Our Weekly Bread: 8 of 36

Posted on

The kids cannot get enough of focaccia bread. Finally, they were ready to sprinkle cheese, rosemary, and Italian seasoning on their focaccia dough before baking it. This is their third time making it. Third time’s a charm indeed.


Focaccia with sharp cheddar cheese, rosemary, and Italian seasoning

I also suggested that, when the bread is ready, they dip it in marinara sauce, warm or cold. They loved it. See? Taste buds can be trained and educated. When we hear so many parents complain their children will not eat vegetables or whole wheat bread or fruit, it’s a matter of patient education. Continue reading »

Please follow and like us:

Our Weekly Bread: 5 of 36

Posted on

This week, we made pizza. Is there a better skill in the kitchen than knowing how to make pizza crust? I think not.

Kids with Pizza

They are proud of their pizza.

We used the bread machine, because it is easy. Why complicate things? The recipe came in the book that accompanied the bread machine. Remember, this is my $5 bread machine, which I purchased from a neighbor at a yard sale. He said he had used it maybe five times.


Pizza Crust Recipe

1 1/2 c warm water

2 Tbl. olive oil

1 1/2 tsp. salt

4 1/4 c all-purpose flour

2 tsp. sugar

2 tsp. yeast

Select Dough-Only on your bread machine and watch it work for you. Well, you might not want to watch it for the full 90 minutes it takes for it to do its thing. This will produce a double crust. We roll it out on two different pans, because we do not want it to get too thick (like deep-dish pizza crust).

Heart-shaped pizza

We shaped one as a heart because why not?

The kids learned that “floured board” means just a little flour, not a whole lot of flour. The edges of their crusts got a little too tough, because they kept adding flour to the crust as they “played” with it. But those are the edges they do not usually eat anyway, so it worked out.

Measuring flour

Measuring flour

We added marinara sauce and mozzarella cheese. They did not want any veggie toppings for their very first pizzas. We made salad and decided this counted as a healthy enough meal.

The pizza was delicious, by the way. I have not tried it, because of gluten intolerance, but they said they loved it. We had some leftovers for the next day, too.

Please follow and like us:

Our Weekly Bread: 4 of 36

Posted on

As you know, our weekly bread features a new bread-making experience every week. We chose to make socca this week. If you have never heard of socca, just know that it is a gluten-free flat bread that cooks in 10 minutes. The main ingredient is garbanzo flour. It originated in Provence and Italy.

Making socca

Making socca

To be clear, I am the only one in my family who must avoid gluten. As such, I will be the only one eating this bread. My children have no interest in even trying it. Like most people, they have a mental block when they hear “gluten-free.” Even though I make gluten-free pasta dishes or gluten-free pancakes and they love them, they have some reticence about other gluten-free recipes. Continue reading »

Please follow and like us:

Our Weekly Bread: 3 of 36

Posted on

This week, my son became the baker in the family by himself. My daughter came to watch and inspect. To clarify, that counts, too. We decided to make another easy bread recipe, Dutch-oven bread. Some people call it no-knead bread. I have blogged about this recipe before here: Dutch-oven bread.

Boy makes bread

Mixing the wet and dry ingredients

My son loved mixing the dough and expressed regret that he was not supposed to knead the bread. I suppose we are gearing up for full-on kneading bread recipes. At least he seems to be eager and ready to do it. Continue reading »

Please follow and like us: