Where In The World Is The Bread Babe?

Posted on 04/21/2013 by Bread Babe

It’s been almost two whole weeks since I have had the opportunity to sit down at my computer and generate a little bread love for for my vast legion of bread making friends.

I have no good reason for not posting. I certainly have been making bread, I just haven’t taken the time to sit down and write about it.

I can not stand it when people make lame “I’m just so busy!” excuses as if not another soul in the known universe has a hectic schedule. I’ll just tell you the truth. I have been busy training for an upcoming triathlon, traveling around the country promoting my latest recipe/humor book, developing a cure for toenail fungus, working tirelessly to raise funds for the Save the Great Northwestern Spotted Ferret Bat Foundation, just living life like everyone else. This blog is my hobby so I had to put it on hold while the rest of life took over for a bit. Nothing exciting, I just got in a little over my head on a writing project (a job for which I actually get paid) and a simple bathroom painting project which has turned into a refinishing, re-grouting,reorganizing,cleaning project.

So, the Bread Babe is back. And at this moment as I sit in our computer room, I can smell the delicious aroma of baking Parmesan Italian Bread wafting in from the kitchen. I made it into cute little sub buns for a quick dinner tonight. And that will be the subject of my next post…

Healthful Orange Muffins with Poppy Seeds–A Quick Breakfast or Snack

Posted on 04/09/2013 by Bread Babe

My teenage son is a huge fan of boxed cereals. I am not. Boxed cereals are expensive, over-processed and they lack the most important ingredient, mommy love. So, we have reached a compromise–depending upon the grocery store’s weekly sales, I buy one or two boxes of cereal. When the cereal is gone, he needs to find a (hopefully) nutritious substitute for his morning meal.

We always have peanut butter, yogurt, eggs and delicious homemade Bread Babe bread on hand. But apparently, toasting a slice of bread and smearing it with peanut butter is a lot of work for my son in the pre-dawn hours before school. So, I am a nice mommy who will often bake muffins that my son can easily remove from a Tupperware container and lift effortlessly to his oral cavity. This week the Bread Babe kitchen is serving Orange Muffins with Poppy Seeds.

These orange muffins aren’t packed with nuts, fruits or grains but they are high in protein which makes them filling and very yummy. You could make them without poppy seeds but don’t. There’s just something about poppy seeds that creates a most wonderful crunchy texture that make these orange muffins even better.

I think this recipe should make about 24 orange muffins but I got about 18 muffins that rose really high. So I’ll just say the yield is between 18 and 24.

Sometimes, when I’m feeling extra nice, I will make an orange cream cheese spread to serve with these muffins. Nothing fancy, just a little cream cheese, orange juice and powdered sugar. Mmmmm.

Orange Muffins with Poppy Seeds

1 1/3 cup all purpose flour
1 1/3 cup whole wheat flour
2 cups sugar
2 tablespoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 cup plain yogurt
1/2 cup oil
1/2 cup orange juice
2 tablespoons grated orange peel

Combine first 6 ingredients in a large mixing bowl. In a medium bowl, beat the eggs then beat in remaining ingredients. Pour into dry ingredients and stir just until moistened. Fill greased or paper-lined muffin cups about 2/3 full. Bake at 350 degrees for 15-20 minutes. Remove to a wire rack to cool.

The American Woman’s Cook Book, 1942 Edition–Part 2

Posted on 04/06/2013 by Bread Babe

Brain cake? Ew. Especially if I’m the one supplying the brain

I simply cannot get enough of this book! I have been reading The American Woman’s Cookbook in bed at night and taking it with me to read while I wait at the vet’s office, kid’s sport practices, Secretary of State….

