A zucchini bread that's really cake but shh don’t tell.

in

I love to drift across the fine line between breakfast food and dessert. Yes, I get that from my mother. To me this is the ultimate zucchini bread because 1. It’s moist. 2. It is heavily dosed with ginger, my favorite. And 3. It is ½ bread and ½ crumble topping. The crumble topping is the best part.

IMG_1996.jpeg

Creating this recipe saved my butt because I, like so many, am overwhelmed with zucchini. This is the first year I decided to plant my own garden. I only have ONE zucchini plant and yet I have 3 zucchinis in my fridge. When I left for 3 days to visit the coast, I came home to a 2lb-er. He was the inspiration for making this recipe a double batch. Which is great because you can give one to a friend…or not ;). 

king zuke plant

king zuke plant

Recipe makes 2 loaves!!

Ingredients 

The crumble:

100 g pecans, chopped

100 g AP flour

75 g sugar

50 g oats

½ tsp cinnamon

½ tsp kosher salt**

1 tsp fresh finely grated ginger

113 g (1 stick) unsalted butter, cubed

The bread:

454g AP flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

½ tsp cardamom 

2 tsp kosher salt**

426 g brown sugar

½ c neutral oil

180 g applesauce

4 eggs

2 lbs zucchini, grated

2 tsp vanilla extract 

1 TBS fresh finely grated ginger

Preheat oven to 350 degrees F. Make the crumble topping. Combine pecans, flour, sugar, oats, cinnamon, salt, ginger in a medium bowl. Add cubed butter, and use your fingers to flake the butter (like you are making scones). The butter should be about the size of your index fingernail. Set crumble aside. 

Now for the bread, grate your zucchini and butter 2 bread pans ahead of time. Whisk the dry: flour, baking powder, baking soda, cinnamon, salt in a large bowl. Mix the wet: brown sugar, oil, applesauce, eggs, zucchini, vanilla, and ginger in a separate large bowl. Fold dry ingredients into wet until the batter is lump-less. 

Divide batter evenly(ish) between pans. Sprinkle prepared crumble on top. Bake for about 1 hr 15 minutes. If you have an accurate thermometer the bread should be about 205 degrees F. Otherwise, you can do the toothpick trick along with checking the crumble to see that it is golden. 

IMG_1985.jpeg
DeeeeeLishhh

DeeeeeLishhh



A thick slice of this with a little butter is nice, but the ultimate is when you drop a scoop of vanilla ice cream over a warm piece, and it immediately begins to melt. Just sayin. 

Notes:

  • AP= all purpose

  • Pecans are not necessary, walnuts, hazelnuts, or sunflower seeds would do

  • Kosher salt is less salty than pink Himalayan so B CAREFUL 

  • neutral oil means: vegetable, grapeseed, avocado, sunflower…there are probably more but that’s all I can think of

Griffin is the cutest and always deserves to be featured in a post.

Griffin is the cutest and always deserves to be featured in a post.






The bread that started it all...Nanny Van’s oatmeal bread

in

I didn’t often go to my grandparents house. They lived three hours away. For my parents that was two hour too many. When we did go, it was food heaven! My mom didn’t like to cook. Her mother may have been the reason,  she was capable of cooking, gardening, sewing , and plumbing, and was authentic in her methods. 

I would be asleep in the crisp freshly laundered , pressed white sheets , and then it would hit me. Sweet, yeasty aromas beckoning me to hit the stairs and head for the kitchen. This bread was universally loved among all family members. When I created the Good Loaf this treasure was not lost on customers. Of course, as my baking prowess grew I had to play with the recipe. The result did not disappoint. This is where time and love in the kitchen make it all worthwhile. I would love to see a renewed appreciation for tradition.

To my lovely relatives that reached out to me and offered kindness and inspiration , I thank you and hope you will continue the tradition that this spit fire of a woman gave to us. These are the footprints we leave that can keep memories of family alive❤️ 

D2015E1F-87C1-47CF-8A9A-670E4A0196DD.jpeg


The original recipe didn’t have a biga, rice,or buttermilk but these enhancements make the bread that much better:

Oatmeal bread formula:

Biga:

Flour 9.9oz

Water 6.1 oz

Fresh yeast 0.1oz ...  look up the conversations of your yeast on line

**a quick side not... when it comes to yeast rapid rise is not a good choice (yeast on steroids). The goal of yeast is to devour sugar and burp gas into you bread. In general less is better... a slow rise will develop better flavor....if you have the time.


Soaker:

Oats 4.0oz

Molasses 4.0oz

Water 5.0oz

Brown sugar 1.0oz

Butter 0.4 oz

Final dough

Flour 18.4 oz

Water 7.6 oz

Buttermilk 5.0oz

Fresh yeast 0.1 oz

Brown rice 2.0 oz

Sea salt 0.5 oz

Soaker 14.3 oz

Biga 16.2 oz

Biga gets 6-8 hrs fermentation 

Mix all ingredients on 1 speed until incorporated 

Mix on 2 speed for 4-5 min until a decent gluten structure 

Drop on counter and perform a few folds to cool the dough down

1hr fermentation 

Divide in to rounds at 30-32 oz each

Shape into batards 

Roll  onto a damp cloth and then oats

Place in pans and proof for 60-70 min. The bread should not crest much beyond the rim of the pan. The remaining growth(oven spring) will occur in the oven.

