Tuesday, May 10, 2022

No Knead Marbled Brioche - #BreadBakers

I wish you could hear the sounds that I made when I bit into a slice of this lovely loaf. So rich, so buttery, so moist, so delicious. And so so easy too. Let me share the recipe because I'm not sure that I want to part with even a bite of this loaf. I'm making sandwiches in the morning for my nephews to take to school. And while I could make the sandwiches with this, it would break my heart if they wasted even a crumb. One is a picky eater and I just can't risk it. 

Be sure to scroll down to see what the other Bread Bakers are sharing today.

No Knead Marbled Brioche 


110 grams eggs (about 2 eggs)
100 grams butter, melted
70 grams water
50 grams sugar
5 grams salt 
3 grams instant yeast
250 grams all-purpose flour
8 grams cocoa powder (1 tablespoon)
1 egg plus 1 tablespoon of water for egg wash


Whisk eggs, butter, water, sugar, and salt for about 30 seconds. Sift in yeast and flour and mix for an additional 30 seconds. The dough will look smooth. Divide the dough into two and add the cocoa powder to one half. Mix in the cocoa powder until it's no longer streaky. Leave both doughs to rest in covered bowls at room temperature for one hour. 

Take the doughs out of the bowl and using a bench scraper, perform two stretch and folds. Fold the top over the bottom, the bottom over the top, the left over the right and the right over the left.  Repeat. You can also do this in the bowls. DO NOT ADD FLOUR. Embrace the sticky dough. 

Move the doughs to the refrigerator for 24 to 48 hours. 

Take the doughs out of the fridge. Flatten both doughs and place one on top of the other. Roll them up together so that the doughs are roughly combined. You don't want perfect swirls so you can give it a couple quick kneads. 

Divide into 4 or 6 balls and place in a greased 8" x 4" loaf pan. 

Brush the dough with some of the egg wash then cover and leave to proof until doubled. This could take up to three hours depending on the room's temperature. 

Preheat the oven to 375F. 

Brush the dough with egg wash again. Bake for 10 minutes then lower the temperature to 320 F. Bake for another 15 minutes. 

Completely cool before slicing and not sharing with anyone. 

  • You must shape the dough while cold or you'll have a sticky mess to deal with. 
  • Adapted from Weekend Bakery


A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients    

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Thursday, April 21, 2022

Chocolate Overload Bundt - #BundtBakers

I have been without an oven for the last six weeks and to say that it stressed me out, is putting it mildly. I am so glad that I am finally able to bake again and especially in time for this month's Bundt Bakers. This month, our host Rebekah chose the theme Angel or Devil. I didn't think twice about making something with all the chocolate. Today also happens to be my "brainiversary" so something chocolate was definitely needed to celebrate. Before they removed the pesky little brain tumour, I had actually given up chocolate in hopes of reducing the pain from trigeminal neuralgia. It's only right that we pile on the chocolate today. 

Be sure to scroll down to see all the other Bundts the bakers made today. It seems we only have one "angel" in a sea of chocolate devils. 

Chocolate Overload Bundt

240 grams (2 cups) all purpose flour
400 grams (2 cups) sugar
84 grams (1 cup) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder 
1 teaspoon salt 
2 eggs, room temperature
1 cup warm coffee
2/3 cup buttermilk 
1/3 cup oil 
1/3 cup yogurt 
2 teaspoons vanilla
1/3 cup condensed milk 
1/4 cup chocolate chips
splash of vanilla
Anything chocolate that you can think of
-Cookies, Candy, Chocolate Bars, Truffles, Chocolate Chips

Thoroughly grease a 10-12 cup Bundt pan. Preheat the oven to 350 F. 

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

Whisk the eggs and add to the flour mixture along with the coffee, buttermilk, oil, yogurt, and vanilla. 
Beat for a couple minutes until smooth. This is a thin batter. 

Pour into the prepared Bundt pan. 

Bake 45-50 minutes or until a long skewer inserted into the centre comes out clean. 

Cool then turn out. 

When the Bundt, is almost cool, prepare the glaze. In a small saucepan on low heat, stir together the condensed milk and chocolate chips until smooth. You can also do this in a bowl on top of a pan of simmering water. Just ensure that the bowl does not touch the water. 

When all the chocolate has been melted, remove it from the heat and add a splash of vanilla. Allow it to cool slightly and then pour it over the cake. 

Top with all the chocolatey things that can fit on your Bundt. Alas, you don't have a lot of room on top of a Bundt cake so serve with some chocolate on the side. It's chocolate overload! 