The last time we discussed this little treasure, I was enjoying the headcheese and opossum recipes. Reading those recipes, that is. I don’t currently have access to hog heads or dead opossums. Though I am sure I could talk my Basset hound, Thor, and his little beagle friend into treeing a ‘possum for me

The American Woman Cookbook is so much more than crazy recipes. It’s history and family connection. Mr. Babe’s grandmother, the original owner of this book, filled several blank pages at the back of the book with her favorite recipes.Tucked in between the page, I found a newspaper clipping for Angel Pie, submitted by Mrs. Clyde Deetz of 1009 East Jefferson. And a comic strip called Aunt Het who we find folding laundry, waxing philosophically and simply, “My idea of real riches is to feel able to afford all the towels you’d like to have. And to have fresh sheets on the bed every night.”

Well said, Aunt Het. I would just add that when I am enjoying my real riches, I will hire someone to change those sheets every day.

I found a 1957 apartment rent receipt for $15.00 with a hand drawn picture on the back.

Most certainly not Aunt Het

The editor, Ruth Berolzheimer, gratefully acknowledges the supreme achievements of The Carnation Company for being “among the first to present pictorially in full, natural color many of the appealing dishes which grace our dinner tables.” She is delighted to have been granted permission to reproduce their color plates in The American Woman’s Cook Book and applauds the “brilliant colors and superb craftsmanship of modern photoengraving”.

Instructions for preparing asparagus include a final rinse with a solution of 1 tablespoon of ammonia per 1 gallon of water. Then boil for 20-30 minutes. Yum.

Ruth reminds us that health cannot be maintained with out abundant supplies of Vitamins, including F and G which protect one’s kidneys and prevent pellagra. She also notes that Vitamin D may now be found in enriched milk.

She dedicates a short chapter to The School Lunch reminding mothers that the lunch should be abundant–too much is better than too little. And it should be nutritious, clean appetizing and attractive. Ruth even instructs readers as to the proper packing of a school lunch. “All food…should be wrapped separately in waxed paper…the neatly wrapped articles should be placed in the order in which the food will be eaten so that those found first may be eaten first without disturbing the remainder.” Also ladies, please remember to neatly pack the empty spaces in the lunch box with crumpled paper to prevent the food from shaking about.

Unsure how to sanitize the lunch box? Ruth walks you through the process.

This cook book is very concerned that your table is looking good when you are serving dinner for your family or guests. Discussions of every imaginable cup, plate, bowl, glass, and silverware goes on for pages.”The silver on your table is declaration of your taste.” “China presents an opportunity for indulgence of personal whim and the exercise of good taste on the part of the hostess.”

BTW, I hope your table cloths and 28-inch square napkins are matching and monogrammed. Page 71 will explain how you can measure your linens for the proper placement of monograms.

Centerpieces? Avoid the bizarre, please.

Salts and Peppers? “May be tall, gold or silver or may be low silver or crystal or a silver pepper shaker accompanied by a low salt cup line with old blue glass. For breakfast use, they may be of china or pottery, consistent with the informality of the breakfast table”

Kissing Bassets–not just for the breakfast table anymore

And that brings us to meat carving on page 83…

No Knead Bread Recipe–Quick and Easy Cheese Bread

Posted on 04/02/2013 by Bread Babe

When most people think of a no knead bread recipe, they think of quick breads or slow rising breads like ciabatta or refrigerator dough recipes. But guess what? You can make a really good loaf of bread in fewer than 2 hours when you use the no knead bread recipe I am going to give you today.

Tempted yet?

Here’s a little story: Long before the Bread Babe started posting recipes online, she sold bread mixes at farmer’s markets and craft shows. Known in those days as The Happy Homemaker, she amassed tens of dollars schlepping this highly desirable product that promised success to even the most yeast-challenged non-bakers. The Happy Homemaker sold pretty bags filled with no knead bread recipe mixes such as Cherry Almond Bread, Oat Beer Bread, Granola Raisin Bread and Dilly Parmesan Bread. Customers only had to add liquids, stir, bake and eat. Bread Perfection!

Actually, this was a successful little business, especially around Christmas time. And people loved the product. Many people just don’t want to invest copious amounts of time preparing dough and cleaning up the mess that goes along with making traditional, kneaded yeast breads. I maintained this business for several years and only stopped because I was a one-man show and the work was very physical and very exhausting. So I came up with the bright idea to earn a living by sitting at my computer, giving away no knead bread recipes for free. The pay is lousy but I often eat frozen chocolate chips right out of the bag as I work. Can you do that at your job?

