The title of this entry says it all for this one: Bacon.Bread. Delicious, fluffy bread with tons of bacon baked inside. Does it get any better? I really don’t think so. I’m pretty sure TheBetterHalf would be happy if this was the only bread I ever baked going forward. I mean what is not to love about three quarters of a pound of bacon being added to your bread dough? And imagine the sandwich possibilities with this loaf. A turkey sandwich…on bacon bread. A grilled cheese with tomato…on bacon bread. A BLT!….on bacon bread. What doesn’t sound better when you put it on bacon bread? I think even a PB&J would be phenomenal on this bread. I may or may not have tried that….TheBetterHalf was grossed out, but I thought it was amazing! The sweet and salty combo, mmmm. Continue reading
Today I have another no-knead recipe for you. No-knead has really become my favorite way to make bread. It is just so easy, and more importantly, it consistently turns out great.
The one tricky part about making no-knead bread is the timing. Once the dough is made, you have to bake the bread 12-18 hours later – even if life gets in the way. In fact the other day I said no to plans after work because I had to go home and bake this bread! It is slightly pathetic to let my baking interfere with my social life, but what can I say, I’m committed to making great recipes for this blog! And I really wanted to eat this bread all weekend 🙂 Plus look at that gorgeous orange dough – I couldn’t let it go to waste!
The Better Half and I are Irish through and through. We both have Irish mothers (his Duffy, mine Murphy) and we both went to Notre Dame. So we get a little excited when St. Patrick’s day rolls around!
I wanted to bake something festive, but I draw the line at putting green food coloring in my beautiful bread. It just seems too artificial. So I thought this recipe for Irish Brown Bread from my No-Knead cookbook would be the perfect festive recipe to try out. It is a play on Irish Soda bread, but it uses yeast for the rising, rather than using baking soda. And, it has Guinness in it. Can’t get much more Irish than that! Continue reading
I have always loved to bake. And to eat. There are numerous pictures of me as a child with cake batter or cookie dough all over my face, and I haven’t stopped since then. Cookies are my specialty, although I have dabbled in it all. However the one thing I had not tried until last January was bread. Good ‘ol yeast bread. Just the thought of working with yeast scared me, and there were all of these scary words associated with baking bread, like proofing and rising and kneading. So I just never attempted it, until a long weekend visiting my aunt when she taught me that I didn’t need to be afraid of bread. That is was surprisingly easy. And I have been unstoppable ever since. I am obsessed with baking bread! The smell of fresh bread baking is intoxicating, and I feel so satisfied when it comes out of the oven. However if the thought of the whole process still scares you, I have the perfect recipe. No-knead bread, inspired by Jim Lahey and America’s Test Kitchen. It makes the perfect fluffy white bread with a thick crackly crust, and you don’t even have to knead the dough! Ok, you do have to touch it, but only a few times, I promise! All you need is time, because this dough needs to sit for 12-18 hours, and then another 2 hours before it bakes. I really think this recipe will change your (baking) life! Continue reading