quick bread

Bready or Not: Gougeres (French Cheese Puffs)

Posted by on Jul 22, 2020 in Blog, Bready or Not, cheese galore, French, quick bread, side dish | 0 comments

Eat your cheese in delicious, airy form in Gougeres, aka French cheese puffs!

Bready or Not: Gougeres (French Cheese Puffs)

This is a savory version of pate a choux, the dough used for cream puffs and eclairs. In this case, though, you fold in a generous amount of grated cheese.

Bready or Not: Gougeres (French Cheese Puffs)

What kind of cheese? Go for ones that grate and melt. Traditional choices would include Gruyere or Comte, or be a rebel like me and use English cheddar. (Scandalous, I know.)

Bready or Not: Gougeres (French Cheese Puffs)

I modified this recipe from Dorie Greenspan’s version in her lovely tome Around My French Table. I felt like I learned something new every time I baked up a serving of these puffs, and I wanted to include all that info to prevent people from repeating my mistakes.

Bready or Not: Gougeres (French Cheese Puffs)

Such as, see the aluminum foil in these pictures? Don’t use that. Do parchment instead. I didn’t take pictures of how I mangled these gougeres, which were hopelessly stuck to the foil despite a spray of Pam.

Bready or Not: Gougeres (French Cheese Puffs)

The recipe results in about 30 puffs. These things keep well, unbaked and frozen, but only for about a month. After that, the puff declines and an eggy taste is more pronounced.

Bready or Not: Gougeres (French Cheese Puffs)

This recipe, modified from Dorie Greenspan's version in Around My French Table, combines grated cheese and pate a choux dough. The puffs bake up light, airy, and delightfully cheesy! Do the full recipe at once (it makes 30, using a tablespoon scoop) or freeze unbaked choux for later.
Course: Appetizer, Bread, Side Dish
Cuisine: French
Keyword: cheese, quick bread
Servings: 30 puffs
Author: Beth Cato

Equipment

  • baking sheets
  • parchment paper
  • tablespoon scoop
  • mixer

Ingredients

  • 1/2 cup whole milk or half & half
  • 1/2 cup water
  • 8 Tablespoons unsalted butter (1 stick) cut into 4 pieces
  • 1/2 teaspoon salt
  • 1 cup all-purpose four
  • 5 large eggs room temperature
  • 1 1/2 cups coarsely-grated cheese (6 ounces) such as Gruyere, Comte, Emmenthal, or cheddar

Instructions

  • If baking now, position racks in oven to be at the top and bottom. Preheat oven at 425-degrees. Line two large baking sheets with baking mats or parchment paper; do not use aluminum foil.
  • If preparing the gougeres now, with plans to freeze and bake later, line a pan with waxed paper and clear some space in the freezer so the puffs can set.
  • Place milk, water, butter, and salt in a medium saucepan. Bring to a fast boil. Add flour all at once, then lower heat. Promptly start stirring batter with a wooden spoon or sturdy whisk. The dough will come together, but keep stirring with vigor for another couple minutes until the dough is very smooth and looks dryer.
  • Drop the dough into the big bowl of a stand-mixer or a bowl where a hand mixer can be used. (Or, if mixing by hand, be ready for an arm work-out.) Let the dough set for a couple minutes, then add the eggs one by one. Beat, beat, beat that batter, fully incorporating each egg before adding the next. If it separates, that's okay--keep beating it! It needs to reach a stage where it is thick and shiny. Beat in the grated cheese.
  • The batter must be immediately doled out onto pans to either bake or freeze. Use a tablespoon or tablespoon-sized scoop to measure out the batter; if baking, space out about two inches apart.
  • Slide baking sheets into oven. Immediately lower temperature to 375-degrees. Bake for 12 minutes, then rotate pans from front to back, top to bottom. Continue baking another 12 to 15 minutes, until gougeres are golden and firm. Note that they will not puff until the end of the bake. Serve promptly.
  • If freezing some or all of the gougeres, freeze on waxed paper, then place in a freezer bag or lidded container. Bake straight from the freezer--do not thaw them! Place on parchment or a greased surface to cook, with gougeres in a central location in the oven. Eat frozen gougeres within a month, as they will otherwise taste increasingly eggy and have less rise.

OM NOM NOM!

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    Bready or Not Original: Apple Cinnamon Loaf Cake

    Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

    This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

    Bready or Not Original: Apple Cinnamon Loaf Cake

    This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

    Bready or Not Original: Apple Cinnamon Loaf Cake

    My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

    Bready or Not Original: Apple Cinnamon Loaf Cake

    One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

    Bready or Not Original: Apple Cinnamon Loaf Cake

    (In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

     

    Bready or Not Original: Apple Cinnamon Loaf Cake

    This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: apple, cake, loaf cake
    Author: Beth Cato

    Equipment

    • 9x5 loaf pan

    Ingredients

    • 2 medium apples such as Gala, peeled, cored, and chopped
    • 1/3 cup brown sugar packed
    • 1 teaspoon ground cinnamon
    • 2/3 cup white sugar
    • 1/2 cup applesauce
    • 2 large eggs room temperature
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 3/4 teaspoons baking powder
    • 1/4 teaspoons salt
    • 1/2 cup milk or half & half

    Instructions

    • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
    • Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
    • In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
    • In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
    • Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
    • Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
    • Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

    OM NOM NOM!

