Goat Cheese I love you!

BUTTERMILK BISCUITS WITH GOAT CHEESE AND CHIVES!!!!!!!!!!! HOLLLLLER.

This was the day that goat cheese completely rocked my existence. I've always know that I liked goat cheese, who doesn't???? It is wonderful, creamy, and delicious. But this recipe solidified why! I mean they were amazing. Please try them. You will not be disappointed. We served them with our soup for dinner, and we all loved them!!!

Love,

Monica (aka bread freak)

Spelt Bread

My new love <3

Spelt Flour!!! I use it to make my bread now.  This blog should be renamed, FAT GIRL ADDICTED TO  CARBS...PLEASE HELP, or something along those lines. Because yes this is another 'bread' post! I absolutely love bread. I heart bread, way, way, way, more than desserts or even chocolate. This does not help my current weight situation but oh well. I thought I would share my beloved spelt bread. Yes, I heart it so. It is so rich, so hearty and nutty, it is absolutely wonderful. I use the basic bread recipe that I always use but use whole spelt flower instead. My recipe is as follows:

1 cup warm water

2 1/4 teaspoons yeast

1/4 cup olive oil

1/4 cup honey

1/3 cup milk

1 1/4 teaspoons kosher salt

2 1/2 cups whole Spelt flour

1 cup all purpose flour (I use the King Arthur, unbleached, unbromated kind)

I start by pouring the 1 cup of warm water in my kitchen aid and sprinkle the yeast on top. I leave it there for 5 minutes. After the five minutes I add the oil, honey, milk, and salt and mix it.  I then add all my flour and switch to the dough hook. I knead the dough for 6 minutes. I then add more flour as needed to get it to the correct consistency. Enough so the dough is slightly firm and can be made into a compact tight ball. I then place it in a large bowl with a drizzle of olive oil on the bottom, cover it with plastic wrap and leave it alone for 1 hour. At the end of that hour I take the dough and roll out to a rectangular shape and roll into a loaf shape. I then place it in my oiled loaf pan, cover and let it rise for another 30-60 min.  I bake @ 350 for 20 minutes uncovered, then 15 min covered with foil, and 5 additional minutes after I brush it with either butter or olive oil. I then remove it from the pan after allowing it to cool for a few minutes then let it cool for a bit more before I slice and devour it.  Try making it, you will be like me and never go down that "bread" aisle  at the grocery store again!!!!!!!

I have found that with my new Spelt recipe I do not need to add gluten, which I have in the past when using whole wheat flour. I also found that it rises so much quicker than wheat flour so I need to watch it a little more so it doesn't flatten. Read more about the benefits of Spelt here.  

Here is my beloved bread...

It goes so lovely with...

and....

Love,

Mon <3