I have been on a bread baking spree lately. Not all of my experiments make it to the blog. Some of them go straight into the trash can. Some just sit on the counter top because they are, well, blah! Not bad but not very exciting either. But some, like this recipe, shoot straight to the top of my list of (current) favorites.
Who knew baking breadsticks was going to be this easy? Not only are they easy, they’re quick (by bread baking standards), they lend themselves well to experimentation and they make a great all day snack!
I used Paul Hollywood’s Olive Breadsticks recipe. The only change I made was to swap out the olives for sun dried tomatoes and garlic. They’re glorious! I am sure they will work just as great with any other flavor of your choosing, should you decide to experiment.
On a side note – I urge you to buy a cheap kitchen scale, if you haven’t already. They are more precise than measuring cups and mise en place is so much easier!
- Bread flour – 500 grams
- Salt – 10 grams
- Instant yeast – 10 grams
- Warm water – 400 ml
- Olive oil – 2 tbsp
- Sun dried tomatoes in oil – 150 grams roughly chopped
- Garlic puree – 1 and 1/2 to 2 tbsp
- Fine semolina – for dusting optional
- Take a large mixing bowl or the bowl of your stand mixer if you have one. Add the bread flour. Add the salt to one side of the bowl and the instant yeast to the other side of the bowl. Make sure they do not mix just yet as the salt will kill the yeast
- Make sure your water is between 110 to 115 F. Add 3/4th of the water to the flour. Using a mixer with the dough hook attached start mixing on low speed
- Once the dough has come together add the rest of the water in and mix on medium speed for 8 minutes. The dough will be quite wet and very stretchy
- Add the olive oil to the dough and mix for two minutes. Then add the sun dried tomatoes and garlic and run the mixer till the are thoroughly mixed in. The garlic will smell a little pungent but will mellow out after it is baked
- Oil a 2 to 3 liter capacity rectangular or square plastic container. Make sure it has a lid. Put the dough into the container. Close the lid and leave it in a warm place to rise. The dough should triple in size. This takes about an hour
- Dust your work surface generously with semolina and little flour. Gently tip the risen dough onto this surface making sure not to handle it too much. Don’t knock any air out of the dough. Dust the surface of the dough with more semolina and flour. Gently nudge the dough into a rough rectangle without flattening it – you need all the air in the dough to stay intact
- Line 3 baking trays with parchment paper. Preheat the oven to 425 F or 220 degree Celsius
- Starting at the short edge and with a bench scraper or sharp knife cut the dough into 18 to 20 strips. As you cut each strip roll it gently in the semolina and flour on the work surface. This makes it easier to handle as this dough is very tender and stretchy.
- Transfer each piece to the parchment lined trays and space them about an inch apart. You can take the help of the bench scraper or a wide spatula to do this. The dough will stretch a bit while you transfer it but that is okay. Just make sure all the breadsticks are more or less of the same length before baking
- Bake the breadsticks in a preheated oven for 15 to 18 minutes till they turn golden brown
- Cool them on a wire rack till they have cooled down completely.
- Breadsticks are best when eaten fresh on the day they are made. Store them wrapped in foil in an airtight container at room temperature for a few days
I’ve only recently discovered how therapeutic bread baking can be. Right from activating the yeast to the kneading (oh, the kneading!) to watching it proof – the entire process is so rewarding. Of course it took me a quite a few failed attempts to get to this point. But it was all worth it. A freshly baked loaf of bread resets my mood. Slicing into a homemade loaf, toasting a slice with butter and topping it off with a fried egg….that’s how you need to start your day!
The pesto swirl just kicks it up a notch. Pesto and bread are a match made in breakfast heaven. I made my own spinach-kale-basil pesto but a store bought pesto will work just as well. Make sure it is not too watery. If it is, cook it down on the stove top on a medium-low flame till it reduces to a thick spread-like consistency. You don’t want any extra moisture or water in your bread, trust me!
If you’re not a pesto person then go ahead and substitute it with whatever spread you like. Or jam. Or applesauce and cinnamon. It’s a very versatile recipe.
The instructions will seem a little too long and complicated but the actual process is anything but. This is definitely something you can try if you’re new to bread baking.
- Warm water – 1 and 1/2 cups
- Active dry yeast – 2 and 1/4 tsp (one packet or 7 gm)
- Light brown sugar – 2 tbsp
- Unsalted butter at room temperature – 3 tbsp
- All purpose flour – 3 to 4 cups divided*
- Salt – 3/4 tsp
- Pesto – 1/2 to 2/3 cup
*You may not need all 4 cups of flour. Start with two cups and add flour gradually till the dough is just formed as per the instructions given below
Yield – 2 loves each approx 8×4 inches
- Warm water on the stove top or in the microwave till it reaches 110 to 115 F (43 to 46 degree Celsius). Stir in the brown sugar and sprinkle yeast over it. Stir gently and set aside for 5 to 10 minutes to let it activate
- In a large bowl add butter, salt, 2 cups of all purpose flour and activated yeast and using a mixer, knead it on medium speed for 3 to 4 minutes
- With the mixer still running add more flour to the dough 1/4 cup at a time. Stop when the dough starts pulling away from the sides of the bowl and starts to gather around the dough hook
- Feel the dough between your fingers. It should still be a little tacky but should not stick to your fingers
- Take the dough out of the bowl, place it on a lightly floured surface and knead with your hands till it turns smooth and elastic. If you feel the dough is too sticky add flour 2 tbsp at a time and continue to knead till it turns smooth. Make sure you don’t add too much flour
- Grease a large bowl (you can use the one used to mix the dough) and place the ball of dough in it. Turn it once so that both sides of the dough ball are now lightly greased. Loosely cover the top of the bowl with a cling film and set it in a warm place to rise. It should double in size. This takes approximately 45 minutes
- After it has doubled in size take it out of the bowl onto a floured surface, punch it down and then divide it into two halves. I used two 7.5 x 3.5 inch pans. If you’re using a larger loaf pan you may not need to divide your dough
- Roll each half of the dough out into a rough rectangle about 1/4 inch thick
- Spread pesto evenly over the surface of the dough and starting from the short side, roll it up as tightly as you can
- At this point you can pinch the ends together and place it into a greased loaf tin. You will get spiral swirls of pesto. If you’re looking for a little more drama then you can braid the dough as described below
- Cut the rolled up dough in half lengthwise leaving about an inch from the top still joined. Twist each cut portion of the dough outwards a couple of times. Then loosely braid these two portions over each other and pinch together at the free end. It will get a little messy but that’s okay. Place this loosely braided dough in a greased loaf tin. Repeat with the other half of the dough ball.
- Loosely cover the loaf tins with greased clingfilm and set aside in a warm place to rise again till they double in size. This takes 30 to 40 minutes. Preheat the oven to 350 F or 180 degree Celsius while they proof
- Bake the loaves in a preheated oven for 40 to 45 minutes till they turn a deep golden brown on top and sound hollow when you knock lightly on the bottom of the loaf. If they don’t feel hollow put them back in the loaf pans and return to the oven for a further 5 minutes and then check again
- Once done take the loaves out of the pans and set them on a cooling rack to cool down completely
- Once cooled you can store them at room temperature covered in two layers of aluminium foil. They will stay fresh for a couple of days. If you need to store them for longer then I would suggest freezing slices of bread. Though I have not frozen bread yet, I’m sure they last much longer that way.
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 🙂