Category: Breads

Cranberry-Hazelnut Bread

Cranberry-Hazelnut Bread
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Cranberry-Hazelnut Bread

Recipe by La Bellitude
Servings

12

servings

Buy extra cranberries when they are in season and freeze them so that you can make this delicious quick bread throughout the year.

Ingredients

  • 2 cups flour

  • ½ tsp salt

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • 1 cup sugar

  • ⅓ cup butter, melted

  • ⅓ cup orange juice plus 1 tablespoon

  • 1 large egg

  • 1 tsp rum extract

  • 2 cups fresh or frozen cranberries

  • 3/4 cup hazelnuts, chopped and toasted

Directions

  • Prepare loaf pans and preheat oven to 350 degrees. Combine dry ingredients. Mix next four ingredients and stir into dry ingredients just until blended. Add cranberries and hazelnuts and stir to combine. Pour into prepared loaf pans and bake 50-60 minutes for large loaves. Brush top with melted butter and sprinkle with coarse sugar. Cool 5 minutes before removing from pan and cooling.

Cheddar Dill Bread

Cheddar Dill Bread
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Cheddar Dill Bread

Recipe by La Bellitude
Servings

4

servings

This is an easy, crowd-pleasing savory bread that you can change to your taste by changing the additions (onions) and the herb (dill). Taking the place of onion you could use olives or garlic, and any herb that you like can replace the dill. And, of course, it can be anaddition rather than a replacement if you use several. Experiment!

Ingredients

  • 2 cups flour

  • 2 tsp baking powder

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 1/4 cup butter, cut into 4 parts

  • 1 cup sharp cheddar cheese, grated

  • 1 tbsp onion, finely chopped

  • 1 1/2 tsp dill

  • 3/4 cup milk

  • 1 egg, slightly beaten

Directions

  • Stir together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion, and dill. Combine milk and egg and pour into flour mixture all at once. Stir quickly with a a fork until just moistened. Turn into greased loaf pan and bake at 350 degrees for 40-45 minutes. Cool before removing from pan.

Notes


    rosemary bread

    Rosemary Bread

    Rosemary Bread
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    Rosemary Bread

    Recipe by La Bellitude
    Servings

    12

    servings

    This is an all-time favorite of just about everyone who has ever tasted it. I made it up when I was trying to reproduce crackers made by Raincoast Crisps. They had to be baked twice, once as a loaf of bread, and then sliced very thinly to turn them into crackers. I decided I liked the bread much better than the crackers, and this is the result.

    Ingredients

    • 1 cup flour, unbleached

    • 1 tsp baking soda

    • 2 tbsp flax seeds, toasted

    • 1½ tsp sea salt

    • 1 tbsp rosemary, dried

    • 1 cup buttermilk

    • 2 tbsp brown sugar

    • 1 tbsp molasses

    • 1 cup pecans

    • ¼ cup pumpkin seeds, roasted

    • ¾ cup raisins

    Directions

    • Preheat oven to 350 degrees. Prepare a loaf pan with baking spray. Stir flour and baking soda together in medium bowl. Use a mortar and pestle to coarsely grind the flax seeds, sea salt, and rosemary. Set aside.
    • Stir buttermilk, sugar, and molasses into flour mixture. Stir in nuts, pumpkin seeds, and rosemary mixture. Add raisins. Mix well and pour into prepared pan. Bake for 45 minutes or until a cake tester comes out clean. Place on a wire rack and cool completely.

    Notes


      corn blueberry muffins

      Corny Blue Muffins

      Corny Blue Muffins
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      Corny Blue Muffins

      Recipe by La Bellitude
      Servings

      12

      servings

      The best way to enjoy the lemon-blueberry connection is with a bit of cornmeal added to the batter. Not only does it add a rich sweetness but it adds to the texture as well, creating a crispy crust that you don’t get with just flour.

      Ingredients

      • 1 stick unsalted butter

      • 1½ cups flour

      • 1 tbsp baking powder

      • 1 cup cornmeal

      • 1/2 tsp salt

      • 1 cup sugar

      • zest of two lemons

      • 1 cup milk

      • 4 egg yolks

      • 1 cup blueberries

      • 2 tbsp demerara sugar

      Directions

      • Preheat oven to 375°F.
      • Melt butter and cool. Sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest, and salt. Whisk together melted butter, milk, and yolks and add to flour mixture with blueberries, gently stirring until just combined.
      • Divide batter evenly among cups ⅔ full. Sprinkle tops of muffins evenly with the Demerara sugar. Bake muffins about 15 minutes. Remove muffins from cups and cool on a rack.

      Notes

      • When baking muffins and other quick breads, you can tell if they’re done by listening to them. When the tiny little pops have almost stopped, it’s time to take them out of the oven.

      Buttermilk Soda Bread with Fennel Pollen

      Buttermilk Soda Bread with Fennel Pollen
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      Buttermilk Soda Bread with Fennel Pollen

      Recipe by La Bellitude
      Servings

      8

      servings

      A nice crisp crust and an even crumb give this March favorite a life as a sandwich bread as well as a side to your Irish stew. People who don’t care for soda bread seem to like this one. They usually notice a slightly different flavor but can rarely figure out what it is. Fennel pollen is available from numerous online vendors and will be part of several other recipes I’ll be posting.

      Ingredients

      • 4+ cups flour

      • 1 tbsp sugar

      • 1 tsp salt

      • 1 tsp baking soda

      • 4 tbsp butter

      • 1 large egg, lightly beaten

      • 1¾ cups buttermilk

      • ¼ tsp fennel pollen

      Directions

      • Preheat oven to 425°F. Whisk together 4 cups of flour, sugar, salt, and baking soda in food processor.
      • Cut the butter into pieces and add to processor. Pulse 10-12 times to incorporate into flour.
      • Mix buttermilk and egg; add to processor along with fennel and process until dough comes together and pulls away from sides.
      • Turn dough onto well floured and form dough mound. Dust hands with a little flour, then gently knead dough just long enough to form a round loaf. If the dough is too sticky to work with, add a little more flour. Do not over-flour or over-knead!
      • Transfer dough to a medium, lightly greased cast-iron skillet. Using a serrated knife, score top of dough about 1½“ deep in an “X” shape.
      • Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. You can check for doneness by listening to the loaf or by inserting a skewer into the center. Best when eaten warm and just baked.