Who doesn’t want a little more whole grains in their diet? Whole grains are high in nutrients and fiber, can help reduce the risk of heart disease, support better digestion, and reduce inflammation. I’ve talked about adding whole grains to pizza dough, but what about baked goods such as cookies? Adding more whole grains into your baking is a simple and easy but there are a couple things to watch out for when you bake with whole grains.
The best thing about boxed brownies mixes are the convenience and ease of use. It’s really hard to screw up a boxed brownie mix. If you have a half hour, you can make the fudgy, chewy treats for a quick chocolate fix.
But those two selling points are also the pre-made mixes biggest limitations. You’ll scratch that chocolate itch but you really won’t wow anyone with the results. Even the best box mix will still be a box mix. Fortunately, there are a few tricks you can do to dress up that box mix.
The girls will no longer eat any banana is it has a single spot of brown on it. Really, they’d prefer to eat them with a healthy tinge of green still visible. Given these habits and the fact that I can only eat so many bananas in a single day, we often end up with a small pile of seriously brown bananas once in a while.
Suddenly, the girls’ attitude changes. They know that the most proper use of brown/black bananas is banana bread and if you’re going to make banana bread that really tastes like bananas (too many taste like chocolate or just sugar), you want to make Joanne Chang’s famous banana bread from Flour Bakery.
Cheese and bread. Can you find better friends? Okay, maybe cookies and milk but still, cheese and bread have been besties for a serious long time. And they show no signs of getting tired of each other. They work great in the traditional no knead recipe. This is another simple, easy, foolproof bread recipe that is great at using up various nubs of fridge deli drawer cheese. Take it up a notch by throwing in some age spice cabinet herbs and you really have a party.
If I’m looking for small joys during this time, I love the explosion and interest in bread baking. It’s been a fun distraction to talk bread making tips, techniques and tricks with friends and families and sometimes total strangers. This is the warm, fuzzy side of the internet.
If there is one common theme to many of the initial questions, it’s the surprise that most of the popular no knead, artisan bread recipes include an overnight proof. That long rest in the fridge helps the dough develop flavor, saves you the step of kneading, and makes the dough much easier to handle and shape the next day. Can you make no knead bread in a day? Yes, but start early. Can you make no knead bread after lunch and still have it on the table for dinner. Let’s find out…
The vast majority of the no knead bread recipes breaking the internet are for round artisan loaves. What if you want an equally easy, fool proof recipe but instead of a thick crusted slab to sop up soup or sauce, you want to make a sandwich? Is there a simple, no knead foolproof sandwich loaf bread recipe?
Yes, it exists and it’s simple and easy. It’s a great recipe to bake with kids. Best of all, the finished loaf tastes great, looks great, uses one bowl, freezes well, and works well with different add-ins.
If my text messages or website traffic are any indication, people are rediscovering, or at least trying, the joys (and some frustrations!) of baking homemade bread and pizza during the quarantine. Nothing could make me happier. I’m filling up my freezer with lots of anxiety baking. It might not help my waistline but it is helping my mental health during these strange times.