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Zucchini Bread… in a Pot. Organic Florida Zucchini Bread Spring is an exciting time to be a food lover.

Zucchini Bread… in a Pot

My brain starts spinning every time I go to Whole Foods and I see that new fruits and vegetables have arrived. Nowadays, zucchini is available all year round but when I was growing up, zucchini was only a summer vegetable. My grandparents grew it in the farm and so did my uncle. Our zucchini was a little different though. Line clay pots with parchment and the cake comes out perfectly Over the weekend, my mom and I took our last grocery shopping trip together before she and my father went back home (which has left me very sad). We walked into Whole Foods and they had a large display of organic, dark green, Florida zucchinis.

This recipe is adapted from a recipe that I found in Tartine by Elisabeth Prueitt, one of my favorite pastry books. I wanted to do something fun with it so I found these little clay flower pots at the craft store, lined them with parchment paper and baked some of the batter inside. YEASTED PUMPKIN BREAD — Sprouted Kitchen. In a small saucepan over medium heat, cook 2 Tbsp. of the butter, without stirring, until brown bits form, about 3-4 minutes.


Stir in the milk and get the mixture to 110' (too hot and it'll kill the yeast). Transfer the mixture to a large bowl, stir in the yeast and 1/4 cup sugar. Let it stand for 10 minutes. Stir in the pumpkin puree, salt and 1 cup of the bread/all purpose flour. When combined, add the rest of the flour in several additions, kneading between additions. Brush a large bowl with olive oil, place the dough ball inside and turn it over several times until it is well greased. Meanwhile, combine the remaining 1 cup sugar, cinnamon, nutmeg and remaining 2 Tbsp. butter and stir well. Preheat the oven to 350'. Optional glaze: 3/4 cup confectioners sugar2 1/2 Tbsp. real maple syrup1 Tbsp. unsalted butter, melted1-2 Tbsp. milk3/4 cup roasted and salted pecans, chopped In a medium bowl, whisk together the confectioners sugar, syrup, butter and 1 Tbsp. of the milk.

Braided seed bread - Back to Her Roots. Snowed in and looking for a way to pass the time?

braided seed bread - Back to Her Roots

Might I suggest baking some bread? We make a lot of bread in our house. I’d say, in the average week, we make at least two loaves. Which, considering we’re only two people, is quite a bit of bread to get through in seven days (I’m thankful that bread freezes well). We’ve tried a lot of bread recipes, but this recipe has skyrocketed to the top of our must-have list. Not only is it absolutely beautiful—beautiful enough to serve to company, even—but it’s absolutely delicious, too! Cheddar Chive Beer Bread - Back to Her Roots. Have I told you guys that we have been homebrewing our own beer for the past 18 months or so?

Cheddar Chive Beer Bread - Back to Her Roots

And by “we” I mean “my Dad and my husband”. I have plans to get more involved in the future, but right now, my contributions are limited to recipe brainstorming and taste-testing. As a beer lover, it is awesome having a constant supply of really great beer. I have to be honest, when they first started this endeavor, I was a little hesitant. I thought that it would probably be good, but not nearly as great as some of the awesome craft beers we get around here. We also get to do crazy things like make an IPA that tastes like grapefruit (so good) and put persimmon pulp harvested from trees into a beer. I might ask Craig to write more about homebrewing (if anyone is interested?)

One thing I do know about: cooking with beer! And the beer itself is amazing in all kinds of dishes. I can plow though one of these loves in about 3.2 seconds. Enjoy! Cheddar Chive Beer Bread Author: Cassie Johnston Ingredients. Vegetable flatbreads + video. Cheddar, beer and mustard pull-apart bread. March 01, 2012 I must admit that as soon as I saw this recipe on the blog Smitten Kitchen, I knew that it will be my next breakfast.

Cheddar, beer and mustard pull-apart bread

This is partly due to the fact that it reminds me of a beer bread I baked a while ago and fell in love with. Additionally, I ate that bread with cheddar cheese and it was deliciously again. And here we have it all together.