Category Archives: Breads & Rolls

Wholesome Bread Pudding

Ryan and I are waking now to sunrises and baby kicks. We open our blinds around 6:30am, and then we both lay in bed, feeling Lucy move. Cricket jumps from the window seat to our quilt. Margot stretches her legs across the floor, inching slowing towards her food. We’re a happy family here, and it feels right for this scene to be set against a backdrop of snow-covered mountains.

Ryan asked me if I missed Austin the other night. And my immediate, honest answer was “no.” I miss our friends in Austin, some of them dearly, but I don’t miss the heat, or the allergies, or the traffic. And while Lady Bird Lake is pretty, nothing compares to the sun setting behind the front range. Quite simply, Austin never became home.

I know many people who live far from family, far from the places that settle their hearts. Ryan and I did it for a few years, and I found it more taxing than I could have imagined. I wonder if everyone feels a special connection to a certain geographic landscape. I have friends who long to return to the northwest, where the land is wet and verdant. I have others who will never leave the east coast, the tiny town they grew up in. And then there are those who find their places later in life, maybe after moving several times. They finally settle in a city or a state that feels like home.

Ryan and I are still trying to figure out so many details here. I graduate with my M.F.A in May, Lucy is due in June, and we still haven’t found a house (the other one…the old, adorable one…fell through). There are moments in which I can feel a wave of panic rise. What are we doing here? Where are we going to live? Raise our daughter? But then I remember: I’m home. Ryan and I have our sweet familes surrounding us, supporting us. We have good, challenging jobs in the place where we grew up and grew to love. Lucy will be born into a world full of love, laughter, and uncertainty. And when I think about it, there is nothing more we can hope for in life. None of our days are guaranteed. So much good and bad can happen in a moment.

If Ryan and I have learned anything, it’s to hold onto each other. And so I think Lucille Amelia will be just fine.

This wholesome bread pudding served to alleviate my nerves yesterday afternoon. Moving around the kitchen, I forgot my stresses, and focused on the slow precision of my knife, slicing through day-old cranberry bread. I whisked together milk and eggs, sprinkled in just a handful of sugar, and imparted a hefty dose of cinnamon. Within fifteen minutes, the pudding was baking, and I felt calmer. Lucy also enjoyed the exercise. She responded with several strong kicks.

Wholesome Bread Pudding

8 slices artisan wheat bread (I used a cranberry walnut from Whole Foods)

2 tablespoons melted butter

4 eggs

2 cups whole milk

1/2 cup granulated sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1. Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch square baking pan with butter. Set aside.

2. Coarsely chop bread into bite-sized pieces (slightly stale bread is actually best for bread pudding.) Spread into prepared baking pan.

3. In a medium bowl, whisk together eggs, milk, sugar, vanilla and cinnamon. Pour over bread. Using a fork, push bread into egg mixture until almost fully covered. Bake in preheated oven for 45 minutes, or until pudding springs back slightly when touched. Serve warm with whipped cream or vanilla ice cream.

Monet

Anecdotes and Apple Cores

Easy Wheat Crepes

For the past two weeks, I’ve been eating crepes constantly. The obsession began when my sweet mom offered to make us a batch of her famous chicken and Gruyere crepes. I eagerly volunteered to help, and the two of us spent a Friday afternoon with a large bowl of crepe batter and two very hot skillets. The cheesy crepes were divine (I went back for seconds, maybe even thirds) but what I found supremely appetizing was a simple crepe–solitary and unadorned. I began to eat them straight from the refrigerator. Two weeks and four batches later, I’m still eating these crepes.

Crepes are one of those recipes everyone should master. The variation is endless. Dessert crepes, breakfast crepes, dinner crepes, and my favorite: snack crepes. Far easier than one might imagine, crepes never fail to impress company or children. You simply can’t go wrong. I also think crepes are an excellent choice for people who must eat gluten-free food. While this recipe isn’t gluten free, it’s relatively easy to find a replacement for the scant amount of flour in crepe batter.

A few crepe tricks I’ve learned over the past four batches:

1. Let your batter sit, preferably overnight. This reduces the risk that your crepes will tear.

2. Use high-quality eggs. The fresher the better.

3. Invest in a crepe pan or a good non-stick skillet. Anything else will require a hefty amount of butter or oil to prevent sticking (which may not be a bad thing…)

4. Invite a friend to help. My mom and I made 30 crepes in 30 minutes. If you can get two skillets or crepe pans going, you’ll be far less tired at the end of the endeavor.