  • Cake recipe slightly adapted from The Stay at Home Chef
  • My glaze was still a bit too runny because I started pouring it early. Be patient. 


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Monday, February 28, 2022

Stuffed Cinnamon Streusel Muffins - #MuffinMonday

It has been so long since I have baked muffins that my poor muffin tins had made their way to the back of my cupboard under things I never use. I had to get a flashlight to find them. It has just been one thing after the next but I was happy to take the tins out of faux-retirement for these delicious muffins. These are absolutely the best muffins that I have ever made. 

I used a recipe from King Arthur Baking and made some slight changes. Nothing major. I loved these so much that I am thinking of making another batch tomorrow. My friend flies out on Wednesday and I think these muffins would make her ten-hour flight sweeter. 

As always, scroll down to see what the other bakers whipped up today. 

Stuffed Cinnamon Streusel Muffins 
Yield: 12 


106 grams (1/2 cup) brown sugar 
42 grams (3 tablespoons) melted butter 
4 teaspoons cinnamon
71 grams (1/3 cup) brown sugar
60 grams (1/2 cup)  flour 
22 grams (1/4 cup) rolled oats
1/2 teaspoon cinnamon 
3 tablespoons softened butter 
210 grams (1 3/4 cup) all purpose flour 
45 grams (1/2cup) rolled oats
150 grams (3/4 cup) sugar
14 grams (2 tablespoons) cornstarch
1 tablespoon baking powder
1/2 teaspoon salt 
1/4 teaspoon nutmeg 
3/4 cup milk 
1/2 cup oil 
2 eggs


Preheat oven to 400 F. Line a 12 cup capacity muffin pan with liners. 

Mix together the filling ingredients and set aside for at least 15 minutes to thicken. 

Make the streusel by mixing together sugar, flour, oats, and cinnamon. Next mix in the butter until the mixture is crumbly. 

Time to work on the muffin batter!

Whisk flour, oats, sugar, cornstarch, baking powder, salt, and nutmeg. 

In a separate container, whisk together milk, oil, and eggs. 

Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour. 

Scoop scant two tablespoons into each muffin well. 

Next, add two teaspoons of the filling then top with the remaining batter. 

Sprinkle on the streusel. Use it all up, it's delicious.

Bake 20 - 25 minutes until the tops are golden. You can do the toothpick test but be careful that you're not sticking sticky filling. 

Cool and enjoy. 

  • Don't skip the liners for these muffins! Some of the filling could seep to the bottom of the tin and cause them to stick. Ask me how I know. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. post signature

Thursday, February 17, 2022

Lime and Thyme Mini Bundts

Lime and Thyme Mini Bundts

The Bundt Bakers have a fun theme this month. We are baking with herbs! I decided to try out a sweet herby Bundt using thyme as my herb. This is quite fitting since thyme is the main (perhaps only, honestly) herb in Jamaican cuisine. We add it to everything - rice & peas, soup, chicken, fish - you get the idea. 

I adapted this recipe from My Cake School. I absolutely love their recipes and this one in particular uses the reverse creaming method. Cakes made using the reverse creaming method are said to have a finer crumb and be a bit more velvety. Check out Cook's Illustration's comparison between traditional creaming and reverse creaming here

Thanks for hosting this month, Wendy. Scroll down see what herbs everyone is baking with today.

Lime & Thyme Mini Bundts
Yield: 12 Mini Bundts

285 g cake flour
300 g sugar
2 tablespoons fresh thyme leaves
zest of 2 limes
1/2 teaspoon salt 
2 1/2 teaspoon baking powder
169 g butter, soft but still cold, cut into pieces,
4 eggs, room temperature
1 cup milk , room temperature
1/4 cup lime
2 tablespoons oil 
1 cup water 
1 cup sugar
1 sprigs of thyme
2 tablespoons lime juice


Grease 12 one-cup capacity mini bundt pans. Preheat oven to 350 F. 

Combine flour, sugar, thyme leaves, lime zest, salt, baking powder in a mixing bowl. Whisk for thirty seconds. 

In a separate container, combine eggs, milk, lime juice, and oil. 

With the mixer on low speed, add pieces of butter one at a time to the flour mixture. Increase the speed to medium. The mixture should be like coarse sand. 

Add half the egg mixture and beat for 1 1/2 minutes. Scrape and add half of the rest of the egg mixture. Beat for 20 seconds and then add the remaining mixture. Beat again for 20 seconds. 

Scoop into the prepared mini Bundt pans.  

Bake 12-15 minutes or until a toothpick inserted into a mini Bundt comes out clean. 