Bake in pre-heated oven at 350 for 40-50 minutes

Let the loaf cool slightly in the pan, then remove to a cooling rack. Let the loaf cool for at least 1/2 hr before cutting

765815F3-010C-4ACF-8114-89BCB036B492.jpg

Now 

All you need is butter😊

Sunshine Granola

in

I eat granola almost everyday. How else can I live up to my crunchy persona? Not only do I make my own granola, but I make my own ghee that goes into my own granola. Yes, I am THAT extra. This recipe changes based on the season/my mood/what I need to get rid of, but I am going to give you the original recipe and note where I (often) make changes. Sunshine granola was created to add some light to the dark wintery mornings. The color comes largely from turmeric, and the zippy flavor is mostly the citrus/ginger combination.

IMG_1611.jpg

I also REALLY have to emphasize that this tastes best with Benedikt Dairy yogurt. Benedikt Dairy is a small farm in Goffstown, NH that sells grass-fed meat/dairy along with a bunch of other organic & local produce (which they either grow themselves or pull from other farms). I have a deep love for this yogurt and its tangy flavor. If you are looking to go on an adventure I HIGHLY recommend checking them out, plus they have the cutest baby cows when you walk inside. 

I mean COME ON 😍

I mean COME ON 😍

Which brings me to a topic that I am very passionate about, but do not typically get to gush over without noticing distant glazed over eyes, that are lost in a field full of butterflies (or some other typical daydream)...FARMS!! Alrighty now I spent some time (3 months) in Italy and was amazed at how the farms were supported in their culture. Instead of the farmer dragging their products to 20 different locations hoping to sell, people from the cities actually visited the farms consistently. Weekend trips to the country were considered a beautiful break from the overstimulating city center. 

The Italian shepherd life.

The Italian shepherd life.

I have done my fair share of farm work. I have left parts of my soul in the ground in exchange for the nourishment I take out. Farm work is hard work; it forces you to ignore pain in your body for hours. The ache builds when you drag yourself and the tote down the row slowly collecting squash/potatoes/cukes etc. When you eat a potato do you think about the resources mother nature used to make it? Do you think about the love it takes to grow it? Do you think about the pain the farmer endures to harvest it? Do you think about the livelihood you are supporting by valuing it? Just some food for thought. 

Now back to granola ;)

You will need:

  • 1 cup oats

  • 1 cup coconut flakes

  • 1/2 cup buckwheat groats

  • 1/4 cup almonds

  • 1/4 cashews

  • 1/4 other type of nut you have on hand

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 1/4 cup hemp seeds

  • 1/4 cup sesame seeds

  • 1/4 poppy seeds

  • 2 tsp grated fresh ginger

  • 1 tbs fennel seeds

  • 1 tsp turmeric

  • 1 tsp cinnamon

  • 1/2 tsp cardamon

  • 1/4 tsp clove

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1 orange (zest & juice)

  • 1/2 cup maple syrup

  • 1/2 cup ghee

  • 1 tsp vanilla

Let's preheat the oven baby!! 350 degrees F, please. 

Grab a large bowl and your favorite rubber spatula. Combine the oats, buckwheat groats, seeds, nuts, coconut, spices, orange zest, salt, and pepper. Melt the ghee**, and add it to the dry mixture along with the juice of an orange, vanilla extract, and the maple syrup. Spread the mixture evenly on two sheet pans lined with parchment. Bake in the oven for about 30 minutes or until everything is golden in color, making sure to stir the granola every 5 minutes. 

Just look at those glittering almonds!!

Just look at those glittering almonds!!

A little seedy, datey, yogurty, appley close up.

A little seedy, datey, yogurty, appley close up.

Notes:

Deviating from the original recipe is fun and really easy. I swap different extracts/flavorings in for the vanilla i.e. rosewater, almond, orange blossom. I also change up the spices to match. Once I added cooked pureed beetroot. Lavender buds are wonderful as well. Just stick to a theme and be creative!!

**To make ghee, add 1lb of butter to a medium saucepan. Melt and cook butter on medium until it foams and the dairy solids burn on the bottom of the pan. Strain through a cheesecloth and store in a jar at room temperature. 

P.S. ghee is so so so yummy in everything. Make chicken, rice, cookies, really ANYTHING with it. I made ghee snickerdoodles over the holidays and they were fab. 

Much love,

Genevive

How committed are you?

in

Get ready to know much more that you want to, for we are about to enter ;

SOURDOUGH TERRAIN

This little single cell organism can change your world! It’s not much different than a child … it needs food, water, air, and warmth. If treated well it can, and will, flourish. If neglected, you will end up with a brown lifeless blob of paste!

I will not get into how to start your own….thats a time sink.  King Arthur sells sourdough and it is what I used to start The Good Loaf or you can send a message  to me and I will put some aside for you.

