4-Ingredient Authentic & Versatile Irish Soda Quick Bread

Only 4 ingredients and ready in 1 hour from start to finish!

March is here, spring is on the horizon, and we’re all looking for green… green grass, green leaves, and even the lucky 4-leaf green clover. Thus, it’s the month of green, especially for the Irish, thanks to St. Paddy’s Day! With that, this baking post is about as simple as it gets, a 4-ingredient Irish Soda Bread that is authentic, versatile, and very quick to make.

March is filled with all things green thanks to St. Patrick’s Day!

This recipe is all about the Irish, the Irish Soda Bread.

Well, that’s not entirely true. While we give credit to Ireland for the invention of what we know of as “Irish Soda Bread”, we actually need to thank the Native Americans for this creation. They were the first to use baking soda in baking bread in the late 1700s to make flat breads, notably the Indian Fry Bread. My apologies to Ireland, but we need to give credit where credit is due. However, we CAN give the Irish credit for making it popular around the world in its modern state.

Not the Irish Soda Bread you envisioned, is it?

My goal of baking the world has me looking for authentic recipes. The Irish Soda Bread recipe I selected for this bake only has 4 ingredients and is commonly eaten in southern Ireland. However, to make it a little indulgent, there are many modern mix-ins you can add to appeal to your preferred tastes and desires. See my recipe below for the options.

My American perspective of Irish Soda Bread is that it contains currants or raisins dotted throughout. Reality is, traditional Irish Soda Bread is very plain. It became a regular on the Irish table during the mid 1800s. Since then, it has been eaten on a daily basis. It doesn’t last long and is usually made every few days due to its very simple, limited, lack-of-preserving ingredients. The need for regular baking is the reason we don’t see it filled with indulgent ingredients.

Do the Irish eat what Americans consider Irish Soda Bread?

The short answer is “yes”. But, the modern Irish Soda Bread that many of us think of (well, at least those of us outside of Ireland) is referred to as “cake” in Ireland. It is more of a dessert bread and can include dried fruit, eggs, and caraway seeds among other ingredients. The Irish version speckled with currents is called “the spotted dog” in Ireland.

Why is the Irish Soda Bread named after an ingredient?

A minor ingredient with such as important task!

Why is baking soda such an important ingredient in this bread? It’s so strange that one small, seemingly minor ingredient is in the name of the bread! You know, I’m reminded that I tend to say “yeast rolls” when I talk about bread rolls, so I guess it’s not that weird after all. Baking soda actually acts as a yeast alternative providing that desirable lightness we expect in bread. The yeast-like texture is a result of the acid in the buttermilk reacting with the baking soda. This reaction causes a breakdown of ingredients similar to what yeast does with the gluten as it pushes air or gas between the fibers that results in a light bread.

Chemical equation for the reaction between baking soda and acetic acid in liquid form, i.e. water.

NaHCO3(s) + CH3COOH(l) → CO2(g) + H2O(l) + Na+(aq) + CH3COO–(aq)

What does this chemical equation really look like? Let’s make it concrete!

“129/365: Volcano” by bradleypjohnson is licensed under CC BY 2.0

Think of the volcano experiment kids make for science class. They create a volcano looking-shaped structure that has a wide bottom with a narrow top. Baking soda is added, followed by a liquid acid like vinegar. Boom! You have a volcanic “explosion”. So, when the liquid acid hits the baking soda, a reaction occurs. That reaction causes a bubbling of soda to spew out of the volcano top similar to what occurs in the bread. That’s why yeast can be eliminated in this type of bread. In fact, many gluten-free bread and dessert bakes will call for apple cider vinegar and baking soda to elicit the same type of results, a light and tender crumb.

Why does the type of flour matter in traditional Irish Soda Bread?

While I used American-milled, all-purpose flour for this recipe, I have discovered that all-purpose flour milled in Ireland tends to be a soft wheat unlike the typical hard wheat flour milled in the United States. So, I imagine if we want to lighten up this recipe, we should use instead pastry flour or cake flour. In fact, I highly recommend the coveted White Lily all-purpose flour for those of you who live in the American south where it is readily available in your supermarkets. This flour is commonly known to be from soft wheat and would best replicate Irish flour. But, since I traded White Lily flour climate for a colder climate with a lack of humidity, I used a traditional all-purpose flour in this recipe. If I were to make this bread again, I would use cake flour.

Final thoughts for this 4-ingredient authentic & versatile Irish soda quick bread

As I examined the texture and density and Scott focused on flavors and comparisons, we discovered that a traditional Irish Soda Bread is reminiscent of a very large southern American biscuit. While the ingredients are less, the taste and crumb are much the same. On the plus, there’s very little kneading and no individualizing into small disks; place the whole loaf in the oven.

If you’re looking for a quick bread to make and have on the table in an hour from start to finish, this might be the one for you. If you want a little savory and sweet addition, see the recipe for those suggestions. Overall, we were happy with this bread. As simple, quick, and easy breads go, I recommend this one and most definitely will make it again, even outside of St. Patrick’s Day. 😊

Check out my video entitled “4-Ingredient Irish Soda Quick Bread: An Authentic, Versatile Irish Recipe” on making this bread with the individual steps and close up views of the process.
Print Recipe

4-Ingredient Irish Soda Quick Bread

This 4-ingredient Irish Soda Bread is an authentic recipe with the versatility of adding lots of mix-ins to appeal to any savory or sweet desires. This traditional Irish Soda Bread has the texture and flavor of a southern American biscuit. The loaf is in the shape of a 4-leaf clover perfect for St. Patrick's Day or any day requiring a tasty, quick bread for breakfast, lunch, or dinner. This recipe is an adaptation from https://bakingamoment.com/irish-soda-bread/.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Servings: 16

Ingredients

  • 4 cups all-purpose flour cake flour, pastry flour, or White Lily all-purpose is preferred for a lighter bread*
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1¼-2 cups buttermilk full-fat is preferred for a richer bread*

Optional Mix-ins (not to be used all at once)

  • ½-1 cup Irish Sharp Cheddar Cheese, shredded or any cheese
  • 1-2 tsp dried herbs chives, rosemary, or thyme
  • 1 head roasted garlic, separated from skins and mashed
  • 1 small onion, sliced and caramelized
  • ½ cup dried fruit, chopped raisins, currants, dates, etc.
  • ½-1 cup nuts, chopped pistachios or walnuts
  • 2-3 tsp seeds caraway or shelled sunflower

Instructions

  • Preheat oven to 450˚F / 232˚C.
  • In a large mixing bowl, whisk flour, salt, and baking soda to disperse ingredients throughout.
  • Make a well in the center of the dry ingredients and pour in 1¼ cups of buttermilk. Mix well with a spoon.
  • Continue to mix using your hands and check the texture. If the dough is too dry, pour in another ¼ cup buttermilk. Continue to knead in the buttermilk and add another ¼ cup more, if needed. You should have a sticky dough; no flour left in the bowl.
  • At this point, you can add / knead in additional mix-ins.
  • Prepare a lightly floured surface with a little flour and scoop out the dough.
  • Knead the dough only a few times to bring the dough together into a nice round shape. Careful not to overwork the dough; no gluten is being developed.
  • Pat out the dough into 1½ inch thickness.
  • Score the top of the dough into a criss-cross pattern ("x" shape) using a sharp floured knife. Then using your knife, add about 1-2 inch long slit on the top-center of each quarter to allow for steam to escape and the dough to rise.
  • Place the round loaf on a cookie sheet lined with parchment paper, in a Dutch oven, or in a skillet.
  • Bake the bread for 15 minutes at 450˚F / 232˚C.
  • After 15 minutes, without opening the oven, set the temperature to 400˚F / 204˚C and bake for another 25 minutes.
  • After 25 minutes, open the oven, turn the bread upside down and bake for another 5 minutes.
  • Bread is done when the loaf is golden brown, crusty, and sounds hollow when tapped on the underside. A fail-safe method is to check the internal temperature using a thermometer which should read at least 190˚F / 88˚C.
  • Eat immediately while hot and enjoy!

Video

Notes

*full-fat buttermilk is recommended and traditionally used in this bread
*if using low fat buttermilk, consider adding some sour cream or Greek yogurt to thicken it more like full-fat buttermilk
*Irish all-purpose flour is milled using a soft wheat while most all-purpose flour in America is milled using a hard wheat. Consider using either cake flour, pastry flour, or White Lily all-purpose flour as all three are lighter and will produce a lighter soda bread more like an Irish version than what a traditional American all-purpose flour would yield.
*Serve this bread with some Irish Salted Butter and jam for breakfast or a snack, with a brothy soup for lunch, or with corned beef and cabbage for dinner.
Interested in other simple breads? Check out these recipes.

Serbian Proja Cornbread

Zanzibar Sesame Flatbread

Interested in some kitchen tips?

