Posts Tagged ‘bread’

This is a quick bread you can have made and ready to eat in a little over an hour. The icing is optional but is a good addition to the recipe.

Cinnamon Swirl Bread

 
Ingredients:

 
1/3 cup sugar
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/3 cup cooking oil

 
Directions:

 
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″loaf pan.
Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside.

 
Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate
bowl, beat egg. Then, stir in milk (or buttermilk)and oil (I put these two together in a measuring
cup). Make a well in the flour mixture (I didn’t do this), and add the egg mixture. Stir just until
mixed. Do not overmix.

 
Pour half of the batter into loafpan. Sprinkle with half of the cinnamon mixture. Repeat. With a
wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool
completely on a wire rack.

 
Glaze:

 
1 cup powdered sugar
1 1/2 Tbsp milk
1/2 tsp vanilla extract (optional)

I made these for Thanksgiving. They are simple to make and very forgiving. I had the rolls rising more than 20 minutes and they still came out light and fluffy. Two days later, they are nice and soft stored in a Ziplock bag.

Quick Buttery Dinner Rolls

In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.

 
To the yeast mixture, add the butter, salt, and 2 cups of the flour. Mix on low-speed until the ingredients begin to come together. Still on low-speed, add 1 cup of the remaining flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes.  Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.

 
Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife, cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. With lightly floured hands, roll each piece of dough into a ball.

 
Place each rolled piece of dough into a lightly greased 9×13 baking pan in rows of 4. Cover the rolls with a dish towel and let them rise while your oven is preheating to 400 degrees F  – about 20 minutes.

 
Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt. Flip the pan over to remove the rolls. Serve immediately.

Simple and delicious. These are best served warm with butter.

Honey Cornbread

Ingredients:

 
1 cup buttermilk
2/3 cup honey
2 large eggs
4 Tbsp unsalted butter, melted
1 cup cornmeal
1 ¼ cups flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda

 
Directions:

 
Adjust oven rack to middle position and heat oven to 375. Grease 8 inch square baking pan.
Whisk buttermilk, honey, eggs and butter togetherin bowl until thoroughly combined and no
streaks of honey remain. Whisk flour, cornmeal, salt, baking powder, and baking soda together
in large bowl.

 
Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to
prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to
35 minutes. Cool in pan for 5 minutes. Turn cornbread out onto wire rack and cool for 15 to 20
minutes. Serve.

Here is yet another way to use up bananas that are past their prime. This is very moist.

Double Chocolate Chip Banana Bread

Ingredients:

 
1 cup flour
1 tsp baking soda
¼ tsp salt
2 Tbsp baking cocoa
½ cup unsalted butter, softened
½ cup sugar
1 large egg
1 tsp vanilla extract
1 cup mashed banana (about 2 medium bananas)
½ cup sour cream
1 cup semisweet chocolate chips

 
Directions:

 
Preheat the oven to 350. Lightly grease loaf pan.

 
Combine flour, baking soda, salt, and cocoa.

 
In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in
the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate chips until
well incorporated.

 
Pour the batter into the pan and bake for 60 minutes, until a toothpick inserted into the center
comes out clean.

 
Remove the bread from the oven and allow to rest in the pan for 10 minutes. Turn bread out
onto a rack to cool completely

These were quick to put together. I waited a long time to make them but it turned out to be simple. If you don’t have pizza seasonings just add  a combination of basil, oregano, and thyme.

Pizza Breadsticks

Ingredients:

 
1 1/2 C hot water
2 Tbsp sugar
1 Tbsp salt
2 Tbsp butter, softened
4-5 C flour
1 Tbsp yeast
2 Tbsp pizza seasoning
1 Tbsp cheese powder (King Arthur Flour carries it, completely optional but tasty!)
Topping:

3 T butter melted
sea salt
1/4 t garlic powder

Directions:

Pour the water into your stand mixer with the paddle attachment. Add the sugar, salt, pizza seasoning, cheese powder, and softened
butter. Mix.

Pour in about 2 cups of flour, then the yeast.

Add the rest of the flour about a half cup at a time, until the dough scrapes the sides of the bowl clean.

 
Mix the dough for 5 minutes on medium speed.

Break off the dough, about a handful at a time. Roll in your hands until you make a long snake shape. You should get about 16 or so depending on how fat you make them.

Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches
between each one.

 
Place the pans in your oven with the temperature turned to 170. Let them rise for about 15 minutes, or
until doubled in size.

 
Once the breadsticks have risen, remove them from the oven. Sprinkle them with the sea salt.

 
Return them to the oven and turn the heat to 400 degrees. Your dough will rise a bit more as the oven
temperature increases. Once it has hit 400 degrees the breadsticks should cook for about 12 -15
minutes, or until golden brown. Halfway thought the baking period open up your oven and switch the
bottom pan to the top, and the top to the bottom. This will ensure they cook evenly.

 
Melt the butter and mix garlic powder with it.

 
When the breadsticks are golden brown, remove them from the oven and brush them with the melted
butter/garlic mixture.

I’ve been wanting to throw bacon into my beer bread for awhile now. Don’t put too much in or it will overwhelm the flavor of the bread. It will also make it too salty.

Bacon Cheddar Beer Bread

Ingredients:
3 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
2 tbs sugar
¾ tsp dried thyme
1 Tbs garlic powder
2 ¼ cups grated cheddar cheese
12oz Beer (1 bottle)
1/2 cup bacon

 
Directions:

 
Mix all ingredients together, mixing in beer last. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a
toothpick in the center comes out clean. Let cool in the pan for 10 minutes then remove onto a wire rack. Rest for another 10 minutes (if you can!) then dig in.

These are easy and quick to make. My 3 year old loves to help roll them in the cinnamon sugar after they cool a bit from the oven. The nutmeg and cinnamon measurements are just guidelines, I just shake it in. The more cinnamon the better!

Mini Doughnut Hole Muffins

Ingredients:

1/2 cup white sugar
1/4 cup butter, melted
1/4 tsp freshly grated nutmeg
1/2 cup milk
1 tsp baking powder
1 cup all-purpose flour
1/4 tsp cinnamon

1 tbsp sugar and 1 tsp cinnamon for rolling muffins in

Directions:

Preheat oven to 375. Grease 24 mini-muffin cups.

Mix 1/2 cup sugar, 1/4 melted butter, nutmeg and cinnamon in a large bowl. Stir in the milk, then mix in
the baking powder and flour until just combined. Fill the prepared mini muffin cups about half
full.

Bake in the preheated oven until the tops are lightly golden, 15-20 minutes.

Roll in cinnamon sugar.

There are a lot of steps to this bread but it is simple and worth it. The bread comes out of the oven crispy on the outside and fluffy soft on the inside. I took what was left of the loaf to work the next day and it was gone in minutes! Instead of Parmesan I used the Pecorino Romano I have on hand all the time. You have to love Costco for their great cheese and awesome prices!

Rustic Cheese and Rosemary Bread

Ingredients:

Sponge:

1 ¼ cups lukewarm water
1 tsp sugar
2 tsp instant or active dry yeast
1 ¾ cups flour

Dough:

2 tbs olive oil
1 tbs chopped fresh rosemary
1 tsp salt
1 ¾ to 2 cups flour
1 ¼ cups shredded Asiago cheese, divided
¼ cup shredded Parmesan cheese

Directions:

In a large mixing bowl, combine water, sugar, yeast, and 1 ¾ cups of flour; mix well, cover, and set aside
for 1 hour.

After an hour the sponge will be nice and bubbly. Now add the olive oil, rosemary, and salt to the
starter. Add the flour, ½ cup at a time, mixing until you have a soft dough.

Add 1 cup of the Asiago and all of the Parmesan to the dough, kneading it in until fully incorporated.
Grease a large bowl and put the dough in it; cover and let rise for 1 hour.

When the dough has doubled, deflated it and shape into a football shape (or divide it in two smaller
loaves). Sprinkler the surface lightly with flour and place on a parchment lined or lightly greased baking
sheet. Cover with greased plastic wrap and let rise for 45 minutes or until the bread(s) have almost
doubled in size.

While the dough is rising, set up your oven. Move the racks to the lowest and middle positions. If you
have a baking stone, set it on the middle rack. Preheat the oven to 450. Place an ovenproof pan on the
lower shelf.

When the dough is puffy looking, add 1 ½ cups hot water to the pan in the hot oven. Spray the loaf
lightly with water, and slash the top ½ inch deep lengthwise down the center of the loaf. Sprinkle the
remaining ¼ cup of Asiago into the slash.

