Crusty Italian Bread

If you've been following the blog from its inception, you will know I love making bread. So far I've shared a Cinnamon Raisin Bread, a Maple Whole Wheat Bread and a French Bread. This past Christmas I got an Italian Loaf Pan. I really wasn't sure how to use it. The directions said use a solid, sturdy dough. The dough from the French Bread is really sticky so I didn't think it would be a good tester loaf. So I started exploring and I found this great recipe from Cook Like Your Grandmother. It wasn't easy to find either, it was tucked away on the 10th page of Google results.






































This bread is a little time intensive, but I've found if you decrease the rising times it still works out beautifully. I would recommend rising 1 hour for the first rise, 20 minutes for the second rise. This is a serious reduction of the original rising time. If you have the time, do the full 2 hours and 40 minutes of rising, but if you don't, don't be afraid to decrease the time.

After the first rise, take the entire ball of dough and roll it into a long loaf then cut it in half with a dough cutter and line on your Italian Loaf Pan. According to the original recipe, you can also bake the loaves on a pizza stone or on the back of a baking sheet, so don't worry if you don't have an Italian loaf pan, although it helps make a crusty bread.

The bread goes great with anything. Traditionally we have it with spaghetti on nights before long runs, but we've also had it with pasta and peas and most recently as a sandwich with Field Roast Smoked Apple Sage Sausages sauteed with peppers and onions. It's also great paired with a soup.

For more detailed instructions, check out Cook Like Your Grandmother's post. The author, Drew Kime, provides step-by-step instructions. 

Crusty Italian Bread Adapted from Cook Like Your Grandmother

Ingredients

• 2     1/4 tsp instant yeast
• 1/4 cup warm water   

• 1 cup warm water

• 3 cups all purpose flour
• 2 tsp sugar
• 1 tsp salt

•  1 tbsp olive oil

Instructions

Combine yeast and 1/4 cup warm water in small bowl. Let sit 3 minutes or until small bubbles form and yeast dissolves.

Pour 1 cup warm water in large bowl. Add dissolved yeast. Combine.

Add flour, sugar and salt. Mix until combined.

Once combined, add olive oil.

Knead for five minutes. Transfer dough to oiled bowl. Let rise one hour.

Preheat oven to 425 degrees.

Roll dough in long loaf. Cut in half. Place on Italian loaf pan. Let rise 20 minutes.

Bake for 10 minutes. Reduce oven to 400 degrees. Bake an additional 15 minutes. Cover loaves with aluminum foil. Continue to bake an additional 10 minutes.

Gingerbread Loaf

Since the spring, I have been eyeing this Gingerbread Loaf. I couldn't wait until the fall to try it. I made it early this October. I loved it, but I was inspired to make my own version. I was a little wary, as in the past my versions of recipes have been near disasters. However, I braved the waters and tried it. It worked! This loaf is perfect to decorate and give to neighbors. With my substitutions, the loaf comes together quickly.

The loaf really comes together in about three steps. The first is to combine all dry ingredients in a large bowl. Next combine liquid ingredients in a medium bowl. Once mixed, pour liquid into dry and whisk together. 

Once a thick batter forms, transfer to a greased loaf pan and bake for 45 minutes or until a toothpick comes out clean. Let cool for 15 minutes, then carefully transfer to a cooling rack.

Once cooled, the loaf can be wrapped and decorated. Cut a long piece of plastic wrap and place loaf face down. Then fold up wrap around loaf. Secure with a small piece of tape. Then decorate with a bow and a candy cane.

I hope you all have a joyous holiday filled with delicious baked treats!

Gingerbread Loaf Adapted from The new Me

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/8 tsp allspice

• 1 cup maple syrup
• 2/3 cup almond milk (sweetened recommended)
• 1/3 cup canola oil
• 2 tsp vanilla  

Instructions

Preheat oven to 350 degrees. Grease an 8 x 4 loaf pan. 

Mix all dry ingredients, from top column, in a large bowl. Mix all liquid ingredients, from second column, in a medium sized bowl.

