vanilla & green tea sweet bread

 

hi friends!!! what a week it has been with the launch of my cookbook, bake the seasons. it is seriously the best feeling ever seeing the book out in the wild in stores & in your homes! the spring chapter features so many amazing recipes for all types of easter celebrations. so if you haven't got your hands on it yet, click here to order yourself a copy! another perfect recipe for easter is this vanilla & green tea sweet bread. it is my take on the traditional easter bread. i can't get enough of the two tone colours of dough intertwined with each other.

to make this easy, i linked to a tutorial on how to braid the dough this way. it is the same tutorial i used to figure things out! like a classic egg bread, this bread is very lightly sweetend. it features hints of vanilla & green tea, using aiya america's cooking grade matcha powder. the matcha powder is what gives the bread its natural colouring. this recipe makes two loaves, so if you accidentally eat one before the guests arrive, you'll have a second one to spare. stay tuned for a few more easter inspired recipes, as i get back into the swing of things post book launch!

xo

ingredients

for the vanilla egg bread

  • 1 envelope active dry yeast (1/4 ounce)
  • 1/4 cup + 1 cup warm water
  • 1 teaspoon + 1/3 cup granulated sugar
  • 1 large egg, whisked
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fine salt
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 3 1/2 cups all-purpose flour, plus more for dusting

for the green tea egg bread

  • 1 envelope active dry yeast (1/4 ounce)
  • 1/4 cup + 1 cup warm water
  • 1 teaspoon + 1/3 cup granulated sugar
  • 2 teaspoons aiya's cooking grade matcha powder
  • 1 large egg, whisked
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fine salt
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 3 1/2 cups all-purpose flour, plus more for dusting

for the egg wash

  • 2 large egg yolks
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • sesame seeds, for sprinkling

directions

for the vanilla egg bread

  • in the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, 1/4 cup warm water & 1 teaspoon sugar. let stand for 5 minutes to allow the yeast to activate.
  • in a separate mixing bowl whisk together the egg, vanilla, salt, melted butter, remaining water & remaining sugar. transfer mixture to standmixer bowl.
  • add the flour one cup at a time, until dough begins to come together. using the standmixer or your hands, knead the dough for an additional 8 minutes.
  • grease bowl & shape dough into a ball. place dough back in bowl & cover with a damp tea towel. allow dough to rise for an hour, or until it doubles in size.

for the green tea egg bread

  • in the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, 1/4 cup warm water & 1 teaspoon sugar. let stand for 5 minutes to allow the yeast to activate.
  • in a separate mixing bowl whisk together the matcha, egg, vanilla, salt, melted butter, remaining water & remaining sugar. transfer mixture to standmixer bowl.
  • add the flour one cup at a time, until dough begins to come together. using the standmixer or your hands, knead the dough for an additional 8 minutes.
  • grease bowl & shape dough into a ball. place dough back in bowl & cover with a damp tea towel. allow dough to rise for an hour, or until it doubles in size.

for the egg wash

  • whisk together the yolks, water & vanilla. set aside until ready to use.

to assemble

  • divide each dough into 8 even pieces. shape each piece into a 12 inch long rope.
  • follow this video tutorial closely, outlining how to braid the bread into a round braided loaf.
  • transfer each loaf to a lined baking sheet. brush generously with the prepared egg wash & sprinkle with black sesame seeds.
  • bake at 325 degrees for 15 minutes, turn oven to 400 degrees & bake for an additional 30 minutes. let cool slightly before slicing into. eat within 48 hours.

thank you Aiya America for sponsoring this post!

happy bake the seasons day ft. almond & olive oil cake

 

today is finally the day!!!!!! BAKE THE SEASONS is officially out. oh wow, i couldn't possibly write into words just how excited (& a little nervous) i am. this book took me two long years of hard work to create & it is finally ready for everyone to hold in their hands. it features over 100 seasonal baking recipes, both sweet & savoury. think cakes, pies, cobblers, scones, pot pies, quick breads, gratins & so much more. it is available everywhere books are sold, both in store & online!

now there is only one way to celebrate a milestone (& a books birthday) like this & that way is with cake, obviously. today i am sharing the recipe for an olive oil & almond layer cake. my mom gifted me these little alphabet cookie cutters at christmas & i have been dying to use them. how cute are they?! flavour wise, the olive oil brings a richness to both the cake & frosting, but be sure to use extra virgin olive oil to produce the correct fruity flavours.

lastly, with the book launch i will be running a few instagram giveaways of my favourite kitchen items. spoiler: giving away the most gorgeous matte grey kitchen aid stand mixer as we speak, so head on over to instagram to get your entry in. now get to your closest book store or head on over to amazon to grab yourself a copy of BAKE THE SEASONS. enjoy a slice of cake while you are at it too!

thank you for all your support over the years with this blog & for your continued support with the cookbook, BAKE THE SEASONS. i hope you fall in love with baking from it as much as i did creating it!

xo

ingredients

for the cake

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extra
  • 2/3 cups extra virgin olive oil
  • 2 cups all purpose flour
  • 1/2 cup almond flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 cup whole milk

for the buttercream

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar, or to taste
  • 1/4 teaspoon fine salt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup whipping cream

directions

for the cake

  • preheat oven to 350 degrees. grease & line three 6-inch round cake pans. set aside until ready to use.
  • in the bowl of a stand mixer fitted with the paddle attachment, cream the butter & sugar. add the eggs one at a time, scraping down the bowl after each addition.
  • add the vanilla extract, almond extract & olive oil. beat until incorporated.
  • in a separate bowl sift together the flours, baking powder & salt.
  • alternte between adding the flour mixture & milk to the stand mixer bowl. beat until batter is smooth, about 2 minutes.
  • evenly divide mixture amongst the three prepared cake pans. bake for 20-25 minutes, or until the top bounces back to touch.
  • allow cakes to cool completely before flipping & frosting. if desired, trim dome off the top to produce a flat cake.

for the frosting

  • in the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar & salt. cream until light & fluffy, about 10 minutes.
  • add the olive oil, vanilla extract, almond extract & whipping cream. beat an additional 60 seconds. frost cake as desired!

quick links to order a copy online: amazon | amazon canada | indigo | barns & noble

artichoke + spinach breakfast strata

 

this post was created in partnership with saputo! the opinions on this blog, as always are my own. you can follow ingredients by saputo on facebook, instagram + pinterest for more recipe inspirations.

as promised, today i am sharing with you my go to breakfast & brunch bake! i love a good strata. they are creamy, cheesy & loaded with flavour. you will even find a strata recipe or two in my cookbook bake the seasons, because they are that good! this artichoke + spinach strata is made with bacon (obviously), saputo's mozzarellissima & saputo's parmesan cheese. the mozzarellissima provides the gooey cheeseiness we crave, while the parmesan packs a bold flavour. if you haven't already guessed it, this dish is inspired by the classic spinach & artichoke dip. i just knew those flavours were meant to be paired together in more then a dip. while you can serve this for breakfast or brunch, i also serve it for dinner along side a fresh mixed greens salad. the best part of all? if you are hosting, you can prepare this the night before & bake it fresh before the guest arrive. just like a bread pudding!

ingredients

  • 1/2 pound smoked bacon, diced
  • 3 shallots, thinly sliced
  • 2 cloves of garlic, minced
  • 1 cup packed spinach, steam & strained
  • 1 1/2 cups artichoke hearts, diced
  • salt & pepper, to taste
  • 8 large eggs, beaten
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespon dijon mustard
  • 2 cups grated saputo mozzarellissima
  • 1 cup saputo grated parmesan
  • 1 loaf white country bread, cut into 1-inch cubes

directions

  • preheat oven to 350 degrees & grease a 9x12 baking dish.
  • in a skillet over medium heat add the bacon & cook until crispy. using a slotted spoon, transfer bacon to a bowl until ready to use.
  • in the same skillet add the garlic & shallots. cook until the shallots begin to turn translucent, about 2 minutes. add the spinach & artichokes. season with salt & pepper. cook for an additional 2 minutes. remove from heat & let cool slightly.
  • in a large mixing bowl whisk together the eggs, milk, cream & dijon. season with salt & pepper. stir in the cheeses, bacon, spinach mixture & bread. toss to coat.
  • transfer mixture to prepared baking dish & bake for 60 minutes, or until the top is golden brown. serve warm with a sprinkle of parmesan cheese!