Irish Soda Bread (with currants)

As you all know, I am not a baker let alone a bread maker. I leave that job for my husband. But since he is away and I was having a craving for soda bread, I had to make it myself. I was very close to buying a ready made bread mix at the store; all I had to do was add water, but when I saw Ina Garten make this bread on her show, I figured I would give it a try. I used butter instead of shortening in my recipe but the outcome was still good. What I really like about this recipe is that in less than an hour you can have freshly baked soda bread for your family.

INGREDIENTS (makes one loaf)

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 1/2 tablespoons sugar
• 6 tablespoons solid shortening such as Crisco (I used unsalted butter)
• 2/3 cup currants mixed with 1 tablespoon of flour
• 2 teaspoons caraway seeds
• 1 cup buttermilk

DIRECTIONS

Preheat oven to 375 degrees F.

In a large bowl sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway and mix to distribute evenly. Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1 to 2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

Rosemary Focaccia Bread

I found this recipe in recipezaar.com and I know what you're thinking: how can I bake in this hot weather? Well, let me tell you something when a pregnant woman wants focaccia bread she's going to get focaccia bread. This is a very easy recipe and I used some of the fresh rosemary I'm growing in the backyard but you can totally make it your own by using your own variations. Instead of the rosemary, you might add fresh chopped sage to the dough with some fresh Parmesan on top; or you can add sliced olives, thinly sliced zucchini or thinly sliced onions and top the bread with such cheeses as grated Parmesan, Asiago, or even Fontina.

INGREDIENTS

• 1 (1/4 ounce) package active dry yeast
• 3/4 cup warm water (105 to 110 degrees)
• 3 cups unbleached all-purpose flour
• 1 teaspoon salt
• olive oil
• 2 tablespoons chopped fresh rosemary, divided
• coarse salt

DIRECTIONS

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.

Meanwhile, in a large bowl, combine the flour, 1 tablespoon rosemary, one teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. (Note: if dough feels dry, add a bit more water a tablespoon at a time until it feels more elastic).

Transfer to a floured work surface and knead by hand for a few minutes or until smooth.

Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Preheat oven to 425.

Punch down and place on an oiled baking sheet, forming into an oval or circle or rectangle. If you want, you can sprinkle corn meal on baking sheet instead of oil for a more rustic focaccia.

Dimple the top surface with your finger tips, then prick about 10 to 12 times with a fork and finally brush olive oil and sprinkle with coarse salt and remaining rosemary. Bake about 15 to 20 minutes or until golden. Serve warm or at room temperature.

I usually eat focaccia with slices of brie, but since I'm not supposed to eat fresh brie, I just cut myself a chunk of brie and baked it until it got all melty and paired it with the focaccia. It was heaven!

Cottage Cheese Bread

I made Kay's famous Dill Seed Bread for Christmas and it came out fantastic. So, I wanted to try to make a similar bread, but without the dill seed. This recipe is as simple as they get. I love it because the cottage cheese gives the bread a very soft texture and feel and you can use it for sandwiches or toast it and slather some honey-butter on it. Yum! I think my husband and I might have a bread bake-off when he comes home because I'm getting pretty good a baking. Next time: sourdough bread...oooh!

INGREDIENTS

• 1 package dry yeast
• 1/4 cup warm water
• 1 tablespoon butter
• 1 cup cottage cheese
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 egg, beaten
• 2 1/2 cups sifted flour, plus more for dusting
• Artisan Bread Topping (optional)

DIRECTIONS

Dissolve yeast in warm water.

In a small sauce pan, heat butter and cottage cheese until warm and butter is melted; add sugar, salt, soda and egg. Mix well and blend in yeast mixture.

In a large bowl add the flour and the cottage cheese mixture and mix well. Turn out onto a floured board or surface and knead until smooth and not very sticky, about 10 minutes (you may need to add a little more flour, if needed).

