One Hour Bread

Ward just had his birthday so I figured it was a perfect time to bake bread for the first time! 

I even used his favorite butter, Kerrygold, in the recipe.

Thanks to Ayesha Curry’s cookbook, The Seasoned Life, I was able to take baby steps into the bread making process. It was so easy an came out so well – I am so happy to have this in my arsenal now.

I prepped for the bread by greasing a bread pan with olive oil.

I then mixed the flour, salt, sugar, yeast, and warm water with the paddle attachment.

I switched to the dough hook and added the cubed butter then combined for about 5 minutes.

I then placed the dough in an oiled bowl and covered it with saran wrap for 15 minutes.

After the 15 minutes, I removed the dough from the bowl and placed it on a lightly floured surface. I split it in two and rolled each to 12 inches then braided them.

I placed the braided dough into the prepared pan and then brushed it with egg.

 I placed the bread in the oven and let it bake for about 30 minutes. When it came out, it was beautifully golden brown and I let it rest for 5 minutes in the pan.

I removed it from the pan and was so happily amazed that I had actually made this! I mean, wow! I never thought that my first time making bread would go so well. I know that I didn’t make my own started and that this took a fraction of the amount of time that most breads take but, like I said, baby steps!

Like the recipe said, the bread was dense with a chewier inside but man was it good! I could definitely see making this again and again and slathering butter and jam all over it. My mouth is watering just thinking about it!



Apple Zucchini Bread

Is there anything better then fresh, straight out of the oven, bread on a Sunday morning?

I’d usually say no, but I’m on the fence about this apple zucchini bread that I made. I saw the recipe and thought to myself, that looks good and healthy – let’s give it a try! To make it, I had to buy a new ingredient that I haven’t used before: whole wheat pastry flour.

I mixed the dry ingredients in one bowl and the wet ingredients in another then combined the two to make the bread dough.

To the batter I added the shredded zucchini and shredded apple. Obviously, the apple was really juicy which made it hard to shred but also added a lot of liquid to the dough, which was my first insight to the possibility of this bread not being quite right.

I mixed it all together then put it into the bread pan (which, by the way, was greased with goop!).

The recipe said to bake it for 40-50 minutes. I did that and though the top of the bread was nicely browned, the toothpick test told me that it was very much not done. I put it back in and kept checking on it but the toothpick just never seemed to come out clean. Eventually, after about 25 extra minutes, I threw up my hands and said, COME ON NOW and took it out of the oven.

See? It looks nice on the outside. I cut into it and the top portion seemed alright (and cooked). It even tasted alright. The bottom part though, ehhhhh, not so much and let’s be real honest, it didn’t taste good.




P.S. The goop was amazing. The bread did not stick at all! Magic!!


Straight up gingerbread. Not gingerbread cookies, not gingerbread lattés, but the real deal. 

I love gingerbread flavors, so when I came across this recipe for gingerbread, I knew I had to make it!

I started by mixing the dry ingredients which consisted of flour, baking soda, ground ginger, cinnamon, and salt.

In the stand mixer, I combined the butter and brown sugar until it was fluffy then added the eggs and vanilla.

In a small bowl on the side, I poured hot water into the cup of dark maple syrup and whisked until well combined.

I poured the maple syrup mixture into the sugar and egg mixture and continued to stir. It became a frothy and very thin batter. I slowly added the flour mixture in to make the batter then poured it into a greased bread pan.

I put it in the oven at 350 for an hour, as the recipe said. At the one hour mark, however, the toothpick did not come out clean so I left it in for an additional ten minutes. The extra ten minutes was exactly what it needed and it came out perfectly baked.

While the bread cooled, I made the cinnamon glaze. I mixed powdered sugar, cinnamon, and milk to create a spicy, sweet glaze.

Once the bread was cooled, I drizzled the glaze all over it and cut a big slice!

It was still warm and the glaze seeped through the top creating a sweet and moist middle. The outside had a little crunch and the spices in the batter and glaze gave a nice punch (and definitely added to the amazing smell)!



Pumpkin Raisin Bread

I’m really milking this “pumpkin spice” season.

I had pumpkin purée leftover from when I accidentally bought it for the Halloween cupcakes and my uncle recently gave me a bunch of raisins so I looked up what I could make with both those ingredients.

I threw everything into a bowl and mixed. This recipe was super easy.



I placed the batter into a bread pan and let it bake for an hour.


I’m not always the biggest fan of chunks in breads, cakes, yogurts, etc., so I wouldn’t always choose a raisin bread. That being said, I actually did not pick out the raisins while eating this which should tell you something.




Dulce De Leche Banana Bread

It is officially Indian Summer in San Francisco!

Which means that having the oven on all day for baking is painful. That didn’t stop me yesterday though and I’m so glad because this dulce de leche banana bread is goooood!

Luckily, it was easy to make. For the dry ingredients, I just had to combine flour, cinnamon, baking soda, and salt.

The next step was the hardest for me because I had to mush up the bananas. Eeeeek!


I then added a stick of butter and sugar to the bananas and mixed. Once combined, I added two eggs and a cup of yogurt.




I poured the batter into the bread pans and then added the dulce de leche. The recipe said to add 3 tablespoons to the top and swirl it in. I ended up putting 4 tablespoons and I’m glad I did.


I let them bake for an hour and when they came out, they smelled so good.



I could see the dulce de leche seeping through on the sides, though faintly and when I cut into it, it wasn’t until the second slice that I got dulce de leche in the middle.


The bread was moist and sweet and didn’t taste overly like banana (you know how much I don’t like bananas, haha). If I were to make this again, which I definitely will do, I would add the dulce de leche in layers alternating with the batter so that it would be more evenly distributed.