I can probably bake cupcakes in my sleep but the thought of baking bread gives me nightmares. After three failed attempts I had almost given up on breads. But like with anything worth having, persistence pays. So does common sense!
Lessons learnt so far- start with simple, basic recipes. Pay attention to technique and the most important one, have patience! Baking bread is so much more rewarding than baking a cake (did I just say that?!) I truly enjoy the process. If you have not done this before, I urge you to give it a shot. It is so worth it!
Focaccia is a great place to start. It’s simple and superbly flavorful. You can play around with your choice of herbs and spices. It is a very versatile bread too – you can make sandwiches or just dip it into your favorite soup for a very comforting meal.
You can also bake it in any shape you like. I divided my dough in half after the first rise. Rolled out half into a rectangle to be baked on a sheet tray and sectioned the other half and baked it in my cast iron wedge pan
Yield – One 9 x 14 inch rectangle
- Warm water (between 110 and 115 F) – 1 and 1/3 cup
- Honey – 2 tsp
- Active dry yeast – 1 package (0.25 ounces)
- All purpose flour – 3 and 1/2 cup + extra as needed
- Extra virgin olive oil – 1/4 cup plus more for drizzling on the bread
- Grated parmesan – 1/3 cup
- Sea salt – 2 tsp
- Fresh thyme – 6 sprigs (you can use dry too)
- Take warm water in a bowl. It is advisable to measure the temperature with a thermometer. The optimum temperature for yeast is 110 to 115 F. Add honey to water and stir to dissolve. Sprinkle yeast on top and mix briefly. Set this aside for about 5 minutes till the yeast blooms and the water turns foamy
- Use a stand mixer or hand mixer with the dough hook attachment, run it on low speed and gradually add the flour, olive oil, salt and parmesan to the water and yeast mixture. Once it’s all added in run the mixer on medium speed for about 5 minutes
- If after 5 to 7 minutes, the dough doesn’t pull away from the sides and gather around the dough hooks, add more flour, a tablespoon at a time till it comes together. The dough should not be too sticky
- Turn the dough out onto a floured work surface and gently bring it together into a ball
- Grease a large bowl and dump the dough ball into it. Now flip the dough ball in the bowl so that the entire ball now has a coating of oil
- Cover with a clean kitchen towel or greased cling film and leave it in a warm place to rise. This takes about an hour and the dough will almost double in size
- Turn the dough out onto a floured surface and gently roll it out into a rough rectangle till it is between 1/4 to 1/2 an inch thick. Place it on a greased baking tray, cover with a greased cling film and let it rise again for 15 to 20 minutes
- Preheat oven to 400 F or 204 degree Celsius
- After the dough has risen, poke deep holes all over it with your finger. Drizzle olive oil generously over the entire surface of the dough. Sprinkle thyme and sea salt over the entire dough
- Bake in a preheated oven for 20 minutes. The focaccia will be slightly golden and will easily slide around on the tray when done
- Slice and serve with more olive oil
Recipe adapted from Gimme Some Oven
Who doesn’t make banana bread, right? It’s almost the only thing that pops into your head when you spot over ripe bananas. But the thing is, it can get pretty boring pretty quickly. Frankly, I get bored just making it sometimes.
So when my toddler, who usually inhales anything with even a hint of sweetness about it, walked right past a slice of warm chocolate chip banana bread last week, I knew it was time to give this menu staple a makeover!
Simply Recipes has a fantastic banana bread recipe that I use as a base for all my experiments. Turns out great every time! For this round, I replaced most of the APF with whole wheat flour and added pureed berries to the batter. Total yum!
How good does that look! Here’s how it’s done
- Whole wheat flour – 1 cup
- All purpose flour – 1/2 cup
- Baking soda – 1 tsp
- Bananas – 2
- Melted butter – 1/3 cup
- Granulated sugar – 1/2 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Milk – 2 tbsp
- Blueberries – 1/4 cup
- Blackberries – 6
- Maple syrup – 1 tbsp
Note 1: I used salted butter. If using unsalted butter add 1/2 tsp of salt to the dry ingredients.
Note 2: You could any combination of berries you like. I used what I had in my freezer. This recipe makes more than you need. Store the leftover puree in the fridge. You could even use a berry jam instead of making your own.
- Make the berry puree first: Add the berries, maple syrup and a tsp of water to a small saucepan and cook it on medium low heat, stirring regularly, till the berries soften and disintegrate. Add another tsp of water if you see the berries beginning to stick to the bottom of the pan. Once cooked down, cool the berries and puree them in a blender. Set aside.
- Preheat oven to 350 F or 180 degree Celsius. Grease and flour a loaf pan. I used an 8×4 inch pan
- In a big mixing bowl, mash the bananas with a fork till they become smooth and creamy. You should get approximately 3/4 cup of puree
- Add the baking soda and salt (if using) and whisk briefly
- Add the egg, sugar and vanilla extract and whisk to combine
- Add both the flours and whisk till there are no dry streaks. Do not over mix
- Add about half of the batter to the loaf pan. Add two or three tsps of the berry puree at multiple spots on the batter and swirl with a toothpick. Make sure not to swirl too much or the berry streaks will disappear
- Add the remaining batter to the pan and top with a few more tsps of berry puree and swirl with a toothpick
- Bake in a preheated oven for 55 minutes.
- Check the loaf about halfway through and turn the pan around to ensure even baking
- At the 40 minute mark, once you see the top of the loaf has browned, cover the top with foil and continue to bake till done. This prevents the top from burning and helps it retain that lovely golden brown color
- At the 55 minute minute mark insert a toothpick or cake tester into the loaf to check. It should come out clean with maybe a few moist crumbs attached. The sides of the loaf should begin to pull away from the pan
- Cool the banana bread in the pan on a cooling rack for about half an hour
- Carefully remove the loaf from the pan and place it back on the rack to cool completely
- Store in an airtight container at room temperature for 3 days.
This loaf is not too sweet. A generous dollop of the berry puree slathered onto a slice of this banana bread just kicks it up a notch! You must try it!
If you do give this one a shot let me know how it turned out! Can’t wait to hear all about it 🙂