Anyway, no knead bread recipes are the best. They are super easy, super quick and super tasty. The texture is a little heavier and the crust is thicker than traditional kneaded breads. The no-knead breads seem to dry out quicker than other breads but homemade bread never seems to last very long around our house anyway. Today’s no knead bread recipe contains cheese, egg and milk which help keep it nice and moist for several days.

How does it work? A no knead bread recipe is made with more yeast than a traditonal bread. Also, instead of kneading the dough to stimulate gluten production, you utilize an electric mixer (or a wooden spoon and some bicep power) to accompish the task. There is only one rising (which accounts for the denser texture) for no knead bread recipes which saves 30-45 minutes of prep time.

The dough will be sticky. You couldn’t knead it if you wanted to.

No knead bread recipes fill your house with delicious homemade aromas and they taste heavenly. Try one and see if you don’t love it.

I baked this entire cheese bread recipe in a 10-inch springform pan which worked out very well.

Two loaf pans work just as nicely. Also, I used 1/2 cup of buttermilk and 1/2 cup milk which added nice flavor. And I did stir this by hand because my mixer died. The bread was fantastic and I got a great work out.

A little FYI– I got the original recipe for White Batter Bread from an old Fleischmann’s pamphlet that my mom has had for years. The book is now in tatters thanks to a pet rabbit that we once let roam through our house.

No Knead Cheese Bread Recipe

Yield: Two loaves

5 – 5 1/2 cups all purpose flour
3 tablespoons sugar
1 tablespoon salt
1/2 teaspoon cracked pepper (optional)
1/4 teaspoon cayenne pepper (optional)
1 1/2 tablespoon active dry yeast
1 cup milk
1 cup water
2 tablespoons butter
1 1/2 cups grated sharp cheddar cheese
1 egg

In a large bowl, mix 2 cups flour, sugar, salt and yeast. Combine water, milk and butter; heat on high in microwave for one minute. Gradually add to dry ingredients and beat 2 mintues on medium, scraping bowl occasionally. Add pepper, cheese, egg and 1/2 cup flour. Beat on high for another 2 minutes. Stir in enough additional flour to make a stiff batter. Beat by hand until well blended. Cover and let rise in a warm place until doubled in bulk, about 40 minutes.

Stir batter down vigorously for about 30 seconds. Spoon into 2 greased 9×5 loaf pans. Bake at 375 degrees for 40-50 minutes. Remove from pans to a wire rack to cool.

What’s not to love about this cheesy no knead bread recipe?

Ciabatta Bread Update–More Fun With Ciabatta

Posted on 03/26/2013 by Bread Babe

A few months ago I posted a recipe for ciabatta bread. I love this recipe for it’s ease and simplicity. No-knead, no bread machine, no fancy technique. It’s such a rustic, artisanal bread, I always feel bit earthy and organic when I prepare it.

This past weekend, I made ciabatta bread again to complete a soup dinner I was planning. But instead of baking and slicing two loaves of ciabatta bread, I divided the dough into 8 pieces and made little bread bowls. They were just the cutest things and the yummy vegetable-cheese chowder that I made tasted even better served in the bready, edible bowls.

To make the bowls, I just sliced off the tops and pulled out most of the bread guts, which I saved in my freezer for a later use. No, I didn’t really save the extra bread. I dipped it in olive oil and ate it.

The next time I make these ciabatta bread bowls I will divide the dough into only 6 pieces; they were just a little too small. I wanted them to be smaller that the typical restaurant-sized bread bowls which I think are usually way too big for a normal serving. Not that that has ever stopped me from eating the entire thing but I am trying to think ahead — snow is still on the ground but bikini season is just around the corner and I have my eye on an iridescent, sequin-studded purple thong.

I have yet another plan for my ciabatta bread recipe–hamburger buns. I don’t know why I have never thought of this before because the texture of ciabatta bread is so perfect for holding together the giant mess that is a juicy hamburger slopped up with lots of mayo, mustard, ketchup, pickles, cheese, tomato, lettuce…. Actually, the idea of ciabatta hamburger buns was the brainchild of Mr. Babe, who upon seeing me remove the not-yet-cut bowls said, “Oh, you made hamburger buns.” It wasn’t a big leap from there.

My daughter and I have further plans to make grilled portobello mushroom sandwiches, chicken Caesar sandwiches and barbecue sandwiches all served, of course, on ciabatta bread buns.

Before they were ciabatta bread bowls…

Whole Wheat Pumpkin Muffins–Very Healthful And Very Tasty

Posted on 03/23/2013 by Bread Babe

How does one properly thank a kindly neighbor who, without fail, provided complimentary snow removal services on the snowiest, coldest days of the winter? If you’re the Bread Babe, you make and deliver a scrumptious batch of whole wheat pumpkin muffins.

Actually, I baked and my kids delivered the whole wheat pumpkin muffins. The fact of the matter is that my neighbor Gordon, who lives two-houses-down with his lovely wife, two dogs and handy snow blower, saved my teenagers a lot of work this winter. I ceded responsibility for both shoveling and dog-poop pick up several years ago when my kids were of an age to be initiated into my Shoveling School and Poop Apprenticeship Programs. Both son and daughter graduated with honors, successfully completed the subsequent probationary periods and earned official Shiny Shovels and Poop Badges. I wept with pride at their graduation ceremonies.

I love whole wheat pumpkin muffins because they are always so moist and the texture is scrumptious. I also appreciate that, for whatever reason, I am able to to really incorporate a whole mess of healthful ingredients into whole wheat pumpkin muffins that my Wonderbread-loving son never even suspects.

Recently, I bought more ricotta cheese than a family of four can reasonably be expected to consume before the expiration date. But it was on sale so I incorporated it into 2 loaves of an outstanding wheat sandwich bread, mashed potatoes, an Italian dish and now, whole wheat pumpkin muffins. And the ricotta’s not gone yet. Sigh.

I designed this whole wheat pumpkin recipe to make two dozen muffins because if I’m not giving away a dozen to a snow-blowing neighbor, I like to freeze some. Also, it seems that so many recipes call for one cup of pumpkin which is so irritating because then you’re left with half of a 15-ounce can of pumpkin shoved into the dark recesses of your fridge which you forget about until it grows a fur coat and starts to stink. Or so I’ve heard.

Whole Wheat Pumpkin Muffins

Yield: 2 dozen

2 cups all purpose flour
2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup flax seed
1 1/2 cups brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 eggs
1- 15 ounce can pumpkin
1-12 ounce can evaporated milk
1/2 cup vegetable oil
1/4 cup maple syrup
3/4 cup ricotta cheese

Topping:

1/2 cup chopped walnuts
1 tablespoon brown sugar

In a large bowl, combine the eleven dry ingredients. In another bowl, whisk together the eggs, pumpkin, milk, and oil. Stir into dry ingredients just until moistened.

In a small bowl, whisk together ricotta cheese and maple syrup until smooth. Gently stir into pumpkin batter until it appears swirled.Fill muffin cups about 3/4 full. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Remove from pan to a wire rack.

If you are searching for another recipe for whole wheat pumpkin muffins, I highly recommend this recipe for Everything-But-The-Kitchen-Sink Muffins.

Book Review — The American Woman’s Cook Book

Posted on 03/21/2013 by Bread Babe

I have been experiencing a long run of bad bread luck lately. It started a while back with a great idea I had to make lemon zucchini yeast bread. Bleh. Green-flecked bread is NOT appealing.

Last night I tried improvising on an onion cheese biscuit bread recipe with dreadful results. I used whole wheat flour, wheat germ and a small amount of butter. What was I thinking? It was so dry and grainy that I immediately dumped it into my blender before anyone (besides me) could taste it. And now I have a gallon Ziploc filled with Italian bread crumbs in my freezer. Convenient.

