All in Breads
On lazy days when I decide to make burgers and already have the meat, or don’t feel going out to get the bread I make this recipe and it makes everyone happy!
You could omit the fresh herbs, or use dried, if you use dried herbs, use 1/3 of the measures given below for fresh. You could also add one teaspoon dried pepper flakes, yum.
A few weeks ago, for pasta night, Felicity offered to bring the bread, I was happy she was and when she told me it was potato bread, I was curious, having heard about it and knowing it was not a traditional leavened bread.
Sooooo, here was the bread in front of me, I loved the shape and color right away, I touched it and wow, the bread had a bark to it, a lovely hard crunchy exterior. All things were looking good for this potato bread.
Bread making is so wonderful, it makes the house smell wonderful, it makes everyone smiles, it fills our bellies with deliciousness and makes memories.
I am so happy I have mostly mastered the art of bread making, but I at times fail, due to being in a hurry, to pushing boundaries or messing with the science of cooking with yeast, a live product that does need attention and care for it to work.
I do love making bread, with the years, I have become adept at it, though it didn’t take years to become good at it. The most important part is the temperature of your liquids when added to your yeast, too cold and the yeast will not bloom, too warm and you will cook it, I rarely use a thermometer myself, but suggest using one at first, the temperature you want is around 110° to 115° F. That to me is just warm on my wrist or finger, the same temperature I use for a babies’ bath or bottle. It’s silly but it works for me!
Herb Bread, bread is the essence of life and always has been, whole grain, ancient grain, gluten free or chock full of gluten, sour bread, potato bread, quick breads, starter breads and the wondrous French bread, all are fun to make and even more fun to eat! Here is a bread I make using my fresh herbs or dried, both work equally, take my word for it.
Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.
The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.
Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.
I have used this recipe so often, the pages have come out of the cookbook, this cookbook is Betty Crocker’s Cookbook! I favor many recipes in this book, though most I have changed over the years.
What is happening is the more comfortable I am getting in the kitchen, the less I use recipes, even when it comes to baking. I asked my daughter in law Jenny if this was because I was getting good at baking, of if it just means I am lazy, she says it’s because I am good! So I am taking her word for it.
Naan is so delicious, I enjoy it more than pita, though pita is delicious too, I like using naan for souvlaki and to eat with a good homemade humus. It is also a great replacement for quick pizzas as the dough is so soft and chewy.
Here is my version, adapted from other recipes, I do like to use a good quality yogurt for this, and usually use full fat, though I know a 1% or 2% would work also.
The story behind Dhali's Bread
Healthier Banana Bread for your Family!