Monday, November 18, 2013

Christmas Boutique



I'm going to be selling my breads at the 2nd Annual Mapleton Christmas Boutique!! It's at this awesome old classic building in Mapleton, right next to the Mapleton Park. It's a fun weekend adventure, datenight, or a girl's night with tons of artisans from all over the valley who come to sell their stuff. And come on, who doesn't love Christmas?!

I'll be selling any and all of my breads, pies, and my favorite Christmas treats. My amazing grandma, the one that does GORGEOUS full on buffet dinners for weddings? Writing a cookbook? Might as well be a gourmet chef/baker? Yup, she's baking and selling with me. So trust me, you'll want to be there. Share it with your friends and we'll see you there!:)

Jannallred

Tuesday, September 17, 2013

Janna's Bakery

Yay! The Farmer's Market season is here!

This year has been so great and I love spending every Saturday morning at the market. We've added a few new things this year, and all your favorites are still here!

Breads:
Butterflake Crescent Dinner Rolls
Italian Parmesan Dinner Rolls
Rosemary Lemon Mozzarella Artisan
Sun-dried Tomato and Basil Artisan
Onion Dill Herb

Coconut Banana Bread with Lime Glaze
Lemon Zucchini Bread
Zucchini Bread
Pumpkin Chocolate Chip Bread

Cinnamon Raisin (100% Whole Wheat)
Italian Cheddar (100% Whole What)
100% Honey Whole Wheat

Cinnamon Rolls with Cream Cheese Frosting (with or without raisins)
Orange Cranberry Sticky Buns
Whole Wheat Blueberry Cinnamon Rolls (100% Whole Wheat)

Pies:
Peach Pie
Cherry Pie
Apple Pie
Banana Cream Pie
Strawberry Cream Pie
Chocolate Pie

Others:
Peach Pecan Bars
Rasberry Pecan Bars

Custom orders or personal recipes can also be done! :)

FREE Deliveries in Mapleton!

I'm at the Mapleton Farmer's Market every Saturday at the Mapleton City Center (125 W 400 N by Central Bank)

Janna Allred
801-885-6403 
jannelyse@gmail.com

Tuesday, April 23, 2013

T is for (Sun-dried) Tomato Artisan Bread

This original recipe came from http://www.simplysogood.com/2010/03/crusty-bread.html and it's one of my favorites. (That's saying something considering I practically run a "bakery" on the weekends.) But seriously, this recipe is the best. I doubled the original recipe because I have two cloches and one loaf is never enough.

Now, don't let the word "Artisan" make is sound harder than it is. I always thought it was some kind of fancy bread, but it's actually one of the easiest. Also, since this is a flavored version, I have lots of more tips and advice. Patience. We'll get there. If you want to cheat, read the numbers or skip to the bottom for the bare minimum.

Also, remember this is a FLAVORED and DOUBLED batch. If you want it plain, just do the flour, water, salt, and yeast. Half the ingredients I have if you only want one loaf.


Sun-Dried Tomato Artisan Bread:




1) First, put the dry ingredients in. 
I just mix mine in a Bosch although I've seen it done by hand. Doesn't matter.
  • 6 cups of white flour
  • 1 Tablespoon of salt
  • 1 Teaspoon of yeast
  • 2 Cups Mozzerella Cheese
  • Dried Basil
  • Italian Seasoning
  • OR *Replace basil and Italian with Fresh Lemon-Basil*
First off, the only thing I measure in this recipe is the flour, water, and yeast. the rest I just dump in until it looks good, so this isn't exact measurements. Feel free to take or add.


If you don't like those seasonings, you can do what I call a "smell test". Does it smell good? Does the smell match the rest of your ingredients? Go for it. This mostly comes from my lack of real seasoning knowledge. Whatever is in the cupboard will work.


2) Put flavor combination in food processor
  • 1 C of Sun-dried tomatoes
  • Any Fresh Seasonings
  • Lemon Juice/Zest


In my food processor, I grind about a cup of sun-dried tomatoes, and whatever fresh seasonings I'm using. If it's dry, you're OK to toss them in with the dry ingredients, but I like to mix them with the tomato. If I don't have my lemon basil, I put a little lemon juice and/or zest in with the tomatoes and grind them up to make a kind of paste.



It's about two cups of cheese, and a cup of tomato paste. Again, give or take.



3) After you've mixed up your dried ingredients, add:
  • 3 C of warm water
  • Tomato paste/flavors
I use instant yeast, but if you don't have that, just dissolve it in a little water first. Also, I've found that 3 C isn't enough water. You'll get used to the consistency. Add more if you need it.


4) Mixa-mixa-mixa! Just stir it up till it's well blended. It should still hold a little shape, but be a sticky, messy, glop. 



5) I put it in a fairly large *GREASED* bowl, but it doesn't need to be huge. If you forget to grease, your life will be a little less enjoyable. Ask me how I know.


6) Put some plastic wrap over it, and let raise for 12-18 hours.

 I haven't tried just covering it with a towel, but I just seal it up with plastic wrap. Don't refrigerate it! I just put it in my pantry overnight. Let it raise for 12-18 hours. I've let as much as 18 hours, and as less as 8, and it worked great. It's easiest to just let it sit overnight.

I forgot to take a picture of it when it's done raising, but it fills my silver bowl up about 2/3. It's a sticky, puffy, mess again.






7) Shape the dough on a WELL floured pastry cloth.

 If the dough meets just a floured counter? They form some kind of inseparable friendship and you'll lose half of your dough to a sticky counter. If you don't have a pastry cloth, you can use just a plain smooth towel. But, I would definitely recommend a pasty cloth. It's an investment.


The original recipe then covers them with plastic wrap, but I usually roll them out while my pans are preheating, so they don't sit out long enough for me to justify covering them. 


8) Next, preheat your oven to 450 F, and put your cloches in while it preheats. 

I have a stone cloche, and a ceramic one. You don't necessarily have to have a cloche, just anything that can handle 450 degree heat with lid. But if you're a bread maker, a cloche or La Creuset is another investment.


10) After the oven and pots have preheated, carefully (with floured hands is preferable) drop the loaf into your UNGREASED pot. 


9) Let them cook for half an hour. I've never done less or more time, but your ovens may vary. 


I don't oil or corn meal anything, just drop em' in there. Also, it's HOT so be careful. Also, some people slice or put fancy designs to make the finished product look cool. Don't! That's the best part about this recipe. It naturally looks gorgeous.

Drum roll? This is the best part! Mmmmm. Yum.






TA-DUM! Please enjoy!



The "Bare Minimum" (Plain Artisan)
*doubled*

Mix Together:
  • 6 C flour
  • 1 TBS salt
  • 1 TPS yeast
  • Any other dried ingredients from flavor combination
Add:

  • 3 C water
  • Flavor Combination



Flavor Combinations:

Sun-Dried Tomato:
  • 1 C Sun-dried tomatoes, finely chopped
  • Fresh Lemon Basil OR Dried Basil and Italian Seasoning
  • 2 C Mozzerella Cheese
  • Lemon Juice and/or zest
Lemon Rosemary:
  • 2 C Cheese (I use Mozzerella)
  • Zest of four lemons
  • Fresh/dried rosemary
Cranberry Orange:
  • 1 1/2 C Cranberry
  • 1 C sliced almond
  • Zest of two oranges





Monday, April 22, 2013

Saturday, April 20, 2013

R is for Remember

Sharing bride-to-be suggestions at a family bride shower, my mom pulled out an old box of my great-grandma's. She grew up in the Great Depression, and kept everything that might ever become useful in the future. She had everything organized, and labeled for who it should go to when she died. When the grand-kids came searching for an old umbrella for a road show, she responded "Oh! I knew that would come in handy someday!" She then went directly to their storage place, and brought back five. Even one with just the wire skeleton. That was just typical Marie.

This elegant little striped shoe box was tied together with a ripped piece of fabric. Inside are letters. Not just any letters. Letters from my great-great-great-grandma to my great-great-grandma. Letters from the 1800's. Letters to my great-grandpa from my great-grandma. Now that might not seem like much, but to people like me who only have a few meaningful pictures of me as a baby in her arms? That's a treasure. The little things like the small antique envelopes, and her perfect cursive. It's a treasure.

That's not the only gift she's left behind. We have four large boxes of her antique hats. She collected hats, and has every kind you could ever imagine. They're the best for dress up, and Halloween. But mostly for remembering. Getting to know that woman in those pictures.

So what do we do about it? Save those kinds of things. Save the things from your childhood to give to your kids in their childhood. Save the handwritten letters for you great-granddaughter to find at the top of a closet someday. Save the city baseball legue trophies, the journals,  pictures, your favorite teddy bear. Anything that is meaningful to you, or could be meaningul to your posterity. It only takes a shoe box in the back of a closet.

-Jannallred


Friday, April 19, 2013

Q is for Quote

Yay for quotes! They are my favorite thing.


This is my favorite quote. I like the picture too. :)

-jannallred

Thursday, April 18, 2013

P is for Peanut Butter

So I ask my mom what I should blog about today..... "Peanut Butter and Jelly Sandwiches, and why they're the best lunch. Do some research on peanuts." Haven't I ever told you my family is all about learning things? Hence:

Your Daily Unnecessary Facts About PB

  • The average American child will eat 1,500 peanut butter sandwiches by the time he or she graduates from high school. I will probably eat double that because PB&J is my comfort food.
  • Americans eat about 3 pounds of peanut butter per person each year, totaling about 500 million pounds... enough to cover the floor of the Grand Canyon.
  • Americans eat enough PB in a year to make over 10 billion sandwiches (~2 tbs. PB per sandwich)
  • Americans spend almost 800 million a year on PB
  • This year's consumption rate is expected to be enough 18 ounce jars to form a line 1 and one-third times around the world.
  • Nearly half of the US peanut crop is made into PB each year
  • World's Largest PB sandwich? 40' long, 150 pounds of PB and 50 pounds. (November 1993, in PA)
  • Kids and Woman like creamy, men like chunky
  • 96% put peanut butter on first
  • Peanuts are not a nut. Botanically classified as legumes, peanuts contain properties of both bean/lentil and tree nuts.
(peanutbutter.com   fun facts)



PB&J, cherry pie, Mac n' Cheese and my mom's homemade dinner rolls are probably my favorite comfort foods. I don't think my PB obsession started till I was at least in the double digit years. Reese's are probably my favorite candy too.

But PB can get old, am I right? But I just found 18 ways to eat peanut butter, from off of a spoon, to the extreme like in sushi. But some of these ideas look legitimately good:

http://www.seriouseats.com/2012/09/interesting-ways-to-use-peanut-butter-slideshow.html#

Well, I hope you're inspired to...eat some peanut butter. :)

-Jannallred