Today, I made a not-so-great coffee cake. But we are going to discuss that in a later post because the events leading up to the creation of the coffee cake is really where our story begins…

Noon time today found me pushing around cook books in the cabinet located below my oven. I was down on my hands and knees, searching for a Mediterranean recipe pamphlet when I noticed my American Woman Cook Book hiding behind the crockpot.

This 1942 publication was handed down to me from my mother-in-law who had received it, many years ago, from her mother-in-law. I don’t think my husband’s mother ever used it but she kept it for sentimental reason. Mr. Babe, however, clearly remembers this book sitting on the kitchen counter of his grandparent’s old farmhouse.

I spent a few minutes perusing this well used book and all I can say is, ”You had me at Headcheese.”

This book is a damn classic and why it is not required reading in every single 10th- grade literature class in every high school across this great nation is beyond me.

Dude, I are a graduate of a major university with a BA in English and as such I have read every tedious, gawd-awful piece of literature that you never knew existed. You thought Beowulf was bad? Have you ever have the pleasure of slogging through the epic German tale of high adventure entitled The Nibelungenlied? The author of this tome, it seems, was on a mission to fill 9,000 pages by cleverly recombining three words–smote, smite and sword. A typical page might begin, “Thence Hans smote Frans. Whence Hans lifteth his sword, he was smited by Rolf. Rolf was smoten by the sword of Wolfgang, who uttereth, “Thou has smitten me with thy sword.” Lo, along cometh Klaus to smit a dozen men with one fell swoop of his sword.” Enthralling.

And all of that has nothing what-so-evereth to do with this book review of The American Woman’s Cook Book.

I can tell you this - I will be reading this book into the wee hours of the morning. Are you kidding me?! Who wouldn’t want to learn the proper technique for preparing an opossum for roasting? The author is kind enough to point out that the opossum is a very fat varmint with peculiarly flavored meat which is quite tolerable when stuffed and served with gravy and sweet potatoes.

For your general information, removal of the opossum’s head and tail is optional.

Ruth Berolzheimer, the editor of TAWC was my kind of gal. Rather than shrink back in disgust at the sight of wild game, she got right down to business — fricasseeing squirrels, roasting pigeons and skinning rabbits.

Ruth apparently lived by the motto, “Waste not, Want not.” She has written recipes to utilize every organ and body part imaginable. I’m not kidding. I was a little stunned to come across a recipe entitled “Beef Balls”. Turns out, it’s a shank steak recipe. So although I have yet to come across a recipe utilizing bull testicles, Ruth happily boils pig knuckles, pig feet, pig tongue and pig heads. I wasn’t kidding about headcheese. Even more interesting than headcheese, if you can imagine such a thing exists, is a little something called Scrapple.

Did you know that before you boil a hog’s head for Scrapple you need to cut it in half? That is someth kind of woman who can yield a cleaver with enough force to smite a pig’s head! And that’s just the beginning–next she needs to remove the eyes and brains, scrape the head and clean it thoroughly before placing it into a large kettle of water to simmer gently for 3 hours. After which she can remove the meat from the skull, finely chop and pack it into a bowl. The scrapple needs to sit for three days in a cold place before slicing.

The American Woman of 1946 apparently was fond of liver. I can hear Forrest Gump’s best good fried Bubba voice in my head, “You can boil it, broil it, bake it, saute it and barbecue it. There’s liver loaf, liver casserole, liver pate, liver and onions, liver and bacon, liver piquante, liver with stuffing…”

Stay tuned for Salmon Wiggle, Banana Gruel and Creamed Radishes.

Wheat Sandwich Bread Recipe for the Bread Machine

Posted on 03/18/2013 by Bread Babe

I recently wanted to bake a nice plain, but tasty, loaf and I believe this wheat sandwich bread quite nicely accomplished the task. It’s a wholesome bread made with several grains as well as ricotta cheese. It’s slightly sweet with a crunchy crust and a light, soft texture.