In other news, Ryan and I find out if we’re having a boy or a girl TOMORROW. We’re both supremely excited. Not only to find out the sex, but to see our baby again. Of course, I’ve received a wide variety of opinions about my child’s sex. I manage a small boutique here in Colorado, and I’ve had countless customers explain why I’m having a girl….followed by countless customers confident I’m having a boy.

So what do you think?

I’ll be sharing the news on Friday evening, shortly after we tell our family over giant bowls of pasta and a three layer berry cake. Here’s to week 20 of pregnancy! I’m half-way there!

Easy Wheat Crepes

4 eggs

1 1/2 cup whole milk

3/4 cup whole wheat flour

1/4 cup flour

1/4 teaspoon salt

3 tablespoons unsalted butter, melted

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit in refrigerator for at least 30 minutes (or refrigerate in an airtight container, up to 1 day; whisk before using).

3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Yields: 12 crepes

Monet

Anecdotes and Apple Cores

Parmesan Breadsticks

Margot and I take our morning walks around the time that our neighborhood busies itself for school. Up and down the block, cars warm in driveways. Children scuttle from the garage to the car, and then back inside the house again. It’s so easy to forget your lunch, or that blue folder, or the coat your mother makes you wear from November through March.

I like watching these early morning preparations. The way that parents interact with their children during these time-sensitive endeavors makes me want to be kinder to those I love. Because aren’t we always at our worst when there’s somewhere to go?

This morning, Margot and I watched a pudgy nine-year-old throw pieces of bark towards the 2nd story window, where (presumably) his younger sister resided. After a few failed attempts, he finally caught her attention. She pressed her cheek against the cold window and shook her head. “Let me in!” the pudgy boy yelled. She smiled, and walked away. I couldn’t help but laugh at his sister’s somewhat evil ploy to keep her big brother outside. He, like most nine-year-olds, had neglected to bring his coat. Thankfully, the caravan of cars leaving my block assured me that his mother or father would rescue him soon.

These school-aged children make me excited to be a mother (also a bit fearful), and their momentary presence in my day fills me with nostalgia for times past. Ryan just released his Valentine greeting card for 2013, and I can’t help but remember how exciting it was to exchange cards and candy in my second grade classroom. Unlike most kids, I hand-made each of my cards. A labor both long and rewarding. I guess it’s fitting that I’m now married to a man who makes beautiful jewelry and greeting cards. We’re perfect for each other. In so many ways.

If you’d like to order a card (or a pack of six), Ryan and I would love to share these with you. Follow this link to place your order. We’ll be sending them out in the next week or two, allowing plenty of time for you to transcribe notes of affection to those you love.

And if I could, I’d also send you a dozen of these Parmesan breadsticks. But since they taste best just out of the oven, I’ll give you a recipe instead. I pulled these breadsticks together just two hours before dinner. They rose beautifully, and they made the house smell like a small and authentic Italian deli. Herbs, garlic, and Parmesan cheese add just the right notes of savory to these soft and pillowy twists.

And as far as pregnancy goes? I’m doing wonderfully. My energy is strong, and I’m feeling the baby move on a daily basis now. My obstetrician happens to live just a few houses up from us, and when I walk down the hill with Margot in the morning, I can see our delivery hospital in the distance. So even though I’m enjoying every moment of my pregnancy, I can’t help but be reminded of how incredible the day will be when I give birth to our son or daughter (speaking of which…expect a very fun post at the beginning of next month. We find out gender so soon!). I’ve also been DELIGHTED to find so many sweaters and tops at Anthropologie that will work both as maternity clothes and as new mom clothes. The top below is my current favorite.

Parmesan Breadsticks

Dough:
1 cup warm water
3 tablespoons butter, softened
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 packet of instant yeast
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano

Topping:
3 tablespoons butter, melted
1/2 cup Parmesan cheese, finely shredded

1. In the bowl of your stand mixer, combine water, butter, flour, sugar, salt, yeast, and herbs. Using the dough hook, knead bread for 8-10 minutes, adding additional water if necessary to produce a smooth ball of dough (I added about 1/4 cup of warm water due to how dry it is in Colorado). Place kneaded dough in a well-oiled bowl and cover tightly with plastic. Allow to rise in a warm place for 60 minutes, or until doubled in size.

