Cooking with Alison

Archive for the ‘Breads’ Category

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Favourite Banana Bread Recipe

In Breads, Breakfast, Other Desserts on June 8, 2011 at am

I’ve tried numerous recipes in search of my favourite banana bread.  Recently, I found one that was exactly what I was looking for.  This is Ed’s favourite recipe too.  In the past, he has always dutifully taste-tested my banana bread with the disclaimer that he isn’t a big banana bread fan.  But when I gave him the rest of this loaf to take home to his family, he ate it all before he arrived.  ;)   This banana bread is moist, soft, and it holds together without being heavy or dense.  It has great banana flavour and a handful of chocolate chips makes a wonderful variation.  My preference is to use only enough chocolate to add a subtle sweetness and depth so as not to overpower the bananas.  I know I’ve accomplished this when people have to ask if there’s chocolate in it.

If you prefer a softer, fluffier banana bread, this recipe by my little mochi is excellent too.  I use it whenever I have sour cream or yogurt that needs to get used up.

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Garlic Bread Recipe

In Breads on March 2, 2011 at am

Ed and I love garlic bread.  We ate an entire French baguette (and a stick of butter) in one afternoon the last time I made this.  The simplest (and my favourite) way to make this is to start by making homemade garlic and herb butter.  You can then bake the butter and bread or simply spread the garlic and herb butter onto warm slices of fresh bread (I got that idea from my friend Erin).  You could also make a garlic cheese bread by adding some shredded cheese prior to baking (you will need to increase the baking time by a few minutes).

You could also use this compound (flavoured) butter on grilled steak, or baked or mashed potatoes, etc.

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Asian Bread Making Technique (Soft Chinese / Japanese Bread)

In Baked Bread, Breads on February 7, 2011 at am

Japanese and Chinese breads are well known and loved because they are deliciously soft and fluffy.  When Yvonne Chen published The 65 C Bread Doctor, she made the water roux method (tang zhong) very popular.  I tried two other highly rated asian bread recipes before attempting this and the water roux method (tang zhong) was, by far, the best.  My family absolutely loved it.  This results in bread very similar to those sold in Hong Kong (Cantonese/Chinese) bakeries.  By changing the way you shape the bread and by adding various ingredients, you can use this as your base for all sorts of buns and breads.  For example, see my instructions for Chinese bakery hot dog buns here.

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Sun Dried Tomato Focaccia Recipe

In Breads on October 15, 2010 at am

Focaccia is an Italian bread that can be topped lightly or substantially, or used as sandwich bread.  Its popularity in North America has resulted in overly simplified recipes using prepared pizza dough.  I like Peter Reinhart’s recipe from his very well-rated book, The Bread Baker’s Apprentice.  Although it is a 1 to 2 day process (most of the time spent rising the dough), it is well worth the effort.  My family couldn’t get over how good this bread was.

I had extra sun dried tomatoes after making warm wild mushroom salad (recipe here), so I used them for focaccia.  See my herbed focaccia recipe here.

Some other suggestions:

  • olives, roasted garlic, herbs, herb oil, or garlic infused oil (dimple these in before the 2 hour proofing time)
  • hard cheeses such as parmesan, chedder, swiss, or Monterey Jack (add this 5 minutes before the finished baking time)
  • soft cheeses like mozzarella or feta (add these about 10 min before the finished baking time)
  • try topping the finished focaccia with an assortment of meat and/or vegetables (ie. carmelized onions and goats cheese)
  • try slicing the focaccia in half and using it as a sandwich bread

Read the rest of this entry »

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Herbed Focaccia Recipe

In Breads on October 14, 2010 at am

Focaccia is an Italian bread that can be topped lightly or substantially, or used as sandwich bread.  Its popularity in North America has resulted in overly simplified recipes using prepared pizza dough.  I like Peter Reinhart’s recipe from his very well-rated book, The Bread Baker’s Apprentice.  Although it is a 1 to 2 day process (most of the time spent rising the dough), it is well worth the effort.  Everyone that tried this bread loved it.

I made focaccia for the first time one weekend, while studying for a designation exam.  Each step between rising became a study break.  Since I had a variety of fresh herbs on hand, I made herbed focaccia.  See my sun dried tomato focaccia recipe here.

Some other suggestions:

  • olives, roasted garlic, herbs, sundried tomatoes, or garlic infused oil (dimple these in before the 2 hour proofing time)
  • hard cheeses such as parmesan, chedder, swiss, or Monterey Jack (add this 5 minutes before the finished baking time)
  • soft cheeses like mozzarella or feta (add these about 10 min before the finished baking time)
  • try topping the finished focaccia with an assortment of meat and/or vegetables (ie. carmelized onions and goats cheese)
  • try slicing the focaccia in half and using it as a sandwich bread

Read the rest of this entry »

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