Category Archives: Loaves

Potato Soup with Milk and Honey Bread

March in New England is a fickle beast.

Temperatures in the 60’s with sunshine one week and 18 inches of wet, heavy snow the next, (great book reading weather!)

I just finished a great little novel by Jenna Woginrich. The $4.99 ebook is called Birchthorn.  It’s suspenseful with great characters and plot twists. There’s a scene in it where one of the characters, Eli, has a pot of potato soup on the stove.

Now, I have potato soup on the brain.

Since every great soup has to have a great accompaniment, we will start with bread.

Milk, honey and a little butter are warmed and yeast is added.

This mixture is combined with flour and salt.

While Marcy sleeps next to the radiator, I work the dough in a bowl with a wooden spoon.

It’s then covered with a towel and placed in a warm place to rise.

Next, potatoes are peeled and cubed.

We add just enough water to cover the spuds and season with a bit of salt and pepper.

Then, comes the bacon…


A post shared by Jodi Rhodes (@homemadeandwholesome) on

Listen to those three halved pieces of glorious bacon sizzle.

Every potato soup needs a gorgeous little purple onion.

After an hour, the dough has risen and we are ready to knead.

It only takes a few flicks of the wrist to get a smooth soft ball of dough.

That ball of dough is placed in a cast iron skillet and allowed to rise again while the oven comes up to 350 degrees.

Once the potatoes are done, they are lightly mashed along with the water that didn’t evaporate.

A couple tablespoons of butter, the bacon-fat-sauteed chopped onion and that glorious bacon  are added to the pot of potatoes.

All that’s left to do is add a little more salt and pepper and place the pot over low heat, stirring every now and then.

A warm loaf fresh out of the oven.

And a hearty meal.

Take that March, you fickle beast.

Petite Milk and Honey Bread

  • Servings: makes 1 small loaf
  • Print

  • 3/4 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (plus more for kneading)

Place milk, butter and honey in a microwave safe bowl or glass measuring cup and heat for 90 seconds. Sprinkle yeast over top and let sit for 5 minutes or until bubbly.

Stir flour and salt together in a medium sized bowl. Pour milk and honey mixture over top and mix with a wooden spoon and fully combined.

Place a tea towel over top of the bowl and let rise until double in size, about an hour.

Once risen, on a floured surface, knead dough until smooth, about a minute.

Preheat oven to 350F. Place the ball of dough in a cast iron skillet and make a cross on top to let the fairies escape. Place the tea towel over top to let the dough rest while the oven comes up to temperature.

Bake for 40-45 minutes. Slice/ break and serve.

Potato Soup

  • 3 large potatoes, peeled and cubed
  • 1/2 small onion, diced
  • 3 slices of bacon
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • salt and pepper
  • sharp cheddar for serving (optional)

Place peeled and cubed potatoes into a medium sized pot and cover with water just to the top of the potatoes. Add some salt and pepper. Bring to a boil, turn burner down to medium-high and let simmer until soft.

Meanwhile, cook bacon slices in a skillet until crispy. Cut into pieces. Place diced onion into bacon grease left in the skillet. Saute on medium-low until translucent.

Mash cooked potatoes with remaining water, leaving some chunks. Add milk, butter, bacon and onions to the pot. Stir to combine and place back on the burner set to low, stirring occasionally, for a few minutes. Add salt and pepper to taste, if you like.

Serve with shredded cheddar and warm bread.



Pumpkin Walnut Loaf with Chocolate Chips


October is upon us, which means pumpkin.


We collect our ingredients in the sun strewn kitchen on this beautiful Sunday morning.


Cinnamon, nutmeg, ginger and all spice speckled flour is incorporated into creamed butter and sugar.


Alternate with pumpkin puree until mixture is smooth and orange in color.


Chopped walnuts and a healthy dose of chocolate chips are folded into the batter before it is placed into the loaf pan.


More walnuts are sprinkled over top before it is placed into the warm oven.


While the loaf is baking, we mix cinnamon and nutmeg into confectioners’ sugar and milk for a decadent glaze.


Pumpkin Walnut Loaf with Chocolate Chips

  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 3/4 cup pumpkin puree
  • 1/2 cup chocolate chips
  • 1 cup walnuts, chopped


  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons milk

Preheat oven to 350. Grease a loaf pan.

In the bowl of a stand mixer, cream butter and sugar. Add eggs, one at a time until incorporated. In another bowl, combine flour, baking soda, salt and spices. Add flour and pumpkin, alternately beginning and ending with flour until smooth. Fold in chocolate chips and 3/4 cup walnuts.

Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Combine glaze ingredients in a small bowl and pour over the top of the baked loaf.

Slice and enjoy!





Hazelnut Flour


Hazelnut flour is here.

Switching out some of the all purpose flour in baked goods with hazelnut flour is a great way to boost protein and complex B vitamins.

