Banana Bread Ingredients: 2 cups flour, 1 tsp baking soda, 1/4 tsp salt, 1/2 cup salted butter, 3/4 cup brown sugar, 2 eggs beaten, 2 1/3 cups (usually 6-7 bananas) of smashed overripe bananas Preheat the oven to 350 degrees F 1. In a medium bowl, whisk the flour, baking soda, and salt in a bowl. 2. In a large bowl, mix the butter and brown sugar with an electric mixer. 3. Mix in the eggs and the bananas into the butter mixture 4. Stir the flour mixture into the banana mixture using the electric mixer. 5. Pour into a 9 x 5 inch sprayed pan for 60-65 minutes.
Healthy-ish Banana Bread Ingredients: 3 bananas, 2 eggs, 1/2 cup yogurt, 1/3 cup honey, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1 1/2 cups flour, 1 tsp baking soda (optional: 1 cup dark chocolate chips) Preheat oven to 350 degrees F 1. In a large bowl, smash the bananas using a fork until it forms a smooth paste. 2. Whisk in the two eggs. 3. Whisk in the yogurt, honey, vanilla, and spices until smooth. 4. Use a rubber spatula to fold in the flour and baking soda. You can also fold in dark chocolate chips too. 5. Spray a loaf pan and pour the batter in. Bake in preheated oven for about 55 minutes. The top should be dark brown and a toothpick should come out clean when inserted into the bread.
Pumpkin Bread (with optional cream cheese swirl) makes 2 loaves Ingredients: 3 cups sugar, 1 cup vegetable oil, 2 cups pumpkin, 3 eggs, 3 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, 1 tsp baking soda, 1 tsp nutmeg, 1 tsp cinnamon, 1/4 tsp ground cloves, 1/8m tsp allspice Ingredients for cream cheese swirl (enough for one loaf): 8 oz packaged cream cheese (softened), 1 tbsp flour, 1/2 cup granulated sugar, 1 tsp vanilla, 1 egg Preheat oven to 350 degrees F 1. With an electric mixer, blend sugar, vegetable oil in a large bowl. 2. Add eggs and blend well. 3. Add pumpkin and blend well. 4. In a medium bowl, sift together the salt, baking powder, baking soda, nutmeg, cinnamon, cloves, and allspice. 5. Mix the flour mixture into the pumpkin mix. *For the cream cheese swirl, use an electric mixer to combine all the ingredients in a medium bowl. Make a think layer of pumpkin batter at the base of the pan. Then use large spoons to drop a mix of the two batters into the pan. Use a knife to swirl the batter, but be careful not to mix and combine the two batters. 6. Grease two loaf pans and bake for about 70 minutes. If you made the cream cheese swirl, it will probably need more time in the oven.
Baking; it's just how I roll.
Cinnamon Apple Bread makes one loaf Ingredients: 1/2 cup packed brown sugar, 1 1/2 tsp cinnamon, 2/3 cup sugar, 1/2 cup salted butter (softened/melted), 2 eggs, 2 tsp vanilla extract, 1 1/2 cups of all-purpose flour, 1/2 teaspoons of baking powder, 1/2 cup of milk, and 1 large apple peeled and finely cut Preheat oven to 350 degrees F 1. In a small bowl, mix the brown sugar and cinnamon together. Set aside. 2. In a large bowl, use an electric mixer to combine butter and sugar until smooth. 3. Add the eggs and vanilla into the same bowl and mix until smooth. 4. Add flour and baking powder into the same bowl. 5. Add in the milk. 6. Grease a 9 x 5 inch pan. 7. Pour in half of the batter. Cover with half of the apples and push them into the batter. Then cover with half of the cinnamon topping. Repeat this once more. 8. Bake for 50 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes, then take it out of the pan.
Cinnamon Rolls makes about 25 rolls Ingredients for dough: 1 package of active dry yeast (2 1/4 tsp), 1 cup warm milk, 1/2 cup sugar, 1/3 cup salted butter, 1 tsp salt, 2 large eggs, 4 cups flour for filling: 1 cup packed brown sugar, 3 tbsp cinnamon, 1/3 cup salted butter for Icing: 6 tbsp salted butter, 1 1/2 cup powdered sugar, 1/4 cup cream cheese, 1/2 tsp vanilla, 1/8 tsp salt 1. Pour the yeast into the bowl of the warm milk to let the yeast dissolve. 2. In a large bowl, mix the sugar, butter, salt, eggs, and flour in an electric mixer. 3. Pour the yeast and milk into the large bowl and mix well using either dough hooks or your hands (be gentle). 4. Place dough in an oiled bowl and cover it tightly. Leave in a warm room for about an hour, letting the dough rise to twice its size. 5. On a lightly floured surface, roll the dough to about 1/4 inch thick or less. 6. Preheat the oven to 350 degrees and leave the dough rolled out. Filling 1. Combine the butter, brown sugar, and cinnamon in a small bowl using an electric mixer. 2. Evenly spread the mixture over the rolled out dough. 3. Carefully roll the dough into a tight spiral. 4. Cut the 'log' into 1-1.5 inch slices and place on a greased cookie sheets. 5. Cover the rolls tightly with cling wrap and let rise for another half hour. 6. Cook the rolls for 15-25 minutes, or until they are light golden brown. Icing 1. Beat all the ingredients for the icing together with an electric mixer until light and fluffy in a small bowl. 2. After they are baked and while the rolls are still warm, spread generously spread with icing.
Cheesy Pesto Pull-Apart Bread Ingredients: 2 cups bread flour, 1/2 tsp salt, 1 tsp yeast, 2/3 - 1 cup warm water, 1 tsp olive oil, 2/3 cup pesto, 1/4 cup grated cheddar cheese, 1/4 cup grated mozzarella cheese Preheat the oven to 250 degrees F 1. Mix the flour, salt, and yeast. 2. Make a well in the center and add the water and olive oil and stir until the mixture holds. 3. Turn onto a floured surface and knead for 7-10 minutes (Add up to a total of 1 cup of warm water as needed). 4. Pour a bit of olive oil onto a paper towel and dampen the sides of a bowl with the oil. 5. Add the dough into the bowl and cover it tightly to let rise in a warm room for about one hour. 6. Knead the dough again for about 2 minutes, then form 18 evenly sized balls. 7. Dunk each ball in a generous helping of pesto. 8. Arrange the dough balls in a greased 9 inch pan and spread evenly. 9. Cover with cling wrap and let rise for another hour (and start preheating the oven). 10. Cover the dough with the two cheeses. 11. Bake for 20-25 minutes. 12. Invert the bread and enjoy!!!
Poviticia middle eastern chocolate swirl bread Ingredients: 300g plain flour, 40g caster sugar, 7g salt, 10g fast-active yeast, 30g melted unsalted butter, 1 egg, 1 1/2 tsp vanilla extract, 150ml warm milk for Filling: 60g unsalted butter, 4 tbsp milk, 280g oats, 1 1/2 tsp vanilla extract, 100g caster sugar, 2 tbsp cocoa powder, 1 egg for Icing: 15g melted butter, 1 egg white, 100g icing sugar 1. With a dough hook, mix the flour and sugar together. 2.Add the salt to one side of the bowl and yeast to the other, so they don't touch yet. Add the melted butter, egg, vanilla, and milk while mixing on a low speed. 3. Once it starts to come together, mix for 5-8 more minutes on medium speed until the dough is soft, smooth, and stretchy. 4. Transfer the dough to a lightly oiled bowl. Cover and let rise for about an hour. 5. To make the filling, combine the butter and milk in a small pan and heat gently until the butter is completely melted. Then, remove from heat. 6. Put the oats, vanilla, sugar, and cocoa powder in a food processor until sandy. Add the egg yolk, milk/butter mixture, and pulse until it forms a paste. 7. Spread a clean cotton sheet, or tablecloth onto a surface and dust with flour. 8. Roll the dough to a 20x12 inch rectangle. Coat the dough with the 15g of melted butter. 9. Coat your hands in flour and ease them under the dough, then stretch the dough out from the center until very thin. You should be able to see the cloth pattern through it. It should be about 40x24 inches. 10. Carefully spread the filling across the dough without tearing it. If the filling has become thick, add a bit of warm milk for it to loosen up. 11. Roll the dough into a tight log from the long edge, like a Swiss Roll. 12. Carefully lift the dough into the greased pan so it makes a 'U' shape at the bottom. Wrap the dough around again to make a 'U' on top of it. 13. Place in a plastic bag and let rise for one hour. Preheat the oven to 350F. 14. Brush the dough with a beaten egg white and bake for 15 minutes. Then reduce the temperature to 300 F and bake for 45 more minutes until golden brown. If it starts to darken too much, cover with foil. 15. Leave to cool for 30 minutes before letting it cool completely out of the tin. 16. Mix the icing sugar with a few drops of water, then drizzle over the poviticia, traditionally in a criss-cross pattern 17. Slice and enjoy!
