Tag Archives: bread

Sausage Stuffing

Turkey day is fast approaching – I am actually hosting a friendsgiving (for 16!) this weekend so I needed to get my act together in way in advance but I know some of you are still working out your menus.  The best thing about my friendsgiving is that lots of people are bringing their family’s must have Thanksgiving dish so we will have a really fun mix of friends and memories around the table.  My family has several traditions, one being my grandmother’s stuffing with sausage.  My Aunt Carol gave me the recipe years ago and you can see its pretty simple but oh so good.  I have to say I had to tweak it a little as I think a nice hearty bakery loaf is better than Wonder bread and I used homemade chicken stock instead of the boullion but I would NEVER consider not using Jimmy Dean sausage like she did!

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This year I am going to change it up again and mix in some cornbread to reflect our southern home but making it will still make me smile and think of my Nana and that is what Thanksgiving is all about.  If you need more thanksgiving ideas here is a post that compiles all the recipes.  Happy Thanksgiving!!

Sausage Stuffing (printable version at the end of the post)

Inspiration: my nana’s stuffing
Special Equipment:  none

  • 1 loaf of bread, preferably a rustic farmhouse style
  • 4 tablespoons butter
  • 3 onions, chopped
  • 1 fennel bulb, chopped
  • 2 stalks of celery, chopped
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped thyme
  • 1 teaspoon fennel seeds
  • 1 pound Jimmy Dean sausage roll
  • 1 cup turkey or chicken broth
  • 1/2 cup Calvados (apple brandy) or another 1/2 cup stock

Cut the bread into bite size pieces and leave out on a cookie sheet overnight to dry out.

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Preheat your oven to 375 degrees.  In a large skillet heat the butter over medium high heat.  Add the onions, fennel, and celery and cook for about 10 minutes until softened.  Add the sage, thyme, fennel seeds and salt and pepper.  Cook for another minute then add to a large bowl.  Add the sausage to the pan breaking it up as you add it to the pan.

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Cook over medium high heat until no pink remains, about 5 to 6 minutes.  Add to the bowl with the veggies.  Add the bread cubes to the bowl and toss all together.  Pour over the broth and brandy (if using) and stir to combine again.

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Pile the stuffing into a 9 by 13 baking dish and bake for 30 to 40 minutes until the top is crusty.

Sausage Stuffing

  • Servings: 8-10
  • Print

Special Equipment:  none

  • 1 loaf of bread, preferably a rustic farmhouse style
  • 4 tablespoons butter
  • 3 onions, chopped
  • 1 fennel bulb, chopped
  • 2 stalks of celery, chopped
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped thyme
  • 1 teaspoon fennel seeds
  • 1 pound Jimmy Dean sausage roll
  • 1 cup turkey or chicken broth
  • 1/2 cup Calvados (apple brandy) or another 1/2 cup stock

Cut the bread into bite size pieces and leave out on a cookie sheet overnight to dry out.  Preheat your oven to 375 degrees.  In a large skillet heat the butter over medium high heat.  Add the onions, fennel, and celery and cook for about 10 minutes until softened.  Add the sage, thyme, fennel seeds and salt and pepper.  Cook for another minute then add to a large bowl.  Add the sausage to the pan breaking it up as you add it to the pan.  Cook over medium high heat until no pink remains, about 5 to 6 minutes.  Add to the bowl with the veggies.  Add the bread cubes to the bowl and toss all together.  Pour over the broth and brandy (if using) and stir to combine again.  Pile the stuffing into a 9 by 13 baking dish and bake for 30 to 40 minutes until the top is crusty.

The Only Way to Celebrate National Banana Bread Day

February 23rd is National Banana Bread Day but really, shouldn’t every day be banana bread day?  Kids and adults alike love it, it’s super easy to make and is basically dessert for breakfast!  The women of my family, when they see 3 bananas sitting on the counter that are a little less than perfect, all think the exact same thing – time to make Nanny’s banana bread!!

