Tag Archives: bread

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
beta
calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Zucchini Bread Recipe

With all the heat and rain this summer, I had an abundance of Zucchini!  Enjoy. 

Zucchini Bread
Yields 2
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
2968 calories
368 g
279 g
154 g
38 g
13 g
767 g
1964 g
213 g
1 g
133 g
Nutrition Facts
Serving Size
767g
Yields
2
Amount Per Serving
Calories 2968
Calories from Fat 1350
% Daily Value *
Total Fat 154g
238%
Saturated Fat 13g
67%
Trans Fat 1g
Polyunsaturated Fat 45g
Monounsaturated Fat 88g
Cholesterol 279mg
93%
Sodium 1964mg
82%
Total Carbohydrates 368g
123%
Dietary Fiber 12g
48%
Sugars 213g
Protein 38g
Vitamin A
13%
Vitamin C
35%
Calcium
38%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup white sugar
  2. 1 cup brown sugar
  3. 3 eggs
  4. 1 cup vegetable oil
  5. 3 teaspoons vanilla extract
  6. 1 1/2 cups whole wheat flour
  7. 1 1/2 cups all-purpose flour
  8. 1 tsp nutmeg
  9. 3 teaspoons ground cinnamon
  10. 1 teaspoon baking powder
  11. 1 teaspoon salt
  12. 1 teaspoon baking soda
  13. 2 cups grated zucchini
  14. 1 cup chopped walnuts optional
Instructions
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined.
  4. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
beta
calories
2968
fat
154g
protein
38g
carbs
368g
more
Adapted from Butter with a side of bread
Preston Cooks For You http://prestoncooks.com/

Myrtle Allen’s Brown Bread Recipe

I have made a lot of “breads” in my life.  Cornbread was probably one of the first things I learned to make growing up.  It was easy and cheap and went well with the all too infamous…ham and beans. Biscuits were a Sunday morning staple in our house.  I learned to make sweetened and fruit and nut breads, and quite recently, have become quite familiar with soda breads (the breads other than biscuits).  I especially love my Irish Soda Bread that I make every St. Patrick’s Day.  

Until early May, I had never tried to make yeast breads.  I don’t know why.  Perhaps the yeast rolls that were well anticipated for special occasions and holidays, were always made by someone else (grandmothers, mom, aunts, etc…) and were always so good, I had no need to learn. I remember my great-grandmother making rolls, tearing off a piece of dough and letting me eat it raw.   I loved the taste and the smell.  I would always ask for a corner roll, fresh from the oven.  The corners are still my favorite. Now it is up to my sister to continue on the roll making duties and she does a great job herself.  

So I digress. (my ADD kicked in lol) I was asked to cook for OKFoodie in early May.   Moroccan Chicken was the main course and a friend of mine suggested I make homemade Naan to go with the theme.  This would be my first real attempt at a yeast bread.  It turned out well and was really easy to make.  Yesterday, I found  Andy’s Beard on Bread cookbook by James Beard and thought I would look at it. 

One of the first recipes I opened to, was MyrtIe Allen‘s Brown Bread.  It was then, I realized, that I had a bag of whole-wheat flour in the freezer and a bottle of molasses left over from Christmas in the pantry.  So there it was, my second attempt at yeast breads.  

In James recipe, he notes that “this is an uncommonly well-textured bread with a lovely flavor” and “is an unusual recipe, since the dough is not kneaded and has only one rising.”  Sure made my decision easier after reading that, but the bread did turn out very good.  The crust was very crusty but the bread was nice.  It would make great toast.  

If you do make this, I suggest using about 1/2 to 3/4 tbls of salt instead of the full tbls.  Andy and I both thought the crust only, had quite a saltiness to it.  Eat this with sweet butter and jam.  You won’t be sorry.

Myrtle Allen's Brown Bread
Yields 1
Well textured bread with good flavor
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Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
1864 calories
394 g
0 g
5 g
53 g
1 g
1014 g
7123 g
25 g
0 g
3 g
Nutrition Facts
Serving Size
1014g
Yields
1
Amount Per Serving
Calories 1864
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7123mg
297%
Total Carbohydrates 394g
131%
Dietary Fiber 16g
62%
Sugars 25g
Protein 53g
Vitamin A
0%
Vitamin C
0%
Calcium
18%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 3/4 cup whole-wheat flour
  2. 1 1/2 packages active dry yeast
  3. 2 cups warm water (100 to 115 degrees F)
  4. 2 tablespoons molasses
  5. 1 tablespoon salt
Instructions
  1. Put the whole-wheat flour in a large mixing bowl and place in a warm oven. Both the bowl and flour need to be warm when you make the bread.
  2. Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water. Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour). Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.
Adapted from Beard on Bread
beta
calories
1864
fat
5g
protein
53g
carbs
394g
more
Adapted from Beard on Bread
Preston Cooks For You http://prestoncooks.com/

Irish Soda Bread Recipe

 

Ingredients:

  • 4 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoons kosher salt
  • 1/2 stick, cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk
  • 1 extra-large egg
  • 1 teaspoon grated orange zest
  • 1 cup raisins
     
Directions:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Mix the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

Lightly beat the buttermilk, egg, and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins into the dough. It should be wet.

Place dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

  • Recipe Source: Slightly modified from  http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe.html