Fiona’s Wonderful Bread #BreadBakers

This classic wheat bread recipe makes two loaves of some of the best sandwich bread I’ve ever tasted. Approach it with confidence and it won’t let you down. 

Our new bread baking group
My friend, Renee and I have created a new blog group for bread bakers called, ahem, Bread Bakers. Pretty catchy, huh? As host of our inaugural month, Renee chose the theme Favorite Breads, so I want to share one with you that is special to our family, along with some memories of the dear woman who baked it, week in and week out for as long as I knew her. Make sure to scroll on down to the bottom of this post for links to the rest of the Favorite Breads and information on how to join the group.

The back story
If you’ve been reading along here for a while, you might already know the story of how I met my husband’s lovely father and his delightful wife, back in 1985. It’s a good one and this special bread is even mentioned there. Go have a quick read. I’ll wait here.

For those of you who already know the story of my first private airplane ride,
here's a photo of the happy couple on one of their visits to our home in Paris.

Okay. I almost called this Fi-Fish Bread because Fi-Fish was her nickname and that is what we called the wonderful bread that Fiona made with such ease and, I would even say, nonchalance. In a world where folks fret over baking with yeast, she made it look effortless. But, so as not to confuse you, my lovely readers, with visions of fishy bread, I decided to go with the title I put on the top of the hand scribbled notes, from when I watched and learned how to make it. Little did I know at the time, but that would be the last time I would see Fiona alive or taste her wonderful bread made by her own hands. So, let me add some advice here: Get that special family recipe! Get it now. We never know what the future holds.

As you can see, it's been used often through the years. This is the first time I've
actually quantified the amount of salt and sugar though. 

Fiona was a survivor. She’d been through the breast cancer wringer: Mastectomy, chemo and rough recovery. With her quick wit, positive outlook and indomitable spirit, we were pretty sure she could beat anything. But, in 2001, after a fabulous spring break week entertaining us all, she went in to the doctor to discuss a mass she’d felt in her abdomen, saying, “Can we get this taken care of before bikini season?” Classic Fiona. We had plans to meet again in the Channel Islands during the summer but, with the new chemo regime, she was unable to travel. We were told she was doing great. Turns out liver cancer is not so easily dislodged. We lost her in October that very same year, and my father-in-law died, one short but traumatic month later, of a broken heart.

Every time I make Fiona’s wonderful bread, I am reminded of the great times, sitting out on their balcony in Freeport, Grand Bahama, where a picnic lunch was always served in the fresh ocean breeze: An assortment of cheeses, green salad with Fiona's homemade vinaigrette, ripe tomato wedges and leftover cold beef or lamb roast, certainly some Branston Pickle, all with thin slices of Fi-Fish bread and chilled white wine. It is the perfect bread and those were perfect lunches.

I miss them. I miss it all.

Ingredients

2 1/4 cups or 530ml very warm water
2 tablespoons vegetable oil
3 cups or 410g whole wheat flour
2 cups or 250g strong bread flour
One palm full or 1 1/2 teaspoons salt
One palm full or 1 1/2 teaspoon sugar
2 packets Fleischmann’s Rapid Rise yeast (1/2 oz or 14g total)

N.B.: The cup to gram converter I usually use at this link here, says that one cup of wheat flour is only 120g. I actually weighed mine and it was 137g so that is the measure I have used in the ingredients list. You can adjust the amount of bread flour you add to compensate. If the dough is starting to look dry, stop before you put it all in. If your dough is too sticky, add a little more than the prescribed amount.

Method
Mix two of the cups or 275g brown flour with the salt, sugar and yeast, in a large mixing bowl and add in the warm water with the oil.

Mix well.

Add in the last of the brown flour and mix again.

Now add the bread flour in gradually, mixing thoroughly as you go. (See note above.) Just let the machine turn as you drop it in by spoonfuls, scraping the bowl down occasionally as you go.

Knead for several minutes on a floured surface, adding a bit more bread flour if necessary.

Put it in a greased bowl and cover with a damp cloth. Leave to rise in a warm place for 45 minutes to one hour. Fiona always put hers on top of the water heater in a little cupboard off the kitchen.

I tried to take the two photos at the same distance from the bowl so you could see how much this expanded!

Meanwhile, grease two loaf pans.

Punch the dough down and knead it again briefly.

Cut it the ball in two and roll each half into sausages. Tuck the ends under and place in the greased bread pans, tucked ends under and seam side down.

Before rising

Sprinkle flour on top and cover with a damp tea cloth. Let rise for 40 minutes in a warm place.

After rising

When the time is almost up, preheat your oven to 400°F or 200°C.

Bake the loaves in your preheated oven for 20 minutes.

Just out of the oven!

Tip the loaves out onto a wire rack to cool.

Enjoy!

First some thank yous!
Since this is our first group post, let me add a plug in for - and a thank you to - the designer of our Bread Baker logo, Dai Foldes. See more of his beautiful work at DaiFoldes.com.

Many thanks to Renee from Magnolia Days for hosting this inaugural month of Bread Bakers! And thank you to our dozen bakers this month. You all jumped on board with such enthusiasm that it's been quite contagious! I hope all of your favorite breads will inspire everyone to get into the kitchen and bake!

And now THE LIST!

• Bhatura - Leavened Fried Bread by Anshie at Spiceroots
• Cinnamon Bread by Tara at Noshing With The Nolands
• Fiona's Wonderful Bread by Stacy at Food Lust People Love
• Kashmiri Naan by Jenni at Pastry Chef Online
• No Knead Whole Wheat Bread by Holly at A Baker's House
• Overnight Country Sourdough by Karen at Karen's Kitchen Stories
• Potato Bread with Raisins by Kathia at Basic N Delicious
• Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey
• Raincoast Crisps Bread by Kimberly at Rhubarb & Honey
• Yogurt Almond Bread by Cindy at Cindy's Recipes and Writings
• Walnut Wheat Bread by Renee at Magnolia Days

About Bread Bakers
#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.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.

Here's to more fresh bread in months to come!

Honey Lemon Fig Muffins #MuffinMonday

Fresh ripe figs make a lovely muffin, with no added sugar and only honey to add extra sweetness and a little lemon juice to bump up the batter flavor. Top with slices of fresh fig and a drizzle of honey before baking. 

Well, hallelujah! Let all God’s fig lovers give praise. I finally found some ripe figs I could afford in what had been an otherwise disappointingly practically figless summer! First I made preserves, which turned out more like jam as the large figs fell apart, but a few of the smaller ones were reserved for muffins. These muffins here. Oh, and I may well have eaten quite a few just as is. Aren’t ripe figs the best? I can close my eyes and I am 10 years old again, up high in the branches of my grandparents’ fig trees, enjoying the breeze and eating my fill. Sweet!

Ingredients
6-7 fresh sweet ripe, but firm, figs (about 320g)
1 lemon, for zest and juice
1/3 cup or 80ml honey, plus more for drizzling before baking, if desired
1/4 cup or 60ml lemon juice
3/4 cup or 180ml milk
1 egg
1/4 cup or 60ml canola or other light vegetable oil
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon salt

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying it with non-stick spray or lining it with muffin papers.

Slice the ends off of your figs and discard. Now slice 12 nice circles from the middle of the figs and set aside. Chop the rest of the figs up roughly.

Combine your flour, baking powder, and salt in a large mixing bowl. Zest your lemon into the bowl and stir well.

Juice the lemon and measure out 1/4 cup or 60ml.

In another smaller bowl, whisk together your egg, honey, milk, lemon juice and oil.

That's the last of my dark Ugandan honey. Time to go back!

Fold the wet ingredients into the dry ones and stir until just mixed. There should be some flour showing. Fold in the chopped figs.

Divide your batter between the 12 muffin cups. Top each with a fig slice and push it in slightly. Drizzle on a little extra honey, if desired.

Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.

Enjoy!

Have you found sweet figs at an affordable price this summer? Or perhaps you are blessed with a fig-bearing tree. I’m rather fond of dried figs as well. Here are a few more recipes that might interest you.


Gram’s Fig Preserves – Just like my grandmother used to make them

• 
  

Gram’s Fig Spice Cake – My grandmother’s special recipe, with buttermilk glaze

Figgy Jam Muffins – for when you can’t find fresh but really need to bake with figs - this was me earlier this summer! 

