Showing posts with label bread recipes. Show all posts
Showing posts with label bread recipes. Show all posts

Wednesday, November 5, 2014

Double Cream Cheese Glazed Pumpkin Mini-Loaves

Glazed Pumpkin Mini-Loaves

There's nothing's as comforting "Double Cream Cheese Glazed Pumpkin Mini-Loaves" topped with our Golden Pumpkin Spice Syrup


Ingredients

Makes 6 Mini Loaves or 3 7x3-inch Loaves
3½ cups all-purpose flour2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 cup extra virgin oil1/2 cup apple sauce1 1/2 cups sugar1/4 cup packed brown sugar4 eggs1 (15 ounce) can pumpkin puree or fresh pumpkin puree

Frosting
1 (8 oz) package of Philadelphia Cream Cheese , softened
1/2 cup Can't Believe Its Not Butter, softened
2 cups powdered sugar
½ tablespoon fresh lemon juice
2 teaspoon vanilla extract

1/2-1 cup Golden Pumpkin Spice Syrup 

Directions

Preheat the oven to 350°F. Grease and flour pans.

In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In the bowl of a stand mixer, combine the oil and apple sauce.

To the oil mixture, add the sugars, mixing until combined.

Add the eggs, one at a time, mixing until combined.

Mix in the pumpkin until thoroughly combined. 


Scrap down the sides to be sure it’s all incorporated.

Add half of the flour mixture and mix until just combined, be careful not to over mix.

Add the remaining flour until no streaks of flour remain. 

Divide the mixture evenly among the prepared baking pans. 

Bake the mini loaves for 20 minutes. 


Rotate the pans, front to back, and bake for an additional 20 minutes, until a toothpick inserted in the center comes out clean. 

Bake the larger loaves for 25 minutes, rotate, and 25 additional minutes.


Frosting

While you are waiting:

Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.  

Add sugar, lemon juice, vanilla.  

Mix on medium until mixture is light and fluffy, about 5 minutes.  

Set aside.

Completing Loafs 

Remove 6 Mini Loaves from oven.  

Spread evenly half of the frosting between 6 loaves.  

Allow to cool slightly and repeat.  

Then drizzle with Golden Pumpkin Spice Syrup 

Serve and enjoy!




Thursday, October 30, 2014

Delicious Cinnabon Cinnamon Rolls


This "Delicious Cinnabon Cinnamon Rolls" recipe is a sweet sticky roll will make your family and friends appreciate the finer foods in life. Once they have had these delicious rolls you will never want another plain old cinnamon roll again.  


Ingrediants:

makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120 degrees)
3/4 cup granulated sugar
1/4 cup heavy cream
2 eggs
7 tablespoons Can't Believe Its Not Butter
5 ½-6 cups all-purpose flour

Filling
½ cup Can't Believe Its Not Butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoons cornstarch

Frosting
1 (8 oz) package of Philadelphia Cream Cheese , softened
1/2 cup Can't Believe Its Not Butter, softened
2 cups powdered sugar
½ tablespoon fresh lemon juice
2 teaspoon vanilla extract

Tip:
If you use a butter like "Can't Believe Its Not Butter" do not add any salt; there is more than enough salt in the butter, any more would be too much salt.

Directions:


Rolls

Add water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook.   

On slow mix until they are combined and looks creamy.

Allow yeast to bloom (develop a foam), about 5-8 minutes. 

While you are waiting:  

In a small bowl melt 6 tablespoons of butter in the microwave.  

Combine heavy cream, eggs and butter; make sure the butter is not too hot or it will cook the eggs. 

Beat with a fork until eggs are mixed.

Once yeast mixture has developed a foam, add heavy cream mixture.  

Mix on low until fully combined.

Add 4 cups of flour, one cup at a time. 

Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  (The perfect dough ball will clean the bowl).   

Knead dough on medium-high for 5 minutes.

While you are waiting:

Lightly dust counter-top with flour.  

Remove the dough ball from the bowl and place on the counter-top.  

Knead a few turns; shape dough into a ball.  

Add 1 tablespoon butter to a large bowl and heat in microwave until melted.  

Let bottom of bowl cool to touch then place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and put a towel over it.  

