Category: Bread

Coppa & Cherry Pepper French Bread Pizza

Sometimes you just need to gnaw on an entire half of a loaf of french bread. I almost went for the big one, but changed my mind last minute after carrying around the loaf in my basket through the entire store. I do that. A lot.

I spent way too much time agonizing deciding on what to buy sometimes. It gets pretty bad.

I switched mostly because I didn’t want to buy more cheese. A small brick of mozzarella was plenty. While I’m a cheeseaholic, I don’t like my pizzas too cheesy. Sacrilegious, I know.

Have you ever asked yourself, “how could I possibly make pizza that much more of a comfort food?” I do that all the time. This was a result of that. I even ditched any greenery for just a handful of sliced hot cherry peppers. They kind of overwhelmed the pizza with the tomato sauce. Hot coppa just disappeared into it.  I was more into the cheese and bread anyway, let’s be honest.

Ingredients

  • 1 small loaf of french bread [double the rest of you get the large one]
  • olive oil
  • 4oz shredded mozzarella
  • 10-12 slices coppa salami
  • 1 hot cherry pepper, diced
  • 1/4 cup tomato paste
  • 1/2 tablespoon italian seasoning
  • 1/2 tablespoon balsamic vinegar
  • salt to taste
  • basil

Preparation

Preheat the broiler and have a baking sheet handy. Slice the french bread in half lengthwise. Brush the bread with olive oil. Stick it under the broiler for a few minutes until it’s golden brown and toasted.

While it toasts, heat up the tomato paste with Italian seasoning and balsamic vinegar. Add salt to taste. Brush the paste onto the bread. Top with half of the cheese. Place the coppa on in a single layer on each piece of bread. Sprinkle with the peppers and the remainder of the cheese.

Stick the bread back under the broiler for a few minutes until the cheese melts. Remove from the oven, slice into more manageable pieces, serve.

Coconut Bread

My fingers smell like garlic from stuffing whole cloves into a leg of lamb. I have hard boiled eggs cooling and a box of egg dye on the table. There is a solid milk chocolate bunny in the fridge. I’m wearing a white frilly skirt.

It must be Easter.

To be fair, I’m really only wearing the skirt because it’s supposed to be 70°+ again today. Glorious.

I hope you’re having an enjoyable Sunday whether you’re partaking in Easter festivities, sipping on some wine outside, or curled up on the couch.

I had another “food in a bowl” post on tap, but I figured we could roll with a coconut bread instead. It’s very spring-y, and is great for breakfast, lunch, or dinner. I love coconut. Seriously adore it. I could eat it by the spoonful. This bread doesn’t just toy with it, it full on makes sweet love to it. I used coconut milk because that’s all I have on hand anymore [save for the occasional quart for Andrew], and regular shredded coconut instead of sweetened. I didn’t want it to be too cloyingly sweet. Then I can justify it at any time of the day.

I mixed this all up by hand instead of with the mixer. I’ve found that I tend to overmix when it’s involved. This was probably the most I’ve ever had a quickbread rise. I’m convinced it’s the manual labor.

Seriously, enjoy your Sunday.

Inspiration: Smitten Kitchen

Ingredients

  • 2 large eggs, room temperature
  • 1 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons (10g) baking powder
  • 1 teaspoon cinnamon
  • 1 cup (200g) granulated sugar
  • 1 1/2 cup (140g) shredded coconut
  • 6 tablespoons (85g) butter, melted

Preparation

Preheat the oven to 350° and spray/butter a 9x5x3 loaf pan.

In a small bowl, or a large measuring cup, whisk together the eggs, milk, and vanilla until it’s smooth and creamy. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Add the sugar and coconut, thoroughly mixing it.

Make a well in the center of the dry ingredients. Pour in the egg mixture. Stir until well combined. Fold in the melted butter. Do not over mix. Pour the batter into the prepared pan. The batter should be level.

Bake in the oven for 60-85 minutes. Mine took closer to 85 minutes in order to rise fully and start becoming golden brown on the top. A toothpick should come clean when you jab it in the center. Cool for five minutes before turning it out onto a cooling rack.

Pretzel Tots

I clearly have been eating a lot of carbs lately.

They’re my favorite food group next to vegetables [I’m not joking]. I used to buy loaves of fresh French bread, bring it home, and eat it in a sitting. I guess that’s kind of like how I’m taking single slices of Dave’s Killer Sprouted Good Seed Bread to work to eat a snack. Plain. Untoasted. I definitely got the, “What ARE you eating?” at one point this week. You’d think after nearly nine years, they’d be used to my quirks by now.