Stuffed Red Kuri Squash

Beautiful Kuri squash are perfect for stuffing and roasting. If you can’t find them though, a butternut or tender pumpkin would also work for this Stuffed Red Kuri Squash recipe made with spicy Italian sausage.

Last year I heard the news that a great new farmers’ market was set to open in Safa Park, a lovely green space not far from the coast here in Dubai. But weekend after weekend other plans got made (and brilliantly executed) and we never did seem to get to the park, until finally, in late May, it happened.

To the Market, finally!
Now the farmers’ market had gotten good press regularly since opening so I knew it had fabulous food trucks and loads of fresh vegetables. The gourmet butcher would be there along with folks with games for the children and shopping opportunities from select purveyors of sauces, baked goods, jams, all natural ice cream and many handmade crafts. So, as you can imagine, I was rubbing my hands together with glee as we made our way there. 

Due to a big construction project along one side of the park, the normal entrance had been changed so we circled the containing wall, looking for the right gate. Whew! Found it. And snagged the last parking place in the parking lot just outside! By this point, I was clutching my shopping bags and practically skipping through the gate, only to be brought up short by the sight of one lone booth with fresh vegetables. And that’s it. 

Turns out that the farmers’ market had closed for the summer the weekend before but the vegetable vendor, who is also the organizer, thought it would be a good idea to show up one last time, in case not everyone had gotten the word. Crestfallen does not even start to describe me. 

Fortunately, the vendor did have a decent selection of produce, including a few weird little round squashes with crook necks that I had never seen before. He didn’t know what they were called, beyond squash, but said that they were grown locally and were great when roasted. Sold!

My guy! Ooh, ooh, talking 'bout my guy! 

Do you have a farmers’ market near you? 
This year, when the sweltering heat has abated somewhat and sitting outdoors is no longer a health hazard, the farmers’ market will resume operations on 10 October at a different location in Zabeel Park and this time I’m going to try to get there long before next May. I know I have readers from around the world. I’m curious. When do your farmers’ markets open and close, if they aren’t year round?

Ingredients
4 links fresh Italian sausage (My four weighed about 7 3/4 oz or 275g)
1 red Kuri squash (My guy weighed about 440g or almost 1 lb)
2 slices stale bread (about 1 3/4 - 2 oz or 50-55g)
1/2 cup or 120ml milk
2 cloves garlic
1 egg
Handful flatleaf or Italian parsley
1-2 teaspoons crushed red pepper (depending on your tolerance/love of spiciness)
Olive oil
Salt, to taste

Method
Preheat your oven to 375°F or 190°C and use a little olive oil to grease a small pan that will just fit the two halves of your squash side by side.

Make crumbs out of your stale bread in the food processor and divide them into two bowls, the smaller one with just a few heaping tablespoons full for topping, the balance in the larger bowl. Pour the milk over the crumbs in the larger bowl and leave to soak.

Mince your garlic and parsley and remove the sausage meat from the casing.

Meanwhile, cut your squash in half and remove the fibers and seeds. Slice just a tiny bit off of the bottom so the squash halves sit flat and place them in the oiled pan.

Drain your breadcrumbs in a small sieve and press down lightly with your hands or the back of a spoon to get most of the milk out.

In a large mixing bowl, put the sausage meat, drained bread crumbs, garlic, parsley and crushed red pepper in with the egg and mix well.

My locally made Italian sausage is plenty salty so I don’t add more salt to this mixture. If yours is not, or if you are not sure, I encourage you to cook just a teaspoon of the mixture in a small frying pan to check. Add a little salt to the mixture, if necessary.

Stuff your mixture loosely in the squash halves.

Top with the reserved breadcrumbs and drizzle liberally with some olive oil.

Roast in your preheated oven for about 45-60 minutes, or until a fork can easily pierce the squash and it is cooked through. If it’s getting too brown, you can cover it with foil and continue roasting until done. And, in case you are wondering, the peel is completely edible. In fact, it's my favorite part!

Enjoy!



Are you a fan of squash dishes? We've got everything you need for a festival of squash today!

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camilla
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks