Tag Archives: loaf

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!





Lemon Raspberry cake or loaf or muffins…

lemon raspberry cake

“I want a lemon dessert”. That’s all I need to hear and I’m off searching for the perfect lemony treat.

My search produced this lemon raspberry treasure. I wanted to use my new doughnut pan but it turns out that this batter is just too delicate for doughnuts. I used the rest of the batter in a cake pan. You could use a loaf pan or make muffins instead.

It is easily the most moist, tender and delicious lemon dessert I have ever had…I HAVE EVER HAD!

Lemon Raspberry Cake

(Adapted from kitchen confidante)

For the cake

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 cup sugar
  • 2 eggs
  • 2 tsp grated lemon zest
  • 1/2 tsp vanilla
  • 1/3 cup canola oil
  • juice of a lemon

For raspberry topping

  • 1 cup fresh or frozen raspberries
  • 2 Tbs. sugar
  • 3 Tbs. water

Preheat oven to 350F. Grease your choice of pan. Sift flour, baking powder and salt. Combine milk, sugar, eggs, lemon zest, vanilla, oil and lemon juice in another bowl until completely mixed. Stir in flour mixture until combined.

Pour into your choice of pan. Place raspberries, sugar and water into a blender and puree. Strain the mixture to remove those pesky seeds. Dot the top of the cake with the raspberry mixture and swirl to incorporate. You will have leftover raspberry sauce. (could be used with waffles or pancakes)

If using a cake or loaf pan, bake until toothpick inserted in center comes out clean, about 20-30 minutes (maybe longer)

Get ready for a slice of heaven.

When life gives you lemons, make a loaf.

lemonLemons are high in ascorbic acid and vitamin C. The uses for a lemon are seemingly infinate.

  • used in drinks, like lemonade
  • the prevention of scurvy
  • used in marinades
  • a great tenderizer
  • used in short term preservation
  • marmalades
  • as a garnish
  • aromatherapy (enhances mood)
  • has antibacterial compounds
  • used in many cleaning products
  • deoderizer
  • insecticide
  • powering small digital watches
  • most importantly, used in lemon desserts.

This weekend gave us rainy weather, an incessantly coughing child and a lemon loaf.

The Lemon Loaf


Lemon Loaf

(Recipe adapted from marthastewart.com)

  • 4 Tbs butter, softened
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3 Tbs lemon juice
  • zest of 2 lemons
  • 1/4 cup skim milk
  • 2 eggs

Preheat the oven to 350F. Grease a loaf pan generously with butter.

Combine flour, salt and baking soda, set aside. Combine milk and lemon juice, set aside.

In a medium bowl, cream butter and sugar until light and fluffy. Add the eggs and zest.

Stir in half the flour mixture then half the milk mixture, stirring well after each addition. Continue with remaining mixtures.

Bake 30-35 minutes.

While loaf is baking, combine 1/2 cup confectioners sugar and 2 Tbs lemon juice. Drizzle glaze over loaf after it has cooled slightly.

Lemon Loaf