A New Kind of Weekend Warrior

Weekend Adventures with my KitchenAid Mixer!

Italian Herb Bread & Roasted Red Pepper Dip May 16, 2009

Filed under: Breads — Diana @ 11:36 pm

This post is just a place holder until I get the recipes up for this awesome bread and dip!

Recipes to come soon:


French Bread November 17, 2008

Filed under: Breads — Diana @ 12:19 am

In addition to the apple cake I made for Dawn’s birthday, I baked her a loaf of French Bread.

The recipe I used came from the Better Homes and Garden’s cookbook (page 147).

French Bread

5 1/2 to 6 cups flour

2 packages yeast

1 1/2 tsp salt

2 cups warm water

1 egg white, slightly beaten

1 tbsp water

1. Stir together 2 cups for flower, yeast, and salt. Add warm water and mix on a low to medium speed for 30 seconds, scraping bowl constantly. Beat at a higher speed for 3 minutes, then stir in as much of the remaining flour as possible.

2. Turn out the dough on to a lightly floured surface and knead. Knead in as much flour as you need to make a stiff dough that is smooth and elastic – it takes about 10 minutes. Shape dough in to a ball and place in a lightly greased bowl – turning once to grease dough surface. Cover and let rises in a warm place until double in size (an hour).

3. Punch dough down, then turn dough out on to a lightly floured surface and divide dough in half. Let rest for 10 minutes. Lightly grease a baking sheet and sprinkle with cornmeal.

4. Roll each dough half in to a 15 x 10 rectangle. Tightly roll up, starting from the long side, pinching the seam to seal well. Place dough seam down on to baking sheet. Mix together egg white and water and bruch some over the loaves of bread. Let rise until nearly double (45 minutes).

5. Preheat oven to 375. Make three or four diagonal cuts about 1/4″ deep across each loaf top. Bake for 20 minutes.  Remove from oven and brush more of the egg wash, then continue baking for another 15 minutes or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet and cool on wire racks.


Cinnamon Swirl Egg Bread November 5, 2008

Filed under: Breads — Diana @ 11:41 pm

I’ve said it before, and I’ll say it again: nothing beats the smell of bread rising and baking. It smells like home and comfort.
Whenever I find myself starting to feel stressed out, I bake . Whenever I want to impress someone, I bake. Whenever I am feeling twitchy or just plain bored, I bake.

Tonight I wanted to bake bread, and was planning on making focaccia, but my boyfriend got excited when I said I’d make cinnamon swirl bread. He LOVES this bread. The first time I made it, he ate practically the whole loaf when it came out of the oven. It’s great for snacking or french toast!
Mine is currently on its first rise, so I wanted to post the recipe while I wait.



Focaccia September 30, 2008

Filed under: Breads — Diana @ 5:48 pm

As much fun to make as it is to say!

My boyfriend loves all things Italiano, so I figured I should try to make focaccia bread. Who doesn’t love a bread with a doughy inside and crispy outside coated with olive oil and coarse salt?

This is the first time I’ve actually kneaded bread, instead of letting my mixer do all of the work, but it was quite simple. The dough turned out perfectly.

I adapted this recipe from the Better Homes and Gardens Cookbook, and made a few changes.



Challah September 27, 2008

Filed under: Breads — Diana @ 6:22 pm

This is, one of the first things I ever made using my mixer. I quickly discovered that I LOVE baking bread. I don’t know if it’s the yeasty smell, the way it rises, the way you get to punch down the risen dough, how it tastes fresh out of the oven….

Being Jewish, challah is something that has always been a part of my life. The eggy bread is usually braided and consumed on Shabbat. During Rosh Hashanah, the traditional braid gives way for a round challah.  Below is my favorite challah bread, adapted from a recipe I found in one of my mom’s old jewish cookbooks. There are numerous ways to form a challah, my favorite is just a traditional three-strand braid, or a braided round. No matter what I try, I can’t get my  challah to be a perfect swirled round.

BUT, without much ado, the recipe:



Pre-Blogging Pictures

Filed under: Breads,Cake,Other — Diana @ 4:25 pm

Here are some pictures of things I made prior to starting this blog. I won’t post recipes yet, but I make many of these things often enough that the recipes will come soon enough.