First of the Foundation Series
Want to bake your first loaf of bread? Make this soda bread just before supper for a toasty accompaniment that features a soft, chewy crumb and crunchy crust. Bake a loaf in under an hour with a bowl, measuring spoons and cups, and a baking sheet or pie pan. No mixer needed – the only tool is your hands. This recipe can be made with buttermilk, regular, or even almond milk to create a vegan loaf. Enhance this recipe by adding seeds or dried fruit for interest.
Whether arranged artistically on a special tray for brunch or grabbed as a late-night treat with a glass of cold milk, Maple Syrup Butter Tarts are irresistibly yummy. Perfect as an easy-to-pick-up dessert in a buffet line or an accoutrement to a hot beverage at tea time, these tarts add a touch of nature to everything you serve.
Plus, they are sweetly easy to make — and remember, the fresher the syrup, eggs and butter, the better. Enjoy!
This is a wonderful recipe for kids to make. While the picture shows using a hand mixer, this simple recipe can be made just as effectively using a flexible spatula, whisk and spoon.
This recipe is featured at the 2018 Sunderland Maple Syrup Festival.
This is a recipe I developed yesterday with Pam Beach. This was an interesting example of taking my potato bread recipe and integrating sourdough starter. This is not as complicated as it sounds. If you look at my sourdough starter directions, I use a 100% hydration formula meaning the starter is equal weight of flour of water. WEIGHT – not volume. You really need a scale to do this. (As I said to Pam – get over it 🙂 )
There are two kinds of sourdough recipes: ones without any commercial yeast and those that use commercial yeast also. This is the later. The purpose of the starter is to act as the sponge for additional flavour. This makes the recipe quick as dough rises slowly when it relies on the starter yeast only.
This week I am playing with two dried ingredients: potatoes and tomatoes, as in Instant Mashed Potatoes and Sundried Tomatoes. While many will turn up their nose at potato flakes, I love them for baking. They are convenient, low-cost, easy to use and have a long shelf life. Sundried tomatoes come in two form: dry and in oil. I prefer the dry ones because the hydration phase releases wonderful flavours to the water. I use Aurora sundried tomatoes in the 85g/3 oz resealable bag. Normally I use 50g but for convenience I use 1/2 of the pack, 43g/1.5 oz.
Once you make dinner roll dough and ferment it, you have many choices in how to make your rolls. You can divide and put the dough balls in a muffin tin. I also like to then cover in a cinnamon sugar to make a sweeter variation. I love this recipe as it is easy to make and so yummy. The total time from start to rolls out of the oven is only 2 hours 20 minutes.
The First Sourdough Recipe used a combination of the wild yeast in the sourdough starter and some commercial yeast. This recipe is good for when your starter is not mature yet. The sourdough is acting mainly as a poolish or pre-ferment to give more taste and flavour to the loaf. Now my starter, Fido, is getting very feisty and bold. Twelve hours after a feeding, it has doubled in size and is very frothy. Another difference is time. This recipe takes 7+ hours while adding some commercial yeast lowers the time to 3 1/2 hours.
So far on my adventures into making sourdough bread:
My starter, Fido pronounced Fi-Dough, has been growing for a week now so it was time to make my first loaf. Sourdough bread comes in two varieties depending on the source of the leavening agent, ie source of the yeast. Regular bread uses commercial yeast while Leaven Sourdough uses only the wild yeast in the starter. Many sourdough breads use a combination of the wild yeast from the starter as well a boost with commercial yeast. In that case the starter is there more for flavour rather than to raise the dough. This recipe is from King Arthur Flour and is their recommended first sourdough. I tweaked the metric recipe some as well as optionally adding raisins.
My First Challah is a great first bread to make. One, it is not complicated and two, it looks amazing. Fleischmann’s Bread World – Easy Challah was one of the very first bread recipes I made. Using a 9×5 loaf pan is easier than braiding the dough and once you make a loaf you can always do a proper braid. There is nothing pan unique about the recipe. The pan is just an nice step for the first timer.
FYI – The picture above is of my first challah. The structure is far from perfect but it tasted wonderful and amazed people. I moved quickly to braiding the dough to make a traditional Challah with the same recipe.
Old fashion rolled oats give this bread body with a wonderful chew. An excellent sandwich bread toasted, grilled or as French toast.
Don’t add more flour too quickly. As the oats absorb the milk, the dough will firm up. Hand knead the dough into a nice ball before the ferment. As this dough is firm, it requires a long ferment and proof.
This is a luxurious white bread. It has a soft crumb and a wonderful crisp crust created by an olive oil wash. It is quickly becoming a favourite in my house. This recipe comes with a variety of choices. For the fat, you may use vegetable oil, olive oil, butter or vegetable shortening. For sweetness, try honey, sugar or maple syrup. Side note, I live on a working maple syrup farm in Canada so syrup is a way of life with us. And last, for milk, use whole or evaporated.
This is not a complicated recipe and the steps are not time consuming. Most of the timeline is waiting for fermenting, proofing and baking. Your choice of fat and sweetener will impact how much flour you need. If the dough does not form a ball on the mixer hook then add some flour. Not too much. I do it a heaping tablespoon at a time. This dough can easily get too firm.