Bread Recipes

Homemade Kaiser Rolls and Pulled Pork for a #SaucySuperBowl

February 5, 2012 By bigfatbaker 8 Comments

It’s not often you find something savory on BFB. But today is a special occasion…

It’s the Super Bowl!

This year the Super Bowl is hosted about 30 minutes from my house in Indianapolis!

Yesterday I drove downtown to see what all the commotion was about. As it turns out, Super Bowl village is pretty cool! I don’t think I’ve ever seen Indy rockin’ so hard.

Indy area food trucks were set up around the circle, there was a ton of free stuff being handed out, and the zipline looked so fun!

So a few weeks ago, when I saw that Isabel from Family Foodie was setting up a Super Bowl themed Sunday Supper I jumped on board.

I wanted to share with everyone something we traditionally eat in Indiana. Which I soon realized, wasn’t easy to figure out.

Luckily Isabel had a little surprise for us, we all were sent a delicious sauce and chili spice pack from Intensity Academy to use for our Super Bowl dish. I was sent the Chai Chipotle Q’ – nom nom!

Immediately I thought, pulled pork. There are 2 things in Indiana that you must have before you leave, a deep fried pork tenderloin (frisbee sized!) and a pulled pork sandwich. [Read more...]

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Persimmon Bread

January 6, 2012 By bigfatbaker 19 Comments

Persimmons can be tricky.

There are a few different varieties. Each variety can be eaten differently.

Fuyu persimmons are short & rounded. And a bit squatty. They can be eaten raw both ripe and unripe. When the fruit is not ripe it is crispy and crunchy. When fully ripe it is very soft and pudding like. The fruit is sweet and delicious in many different applications. This fuyu persimmon tart looks fabulous!

Hachiya persimmons are heart shaped & a longer. They taste terrible if eaten before very ripe and squishy. But once they are ready, they are sweet and have a silky smooth texture. The puree is perfect for baking. Luckily they ripen after picking so you can buy them firm and let them sit on the table until ripe.

I used hachiya persimmons in my persimmon bread.

It was painful waiting for them to ripen. I bought firm persimmons and they took about 2 weeks to ripen on my table.

But once the bread was baked, it was worth the wait.

The recipe I used was from a little card I found at the grocery store. It was very vague, so feel free to adapt to what you have on hand.

Organic Banana Bread (Revisited)

October 23, 2011 By bigfatbaker 11 Comments

What is the first thing you think when you have a few bananas starting to turn brown?

I think, banana bread.

Banana bread is one of my favorite recipes to both make and eat.

When I saw I had a few bananas starting to turn I had an instant urge to make bread.

But then I realized I had already posted about banana bread! What to do….

I thought back to the last time I made banana bread, and it had been awhile. This was the perfect time to remake last year’s recipe and make sure it still tasted as delicious now as it did then.

And because the base bread recipe is so easily adaptable, I decided to add drained crushed pineapple into the mix.

I noticed the can sitting in my cabinet and figured it would make flavor addition to the fruity bread.

This turned out to be one of the better banana breads I have made. The addition of the pineapple gave it a kiss of sweetness, while the coconut oil boosted the tropical feel of the bread. [Read more...]

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Pumpkin Bread

October 20, 2011 By bigfatbaker 10 Comments

A few weeks ago, when I ventured back into the fruit butter world, I found a lonely can of pumpkin collecting dust in my cabinet.

This was the last can of pumpkin from last year’s purchase. I was so excited to stumble upon it. I was afraid I wouldn’t be making very many pumpkin desserts this fall due to the pumpkin shortage.

Last year I made so many pumpkin items, I was almost sick of them. This fall I wasn’t sure where to start. After a quick scan through my recipes I realized I don’t have very many savory items. I also noticed I am seriously lacking in the bread department.

Thinking about making bread made me a bit nervous, but I had been in the mood to try it again. The last time I made a recipe that required dough to rise was for my first Daring Baker’s Challenge back in February….

It was definitely time to make more bread.

This recipe is from one of my all time favorite flour companies, King Arthur Flour. I did a quick google search for a pumpkin bread recipe and found their recipe had great reviews, and sounded the best.

The recipe makes 2 loaves of bread, but the recipe from King Arthur Flour also recommended making 1 loaf of bread and 12 rolls. I thought that making rolls for Thanksgiving dinner, and bread for left over turkey sandwiches the next day sounded like a delicious idea. [Read more...]

