I interrupt this Thanksgiving recipe programming to bring you something I’ve been kind of obsessed with for the past month. With working from home, I’ve been able to play around with some easy but unique recipes for lunch or things that require a little planning ahead for dinner, and these buttery, flaky no yeast flatbreads have been a basis for several delicious meals.
The fact is that Smitten Kitchen rarely leads me wrong. I so appreciate her recipes, the clarity and detail of the steps, the tweaking to make it perfect but still super easy. And these delicious no-yeast flatbreads are no exception.
On the one hand you’ll probably look at this yogurt flatbread recipe and go “wow, that’s a lot of steps”. BUT WAIT…I know it might look fiddly but I promise it’s not. It’s just that the steps are written to be very detailed so you never feel lost. These really are easy and don’t take much hands-on time.
Because I’m only cooking for one, I usually make a half batch, which is five flatbreads in total. And because I can rarely resist eating the first one out of the pan just by itself, tearing pieces off, that leaves me with two fresh and usually two as leftovers.
A couple things that come in handy (though certainly not required) are a scraper tool and a silicone basting brush. I’m also in love with my thin rolling pin, so much easier for this type of task than the traditional fat kind with the handles.
These no yeast flatbreads come together in three easy phases, over the course of a couple hours…but not much hands-on time. I literally do it in between conference calls, about 5 minutes to mix up the dough, and then about 10 to roll them out into the “snails”.READ THE POST
Once upon a time, I made soda bread quite a bit. It was back when I found real yeast bread quite daunting, and so often stuck to quick breads. But I realized recently that it had been probably 5 years at least, possibly more, since I’d made it at all. I was in the mood for a really hearty bread slathered with rich butter and jam, and so decided to go back to basics with a true whole wheat traditional Irish soda bread.
Now, there are a LOT of soda bread recipes out there, many of which are amazing. But to be a traditional Irish soda bread, it should have JUST 4 ingredients—flour, baking soda, salt, and buttermilk. Anything else, and it’s not the traditional kind (apparently, anything else makes it a tea cake…). The beauty of this type of recipe is that you can be struck with a craving for fresh bread, and be sitting in front of a steaming slice of it in under and hour. Here’s to instant gratification.
I have a bunch of different takes on soda bread that I want to try, but figured we’d start super pure and simple. One important note, this recipe just makes one small-ish loaf (that still feeds plenty of people)…most recipes make two large loaves, which is way too much for little ol’ me. Hence, the “small-batch” moniker in the recipe title.
My first experience with soda bread was on a trip to Ireland several years ago, where we were spoiled every morning at our B&Bs with freshly made soda bread and homemade jam. While I don’t typically love super crusty breads, I fell in love with this basic and delicious traditional food.
This bread is the BOMB!
Cinnamon-sugar is my kryptonite in general, so it’s no surprise that I was drawn to this recipe. It’s all the best things about my snickerdoodle bread (which is amazing, but also will make a major dent in your calories for the day), combined with a bit of whole wheat flour and fiber from zucchini.
Make no mistake, this is definitely a breakfast dessert, but it’s now only a bit of splurge rather than a complete diet derail.
The hardest thing is finding the cinnamon chips—if you see them, buy like 6 bags! (Though this may be part of the scarcity problem…). I think Hershey’s discontinued theirs, so I’ve been buying them on the Amazon black market, and will need to look elsewhere soon.
Cinnamon chips are seriously the best, and appropriate in all manner of delicious breakfast and dessert recipes.
This was a hit at work. And I had trouble keeping my hands off it. I had a piece with my morning espresso, but went back several times throughout the day for another bite. I probably had three pieces total, one bite at a time!READ THE POST
Most years I try to make it home for Passover and the first Day of Unleavened Bread. It’s nice to spend the time with my parents and sister, bro-in-law, and their squidlets.
