Tag Archives: bread

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!





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.


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.

Banana Oat Bread

Banana Oat Bread

I seem to always have a few overly ripe bananas residing on my countertop. I typically use them in smoothies, but I also like to try different banana breads. I’ve made the typical banana walnut bread and banana chocolate chip bread, and now banana oat bread. So, if anyone has any others they think I might enjoy, leave me a link! I’d love to hear from you.

Banana Oat Bread

(recipe adapted from Joy the Baker)

  • 1 1/4 cups flour
  •  1/2 cup packed brown sugar
  •  1/2 tsp  salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 tsp canola oil
  • 2  eggs, beaten
  • 3 large bananas, ripe
  • 1 cup  old fashioned oats

Preheat oven to 350°F.  Grease a loaf pan and set aside. In a large bowl, stir together all the dry ingredients except the sugar.

In a smaller bowl, mash the bananas. Add the oil, eggs and brown sugar and mix thoroughly.

Pour batter into pan and bake 40 to 50 minutes until golden and firm.

Remove from oven and allow to cool in pan for 5 minutes.

Turn out and cool on a wire rack for another 10 minutes. Slice and enjoy.

Not so Semolina Bread

This weeks recipe for Tuesdays With Dorie is Semolina Bread. It can be found in the book, Baking with Julia on page 102. If you don’t have the book, you can also find the recipe on the blogs of the hosts for this week, Renee of The Way to my Family’s Heart and Anna of Keep it Luce.

It was last minute that I decided to bake along with the group this week, and needless to say semolina flour isn’t a main staple in this household or the neighborhood grocery store for that matter. I decided to substitute whole wheat flour for the semolina flour. I know it’s a completely different flavor but it’s still a deliciously warm and flavorful loaf.

I don’t own a mixer so this was done by hand. I have been told that it is the better way to knead dough anyway, so that you can feel when the dough is ready.

I have always been a bit leary about recipes using yeast. When I first starting baking, I would scan through recipes that I thought I’d like to try and if I saw that it required yeast, it would immediately be discounted. Since that time I have made a few things requiring yeast, like babka (I will have to share that recipe one day) and of course pizza dough. I made Martha Stewart’s Cinnamon Raisin Bread once, but everyone thought it tasted too “yeasty”.

This time around, I wanted to make a loaf that we could all enjoy a nice turkey and cheese or tuna salad on. Ooh, maybe turn it into garlic bread for the leftover lasagna from last night. Maybe even french toast for breakfast tomorrow morning. I could go on forever but instead I will let you feast your eyes upon the bread making process through pictures.