Chevre Bread with Dill

Based on this recipe.


  • 2 tsp. yeast
  • 1 tsp. sugar
  • 1/4 c. warm water
  • 1 c. goat cheese (give or take)
  • 1 T. butter
  • 1.5 T. white sugar
  • 1/2 T. dill
  • 1 egg
  • 2.5 c. flour (1 c. bread flour, 1.5 c. white flour)
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • water to make a dough
  • Romano cheese, to taste


  1. Mix water, 1 tsp. sugar, and yeast.  Set aside.
  2. In a small sauce pan, mix goat cheese, butter, sugar, and dill over low heat until soft and spreadable.  Transfer to a bowl and add the egg, beating until mixed.
  3. Mix flour, baking soda, and salt in another bowl.  Add the yeast mixture and the goat cheese mixture, plus additional water as needed until a dough comes together.  Knead on a floured surface for about six minutes.
  4. Put the dough in an oiled bowl and let it rise for about an hour.  Punch it down, shape the loaf, and let it rise, covered with a towel, about 40 minutes more.
  5. Preheat oven to 350°.  Slash the top of the loaf and grate some cheese onto it – I used Romano, but Asiago or Parmesan would also be good.  Bake 40-45 minutes, until the bottom sounds hollow when tapped.

Bryan has already eaten most of the loaf.  The goat cheese taste is subtle, but present, and the bread is delicious.  Could have used more dill or thyme or something, I guess.

Cranberry (Orange) Walnut Muffins

These muffins were extremely tasty…but not very pretty.

So a few weeks (two weeks?  Three?) I had an attack of hypochondria based on some vague symptoms.  The upshot of this is that I found out that unsweetened cranberry juice is really disgusting.  And I had a lot left over.

Based on this recipe, I substituted cranberry juice for soy milk, which worked well, except that something, possibly the reaction with the baking soda/baking powder turned it kind of gray.  But they’re very tasty gray muffins, with sweet cranberries and just enough walnuts to give them some crunch.

Continue reading “Cranberry (Orange) Walnut Muffins”

Bread diaries part two: Spinach Feta Bread

So I could not have fucked this recipe up more than I did, but the bread still came out very good.  The feta could have been better distributed throughout the bread, and the loaves are a little flat (probably due to my shaping more than to them rising too long).  But overall I’d say an AB attempt.  B liked it too.

Recipe – you can read the original here.  Below is what I actually used/did.

Continue reading “Bread diaries part two: Spinach Feta Bread”

Bread Diaries

I’ve been trying to learn to bake bread.  Real bread, with yeast in it (quick breads, like banana breads, are much easier – I do those all the time).  It has been hit and miss so far.

Here’s my base recipe:

2 cups all-purpose enriched unbleached flour
1 cup bread flour (or all-purpose flour, if you do not have bread flour)
1 teaspoon yeast
1 teaspoon salt
1/8 cup sugar
1 cup warm milk
2 tablespoons butter
1/4 – 1/2 cup lukewarm water

(Taken from here.)


1. Mix ingredients and knead for about 7-10 min.

2. Put in an oiled bowl and let it rise for 90 minutes.

3. Punch down and form loaf.  Let it rise another hour or so.

4. Put a pan of water in the bottom of the oven to create a crispy crust.  Bake at 350 for 40-45 min. until the bottom sounds hollow when you tap it.

Attempt 1: Whole Wheat Bread

I used only whole wheat flour.  I also used molasses instead of sugar.  The first rise was 90 minutes, the second was 60.

The bread came out very dense.  I should have used more yeast to compensate for the whole wheat flour.  Also, I didn’t punch it down enough and I let it rise too long on the second time, so it was pretty much done rising before it went into the oven – bad news.

Verdict: I liked the flavor, B thought it was too dense.  Eventually made good French toast.

Attempt 2: The Cheese Bread

Having learned my lessons, I used 2.5 c. white flour and 1/2 c. whole wheat.  I increased the yeast to 2 tsp. and used brown sugar instead of molasses or white sugar.  I also used buttermilk because I was out of plain.  The first rise was 90 min.  When I punched it down, I rolled it out and put cheese (shredded sharp cheddar) on the middle third, then folded the two sides over.  Then I put a little more cheese on and rolled it up.  The second rise was 45 minutes.

Verdict: Airy and awesome, with just enough bite to the crust.  If I had one complaint, it would be that the cheese wasn’t randomly distributed throughout the bread enough (should add some in during the flour mixing stage).

Attempt 3: Cinnamon Bread

Oh boy, just when I thought I had this nailed…

I again split the flour 2.5/.5, but I sprinkled the bread with whole wheat instead of white when I kneaded it (last week I used white).  Two tsp yeast, brown sugar, and plain milk instead of buttermilk.  I also put some cinnamon, cloves, and pumpkin pie spice in the flour.  Then after it was rising, I checked out another post that said that cinnamon retards the yeast, so you should use more when making a cinnamon bread!  Oops.  That said, I’m not sure I would have known the difference if I hadn’t read that.

After the first rise, I rolled it out and moistened the top with water.  Then I sprinkled on a mixture of cinnamon and white sugar (maybe 2 T. and 3/8 c.?).  I rolled it up, then decided it was too long and thin and flattened it and rolled it up again.  I think that was a mistake.  When I baked it, the sugar melted and a lot came out on the baking sheet because I didn’t adequately tuck the ends.  Also, the bread was too tall and there was an undercooked spot in the middle.  I’m not worried because it has no eggs, but it seemed unprofessional.

Verdict: B thought it was great.  I am slightly less pleased than I was last week…but I have to admit it is tasty bread, with a nice crumb and enough cinnamon to be noticeable.  I will have to come up with a better technique for rolling it.

Well, back to the drawing board.