Tuesday, March 20, 2018

Barbecue Cheesy Bread - Crazy Ingredient Challenge

I'm struggling with the name of this bread that I baked for this month's Crazy Ingredient Challenge. It's supposed to be an easy month - barbecue sauce and buttermilk. I decided on what I wanted to make almost immediately. However, it was not until I sat down to write this post that I realised that I did not have a name for it.

I adapted this from King Arthur's Pane Bianco. It's bread stuffed with cheese, sundried tomatoes, garlic, and basil. I can't get sundried tomatoes here and ran out of time to make some oven dried ones. Getting basil in my parish is also not the easiest thing and I wasn't able to source some. So all I was left with from the original recipe was the dough with buttermilk instead of plain milk, garlic, and cheese. I added some barbecue sauce, and used thyme and scallion (which are in abundance here).

Barbecue Cheesy Bread 

360 grams bread flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 egg
113 ml buttermilk
up to 74 ml water (see note)
44 ml of oil

3/4 cup barbecue sauce (I used a spicy one)
8 cloves of garlic, minced
1 cup shredded cheese
1/3 cup chopped herbs


Knead all the ingredients for the dough EXCEPT water. Add water as needed to make a soft dough that sticks a bit to the bottom of the bowl. Cover  the dough and allow to rise until doubled.

When the dough has doubled, roll it out to approximately 13" x 17". Brush evenly with barbecue sauce. Sprinkle with garlic, cheese, and herbs. Starting at a long side, roll up into a log and place the log on a parchment lined baking sheet.

Starting half an inch from one end, use kitchen shears to cut about an inch deep into the log. Stop half an inch from the other end. Shape the dough into an S. Tuck the ends under to form a figure 9. Cover and allow to rise until doubled.

When the dough is almost ready, preheat the oven to 350 F.

Bake for 35 to 45 minutes. If the dough is browning too quickly, tent with foil.

  • I used about 60 ml of water and found that was a bit too much and my dough was too sticky. The amount that you use will depend on lot on your weather (it's hot and humid here) and the brand/type of flour.


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Tuesday, February 27, 2018

Sausage Turnovers - Crazy Ingredient Challenge

 A very late CIC! So so sorry to my fellow CIC folks. I was never good at time management and some issues at work really threw me off last week. It was really hard to concentrate on writing a blog post. I'm not very good at dealing with my cheese moving. Not many words from me today though. Our ingredients this month were Cinnamon and Breakfast Sausage. I had fully intended on making sausage cinnamon rolls because apparently that's a thing and I was really curious. In the end, I went with some turnovers.

 Sausage Turnovers

Half of this recipe

1 tablespoon oil
1 cup sausage, crumbled
1 cup sweet potato, diced finely
1/2 cup apples, diced finely
1/4 teaspoon cinnamon
Salt and pepper, to taste
Egg, for egg wash.

Make dough and leave to chill while you make the filling. It should chill for at least 2 hours.
Heat a pan with oil. Saute the sausage for about 5 minutes and then add the sweet potato. Keep cooking, stirring occasionally until the potato is tender. Add the apples, cinnamon, salt, and pepper. Taste and adjust seasoning. Cool before using. Roll dough out about 1/8th inch thick. Cut out 3 inch circles. Place a heaping teaspoon of filling in the center of each circle. Dip a finger in water and run along the edges of the circle. Fold over and then use a fork to crimp the edges. Place the turnovers on a baking sheet. Place the turnovers in the fridge while you had the oven to 425F. When the oven is ready, beat the egg with a tablespoon of water. Brush the turnovers with the egg wash. Bake for 15-20 minutes or until golden.

Monday, January 29, 2018

Whole Wheat Banana Muffins - #MuffinMondays

Last week was one of those weeks. The truth is, all the stuff that happened was happening to people around me. But still, I felt it. It's not my story to tell so I can't get into it here. But I must say that I watched in awe as those around me faced some serious adversity and kept on pushing. I'm not like that. I face adversity and stop dead in my tracks for way too long. This week I want to work on that. I want to work on persevering. I want to break the mental chains that hold me in place for far too long.

All of that has nothing to do with muffins of course. It was good to lose myself in baking muffins for a bit and not think about the world around me. I tried to get lost in some cinnamon roll baking too but ended up with the ugliest batch of cinnamon rolls ever. Ah well. They still taste good. As for these muffins, they're great! I expected to have some relatively dry muffins on my hand. But while they're a bit drier than their white flour counterpart, it really isn't that much of a difference and I'd be happy to make these my go-to banana muffins. Extra fibre! The batch makes about 13 but you'll only see 11 in my pics. My brother grabbed some as soon as they got out the oven. The usual.

It's Muffin Monday so you know the drill. Great muffins await you below!

Whole Wheat Banana Muffin 

Yield: ~13 muffins


1 1/2 cups flour 
1 cup oats (I used quick cooking)
1 tablespoon baking powder
1 teaspoon ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
pinch of nutmeg
1 cup mashed bananas
1/2 cup sugar
1/2 cup milk
5 tablespoons oil
1 egg
1/8 teaspoon almond extract


Preheat oven to 400F. Grease a 12 cup capacity muffin pan and a small ramekin.
Mix together flour, oats, baking powder, ginger, baking soda, salt, and nutmeg.
In a separate bowl mix together bananas, sugar, milk, oil, egg, and almond extract. 
Gently stir the banana mixture into the dry ingredients. Divide among the prepared baking pans. 
Bake 13-16 minutes or until a toothpick inserted into a muffin comes out clean.

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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