Banana Bread
Ingredients
1 Stick (½ Cup) Butter
3 Large Ripe Bananas
2 Large Eggs
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 teaspoon Baking Soda
½ teaspoon salt
½ teaspoon cinnamonInstructions
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
Add the bananas to the same bowl and mash with a fork.
Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
In a second large bowl whisktogether the flour, sugar, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.
Ingredients
1 Stick (½ Cup) Butter
3 Large Ripe Bananas
2 Large Eggs
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 teaspoon Baking Soda
½ teaspoon salt
½ teaspoon cinnamonInstructions
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.
Add the bananas to the same bowl and mash with a fork.
Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.
In a second large bowl whisktogether the flour, sugar, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the center of the bread comes out clean.
Homemade Cinnamon Rolls
Dough:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
2 large eggs at room temperature
1/3 cup salted butter** (Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.)
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour (divided)
For the Filling:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
For the Frosting:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1 1/2 tablespoon maple extract (or vanilla)
Instructions
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs, butter, salt and sugar.
Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
****
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Preheat the oven to 375 degrees.
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in your favorite extract and the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
Dough:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
2 large eggs at room temperature
1/3 cup salted butter** (Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.)
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour (divided)
For the Filling:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
For the Frosting:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1 1/2 tablespoon maple extract (or vanilla)
Instructions
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs, butter, salt and sugar.
Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
****
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Preheat the oven to 375 degrees.
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in your favorite extract and the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
Cranberry Walnut bread
Ingredients
1 ½ cups warm water (105 to 115ºF)
1 tablespoon active dry yeast
about 6 cups all-purpose flour, divided
½ cup honey
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon ground cinnamon
¾ to 1 cup dried cranberries
¾ to 1 cup chopped raw walnuts
InstructionsTo the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast.
Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine.
With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook.
Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency).
Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand.
Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!
Cherry Buttermilk Scones
2 Cups of all purpose flour
2 TBSP sugar
2 tsp baking powder
2 TBSP butter
1/2 tsp baking soda
1/4 cup canola oil
2/3 cup buttermilk
1 tsp vanilla
1 large egg, separated
1/2 cup dried cherries
2 tsp. sugar for sprinkling
1 tsp ground ginger
1/2/ cup crystallized ginger
Preheat oven to 375. In a large bowl, stir together flour, 2 tbsp sugar, baking powder, and soda. Cut in butter and oil until it resembles coarse crumbs. In a measuring cup, combine buttermilk, vanilla, and egg yolk with with fork to combine. Pour liquids and cherries into flour mixture and stir just until combined.
Transfer dough to an ungreased round baking sheet. Shape into a 7 inch round
Dip knife into flour and make cuts to form 8 wedges, don't separate wedges. Brush with egg whites and sprinkle with 2 tsp sugar.
Bake 20 to 25 minutes until golden brown and toothpick inserted near center comes out clear
2 Cups of all purpose flour
2 TBSP sugar
2 tsp baking powder
2 TBSP butter
1/2 tsp baking soda
1/4 cup canola oil
2/3 cup buttermilk
1 tsp vanilla
1 large egg, separated
1/2 cup dried cherries
2 tsp. sugar for sprinkling
1 tsp ground ginger
1/2/ cup crystallized ginger
Preheat oven to 375. In a large bowl, stir together flour, 2 tbsp sugar, baking powder, and soda. Cut in butter and oil until it resembles coarse crumbs. In a measuring cup, combine buttermilk, vanilla, and egg yolk with with fork to combine. Pour liquids and cherries into flour mixture and stir just until combined.
Transfer dough to an ungreased round baking sheet. Shape into a 7 inch round
Dip knife into flour and make cuts to form 8 wedges, don't separate wedges. Brush with egg whites and sprinkle with 2 tsp sugar.
Bake 20 to 25 minutes until golden brown and toothpick inserted near center comes out clear
Oatmeal Bread
Milk 1 cup (warm)
Butter 3 tbsp Sliced
Bread Flour 2 1/4 Cups
Old Fashion Oatmeal 3/4 cup
Brown Sugar 1/4 cup
Salt 1 1/2 tsp
Yeast 1 1/2 tsp.
Milk 1 cup (warm)
Butter 3 tbsp Sliced
Bread Flour 2 1/4 Cups
Old Fashion Oatmeal 3/4 cup
Brown Sugar 1/4 cup
Salt 1 1/2 tsp
Yeast 1 1/2 tsp.
Peanut Butter Banana Bread
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup mashed brown bananas you will need 3 large brown bananas
1/2 cup creamy peanut butter
1/4 cup unsalted butter melted and slightly cooled
3/4 cup packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Instructions:
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the peanut butter and melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t over mix.
Pour batter into prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup mashed brown bananas you will need 3 large brown bananas
1/2 cup creamy peanut butter
1/4 cup unsalted butter melted and slightly cooled
3/4 cup packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Instructions:
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the peanut butter and melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t over mix.
Pour batter into prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.
Easy Soft Flatbread (No Yeast)
Ingredients
2 cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
1/2 tsp salt
3 1/2 tbsp / 50g butter (1.75 oz)
3/4 cup / 185 ml milk
1/2 tbsp oil (for cooking)
Instructions
Combine butter and milk and heat until butter is just melted - on stove or in microwave.
Combine 2 cups flour, salt, butter and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
Continue to cook with remaining pieces.
Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
Notes1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants!
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Cooked breads keep really well in the freezer!
Ingredients
2 cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
1/2 tsp salt
3 1/2 tbsp / 50g butter (1.75 oz)
3/4 cup / 185 ml milk
1/2 tbsp oil (for cooking)
Instructions
Combine butter and milk and heat until butter is just melted - on stove or in microwave.
Combine 2 cups flour, salt, butter and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
Continue to cook with remaining pieces.
Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
Notes1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants!
2. STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Cooked breads keep really well in the freezer!
Cranberry Scones
Ingredients:
3⁄4 cup buttermilk or 3⁄4 cup plain yogurt
1 egg
2 3⁄4 cups flour
4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup butter
1 cup coarsely chopped cranberries (fresh or frozen)
1⁄2 cup sugar
1 orange, rind of
1 tablespoon butter, melted
1⁄4 cup icing sugar
Directions:
Preheat oven to 375 degrees.
Beat buttermilk and egg in small bowl and set aside.
In a large bowl, measure flour, baking powder, baking soda and salt.
Cut in butter until mixture resembles small peas.
Mix in cranberries, sugar and orange rind.
Add buttermilk mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and place on floured surface.
Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
Bake scones for 15-20 minutes.
While still warm, brush with butter and sprinkle with icing sugar.
Ingredients:
3⁄4 cup buttermilk or 3⁄4 cup plain yogurt
1 egg
2 3⁄4 cups flour
4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup butter
1 cup coarsely chopped cranberries (fresh or frozen)
1⁄2 cup sugar
1 orange, rind of
1 tablespoon butter, melted
1⁄4 cup icing sugar
Directions:
Preheat oven to 375 degrees.
Beat buttermilk and egg in small bowl and set aside.
In a large bowl, measure flour, baking powder, baking soda and salt.
Cut in butter until mixture resembles small peas.
Mix in cranberries, sugar and orange rind.
Add buttermilk mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and place on floured surface.
Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.
Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.
Bake scones for 15-20 minutes.
While still warm, brush with butter and sprinkle with icing sugar.
Zucchini Bread
Ingredients:
2 cups grated zucchini with juice
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose
1 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
Directions:
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
Stir together sugar, oil, vanilla and eggs in large bowl. Stir in grated zucchini, flour and spices and fold in nuts. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Ingredients:
2 cups grated zucchini with juice
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose
1 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
Directions:
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
Stir together sugar, oil, vanilla and eggs in large bowl. Stir in grated zucchini, flour and spices and fold in nuts. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Blu' Banana Bread
Ingredients:
2 sticks butter*
2 cups sugar
4 eggs
2 tsp vanilla
5 bananas, mashed
4 cups flour
3 tsp allspice*
2 tsp soda
1 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen blueberries
Preheat oven to 325 degrees.
Grease and flour two loaf pans. Cream together butter and sugar. Beat in eggs. Add vanilla. Fold in mashed bananas and 2 cups flour. Measure the 2 additional cups of flour and reserve 2 TBSP of this flour in a sifter add allspice, soda, baking powder, and salt. Sift and fold into mixture. Sprinkle the 2 tbsp flour over blueberries and fold into batter. Divide batter into two loaf pans and bake 50 minutes.
