Life is getting so busy in the mornings. We’re starting to have kids leave at different times and to different places. It’s sad. I’m missing our morning ritual of eating a warm breakfast together. When I can, I still squeeze it in, and this week I loved making these waffles. They worked because I didn’t have much to prep in the morning, and I was craving that moment of starting the day together. Plus, these waffles are really, really delicious. Soft in the middle and crisp on the outside. A new morning delight. I adapted this recipe from Marion Cunningham’s recipe featured in Saveur.

1 (¼-oz.) package active dry yeast or 1/2 c. sourdough starter
2 c. buttermilk
½ c.unsalted butter, melted, plus more for serving
1 t. kosher salt
2 T. sugar
2 c. flour
2 eggs
¼ tsp. baking soda
Maple syrup, for serving

INSTRUCTIONS

1. Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, and flour; whisk until combined. Cover with plastic wrap; let rest on the counter overnight.

2. Heat a nonstick waffle iron. Whisk baking soda and eggs into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.

I just cringe when I have to buy store bought hoagies or hot dog buns. I frequently don’t have time in the summer to bake bread, but I regret it when I’m standing in front of all the unsavory options that most markets have for these purposes. So, this year I’ve been a little more proactive in creating a better alternative.

I’ve used this recipe several times for whole wheat bread, and I like the result, but sometimes I decide it’s a little too dry (maybe I overbake it a bit), and I experiment with other whole wheat bread options. (Though I have to say that this recipe makes perfect looking bread every time. It’s definitely not shabby when it comes to a whole wheat bread option.) But as a BUN, well, this recipe is perfect. I’ve made it up for hot dogs and hoagies and picnics and sack lunches. Works every time. It’s perfectly moist and stays fresh for two or three days. This recipe comes from Beth Hensperger’s Beth’s Basic Bread Book (probably my favorite basic bread-making book) and is titled “Perfect Whole Wheat Bread.” Note that it is not 100% whole wheat, but that is very typical of whole wheat bread.

My favorite meal ideas for this bread: ham, cheddar, mayo and pickles for the kids, Nathan’s hot dogs with the mustard and best pickles I can find, cherry jam with a slice of brie, and lettuce, or even just a pb&j.

Whole Wheat Hoagie Rolls or Hot Dog Buns

1 c. warm water (105 F to 115 F)
2 T. (2 packages) active dry yeast
Pinch of brown sugar
1 c. warm milk
1/3 c. light brown sugar
3 T. unsalted butter, melted
1 T. salt
1 egg
2 1/2 c. whole wheat flour, fine or medium grind
3 1/2 to 4 c. unbleached flour or high-gluten bread flour

In a small bowl, pour 1/2 c. of the warm water. Sprinkle the yeast and pinch of brown sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. [I always skip this step, but do it if you’re worried that your yeast isn’t good, just to make sure.]

In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the remaining water, milk, 1/3 c. brown sugar, melted butter, salt, egg and the whole wheat flour. Beat hard until creamy, about 1 minute. Stir in the yeast mixture. [So, I just dump all these ingredients in and start mixing because I know my yeast works and I am used to the feel of the warm water–making sure that it isn’t hot enough to kill the yeast.] Add the unbleached flour, 1/2 c. at a time, until a soft, shaggy dough forms. Switch to a wooden spoon when necessary if making by hand.

Turn the dough onto a lightly floured surface and knead until soft and springy, 1 to 3 minutes for a machine-mixed dough and 4 to 7 minutes for a hand-mixed dough, dusting with flour only 1 T. at a time, just enough as needed to prevent sticking. The dough will be smooth and very springy with a slightly rough surface and sticky quality, but not dry. Do not add too much flour or the baked loaf will be dry and crumbly.

Place the dough in a lightly greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 to 1 1/2 hours. [This usually only takes 45-60 minutes for me.] Do not allow to rise higher than double, or it may collapse and bake into a flat loaf.