Thin Crust Pizza Dough for 3 10" pizzas Ingredients: 3 1/2 cups flour, 1 1/2 tsp kosher salt, 1/4 tsp active dry yeast, ~2 cups room temp water, cornmeal 1. In a large bowl, mix together the flour, salt, and yeast, but make sure the salt and yeast on opposite ends of the bowl. 2. Make a well in the middle, and gradually add the water. Mix completely in between each addition. 3. Continue to add water until the dough comes together. You may not need all of it, or you may need more. The dough should be wet and sticky to the touch. 4. Use your hands to ensure the dough is fully incorporated, but don't knead it. 5. Cover with plastic wrap and leave to proof overnight, or for at least 12 hours. The dough should have doubles in size and be porous. 6. Transfer the dough onto a floured surface and form into a large bowl. Divide the dough into three balls and put them on a floured sheet pan. Sprinkle with flour, cover with a damp towel, and leave to rest for 30 minutes to an hour. 7. Preheat the oven to 500 degrees F and spray each pan with non-stick spray and sprinkle with cornmeal. 8. Work each dough into a disk on a floured surface. Use your knuckles and the back of your hand to make sure the dough doesn't rip. The middle should be thinner, while the rims are thicker. 9. Add toppings and bake for 9 minutes, while watching carefully to ensure it doesn't burn. The crust should be crispy and slightly charred and cheese should be thicker. 10. Enjoy!
Thick Crust Pizza Dough makes 1 10-12 inch pizza Ingredients: 2 cups bread flour, 1 packet instant yeast, 1 1/2 tsp sugar, 3/4 tsp salt, 1/4 tsp dried basil, 2 tbsp olive oil, 3/4 cup warm water 1. In a large bowl, combine 1 cup of flour, yeast, sugar, salt, and dried basil. 2. Add olive oil and warm water to the bowl. Use a wooden bowl to combine all of the ingredients together. 3. Gradually add one more cup of flour and continue to mix. Continue to add flour, little by little, until the dough forms a cohesive ball and starts to pull away from the sides of the bowl. The dough should be sticky, yet manageable. 4. Drizzle a large bowl with olive oil, then move the dough into the oiled bowl and roll the ball of dough around so that it is covered in oil. Cover and leave in a warm place to rise for at least half an hour. 5. Preheat the oven to 425 degrees F. 6. Once the dough has risen, roll it out into a 10-12inch circle and pinch the edges to make a crust. Use a fork to poke the crusts. Once your toppings are on, bake for 13-15 minutes.
Chocolate Cherry Bread a Paul Hollywood recipe Ingredients: 500g strong plain flour, 2 tsp salt, 30ml olive oil, 10g fast action yeast, 390g jarred black cherries, 100g chocolate chips, 100g white chocolate chips 1. Put the flour into a large bowl and add the salt and olive oil on one side of the bowl. Add the yeast on the opposite side. 2. Slowly add 320 ml water and mix until the dough is pliable 3. Tip the dough onto a lightly floured surface to knead for 4-7 minutes. 4. Add the cherries to the dough and add more flour as needed, then add the chocolate chips. 5. Put the dough back into the bowl and cover with a clean tea towel, then leave to prove until it has doubled in size, for about 1 - 1.5 hours 6. On a lightly floured surface, divide the dough in half and shape each into a long log. Lay one strand across each other into a cross shape. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf. *Click on the button below to watch a video on how to braid two stranded bread* 7. Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. 8. Preheat the oven to 425 degrees F 9. Bake the bread for 20 minutes, then reduce the temperature to 400 F and bake for 20-25 minutes, then transfer to a wire rack 10. Once cooled, slice, serve, and enjoy!
Challah makes 1 loaf, adapted from Time Magazine recipe Ingredients: 1/2 cup and 1/8 cup lukewarm water, 1 3/4 tsp yeast, 1/2 tbsp plus 1/4 cup sugar, 1/4 cup oil, 3 large eggs, 1/2 tbsp salt, 3 - 4 1/4 cup all-purpose flour Optional Cinnamon Swirl: a few tbsp unsalted butter, 4 tsp cinnamon, 4 tsp brown sugar, 1-2 tsp ginger, 2 tsp nutmeg, 1-2 tsp allspice 1. In a large bowl, combine the yeast, s1/2 tbsp of sugar, and water in a bowl. Let it sit for a few minutes for the yeast to dissolve and begin to froth. 2. Whisk the oil into the bowl. Then beat in two eggs, one at a time, along with the last 1/4 cup of sugar and salt. 3. Using a dough, hook gradually add in enough flour for the dough to hold together. 4. On a lightly floured surface, knead the dough until smooth. Grease a bowl and place the dough inside. Cover, let proof in a warm place for at least an hour or until it has doubled in size. Punch down the dough, then cover and let rise again for another half-hour. **If needed, set the oven to 150 degrees F then turn it off and place the dough inside to proof it if the room isn't warm enough.** 5. Braid the dough with however many strands you desire. If doing an 8-strand plait, then number the strands of dough from 1-8 from left to right. Every time you move any strand it will take the new number of its position in the row. Step 1: place 8 under 7 and over 1 Step 2: place 8 over 5 Step 3: place 2 under 3 and over 8 Step 4: place 1 over 4 Step 5: place 7 under 6 and over 1 Repeats step 2-5, until all the dough is braided. **If making the cinnamon swirl, cut the dough into three pieces and roll each one into a rectangle. Brush with melted butter. Mix the spices together and sprinkle on top of the melted butter. Roll each piece of dough longways, then braid as normal. 6. Let the dough rise for another hour. 7. Set the oven temperature to 375 degrees F. When the dough is done proofing, wash with a beaten egg. Then bake for 30-40 minutes until golden brown in color and hollow on the bottom.
