Matcha Green Tea Bread Recipe (for the machine)

“Do you like green eggs and ham?” “I do not like them, Sam-I-am. I do not like green eggs and ham!” “So how about green bread instead? Flavored by matcha?” is what I said!

I bought some Matcha Green Tea Powder from Stash Tea and thought I might try using it in bread. This is the recipe I came up with…

Matcha Green Tea Bread

  • 1 1/4 cup orange juice
  • 2 cups all purpose unbleached flour
  • 2 cups whole wheat flour
  • 1 1/2 tablespoons matcha green tea powder
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 20 minutes on a wire rack before slicing.

The verdict?

It was moist and dense, and delicious, especially still warm from the bread machine! I watched some people’s eyes close in pleasure when they tried it. 🙂 I made it to go with my Red Veggie Soup (  Most people totally enjoyed dipping it in the soup and eating it that way. The flavors really complimented each other.

It’s also very tasty toasted.

Next time I would use less of the Matcha Tea. The tea is really expensive and it would probably still taste wonderful with a tablespoon or less of it.

“We do so like green Matcha bread! Thank you! Thank you”, they all said!



Red Veggie Soup

On Friday I had my monthly bread and soup night. When people came in and saw the soup, they said, “It’s red!” It’s true. It’s red and cold. And why would I serve cold, red soup? Why not? 🙂

We had been having very hot weather, sometimes record heat for at least a couple of weeks. The idea of making hot soup was just not appealing, even if it were to be made in a slow cooker. And I didn’t decide until after lunch that I would even be having a soup night… as so many of my friends were gone – on vacation, or even out of the country.

When one of my friends stopped by to say they were coming, and they had asked others to come, I decided to go ahead with the soup. (I had the ingredients and didn’t want them to go bad anyways).

At the grocery store I was attracted by a few seasonal, red items in the produce area. I picked up some beets, swiss chard (the stems are red), tomatoes, and a pomegranate. I thought they sounded like an interesting combination. I didn’t want something that would be bitter. And they looked pretty.

Here is my red veggie soup:

I took my little portable oven out unto my balcony so I could roast the beets and the swiss chard. I didn’t want that heat in my home. Those were the only items I cooked.

I roasted the whole beets by putting olive oil on them, wrapping them in foil, then putting them into a 375-400 F degree oven until they were soft (times can vary greatly depending on the size and the age of the beets). Once they were ready I easily peeled them and let them cool off.

In the meantime I prepared the swiss chard. Here are the simple instructions with photos:   I folded each leaf in half length-wise and cut the stem off. I then took several at a time and rolled them up like a cigar, slicing them into sections, and then cutting them across so the pieces would be small.

I put them on a cookie sheet, dribbled them with oil, and put them into the oven along with the beets for about 15 minutes.

Red Veggie Soup

Makes approximately 11 to 12 cups of soup.


  • 5 medium beets roasted in olive oil
  • 4 cups sliced and roasted swiss chard
  • 1 pomegranate, seeds only
  • 4 cups orange juice
  • 6 cups water
  • 2 tablespoons minced garlic
  • 1/8 to 1/4 teaspoon dried thyme leaves
  • 1/8 to 1/4 teaspoon dried basil leaves
  • 1/8 to 1/4 teaspoon dried parsley
  • 6 tomatoes


Place all items except tomatoes into the blender (in batches) until it reaches the desired consistency. Dice tomatoes and add to soup. Chill for a couple of hours in the refrigerator. Enjoy!

The verdict? “Interesting. Different, not what I was expecting. Very refreshing. Wow, this is really good!”

This is a light, nutritional powerhouse of a soup, yet a little of it goes a long way. I will definitely make this again. It’s also really good the next day.

Olive Oil, Rosemary, Garlic Bread

“Garlic. Would you please make some type of garlic bread,” my friend asked? Although I’ve done several different kinds, and all were hits with my friends, I wanted to try something different this time for my bread and soup night. I wracked my brain (and my refrigerator) for an idea. I had some fresh rosemary so I decided to use it along with the garlic, and thought using olive oil might add some extra flavor. Sounds like it has potential, doesn’t it?

“My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches – with the possible exception of ice cream and pie.”
Angelo Pellegrini, ‘The Unprejudiced Palate’ (1948)

Olive Oil, Rosemary, Garlic Bread

  • 1/3 cup olive oil
  • 1 cup water
  • 2 cups all purpose unbleached flour
  • 2 cups whole wheat flour
  • 1 tablespoon fresh rosemary
  • 2 tablespoons garlic
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

The verdict?

This was a huge hit! “It has almost a sweet taste, an Asian taste to it. Really good! Fantastic.” One person said they thought it was the best bread they have ever eaten, and they think they will write a song about it. 🙂

Here are some of my other original bread recipes:

Sourdough Quinoa Bread:

Cottage Cheese Hemp Bread:

Savory Mozarella Garlic Bread (Machine) Recipe:

Sourdough Onion Bread (Machine) Recipe:

Do you think you might like this bread enough to write a song about it? 🙂 Let me know if you try it and what you think in the comments. Or, do you have other ideas for making garlic bread?

Pinto Bean Bread

Does the name pinto bean bread scare you? Don’t let it! This has been a favorite each time I’ve made it. People can’t believe it actually has pinto beans in it! It’s great as a sandwich bread, but at my dinners I just have butter and sometimes honey available to put on it.

This Pinto Bean Bread recipe is found in “Easy, Fabulous Bread Making. A collection of quick, no-knead, homemade bread recipes” by Barbara Mack. Links to buy the book are below. This recipe requires time, but no kneading, and it’s very simple to make! (The picture shows all the wrinkles… as I couldn’t get the saran wrap to cooperate when it was rising)!

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard

Pinto Bean Bread

  • 1/2 cup cooked and mashed pinto beans
  • 1 cup water
  • 1/4 cup milk
  • 1-1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 2 tablespoons vegetable or olive oil
  • 3 cups flour

Mix all ingredients except flour together in large bowl. Add in half the flour; beat well. Add in remaining flour and mix thoroughly, but do not knead. Cover and refrigerate for at least 8 hours, for up to 5 days.

Shape into one large or two small boules. Cover and let rise until doubled. Bake at 350F for 45 minutes (for one large loaf) or 30 minutes for two smaller loaves. When you thump the bottom of the loaf, it should sound hollow.

How I did it…

I followed the recipe except I used 1-1/2 cup unbleached all purpose flour and 1-1/2 cup whole wheat flour. I cooked and mashed the beans first. As you can see, I left pieces of the beans and didn’t mash it completely.

This is what the dough looked like before it rose.

I left mine in the refrigerator for almost 24 hours. Because I live at higher altitude it takes longer to rise. Last time I made it I only had it in the refrigerator for about 8 hours, so it didn’t rise as well.

I shaped it and put it on my “baking stone” to let it rise a second time.

I let it double in size and baked it.

I didn’t put enough spray on my baking stone. It’s still new and hasn’t been seasoned yet. So, some of the bread stuck to it. But, it still tasted great! 🙂

The verdict?

This bread is always a hit! People can’t believe it has beans in it. I suggest you try it so you, too, can become a believer. 🙂 It’s a delicious, nutritious bread.

Links to buy the book: the paperback edition: and  the Kindle edition:

Caught My Eye

I hadn’t really planned on buying it, but the 10 grams of protein per serving, omega 3 and 6, and fiber on the packaging caught my eye. It suggested sprinkling the product on salad, cereal and yogurt. I thought it might be great for a smoothie! So, I bought my first ever “hemp hearts” (raw shelled hemp seeds) yesterday.