First up we’re utilizing those overripe bananas on the counter.


The dry ingredients are combined, the wet ingredients are mixed and then incorporated into each other.


A few chocolate chips never hurt anyone.


The batter is poured into a loaf pan and baked for about 45 minutes until golden brown.


The hazelnut flour adds nice flavor and texture.

Banana Hazelnut Bread with Chocolate Chips

  • Servings: makes 1 loaf
  • Print

  • 1 cup all-purpose flour
  • 1 cup hazelnut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1/4 cup bittersweet chocolate chips

Preheat oven to 350 degrees F. Grease a 10 inch loaf pan.

Whisk flours, baking powder, salt, baking soda and spices together in a mixing bowl. In another bowl combine sugar, oil, eggs and bananas. Add flour mixture to the wet ingredients and mix until combined. Fold in chocolate chips.

Bake for 40-50 minutes.

Let cool on a wire rack and turn out to cool completely before slicing.

You can probably find hazelnut flour in your local grocery store or you can purchase it online…try

Next, we are crafting a gallette, which is essentially a free form tart.


A few ingredients go into making the dough.


Butter is cut in…


until it’s crumbly.


The dough is then gathered into a ball…


and wrapped with plastic wrap to chill in the refrigerator for a while.


After it’s chilled, the dough is rolled out and an assortment of berries is piled in the middle and baked.


The final product is lightly browned, fragrant and juicy.


A dusting of powdered sugar brings it all together.

Mixed Berry Gallette

  • 1/3 cup all-purpose flour
  • 1/4 cup hazelnut flour
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons cold water
  • 1 1/4 cups mixed berries
  • confectioners’ sugar for decoration

Preheat oven to 400 degrees F.

Whisk flours, sugar and salt in a medium bowl. Cut in butter and add water until it becomes a sticky dough. Wrap in plastic wrap and chill for about an hour.

Roll dough out on a floured surface until it is about ten inches round or 1/8 inch thick. Transfer to a baking sheet. Pile berries in the center leaving about an inch on the sides. Wrap the dough over the berries, pleating the dough as you go, leaving the center open.

Bake for 30-35 minutes. Let cool. Dust with confectioners’ sugar and enjoy!




Cinnamon Swirl Bread


Cinnamon Swirl Bread on Easter Sunday.


It starts with active dry yeast and water. An egg, some milk and butter and a bit of sugar and salt are added.


Flour is incorporated a bit at a time until a dough forms.


The dough is kneaded until smooth and elastic.


The dough is set in a bowl and left alone to rest for about an hour.


It’s rolled out and a loaf pan is prepared.


Cinnamon sugar is sprinkled over the dough.


The dough is rolled up, ends pinched and placed in the prepared pan covered with plastic wrap.


While I wait for the dough to rise again, I read about the rise of Jesus on this beautiful Easter Sunday.


The sun has set and our warm kitchen is lit only by the oven while the smell of bread fills the air.


Today, we slice the fresh baked bread and enjoy it toasted and slathered with butter.


Cinnamon Swirl Bread

  • 2 teaspoons active dry yeast
  • 1/8 cup warm water (110 degrees)
  • 1/2 cup warm milk (110 degrees)
  • 1 egg, lightly beaten
  • 1/2 cup granulated sugar, divided
  • 3 tablespoons unsalted butter, softened
  • 3/4 teaspoon salt
  • 2 1/4-3 cups all-purpose flour
  • 1 tablespoon cinnamon
  1. Dissolve yeast in water. Add milk, egg, 1/4 cup sugar, butter, salt and 1 1/4 cups flour, beat until smooth. Stir in remaining flour, 1/4 cup at a time, adding only enough to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes.
  3. Place in a bowl, in a warm place until doubled in size, about an hour.
  4. Punch dough down and roll into rectangle about 18″ x 8″.
  5. Combine cinnamon and remaining sugar. Sprinkle over the dough.
  6. Roll up from short end and pinch the ends to seal. Place seam side down in a greased loaf pan. Set aside for about an hour and a half.
  7. Preheat oven to 350 degrees F. Place risen dough in the oven and bake for 30-35 minutes.
  8. Let cool on a wire rack for about 10 minutes. Remove dough from pan and let cool completely before slicing.


Streusel Coconut Bread


Birds are flocking to our front yard feeder, newly stocked with Black Oil Sunflower seeds. Cardinals, chickadees, tufted titmice, sparrows and blue jays are leaving their tracks in the freshly fallen snow. Birds of all kind are landing on the snow laden boughs of the 60 year old hemlock tree that shields our house from the road.


Large snow flakes fall at a steady speed while the wood stove blazes. We know the snow means work, work in the form of shoveling, yet again. But it also means fun, fun in the form of sledding, hot chocolate and streusel coconut bread.


The coconut flavor comes from toasted shredded coconut and canned coconut milk. It’s a little tropical flavor a midst a big winter snow storm.


Streusel Coconut Bread

For the bread:

  • 1 1/2 cups all-purpose flour
  • 1/2-3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • (1/3) cup coconut milk
  • 1/4 cup shredded coconut, toasted

For the topping:

  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon cinnamon
  • 1/4 cup shredded coconut, toasted

Preheat oven to 400 degrees F. Grease a loaf pan.

Place 1/2 cup shredded coconut on a sheet pan. Place in oven for just a few minutes to toast. Watch it carefully so it doesn’t burn.

Combine flour, sugar, salt and baking powder.

Place 1/3 cup canola oil in a 1 cup measuring cup, add egg and enough coconut milk to fill the cup. Add this to the flour mixture and mix to combine. Stir in toasted coconut.

Pour into prepared loaf pan.

Using the same bowl, combine brown sugar, flour, cinnamon and toasted coconut. Using a fork or pastry blender, incorporate the butter into the mix until crumbly.

Sprinkle streusel evenly over the top of the batter.

Bake 30-40 minutes until a toothpick inserted in the center comes out clean.

Let cool on a wire rack before slicing.




Orange Oat Bread


An orange nestled at the toe of the Christmas stocking is a well loved tradition in our family. I welcome the juxtaposition of a warm climate citrus fruit and the usual snowy winter weather of Christmas in New England. It’s a proper treat.

This year I am using my Christmas orange in a hardy bread filled with oats.

The recipe utilizes a Christmas gift, my new food processor, and a stand mixer. Of course, you could use a blender and hand held mixer or just good ole’ elbow grease and a wooden spoon to get the desired consistency for this nutritious and tasty bread.


The large dark orange color of this fruit hints to the dark orange flavor contained inside.


We make the most of this orange by consuming all but the white pith.


Add a bit of sugar and warm winter sunshine…


Process until coarsely chopped before adding the remainder of the wet ingredients.



Mix wet with the dry and you will get an orange dappled batter ready for the oven.


About an hour later you will have a nice crust on the outside and robust texture on the inside.


Orange Oat Bread

  • 1 large Christmas orange
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon each of salt, baking soda and cinnamon

Preheat oven to 350 degrees F. Grease a 10″ loaf pan.

Remove the zest of the orange using a vegetable peeler, being careful to avoid the white pith. Place in the bowl of a food processor. Remove the peel and as much as the connective strands and place orange segments into the bowl of the food processor. Add sugar and process until coarsely chopped. Add the eggs, melted butter and milk. Blend until somewhat smooth.

Combine flour, oats, baking powder, baking soda, salt and cinnamon in the bowl of a stand mixer. Mix until blended. Pour orange mixture into the bowl slowly while the mixer is on low. Beat until combined.

Pour into prepared pan and bake for 50-55 minutes. Let cool on a wire rack before turning out and slicing. Enjoy!



Whole Wheat Bread with Honey


The birds and squirrels are scurrying about on this chilly November day. The wind is blowing the yellow and brown leaves around as smoke pours out of the stove pipe on the top of our home. The fog on the windows betray the sun shining through the trees as to just how cold it really is.

Sunday is a great day for homemade bread. We normally buy Honey Wheat Bread at the grocery store for making toast, grilled cheese sandwiches and the occasional french toast for breakfast.

This first attempt went pretty well. The only qualm I have is that it didn’t rise as much as I’d like. The flavor is spot on, honey sweetens the bread just enough and the texture is amazing.


The recipe starts with warm water and active dry yeast.


Just about equal parts whole wheat flour and all purpose flour are incorporated.


The dough is shaggy at first. After kneading for awhile it comes together and is set aside to rise for an hour and a half.


Beautiful flecks of whole grain can be seen running through the risen dough.


The dough must be flattened and rolled, pinched and plopped into a greased loaf pan.


It’s left to rise for another half hour.


A line is cut in the center and it’s placed in a preheated oven.


It comes out beautifully golden brown.


Whole Wheat Bread with Honey

Makes 1 loaf

  • 1/2 cup warm water (110 degrees F)
  • 1 teaspoon active dry yeast
  • 1/2 cup warm milk
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 1/2 teaspoons salt

Pour water into the bowl of a stand mixer. Sprinkle yeast on top. Let stand for about 2 minutes until the yeast becomes frothy. Stir in milk, honey and oil. Add 1 cup of all purpose flour and the salt. With the hook attachment fitted to the stand mixer, stir in remaining flours and mix until just combined. Let sit for about 15 minutes. Using the stand mixer, knead dough for about 7 minutes or until the dough comes away from the sides easily. Add a tablespoon more flour if dough seems to sticky.

Place the kneaded dough into a greased bowl, cover with a towel or plastic wrap and place in a warm place for an hour and a half to let it rise.