I bought a huge tub of ricotta at the grocery store this past week because it was on sale and I thought I could use it in place of cottage cheese in a shepherd’s pie recipe I had been wanting to try. So I figured why not work a little of it into a loaf of wheat sandwich bread as well? I always like cheese breads for their moistness and flavor. Additionally, the ricotta really sets this bread apart from other wheat bread recipes that I have posted.

Truthfully, if I were baking only for my lovely daughter and myself, I would always bake 100% whole wheat sandwich bread. We like dense, grainy strongly flavored breads. My husband and son, however, would be happy if I stocked the pantry with Wonder Bread. My son has made his preference known so often that Grandma Babe will occasionally buy white bread when it’s priced two-for-one. She gives one loaf to Grandpa Babe because he doesn’t like whole wheat sandwich bread either. And she gives my son the other plastic bag stuffed with the limp, paste-flavored, preservative laden loaf.

He is always thrilled and then I have to remind him how wrong it is that he prefers to eat that junk as opposed to a slice of homemade wheat sandwich bread prepared by my loving hands. My pleas fall upon deaf ears and he continues to enjoy ham and cheese sandwiches on store bought white. Bleh.

So when I bake wheat sandwich bread, I have to make it as unhealthful tasting as I possibly can. My son is ever on guard for any indication of whole grain goodness that might be lurking, undetected, in my homemade loaves. He knows that he is fighting a losing battle so he will grudgingly eat sandwiches made with my wheat sandwich bread as long as I am able to make the bread reasonably lightly textured.

I need to be forthcoming at this point and tell you that my son read part of this post over my shoulder as I typed. He pointed out that I may have slightly exaggerated his wheat sandwich bread aversion.

“Why can’t you just say that I like white bread better?” he asked.

“Because that’s boring,” I answered.

So here are the dull facts — my handsome son approves of this not-too-grainy wheat sandwich bread and will, in fact, happily eat two slices with ham and cheese in between.

Admittedly, this bread is a bit of a wallflower, but the flavor is standout. In addition to sandwiches, this bread would really go well with a tasty vegetable beef soup.

Wheat Sandwich Bread

1/2 cup warm water
1/4 honey
1 tablespoon vegetable oil
1 egg
1/2 cup ricotta cheese
1 teaspoon salt
2 1/4 teaspoons yeast
1 cup whole wheat flour
2 cups white flour
1/4 cup wheat germ
1/4 cup oats

Place all ingredients in bread pan and select Dough setting. When cycle is complete, turn out dough and shape into a loaf. Place into a greased 9×5 loaf pan. Cover and allow to rise in a warm place until nearly doubled in bulk, about an hour. Place risen loaf in a cold oven then turn on heat to 350 degrees. Bake for 25-30 minutes until golden brown. Remove from pan to cool on a wire rack.

Completely unsolicited, spontaneous wheat sandwich bread testimonial:

“Mom, what kind of bread is this? It’s amazing! I love the texture–it melts in your mouth. And it’s almost creamy.” — Lovely Daughter

Hand-Knit Dishcloths Review–Just like Grandma Used To Make

Posted on 03/16/2013 by Bread Babe

My grandma was hardly a skilled needle worker but she sure could craft sturdy, long lasting knit dishcloths. I loved those knit dishcloths which she steadily produced as she sat for long hours in her easy chair. She liked to buy brightly colored, variegated balls of cotton yarn that corresponded to various holidays or the color schemes of her families’ kitchens.

Do you know the knit dishcloths I’m talking about? They are just so old-fashiony and useful. Seriously, these things wear like iron. My grandma has been gone for almost 4 years and I just recently had to throw away the last knit dishcloth that she made before she got sick. And it isn’t as if I babied them. Those knit dishcloths have withstood various cleansers, detergents and bleach through multiple scrubbings of our dishes and sinks as well as the oven,stove and refrigerator.