Challah Part 2 Ingredients: 1 1/2 cup warm water, 1 packet active dry yeast, 1 tsp sugar, 1 egg, 3 egg yolks, 1/2 cup honey, 2 tbsp oil, 2 tsp salt, 2 cup bread flour, 2-4 cup all-purpose flour, optional add in toppings, one egg for egg wash Makes 2 loaves 1. Heat the water to about 110 degrees F. Pour 1/4 cup of the warmed water into a large bowl. Add the yeast and sugar. Stir to dissolve and let sit for about 10 minutes so that the yeast activates. The yeast should look frothy and thick. 2. Add the remaining 1 1/4 cup of water along with the egg, egg yolks, honey, oil, and salt. Whisk thoroughly. 3. Start to add the flour about a half a cup at a time. Mix with a wooden spoon. Once the mixture becomes too thick to stir, start using your hands to knead. 4. Continue to add flour and knead the dough with your hands until it's smooth and elastic, and not sticky. Add in any extra flavors that you want and knead them into the dough. 5. Grease a large bowl and put the challah dough inside. Cover the bowl with a clean towel. 6. Place a pan full of water on the stove until it starts to boil. Then place it in the bottom of the oven and put the bowl with dough on the top rack and close the oven while it is still off. 7. Let rise for at least an hour. Punch it down once it has doubled in size to remove air pockets, then let rise for another hour until it has doubled in size again. 8. Take the dough out of the oven and tip it onto a floured surface. Cut the dough into pieces and braid into two loaves. 9. Line two cookie sheets and cover with a clean towel. Let the bread rise for 30-45 minutes until you can press your finger into the dough and the indentation stays instead of bouncing back. 10. Heat the oven to 350 degrees F. Brush with an egg wash. 11. Bake for about 40 minutes until golden brown in color. It should sound hollow when tapped on the bottom and should be around 200 degrees internally.
English Muffins Recipe by Paul Hollywood makes 8 muffins Ingredients: 300g bread flour, 6g fast action yeast, 6g salt, 15g caster sugar, 15g softened butter, 1 egg, 170ml milk, tiny bit of oil, semolina or cornmeal 1. Measure the flour into a large bowl. On one side of the bowl, add the yeast. Add the salt to the opposite side. 2. Add the sugar, butter, egg, and milk to the same bowl and mix well. 3. On a lightly floured surface, knead the dough for about ten minutes until it is soft and smooth. 4. Grease a large bowl with oil and place the dough in it. Cover the bowl and let the bread prove for about an hour, or until it is doubled in size. 5. Dust a work surface with flour and semolina or cornmeal. Roll the dough until it's about 2.5 cm thick. 6. Use a 9cm circle cutter to cut 8 muffins out of the rolled dough. 7. Dust a baking sheet with flour and semolina/cornmeal and place the muffins on it. Let them prove for another 30 minutes. 8. Place a thick pan on the stove over low-medium heat (depending on your stove and pan). Place each muffin on the pan and bake for 5-6 minutes before flipping it over and cooking for another 5-6 minutes. 9. When done, both sides should be dark brown. If you tap the brown parts, it should sound hollow.
Scones Ingredients: 2 cup all-purpose flour, 1/2 cup sugar, 1/2 tsp salt, 2 1/2 tsp baking powder, 1/2 cup unsalted butter (cold or frozen), 1/2 cup heavy cream, 1 egg, 1 1/2 tsp vanilla, 1-1 1/2 cup mix-ins Makes 8 large scones or 16 mini scones 1. Whisk the flour, sugar, salt, and baking powder together in a large bowl. 2. Grate the butter into the flour mixture. Use your fingers to rub the butter into the flour until it forms a crumb-like texture. Move the bowl into the fridge to keep the butter cold. 3. In a small bowl, whisk together the heavy cream, egg, and vanilla. Drizzle this over the flour mixture. Then sprinkle in the mix-ins. 4. Use a wooden spoon to mix the ingredients together until everything is moistened. If it is too wet, add a few tablespoons of flour. If it is too dry, add a few tablespoons of heavy cream. The dough should be sticky, then tip onto a clean surface. 5. Work the dough into a ball. 6. If making large scones, work the dough into an 8 inch disk. If making mini scones, make two 5 inch disks. Wrap the dough in cling film and refrigerate for at least twenty minutes. Preheat the oven to 400F. 7. Cut the disks into 8 even triangles and place onto greased cookie sheets. 8. Whisk together an egg and about a tablespoon of heavy cream. Brush this generously over the scones. Sprinkle granulated or brown sugar over the scones. Bake for 20-25 minutes if making large scones or for 18-20 minutes if making small scones.
