Category Archives: Breads & Rolls

Breads & Rolls

Sweet Potato Corn Bread

So, I don’t know if this falls under side dish or dessert, but it is really delicious! Child approved. I was going through my random mix of fruits and veggies that I had gotten from a friend, and there was a single lonely sweet potato. I was thinking about making Patrick his sweet potato muffins again, but instead I decided to go a little bit outside the box on this one. I am really pleased with how this turned out.

What do I need?

  • 1 medium sweet potato, or about 1 lb.
  • 1/2 c of applesauce
  • 1 cup of all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1.5 c cornmeal
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/2 c sugar
  • 2.5 Tbsp veggie oil
  • 3/4 c non dairy milk
  • 1/2 c vegan sour cream

As we get closer and closer to the holidays, I want more cozy smells in my home. Cinnamon, nutmeg, ginger, cloves. They all make me happy. This dish definitely covers all those bases. The hot bread straight out of the oven matches well with the cozy smells.

What do I do now?

  • Stab your sweet potato a bunch of times and put it in the oven for 6 minutes to let him steam on the inside pretty much.
  • Preheat the oven to 425.
  • while you are waiting for your potato to steam, put all of your other ingredients into a food processor and give it a blend.
  • When your sweet potato is finished, carefully because it’s hot as hell, peel off the skin and give the sweet potato a little chop.
  • Add your sweet potato and give it another blend on high until incorporated.
  • Spray a cast iron pan, pour the mixture into it.
  • Put it in the oven for about 22-28 minutes depending on depth of pan.

Once your bread is ready, it should look as beautiful as this.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Breads & Rolls

Olive Oil and Rosemary Bread

You should use a cast iron skillet for the best results. It gives the bread an amazing crunch on top AND on the bottom!

What you’ll need:

  • 2 cups of lukewarm water
  • 2 1/4 tsp of dry active yeast
  • 1/2 tbsp of pink Himalayan salt
  • 4 1/3 cups of all purpose flour
  • olive oil
  • rosemary

How to make it:

  1. Combine water and yeast. I like to use my hand to mix these to make sure that there aren’t any yeast lumps left. Let sit for 1 minute.
  2. Mix in flour, salt, and some rosemary. I say “some” rosemary because I like a LOT of it and you might only like a little.
  3. Once all of your ingredients are mixed together, drizzle extra virgin olive oil into a cast iron skillet (just enough to coat the bottom but not enough to make your dough float).
  4. Put your dough into the pan. At this point I sprinkle a little bit of all purpose flour on top of the bread, then put wax paper on top, then put a dish towel on top of that. It keeps the warmth in the pan and helps the bread rise.
  5. Preheat the oven for 400ºF . I usually place the pan on top of the stove to rise so that the heat from the oven preheating helps it along.
  6. Let rise for 1 hour.
  7. Take the towel and wax paper off of the bread, drizzle with extra virgin olive oil and then sprinkle with more rosemary, pink Himalayan salt, and some cracked black pepper. If you feel fancy, add some fresh parsley or basil leaves to the top. You know what? Just add both! Live on the edge.
  8. Bake 35-40 minutes.

So just eat it?

STOP! NO! Okay, eat it that way if you want. If you want to add some jazz hands to that, try some of these ideas:

  • Roasted garlic to spread on it
  • Extra virgin olive oil mixed with oregano, basil, and some crushed red pepper. Makes a great dipping oil!
  • Hummus (because it’s great on everything, let’s face it.)
  • Dip it in some fresh pasta sauce
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