Tag Archives: bread

Homemade Biscuits

by Holly – Spend With Pennies
makes 8 biscuits

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon kosher salt
1/3 cup butter cold and cut into small cubes
3/4 cup milk or as needed

Instructions

Preheat oven to 450°F.

In a large bowl add flour, baking powder, baking soda, sugar, and salt. Whisk to combine.

Add cold butter and cut in using a pastry blender (or fork). You’re looking for a somewhat crumbly texture. You want to see small bits of butter about the size of a pea.

Gently stir the milk into the flour a little bit at a time. The mixture will somewhat cohesive but slightly sticky. It should also start to pull away from the bowl. You may not need all of the milk.

Place the dough on a lightly floured surface and knead about 10 times or until the mixture smooth. If the dough is super sticky or sticks to the surface add a little more flour. If too dry, add milk 1 tablespoon at a time.

Gently pat out the dough until it’s 1-inch thick. Then using a large biscuit cutter to cut out biscuits and place them on a large baking sheet.

Pat out any remaining dough and repeat the cutting out process.

Bake 10-12 minutes or until golden.

Tip: Try freezing the butter and grate with cheese grater.
———————–

Easy Homemade French Bread


Mel’s Kitchen Cafe
2 loaves

Ingredients

2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon instant or active dry yeast
3/4 tablespoon salt (see note)
2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
5 1/2 – 6 cups all-purpose flour or bread flour (see note)

Note: Flour: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.

Instructions

In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).

Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.

Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times.

Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.

Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn’t have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don’t have a very sharp razor or knife, slash now – see pictures above in the post for a visual).

Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.

Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven’t already, with a very sharp knife or baker’s lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).

Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.

Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).
—————–

Homemade Cornbread

Serves 8-10
– Bless This Mess

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk

Directions

Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.

In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Serve hot.

Notes: You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.
——————-

Soft Dinner Rolls Recipe

Yield: 14-16 rolls
You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish.

Ingredients

1 cup whole milk, warmed to about 110F
2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup unsalted butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups all-purpose flour or bread flour (spoon & leveled)
optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

Instructions

Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.)

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.

Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it –  doesn’t need to be perfect!) Shape each piece into a smooth ball.  Arrange in prepared baking pan.

2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Adjust oven rack to a lower position and preheat oven to 350F.  (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)

Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
———————

Pumpkin Bread

By Lauren Miyashiro
Yield 1 Loaf

Ingredients

Cooking spray, for pan
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. (1 stick) butter, melted
1 1/4 c. granulated sugar
1 c. pumpkin puree
1/4 c. sour cream
2 large eggs
1 tsp. pure vanilla extract
Cinnamon-sugar, for sprinkling (optional)

Directions

Preheat oven to 350F. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter).

In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, and salt.

In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.

Gradually add dry ingredients to wet ingredients until just combined. Transfer batter to prepared pan then sprinkle with cinnamon-sugar, if using.

Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes to 1 hour.

Author’s note: Feel free to fold in 1 cup of extra stuff like chocolate chips, nuts, dried cranberries, or pepitas once the batter is made.
—————-

Best Ever Banana Bread


Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.
yield: 10 Servings

Ingredients

4 large very ripe bananas
1/2 cup unsalted butter
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup buttermilk, room temperature
2 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Instructions

Preheat your oven to 350F.

Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.

While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.

Lightly grease and flour a 9×5-inch loaf pan. Set aside.

In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.

In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.

Transfer the batter to the prepared pan and bake at 350F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

Make Ahead Tip

The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Notes

Cup measurements are not given for the bananas because they are roasted in their skin. There’s no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.

Place the roasted banana in the refrigerator to speed up the cooling process.

Greek yogurt or sour cream can be used in place of buttermilk.

Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.

– Jen Sobjack
———————–

Super Duper Zucchini Muffins

Ingredients

2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Allrecipes.com
————————–

Orange-Pumpkin Bread With Cinnamon Cream Cheese Icing

This recipe has been modified for high altitude baking.

Ingredients

For the cake:

4 eggs
1 15-oz can pumpkin puree
2 tablespoons orange juice concentrate
1 3/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon pure vanilla extract
2 cups all purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chips, raisins or chopped nuts (optional)

For the Spiced Cream Cheese Frosting:

8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
1 teaspoon fresh orange zest
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 lb box powdered sugar, sifted
pinch salt
1–2 teaspoons milk (optional)

Instructions

Preheat oven to 350F degrees.

Prepare pan(s) with butter and flour or spray with cooking spray; set aside.

In a medium bowl sift flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.

In a large bowl, combine eggs, pumpkin puree, orange juice concentrate, sugar, oil, applesauce and vanilla. Mix well with wire whisk. Add flour mixture to wet ingredients and with a wooden spoon mix just until combined. Stir in chocolate chips, raisins or chopped nuts if using. Pour batter into pan(s) and bake until done. Let cool on rack for 10-15 minutes and then remove from pan(s) and cool entirely before frosting. Cooking times: 9 x 13: 40-45 minutes, 11 x 18: 30 minutes, large loaf pans: 40 minutes, small loaf pans: 25 minutes.

To make frosting, cream together the softened butter and cream cheese in a stand mixer with an electric beater.

Add orange zest, cinnamon and vanilla.

Add powdered sugar to taste – I usually use 1/2-3/4 of the box and mix until thoroughly combined and smooth. Add salt. Use milk in necessary to make frosting desired consistency.

Author’s Notes: If you’d like to make this and you DON’T need to adjust for high altitude make the following changes: increase granulated sugar to 2 full cups, decrease vanilla extract to 1 1/2 teaspoons, increase baking soda to 1 3/4 teaspoons, and increase baking powder to 2 1/2 teaspoons. Follow directions as is.

It can be made into a sheet cake, muffins or bread. I’ve made it studded with chocolate chips and left it plain jane. I like it with cream cheese icing, my boys prefer it without.
——————————–

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.
————————-

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
———————————–