Homemade White Bread

This is a tough and uncertain time we are living in, our country and the world are battling a pandemic - the corona-virus.  Most of us are quarantined trying to help decrease the spread to spare our most vulnerable and enable our health care workers to care for those that need it.  We are all finding new ways to cope, to work, to interact with each other, to be at home and to survive.  It has become scary to go food shopping, we must do this sparingly and try to get what we need on these infrequent trips.  The first few times I went out shopping, I found bare shelves of paper products - namely toilet paper and paper towels; the entire fresh meat aisle; and the baking sections- mainly flour and yeast.  So this did perplex me, but I understood that people were really scared and did not know how long we would need to quarantine and how much supplies we would need during this period.  So back to the flour and yeast products.  Were they all planning to make their own bread during this time?  How many of you have been doing this?  I have a bread cookbook - "Artisan Bread in Five Minutes a Day" which basically provides recipes that cut down the labor and wait time in bread making.  There's no need for kneading, the initial dough takes about 5 minutes to put together, then you let it rest for 2 hours to rise, then refrigerate overnight.  You can then use parts of it any time during the week to bake up a fresh loaf of bread.  I have tried the recipe for Challah bread and it came out very well.  With more time on my hands I decided to try another recipe for their "Soft American-Style White Bread."  What follows is the adapted recipe that I halved, it yields 2 loaves.  I hope that you are all well and safe and can savor some of this extra time with your families and in your kitchen creating love and memories.

Ingredients:

1 1/2 cups lukewarm water

3/4 Tablespoon active dry yeast - 1 packet

3/4 Tablespoon kosher salt

1 Tablespoon sugar

1/4 cup unsalted butter - 1/2 stick, melted,  plus additional for brushing the top crust

3 1/2 cups unbleached all-purpose flour

Instructions:

In a heavy duty mixer fitted with a dough hook attachment, mix the yeast, salt, sugar, melted butter and water.  Then mix in the flour with the dough hook on low adding about a cup at a time, gradually increase the speed to medium and mix until all flour is absorbed, and a dough is formed, dough will be sticky.  Remove dough hook attachment and let dough rest in same bowl covered - but not airtight-  for approximately 2 hours, dough will have risen to about double the size and may have collapsed - or flattened on top.  Then transfer the dough in the same covered bowl into the refrigerator overnight.  This amount of dough makes 2 loaves, you can use this within the next 7 days.  When you are ready to bake a loaf, remove from refrigerator and cut dough in half.  Sprinkle dough with flour and roll into a ball, then stretch out and roll again to elongate into an oval.  Grease a 9 x 4 x 3 loaf pan and drop the dough into the pan.  Let the dough rest for about 1 hour and 45 minutes.  Preheat the oven to 350 degrees.  Dust the top of the loaf with flour and then slash across the top with a sharp knife.  With a pastry brush, brush on the top the additional melted butter.  Bake the bread for about 45 minutes or until golden brown.  Allow to cool before slicing.

Enjoy all the little things!
Thank you to all our health care workers and all of our essential workers during this time !

Glazed Orange Pound Cake

This recipe is a definite keeper and may be my favorite pound cake of all time!  So tender and moist and full of bright citrus flavor from the fresh orange juice and zest.  When it's warm you poke holes throughout the top and brush it with a sweet orange glaze ~ moistening and flavoring the cake even more!

 

Lot's of fresh delicious orange juice and zest were squeezed and grated from these oranges to make this cake

 

 

Recipe

6 oz (1 1/2 sticks) unsalted butter, cut into pieces and brought to room temperature

2 large naval oranges

2 cups all purpose flour

1 1/2 tsps. baking powder

1/2 tsp salt, plus a pinch

1 1/4 cups sugar

3 large eggs at room temp

1 tsp pure vanilla extract

1 1/4 cups confectioner's sugar

Instructions

Spray a 9x5" loaf pan with baking spray, line the bottom of the pan with parchment paper and spray with baking spray.  Grate zest from oranges to yield 2 Tbsps, and then squeeze the oranges to yield 1 cup juice.  Set aside 1/4 cup of this juice for the glaze.  Preheat oven to 350 degrees and set rack in the center of the oven.

