May
13

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Apple spice loaf – with whole grain flour

Apple see a lot of use in my home.  Our fall harvests from the neighborhood trees in a good year can be substantial.  The best of these are kept for fresh eating, seconds are peeled, sliced and dried or  frozen for pies, apple braids and the like, those that are a bit softer get transformed into apple sauce that we can, and finally the really bruised ones get turned into apple cider on the homestead press.

Apple Spice Loaf with Barley Flour

Apple Spice Loaf with Barley Flour

So we end up using a lot of apple sauce through the season, and this apple spice loaf is one of my favorite recipes. It’s a quick loaf – so it honestly doesn’t take more than five minutes to mix the ingredients, put it into a silicon loaf pan (which means I don’t even need to take the time to butter and flour the pan) making it a cinch to pull together.  In spite of being so easy – it is a lovely loaf the blend of apple and spices is lovely.  While the loaf is a great accompaniment for a nice cup of tea or coffee it most often serves as a bread substitute in our lunches, adding variety to our brown bags.  Made with whole grain flour – and I usually use whole barley flour for quick breads – it fills you up and keeps you satiated.

I think this is a pretty good example of better living today – you get a great rich filling and wholesome loaf, add diversity to your meals that sees you content to skip the cafeteria line for lunches and uses some of the bounty around us.  It is also a great example of how easily all this can be pulled together.  It honestly takes more time to wash the bowl than it does to prepare the batter and slide it into the oven.

Of course, you don’t need to use your own apple sauce or even flour you’ve produced at home to get a very nice product.  So take five minutes to make this apple spice loaf and add some great baking to your lunches.


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Philly Cheese Steak on Whole Wheat

Whole Wheat Bread in French Loaf Pan

Whole Wheat Bread in French Loaf Pan

Some ingredients make wonderful combinations – steak and cheese is just one such marriage that yields dividends for the taste buds, combine roasted sweet peppers and caramelized onions on a hearty whole wheat loaf and you have a meal that will see you cooking extra steak just so that your next meal can be this great combo.

Toasted Whole Wheat Cheese Steak

Toasted Whole Wheat Cheese Steak

My favorite bread to support a sandwich of this scale is my standard whole wheat baler twine bread – but made as dough and then laid out in a double french loaf pan.  These pans are great – making it easy to get a great loaf.

Let your steak cool to reabsorb the juices before you slice it.  I like to use the broiler to melt and brown the cheese, and of course make sure you’ve got loads of onions and sweet peppers.