Bread
As you know I have made many, many Taste of Home recipes but this is one of my all time favorite recipes for so many reasons. I don’t consider myself a baker and most definitely not a bread baker. Aren’t there bread machines for such things? Well, when I read this recipe I thought this was too good to be true. There was no way the bread is going to taste so good with such little work. Well, boy was I wrong! The bread was amazing and just as easy as the recipe says! But another thing I love about this recipe is that you can add herbs and spices to the bread adding different flavors. One of the volunteer field editors added course salt and rosemary to the dough! How good does that sound? I should also tell you how good this makes your house smell while it bakes. So easy and so delicious…I will be making this over and over!
NOTE– A number of people made this in various pans, loaf pan, round pan even a pie plate. I needed to cover my bread with foil after the first 20 minutes of baking.
INGREDIENTS
1 teaspoon active dry yeast
1 1/2 cups warm water (110- 115 degrees)
2 3/4 cups all purpose flour
2 Tablespoons sugar
2 Tablespoons olive oil
1 1/2 teaspoons salt
DIRECTIONS
In a large bowl dissolve yeast in warm water. Let sit for just a couple minutes. Stir in remaining ingredients to form a wet dough. