Tag Archives: bread

High Altitude Mixed Berry Muffins

A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon

Instructions

Preheat oven to 425 F degrees.

In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.

Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.

Combine flour, baking powder, and salt in a small bowl; set aside.

Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.

Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.

Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.

Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.
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Greek Chicken & Artichoke Flatbread

Ingredients

1 pkg (11 oz) refrigerated thin crust pizza crust
1 1/2 cups fresh parsley leaves, divided
2 garlic cloves, peeled
1 lemon
1 jar (12 oz) marinated artichokes (about 1 1/4 cups), drained
1 tbsp olive oil
1/4 tsp each salt and black pepper
4 oz feta cheese, divided
8 oz mozzarella cheese
2 cups diced cooked chicken breast

Directions

Preheat oven to 400F (200C). Brush Large Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown.

Meanwhile, coarsely process 1/2 cup of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.

Zest lemon using Microplane Zester to measure 1 tsp. Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.

Grate mozzarella using Microplane Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.

Remove pan from oven to Stackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges.

Cut flatbread into 16 squares using Pizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve with Mini-Serving Spatula.

Yield: 8 servings of 2 squares
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Strawberry Goat Cheese Bruschetta

Ingredients

1/2 cup balsamic vinegar
12 slices Italian bread
1 tbsp olive oil
1 pound strawberries, washed and diced
2 tsp fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
Salt and freshly ground pepper to taste

Instructions

Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.

Combine strawberries and thyme in a small bowl and set aside.

Grill bread on the preheated grill until browned, about 3 minutes per side.

Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
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High Altitude Zucchini Bread

A tried and true recipe for high altitude zucchini bread


Yield: 1 loaf

Ingredients

2 cups all purpose flour
1/2 teaspoon salt
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1 tablespoon ground cinnamon
2/3 cup neutral flavored oil
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cup grated zucchini, excess moisture squeezed out

Instructions

Preheat oven to 325F degrees. Line a loaf pan with nonstick spray and parchment.

Sift together flour, salt, baking soda, baking powder, and cinnamon in a small bowl; set aside.

In a medium bowl, combine sugar and oil. Whisk in eggs and vanilla. Stir in shredded zucchini. Add dry ingredients and stir just until combined.

Pour batter into prepared loaf pan. Bake in preheated oven for 55-65 minutes until bread is golden and middle is cooked through. Remove from oven and let cool in pan for 10 minutes before removing it to cool completely on a cooling rack. Serve warm and slathered in butter.

Author’s notes: The key to zucchini bread success is making sure you get most of the moisture out of the grated zucchini. Otherwise you’ll end up with a batter that is too wet. Too wet = soggy bread.

If mixed-in’s are your thing, then this recipe is the perfect starting point. It could easily handle a handful of dark chocolate chips or some toasted walnuts. The bread is generous on the cinnamon- which I happen to love- but you could easily cut it back just a bit if you want it less cinnamon-y. Try adding the zest of one lemon too.
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Easter Hot Cross Muffins

Ingredients

1/2 cup raisins
2 tablespoons orange juice
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon clove (optional)
1/2 cup candied peel
1/2 cup chopped dried apricot
1 egg
1 cup low-fat milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1 teaspoon vanilla

Glaze

1 1/4 cups sifted icing sugar
4 teaspoons orange juice

Directions

Preheat oven to 350F Place raisins in a small bowl. Pour juice over top. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9×5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.

In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.

Bake in center of preheated oven until a cake tester inserted into center of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.

Glaze:

Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
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Breakfast English Muffin Bread

Ingredients

4 teaspoons yeast
2 Tablespoons sugar
1 cup warm water
1 teaspoon salt
5 cups flour
1 1/2 cups warm milk
1/2 teaspoon baking soda

Directions

Combine all ingredients in your stand mixer (or mix by hand) until all ingredients are thoroughly combined. You’ll end up with a sticky, wet dough.

Scoop/pour the dough into two greased loaf pans and put in a warm place to rise for 45 minutes to 1 hour.

Then bake in a 375F oven for 20-25 minutes until the tops are toasty brown. Remove bread from the pans and place on a wire rack to cool.

Slice, toast, and serve.

Imagine those grilled cheese and egg sandwiches on this bread!!
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Chef Lou’s Whiskey Soda Bread with Golden Raisins

Ingredients

1 cup of golden raisins
1/3 cup Irish whiskey
4 tablespoons unsalted butter, cubed,
4 cups flour, plus more for table kneading
1/4 cup sugar
2 teaspoon baking soda
1-1/2 teaspoons kosher salt
1- 3/4 cup buttermilk (shake up the carton and then measure), plus more for brushing
1 egg, lightly beaten
1 teaspoon orange zest
1 tablespoon fennel seeds
Butter, for greasing the cast iron skillet
Flour for dusting the skillet

Preparation

Place raisins in a bowl with the Irish whiskey, and let sit for at least 1 hour, stirring occasionally. Grease a 10-inch cast iron skillet with butter, and then dust flour.

Preheat oven to 375 degrees.

In a large bowl, whip the 4 cups flour, sugar, baking soda and kosher salt. Using your fingers, work 4 tablespoons cubed butter into the dry ingredients until the mixture resembles coarse crumbs. In another bowl, mix together the buttermilk, egg and orange zest. Pour wet ingredients into the dry ingredients, and mix just until combined. Don’t over mix! Stir in the raisin whiskey mixture and fennel seeds.

Lay dough out onto a floured work surface. The dough should be a little wet. Sprinkle dough with flour and knead a couple times to make a round loaf, adding more flour as needed if the dough sticks to the surface.

Place the dough in the greased skillet, then score the top of the dough with a knife, about an inch deep in an “X” shape. Brush the top of the loaf with buttermilk egg mixture.

Bake until the top of the bread is golden brown, about 45 minutes.

Transfer the loaf to a cooling rack. Rest for 10-15 minutes before serving.
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