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Brown and smushy bananas – time for bread!

Even if you don’t have occasion to eat the bread right away (though really why wouldn’t you?) bake it, wrap it in tin foil, and stick it in your freezer.  You will be so glad to pull it out when you have impromptu house guests or you are stuck inside during a snow storm.  Probably goes without saying but this banana bread goes perfectly with my Nanny’s amazing Hot Cocoa.  Normally I encourage you all to experiment away, but with this recipe I humbly suggest you make it just as written (especially make sure to include the tablespoon of cold water).  It can be hard to share beloved family recipes because so many emotions and memories are attached.  However, sharing food is an expression of love and I like the idea that the love my grandmother gave to her family can be replicated in yours.  So let’s make a deal – if you decide to throw in chocolate chips or blueberries or something just don’t tell me!

Marguerite’s Banana Bread (printable version at the end of the post)

Inspiration:   my nana
Special Equipment:  none

  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 3 over ripe bananas
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cold water

Preheat the oven to 375 degrees and grease a loaf pan (I like to use the wrapper from the butter but cooking spray works too).  Mix the sugar, butter, eggs and bananas together in a medium bowl with an electric mixer.  Combine the flour, baking soda, baking powder and salt in a separate small bowl.

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Add the dry ingredients to the wet ingredients and combine, then add 1 tablespoon of cold water.  Mix until the water and all the ingredients are incorporated.  Pour batter into pan and bake for 1 hour.

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from this…

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…to this!

 

Marguerite's Banana Bread

  • Servings: 1 loaf
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Special Equipment:  none

  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 3 over ripe bananas
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cold water

Preheat the oven to 375 degrees and grease a loaf pan (I like to use the wrapper from the butter but cooking spray works too).  Mix the sugar, butter, eggs and bananas together in a medium bowl with an electric mixer.  Combine the flour, baking soda, baking powder and salt in a separate small bowl.  Add the dry ingredients to the wet ingredients and combine, then add 1 tablespoon of cold water.  Mix until the water and all the ingredients are incorporated.  Pour batter into pan and bake for 1 hour.

 

 

English Muffin Toast

There is something so intimidating about using live yeast.  It makes you think that it will go horribly wrong, that you have to know exactly what you are doing and frankly takes more science know how than I have.  In order to conquer my fear I tried taking a bread making class with my friend Erica so we could get in person instruction (ie hand holding).  We went to Hill’s Kitchen – my absolutely favorite store in all of DC that also teaches cooking classes in a studio above the store – and took lots and lots of notes.  It’s a great place to take classes wpid-20150531_113055.jpgbecause it’s also hands on and by the end of the class we had each made a mound of lovely soft pizza dough.  We happily went on our way, secure in the knowledge that we had conquered our shared fear of yeast, with ambitious plans to start baking our own bread.  We met up with our men and headed out for a night of pizza, appropriately enough, and drinks.  About halfway through dinner Steve, Erica’s very observant husband, pointed out that both of our purses had expanded to about 3 times their original sizes.  We had put our pizza dough wrapped carefully in plastic bags into our purses and forgotten them.  Well wouldn’t you know that the dough rose again in our Kate Spades!  I was completely thrown off and didn’t attempt anything with live yeast for a while.  However, there are easy recipes that don’t require a class or really any science skills at all, that result in lovely home-baked goods – this recipe is one of them.  I had seen various mentions of English muffin bread on pinterest and elsewhere and it was just too tempting.  I went with King Arthur because they have really simple instructions and some of the best baking expertise out there.  This bread has this lovely english muffin type flavor and texture but it comes in a bread loaf form.  Perfect for just some butter and jam it would also be the terrific start of a sandwich.  I am proud to say that I am now no longer scared of yeast (though I still wouldn’t recommend letting dough rise in your handbag). English Muffin Toast (printable version at the end of the post) Inspiration:   English Muffin Toasting Bread by King Arthur Flour Special Equipment:  stand mixer (preferable), candy thermometer Ingredients:

