Posts by tag: bread

  • Cranberry Pecan Braided Bread

Cranberry Pecan Braided Bread

Posted on November 10, 2016

Disclosure: This post is sponsored by Rodelle. All opinions are my own. Thank you for supporting brands and companies that help to support Floating Kitchen!

On Tuesday, I made bread. In the morning, my hands gently worked the dough. I kneaded it, rolled it, shaped it and braided it. I made it pretty. I watched as the heat from my fireplace helped it to rise to it’s full potential. And I watched my social media feed fill up with announcements from friends who had voted. The hashtag #ImWithHer seemed to dominate the landscape.

That afternoon as my bread baked, my house filled with warm, comforting smells of vanilla and cinnamon. I audibly squealed as I removed the braided loaf from my oven, absolutely delighted over just how beautiful it looked. The swirl was somewhat hypnotic. While the blushing sweep of cranberries provided just the right pop of color. It was perfect.

I anxiously awaited for it to cool. I snapped my photos and took my first bites. I felt happy and accomplished.

Cranberry Pecan Braided Bread | www.floatingkitchen.net

But as the day wore on, I struggled to hang onto those feelings. The election coverage that evening caused me to stress eat almost half the loaf, sending me into some kind of a carbohydrate-induced downward spiral. And eventually, I found myself too mentally and emotionally exhausted to even stay awake for the duration of the reporting. I went to bed not knowing the final outcome. In the morning when I checked my phone, I cried. And then I called my Mom and cried some more.

Pajama-clad, I re-warmed some bread and ate it reluctantly. Later, I shared a slice with my neighbor in his backyard. And we both tried to breath.

Cranberry Pecan Braided Bread | www.floatingkitchen.net

I think it’s safe to say we’ve got some work to do. Although, I have to admit that I’m not 100% sure what that means or where to even start. But for now, I bake. And listen. And love. And vow to not grow weary.

This Cranberry Pecan Braided Bread certainly won’t solve our problems. But maybe make yourself a loaf and find some comfort and solace in that action. Share a loaf with a friend (or perhaps an enemy). And take care of yourself and the people around you. It’s the least we can do for one another.

Cranberry Pecan Braided Bread | www.floatingkitchen.net

I’ve partnered with Rodelle to bring you today’s recipe. Rodelle’s vanilla extracts and other baking essentials are top notch, and I’ve been using them exclusively in my kitchen for years now (did you know they also have a line of savory products!). When I’m cooking and baking with Rodelle ingredients, I’m completely confident that my recipes will turn out to be total show stoppers. And that’s an awesome feeling to have.

I’m also proud to work with a company that not only supports their farmers and growers abroad, but also derives 100% of their energy from wind power and other alternative sources. I hope that more companies will follow their lead.

Cranberry Pecan Braided Bread | www.floatingkitchen.net

This Cranberry Pecan Braided Bread might just steal the spotlight at your next Holiday gathering. And as your guests “ooh and ahh” over it’s festive presentation, you’ll be secretly smiling on the inside knowing that it actually wasn’t all that difficult to bake (I promise it’s not nearly as intimidating as it looks!). So be sure to stock up on some essential Rodelle baking ingredients this season, and let’s rock this whole Holiday entertaining thing!

Cheers,

Liz

Recipe adapted from my Braided Cinnamon, Apple and Pecan Bread

Cranberry Pecan Braided Bread

Serves about 8

Cranberry Pecan Braided Bread

Ingredients

  • For the Dough
  • 3 – 3 1/4 cups all-purpose flour, divided
  • 1/3 cup sugar
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 package (2 1/4 tsp.) active dry yeast
  • 1 cup milk, warmed to 120-130 degrees Fahrenheit
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 1 egg, lightly beaten
  • 1 tsp. Rodelle Pure Vanilla Extract

  • For the Filling
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 1 cup fresh cranberries
  • 1 cup pecans
  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 1 Rodelle Madagascar Bourbon Vanilla Bean

  • For the Glaze
  • 1/2 cup confectioners sugar
  • 1 tablespoon water
  • 1/2 tsp. Rodelle Pure Vanilla Extract

Instructions

  1. In the bowl of your stand mixer, whisk together 2 cups of flour, the sugar, salt, cinnamon and yeast. Add the warmed milk, butter, beaten egg and vanilla extract to the dry ingredients. Then using your dough hook attachment, beat the mixture on medium speed for 1-2 minutes, scraping down the sides of the bowl as necessary. Once well combined, slowly add in more flour (you’ll need somewhere between 1 and 1 1/4 cups) until the dough is soft, easy to handle and easily leaves the side of the bowl.
  2. Continue mixing the dough on low-medium speed for about 5 minutes, stopping to pull the dough down off the dough hook as needed. The dough should be smooth and elastic. Alternatively, you can knead the dough by hand on a lightly floured countertop for about 5 minutes.
  3. Using your hands, shape the dough into a ball. Transfer it to a lightly oiled bowl, turning to coat the dough on all sides with a thin layer of the oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 1/2 to 2 hours, or until the dough has roughly doubled in size.
  4. Once the dough has risen, gently punch it down to deflate it. Remove the dough from the bowl and transfer it to a floured countertop. Shape it with your hands into a rectangle. Then using a rolling pin, roll the dough out into a 24 X 12-inch rectangle. This will take a little bit of time and effort because the dough is fairly elastic. If the dough is too “springy” let it rest for a few minutes and then try rolling it out again.
  5. Spread the remaining 4 tablespoons of softened butter out into an even layer over the surface of the dough, leaving a 1/2-inch boarder around the edges. Add the cranberries, pecans, sugar and cornstarch to the bowl of your food processor with the blade attachment. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add the scraped seeds to the other ingredients in your food processor. Then pulse everything together until a course meal has formed. Spread the cranberry-pecan mixture out in a thin layer over the buttered dough. Then beginning at one of the long edges, tightly roll up the dough into a log. Pinch the edges of the dough together to seal it as best you can.
  6. Spray a baking sheet and the ring of a 9- to 10-inch spring form pan with non-stick cooking spray. Set aside.
  7. Using a sharp knife, slice the roll lengthwise, creating two equal sized long halves, but leaving one end still attached by about 3/4-inch at the very end. Slightly rotate the halves outwards so the layers are facing upwards. Then starting from the end that is still attached, cross the two halves over each other. Continue doing this until you end up with a single twisted/braided rope. Pinch together the end of the rope.
  8. Gently slide your rope onto to your greased baking sheet. Then starting with one end, spiral the rope into a closed circle. Place the ring of your greased spring form pan over/around the circle. Cover with a kitchen towel and let the dough rise in a warm place for 30 minutes.
  9. Meanwhile, pre-heat your oven to 350 degrees. Position an oven rack in the middle position.
  10. Remove the towel from the dough, but leave the spring form pan in place. Transfer the baking sheet to your pre-heated oven. Bake for about 30 minutes, or until the bread is golden brown and puffed. Remove the baking sheet from your oven and set it on wire rack to cool for about 10-15 minutes. Then gently slide the bread off the baking sheet and directly onto the wire rack to continue cooling.
  11. In a small bowl, whisk together the confectioners sugar, water and vanilla extract until smooth. Then drizzle the glaze over the bread. You can slice and serve this bread while it’s still slightly warm, or let it cool completely to room temperature before serving. Leftovers can be stored in an airtight container at room temperature for about 2 days.

Notes

1. The butter for the dough and filling needs to be very soft. I microwaved mine to the point of almost melting right before using it.

http://www.floatingkitchen.net/cranberry-pecan-braided-bread/
  • Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole

Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole

Posted on September 29, 2016
Category:

You guys! I’ve been eating so much squash lately, that I’m kind of afraid I might start to turn some bizarre shade of orange.

But as my friend Sherrie said to me earlier in the week “some people pay good money to be that color”. So I guess that is the upside to my dilemma.

I blame my obscene levels of squash consumption on my Mother. Because I asked her to bring me a couple delicata squash from the farm the other day, and she brought me twelve. So I’ve been on a steady diet of squash ever since.

Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole | www.floatingkitchen.net

Delicata squash has been a favorite of mine for a while now. It has a mild nutty, sweet flavor. It cooks up relatively quickly (at least compared to some other squashes). And you can eat the skin once it’s been cooked. Which is awesome because I’m lazy and I don’t like to peel things. So there you go.

I’ve used roasted delicata squash “half-moons” as a sandwich topping before, and I wanted to re-visit that idea here. But this time, focusing on a purely vegetarian option. So I slathered warmed sandwich-sized pita breads with fresh guacamole. Then topped them with black beans, pumpkin seeds, roasted squash and a few sprigs of fresh cilantro. Then I proceeded to shove three in my face. They were that good.

Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole | www.floatingkitchen.net

These Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole come together very quickly, which makes them a great choice for lunch or an easy weeknight dinner. Try them out and then come back here and tell me about how much you loved them!

Oh and do you want to know what my secret ingredient is for making the guacamole so incredibly yummy? It’s goat cheese. I simply mix a couple tablespoons of softened goat cheese in with the avocado to give my guacamole a wonderful creamy texture. Here I used a honey-flavored goat cheese from Laura Chenel’s that I’m currently obsessed with. But you could certainly used any plain or herbed goat cheese that you love.

If you wanted to make this recipe gluten free, swap out the pita bread for corn tortillas and have yourself a little Fall taco situation. Sounds delightful to me.

Cheers,

Liz

Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole

Serves about 2

Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole

Ingredients

  • For the Delicata Squash
  • 2 delicata squash
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cumin
  • 1/4 tsp. red pepper flakes

  • For the Guacamole
  • 1 avocado
  • 2 tablespoons goat cheese, softened at room temperature
  • Juice from 1/2 lime
  • 1/4 tsp. salt

  • For the Tostadas
  • 6 sandwich size pita breads (5- to 6-inches in diameter)
  • About 1/2 cup black beans, rinsed and drained
  • About 1/4 cup shelled pumpkin seeds
  • 2 tablespoons fresh cilantro, roughly chopped

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Trim the ends off the delicate squash and then slice them in half lengthwise. Scoop out and discard the seeds. Then slice the squash into 1/2-inch thick “half-moon” slices. Add the squash to a large rimmed baking sheet and drizzle with the olive oil, tossing gently to coat. Then sprinkle with the salt, black pepper, cumin and red pepper flakes. Transfer the baking sheet to your pre-heated oven and roast the squash for 18-20 minutes, gently stirring once halfway through cooking time. Remove from the oven and cover to keep warm.
  3. Meanwhile, place the pita breads on a second rimmed baking sheet and warm them in your oven for about 10 minutes, or until the edges turn slightly crispy.
  4. To make the guacamole, slice the avocado in half and remove and discard the pit. Scoop out the flesh into a clean bowl. Add the goat cheese, lime juice and salt. Then mash everything together with a fork until well combined.
  5. To assemble the tostadas, spread the guacamole in a thin layer over the warmed pita breads. Top with 4-5 slices of the roasted delicata squash, a heaping tablespoon of black beans, a sprinkling of pumpkin seeds and some fresh cilantro. Serve immediately.
http://www.floatingkitchen.net/roasted-delicata-squash-pita-tostadas-with-black-beans-and-guacamole/

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