Raspberry Lime Buttermilk Quick Bread

Last week we had extremely unseasonably warm weather up here in New Hampshire, and it was a glorious preview for the upcoming summer season.  To celebrate, I threw open the windows, dug out my favorite Minnetonka moccasins, and got outside as much as possible.

I moved up here in November, when hibernation mode kicks in and everything slows down.  It’s been a long winter.  Walking around my neighborhood last week, I saw dogs lounging on porches, grills emerging from their winter tarps, and the beginning of forsythia buds on the bushes.  All were welcome sights, and have me positively yearning for the warm half of spring and the heat of summer.  I have a car for the first time in over 5 years, Mount Monadnock down the road, and an endless stream of events and festivals I’ve always wanted to go to at my disposal.  I want to see and experience everything.  (Insert silent cry of “Who’s with me??” here)

Not so welcome were the sounds of Keene State students driving or stumbling by my open windows, but hey, I spent the last six years in Boston.  I can manage.

A big part of my job for Yankee Magazine right now is testing recipes for the next “cookbook-azine” we’ll be putting out in the fall.  Here’s a sneak peek at some of the things I’ve been making.  I can’t have you thinking I’m not cooking like a maniac over here, even if I can’t share it.

Asparagus Vinaigrette, Fan-Tan Rolls, Cheese Straws, Coffee Cloud Sponge Cake, Old-Fashioned Soda Crackers, Blueberry Boy Bait

I had some leftover buttermilk from the Fan-Tan Rolls, so I tapped into some of my early-summer cravings and made a loaf of buttermilk quick bread, flavored with frozen raspberries and lime zest.  Raspberry Lime Rickey, anyone?

The bread was just what I thought it would be — tangy, zesty, and a good way to kick of the warm weather season, even though I know it’s going to be awhile before summer officially arrives.  As I am typing this, the thermometer in my kitchen window is flirting with freezing.

It’s all part of the fun of living in New England, and of course, I wouldn’t have it any other way!  Not really…

Raspberry Lime Buttermilk Quick Bread
Adapted from The Kitchn

Ingredients
2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup unsalted butter, melted
1 cup frozen raspberries
1 teaspoon vanilla
Zest from one lime

Directions

  1. Preheat the oven to 350 degrees and grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Set aside.
  3. In a small bowl, whisk together the melted butter, buttermilk, egg, and vanilla.
  4. Slowly pour the liquid over the dry ingredients and lightly fold with a rubber spatula for a few strokes.  Add the raspberries and lime zest and fold a few more times until just combined.  Do not overmix.
  5. Scrape the batter into the prepared pan, and bake for 45-50 minutes or until golden and a toothpick inserted into the center comes out clean.  Let the bread cool in the pan for 15 minutes before moving to a wire rack to cool completely.

Print the recipe for Raspberry Lime Buttermilk Quick Bread.

pretzel bread

Pretzel Bread

When I was in Fort Myers last summer visiting my cousin Jaime, she introduced me to pretzel bread.  I am a lifelong soft pretzel fan, but had never seen it in loaf form, just the usual twists and nuggets.  The bread Jaime had was rich and buttery with a golden pretzel “crust” and lots of coarse salt.  It was addicting and delicious, and once I had it, I knew I didn’t want to live without it.

It took me awhile to get working on a batch myself, but this weekend’s snowstorm gave me the perfect opportunity. The extra step where you boil the dough in a bath of baking soda is what makes it pretzel bread, but don’t be alarmed by the extra step. It’s easy and kind of fun.

pretzel bread recipe

After just 25 minutes in the oven, they were perfect.  Also, anything that gets melted butter slathered on it right out of the oven can’t be bad.

pretzel bread butter

Having two small loaves is helpful for portion control, but it also makes this pretzel bread recipe perfect for gift giving. If you can part with one.

pretzel bread

My house smelled like that pretzel stand at the mall. It was awesome – and dangerous.

pretzel bread sliced

In an attempt to be civilized, I decided to make mini grilled cheese sandwiches with the bread using Cabot shredded cheddar, sliced onions, and fancy mustard.  The results were heavenly.  One of my top grilled cheeses of all time…

pretzel bread grilled cheese

Make this bread.  Make it right now!  It’s that good…

Pretzel Bread
Adapted from Two Bites in Suburbia

Ingredients
1 packet (2 1/4 tsps) active dry yeast
1 cup warm water (110 – 120 degrees)
2 Tbsp. milk, room temperature
1 Tbsp. dark brown sugar
3 Tbsps. melted butter, room temperature
1 tsp. coarse salt
3 cups bread flour (spooned and leveled)

4 quarts of water
1/2 cup baking soda

Coarse salt to taste
2 Tbsps. melted butter

Directions

  • In the bowl of a stand mixer or in a large bowl, combine the yeast, water, milk, brown sugar, and butter.  Let the mixture rest for 10 minutes so the yeast come alive.
  • Mix in the coarse salt, then the flour, one cup at a time.  The dough will be tacky.
  • Spray a large bowl with cooking spray or coat with oil.  Transfer the dough to the bowl, flip to coat on both sides, and cover with plastic wrap for 30 minutes.
  • After 30 minutes, knead the dough for 10 minutes until it is smooth and elastic.  Return the dough to the bowl, flip to cover both sides, and re-cover for an hour, or until roughly doubled in size.
  • Preheat the oven to 400 degrees and bring 4 quarts (16 cups) of water to a boil.  Gently deflate the dough and cut in half using a sharp knife or bench scraper.  Shape each half into a round loaf.
  • Slowly add the 1/2 cup of baking soda  to the boiling water (it will bubble).  Place one piece of dough onto a large slotted spoon and gently lower into the boiling water.  Use the spoon to flip the dough in the boiling water for around 20 seconds, then lift the dough out of the water with the slotted spoon – allow the excess water to drip back into the pot.
  • Set the dough onto a greased baking sheet.  Repeat the water bath with the remaining dough.  Sprinkle both rounds with coarse salt, then slash an X on the top of each with a sharp knife so the bread can expand while it bakes.
  • Bake for 20-25 minutes, rotating the sheet halfway through.
  • Remove from the oven and brush with melted butter.
  • Enjoy like nobody is watching, meaning it’s okay to eat a whole loaf in one sitting.  You won’t be able to help it…

Yield:  2 small loaves

Print Version

Sesame Italian Bread

The unofficial name for this bread is “Hurricane Irene Bread” because as soon as I knew I would be house-bound for the weekend, I decided I would need a loaf of something to sustain me.  I turned to my trusty King Arthur Flour Baker’s Companion cookbook for a recipe, and settled on Crusty Italian Bread.

To start, I began a biga on Friday night.  After 16 hours it was bubbling and happy.

Then the rest of the dough started to come together.

After rising, shaping, and rising…it was time for baking.

And once cooled, it was time for slicing, toasting, buttering, and eating.

I repeated this process numerous times over the course of the weekend, since I was fortunate enough to not lose power, and it more than satisfied my fondness for snacking while reading, playing online Scrabble, and catching up on BBC mystery series.

For my fellow East coasters, how did you spend Hurricane Irene?  I especially want to know what you ate…you know, the important stuff.

Italian Bread
Adapted from King Arthur Flour

Ingredients

Biga Starter
1 cup cool water (65 degrees)
2 cups unbleached all-purpose flour
1/4 tsp. instant yeast

Dough
1/4 cup cool water (65 degrees)
2 – 2 1/2 cups unbleached all-purpose flour
2 tsps. instant yeast
1 1/2 tsps. salt

Topping
1 egg white, lightly beaten with 1 Tbsp. water
Sesame seeds

Directions

For the Biga

Mix together all ingredients until combined, then cover with plastic wrap and let it rest for 12-16 hours at room temperature.  The bubbles will tell you it’s ready.

For the Dough

  • Add the water to the biga and mix together.  Add the flour, yeast, and salt and knead until smooth – 3 minutes by mixer or 5 minutes by hand.  The gluten will have time to develop more during the rise so don’t go crazy with the kneading.
  • Place the dough in a lightly greased bowl and cover.  Let it rise at room temperature for another 90 minutes.  To help the gluten, gently deflate the dough from time to time and give it a flip in the bowl.
  • Divide the dough into three pieces, and then braid them together.  Set the braid on a lightly greased baking sheet, then cover with a clean kitchen towel and allow it to rise for another 60 – 90 minutes or until slightly puffy.
  • When the second rise is almost finished, preheat the oven to 425 degrees.  Using a pastry brush, coat the braid with the beaten egg and sprinkle on the sesame seeds.
  • Bake for 25 – 35 minutes or until it has a hollow sound when rapped, and the internal temperature reaches 190 degrees.
  • Cool on a wire rack, then enjoy!

Note:  I did a poor job with this loaf, so yours will most likely look a heck of a lot better than mine.  I think I over-kneaded it the first time around, didn’t add enough flour because I underestimated the humidity in the air, then didn’t let it rise long enough during the second rise.  Having said all that, you can see that I STILL ended up with a tasty loaf that more than satisfied my toast cravings while Irene made me stir-crazy.  And it just means I get to try it all again!

Print Version

Braided Challah Bread

Last Sunday I had zero plans and the weather was unpleasant.  Basically…a perfect bread day.

To be honest, even if the sun had been shining and I only had a few hours, I would have still made time for bread so I could use my  King Arthur Flour Baker’s Companion Cookbook and dough whisk, both gifts from the KAF Blog and Bake retreat.

I knew I wanted to try another braided bread, so challah was an easy choice.  It’s braided, but also eggy and sweet and irresistible.

Keep Reading!

Bread Pudding

When I came home from King Arthur Flour this week I brought 2 loaves of bread, several scones, a fruit tart, and savory tomato pie.  I tried to eat fast and share the wealth, but that was an awful lot of bread…

Fortunately, stale bread doesn’t mean bad bread.  It can easily be reinvented as a dessert of bread pudding when cubed and mixed with milk, eggs, sugar, butter, vanilla, and raisins.

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Washington Tribute: Dark Chocolate Cherry Scones

In honor of President’s Day (and because I am a total history nerd), I decided to pay tribute to our first president by adding cherries and bittersweet chocolate chips to my latest batch of scones. 

You remember why we associate cherries with Washington, right?  In 1800 author Parson Weems spread the tale to America’s youth that a hatchet-happy young George chopped down his father’s cherry tree (which was bad), but then confessed to it (which was good) and was rewarded for his honesty.

The story is total baloney…but it turns out Washington actually did enjoy cherries, so I stand by calling it a tribute.

Keep Reading!