Place dough into a lightly oiled bowl, cover with a cloth or loosely plastic wrap and put it in a warm, draft free place and let rise until doubled, about an hour.

Punch down dough, knead briefly and shape into two loaves. Place loaves in greased 9x5x3 inch pans, cover and let double again--I placed my loaves on bread couches.

Just before baking, score the tops of bread and lightly spritz with water. At this point you can top with a little kosher salt or an artisan bread topping mix (I used King Arthur's).

Bake at 350 degrees Fahrenheit for 30 minutes...but check after 25 minutes. Let bread cool completely before serving.

No Knead Bread

My hubby, Matt, is the baker of the family and he loves to make rustic breads or likes to try unusual bread recipes. The no knead bread recipe below is definitely different, but Oh So Good! This recipe is an adaptation of an adaptation from Sullivan Street Bakery in New York City. Matt's dad gave him the recipe [link] last Thanksgiving, and Matthew made it for the first time yesterday--we ate it today as this bread does require at least 24 hours--so make sure you prepare.

INGREDIENTS (makes one 1½ lb loaf)

• 3 cups bread flour (use Harvest King bread flour, if possible)
• 1/4 teaspoon instant yeast
• 3/4 tablespoon kosher salt (or 1 teaspoon table salt)
• 1 1/2 cups warm water
• Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

DIRECTIONS

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven, being careful as pot will be super hot. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

The best way to eat it this super delicious bread is to smear a warm slice with some good butter (Kerrygold or whipped Land'O Lakes), or with a slice of good French brie.

Lee's Banana Bread

My little sister, Nathalie, is finally learning how to cook. Not that she is completely clueless--she does make a great breakfast--but she's beginning to look up recipes, and baking. She made this completely insane banana bread with real shortening, for crissakes! It's very moist and delicious and it's sure to become a family favorite. Also note, the chocolate chips are totally optional except for you chocoholics...and you know who you are!!!

INGREDIENTS (makes 3 loaves)

• 1 cup vegetable shortening, plus extra for greasing
• 2 1/2 cup cake flour or all-purpose flour, plus extra for flouring
• 2 cups sugar
• 4 eggs
• 6 ripe bananas
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup chopped walnuts, optional
• 1/2 cup chocolate chips, optional

DIRECTIONS

Preheat oven to 350F.

Grease 3 loaf pans with shortening, then add about 1 tablespoon flour into each pan and tilt pan to coat. Shake off any extra flour.

In a large bowl, combine flour, baking soda and salt; stir to mix well.

In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.

Stir in any chopped walnuts, pecans, hazelnuts or macadamia nuts, and/or chocolate chips, if using.

Pour batter into the 3 loaf pans.

Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).

Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan.

Serve with whipped cream cheese spread on each slice, just to add a bit more fat if there isn't enough in the bread already!

Brownie Muffins

As you all know, I am not a baker, but I decided to give these muffins a try. I found the recipe in an old Cusine at Home magazine. I only changed the recipe slightly. Instead of using both semisweet and milk chocolate chips, I just used semisweet, so the muffins were extra chocolatey. If you're a chocoholic like I am, you'll really love these brownie muffins.

INGREDIENTS (Makes one dozen)

• 2 cups semisweet chocolate chips
• 10 tablespoons unsalted butter
• 4 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon instant coffee
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips + 1/2 cup for topping
• 1 cup walnuts or pecans, chopped

DIRECTIONS

Preheat oven to 350 F; line 12 muffin cups with foil liners and coat each with nonstick spray.

In the microwave, heat 2 cups semisweet chocolate chips, butter, and 1/4 teaspoon instant coffee in a 1 quart microproof bowl at medium power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.

While chocolate cools, whisk eggs, sugar, vanilla, and salt until sugar dissolves and mixture is pale yellow, about 2 minutes on high speed.

Add the egg mixture into the cooled chocolate and whisk together. Fold in the flour just until incorporated. Add 1 cup semisweet chocolate chips and chopped nut and mix in.

