I used to make bread every week for my roommate who didn’t think a meal was complete without bread. I haven’t been making bread lately, but I have been making pizza dough and Calzone. Now that I have a working Kitchen Aid Classic stand mixer, I can make as much bread as I like.
I don’t usually do things that are complicated, and when I started making this bread, I thought it would be complicated, but, in truth, it wasn’t. If this is your first time making bread, you might be intimidated by this, but trust me, it’s going to be okay.
When we get pizza delivery, the box always has one or two small containers of jalapeño peppers. I don’t know why, we don’t use it on our pizza, and they send it even if you tell them not to. But, that’s okay, there are recipes to be made with those lovely little peppers, like Jalapeño Stuffed Peppers and, of course, Cheesy Jalapeno Corn Bread with Creamed Corn.
Another thing I don’t ever buy is cream style corn, and yet, it manages to show up in my pantry on occasion. Sometimes, people bring gifts, and sometimes it’s food they don’t like or know what to do with. I don’t like cream style corn, but I love it in corn bread. Will I purposely go out and buy it just for corn bread? Nope, I wait until some kind soul mysteriously adds it to my pantry.
Rich and Simple
This is a simple bread to make, and rich. Using melted butter instead of oil makes it buttery tasting, and Chipotle gives it a smoky kick, and the cream style corn makes it nice and moist. Serve it with chili, or plain by itself warm out of the oven.
We are very lucky living in Glendale, where there is a wonderful bakery that makes the best breads, including a Ciabatta bread. When I picked Spane up this afternoon, and needed some things at the store, I passed by the bread aisle and couldn’t help smelling the fresh bread.
This bread was pillow soft with a crisp crust very reminiscent of the true Ciabatta bread found in the Lake Como region of Italy. It is nothing like the stuff that comes from mass bakeries.
I used to make bread every week when I was Chef Farion‘s roommate, simply because he liked to have bread with his meal. I’m not that much of a bread person, seeing that at the time of this writing, I had to make a new category for bread. Well, today that is going to change.
My wonderful neighbor gave me some Lemon Basil this morning, I looked at it and said to myself, “Yes, you are going to put this in bread!” Then I thought that tomato goes so well with basil, and I have tube of tomato paste in the refrigerator. I am going to make three doughs, one with basil, one with tomato paste, and one with roasted garlic. Then I am going to braid them together, sprinkle sesame seeds on top, and throw it in the oven. I think it will be good. We will see!
I like making bread for a few reasons:
I know what’s going into it.
Kneading is a good way to relieve stress. Take out your aggression on the dough!
The wonderful smell of bread baking is second to none.
Finished bread gives you the feeling of a job well done.
Spane examining “Caesar” the tomato paste dough ball
Bread is a great science project for kids. Kids can learn about yeast, and how the yeast is alive and how it makes the bread. If you are lucky, like I was, your child may volunteer to do some of the kneading for you. Spane was so happy to do it that he even named the tomato dough, “Caesar”.