Milk Substitute or Alternative

How to Bring Butter and Eggs to Room Temperature Quickly

Prepping and Storing Fresh Herbs

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Value in Almond Pulp: How to Store and Use it

Homemade Almond Meal from Almond Pulp

I have been making almond “milk” for many years now. The first few times I made it I didn’t know what to do with the soggy almond pulp left after straining the liquid. Not knowing what to do and learning that others just threw it away, that’s what I did. As someone who tries to live a sustainable life, I just couldn’t justify throwing out an edible substance. Over time, I discovered many ways to preserve and use it. The value in almond pulp just can’t be ignored.

Nutritional value in almond pulp even after making almond milk

While the nutritional value has decreased some from making almond milk, there is still much to gain from consuming the pulp itself. The remaining pulp provides the essential macronutrients to include fiber, protein, carbohydrates, and healthy fat. Of the micronutrients, you’ll get calcium, iron, magnesium, manganese, potassium, selenium, vitamin E, and zinc. The macronutrients, mainly fat, help to increase the absorption of said micronutrients. In addition, almond pulp is a quality energy source that can sustain satiety.

What can you do with the fresh almond pulp just after straining the liquid?

Strained Fresh Almond Pulp

Edible Almond Spread

Fresh almond pulp can be made into an edible almond spread for crackers, raw vegetables, or used in sandwiches. Here’s a simple spread idea you can make today.

  • Strain out as much liquid from the pulp as you can.
  • Scoop the almond pulp into a food processor.
  • Depending on the amount of almond pulp you have, you will need less or more than the following suggested ingredients for a spread.
  • Add a couple of tablespoons of oil (olive oil, avocado oil, etc.).
  • Put in a small handful of fresh herbs; choose any combination you like (basil, cilantro, rosemary, sage, etc.).
  • Add 1-2 garlic cloves and a pinch of salt.
  • Pulse the ingredients until you reach an acceptable spreading consistency. Enjoy!

Almond Pulp Face and Body Scrub

Almond Face Mask
  • Strain out as much liquid from the pulp as you can.
  • In a small bowl, add all of the almond pulp.
  • Depending on the amount of pulp you have, may need more or less than 1-2 tablespoons of almond oil (olive oil or melted virgin coconut oil). Start with less and add more to reach a consistency that isn’t too oily. Mix well.
  • As an option, you can add 5-7 drops of essential oil (lavender would be nice) for scent, though it is not necessary. You may want to start with 2-3 drops and mix well. Add more to reach your scent preference.
  • Once mixed well, apply to the face or body as you would a regular face or body scrub. If using as a body scrub, you may want to apply it in the shower, let it set for a few minutes and rinse.
  • Store in a glass jar in the fridge for several days.

Dry and toast almond pulp for amazing toppings and additions to savory and sweet dishes and bakes!

Almond Pulp Dried and Toasted
  • Strain out as much liquid from the pulp as you can.
  • Scoop the almond pulp out onto a cookie sheet lined with either parchment paper or a silicone non-stick baking mat (like Silpat). Warning! Do not use foil, the almond pulp will stick to it as it dries making it almost impossible to remove.
  • Spread out the pulp evenly using a rubber spatula.
  • Place the cookie sheet in the oven set at 175˚F / 80˚C (no need to preheat, just place the cookie sheet with pulp in the oven and set it).
  • Set the timer for 4 hours and walk away; there’s no need to check it at all. Allow the pulp to dry and toast. You can dry it out in as little as 2 1/2-3 hours, but it won’t be quite as toasted, your call!
  • Once the 4 hours (or less, if you choose) have passed, remove the cookie sheet from the oven and just let the pulp cool for a bit. Use a spoon, fork, or knife and lightly scrape up the pulp from the paper or mat. You can easily break up the larger pieces after scooping it; the pieces break up very easily.
  • At this point, you can just scoop the pulp in a zip-top bag or freezer-safe container and freeze for future use. It will last for months in the freezer.

What can you do with dried, toasted almond pulp?

I prefer to toast my almond pulp for that extra flavor it provides in dishes, that’s why I allow mine to remain in the oven for 4 hours. Of course, you can remove it sooner.

Differences between Almond Flour and Almond Meal

Almond flour and almond meal are NOT the same. Almond flour is made of blanched almonds where the skins have been removed and the almonds have been dried (not toasted) and pulverized into powder. Blanched almonds provide a lighter, smoother textured flour because the skins have been removed. See my video or blog on how to make almond flour.

Almond Flour (NO skins)

Almond meal is heavier and has a grainier consistency compared to almond flour due to the skins that remain. These ground almonds are basically just almond pulp that has been dried and pulverized into powder. I love that you get a two-for-one deal when you make almond “milk” because the pulp automatically comes with it and that becomes our almond meal.

What if the almond pulp is too grainy and has chunky pieces?

If you find your dried almond pulp has some larger pieces than you want, simply put it into a high-speed blender like a Vitamix and pulse it until it’s a powdery (sandy) consistency. Your almond pulp has now become a fine almond meal that is like the texture of whole wheat flour. You can use this almond meal to replace some of the flour in baked dishes like cookies.

Here are some ideas for using the dried almond pulp (WITHOUT pulverizing it into “flour”)!

The bit of chunkiness that remains adds both texture and flavor (from the toasting) to enhance many savory and sweet dishes and bakes. Here are some of my favorite ways to use it.

Try dried, toasted almond pulp as a topping.

  • Sprinkle desired amount over breakfast foods. Add it to your oatmeal, cold cereal, or yogurt with fruit.
  • Sprinkle it over fruit or veggie salads.
  • Mix it with grated Parmesan cheese and some fresh herbs to top casseroles. Think of it as a Panko bread crumb or crumbled cracker replacement.

Use dried, toasted almond pulp to bind or encrust your food.

  • Replace bread crumbs with the almond pulp in equal amounts as a binder for your hamburgers, meat or veggie.
  • Use the dried almond pulp in place of bread crumbs to encrust baked chicken or other meat where you want an exterior crust.

Add dried, toasted almond pulp to baked dishes.

Sub some of the oatmeal with almond meal
  • Replace some of the oats (1/4 -1/2 of them) in oatmeal chocolate chip cookies with the dried almond pulp.
  • Add the dried, toasted almond pulp to any cookie, biscuit, or scone recipe. No need to sub for any flour, just add 1/4-1/2 cup in as you would oats or other optional ingredient like chocolate chips or dried cranberries.
  • In place of 1/4 of the flour, add dried almond pulp to pie crust or pizza crust.
  • Add some dried, toasted almond pulp to your pancake or waffle batter as a mix in.
  • In homemade bread, for every 3 cups of flour, add 1/2 cup of dried almond pulp.
  • Use it in place of flour for homemade crackers. Mix pulverized almond meal with 1-2 tbsp oil, 1/2 tsp salt, 2 tsp of dried herbs, 1/2 tsp garlic powder. Mix well adding in more oil or water to reach thick cookie dough consistency. Flatten or roll out between 2 sheets of parchment paper to 1/8 inch thick. Place flattened dough on parchment paper on cookie sheet. Score with a knife to desired cracker size (don’t cut all the way through). Bake at 350˚F / 177˚C for 15 minutes, check for doneness and continue baking another 5-10 minutes until dry. They will crisp up as they cool. Once cooled, break along the scored lines and enjoy!

Almond pulp take away

Wow! Who knew you could benefit so much from saving and consuming the almond pulp from making almond milk. It’s cost effective, provides quality nutrients, adds texture and flavor, and can replace gluten ingredients in some foods; now that’s value in almond pulp. With so many options, why would you ever throw out such a valuable food component?

For a visual of drying and storing almond pulp, see my video entitled “Almond Pulp: Drying, Storing, & Using“. You’ll also get a description of the above mentioned uses for almond pulp.

Interested in other posts about almonds?

Homemade Almond Milk

Almond Flour from Scratch

Homemade Marzipan

German Stollen using Almond Flour

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Easy Milk Substitute: 3 Ingredients with lots of Versatility

Homemade almond milk but any nut, seed, or even coconut flakes will work

Have you ever looked at the ingredients listed on a carton of store-bought nut, seed, or oat milk? Technically, I should refer to it as “beverage” since it’s not milk. If you have, then you are familiar with the words Gellan Gum, Sunflower Lecithin, Locust Bean Gum, Ascorbic Acid, Vitamin/Mineral Blend and my favorite, Natural Flavor. I don’t know what any of those mean. What is natural flavoring? What is a vitamin/mineral blend? While there are many brands from which to pick, they all have plenty of preservatives (even if the carton says no artificial ingredients). Why not make your own since it’s so simple, tastier, and healthier? This leads me to my post on “Easy Milk Substitute: 3 Ingredients with lots of Versatility”.

3 Simple Ingredients: Substitute the Almonds with ANY other nut OR Seed OR with Coconut Flakes

Any nut, seed, oat, or even coconut flakes can sub for milk

I have been making my own milk beverage for 4-5 years now. I have made many variations with different ingredients. Almond is my preferred milk, but I have also made coconut and oat beverages. If you know how to make a basic nut or oat “milk” beverage, you will never run out of milk. Forget running to the store before a big snowstorm hits, just make sure your pantry stays stocked with nuts, seeds, oats and/or coconut flakes (or chunks). I have used these beverages in place of milk to make homemade breads and sauces (like béchamel) for pasta or desserts. These easy milk substitute beverages work really well in place of regular milk.

Making your own milk beverage allows so much control of texture and flavor.

You can make it as thick or thin as you want, savory or sweet, flavored or not. I have played around with different variations over the years. I have used a variety of nuts, oats, and coconut along with different sweeteners and flavorings. Once you have a basic version, you can change it up depending on your mood or for any specific purpose.

Here’s a basic version.

For this post, I wanted to present a basic version of almond beverage that Scott and I use in our morning oats and cereal. This version is not very sweet or thick but works great as a (skim) milk alternative. We often mix it with whole milk in our cereal to get a nice richness with almond flavoring. There are so many variations and suggestions in the recipe, so you can modify my version to fit your preferences.

If you would like a visual of this process, see my video entitled “3-Ingredient Milk Substitute: Versatile, Easy, Fresh, and Healthy“. You see the step-by-step process and get a close up of the milk consistency at different stages.

These easy milk substitutes only require nuts/seeds/oats/or coconut, sweetener, and salt… don’t forget the water.

Print Recipe

3-Ingredient Milk Substitute: Versatile, Easy, Fresh, and Healthy

Milk substitutes are so simple to make. If you have any nuts, seeds (like hemp), oats, or coconut flakes, you can make a milk substitute. Once you know how to make a basic milk substitute, you can always have milk in your fridge. For a basic recipe, all you need are nuts, sweetener, salt, and water. See the notes section for variations to adjust to your preferences and needs.
Prep Time20 minutes
Soaking Time (needed only for nuts)8 hours
Total Time8 hours 20 minutes
Course: Breakfast, Drinks
Cuisine: American
Servings: 8 cups
Author: Summer

Ingredients

Soaking Ingredients

  • 1 cup almonds, cashews, pecans, walnuts (any nut) whole and raw are best (no shells)
  • ½ tsp salt
  • filtered water enough to cover nuts by 1 inch

Milk Substitute Beverage Ingredients

  • 1 cup almonds or whatever nut that was soaked (at this point you can use dry oats, hulled hemp seeds, or coconut flakes) all nuts that were soaked or other substitute
  • 1 tsp salt
  • 2-5 tbsp honey, maple syrup, any granulated sugar or other sweetener or 1-3 pitted dates
  • 4-8 cups water, depending on your preferred thickness 4 cups = 2% – whole milk consistency: 8 cups = skim – 1% milk consistency

Optional Ingredients (not necessarily together)

  • 1 tsp vanilla extract
  • ¼-½ tsp almond extract
  • ¼ tsp rose water
  • ½ cup berries strawberries, blueberries, etc.
  • 2 tbsp cocoa powder

Instructions

Soaking Directions

  • In a small bowl, add nuts, salt, and cover well with filtered water. The nuts will expand as they sit, so be sure to cover them up to an inch or so above. Leave the bowl on the counter for at least 8 hours (in the morning before work or overnight).
  • After at least 8 hours of soaking, rinse and drain the almonds using a colander or strainer.

Milk Substitute Beverage Directions

  • In a high-speed blender, add the drained nuts. If you are using seeds, oats, or coconut, you do not need to soak them; just add them to the blender.
  • Add salt, sweetener of choice, and optional flavorings. Pour in enough water to cover the nuts, seeds, oats, or coconut.
  • Blend on low and slowly increase the speed (up to 6 on a Vitamix). Blend until the nuts are broken down.
  • Stop the blender, remove the lid, and add the remaining water, if using up to 4-5 cups total. If using more water, leave out the last 3-4 cups. Turn on the blender and blend for another few seconds just to get it all blended well.
  • If adding up to 8 cups water total, add the remaining water and blend for another 15 to 20 seconds.
  • Strain the milk to separate it from the pulp. You can use double/triple folded cheese cloth, a clean kitchen towel, nut bag, or use 2 fine mesh strainers stacked. A kitchen towel is the best option for eliminating all the pulp from the milk. If you don't mind a little pulp, then any of the other options are fine.
  • Ladle the milk into a jar with a lid. Place in fridge and use within 4-5 days. Be sure to shake the bottle well before pouring as the milk will separate.

Video

Notes

*Depending on your preferred thickness, start with less water, then taste, and add more to the blender as you make the milk. You have the control in making the milk of any consistency.
*For a sweeter milk, add 4-5 tbsp for the 8 cups of water and use in breakfast cereal or just to drink.
*For use in a savory dish, add closer to 2-3 tbsp for the 8 cups of water and use in making sauces or where ever you need milk.
* 8 cups of milk beverage = 1/2 gallon of milk = 64 oz
*You can half the recipe and use 1/2 cup nuts with 2-4 cups water; be sure to adjust the other ingredients as needed.
*Save the pulp and use in other recipes. You can dry out the nuts in an oven set at 175˚F / 80˚C for 4 hours. Place them in a zip-top bag and freeze until ready to use them.
*Add the dry pulp to cookies, pancake/waffle batter, as a binder in burgers, to top salads, etc.

There’s no reason to run out of milk!

Regardless of the weather or whether or not you have milk in your fridge, if you keep nuts, seeds, coconut flakes, or oats on hand, you will always have milk. In addition, you control what goes into your milk, how it’s processed, and flavored. Homemade milk to drink or milk to use in cooking or baking is what I call being self-sufficient!

Interested in these other posts about almonds?

Homemade Almond Flour

Homemade Marzipan

German Stollen using Almond Flour

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Traditional Serbian Proja Cornbread: Light, Cheesy, and Gluten Free

Traditional Serbian Proja Cornbread

Old man winter is clearly on steroids. Is there an end in sight? What are we to do? With the recent cold snap all across the country, we continue to enjoy creamy soups and chili. Let’s embrace the cold, continue making those veggie-filled healthy 😊soups and add a bake to make them special and indulgent! Why not delight in a traditional Serbian Proja cornbread? This version is light, cheesy, and just so happens to be gluten free. Yes, please!

Is there a better bread to bake in the winter to eat with soups and chili than a good traditional cornbread?

Cornbread is hearty, filling, and great for soaking in broths and crumbling into any bowl of chili or beans. In light of the cold winter and the fact that I (who can’t tolerate gluten) really want a bread indulgence, I decided it’s time to embrace the cultural significance of traditional cornmeal.

Having grown up in the American south, I can talk all day long about southern cornbread. One of my grandmother’s was known for her cornbread and my Native American Choctaw and Cherokee ancestry, of course, suggests that I should have some affinity for the grain, which I do.

Ground cornmeal

Maybe someday I’ll blog about a traditional southern American cornbread since, after all, it is in my blood. However, for this post, I wanted to checkout traditional cornbread recipes in other parts of the world. That search led me to Serbia.

Serbia was formerly a part of Yugoslavia but now an independent country

A little Serbian history and the importance of corn

Serbia is located in the west-central Balkans (in southeastern Europe). For most of the 20th century, it was a part of Yugoslavia. It is now an independent nation and Yugoslavia no longer exists. During WWII, the Balkans were under communist rule and forced to surrender their wheat to be exported to other countries. Since the Balkan families lost a primary food ingredient, what were they to eat? They discovered that corn could fill that void. It was during this time that cornbread became an integral part of Serbian cuisine. So, with the lack of wheat, they made the most of corn and created their own version of bread using finely ground cornmeal known as proja.

The simplest, most common Serbian cornbread is the Serbian Proja.

How many ways can you make cornbread? Well, I thought I knew them all until I discovered this version. A couple of ingredients are certainly unique to this country and most definitely not found in the southern American cornbread I ate as a child or have eaten since.

The recipe I’m sharing is an adaptation from the grandmother of The Balkan Hostess. I was intrigued by this version because of its simplicity and authenticity. You most certainly can find all sorts of recipes on the internet with additions and changes to most any recipe, but I intentionally look for traditional recipes that tell a country or culture’s history through food not through additions that alter its story.

What is so unique about THIS cornbread?

Well, it just so happens that two of the ingredients are the key to this uniqueness and boy do they make a difference. Those special ingredients in this authentic recipe are carbonated water and feta cheese. See my pic closely and notice how light the cornbread really is. The combination of baking powder and carbonated water make it as light as cake. How else can you get a 100% cornmeal-laden bread so fluffy? I was shocked, to say the least. The addition of feta cheese made it visually appealing and added a slight tang to offset the corn flavor. I was pleasantly surprised.

If feta is not your thing, try Kajmak.

