Easy Homemade Sandwich Bread

I’ve always been a little intimidated by yeast. Before I began cooking regularly, I tried a few recipes for yeast rolls and somehow they would come out flat or hard. I just couldn’t help myself from over kneading the dough, letting it rise too much, or too little. Either way, I felt defeated. 

    Recently I was pressed to confront my fear of yeast. My husband was going on a special, low iodine diet and needed bread without iodized salt. So, I “borrowed” my parents bread-maker (which they no longer used) and went about investigating a recipe. With a few adaptations, I developed my own whole wheat, dairy free, cholesterol free version. 

In addition, the ground flax seed adds essential omega-3 fatty acids, while the agave nectar provides a low glycemic, all natural sweetness. 

    My husband has been off the low iodine diet for a couple of months now, but I still continue to make the bread since it is so easy and delicious (although now it includes iodized sea salt). I simply load the ingredients in the bread-maker before I go to bed and press start.

No more buying processed sandwich bread at the grocery store with all sorts of conditioners, preservatives, and artificial colors. Just wholesome, healthy ingredients with a satisfying taste. Plus, there’s nothing better than waking up to the smell of freshly baked bread.

Dairy Free Whole Wheat Sandwich Bread

for the bread-maker

1 1/3 cups of luke warm water

2 cups whole wheat flour*

1 cup all purpose flour*

2 tablespoons of ground flax seed

1 teaspoon sea salt

2 tablespoons canola oil

2 tablespoons agave nectar (honey may be substituted)

1 package of yeast

Add ingredients into your bread-maker and press start. 

It should take a little over four hours to rise and bake. 

Serve warm or at room temperature. 

* use organic ingredients whenever possible.

©2010 tricia barry biagi

Spinach Shiitake Scrambled Eggs with Tarragon

When I think of spring two things come to mind — the freshness of green and the wholesomeness of eggs. This omelet is inspired by both symbols of the season, but with a modern twist: shiitake mushrooms. Known to strengthen your immune system, shiitake mushrooms bring an earthy flavor that pairs well with the sweetness of the tarragon. At our home we call it “Green Eggs and Sham,” playfully referencing the Dr. Seuss classic. The “green” portion is organic, baby spinach and the eggs are organic with added omega-3s (also an excellent source of vitamin E). Using extra virgin olive oil in the pan adds a delicious, nutty flavor you won’t want to miss. In the end, it’s the title alone that convinces our kids that this is an omelet worth eating.

DAIRY FREE

serves 1

Green Eggs and Sham

2 tablespoons extra virgin olive oil (divided)

2 organic eggs with added omega-3s

1/2 teaspoon dried tarragon

sea salt (to taste)

freshly ground black pepper (to taste)

2-3 large shiitake mushrooms (coarsely chopped)

1 cup organic baby spinach (finely chopped)

Whisk eggs with tarragon, salt and pepper and set aside. Heat a small, omelet size skillet on medium heat and add 1 tablespoon of extra virgin olive oil. Saute shiitake mushrooms for 1 minute and add chopped spinach. Cook for 2-3 minutes until softened. Remove from pan and set aside. Add 1 tablespoon of extra virgin olive oil and egg mixture to the pan. Cook for 1 minute and sprinkle spinach and mushrooms across the top of the omelet. Cook for 3-5 minutes until the egg is no longer raw. Flip omelet in half and continue to cook if necessary.

©2010 tricia barry biagi

Dairy Free Irish Soda Bread

What would St. Patrick’s Day be with out a little Irish Soda Bread? 

For those of us who are sensitive or allergic to dairy, the usual butter laden variety would be treacherous. This recipe is a sweeter version than traditional soda bread and uses Earth Balance vegan buttery spread as a dairy substitute. I especially love the hearty flavor of the caraway seeds combined with the sweetness of the raisins. Legend has it that the cross cut on top of the bread wards off evil spirits for the holy feast of St. Patrick, but I find that it simply makes it easier to divide after baking. If dairy is not an issue to you, real butter and buttermilk may be directly substituted.

DAIRY and EGG FREE

serves 8 

Preheat oven to 375º

Dairy Free Irish Soda Bread

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking SODA

3/4 teaspoon sea salt

9 tablespoons dairy free margarine

1 tablespoon caraway seeds

1/2 cup raisins

dairy free “buttermilk” divided

(1 cup + 1 1/2 tablespoons of original rice milk

mixed with 1 1/2 tablespoons of vinegar)

1. Line baking sheet with parchment and set aside.

2. In a large bowl combine dry ingredients with a whisk.

3. Mix rice milk and vinegar and set aside.

4. Cut the cold margarine into small (1/4") size chunks and mix  into dry ingredients using a pastry cutter or fork until mixture is crumbly 

(do not over mix).

5. Add caraway seeds, raisins and dairy free “buttermilk” reserving 1 1/2 tablespoons to brush on top of the bread.

6. Stir until evenly moist. 

7. Gather dough into a ball. Kneed 16 turns on a lightly floured board.

8. Pat into a flat (1.5" thick) disk onto a parchment lined baking sheet.

9. Slash a cross on top with a knife, brush with dairy free “buttermilk”.

10. Bake for 30-35 minutes until golden.

11. Cut into wedges and serve warm or cool.

©2010 tricia barry biagi

Lyrical Leprechaun Mask

One of the most whimsical symbols of Ireland, and St. Patrick’s Day for that matter, is the mischievous, legendary leprechaun — a dwarf-like creature known to galavant the Emerald Isle hiding pots of gold among the rainbows. Perhaps you have your own playful “little person” at home anxious to rally in shenanigans and jest? Well, here’s a festive craft to help them express their glee. Using geometric shapes, cut with circle cutters and punches, this mask is based upon an orange paper plate.  

A wooden, paint-stirrer stick (available for free at most hardware stores) becomes the handle to hold for positioning in front of one’s face. I used the Martha Stewart four leaf clover punch to add a little luck to the leprechaun’s tie. Pre-cutting the pieces will make this assembly easy and give you something with which to entertain your wee one — at least until the corned beef and cabbage is ready.

Supplies

9" orange paper plate

various shades of green card stock

peach colored construction paper

black paper or card stock

yellow paper or card stock

wooden paint stirrer stick

6" circle cutter

1" circle punch

four leaf clover punch or sticker

x-acto knife (adult use only)

scissors

glue stick

template for hat and bow tie

1. Using 6" circle cutter, cut a circle from the peach construction paper and divide in half.

2. With the 1" circle punch, create eye-holes in semicircle and save one punched, peach circle to be used later as the leprechaun’s nose.

3. Position the peach semicircle on the orange paper plate and trace eye-holes with a pencil.

4. Use the x-acto knife to cut the traced circles away from the orange paper plate, trimming slightly larger than the tracing.

5. With glue stick, attach peach semicircle onto paper plate, aligning the eye-holes. Glue reserved, 1" peach circle on as the nose.

6. Download leprechaun accessories template above and print hat and bow tie on green card stock. Trim out the pieces.

7. Trace the hat band on black paper and trim. Trace the buckle on yellow card stock, cutting the inside of the buckle with the x-acto knife.

8. Assemble hat and bow tie according to the image.

9. Double cut, a 1" circle punch from the black paper resembling a crescent moon smile for the leprechaun. Attach with glue stick.

10. Finish by applying heave glue to the wooden paint stirrer, adhering to the back of the paper plate. Press firmly and let dry until secure.

©2010 tricia barry biagi