Wednesday, September 8, 2010


We all love bread, that's a given, but what about cats? I know you love em', and if you don't... Well screw you because this post is about nothing less than...

As on of my dear followers requested this post is about catloaf. Now, catloaf isn't really bread, but it has a bread-like name, ergo I'll let it slip past my watch this single time.
What is catloaf you ask? Let me tell you something, it's real logical once you know it...
Wiktionary defines catloaf as:
"The loaflike form of a domestic cat sitting with paws tucked underneath the body." (Wiktionary)
 That's right; catloaf is about sitting cats; how awesome is that?

Tuesday, September 7, 2010

As requested: Banana Bread

Why am I looking at this boring blog post you ask? Well I got the answer!

I got a request to do a post on Banana bread, so here it is!

    "Banana bread is a type of quick bread that contains mashed ripe bananas. Banana bread is often a moist, sweet, cake-like bread which typically uses baking soda as the leavening agent instead of yeast; however, there are some banana bread recipes that are traditional-style yeast breads.
   Banana breads can also be made from frozen bananas. Wrapped in clingfilm, still in their skins, bananas will keep in the freezer for up to six months to be used for breads, cakes, etc" (Wikipedia)
   There is even a Vietnamese version of this, called  Bánh chuối. Just take a second to analyze and process how delicious that must be. You got it right! It's better than the best thing you have EVER tasted!

Bla bla bla, I know all that stuff. BORING! I'm going to teach you how to  make this divine piece of food!

That's right! And here's the recipe!


    * 3 or 4 ripe bananas, smashed
    * 1/3 cup melted butter
    * 1 cup sugar (can easily reduce to 3/4 cup)
    * 1 egg, beaten
    * 1 teaspoon vanilla
    * 1 teaspoon baking soda
    * Pinch of salt
    * 1 1/2 cups of all-purpose flour


   No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Good luck making/eating/worshiping this awesome bread!

Banana Bread

Monday, September 6, 2010


Had to happen sometime, might as well be in the early stages of this blog; The baguette!

"A baguette is "a long thin loaf of French bread"[1] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases." (Wikipedia)

This bread is so awesome, especially if you get one of fresh ones baked by a traditional baker.

But there is more!
That's right! As usual I will post a recipe on how to make this slice of heaven yourself!


  • 1 cup water
  • 2 1/2 cups bread flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water


  1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
  2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. 
Good luck with eating/making/worshiping this awesome bread!

Pumpernickel bread.

Today I will start this blog of with a smash! This post is about the magical pumpernickel bread. This bread is very tasty and you should try it for sure!
Pumpernickel bread is a heavy rye bread that is also slightly sweet. It originates in Germany where it is part of the culture, apparently. Which isn't surprising since it's so delicious. 

Here is a recipe to make it yourself!

  • Lobster Artichoke Dip
  • 1 14 oz. can artichokes
    1/2 cup mayo
    1/3 cup sour cream
    Juice from a 1/2 a lemon
    1 teaspoon minced garlic
    1 cup chopped cooked lobster
    1 cup Asiago cheese
    1/2 cup parmesan cheese
    a little fresh ground black peper
Place all the ingredients into a baking dish and mix. Bake in a 425 degree oven for 15 – 20 minutes. Serve hot with sliced pumpernickel bread or crackers.

Holy crap! Pumpernickel bagels!