The trip started with a pre-3:30am (Eastern) wake-up to catch a 5:35am flight, stop over in Dallas for a bit, then descend into Wichita. Needless to say, I was really dragging all weekend…
My sister tried out a new unleavened bread recipe when we went to their house for Passover Thursday night, and we loved it so much that I made it again the next day (and again when I got back to Atlanta). I had the cutest little helper that there ever was…
I love this unleavened bread. It’s dense but not dry, hearty and satiating (due to the whole wheat flour and butter), and has a hint of sweet from the brown sugar and honey. It was also just as good leftover as fresh out of the oven.
Even better—you can mix it up by hand, pat out on the baking sheet, and it’s ready in half an hour, from start to finish!READ THE POST
It’s weird. As a self-proclaimed caramel hater (okay, maybe “hate” is strong, but “non-lover”), I somehow made two different awesome recipes within a couple weeks back in November where caramel was the star. The first was the caramel pear crumble pie I made for Thanksgiving, and the second was this fall-worthy gem—caramel apple bread.
Obviously, apple and cinnamon are a can’t-miss combination. But the caramel glaze really elevates this bread beyond what a regular powdered sugar glaze would. It gives not just a sweetness but a warmth, and the burnt sugar caramel flavor deepens everything.
This is one of those beautiful quick bread recipes that’s super easy to throw together—I mean, the bread takes as long as it takes to chop the apples, basically. And you get not one, but two, loaves of sweet bread that can feed hungry overnight guests for breakfast, delight your co-workers, or punt as an easy dessert.
A couple weekends ago I was recuperating from a really long week, getting ready to head out of town, and wanted to make a semi-healthy meal. I settled on a frittata since it’s easy, so figured I could whip up something a little out of the ordinary as well. That’s where this super interesting olive oil quick bread came in.
This bread got rave reviews from my co-workers, despite the its slight over-saltiness (yeeeeeah…I may have accidentally added too much salt)!
It’s a great complement to any meal, but particularly something that could be a little bare on its own (like the beet and feta frittata I made with it). It was moist and satisfying, with a great subtle flavor.
Yeah, I know, it’s weird. We have regular zucchini bread. We have chocolate zucchini bread (seriously, it’s awesome!). We have snickerdoodle zucchini bread. But lemon zucchini bread?? Color me intrigued…
My love affair with lemon is legendary and long-standing. But something about this recipe kind of weirded me out, so I kept passing over it and trying other things. Then I told myself to put my big girl pants on and give it a try.
First, I had to shred zucchini, and anyone who knows me can tell you that I absolutely HATE shredding things—mostly because I usually end up shredding my fingers too. But I survived. (Also, you can use a food processor.)
And lemon zest is the best! It’s basically an excuse to make any recipe.
I also decided to make this recipe a little healthier so it would be a good breakfast food (vs. a dessert), so I used way less glaze than the recipe called for.READ THE POST
Some days I feel like I have a handful of awesome go-to bread recipes, so why bother trying new recipes? And then I stumble across a recipe like this quick focaccia and remember why—because sometimes you find a completely new kind of awesome to add to your arsenal.
And by arsenal, I mean arsenal of carbs.
I was making dinner the other day for myself and a friend, and was having decision issues. I finally decided to go with my pasta with goat cheese, roasted peppers, and chicken sausage since I could make that in my sleep.
And I also decided to try two new recipes—kohlrabi fries and these delicious oat brown sugar strawberry shortcakes. Then, since I can’t seem to stop myself from overdoing it, I ran across this quick cast iron focaccia bread and HAD to try it.
It was surprisingly easy and also very forgiving (considering I forgot to follow one of the instructions). The texture was awesome, and I loved the flavor of the spices and parmesan cheese.
But the best part was how fast it was. I’ve talked about how difficult it is to find a good bread recipe that I can make when I realize two hours before dinner that I forgot bread. Most of my great artisan recipes take at least 5 or 6 hours, and many of them are overnight.
So to find something that can be on the table in 1-2 hours start to finish is pretty awesome. READ THE POST
I am on a mission. A mission to find the best, most delicious, easiest, perfect whole wheat biscuit recipe.