Pretzel anything is also kind of a weakness. If it’s got a pretzel bun, I’m probably ordering it. I’ve had more than my fair share of crappy concession ones. I don’t want that weird sludgy cheese sauce either. Ew.

I’ve had these carb delights bookmarked ever since Adrianna at A Cozy Kitchen posted them. It marries together two of my favorite things—pretzels and tots. They both sustain my love for mustard, too. They’re both vehicles for each other. Following the recipe to a tee, you think you’re making a lot, but you’re wrong. They disappear really, really quickly.  Too fast really. You’ll eat what you’re given, and then wish for more. Dipping them in mustard really isn’t optional.

Since I followed the recipe exactly, you should really just pop over here.

Sweet Corn Muffins

Happy Sunday.

My dad came over and the three of us [under Roma’s supervision] painted the living room back to white. It had been green for years, and it was time for a change. I’d been talking about it for months now, and all my home decor pins on Pinterest started to point to a recurring theme, so it was time. I dig it. It’s lighter, brighter, and bigger. I may be high on the fumes, too.

Dinner was at a local taco shop, El Burrito Azteca, and they now have a bar. Do you know much better a quesadilla is when you can wash it down with a Pacifico? The only thing that makes it even better is that they have two TVs that give priority to soccer. So. Excited.

These sweet corn muffins are the one you saw in the last post with the cauliflower soup. They’re simple and have a dense crumb. While the soup comes together, just throw them int he oven. It’s the perfect blank canvas corn muffin, too. You could add corn, cheese, jalapeño or any combination of them. I halved the original recipe from A Couple Cooks so I could eat two with every bowl of soup and not go overboard. I wrapped them individually in plastic wrap, and they kept just fine. They got more moist and dense as the few days wore on. They didn’t last much longer than that.

They aren’t Jiffy corn muffin sweet, but a couple steps below that. It was just what I was looking for.

Inspiration: A Couple Cooks

Ingredients

  • 10 tablespoons all-purpose flour
  • 6 tablespoons cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons milk
  • 1 egg
  • 1 1/2 tablespoons raw honey
  • 1/2 tablespoon olive oil

Preparation

Preheat the oven to 350°, and grease a muffin with six wells.

Whisk together all of the dry ingredients in a medium bowl. Add the wet ingredients, and stir until incorporated. Pour six equal amounts into the six muffin wells. I got them about half full or a little more.

Bake for 15 minutes until a toothpick comes out clear.

Allow to cool before removing from the pan and eating.

Cheesy Buffalo Chicken Bread

Andrew already hyped this up on Facebook. Ahhhhh the pressure!

You see, I don’t know if I’m having a metabolism spike or something, but I am absolutely ravenous lately. A week or two ago, there was an unofficial “let’s eat a foot long meatball sub from Eastside Deli” challenge at the office. I wasn’t even going to partake. No, I was brought some overnight oats and my gym bag. That was my lunch plan. Then my boss sent a photo of said sandwich with an, “ARE YOU READY?” to all of us about an hour before go-time. I knew I was in. I love a meatballs [see here and here and here and here for proof], and I absolutely cannot turn down a challenge. I’m the only one who finished my sandwich. I am equal parts excited and disgusted by this.

If you’re following Instagram, then you know that I’ve already eaten another meatball sandwich since. No one is really surprised are they? There was also the half of a large cheese stuffed crust chicken supreme pizza I ate last week. A little roast beef and cheddar and jamocha shake action from Arby’s. The overwhelming portions of pork curry with soba noodles. A breakfast burrito, a coffee and coconut cheesecake donut, and an eggplant parmesan sandwich. It’s seriously out of control.

It only makes sense that I also added a lot little bit of cheese covered buffalo chicken on a french bread loaf. That’s right 12oz of cheese, 1lb of chicken, and an entire [baby] loaf of french bread broiled in the oven. It was the richest thing I’ve eaten in a long, long time. It was so intense that I barely ate more than 1/4 of it. It was so, so, so good, though. Of course you need to love buffalo sauce [although next time I’m picking up a sauce from Fire on the Mountain] and gorgonzola cheese because that’s absolutely going to be the two dominant flavors partying in your mouth. This would really make for a great party snack or, y’know, a rich, ridiculous meal. There are green onions on it, so that’s totally a vegetable. I’d throw chopped celery on it, too, next time.