In a medium bowl sift the flour with the baking soda and 1/2 tsp salt.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on med-high until light and fluffy.  Add the eggs one at a time, beating after each addition until incorporated, scrape down the sides of the bowl as needed.  Add the vanilla and zest and beat until incorporated.  Add the flour and juice and beat on low until blended.  Scrape the batter into the pan and smooth the top, tap the pan on the countertop to pop any air pockets.  Bake until a toothpick inserted in the center of the cake comes out clean 50 mins to 1 hour, rotating the pan several times throughout.

Let the cake cool in its pan for about 10 mins, then invert, remove parchment paper and invert again back to right side up on a piece of wax paper or parchment.  Using a toothpick, poke holes at 3/4 inch intervals in the top of the cake, going about 3/4's of the way down the cake.

In a medium bowl whisk the reserved 1/4 cup juice with the confectioner's sugar and the pinch of salt until smooth.  Brush the glaze repeatedly over the top and sides until you've used it all.  Let the cake cool completely before slicing and serving.  The cake can be stored at room temperature wrapped in plastic wrap for up to 3 days.

Recipe adapted from Fine Cooking



 

Enjoy!



Double Chocolate Zucchini Bread

 

This is the first time I have attempted Zucchini Bread, after asking my facebook readers which type to make, the overwhelming vote was for this double chocolate zucchini bread.  The recipe is from King Arthur Flour, adapted slightly.  The zucchini adds nutrition and moistness to the bread and seems to deepen the chocolate flavor, it was very rich and delicious and cake like.   I've added part of the chocolate chips to the top of loaf and when it was warm spread it as a frosting - you can keep it decoratively with the chips, or you can omit a topping and add the full cup of chips to the batter.

 

Recipe

2 large eggs

1 /3 cup Lyles Golden Syrup

1/2 cup vegetable oil
1 Tbsp apple sauce (optional - for extra moistness)

1/2 cup light brown sugar

1 tsp pure vanilla extract

1 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/3 cup Rodelle Gourmet Baking Cocoa

1 2/3 cups all purpose flour

2 cups shredded, unpeeled zucchini

 3/4 cups chocolate chips +1 tsp flour

1/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees.  Spray a 9 X 5 " loaf pan with baking spray.  In the bowl of a stand mixer fitted with a paddle attachment,mix together the eggs, syrup, oil, applesauce, 

sugar and vanilla until smooth.  Add the salt, baking soda, baking powder, cocoa and flour and mix until combined.  In a small bowl, mix the 3/4 chocolate chips with the tsp flour to help suspend chips in batter and add this chip mixture and zucchini to batter, mix until combined.  Pour batter into prepared pan.  Sprinkle top with 1/4 cup chocolate chips.  Bake for about 60 mins or until a toothpick inserted in center comes out clear of any batter, it's ok if you see a smear of the melted chips on toothpick.  Remove from oven and let cool in pan for about 15 mins.  Gently slide out of pan and turn upright immediately to maintain top layer of chips, or alternatively, the hot top layer can be spread with an offset spatula for a chocolate frosting - either way let bread cool on a rack completely before slicing.

Adapted from King Arthur Flour, original recipe here:  http://www.kingarthurflour.com/recipes/double-chocolate-zucchini-bread-recipe   



 

Chocolaty and Rich 

 

Rodelle's Gourmet Baking Cocoa available in my store, here:

http://astore.amazon.com/rosscoubak-20/detail/B0042M7PS2 

 

Enjoy!

Banana Bread with Chocolate Chips or Pecans

Banana bread is one of the most popular quick breads, simple to make, yet so comforting and delicious.   This is my favorite version, its moist and full of bananas and chocolate chips.  However, when I am in a nutty mood using pecans instead of the chocolate chips is my favorite version too, what's yours?

