 3/4 big purple onion, chopped roughly
fresh corn from one cob
2 Tbs. olive oil
1/2 cup fresh herbs (I used mix of cilantro and parsley)
cherry or yellow pear tomatoes (optional)
* you can use different amounts of bread and all-purpose flours. If you don’t have bread flour you don’t have to use it. I have never tried this recipe with whole wheat flour, but I think, it would be ok to incorporate it into the recipe as well.
Directions for bread machine:
In a sauce pan put together the milk, butter, sugar and salt. Heat it up on low heat until the butter melts. The mixture should be lukewarm not hot. Pour it into the bread machine, add flours and sprinkle the yeast on top. Set the machine on “dough” and turn it on.
During the second kneading open the lid and add the egg saving about 2 tsp for later use. Add flax-seed meal.
At this point you might need to add an extra 1 Tbsp of flour (all-purpose or bread). The dough should form elastic, soft and shiny ball around the kneading hook inside the bread machine.
Meantime chop the onion and cut the corn of the cob. In a frying pan heat up 2 Tbsp olive oil, add chopped onion and corn. Fry until the onion is soft. Add salt and pepper to taste.
When the dough is ready, take it out of the bread machine and divide into 6 balls. On a lightly floured surface roll them into a flat circles, about 5 to 6 inches in diameter.
Transfer them into a baking sheet lined with parchment paper.
Brush the edges of each piece with the remaining egg. In the middle of the flat bread put about 3 Tbs of the onion-corn mix.
Bake for 15 minutes in 395 F or until the edges are golden brown.
To make this dough without bread machine just follow a regular directions for making yeast dough by hand or Kitchen Aid.
Dissolve the sugar and yeast in very warm milk and wait until bubbly. Add melted and cooled butter, salt, flours and knead. Add beaten egg and knead until the dough is not sticking to the side of the bowl and creates easy to work with ball. Transfer the dough to lightly oiled bowl, cover with a cloth or plastic foil. Leave in a warm place to rest until doubled in size. When it’s ready punch in in the middle, add flax-seed meal and knead a little bit more until everything is well incorporated. To finish follow the instructions above.
Serve warm, topped with fresh herbs and cut into wedges fresh tomatoes.
You might also like:
- Bread Machine Challah (Chałka) (momphotographer.wordpress.com)
- Apple-Cherry Pizza and Sundried tomatoes Pizza on Mint-Basil dough (momphotographer.wordpress.com)
I have to admit, WE LOVE PIZZA. Whenever there is a pizza in the oven our two-year old always does her pizza song: “pizza, pizza, we eat”, and her pizza dance.
When my husband and I were dating I had surprised him with the skills of making pizza while he did the same eating it topped with a pineapple… .
These days we eat pizza quite often.
The base for my pizza dough is always the same. I have found the perfect one and I stick to it EVERY SINGLE time. I make mine in bread maker.
1 1/2 cups water
2 Tbsp olive oil
2 tsp salt
1 tsp sugar
3 1/2 cups bread flour *
1 package (2 1/4 tsp) active yeast
1/4 cup chia seeds/flax-seed meal (or mix of both)**
* sometimes I use a few cups of all-purpose flour with a cup of bread flour. sometimes I use whole wheat flour with all-purpose flour plus a cup or half of bread flour. No matter what kind of flour I mix I always try to include the bread flour as it gives a nice crisp to the crust. and depends on how much of each flour is used the amount of water needs to be adjust as well.
** to add an extra twist to the dough sometimes I add:
a handful of chopped fresh parsley, mint or basil, or mix of these.
I’ll tell you, the moment you bite the crust filled with those herbs you’ll be in love!!!!!!!!
Directions for bread maker:
wet ingredients first plus salt and sugar, next flour and yeast on top. close the machine, set on “dough”. press “start”. During the second kneading open the lid and add herbs, chia seeds/ flax-seed meal. close the lid. after it’s done take it out, knead a few times on a lightly floured surface and let it rest for about 10 minutes, covered. Divide into 6 parts.
For deep dish pizza spread 1 part of the dough inside a pie pan. For New York, roll the dough thinner and put it on a baking sheet.
Refrigerate or freeze the rest of the dough.
Bake in 450 F.
For deep dish pizza for 15 to 20 minutes.
For thin crust for 12 to 15 minutes.
My husband’s pizza is pretty much the same each time.
Cheddar cheese, tomato pizza sauce (homemade), chicken breast, pineapple (fresh or canned), corn (fresh or canned), green or red bell pepper (not always). Thin crust.
Mine varies, but a few weeks ago I have found an all time favorite:
cheese (cheddar, jack or mozzarella),
apple (granny smith),
and pineapple (optional).
I know that it might sound weird but this pizza is one of the best dishes I have ever ate.
I came up with this idea after eating a pear gorgonzola pizza at California Pizza Kitchen a few moths ago.
My last creation was pretty tasty, too:
Sundried tomatoes in olive oil,
red bell pepper.
Although I burned the tomatoes too much it still was delicious!
I spread the olive oil from sundried tomatoes over the dough first. Not a lot, just a bit. Then went cheese, mushrooms, bell peppers and sundried tomatoes.
Next time I’m going to add the tomatoes a few minutes before taking the pizza from the oven. This way I won’t burn them.
Challah is a traditional jewish braided bread made on jewish holidays and Sabbath.
In Poland, challah is very popular and it can be bought in any bakery. Though, this baked goodie has no religion meaning. Many people don’t even know that this bread comes from jewish culture.
As a small kid I remember my mom buying it every Saturday. Each time we would sit at a kitchen table with her and gobbled it up, warm with some butter or jam on top, or just plain. Just the two of us. Fresh and warm challah is one of the best things ever.
The challah I remember was moist, sweet and very fluffy with not very crunchy (but soft) skin.
As I grew up the flavor and the texture of it have changed to something very hallow with hard and not very tasty skin. My mom and I didn’t really like it so we stopped buying it. Every now and then if I spotted a new bakery I would stop and buy one just to see if the bakery uses the old good recipe for moist and sweet challah but I had no luck.
I haven’t had challah for at least 5 years.
I’ve been looking for a good recipe for quite a while. Finally I decided to try the recipe from “Allrecipes”. I went through a many reviews under it and I made a few changes mentioned in one of them although I had to change it even more. At the end I ended up with totally different recipe but ah… still SO DELICIOUS !!!
After I took if out from the oven altogether with my daughter we couldn’t stop eating it.
I rolled the dough into three strands instead of four. Didn’t use any special way to braid it just the simple “hair style braid”. Because of that it came out a little flat. Next time I will invest an extra few minutes to learn the right way of doing it.
1 1/4 room temperature water
1/2 cup sugar (the original recipe calls for honey but I didn’t have any)
2 Tbsp. olive oil
2 1/2 tsp. salt
1 egg, lightly beaten
3 egg yolks, lightly beaten
2 cups all-purpose flour *
2 cups bread flour
2 1/2 tsp. active dry yeast
1/4 flax-seed meal (optional)
* I guess, it depends on how big your eggs and yolks are but I had to add and extra 2/3 cup flour to the bread machine during the second kneading.
Add to the bread machine: water, olive oil, beaten egg and yolks, all purpose and bread flour, sprinkle the yeast on top. Close the lid and set on “dough”. During the second kneading if the dough is really runny (like mine was) add and extra 1/3 cup of bread or all purpose flour, close the lid and wait for a minute or two. Repeat until the dough form a soft ball inside the bread machine. At the end add flax-seed meal.
Divide the dough into 3 parts and braid as you would make your hair 🙂
or follow this instruction for the right way how to braid challah.
Transfer the challah onto a baking sheet lined with aluminum foil or parchment paper, cover with light towel and let rest for about 60 minutes in a warm place.
After it’s doubled (or tripled) in size preheat the oven to 375.
You can gently brush the top with egg white and sprinkle poppy/sesame seeds on top which I didn’t do.
Bake for about 30 minutes. After 15 minutes if the top of the challah is dark brown you should cover it with aluminum foil to prevent from burning.
I baked mine for too long and I burned the insides a little too much.
The thing was that each time I checked the bread I was expecting to hear a hollow sound when I tapped it but each time it was soft and seemed not quite baked inside. Finally after 40 minutes of baking I had decided to take it out and check the inside.
How surprised I was when it looked perfectly baked.
The entire house smelled like heaven 🙂
We ate it with blueberry jam on top. I mean, SHE ate it with the jam. I ate it plain. That’s how I like it.
