Bread Machine Pesto Bread, great with any pasta dish...

 Bread machine Pesto Bread is so good.  Just served along with butter, or toasted and buttered with a nice bowl of soup and the most amazing garlic bread.  With ingredients you probably have on hand already, you can whip up a delicious loaf.  This recipes was from the recipe book that came with the Cuisinart Bread Machine that I use.

For a medium loaf (1 and a half lb size); place ingredients in order listed into bread pan.
1 cup warm water, 2 tbsp olive oil, 1/4 cup pesto, 3/4 tsp salt, 3 1/2 cups white bread flour, 1 tsp sugar and 13/4 yeast.

The kitchen will smell amazing while this is baking.

We were having just spaghetti and sauce this amped up dinner a bit.

This recipe will not disappoint.  Please let me know if you try this, enjoy.

Cooking Challenge, Bannock...

So my family loves Bannock but I have never made it before except for once last year and it was an epic fail.  But today I used my Mothers recipe, which I should have done in the first place anyways.

In my food processor I placed, 3 cups flour, 3 tablespoons baking powder, 1/2 teaspoon salt and a pinch of sugar.

I turned it on and poured in slow stream 1 cup and 3 tablespoons of milk.  let the machine run until it forms a ball.

At this point check your dough and make sure it is not too dry or crumby.  Pour on onto flour dusted parchment paper.  Roll to about 1 cm thickness.

Pierce the dough all over with a fork.  I just used a kids juice cup to make rounds.  Next time I think I will done more traditional loose/free form dough.  Melt lard in pot.

I cooked one as a tester.

Right them company came and I stopped photographing.  And by the time they left there was only one left.

 The company loved it and so did my husband and myself.  I just love it smothered in butter:)  So overall I am very happy with it but will make some changes next time.  I think the dough rested after it comes out of the food processor would result in a lighter product or maybe resting it after it is shaped.  Also my lard was too hot at times, need to lower it.

So do try this, I think also adding a little more sugar and raisins would make a very nice addition.

Fry bread power!  Enjoy

Artisan Bread in Five Minutes a Day

I have recently tried two recipes from the Artisan Bread in Five Minutes a Day cook book.  The concept is that you make a large batch of wet dough that will keep for two weeks in your refrigerator.

First I made pitas that were super good and easy.  I just need to make them thinner and more uniform size next time.  They were great with homemade Hummus and Tzatziki.

 Today I made a batch of Ciabatta.  We are a small family of three so I only made four.  Super quick.  Take out dough, shape and let rest 20 minutes.  Then bake in preheated over for 20 minutes.

When my daughter got home we had to test one.

 The texture was great and the crust very nice, thick like it should be.

 Add some butter and they were awesome.  Will defiantly make again.  Using remaining three for dinner tonight.

Will post about dinner later.  Take a look at their website, it has great information.  I have their other book but haven't tried any of the recipes yet.  I am going to order their new book today:)