And this morning I made a smoothie. 🙂

“All Great Things are Simple, and Many can be Expressed in Single Words: Freedom, Justice, Honor, Duty, Mercy, Hope, Smoothies.” – unknown

Here is my approximate recipe (I don’t generally measure ingredients in smoothies):

  • 1/2 cup frozen blueberries
  • 1 banana
  • 2 handfuls of spinach
  • 2 cups vanilla soymilk
  • 3 tablespoons hemp hearts
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cinnamon

Blend all ingredients together. Makes 2 servings.

“May the Smoothie be with you…Always” – unknown

Some people might blend it for more time than I did so it becomes much more smooth. But, I liked it this way.

The verdict? Delicious and extremely nutritious! I will definitely be making this again.


Savory Mozarella Garlic Bread (Machine) Recipe

I was sitting there on my couch, reading peacefully and minding my own business, when all of a sudden the voice in my head started speaking. “It’s time to make some bread!” I protested because my book was good and I wanted to keep reading, but it was no use. “Sharon, this time create your own recipe. Don’t look at what someone else has done. Come up with something from the ingredients you have. Just try it and see what happens.”

So, out came the sour cream, mozarella cheese, garlic, and sourdough starter. I knew I should use a little rye flour to keep it savory and make it more interesting. This is what I came up with…

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” –  James Beard

Savory Mozarella Garlic Bread

  • 1 cup sourdough starter
  • 1/2 cup sour cream
  • 3/4 cup vanilla soymilk (or regular milk)
  • 1 cup cubed mozarella cheese (about 1/4″ wide by 1″ long pieces)
  • 9 minced garlic cloves (I’d suggest about 5 cloves unless you really like garlic flavor)
  • 2 cups all-purpose flour
  • 1-3/4 cups whole wheat flour
  • 1/4 cup rye flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons yeast

The top isn’t totally smooth on mine because I should have added a bit more water (maybe one more tablespoon). Between the semi-arid climate and the high altitude here, I always have to adjust my recipes.

The verdict?

I asked several friends to try some and tell me what they thought. First, though, I told them if they said it was bad I would never let them be my guinea pig again. Just kidding! They all said they were a little surprised by the taste at the first bite, but the more they ate the more they liked it. 🙂 I liked it as well.

One of them thought it would make great croutons. Another felt it would be great for savory type sandwiches. Another thought it would be wonderful as toast with just butter on it. (I ate a piece of buttered toast while writing this and totally agree with their assessment!). This one is definitely a keeper.

Sometimes it’s a good idea to listen to the voice in your head.

Let me know in the comments if you try this recipe, or if you have made bread without (sort of) following a recipe and how it turned out.

Sourdough Onion Bread (Machine) Recipe

I’m one of “those” kind of people. Are you as well? People who hate white bread because it has no nutrition and no flavor at all? It kind of reminds me of wearing clean, white tennis shoes while growing up. I don’t know about you, but my friends would step all over shoes like that so they wouldn’t be white anymore. They figured they were doing whoever was wearing those shoes a favor!

That’s how I feel about white bread. I “dirty” it up with some whole grain flavor and nutrition… give it some substance, some character.

I love the savory sourness of this wonderful bread!

This recipe is adapted from It makes a two pound loaf.

Sourdough Onion Bread

  • 1 cup sourdough starter (see my last post –
  • 2/3 cup warm soy milk
  • 1 large egg
  • 1-1/2 tablespoons softened butter
  • 1-1/2 cups unbleached bread flour
  • 1-1/2 cups whole wheat flour
  • 3 tablespoons dried sliced onion
  • 2 tablespoons raw sugar
  • 1-3/4 teaspoons salt (I use about 2 teaspoons because of living at a high altitude)
  • 1 package active dry yeast (or 2-1/4 teaspoons active dry yeast)
  • extra water if needed, about 1 tablespoon at a time


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid, salt or sugar until the machine is turned on.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

Enjoy! Let me know what you think. 🙂