bread

Aunt Esta’s Poppy Seed Bread

My Great-Aunt Esta is the youngest of six children in my grandmother’s sibling line-up. She is the only member of those loved ones still with us today. It was only on special occasions that we were able to visit with Aunt Esta, after she made the trip from New York. Honestly, all I remember from those visits was watching my grandma and her sisters laugh; talk a little- and laugh; move around a little- and laugh. It was the best. They all had great senses of humor, and nothing was off limits to become a joke. They could laugh at each other, at themselves, and even make the best of bad situations. It’s a gift; and if youtube had been a thing, they would have had a lot of followers. As time and families do, we went on and spread out. We don’t see each other as much as we’d like to… Which is why having recipes from special people is so rewarding. I love baking from scratch, sharing homemade food with my children, and telling them stories about loved ones.

Makes 2 loaves (or 6 mini-loaves)

3 cups Flour

2 1/4 cups Sugar

3 Tbsp Poppy Seeds

1 1/2 tsp Baking Powder

1 1/2 tsp Salt

3 Eggs, lightly beaten

1 1/2 cups Milk

1 cup Vegetable Oil

1 1/2 tsp Vanilla extract

1 1/2 tsp Almond extract

1 1/2 tsp Butter extract

Glaze:

3/4 cup Sugar

1/4 cup Orange Juice

1/2 tsp Vanilla extract

1/2 tsp Almond extract

1/2 tsp Butter extract

Preheat oven to 350 degrees. Grease 2 8 1/2 x 4 1/2 x 2 inch loaf pans. Set aside.

In a large bowl, combine first 5 ingredients.

Add eggs, milk, oil, and extracts. Pour into prepared pans. Bake for 60 – 65 minutes (30-35 minutes for mini-loaves); until inserted toothpick comes out clean. Let cool completely in pans.

On to the glaze!

I juiced an orange, but you do you.

In a saucepan, bring all glaze ingredients to a boil.

Pour over bread in pans.

Cool 5 minutes; remove from pans and cool completely.

Don’t be like me and eat a whole mini-loaf in one sitting.

Grandma (top left), with her parents and siblings
Esta: Bottom row, on the left


Pumpkin Chocolate Swirl Bread

I love it when friends and family members send me recipes to try for my blog. For one, that’s what it’s all about for me- trying new things and sharing good recipes. For two, I love the connections- the new ones being made and keeping in touch with friendships of the past. I cherish those things. Coincidentally, I think this recipe embodies both too! I’ve been making pumpkin bread for a long time. It’s a fall standard in my home. I’ve never tried mixing it with chocolate… and why not? Chocolate makes everything better! And what is it about making swirls that is so much fun? Anyway, thank you Jenny for sending this my way, and enlightening me to Harmon’s Grocery videos in general. This bread smells delicious, tastes yummy and makes a beautiful presentation for the family table. Uh, yes please!

As seen on vimeo by Harmon’s Grocery or on their website at harmonsgrocery.com

And of course as usual from Sadie’s Nest, as organic as possible:

Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Coat a 9×5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside. Does everyone appreciate the marked parchment paper as much as I do? Thank you for giving me lines so I don’t have to get out a pencil.

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In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. Wow! There is nothing like pumpkin pie spice, or allspice if you prefer, to instantly make your kitchen smell like the peak of fall baking.img_7688

In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin. Liquid gold.

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Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain. Or else… the world will explode… or you will have a lumpy batter, that will turn into not perfect bread.

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Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; you will want to dip your finger in the chocolate and have a little lick; but remember it’s HOT! Stir to combine.

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Add the two batters to the loaf pan, alternating between pumpkin and chocolate.

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Using a table knife, swirl through the batter. I’ll be honest, I could have swirled a little more.

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Repeat

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Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.

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In a small bowl stir together the powdered sugar and milk. Spoon over cooled loaf.

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When icing has cooled slightly, slice and serve. Or serve it right away if you want to, it’s your bread and there is nothing wrong about eating icing while it’s warm.

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Cranberry-Pecan Pumpkin Bread

I make this bread every Thanksgiving. It’s like edible baked Autumn.  It’s got texture, body and flavor. It’s sweet enough to serve with dessert but so pretty served with dinner. Besides, can you have too many dishes on the table for a holiday? But don’t limit yourself to just one day! I make this bread other times too. It’s great with coffee for breakfast, it goes fantastic served with salad, and I serve it as a sweet bread side dish with all of our regular staple dishes (soups, stews, even pasta…) to give them a Fall feel. No one is disappointed to see this bread being served.

As organic as possible:

1 cup Brown sugar

1/2 cup Sugar

1 cup cooked or canned Pumpkin

1/2 cup Walnut oil

2 Eggs, beaten

2 cups Flour

1 tsp Baking soda

1/2 tsp Salt

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1/4 tsp ground Ginger

3/4 cup dried Cranberries

3/4 cup chopped Pecans

1/4 cup Water

Preheat the oven to 350º. Grease a loaf pan and set aside.

In a medium bowl, mix sugars, pumpkin, oil and eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.

*If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2″ over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you’re going to want to taste it right away.)

Cool completely before slicing.

Molly O’s Cheesy Onion Bread

I don’t think I can capture the delight in words. This bread is so wonderfully delicious. It almost reminds me of a deconstructed French Onion Soup, and would be amazing dipped in au jus. The caramelized onions and Asiago add so much flavor, and the crusty bread gives so much texture… It’s a perfect bite.

As organic as possible:

2 Tbsp olive oil

1 large Yellow onion, finely chopped

1 cup Mayonnaise

1/2 cup Asiago

1/2 cup Parmesan

1/4 tsp Black pepper

1/4 tsp granulated Garlic (or powder)

1/4 tsp granulated Onion (or powder)

1 French baguette

Preheat the oven to 350º. Heat olive oil in a pan over medium heat (Side note: I also added a pat of butter because I like to caramelize my onions like that). Caramelize onions, stirring frequently so they don’t burn, looking for amber color. Add granulated garlic and onion, pepper and a pinch of salt. Remove from heat and let cool. In a bowl, mix mayo, cheeses and caramelized onions. Cut the baguette in slices on the diag. Spread mix on each slice. Bake for 15-20 minutes until golden brown. Sing.

BTW, Molly is a very good friend of mine and I can’t wait to share her cakes!

Lemon Bread

I appreciate the sour note of a lemon, especially in something sweet. This bread is great in the morning for breakfast, it works as a dessert, and can be served on the side of a salad. But my favorite way to eat this treat is in the afternoon with a cup of coffee (or tea for my English friends). It’s the perfect little bright pick-me-up.

Makes 1 Loaf

As organic as possible:

1/2 cup (1 stick) butter, softened

1 1/2 cup sugar

2 eggs, beaten

1/2 tsp vanilla

1 Tbsp lemon zest

1 1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

Glaze:

1 cup powdered sugar

3 Tbsp freshly squeezed lemon juice

Topping:

1 Tbsp lemon zest

2 pinches sugar

Preheat the oven to 350 degrees. Grease (or spray) a loaf pan and set aside. Beat the butter with an electric mixer (or your strong arms and a utensil) until creamy. Add the half the sugar and beat into the butter, then add the other half of the sugar and beat until light and fluffy. Add the eggs, vanilla, and zest, mix until blended. In a separate bowl whisk the flour, baking powder and salt. Alternate adding the dry ingredients and the milk into the butter mixture. Pour the mixture into the loaf pan and bake 50-55 minutes, until a toothpick inserted into the center comes out clean.

Allow to cool slightly while you prepare the glaze. Place the powdered sugar and lemon juice into a bowl and stir until it makes a thick, sticky, yummy liquid. Remove the loaf from the pan and place it on the serve ware of your choice. Spoon the glaze onto the loaf, allowing it to flow down the sides like lava out of a volcano (just the flow part, not the fire or sputtering).

Before the glaze dries sprinkle the zest and pinches of sugar evenly across the top. Serve at will.

North Star Brick Oven Bakery

Driving across the country in the Upper Peninsula, it’s easy to get lost in paved (and not paved) roads lined with pine trees and over-grown greenery. It’s far from urban living. The occasional home or building you pass by is noticed, but doesn’t necessarily jump out at you or scream “look at me, stop here!” Such is the case with North Star Brick Oven Bakery. It sits humbly about 13 miles north of Newberry, and may easily get overlooked to the common passer-by. But those who know it’s there and are familiar with the local treasure are certainly pleased with its location.

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The owners, Joanne and Paul Behm, have been perfecting their sourdough hearth bread recipe for years. In fact, all they bake is sourdough bread; in several varieties derived of an ‘Alaskan Mother’ from 1956. The selections are subject to change; such as the “red and white” made of unbleached flour, cranberries, ‘St. Joe’s maple syrup,’ well water and sea salt, aptly crafted for the fourth of July. They are quick to explain the health benefits of sourdough and share any information they know about the process and method about baking it into loaves.

Some of the spices and herbs used in the loaves

Some of the spices and herbs used in the loaves

Most bread these days is made with baker’s yeast. North Star Brick Oven Bakery makes their bread the traditional way. That means their sourdough contains microflora, a probiotic which aids in digestion and inhibits bad bacterial growth. And sourdough microflora contains all of the amino acids of most plant proteins without the protein that forms gluten; so even those with gluten intolerances can often eat traditional sourdough bread (not those found at most supermarkets). There are many other health benefits from eating naturally fermented bread too, such as providing vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast.

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Joanne was in the middle of the “Rock and Roll” stage of the process when I arrived. She was cutting into portions, a large dough of her 12 grain variety into round “rocks” before she “rolled” them into more oblong loaf shapes to proof.

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She had her regular white sourdough loaves already proofing; a technique that depends on the temperature of the bakery and the moisture in the air. It’s a science really that Joann has perfected from years of practice. This day for instance she did not need to cover the loaves with a sheet of plastic. There was enough heat in the bakery, and she didn’t want it to proof too fast. In fact, this stage of the process should take about 3 hours.

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The loaves are baked in a wood-fired brick oven; which Paul had just cleaned. It’s a nostalgic and hands-on approach avoided by mass producers. And a personal touch appreciated by their customers. The result is an artisan, hand-crafted edible art. And Joanne and Paul are eager to share. In fact, they have dried “starters’ available for anyone wanting to start their own sour dough bread, and a wealth of information for a novice like me to get started.

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The North Star Brick Oven Bakery is located at 19639 M-123, Newberry, MI and worth the visit! (They also have the cutest little bags to take your bread home!)

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But if you can’t make it there, do yourself a favor and find a local sourdough bakery so you can start reaping the benefits, Joanne and Paul would want you to. Or if your feeling spunky… make your own!

Sliced, toasted and buttered... yum!

Sliced, toasted and buttered… yum!