Turn the risen dough out onto a lightly floured surface and knead a couple times. Flatten the dough with your hands until it is the length of your loaf pan. Fold in thirds and pinch the ends and sides together. Place in a greased loaf pan and let rise for approximately a half hour. Preheat your oven to 375 degrees F.

After the half hour is up, make a slit down the center of your loaf and place into the preheated oven for 30 minutes until golden brown. The bread will sound hollow when tapped. Remove from pan and let cool on a wire rack before slicing.

Streusel Pumpkin Bread


October is here. Pumpkin patches are open. Gourds of all shapes and sizes are waiting to be chosen.

In honor of October, let’s make bread. The streusel topping for this pumpkin bread lends a nice cinnamon crunch.


Canned pumpkin will do, but you can go out in the pumpkin patch and grab yourself a nice sugar pumpkin, roast it and mash it, if you so choose.


The longest step in making this quick bread is browning the butter.


The topping has a hefty dose of fragrant cinnamon.


The bread will have a beautiful orange hue, a tasty crunchy topping and a warm interior. Make a loaf today in honor of October.

Streusel Pumpkin Bread

For streusel

  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter, cold and cubed

For bread

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (1 can)  pumpkin puree
  • 2 eggs
  • 2 teaspoon vanilla
  • 8 tablespoons unsalted butter

Preheat oven to 350F. Grease a 10″ loaf pan.

Combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a bowl.

In a large bowl, combine pumpkin puree, eggs and vanilla. Brown butter in a skillet over medium high heat and add to pumpkin mixture. Mix until fully combined. Add flour mixture and mix until no flour remains.

Place batter into prepared pan.

Make the streusel by combining all ingredients until crumbly. Sprinkle over bread.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes and enjoy.

Meet Regan, the newest member of our family.



Cinnamon Sugar Apple Biscuits


In my world, adding apples with cinnamon and sugar to biscuits makes complete sense. Apples are my all time favorite fruit and cinnamon is my all time favorite spice. In this house, these biscuits were meant to be.

Start with your favorite biscuit recipe. Peel, core and slice your favorite variety of apple. Mix with a bit of cinnamon sugar and you have yourself a great way to start the day or end a meal.


I always choose Macintosh.


While the apples mingle with the cinnamon and sugar the biscuits are conceived.




After a bit of kneading and folding, the dough is ready to meet the sweet spiced apple slices.



The filling is sandwiched between the dough and cut to size. After pinching the edges to try and contain as much apple goodness as possible, some milk wash and a bit of sugar, the biscuits make their way to the oven.


After twenty minutes, the biscuits are a beautiful golden brown and are quite fragrant.


Cinnamon Sugar Apple Biscuits

  • Best Ever Biscuits
  • 1 medium sized apple, peeled, cored and sliced thin
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon milk, for wash
  • 1 teaspoon sugar for sprinkling

Preheat oven to 400F.

Mix apple slices with cinnamon and sugar. Prepare biscuits, rolling out to about 1/4″ in thickness. Line apples along one half of rolled biscuit dough. Fold over and pinch the edges. Cut into eight pieces and pinch all edges. Place on a parchment lined baking sheet. Brush tops with milk and sprinkle a bit of sugar over top. Bake for 20 minutes. Enjoy :)




Berry Cinnamon Swirl Bread

100_6174Joy the Baker’s Baking Bootcamp has brought us this Berry Cinnamon Swirl Bread. Click the link for a step by step depiction of the recipe.

100_6133It starts with sugar and yeast, a bit of milk and butter plus an egg yolk for richness= the basis of a stellar dough.

100_6138Once the mixture is frothy and bubbly, we can add flour and a touch of salt.

100_6143We knead the dough for a few minutes. It becomes soft and easy to work with. The dough is rolled into a ball and placed in a greased bowl for an hour.

100_6145While the dough is resting, we focus our attention on the filling: butter, cinnamon and sugar. Frozen berries are laid out in a single layer to thaw. I was fresh out of fresh berries but if you have them, use them.

100_6149After the dough has risen it is ready to roll out into an 18×12 inch rectangle.

100_6154Next we spread the cinnamon and sugar butter over top, leaving a border of about an inch all around.

100_6161The berries are sprinkled over top. Isn’t it pretty?

100_6166We roll the dough up, pinch the sides and cut down the middle exposing the fruit inside. This leaves us with two pieces to braid and wrap into a wreath shape. Very carefully we lift the wreath and place it into a greased cast iron skillet.

100_6168Baked for 25-30 minutes, it becomes a beautiful golden color due to the egg wash and the scent of cinnamon will fill your kitchen. Kids and animals will wander in, following their noses.

100_6183Powdered sugar rains down and creates a beautiful wreath of berry infused bread.

100_6190Enjoy :)