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      Bready or Not Original: Blueberry-Gingerbread Loaf

      Posted by on Dec 11, 2019 in Blog, blueberry, Bready or Not, breakfast, quick bread | Comments Off on Bready or Not Original: Blueberry-Gingerbread Loaf

      Fresh blueberries and gingerbread! This combo never occurred to me before, and wow was I missing out. Find out how good it is when you bake this Blueberry-Gingerbread Loaf.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      I’m growing increasingly convinced that blueberries can make almost everything better. Case in point: Wensleydale Cheese with Blueberries. DIVINE. This recipe ranks up there, too.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      As any gingerbread should be, this loaf is packed with spices that sing of autumn and winter. Blueberries add an incredibly fresh note, a literal burst of flavor that stands apart from the usual tart cranberry.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      This bread is very moist and tender. It is perfect to slice for breakfasts or snacks, and it doesn’t even need an additional pat of butter.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      I’m sharing this recipe in December because of the gingerbread/Christmas association, but let me fervently remind you that delicious foods should not be confined to any season. Print this out and save it for when summer blueberries are bountiful and cheap. Heck, even bake the bread and freeze it for later.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      This bread smells so good, though, I bet you’ll find it hard to resist a slice or two.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      Fresh blueberries and moist, tender gingerbread make a perfect pairing in this loaf that combines the best of summer and autumn.
      Course: Breakfast, Snack
      Keyword: blueberries, gingerbread, holiday, quick bread
      Author: Beth Cato

      Equipment

      • 9x5 loaf pan

      Ingredients

      • 1/2 cup fresh blueberries 6 ounce pack
      • 1 1/2 cups all-purpose flour or mix in whole-wheat, plus extra flour
      • 2 teaspoons ground cinnamon
      • 2 teaspoons ground ginger
      • 1 teaspoon salt
      • 1/4 teaspoon ground cloves
      • 1/2 cup unsalted butter 1 stick, softened
      • 1/2 cup white sugar
      • 1/2 cup brown sugar packed
      • 1 cup applesauce
      • 1/2 teaspoon vanilla extract
      • 1 teaspoon baking soda

      Instructions

      • Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
      • Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
      • In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
      • In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
      • Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
      • Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Citrus Scones

        Posted by on Jul 17, 2019 in Blog, Bready or Not, breakfast, quick bread | Comments Off on Bready or Not Original: Citrus Scones

        These citrus scones offer a bright way to start the day in portable and delicious form!

        Bready or Not Original: Citrus Scones

        I managed to score a container of candied citrus peel–the stuff usually used in fruitcakes–on an after-Christmas clearance. “Oh, what to do with us?” I wondered.

        Bready or Not Original: Citrus Scones

        Finally, it hit me: scones! An original scone recipe that my husband could enjoy before work.

        Bready or Not Original: Citrus Scones

        Of course, I had to add a glaze. Orange juice and confectioners’ sugar made that easy.

        Bready or Not Original: Citrus Scones

        Plus, I found that the scones freeze like a charm, even while glazed! They thaw quickly at room temperature, too.

        Bready or Not Original: Citrus Scones

        Unlike other scone recipes I’ve made, this one produces soft, fluffy results. Not dry or crumbly at all. I credit the sour cream for that. It sure works wonders in cakes and bars, too.

         

        Bready or Not Original: Citrus Scones

        Use candied orange peel--the stuff used in fruitcakes--to make a deliciously fresh breakfast treat! This recipe makes eight scones, and can be cut by hand or formed in a scone pan. The finished scones can be frozen after glazing for later enjoyment.
        Course: Bread, Breakfast
        Cuisine: British
        Keyword: citrus, quick bread
        Author: Beth Cato

        Ingredients

        Scones:

        • 1 3/4 cups all-purpose flour
        • 1/4 cup white sugar
        • 4 teaspoons baking powder
        • 1/8 teaspoon salt
        • 5 Tablespoons unsalted butter
        • 1/2 cup plus 1 Tablespoon milk or half & half
        • 1/4 cup sour cream
        • 1/3 cup candied orange peel
        • 1 egg lightly beaten

        Glaze:

        • 1/2 cup confectioners' sugar
        • 3 teaspoons orange juice [or water]
        • sprinkle of additional orange peel optional

        Instructions

        • Preheat oven at 400-degrees.
        • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
        • In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
        • If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
        • Whisk egg and remaining tablespoon of milk and brush them atop each scone.
        • Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
        • To glaze, mix together confectioners' sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
        • Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.
        • OM NOM NOM!
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        Bready or Not: Stuffed Churro Nuggets

        Posted by on May 3, 2017 in Blog, Bready or Not, cookies, quick bread | Comments Off on Bready or Not: Stuffed Churro Nuggets

        With Cinco de Mayo two days away, let’s revisit a classic Holy Taco Church recipe: Stuffed Churro Nuggets.

