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Breads, Sides

Black Olive Focaccia Bread

My aerogarden is currently blowing up with fresh herbs. I’m constantly trimming back my Thai and Genovese basils to make room for more plants. I even have little bowls full of water and herb cuttings spread across my counter in an attempt to keep the leaves fresh until I can use them. My plan for using some of the herbs was to make a big pot of tomato sauce with the Genovese basil for pasta and a cast iron skillet pizza.  However, I kind of messed up and used all of the sauce in the pasta dish, which left me with a bag full of pizza dough. Fortunately, store-bought pizza dough is versatile! It can be used in recipes like the Orange Glazed Pecan Cinnamon Rolls I made a few weeks ago or to make a loaf of savory Black Olive Focaccia Bread.

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Breads, Breakfast, Sweet

Fancy Bread: Whole wheat banana bread with dark chocolate and ginger

I’ve always had pretty ‘meh’ feelings towards banana bread. It’s often found in office kitchens brought in by a coworker trying to clean out their pantry. It seems to always be strangely sticky on the surface. Soggy walnuts are often an unfortunate addition. I appreciate the effort, but I’m not a fan of it. However, when I first tried Molly Wizenberg’s recipe for Banana Bread with Chocolate and Crystallized Ginger, I became a banana bread believer. Her banana bread is a fancy bread and definitely does not warrant ‘meh’ feelings. Also, there are no soggy walnuts.

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