Multigrain Bread makes 1 loaf, recipe adapted from Seasons and Supper Ingredients: 2/3 cup multi-grain cereal/muesli (such as 7-grain cereal), 2 cups boiling water, 2 1/4 tsp active dry or instant yeast, 4 cups unbleached all-purpose flour (can replace 1 cup with whole wheat flour), 1 Tbsp neutral cooking oil or olive oil, 1 Tbsp dark brown sugar (or honey), 1 1/2 tsp fine salt, 3 tsp sesame seeds, 3 tsp flax seeds, 3 tsp poppy seeds 1. Place multigrain cereal in the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over the cereal, then let stand until mixture cools to between 105°F. and 115°F. for active dry yeast or to about 120°F for Instant yeast. This should take about 20 minutes. (Don't rush!!! If the mixture is too hot, it can kill your yeast) 2. Sprinkle yeast over cereal mixture. Add 1 cup flour, all of the oil, brown sugar/honey, and salt and stir until smooth. Gradually mix in enough remaining flour to form a smooth, moist dough. 3. Cover bowl with plastic wrap and let rest 15 minutes. 4. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if it's sticky, about 5 minutes. 5. Oil a large bowl. Add dough to bowl, then flip over the ball of dough so the oiled side is up. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour. 6. Prepare the Seed Mixture by stirring together all the seeds in a small bowl. Set aside. 7. When dough has doubled in size, gently deflate dough by pressing down the dough, then turn out onto lightly floured surface. 8. If making into loaves: grease one 9x5-inch loaf pan or two 8x4-inch loaf pans. Sprinkle a couple of teaspoons of the seed mixture into the pan (or divide between two pans). For 8x4-inch loaves, divide dough ball into two equal sized pieces. If making one loaf: grease a 9x5-inch loaf. 9. For both loaves, roll the dough out into a rectangle - about 10x20-inches for a 9x5 loaf, or two 9x18-inch rectangles for two 8x4 loaves. Roll up jelly rolls style, starting with the shortest side, then pinch seams together. Place rolls seam side down into prepared loaf pan(s). 10. If making a freeform loaf: Line a baking sheet with parchment paper. Shape loaf into a round or oval shape. Scatter 1/2 of the seed mixture onto the baking sheet (about the size of the loaf) and place loaf on top. 11. For all loaves, cover with a clean kitchen towel and let rise until doubled in size, about 30 minutes. 12. Preheat oven to 425F. 13. Before baking, brush top of loaves with water and sprinkle with remaining seed mixture. 14. Bake in the oven until golden and crusty, about 25-30 minutes for the 8x4-inch loaves and up to 45 minutes for the 9x5-inch or freeform loaf. Check the loaf after 20 minutes and cover loosely with a sheet of aluminum foil if it's already browned enough.
Banana Oat Waffles Makes 1 full waffle Ingredients: 1 cup rolled oats, 2 medium bananas, 2 eggs, 1 tsp vanilla extract, 1 tsp baking powder, pinch of salt optional 1. Place all ingredients into a blender and mix until smooth. 2. Heat the waffle iron. 3. Grease waffle iron and pour batter into iron. Cook until golden brown. 4. Add toppings like syrup, fruit, etc. 5. Enjoy!
Pumpkin Protein Waffles Makes 2 full waffles Ingredients: 2 eggs, 1 egg white, 1/4 cup pumpkin puree, 1 serving vanilla/unflavored protein powder, 1/2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 cup milk, 1 tbsp oil, 1/4 cup all-purpose flour 1. Mix all the ingredients together with a whisk. 2. Cook with a waffle iron as usual.
Chocolate Zucchini Bread Makes 2 loaves, adapted from Love & Lemons Ingredients: 1¼ cup whole wheat flour, 1¼ cup all-purpose flour, ⅓ cup cocoa powder, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, 3 eggs, 1½ cups milk (room temp), ¼ unsalted butter or cup coconut oil (melted), ⅔ cup maple syrup, 2 tsp vanilla extract, 2 cups finely shredded unpeeled zucchini, 1 cup semisweet chocolate chips Preheat Oven to 350 degrees F 1. Whisk together the dry ingredients in a medium bowl. 2. In a large bowl, whisk together the eggs, milk, butter/coconut oil, maple syrup, and vanilla extract. Then whisk in the shredded zucchini. 3. Add the dry ingredients into the wet ingredients and mix. Be careful not to over-mix! 4. Fold in the chocolate chips. 5. Pour the batter into two greased 8x4 loaf pans. Sprinkle the top with a few extra chocolate chips. 6. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the bread. Let cool for at least 10 minutes before removing from pan.
