I can’t be the only one who seriously loves bread. Let’s see… by a show of hands… who’s with me here? Oh yeah, that’s right… admit it… you love bread too! And while we’re being honest, when you want bread you want it now… not six hours from now after a whole bunch of kneading and a few rises. That kinda waiting can rob you of the enthusiasm for breadmaking. But what if you could make homemade rolls like these in just one hour? One hour… from scratch… not just reheating store bought rolls but actually making these beautiful rolls from scratch in one hour. You’d be intrigued! You’d be enthusiastic! And just like me… you’d do it!!!
If it’s one thing I love… it’s bread! I tried doing the Atkins diet almost a decade ago and what I missed the absolute most was bread. French bread, wheat bread, sourdough bread, foccacia, brioche, whole-clove garlic bread, no-knead bread… and especially dark rye bread. M’mmmm. What’s the best part about going to Outback, Lonestar or a good steak house? It’s the bread! Come on – I know ya feel me on this one! LOL! There’s something about a loaf of good, hearty, warm, satisfying bread…. and oh, it’s even better when you bake it at home yourself
It’s Tuesday and this week’s recipe is Dorie Greenspan’s Savory Corn and Pepper Muffins. These are definitely not your standard Jiffy brand corn muffins. With savory ingredients and chopped fresh peppers, they’re something entirely different.
The host for this week is Rebecca of Ezra Poundcake and she chose a recipe that was somewhat of a twist on the ordinary. I had, once again, talked myself into and out of making this recipe during the past week. I’ll be honest and say from the get-go that I’m a sweet-cornbread kinda gal… and my family feels the same way. But I thought we’d try this recipe anyway since ya just never know :) The temperature today in my part of Southern California was 83°F so even though I had wanted to make a hearty pot of soup or chili to go with the cornbread, it just was not meant to be. Now let me just get it out of the way that I love cornbread… soft… fluffy… sweet… delicious… melt-in-your-mouth cornbread! But this recipe is for savory corn muffins which is a different sort altogether. The recipe wasn’t difficult at all… the corn muffins come together easily and bake up nicely but the result just wasn’t my cup of tea. DH and I each had one with dinner, the kids each took a bite then passed. ’Tis fine since not every recipe appeals to everybody :)
These muffins are different… and different can be very good. So if you’d like to give this recipe a whirl, head over to hostess Rebecca’s website. And while you’re at it check out the other TwD bakers to see how they did this week.
Have a delicious day!
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These are pretty much your basic dinner rolls… but the addition of honey in the dough and a brush of warm honey butter on top turns these into something that’s absatively irresistable!!! My family devoured them in record time… and I bet yours will too :)
I found the recipe on the blog …a cookie a day and it has instructions for either hand kneading or using a bread machine. I haven’t seen my bread machine since I moved back to SoCal from the Washington DC area… and I’m far too lazy to made bread by hand so I let my dear Lola do all the work. She’s always happy to do the heavy lifting… and I’m always happy to let her. Lola and I have a great relationship that way – she never lets me down :)
Until recently I had a real fear of yeast. I was afraid I would do something wrong and it just wouldn’t work out right. I’ll admit, yeast can be tricky… but I’ve gotten over my fear in part thanks to my boyfriend Alton Brown (back away, ladies, he’s mine!!! bwaaaaaaahahahaha). In his “Flat is Beautiful” episode of Good Eats, Alton explains it this way:
Alton Brown: dough gets its rise from the gas produced by billions and billions of unicellular fungi called ‘ yeast’ that chomp down on the sugar in flour-based doughs. Have a look. They are real pigs. And once their little feeding frenzy is over …
Yeast: [belching sounds]
Alton Brown:… that’s right. Yeast belch makes bread rise.
I just love that nerd-man :) So there you have it, a deconstructed explanation of the role yeast plays in making bread :)
This recipe uses honey as the “food” for the yeast but it doesn’t get added right away so contrary to following the recipe to the exact letter, I added about 1/8t sugar to the warm water for the yeast. This gives the lil fun-guys (get it.. fungi… fun-guy… I love that one! hahahahaha) something to start munching on right away so they can start burping quickly. In my experience, and this only goes for me, I’ve found that when I add even a tiny amount of sugar to the water, the yeast develop better than when I add none. That’s my little trick, not saying it’s anything scientific or special.
Once you’re done with all the mixing and needing and letting it rise, separate out your dough by weight, roll into balls and let them rise again before baking in the oven. Only take a quick peek at the above photo… okay….?…. cuz the rolls are nekkid ;-) But they’re in the oven and making your house smell M’mmm M’mmm Good. There’s just something about the smell of baking bread that is so warm and inviting. Very comforting to me :)
After about 5 minutes in the oven, brush with some honey butter and they’ll be beautifully browned with a touch of sweetness. I think that’s the part that makes them even more irresistible than your average dinner rolls. But you could certainly omit the honey on top if that’s more to your liking.
The full recipe can be found on …a cookie a day. If you visit and make these heavenly rolls (which I certainly hope you do), please tell her Em sent you!
Have a delicious day!
Sadly, the end of the summer fruit season is approaching. But it’s not done yet!!! These lemon-glazed raspberry scones come together quickly and are sure to be a crowd pleaser.
If you ask me, raspberries have been really expensive this summer. Though that hasn’t stopped me from buying a couple of pints every few weeks or so. With the exception of the seeds, I love everything about red raspberries. I’ve never tried black raspberries… do you think they’re similar enough that I’d like them too? Maybe I’ll have to buy a pint today and see :)
To make these lemon glazed raspberry scones I adapted a Tyler Florence recipe for blueberry scones. I love blueberry scones but didn’t have any fresh blueberries on hand… just a bag of frozen Trader Joe’s Wild Blueberries. I did have fresh raspberries so that’s what I used. Other than that the recipe is the same and can be found here.
In general, I love scones. I mean, I’ve got seriously mad love for them. I think this is my fourth blog posting with a scone recipe. If you’re interested do a category search and see what I mean. I even have a cast iron pan specifically for making scones although it can be used for making cornbread too… and I do :) In this recipe, the tartness of the lemon glaze is nicely balanced by the sweetness of the raspberries. When I made it, I halved everything and still I think there was way waaaaaaaaay too much glaze. Too bad I didn’t have something else already made that I could use it on because the glaze is good and tart… just the way I like it. I didn’t use the quantity of berries the recipe indicated… I just added in a small handful. Feel free to adjust to your liking. I did… and I loved them!
Have a delicious day!