Saturday, July 30, 2011

Jalapeno Cheddar Bread

I am not a big fan of hot or spicy.  But when a coworker offered me some garden fresh jalapenos and other peppers I could not resist , so I said yes I would take some.  So we bartered I baked him a fresh loaf of my Buttermilk Bread and in return I got peppers, lots of peppers.

So I though ok some of my friends have been talking about a Cheddar Jalapeno Bread that they bought at a grocery store ( not to be named.)  I went upon my search mode and found on Allrecipes.com a recipe that I have adapted to fit my needs.  If you would like the original recipe, please click on the link above.

Jalapeno Cheddar Bread for the Bread Machine

adapted from Allrecipes.com

1 cup warm water
1 teaspoon salt
2 tablespoons white sugar
1/2 cup sharp cheddar cheese cut into small cubes and tossed with 1 teaspoon flour
6 tablespoons chopped fresh jalapeno peppers
I used 3 chopped up did not measure looked right to me
3 cups bread flour
4 teaspoons vital wheat gluten
1/2 tablespoon yeast

Dump all ingredients in your bread machine except the cheese, in order your manufacturer recommends. Choose dough cycle, at beep or during the last kneading add cheese cubes.   When cycle is done remove and shape into a loaf and let rise about 35 minutes and bake in a 375 degree oven for 35 minutes.  Watch closely as this will brown alot with the cheese in it.
Remove from pan and let cool before cutting.

I have to admit I added some shredded cheese I found in the frig too, it wasn't really enough worth mentioning but I added it anyways.

And now for the pictures..........

The first couple of are the jalapenos and the cheese chopped up and getting ready for the bread machine




Now the dough in an action shot with the cheese !!!!



Next we have the dough shaped and an oven shot............




And now the end product, all I can say is YUM !!!!!





Well this bread had just enough heat and cheese for us.  We enjoyed it with our Beef Stew that I made for dinner.

I really hope you will give this a try if you love cheese and jalapenos, its the bomb !!!

Thanks again to all my new Face Book followers and my latest Google Connect Followers. I could not do this with out you. I really enjoy getting to know the other foodies out there and for all the help and advice they give.

Please take care and have a great week !!!

Denise

Sunday, July 24, 2011

Rosemary Potato Rolls, Bread from the Herb Garden

We had a rain shower this morning, they have been far and few between.  So I decided to go out and pull some weeds and as I got to the rosemary plants, I wondered what kind of bread or rolls could I make with it.

Below is a picture of one of my beloved rosemary plants ( I have 5.)


Here is my adapted version of a recipe I found at The Little Red Hen Recipes, please feel free to click on the link and view her recipe.

Rosemary Potato Rolls
adapted from The Little Red Hen Recipes

1/2 cup mashed potato flakes
1/2 cup milk
1/4 cup butter or margarine
1/4 cup sugar
4 teaspoons vital wheat gluten
1/2 teaspoon salt
2 1/4 teaspoons yeast
1/2 cup water ( plus maybe an additional 3 tablespoons)
3 cups bread flour
2 tablespoons chopped fresh rosemary

Put the milk in a medium size bowl and microwave for about 1 minute 50 seconds to get it to just below boiling.  Add the potato flakes, butter, sugar and salt.  Stir until all is combined and butter is melted.


Add the flour and 1/2 cup water and potato mixture into the pan of your bread machine.  Add yeast last.  Set the machine to the dough cycle. Check dough after 5 minutes of kneading and add more water or flour if necessary.  I had to add about 3 more tablespoons before the dough came together.  Add chopped rosemary at the beep or during the kneading cycle.



.  After the cycle has ended shape into desired kind of rolls.  I chose cloverleafs.  Let rise for about 30 minute and bake in a 350 degree oven for 20 to 25 minutes.

As you all know I love, love, love to take pictures so here they come.....






Here is the final product opened up and picture perfect.


These rolls are just GREAT!!! They would be really, really good at Thanksgiving with turkey. We are having them with some grilled chicken with sage and onions.

I would like to personally thank everyone who has come and followed The Bread Fairy on Face Book.   I hope to have a link set up on the blog page in the near future.

I again will be linking up with some great blogs with week, so please go and check them out.  Please leave a nice comment if you do.  Everyone one loves a nice comment, especially ME !!!!

Denise

Monday, July 18, 2011

ITS LIVE !!!

Its official The Bread Fairy's Face Book page is up and active so if you like me here, Please Please Please Please go like me on Face Book!!!!

Kel You ROCK !!!!!!!

Just go search for "The Bread Fairy" on Face Book and you will find me !!!

Working on adding the button to the blog page

Thanks in advance everyone !!!


Denise








Sunday, July 17, 2011

Coming Soon.............

The Bread Fairy in the near future will have a Face Book Page ( Fairy does happy dance !! )

I would like to thank my secret helper in advance !!!! Thanks Kel !!!!!