Cinnamon Raisin Swirl Bread Makes 2 8x4 loaves, adapted from Seasons & Suppers Ingredients: 1 cup milk, 2/3 cup warm water (110-115 degrees for active dry, slightly warmer for instant yeast), 3 tsp active dry or instant yeast, 2 eggs, 1/3 cup white sugar, 2/3 tsp salt, 1/3 cup unsalted butter (melted), 2/3 cup raisins, about 5 1/3 cups all-purpose flour Ingredients for Filling: 2 tbsp milk, 2/3 cup caster sugar, 2 tbsp ground cinnamon 1. Warm the milk either over a stove until it starts to bubble or in a microwave until hot. Remove from heat and let cool to about 120-125 degrees F, or lukewarm. 2. Put the warm water in a large bowl of a stand mixer and dissolve the yeast in the water until it turns frothy-- about 10 minutes. 3. Add the eggs, sugar, melted butter, salt, and raisins. Mix with a paddle attachment until combined. 4. Slowly stir in the cooled milk. 5. Switch to a dough hook and gradually add in the flour. Just add enough to make a stiff dough, which could be more or less than the amount listed in the ingredients. 6. Knead the dough on a lightly floured surface or a stand mixer for a few minutes until it is smooth. 7. Grease a large mixing bowl. Turn the dough in the bowl so that all sides are greased. Then cover the bowl with plastic wrap and let the dough rise until it has at least doubled in size-- about 1 1/2 hours.
Preheat Oven to 350 degrees F. 8. In a small bowl, combine the 2/3 cup of caster sugar with 2 tbsp cinnamon. Set aside. 9. Divide the dough into two. On a lightly floured surface, roll each piece into a rectangle about 8" wide and 12-13" long. Brush each rectangle with a tbsp of milk, then sprinkle one half of the cinnamon/sugar mix evenly over the dough. 10. Starting at the short end, roll each dough tightly and place into a greased 8x4" loaf pan. 11. Spray a piece of plastic wrap with non-stick spray and cover each loaf. Let rise in a warm place for about an hour. The loaves should have risen so that the middle is about an inch above the edge of the pans. 12. Bake in oven for 40-45 minutes, until they are brown and sound hollow when tapped. The internal temperature should be between 195 and 200 degrees F. (Check at 30-35 minutes and cover loosely with tin foil if the loaves are already brown to stop the outsides from burning) 13. Remove from the oven and let cool in pans for 15 minutes. Then remove from the pan and let cool before slicing.
Blueberry Cream Cheese Babka makes 2 9x5 inch loaves Ingredients for blueberry preserves: 3 cups blueberries, ¾ cup sugar, 1 tbsp lemon juice (can use store bought blueberry preserves too) Ingredients for cream cheese filling: 8 oz cream cheese softened, ½ cup sugar Ingredients for dough: 4 cups all purpose flour, ⅓ cup sugar + 1 tsp sugar divided, 1 tsp kosher salt, 1 package active dry yeast (about 2 ¼ tsp), 1 cup milk warmed to about 100-110 degrees, 2 eggs, 1 tsp vanilla, 10 tbsp unsalted butter (very soft and cubed) 1. Heat the milk in the microwave until 100-110 degrees F. Then add this milk into a bowl of a stand mixer with a dough hook. Then add 1 tsp of sugar. Let the mixture to stand for 5 minutes until the yeast starts to foam. 2. Whisk together the flour, 1/3 cup of sugar, and the salt in a bowl. 3. Add the flour mixture as well as the eggs and vanilla into the yeast and milk mixture. Mix on low speed until it's combined, then increase the speed to medium and mix until it's smooth for about five minutes. 4. Cube by cube, gradually add the butter to the dough until it is combined and sticky. 5. Cover the dough with plastic wrap and let rise in a warm place for an hour to an hour and a half, until the dough is doubled.
While rising, make the blueberry preserves and cream cheese mixture. 6. Combine all the ingredients in a medium saucepan and bring to a boil. Crush some of the blueberries with the back of a spoon. Then reduce the heat to medium and let cook for 15 minutes. Stir occasionally until thickened. Refrigerate the preserves while the dough rises. 7. For the cream cheese mixture, beat the cream cheese and sugar with an electric mixer until combined. Set aside until ready to fill the dough.
8. If the dough is warm or too sticky, you can refrigerate the dough for 30 minutes so that it is easier to work with. Punch down the dough and tip onto a floured surface. Cut it into two equal pieces. Roll each piece into a 12x16 inch rectangle. 9. Spread with half the cream cheese mixture leaving a small border on one long edge. Then spread with half the blueberry preserves again leaving a border on a long edge. 10. Starting with the long side without the border, roll the dough into a tight log. Trim off about an inch from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed. Press two of the ends together, then twist the strands one over the other so that the exposed ends are pointing up. 11. Line two, 9 x 5 loaf pans with parchment paper leaving an overhang on the long sides. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour. 12. Bake at 350 degrees for about 40 minutes or until golden brown and a tester comes out clean. 13. Cool a few minutes in the loaf pan and then transfer the babka using the parchment paper to a wire rack to cool completely.
