– optional: Mix in your desired sweet or savory flavors (cinnamon or garlic powder)
– 2 tsp. Apple cider vinegar or lemon juice
– ¼ c. olive oil
– 2 lrg eggs
In a measuring cup, measure milk. Place milk in microwave. Warm on ½ power for 1 to 2 minutes or until warm to touch. Stir in the honey. Then sprinkle on yeast. Set aside to allow to proof for 10 minutes.
In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors. (Dry ingredients)
Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl. Using the paddle attachment, mix of a minute.
Add the proofed yeast mix to the ingredients in the stand mixer bowl. Mix for a minute.
Add the dry ingredients and beat on medium-high for 3 minutes. Dough will be wet, sticky, and thick.
Oil and flour a 9 by 5 loaf pan.
Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan. Smooth out the loaf with the spatula.
Preheat oven to 375 degrees Fahrenheit.
Place the bread mixture on top of the oven. Do NOT over proof your bread. Let it rise for about 20 – 30 minutes. Don’t allow it to rise above your loaf pan. Otherwise it will either flow over the pan or collapse.
Bake for about 35 to 45 minutes.
Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest. Within one or two minutes, gently turn it out onto its side onto your cooling rack.
Allow it to cool completely before cutting into slices. Use a serrated bread knife.
One thing I am realizing is that even though I’ve shared recipes, I’ve not shared much about the kids or really welcomed you into my kitchen for a meal.
My kids are now eleven and almost thirteen. Another chapter in my life is beginning, that is a mother of a teenager. Let me tell you, life has begun to get interesting. When this blog began in 2010, the boys were 5 and almost 7. Continue reading “Peach Quick Bread”→
My family loves pretzel rolls. Actually they like anything pretzel related – hard or soft. These rolls take extra work but are worth the happiness from your family when you finish this delicious treat.
You could serve them as a carb at your dinner table or you could use the rolls to make a delicious sandwich. Some ideas for a sandwich are a lunch meat sandwich, hamburgers, sloppy Joes, or pulled pork.
This is my second time participating in the Secret Recipe Club. I got moved to Group B when Group D was disbanded. This month I was assigned to Why I Am Not Skinny. Maxine is originally from South Africa but is currently living in Brussels.
This post was originally posted in January of 2011. I did not have a picture of the biscuits on this post. So I’m reposting this blog with a picture.
I made these for our family’s New Year’s Dinner. Everyone loved them because they are tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits. I let the Wee One and Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.
2 1/4 c self rising flour (store bought or homemade)
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
Cut butter with a into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.
Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
My two love French toast cooked by Moi instead of from the freezer section. The Imaginative One gets a headache with store bought French toast/sticks.
French toast is simple to make and you can try a variety of different breads. I usually use sandwich bread or if I want to make sticks I’ll use Texas toast bread because it’s thicker. When I made it on Saturday, I used ciabatta bread for Hubby, Imaginative One, and myself. I used sandwich bread for the Wee One because he likes me to cut them into strips.
BTW: Did you know ciabatta is Italian for slipper?
French toast cooking on the griddle
Finished French toast
Stars of the recipe:
1 large egg for every 2 pieces of French toast
1 – 2 Tbsp. milk for every 2 pieces of French toast
1 tsp cinnamon for every two pieces of French toast
1 tsp. vanilla extract for every two pieces of French toast
toppings: maple syrup, butter, fruit, powder sugar
Warm up a flat griddle pan (my favorite) or skillet over med. heat.
In a flat wide pan, whisk together egg, milk, cinnamon, and vanilla extract.
Using a fork or tongs, dip your bread into the egg mixture making sure to cover both sides. (You may need to let it drip a little bit to get rid of excess egg before transferring it to your pan.)
spray your griddle pan or skillet with cooking spray.
Transfer it to skillet or griddle pan.
Allow it to cook until golden brown on both sides (3 to 4 minutes on the first side and 1 to 2 minutes on the second side.)