Kajmak is also commonly served with this bread. It is simply a clotted cream; think of it as a very soft fresh cheese. You could compare it to crème fraîche (French sour cream but less sour). Kajmak is usually found on traditional Serbian tables at mealtime. For southerners, just think of it as a sub for buttermilk with your cornbread. 😉

Final thoughts on this traditional Serbian Proja cornbread

This authentic Serbian cornbread was not at all dense like I was led to believe in the recipe description. I used a finely ground cornmeal, so maybe that was the difference. However, the recipe calls for corn flour…. so, I don’t think so. The cornbread was grainy (but too much, though) as expected with 100% cornmeal and a little cheesy from the feta. If you were in Serbia, you would likely eat this with sauerkraut, boiled cabbage, yogurt, or cheese (like I did).

While this cornbread has some unique ingredients, if you think about it, feta cheese and Kajmak are really just substitutes for buttermilk that southern Americans put in or drink with their cornbread. While the are differences… are they really that different? This is such an interesting food comparison between two countries (US and Serbia) that seem so far apart (physically and politically), yet so closely similar. They say food brings people together; we can be worlds apart but connected without even knowing it. No that’s food for thought!

If you are looking for a cornbread that deviates from the American norm to eat on those cold evenings, give this a try. You might find you enjoy this rendition.

Check out my video entitled “Traditional Serbian Proja Cornbread: Light, Cheesy, and Gluten Free” on the detailed steps and visuals in making this bread. You get a really good close up and description of the finished product.
Print Recipe

Traditional Serbian Proja Cornbread: Light, Cheesy, and Gluten Free

This authentic Serbian cornbread is different from any American version. While this bread is gluten free containing 100% cornmeal, it is surprisingly very light. Carbonated water and feta cheese create a cake-like bread, make it visually appealing, and add a slight tang to offset the corn flavor. This recipe has been adapted from The Balkan Hostess.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish, Snack
Servings: 9

Ingredients

  • 3 cups cornmeal, finely ground yellow or white
  • 3 large eggs
  • 1 tsp baking powder
  • 1½ cups unflavored carbonated water
  • 4 tbsp neutral oil avocado, canola, or other
  • ½ tsp salt
  • 4 oz feta cheese optional

Instructions

  • Preheat oven to 350˚F / 177˚C
  • Prepare pan by spraying an 8"x8" square baking dish cooking spray.
  • In a medium mixing bowl, add eggs and whisk in oil and carbonated water.
  • In a separate medium bowl, whisk together cornmeal, salt, and baking powder.
  • Add the dry ingredients to the wet ingredients and whisk well to combine all the ingredients.
  • If desired, crumble in feta cheese and stir to combine all ingredients .
  • Transfer mixture to the greased baking pan and distribute it evenly using a spatula.
  • Bake the cornbread for 30-35 minutes or until it is baked through and looks dry on the top center.
  • Turn on the broiler and allow the top to brown. This should only take 2-3 minutes. Be careful not to burn it.
  • Let it cool slightly, cut, and enjoy!

Video

Notes

*Kajmak is commonly served with this cornbread. It is simply a clotted cream; think of it as a very soft fresh cheese. You could compare it to crème fraîche. 
*If you’re not a fan of feta cheese, try adding a cheese you like. Consider cheddar crumbles/small chunks instead of grated.
Interested in another simple bread? Check out this recipe.

Zanzibar Sesame Flatbread

Interested in some kitchen tips?

Homemade Evaporated Milk

How to Bring Butter and Eggs to Room Temperature Quickly

Prepping and Storing Fresh Herbs

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Homemade Almond Flour: Why not make your own?

Which is store bought and which is homemade? The BIG question!!

Many of us have almonds hanging out in our pantries or in the freezer. But did you know there are lots of things you can do with those almonds? My kitchen and freezer stay stocked with almonds. I use them to make almond milk, almond butter, roasted almonds, blanched almonds, almond meal using the pulp from my almond milk, and even almond flour without the skins. One of the best things you can make is homemade almond flour because of its versatility.

Let’s make almond flour!

While there are SO many uses for almonds, when you “process” them yourself you can multipurpose them to make many international dishes. For example, when processed into flour you can make the German Stollen.

My homemade German Stollen using homemade candied fruit and marzipan!

There are many recipes, both savory and sweet, that call for blanched almond flour (meaning almonds without their skins). Almond flour makes the best cookies like macarons or chocolate crinkle cookies and don’t forget marzipan candy.

Plan ahead before you need it

I don’t know about you, but I find myself often wanting to bake something when I want it, but I don’t always have the ingredients. Did you know, with most basic whole ingredients, you can make any processed version of them you want to use as an ingredient in recipes? I make my own mixed seasonings all the time like taco, ranch, Montreal steak, berbere, garam masala, and many more. It’s so simple to “create” a combined ingredient when you have a variety of individual ingredients in your cupboards. Plan ahead by keeping basics on hand, and you can make your cravings when you crave them.

Keep a variety of whole ingredients to use to make mixed herbs and spices

With basic, simple, whole ingredients, you can make virtually whatever you want.

Why spend money and time going to the store to buy expensive blanched almonds or almond flour, for example, when you can make them at home. If you keep basic, simple, whole raw almonds in the freezer (they’ll last forever!), you already have what you need to make milk, flour, nut butter, etc. What a cool idea when you think of it that way!

The almond flour basics

It takes a bit of planning, but it’s very easy and simple to do. The process has several steps that include soaking the almonds overnight, rinsing and removing the skins, and allowing them to dry in a dehydrator for 12 hours or on the counter for a few days. That’s it! If you soak, remove the skins, and dry them out ahead of time, you can freeze them for future use. You can also go ahead and blitz them into flour and freeze that, too. Once frozen, they are always ready to be used whenever you get the urge.

Why do I choose to soak them?

There are 2 ways you can blanch your almonds. One way is to allow them to soak overnight or for at least 8 hours. The second way is to soak them in boiling water for 1 minute allowing just enough time for the almond skins to loosen. I prefer the overnight method because I cannot digest phytic acid which is the enzyme found in unsoaked almonds. Salt water and time allow the phytic acid be removed from the almonds allowing the body to digest almonds more easily. For me, if I eat an almond without it being soaked, I double over with horrible cramps within 30 minutes of eating it. But I have no issues with blanched or soaked almonds.

Here’s the recipe with pics! Homemade Almond Flour: Why not make your own?

Every 1 ounce of whole almonds yields about 1/4 cup of whole raw almonds and 1/4 cup of blanched almond flour.

Ingredients:

  • 1 cup whole raw almonds
  • 1 tsp salt
  • Filtered water, enough to cover the almonds plus an inch or so

Directions:

  • In a small bowl, add 1 cup of raw, whole almonds. Add 1 tsp salt and cover well with filtered water. The soaking almonds will expand as they sit, so be sure to cover them up to an inch or so above. Leave the bowl on the counter for at least 8 hours (overnight or all day).
Soaking almonds

Drain and rinse them well to remove the phytic acid and any cloudy liquid.

Rinse and drain well

Remove the skins from each almond. See pics below and my video for the details. You can save the skins, dry them, and add them to your oatmeal for breakfast or ground them in a food processor and add them to your favorite cookies or as a salad topping.

Squeeze the almond allowing space for the almond to slide out one end towards your hand
Catch the freed blanched almond from its skin

With the skins removed, you can put the almonds in a dehydrator set between 115˚F / 46˚C- 145 ˚F / 63˚C to dry out for 12 hours. If you don’t have a dehydrator, place them on a paper towel and dry thoroughly with paper towels. Then, just let them sit to dry completely on dry towels. This will take 5-7 days to dry completely.

Place them on paper towels to dry for several days

Place the dry, blanched almonds in a food processor and pulse them until ground very much like consistency of sand. Careful not to over grind them or you’ll end up making almond butter (which is not a bad idea, but that’s not our goal here).

Pulse to the consistency of sand

Use the flour immediately or store it in an airtight container or bag in the freezer until you have something to make!

Can you tell the difference between homemade and factory processed?
Check out my video entitled “Homemade Almond Flour: Why NOT make your own?” with ALL the details on making your own almond flour.

Bottom line with homemade almond flour…

Many recipes call for almond flour. Making almond flour at home is a great way to use those almonds to make something magnificent. The only big difference between homemade and store bought is that superfine store bought will be finer than the homemade version. You may not get the superfine texture that you need or want; however, you can put the flour through a sifter and only use the finer particles (not an easy task, though).

Print Recipe

Homemade Almond Flour (NOT Almond Meal)

Whole raw almonds, salt, and water for soaking with time are all it takes to make your own almond flour. Use homemade almond flour in any recipe that calls for it like in baked goods and in making marzipan.
Prep Time15 minutes
Soaking & Drying Time6 days
Total Time6 days 15 minutes
Course: ingredient
Keyword: homemade almond flour, blanched almond flour
Author: Summer

Ingredients

  • 1 cup whole raw almonds
  • 1 tsp salt
  • filtered water enough to cover the almonds by an inch

Instructions

  • In a small bowl, add 1 cup of raw, whole almonds. Add 1 tsp salt and cover well with filtered water. The soaking almonds will expand as they sit, so be sure to cover them up to an inch or so above. Leave the bowl on the counter for at least 8 hours (overnight or all day).
  • Drain and rinse them well to remove the phytic acid and any cloudy liquid.
  • Remove the skins from each almond by just rubbing them off. You can save the skins, dry them, and add them to your oatmeal for breakfast or ground them in a food processor and add them to your favorite cookies or as a salad topping.
  • With the skins removed, you can put the almonds in a dehydrator set between 115˚F / 46˚C- 145 ˚F / 63˚C to dry out for 12 hours. If you don’t have a dehydrator, place them on a paper towel and dry thoroughly with paper towels. Then, just let them sit to dry completely on dry towels. This will take 5-7 days to dry completely.
  • Place the dry, blanched almonds in a food processor and pulse them until ground very much like consistency of sand. Careful not to over grind them or you’ll end up making almond butter (which is not a bad idea, but that’s not our goal here).
  • Use the flour immediately or store it in an airtight container or bag in the freezer until you have something to make!

Video

Looking for recipes that incorporate homemade almond flour? Check out these recipes!

German Stollen

Marzipan

Interested in other kitchen tips?

Homemade Evaporated Milk

How to Bring Butter and Eggs to Room Temperature Quickly

Prepping and Storing Fresh Herbs

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Chinese Steamed Flower Rolls: Beautiful yet Unique Asian Bread

Hua Juan Chinese Steamed Flower Rolls

Lunar New Year arrives February 12th. Our Asian friends are in full celebration mode (well, as much as one can be during a pandemic). At least, the celebrations will be en famille, if nothing else. After all, in Asian countries, Lunar New Year is the largest family and friend celebration of the year. Regardless, family and cultural traditions will remain. The red envelopes will be dispersed to the kiddos (lucky money). There will be an abundance of lucky food to eat like noodles, fish, orange fruit, rice, and dumplings to include the Chinese steamed flower rolls, a beautiful yet unique Asian bread. Red will be everywhere and celebrations will end with the glowing red lanterns.

Celebrated Red Lanterns

Lunar New Year

The Lunar New Year is set forth by the Lunar Calendar that is dictated by the moon. While many know this time of year as Chinese New Year, it has considered Lunar New Year in other Asian countries. In recent years, it is referred to as the Spring Festival. For those of us in the western world who regard Christmas as our main holiday break, it is this Spring Festival in Asian countries that is the main annual holiday vacation. The Spring Festival dates change every year, but it is always a 15-day celebration usually with 7 of those days being work free.

Out with the rat of 2020 and in with the ox of 2021!

Are you an ox based on your birth year?

If you were born during the following years, you are probably an ox. The new year usually begins sometime at the end of January and the beginning of February depending on when the new moon appears. In general, those born in the following years have the ox as their zodiac sign. These years are 2021, 2009, 1997, 1985, 1973, 1961, 1949, 1937, 1925, and so forth.

Chinese zodiac animals with corresponding years

What does this mean?

In the Lunar Calendar, there are 12 zodiac animals that are cycled through to represent the years. Each of these animals is associated with characteristics, like astrology, to describe the characteristics of people. For example, every 12 years is the year of the ox which is the symbol of diligence. For those born this year or any prior ox year are described as people who are usually hard working, honest, creative, ambitious, cautious, patient and handle things steadily. However, ox people are also known to be stubborn, narrow-minded, indifferent, and not so good communicators. You know how it goes, it’s all in good fun. Keep in mind, there are always exceptions!

2021 = Year of the Ox

Even a bake can be found!

That’s right! The Chinese Steamed Flower Rolls are a Beautiful yet Unique Asian Bread worth trying.

I don’t think of yeast bread when I think of Asian cuisine. However, one can still be found in its midst. In honor of the Lunar New Year and my goal of baking the world, I’m giving another go at the “Hua Juan Chinese Steamed Flower Rolls” with a video included this time!

How can we classify this bread as “lucky” food?

As a Lunar New Year dish, I place this meal element in the dumpling category since it’s a steamed dough which represents wealth. It is rolled and twisted to resemble a flower. The recipe is a basic yeast-bread dough rolled out like a cinnamon roll and covered in sesame oil, salt, and chopped scallions which are then rolled up and sliced like a cinnamon roll (lots of cinnamon roll references here). This traditional staple Chinese bread is known as steamed buns. They are eaten for breakfast or as a snack. What makes them unique besides the sesame oil and scallions is that they are steamed instead of baked. I guess as long as you have heat, you can cook or bake anything.

Check out the recipe below. You can also see a visual of this bread along with some culture and baking tips in my newly uploaded video entitled “Hua Juan: Chinese Steamed Flower Rolls“.

Print Recipe

Hua Juan: Chinese Steamed Flower Rolls

The Chinese Flower Rolls are very light and fluffy. They contain traditional simple yeast bread ingredients but have swirls of sesame oil and scallions throughout. They are shaped like a flower and steamed to produce a soft textured bread inside and out. They are a great accompaniment to traditional Asian dishes like brothy soups, fish, and rice. This recipe and directions are adapted from https://www.thespruceeats.com/chinese-flower-roll-hua-juan-694493. Check out their website for more information.
Prep Time1 hour 30 minutes
Cook Time1 hour
Rising time2 hours
Total Time4 hours 30 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Chinese
Servings: 12

Ingredients

  • 2 tsp active dry yeast
  • 1½ cups water 100˚F-110˚F / 38˚C-43˚C
  • 1 tbsp granulated sugar
  • 3½ cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp water
  • 4 tbsp sesame oil (toasted or untoasted) or as needed
  • 1 tsp salt
  • 1 bunch scallions (green onions) finely chopped

Instructions

  • In a small bowl, whisk yeast, sugar, and warm water 100˚F-110˚F / 38˚C-43˚C. Set aside for 15 minutes to allow time for the yeast to activate and become frothy.
  • In the meantime, sift flour into a large bowl. Add the liquid yeast mixture and stir until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as needed.
  • Scoop out the dough onto a lightly floured surface and knead until it is smooth and elastic adding flour/water as needed. Cover with plastic wrap and allow the dough to rise in a warm area for 1 hour or until doubled in size.
  • Deflate the dough, cover again and allow to rise in a warm area for another hour or until it has doubled in size.
  • In a small bowl, whisk the baking powder and 2 teaspoons water until the baking powder has dissolved.
  • Scoop the dough back out onto a lightly floured surface. Make a well in the middle of the dough and pour in the baking powder mixture. Knead well until the mixture has dispersed throughout and the dough is elastic again.
  • To make the flower rolls, roll out the dough into a large rectangle, Brush on the sesame oil. Sprinkle evenly with salt and chopped green onions.
  • Roll up the dough like a cinnamon roll starting with one long end. Cut out 12 relatively equal-sized rolls. Cut the long roll in half, cut each half in half (quarters). and finally cut each quarter into thirds. This should give you 12 rolls.
  • To make the flower, take one roll and place it so the cut sides are facing outward. Use a chopstick (or something long and round) to press down lengthwise in the middle. Press down firmly enough so that the layers on each side spread outward. Careful not to cut through the roll. The dough edges on either side of the chopstick should touch.
  • Pick up the dough by its rounded ends and pull until they meet underneath the roll. Pinch the ends together underneath the roll to seal them. This causes the flower to become rounder in shape. Continue to do this for the other 11 rolls. Let the rolls rest for 10 minutes as they relax into their new shape.
  • It's steaming time! Place the rolls in a steamer basket and steam them for 20 minutes. IF you don't have a steamer, you can create one yourself using the directions below.
    Place a large Dutch oven over a stove burner. Cover the bottom with water (that will create the steam for cooking). Turn on the heat to low/medium. Place a metal colander in the pot making sure the bottom is just above the water line. If not, pour out some water, or add in more water. Let the colander determine your water line. Place a sheet of parchment paper in the colander to prevent any food particles from falling into the water. Place 2-4 rolls (depending on your space) evenly on the bottom of the colander. Cover the pot and allow the rolls to steam for 20 minutes. Check your water level frequently and add more if needed. Careful not to let the pot burn dry. After 20 minutes, remove the rolls and add another 2-4.  Repeat this procedure until all rolls are steamed (cooked).

Video

Interested in some other simple traditional rolls? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Filipino Ensaymada Rolls: the Most Versatile Bread

Savory or sweet!
Check out the swirls on the outside and inside!

I have never made a more versatile bread than the Filipino Ensaymada Rolls. While I have posted on this one before, I really wanted to make it again. It is the season for Filipino celebrations, so I just couldn’t resist another nod to the Philippines. Who can pass up a buttery, lightly sweetened, pillowy roll topped with butter, sugar, and cheese?

Why is this bread worth making?

