Category Archives: Breads & Rolls

Lemon Zucchini Bread

So here I sit, with a baby wrapped onto my chest. This is how I spend mornings now: holding, soothing, nurturing, and attempting to feed both of us. The demands of a newborn have made my life feel both miraculous and simple. I am more grateful for this gift each day.

Lucy is three weeks old. Last night, while I nursed, I watched our birth video and remembered, yet again, the moments that brought her into this world. She’s a good baby. She cries when she’s hungry and only occasionally fusses when we put her down in her bassinet. She’s almost ten pounds, and her doctor says she’s growing well. We spend our days singing to her, telling her stories, walking with her, and bringing her to the people we call family and friends.

Yesterday afternoon, after a day of drenching rain, I made a batch of lemon zucchini bread. Lucy watched me as I moved throughout the kitchen, her bright eyes drawn to the sunlight finally peaking out from behind the clouds. She drifted off to sleep and began crying only five minutes after I had put the loaves into the oven. Her timing is quite often perfect.

And so I nursed her as I waited for the loaves to finish. The sweet smell of rising bread filled my house as I held my daughter (unbelievable still!) to my chest.

These lemon zucchini loaves are moist and flavorful. Packed with zucchini, they are summer at its best.

Lemon Zucchini Bread

Adapted from Cooks Illustrated

2 small zucchini, shredded

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups sugar

6 tablespoons butter, melted and cooled

2 large eggs

1/4 cup plain yogurt

1 tablespoon fresh lemon juice

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.

In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk until fully incorporated. Set aside.

Whisk together the sugar, yogurt, eggs, lemon juice, and melted butter in a 2-cup glass measure until combined. Set aside.

Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.

Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Monet

Anecdotes and Apple Cores

Strawberry “Cinnamon” Rolls

My little sister flies in from Pittsburgh this morning, and I couldn’t be more excited. If all goes as planned, she’ll get to meet her niece during her visit home. Yesterday, in an attempt to pass the time, I made these soft and sweet strawberry “cinnamon” rolls. There actually isn’t a teaspoon of cinnamon in this recipe…but the end result is most closely related to that morning favorite. A rich sweet dough is rolled out on a floured surface, strawberry jam is brushed across the dough, diced strawberries are sprinkled over top, and then the entire rectangle is rolled up into a long log. A serrated knife cuts into the rolled log, giving you twelve to fourteen beautiful strawberry rolls.

You’ll want to make these soon. Strawberries are luscious and sweet right now. Ryan and I have been buying those big, 2 lb containers. We have no problem eating them all…and we wonder what we’ll do when Lucy starts eating strawberries. We’ll have to get a membership to Costco (they sell gigantic 4 lb containers!)

And yes, the day has arrived. We’ve made it to 40 weeks.

Cravings: Chips and salsa. Ryan and I found a delicious salsa vendor at the farmer’s market. We are eating copious amounts of salsa. Pasta with marinara sauce and cheese. Hard-boiled eggs. Banana pancakes (still).

Health: For being 40 weeks pregnant, I feel amazing. I do have moments of discomfort (namely, getting out of bed), but for the majority of my day I feel strong and present. I’m walking mornings and evenings now, and the movement works out any kinks in my hips or back. My cervix is ready to go (according to the doctor) but we’re still waiting for those first “real” labor pains to begin. For the past few nights, I’ve felt the twinges of possibility. Cramps, longer contractions, etc…but then I fall asleep and wake up feeling fine. I have an induction date set for July 1st (eek) but we’re hoping and praying she’ll come on her own time.

Fears/Hopes: I feel more prepared for labor and delivery than I have throughout my pregnancy. And I can’t say it’s because I’ve obtained enough facts and tidbits of birthing knowledge. Instead, this confidence feels more primal. It’s as if my body is already beginning to take over, to push my “mind” and all of its anxiety aside. I know that our birthing experience will be different than what I imagine, but I also know that my body and her body are capable. Ryan and I woke up this morning and imagined how beautiful it will be to have our daughter resting between us. We imagined touching her tiny fingers, running our own weather-worn hands across her still perfect skin. There will be long nights and hard days but we’ll be living and breathing and growing together. It is an understatement to say we’re ready for her arrival.