Place the loaf in the oven and set the timer for 10 minutes. After 10 minutes, reduce the oven
temperature to 375 and bake for 20-25 minutes longer, until the crust is deep golden brown. Remove
from the oven and cool on a rack before slicing.

I found this on King Arthur Flour’s blog. I had a coupon, free shipping was going on, and I needed a couple of other things so I grabbed the Bakewell Cream. As the recipe states though, you can simply replace it with baking powder if you don’t have any on hand. I made the version with cheese, flash froze them in the morning, then baked some off for dinner later in the evening. They came out so puffy and soft. I think this is now my go to biscuit, especially since they are simple to make and freeze. I’ll have these for sure on Thanksgiving.

Bakewell Cream Biscuits

Flash frozen uncooked biscuits

Finished biscuits

Ingredients:

4 cups flour
4 teaspoons Bakewell Cream (or4 teaspoons baking powder and omit the baking soda)
2 teaspoons baking soda
1 teaspoon salt
½ cup (8 tablespoons) cold butter
1 1/2 cups cold milk
*NOT Bakewell Cream Baking Powder; just plain Bakewell Cream

Directions:

Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients together in a bowl.

Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may
remain intact.

Add the milk, stirring till everything is moistened.

Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once
or twice. Pat it into a ¾”-thick square, rectangle, or circle.

Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush
their tops with milk or melted butter, if desired.

Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes,
till they’re golden brown.

Remove from the oven, and serve warm with butter and honey, jam, or gravy.
Yield: about 1 ½ dozen big (2 1/2″) biscuits, or about 32 smaller (1 1/2″) biscuits.

To freeze and bake:

Simply place unbaked biscuits on a baking sheet, and freeze till solid. Wrap airtight in a bag.
When ready to serve, preheat your oven to 475°F, and bake biscuits for 8 minutes. Turn the
heat off, and leave in the oven for another 5 to 8 minutes, till they’re golden brown.

Variations:

For cheese biscuits, toss 1 cup diced or shredded sharp cheddar cheese with the dry ingredients and butter,
just before adding the milk. For chocolate chip biscuits, same deal: toss 1 cup chocolate chips
with the flour/butter mixture just before adding the milk. Bake as directed at right. Chocolate
chip biscuits may also be sprinkled with coarse white sparkling sugar just before baking.

The first time I made this it was a horrible mess. It made me feel awful since I promised to take it to work to share with everyone. I flipped the bread pan over to slide it out, instead the insides of the bread pooled out on to my cutting board. I tried again last weekend. I cooked it for the full 55 minutes but it STILL was mushy in the middle. For whatever reason it took my loaf almost 70 minutes to cook. It was a bit of a mess though when I tried to take it out of the loaf pan. The bottom of the loaf stuck to the bottom so it was a bit ragged when it popped out. Maybe I’ll try the Pam baking spray next time. Otherwise it was delicious! I used extreme dark chocolate chips, but you can use whatever you’d like. Be sure to check the center of your loaf after the 55 minutes are up, if it’s even a tiny bit mushy in the middle give it some more time.

Dark Chocolate Loaf

Ingredients:

1 3/4 cups (7 1/2 ounces) flour
3/4 cup (2 1/4 ounces) Dutch-process cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
3 ounces cream cheese
1 1/4 cups (8 3/4 ounces) sugar
2 large eggs
1 cup (8 ounces) buttermilk, plain yogurt, or sour cream
1 teaspoon vanilla extract
1 1/4 cups (7 ounces) chocolate chips, divided

Directions:

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.

Measure the flour, cocoa, baking soda, baking powder, and salt into a strainer; stir the mixture
through the strainer into a medium bowl and set aside.

In a large bowl, cream together the butter, cream cheese, and sugar until the mixture is light
and fluffy. Add the eggs, one at a time, beating well between additions. Scrape the bottom and
sides of the bowl, and add one third of the dry ingredients, mixing well.

Combine the buttermilk and vanilla, and add half of the mixture to the batter. Mix in another
third of the dry ingredients, the remaining liquid, and the remaining dry ingredients. Mix at
medium speed for 1 minute, scrape the bowl, and mix in 1 cup of the chocolate chips.
Transfer the batter to the prepared pan and smooth out the top. Sprinkle the remaining chips
over the batter and bake the bread for 45 to 55 minutes, until a paring knife inserted in
the center comes out clean. Check the bread after 30 minutes, and tent with foil if necessary to
prevent the bread from browning too quickly.

Yield: 1 loaf, 16 slices.