Tag Archives: quick bread

Grapefruit Rosemary Quick Bread


Kim here.

My dad bought a lot of grapefruits a couple weeks ago, and although I like grapefruit, I guess I wasn’t wanting them every single day. So we still had about a half dozen this morning.

grapefruit rosemary bread at fourthbroomstick.wordpress.com

Today I woke up thinking, in this order, “It’s Sunday, it’s sunny, we have grapefruit, and I’d really like to combine it with rosemary.”

So I made this.

Ingredients

4 tablespoons coconut oil

2 cups whole wheat flour (sifted)

2 tablespoons baking powder

1/2 teaspoon salt

1 tablespoon rosemary

1/4 teaspoon ginger

1/4 teaspoon marjoram

2 eggs

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 grapefruits

Grapefruit Rosemary Bread at fourbroomstick.wordpress.com

Melt 1 tablespoon coconut oil in a 5X9 loaf pan in your preheated oven. Remove once melted and tilt pan until coated in oil. This will make a tasty crust.

Cut the skins off the grapefruits and squeeze out the juices, as much as you can. Use a food process to blend what’s leftover from squeezing out the juice. Keep 1 cup of the juice. You should probably drink the rest, because it tastes fantastic! Keep about 1/2 cup of the blended pulp.

Combine flour, baking powder, salt, and the three spices in a large bowl. Whisk the eggs and sugar together until frothy. Melt remaining coconut oil and set aside. Add grapefruit juice, pulp, and vanilla extract. Combine with flour and mix. Pour in melted coconut oil. Pour into prepared bread loaf pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Make sure to smell it occasionally while it’s baking because it smells awesome. I was surprised how good it smelled.

Grapefruit Rosemary Bread at fourbroomstick.wordpress.com

I did not use as much sugar as I have called for in the recipe. I only used 2 tablespoons, but it was not enough to cover the tartness of the grapefruit. Even though I generally like tartness, I would prefer this if it were sweeter. I used the paler grapefruit, but I think grapefruits with deeper color are sweeter. I ate mine with agave nectar, and it was delicious, but you could use a glaze as well.

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Chili Cheese Bread



Kim here with another savory recipe! This recipe is from my Savory Cooking Cookbook by Mary Cech, that I absolutely love. Like I’ve said before, I want to bake, but I don’t necessarily want something sweet. Well, this bread did not disappoint. It’s very moist, tender, cheesy, and, although I used whole wheat flour, it really did feel more like white flour, which is what I told my Dad I used when he asked. Whenever I bake with whole wheat, my dad, before eating whatever it is, will ask, “Is this white flour or no?” I’ll lie and say it’s white flour, then he’ll eat it and say it’s great.

This is great for brunches, breakfasts, or a side-dish at dinner. Or sliced for a great lunch or a snack anytime. Peckish at midnight? Slice yourself some chili cheese bread for a midnight snack. If you’re a hobbit, have a little, or a lot, at elevenses. If you’re a trucker, why not pack some on the go to eat during those long stretches of nothingness (in Ohio)? Going on a picnic? This literally screams picnic food! If you just ate another meal, have some bread anyway. And for elves, it’s a great alternative to lembas bread. (Why? Don’t know, but I challenge you to try it, elves!) It’s literally always a good time to eat this.  It’s so tasty, it’s hard not to eat the whole thing. The only time I would not bake this bread is during Thanksgiving, simply because I’d rather eat the sweet potatoes, and I would resent you for putting me in such a dilemma.

A/N: I think when I made this I used 2 cups shredded cheese, when it only calls for one. I remember telling everyone that is has the same amount of cheese as it has flour. Um… oops? Add as much cheese as you want, I’m sure it’ll come out great no matter what!

Here’s the recipe

2 cups whole wheat flour

2 teaspoons sugar

1 tablespoon baking powder

1 teaspoon black pepper

1 teaspoon salt

1 cup shredded cheddar cheese

1 cup milk

1/3 cup vegetable oil

1 egg

one 4 oz can peeled green chiles, drained

3 tablespoons finely chopped jalapenos

1/2 cup finely chopped red bell pepper

 

Preheat the oven to 375 degrees Fahrenheit, and butter an 8X3 inch loaf pan. Mix flour, sugar, baking powder, pepper, salt, and cheese together until well combined. In a separate bowl, whisk the milk, oil, egg, green chiles, jalepenos, and red pepper in another bowl. Pour the wet ingredients over the dry ingredients. Pour the moist batter in the prepared loaf pan and place in oven for about 45 minutes, or until the top is golden brown and springs back when gently pressed.

Technically, you’re supposed to let it cool – but who does this?