Set bowl in a warm place in your kitchen.  

Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

Filling

While you are waiting:

Combine light brown sugar, cinnamon and corn starch in a medium bowl.  

Stir with as fork until combined.  

Then set aside.

Rolls

Place dough onto a lightly floured surface.  

Knead the dough a few turns; just enough to shape into a rectangle.

Then using a rolling pin, roll out until it is about 18” long x 24” wide.  

Spread softened butter around dough leaving the bottom 1” uncoated.  

Now sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  

Press sugar mixture into dough by gently rolling it with the rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  

Cut dough roll in half.

Then cut those halves in half, giving you 4 pieces.  

Now cut each of those pieces into 1/3 rd.   

You should have 12 pieces when you are done.

Grease with butter (don't flour the pans) two 9”x13” baking dishes.  

Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each; put the end pieces upside down.

Cover with plastic wrap and towel.

Set pans in a warm place again.

Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

Preheat oven 350°F. 

Bake for approximately 20 minutes or until golden brown and cooked through.  

Rotate the pans halfway through baking time.

Frosting

While you are waiting:

Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.  

Add sugar, lemon juice, vanilla.  

Mix on medium until mixture is light and fluffy, about 5 minutes.  

Set aside. 

Completing Rolls

Remove rolls from oven.  

Spread 1/4 of the frosting over each pan of rolls.  

Allow to cool slightly and repeat.  

Serve and enjoy!



Traditional Irish Scones


One of the most popular Irish Bread is the  "Traditional Irish Scones" it is a delicious easy recipe that your family and friends will enjoy for years to come. Great for breakfast, the tartness of the golden raisins pairs beautifully with warm tea or a hot cup of coffee.


Ingredients

2 cups all-purpose flour
¼ cup sugar
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
⅓ cup Unsalted Butter
½ cup buttermilk
1 large egg
½ cup raisins,chopped
1 Tablespoon buttermilk

Directions


Preheat oven to 425° F.

Combine baking powder, baking soda, flour, sugar, and sea salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).

Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. 


Do not over blend!
In a small bowl whisk egg with buttermilk. 

Add egg mixture to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add egg mixture & stir just until moistened). 

Then stir in raisins.


Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾- inch thick. 

Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. 

Brush with buttermilk. 

 Bake 15-18 minutes or until golden brown. 

Serve warm, spread with lots of butter.


Gramm's Amish White Bread



"Gramm's Amish White Bread" is one of my son-in-law's favorite home baked bread recipes. I have to admit her home-baked bread is absolutely delicious. Her recipe will give you two loaves of plain, sweet white bread that are quick and easy to make.

Recipe Provided By: H. Westefeld

Ingredients
2 cups warm water (110 F or 45 C)
2/3 cup white sugar or Splenda Granulated
1 1/2 Tablespoons active dry yeast
1 1/2 Tablespoons salt or sea salt
1/4 cup vegetable oil or extra virgin olive oil
+/- 6 cups flour

Directions
In a large bowl dissolve the sugar in the warm water.

Stir in yeast.

Allow to proof until the yeast resembles a creamy foam; about 10-15 minutes.

Then mix salt and flour into the yeast (adding flour into the mixture one cup at a time).

If you are using a mixer, knead the dough on a lightly  floured surface until smooth.

Coat a large bowl with the oil.

Place dough in the bowl and genitally turn the dough until it is fully coated.

Cover with a damp cloth and place in a warm draft free area and allow to rise until it doubles in size; about one hour.

Then punch dough down, knead for a few minutes, and divide then the dough in half.

Shape into loaves.

Coat two 9 x 5 loaf pans with the oil.

Place loves in the pans.

Cover with a damp cloth and place in a warm draft free area and allow to rise 30 minutes or until the dough has risen one inch above the rim of the loaf pan.

Bake at 350 degrees for about 35 to 40 minutes.

Remove from the oven and while hot turn bread out of the pan and place on a cooling rack.

Let rest for 30 to 45 minutes and serve.

Zucchini Bread


This yummy Zucchini Bread recipe is easy to make plus moist and delicious.



Ingerdients

Makes Two Loaves

3 1/4 cups all-purpose flour
1 1/2 teaspoons sea salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup extra virgin olive oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees. 