Family: As I mentioned, my sweet little sister is arriving today. She’ll be in town until Saturday night, so we’re hoping that this baby decides to come soon. My mom and older sister are here in Colorado Springs, as is Ryan’s mom and brother. We’re thrilled to have the support and love of so many family members. In sad news, please keep Ryan’s cousin, Kevin, in your prayers. Sweet Kevin is in a coma after sustaining a brain injury due to an undiagnosed AVM. The prognosis has not been good, and we’re all heartbroken for him, his girlfriend, and his family. Kevin is only in his mid-twenties and has so much life to live. This terrible tragedy reminds me of the road we walked down in March of 2011. My oldest sister’s birthday is this Sunday. Pam passed away two years ago after a horrible car accident. So although we’re surrounded by the hope and joy of new life right now, we’re also reminded of its fragility.

I hope and pray that this will be my last pregnancy update. Next week, I could be sharing baby pictures! I want to thank you all for your love and support during this journey. Each message and comment brightens my day.

Strawberry “Cinnamon” Rolls

6 tablespoons butter, melted and cooled

3/4 cup buttermilk

3 eggs

1/2 teaspoon raspberry extract (vanilla will work fine too)

4 1/4 cups all-purpose flour

1/2 teaspoon salt

2 1/4 teaspoon instant yeast (1 package)

1/2 cup sugar

Filling:

1/2 cup strawberry jam (room temperature)

1 cup finely diced strawberries

Topping: (Optional)

1/2 cup chopped walnuts

1/4 cup granulated sugar

In a large liquid measuring cup, whisk together the melted and cooled butter, the buttermilk, and the eggs. Stir in raspberry extract. Set aside. In the bowl of your stand mixer, mix together flour, salt, yeast, and sugar with a large wooden spoon. Attach the dough hook. Slowly pour in the liquid and knead for 10 minutes, until a soft and slightly sticky dough forms. The dough should stick to the bottom but not the sides. Add more flour, 1 tablespoon at a time, if needed.

Remove dough from bowl and knead a few times on a clean counter. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow to rise in a warm, draft-free place for 2 hours, or until doubled in size.

On a lightly floured surface, pat dough into a 12 x 16 inch rectangle. Spread jam over the surface of the dough and then sprinkle with chopped strawberries. Begin rolling the long (16 inch) side of the rectangle towards you, forming a tight log. You’ll have to “tuck” the strawberries into the roll as you go…they have a tendency to want to sneak out. Once you have a tight roll, seal the seam by rolling it back and forth. Using a serrated knife, gently cut into the log. You should cut a total of 12-14 strawberry rolls. Place rolls in either two 8 inch cake pans or a 13 x 9 inch pan. Make sure pans are greased well with butter. Cover pans with plastic wrap and allow rolls to rise for 1 to 1.5 hours. The rolls should nearly double in size and touch each other. If desired, sprinkle with sugar and chopped walnuts.

Bake in a preheated 350 degree oven for 25 to 30 minutes, until rolls are just lightly golden. Allow to cool just slightly before removing from pan. Strawberry rolls are best enjoyed warm with a cup of coffee. Many people prefer a glaze with their rolls (I, however, hate the taste of powdered sugar). So if you want to make one…feel free. I like to enjoy these on their own.

Monet

Anecdotes and Apple Cores

Whole Wheat Pizza Sticks

Ryan and I had an eventful night (and no, it had nothing to do with baby). After watching the latest episode of Game of Thrones (INTENSE, by the way), we went to bed. As Ryan often does, he prayed for our protection. With Lucy’s birth impending, each night offers the opportunity of a life-changing event. Maybe I’ll wake up with strong contractions. Or maybe my water will break. What we didn’t expect was to hear gunshots echoing around our small valley neighborhood. At 4 am, your senses are muted and so, at first, we thought that maybe a car had backfired. But then the shots continued. And in quick succession. We both sat up and listened. Ryan went around the house and made sure our doors were locked.

After the fifth or sixth round of gunshots, Ryan called 911. We weren’t alone in our concern. The operator told us several families had called in reporting the same gunshots. She asked us to try and describe the general direction they were coming from as police cars were circling the neighborhood, trying to find the culprit. We stayed up for a couple of hours. I made toast and Ryan checked the doors and the windows one more time. I thought about terror, and what it must feel like to live in a place where the threat of violence is constant. I realized that we were bringing our child into a world that is often scary and out of our control.

