Category Archives: Bread

Cinnamon Bread

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I have a problem with reading recipes all the way through before I make them. I repeatedly do this so who knows when I will learn. I can’t count how many times I am getting dinner together and then realize, shoot…that has to marinate for 2 hours, or oh no, the bread needs to rise. When I made the batter for this bread I thought it was an awful lot for one loaf, and it was…the recipe yields 2 loaves. When making something new I just don’t like to make a huge batch…what if we don’t like it? OR what if it just doesn’t turn out? The good news is this worked out for the best because this bread is delicious. It isn’t too sweet, but you still get a little of the cinnamon sugar mixture swirled through the loaf. I also saved a little of the sugar/cinnamon mix and sprinkled some on the top. This really was for Alex but I think I ended up eating just as much! The best part is that this is a no knead bread – just mix and bake! It freezes well, just slice and put in a freezer bag. Perfect for a treat for breakfast or a yummy snack!

cinnamon bread

 

Cinnamon Bread, from Redfly Creations
Ingredients:

1 cup butter, room temperature
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions:
Preheat oven to 350 degrees.
In a large bowl combine flour and baking soda and set aside. With a whisk, cream together the butter and sugar. Mix eggs in one at a time. Stir in milk. Gradually mix in flour mixture until just combined.
Pour about half of the batter into greased loaf pans (1/4 in each pan). Sprinkle about half of the sugar mixture over the batter, then cover with remaining batter. Sprinkle most of the sugar mixture over the tops of the batter. Run a butter knife through the batter to mix in the sugar and cinnamon. Sprinkle the remaining sugar mixture over the top of both loaves.
Bake for 45-50 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Let cool in the pan for at least 20 minutes before removing.

 

cinnamon bread

Monkey Bread Minis

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We really strive to eat healthy in our family, most of the time. I try especially hard to do right for Alex…who probably eats better than both Bernie and me. BUT where’s the fun if there are never any treats? We even splurged on some ice cream from the Homemade Ice Cream and Pie Kitchen this weekend. Alex got to try strawberry ice cream and ate every. last. bite.  Alex has always been a pretty good eater but can be finicky sometimes just like any other kid.  If there is one food he will never refuse, it is ice cream.

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Strawberry ice cream, yum!

He also loves monkey bread. Breakfast for Alex is usually oatmeal, muffins or pancakes…sometimes cereal when I am really in a pinch and don’t have anything in the freezer. Once a week or so I will try to make monkey bread as a treat, usually on the weekends when I have a little more time. If you want to make it even easier in the morning, make the dough the night before and put it in the fridge, then you can just assemble the next day and bake. I make these minis because I don’t have a monkey bread or Bundt pan, and it definitely works.  And who knows, maybe one day I will invest in one but for now I have other things higher on the priority list, like this pan from Williams-Sonoma.  Filled pancakes, how great does that sound?  But for now, we will stick with regular pancakes and monkey bread.

This is one breakfast I never have to worry if Alex will eat. Bernie approves too. This recipe calls for butter and sugar mixture to be drizzled over the dough but usually I bake Alex’s portion without – and he loves it just the same.

Monkey Bread Minis, adapted from Allrecipes

Ingredients:

1 recipe buttermilk biscuits
1/4 cup plus 2 tablespoons sugar
1 tablespoon ground cinnamon
4 tablespoons (half stick) butter, melted

Directions:

Preheat oven to 350 degrees. Grease muffin tins with non stick spray.

Prepare biscuits as directed up to the point where you roll out the dough. If you are preparing the night before, put the dough in the refrigerator.

Roll dough into balls about 1/2 tablespoon in size. I normally end up with about 4 in each muffin tin so that is about 48 total. In a small bowl combine 1/4 cup sugar and cinnamon. Roll dough pieces in sugar cinnamon mixture to coat and evenly distribute between 12 muffin cups.

monkey bread minis - What's Cooking in Kentucky

Ready to go into the oven!

Mix butter and 2 tablespoons of sugar and drizzle over dough. Bake for approximately 8-10 minutes.

Yields 6 servings (2 muffin tins)

monkey bread minis

Apple Bread

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Gotta love quick breads – no waiting for a rise, no kneading, and still tastes delicious.  This was a nice change of pace.  I have made banana bread and pumpkin bread, but never bread with apples.  This bread smells like fall, my kitchen smelled just wonderful as it was baking.  I made just a couple of adjustments by using whole wheat pastry flour in place of all-purpose and also decreasing the sugar just a little.  I used one granny smith and two golden delicious apples, but you can use whatever apples you like best – I feel like these two bake pretty well.

Apple Bread, slightly adapted from Southern Pink Lemonade

3 apples cored and diced
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup of sugar
1/3 cup unsweetened applesauce
1/3 cup oil
2 eggs
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.  Grease 9X5 loaf pan.