I also appreciate the fact that 100% cotton knit dishcloths wring out so well when you are cleaning up the kitchen. I get grossed out and frustrated with lame synthetic dishcloths that slop water all over my counter tops. Well, I suppose that is really not the fault of the dishcloth, but instead that of the person assigned to KP duty. Apparently, I am the only person in my very athletic family who can muster the strength needed to thoroughly wring out a dishcloth before cleaning. Honestly, it’s as if my husband and kids soak a wet-mop in soapy water and smear it all over the counter tops when they clean up after dinner. They slosh water all over the front of the cabinets and floor. Then the next morning, when the counter tops have had time to dry, they are still sticky.

Anyway, knit dishcloths seem to be the closest thing to a solution to this dilemma because they don’t require much effort to wring out.

So, a few months back, I finally had to admit that I was soon to be knit dishcloth-less. My last grandma dishcloth was beyond repair. I took a moment to feel a sad because, you know, my granny made it with her little granny hands. Then, I got busy looking for a new source for knit dishcloths. I figured that in itself was a tribute to my grandma.

Turns out, Etsy was the place to go for knit dishcloths. I ordered 6 earth tone, hand knit dishcloths from Penny at TangledYarn, which came tied up in a cute ribbon. I had to try them out for a few months before I could honestly evaluate them.

Great news! TangledYarn knit dishcloths are every bit as sturdy and reliable as my grandmas. Unlike my grandma, however, Penny remembers to tie-off the yarn when she finishes knitting a dishcloth so it doesn’t unravel. But my grandma was knitting well into her 90′s for Pete’s sake–I just got into the habit of tying-off my grandma’s knit dishcloths because I didn’t have the heart to tell her.

Also, I believe that Penny makes her knit dishcloths with a little slice of love just like my grandma did. You can shop her pre-made knit dishcloths or request specific colors–click on her Etsy ‘Sales’ history for color combination ideas.

Lemon Bread Braid Recipe–A Pretty, Citrus-y Breakfast Treat

Posted on 03/13/2013 by Bread Babe

I love making braided breads and this particular frosted lemon bread is especially suited for braiding. The most ordinary breads become beautiful when you take a few minutes to make them look fancy. This springtime-tasting lemon bread is extraordinary in flavor and appearance which makes it a perfect brunch or coffee break treat. Don’t be intimidated by the fact that it looks complicated to make–braiding is simple and you can always just bake it in a loaf pan if you prefer. You can watch my short YouTube Sweet Bread Braid tutorial if you need a little help with the braiding.

This particular lemon bread recipe has a very distinct citrus flavor–and it should! I used lemon peel, lemon juice, lemon yogurt and frosted it with lemon icing. As I mentioned, lemon reminds me of spring and I am desperate for warm weather as March drags on. Aren’t we all suffering from cabin fever about right now? Except for all of you Southerners, I suppose. Thanks, by the way, to all of the farmers in warm latitudes who are sending lemons up North–they are big and beautiful and very affordable right now.

Even though snow is falling today in Michigan, I know that spring is just around the corner because Punxsutawney Phil said so way back in February. All the little birds enjoying the Dance of Springtime outside our living room window say so, too.

This lemon bread is lovely and so easy to make when you put your bread machine to work for you.

Lemon Bread Braid

Dough:

6 ounces lemon yogurt
3 tablespoons warm milk
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 tablespoons butter
3 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast

Lemon Icing:

1 cup powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons melted butter

Place ingredients in bread machine pan and select Dough setting. When cycle is complete, turn out dough to a lightly floured surface. Divide dough in three and allow to rest for 10 minutes. Roll each dough piece into a 16-long rope. Line up the ropes on a greased cookie sheet, pinch the tops together then begin braiding. Pinch ends together then tuck under. Cover and place in a warm spot to rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes. Allow to cool on a wire rack then drizzle with lemon icing.

If you are loving the idea of baking this lemon bread, you must download Bread Machine Baking With The Bread Babe — Nine Unique, Filled Rolls . It’s free and worth every penny.

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