Tag Archives: bread

French Toast- Bananas Foster Stlye

16 Apr

This is NOT a low-calorie breakfast. However, it contains fruit, so therefore you only have to feel slightly guilty about eating it! It is so good we ate it ALL before I even had time to snap a photo!

The recipe claims to feed six, but whomever has the self-control to eat only ONE piece of french toast should be nominated for sainthood. I would say this feeds two hungry adults. (At the beginning of my marriage I used to be slightly embarrassed that I can eat the same amount as my 40lbs heavier husband, but now I own it- especially when it comes to something as tasty as this french toast!)

Recipe From Steamy Kitchen
Serves 2

French toast:
3 large whole eggs
3 large egg yolks (keep the egg whites for a frittata)
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) your favorite bread (I used French, you can also use brioche or challah bread)
3 tablespoons (ish) unsalted butter

Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slices

Instructions:

  1. Soak the bread: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. While the bread is socking up this wonderful-ness…
  2. Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you cook the French toast.
  3. Cook the French toast: Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. (keep the already cooked pieces on a baking sheet in the oven at 250)
  4. Add the bananas: Add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce.
  5. Enjoy without guilt. Maybe even plan to go to the gym later OR realize your time would be better spent making another batch of these for dinner!

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Bread Making 101

16 May

Making bread has always struck me as an impossible job.  Something Martha Stewart could do in her sleep, but I, a mere mortal, should not attempt.

I was introduced to this Toast and Sandwich Bread recipe by my wonderful sister-in-law.  Since I have yet to find legitimate town bakery or even a loaf of bread in the grocery store that I love, I decided to tackle the art of bread making.    Don’t believe the hype!  It’s an easy process with great results: delicious bread and a great sense of accomplishment!

This recipe uses simple ingredients that are on hand.

*The King Arthur Flour is a necessity.  This recipe is created for their brand of flour, and this particular ingredient should not be substituted.

INGREDIENTS:

2 teaspoons instant yeast
2 tablespoons sugar
1 cup lukewarm milk
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons melted butter

METHOD:

Using a stand mixer, combine all of the ingredients and mix for 2 minutes. Switch to the dough hook, and knead for 10 minutes. If working by hand, knead the dough until it is smooth and soft.

Transfer the dough to a lightly greased bowl, cover it with a towel, and allow it to rise about 1 hour, or till it’s doubled in bulk. Shape the dough into a rectangular loaf, and place it in a greased 8 1/2 x 4 1/2-inch loaf pan. Cover the dough with lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it’s crowned 1 to 2 inches over the rim of the pan.  I let mine sit over night.  It actually took that long for it to double.  Don’t be discouraged if the magic doesn’t happen in 1 hour!

Preheat the oven to 350°. Bake for 35 to 40 minutes, or until it tests done (its internal temperature will read 190°F on an instant-read thermometer).

Let bread cool after removing from the pan and cut off a slice to enjoy!  There is nothing better than a little butter and homemade bread.

If you would like to print this recipe or see more delish recipes like this one, go to KingArthurFlour and browse.  Happy baking!

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Fresh Baked Foccacia

29 Apr

You know when something is just so yummy that you want to stomp your foot and say Oh My Goodness?!  Or is that just me?

I love bread, especially warm, baked fresh from the oven, bread.

I think the Atkins Diet is just pure evil.  Yes, we should monitor our carbohydrate intake, good carbs, bad carbs, blah, blah, blah, but no need to go losing our marbles and cut carbs out almost completely?  Insanity.

Now that we have established the fact that I am not on the Atkins Diet, remember when I said I would start to bake more?

Well, I haven’t yet.  But I made a  promise to myself that I will and I will.  This focaccia recipe is actually one that I have been making since we got married and it is worth it.  It is worth the time and effort by my stand mixer.

I take no credit for this recipe.  Williams-Sonoma is the genius here.  I have this wonderful cookbook, Essentials of Baking from Williams-Sonoma.  It really is a great resource for baking virgins like myself.  Even though I had no part in creating the fabulous-ness of this recipe, I really wanted to share it with you because it is very delicious.  Here is the recipe:

Basic Foccacia

Ingredients:

2 packages (or 5 teaspoons) active dry yeast

1 3/4 cups warm water (105-115 degrees)

1 teaspoon sugar

3/4 cup extra virgin olive oil

5 cups all-purpose flour, plus more for kneading (about 1/2 cup more)

2 teaspoons fine sea salt

1 teaspoon coarse sea salt

Instructions:

1.  Using the bowl of a stand mixer, dissolve the yeast in the warm water, let stand until foamy, about 5 minutes.  Add sugar, 1/2 cup oil, flour and fine sea salt.  Attach bowl and dough hook to stand mixer and knead on low speed (do not exceed speed 2), until dough is smooth and elastic, about 5-7 minutes.  Add up to 1/2 cup extra flour slowly, while kneading, to prevent the dough from sticking.  (I use the the entire 1/2 cup every time.)  Remove the dough from the bowl.

2.  Form the dough into a ball, transfer it to a lightly oiled bowl (oil entire surface of the bowl, because the dough will rise) and cover the bowl with plastic wrap.  Let the dough rise in a warm, draft-free spot until it doubles in bulk, 1-1.5 hours.  For a more flavorful bread, make the dough up to this point, punch it down, cover the bowl with plastic wrap and refrigerate overnight.  Let the dough come to room temperature before shaping.  (I have made this dough the day of and a day in advance.  It really depends on your time availability.  Both ways, the bread turns out great.)

3.  Pour the remaining 1/4 cup oil evenly into a half-sheet pan.  (I bought  my half-sheet pan from Wal-Mart for cheap.)  Turn the dough into the pan.  Press the dough evenly into the pan.  If it is too elastic to spread without springing back, let it rest for 5 minutes.  Cover the pan loosely with a dry kitchen towel.  Let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.

4.  Position a rack in the lower third of the oven and preheat to 450 degrees.  Dimple the dough by pressing your fingertips all the way into it at 1 inch intervals over the entire surface.  Sprinkle it with coarse salt, if desired.

5.  Bake the focaccia until golden brown, 20-30 minutes.  Transfer to a wire rack and let cool in the pan.  Cut it into squares and serve warm or at room temperature.  Store tightly wrapped in aluminum foil at room temperature for up to 1 day or freeze for up to 2 weeks.  (I normally keep the bread in the refrigerator up to a week. if any is left over)  Reheat at 375 degrees for 10 minutes.

Place the dough ball into a large greased bowl.

Let the dough rise until it doubles in size (1-1.5 hours)

Allow dough to rise again in oiled pan.

Sprinkle dough with fresh herbs is desired.

Enjoy!

I stomp my foot after eating this, every time.

For this foccacia, I added a small amount of fresh herbs (rosemary and thyme), right before baking.  All variations I have tried are delicious, but the best way is to smother the bread in caramelized onions, garlic and rosemary.

Foccacia Variation: Onion, Garlic and Rosemary Foccacia

Ingredients:

2 yellow onions, thinly sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon chopped fresh rosemary

coarse salt

Instructions:

Heat oil in skillet over high heat.  Add onions and saute until dark brown and caramelized, about 12 minutes.  Add garlic and rosemary to  onions and cook for 2 minutes longer.  Just before dimpling the dough, spread the onion mixture on top.  Sprinkle with salt and bake as directed.

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