In a small bowl mix together flour, cinnamon, baking powder, baking soda, and salt.  Set aside.

In a medium bowl beat together the applesauce, sugar, oil, eggs, and vanilla extract.  Mix until well combined, then slowly add in flour mixture.  Once combined, fold in apples and pour into loaf pan.

Bake in preheated oven for approximately 40-50 minutes, or until toothpick inserted in loaf comes out clean (I ended up baking my loaf about 60 minutes before done).  Let loaf cool in the pan for about 5 minutes, then remove and let finish cooling on wire rack.

I sliced about 12 slices.

Nutrition per 1/12 of recipe: 175.5 calories, 7.3g fat, 0.7g saturated fat, 30.8mg cholesterol, 181.5mg sodium, 27.2g carbohydrates, 2.3g fiber, 17g sugar, 2.2g protein

Crusty French Bread

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Making bread used to really intimidate me, but now I really enjoy it.  It is very satisfying to taste something delicious after you have spent hours making it.  Bernie thought this bread was perfect, so I will definitely be making it again.

Crusty French Bread, from Allrecipes

Ingredients

6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions

  1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Yields 2 loaves of bread – 15 pieces per loaf

Nutrition per serving:  calories: 94, 0.3g fat, 0mg cholesterol, 119 mg sodium, 19.5g carobhydrates, 0.8g dietary fiber, 2.9g protein

Banana-Chocolate Bread

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If you like banana bread and chocolate, you will like this bread.  It tastes like Best Banana Bread, only sweeter.

Banana-Chocolate Bread, from Baking Illustrated

Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped course
10 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup plain yogurt – non-fat
2 large eggs, 2/3 cups egg substitute
6 tablespoons unsalted butter Smart Balance butter blend, melted and cooled
1 teaspoon vanilla extract
1/2 cup (heaping) bittersweet chocolate, grated

Instructions

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients plus chocolate together in large bowl; set aside.

2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Yield: 1 loaf

Nutrition per servings (of 16 slices): 234.3 calories, 11.6g fat, 2.6g saturated fat, 0.1mg cholesterol, 188.2 mg sodium, 30.1g carbohydrates, 1.9g fiber, 14.3g sugars, 4.7g protein

Best Banana Bread

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The Best Banana Bread, from Cook’s Illustrated, Published March 1, 1998.

2 unbleached all-purpose flour 1 cup whole wheat pastry flour, 1 cup all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 1/2 cup toasted walnuts , chopped coarse
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain non-fat yogurt
2 large eggs, beaten lightly egg whites, or 6 tablespoons liquid egg white substitute
6 tablespoons unsalted butter, Smart Balance 50/50 blend melted and cooled
1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

OMG my kitchen smelled SO GOOD while this was baking!   I have tried several banana bread recipes that have been OK, but this really is the best!!  Make sure you do check with a toothpick, I probably cooked about 10 minutes longer because it was not done first check.

I cut about 12 thick slices

Nutrition per slice (1/12): 228.1 calories, 9.3g fat, 2.9g saturated fat, 7.6mg cholesterol, 238.7mg sodium, 34g carbohydrates, 2.1g fiber, 16.9g sugar, 3.8g protein.

Whole Wheat bread: first attempt

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Bread has always really intimidated me.  I attempted to make bread once many years ago and totally failed, so have stayed away from it since then.  This loaf wasn’t perfect, but the flavor was amazing.  I am excited to try out some new recipes in the coming weeks, but I will definitely come back to this one:

Whole Wheat Bread, adapted from: http://wholewheatbreadrecipe.blogspot.com/

3 1/2 cups Whole Wheat Flour
2 cups whole wheat flour
1 cup whole wheat pastry flour
1/2 cup old-fashioned oats

1/3 cup milk low-fat buttermilk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable canola oil
1 packet dry yeast

In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.

Mix in the flour and stir until the dough starts pull away from the bowl.

Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth. ***I used my stand mixer with the dough hook, medium speed for 10 minutes.

Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.  ***Use the time as a guideline, it is more important if the dough actually rises.

Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.  *** I used an 8-inch pan.

Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dough raises approx.1 inch above the pan.

Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let bread cool on a rack then slice.  ***It is important to let the bread cool completely before you begin to slice it!


Makes approximately 16 slices

Nutrition per slice: 134 calories, 4g fat, 0.4g sat fat, 0.2mg cholesterol, 187.4mg sodium, 24.4g carbohydrates, 3.3g fiber, 4.6g sugar, 3.5g protein

***Remember, when you make your own bread, it does not have the preservatives bread does at the grocery store.  Eat it within 2-3 days of making it, or you can freeze it.  Enjoy!***

The verdict:  Love it!  My parent’s gave it a thumbs up too.  I will definitely work on perfecting my bread making skills once this loaf has been finished off!