Daring Bakers' - Quick Breads!

After months of not being able to participate in the Daring Bakers', I was so happy to read that this months challenge was quick breads!  The Daring Bakers' February 2012 host was - Lis!  Lis stepped in last minute and challenged us to create a quick bread we could call our own.  She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I'm a huge fan of quick breads for so many reasons.  First, they come together fast (hence the name!).  Second, they make a wonderful and delicious breakfast/snack/I'm going to eat it anytime of the day...  Also, quick breads are so versitile, you can make them into anything you desire.

When I was mulling over the challenge, I was looking into my pantry.  I didn't want to make the traditional banana bread or zucchini bread.  While those breads are delicious, I've made them many times before.  Instead of going totally crazy with flavors, I decided to go with a classic flavor profile - cranberry & almond.  By swapping out some of the all-purpose flour for almond flour and subbing in almond extract for some of the vanilla.  I chose dried cranberries over fresh because of the time of year.  If I had thought ahead, I think that fresh cranberries would have lended a perfect tart pop for the bread.  Oh well, next time!

Cherry-coconut bagels

Since it's Saturday, I'll keep this one short!  I want you to go outside and do something fun.  Or stay inside and do something fun, if it's cold/rainy/snowing/gross outside today.

The second installment of bagels involves cherries and coconut!  You might be wondering why I chose to make sweet bagels, rather than something savory or cheesey.  There is a simple reason, I never get sweet bagels! 

Let me say first, that I work for an awesome company.  Each and every Thursday morning we come into work and there is a big basket of bagels and muffins waiting for us.  People mill about in the lunchroom, toasting bagels, pouring juice and brewing coffee.  We chat about our lives and say hello to the people in other departments.  The bagels are slathered in cream cheese, butter or jam and people are jealous of that one person that got the cinnamon-raisin bagel.

I don't know who puts together the delivery bag of bagels for us, but they refuse to give us more than one or two cinnamon-raisin bagel!  It's not that there isn't a plethora of other delicious bagels, but sometimes I'd like the choice!  Savory or sweet?  Last weekend I decided to fulfill my desire for sweet!

If you are more of a savory bagel kind of person it's simple to adapt the base recipe to suit your needs!  Simply omit the dried fruits and stir in some cheese, hot peppers, bacon, whatever you want!

Why Bother? 2012 - Bagels

Monday morning I walked into work with three bags full of fresh, homemade bagels.  I sent around an e-mail to my coworkers and they came by for breakfast.  People limiting themselves to a half bagel soon came back for the second half.  Some showed up later in the day for a second bagel, wanting to try each of the flavors that I brought in.  I don't know whether it was the draw of a homemade treat or that never-dying grad student mentality.

For those of you that don't understand the "grad student mentality," let me explain.  Grad students live on a small income and love free stuff.  Any free stuff.  By the time you hear that there is free food in the building, it's already gone.  Grad students are like little piranhas.  After five years of perfecting this skill, it never goes away.  Former grad students will always find the best free stuff, make friends with them!

Of course I'd like to think that it was the bagels that brought people back for seconds.  This past weekend I spent half a day prepping, kneading, rising, boiling and baking two batches of bagels.  I decided upon two different recipes, one requiring oil and one a simple dough.  Both recipes required quite a bit of hands on time and a lot of flour! 

Today I'm sharing the recipe for my blueberry-oatmeal bagels with you (tomorrow we'll have some cherry-coconut beauties).  These were the favorite of my two weekend endeavours.  Beginning with a traditional bagel recipe, I swapped out some of the bread flour with oat flour.  Once the dough came together I poured in a pouch of dried blueberries, they turned the dough a beautiful color. 

After a short rise period, the bagels were boiled for a short time in slightly sugared water.  A nice egg-wash and sprinkling of rolled oats and the bagels went into the oven.  Within a few minutes, the apartment was filled with the sweet smells of yeasty bread.  The first batch of bagels wasn't ready until around noon, but that didn't stop me from having one for lunch!

Now the big question, was all the time invested worth the final product?  No doubt about it, yes.  Store-bought bagels, even some deli-bought bagels, tend to be too tough on the outside and too huge for a normal person.  Making your own bagels at home gives you the option to change the flavor, size and texture of the bagels.  And really, nothing beats a house that smells like freshly baked bread.  It's a bonus.