Filed Under: Bread Recipes Tagged With: bake, baking, baking recipe, baking tips, bread, fall recipe, fall recipes, how to, how to make, organic baking, organic food recipes, organic ingredients, organic products, organic recipe, organic recipes, pumpkin, pumpkin bread, pumpkin bread recipe, pumpkin bread recipes, pumpkin recipe, pumpkin recipes, pumpkin yeast bread, pumpkin yeast bread recipe, recipe, recipes, yeast bread, yeast bread recipe

Guest Post with Manuela from Manu’s Menu: Krapfen

August 5, 2011 By bigfatbaker 13 Comments

I am so happy to share another guest poster on BigFatBaker. Today I have the lovely Manuela from Manu’s Menu. I have had the pleasure of talking to Manu through Twitter and other social networking sites over the past couple of months. She is very talented in the kitchen and a terrific photographer. Today she is sharing a lovely italian dessert, krapfen.

When Erin asked me to write a guest post for her, I looked into my archive and saw that I had the perfect recipe for her! I had made these a little while ago for a tea party at my daughter’s pre-school and have not had a chance to blog about them yet.

When I write a post for someone else, I always try to offer something that represents me and my site… you know, like a “business card” kind of thing. So I usually write about an Italian dish and/or something I grew up with.

This dish falls under both categories: it is an Italian sweet that I grew up eating it! I know what you are thinking: krapfen… Italian? With that name? So, I think I owe you a little explanation…

Krapfen is a sweet doughnut originally from Austria and Germany where is often referred to as “Berliner”, thus the name. It is common throughout central Europe, especially in the countries that were part of the Austro-Hungarian Empire and some parts of North-Eastern Italy are among these areas. South Tyrol/Alto Adige is a region of Italy that borders with Austria where the majority of people speak a language that is very close to Austrian German. This is the area from which krapfen have spread to the rest of Italy.

I love these doughnuts and I used to often buy them from our local bakery as a child. They can be filled with a variety of sweet fillings (including a thick custard), but the most classic filling of all for Italian krapfen is apricot jam. I hope you enjoy them! And thanks Erin for giving me the opportunity to be a guest over at your beautiful site!

Krapfen

Ingredients:

500+150 gms flour
1 pinch salt
7 gms dry yeast
100 gms melted butter
2 tbsp extra virgin olive oil
2 egg yolks + 1 full egg
5 tbsp (75 gms) sugar + 1 tbsp (15 gms)
1/2 tsp vanilla extract
1 tbsp rum
Zest of 1 lemon, grated
1 glass of lukewarm milk (250 ml)

Put the 500 gms of flour and salt in a mixer with a dough hook. Make a well and add 1 tbsp of sugar and the yeast. Mix together and add ½ glass of lukewarm milk (125 ml) diluted with 2 tbsp of water. Mix and let the foam form.

Now add the 2 tbsp of extra virgin olive oil, egg yolks and egg, lemon zest, rum, vanilla extract, sugar, melted butter and lukewarm milk to the frothy mixture. Put the mixer on and mix with the hook attachment until you get a smooth dough (you may require to add up to 150 gms extra flour while kneading, the final dough has to be soft, but not sticky). Let the dough rise for 2 hours in a warm place.

After the dough has risen, roll it into a ½ cm thick sheet. Cut out circles of 8 cm in diameter (you can also make smaller ones of 6 cm each, if you want to make smaller krapfen). Put 1 tsp of apricot jam on half of the circles and cover them with the remaining circles. Close by using a little water and pressing well with your fingers. Let them rest for about one hour (this step is optional, I usually prepare all the krapfen and them start frying them from the first one I made working backwards. That is enough time for the dough to rest).

Deep fry the krapfen in warm vegetable oil (I use sunflower oil). Make sure the oil is not too hot or the krapfen will get burnt and remain raw on the inside. When golden brown, remove them with a slotted spoon and put them on a plate covered with kitchen paper to drain the excess oil.

When cooled down sprinkle with icing sugar and enjoy!

_____________________________________________________________________________________________

Also you can follow Manu’s Menu on…

Twitter @manusmenucom
Facebook
Foodbuzz

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Homemade Kaiser Rolls and Pulled Pork for a #SaucySuperBowl

Persimmon Bread

[Read more...]

Organic Banana Bread (Revisited)

Pumpkin Bread

Guest Post with Manuela from Manu’s Menu: Krapfen

Krapfen

About the Author

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Homemade Kaiser Rolls and Pulled Pork for a #SaucySuperBowl

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Persimmon Bread

[Read more...]

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Organic Banana Bread (Revisited)

Pumpkin Bread

Guest Post with Manuela from Manu’s Menu: Krapfen

Krapfen

About the Author

Top 5 Most Popular Posts

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