Category Archives: Bread

Blueberry and currant muffins

fresh blueberries and currants

I had currants and didn’t know what to do with them. I love the tart taste of currants and I thought adding them to a blueberry muffin recipe would work and they did. My husband and I loved these.  Enjoy!


  • 3 cups unbleached all-purpose flour
  • 1 1/2 cup sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup milk
  • 1 cup fresh blueberries
  • 1 cup fresh currants

For the streusal topping:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg (or replacer mixture) and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.

3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

ready for the oven

just out of the oven

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Carmelized onion, garlic and brie pizza-No Knead Pizza Dough

Carmelized Onion, Garlic and Brie Pizza

Carmelized Onion, Garlic and Brie Pizza

As you might know, I am a big fan of Jim Lahey’s, No-Knead Bread Dough. But this is pretty much a similar process to the bread dough, except you make pizza from it.  I topped it with carmelized onions, fresh garlic and slices of brie.  Sprinkle with a little salt and pepper!  It is outstandingly delicious.  I might play around with adding lemon zest, olive pieces and/or rosemary to the crust next time. Oh this pizza crust is soooo good!  It’s got a nice crispy crunch that sour dough has to it.  It is a real crowd pleaser!


  • Carmelized onions (cook slowly with about 1.5 tsp of sugar)
  • Fresh Garlic
  • Brie, sliced


For spinach white pizza:

  • Ricotta
  • Spinach
  • Mozzarella
  • Salt & Pepper

For regular pizza:

  • Sauce
  • Mozzarella
  • Sausage, pieces cooked
  • Mushroom, slices
Spinach White

Spinach White

No-Knead Pizza Dough

Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1½ teaspoons salt
1½ cups water

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. I put it in a large bowl on top of the stove overnight.

2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.

3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.

4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

Sausage & Mushroom Pizza

Sausage & Mushroom Pizza

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Rosemary Lemon No-Knead Bread

This is the easiest and most amazing tasting home-made bread I have ever tasted! 

This is the easiest and most amazing tasting home-made bread I have ever tasted!


Adapted from NY Times Article on Jim Lahey’s ground-breaking recipe.

I love this bread so much and it’s so versatile too.  You can substitute anything you want for the rosemary and lemon. Or not use it at all in the recipe.  If you think you have nothing left in your pantry…think again.  In a day and a half you can have addicting home-made crusty bread!

Yields one 1 1/2 pound loaf


  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • Zest of 1 lemon
  • 2-3 TBSP fresh rosemary (finely chopped)

Cornmeal as needed.

1. In a large bowl combine flour, yeast, zest, rosemary and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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