Inspiration: How Sweet It Is

  • 1 loaf of french bread, sliced in half
  • 8oz fontina cheese, grated
  • 4oz crumbled gorgonzola
  • ranch dressing
  • 1lb chicken breasts, cut into 1″ cubes
  • 2 tablespoons olive oil
  • 1/2 cup buffalo sauce + more for drizzling
  • 1/2 tablespoon butter
  • 3 green onions, sliced white and green parts
  • 1/4 cup cilantro, chopped
  • salt and pepper

Preparation

Turn on the broiler in the oven. Place the bread cut-side up on a baking sheet, and place in the oven. Toast them 2-3 minutes before rotating for another 2-3 minutes. It should be nice and toasty, so keep an eye on it if your oven is intense.

In a large skilled, heat the olive oil on medium high heat. Once it is shimmery, add the chunks of chicken. Cover with a nice layer of salt and pepper. Allow them to cook on each side for a couple minutes until browned. Add the buffalo sauce and butter, stirring to coat. The sauce will thicken and cling to the chicken. Refrain from licking your spoon; it’s hot.

Brush the tops of the bread with ranch dressing with as much as you deem necessary. Sprinkle half of each cheese. Top with the chicken and drizzle all of the sauce on top. Top with the remainder of the cheese. Stick the breads back into the broiler for a few minutes. The cheese will be super gooey and start to brown.

Remove from the oven, allow it to cool for a few minutes, and then top with the green onion and cilantro. Drizzle more buffalo sauce on top.

Cut into slices and enjoy. Feel your arteries clogging, and eyes rolling back into your head.

Chocolate Chip Cinnamon Bread

Stuff and things:

I’ve gone on a boredom baking binge. Help me. I can’t even blame it on the time of year. It was inevitable since I’ve been watching so much TV. I hardly watch TV, so now that that binge is over, it’s baking time. I didn’t have baking powder for the longest time [it went bad, and I kept forgetting to replace it]. I hardly had chocolate chips in the house [now? Fully stocked.]. All I’m missing is cocoa powder, and I could make just about any traditional baked good on a whim [this from the girl who keeps her fridge stocked with condiments].

I went straight for the quick bread on my first free moment of bake-dom. Cinnamon is really one of my favorite spices. Next to curry. Curry cinnamon bread really doesn’t sound too appetizing [but curry coconut macaroons do], though. Cinnamon is pretty versatile, tasting good on just about anything. I don’t grind my own, as much as I would like to [have you smelled/tasted the fresh stuff? Heaven.]. Laziness generally prevails in the name of certain conveniences.

I threw chocolate chips in here because I could. I’m certainly not above just a dense, chewy loaf of carbs and cinnamon. It just seemed like the thing to do at the time. Helping myself to a few while I stirred the sweet batter may have had something to do with it. Nine times out of ten, I enjoy eating the batter/dough of most baked goods more than I do than the final product. Raw eggs be damned.

I should have mixed this batter by hand. Breads like this usually don’t benefit from the beating it takes from the stand mixer, even on low. The crumb turns more fine than I’d like, but it didn’t stop me from eating 3/4 of it by myself. I had to hide it in the microwave to keep the ants from coming to the party. They’re insufferable.

Inspiration: Eat, Live, Run

Ingredients

  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 cup milk
  • 1/3 cup sugar
  • 1/2 dark chocolate chips
  • 1 beaten egg
  • 1/2 teaspoon salt
  • demerara sugar for the top, optional but oh-so-crunchy and good

Preparation

Preheat the oven to 350°, and spray/grease a loaf pan.

In a large bowl, whisk together the dry ingredients, minus the chocolate chips. Add the milk and beaten egg. Stir by hand [or stand mixer on low] until the dry ingredients are wet and incorporated. Fold in the chocolate chips.

Pour into the prepared loaf pan. Sprinkle with demerara sugar if using. Bake for about 40 minutes until a toothpick or knife comes out clear. Allow to cool before serving. Lasts several days when stored in an airtight container.

Flax Cornbread

Of all the awesome things I did this weekend, nothing tops the foie s’more ice cream I ate [fois gras is fattened duck liver in case you were wondering…].

Friday was the epitome of a lazy day. It was the first time I had absolutely nothing going on in a long time. I spent an obscene amount of time watching Grey’s Anatomy after eating an incredibly random dinner of grilled turkey burgers over a bed of sautéed spinach topped with salsa and feta cheese. I stayed up way too late.