***Use 1 tsp cinnamon, 1tsp nutmeg, and 1/4 tsp allspice. 1/2 sticks butter and 1/4 cup of yogurt.
Ingredients:
2 sticks butter*
2 cups sugar
4 eggs
2 tsp vanilla
5 bananas, mashed
4 cups flour
3 tsp allspice*
2 tsp soda
1 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen blueberries
Preheat oven to 325 degrees.
Grease and flour two loaf pans. Cream together butter and sugar. Beat in eggs. Add vanilla. Fold in mashed bananas and 2 cups flour. Measure the 2 additional cups of flour and reserve 2 TBSP of this flour in a sifter add allspice, soda, baking powder, and salt. Sift and fold into mixture. Sprinkle the 2 tbsp flour over blueberries and fold into batter. Divide batter into two loaf pans and bake 50 minutes.
***Use 1 tsp cinnamon, 1tsp nutmeg, and 1/4 tsp allspice. 1/2 sticks butter and 1/4 cup of yogurt.
Sweet Cornbread
INGREDIENTS:
1⁄2 cup cornmeal
1 1⁄2 cups flour
2⁄3 cup sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄3 cup oil
3 tablespoons melted butter
1 tablespoon honey
2 eggs, beaten
1 1⁄4 cups milk
DIRECTIONS;
Preheat oven to 350º.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Add the oil, melted butter, honey, eggs, and milk.
Pour into a greased 8-inch square pan.
Bake for 35 minutes
http://www.food.com/recipe/sweet-cornbread-116185
INGREDIENTS:
1⁄2 cup cornmeal
1 1⁄2 cups flour
2⁄3 cup sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄3 cup oil
3 tablespoons melted butter
1 tablespoon honey
2 eggs, beaten
1 1⁄4 cups milk
DIRECTIONS;
Preheat oven to 350º.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Add the oil, melted butter, honey, eggs, and milk.
Pour into a greased 8-inch square pan.
Bake for 35 minutes
http://www.food.com/recipe/sweet-cornbread-116185
Crusty Homemade Bread
Ingredients:
1-1/2 teaspoons active dry yeast
1-3/4 cups water (70° to 75°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional lour
Directions:
In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices).
For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping.
For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping.
For Garlic & Oregano Bread: Prepare dough as directed. After refrigerating dough overnight, microwave 1/2 cup peeled and quartered garlic cloves with 1/4 cup 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 tablespoons minced fresh oregano into dough before shaping
Ingredients:
1-1/2 teaspoons active dry yeast
1-3/4 cups water (70° to 75°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional lour
Directions:
In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices).
For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping.
For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping.
For Garlic & Oregano Bread: Prepare dough as directed. After refrigerating dough overnight, microwave 1/2 cup peeled and quartered garlic cloves with 1/4 cup 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 tablespoons minced fresh oregano into dough before shaping
Whole Wheat Honey Oatmeal Bread
YIELDS: 1 LOAF
INGREDIENTS:
1 cup water
1 cup milk
2¼ teaspoons (1 packet) active dry yeast
2 tablespoons honey
2½ cups whole wheat flou
2 cups bread or all-purpose flour Recipes
1 cup rolled oats, plus more for topping loaf
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly Recipes
1 tablespoon salt
DIRECTIONS:
Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Pour into the bowl of a stand mixer.
Add yeast and honey. Let sit 10 minutes until yeast is foamy.
Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.
When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.
http://www.girlversusdough.com/2013/09/12/whole-wheat-honey-oatmeal-bread
YIELDS: 1 LOAF
INGREDIENTS:
1 cup water
1 cup milk
2¼ teaspoons (1 packet) active dry yeast
2 tablespoons honey
2½ cups whole wheat flou
2 cups bread or all-purpose flour Recipes
1 cup rolled oats, plus more for topping loaf
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly Recipes
1 tablespoon salt
DIRECTIONS:
Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Pour into the bowl of a stand mixer.
Add yeast and honey. Let sit 10 minutes until yeast is foamy.
Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.
When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.
http://www.girlversusdough.com/2013/09/12/whole-wheat-honey-oatmeal-bread
German Brotchen Rolls
Ingredients:
2 tablespoons active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 tablespoons cold milk
Directions:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes
Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl.
Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
***Original recipe makes 24 rolls
http://allrecipes.com/recipe/german-brotchen-rolls/detail.aspx
Ingredients:
2 tablespoons active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 tablespoons cold milk
Directions:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes
Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl.
Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
***Original recipe makes 24 rolls
http://allrecipes.com/recipe/german-brotchen-rolls/detail.aspx
Downeast Maine Pumpkin Bread
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread
Pumpkin Streusel Bread
Ingredients:
Topping:
1/4 cup chopped pecan
2 tablespoons sugar $
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Preparation:
Preheat oven to 350°.
To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
http://www.myrecipes.com/recipe/pumpkin-streusel-bread-10000000223439/
PUMPKIN BREAD
INGREDIENTS:
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.
***Yields 2 loaves
http://www.browneyedbaker.com/2011/09/16/pumpkin-bread-recipe/
INGREDIENTS:
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.
***Yields 2 loaves
http://www.browneyedbaker.com/2011/09/16/pumpkin-bread-recipe/
Really Good Pumpkin Bread
Yield: two 8.5 x 4.5 inch loaves (or you can use two 9×5 inch pans, but check for doneness 5 minutes early)
For the Topping:
5 tablespoons packed (2 1/4 ounces) light brown sugar
1 tablespoon all purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Using your fingers, mix all five ingredients together in small bowl until well combined. The topping should look like wet sand. Set aside.
For the bread:
2 cups (10 ounces) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15-ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup packed (7 ounces) light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine I omitted
Adjust oven rack to the middle and preheat to 350F. Spray two 8 1/2 by 4 1/2-inch loaf pans with nonstick spray (Pam). Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.
Combine the pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook the pumpkin mixture, stirring constantly, until reduced to 1½ cups, ~ 6 to 8 minutes. Remove the pot from the heat. Stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture sit for 5 minutes so the cream cheese can melt. Whisk until you can’t see pieces of cream cheese and mixture is homogeneous.
Whisk together eggs and buttermilk. Add the egg mixture to pumpkin mixture. Whisk to combine. Gently fold the flour mixture into pumpkin mixture until just combined (some small lumps of flour are okay). Fold walnuts into batter, if using. Scrape the batter, half into each of the two sprayed pans. Sprinkle the topping evenly over the top of each loaf. Bake until skewer inserted in center comes out clean, ~ 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove the breads from the pans. Let cool for at least 1½ hours. Serve warm or at room temperature.
http://justbakedbyme.wordpress.com/2012/10/02/really-good-pumpkin-bread/
Yield: two 8.5 x 4.5 inch loaves (or you can use two 9×5 inch pans, but check for doneness 5 minutes early)
For the Topping:
5 tablespoons packed (2 1/4 ounces) light brown sugar
1 tablespoon all purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Using your fingers, mix all five ingredients together in small bowl until well combined. The topping should look like wet sand. Set aside.
For the bread:
2 cups (10 ounces) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15-ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup packed (7 ounces) light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, toasted and chopped fine I omitted
Adjust oven rack to the middle and preheat to 350F. Spray two 8 1/2 by 4 1/2-inch loaf pans with nonstick spray (Pam). Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.
Combine the pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook the pumpkin mixture, stirring constantly, until reduced to 1½ cups, ~ 6 to 8 minutes. Remove the pot from the heat. Stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture sit for 5 minutes so the cream cheese can melt. Whisk until you can’t see pieces of cream cheese and mixture is homogeneous.
Whisk together eggs and buttermilk. Add the egg mixture to pumpkin mixture. Whisk to combine. Gently fold the flour mixture into pumpkin mixture until just combined (some small lumps of flour are okay). Fold walnuts into batter, if using. Scrape the batter, half into each of the two sprayed pans. Sprinkle the topping evenly over the top of each loaf. Bake until skewer inserted in center comes out clean, ~ 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove the breads from the pans. Let cool for at least 1½ hours. Serve warm or at room temperature.
http://justbakedbyme.wordpress.com/2012/10/02/really-good-pumpkin-bread/
Pumpkin Bread
Ingredients:
3 cups all-purpose flour (or substitute with whole wheat)
2 cups white sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking powder
2 cups pumpkin puree
2/3 cup vegetable oil
3 eggs, beaten
1 tsp vanilla
Topping:
1/3 cup sugar
1 tsp cinnamon
Directions:
Mix all dry ingredients together. I recommend either sifting them or using a whisk to mix them, there are so many spices and additions to the flour that it is a good idea to get it mixed really well.
Add pumpkin, vanilla, vegetable oil, and eggs. Mix until no streaks of flour are visible. Confession time… I got completely distracted while making this batch (doesn’t take much) and l forgot to put the oil in! Seriously, who does that? It’s the oil! The bread STILL came out fabulous! It was not quite as moist as usual but I was shocked at how little difference the oil actually made in this recipe. As a result, your batter will appear a bit thinner than mine in the above pic, unless of course you decide to leave it out too.
Pour into two greased bread pans (8″). Sprinkle cinnamon and sugar topping over each loaf. Bake at 350 for 50-60 minutes or until the top no longer appears wet and a toothpick inserted into the middle comes out clean. Cool on for 10 minutes before removing from pan. Cool on wire rack until you just can’t stand it anymore and you have to bust into one.
http://somethingsweetsomethingsalty.wordpress.com/2012/10/15/pumpkin-bread-perfection/
Ingredients:
3 cups all-purpose flour (or substitute with whole wheat)
2 cups white sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking powder
2 cups pumpkin puree
2/3 cup vegetable oil
3 eggs, beaten
1 tsp vanilla
Topping:
1/3 cup sugar
1 tsp cinnamon
Directions:
Mix all dry ingredients together. I recommend either sifting them or using a whisk to mix them, there are so many spices and additions to the flour that it is a good idea to get it mixed really well.
Add pumpkin, vanilla, vegetable oil, and eggs. Mix until no streaks of flour are visible. Confession time… I got completely distracted while making this batch (doesn’t take much) and l forgot to put the oil in! Seriously, who does that? It’s the oil! The bread STILL came out fabulous! It was not quite as moist as usual but I was shocked at how little difference the oil actually made in this recipe. As a result, your batter will appear a bit thinner than mine in the above pic, unless of course you decide to leave it out too.
Pour into two greased bread pans (8″). Sprinkle cinnamon and sugar topping over each loaf. Bake at 350 for 50-60 minutes or until the top no longer appears wet and a toothpick inserted into the middle comes out clean. Cool on for 10 minutes before removing from pan. Cool on wire rack until you just can’t stand it anymore and you have to bust into one.
http://somethingsweetsomethingsalty.wordpress.com/2012/10/15/pumpkin-bread-perfection/
Savory Caprese Bread
Ingredients:
1 1/4 cup of all purpose flour
1 cup of bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp of salt
3 1/2 to 4 oz of cubed, fresh mozzarella cheese
2 tbs of chopped fresh basil
1/3 cup of chopped sun-dried-tomatoes (not packed)
2 eggs
2 1/2 tbs grape-seed oil (can use extra virgin olive oil)
1 1/4 cups buttermilk
Instructions:
Preheat the oven to 350 and grease an 8x4 inch bread pan.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
Add the basil, mozzarella and sun-dried tomatoes to the four and mix until all incorporated.
In a separate bowl, whisk together the eggs, oil and buttermilk.
Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
Transfer the dough into the bread pan and spread it evenly
Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.)
http://willcookforsmiles.com/2013/04/savory-caprese-bread.html
Ingredients:
1 1/4 cup of all purpose flour
1 cup of bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp of salt
3 1/2 to 4 oz of cubed, fresh mozzarella cheese
2 tbs of chopped fresh basil
1/3 cup of chopped sun-dried-tomatoes (not packed)
2 eggs
2 1/2 tbs grape-seed oil (can use extra virgin olive oil)
1 1/4 cups buttermilk
Instructions:
Preheat the oven to 350 and grease an 8x4 inch bread pan.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
Add the basil, mozzarella and sun-dried tomatoes to the four and mix until all incorporated.
In a separate bowl, whisk together the eggs, oil and buttermilk.
Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
Transfer the dough into the bread pan and spread it evenly
Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.)
http://willcookforsmiles.com/2013/04/savory-caprese-bread.html
Honey Oat Bread
Ingredients:
3 cups all-purpose flour
3/4 cups oats (I have used instant and old fashioned, both work great)
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup milk (almond or soy milk for vegan/dairy free)
1/4 cup lukewarm water
2 tablespoons unsalted butter or margarine
1/4 cup honey (agave for vegan)
1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats
In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.In a small bowl, or two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.
Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1 to 1 1/2 hours.
Preheat oven to 350 degrees
Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.
http://recipes.bakingdom.com/bread/honey-oat-bread
Ingredients:
3 cups all-purpose flour
3/4 cups oats (I have used instant and old fashioned, both work great)
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup milk (almond or soy milk for vegan/dairy free)
1/4 cup lukewarm water
2 tablespoons unsalted butter or margarine
1/4 cup honey (agave for vegan)
1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats
In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.In a small bowl, or two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.
Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1 to 1 1/2 hours.
Preheat oven to 350 degrees
Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.
http://recipes.bakingdom.com/bread/honey-oat-bread
Pumpkin Bread
Ingredients:
1-1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1-3/4 cups sugar
2 eggs
2 tablespoons extra-light olive oil
1/4 cup canned unsweetened pumpkin puree
3 tablespoon water
Preparation:
Preheat the oven to 325F.
Lightly oil a 9 x 5-inch loaf pan.
In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, with an electric mixer, beat together the sugar, eggs, oil and pumpkin. Add the flour mixture to the pumpkin mixture alternating with the water, beginning and ending with the flour mixture. Mix only until blended. Do not overmix.
Spoon the batter into the loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean
Let the loaf sit in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
http://www.halfhourmeals.com/recipe/pumpkin-bread
Ingredients:
1-1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1-3/4 cups sugar
2 eggs
2 tablespoons extra-light olive oil
1/4 cup canned unsweetened pumpkin puree
3 tablespoon water
Preparation:
Preheat the oven to 325F.
Lightly oil a 9 x 5-inch loaf pan.
In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, with an electric mixer, beat together the sugar, eggs, oil and pumpkin. Add the flour mixture to the pumpkin mixture alternating with the water, beginning and ending with the flour mixture. Mix only until blended. Do not overmix.
Spoon the batter into the loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean
Let the loaf sit in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
http://www.halfhourmeals.com/recipe/pumpkin-bread
Cinnamon Bread
Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter (room temperature)
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon
Directions:
Mix the flour, baking soda, baking powder, and salt in a bowl.
Cream the butter and sugar in another bowl.
Beat in the eggs, salt, vanilla and lemon zest.
Mix 1/3 of the dry ingredients into the wet ingredients.
Mix 1/2 of the buttermilk into the wet ingredients.
Mix 1/3 of the dry ingredients into the wet ingredients.
Mix the remaining buttermilk into the wet ingredients.
Mix 1/3 the remaining dry ingredients into the wet ingredients.
Mix the brown sugar and cinnamon in a bowl.
Pour 1/3 of the batter into a greased 9x5 inch loaf pan.
Pour 1/3 of the cinnamon mixture on top.
Pour 1/3 of the batter on top.
Pour 1/3 of the cinnamon mixture on top.
Pour the remaining batter on top.
Pour the remaining cinnamon mixture on top.
Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about an hour.
http://www.closetcooking.com/2008/05/cinnamon-bread.html
Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter (room temperature)
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon
Directions:
Mix the flour, baking soda, baking powder, and salt in a bowl.
Cream the butter and sugar in another bowl.
Beat in the eggs, salt, vanilla and lemon zest.
Mix 1/3 of the dry ingredients into the wet ingredients.
Mix 1/2 of the buttermilk into the wet ingredients.
Mix 1/3 of the dry ingredients into the wet ingredients.
Mix the remaining buttermilk into the wet ingredients.
Mix 1/3 the remaining dry ingredients into the wet ingredients.
Mix the brown sugar and cinnamon in a bowl.
Pour 1/3 of the batter into a greased 9x5 inch loaf pan.
Pour 1/3 of the cinnamon mixture on top.
Pour 1/3 of the batter on top.
Pour 1/3 of the cinnamon mixture on top.
Pour the remaining batter on top.
Pour the remaining cinnamon mixture on top.
Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about an hour.
http://www.closetcooking.com/2008/05/cinnamon-bread.html
The Miracle Boule
TOTAL TIME:15 hr 10 min
Prep:10 min
Inactive Prep:14 hr
Cook:1 hr
YIELD:1 boule
LEVEL:Easy
INGREDIENTS
3 cups all-purpose flour, plus more as needed
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
Cornmeal, wheat bran or extra flour, as needed
DIRECTIONS:
Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.
www.cookingchannel/lauracalder
TOTAL TIME:15 hr 10 min
Prep:10 min
Inactive Prep:14 hr
Cook:1 hr
YIELD:1 boule
LEVEL:Easy
INGREDIENTS
3 cups all-purpose flour, plus more as needed
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
Cornmeal, wheat bran or extra flour, as needed
DIRECTIONS:
Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.
www.cookingchannel/lauracalder
Artisan Bread
Ingredients:
1 T Yeast
2/3 T Salt
4 1/3 C Flour
2 C Water
Directions:
Sift or mix dry ingredients in a large bowl. Add water, stir until well mixed knead gently adding enough flour to prevent hands form sticking. Form a ball and place in bowl, cover and let sit 2 hrs.
Gently form into 3 oblong loaves dust with flour and score the top with a knife. Let raise 40 min on an ungreased baking sheet or pizza stone.
Place baking sheet in oven on middle rack. Fill a casserole dish ½ full of water a place on the rack below bread. Bake 35 min @ 450 degrees. Cut into 6 slices and serve. Makes 3 loaves
Tip-you don’t have to bake all loaves at once. You can make the recipe and only form one loaf to rise the other dough can sit up to 5 days in the refrigerator. When you want another loaf just pull out another piece form a loaf and let it raise according to recipe.
Ingredients:
1 T Yeast
2/3 T Salt
4 1/3 C Flour
2 C Water
Directions:
Sift or mix dry ingredients in a large bowl. Add water, stir until well mixed knead gently adding enough flour to prevent hands form sticking. Form a ball and place in bowl, cover and let sit 2 hrs.
Gently form into 3 oblong loaves dust with flour and score the top with a knife. Let raise 40 min on an ungreased baking sheet or pizza stone.
Place baking sheet in oven on middle rack. Fill a casserole dish ½ full of water a place on the rack below bread. Bake 35 min @ 450 degrees. Cut into 6 slices and serve. Makes 3 loaves
Tip-you don’t have to bake all loaves at once. You can make the recipe and only form one loaf to rise the other dough can sit up to 5 days in the refrigerator. When you want another loaf just pull out another piece form a loaf and let it raise according to recipe.
Gluten-Free Bread In A Cup
Grease one large cup (coffee cup, measuring cup, etc.) and add to it:
1 large egg
1 tsp water
3 Tablespoons buttermilk - or 3 Tablespoons milk substitute (almond, rice, soy) plus 3/4 tsp vinegar
1/3 cup (Bisquick Gluten-Free or All-Purpose Baking Mix) would work as well)
1 tsp sugar (1 tsp honey, agave, molasses or 1 Tablespoon applesauce works well as a sweetener substitute)
Combine the wet ingredients first and then incorporate the baking mix and the sugar (makes the bread softer) and stir until well combined. Use a rubber spatula or your finger to push the dough down into the cup and clean the surface of any extra batter.
Put the cup in your microwave and cook for 85 seconds (cooking times may vary). Prepare to be amazed when the timer goes off. What you will have in that cup is warm, soft bread! Transfer the bread onto a rack to cool then cut into three slices (or just eat it like it is!)
You can also toast this bread and it’s even MORE delicious! (Gluten-free bread is always better toasted for some reason.) Or you could use it as a hamburger bun or even make grilled cheese sandwiches with it. The possibilities are endless!
Here are a few more variations:
Sugar and Spice – 1/4 tsp. cinnamon, plus 1 tsp. extra sugar
Chocolate – 1 Tablespoon chocolate chips
Cornbread – 1 Tablespoon polenta, 2 Tablespoons grated cheddar and 1 Tablespoon green chilies
Italian – 1/8 tsp. Italian herbs plus 1 Tablespoon parmesan cheese
You can even cook the bread in different dishes to change the shape. Experiment and see what you can come up!
Now you have the perfect way to add hot, fluffy gluten-free bread to any meal! Hooray!
http://www.onegoodthingbyjillee
Grease one large cup (coffee cup, measuring cup, etc.) and add to it:
1 large egg
1 tsp water
3 Tablespoons buttermilk - or 3 Tablespoons milk substitute (almond, rice, soy) plus 3/4 tsp vinegar
1/3 cup (Bisquick Gluten-Free or All-Purpose Baking Mix) would work as well)
1 tsp sugar (1 tsp honey, agave, molasses or 1 Tablespoon applesauce works well as a sweetener substitute)
Combine the wet ingredients first and then incorporate the baking mix and the sugar (makes the bread softer) and stir until well combined. Use a rubber spatula or your finger to push the dough down into the cup and clean the surface of any extra batter.
Put the cup in your microwave and cook for 85 seconds (cooking times may vary). Prepare to be amazed when the timer goes off. What you will have in that cup is warm, soft bread! Transfer the bread onto a rack to cool then cut into three slices (or just eat it like it is!)
You can also toast this bread and it’s even MORE delicious! (Gluten-free bread is always better toasted for some reason.) Or you could use it as a hamburger bun or even make grilled cheese sandwiches with it. The possibilities are endless!
Here are a few more variations:
Sugar and Spice – 1/4 tsp. cinnamon, plus 1 tsp. extra sugar
Chocolate – 1 Tablespoon chocolate chips
Cornbread – 1 Tablespoon polenta, 2 Tablespoons grated cheddar and 1 Tablespoon green chilies
Italian – 1/8 tsp. Italian herbs plus 1 Tablespoon parmesan cheese
You can even cook the bread in different dishes to change the shape. Experiment and see what you can come up!
Now you have the perfect way to add hot, fluffy gluten-free bread to any meal! Hooray!
http://www.onegoodthingbyjillee
Auntie Anne’s Pretzel’s Copycat Recipe
Ingredients:
2 cups milk (I used 2%)
1 1/2 Tbsp active dry yeast (2 packets)
6 Tbsp packed light-brown sugar
4 Tbsp butter, at room temperature
4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
2 tsp fine salt
1/3 cup baking soda
2 cups warm water
coarse salt, to taste
6 Tbsp butter, melted
Dipping sauce for serving, optional*
Directions:
Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees.
Line two baking sheets with Silpats or parchment paper (alternately you could grease them).
Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds).
Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 - 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape.
In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet). Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.
*Dipping sauces I would recommend are Yammie's amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard. For a sweeter option, try with a warm homemade doughnut glaze, caramel sauce or chocolate sauce. Alternately if you want another dessert option, skip the coarse salt step of the recipe and sprinkle instead with lots of cinnamon sugar.
http://www.cookingclassy.com/2012/08/auntie-annes-pretzels-copycat-recipe/
Ingredients:
2 cups milk (I used 2%)
1 1/2 Tbsp active dry yeast (2 packets)
6 Tbsp packed light-brown sugar
4 Tbsp butter, at room temperature
4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
2 tsp fine salt
1/3 cup baking soda
2 cups warm water
coarse salt, to taste
6 Tbsp butter, melted
Dipping sauce for serving, optional*
Directions:
Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees.
Line two baking sheets with Silpats or parchment paper (alternately you could grease them).
Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds).
Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 - 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape.
In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet). Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.
*Dipping sauces I would recommend are Yammie's amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard. For a sweeter option, try with a warm homemade doughnut glaze, caramel sauce or chocolate sauce. Alternately if you want another dessert option, skip the coarse salt step of the recipe and sprinkle instead with lots of cinnamon sugar.
http://www.cookingclassy.com/2012/08/auntie-annes-pretzels-copycat-recipe/
Garlic-Parmesan Cheese Pull Apart Bread
Ingredients:
16 frozen white dinner rolls [I used Rhodes]
1 stick of melted butter
3/4 cup of grated parmesan-romano cheese divided
1 tsp. dry parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp, dried basil/Italian seasoning
1/2 tsp. onion powder
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
Melt one stick of butter in the microwave, yes, that's right kids, one whole stick! Don't worry, we're sharing this bread.... stir the melted butter and seasonings together until blended.
Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so, you may need to use your hands to gently pull them apart if necessary. You don't want the dough to form clumps, or it will effect how it bakes. This is really the only way to mess-up this recipe....very important! Next, add 1/2 cup of grated parmesan-romano cheese. Toss until each piece is coated.
You can bake this bread in any shape you like, but, today, I chose a loaf pan. Layer the dough quarters evenly in a 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough. We want to be certain the bread bakes evenly.
Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350 degree preheated oven.
Bake at 350 degrees for 18 minutes, then check the top. You may need to lay a piece of aluminum foil over the bread to prevent the cheese and butter on top from over browning. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot! Yield: one loaf or 16 servings [4 pieces]
Cook's note:
If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
Ingredients:
16 frozen white dinner rolls [I used Rhodes]
1 stick of melted butter
3/4 cup of grated parmesan-romano cheese divided
1 tsp. dry parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp, dried basil/Italian seasoning
1/2 tsp. onion powder
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
Melt one stick of butter in the microwave, yes, that's right kids, one whole stick! Don't worry, we're sharing this bread.... stir the melted butter and seasonings together until blended.
Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so, you may need to use your hands to gently pull them apart if necessary. You don't want the dough to form clumps, or it will effect how it bakes. This is really the only way to mess-up this recipe....very important! Next, add 1/2 cup of grated parmesan-romano cheese. Toss until each piece is coated.
You can bake this bread in any shape you like, but, today, I chose a loaf pan. Layer the dough quarters evenly in a 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough. We want to be certain the bread bakes evenly.
Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350 degree preheated oven.
Bake at 350 degrees for 18 minutes, then check the top. You may need to lay a piece of aluminum foil over the bread to prevent the cheese and butter on top from over browning. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot! Yield: one loaf or 16 servings [4 pieces]
Cook's note:
If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
Carole’s English Muffin Bread
5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
Mix altogether, then spoon into (4) well greased loaf pans. (Mix only to combine) Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.
http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html
5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
Mix altogether, then spoon into (4) well greased loaf pans. (Mix only to combine) Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.
http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html
How to make Naan bread
Serves 4
Ingredients:
2 cups all purpose flour or wheat flour
1/2 cup of warm milk
1/2 cup of yogurt
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 tbsp oil
These are the ingredients for dough and then you can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan and some topped with cilantro greens. So this is up to you.
Method:
Mix all the dry ingredients together and make a well of flour.
Now mix milk and yogurt together and pour half of it into the well and slowly combine it together.
I don't think there's an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is add liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.
After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).
Dust the board again and flatten the balls to make bread which is a little thick and elongated.
Now sprinkle one side of the bread with whichever flavor you want. I made cumin, minced garlic, chopped cilantro and some simple butter naans.
Brush the other side with water.
Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.
Let it cook for about 30 secs or until you see bubbles on it.Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.
Smother some good amount of butter on your naans and when you taste them you'll know what a peaceful life means!
http://www.indiansimmer.com
Serves 4
Ingredients:
2 cups all purpose flour or wheat flour
1/2 cup of warm milk
1/2 cup of yogurt
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 tbsp oil
These are the ingredients for dough and then you can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan and some topped with cilantro greens. So this is up to you.
Method:
Mix all the dry ingredients together and make a well of flour.
Now mix milk and yogurt together and pour half of it into the well and slowly combine it together.
I don't think there's an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is add liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.
After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).
Dust the board again and flatten the balls to make bread which is a little thick and elongated.
Now sprinkle one side of the bread with whichever flavor you want. I made cumin, minced garlic, chopped cilantro and some simple butter naans.
Brush the other side with water.
Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.
Let it cook for about 30 secs or until you see bubbles on it.Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.
Smother some good amount of butter on your naans and when you taste them you'll know what a peaceful life means!
http://www.indiansimmer.com
The Best Rolls Ever
Ingredients:
2 c warm water
2/3 c nonfat dry milk powder
2 Tbsp dry yeast
1/4 c sugar
2 tsp salt
1/2 c butter
1 egg
4 1/2- 5 c all purpose flour
Directions:
In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.
Roll out 1/2 the dough into a circle.
Using a pizza cutter, cut the dough into 16 even slices.
Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.
Place rolls on parchment-lined baking sheet.
Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.
Bake at 375 F for 15-20 minutes or until golden-brown.
Brush with melted butter while hot.
http://nomemade-recipes.blogspot.com/2013/01/best-rolls-ever.html
Ingredients:
2 c warm water
2/3 c nonfat dry milk powder
2 Tbsp dry yeast
1/4 c sugar
2 tsp salt
1/2 c butter
1 egg
4 1/2- 5 c all purpose flour
Directions:
In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.
Roll out 1/2 the dough into a circle.
Using a pizza cutter, cut the dough into 16 even slices.
Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.
Place rolls on parchment-lined baking sheet.
Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.
Bake at 375 F for 15-20 minutes or until golden-brown.
Brush with melted butter while hot.
http://nomemade-recipes.blogspot.com/2013/01/best-rolls-ever.html
LOGAN'S ROADHOUSE BUTTERY DINNER ROLLS
Makes: 12
3 cups all-purpose flour
2 (1/4 -oz.) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk.
Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately.
http://www.budget101.com
Makes: 12
3 cups all-purpose flour
2 (1/4 -oz.) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk.
Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately.
http://www.budget101.com
Honey Rolls
Yields 12 rolls
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended.
Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
http://thepastryaffair.com
Yields 12 rolls
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended.
Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
http://thepastryaffair.com
Just Like Lambert's "Throwed Rolls"
A soft, hot dinner roll just like the ones tossed to diners at Lambert's Cafe!
Yield:
12 large dinner rolls
Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour
Butter, honey and/or sorghum molasses, for serving
Instructions:
(See additional notes for bread machine directions)
In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (I turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
Liberally butter a 12-cup muffin pan. With buttery hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Toss hot rolls and serve with butter, honey, and/or sorghum molasses!
***Bread machine instructions:Put 1 teaspoon sugar, the yeast, and the warm water into the bread machine. Allow to rest for 5 minutes. Add the warm milk, melted butter, sugar, and egg. Add 3 1/2 cups of the flour, and add the teaspoon of salt on top of the flour. Start the DOUGH cycle. Check dough after 10-15 minutes and add more flour if needed (I use exactly 4 cups).
Allow DOUGH cycle to finish and the continue at step 5 above.
www.tammysrecipes.com
A soft, hot dinner roll just like the ones tossed to diners at Lambert's Cafe!
Yield:
12 large dinner rolls
Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour
Butter, honey and/or sorghum molasses, for serving
Instructions:
(See additional notes for bread machine directions)
In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (I turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
Liberally butter a 12-cup muffin pan. With buttery hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Toss hot rolls and serve with butter, honey, and/or sorghum molasses!
***Bread machine instructions:Put 1 teaspoon sugar, the yeast, and the warm water into the bread machine. Allow to rest for 5 minutes. Add the warm milk, melted butter, sugar, and egg. Add 3 1/2 cups of the flour, and add the teaspoon of salt on top of the flour. Start the DOUGH cycle. Check dough after 10-15 minutes and add more flour if needed (I use exactly 4 cups).
Allow DOUGH cycle to finish and the continue at step 5 above.
www.tammysrecipes.com
30 Minute Rolls
Ingredients:
1 cup plus 2 Tbsp warm water
⅓ cup oil
2 Tbsp yeast
¼ cup sugar
½ tsp salt
1 eggs
3½ cups flour
Instructions:
Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
Shape dough into 12 balls and let rest for 10 minutes.
Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.
http://realmomkitchen.com/20/30-minute-rolls/30-minute-rolls-3/
Ingredients:
1 cup plus 2 Tbsp warm water
⅓ cup oil
2 Tbsp yeast
¼ cup sugar
½ tsp salt
1 eggs
3½ cups flour
Instructions:
Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
Shape dough into 12 balls and let rest for 10 minutes.
Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.
http://realmomkitchen.com/20/30-minute-rolls/30-minute-rolls-3/
Old Fashioned Hot Water Cornbread
Ingredients:
2 cups yellow cornmeal
1-1 1/2 teaspoon salt
2 cups water, boiling
1-2 cups vegetable oil
1-2 tablespoons bacon grease (optional)
Heat enough oil in a large iron skillet or heavy bottom skillet on high heat. (Oil needs to come half way up the side of the skillet.) In a medium bowl, mix together cornmeal and salt. Stir in enough boiling hot water that the cornmeal mixture comes together enough to spoon (not too thick and not too thin, kinda like creamy mashed potatoes) As soon as the oil in the skillet is hot, but not smoking, spoon hot cornmeal mixture in the hot oil. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.
Note: The Hot Water Cornmeal will be really tender, if you try not to handle the cornmeal mixture with your hand so much.
http://www.cookingwithk.net
Ingredients:
2 cups yellow cornmeal
1-1 1/2 teaspoon salt
2 cups water, boiling
1-2 cups vegetable oil
1-2 tablespoons bacon grease (optional)
Heat enough oil in a large iron skillet or heavy bottom skillet on high heat. (Oil needs to come half way up the side of the skillet.) In a medium bowl, mix together cornmeal and salt. Stir in enough boiling hot water that the cornmeal mixture comes together enough to spoon (not too thick and not too thin, kinda like creamy mashed potatoes) As soon as the oil in the skillet is hot, but not smoking, spoon hot cornmeal mixture in the hot oil. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.
Note: The Hot Water Cornmeal will be really tender, if you try not to handle the cornmeal mixture with your hand so much.
http://www.cookingwithk.net
40 Minute Hamburger Buns
Ingredients:
Yield: 12 Buns
2 tablespoons active dry yeast
1 cup warm water, plus 2 tablespoons warm water
3 tablespoons vegetable oil
3 tablespoons sugar
1 egg
1 teaspoon salt
3 -3 1/2 cups flour
Directions:
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball.
Place 3" apart on greased baking sheets.
**You can divide the dough into fewer pieces to make larger buns. And you may want to flatten them into disks to prevent a high top. Also you can let rise for 30 minutes before baking so they aren't too dense.
**Egg Wash Before Baking : 1 egg beaten with 1 tablespoon cold water
Toppings: Sesame, poppy seeds, caraway seeds, and/or coarse salt (optional)
Cover and let rest for 10 minutes.
Bake at 425° for 8 to 12 minutes or until golden brown.
Remove from pans to wire rack to cool.
http://www.food.com
Ingredients:
Yield: 12 Buns
2 tablespoons active dry yeast
1 cup warm water, plus 2 tablespoons warm water
3 tablespoons vegetable oil
3 tablespoons sugar
1 egg
1 teaspoon salt
3 -3 1/2 cups flour
Directions:
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball.
Place 3" apart on greased baking sheets.
**You can divide the dough into fewer pieces to make larger buns. And you may want to flatten them into disks to prevent a high top. Also you can let rise for 30 minutes before baking so they aren't too dense.
**Egg Wash Before Baking : 1 egg beaten with 1 tablespoon cold water
Toppings: Sesame, poppy seeds, caraway seeds, and/or coarse salt (optional)
Cover and let rest for 10 minutes.
Bake at 425° for 8 to 12 minutes or until golden brown.
Remove from pans to wire rack to cool.
http://www.food.com
Hamburger Buns
Ingredients:
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Directions:
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 or 6 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.
Cover and let rest for 30 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool
Yield: 1 dozen or 6 big buns
http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns
Ingredients:
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
Directions:
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 or 6 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.
Cover and let rest for 30 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool
Yield: 1 dozen or 6 big buns
http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns
French Bread
Makes 2 - 3 loaves
Ingredients:
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 T. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves
Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times).
Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg.
Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!
Dough can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster. Cut the dough into two equal parts (or three if you are making smaller loaves). pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg. Bake and serve warm out of the oven!
http://howdoesshe.com
Makes 2 - 3 loaves
Ingredients:
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 T. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves
Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times).
Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg.
Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!
Dough can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster. Cut the dough into two equal parts (or three if you are making smaller loaves). pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg. Bake and serve warm out of the oven!
http://howdoesshe.com
Bread Sticks
1 pkg. YEAST (2 1/4 teaspoons)
4 1/4 cups FLOUR
2 Tablespoons BUTTER, softened
2 Tablespoons SUGAR
2 teaspoons SALT
Place 1/4 cup WARM WATER in a bowl and sprinkle yeast on top. Allow to sit for 5 minutes until foamy.
Add the flour, sugar, butter, salt and 1 1/4 cups plus 2 Tablespoons WARM WATER to the yeast mixture. Stir with a spoon (or use your mixer). Add some additional flour (if needed) and continue mixing until a nice soft, smooth dough forms.
Place on a floured surface and cut into 16 even pieces. Roll each piece into a 7 inch long bread stick.
Place on a parchment lined cookie sheet, about 2 inches apart. Cover with a cloth and let rise in a warm place for 45 minutes*.
Preheat oven to 400°. Brush tops of bread sticks with mixture of 2 Tablespoons of melted butter and 1/2 teaspoon garlic powder. Bake until light golden brown, about 12-15 minutes.
*When I start to make the dough, I turn on the oven to 200°, after the oven reaches 200° I TURN IT OFF. Then I place the cookie sheets in the oven while the bread sticks are rising.
www.crumbsandchaos.blogspot.com
1 pkg. YEAST (2 1/4 teaspoons)
4 1/4 cups FLOUR
2 Tablespoons BUTTER, softened
2 Tablespoons SUGAR
2 teaspoons SALT
Place 1/4 cup WARM WATER in a bowl and sprinkle yeast on top. Allow to sit for 5 minutes until foamy.
Add the flour, sugar, butter, salt and 1 1/4 cups plus 2 Tablespoons WARM WATER to the yeast mixture. Stir with a spoon (or use your mixer). Add some additional flour (if needed) and continue mixing until a nice soft, smooth dough forms.
Place on a floured surface and cut into 16 even pieces. Roll each piece into a 7 inch long bread stick.
Place on a parchment lined cookie sheet, about 2 inches apart. Cover with a cloth and let rise in a warm place for 45 minutes*.
Preheat oven to 400°. Brush tops of bread sticks with mixture of 2 Tablespoons of melted butter and 1/2 teaspoon garlic powder. Bake until light golden brown, about 12-15 minutes.
*When I start to make the dough, I turn on the oven to 200°, after the oven reaches 200° I TURN IT OFF. Then I place the cookie sheets in the oven while the bread sticks are rising.
www.crumbsandchaos.blogspot.com
Easy English Muffins
2 t. Honey
1 T. Vegetable Oil
1 1/2 C. Lukewarm whole or nonfat milk (about 95 degrees)
2 2/3 C. unbleached bread flour
3/4 t. Salt or 1 1/4 Coarse Kosher Salt
2 t. Instant Yeast
1/4 t. Baking Soda
3 T. Warm Water
Cornmeal for dusting
Directions:
The Day before or 4 hours before
making the muffins:
In a large bowl whisk together flour, salt, and yeast.
In another smaller bowl mix honey, oil and milk until honey is dissolved.
Pour milk mixture into flour mixture and whisk until most of the flour is dissolved and let it sit for 2 minutes. Then mix again until you don’t see anymore dry flour, 30 sec. It is going to be super sticky.
Put it in the refrigerator for at least 4 hours or overnight and up to 4 days. The batter will bubble and rise as it cools down.
On the day you are going to make the muffins
Take out dough and let it sit on the counter for at least 2 hours.
When you are nearly ready to bake, in a small cup or container mix the warm water and the baking soda until it is dissolved.
Gently fold the water mixture into the dough kind of like you were folding egg whites into cake batter. Let it sit for another 10-12
minutes or until it starts to bubble again.
In the meantime heat a flat griddle or cast iron skillet on medium heat, or to 300°F (149°C) if using an electric griddle.
If you have crumpet rings or if you don’t you can use the ring part of the lid on a large mason jar, and spray them lightly with oil and dust the inside of the rings with cornmeal.
Cover the pan with as many rings as it will hold then dust the the pan inside the rings with more cornmeal.
To bake, mist a 1/3 cup measuring cup with oil, fill it with dough, and pour the down into the ring. It should be about 2/3 full. I found that for the mason jar lids a little more than a 1/4 cup worked perfectly. Fill all the rings then sprinkle with cornmeal over each muffin. The dough will spread out as it cooks so don’t fret.
