Tag Archives: baking

Past loaves I didn’t post

I have made so many loaves it has been hard to stay motivated and update the site that often. I have to keep my life documented, so now it’s time to post them.

Bread for Mother’s Day

I made my Mom an organic Vegetarian Lasagna for Mother’s Day. So of course she needed a nice loaf to mop up all the sauce left on the plate. This has been my favorite recipe as of late which is why it’s what I made for her.

Ingredients for Today’s Bread

  • 1 1/2 cup Organic Whole Wheat Flour
  • 1 cups Organic Unbleached White Flour
  • 1/2 cup Organic Bread Flour
  • 1 1/2 cup Reverse Osmosis Water
  • 3/4 tsp Organic Dry Active Yeast
  • 1 tsp Organic Unbleached White Sugar
  • 1 tbs Kosher Salt

Veggie Lasagna

INGREDIENTS:

  • 12 Organic Whole Wheat Lasagna Noodles (boiled for 4 minutes)
  • 8 oz Mozzarella Cheese
  • 16oz Ricotta Cheese
  • 1/2 cup Fine Grated Parmesan Cheese
  • 1 Egg

SAUCE:

  • 24 oz Crushed Tomatoes with Basil
  • 12 oz Diced Tomatoes
  • 3 tbs Dried Basil
  • 1 1/2 tbs Dried Thyme
  • 1 tbs Dried Oregano
  • 2 tsp  Sugar (to balance the acidity in the tomatoes)
  • 2 tbs Kosher Salt
  • 2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 cup Onion (minced)
  • 3 cloves of Garlic (minced or garlic press)
  • 2 small Zucchini (diced)
  • 1 large Crookneck Yellow Squash (diced)
  • tsp Butter

 

Directions

  1. I read the back of the noodle pack for assembly instructions :)


 

I got a bread stone today!

BEST PURCHASE EVER!

This is my first loaf on the bread stone.  It has risen more than some of my previous loaves after only six minutes of baking! The bread stone was $50 which is pretty expensive, but it should last me for life. I save over $2 on every loaf that I bake so I think it was worth it. If I bake 25 loaves I get my money back!

Bread stone loaf

wheat and white on the bread stone
The loaf on the left is 1 1/2 cup whole wheat and 1 1/2 cup bread flour. The loaf on the right is 1 cup bread flour, 1 cup unbleached white flour and 1 cup whole wheat. I added 1 tbs of basil and 1 tsp of garlic powder to both loaves for some fun flavor.

 

The bread stone makes the bottom crust perfectly crunchy, it doesn’t burn in the slightest, and the rise is better than ever! Heck yeah bread stone!

How I use it:

Pre-heat oven to 500° with the bread stone in the oven. An hour after my last rise I form my loaf on the counter and then plop it on the bread stone and make my cuts on the stone. It seemed easier to do it that way but it was freakin’ hot.

Cinnamon Apple Cake

Author: Pinch of Yum ·  Prep time: 10 mins  ·  Cook time: 45 mins  ·  Total time: 55 mins  ·  Serves: 16
This cake was really good! Next time I won’t use as much sugar in the topping. It would only need about 1/4 cup of sugar and I will spread it thin over the top. I was supposed to bake a loaf of bread to bring to my Mom’s house for dinner but I felt like making this apple cake instead. Ironically she had made an apple desert too! Her’s was healthier than mine was with more nuts and larger chunks of apple so eating them together was delicious! What a lucky combination!

Ingredients:
  • 1 1/2 cups brown sugar
  • 1/3 cup oil
  • 1 egg
  • 1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
  • 1 tsp. soda
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 1 1/2 cups chopped apples (I used Wealthy heirloom)
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1 tbs. butter
Instructions
  1. Preheat oven to 325.
  2. Mix ingredients in order given (except the last 3 ingredients).
  3. Pour batter into a 9×13 greased pan.
  4. Combine last 3 ingredients to make a topping and sprinkle it evenly over the batter.
  5. Bake for 45 minutes. It’s delicious when served warm!