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Refrigerator Cloverleaf Rolls

Refrigerator Cloverleaf Rolls

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Prep Time: 8 hours Cooking Time: 20 minutes

Ingredients

  • 1 pkg (2 tsp) yeast
  • 1 ½ c hot water (105-115 degrees)
  • 1 c mashed potatoes
  • 2/3 c sugar
  • 2/3 c shortening
  • 2 eggs
  • 1 ½ tsp salt
  • 6 – 7 c flour (can include 3 – 4 c whole wheat)

Instructions

1

Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.

2

Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.

3

Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.

4

To serve immediately: Bake at 400 degrees 15-20 minutes.

5

For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.

Bread/ Sides

Scandinavian Potato Bread

Scandinavian Potato Bread

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By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 1 T yeast
  • 2 c warm potato water
  • 1 potato; boiled and mashed
  • 6 c flour
  • 1 tsp honey or sugar
  • 1 egg lightly beaten
  • 1 tsp salt

Instructions

1

Boil potato. Drain, reserving 2c of the water. Let it cool to approximately 110 degrees.

2

Dissolve yeast in water. Add potato and 1c flour. Allow this mixture to ferment for 1 hour.

3

Add remaining ingredients, mixing salt with flour, and work into a dough. Knead 6 to 7 minutes, until dough is smooth, elastic, and glossy. Let rise until double, about one hour.

4

Divide into 2 equal halves and shape each half into a loaf. Let rise again.

5

Bake at 375 degrees for 40 minutes.

Bread/ Sides/ Snacks

Cheese Muffins

Cheese Muffins

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Prep Time: 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 ¾ c flour
  • 1/3 c sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 beaten egg
  • ¾ c milk
  • ¼ c oil
  • ½ c shredded cheddar or Monterey Jack cheese

Instructions

1

Grease 12 regular muffin cups.

2

Combine flour, sugar, baking powder, and salt; make a well in the center.

3

Combine egg, milk, and oil. Add all at once to flour mixture and stir just until moistened. Stir in cheese.

4

Spoon into muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes. Remove from pan immediately and cool on rack 5 minutes.

Bread/ Sides

Focaccia

Focaccia

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By Prep Time: 10 hours Cooking Time: 20 minutes

Ingredients

  • 4 - 4 ¼ cup all-purpose flour
  • ½ cup water (105 degree F to 115 degree F )
  • 1 teaspoon active dry yeast
  • 1 cup warm water (105 degree F to 115 degree F)
  • 2 teaspoon salt
  • 1 tablespoon olive oil
  • Coarse salt

Instructions

1

For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

2

Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. (Optional: Add 2 tsps snipped fresh rosemary.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

3

Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

4

Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

5

Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Notes

Source: https://www.bhg.com/recipe/yeast-breads/focaccia/

Appetizer/ Bread/ Sides/ Snacks

Classic Baguettes

Classic Baguettes

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By Prep Time: 35 minutes Cooking Time: 28 minutes

Ingredients

  • 1/2 cup (113g) water, cool
  • 1/16 teaspoon (a pinch) active dry yeast or instant yeast OR 1 Tablespoon (25g) sourdough starter
  • 1 cup (120g) flour
  • 1 cup + 2 tablespoons (255g) water, lukewarm
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 3 1/2 cups (420g) flour
  • 2 teaspoons (12g) salt

Instructions

1

To make the starter: Mix together the first three ingredients to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.

2

To make the dough: Mix and knead the starter together with the remaining ingredients to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.

3

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.

4

Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

5

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for at least 15 minutes; or for up to 1 hour.

6

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough 180 degrees and repeat the flattening and folding two more times.

7

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Taper each end of the log slightly to create the baguette's typical "pointy" end.

8

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

9

Preheat your oven to 450°F. Gently roll the baguettes onto a parchment so they're seam-side down. Score and bake (with steam, if possible) for 24 to 28 minutes.

Notes

Source: https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe

Bread/ Sides/ Sweets

Peach Streusel Muffins

Peach Streusel Muffins

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By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter melted
  • 2/3 cup (84g) all-purpose flour
  • 1/2 cup (115g) unsalted butter softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs room temperature preferred
  • 1/2 cup (120g) yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 tablespoons (45ml) milk (any kind)
  • 1 1/2 cups peeled chopped peaches (2-3 peaches)
  • 1 cup (120g) confectioners’ sugar
  • 3 tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Instructions

1

First, make the crumb topping : In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

2

Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.

3

Make the muffins : In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

4

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

5

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

7

Make the glaze : whisk all of the ingredients together and drizzle over warm muffins.

Notes

Make ahead tip : Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying. Source: https://sallysbakingaddiction.com/peach-streusel-muffins/

Bread/ Snacks/ Sweets

Pear Quick Bread with Streusel Topping

Pear Quick Bread with Streusel Topping

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By Prep Time: 55 minutes Cooking Time: 1 hour

Ingredients

  • 3 medium pears (1 1/2 cups chopped)
  • 1 cup whole wheat flour
  • 1 cup white all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp powdered ginger
  • 2/3 cup buttermilk
  • 6 tbsp unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 3 tbsp unsalted butter, softened
  • 1/3 cup whole wheat flour
  • 1/2 cup pecans, finely chopped
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp powdered ginger
  • 1/4 tsp table salt

Instructions

1

Preheat oven to 350F. Grease a 9x5 loaf pan and set aside.

2

Peel pears. Chop the pears into 1/2 inch dice. Take 1/2 cup of the chopped pear and mash it well until it's basically pureed.

3

In a large bowl, mix together wheat flour, white flour, baking soda, baking powder, salt, and spices.

4

In a medium bowl, whisk together buttermilk, butter, eggs, maple syrup, and vanilla. Stir in chopped pears and pear puree. Pour the liquid ingredients into the dry ingredients and combine with a large spatula until just mixed together.

5

For streusel, add all remaining ingredients to a bowl and mix with your fingers until until well combined and there is no dry flour left.

6

Using the spatula, scrape the pear batter into the prepared loaf pan. Sprinkle the streusel over the top, patting it down to push it into the batter a little. This will help it adhere to the bread.

7

Bake the bread for 45 minutes at 350 degrees. Reduce the temperature to 325 degrees F and bake for 15 minutes more. Allow the bread to cool for 1 hour on a rack. Then run a butter knife around the edges and carefully take the bread out of the loaf pan.

Notes

Source: https://www.justalittlebitofbacon.com/pear-quick-bread-with-streusel-topping/

Bread/ Sides/ Snacks/ Sweets

Streusel Blueberry Buckle

Streusel Blueberry Buckle

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Prep Time: 30 minutes Cooking Time: 55 minutes

Ingredients

  • 2 c flour
  • 3/4 c sugar
  • 1/2 c milk
  • 1/4 c butter, softened
  • 1 egg
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 c fresh or frozen blueberries
  • 1/2 c sugar
  • 1/3 c flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 c butter, softened

Instructions

1

Combine, flour, sugar, milk butter, egg, baking powder, salt, and nutmeg. Beat on low speed for 1-2 minutes.

2

Stir in berries by hand. Spread batter into a greased and floured 8-inch pan.

3

Combine sugar, flour, cinnamon, and nutmeg. Cut in butter. Sprinkle over batter in pan.

4

Bake at 375 degrees for 55 minutes or until toothpick inserted in center comes out clean.

Bread/ Sides/ Sweets

Peach and Pecan Muffins

Peach and Pecan Muffins

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By Prep Time: 30 minutes Cooking Time: 25 minutes

Ingredients

  • 1 cup white sugar
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/3 cup sour cream
  • 2 large eggs
  • 1 stick butter
  • 2 cups peaches, peeled and diced
  • 3/4 cup chopped pecans

Instructions

1

Preheat oven to 425°.

2

Mix sugar, baking soda, vanilla, sour cream, eggs and butter in a large mixing bowl with an electric mixer until smooth.

3

Add flour, peaches and pecans.

4

Stir just until moistened.

5

Spoon muffin batter into greased or sprayed muffin tins until almost full.

6

Sprinkle more chopped pecans over top of each muffin in pans.

7

Press pecans slightly into batter.

8

Bake in a preheated 425° oven for 5 minutes.

9

Adjust temperature to 350°.

10

Bake at 350° for 15-20 minutes or until a toothpick inserted in center comes out clean.

Notes

Source: https://cantstayoutofthekitchen.com/2015/08/31/peach-and-pecan-muffins/

Bread/ Sides/ Snacks/ Sweets

Banana Bread

Banana Bread

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Serves: 10 Prep Time: 20 minutes Cooking Time: 75 minutes

Ingredients

  • 2 1/2 c flour
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1/3 c milk
  • 1 egg
  • 3 T vegetable oil
  • 3 1/2 tsp baking powder
  • 1 1/4 c bananas; mashed

Instructions

1

Heat oven to 350 degrees. Grease bottom only of a 9x5x3 inch loaf pan. Mix all ingredients and beat for 30 seconds. Pour into pan and bake for one hour and 15 minutes.