Cook for 12 minutes on both sides. After they are done remove them from the griddle or pan and let them sit in the rings for 2 minutes then pop them out.
http://www.bestrecipesevar.com
2 t. Honey
1 T. Vegetable Oil
1 1/2 C. Lukewarm whole or nonfat milk (about 95 degrees)
2 2/3 C. unbleached bread flour
3/4 t. Salt or 1 1/4 Coarse Kosher Salt
2 t. Instant Yeast
1/4 t. Baking Soda
3 T. Warm Water
Cornmeal for dusting
Directions:
The Day before or 4 hours before
making the muffins:
In a large bowl whisk together flour, salt, and yeast.
In another smaller bowl mix honey, oil and milk until honey is dissolved.
Pour milk mixture into flour mixture and whisk until most of the flour is dissolved and let it sit for 2 minutes. Then mix again until you don’t see anymore dry flour, 30 sec. It is going to be super sticky.
Put it in the refrigerator for at least 4 hours or overnight and up to 4 days. The batter will bubble and rise as it cools down.
On the day you are going to make the muffins
Take out dough and let it sit on the counter for at least 2 hours.
When you are nearly ready to bake, in a small cup or container mix the warm water and the baking soda until it is dissolved.
Gently fold the water mixture into the dough kind of like you were folding egg whites into cake batter. Let it sit for another 10-12
minutes or until it starts to bubble again.
In the meantime heat a flat griddle or cast iron skillet on medium heat, or to 300°F (149°C) if using an electric griddle.
If you have crumpet rings or if you don’t you can use the ring part of the lid on a large mason jar, and spray them lightly with oil and dust the inside of the rings with cornmeal.
Cover the pan with as many rings as it will hold then dust the the pan inside the rings with more cornmeal.
To bake, mist a 1/3 cup measuring cup with oil, fill it with dough, and pour the down into the ring. It should be about 2/3 full. I found that for the mason jar lids a little more than a 1/4 cup worked perfectly. Fill all the rings then sprinkle with cornmeal over each muffin. The dough will spread out as it cooks so don’t fret.
Cook for 12 minutes on both sides. After they are done remove them from the griddle or pan and let them sit in the rings for 2 minutes then pop them out.
http://www.bestrecipesevar.com
Basic Buttermilk Quick Bread
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
Basic Variations:
Sugar can be reduced to a tablespoon for more savory breads.
Up to half the flour can be substituted with an alternative flour.
Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon.
Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.
10 Variations:
1. Cranberry-Walnut Loaf - 1 c. dried cranberries, 1/2 cup toasted and chopped walnuts, 1 tsp vanilla, zest from one orange
2. Apple-Cinnamon Loaf - 1 c. diced apples, 1 tsp cinnamon, 1/2 cup toasted and chopped nuts
3. Cherry-Almond Loaf - 1 c. dried cherries, 1/2 cup toasted and chopped almonds, 1 tsp almond extract
4. Blueberry Loaf - 1 c. fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon
5. Ginger-Orange Loaf - zest from two oranges, 1/4 cup minced crystallized ginger, 1 tsp cinnamon, pinch of cloves, pinch of nutmeg
6. Herbed Sun-dried Tomato and Cheese Loaf (pictured below) - reduce sugar to 1 T, 1/2 c. grated cheese, 1 tsp oregano, 1/2 tsp thyme, 2 T minced sun-dried tomatoes
7. Onion-Dill Loaf - reduce sugar to 2 T, one minced onion cooked until soft, 1 T minced fresh dill
8. Pesto Loaf - reduce sugar to 1 tablespoon, 1/4 c. pesto, 1/2 c. shredded parmesan cheese
9. Spicy Jalapeno Loaf - reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 c. shredded cheddar cheese, 2 tsp chili powder
10. Irish Soda Bread Look-Alike Loaf - reduce sugar to 1/4 cup, 1 T caraway seeds, 3/4 cup raisins
http://thekitchn.com
Homemade Soft Pretzel Bites
Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
Directions:
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*
Recipe makes a lot of bites-perfect for sharing!
http://twopeasandtheirpod.com
Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
Directions:
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*
Recipe makes a lot of bites-perfect for sharing!
http://twopeasandtheirpod.com
Chocolate Bread
4 ounces bittersweet chocolate (if you want a slightly sweeter bread use semisweet)
1/2 cup unsalted butter
2 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons Kosher salt
4 large eggs, lightly beaten
2/3 cup honey
5 1/2 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder – (natural or Dutch processed will work)
5 ounces finely chopped bittersweet chocolate (if you want a slightly sweeter bread use semisweet)
butter for greasing the pan
sugar for greasing the pan and sprinkling on top of the loaf
To make the dough:
Melt the 4 ounces of chocolate and butter together over a double boiler or in the microwave until smooth. Remove from heat, give the ganache a gentle stir and set aside.
Dump the water, yeast, salt, eggs and honey in the bucket and give a half hearted stir. Dump in the flour, cocoa powder, chocolate chips and the ganache that has been set aside. Mix the dough together until there are no lumps of dry flour. Cover the bucket with a non airtight lid and allow to rest for about 2 hours on the counter.
You can use the dough immediately after rising and it is quite luxurious, but for this demo I wanted to show you how to deal with the chilled dough. So I stuck the dough in the refrigerator for 12 hours.
Grease your Loaf Pan and then sprinkle it with sugar. This extra step of sugaring is not essential, but it helps the loaf pop out of the pan. I prefer it to flour for chocolate breads because you don’t end up with the chalky look on the outside of your loaf.
Once my dough was chilled I remove the bucket and reach in to grab my dough. You will be met with a very stiff dough that has no stretch. It is due to all the chocolate and butter in the dough, not because your dough is too dry.
A reader left a comment about forming two balls to create a loaf bread, they found it easier to work with. I thought for this dough it would be a great idea, because you are just pressing it into shape instead of stretching it into a smooth ball.
Take 2 pounds of the dough from the bucket, divide it into two equal pieces and press them into smooth balls.
Place them in the prepared pan, cover loosely with plastic wrap and allow to rest for 1 hour and 45 minutes (up to 2 hours and 30 minutes if your kitchen is particularly cool).
Preheat your oven to 350 degrees.
You can see that the dough rises a bit, but not a tremendous amount, this is true of all our dough.
Sprinkle with sugar and bake in the center of the oven for 45-50 minutes.
Remove from oven and Take the bread out of the pan to cool completely.
Enjoy with preserves, marmelade or a slice of sharp cheddar!
4 ounces bittersweet chocolate (if you want a slightly sweeter bread use semisweet)
1/2 cup unsalted butter
2 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons Kosher salt
4 large eggs, lightly beaten
2/3 cup honey
5 1/2 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder – (natural or Dutch processed will work)
5 ounces finely chopped bittersweet chocolate (if you want a slightly sweeter bread use semisweet)
butter for greasing the pan
sugar for greasing the pan and sprinkling on top of the loaf
To make the dough:
Melt the 4 ounces of chocolate and butter together over a double boiler or in the microwave until smooth. Remove from heat, give the ganache a gentle stir and set aside.
Dump the water, yeast, salt, eggs and honey in the bucket and give a half hearted stir. Dump in the flour, cocoa powder, chocolate chips and the ganache that has been set aside. Mix the dough together until there are no lumps of dry flour. Cover the bucket with a non airtight lid and allow to rest for about 2 hours on the counter.
You can use the dough immediately after rising and it is quite luxurious, but for this demo I wanted to show you how to deal with the chilled dough. So I stuck the dough in the refrigerator for 12 hours.
Grease your Loaf Pan and then sprinkle it with sugar. This extra step of sugaring is not essential, but it helps the loaf pop out of the pan. I prefer it to flour for chocolate breads because you don’t end up with the chalky look on the outside of your loaf.
Once my dough was chilled I remove the bucket and reach in to grab my dough. You will be met with a very stiff dough that has no stretch. It is due to all the chocolate and butter in the dough, not because your dough is too dry.
A reader left a comment about forming two balls to create a loaf bread, they found it easier to work with. I thought for this dough it would be a great idea, because you are just pressing it into shape instead of stretching it into a smooth ball.
Take 2 pounds of the dough from the bucket, divide it into two equal pieces and press them into smooth balls.
Place them in the prepared pan, cover loosely with plastic wrap and allow to rest for 1 hour and 45 minutes (up to 2 hours and 30 minutes if your kitchen is particularly cool).
Preheat your oven to 350 degrees.
You can see that the dough rises a bit, but not a tremendous amount, this is true of all our dough.