Saturday started with a trip to Woodlawn Coffee and Bakery, where I refrained from their amazing biscuits and gravy or a slice of quiche, and stuck with a cappuccino. Then, the dog park where I apparently left the dog leash because I can’t find it anywhere. There was family time on Saturday for lunch, a mediocre quesadilla from Q’doba. I wasn’t there for the food, only catching up with my parents. Costco is just as overwhelming as I remember it, by the way. As much as I ‘ooooh’ and ‘aahhh’ things, I never end up buying anything. It’s why I let the membership lapse. It’s unnecessary for me. Followed it up with a trip to Gartner’s Meat Market. There’s a number system like the DMV it gets so busy. I picked up jalapeño beer sausages, marinated pork short ribs, and a fat rib eye. The boutiques on Alberta were having a sidewalk sale, so I met up with friends to check things out. We left empty handed, but full of a nice Zinfindel from Bin 21, a newish wine bar. Then The Old Gold for their delicious elk burger with fontina and cherry relish, and the airport to pick up Andrew. I kind of fell asleep by 10pm. I can’t imagine why.

Sunday was much, much more mellow. A lazy morning topped off with a sausage and maple spread waffle from Flavour Spot, and Andrew’s soccer game. We had those pork short ribs, a delicious tomato salad [thanks for the tomatoes, Mom and Dad!], and a bottle of wine. I read in Townshend’s Tea House with a big mug of yerba mate, listening to young girls complain about things like drama, girlfriends, and disdain for their old hometown of San Diego. Finally, Salt and Straw. Dessert to cap off the lovely weekend. I haven’t been in forever, so half of the menu is new to me. I tried the chevre with habanero jelly [naturally], the beet infused Aquavit, and the foie s’mores. I ultimately picked a split scoop of the foie gras and the coffee and bourbon. Now, if you want to get more specific, the foie s’more was toasted foie gras marshmallows and smoked vanilla ice cream ribboned with veal chocolate sauce and hazelnut graham cracker crumble. I was warned that the ice cream was not vegetarian in the slightest. I guess they get that a lot. I love foie gras about as much as I love goat cheese, but it’s way easier and more economical to have the goat cheese. I think that’s probably why I was [and still am] so excited. This might top their brown bread stuffing flavor I became so enamored with last Thanksgiving season.

And since I have no lovely transition planned, I leave you with this cornbread. Flax cornbread. Bob’s Red Mill is here in Portland [Milwaukee if you want to get technical], and I still had half of a package of the medium grind corn meal in the freezer. Perfect for making cornbread. I ate an entire 9″ cake pan of it to myself over the last week with little to no shame. Sometimes slathered in raw honey. Sometimes in coconut peanut butter and raw honey. Sometimes tipping the pan to my mouth to eat all the crumbs. I had a container of half and half in the fridge, and used it with tablespoon of vinegar to make a buttermilk-esque substance. It worked like a charm. I tossed in the kernals from an ear of corn and a couple tablespoons of flax seeds for fun. It was only a hint of sweet from the two tablespoons of honey, but stayed remarkably moist throughout the week. It took all my willpower not to eat more than a slice at a time.

Inspiration: Bob’s Red Mill

Ingredients

  • 2 1/2 cups medium grind cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 cup half and half
  • 1 tablespoon vinegar
  • 1 egg, lightly beaten
  • 2 tablespoons honey
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • corn kernals from one corn cob
  • 2 tablespoons flax seeds

Preparation

Grease a 9″ cake pan, and preheat the oven to 350°. In a measuring cup, mix together the half and half and vinegar.

In a bowl, whisk together the cornmeal, pastry flour, salt, and baking soda. Add the beaten egg and honey to the half and half mixture. Pour the liquids into the dry ingredients. Mix until just combined. Add the corn and flax seeds. Stir until evenly distributed.

Pour into your prepared pan. Bake until a toothpick comes out clean and dry, about 25-28 minutes. Allow to cool before cutting. The longer it sits, the less crumbly it will be. Cover with saran wrap and it will last for several days.

Pastrami & Rye Stuffing

I realize that now is really not the time for stuffing recipes. It was over 80° today. We went from snow last month to a sweet taste of summer. It feels like LA did last weekend. I spent the day with my sister, splitting brunch [a spring vegetable hash and banana fritters!], shopping [new shoes for Italy!], walking the dog [complete with a an iced Americano with sparkling water!],  a round or two at Sweet Tomatoes. Sometimes a girl needs an all you can eat salad bar. Today was one of those days.

