Category Archives: bread

Stale bread turned into cinnamon raisin bread and butter pudding

Last week I tried the cinnamon raisin bread recipe from R.L.Beranbaum’s bread bible. I love making and eating her breads so I decided to try her recipe. If you’re looking for an easy recipe, her recipe is not the one for you. It took me 2 whole days and by then I partially lost my appetite for cinnamon raisin bread. I did like the bread, it was soft and tasty but a bit more sugar would make it even tastier. But that is a note for next time.

So of course I could not finish the loaf by myself and I was stuck with half which wasn’t so fresh anymore. And because I hate wasting food I decided to make good use of it and turn it into bread and butter pudding. I loooove bread and butter pudding, it’s just the kind of winter pudding one needs to feel all warm and cozy when it’s cold outside. And the ingredients for this pudding are easy and it can be adjusted to your liking. It’s simply cream, milk, eggs, brown sugar and rum(optional). I cut the leftover bread into cubes and let them dry out overnight. The next day I soak them in the custard mixture and some chocolate bits for an hour. I make sure every cube is soaked into the mixture and top with some demerara sugar to make a crunchy topping. Then it goes into the oven for about 40 minutes on 180 degrees. Make sure to check it once in a while because every oven is a bit different. Just pull it out of the oven once you think it’s done. It should feel firm when you press it with a little bit of a spring to it.For me, tucking into this warm pudding with the custard and chocolate oozing out of it is heaven. It feels like being covered with a warm blanket on a cold night. See my yummy cinnamon raisin (chocolate)bread pudding!



Never enough bread; poppy seed rolls and hearth bread

I tried yet another recipe from Nick Malgieri’s “Bake” and this time I wanted to try some rolls. The base of these rolls is a sponge which I made a day in advance. I could have made these the same day but then I should’ve started at 8 a.m. The sponge does not take very long but you do have to fold the dough once in a while so don’t make it unless you plan to stay at home. The great thing about the way Mr. Malgieri incorporated bread in this book is to give bakers 2 recipes for bread dough which can be used to make about 4 different breads each. I halved the recipe for the sponge as well as the bread dough to make 6 poppy seed rolls. I have never made rolls before so I was very excited , I love trying new things! Here are my rolls after their rise:

And this is how they turned out:

As you may have noticed I still have to work on my knots as the knots are less pronounced after coming out of the oven. But the taste of the rolls was wonderful.  Firm on the outside and tender on the inside. The rolls were smeared with a knob of butter and enjoyed with a slice of ham, yum, yum. The best way to eat them is fresh out of the oven but I could not finish them all so the leftover rolls were bagged. The next day I reheated them in the oven for a minute or so and they were still tasty. It is ever so satisfying making your own bread and fresh bread makes everything tastes even better whether it is some cheese or ham or regular peanut butter. That brings me to the bread I made yesterday from Rose Levy Beranbaum’s bread bible. I made the hearth bread which is made with mostly bread flour and a bit of whole grain flour( I used 7 grain flour). I believe that Ms. Beranbaum’s book deserves a post of her own and I will certainly be doing that another time. For now I just want to say that I have used her recipe twice and both times the bread turned out so delightful. See how this bread turned out:

dough after 2nd rise

Freshly cut and best eaten with peanut butter


Whole wheat bread from Nick Malgieri’s “Bake”

As promised I would write more about the recipes I have tried from Mr. Malgieri’s book “Bake”. His recipes are well written and the photographs in the book makes me want to bake everything in it. And so I tried his two-step whole grain bread. This bread is based on a sponge which I made 1 day in advance. The sponge itself is very easy to make but I found out the hard way that making the bread itself takes 1,5 hours longer than I anticipated. The result? I went out to buy some bread for lunch because my bread came out of the oven at 14.30. I thought I’d be eating fresh bread that day but  Continue reading

Nick Malgieri’s potato gruyere focaccia and a pie for dinner

The last time I wrote a post I promised to tell you how the potato gruyère focaccia turned out from Nick Malgieri’s book “Bake”. This book was a Christmas present from my little brother and I cannot stop flipping the pages to decide what to make next. So last week I tried his focaccia and honestly, this was by far the tastiest focaccia ever. The bread rose nicely and it was not labor intensive to make. As I am always hungry, the latter is very important to me. This focaccia had so much flavor, the moment I tasted it I knew I would be making this again and again. With some recipes you know they will be a regular in your repertoire. And this potato gruyère focaccia one of them. Unfortunately I only took 1 picture as I wasn’t patient enough to take another. Here it is:

Of course I will be trying lots more from Nick’s book so stay tuned. Maybe I’ll try his oat and honey bread or his ligurian walnut cake. The hardest part about his book is deciding what to make. And as it happens I do spend countless hours deciding what I would like to eat and many more scouring cook books and websites deciding which recipe to use for it. Like yesterday when it was time to decide what to cook. Continue reading

In need of some sober nourishment

This is my first post for 2012, I hope everyone had a great 2011 and the best wishes for the new year. My resolution for the new year is to improve on my blog and writing skills. I started playing with the idea of writing a blog as a means of keeping record of which new recipes I tried and liked and what I ate on a daily basis, so the idea was nothing fancy just a regular girl crazy about food(and eating). Some people have a gift of making food look incredibly good but I am not a photographer, I’m a foodie and a greedy one at that. I’m regularly in the middle of dinner and then I have to kick myself because I forgot to take a picture beforehand. So in 2012 I am going to try to restrain myself from devouring my dinner immediately, the things I do for this blog! 😉

Enough of reflections/resolutions and back to the important stuff; food. After eating pretty much everything I wanted during the holidays, today I wanted something a bit more sober. So I woke up and scoured my cookbooks and I found a focaccia recipe in ”’Popina, book of baking” by Isidora Popovic. I found it on sale for €4 at a book store and I haven’t regretted it yet. Even if you don’t bake the pictures are beautifully taken. But I do bake so Continue reading

Review of ”Het Vlaamsch Broodhuys”

Last weekend I visited ” Het Vlaamsch broodhuys” for a late breakfast and a lot of coffee. The night before I had a little too much wine which resulted in me waking up with a mild headache and a little bit grumpy. So I headed out with my bike to get some nourishment. Het Vlaamsch broodhuys is a chain of bakery-cafés where you can do breakfast, lunch and buy freshly made breads and pastries. Of course they started in Amsterdam but this year Rotterdam got it very own Vlaamsch broodhuys and I was excited because it wasn’t far from where I live. The first time I tried a couple of different toppings for my bread which included chicken salad, cheeses, veal, tapenade and assorted meats. Continue reading

Fougasse for lunch and sweet chilli chicken for dinner

I wonder if people in my vicinity know how much I really love food and cooking+baking. Sometimes I just don’t tell them what I’ve been whipping up again because they will think that I have too much time on my hands or just plain greedy. This particular day was a good example as I woke up and thought a fougasse would taste very nice with some parma ham for lunch. So I used an easy recipe from Lorraine Pascale who has a cooking show on BBC named “Baking made easy”. The show is quite nice for people who are just starting out with baking and she gives lots of baking tips. So I made my fougasse with chorizo and marjoram which is just wild thyme. Continue reading