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. 

In another bowl, combine oil, eggs, water, zucchini and lemon juice. 

Mix wet ingredients into dry, add nuts and fold in. 

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. 

Alternately, bake in 5 mini loaf pans for about 45 minutes.




Wednesday, October 29, 2014

Chocolate & Almond Bread Pudding



This "Chocolate & Almond Bread Pudding" has a rich vanilla flavor plays perfectly with the luscious chocolate and almonds.


Ingredients

Custard
4 large egg whites
4 large eggs
1 cup skim milk
Seasonings
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)

Topping
1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)

Directions

Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

Toss bread, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Top with one scoop of vanilla ice cream.

Tips:


  1. Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  2. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. 
  3. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.




Pumpkin Spice Cinnabon Cinnamon Rolls


This delicious "Pumpkin Spice Cinnabon Cinnamon Rolls" recipe is a sweet sticky roll will make your family and friends appreciate the finer foods in life. Once they have had these delicious rolls you will never want another plain old cinnamon roll again.  


Ingrediants:

makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120 degrees)
3/4 cup granulated sugar
1/4 cup heavy cream
2 eggs
7 tablespoons Can't Believe Its Not Butter
5 ½-6 cups all-purpose flour

Filling
½ cup Can't Believe Its Not Butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoons cornstarch

Frosting
1 (8 oz) package of Philadelphia Cream Cheese , softened
1/2 cup Can't Believe Its Not Butter, softened
2 cups powdered sugar
½ tablespoon fresh lemon juice
4 Tablespoons Golden Pumpkin Spice Syrup
2 teaspoon vanilla extract

Tip:
If you use a butter like "Can't Believe Its Not Butter" do not add any salt; there is more than enough salt in the butter, any more would be too much salt.


Directions:


Rolls

Add water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook.   

On slow mix until they are combined and looks creamy.

Allow yeast to bloom (develop a foam), about 5-8 minutes.

While you are waiting:  

In a small bowl melt 6 tablespoons of butter in the microwave.  

Combine heavy cream, eggs and butter; make sure the butter is not too hot or it will cook the eggs. 

Beat with a fork until eggs are mixed.

Once yeast mixture has developed a foam, add heavy cream mixture.  

Mix on low until fully combined.

Add 4 cups of flour, one cup at a time. 

Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  (The perfect dough ball will clean the bowl).   

Knead dough on medium-high for 5 minutes.

While you are waiting:

Lightly dust counter-top with flour.  

Remove the dough ball from the bowl and place on the counter-top.  

Knead a few turns; shape dough into a ball.  

Add 1 tablespoon butter to a large bowl and heat in microwave until melted.  

Let bottom of bowl cool to touch then place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and put a towel over it.  

Set bowl in a warm place in your kitchen.  

Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

Filling

While you are waiting:

Combine light brown sugar, cinnamon and corn starch in a medium bowl.  

Stir with as fork until combined.  

Then set aside.

Rolls

Place dough onto a lightly floured surface.  

Knead the dough a few turns; just enough to shape into a rectangle.

Then using a rolling pin, roll out until it is about 18” long x 24” wide.  

Spread softened butter around dough leaving the bottom 1” uncoated.  

Now sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  

Press sugar mixture into dough by gently rolling it with the rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  

Cut dough roll in half.

Then cut those halves in half, giving you 4 pieces.  

Now cut each of those pieces into 1/3 rd.   

You should have 12 pieces when you are done.

Grease with butter (don't flour the pans) two 9”x13” baking dishes.  

Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each; put the end pieces upside down.

Cover with plastic wrap and towel.

Set pans in a warm place again.

Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

Preheat oven 350°F.

Bake for approximately 20 minutes or until golden brown and cooked through.  

Rotate the pans halfway through baking time.

Frosting

While you are waiting:

Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.  

Add sugar, lemon juice, vanilla.  


Mix on medium until mixture is light and fluffy, about 5 minutes.  

Set aside. 

Completing Rolls 

Remove rolls from oven.  

Spread 1/4 of the frosting over each pan of rolls.  

Allow to cool slightly and repeat.  

Serve and enjoy!