Mar 8, 2017 Mar 3, 2017
I made bran muffins today and was going to have one for breakfast. I had two. I’ve never been able to eat just one even thought they have a lot of fiber. There’s something so tasty about the combination of molasses, cinnamon, and vanilla, especially with a glass of cold milk. There are a lot of reasons to eat fiber. It can reduce blood pressure and inflammation, as well as the risk of type 2 diabetes. Fiber protects your heart, prevents constipation, and it keeps you feeling full so it helps with weight loss too.
But the best reason to eat these muffins is they are really delicious and easy to make. Click here for the recipe. – Jenny Jones
Feb 23, 2017
It pays to experiment. Today I decided to try making whole wheat no knead bread faster to avoid the overnight wait. I increased the amount of yeast and it worked! Most no knead breads use 1/4 teaspoon of yeast so I tried 1 teaspoon and let the dough rest for just three hours instead of overnight. I was so happy with the result. It’s a nice hearty loaf with a soft interior. This is not 100% whole wheat because that is a heavier, dense loaf. This is 2/3 whole wheat to 1/3 bread flour but it’s still a good source of fiber.
So now I have NINE different variations of no knead bread from Fruit & Nut to Multi-Grain to No Dutch Oven at all. And I’m working on number ten! Keep in mind that any whole wheat bread will never be as soft and crispy as the white version but this is still a delicious, hearty, healthier whole wheat bread and it takes almost no work at all. Click here for the recipe. – Jenny Jones
Feb 6, 2017
In response to the many people who either do not have a Dutch oven or find it difficult to lift such a heavy pot, I decided to try making my no knead bread on a baking pan. Well guess what? It works. It makes a great loaf that’s soft inside with a beautiful golden crust. It’s not quite as crispy of a crust as the Dutch oven method but it’s close. It’s important to find a way to create steam in the oven because steam is what makes a crispy crust. But even without steam, it still bakes up nicely but with a softer crust.
For my ciabatta bread, which needs steam, I used a disposable foil 6-cup muffin pan, which you can place beside or just below the bread.
But I also found a small 9 by 5-inch baking pan for $3.50 and a restaurant supply store and it works well too. It’s what I used for this loaf.
It’s important to add the hot water right when you put in the bread and close the oven door right away. The steam is most effective right at the beginning. I use a metal measuring cup with a handle to pour the hot water. I hope my photos are helpful and that now, anyone without a Dutch oven can make this super easy, delicious, artisan bread. Click here for the recipe. – Jenny Jones
Nov 13, 2016
Look what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. The secret is to create steam inside the oven just like it’s created inside a Dutch oven. And it’s easy. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when it’s hot, you put in the bread to bake and pour some hot water into the small pan and it bursts into steam right away and fills up the oven. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an amazing loaf of ciabatta bread with a soft interior full of lovely holes and a beautiful golden crispy crust.
You can use a variety of pans to create the steam (do a google search for ideas if you like) but I find that process is not easy on the pan. I prefer this disposable foil pan because it’s small and fits right next to the baking pan in my oven. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. Either way, place the muffin pan close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.
I pour about 3/4 cup of hot tap water into 3 or 4 of the muffin cups. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade crusty ciabatta bread. Click here for the recipe. – Jenny Jones
Sep 11, 2016
Sunday morning breakfast becomes Sunday brunch when I make my beloved no knead fruit & nut bread. I used the overnight method because I wanted it ready sooner than later this morning. There were two kinds of raisins in the pantry to so I mixed red and yellow ones and the nuts were toasted walnuts. The oven should be preheated to 450 and then reduced to 400 for baking because the sugar in the dough can cause the bottom to burn. So I tried something new this time and after the 30 minutes when you remove the lid and parchment paper to finish baking, I lifted out the bread and pushed down the parchment paper into the bottom of the pot. Then I placed the loaf back on the pile of parchment and finished the baking process for another 12-13 minutes. This was the best bottom crust I have made yet. And this is truly the best fruit & nut bread I have ever had. And it’s whole wheat! Click here for the recipe. – Jenny Jones
Sep 5, 2016
They are 100% whole wheat and low in sugar with as many diced apples as I could squeeze in. The top is the best part because I sprinkle it with a little cinnamon & sugar before baking. I used a mix of Granny Smith and gala apples and I was out of buttermilk so I used a mixture of milk and plain yogurt (about 1/2 & 1/2) and it worked great.
There’s no butter in these lightly sweet, delicious muffins, but they don’t need it. Anything baked with apples is always going to be good. It’s apples! Click here for the recipe. – Jenny Jones
Jun 12, 2016
Blueberries were on sale yesterday so I made muffins. These are part whole wheat, part white, and I followed my lemon-blueberry muffin recipe but without the lemon. (I forgot to buy a lemon!) So no lemon peel and no lemon glaze and instead of the glaze I just sprinkled the tops with a little sugar for a nice, sweet, crispy top. Oh, and I was out of buttermilk so I mixed up some milk and yogurt, about 1/2 and 1/2 and it worked great. Imagine if I had some lemon yogurt!
We had these delicious whole wheat blueberry muffins as part of our breakfast and I’m planning another one for dessert after my beef stew. Blueberries are called “brain food” for all the antioxidant benefits they provide to help protect against Alzheimer’s and other diseases. So while they’re still affordable, I recommend eating blueberries any way you can… like my blueberry pancakes, coffee cake, or my fancy lemon-blueberry bundt cake. To make these easy whole wheat muffins or the lemon-blueberry muffins, click here for the recipe. – Jenny Jones
Apr 9, 2016
Sunday breakfast usually means there’s time to make something special. Today I made English muffins and as soon as I tasted them I remembered why I never buy them at the store. They’re delicious! You don’t need an oven to make these because they cook on a griddle or large pan. This first photo above is how they look just before cooking. And below is how they look after about 15 minutes on the grill, seven minutes per side…
My recipe is simple. You make a yeast dough, let it rest for 10 minutes, then roll and cut out six circles. You dust them with cornmeal and once they rise in a warm spot, you cook them on a griddle – no oven. I preheat the griddle and just rub it with a stick of butter. They cook for seven minutes per side and now you have your own homemade English muffins, ready to split in half and toast. And yes, there are lots of nooks and crannies!
If you’ve never tasted homemade English muffins, I will say they taste nothing like the ones in the package. They’re a hundred, million, zillion times better! Click here for the recipe. – Jenny Jones
Apr 8, 2016
We are heading to Las Vegas for a few days and I always make sandwiches for the drive. I decided to see if I could make sandwich buns from my simple whole wheat bread recipe and look how they turned out! They will soon be salmon sandwiches with lots of lettuce along with a bag of sliced carrots and peppers.
I used the exact recipe for my simple whole wheat bread without changing a thing but instead of shaping it into a loaf, I cut it into 8 pieces, shaped each one into a ball, put them on my baking sheet and flattened them with my hand. Here’s how they looked before rising…
And here they are after 35 minutes in my warming drawer…
I baked them at 375° F for about 12 minutes. I’ve already made dinner rolls from this recipe and now if you’re wondering if you can make whole wheat sandwich buns or hamburger buns like these, yes you can.
Just use my quick & easy bread recipe to make healthier whole wheat sandwich buns or whole wheat hamburger buns. Click here for the recipe. – Jenny Jones
I never dreamed I could make my own rye bread as good as the one at the deli but I did. And it’s not only as good, it’s easy too… because there’s no kneading! I grew up on rustic breads and rye is my favorite, especially with caraway seeds and now I’m making my own!
I have made this bread using the faster method using hot water, and also the overnight method that uses cool water. They both turn out the same. It’s not a big loaf, usually measuring 7 inches across and 3 inches tall.
Caraway seeds give it that “rye bread” taste but you can leave the seeds out and you still get a nice rustic farm bread. I think this is my 6th variation of no knead bread. Click here for the recipe. – Jenny Jones