Tag Archives: bread

Raisin Bread

Raisin bread? Yes.  Raisin bread. I’ve been wanting to make another bread and raisin bread spoke to me.  I don’t know why, but it did.  So I went with it.  My grandfather also likes a good raisin bread so why not make something that I can share?

I found this recipe on food.com.  Yes, world’s best raisin bread, NO bread machine!

You’ll need:

  • 1 1/2 cups milk
  • 1 cup warm water (must be between 110-115 degrees)
  • 2 (1/4 ounce) packages active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • 1 cup white sugar
  • 3 tablespoons ground cinnamon
  • 2 tablespoons butter, melted (approx.)

Directions:

  • Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat and let cool until lukewarm, about 120-125 degrees.
  • Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so. Mix in eggs, sugar, butter, salt and raisins. Add the flour gradually to make a stiff dough.
  • Knead the dough on a lightly floured surface for a few minutes until smooth.
  • Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  • Cover with a warm, damp cloth and let rise until doubled, about 1 1/2 hours.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  • Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  • Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  • Roll up tightly (the long way).
  • The roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends and pinch bottom together.
  • Place loaves into well greased 9 x 5 inch pans and lightly grease tops of loaves. Let rise in warm place, uncovered, again for about an hour.
  • Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack.
  • Take melted butter and spread over tops of loaves.
  • After about 20 minutes, lay loaves on their sides and remove from pans. Allow to cool before slicing.

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The loaf.

20130127150456298The loaf, upon sharing.

This was the first time I made any kind of sweet bread.  I liked it! A lot! And so did my grandfather and other family members that were able to try it.  Although it was time consuming, it was pretty simple.  If you’re looking to try a sweet bread, I suggest making this one.  Try subbing the raisins for other dried fruit if you’re not a raisin fan.  This went well with a little bit of butter and a cup of coffee.  Just thinking about this makes me want to make it again. Here’s to sweet breads! 😀

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sausage and cheese breakfast casserole

I just about died when I found this recipe and just about died AGAIN when I made it. I’ve always wanted to make a breakfast casserole but never found a recipe that wowed me.  Oh was I wowed. This was seriously easy to prepare the day before (and best to do that way so the egg is soaked up reeeeeaaallll good) and just popped in the oven in the morning.  Enjoy your coffee and smells while it cooks!

Adapted from The Kitchn’s Ham and Cheese Casserole:

4 cups (loosely packed) day-old bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 – 1 pound sausage, cooked
6 eggs
1 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated cheddar cheese

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the bread in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized, about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and cook up the sausage.

Whisk together the eggs, milk, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the sausage over the bread cubes, then layer the onions on top. Sprinkle grated cheese on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for an hour or so, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

I used a deep souffle dish so it took me longer to cook but it was WORTH THE WAIT. The house smelled amazing and the taste was out of this world. The substitution of sausage for the bacon and cheese switch was delish. I can’t wait to make this for Christmas morning.

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Melty Monsieur

I’ve been on a great hit with Yahoo! Shine recipes.  This Melty Monsieur is one of them. Oh man. DELISH. On to the recipe.

You’ll need:

  • 4 (1 1/2-ounce) slices multigrain bread
  • mustard
  • mayo
  • 8 slices Canadian bacon
  • 1/4-inch-thick slices tomato
  • 3 ounces Gruyère cheese (about 3/4 cup)

Preheat broiler to high.

Place bread in a single layer on a baking sheet; broil 1 1/2 minutes on each side or until lightly toasted. Spread 2 teaspoons of mustard and mayo  on each bread slice. Top each serving with 2 bacon slices, 3 tomato slices, and about 3 tablespoons cheese. Broil 3 minutes or until cheese melts.

Talk about easy and quick.


Heaven.

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“Man Cooking”

Brad doesn’t cook very often.  And when I say doesn’t cook very often, I mean he gets yelled at when he steps foot in my kitchen. 🙂 There is one thing that he has made for me and that is his beloved cheese bread.

Cheezo cheezin’.

Brad’s Cheese Bread consists of white bread and shredded mozzarella cheese. Turn your broiler on, slap bread on a pan, cover it with cheese, and toss under the broiler for 3-4 minutes.

The Kitchen Hoover, Olive.  She really likes cheese.

The end result.  Oooey, gooey, cheese bread.  Healthy? Nope. Delish? Yes.

At first I thought he was ridiculous for making this but I am secretly hooked.  My inner 10 year old loves cheese bread as a side to anything.  Or even by itself.

Thank you for your culinary cuisine, Brad!  Maybe next time he’ll write the post.

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scalloped tomatoes

this should have been posted a while ago but somehow i let this one slip through my fingers.  at any rate, for the family christmas dinner, everyone brings something.  i took a different route this year and made ina garten’s scalloped tomatoes from her new book “How Easy Is That?”   something fresh to stand out of the cheese and carb loaded dishes.  yes, it would be better in the summer but a little summer in winter never hurt anyone.

you’ll need:

  • Good olive oil (in the spirit of Ina)

  • 2 cups (1/2-inch diced) bread
  • 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup julienned basil leaves, lightly packed
  • 1 cup freshly grated parmesan cheese

heat 3 tablespoons of olive oil in a large saute pan over medium heat.   add the bread cubes and stir to coat with the oil.  cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl.  when the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.  off the heat, stir in the basil.

pour the tomato mixture into a shallow (6 to 8 cup) baking dish.  sprinkle evenly with the parmesan cheese and drizzle with 2 tablespoons of olive oil.  bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.  serve hot or warm.

the dish was simple and a lot of reviews said that is super easy to make ahead.  it was a hit at christmas dinner.  i will be making this in the summer with a few tweaks.  overall, yum!

 

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Filed under side dish