My sis recommended this recipe when she and my mom were visiting last month. I think we stuck to the original recipe, except in regards to the flour. I had some self-rising flour that we had to use up before the Passover/Days of Unleavened Bread, so we substituted about half self-rising flour, and I’m pretty sure we didn’t decrease the baking powder at all, so they turned out even fluffier than usual.
They were really amazing, definitely the best biscuits I’ve made—and I love that they were whole wheat but didn’t feel like rocks (or get stuck in your throat on the way down)! They were even good leftover, the true mark of an awesome biscuit.
So without further ado, here’s the best biscuit recipe I’ve found yet…READ THE POST
Last summer I tried making bread for the first time, and was shocked by how well it turned out (I’d been scared of baking with yeast for forever). That kicked off a veritable bread-baking spree, where I tried all manner of artisan yeast breads.
But for some reason I’ve only made a super traditional Irish soda bread up…and yet, when I tried this hearty oatmeal brown soda bread recipe, it made me wonder why I ever bother with the finicky-ness and waiting of yeast breads.
This bread is totally easy and delicious. Now, to be fair, this isn’t authentic Irish soda bread, which only has four ingredients and definitely doesn’t have any sweeteners. But it still is soda bread, and there’s something special about it versus its yeast-based counterparts.
Something about the chemistry of the ingredients (maybe the soda and buttermilk?) makes it moist and soft, much more resistant to drying out in the open air. Soda bread in its modern form became popular in the U.S. during colonial times because it was cheap, fast, and easy, and that’s still the case today.
That’s right—best of all? There’s no rising time for soda bread, so that means you can have hot, fresh bread within an hour or so of deciding you’re craving it.
So we’ve got an hour til you have fresh bread in your hot little hands. Start your engines…
READ THE POST
Fresh, hot cornbread is just the best, isn’t it??
The problem with cornbread so often (and why I don’t make it much) is that leftover cornbread is bad. Like dry, get-stuck in-your-throat-and-scratch-up-your-mouth bad. It’s just one of those foods that doesn’t translate to leftovers well. And for one person (that’s me) to try and eat an entire pan of cornbread in one sitting is madness.
Not that I haven’t tried…
So while I was most excited initially about the cranberries in this recipe, it ended up being the overall texture of the cornbread and the hint of sweetness from the maple syrup that I ended up loving. The maple cranberry bread was super moist, and retained that texture for the next 2-3 days while I ate the leftovers. I’ll definitely be using this recipe again even without the cranberries.
Now the cranberries themselves weren’t quite what I expected. I figured that the combination of the super tart cranberries and the maple syrup would kind of balance each other out taste-wise, but the cranberries were still quite tart. The solution to this, of course, is to drizzle honey all over the cornbread! The cranberries were really good, but I think I might like cherries or something like that even better.
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This bread is magical.
I’m not someone who could generally be accused of being a snickerdoodle freak, though I’m a sucker for a cinnamon-sugar combo. But I might change my mind after having this snickerdoodle bread.
The blog I got this recipe from (Lil Luna) warns that the cinnamon chips are usually only in grocery stores during the holidays, so best to stock up on a few bags right now while the getting is good. There was actually a shortage a few years back for months, and I started effectively buying them on the black market 🙂
The other great part about this bread (cake? cake bread? bread cake?) is that it literally takes five minutes to mix together, then you just pop it in the oven and go about your business! I realized late in the day that the next morning was my “breakfast day” at work and I didn’t have much of an evening to make something, and this turned out to be the perfect option (and I carefully packed the second loaf in my carry-on bag to visit my family the next day!). READ THE POST
As I mentioned in my beer mac & cheese post, last weekend I was fighting some doldrums and decided to fight them with comfort food. Specifically beer comfort food. Because last weekend was a beer two-fer.
That’s right, wheat-y basic beer bread.
The recipe is from one of my favorite food blogs, In Erika’s Kitchen, she always has great, unique, and simple recipes that use produce, whole grains, and less processed foods for awesome results.READ THE POST