Prepare a baking sheet by lining it with a piece of parchment paper. Deflate dough. Divide dough in half, and shape into two long rectangles. Then, cut each log into eight pieces. Flatten each piece of dough, then roll, starting on the short side, into an oval bun, pinching the seam closed and placing the seam-side down on the prepared sheet. Place buns 1″ apart if you want them to touch as they bake, 2″ apart if you don’t. [You can also make this recipe into loaves by preparing two loaf pans and shaping the dough accordingly.] Cover loosely with plastic wrap and let rise at room temperature until almost double in bulk, about 30 minutes. These loaves need only a three-quarter proof for the best baked volume.

Twenty minutes before baking, preheat the oven to 375 F. Place pans on center rack and bake about 18-20 minutes for buns or 35 to 40 minutes for loaves, or until golden brown. Remove immediately from pans to a cooling rack. These freeze well, if you have leftovers!

Because I finally figured out how to fix it. It was quite bothersome the other way.

I know there are a million recipes for pumpkin bread, but I will add this one to the internet on account of a request. This recipe comes from the cookbook Baked: New Frontiers in Baking, and there are many winners in this book, especially when it comes to cakes, but this is a great recipe, too. Sorry to my cousin that it has taken me so long to post it! I’m just getting back to life, post holidays, vacation, sick kids, etc. I love the Joy of Cooking’s recipe for pumpkin bread as well; any pumpkin bread is great to have around for the weekend.

Pumpkin Chocolate Chip Loaf

3 1/4 c. all-purpose flour (you can substitute 1 c. whole wheat, if desired)
2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground ginger
2 t. baking soda
2 t. salt
1 3/4 cups pumpkin puree (a 15-ounce can)
1 c. vegetable oil
3 c. sugar
4 large eggs
1 t. pure vanilla extract
1 1/2 c. (12 ounces) semi- or bittersweet chocolate chips

Preheat the oven to 350 degrees. Grease and flour (or line with parchment paper) 2 9×5×3-inch loaf pans.

In a large bowl, whisk together the flour, spices, baking soda and salt.

In another large bowl, whisk together the pumpkin puree and oil until combined. Add sugar and whisk again.
Whisk in the eggs one at a time, then add the vanilla. Fold the dry ingredients into the wet ingredients, until just mixed, then add the chocolate chips and briefly stir again. Spread the batter into the prepared pans, and gently knock the bottom of the pan onto the countertop to even out the batter. Use a spatula to smooth the top.

Bake in the center of the oven until a toothpick comes out clean, about 75 to 90 minutes, rotating pans halfway through. Cool on a wire rack for 15 minutes before inverting the loaf onto the rack to cool completely before serving. The loaf will keep for 3 days or more wrapped in plastic wrap or in an airtight container at room temperature.

Makes 2 9×5×3-inch loaves

Maybe there’s nothing notable to mention about any zucchini bread recipe, but I don’t think that’s the case with this one. This recipe got us through a very prolific zucchini plant this season, and so I’m very grateful for it (my kids just weren’t into zucchini tempura, zucchini pancakes, slow-cooked zucchini, or any of the other many things I tried). The lemon in this recipes makes it unique, so many thanks to my friend Mark for sharing it! He adapted it from the Food Network, and I think I might have made it somewhere between 5-7 times this year. It’s that amazing, and we have that much zucchini. And the prep time is about 10 minutes. Makes it a winner in my book. 

My Favorite Zucchini Bread

3 1/4 c. all-purpose flour (I usually do 1 c. whole wheat, the rest all-purpose)
1 1/2 t. salt
1 t. ground nutmeg
2 t. baking soda
1 t. ground cinnamon
2 1/4 c. sugar (I’ve cut this down from the original 3 c.)
1 c. vegetable oil
4 eggs, beaten
1/3 c. water
2 c. grated zucchini
zest and juice from 1 lemon
1 cup chopped walnuts or pecans (or chocolate chips!)
Preheat the oven to 350 degrees F. Spray two standard bread pans with nonstick cooking spray.

In a large bowl, combine flour, salt, nutmeg, baking soda, and cinnamon. In a separate bowl, combine oil, sugar, eggs, water, lemon zest, and lemon juice. Mix wet ingredients into dry, then add the zucchini and nuts and fold just until all the ingredients come together. Divide the batter between the two standard bread pans, and bake for one hour, or until a tester comes out clean. (To make mini loaves instead, divide the batter into five mini loaf pans and bake for about 45 minutes.)

Yield: Makes 2 loaves.