Stay tuned for further info in the near future.

Take Care

Denise

Saturday, July 16, 2011

Oh No Too Many Zucchini What to do ???? Make Bread of Course!!!

Well I thought my poor garden was doomed after the hail storm.  Some of the garden survived one lone zucchini plant and one lone cucumber plant.  The zucchini plant is making up for lost time. I have been getting at least 1 or 2 a day for the past week.


Here a just a few I had in the refrigerator to use up, so I thought to myself chocolate and zucchini hm mm equals Chocolate Zucchini Bread.  I went internet searching to one of my favorite places Tasty Kitchen and found this recipe Chocolate, Chocolate Chip Zucchini Bread, please click on the link for the recipe.  The only thing I did different was to use all applesauce for the oil in the recipe  It is the bomb, if you make this do not tell anyone there is a veggie in it and they will just think they are eating the worlds best chocolate treat. 

Below I will share my pictures as I was making it (WARNING !!! There are many, many pictures!!!)  I like to take pictures of my food !!!

The first 3 are of the ingredients all being added and mixed up.  Yum chocolate chips being added too !!!




The next is it in the pans ready to bake..........


Now out of the oven....


Now cooling on the rack..........


And now the finally the best part ready to cut and eat !!!



I would give this 10 or more stars, its great and chocolaty and you don't even see the zucchini in it.  I hope you go and give this a try even if you don't have a garden full of veggies to use up.

I am going to share a loaf of this with our neighbor next door for letting the husband borrow her mower, while our is out of commission ( needs a new wheel). 

The Bread Fairy

Sunday, July 10, 2011

Honey of an Oatmeal Bread

Gosh, a busy weekend around here.  The new outside of our house is happening after the hail storm.  The new roofs went on yesterday.  Too loud of a day to do any baking or really anything so we just chilled.  I did happen to out to breakfast with two of my friends for our "Breakfast Club" which we try to do at least once a month.

So the recipe I would like to share with everyone this week is one of my favorite go too ones, in other words it never fails and it tastes great and I always have all its ingredients on hand.

I found this recipe on Allrecipes.com, it is called Honey of an Oatmeal Bread, please click on the link for the recipe.  I added 4 teaspoons of vital wheat gluten to the recipe, like I always do.  That is the only change I made.  I used the dough cycle and baked it in the oven after letting it rise for 40 minutes at 350 degrees for 35 minutes.

I frequent the local farmers markets here on Fridays and we have a local bee farm and I bought some of our local honey made right here in the town where we live.  So this recipe incorporates the local honey of Ohio.

Here are the ingredients all lined up ready to put in the machine and a picture of the finished loaf. 



This bread has a lovely honey flavor that is not too strong, and a great chewiness that comes with the oats.  It is a wonderful everyday bread for  sandwiches and toast.

I hope everyone has a great week and there will be more to come this week.  Take care.

Denise
aka

Sunday, July 3, 2011

Homemade Hamburger Buns for the 4th of July

 I hope everyone has been having a great long weekend.  We are having burgers today or tomorrow with some awesome Broccoli Salad recipe that a friend was kind enough to share with me.

But first must come the bread,  I would normally make my favorite Honey Wheat Rolls, but I wanted just a plain old fashioned hamburger bun, so I found this recipe on Food.com, Homemade Hamburger Buns please click on the link for the recipe.  The only thing I added was my usual 4 teaspoons of vital wheat gluten.  The recipe says it makes 12 rolls well, I got six good sized rolls out of it, as I am all for the carbs,  if you want smaller rolls go for it.




Here are some pictures in no special order, but the top one is of the finished bun on my new old Corelle dishes that I am now searching for at garage sales and thrift stores and Goodwill.  The pattern is called Traditions Sunshine and it was retired in 1981.  I saw it and it made me smile and made me happy so I bought the two dinner plates I found.  I am now on the search for more. 

If you did not already know this about me I collect and use Crazy Daisy Corelle dishes and Pyrex to match.  I really love the new dishes I found because they are green and that is as if you did not know is my favorite color.

Ok now on to my friends Broccoli Salad below is the recipe and it is just awesome.

1 bunch or 4 crowns of broccoli cut up in small pieces
1 medium red onion chopped finely
8 slices of bacon fried crispy and crumbled
I cup raisin or dried cranberries  softened in hot water before adding to salad

Dressing

1 cup mayo
1/2 cup sugar
2 tablespoons cider vinegar

Mix until Glossy and separate from salad

Put all the salad ingredients in a large bowl and mix.  Chill salad and dressing for at least one hour.  Then add dressing to salad half hour before you plan to serve.  I usually just add it right before we want to eat it and it is just fine.


So here's a picture of it all ready to eat, gosh it is good.


Well I hope everyone has a safe and Happy 4th, thanks for stopping by and taking a look at my "Buns"

Take Care

Denise
aka