 

 

Ingredients:
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup sugar
1 1/2 sticks unsalted butter, melted and cooled
2 large eggs
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips or 1/2 cup finely chopped pecans
Confectioners sugar for dusting
Instructions:  Preheat oven to 350 degrees.  Spray a 9 X 5 loaf pan with baking spray.  Combine the flour, baking soda and salt in a bowl, set aside.  Mash 2 of the bananas with a fork in a small bowl so they still have some of their texture.  In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining bananas and sugar together for about 3 minutes until you have a light and fluffy banana cream.  Add the butter, eggs and vanilla and beat well, scraping down the sides of the bowl as needed..  Add and mix in the dry ingredients until just incorporated.  Fold in the chocolate chips or pecans and mashed bananas.  Pour the batter into prepared pan.  Bake for about 1 hour and 15 mins - rotating the pan throughout baking to insure even cooking, or until golden brown and a toothpick comes out clean.  Cool in the pan for about 10 mins then turn out onto a wire rack and cool completely.  Dust slices with confectioners sugar and serve.
You can make this into 4 mini loaves ~ divide batter evenly amongst 4 mini loaf pans and bake for 40-45 minutes, rotating pans several times, until golden brown and toothpick comes out clean.
Adapted from Tyler Florence, Food Network Recipe

Enjoy!

White Chocolate Cranberry Bread

A combination of fresh cranberries, melted white chocolate and white chocolate chips, orange zest and juice, and hazelnuts , doesn't that sound good?  Together, these ingredients make this lovely holiday bread with flavors that literally sing in your mouth (that's what it felt like to me anyway), and aromas that will make you very happy.  You have to try this, or make a bunch of mini loaves to give away as gifts.

Mini loaf

Ingredients

2 1/4 cups flour

1/2 tsp salt

1/4 tsp baking soda

1/2 tsp baking powder

6 oz Baker's white chocolate, melted, slightly cooled

1 stick salted butter, room temp

3/4 cup sugar

3 large eggs

 1/2 cup buttermilk

1/4 cup fresh orange juice

Zest of 1 orange

2 tsps pure vanilla extract

1 cup fresh whole cranberries

1 cup chopped hazelnuts

1 cup white chocolate chips

Preheat oven to 350 degrees.  Spray generously a 9X5 loaf pan with baking spray, or approximately 4 mini loaves.  In a separate bowl mix together the flour, salt, baking soda and baking powder, set aside.  In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar together until light and fluffy.  Add the eggs, one at a time, blending and scraping sides of bowl to incorporate batter.  Add buttermilk and blend.  Add melted white chocolate, juice, zest and vanilla, blend.  Add flour and blend until incorporated, scraping down sides of bowl as needed.  Stir in the cranberries, hazelnuts and white chocolate chips.  Spoon batter into prepared pans.  Bake for about 1 1/2 hours or until toothpick comes out clean.  For mini pans adjust time accordingly.  Let cool, then invert from pan and serve.
Adapted from Tate's Bakeshop recipe of the month

 

Enjoy!

Pumpkin Bread

It's pumpkin season and I've been craving the comforting flavors of pumpkin.  This bread has them all ~ just the right amount of pumpkin and spices and you can add pecans, walnuts or chocolate chips depending on your mood, its good either way, here I made it with the chocolate chips.  So bake some up and enjoy for days with a good cup of coffee or tea.  You can double this recipe to make 2 loaves.

 

Recipe

2 large eggs

1 cup gran sugar

1/2 cup light brown sugar

1/2 cup canola oil

1/4 cup brandy

1/2 15 oz can pumpkin puree, about 1 cup

1 3/4 cup AP flour

1 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

1/3 cup chopped pecans or walnuts - lightly toasted, or chocolate chips

Preheat oven to 350 and butter or spray a loaf pan, position rack in the middle of oven.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and the sugars until blended.  Add oil, brandy and pumpkin and beat until combined.  In another bowl sift together the flour, baking soda, spices and salt.  Add the flour mixture along with the nuts or chocolate chips to the batter and beat on low until combined.  Pour batter into prepared pan and bake for about 50 minutes or until a toothpick comes out clean.  Cool, then remove from loaf pan.  Sprinkle with confectioners sugar if desired.  

Recipe adapted from Williams Sonoma

 



Enjoy!

Lemon Blueberry Bread

 

I found this wonderful recipe for moist lemony bread with blueberry's from my new cookbook that I am loving.  The lemon and blueberry  with this buttery moist crumb is the perfect combination of sweet and tart and melt in your mouth goodness.  This put a big smile on my face, and desserts should do that :)  "Home Baked Comfort" is full of lots of homestyle,  comforting desserts, featuring well known bakers and bloggers from across the country!  Check it out here:  http://astore.amazon.com/rosscoubak-20/detail/1616282002

Lemon Blueberry Bread Recipe
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
4 oz (1 stick) unsalted butter at room temp
3/4 cup sugar
1 tsp grated lemon zest - plus more if your feeling extra lemony
3 large eggs at room temp
1/2 cup whole milk
1 tsp vanilla extract
1 small package fresh blueberries (1/2 pint) washed and stems picked off
1-2 tsp fresh lemon juice for brushing-optional
For glaze:
3/4 cup confectioners sugar
4 tsp fresh lemon juice

Preheat oven to 350 degrees.  Spray a loaf pan generously with baking spray.  Sift together the dry ingredients in a bowl.  In a stand mixer fitted with a paddle attachment, beat the butter, sugar and lemon zest on med-high until incorporated and lightened.  Add eggs one at a time, beating after each addition, scrape sides of bowl as needed with spatula.  Add and beat the milk and vanilla until blended.  Add the dry ingredients and beat just until blended.  Toss the blueberries with about 1/2 tsp flour then gently fold into the batter.  Scrape batter into pan.  Bake about 50-60 minutes, rotating the pan a few times throughout the time, until a toothpick comes out clean.  Let cool a few minutes in pan then remove from pan.  Poke holes throughout top with a wooden skewer and brush lemon juice over, this will intensify the lemon flavor.  Let cool.  Make the glaze- sift confectioner's sugar in a bowl and add lemon juice, stir with a whisk or fork until smooth and of drizzling consistency.  When the bread is cool drizzle glaze generously over top.  Let set a bit, then enjoy a slice with a nice cup of tea or coffee :)
Adapted from: Williams-Sonoma Home Baked Comfort

 

 

Enjoy!

2 Irish Soda Bread Recipes

Brown Irish Soda Bread with Cranberrys  

This is my first attempt at making and eating Irish Soda Bread.  I have not had a desire to try it, because honestly it doesn't look very appealing, to me it looks like a dry mound of bread.  So what is the appeal to this bread?  When searching recipes I found rave reviews for the bread and great popularity especially around St. Patrick's Day.  So I decided to challenge my preconceived notions of this bread and try it.  I tweaked a couple of recipes and this is the bread I came up with:
1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
4 Tbsp toasted wheat germ
4 Tbsp old-fashioned oats
2 Tbsp dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 Tbsp chilled unsalted butter, cut into pieces
2 cups buttermilk


Preheat oven to 425.  Prepare a 1/2 sheet pan by buttering it or lining with parchment paper.  Combine first 7 ingredients in a large bowl; mix until combined.  Add butter, rubbing in with your fingertips until the mixture resembles fine meal.  Add cranberries and mix until combined.  Stir in buttermilk to form a soft dough.  Transfer dough to pan and coat top lightly with flour to shape into a round mound without your fingers sticking to the dough.  Cut a shallow crisscross on the top of dough.  Bake for about 40 minutes, or until toothpick comes out clean.  Let cool and serve with butter or fruit jam.
Adapted from Bon Appetit 

How did it come out?  It was interesting, it was dry and needed a lot of butter, but it had a nice flavor and texture.  Tomorrow I will try dipping it in the Guinness Beef Stew I'm making for St. Patrick's Day.  Will I be making it again?  The verdict is still out on that one, I will wait to see how it goes over tomorrow at dinner.

My second attempt was from a recipe found through another blogger, Kate from Scratch who found it on food.com, it was noted in the description that this bread is higher, lighter and softer than most other recipes and has an excellent flavor and texture, it got an average of 5 stars from 247 reviewers.  I made this using 1/2 the recipe for a smaller loaf.  I like the name of the recipe too :)

Irish Rosie's Irish Soda Bread
                                                             

1 3/4 cups flour

1/4 cup sugar

1/4 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup sour cream

1 large egg

1 Tbsp caraway seeds

1/4-1/3 cup golden raisins

Buttermilk for brushing

Combine dry ingredients in a medium bowl.  In a small bowl beat egg and stir in sour cream.  Add the wet mixture to the dry and stir with a wooden spoon, batter will be very thick.  Add the raisins and caraway seeds and incorporate together with your fingers, then knead with your hands and place on a greased or parchment lined 1/2 sheet pan.  Pat the top with a sprinkling of flour and pat into a round dough, make a shallow crisscross on top with a knife.  Bake for about 40 mins at 350 degrees or until a toothpick comes out clean.  Halfway through baking brush outside with buttermilk, thanks to Jennifer's recommendation :).

