Tag Archives: bread

Date Bread (1945)


1 C. dates, cut and stoned
1 C. hot water
1 egg, beaten
1/2 C. white or brown sugar
1 1/2 C. flour
1 t. baking powder
1 t. soda
1 t. salt
1/2 C. pecans, cut into pieces


Pour hot water over the dates. Let stand until cool.

Beat egg, add sugar, then add to date mixture.

Sift dry ingredients, stir well and add to mixture.

Add nuts last.

Place in buttered bread pan and bake at 350 degrees for 1 hour.

Let cool in pan.

Author’s note: I used brown sugar and added a few Cinnamon chips and it turned out well. It was a very moist bread.


Cheesy Zucchini Bread (No Yeast)

A Cheesy Zucchini Bread that’s quick to make (no yeast) and is so moist, you’ll scoff it down even without slathering it with butter.
Servings: 8 – 10


Zucchini and Cheese:

2 cups grated zucchini, packed (2 medium / large zucchinis, 13 oz grated)
3/4 tsp salt
8 slices Swiss cheese (6.5 oz) (Note 1)

Wet Ingredients:

1 1/4 cups milk
1/4 cup melted butter, unsalted
2 tbsp canola oil (or vegetable or other neutral flavoured oil)
2 eggs
2 small garlic cloves, crushed
1 tsp white vinegar

Dry Ingredients:

2 1/4 cups plain / all purpose flour
2 tsp baking powder (Note 2)
1/2 tsp baking soda (bi-carb) (Note 2)
1/2 tsp salt


Use a standard box grater to grate the zucchini. Place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.

Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.

Preheat oven to 350F (all oven types).

Butter and line a loaf pan (Note 3)

Place Dry ingredients in a bowl. Whisk to combine.

Place Wet Ingredients in a bowl. Whisk to combine.

Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).

Quickly stir through zucchini.

Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.

Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Optional: Brush top with a bit of melted butter.

Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.

Store in a container (Note 5 for humid weather warning.)

Recipe Notes

1. I used store bought pre-sliced cheese that is square (see video). It is sold in packets in the fridge section of supermarkets in Australia. I love the flavour of Swiss cheese in this but this will work great with any cheese that melts, though if using mozzarella which is less salty, add an extra couple of pinches of salt into the batter.

I like to use cheese slices rather than shredded so you can actually see it and taste it – shredded cheese seems to just disappear and you can’t really taste it unless you use loads because it’s dispersed all through the bread.

2. I find this recipe works best with both baking powder and baking soda (bi-carb) because the cheese slices kind of weigh down the batter so you want some extra lifting power from bi-carb. This is also the reason I add vinegar – because it gives the baking soda a kick start. If you don’t have bi-carb, you can just use 4 tsp of baking powder. You may not get the same nice dome but it will still be nice a spongy inside, like pictured.

3. My loaf pan is 9 x 5 x 2.5″. As long as you have one about this size, this recipe will work fine though it might be flatter or taller. Or try making muffins.

4. Don’t faff around once the wet is mixed with the dry because the vinegar activates the baking soda power. If you leave the batter for too long, it loses its rising power. Around 5 minutes from when you combine to getting it in the oven is fine.

5. Storage: This bread will keep for 4 to 5 days in a container (doesn’t need to be airtight) and it will stay beautifully moist. However, if it is hot and humid where you are, I recommend wrapping with a tea towel instead of using a container (because mould loves warmth and moisture and this bread is VERY moist.) and after 2 days, pop it in the fridge just to be safe (speaking from personal experience here.).

Light as a Feather Ginger Bread


1/2 C. boiling water
1/2 C. shortening
1/2 C. brown sugar
1/2 C. molasses
1 egg, beaten
1 1/2 C. all purpose flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
3/4 t. ginger
3/4 t. cinnamon


Pour boiling water over vegetable shortening to melt.

Add sugar molasses, egg and beat together.

Add dry ingredients and combine well.

Put in a greased 8×8 pan and bake at 350 degrees for 35 minutes.

Serve warm or cold with whip cream, lemon sauce or ice cream.

Garlic Bread

Servings: 6


1 French stick / baguette, 2 ft long (Note 1)
1 stick unsalted butter, softened
2 tsp fresh garlic, minced (3 – 4 cloves, pack the teaspoon)
1/2 tsp salt
2 tsp finely chopped parsley


Preheat oven to 390F (standard) or 350F (fan).

Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.

Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste (Note 2).

Smear garlic butter over cut side of bread (Note 2).

Smear remaining butter on the top and sides of the bread.

Wrap each bread in foil.

Bake for 15 minutes until the crust is crispy (check through foil.)

Unwrap and serve.

Recipe Notes

1. You can make Garlic Bread with any bread you choose. However, in my world, classic Garlic Bread should always be made with stock standard supermarket or basic bakery French stick / baguette. The crust isn’t that thick, and it’s usually pretty soft rather than crispy. Once slathered with butter and baked in foil, I find it yields the perfect ratio of crust crunch to soft, warm, garlic butter soaked bread and it tastes just like Pizza Hut – But better.

On the other hand, a thick crust like you get with fancy artisan baguettes is no good – too much crispy crust compared to soft bread inside. Too hard to swallow.

French Stick in Australia is usually around 2 ft long with a diameter of 2.7 – 3.5″.

2. Garlic flavour will reduce slightly once cooked, it’s harsh when raw

3. I just smear butter on one side. When the slices press together, the butter melts onto both.

Cinnamon Rolls


1/3 C. cornmeal (yellow)
1/2 C. sugar
2 t. salt
1/2 C. shortening (part butter)
2 C. milk

Heat the above ingredients on low heat, stirring constantly until thick. Cool.

2 eggs
4 C. flour
1 t. baking powder
1 pkg. yeast (dissolve in 1/4 C. warm water with 1 t. sugar)


Sift flour and baking powder together. Combine eggs with first ingredients and slowly add flour/baking powder mixture one cup at a time. Mix thoroughly until no longer sticky. Let rise 1 hour. Punch down and let rise another hour.

For bread: Put in pans and let rise one hour again. Bake bread at 350 degrees for 35 minutes. (Three rises total for bread or rolls. The reason is so the bread has less air bubbles and a smoother texture).

Roll part of dough 1/2 inch thick (after 2nd rising). Dot with butter and sprinkle on cinnamon and brown sugar. Roll up and cut into 3/4-1 inch slices and put in pans that have been buttered and sprinkled with more brown sugar and cinnamon. Drizzle bottom of pan with a little water (not much). Put rolls in pan, leaving a little space between them. Let rise 1 hour.(This is your 3rd rising) Bake at 350 degrees for 35 minutes.

Can add pecans to top or before rolling up. Frost with powdered sugar frosting that has a drop or two of maple flavoring added and a little vanilla extract.

Can make dinner rolls or loaf of bread from the remaining dough.

Grandmother’s Famous Cranberry Bread


2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. soda
3/4 t. salt
2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts


Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.

Grease and flour bottom of 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes.

Cinnamon Swirl Quick Bread

Easy Cinnamon Swirl Quick Bread – Super easy to make, very forgiving, it’s a quick homemade version of your favourite cinnamon bread.


Dry Ingredients:

2 1/2 cups plain flour (all purpose flour)
1 cup white sugar
1 1/2 tsp baking powder
1 tsp baking soda

Wet Ingredients:

3 eggs
1/2 cup vegetable oil
1 1/3 cups sour cream (Note 1)
2 tsp vanilla extract

Cinnamon Sugar:

4 tbsp unsalted butter, melted
1 1/2 tbsp cinnamon powder
3/4 cup brown sugar, packed


Preheat oven to 180C/350F (all oven types).

Grease a loaf tin approximately 21 x 11 cm / 8″ x 4″ and line with baking paper, leaving overhang (see video).

Place Dry Ingredients in a bowl and whisk to combine.

Place Wet Ingredients in a separate bowl and whisk until combined.

Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).

Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 – 15 times until just combined (few lumps ok, see video).

Spoon about 1/4 of the batter into the tin (about 3/5″ deep) and smooth surface.

Dollop about 1/3 of the Cinnamon Sugar over the batter.

Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter – dollop it on, the more the Cinnamon Sugar is moved about, the more swirls.

Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.

Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don’t slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn’t hurt.

Recipe Notes

1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.

2. Don’t stress if you don’t get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it’s a win either way (swirls look better but I swear larger pockets taste better!).

Quick note : The reason I cover the cinnamon sugar with batter rather than having swirls on the surface is because the cinnamon sugar will burn if it’s exposed on the top of the bread for whole time it’s baking. It’s ok if some bursts through while baking, you just don’t want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.

3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!

4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).

5. Serves 8 to 10. I say 8 to be safe.