2. Break off dough into two-ounce pieces. Divide each piece into two sections, roll into 6 inch ropes, and braid together. Place your breadstick on a parchment-lined baking sheet, cover with plastic wrap, and allow to rise for 30-60 minutes (or until large and puffy). Meanwhile, preheat your oven to 350 degrees F.

3. Bake breadsticks for 12-15 minutes. Remove from oven and brush immediately with melted butter and sprinkle generously with Parmesan cheese. Serve warm.

Monet

Anecdotes and Apple Cores

Whole Wheat Apple Walnut Braid

What a mouthful. But a delicious and healthy mouthful! This whole wheat apple walnut braid was born during the second half of the Broncos’ game, and everyone at my house felt grateful for the smell of a sweet and yeasty loaf when the Broncos lost (painfully) in overtime. There is nothing like a warm oven and a freshly baked loaf of bread to soothe wounded pride.

But despite the Bronco game, we had a good weekend. And it all started with that awe-inspiring fetal heartbeat. Ryan and I are lucky enough to be working with an ob/gyn that is a personal friend of the family. She has lived up the street from my parents for as long as we’ve been in Colorado, and I used to baby-sit her babies when I was in middle and high school. We had an appointment with her on Friday afternoon, and, as always, that sweet heartbeat, nearly stopped our own.

We’re 18 weeks now, which means I’m almost half-way there, and we’ll soon be finding out if we’re having a little boy or girl. We’ve already chosen names, and we have a family dinner planned on February 1st, where we’ll get to share the news with our parents and siblings. That ultrasound will be our 6th (and hopefully our last). If our sweet baby keeps on growing like he/she is supposed to, the next time we’ll see him/her will be in the delivery room.

I’m hoping that come June, we’ll have plenty of meals and loaves of bread stored in the freezer. I know enough about new motherhood to recognize that my time in the kitchen will be rather limited at first. So I imagine the months leading up to June will be full of culinary experimentation and steady preparation.

I’m also becoming particularly mindful of what I put into my mouth. The first few months of my pregnancy were so difficult (stomach-wise) that I subsisted on a small list of foods that I found bearable (Cinnamon Toast Crunch, frozen chicken parmesean, hard boiled eggs, and smoothies from Wheatsville). THANKFULLY, my good eating habits have returned in the second trimester, along with my appetite. Whole grains, fruits and vegetables, organic meats and eggs, and plenty of wild-caught salmon. This whole wheat apple walnut braid is sweetened only by maple syrup and packed full of nuts, fresh fruit, and spices.

While braids look impressive, they’re actually quite easy to make, especially if your dough is cooperative. Remember, I was able to pull this off while the Broncos were losing to the Ravens. My mind and body kept on racing between the kitchen and the television room. I hope that your football team doesn’t have to lose for you to enjoy this as much as we have. It goes perfectly with your morning coffee or tea.

Whole Wheat Apple Walnut Braid

Bread:

1 cup whole milk
1/4 cup maple syrup
3/4 teaspoon salt
1 teaspoon cinnamon
1 large egg
2 TBSP melted and cooled butter
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Whole Wheat Flour
1 package instant yeast

Filling:

2-3 granny smith apples
1 teaspoon cinnamon
2 TBSP maple syrup

1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough (about 8 minutes with a kitchen aid mixer). Allow to rise in a slightly warm place, covered, for 1 hour.

2. Peel and dice apples. In a small bowl, combine apples, cinnamon, and maple syrup.

3. Roll Dough into a 13×9 inch rectangle. Scoop filling into the center of the rectangle, making a long log shape. Using a pair of kitchen scissors, cut each side of dough up to where the filling begins. You should make a total of 13-15 strips on either side of the filling. Crisscross the strips of dough over each other to make the braided top.

4. Allow to rise for another 30-4o minutes. Meanwhile, preheat your oven to 350 degrees. Sprinkle walnuts over the top of your loaf before baking in the oven for 25-30 minutes, or until just lightly browned. Allow to cool slightly before serving. Best enjoyed warm.

Monet

Anecdotes and Apple Cores

Holiday Wheat Rolls

Thanksgiving is fast approaching, and if you’re like me, no holiday is more tantalizing than the fourth Thursday in November. A chance to celebrate with friends and family over a table or buffet of carefully crafted food. Ryan and I are going to Houston to share Thanksgiving with my Aunt Sharon, her family, and my sweet Grammy and Papou. Grammy is the true inspiration of all my baking. And I can’t wait to make pies with her on Wednesday and to sample, once again, her famous dressing recipe.

