Obsession: Bread
I’m obsessed with bread making right now. Quick breads, biscuits, yeast breads. Anything high in carbs, warm and cozy feeling for my tummy. This doesn’t jive really well with my healthy writer resolutions (you can check out my blog every Thursday on Healthy Writer), but I’m working on that. My bread preferences definitely lean toward the savory or anything with fruit and nuts. Earlier this week I made pumpkin bread with struesel topping. Today I’m thinking about a simple onion cheese biscuit type bread to go with the cream of broccoli soup I’m making for dinner.
Onion Cheese Bread
1/2c onions chopped & sautéed
1 tb butter
1 egg
1/2 c milk
1 ½ c biscuit mix
1 c grated sharp cheddar cheese
1 tb dried parsley flakes.
2 tb melted butter
• Mix ingredients in a bowl, except 1/2c of cheese and melted butter.
• Spread in buttered 8’ square pan.
• Score surface into ‘square’ biscuits.
• Top with remaining cheese and butter.
• Bake for 20 minutes in 400 degree oven.
How about you? Are you a bread fan? What’s your favorite kind?
is there a nov hunk contest ?
Not yet, Kim. Things got a little crazy for me this month but I’m hoping to get a little Mini Hunks I’m Grateful For contest up this weekend to run through the end of the month
Any ideas?
I’ve made pumpkin bread and Zucchini bread. The pumpkin is so yummy.
I like that recipe! In fact I may try making it tomorrow. Thanks for sharing it!
Let me know if you try it, Nicole. I veered from my broccoli soup plans this evening so didn’t make it myself yet
Pumpkin bread is one of my favorites. It just tastes like holidays to me LOL
I tried the recipe this afternoon. It is sooo good. I’ll definitely be baking it again.
YAY
Glad you loved it, Nicole.
This is to die for. My husband worked at Holland America and whilel crusing we would have this then walk around the deck!
Executive Chef Franck Tieban of Holland America’s Westerdam took time out of his busy day to give me a tour of the ship’s enormous kitchen. Chef Franck is extremely talented and very friendly, and enjoys talking with guests on board the ship. He was kind of enough to share his recipe for Bread Pudding.
Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons rum, bourbon or Grand Marnier
1 tablespoon vanilla extract
1 tsp. lemon zest
3/4 teaspoon freshly ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 1/2 tablespoons unsalted butter, melted, plus extra for greasing pan
Instructions
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
3. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, lemon zest, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
4. Remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds.
5. Pour puree into soaked bread and stir to combine. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve with Crème Anglaise.
Crème Anglaise:
1/2 vanilla bean , halved lengthwise
1 1/2 cups whole milk
5 large egg yolks
1/4 cup sugar
Pinch salt
Instructions
1. With paring knife, scrape vanilla seeds free from pod. Place seeds, bean pod, and milk in medium saucepan and heat mixture over medium heat until steaming, about 3 minutes. Remove from heat, cover, and steep for 20 minutes. Uncover, return mixture to medium heat, and heat until steaming, about 1 minute.
2. Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Slowly pour 1/2 cup hot milk into yolk mixture to temper, whisking constantly. Return mixture to simmering milk all at once, whisking vigorously and cook over low heat, stirring constantly with wooden spoon, until mixture thickens slightly, coats back of spoon with thin film, and registers 175 to 180 degrees on instant-read thermometer, 5 to 8 minutes. Immediately pour mixture through fine-mesh strainer into medium bowl. Transfer to clean, airtight container, pressing piece of plastic wrap flush against surface to prevent sauce from forming skin. Cover and refrigerate until ready to use, up to 2 days.
OMG, I think my stomach whimpered reading the recipe. DELISH!!! I’m going to try this for Thanksgiving, what a yummy treat it looks to be. Thanks, Marilyn
who would u inivite to thankgiving dinner who would u want uder your tree, thanks
Ooooh, very nice ideas
Okay, I’ll gather pictures and start the ball rolling!!! Thanks, Kim.