Breakfast bread with Potatoes

I have been traveling a lot for a few weeks and therefor not been doing much baking. My fingers are itching to do some experimenting in my kitchen! 

I made this bread for my husbands breakfast a little while ago, when we did a quick stop at home in between traveling. I said for my husband, because I'm one of a very few people in the country that are allergic to potatoes. This bread has potatoes in it. 

It's a yummy breakfast bread that goes perfect to your omelet, ham, egg or just a couple slices of cheese. The recipe is on a bigger scale. The bread is so easy to make that I usually make a lot of it and put it in the freezer. It's almost BETTER the second time you heat it up in he oven to serve it. It taste a lot better when served warm. This bread is also perfect for preparing in the evening and bake in the morning.

This is how you make it:

Mix with a fork ~

3 cups all purpose flour

1 cup quinoa flour

1/2 bag instant mashed potatoes with garlic

1tsp salt

1 oz instant dry yeast

add ~

1/2 cup canola oil

4 cups water (130 degrees Fahrenheit)

Mix with a wooden spoon 3min by hand, or 2min in a bread machine. Sprinkle some all purpose flour at the end of the mixing. 

Knead the dough by hand on a floured surface for 2-3min. The dough is a bit sticky.

Let the dough rest under cover for 30 min.

Cut the dough in pieces. This dough makes at least 24 buns. Don't make them to big, it's hard to bake them all the way through that way.

I usually just take a small piece of the sticky dough with a spoon and place it on parchment paper. If you like you can press your hands over the buns and make flat bread, instead of buns.

Let the pieces (that you placed on at least two different parchment papers) rest for another 30 min, in room temperature. Or over night in the fridge. This bread is perfect for preparing in the evening and bake in the morning.

Bake at 400 degrees Fahrenheit for about 20 min.

Enjoy!

Quinoa and Cranberry Bread, part 2

When I woke up at 6am this morning I took my dough out of the fridge
 and poured it into a square shaped baking form.

I ended up baking it for 40 min at 350 degrees Fahrenheit.

After baking the bread I let it cool down for one hour before cutting it into  sandwich size pieces.
This is what the bread looks like on the inside. The bread is very juicy and soft,
with a little crisp from the olive oil on the outside.

This is my brunch sandwich: Quinoa and Cranberry Bread with turkey, mozzarella and lots of avocado.

Quinoa and Cranberry Bread, Part 1

Tonight I made some exciting experimenting in my kitchen! I decided to put together a recipe for a Quinoa bread with Cranberries. I figured that have to be a great success! The nutty, full flavor of Quinoa combined with Cranberries would make for a soft, savory, healthy, yummy bread right?

I don't know if I'm right yet, because I decided to make a dough, put it in the fridge over night and bake it in the morning. I am however bold enough to gee you the recipe now. Try it now if you're brave, or wait until tomorrow when you'll get the results documented and tried out. How brave are you?

This is how I did it~

I mixed these ingredients with a fork in a big bowl:

 2 cups All Purpose Flour

2,5 cups Quinoa Flour

1,5 OZ Dry Yeast

A pinch of Salt

After mixing the ingredients above thouroghly, I added:

3 cups milk, about 100 degrees Fahrenheit

1 cup Olive Oil

14 OZ Cranberry Sauce (1 can)

I mixed all the ingredients by hand for 5min. It's OK to use a machine too.

After mixing them I sealed the bowl with plastic film and put it in the fridge over night. I'm very excited to see what it looks like tomorrow!

My plan is to simply put it in a square shaped baking form and bake it in the oven for about 30 min at 350 degrees. voila! Breakfast is served! I'll get back to you tomorrow with the results. 

This is what my dough looks like in the fridge right now.

Good Night!

Quinoa and Flaxseed Scones

This morning when I was experimenting in my kitchen I wanted to make quick and healthy bread. I looked in my kitchen cabinets and found quinoa flour and flaxseed. I decided to make scones. It´s fast, and to my family scones is something we eat on Sundays and holidays. It´s really easy to make and anyone can do it but it has kind of a festive feeling about it. The possible variations you can make are only limited by your imagination. You can easily choose other kinds of flour, add raisins/cheese/bacon/honey/herbs or anything you like. I choose milk as liquid but water, yoghurt or even beer is great too. I will post other variations later on.

Flaxseed is packed with Omega-3 fatty acids. Using flaxseed in your bread is a great way to increase your daily fiber.

Quinoa is also full of fiber and contains all eight essential amino acids. I like using quinoa flour for the sweet, nutty flavor.

This is the scones I made today (for the first time).

 

Quinoa and Flaxseed Scones

2 cups all-purpose flour

½ cup diced almonds

½ cup quinoa flour

½ cup flaxseed

½ tbsp. baking powder

½tbs salt

Mix with a fork in a big bowl.

Add 1 cup canola oil and 1½ cup milk, stir until mixed. Don't over stir! When using baking powder you shouldn´t mix/stir/work with the dough any more than barely mixing the ingredients. Don´t work it one second longer than necessary! (That´s a good rule to remember when using baking powder.)

The dough is very sticky, it´s supposed to be like that. If you add more flour the bread will be dry. Divide the dough in two pieces and place them on parchment paper. Use your hands and warm water (otherwise the dough will stick to your hands) to form the two pieces into round, flat breads.

Use a knife and made a cross on each bread, to make them easier to cut later.

Bake them at 440 degreese Fahrenheit for about 20 min (until golden).

Enjoy warm with butter, cheese, turkey, ham, tomatoes, avocados or jam. Tea and coffee are excellent choices to go with your scones.

If you try them please let me know. I would love to hear about it!