Fill prepared foil cups with 1/3 cup of the brownie mixture and top each with additional chocolate chips. Bake 35-40 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove from muffin tin and cool on rack.

Kay's Dill Seed Bread

My husband and I are finally back in San Diego after spending a week in Northfield, Minnesota. We had a great time although it did take me time to get used to the cold weather. I learned many new recipes from my in-laws and I can't wait to try them on my family here. As I mentioned before, my father-in-law is a great breadmaker, but my mother-in-law, Kay, is also an incredible breadmaker. The night before we left she made her famous Dill Seed Bread. If you can't find dill seeds at your grocery store, try a natural food store or you can order it online. Note, these are actual seeds, not dill weed.

INGREDIENTS

• 1 pkg. Or 2-1/2 t. Dry yeast
• ¼ c. Warm water
• 2 T. Sugar
• 1 c. Cream-style cottage cheese, room temperature
• 1 T. Minced onion
• 1 T. Melted or softened butter
• 1 Egg
• 1 t. Salt
• 1/4 teaspoon baking soda
• 2 t. Dill seed (not weed)
• 2-1/4 to 2-1/2 c. (or slightly more) flour

1. In a small glass bowl, dissolve yeast in warm water and add the sugar to proof.
2. In a separate large bowl combine the cottage cheese, minced onion, butter, egg, salt, baking soda and dill seed; add the proofed yeast to the mixture.
3. Now start adding the flour one cup at a time; you should add enough flour to allow the dough to pull away from the sides of the bowl.
4. Knead approximately 10 minutes until all of the cottage cheese curds are no longer visible. If you are mixing by hand rather than by Kitchenaide style mixer, you may want to blend or process the cheese prior to kneading by hand.
5. Let dough rest in a warm, draft free area and allow the dough to double in size, about an hour. Once the dough doubles in size, punch the dough to expel the gasses.
6. Shape dough into a loaf and place on a sprayed cookie sheet and allow to double in size again.
7. Brush the loaf with a mixture of egg and milk.
8. Bake at 350 F. until dark golden brown, about 30 to 35 minutes.
9. Brush the loaf with softened butter upon removal from oven. You can also sprinkle with kosher salt and/or dill seed.
10. YUMMY!

Cracked Wheat Bread with Cranberries and Walnuts

My father-in-law, Jim Blaha, is a master breadmaker. He makes all sorts of breads but his forte is cracked wheat bread. While I was visiting the Blaha's during Thanksgiving he made this bread but it had cranberries and walnuts in it. The bread was hearty and really good. All you need for breakfast is a warm slice of this bread with butter. The following recipe is not exactly the one he makes but it's pretty close. Jim bakes his breads in the cob oven my brother-in-law, Michael, built for him. If you don't have a cob oven (which 99.99999% of Americans don't) a regular oven will do.

INGREDIENTS

• 1/2 cup cracked wheat
• 1-1/2 cup boiling water
• 1 pkg dry yeast
• 1/3 cup warm water
• 1/4 cup shortening
• 1-1/2 tsp salt
• 2 tbsp molasses
• 2 tbsp honey
• 3/4 cup dried cranberries
• 1/2 chopped walnuts
• 1 cup warm water
• 1 cup whole wheat flour
• 4 cups all-purpose flour

DIRECTIONS

1. Cook cracked wheat in the 1-1/2 cup boiling water for 10 minutes until all the water is absorbed.
2. In a small glass bowl, dissolve yeast in 1/3 cup of warm water and let proof.
3. In another bowl, stir together shortening, salt, molasses, honey, cranberries, walnuts and the rest of the water and add to cracked wheat.
4. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board and knead for 10 minutes, use extra flour if necessary.
5. Shape into a ball, place in oiled bowl, cover and let rise until it's doubled.
6. Punch down and shape into 2 loaves. Let rise again until they double.
7. Bake at 375 degrees F for 30 to 35 minutes. Cool on racks.