Sprinkle with sugar and bake in the center of the oven for 45-50 minutes.
Remove from oven and Take the bread out of the pan to cool completely.
Enjoy with preserves, marmelade or a slice of sharp cheddar!
Cheesy Garlic Bread
1 loaf French bread , thickly sliced or halved lengthwise
olive oil
6 cloves garlic , minced
¾ cup mayonnaise
1 cup grated parmesan cheese
1⁄8 teaspoon salt (optional)
½ teaspoon dried parsley flakes, for garnish (optional)
Slice or halve the bread and brush one side of slices, or cut side of halves, with olive oil
Place the bread under the broiler until it starts to look toasted.
Remove.
Mix the garlic, mayonnaise, Parmesan, and salt together.
Spread over the bread.
Place the bread back under the broiler until the tops are nice and bubbly and beginning to brown.
Garnish with parsley flakes (or not).
http://usmasala.blogspot.com
1 loaf French bread , thickly sliced or halved lengthwise
olive oil
6 cloves garlic , minced
¾ cup mayonnaise
1 cup grated parmesan cheese
1⁄8 teaspoon salt (optional)
½ teaspoon dried parsley flakes, for garnish (optional)
Slice or halve the bread and brush one side of slices, or cut side of halves, with olive oil
Place the bread under the broiler until it starts to look toasted.
Remove.
Mix the garlic, mayonnaise, Parmesan, and salt together.
Spread over the bread.
Place the bread back under the broiler until the tops are nice and bubbly and beginning to brown.
Garnish with parsley flakes (or not).
http://usmasala.blogspot.com
So Good Cornbread
1 Box of Jiffy Corn Bread
1/2 c Vegetable oil
1 Egg
8 oz. Sour Cream
1 sm. can Cream of Corn
Combine all ingredients and pour into a 8 x 8 greased baking dish and bake at 350 for about 30 minutes or until golden. This is almost like eating cake, it's super moist.
http://claudiasrecipes.weebly.com/
1 Box of Jiffy Corn Bread
1/2 c Vegetable oil
1 Egg
8 oz. Sour Cream
1 sm. can Cream of Corn
Combine all ingredients and pour into a 8 x 8 greased baking dish and bake at 350 for about 30 minutes or until golden. This is almost like eating cake, it's super moist.
http://claudiasrecipes.weebly.com/
Swiss Sweet Bread
1 tablespoon yeast
1-2/3 cups warm water
(Let sit for five minutes)
Add:
1 cup dry potato flakes
1 cup sugar
6 tablespoons melted unsalted butter (let slightly cool before adding)
2 teaspoons salt
4 eggs
1 tablespoon orange extract or freshly zested zest from 1 medium sized orange
1-1/2 cups dried cranberries
DIRECTIONS:
Knead in flour until smooth.
Put in greased bowl for 1-1/2 hours until it doubles.
Punch down and then let it rise for 10 minutes, divide dough into 3 loaves...I made two and two mini loaves in mini bread pans (this yielded 12 mini Swiss toast slices)
Place on greased baking sheet, cover and let it sit for 45 minutes.
Bake at 350 for 35 minutes or until golden.
If you are making mini loaves for Swiss Toast, be sure to grease pan and only bake until golden...about 20 minutes.
Swiss Toast Egg Dip:
1/2 cup half and half
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
Mix ingredients together in a deep bowl and let two slices of bread soak at a time until it is absorbed into the bread a bit. Wet NOT SOGGY! :)
Heat oil in frying pan and let toast brown on each side. Repeat. Keep toasty :) in warm oven. I like to keep mine on a plate and covered with tin foil. Or you can use two pie plates to save on foil. One for the bottom and the other one inverted on top for the lid. Just don't burn yourself.
http://thepearsonfamilee.blogspot.com
1 tablespoon yeast
1-2/3 cups warm water
(Let sit for five minutes)
Add:
1 cup dry potato flakes
1 cup sugar
6 tablespoons melted unsalted butter (let slightly cool before adding)
2 teaspoons salt
4 eggs
1 tablespoon orange extract or freshly zested zest from 1 medium sized orange
1-1/2 cups dried cranberries
DIRECTIONS:
Knead in flour until smooth.
Put in greased bowl for 1-1/2 hours until it doubles.
Punch down and then let it rise for 10 minutes, divide dough into 3 loaves...I made two and two mini loaves in mini bread pans (this yielded 12 mini Swiss toast slices)
Place on greased baking sheet, cover and let it sit for 45 minutes.
Bake at 350 for 35 minutes or until golden.
If you are making mini loaves for Swiss Toast, be sure to grease pan and only bake until golden...about 20 minutes.
Swiss Toast Egg Dip:
1/2 cup half and half
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
Mix ingredients together in a deep bowl and let two slices of bread soak at a time until it is absorbed into the bread a bit. Wet NOT SOGGY! :)
Heat oil in frying pan and let toast brown on each side. Repeat. Keep toasty :) in warm oven. I like to keep mine on a plate and covered with tin foil. Or you can use two pie plates to save on foil. One for the bottom and the other one inverted on top for the lid. Just don't burn yourself.
http://thepearsonfamilee.blogspot.com
Baguette
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes – foam should form on the top.
In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook).
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.
Preheat oven to 450 degrees.
With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. Do this at the end of the rising. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter. **I tried it with olive oil too… it was less crispy and salty. We liked the butter a lot more!
~ http://www.www.thesisterscafe.com
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes – foam should form on the top.
In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook).
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.
Preheat oven to 450 degrees.
With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. Do this at the end of the rising. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter. **I tried it with olive oil too… it was less crispy and salty. We liked the butter a lot more!
~ http://www.www.thesisterscafe.com
Apple Fritter Bread
Dough:
3 C flour
1 package yeast
1/4 tsp. salt
1/2 C brown sugar
1/4 C water
1 egg, beaten
3/4 C milk
1/4 C butter
Filling:
6 apples, peeled & diced
1 Tbsp. lemon juice
1 C brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 tbsp. cornstarch
Glaze:
1 Tbsp. butter, softened
1 tsp. vanilla
3/4 C powdered sugar
3 tsp. half & half (or milk)
Preheat oven to 350 degrees. Grease a 9 x 5 bread pan. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon & cornstarch until mixture is thickened. Set aside to cool.
Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
Put flour, yeast, brown sugar and salt in a bowl, mix well.
Add the water, egg and milk/butter mixture.
Mix until dough forms into a ball; knead for an additional five minutes.
On a well floured surface, roll dough into a rectangle.
Evenly spread apple mixture over dough.
Cut dough into even squares (I got 20 from my dough).
Carefully stack pieces of dough onto each other forming four piles. (use a spatula, it makes stacking much easier)
Place piles of dough into prepared pan.
Bake 45-50 minutes; until golden brown. Immediately remove from pan.
Mix butter, vanilla and powdered sugar into a bowl. Add half & half; stir until you get a creamy consistency.
Pour on glaze and allow to setup for a few minutes.
Pull some apart and enjoy!
http://flourmewithlove.com
Dough:
3 C flour
1 package yeast
1/4 tsp. salt
1/2 C brown sugar
1/4 C water
1 egg, beaten
3/4 C milk
1/4 C butter
Filling:
6 apples, peeled & diced
1 Tbsp. lemon juice
1 C brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 tbsp. cornstarch
Glaze:
1 Tbsp. butter, softened
1 tsp. vanilla
3/4 C powdered sugar
3 tsp. half & half (or milk)
Preheat oven to 350 degrees. Grease a 9 x 5 bread pan. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon & cornstarch until mixture is thickened. Set aside to cool.
Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
Put flour, yeast, brown sugar and salt in a bowl, mix well.
Add the water, egg and milk/butter mixture.
Mix until dough forms into a ball; knead for an additional five minutes.
On a well floured surface, roll dough into a rectangle.
Evenly spread apple mixture over dough.
Cut dough into even squares (I got 20 from my dough).
Carefully stack pieces of dough onto each other forming four piles. (use a spatula, it makes stacking much easier)
Place piles of dough into prepared pan.
Bake 45-50 minutes; until golden brown. Immediately remove from pan.
Mix butter, vanilla and powdered sugar into a bowl. Add half & half; stir until you get a creamy consistency.
Pour on glaze and allow to setup for a few minutes.
Pull some apart and enjoy!
http://flourmewithlove.com