An active Sourdough  will need to be fed every 8 hours. If you have no plans to bake with it , it can go in your fridge and be left alone for over a week. You should refresh it to keep it healthy though once a week. There are so many acronyms for this hard working creature; mother, madre, levian… all the same thing. 

If you’re still eating bread, it’s better for your gut health, as it pre-digests the grain and has healthy bacteria.



Genevive is obsessed with it and has me putting it in everything. I had a moment of “bakery tourettes” when she convinced me to make brioche, a very temperamental dough that can fail if the stars are not aligned . But we did it and they were beautiful.

I fought her on making bread at home for months… I was accustomed to making 200 loaves not 2. Im now grateful that I lost. There is a sense of satisfaction that comes with devoting at least 8 hours on food … it simply makes it taste better… and let’s no forget the smell! When I had The Good Loaf … customers would joke that they wish I could bottle that smell and sell it. 

This sourdough formula is a straight sourdough. The beauty of this is you can add anything to it… fruit, nuts, herbs, seeds. Some of those ingredients may absorb water so you will need to make an adjustment for that...and speaking of water, the finesse of making a beautiful and delicious loaf is a balancing act. I use to preach to my bakers... water is free! The more you use the more loaves you will have and the cost of your loaves will go down. The balance is too much and it becomes more difficult to work and will struggle to rise. On the other extreme too little  water and  the loaf will look great but who wants to eat sawdust? In the dead of winter when you have alligator skin, you are not the only thing that is dry... all your ingredients are as well . In the summer as you perspire and feel soggy so goes your ingredients . Enough said?

sourdough formula.jpg

On to the next big, important topic; autolyse.... good bread is all about patience. The purpose of this technique is to let the culture, flour, and water find each other without salt (salt and yeast are not friends) you mix it just enough to incorporate those 3 ingredients. Then you stop and let it sit for 20-30 min

A great time to feed the dog, do some housework, or google a simpler recipe.

The other dark secret to good bread is time and temperature. If you’re in our home you better be sporting a fleece, and the dough is chilly. On the other hand, if you go to my friends house where she keeps the temperature at 75 degrees for her mom... this procedure will be much faster. Culture and bacteria love warmth! Science 101. There is a desired dough temperature for every loaf so be sure to have a thermometer. In the case of sourdough it’s 77 degrees.

Are you still willing to hang in there?

CDEBC7D8-CA83-4E64-9BF3-ADA4C9BDA993.jpeg
480B5B14-492C-4B00-A4B4-19A5FE56D9A6.jpeg

If you are still with me at this point you have stamina.... if you gave up... you’re not reading this.

....I need to stop and take a moment. I think at this point it fairly obvious that I have an abundance of passion for bread. This didn’t not come out of nowhere. Jeffrey Hamelman , my mentor, can romance bread in a classroom to the point that you feel like your watching Casablanca . I’m so grateful for his knowledge and love for a trade that requires such devotion. .... ok back to why you are here...

After the autolyse ,... add in your salt, mix on low for 2-3 min, and then medium for 3-4 min.  The goal at this stage is to get gluten structure, but again too much mixing and you will be oxide the dough (bleach it) too little and it won’t hold its shape. If it’s still a bit loose drop it on the counter and fold like a letter a few times until it has better structure (I have found that mixing with a home mixer can warm the dough but once folded on a counter the dough will tighten  .

Now everyone is busy, and this is where you have flexibility. This dough should be folded at least three times….ideally every 45min ... it’s called a letter fold. You give the dough a stretch on all sides and fold in to the middle. To effectively  shape this dough you place it seem side down with no flour where you place the dough. Flour your hands give a light pressure as you rotate the dough in a circle using the friction of your counter to pull the boule tight. Proof in basket for 90-120 min. depending on the temperature of the dough.  If for some reason the timing doesn’t work for your agenda you can put the dough in your fridge which will slow the yeast production down.

Because we are now home bakers we have to create an environment that can trap steam so you get good oven spring. Genevive convinced me that a Dutch oven would do the trick.... and it does! By placing the Dutch oven in a preheated oven you are creating an oven within a oven. It’s a bit tricky placing you proofed dough in the vessel and slashing it, but the results are amazing!

Slashing the dough is important. You are trying to control where the gasses escape. The tool is called a lame (razor and the end of a metal wand) you can buy them on Amazon ( you can buy everything on Amazon ) slashing takes practice. The ideal is to enter the dough at an 30 degree angle through the skin. You should be fluid with your motion and confident. When done well the skin will peel back and create an ear.

Pre-heat the oven to 500 degrees, then drop the temperature to 460. Bake with the lid on for 30 min and lid off for 15 min and check it.  Your bread should have a Caribbean tan.

Sourdough Focaccia topped with sliced lemon, kalamata olives, and red onion.

Sourdough Focaccia topped with sliced lemon, kalamata olives, and red onion.

Trust me when I tell you this is worth the effort .... your eyes will roll to the back of your head too😁

Me when I eat the bread

Me when I eat the bread