Cranberry Walnut Bread adapted from Sally's Baking Addiction Ingredients: 200g all-purpose flour, 190g whole wheat flour, 2 tsp coarse sea salt, 1/2 tsp instant yeast, 100g chopped walnuts, 105g dried cranberries, 1 tbsp honey, and 360ml warm water (about 95 degrees F) 1. In a large bowl, stir all of the ingredients other than the water together using a wooden spoon. Then stir in the warm water. The dough should be sticky, but don't add extra flour! Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, or overnight. It should be doubled in size, stuck to the sides of the bowl, and have lots of air bubbles on the surface. 2. Prepare a pan by lining it with parchment paper. Carefully tip the dough onto a lightly floured surface and gently shape into a a circle or oval and can lightly dust the top with flour for a more rustic look. Transfer to the pan and score the bread by cutting an 'x' into the circle or two diagonal slashes into the oval. 3. Loosely cover with plastic wrap and let rise for thirty minutes. Meanwhile, preheat the oven to 475 degrees F. 4. Place a 9x13 baking pan on the lower oven rack and the pan with bread on the top rack. Gently pour in approximately 4 cups of hot water into the bottom baking pan and quickly shut the oven door. The steam will help create the amazing crust! 5. Bake for 25 minutes. Then turn the oven down to 400F and cover the bread with tinfoil if it is already golden brown. Bake for another 10-20 minutes. The bottom should sound hollow when tapped and the inside should be between 190 and 200F. 6. Let cool until warm before cutting and eating. Enjoy!
Whole Wheat Bread Makes 1 loaf, recipe from King Arthur Baking Ingredients: 1 cup water, 50g vegetable oil, 86 g honey (can use maple syrup or molasses too), 397g whole wheat flour, 1 packet (or 2.5 tsp) active dry yeast, 28g milk, 8g salt 1. Microwave the cup of water for about thirty seconds until lukewarm. Pour a couple of tbsp of the water into a small bowl and sprinkle the yeast over it, letting it dissolve for a few seconds. 2. Add all of the other ingredients into a large bowl. Use a wooden spoon to mis it together until it just comes together and just starts to pull away from the bowl. Let rest for 20-30 minutes to allow some of the liquid to be absorbed and the bran to soften. 3. If kneading using a machine, use the dough hook on low speed for 6-8 minutes. If kneading by hand, lightly flour a surface and knead for 7-9 minutes. Add flour or water to adjust as needed. The dough should be smooth and soft. Transfer the dough to a large, lightly oiled bowl and let rise for 1-2 hours. It should be puffy, but not necessarily doubled in size. 4. Grease an 8x4 inch bread pan. Tip directly into the pan and flatten. Cover the pan with a clean kitchen towel and let rise until it rises about one inch above the pan's edge, about 1-2 hours. 5. When the bread is nearly ready, preheat the oven to 350 degrees. 6. Bake for about 40 minutes. If it is browning too quickly, cover with aluminum foil. The internal temperature of the bread should be 195-200 degrees F. 7. Let sit in the pan to cool for a few minutes before turning out to let cool completely.
Rosemary Parmesan Focaccia Bread Ingredients: 1 1/3 cup warm water (about 110°F), 2 tsp sugar or honey, 1 (0.25 ounce) package active-dry yeast, 3 1/2 cups all purpose flour, 1/4 cup extra virgin olive oil, 2 teaspoons kosher salt, plus extra for sprinkling, fresh rosemary and parmesan to sprinkle on top 1. Pour the warm water (around 110F) into a large mixing bowl and mix the sugar or honey in. Then sprinkle the yeast on top. Lightly stir the mix, then let the yeast sit for 5-10 minutes until the yeast is foamy. 2. Set the mixer to a low speed and slowly add in the flour, olive oil, and salt. Increase the speed to medium and mix for 5 minutes. If the dough isn't pulling away from the sides of the bowl by the end, add in another quarter cup of flour. 3. Grease a large mixing bowl and put the dough in (it should be very wet and sticky). Cover with a damp towel and let the dough rise for 45-60 minutes in a warm place until it has doubled in size. 4. Line and grease a small cookie sheet and tip in the dough. Spread the dough all the way to the corners of the pan using your fingers. Cover with a damp towel and let rise for another twenty minutes. Preheat oven to 400F. 5. Prod the dough with your fingers all the way into the bottom of the pan. Sprinkle the top of the dough with more olive oil, rosemary sprigs, and parmesan. 6. Bake for twenty minutes until golden brown.