While the cakes are baking, prepare the lime and thyme syrup. Add the water, sugar, and thyme to a pot. Heat over low-medium heat stirring constantly until the sugar has completely dissolved. Remove the pot from the heat and add the lime syrup. 

Brush the warm Bundts with some of the syrup while they are still in the pan. When they are cool enough to remove from the pan, remove them and brush them with more of the syrup. 

You can add a glaze if you wish. Reserve some of the lime syrup and add to some powdered sugar until you have reached your desired consistency. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Tuesday, February 8, 2022

Cinnamon Breadsticks - #BreadBakers

This month the Bread Bakers are making breadsticks with our host Karen. I love savoury breadsticks but have been craving cinnamon rolls recently so I decided to try some cinnamon breadsticks. They turned out great but nothing beats the centre of the cinnamon roll. So that means I will have to make some sweet rolls soon. 

Scroll down to see all the mouthwatering breadsticks the other bakers made. 

Cinnamon Twisted Breadsticks

Cinnamon Breadsticks


400 grams flour 
3 tablespoons sugar 
1 1/2 teaspoons istant yeast
1 teaspoon salt 
2 tablespoons oil 
1 cup water

1/4 cup sugar 
1 tablespoon cinnamon
3 tablespoons melted butter 


Whisk together flour, sugar, yeast, and salt. Add the oil and water. Knead for about 7 minutes or until it forms a smooth dough. The dough should be tacky but not sticky. If it is sticky, add a wee bit more flour. Cover and allow to bulk ferment until doubled. You can do this overnight. 

Line a half sheet pan with parchment paper. 

Mix the sugar and cinnamon sugar together for the filling. 

Take the risen dough and roll out into a rectangle approximately 20" x 12". 

Brush the entire dough with the melted butter and then sprinkle the cinnamon sugar over half of the dough as seen below. 

Fold the side without the cinnamon sugar over onto the cinnamon sugar side.  You should now have a 12" x 10" rectangle. 

Cut one-inch strips along the longer side. Take each strip, twist it, and place it on the half sheet pan. 

Cover and let rise for 30 minutes. 

Preheat oven to 375 F. 

Bake the strips for 12 - 15 minutes or until they are lightly browned. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Monday, January 10, 2022

Callaloo Bread - #BreadBakers

The Bread Bakers are starting 2022 with lots of colours. Radha challenged us to make naturally coloured loaves. It's a very fun theme but I wanted to play it safe. I've used beets before and my loaf just ended up brown. I was afraid I would try something new and end up with brown bread again. I figured I would stick to my tried and true pumpkin without needing to go down a food science rabbit hole. 

I consulted my baking and everything else sounding boards but they were not feeling my boring pumpkin self. They encouraged me to use callaloo (a Jamaican leafy green similar to spinach but with a stronger flavour). I had originally planned a two-tone loaf but kneading colours into the dough makes you question your bread-baking choices. 

I completely forgot to take pictures of my dough after kneading and shaping but trust me, it was a lovely bright green. A completely different green came out of the oven, however.  I am just glad it wasn't completely brown. If you overcook callaloo, it does become a dark unsightly brown-ish colour so I was very worried about that. 

I am using an interesting method here that is similar to tangzhong. It's called the yudane method and involves pouring hot water over 20% of the recipe's flour and leaving it overnight. It results in an extremely soft dough. 

Be sure to scroll down to see all the beautiful creations the Bread Bakers have for you today. 

Callaloo Bread 
Yield: 1 loaf
Adapted from Bake with Paws


90g flour 
80g boiling water
150g milk 
100g callaloo
360g flour 
30 grams sugar 
18 grams oil
1 1/2 teaspoon instant yeast
1 1/4 teaspoon salt 
Egg or milk for egg or milk wash


Add flour to your mixing bowl and pour in the boiling water. Mix it together then cover and refrigerate for four hours or overnight. 

Blend the milk and callaloo until smooth. Callaloo can have thick stems. I did use stems in mine, I just ensured that everything was blended well. 

Tear up the yudane into small pieces and then add all the ingredients to the bowl. 

Knead together until the dough is smooth. You can do the windowpane test but yudane doughs seem to be less likely to achieve thin windowpanes. The original author recommends between 10 and 13 minutes of kneading time. 

Allow the dough to rise until doubled. 

When doubled, punch down the dough, shape and place in a 9" x 5" loaf pan. I did a four-strand braid on my loaf but you can do a regular loaf shape, if you wish. 

Leave the dough to rise once more until doubled. 

Preheat oven to 350 F. 

When the dough is ready, brush with egg wash or milk then bake for 25 to 30 minutes. 

Cool. Slice. Enjoy. 

  • The callaloo flavour is mild but present. 

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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