The visit will be bittersweet though. Ryan and I are moving home to Colorado in….THREE weeks. This return home has been long-anticipated. Austin has been a wonderful place, and we’ve made some beautiful friends, but when I think about Colorado (my parents, my sister, Ryan’s family, and so many friends), I can’t help but feel like I need to return to where I belong. That doesn’t leaving Texas is easy. I’m sure the next few weeks will be emotional ones for us. And certainly this Thanksgiving, with my grandparents, will be both good and hard.

As most of you know, Ryan and I tend to be busy people. In the midst of the move, Ryan has another big event coming up. This weekend, his jewelry will be featured in Austin’s Renegade Craft Fair. Some of you might have seen his work, but I wanted to take the opportunity to highlight his beautiful cross-stitched pendants. Here is what Ryan says on Stitch and Saw’s website:

My name is Ryan Kulp, and I make jewelry and other fine goods in Austin, Texas. My interest in design began as a child. Like many other children of the 80′s, I spent afternoons designing and making friendship bracelets and beaded lizard key chains. Although I made a profit on those initial designs, I abandoned the craft of making to pursue more abstract concepts like Calculus, Physics, and Economics. After graduating from the Colorado of School of Mines with a B.S in Economics, I moved to Baltimore and then Austin with my wife, Monet Moutrie. A stint as a home security installer helped me reconnect to the joy that working with my hands brings. I took up cross-stitching on a whim, only to discover it was a perfect match for both my creativity and my love of the particular. After stitching a few larger pieces, I found my niche in creating small portraits of animals. Because my grandfather and father both worked with wood, I wanted my creations to reflect that heritage. I began salvaging fine woods from local cabinet makers and cutting out the wood discs that serve as the backs of my pendants. Each new pendant is designed and stitched by me. Using the very best materials and unique designs, I hope to create pieces that make people smile and reflect on the small things that make life beautiful.

So if you’re in Austin the weekend after Thanksgiving, come find Stitch and Saw at the Renegade Craft Fair. If you’re not, and you’d like to order a pendent, Ryan is still accepting holiday orders. You can find more information about ordering a necklace at his site. So while Ryan is busy with last minute preparations for the craft-fair, I’ll be in the kitchen making a few of my holiday favorites. These honey wheat rolls are a family classic. I made them here in Texas, and my little sister made a batch in West Virginia. Come Christmas, we’ll both be in the kitchen making another batch…together.

These holiday wheat rolls are sweet and wholesome. A step above the typical white Parker House rolls you often see on the Thanksgiving table (which are very good, mind you). They rise beautifully, which is always a plus for the beginning baker, and they make your house smell like freshly baked bread (forget a candle!).

I hope you enjoy them as much as we do. And I hope you all have a beautiful and safe Thanksgiving.

Holiday Wheat Rolls

2 Packages of Active Dry Yeast
1 3/4 cup warm water
1/4 cup honey
1 egg, beaten slightly
1 tsp salt
1/4 cup butter, melted and cooled
2 1/2 cups whole wheat flour
2 1/2 cups AP flour

*An optional 1/4 cup butter, melted, for topping the rolls after baking

1.In a large bowl, dissolve your yeast in the warm water and let sit for ten minutes or until creamy. Add honey, beaten egg, and melted butter into your yeast mixture.

2. Mix whole wheat flour, all-purpose flour, and whole wheat flour into your yeast mixture. If you have a Kitchen Aid Mixer, attach the dough hook and stir for 5-8 minutes. If not, turn dough out into a lightly floured surface and knead until smooth and elastic (about 8 minutes). Place in a lightly oiled bowl and cover with a damp towel (I like to stretch a rubber band around the rim of my bowl to ensure that the towel stays on).

3. Let your dough rise in a warm place for about an hour or until dough doubles in size. Punch down dough, cover, and let rise again (about 30 minutes).

4. Grease or line two baking sheets with parchment paper. Divide dough into 2 ounce pieces. You can shape the dough however you like. Once divided, place on baking sheet and allow to rise, uncovered, for 30-40 minutes.

5. Bake rolls for 10-12 minutes in a preheated, 400 degree F oven. Remove from oven and brush with melted butter.