Category Archives: Bread

Gluten-free Corn Bread

This was delicious and paired nicely with Joe’s Chili.  You wouldn’t have guessed it was gluten free!

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  • 2 Tbsp ground flax meal
  • 6 Tbsp warm water
  • 1 cup almond milk (I used unsweetened original)
  • 1 tsp apple cider vinegar
  • 1 1/2 cups corn meal
  • 1 cup oat flour (I processed rolled oats to make this)
  • 1/4 cup almond flour (you could process almonds to make this)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 cup melted coconut oil or oil of your choice (you can taste the coconut if you use coconut oil)
  • 1/4 cup maple syrup

Combine flax and water in a small bowl.  Combine almond milk and vinegar in a 2 cup measuring cup or medium bowl.  Set aside a few minutes while you prepare the next step.

Preheat oven to 400 degrees.  In a large mixing bowl, combine corn meal through paprika and stir well.

Dump the flax-water mixture into the almond milk mixture.  Add melted coconut oil and maple syrup.  Stir well.  If your coconut oil solidifies, heat up a bit.

Add the liquids to the dry mixture and stir until combined.  Prepare your pan (I used a glass pie pan) with a light greasing.  Pour mixture into the pan and bake about 20 minutes or until a toothpick comes out clean.

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Based on this recipe.

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Whole Wheat Bread Machine Bread with Seeds

I’m loving my bread machine.  This bread was even better than the first one.  Love the seeds and oats in it.  Perfect with soup!

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  • 2/3 cup unsweetened original almond milk
  • 1 cup water
  • 1 Tbsp olive oil
  • 2 Tbsp honey
  • 2 tsp salt
  • 3 3/4 cups whole wheat pastry flour
  • 3/4 cup seed/oat mixture (I used 1/4 cup unsalted roasted sunflower seeds + 1/4 cup rolled oats + 1/8 cup flax seeds + 1/8 cup sesame seeds)
  • 2 1/4 tsp active dry yeast (or 1 package)
  • 2 Tbsp vital wheat gluten (Or sub with 2 more Tbsp flour)
Put the ingredients in your bread machine in the order listed.  I cooked on the quick loaf setting.   Remove as soon as it’s done and allow to cool a half hour or so before cutting/serving.

Anadama Bread in a Bread Machine

So, this isn’t a true Anadama bread, but it’s got the molasses in it and I just love the Anadama bread story.  (“Anna, damn her!!”)

Oh, and I just got a bread machine – bought it off of a neighbor for $5 and this was my first try.  Seriously took about 3 minutes of active time and a few hours later – poof! – yummy bread.  I was very pleased and I believe that I will enjoy my new purchase!  Yahoo!

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  • 1 1/4 cup water
  • 1/3 cup molasses
  • 1 1/2 tsp salt
  • 1 Tbsp vital wheat gluten
  • 3 cups whole wheat pastry flour
  • 1 1/2 tsp yeast

Dump everything into your bread machine in the order listed.  Turn on the Quick Basic cycle.  Remove as soon as done.  Allow to cool on a cooling rack before cutting.

Enjoy!

Sweet Potato Biscuits

These were delicious and enjoyed immensely by even my daughter who hates sweet potatoes (how could you!?!?).  Oh, and they are super easy, too.

Makes about 8 – 10 biscuits.  Consider doubling!

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  • 1/4 cup almond milk (I used unsweetened original, but other varieties might be good) or non-dairy milk of choice
  • 1 tsp apple cider vinegar
  • 1 1/3 cups spelt flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup sweet potato puree
  • 1 Tbsp coconut oil (melted)
  • heaping 1/4 tsp salt
  • 1 Tbsp ground flax seed meal
  • shakes of cinnamon
  • 2 tsp sugar of choice

In a large bowl, combine apple cider vinegar to almond milk and allow to sit a bit.

Meanwhile, in a smaller bowl, combine spelt flour, baking powder and baking soda.  Stir until combined.

In the bowl with milk, add sweet potato, coconut oil, salt, flax, cinnamon and sugar.  Whisk until well combined.  Slowly add dry mixture, stirring as you go.  You may not need to add all of the dry mixture to get a soft dough.

Preheat oven to 400.  Flour a clean surface (use the extra dry mixture if you have any).  Dump dough onto floured surface and use your hands to form a flat blob, about 1/2″ thick.  Using a biscuit cutter/round cookie cutter, cut out circles, placing them on a baking sheet with parchment as you go.  When no space for a circle remains, combine dough together and smush again to a 1/2″ blob.  Cut out more circles until you use up all/most of the dough.  Bake about 11 minutes or until done and slightly golden.  Enjoy plain, with chili, with jam… however you like!!  🙂

 

Modified from this recipe.

 

 

Avocado Naan

A delicious, moist Indian bread recipe that was easy!  No clay oven required.  🙂  Makes about 6 naans 4″ x 10″ or so.

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  • 1/2 cup warm water (not hot!)
  • 1 Tbsp yeast
  • 2 tsp sugar of choice
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp onion powder
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • heaping 1/3 cup mashed avocado (about 2/3 – 1 avocado)
  • 1 Tbsp nutritional yeast, optional
  • 2 – 3 Tbsp more whole wheat pastry flour
  • optional seeds for topping – e.g. sesame

In a medium bowl, combine warm water, yeast and sugar.  Allow to sit about 5 minutes and become frothy.

