Browsing Tag:

bread

Canadian Recipes/ Featured

Pan Bread

Oh how my life has changed. As I’m writing this, it is 8:30 on a Saturday morning and I’ve already nursed my little girl, had some play time with her, had my own breakfast and coffee, changed her 3 times, successfully put her down for her morning nap, cleaned my kitchen, and paid our bills. I’ve also managed to brush my teeth, wash my face and put on a little tinted moisturizer, so I’m feeling pretty decent! Prior to having a baby, there was no way I would even be up by 8:30 on a Saturday morning!

Baby E is just over 3 weeks old now and I’m attempting to put her on some sort of schedule. If all goes according to plan, I have about an hour before she wakes up so I thought I would pay some love and attention to this blog!

The recipe I want to share today is pan bread. One of the restaurants that my husband and I often go to is Earl’s, and I just love their pan bread. One of the go to menu items that I often order is the soup, salad and pan bread combo, with their clam chowder. I have my own seafood chowder recipe that I’ll post one day (it’s a little more involved, so I haven’t made it since having the baby) but today I’ll post my version of the pan bread.

This pan bread is prepared in my trusty cast iron skillet. Actually, it’s my husband’s cast iron skillet and it’s probably one of my favourite things that he’s brought into our marriage! It’s well seasoned, perfectly maintained, and I use it on a regular basis to make chicken, steaks, frittatas, etc.

Give this pan bread recipe a try and stay tuned for a seafood chowder recipe soon!

Pan bread

Pan Bread

Print Recipe
Serves: 4 Cooking Time: 2 hours

Ingredients

  • 1 package active dry yeast (or 2 and 1/4 tsp if you're using bulk yeast)
  • 2 cups warm water
  • 1/2 tbsp salt
  • 4 and 1/3 cups all purpose flour
  • **garlic infused olive oil (See instructions below to make your own)
  • fresh rosemary

Instructions

1

Combine yeast and warm water in a large bowl.

2

Using a wooden spoon to mix, add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time until well incorporated.

3

Cover with plastic wrap and allow to rise for 1 hour.

4

Lightly oil the bottom of the cast iron skillet with the garlic infused olive oil. Sprinkle some flour on top of the dough and cover your hands with flour. Take the dough, place it in the skillet, mold it to fit the skillet, and cover loosely with a tea towel. Allow to rise for another 30 minutes.

5

Preheat the oven to 400 degrees F.

6

Drizzle a little bit more of the garlic infused olive oil over the top of the bread, slash the top of the dough with a knife creating an X on top. Sprinkle the top of the bread with some coarse salt and fresh rosemary leaves.

7

Bake for 35-40 minutes until the top is brown and crusty.

8

Serve with soup or chili for a hearty meal!

9

**TO MAKE THE GARLIC INFUSED OLIVE OIL

10

You can buy garlic infused olive oil, but it's also really easy to make your own. Just heat up some olive oil on medium heat in small pot. Peel and crush a couple cloves of garlic and fry in the olive oil to infuse the flavour into the oil. Remove the garlic cloves before they burn or else the oil will taste like scorched garlic. You just want to fry the garlic in the olive for a few minutes to lightly flavour the oil.

Canadian Recipes/ Featured

Quick and Easy Zucchini Bread

Quick and Easy Zucchini Bread

Well, it’s that time of year again when everyone has an abundance of zucchini in their fridges and no idea what to do with them. Either you’re finding that your own harvest of zucchinis is out of control or your neighbours are secretly dropping off their excess on your doorstep. As for me, I order an organic bin of produce every week from Body Fuel Organics and we got two big organic zucchinis in our bin this past week.

I don’t know about you guys, but I don’t really care for zucchinis in a savoury dish. I’ve tried to roast them, sauté them, bread them and fry them, and I still find them to be bland and unimaginative. So what’s a girl to do in this situation? Bake them into some sort of pastry or sweet treat, of course!

Usually, I will use my zucchini in some sort of ultra sweet dessert, like brownies or chocolate cupcakes. However, my husband has some sort of superpower where he can tell when a dessert is somewhat healthy and not a “real dessert”, in his words. He is always able to tell when my double chocolate brownies contain zucchini, or when my chocolate cupcakes is made with quinoa instead of flour. And once he senses that it’s a ‘healthy’ dessert, he will refuse to eat it. So this time around, I decided no more trickery. I am going to bake a zucchini bread, and I am not going to disguise it with chocolate or fudge icing or chocolate chips or anything. It is going to unashamedly be a straight-up zucchini bread. And what do you know? The picky husband liked it! Granted, I had to smear a pat of butter on his slice to make it more manly, but he liked it and promised to help me eat all of it. In his words, “It tastes like banana bread but with zucchinis. You should make banana bread next!”. (*sigh*) So stay tuned for a banana bread recipe soon, I guess.

My favourite part about this recipe is that you only dirty up one bowl! I hate recipes where there are multiple mixing bowls required. Although I love cooking, I detest cleaning up after myself.

Give this recipe a try and let me know what you think. And if anyone has any good savoury recipes that uses zucchini, I would love to hear it!

Quick and Easy Zucchini Bread

Quick and Easy Zucchini Bread

Print Recipe
Serves: Makes 1 loaf Cooking Time: 1 hour, plus prep time

Ingredients

  • 2 small eggs, beaten
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup grated zucchini
  • 1 1/2 cups flour
  • 1/2 tsp baking sod
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • Optional: adding some chopped nuts to this would give it some extra texture. I just didn't have any kicking around.

Instructions

1

Preheat the oven to 350 degrees.

2

Peel the zucchini and then grate into small slivers. I just used my cheese grater, on the side with the biggest holes.

3

Add grated zucchini and all other ingredients into a big bowl. Mix until well blended. (I used my hand mixer)

4

Pour into a greased and lightly floured bread pan.

5

Bake for an hour at 350 degrees. Use a toothpick to determine if it is fully cooked. When you stick a toothpick into the middle of the loaf and it comes out clean, it is done. (Side note on how Asian I am: I usually don't have toothpicks kicking around, so I use a wooden chopstick. Works just as good!).

6

Remove from oven and let cool before removing from bread pan.