I love this bread so much I have two previous posts alone of this bread. The first is the history and step-by-step pics of making this bread. The second one reflects my creative juices of describing how to make a roll bar with endless savory and sweet flavor combinations. I HIGHLY recommend you check these out, if you haven’t already. Because of its versatility and the Filipino influence of different cultures, this is by far the most international bread you could make. You can go simple like I did following the basic recipe or go big and give every person in your home an individualized savory and dessert bread with flavor combinations of their choosing. In addition, they HELP you prepare dinner and dessert. For the next bread you make (or your first one), seriously consider this one.

Imagine a roll (or 2) individualized for EACH family member or friend

Check out my newly uploaded video of making these rolls with step-by-step directions along with baking tips “Filipino Ensaymada Rolls: the Most Versatile Bread“. If you don’t have or can’t locate the recommended evaporated milk in your grocery store, check out my recent blog and video on making your own (all you need are 2 1/2 cups of whole milk!).

Print Recipe

Filipino Ensaymada Rolls

These Ensaymada rolls are a buttery, lightly sweetened, pillowy roll topped with butter, sugar, and cheese. It is often served as a dessert or snack. In fact, it's common to find it topped with frosting and cheese. It is one of the oldest Filipino breads and known to be a variation of Spanish culture. See the link below to the MANY savory and sweet variations of this roll including how to make a roll bar for your family and friends! https://summerbakestheworld.com/rollbar
This recipe was adapted from https://pilipinasrecipes.com/ensaymada-recipe/
Prep Time1 hour
Cook Time20 minutes
Rising Time1 hour
Total Time2 hours 20 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Servings: 15

Ingredients

Dough Ingredients

  • 2 tsp active dry yeast
  • ⅔ cup water divided
  • 3¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ½ tsp salt
  • 3 large eggs
  • ¼ cup evaporated milk*
  • ⅓ cup butter melted

Finishing Touches (Topping)

  • butter
  • Edam/Gouda cheese or cheddar
  • sugar

Instructions

  • In a small bowl, add 2 tsp yeast and whisk in ⅓ cup warm water. Set aside for about 10 minutes to allow time for the yeast to bloom. It will rise and become frothy
  • In the meantime, sift 3 ¾ cups flour.
  • In a stand mixer mixing bowl, add all the sifted flour, sugar, and salt. Whisk to combine the ingredients.
  • To the dry ingredients, pour in the yeast mixture, the remaining ⅓ cup water, eggs, and evaporated milk. Add the dough hook and mix on low speed for 2 minutes. You could knead the mixture by hand on a floured surface.
  • After 2 minutes, increase the speed to medium and let it run for another 4 minutes.
  • Melt ⅓ cup butter in the microwave (not too warm) and pour it into the dough. Continue mixing for another 8-10 minutes. The dough will be sticky, but just let it knead. If kneading by hand, you may need to add a little flour but not too much.
  • Leave the dough in the mixer bowl and cover it with plastic wrap. Just let the dough rest for 15 mins at room temperature.
  • Deflate the dough with a rubber spatula and divide it into 60 gram pieces each (that’s a total of 15-16 pieces). If you don't have a food scale, spray a ¼ cup measuring cup with cooking spray and pack in enough dough to be flush with the top. Place each dough piece on a floured surface to rest.
  • Cover the dough pieces with plastic wrap or a towel for 15 minutes to allow them time to rest.
  • While the dough is resting, prepare the muffin/cupcake pan. Place large or jumbo size cupcake liners in a muffin pan and set aside. For any remaining dough pieces that won't fit into a muffin tin, place each in its own muffin liner and freely on an oven-safe pan/cookie sheet.
  • Roll out the piece thinly into 8″x5″ rectangles. Brush with very softened/almost melted butter. Starting with long end like a cinnamon roll, roll up the dough into a long log and coil it up into a snail shape. Pinch to seal the ends and place each into the muffin liners.
  • Cover pans with plastic wrap and let the dough rise in a warm space for about an hour or until it doubles in size.
  • At the 45-minute mark, preheat the oven to 325˚F / 163˚C.
  • After an hour has passed and the oven is preheated, remove the plastic covering and place the pans in the oven. Bake for 17-20 minutes or until golden brown
  • Once the rolls are baked, you could rub on a little butter just out of the oven and eat them hot. But, if you want to follow the traditional Filipino method, allow the rolls to cool in their pans completely. This could take about an hour.
  • Once the rolls have cooled, brush the tops of each with softened butter and sprinkle on grated cheese and sugar. Eat and enjoy!

Video

Notes

*If you don’t have or can’t find evaporated milk in your local grocery store, you can make it at home. Check out my blog and video on making your own evaporated milk. You simply cook 2 1/2 cups of whole milk in a saucepan over low-medium heat until it reduces to 1 cup. That’s it!! Heat the milk to hot in the microwave to get started and then pour into a saucepan over the stove to reduce it. Store it in the fridge for as long as standard milk will keep.
*See my link for making many different versions of these rolls to fit any style and flavor of main dish you are serving. You can serve these sweet or savory! Think of both a meal side and a dessert. Check out my roll bar for family and friends with various flavor combinations. https://summerbakestheworld.com/rollbar

Interested in making your own evaporated milk? Check out this recipe.

Homemade Evaporated Milk

Interested in some traditional breads? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

How to Make Evaporated Milk: MUCH Tastier & Healthier

Canned VERSUS Homemade Evaporated Milk

You just found a recipe you want to make and you have everything you need… EXCEPT it calls for evaporated milk and you can’t find it in your pantry! So now what? Do you substitute with regular milk? Well, it depends on how much you need. If your recipe calls for evaporated milk as its primary liquid, then you should probably not use a substitute, UNLESS you make it yourself. This post is about why and how to make evaporated milk: a much tastier and healthier option with one ingredient and NO preservatives!

My inspiration for homemade evaporated milk

Inspiration is often a result of asking a simple question

Recently, I was preparing to make a dish (the Filipino Ensaymada Rolls). The traditional recipe I was using called for evaporated milk. My grocery store did not have the version I wanted (an organic or grass-fed evaporated milk), so I thought, “How can I make this myself?”

The more you know…

Why not learn a little more?

The more time I spend in the kitchen and doing research, the more I understand how almost anything can made at home. You can “process” your own ingredients in a much healthier and sustainable way. Most processed foods we buy can be deduced to simply taking whole ingredients and “modifying” them in our own kitchens to reach the “consistency” we need for whatever it is we want to make. The reason processed foods have SO many ingredients is that most of those ingredients are preservatives. If we make those same foods at home, we won’t need all of those extra chemicals. When we eat “cleaner” foods, our taste buds prefer them!

Commonly store-bought processed foods we can easily make at home (in their most basic forms)…

Chips = fried or baked thinly sliced vegetables with seasonings,

Crackers = flour (whole wheat, cassava, sweet potato, rice, etc.) mixed with seasonings, oil, water, and baked,

Mixed seasonings (Italian, garam masala, ranch, taco, etc.)= ground whole spices mixed together,

Sauces and dressings (commonly found in the fridge) = usually a mixture of oil, vinegar, and spices (dried or fresh),

Nut butters = any nut that has been ground (using a food processor) into a paste,

“Milk” beverages = soaked oats, coconut flakes, soaked nuts (cashews, almonds, etc.) that are blended on medium/high speed with water and strained to separate the pulp from the liquid,

Bread = flour, yeast, salt, and water combined, kneaded, risen, and baked,

Cereal = granola made with oats, nuts, dried fruits, a little fat, and honey/maple syrup then baked.

So, what’s the problem?

I know, I know, I know… who has the time to make these common foods when we can just buy them? Well, there are two thoughts, in my opinion. The first is why wouldn’t we make it a priority to take our health into our own hands and put into our bodies what will keep us living healthier and longer with fewer doctors and hospital visits? The second is that making these foods from scratch doesn’t really take up that much time once you get into the habit of doing it. No doubt it’s worth the little effort since homemade tastes SO MUCH BETTER.

It’s all about prioritizing!

Add it to your weekly list!

It’s the same reason we make excuses for not exercising, but reality is… it’s not a priority in our lives. Our excuses for not having time for something is because we choose to prioritize other “activities”. Even when I was working more than 40 hours a week, I was able to make 1-2 loaves of bread on the weekend (using a breadmaker, so I could multitask). I put my almonds in water in the morning to soak all day, so I could quickly blend them at night before going to bed (or just do it on the weekend). I have several friends who spend Sunday afternoons chopping vegetables for the week to use in all sorts of homemade dishes. It’s all about planning ahead and making food prep an important part of our routine. Each of these preparations only needs to occur about once a week, or less depending on what it is. Once it becomes a habit, we do it without thinking.

Enough of the soapbox!