Add in flour, onion powder, baking powder, salt and avocado.  Knead for a couple of minutes.  Place back into the bowl and cover with a towel or plastic wrap.  Allow to rise for about 1 1/2 hours.

Place some additional flour on your kneading surface.  Knead in the nutritional yeast if you use it.  By hand, form into ovals, about 4″ x 10″ or so.  Sprinkle with seeds if you wish, and lightly push them a bit so they stick.

Heat a griddle on medium heat.  Place one or two naans on the griddle at a time and cook for a couple minutes per side until browned a bit.  Continue with the rest of the naans.  Serve immediately!

Inspired by this recipe.

Garlic Herb Bread Sticks

Oh, YUM.  I based these off of my soft pretzel recipe to go with some soup.  They were delightful!

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  • 2 cups warm water
  • 1 Tbsp sugar
  • 2 1/4 tsp yeast (1 packet)
  • 1 Tbsp salt
  • 1 1/2 cups white flour
  • 3 cups whole wheat (pastry) flour
  • 4 – 5 garlic cloves, minced
  • scant 1/2 tsp sea salt
  • 1/2 heaping tsp thyme
  • 1/2 heaping tsp marjoram
  • 1/2 heaping tsp oregano
  • 1/2 heaping tsp sesame seeds
  • olive oil

In a food processor (fitted with a dough blade) or a large bowl, combine the water, sugar and yeast.  Allow to sit for 5 minutes and get foamy.  Add salt and some of the flour and process or stir well.  Add remaining flour (a little at a time if stirring, all at once if processing) and stir or process until fully combined.

Prepare a bowl greased with a bit of olive oil.  Place dough in bowl, cover with plastic wrap and a towel.  Allow to sit for 1 – 2 hours or until doubled in size.

Flour a surface and your hands.  Knead the dough briefly and press or roll out to a rectangle about 8″ x 16″.  Cut into 20 strips.  Grease two baking sheets.  Take each strip of dough and twist a couple of times and place on the baking sheet.  Repeat, fitting about 10 per sheet.  (Don’t crowd them.)  Cover both with towels.

Preheat oven to 400 degrees.  In a small bowl, combine garlic, spices and enough olive oil to form a paste and mix well.  Spread some of the spice mixture on each bread stick.  Bake for 12 – 14 minutes or until done.  You might want to try a piece to be sure!  But, beware, it’s hard to take just one bite.  :)   Transfer to a cooling rack and serve immediately (preferred!) or store in a ziploc bag and heat before serving.

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Garlic Herb Soft Pretzels

This are DELICIOUS.  I couldn’t believe how yummy they are.  I read a few soft pretzel recipes online and put together this one.  This makes about 20 pretzels.  Serve as a snack or anywhere where you would serve a breadstick.  Would be great with pasta, lasagna or soup!

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  • 2 cups warm water
  • 1 Tbsp sugar
  • 2 1/4 tsp yeast (1 packet)
  • 1 Tbsp salt
  • 1 1/2 cups white flour
  • 3 cups whole wheat (pastry) flour
  • 2 Tbsp baking soda
  • 1/2 Tbsp sugar
  • 4 – 5 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/2 heaping tsp thyme
  • 1/2 heaping tsp marjoram
  • 1/2 heaping tsp oregano
  • 1/2 heaping tsp sesame seeds
  • olive oil

In a food processor (fitted with a dough blade) or a large bowl, combine the water, sugar and yeast.  Allow to sit for 5 minutes and get foamy.  Add salt and some of the flour and process or stir well.  Add remaining flour (a little at a time if stirring, all at once if processing) and stir or process until fully combined.

Prepare a bowl greased with a bit of olive oil.  Place dough in bowl, cover with plastic wrap and a towel.  Allow to sit for 1 – 2 hours or until doubled in size.

Flour a surface and your hands.  Knead the dough briefly and then split in half.  Take one half and split into about 10 equal balls.  Take each ball and roll it into a long snake (as my daughter who was helping described) about 18″ long.  Then form it into a pretzel shape.  Repeat with the rest of the half.  Place on a floured surface so they don’t stick and place a towel over these ~10 pretzels.  Fill your widest pot with about 4 inches of water and bring to a boil.  Meanwhile, make pretzels out of the other half of dough.

Prepare a baking sheet with some parchment paper.  Add the baking soda and sugar to the boiling water.  Place 3 – 4 pretzels in the water (upside down works better because the surface of the exposed part at the beginning gets kinda funny).  Flip over in one minute.  Allow to poach one minute more and remove with a slotted spoon and place on the parchment paper.

Preheat oven to 450 degrees.  In a small bowl, combine garlic, spices and enough olive oil to form a paste and mix well.  Spread some of the spice mixture on each poached soft pretzel.  Bake for 12 – 14 minutes or until done.  You might want to try a piece to be sure!  But, beware, it’s hard to take just one bite.  🙂  Transfer to a cooling rack and serve immediately or store in a ziploc bag and heat before serving.

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