Tag Archive: Bread

Aug 24

Banana Bread Bake

Although I cook every day, it’s rare that a recipe actually makes it to the blog these days. I thought I’d share this banana bread bake, because it’s delicious!

My Mom brought us a loaf of banana bread she had made. We didn’t finish the whole loaf before it started getting stale. I couldn’t let it go to waste, so I put my trusty breakfast casserole recipe to use with banana bread instead of white/wheat bread. Banana Bread Bake Banana Bread Bake Banana Bread BakeRecipe:

1 loaf of banana bread, cubed
4 eggs
Splash of whole milk
1 tsp cinnamon

Spray a small glass baking dish. Cut up the loaf of banana bread into cubes. Line the bottom of the baking dish with bread cubes.

In a small bowl, whisk together eggs, splash of milk, and cinnamon.

Pour the egg mixture over the bread cubes.

Bake in a 350 degree oven for about 20 minutes or until eggs are set.

** This can also be made the night before. Cover with foil and refrigerate. Place in a 350 oven until warm (about 15 minutes)


May 15

Easy Peasy Peasant Bread

My BFF and her husband came through town a couple weeks ago. Since we were making food at home for dinner, I decided to make this peasant bread that I saw on Pinterest. You can find the recipe here. As you’ve probably noticed, recently I’ve been trying to master the art of baking bread. Sometimes it’s a complete flop….in those cases I don’t share that I even attempted it (it’s my little secret). But I kid you not, this peasant bread is fool proof and it’s delicious! I honestly could’ve eaten the whole loaf myself, which is perfectly fine when the recipe makes TWO loaves. Lucky me! What I love most about the bread is that you don’t have to let it rise and there’s no kneading involved, which are two of the most tedious and annoying parts of bread making, in my opinion.  Easy Peasy Peasant BreadEasy Peasy Peasant BreadEasy Peasy Peasant Bread

Easy Peasy Peasant Bread:

Mix and let sit for 10 minutes:

1 package dry yeast (2 Tbsp. + 1/4 tsp. if measuring)

2 cups warm water (110 degrees)

After 10 minutes, mix the yeast + water mixture in a mixing bowl with:

1 Tbsp. sugar

2 tsp. salt

4 cups flour

Do not mix too long. Do not knead. Let rise until doubled. After rising, split into 2 rounds and place on greased cookie sheet. Let rise again until doubled. Brush with egg white or melted butter and sprinkle with garlic salt. Bake at 425 degrees for 10 minutes then reduce heat to 375 degrees and cook additional 15 minutes or until golden brown.

So go on and make yo’ self some peasant bread! You won’t be disappointed….and guests will be uber impressed. Double yes!

Apr 20

Cast Iron Crusty Bread

Cast Iron Crusty Bread

I will admit it. I haven’t had much luck with bread-making in my day. So when I found this AMAZING bread recipe here (from Simply So Good) and heard it was easy, I gave it a try. They weren’t lying, it’s absolutely fool-proof. I make it at least twice a week now. Not only is it pretty, but it’s delicious too!

Cast Iron Crusty BreadI forgot to take a picture of the dough, but the above picture is what it looks once it’s risen the next morning.

Cast Iron Crusty BreadPut the cast iron pot in the oven for 30 minutes without anything inside. Take it out and place the dough in with the lid on. Cook for another 30 minutes, take the lid off and cook for another 15 minutes. Easy peasy!Cast Iron Crusty BreadAnd this is what it looks like when you take it out. Seriously amazing.Cast Iron Crusty BreadI also made it with sharp cheddar! It was devine.Cast Iron Crusty BreadCast Iron Crusty BreadCast Iron Crusty BreadI have a new one planned for this week- rosemary and lemon. The options are endless!

Jan 17

Angela’s Breakfast Sandwich

I’m not done with posts revolving around Angela’s amazing food creations yet!!

Angelas Breakfast SandwichAngelas Breakfast SandwichThis has been deemed the best breakfast sandwich we’ve ever tasted. It’s official!
Angela showed me how to make french bread the day prior to making this sandwich. The bread really takes it up a notch.
She assembled the delightful creation by whipping up some hashbrowns, bacon and scrambled eggs.
Then she used sharp cheddar cheese and toasted up the bread to finish it off.

This is a staple breakfast dish in our household now.
And if I had it my way, this would be a feature at Angela’s cafe. She has to share her skills with the world!!