baking, bread, dough, Uncategorized, yeast

Homemade Bread

It’s been a looooooong time since I’ve been able to post! All my time lately has been taken up by classes, moving, and this adorable face.


Isn’t she cute?! Maizy the goldendoodle is the newest addition to our little family, and we adore her. BUT she sure does need a lot of attention!

WHEN I do happen to find some spare time, I’m still baking and cooking away. My weekly ritual since Christmas has been to bake a loaf of bread, because over the holidays in some weird kind of resolution, I decided that I’m going one of those people who makes everything from scratch, starting with my bread. In the last 4 months, that’s exactly what I’ve done.


I’ve dabbled with a couple of old favorite bread recipes before I found the perfect blend of ingredients to make a fairly healthy and DELICIOUS loaf of soft bread. Nothing tastes better than a slice of warm bread from the oven.

You will need:

  • 1 1/2 C warm water
  • 1/2 Tbls yeast
  • 1/4 Tbls salt
  • 1/4 C honey
  • 1 Tbls olive oil
  • 2 C wheat flour
  • 2 C white flour

Mix your water and yeast. Allow to become foamy.

Combine everything except 1 cup of each flour in large mixing bowl. Once thoroughly mixed, add the rest of the flour.

Knead well on floured surface. Form a loaf and place in a greased bread pan. Cover with a towel and let raise for at least a half hour.

Bake at 350 degrees for 35 mins. Allow bread to sit in plan for another 15 minutes before removing and enjoying a slice…or two…or more…


baking, bread, rolls, Uncategorized, yeast

Crescent Rolls

Saturday night,I made homemade rolls, and it was the best idea I’ve had in a long time. It was weird, but as I was rolling out my freshly-risen dough, I was blissfully happy. I thought, “I could do this everyday. I could totally be one of those bakery people who wakes up at 4 am to roll out dough and make all the bread and rolls and cookies for the day.”

You may not feel this same conviction, but hopefully these rolls can still bring  you some happiness.


(Coincidentally, this recipe can be easily tweaked to turn them into cinnamon rolls! And a fresh cinnamon roll is definitely happiness. Instructions at the bottom.)

You will need:

  • 2 Tbs yeast
  • 1 1/3 C warm water
  • 1/3 C sugar
  • 1/3 C margarine (right out of the fridge)
  • 2 1/2 tsp salt
  • 2/3 C milk
  • 1 egg
  • 5 C flour

Mix together yeast, water, and sugar until it becomes frothy. Pour into large mixing bowl and add everything else EXCEPT 2 cups of flour. Mix with regular beaters until mixture becomes smooth and frothy.

Switch to your dough hooks/paddle (you can use a hand mixer, Bosch, or KitchenAid) and add in one of your remaining cups of flour. Then add the other. The dough should be soft and slightly sticky. If it’s still TOO sticky, add a little more flour until desired texture is reached.

Cover and let rise for an hour.

*Divide the dough in half and roll out into a circle on a floured surface. Cut dough into triangles with a pizza cutter, like your dough is a pizza. The less slices you cut, the larger your rolls will be. I usually cut about 12.

Starting with the large end of each triangle, roll the dough inward. Place on a greased cookie sheet, cover with greased plastic wrap, and let rise for another 45 mins.

Bake for 15 mins at 375 degrees.Yields around 2 1/2 dozen rolls.

*SPECIAL CINNAMON ROLL INSTRUCTION: Instead of rolling your dough into a circle, roll into a rectangle. Spread generously with melted butter and sprinkle cinnamon and brown sugar as desired. Roll your dough up into a “log,” starting with the longest side of your rectangle. Slice into 3/4″ discs and proceed with regular instructions.

bread, Dinner, ethnic food, indian, yeast

Naan Bread

No curry is complete without naan bread. My last post was my Butter Chicken Curry, and of COURSE I made naan bread to go with it. Mmmm…


You will need:

  • 3/4 C warm water
  • 1 tsp sugar
  • 1 tsp yeast
  • 2 C flour
  • 1/4 + 1/8 C sour cream
  • 1/8 C milk
  • 2 Tbsp canola oil
  • 1/2 tsp salt
  • Melted butter

Stir water, sugar, and yeast together in medium sized mixing bowl. Allow to sit until foamy (about 10 mins). Add flour, sour cream, milk, oil, and salt. Stir with a wooden spoon until a soft, slightly sticky dough forms. Knead in bowl until smooth.

Cover bowl with a towel and allow dough to rise for 1 hour.

Divide dough into 8-10 balls. On a floured surface, roll each ball of dough until 1/8 to 1/4 inches thick.

Place dough, one at a time, in skillet over medium heat. Cook until dough starts to bubble. Flip dough over (it should be golden brown where bubbles formed). Cook on over side, again until bubbles form. Remove from pan and brush with melted butter.

blueberry, bread, breakfast, Chocolate Chip, muffins


Muffins are fun because there are a lot of different varieties. This recipe works as a muffin base, and then you can add whatever you wish for flavor: blueberries, strawberries, chocolate chips, cinnamon, nuts, bananas, poppy seeds…it’s up to you. And, with the aid of a baking mix, these are especially quick and easy to whip up.


*I made strawberry chocolate chip muffins

You will need:

  • 2 C baking mix (Bisquick or otherwise)
  • 1/3 C sugar
  • 2/3 C milk
  • 2 Tbls melted butter
  • 1 egg

And that’s it!

Mix until just combined. Fold in desired toppings. Bake on 400 degrees for 13 minutes, or until toothpick comes out clean when inserted. Makes one dozen muffins.

blueberry, bread, Desserts, zucchini

Zucchini Blueberry Bread

Guys. This bread is to die for.

For most of my summers growing up, my family kept a garden. We tried lots of things – carrots, potatoes, beans, corn, sunflowers, watermelon, cucumbers, pumpkins, and so on – but what always thrived were our zucchinis.

They’d start as these huge yellow buds that collapsed down into little green spheres. And then, somehow, come August, there’d be millions of zucchinis, some just longer than my hand, others the size of my lower leg. So many zucchinis! What to do with them all?

And, of course, everyone else would have the same problem, an extreme surplus of zucchini. So then everyone brings them to church, to try and generously give away after the meetings.

In short, there were a lot a zucchinis to go around.

One of my favorite ways my dealt with our zucchini problem was zucchini bread. Warm, golden brown loaves populated our counter top right along with the massive emerald zucchinis.

It’s getting to be that time of year and my mom already unloaded a zucchini onto me. I also had a small thing of fresh blueberries on hand. And that’s when I decided that I needed to make zucchini blueberry bread a thing.

And it was fantastic.

I’ll give credit where credit is due. This is my mom’s recipe, just tweaked the tiniest little bit. Can’t go wrong with family recipes.


  • 3 eggs, beaten
  • 2 C. grated zucchini
  • 2 C. sugar
  • 3 tsp. vanilla
  • 1 C. butter
  • 3 C. flour
  • 1 tsp. baking soda
  • 3 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1/2 pint blueberries

Mix together the eggs and zucchini, then add sugar, vanilla, and butter. Mix well. Blend in the rest of your ingredients, except the blueberries. Once well combined, stir in blueberries. Pour batter into greased bread pans. (This makes 2 loaves). Bake for 45 mins to 1 hour at 350 degrees. Bread is done when golden brown and a toothpick comes out clean when inserted in the middle of the loaf.

Zucchini bread