Being a mom, wife and employee, the more hectic and busy life becomes, the more I deeply appreciate the simplest pleasures in life – those lovely moments when something very satisfying comes without too much effort.
This post is going to be a simple one, celebrating one of my greatest food pleasures – garlic herb bread.
Now, I am an equal-opportunity garlic bread eater – I won’t say no to any available version including the frozen kind that come six to a box, but this is my very favorite recipe for a simple, delicious and fresh loaf.
All I do is chop up a handful each of fresh parsley and basil, mince four or five cloves of garlic and stir them into six tablespoons of butter.
I love to buy the fresh French loaves from the Byerly’s just down the street from me – I half it and spread the herb butter on each piece. It can be baked in the oven for about 10 minutes at 350 degrees, or wrapped in tin foil and warmed slowly at 200 degrees for about 30 minutes.
The herbed garlic butter and crusty, warm bread smell amazing and, I have to warn you, are very addictive!
As the summer draws to a close in the next few weeks, I hope you take a few moments out of the hectic hustle and bustle, take a breath and allow yourself to savor your simple pleasures!
My friend Sue is one of those rare people who have the creativity and skill to know what to do with anything – I mean anything! I swear she could make something cool out of a paper cup! So when she shared this recipe for a new way to use strawberries, I had to make it immediately. I have to admit, I had no idea how Strawberry Bread would turn out, but once I tried it, I was instantly inspired to pull every kind of berry I had out of my refrigerator and bake until I dropped!
The wonder of this bread is that it manages to have a consistency similar to bread, rather than cake, while remaining extremely moist and almost juicy because of how many berries are packed into the batter. It’s also made healthier than your normal coffee cake or muffin since the butter and oil are left out in favor of natural applesauce!
It even makes a beautiful batter!
I tried this recipe three different ways (all super delicious!): strawberry with pecans, blackberry and raspberry. For the blackberry and raspberry versions, I just used half the amount of berries and left out the cinnamon the orignal recipe calls for and added a little bit of vanilla.
The shame was (I hate to admit this!), that I wanted to share one of the loaves with Sue, but the loaves were eaten up before I had a chance to take them over to her house – Sorry, Sue! Guess I’ll have to get back in the kitchen!
Here’s the Recipe!
– 2 cups fresh strawberries
– 1-1/2 cups and 1 tablespoon all-purpose flour (can use half whole wheat half regular, or all whole wheat depending on if you like the whole wheat taste)
– 1/2 cup white sugar
– 1-1/2 teaspoons ground cinnamon
– 1/2 teaspoon vanilla
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 cup and 2 tablespoons no sugar added strawberry applesauce (make your own! cut up apples and strawberries and heat them up on the stove, covered)
– 2 eggs, beaten (can use 4 egg whites instead)
– 1/2 cup and 2 tablespoons chopped pecans (optional)
1.Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 9 x 5 inch loaf pan.
2.Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3.Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend applesauce, vanilla, and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Pour batter into prepared pan.
4.Bake for 35 to 45 minutes, or until tester inserted comes out clean. Let cool in pan on wire rack for 10 minutes. Turn loaf, and cool completely