NO YEAST BREAD

I could live off of Bread and Bread alone and it is often the way my family starts many meals. This blog is dedicated to my Dad or maybe my Mom since she will be the one in the kitchen doing the cooking. Recently my Dad found out he was allergic to yeast, due to health reasons it was necessary for him to eliminate this from his diet. I wanted to make him a yeast free bread that would satisfy his craving for that starchy carb. So I began researching and found many recipes but I didn't want something similar to flat bread, I wanted a recipe that looked and felt like BREAD.

I came across an Irish Soda Bread Recipe, that used vinegar instead of yeast to get a rise and began trials in my kitchen. The result is this crunch on the outside, soft in the middle perfect substitution for a yeast bread. Hope you enjoy it as much as my Dad did.

YEAST FREE BREAD
4 cups Flour ( I used 1/2 Wheat and 1/2 White, you can do all wheat but I feel the texture is not the same)
1/2 tbsp of Blue Agava or if you prefer 1 tbsp of Sugar 
1/2 tbsp of Baking Powder
1/2 tbsp of Baking Soda
1 1/2 cups of Water
2 tsp Cider Vinegar
1/4 tsp of Salt
1 Clove of Garlic
1 tbsp of Olive Oil

Pre-heat your oven to 425. In a large mixing bowl or an electric mixer, Combine water and vinegar. Add dry ingredients and mix until well incorporated, dough should form a ball. Lightly flour your working surface, kneed your dough for two to three minutes. Shape your dough (whether it be round as the picture or long), then with a sharp knife (dipped in flour) cut an X into the loaf . Bake your bread for about 35 to 40 min.

Optional:
35 minutes into baking, take the clove of garlic and gently rub all over the loaf (this gives it a mild garlic flavor with out over powering the bread). Then drizzle olive oil over the top.
*You can also brush the bread with vinegar to get create a nice brown crust.*

This is a very versatile Bread, you can adapt it to your meal or craving by adding herbs and spices. One of my favorite versions is to add Italian Seasonings and freshly grated Parmesan.

Buon Appetito

Crispy Sole

Hope everyone had a great Thanksgiving, I sure did! I had way to much pie and enjoyed spending time with family for the first time in many years. As many of you know my husband and I recently moved from sunny southern California to the Windy City. Though it has only been two months, I can honestly say we have fallen in LOVE with the Windy City but of course there are many things we miss from our year in California. So tonight I thought we would remiss and give you my take on one of the best meals I had while in California.

Enterprise Fish Company was one of our frequent restaurants while in Los Angeles, the food was excellent, the drinks were affordable and we always left happy and full. This recipe uses sole one of my favorite types of fish. Sole is very versatile, affordable, mild white fish that is easy to prepare and quick to cook. I usually use panko (Japanese) bread crumbs as I feel it gives the fish a little more texture and much more crunch (without frying) but today all I had was regular bread crumbs in the pantry, so as usual I adapted. 

  

Crispy Sole

6 to 8 Sole Fillets

3/4 cup of Bread Crumbs

1/3 cup of flour

1 egg

Lemon zest of 1 lemon

2 to 3 tbsp of olive oil

1/4 tsp Salt

1/4 tsp Pepper

                                       

Lay sole fillets on your cutting board, season on both side with salt and pepper. Lightly flour each side, just sprinkling the flour on top of the fillet. Beat one egg and tbsp of water in a medium bowl. In a deep bowl or large plate, mix remaining flour, bread crumbs, lemon zest, salt and pepper. Dip the lightly floured fillet in the egg, then in the bread crumb mixture. Then place on cookie sheet or cutting board. Once all fillets have been coated place in the fridge for 5 to 10 minutes. In a large non-stick pan add olive oil, once the pan is hot place fillets in pan. Brown on both sides, should take about 4 to 5 minutes on each side, only flipping once.

Have with your favorite side dish and or vegetable! 

Tonight I laid the crispy sole on a bed of wild arugula next to garlic broccoli and risotto (per my husband’s request).