Brioche Bread

 Brioche - makes three large loafs

Ingredients
1 kg bread flour 2.2 pounds or 7 1/2 Cups
400 grams sugar (2 cups)
5 eggs
250 ml Warm Whole Milk (1 cup)
3 packages of yeast (7 grams each)
pinch of salt
80 ml sunflower oil (1/3 Cup)
80-100 grams butter (1/2 Cup) - unsalted - Pulgra or President
(Available at Tropicana)
Raisins if desired (rinsed)
1 tsp Vanilla
1 TBS lemon zest
For the greatest success make the dough in a warm room - 82 degrees plus. Have all the ingredients at room temperature and be careful of drafts. Sift the flour twice. Place flour into a large bowl and make a well in it. Reserve 1-2 Cups of the flour for incorporating during the mixing. In a separate bowl begin to proof the yeast by placing yeast in the milk that has been warmed to around 95 degrees. Add 1 TBS of the flour and ½ tsp of sugar to the milk mixture to feed the yeast. Add the remaining sugar and the pinch of salt into the bowl with the flour. Make a well in the dry ingredients. Crack the 5 eggs into the well of the dry ingredients and slowly begin to incorporate the eggs and flour. Work the dough slowly with a wooden spoon in one direction. Add the yeast mixture. Add the vanilla and the lemon zest. Melt the butter and combine with the oil. Add this butter mixture several tablespoons at a time. Knead until small bubbles appear. You will not use all the butter mixture or all the flour but keep for additional steps. The dough is a
soft dough but shouldn’t be too sticky because of the butter. Place in a bowl. Cover with plastic wrap and then a towel. To hasten the proofing process you can heat the oven to 100 degrees, turn off the oven and place your bowl in the oven. Let double in size, about 1 ½ hours. Butter your loaf pans with the remaining butter and dust with flour. Punch down dough and incorporate more butter. Divide dough into three equal balls. Separate each of those balls into three even
balls by greasing your hands with the butter and continue to work it into the dough. Roll each ball to a 16" x 6" rectangle. Roll the rectangle up longwise. Do this with all three pieces of the dough. Bread in a Dutch braid pattern. Place dough, being careful to tuck under the ends into
the loaf pan. Repeat with other loaves. Drizzle with butter. Let the dough raise (in the oven if preferred) until double in size (takes about 30-40 minutes). Make an egg wash with 2 eggs and a tablespoon of milk. Brush on the raised loaves. Sprinkle with turbinado sugar. Bake at 325 on lower rack for 30-40 minutes or until golden brown.

Whole Wheat Bread

1  Cup hot water

1 Cup Brown Sugar

6 TBS shortening

1 Cup warm water

2 TBS honey

2 TBS yeast

3 Cups Warm Water

4 tsp salt

6 Cups white flour

6 Cups Whole wheat flour

Combine first three ingredients; stir until dissolved.  Let stand.  Combine next three ingredients.  Let rise for 10 minutes and then combine with the first mixture. Add 3 Cups warm water, salt and white flour.  Beat vigorously to make a sponge.  Mix in whole wheat flour.  Add white flour until dough pulls away from sides of bowl.  Let rise until double in bulk.  Punch down, Form into loaves and put into greased loaf pans and let rise until double.  Bake at 375 for 45 minutes or until done.  Makes 6 loaves.

 

Pumpkin Bread

4 3/4 Cups flour

3 tsp soda

2 1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

4 1/2 cups sugar

1 1/2 Cups oil

6 eggs

1 Cup water

3 Cups (29 oz can) canned pumpkin

Sift together dry ingredients.  Add remaining ingredients.  Mix until smooth.  Bake at 350 for 60 minutes or until firm.  Makes 4 loaves

Brown Bread

 2 1/2 Cups Warm Water

1 1/2 T Yeast

2/3 Cup Honey

Put in mixer, mix and let sit for 10 minutes

Add 1/4 Cup melted coconut oil

1/3 Cup molasses

2 T cocoa powder

1 T salt

4 Cups whole wheat flour

4 Cups white flour

Mix, knead for 10 minutes.  Let double.  Punch down and form into loaves and let rise until double.  Bake at 350 for 30 minutes.

Brioche

Ingredients
1 kg bread flour 2.2 pounds or 7 1/2 Cups
400 grams sugar (2 cups)
5 eggs
250 ml Warm Whole Milk (1 cup)
3 packages of yeast (7 grams each)
pinch of salt
80 ml sunflower oil (1/3 Cup)
80-100 grams butter (1/2 Cup) - unsalted - Pulgra or President
(Available at Tropicana)
Raisins if desired (rinsed)
1 tsp Vanilla
1 TBS lemon zest

Directions
For the greatest success make the dough in a warm room - 82 degrees plus. Have all the ingredients at room temperature and be careful of drafts. Sift the flour twice. Place flour into a large bowl and make a well in it. Reserve 1-2 Cups of the flour for incorporating during the mixing. In a separate bowl begin to proof the yeast by placing yeast in the milk that has been warmed to around 95 degrees. Add 1 TBS of the flour and ½ tsp of sugar to the milk mixture to feed the yeast. Add the remaining sugar and the pinch of salt into the bowl with the flour. Make a well in the dry ingredients. Crack the 5 eggs into the well of the dry ingredients and slowly begin to incorporate the eggs and flour. Work the dough slowly with a wooden spoon in one direction. Add the yeast mixture. Add the vanilla and the lemon zest. Melt the butter and combine with the oil. Add this butter mixture several tablespoons at a time. Knead until small bubbles appear. You will not use all the butter mixture or all the flour but keep for additional steps. The dough is a
soft dough but shouldn’t be too sticky because of the butter. Place in a bowl. Cover with plastic wrap and then a towel. To hasten the proofing process you can heat the oven to 100 degrees, turn off the oven and place your bowl in the oven. Let double in size, about 1 ½ hours. Butter your loaf pans with the remaining butter and dust with flour. Punch down dough and incorporate more butter. Divide dough into three equal balls. Separate each of those balls into three even
balls by greasing your hands with the butter and continue to work it into the dough. Roll each ball to a 16" x 6" rectangle. Roll the rectangle up longwise. Do this with all three pieces of the dough. Bread in a Dutch braid pattern. Place dough, being careful to tuck under the ends into
the loaf pan. Repeat with other loaves. Drizzle with butter. Let the dough raise (in the oven if preferred) until double in size (takes about 30-40 minutes). Make an egg wash with 2 eggs and a tablespoon of milk. Brush on the raised loaves. Sprinkle with turbinado sugar. Bake at 325 on lower rack for 30-40 minutes or until golden brown.  Makes three large loafs

Pita Bread

 2 TBS yeast

2 1/2 Cups warm water

4 TBS sugar

2 tsp salt

5-6 Cups flour

Mix yeast, warm water and sugar.  Let sit for 15 minutes.  Add salt and flour.  Knead for 2 minutes.  Let the dough rest for two minutes.  Make into balls - rolling them in the palm of your hand.  Make them the size of a racquetball.  This will make about 15 balls.  Place them in sequence of making them 1 through 15 on a greased surface.  Let them rest for 5 minutes.  Start with the first ball and roll it into a circle with a rolling pin until it is 1/4 inch thick.  Then repeat that process with the second ball through 15.  Let them rest for 5 minutes.  Place them on a cookie sheet with no sides to restrict accurate baking or on the back of a cookie sheet.  Bake at 500 degrees for 5 minutes or until golden brown.  Cut them in half while they are still warm.

Picture courtesy of loveandlemons.com

Homemade Bread

 

Ingredients

2/3 c. granulated sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. fine sea salt
1/2 c. grapeseed oil (or any flavorless oil, example- vegetable oil)

Instructions

In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.

Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in until they meet.  Roll up the dough keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1/2 inch above the rim of the loaf pan.

Bake in a 350 F oven for 31-35 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.

Makes 2 loaves

Recipe and picture from Jenny Evans Gatherings

Magleby's Rolls

Ingredients

• 
  

12 frozen dinner rolls

1/3 cup Mayonnaise

1/3 cup Melted Butter

1/3 cup Parmesan Cheese shredded

1/2 Tbsp Garlic Powder

• 1/2 Tbsp Dried Parsley

Instructions

• Place mayo, cheese and butter in separate bowls,
• Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.
• Place roll into a well greased muffin tin (cheese side up).
• Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)
• Bake according to directions on the package.
  Recipe and picture from Your Home Based Mom
  

30 minute Rolls

Ingredients

• 
  

1 C plus 2 Tbsp warm water

1/3 C vegetable oil

2 Tbsp active dry yeast

1/4 C sugar

1 1/2 tsp salt

1 egg

• 3 1/2 C bread flour seems to work better but all purpose flour will also work

Instructions

• Heat oven to 400 degrees.
• In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
• Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
• Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
  Recipe and picture from Your Home Based Mom
  

Jiffy Cornbread with Creamed Corn

Ingredients
2 boxes Jiffy corn muffin mix
1 Cup sour cream
3 beaten eggs
1/2 Cup melted butter
1 tsp salt
16 oz can creamed corn
Directions
Mix all ingredients together and pour into greased 9 x 13 baking dish.  Bake at 375 degrees for 35 minutes or until lightly brown.

California Cornbread

Mix one yellow cake mix as directed
Mix on package Marie Calendar’s Corn bread as directed
Gently mix together.  Pour into a 9 x 13.  Bake at 350 for 40 minutes or until toothpick comes out clean. 

Pumpkin Cream Cheese Muffins

Yield: 24-32 muffins

Pumpkin Cream Cheese Muffins

Total Time: 1 hour 35 mins (includes chilling time)
Prep Time: 15 mins
Cook Time: 18-20 mins

Ingredients:

Muffins:

• 3 cups (15 ounces) all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon pumpkin pie spice (see note)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 1 cup vegetable oil (I often sub half applesauce/half oil)
• 2 cups (15 ounces) granulated sugar
• 2 cups canned pumpkin puree (15-ounce can)

Filling:

• 8 ounces cream cheese, softened
• 1 cup (4 ounces) powdered sugar

Streusel Topping:

• 1/2 cup (3.75 ounces) granulated sugar
• 1/4 cup (1.25 ounces) all-purpose flour
• 4 tablespoons cold butter, cubed
• 1 1/2 teaspoons cinnamon

Directions:

1. For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth. On a piece of parchment paper or greased foil, form the soft mixture into a log making sure that the diameter is small enough to fit into the well of a muffin pan once cut into pieces. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. ALTERNATE METHOD: sometimes I use my small cookie scoop (about a tablespoon in size) and portion out 24 cream cheese dollops on a parchment-lined plate or tray and freeze that way.
2. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners (can bake in batches if you only have one pan) – see the note below for tips on muffin tins and how many to use.
3. For the muffins, in a medium bowl, combine the flour, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil (and applesauce if using), sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don’t overmix; a few lumps are ok!).
4. For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly.
5. Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Place a slice or dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).
6. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese (filling the muffin tins about 2/3 to 3/4 full, depending on how deep the muffin cups are). Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.  Recipe and Photo Credit Mels Kitchen Cafe

White Potato Bread

2 ½ Cups hot water
1 TBS yeast
1/3 Cup sugar
4-6 Cups flour
1/3 cup potato flakes
1/3 cup oil
1 ½ TBS salt

Combine the water, sugar, potatoes and 2 cups of flour and mix until flour is wet.  Add the yeast and mix until blended.  Add the oil and salt and enough flour for the dough to pull away from the sides as it is being mixed.  When all ingredients are properly mixed, knead for 5 minutes.  Turn the dough out onto a lightly oiled counter top and form into loaves.  Let double in size.  Set the oven temperature for 425 and cook for 15 minutes.  Reset the oven to 350 and bake for an additional 15 minutes or until the loaf has a golden brown crust.  (With your smaller loaves I would just bake at 350 until golden brown.)

Bread

2/3 c. sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. salt
1/2 c. oil
Directions

In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in about 4 inches or so.  Roll up keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1 inch above the rim of the loaf pan.
Bake in a 350 F oven for 30 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
Makes 2 loaves

Lemon Blueberry Rolls

Lemon Blueberry Rolls
Recipe by Our Best Bites; dough recipe from The Pioneer Woman Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Filling
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
Glaze
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions:
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.

These were the rolls that were served at Reesa's baby shower.  We used the orange roll recipe from Book one.  It was a new twist on an old roll recipe.  FANTASTIC TASTING!!!

Mimi's Cafe Carrot Bread

1 1/2 Cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 Cup oil
1 Cup brown sugar
3 eggs
1/2 Cup walnuts, chopped
1/2 Cup diced canned pineapple
1/2 Cup raisins
1 Cup shredded carrots

Grease bottom of a loaf pan and line with parchment paper. Grease parchment paper.
Sift flour and other spices into a large mixing bowl.
In a separate bowl, whisk together oil, sugar and eggs. Mix into flour mixture.
Add walnuts, carrots, pineapple and raisins. Mix well.
Pour into prepared pan.
Bake at 350 for 50-60 minutes.

Aebleskiver

2 Cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 Cups buttermilk
3 eggs, separated
1 tsp vanilla
3 TBS melted butter
Sift dry ingredients. Mix all ingredients except the egg whites. Beat these separately and fold in at the last with the 3 TBS melted butter. Fry in Aebleskiver pan with oil in each rounded cavity.
Serve with powdered sugar, jam or syrup.
After visiting Solvang I looked for my Aebleskiver pan and found it. Now we can have them anytime we want.

Blueberry Crumb Cake

Ingredients

For the streusel:

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

This is an Ina Garten recipe that I made for the morningside last Friday. I made 7 of them and they were all delicious.

Blueberry Cream Muffins

4 Eggs
2 1/4 Cup sugar
1 Cup vegetable oil
1 tsp vanilla
4 Cups flour
1 tsp salt
1 tsp baking soda
2 Cups Sour Cream
2 Cups Blueberries
1. Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Top with Crumb topping: (I usually double the topping for this many muffins)
2/3 Cup packed brown sugar
2 TBS flour
1/4 tsp cinnamon
2 TBS butter

4. Bake in preheated oven for 20 minutes.
The recipe is from Margaret Miramontes and the beautiful picture is from Vanillasugar.

Divine Breadsticks

1 1/2 Cups warm water
1 TBS yeast
2 TBS sugar
3 1/2 cups flour
1/2 tsp salt
3 TBS butter - melted (for the baking sheet)
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11 x 17 inch baking sheet (I let the butter melt in the oven on the pan) Roll out the breadstick dough about 1/4 to 1/2 inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2 inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (rosemary, basil or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
For me these have become my favorite breadsticks - they are wonderful!!!