All that to say, “why not make our own evaporated milk?” Ultimately, it’s all about self-reliance, being resourceful, and taking our health and taste buds into our own hands. Homemade evaporated milk is by far a much tastier and healthier option. By the way, the homemade version only has whole milk as the ingredient while store bought has 4 ingredients, half of which I can’t pronounce. Why do I want to eat that?!?! So, what can we do when we don’t have evaporated milk in our pantries when we need it?

What exactly is evaporated milk?

First of all, evaporated milk is simply condensed milk WITHOUT added sugar. You shouldn’t substitute condensed milk for evaporated milk or the reverse because the consistency and sugar content in both are very different. Evaporated milk is very simply whole milk that has been cooked down (condensed, if you will, to reduce the water content) to its concentrated form, nothing more. That’s why it’s called evaporated milk; the liquid has been (mostly) evaporated. What’s left are mostly solids.

Why evaporated instead of regular milk?

Evaporated milk can be used in place of high-fat dairy like Half & Half or heavy cream. It can help thicken soups and sauces without additional ingredients like flour. It’s good in baked goods where you want some dairy but not too much liquid.

Commonly used evaporated milk substitutions…

For every 1 cup of evaporated milk, you can…

  1. use 1.5 cups of whole milk as a straight sub (assuming the extra liquid is not a problem),
  2. mix 3/4 cups of whole milk with 1/4 cup of Half & Half for more of the canned evaporated consistency,
  3. simmer 2 cups of almond, cashew, coconut, oat, or soy “milk” over the stove until that beverage reduces to 1 cup. Keep in mind that these store-bought versions may to be too sweet. Unsweetened is preferred, or you make your own without a sweetener,
  4. simmer 2.5 cups of whole milk over the stove until the milk reduces to 1 cup. BINGO! This is my preferred option!!

Let’s learn “How to Make Evaporated Milk: MUCH Tastier & Healthier!”

Here’s the quick rundown of how to make your own evaporated milk. For a visual of the process, see my video entitled, “One Ingredient Homemade Evaporated Milk“.

One Ingredient Evaporated Milk ( 1 cup)

Whole milk is all you need!

2 1/2 cups of whole milk

  • Place 2.5 cups of whole milk in a medium saucepan over low-medium heat. You can minimize the heating time over the stove by heating up the milk in the microwave until very warm (not boiling).
  • Bring the milk to a simmer and whisk occasionally to prevent the milk from burning/scorching. Continue to simmer (frothy and bubbly but not boiling) until the water has evaporated down to 1 cup. This could take 30 minutes, but be patient because homemade evaporated milk tastes SO MUCH BETTER, cleaner, and fresher than canned!!
  • Once the milk has visibly decreased, pour it into a measuring cup to check the reduction level. If will likely be more than 1 cup so pour it back into the saucepan and continue to reduce the liquid. Check it periodically, especially when you see a noticeable reduction.
  • Once it has reduced to 1 cup, it’s ready! Let it cool and use it in any recipe that calls for evaporated milk. Store it covered in the fridge for as long as you would store your regular milk. Boom, Bam, Done!!

The bottom line is that homemade evaporated milk is a much tastier and healthier option than the traditional store-bought version. Once you’ve made it a couple of times, you’ll see how simple it is to do and will not need to buy it again.

Interested in some traditional breads? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Why not an Authentic Borodinsky Russian Rye Bread?

Traditional Borodinsky Russian Sourdough Rye Bread

It’s the new year! Many of us are making New Year’s Resolutions to eat a little less of this and little more of that. Given this, we don’t have to eliminate what we love from our diets. As we all know, sourdough made a come back in 2020 and continues to be all the rage. I suggest we take on this new year and go for a more nutritious and filling version. Why not an authentic Borodinsky Russian rye bread that is about as natural as bread comes and provides an exhausting list of health benefits?

Don’t deprive yourself! Eat what you love, just be smart about it.

Take me for example, gluten has been my preferred ingredient in food since I can remember. I used to eat bread (or something with flour) for breakfast, lunch, dinner, and every snack in between. However, after a year following my discovery of gluten intolerance, I’m learning I can still eat my favorite foods, bread above all. In fact, I made homemade yeast-filled, gluten-free cinnamon rolls for Christmas this year that fulfilled my every bread (or gluten) desire!! We can all still eat what we want; we just have to do it a little more carefully.

What is so special about an AUTHENTIC Borodinsky rye bread?

A simple and hearty loaf

There are many recipes online for making a Borodinsky rye bread. You’ll find that most of them are very similar in the long list of ingredients. The common list includes onion, cocoa powder, espresso powder, whole wheat flour, yeast, etc. You get the idea! The list can be rather lengthy and what I have found to be rather nontraditional. Authentic Russian rye breads (as with most traditional breads in other countries) are simple in nature and do NOT need all the other ingredients. Over time, people have taken shortcuts to get that signature dark color and rise, but they are not natural or even needed.

So, why does being traditional and authentic really matter?

There’s nothing wrong with taking shortcuts to get the job done so you have something to put on the table for your family. I get it! Daily life is demanding and spending hours in the kitchen is not ideal for most people. BUT consider this… baking is and has never been a task that should be done in an hour. Baking is a process. And remember, in life, it’s the process of getting from point A to B that matters, not necessarily the end result. The process is where we learn the most!

The goal is the end result, but it’s the process where the learning occurs

Baking is an activity (not a chore) that should remind you of good things in your life. Baking should remind you of grandma’s house, playing with your kids, or spending time with your significant other. If nothing else, baking can make you feel good about producing something wholesome that all can enjoy. Remember that baking is an activity to bring people together, allow you to reminisce, laugh, and release from the day’s or week’s stresses.

It’s the traditional and authentic way that connects us.

Authenticity in baking is what connects us

Baking is one of the oldest activities in human existence. When we bake, particularly using ingredients and methods of the days of old, we return to our roots. Baking reminds us, regardless of life’s changes, that we are never too far from our basic human needs or our ancestors. In my quest for baking the world using traditional and authentic recipes with simple ingredients, I’m learning that while countries and cultures have their own unique qualities, we really are all the same. For example, a tortilla in Mexico is basically the same as the chapati in Zanzibar. They look the same at least, BUT the slightest difference makes them unique. A traditional Mexican tortilla is made with lard while a traditional Zanzibar chapati uses coconut oil. One is flattened out while the other is rolled, coiled, and flattened.

What does this mean?

Baking takes planning and preparation. With that in mind, if you opt for authenticity in your recipes (at least once in a while), you will discover how we are all interconnected. You’ll find that our lives are cross cultural, cross generational, and spans across social classes. If you want to feel or teach interconnectedness, baking is a healthy way to discuss connections all while being hands-on and interesting. Sometimes, we just need an activity to bring us back down to earth. Baking, in it’s authentic form, can certainly do just that.

That brings us to: why not an authentic Borodinsky Russian rye bread? The answer is in it’s simplicity.

Russia is so far north that only frost-hardy grains can survive

Rye is the most common grain in Russia as rye is more of a frost-hardy grain than wheat. It can withstand the harsh winter temperatures and weather that wheat cannot. Thus, rye bread is the most common bread eaten with meals in Russia. Rye was much cheaper to grow than wheat, so most people made rye bread instead of any other.

The Borodinsky bread is very simple in that rye flour is the only flour while water is the only liquid. The combination of both creates the naturally occurring yeast. Molasses and malt syrup are the only sweeteners while coriander and salt are the only flavorings. Now that’s what I call a nutritious bread full of fiber, B vitamins, and one that contains fewer calories than a traditional wheat bread. It’s hearty and works well as a side with many different foods.

What about the history of the Borodinsky bread?

Borodino, Russia near Moscow where the Battle of Borodino took place during the Napoleonic Wars

For an animated story of the history complete with pictures, see the beginning of my video on making this bread. The video is entitled “Authentic Borodinsky Russian Rye Sourdough Bread“.

Print Recipe

Borodinsky Russian Rye Sourdough Bread

The Borodinsky Russian Rye Bread is authentic to Russian cuisine made with very simple ingredients commonly found in Russia. This bread is scented with molasses, coriander and malt extract. It is a clean-tasting, high-fiber bread filled with nutrients. It's a great healthy alternative to the usual. This 100% rye flour dense bread goes well with soups and would taste great as a base for a cream cheese and sour cream spread mixed with fresh dill and capers topped with smoked salmon. This recipe was adapted from shipton-mill.com.
Prep Time50 minutes
Cook Time1 hour
Resting, Rising, and Ripening Time5 days 22 hours
Total Time6 days
Course: Appetizer, Side Dish, Snack
Servings: 16 total slices

Ingredients

Rye Sourdough Starter Ingredients

  • ⅓ cup + 1 tbsp dark rye flour (45 grams)
  • ⅓ cup + 1½ tbsp lukewarm water (90 ml)

First Starter Feed Ingredients (48 hours after Beginning Starter)

  • ¼ cup dark rye flour (30 grams)
  • ¼ cup lukewarm water (60 ml)

Second Starter Feed Ingredients (24 hours after First Feed)

  • 2¾ cup + 1 tbsp dark rye flour (340 grams)
  • 2½ (slightly less) cups lukewarm water (570 ml)

Borodinsky Ingredients (Day following Second Feed)

  • 4 cups sourdough starter from above (800 grams) room temperature
  • 5 cups + 2 tbsp dark rye flour (680 grams)
  • 1¼ cups lukewarm water (290 ml) plus more, if needed
  • 2 tsp salt (15 grams)
  • ¼ cup molasses (60 grams)
  • 1 tbsp malt syrup or extract (30 grams)
  • 1 tsp ground coriander plus more for sprinkling on prepared dough

Instructions

Rye Sourdough Starter Instructions

  • In a large mixing bowl, whisk together the flour and water to make a smooth paste. Cover with plastic wrap and leave on the counter (in a warm place) to ferment for 2 days. It should start to bubble and develop a sweet apple-y smell.