This was a perfect recipe to finish off the majority of a loaf of Russian Rye that my grandma gave me. Buy one, get one free deals are awesome like that. Someone always benefits. Unfortunately, I just haven’t been eating the bread that I normally do [I’ve been eating plenty of Old Dirty Bastard donuts from Voodoo, though]. I knew it would be going bad sooner than later, so why not make a huge batch of stuffing out of it. Man, I’m brilliant sometimes.

Adding pastrami to it made it that much more hearty [hello one plate meal!]. I went light on the broth and butter, so there were plenty of super crunchy pieces of bread in the mix. Rye bread croutons are pretty much awesome. Why don’t you see them more? Apple added little bites of sweet between the salty pastrami and spicy rye. That was all Epicurious‘ idea. Talk about all kinds of things going on in your mouth.

Ingredients

  • 1 loaf of rye bread, cut or torn into 1/2″ pieces.
  • 1 teaspoon caraway seeds
  • 3 tablespoons butter
  • 2-3 stalks of celery, chopped
  • 2 apples, chopped [I used Fuji, they were on sale]
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1 cup broth
  • 1/2lb deli pastami, chopped

Preparation

  1. Preheat oven to 350°.
  2. Toast bread chunks in two baking sheets in oven until lightly browned, about 15 minutes.
  3. Once they’re cool enough to touch, move to a large bowl. Leave the oven on!
  4. Cook the caraway seeds in the butter in a heavy skillet over medium-high heat until fragrant, about 2 minutes.
  5. Add celery, apples, onion, garlic, and 1/2 teaspoon pepper.
  6. Sauté until vegetables are turning soft and starting to brown, 12 to 15 minutes.
  7. Add stock, scraping up any brown bits. Add mixture to bread cubes, incorporate the chopped pastrami, and toss to coat.
  8. Pour mixture in a 13×9 baking dish.
  9. Bake, uncovered, until stuffing is crisp on top, about 45 minutes. Turn on the broiler in the last few minutes if you want it to be extra toasty.

Queso Fresco Biscuits

Sometimes I really wish there were more hours in a day. Sleep feels optional sometimes, but eventually that catches up to me. I guess I’m not in my teens anymore. That’s clearly evident by my uncanny ability to fall asleep on the couch or to nod off in my chair any time after 10pm. It’s all fun and games until I realize that my ‘To Do’ list is getting longer and the house is currently nestled under a blanket of dog hair. I’m thinking of taking up knitting just to make a sweater out of Roma’s hair. I kid.

I also haven’t been in the kitchen lately, except to make smoothies in the morning. I’m addicted to the Vitamix, that is for sure. The rest of my eating habits has been a whirlwind. I took a cheese-making class last weekend at Hipcooks [where I took the Cajun cooking class for my birthday]. That’s right, I made cheese. I’ve come a long way from the girl who had to swear off dairy for awhile, haven’t I? We made marscapone, ricotta, chevre, mozzarella, and fromage fort. The process itself is super easy. I was kind of surprised. Heat your milk, add your acid, hit the right temperature, possibly add a culture, and then wait. The longer the better. That’s where my impatience kicks in. I thought yeasty bread was bad, but it pales in comparison to cheese. While it was fun, I don’t see myself whipping up a batch any time soon. Ricotta maybe. It’d be perfect for a lasagna, but you’d still have to start it the night before. I’m just so impatient. I have a new appreciation for being able to pay a fortune for good cheese across the street.

Cheese stole the show of these biscuits I made. Queso fresco reminds me a lot of a mozzarella, actually. A little wetter, but just as mild. The biscuits come together quickly with the aid of a blender. It’s great for my impatience, and great to be able to get some cheesy, carb laden goodness ASAP for a quick meal. It’s also mostly ingredients I usually have in the house. I just need to grab the cheese and get to it. Perfection. These are totally puffy and tender and delicious. They get a ton of height as they bake. I liked them. A lot.

Inspiration: A Full Measure of Happiness

Ingredients

  • 1 cup queso fresco
  • 1 1/4 cup milk
  • 1 cup all-purpose flour
  • 1 egg
  • 1/3 cup olive oil
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 400° and spray a 12 count muffin tin with cooking spray.
  2. Place all of the ingredients in a blender. Blend until smooth and creamy.
  3. Pour equal amounts of the batter into the muffin tin.
  4. Bake for 25-30 minutes until the biscuits are golden brown, huge, and puffy.
  5. Remove from the oven and allow to cool before popping them out of the tin. I really liked the best the first day. Because they’re such a moist biscuit, the few that I didn’t get to eating right away molded quickly. Poor things.