        Bready or Not: Stuffed Churro Nuggets

        This recipe is EASY. It uses store-bought puff pastry. (I mean, you can use a homemade version, but even the great Mary Berry of the Great British Bake Off says she prefers the store kind.) I haven’t tried it with gluten-free puff pastry, but I know that it exists; if anyone uses that with this recipe, let me know how it turns out!

        Bready or Not: Stuffed Churro Nuggets

        You can choose whatever filling you want. I like to make this and fill half with Nutella and half with Dulce de Leche, but you could try this with any kind of thick, spreadable delicious stuff.

        Bready or Not: Stuffed Churro Nuggets

        Maybe try peanut or other nut butters? Or maple butter? (OOOOOOOOH.) But trust me, you can’t go wrong with Nutella and Dulce de Leche (and if you can find the squeeze bottle Dulce de Leche, it’s especially convenient).

        Bready or Not: Stuffed Churro Nuggets

        These nuggets are best eaten the same day, but if you take this to any sizable gathering, that won’t be a problem. These are a perfectly-sized hors d’oeuvres, and I doubt that anyone will have just one!

        Bready or Not: Stuffed Churro Nuggets

        Stuffed Churro Nuggets are super-easy to make thanks to store-bought puff pastry and handy fillings like Nutella and Dulce de Leche. Nuggets are best eaten the same day.
        Course: Appetizer, Dessert, Snack
        Cuisine: Mexican
        Keyword: churros
        Author: Beth Cato

        Ingredients

        Nuggets

        • 1/2 package puff pastry 1 bag out of a 2 pack box
        • 1/4 cup unsalted butter 1/2 stick
        • 1/2 cup white sugar
        • 1 Tablespoon cinnamon

        Choose your stuffing! One of these or something else

        • Nutella
        • Dulce de leche squeeze bottle, can, etc

        Note that if your filling is stiff, you can make it more spreadable with a zap in the microwave. Make sure you do so in a microwave-safe container.

          Instructions

          • Let puff pastry come to room temperature. Preheat oven at 425-degrees.
          • Get out a large cookie sheet and line it with parchment paper. Unfold puff pastry onto the surface and use a pizza cutter to quickly cut the dough into 1-inch cubes.
          • Bake for 10 to 15 minutes, until the squares are puffed and golden.
          • Set out whatever will be used to stuff the nuggets. Mix together the sugar and cinnamon in a bowl. In another bowl, melt the butter.
          • Remove the puff pastry from the oven. Pop open each cube by removing the top completely or opening it as if on a hinge--it's surprisingly easy, with those flaky layers--and add a dab of filling. Close the pastry, then roll it in butter and then in cinnamon-sugar.
          • Churro Nuggets are best eaten the same day. Store them in a sealed container, with parchment or waxed paper between layers.
          • OM NOM NOM!

           

          Bready or Not: Stuffed Churro Nuggets


          Goodreads Book Giveaway

          The Clockwork Crown by Beth Cato

          The Clockwork Crown

          by Beth Cato

          Giveaway ends May 10, 2017.

          See the giveaway details
          at Goodreads.

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          Bready or Not: Pumpkin Nutella Swirl Muffins

          Posted by on Nov 9, 2016 in Blog, Bready or Not, breakfast, chocolate, muffin, pumpkin, quick bread | Comments Off on Bready or Not: Pumpkin Nutella Swirl Muffins

          Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.

          Bready or Not: Pumpkin Nutella Swirl Muffins

          Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.

          Bready or Not: Pumpkin Nutella Swirl Muffins

          The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.

          Bready or Not: Pumpkin Nutella Swirl Muffins

          Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.

          Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!

          Bready or Not: Pumpkin Nutella Swirl Muffins

          Modified from The Novice Chef.

          Bready or Not: Pumpkin Nutella Swirl Muffins

          These muffins are cakey with a perfect complement of pumpkin and Nutella. If your Nutella is stiff, give it a zap in the microwave so that it's soft enough to swirl. Be careful about using organic canned pumpkin, as some brands are especially watery.
          Course: Breakfast, Dessert, Snack
          Keyword: chocolate, muffins, pumpkin
          Servings: 12
          Author: Beth Cato

          Ingredients

          • 2 cups all-purpose flour
          • 1 teaspoon baking soda
          • 1 teaspoon baking powder
          • 1/2 teaspoon salt
          • 1 cup pumpkin puree
          • 1/2 cup white sugar
          • 1/2 cup brown sugar packed
          • 1 large egg room temperature
          • 2 Tablespoons vegetable oil
          • 2 Tablespoons milk or almond milk
          • 2 teaspoons vanilla extract
          • 1/3 cup Nutella or other hazelnut cocoa spread

          Instructions

          • Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.
          • In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
          • In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.
          • Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.
          • Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.
          • Serve warm or at room temperature. Store in a sealed container.
          • OM NOM NOM!

           

          Bready or Not: Pumpkin Nutella Swirl Muffins

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