Surprisingly, we fell asleep and woke several hours later to sun and birds. After a quick internet perusal, we learned that the man had been caught. Drunk, he had taken to shooting rocks (yes, rocks) at Garden of the Gods (a beautiful park here in Colorado Springs). So today is a new day. I’m working on the last touches in Lucy’s nursery. My mom brought over the rocker she’d painted. It belonged to my great-grandmother. Earlier this weekend, Ryan and I hung Lucy’s mobile (the little birds were knitted by my sweet aunt). And so despite the terror of the night, the day already brims with sweetness.

And these whole wheat pizza sticks? They remind both me and Ryan of our childhood. Of days when the biggest concern was what they were serving on the school lunch menu. These pizza sticks are made with a whole wheat dough and ooze out cheese with each bite. You’re welcome to use your favorite homemade pizza dough recipe, or you can buy a pound of dough from the store. Either way, these pizza sticks come together quickly. They’re the kind of recipe that both kids and adults love.

Whole Wheat Pizza Sticks

*Adapted from the Kitchn

1 pound whole wheat pizza dough

1 8 oz block mozzarella cheese (part skim)

1-2 TBSP olive oil

1 TBSP Italian Seasoning (dried oregano, basil, and garlic are key!)

1/2 cup Parmesan Cheese

Slice the mozzarella into thin logs (1/4-inch width). Dust your work surface with flour and preheat your oven to 425 degrees Fahrenheit. Roll the dough into a rectangle roughly 8″ tall by 16″ wide. If the dough starts to shrink back, let it rest for 10 minutes.

Slice the dough into strips 2″ wide by 8″ tall. Lay a line of mozzarella down the middle of each. Fold the strip over on the cheese and pinch it tightly to seal the cheese inside. Gently roll it a few times against the work surface to even it out. Repeat with remaining strips. Transfer the bread sticks to the baking sheet and let them rise for twenty minutes.

When ready to bake, brush the bread sticks with olive oil and sprinkle them generously with Italian seasoning and Parmesan cheese. Place the risen bread sticks into the oven and turn down the oven to 350 degrees Fahrenheit. Bake for 15-20 minutes, until puffed and golden.

Let the bread sticks cool for five minutes on the sheet, then transfer to a serving dish. Serve warm with tomato sauce for dipping. Bread sticks are best eaten right away, but leftovers can be kept refrigerated for three days and re-warmed for 30 seconds in a microwave.

Monet

Anecdotes and Apple Cores

Tomato Basil Tartines

Ryan and I are already crossing items off our list. We had one of those lovely weekends. Leisurely breakfasts, friends from near and far, sweet family, succulents, long walks in the park. We even watched our 7-year-old nephew score two soccer goals at his tournament. But come Monday morning, and I’m TIRED. I don’t know if we were too busy this weekend or if I’m just 36 weeks pregnant. I imagine it’s a combination of both.

We had some friends and family over to our house on Saturday, and I made a few simple dishes to share with them. I’m finding, already, that simplicity is KEY. Ryan and I had talked about making soft pretzels for our party, but when I thought about boiling pots of water, parchment lined baking sheets, and the endless rolling of dough, I vetoed the idea. Instead, I made these simple yet delicious tomato basil tartines.

I bought a basil plant from Whole Foods a few weeks ago, and I’ve taken pleasure in nurturing its growth. We have an immense yard that needs an immense amount of work, but my little basil plant is completely manageable. And so even though our backyard is half-dirt, half-weed, I still claim a green thumb. Growing basil is remarkable for many reasons, but I love that I can clip off a few leaves when needed (and not drive to the store to buy a 4 dollar packet of herbs).

And this baguette? Well, Ryan and I were lucky enough to move onto a cul-de-sac with wonderful neighbors. The owner of La Baguette (my very favorite bakery in Colorado Springs) lives just three doors down. The baguettes and the croissants that he sells each weekday and Saturday morning are as close to Paris as I can get right now. And he and his wife happen to be incredibly kind and gracious.

So buy yourself a basil plant, make good friends with a baker, and put together these simple tomato and basil tartines on a summer afternoon. They make perfect appetizers for a light lunch or dinner. I had a hard time keeping production up with my friends’ appetites. Flavorful yet not overpowering, these tartines make the best of summer produce.

Tomato Basil Tartines

*Yields 24 tartines

1 baguette, sliced thin (I always ask my baker to do this for me…saves time and the mess)

2-4 tablespoons butter, softened

1 carton of grape tomatoes, sliced thin

8 thick slices of provolone cheese

Extra Virgin Olive Oil (I used a wonderful basil infused oil)

10-12 small basil leaves, chopped

Arrange sliced baguette pieces on a platter or serving plates. Spread softened butter over each piece of bread. Cut each piece of provolone into four smaller pieces. You can use a decorative round cookie cutter if desired. Place cheese on top of butter and bread. Arrange sliced tomatoes and chopped basil on each tartine. Drizzle lightly with olive oil and serve immediately.