Adapted from Food.com

This second bread was a lighter, less dry bread, and dipped in the Guinness Beef Stew it was delicious!  So the verdict from my family is :  we would make the 2nd bread again, our personal preference is for a more moist, less dense bread, but both breads were good, just very different.

Happy St. Patrick's Day!!

Southern Recipe Pound Cakes

I found these great inspirations for pound cake recipes from Southern Living magazines March 2011 issue.  I tried the lemon coconut one first, the combination is great together.  The aroma and taste of the lemon and coconut and sweet butter cake is heavenly.

 

Lemon-Coconut Pound Cake Recipe

Cake

1/2 cup butter, softened

1 1/3 cup sugar

3 large eggs

1 1/2 cups flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup sour cream

2 tsp lemon zest

1 cup sweetened flaked coconut, divided

Lemon Glaze

2 cups confectioners sugar

2 tbsp milk

2 tsp fresh lemon juice

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the sour cream.  Beat at low speed after each addition just until blended.  Stir in lemon zest and 1/2 of the coconut.  Pour batter into prepared pan.  Bake for 1 hour and 5 minutes or until a toothpick comes out clean.  Cool in pan for 15 mins, then remove onto wire rack and let cool completely.  

Whisk together all of the glaze ingredients.  Spoon glaze over cake and sprinkle with remaining coconut and lemon zest if desired. 

Adapted from Southern Living magazine

Then I tried the Key Lime Pound Cake and that one may be even better, I'm not sure though because they are both so darn good!  I made these into mini loaves for a bake sale I was in, I forgot to take a close up of one, next time I make it I will, promise :)

 

Key Lime Pound Cake Recipe

Cake

1 cup butter

1/4 cup shortening

1 1/2 cups sugar

3 large eggs

1 1/2 cups flour

1/4 tsp baking powder

pinch of salt

1/2 cup milk

1/2 tsp vanilla

1/2 tsp lime zest

2 tbsp + 1 tsp key lime juice

Glaze

1 cup powdered sugar

 2 Tbsp key lime juice

 1/2 tsp vanilla

 

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter and shortening in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the milk.  Beat at low speed after each addition just until blended. Stir in vanilla, zest and lime juice.  Pour batter into prepared pan. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Whisk together all of the glaze ingredients. Cool in pan for 15 mins, then remove onto wire rack and brush the glaze over top and sides of cake while still warm.  Let cool completely.  

Adapted from Southern Living magazine

 

Enjoy!

Georgia Peach Bread

I like quick breads, like their title they are quick, easy and versatile.   Adding fruit to a dessert adds great flavor and a nutritional bonus.  When I saw a recent recipe for peach bread, it sounded so good, I compared it to other recipes and tweaked it a bit to provide lots of peach chunks, pecans, cinnamon flavor and a moist bread.  Here is the finished bread, I did add a little too much oil, by mistake and it is very moist, almost falling apart- delicious still, so the recommended oil is listed in this recipe:

                                            
4 Tablespoons unsalted butter (1/2 stick), room temperature
1/8 cup vegetable oil
3/4 cup sugar
1 egg
1 15 oz can peaches in light syrup, drained, diced into small pieces
1/2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup finely chopped pecans
cinnamon and sugar for sprinkling

Cream sugar and butter and oil together until light and fluffy.  Add egg, mix thoroughly.  Add peaches and vanilla.  Add dry ingredients and nuts.  Stir until blended.  Pour into 1 5X9 loaf pan that has been sprayed with baking spray, sprinkle the top with a mixture of cinnamon sugar, I used 1 tsp sugar to 1/4 tsp cinnamon.
Bake at 325 for about 50-55 mins or until toothpick comes out clean.  Let cool a bit before removing from pan.

Enjoy!