It’s been a while since I baked bread. I didn’t see the need for that. I run out of jams, peanut and cashew butters (and didn’t have the time and energy to make new ones), and my husband got tired of open-faced sandwiches for lunch… We just didn’t need any bread anymore.
Last week, though, I couldn’t stop thinking about warm, crunchy french bread. It felt like I am pregnant again. I just HAD to have a few slices.
So there I was making use of my lovely friend – the bread maker.
I made this bread countless times and when I tried to make those cute cuts on top of each loaf I would always destroy the loaf before it went to the oven.
Normally every single recipe I followed said you make those cuts right before putting the bread to the oven and after the last resting period. Every time I did that my already formed loaves went flat and the bread would coma out as a flat and wet inside bread. Not tasty at all. So finally I stopped trying to make those cuts and always had bread without them.
This time I made those cuts right after I shaped the loaves and before leaving them to rest for 40 (to 60) minutes. IT WORKED!!!
The bread came out not only tasting delicious but finally looking great and just like the store-bought 🙂
1 1/4 cup room temperature water*
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
1 1/2 bread flour
2 1/4 tsp yeast, (1 package)
1/4 cup chia seeds
* this is recipe for bread maker if you don’t have one follow the recipe and direction from here.
Put ingredients into a bread maker in order as listed above (except chia seeds). Set the bread maker on “dough”. Add chia seeds during the second kneading.
When the dough is ready remove it from the bread maker. On a floured surface split the dough in two. Roll each half into an 7×10 rectangle. Roll the dough into a roll from the long end towards you. Pinch the ends together (it’s ok if you skip that part)
Lightly grease (or layer with parchment paper) the baking sheet and place the two loaves on top. The seams should be facing down. With a sharp knife make diagonal slices across the top of the dough. Cover it and let rest for about 40 to 60 minutes.
During the last 10 minutes of resting preheat the oven to 425 F. .
Bake for 30 minutes. When you tap the bread it should sound hollow.
Our very needy no 2 has reached a point where she doesn’t want to fall asleep or relax without somebody holding her all day long. It got to a point when my back said NO MORE! PLEASE!!!
A few days ago our no 2 was screaming her lungs out while I was trying to ignore her. Our no 1 got upset as well just because no 2 was upset!
Seeing that miserable family portrait my husband digged out an old swing chair.
A day later he went out and bought batteries.
And finally I have two free hands to write posts and comments 🙂
But I need to be fast, these days. Those quite times do not last long.
I made a soup. I made it twice, so far. It tasted better the first time I made it. I think I overcomplicated it the second time, so I’ll share the simplest recipe.
I am too lazy (or I do not have much time these days) to experiment with cooking kale or spinach so I simply throw it into a jar with a smoothie or soup, blend it all together and call it good food.
That’s exactly what I did with this soup. The only thing you have to really prepare here are the potatoes. The rest of the ingredients don’t have to be cooked at all.
2 medium red potatoes, baked with skins *
1 3/4 cup warm milk,
4 oz cheddar cheese,
1/4 yellow sweet onion, peeled
2 big leaves kale (about a cup)
salt and pepper to taste
plain yogurt (optional for garnish)
1 Tbsp almonds, chopped (optional for garnish)
* this soup taste awesome when it’s made from potatoes cooked on the grill (wrapped in an aluminum foil with some salt and butter and cooked on the grill for about 25-30 minutes).
Throw everything to a blender and blend the heck out of it. Garnish with yogurt or almonds and serve.
If you want that soup to be very warm or hot it needs to be transferred to a pot and heated up.
I served it with homemade sweet cornbread. I used this recipe to which I added 1/4 cup chia seeds and 1/4 flax-seed meal.
My husband LOVES Marie Callender’s cornbread so I was hoping for somehow close final effect but it wasn’t that good. The taste was sweet and pretty comforting, I would say, but the texture was too grainy. I think I used the wrong cornmeal. I’m not sure. I will try to make it again but definitely I’m going to use a different recipe.
- 7 Days of Kale- Day 7- Kale Miso Soup (makingitbetternow.wordpress.com)
- Sweet Potato Soup, Bok Choy Soup & Apple Carrot Juice (williams-sonoma.com)
- Vegetarian Recipe: Kale and Potato SoupRecipes (thekitchn.com)