Goat Cheese, Apple and Beets Breakfast Bread Ronit Penso

Goat Cheese, Apple and Beets Breakfast Bread

Goat Cheese, Apple and Beets Breakfast Bread Ronit Penso

The following special bread came to mind when I was planning to bake a variation of Soda Bread.
Here again, I wanted to experiment with different types of flour, so I’ve decided to use dark rye and spelt flour, instead of wheat flour. Then I thought that the bread could benefit from some different types of goat cheeses that I had in the fridge, so they’ve found their way in. After that it seemed logical to add something that will balance the cheeses’ flavor, so I added some cooked beets and diced apple into the batter, and some chopped precooked bacon on top.

This seemingly strange mixture ended up as one of the tastiest breads I’ve made. It is perfect for breakfast or brunch, and is actually a whole meal in itself. Serve with a bit of butter on the side, and enjoy this fragrant and tasty bread.

Makes: 12
Prep time: 30 minutes
Baking time: 1 hour

Ingredients:
For the pan:
1 Tbs oil
1 Tbs flour
For the bread:
1 cup dark whole rye flour
1 cup spelt flour
1 Tbs baking powder
1 Tbs salt
½ tsp freshly ground black pepper
1 tsp sugar
1 cup buttermilk (or 2 Tbs yogurt mixed in 1 cup warm milk)
8 oz (230 grams) fresh garlic and herbs goat cheese, crumbled
1 L egg
¼ cup olive oil
½ cup small diced peeled tart apple (from 1 medium)
½ cup medium diced cooked beets (or frozen, thawed)
4 oz (115 grams) blue goat cheese, crumbled
For topping:
4-5 strips precooked bacon, chopped (optional)

1. Preheat the oven to 360F (180C). Brush a 10”x2” (25x5cm) loaf pan with oil and sprinkle the flour on it. Keep in the fridge until using.
2. In a large bowl, whisk together the rye and spelt flour, baking powder, salt, pepper and sugar. Add the buttermilk, fresh goat cheese, egg and olive oil and mix to a fairly thick batter.
Goat Cheese, Apple and Beets Breakfast Bread Ronit PensoGoat Cheese, Apple and Beets Breakfast Bread Ronit Penso
3. Add the diced apple, beets and blue goat cheese. Mix briefly with a spatula and transfer to the prepared pan. Sprinkle the chopped bacon on top, if using.
Goat Cheese, Apple and Beets Breakfast Bread Ronit PensoGoat Cheese, Apple and Beets Breakfast Bread Ronit Penso
4. Bake for 1 hour, until the loaf is golden brown. Keep in the pan for 10 minutes, before transferring to a rack to cool to room temperature.
Goat Cheese, Apple and Beets Breakfast Bread Ronit PensoGoat Cheese, Apple and Beets Breakfast Bread Ronit Penso Goat Cheese, Apple and Beets Breakfast Bread Ronit Penso

Crab Salad Appetizer Ronit Penso

Crab Salad Appetizer

Crab Salad Appetizer Ronit PensoEntertaining doesn’t have to mean working hard on elaborated dishes, and the following simple dish demonstrates exactly that. Quick and easy to assemble, this salad is always popular with guests.  The seasoning is fresh and fairly mild, so that the crab flavor is not overshadowed. Served in different ways, it is a perfect dish for brunch or finger food buffet. Try it and enjoy. Continue reading

Banana Cherry Pancakes Ronit Penso

Banana Cherry Pancakes

Banana Cherry Pancakes Ronit PensoQuick and easy to make, fluffy and tasty pancakes are a favorite weekend brunch item. They are also great as a light snack, and if you celebrate Hanukah this week, they are a wonderful addition to the traditional Latkes or fried doughnuts. The version I have here has a pronounced banana flavor, with a touch of acidity from the cherries. Try them and enjoy. Continue reading

Candied Quince and Meyer Lemon Upside-down Cake Ronit Penso

Candied Quince and Meyer Lemon Upside-down Cake

Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoIf you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes. I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it.
This time I was lucky to have found beautiful fresh quince and Meyer lemons, so I’ve decided to use both in one cake. Continue reading