Monet

Anecdotes and Apple Cores

Best Whole Wheat Pizza Dough

I’ve made this pizza dough three times in the past 10 days. Now granted, I am 34 weeks pregnant and craving all things dough and cheese…but truely, this pizza dough is the best I’ve ever worked with…and I’ve tried quite a few recipes over the years. This is what makes this whole wheat pizza recipe special:

1. Initial soak. Instead of combining all ingredients into a mixing bowl, kneading, and then letting the dough rise, this recipe calls for an initial soak. You let 1 cup of flour sit in a watery mixture of yeast and honey for 30 minutes. Then, you add the rest of your flour, salt, olive oil…I don’t understand the chemistry behind this method, but trust me, it works.

2. Vital Wheat Gluten. Do yourself a favor. Buy a box of vital wheat gluten if you plan on baking a lot of whole grain breads. This does wonders! It makes yeast breads rise higher and produces a much less dense dough.

3. White Whole Wheat Flour. King Arthur makes my absolute favorite white whole wheat flour. You still get all the benefits of whole grains but with a much lighter texture than traditional whole wheat.

And the result? A dough that feels like heaven to touch (bakers…you know what I mean…) and a pizza crust that’s flavorful, chewy, and packed with whole-grain goodness. I dare you to try the recipe and not make it again the following week. I plan on making a batch of dough each Sunday until Lucy’s born. I can’t get enough pizza.

So we’re now at 34 weeks, and I thought I’d share how we’re all doing as the big day looms closer.

Cravings: Pizza, bagels with cheese, bacon, tortilla chips, and coconut cake

Fears: Ryan and I want a natural childbirth, but I’ve definitely been feeling a bit more intimidated about laboring without pain medication. Maybe I’ve just been watching too many birth videos, but I worry that I won’t be able to handle the intensity of transition and pushing. Thankfully, we have a GREAT doula, and I know she’ll help me talk through some of these fears.

Exercise: Margot (our pup) and I still walk 2-3 miles each day. I’m moving slower now, so I listen to Terry Gross a bit longer on my IPOD, but we’re making it out everyday. I’m also doing squats whenever I think about it, which means Ryan finds me awkwardly moving up and down as I brush my teeth.

Nursery: Lucille Amelia’s nursery is almost complete! We still need to hang up a few pictures, and my mom is painting my great-grandmother’s rocker…but it definitely looks like her room, and I can’t wait to share it with you in a few more weeks!

Health: We had an appointment with my OB today and all looks well. Lucille is in the 56 percentile, and my OB thinks she’ll be around 7.5 or 8 lbs if we get to 40 weeks. My blood pressure is right on track. And even though Lucy is already 5 lbs, I’ve only gained a total of 16. Here’s to hoping to a healthy and happy 6 more weeks!

Ryan: My sweet husband has been nothing but love to me. He comes home from work and showers us both with affection. He sings to Lucy, talks to Lucy, and plays with Lucy (she kicks him, he nudges her back). I can already tell they’re going to be close. She has him wrapped around her finger already. And tomorrow we celebrate 4 years of marriage. I’ve never loved him more.

So here’s to hump day and really good pizza. I hope everyone is well and warm.

Best Whole Wheat Pizza Dough

2 teaspoons instant yeast
1 1/2 cups warm water (100°F to 115°F)
2 tablespoons honey
3 1/2-3 3/4 cups King Arthur 100% Organic White Whole Wheat Flour
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil

Stir together the yeast, water, honey, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer, or in the bucket of a bread machine. Cover the mixture and let it stand for 30 minutes; it’ll be very soupy.

Add 2 cups of the remaining flour, the vital wheat gluten, and the salt to the yeast mixture, along with the olive oil and sesame seeds. Mix and knead the dough-by hand, mixer, or bread machine-for about 5 minutes, adding more flour as necessary to make a smooth elastic dough. Place it in a lightly greased bowl, cover the bowl tightly with plastic wrap, and allow the dough to rise for at least 2 hours, or until it’s doubled in size. At this point, you can make a traditional pizza or even a calzone. You’ll want to divide the dough into two pizzas or at least six calzones. Bake in a preheated 425 degree Fahrenheit oven.