goodness, it's been a long time! my apologies about that! this semester has been craaaazy busy, and i just haven't had any time to make anything new in the kitchen. thus, this recipe is an amendment of another one, the jalapeño cheddar bread from last spring. this time i added chilies to the mix, and i like this outcome MUCH better than before. so i highly recommend this one!
equipment:
medium and large mixing bowls
measuring cups and spoons
3 small loaf pans or one standard loaf pan
ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. cheddar cheese, then some for sprinkling over the top
1/2 c. cubed red onion
1 diced jalapeño
1/4 c. diced red pepper
1 small can green chilies, drained
2 T. parsley
1 t. cilantro
1 t. crushed red pepper
1/2 t. black pepper
2 T. olive oil
2 T. shortening
2 T. sugar
2 cloves minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk
steps:
1.) preheat oven to 350 degrees. fold together flour, baking powder, salt, baking soda, cheese, onion, jalapeño, red pepper, green chilies, and herbs (if you've never worked with hot peppers like chilies and jalapeños before, check out my tips for handling them).
2.) in separate bowl, whisk together oil, shortening, and sugar until smooth. add garlic, eggs, yogurt, and milk. blend until combined well.
3.) add wet ingredients to dry and pour into greased loaf pans.
4.) sprinkle a handful of cheddar over the top of the loaf(ves).
5.) bake at 350 degrees for 45-50 minutes.
time: 30 minuets prep, 45 minutes bake
difficulty: 2.5 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2◊ (4.5 out of 5 stars)
enjoy!
-kl
Showing posts with label hearty. Show all posts
Showing posts with label hearty. Show all posts
Tuesday, October 20, 2009
Friday, March 13, 2009
008: jalepeño cheddar bread
yay more bread! prep time is about half an hour, and bake time is 45 minutes.
equipment:
medium and large mixing bowls
measuring cups and spoons
3 small loaf pans
ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. cheddar cheese
1/2 c. cubed red onion
2 T. parsley
3/4 t. cilantro
1/2 t. crushed red pepper
1/2 t. black pepper
1/3 c. chopped jalepeñons (2)
2 T. olive oil
2 T. shortening
2 T. sugar
2 cloves minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk
steps:
1.) preheat oven to 350 degrees. fold together flour, baking powder, salt, baking soda, onion, herbs and jalepeños (if you've never worked with jalepeños before, check out my tips for handling them).
2.) in separate bowl, whisk together oil, shortening, and sugar until smooth. add garlic, eggs, yogurt, and milk. blend until combined well.
3.) add wet ingredients to dry and pour into greased loaf pans.
4.) bake at 350 degrees for 45-50 minutes.
time: 30 minuets prep, 45 minutes bake
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 out of 5 stars)
enjoy!
-kl
equipment:
medium and large mixing bowls
measuring cups and spoons
3 small loaf pans
ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. cheddar cheese
1/2 c. cubed red onion
2 T. parsley
3/4 t. cilantro
1/2 t. crushed red pepper
1/2 t. black pepper
1/3 c. chopped jalepeñons (2)
2 T. olive oil
2 T. shortening
2 T. sugar
2 cloves minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk
steps:
1.) preheat oven to 350 degrees. fold together flour, baking powder, salt, baking soda, onion, herbs and jalepeños (if you've never worked with jalepeños before, check out my tips for handling them).
2.) in separate bowl, whisk together oil, shortening, and sugar until smooth. add garlic, eggs, yogurt, and milk. blend until combined well.
3.) add wet ingredients to dry and pour into greased loaf pans.
4.) bake at 350 degrees for 45-50 minutes.
time: 30 minuets prep, 45 minutes bake
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 out of 5 stars)
enjoy!
-kl
Monday, February 09, 2009
002: asiago sun dried tomato bread
it was bread night in the apartment, and this is another fast easy one. prep time was about 30 minutes, and bake time is 45 minutes.
equipment:
large and medium mixing bowl
measuring cups and spoons
spatula
cheese grater or vegetable peeler
3 mini loaf pans (5 1/2" x 3 1/2")
ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. provelone/asiago cheese (i used a kraft blend of 5 italian cheeses, but for more flavor, i would go with a sharper cheddar cheese, at least partly)
1/2 c. minced red pepper (or onion? different flavor)
2 T. parsley
3/4 t. rosemary
3/4 t. black pepper
1/3 c. drained sun dried tomatoes packed in oil (SAVE 2 T. of oil!)
2 T. saved oil from tomatoes
2 T. vegetable shortening at room temp
2 T. sugar
2 t. minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk (i used skim)
steps:
1.) preheat oven to 350 dgrees.
2.) stir dry ingredients (flour, baking powder, salt and baking soda) together in large bowl. add cheese, red pepper, herbs (parsley, rosemary, black pepper) and tomatoes. *NOTE: for best results, dice the tomatoes into at least quarters, if not smaller, before adding them.* toss mixture well.
3.) in separate medium bowl, whisk together saved oil, shortening and sugar until smooth. add garlic, eggs, yogurt and milk. blend until well combined.
4.) add wet ingredients to dry and mix well.
5.) pour into greased loaf pan and bake for 45-50 mins at 350.
6.) let cool for 10 mins and transfer to cooling rack.
time: 1.25 hours
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 out of 5)
suggestions for variations: use a sharper cheese than asiago/provelone (such as cheddar, or at least partly cheddar). use chopped onion instead of red pepper (or half and half). add a small can of green chilies for more zing (or use instead of red pepper).
enjoy!
-kl
equipment:
large and medium mixing bowl
measuring cups and spoons
spatula
cheese grater or vegetable peeler
3 mini loaf pans (5 1/2" x 3 1/2")
ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. provelone/asiago cheese (i used a kraft blend of 5 italian cheeses, but for more flavor, i would go with a sharper cheddar cheese, at least partly)
1/2 c. minced red pepper (or onion? different flavor)
2 T. parsley
3/4 t. rosemary
3/4 t. black pepper
1/3 c. drained sun dried tomatoes packed in oil (SAVE 2 T. of oil!)
2 T. saved oil from tomatoes
2 T. vegetable shortening at room temp
2 T. sugar
2 t. minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk (i used skim)
steps:
1.) preheat oven to 350 dgrees.
2.) stir dry ingredients (flour, baking powder, salt and baking soda) together in large bowl. add cheese, red pepper, herbs (parsley, rosemary, black pepper) and tomatoes. *NOTE: for best results, dice the tomatoes into at least quarters, if not smaller, before adding them.* toss mixture well.
3.) in separate medium bowl, whisk together saved oil, shortening and sugar until smooth. add garlic, eggs, yogurt and milk. blend until well combined.
4.) add wet ingredients to dry and mix well.
5.) pour into greased loaf pan and bake for 45-50 mins at 350.
6.) let cool for 10 mins and transfer to cooling rack.
time: 1.25 hours
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 out of 5)
suggestions for variations: use a sharper cheese than asiago/provelone (such as cheddar, or at least partly cheddar). use chopped onion instead of red pepper (or half and half). add a small can of green chilies for more zing (or use instead of red pepper).
enjoy!
-kl
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