Lemon and Basil Eggs Over Foccacia Bread

 Did you know Valentines Day falls on the weekend this year?

Ahh, but don’t you fret, I have a sexy little recipe that’s perfect for a Valentine’s Weekend, or…any weekend!

It’s eggs, basil, cheese and milk, mixed with bread cubes and baked in a hollowed out loaf of bread! Brushed with a little lemon and oil, it’s

Delicious!

I’ve made this many times, for many people, and it’s always been a winner. The family gets pretty excited when I pull this recipe out.

I like the smiles!

 

Fresh from the oven!

Ok, So I have quite a few pictures to share. I've been playing with my camera, trying to learn to take decent pictures.

I’m also trying to convince myself that I don’t need a new camera, while convincing The Hubby that I do! ;-)

Would you like a slice?

Lemon and Basil Eggs over Foccacia Bread

  Recipe by Giada de-laurentiis

Ingredients

• 1 large loaf foccacia bread (I used 2  small Pugula loafs)
• 2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice (I used 3 TBSP oil and 1 1/2 TBSP lemon juice)
• 3 eggs (I used 4)
• 1/4 cup chopped fresh basil leaves (Sometimes I use Italian Seasoning, if I don't have fresh basil)
• 1/4 cup grated Parmesan
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup milk

Directions

Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.

Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.

Cut the baked foccacia into 6 to 8 pieces and serve immediately

 

HBin5: A Whole Grain Artesian Free Form Loaf

 Today's post is the official start to the new bread baking club that is baking their way through the new cookbook Healthy Bread in 5 Minutes a Day. You may remember that back in November and December, we were given the bonus recipes of Pumpkin Pie Brioche and Cranberry Orange Challah breads to wet our whistle. Except remember, my challah was made with chocolate chips. Ooh, the warm memories!

Anyway, were starting off the year with the Whole Grain Master Recipe. With this basic dough, we were to make a regular free form loaf of bread, an Epi, (a shaped loaf to resemble a wheat stalk), and Spicy Whole Grain Crackers.

 Can I first tell you how easy this is? It literally took me 5 minutes to mix some flour, yeast, salt, vital wheat gluten, and water in my dough bucket, Then you leave it for a couple of hours to grow.

 At this point you can use it right away or refrigerate it for up to 14 days. I choose to refrigerate it because it makes the dough easier to handle. Then you just form your loaf and bake. Bread baking does not have to be intimidating anymore!

 This was my first loaf. Basic but beautiful!

My next loaf I topped with a mixture of poppy, sesame, flax, and sunflower seeds. I really like the way this one looked and tasted with the seeds on top.

My third loaf was made for a friend as part of her Christmas present. Since she cant have seeds and nuts due to dietary restrictions, I sprinkled her favorite Italian seasoning on top. This is her first loaf in the bread of the month club that she will be receiving. I gotta share that bread baking love!

I didn’t make the epi, but I did manage to get the crackers baked. These were habit forming. Impressive yet easy, if I may say so myself!

I topped my crackers with an assortment of toppings.

I used;

• Chili powder and kosher salt
• Johnny’s Garlic Spread Seasoning
• Grill Mates Montreal Steak Seasoning
• Black Hawaiian Sea Salt
• Salish Alder Smoked Sea Salt

A great big thank you to Michelle from Big Black Dogs for hosting our bread baking adventure. You can check out her blog for all the information and for a list of participants.

You can also check out the Artesian Bread in 5 Minutes A Day blog where you can find step by step instructions and the Whole Grain Master Recipe. They also have a lot of good recipes and ideas so take a look around. I want to make the Pizza Lollipops!

To order your own HBin5 Cookbook, Click on the above cookbook!

To win a free copy of this book,

go to Simply Daily Recipes! Jill has 4 more copies to giveaway. Winner of the second book will be announced January 22. Good Luck!

I hope you enjoyed my adventure in bread. Wait till you see what we have cookin’ for the end or the month. Something tells me your gonna like it. Just a little tease!

Whole Grain Challah Bread with Orange Zest and Chocolate Chip

Challah Bread with Orange Zest and Chocolate Chip!

That is what I made with  December’s bonus recipe from the Healthy Bread in 5 Minutes Group. And there is still plenty of time if you want to bake a long with us. The official kick off is next month so ask Santa for that Cookbook and you’ll be set to go! Well…you’ll need a little Vital Wheat Flour but you can easily find that at your grocery store.

The original recipe called for cranberries and orange zest but I knew it would not get eaten in my household as it was written(except by me), so I substituted Chocolate Chips. I know the way to win my family's heart!

I brushed a thin glaze of orange juice and powdered sugar on it and sprinkled it with a course sugar. I also substituted the wheat germ for Cream of Wheat cereal. And I baked it all pretty in my new Kugelhoft Bundt Pan. Doesn't it look so jolly and merry? Perfect for the holiday festivities!

It made some super-duper toast and I’m sure it would make a dynamite bread pudding! I hope to find out! :)

 

Click on the picture above to get the recipe!

Happy Holidays!

Healthy Bread in Five Minutes a Day: Pumpkin Brioche

I got a new cookbook!

It’s the new Healthy Bread in Five Minutes a Day by Jeff Hertzberg MD and Zoe Francois.

 I’m going to bake through this book, with a bunch of  bread baking bloggers!

HAAHA, say that three times fast! Go ahead, try it. It’s fun!

Anyway, sorry about that. 

