The Most Easiest French Bread Ever

My mom is truly amazing at making bread...let me just start there. Growing up she would always make bread using her bread machine (so I thought it was always too difficult for me to do). For Christmas this year, my dad gave her a Kitchen Aide (finally we could get rid of that horrible mixer that she had....it honestly sounded like a cat was dying). Thank you pops for saving us all.

So...since my mom got a super cool kitchen aide mixer (with a dough hook of course) she has started making bread again. Watching her make basic white bread last month when I visited, I realized that I could make some myself! I can be super cool and make home made bread too! So I began...

I searched on Pinterest (of course) for bread recipes using a kitchen aide mixer, which is where I found this gem of a recipe from Mattawa Mum. Such a simple recipe that I only modified a little bit (mostly with the times and heating temp is all). 

The Most Easiest French Bread Ever

Ingredients:

2 1/2 c. warm water (about 105 degrees)

2 T. yeast 

3 T sugar

2 T white vinegar

1 T salt

1/3 c. canola oil

6-7 c. flour (+ more for pan and shaping)

1 egg, beaten

(Thanks to this cutie for helping me make this delicious bread)

1. Combine the water, yeast, sugar, and vinegar in your mixer. (wait until it gets nice and foamy, about 5 minutes or so)

2. Using your dough hook, add in and combine the salt, oil, and flour until it pulls away from bowl. 

3. Heat your oven to the lowest possible setting and turn off once it reaches that temp. Oil a large bowl with some olive oil and place dough inside and cover with seran wrap and pop it in the oven. 

4. Let it get all nice and cozy in the oven and rise until double inside (takes maybe an hour, depending on your oven and temp).

5. Flour your work surface and roll/knead your dough into a nice ball (as smooth as a baby's bottom....and let me tell you they are smooth) 

6. Cut your dough into half and shape the half into a loaf. Do the same with the other half. 

7. Slightly grease a cookie sheet and cover with wax paper. Sprinkle a little flour over the wax paper and place your loaves on your pan. Using a sharp knife, make slits across the top of your loaves.

8. Brush your loaves with the beaten egg (this will give your bread a gorgeous color)

9. Bake at 350 for 15-20 minutes or until golden brown in color and sounds hollow. 

10. Now slice a piece and spread on some butter! Enjoy!

I am going to be continuing my search for other recipes of all different types of bread. I would love to know what your favorite type of bread is or a fool proof recipe that you use.

-Kir

Pumpkin Chocolate Chip Loaf

I have been dying for something pumpkin lately and although I do love me some pumpkin pie, my husband on the other hand is not the biggest fan. Therefore, I figured I would make him some bread that he can have for breakfast or even for a snack when he works from home on occasion (he loves that it has chocolate chips in it)!

This Pumpkin Chocolate Chip Loaf Bread (known as Harvest Bread to my husband) is super easy to make and besides the pumpkin, I had everything else on hand (which you all know I love). This bread is perfect for the Autumn season and will really satisfy your pumpkin craving!

Pumpkin Chocolate Chip Loaf

1 2/3 cup flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pumpkin puree (keep in mind this is not the same as pumpkin pie mix)
3 eggs
1 teaspoon vanilla
1/4 cup sour cream
3/4 cup vegetable oil
1 cup chocolate chips (plus some for topping)


1. Preheat oven to 350 degrees and grease a loaf pan.
2. Combine flour, sugar, salt, baking powder and baking soda in a large bowl.
3. In a medium bowl combine pumpkin, eggs, vanilla, sour cream and oil until smooth.
4. Pour wet ingredients into flour mixture, whisking together until combined.
5. Pour mixture into greased pan, topping with chocolate chips.
6. Bake for about 70 minutes, or until an inserted toothpick comes out clean.
7. Leave in pan, cooling on wire rack for about 20 minutes. Then pop out loaf from pan and cool for another 10 minutes or so on a wire rack.
8. Stuff your face and enjoy!

Bread mixture in the greased loaf pan

Topped with a few chocolate chips

Cooling in pan on wire rack

Cooling for another 10 minutes out of loaf pan

Slice and enjoy!

-Kir

Homemade Garlic Butter Croutons

First off, I love bread! Secondly, I love butter and garlic! Anytime I have a salad for dinner I must have some croutons in there. I love this recipe because I can use whatever spices I am feeling and I can use whatever leftover bread I have around the house. For these yummy croutons you're going need some bread. Any kind of bread will do, in these pictures I used a loaf of french bread my dad brought home to my mom. (Lucky for me it was rock hard so I got to bring it on home with me...poor daddy, he tried so hard). Alright lets make these things!

 Here is my starting loaf of bread. Now cube it into whatever size croutons you would like.

Here is what my size cubes look like.

My bread is all cubed and thrown into a bowl.

Now we need to make our seasoning. I always start with butter!

Next I added 2 cloves minced garlic and let that get all soaked in and smelling delicious on the stove for about 20 minutes or so on low.

Then I added these spices about 1 Tablespoon each to the butter mixture.

Mix all together in the bowl.

And here is my end product. Yummy homemade croutons that hardly cost anything at all. I also love the fact that I know exactly what was put in these!

Homemade Garlic Butter Croutons Recipe

Preheat oven to 350.

Bread cubes  (approx 3 cups)

 2 cloves minced garlic

1/2 cup of butter, melted

1 Tablespoon each basil, paprika, and parsley (any spices work)

Cube bread into desired sized croutons. Set aside in large bowl. Melt butter and add minced garlic on low for about 20 minutes. Add spices to butter mixture and pour over bread cubes. Stir, make sure all cubes have some buttery goodness on them. Place on a parchment covered cookie sheet and bake for about 20 minutes. Time varies on cube size, but checking every ten minutes or so helps to get desired golden brownness. Let cool, place in Ziploc bag, label and enjoy on your next salad or soup!

Husband's Rating and Comments: 5 M's for Mmmmm yummy! I'm not a huge salad fan but these make it worth it.  

Enjoy! 

-Kirsten