Whole Wheat Cranberry Orange Bread Ingredients: 2 cups fresh cranberries, 2 cups white whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ⅓ cup melted coconut oil or extra-virgin olive oil, ¾ cup honey or maple syrup, 2 eggs, ½ cup plain yogurt or sour cream, 2 tsp vanilla extract, ½ cup orange juice Optional Streusel: 1/4 cup butter, 1/2 cup sugar, 2/3 cup flour, 1/2 tbsp cinnamon, 1/4 cup orange juice Preheat oven to 400F. 1. Cut the larger cranberries in half. 2. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. 3. In a medium mixing bowl, whisk together the oil and honey. Add the eggs and combine. Add the yogurt, vanilla, and orange juice. 4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter. 5. Grease a bread tin and pour in the batter. Optional Streusel: Melt the butter in a bowl. Add in the sugar, flour, cinnamon, and orange juice. Mix with a fork and spread on top of the bread batter. Bake until a toothpick comes out clean, about 35 minutes.
Waffles makes 2 full Belgian waffles Ingredients: 3/4 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup cornstarch, 2 tsp baking powder, 2 tbsp sugar, 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 cup oil, 1 1/4 cup milk, 2 tsp vanilla, 2 eggs, optional scoop of protein powder 1. Mix the flours, cornstarch, baking powder, sugar, cinnamon, and salt (and protein powder) together in a large bowl. 2. In a separate bowl, mix the oil, milk, vanilla, and eggs. 3. Add the wet to the dry ingredients and mix until combined. Then cook in the waffle iron.
English Muffin Loaf makes 1 loaf; adapted from Restless Chipotle Ingredients: 1 tbsp yeast, 1/2 tbsp honey, 1/8 cup warm water (110F), 1 tsp kosher salt, 1/8 tsp baking soda, about 2 cups all-purpose flour or 1 cup AP and 1 cup whole wheat flour, 1 1/8 cup warm milk (110F), cornmeal for dusting 1. Mix the warm water, yeast, and honey together in a large bowl. Set aside for a few minutes until the yeast froths. 2. Add in the salt, baking soda, and 1 cup of flour. Mix well. 3. Slowly add in more flour until the dough is soft and very gloopy. 4. Spray and dust a loaf pan with cornmeal. Tip the dough into the pan and cover with a towel. Let rise until doubled in size, about 45 minutes. Preheat oven to 425 F. 5. Dust the top of the loaf with more cornmeal, then bake for 15-25 minutes until golden brown, hollow sounding, and the internal temperature is between 190F and 200F. Let cool before slicing.
Rustic Bread Recipe makes 1 loaf Ingredients: 1.5 cup warm water (~110F), 1/2 packet active dry yeast (1 1/8 tsp), 1/2 tbsp sugar, 3 cup flour, 1.5 tsp salt 1. Mix water, yeast, and sugar in a large mixing bowl. Let sit for about 5 minutes until the yeast is frothy. 2. Add flour and salt and mix with a wooden spoon until a dough is formed. It should be soft and slightly sticky, but not sticky enough to come off on your hands. 3. Grease a bowl and let the dough rise for 1-3 hours. Cover loosely with cling film and a dish towel. Preheat to 450 degrees 4. Put a cookie sheet or pizza stone in the oven to warm up. Also put a rimmed dish on the bottom rack and fill with water to create steam. 5. On a lightly floured surface, gently turn out the dough and shape into a circle, working it as little as possible. Place on a greased cookie sheet and use a sharp knife to cut an x at the top. 6. Bake for 25-30 minutes, until golden brown. It should sound hollow when tapped and the internal temp should be 190-200F.
Overnight Rosemary Garlic Bread Ingredients: 2 cups all-purpose flour, 1 cup whole wheat flour, 1 1/2 tsp salt, 1 tsp instant yeast, 1 tsp minced garlic, 4-5 sprigs fresh rosemary (cut into small pieces), 1 1/2 cup room temperature water 1. In a large bowl, mix everything except the water together with a wooden spoon. Then, stir in the water until a slightly lumpy dough forms. You can add a few more tablespoons of water or flour if needed. The dough just be just slightly wet throughout. 2. Cover the bowl with plastic wrap and let rise overnight (12-18 hours). 3. In the morning, preheat the oven to 450 degrees. Put in a large enamel coated Dutch oven in the oven as it heats for at least 20 minutes. 4. Meanwhile, lay a large piece of parchment paper on the counter and sprinkle some all-purpose flour over it. Tip the dough on top of it. Without kneading, shape the dough into a rough ball. This can include taking pieces of dough from below and bring them up and around the top, then flipping the dough over to create a smooth top. 5. Sprinkle flour over the top of the dough and lift the parchment paper and dough into the heated pan. Use a bread knife to cut two or three diagonal slits in the bread so that the steam has somewhere to escape and the dough has somewhere to rise. 6. Bake, covered, for 30 minutes. Then uncover and bake for another 10-15 minutes. The crust should be golden brown. The bread should sound hollow when tapped. The inside of the dough should be at least 195degrees F.