When I was 18 and a member of my college choir, I was invited to a dinner party, joining with a group of my fellow singers at one member’s house. We sat around the table, and when the basket of warm bread was passed around, I took a piece and ate it with butter. It… Continue reading Monday Pumpernickel (The Vegetarian Epicure)
Tag: whole wheat flour
Herb and Onion Bread (The Vegetarian Epicure)
The author, Anna Thomas, writes that this is “the fastest yeast bread I know”. It is fast, and I can tell you it is fragrant with dill and rosemary, the kind of smell you want to greet you when you open the door. It is likely to make you feel hungry to have some even… Continue reading Herb and Onion Bread (The Vegetarian Epicure)
Creamy Vegetable Soup with Parsley Dumplings
For soup:3 cups water or broth2 medium onions, chopped2 celery stalks, diced2 cups fresh or canned tomatoes, cut up and including juice2 carrots, sliced2 potatoes, diced1 – 2 cups other vegetables For thickening the broth:½ cup butter½ cup whole wheat floursalt and pepper to taste For dumplings:2 cups whole wheat flour3 teaspoons baking powder1 teaspoon… Continue reading Creamy Vegetable Soup with Parsley Dumplings
Banana Bread (Laurel’s Kitchen)
This is a recipe that came out of a book and, slightly altered, has persisted as a regular part of our family’s cooking repertoire. It’s a really good banana bread, and has a far, far better flavor than any banana bread mix available in supermarkets. Juice of 1 lemon3 very ripe bananas½ cup brown sugar½… Continue reading Banana Bread (Laurel’s Kitchen)
Apricot-Pecan Muffins
1 ½ cups whole wheat flour¾ cup chopped, dried apricots½ cup chopped pecans½ cup packed brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon½ teaspoon salt1 egg, slightly beaten½ cup low-fat milk½ cup apricot nectar¼ cup vegetable oil Preheat oven to 400°. Combine flour and dry ingredients; set aside. Mix together wet ingredients and stir into… Continue reading Apricot-Pecan Muffins
Irish Brown Soda Bread
Notice how, that with soda bread, kneading the dough takes almost no time at all? The fact is, you don’t want to develop too much gluten, which would make the end result tough rather than tender. That’s because each loaf of Irish soda bread is nothing more than a giant buttermilk biscuit! 1 ¼ cups… Continue reading Irish Brown Soda Bread
Oatmeal Pancakes (Laurel’s Kitchen)
1 1/8 cups milk1 cup rolled oats2 tablespoons oil2 eggs, beaten½ cup whole-wheat flour1 tablespoon brown sugar1 teaspoon baking powder¼ teaspoon salt Combine milk and rolled oats in a bowl and let them stand at least 5 min. Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking… Continue reading Oatmeal Pancakes (Laurel’s Kitchen)
Brown Soda Bread
1 cup all-purpose flour3 cups whole-wheat flour1 ½ teaspoons baking soda1 ¼ teaspoon salt1 ¼ cups buttermilk Preheat oven to 400°. Mix all dry ingredients in a large bowl. Make a well in the center and add the buttermilk gradually, using a knife to mix. As soon as those formed, turning onto a floured board… Continue reading Brown Soda Bread
Irish Soda Bread (The Vegetarian Epicure)
2 cups unbleached all-purpose flour, plus additional for sprinkling1 cup whole-wheat flour½ cup sugar2 teaspoons baking soda1 teaspoon salt¼ cup cold unsalted butter, cut into bits1 cup raisins2 teaspoons caraway seeds1 ½ cups buttermilk or plain yogurtmilk for brushing the bread before baking Preheat oven to 350° and butter a 1 ½ quart round baking… Continue reading Irish Soda Bread (The Vegetarian Epicure)
Honey Bear Bread
When I was a teenager, I became interested in knowing how to bake bread, having only eaten commercial bread from the supermarket. My mother had a 1960s “Amy Vanderbilt Cookbook” which had a lot of bread recipes, so I looked into that. I started with a recipe for white bread, not expecting anything that smelled… Continue reading Honey Bear Bread
Recipes out of the Blond Box 