  • cooking spray
  • 2 tablespoons cornmeal
  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast (it will be a little more than one envelope)
  • 1 cup milk (whole is better)
  • 1/4 cup water
  • 2 tablespoons vegetable oil or canola oil

Spray a loaf pan with cooking spray and then toss in the cornmeal.  Shake the pan around so that the cornmeal sticks to all the sides of the pan then knock out any remaining cornmeal into the sink.   wpid-20150531_112749.jpg Combine the flour, sugar, salt, baking soda, and instant yeast with a whisk in the mixing bowl of a stand mixer fitted with a dough hook.  Measure out the milk, water, and oil and combine in a microwave safe bowl (or just use the glass measuring cup like I did) and place in the microwave.  Heat at high for 30 seconds, stir the liquid and then put it back in for another 45 seconds.  Stir again and take the temperature with the candy thermometer.  You want it between 120 and 130 degrees.  I needed to microwave one more time for 30 seconds to get the right temperature (so 30 seconds, 45 seconds and 30 seconds).  Your timing might be slightly different, just remember to stir the mixture before you put in the thermometer.  The original recipe says you can go off of touch but when it comes to yeast I think its best to be accurate.  Pour the liquids over the dry ingredients in the mixing bowl and then mix with the dough hook at a high speed for approximately 1 minute.  If you don’t have a stand mixer you could probably do this by hand by kneading it but man I have no idea how long that would take.  I suggest cozying up to a friend with a stand mixer and barter some of the english muffin toast for use of the mixer.   wpid-20150531_113734.jpg     wpid-20150531_113846.jpg The dough will come together pretty quickly and be soft and a little sticky.  Dump the dough into the prepared loaf pan and press it in until its level if you need to.  Cover the pan with a clean kitchen towel and let it rise for about 45 minutes to an hour (took me an hour).  When its done it should just peek out over the rim of the pan.   wpid-20150531_124547.jpg During this hour preheat the oven to 400 degrees and then when ready bake for 22 to 25 minutes until golden.  Remove from the oven and let cool.  The bread is great toasted but not so much warm from the oven so let it cool completely and then serve with butter and jam. 

English Muffin Bread

  • Servings: 1 loaf
  • Print

Special Equipment:  stand mixer (preferable), candy thermometer

Ingredients:

  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast (will be a little more than one envelope)
  • 1 cup milk (whole is better)
  • 1/4 cup water
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons cornmeal, to sprinkle in pan

Spray a loaf pan with cooking spray and then toss in the cornmeal.  Shake the pan around so that the cornmeal sticks to all the sides of the pan then knock out any remaining cornmeal into the sink.  Combine the flour, sugar, salt, baking soda, and instant yeast with a whisk in the mixing bowl of a stand mixer fitted with a dough hook.  Measure out the milk, water, and oil and combine in a microwave safe bowl (or just use the glass measuring cup like I did) and place in the microwave.  Heat at high for 30 seconds, stir the liquid and then put it back in for another 45 seconds.  Stir again and take the temperature with the candy thermometer.  You want it between 120 and 130 degrees.  I needed to microwave one more time for 30 seconds to get the right temperature (so 30 seconds, 45 seconds and 30 seconds).  Your timing might be slightly different, just remember to stir the mixture before you put in the thermometer.  The original recipe says you can go off of touch but when it comes to yeast I think its best to be accurate. Pour the liquids over the dry ingredients in the mixing bowl and then mix with the dough hook at a high speed for approximately 1 minute.  The dough will come together pretty quickly and be soft and a little sticky.  Dump the dough into the prepared loaf pan and level it off if you need to.  Cover the pan with a clean kitchen towel and let it raise for about 45 minutes to an hour (took me an hour).  When its done it should just peek out over the rim of the pan.  During this hour preheat the oven to 400 degrees and then bake for 22 to 25 minutes until golden.  remove from oven and let cool.  The bread is great toasted but not so much warm from the oven so let it cool completely and then serve with butter and jam. 

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