The bread baking bunch, aka: The HBin5 group is hosted by Michelle of Big Black Dogs and your invited to join in too!  Were baking bread and we’ll temp you with new homemade healthy dough that we’ll bake in some form or other, every other week. It doesn’t “officially start” until after the new year, so there is still time to get your book and join in!

But until the official kick off, we were treated to a bonus recipe and it’s perfect for the season!

Pumpkin Pie Brioche!

I had a great time with this dough. In fact, I made it twice.

I did the original recipe as written on Michelle’s Blog. I loved the dough, the color, the ease, but the flavors of pumpkin or cinnamon didn’t really ‘shine’. I did spread a few slices of it with some Maple Butter and let me tell you, that was killer. Leave it to me to turn  a “Healthy” recipe into a dieticians nightmare. Oh but it gets better!

I made the dough again!

And this time I doubled the spices and used maple syrup instead of honey. But then…

I doctored it up even further and I made cinnamon Swirl Bread. Now that was good fun!

And did I tell you how easy it was?

You can mix, and store your dough all in the same container. Seriously, it only took 10 minutes of hands on time to make my dough, and that was with stopping for a few pictures! Then you let it rest for 2 hours before using. It’s best to make it and refrigerate it over night for a more easily handled dough. And it will last a good 5 days so you can bake a loaf now and save some dough for later in the week. Fresh Bread has never been easier, or more affordable!

I also made two trays of cinnamon rolls. :)  I froze one tray for Thanksgiving morning, and one tray is in the fridge for Sunday morning! In fact if your reading this on Sunday, I’m probably having a cup of steaming hot coffee and a warm cinnamon roll drizzled with a maple glaze. Tempting to make, huh?

 Then I made some rolls. One thing I should have done was to stretch the dough on the top of each roll to make it  nicer looking. Next time! Bake and learn, right?

So…  you want the recipe for the Pumpkin Brioche?

You have to go visit Michelle.  Since it’s a brand new, just released book, I wont be giving out the recipes. But as you can see how easy it is to make this bread, and how much money you could save, I’m pretty sure you’ll want to buy the book.  And check out the other bread bakers here! 

Until next time my friends…

Killer Artichoke Bread

I remember a recipe we use to make for french bread that mixed different cheeses, and mayo, and butter all together and slathered atop bread. Broiled to perfection, we called it Killer Bread. That's what this recipe remindes me of, but with the addition of Artichoke hearts. So when I saw this bread at Smokey Mountain Cafe, I knew I would be making it.

Still recovering from surgery, I didn't have the energy or gumption to make much of anything for Father's Day. Forget the darling golf cake I had originally planned for today, There was No Way!!! We just stuck to easy good food. Like a couple racks of Baby Back Ribs, a can of beans (gasp), and killer bread! Doesn't get much easier then that, or tastier


I've had this recipe in the "to make" pile for a few months and I'm sending this Killer bread over to Ruth at Bookmarked recipes. Check out her round up every Monday.

Killer Artichoke Bread

¼ cup butter
3 garlic cloves, pressed
1 (14-ounce) can artichoke hearts, drained and chopped
4 ounces shredded Mozzarella cheese
2 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese
½ cup sour cream
1 French bread loaf
Salt and freshly ground black pepper
Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Parmesan cheese, Cheddar cheese and sour cream. Stir to blend. Remove from the heat and cool.

Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil till cheese has melted an bread is hot. Slice and enjoy!

The only difference I woul make next time is to sprinkle a little chopped parsley over the top to add that bit of freshness. Otherwise, this recipe perfect!

Thanksgiving Countdown: Pumpkin Dinner Rolls

I saw these pumpkin rolls over at Aprils, and had to give them a try. This time of year I always seem to have leftover pumpkin in the fridge, and this is a great way to use it up. But dont wait for leftover pumpkin, go open a can and give this recipe a try. And don't worry, we'll use up that leftover pumpkin in tomorrows post.


Sorry for the ugly pictures but they came out... funny looking. But dont judge these babys by appearance only. When they first came out of the oven, I said, "they look like gut bombs." I figured my post would be on how not to make pumpkin rolls. But I served them and everyone loved them. Either they were really good or my familys taste buds have fallen off their tongue. They were heavy and chewy and perfect with our soup. April made Clover Rolls out of her dough but I made them my way. 12 perfectly ugly dinner rolls. With a pinch (teaspoon) of pumpkin pie spice.
Would I make them again? You bet I would. I'm thinking for Thanksgiving. You know, to go with my prime rib.



Pumpkin Rolls
Adapted from: Family Fun Magazine

3 3/4 cup all purpose flour, plus more for sprinkling
1 package or 2 1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen and thawed pureed pumpkin
1 large egg
1/2 cup warm water
1/4 cup (1 stick) butter

In a large bowl, mix together the flour, yeast, and salt, and set it aside.

Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, pumpkin, egg and water. (The liquid mixture should be less then 110 degrees, anything hotter will kill the yeast.)

With a fork, blend the pumpkin mixture into the flour mixture until you have a soft dough. cover with plastic wrap and refrigerate for at least 1 hour.

Two hours before baking, turn the dough out onto a floured surface. Knead lightly. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions.
Drizzle or brush each roll with 1/2 tsp of butter. Let the rolls rise in a warm spot until they are doubled in size, about 1 to 1 1/2 hours.

Heat the oven to 350 degrees. Bake the rolls until golden, about 15-17 minutes.


Enjoy!






*************************************************************************