Black Bread

We’ve had crazy flurries of snow most of the day. I live practically at sea level, so it usually doesn’t stick. That doesn’t mean it isn’t fun to watch the world work itself up into a frenzy over nothing. Since the weathermen are terrible at predicting the weather, they anticipated a Snowpocolypse that hasn’t happened yet. Maybe tomorrow night. I’d like for it to hold off for 24 hours, though. I have plans tomorrow night. They involve walking around. Outside.

We decided just in case they weren’t kidding about the snow that stocking up on some food for the next few nights might be smart. Sure, the refrigerator store is across the street, but I don’t want to willingly submit myself to full-contact shopping over a few carrots in the midst of a snow storm. This is probably the most food we’ve had in the house in months. I’m kind of impressed since I’m terrible at meal planning.

I submitted myself to the bread gods on Sunday. I had it in the back of my head for awhile since Heidi at 101 Cookbooks posted it, and it is the time of year for soups and stews. I am a sucker for bread, especially the more creative the better. I do love rye. There are two generous cups of shredded carrot. It hides beautifully within the bread, lending a touch of sweetness and hints of orange coloring beneath its dark interior. I’ll admit it’s not my best loaf. I added way too much water at first, not yielding to the side of caution. I spent more time adding flour and getting the consistency right than I should have. It created two generous loaves because of it. Two generous but dense and rather chewy ones. It’s probably a product of over working it or under cooking it. Maybe both.

But I like it. I like dense, chewy bread. You can cut the thickness as you please. Thick hunks went perfect with the leftover beet soup. Thin slices were vehicles for sandwich fixins. I may or may not snack on it as I please. I cut up and wrapped the other loaf in tin foil, placed it in a ziplock bag, and left it to the freezer. Fingers crossed. Freezing bread always scares me. I don’t want it to go to waste.

Making bread makes me want a breadbox.

And more bread.

Inspiration: 101 Cookbooks

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 320-400ml 105-115° water
  • 1 teaspoon sugar or brown sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons espresso powder
  • 1/4 cup molasses
  • 3 teaspoons caraway seeds + more for dusting
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons sea salt
  • 2 large carrots, grated [about 2 generous cups]
  • 1 1/3 or 150g rye flour
  • 3 1/4 or 425g all-purpose or bread flour + more as needed
  • Olive oil for kneading and the baking sheet [unless you have a Silpat]
  • 2 tablespoons buttermilk, milk, or water

Preparation

  1. In a large measuring cup [or a bowl] measure your warm water.
  2. Stir in the yeast and sugar.
  3. Allow to 4-5 minutes to activate. It should get foamy. If not, bad yeast or too hot of water.
  4. In a small saucepan on medium low, mix together the butter, molasses, cocoa, espresso powder, caraway seeds, and salt.
  5. Keep an eye on it, stirring often. As soon as the butter melts and it’s all incorporated, remove from heat and allow to cool.
  6. In the bowl of a stand mixer [I’m lazy!], pour in the yeast mixture. Add the molasses mixture and the grated carrot.
  7. Mix on low to incorporate.
  8. Add the flours. I preferred to use the paddle attachment to bring it together before adding the dough hook. This is where it took me forever. I needed so much flour.
  9.  Once it comes together, use the dough hook to knead for 5-6 minutes. It should be an elastic, springy [potentially huge] ball of dough.
  10. Coat a clean bowl with oil, toss your dough in it, cover it with plastic wrap and a towel.
  11. Place in a warm, draft free place for 1-2 hours [I have an gas fireplace, so I set up a little table far enough away but in front of it to get a warm place. My house is cold.].
  12. Once it’s doubled in size, punch it down. Mold it into a nice little bread boule or two. Place on a lightly oiled baking sheet or use a Silpat.
  13. Cover with the towel again, place it back in your warm area, and let it rise for another hour.
  14. Preheat your oven to 425°.
  15. Bake for 20 minutes.
  16. Turn the oven down to 350°.
  17. Bake for another 20-25 minutes until the bottom is golden and crusty and the bread sounds hollow when you knock on the top.
  18. Allow to cool on a rack for 15 minutes before cutting into it. I waited a good hour or two so I could go out for awhile. The house smelled so good when I got home.