First Starter Feed Instructions (48 hours after Beginning Starter)

  • On day 3 about 48 hours later, uncover the starter. You should smell the active fermenting which will be a little sour. Stir in the first feed ingredients. Cover with the plastic wrap and leave overnight on the counter to continue fermenting.

Second Starter Feed Instructions (24 hours after First Feed)

  • On day 4 about 24 hours after the first feed, uncover the starter. Stir in the ingredients for the second feed using a whisk, if needed. Mix the ingredients well to make a thick, smooth batter. Cover with plastic wrap and leave it on the counter to ferment again for another 24 hours. This is now your sourdough starter.

Borodinsky Instructions (Day following Second Feed)

  • In a large bowl, stir in all the wet ingredients. Then, add the dry ingredients mixing well for a few minutes. The dough will be soft and sticky, unlike conventional wheat dough. This heavy grain dough will not be kneaded.
  • Using a spoon, scoop out equal amounts of dough into two 1.5 quart loaf pans sprayed with cooking spray. If you use your hands, be sure to wet them first to prevent sticking.
  • Cover the pans loosely with plastic wrap sprayed with cooking spray making sure to leave a little extra space at the top. Place the pans in a warm area, over the oven, for example with the microwave undermount light on. If using 1.5 quart pans, the dough will not rise to the top of the pans, but it should puff up and rise most of the way. This can take 2-6 hours (in a warm space, mine took 4 hours).
  • Near the end of the rising time, preheat the oven to 425˚F / 220˚C. Uncover the loaves and sprinkle each with a little ground coriander,
  • Place the pans in the oven for 15 minutes. Reduce the temperature to 350˚F / 180˚C and bake for another 40-55 minutes. To ensure a fully baked loaf, use a thermometer and bake until the internal temperature reaches 205˚F- 210˚F / 96˚C- 99˚C. You can also tap on the unmolded loaves and if they sound hollow, they are ready.
  • Remove the warm, baked loaves of bread from their pans to cool on wire racks. When cooled completely, wrap the loaves tightly and leave for 1 day before slicing and enjoying.

Video

Notes

*The bread keeps well for up to a week during which time the flavor deepens and mellows.
*If you only want to make 1 loaf, just cut all of the ingredient quantities in half.
*There will be a small amount of starter leftover, you may refrigerate it and continue to feed it, use it in another recipe, or gift it to a friend.
*This bread is best served as a side to soups or stews. Use it as a sandwich bread for a Reuben with dressing, corned beef, Swiss cheese, and sauerkraut. Use a slice as a base for a cream cheese and sour cream spread with fresh dill and capers topped with cold smoked salmon.

Interested in some other simple traditional breads? Check out these recipes.

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

Authentic 4 Ingredient Zanzibar Chapati Flatbread

Zanzibar’s Chapati Flatbread

Happy New Year! I guess you know what that means. After a glutinous couple of months, it’s time to cut back on the sweets, eat a few more veggies, and add some extra moves to our daily lives. In light of that, for this post I decided to baking something a little lighter. Since my last post was on one of Zanzibar’s signature flatbreads, the Mkate Wa Ufuta, I felt I couldn’t leave this country without making the other signature flatbread, the Zanzibar Chapati. Both flatbreads are not only so simple and easy to make and cook, but they have such unique flavors inspired by the traditional ingredients eaten in Zanzibar. This authentic 4 ingredient Zanzibar chapati flatbread is a good start for cutting back just a tad while still enjoying life.

Unique but simple while taking a trip down memory lane!

I’m always excited about baking. But when I found this recipe, I felt even more enthusiastic. This recipe was written onsite in Zanzibar while being made with a native of the island. I’ve seen lots of chapati recipes online from different countries, but this one spoke to me because of the traditional Zanzibar coiling method. In addition, the technique reminded of me of being a kid again and playing with my food! At first glance, I recalled doing this very thing with flour, salt, and water as a child. Who knew that the ingredients I used to make for play are actually used in making an international bread!! If I had known this as a child, I would’ve begged to eat it (cooked, mind you)!

Adding the doughnut hole
Forming the rope
Cutting the rope and thinning it
Playing with our food!

These ingredients are simple and clean, perfect for starting a new year!

What are these four ingredients? Well, they are actually the same ingredients used to make playdough but with a little twist. You only need flour, salt, water, and a little coconut oil. The coconut oil is what makes this flatbread unique to Zanzibar. Since this country lies on the coast of eastern Africa with tropical climate, coconuts are in abundance. While the chapati looks a lot like a Mexican tortilla, I think it’s the coconut oil that differentiates it.

Another childhood memory!

When I was making this flatbread, I was reminded of one Sunday afternoon at church when I was in elementary school. My little elementary school class got together and Mrs. May allowed us kids in the church kitchen to make some unleavened flatbread. Granted, she was in charge and likely did all of the work, but I remember standing at the stove watching her fry the bread. After it was made, I can recall its simplicity and also how incredibly flavorful it was. Of course, my memory is that from a child’s perspective, so I’m sure it was a very bland bread. Regardless, I have never forgotten how I felt in that moment of eating it and knew I wanted to have it again. I never did, that I can recall. But, I imagine this bread was very much like that.

Need a visual? Watch all the steps in the video!

If you are interested in a visual of this flatbread, check out my video entitled “Authentic 4 Ingredient Zanzibar Chapati Flatbread”. The recipe below has been modified based on what worked in my kitchen. If you’re looking for something simple that can be eaten as a side with a meal or as a vehicle for a dip, give this one a go. There’s not much easier baking than the authentic 4 ingredient Zanzibar chapati flatbread.

Print Recipe

Zanzibar Chapati Flatbread

Flour, salt, water, and oil are all it takes to make a simple flatbread. If your craving bread, give it a go, and you'll be happy eating it with any dish or dip. It's fried like a tortilla but denser. This recipe and prepping method are traditional of the people of Zanzibar adapted from International Cuisine. The prepping method will take you back to your childhood when you use to make playdough using the same ingredients!
Prep Time30 minutes
Cook Time10 minutes
Resting Time20 minutes
Total Time1 hour
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Servings: 4

Ingredients

  • 2 cups all-purpose flour plus more as needed for kneading
  • ½ cup water plus more as needed
  • ½ tsp salt
  • 1 tbsp coconut oil plus more for cooking

Instructions

  • In a medium bowl, add 2 cups of flour and salt. Mix well to disperse the salt. Add little less than ½ cup of water and mix with your hand adding more water as needing until the mixture turns into a ball.
  • Add about a tablespoon of oil and knead well for a few minutes. You can knead in the bowl or on a flat surface.
  • Once the ball of dough is soft and supple, divide the dough into 2 pieces and flatten them each out using a rolling pin into large circle about the thickness of a tortilla. Add flour as necessary to keep from sticking.
  • For each dough round, make a hole in the middle with your fingers and continue to increase the hole all while gather up the dough around the edges and thinning it out to make a round rope.
  • Once you've formed each dough round into a rope, cut the rope so you have it separated into one long piece.
  • Starting at one end, coil the dough up like a snake or snail and tuck in the other end to seal it.
  • Brush a little oil on top of each round and set them aside to rest for about 20 minutes or so.
  • After the resting time, roll each coiled round into a flat circle about the thickness of a tortilla.
  • Heat a large skillet on high until a spritz of water sizzles (that's when you know it's hot enough). Turn down the heat to medium (or a little higher) and add a little oil.
  • Add one flattened dough round to the skillet and cook until brown spots appear on the underside adding oil if necessary.
  • Brush a little oil on the unbaked side and flip over the flatbread.
  • Continue cooking until the second side is nice and brown and the flatbread is baked throughout.
  • Remove the flatbread from the skillet, set it aside, and follow the same procedure to cook the other one.
  • Cut or tear into pieces and serve warm!

Video

Interested in some other simple breads? Check out these recipes.

Zanzibar Sesame Flatbread

The Mexican Bolillo (Perfect for the Super Bowl!)

The Berry Rolls (A family recipe!)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!