Pour wet ingredients into dry and mix with a whisk until batter comes together.

Pour into prepared pan.

Bake for 45 minutes or until a toothpick comes out clean. Let cool 15 minutes, then invert on cooling rack.

Nutrition Facts

1 slice (about 10)

Calories                         250

Total Fat                        8 g

Saturated Fat                 1 g

Cholesterol                     0 mg

Sodium                          235 mg

Potassium                     110 mg

Total Carbohydrate        42 g

Dietary Fiber                  1 g

Sugars                            20 g

Protein                            3 g

Cranberry Orange Nut Loaf

There's something about a loaf bread. Something a muffin or scone can't match. (Don't get me wrong, I love them both, but a loaf is just so special.) I just stumbled upon this Cranberry Orange Nut Loaf in Veganomicon by Isa Moskowitz and Terry Romero. You may disagree with me, but I'd say, with these great antioxidant rich ingredients, this loaf is a healthy holiday treat. Read all about the benefits of these ingredients (cranberries, oranges, walnuts) by clicking on the corresponding links. Also, this recipe is vegan, no milk or eggs.

As you may remember, from my previous post, I like to get all the prep work done before starting the recipe. (Not something I've always done, but something you should do for a more seamless baking experience.) So the first prep step is washing and chopping cranberries. Cranberries have a long shelf life. (I waited nearly three weeks before using mine!) Despite this, you still should check each berry. To start, rinse all berries in a colander and transfer to a cutting board. The best berries will be a bright red color and will be firm. Any mushy or dark colored berries should be discarded. Slice the cranberries horizontally. (See picture below - turn cranberry horizontally and simply slice all the way down - any thickness will do.)

Next zest one orange. To begin, simply rinse your orange (and remove any stickers!) and grate. (I use a Microplane.) Now chop your walnuts, any old way will do.

 

After this prep work, you'll be ready to actually make the bread. First, mix all the liquid ingredients (milk, OJ, oil, sugar and vanilla) in a large bowl. In a large measuring cup, measure out flour. Put all other dry ingredients on top (baking powder, baking soda, salt and allspice) and stir with a knife. Pour dry into wet and mix together. Then fold in goodies- cranberries, orange zest and walnuts.

Pour into a greased 8 x 4 loaf pan and bake in a 325 degree oven for about 1 hour. Start checking after 50 minutes. Let bread cool for 15 minutes and invert on cooling rack.

I think my baking assistant, Winston, approves. Do you? Please let me know in the comments!

 Cranberry Orange Nut Loaf Adapted from Veganomicon

Ingredients

• 1/2 cup almond milk
• 1/4 cup orange juice
• 1/4 cup canola oil
• 1 cup sugar
• 1 tsp vanilla extract

• 2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp allspice

• Zest of one orange
• 1 cup chopped fresh cranberries
• 1/2 cup chopped walnuts

Prep Work

Rinse and chop cranberries. Rinse and zest orange. Chop walnuts.

Instructions

Preheat oven to 325 degrees. Grease a 8 x 4 loaf pan.

In a large bowl, combine all liquid ingredients, from first column (milk, OJ, oil, sugar and vanilla.)

In a large mixing cup, combine all dry ingredients, from second column (APF, baking powder, baking soda, salt and allspice.)

Add the dry ingredients to the wet and mix until smooth.

Pour in the cranberries, orange zest and walnuts and mix.

Pour into greased loaf pan.

Bake for 50 minutes to 1 hour. Loaf is done when toothpick comes out clean. Let cool for 15 minutes, then invert on cooling rack.

Nutrition Facts

1 slice (about 10 - Note: number of slices will depend on thickness of slice. The loaf could most likely yield anywhere from 10 to 20 slices.)

Calories                           270
Total Fat                         10 g
Saturated Fat                    1 g
Cholesterol                       0 mg
Sodium                            240 mg
Potassium                        90 mg
Total Carbohydrate           42 g
Dietary Fiber                     2 g
Sugars                              21 g
Protein                             4 g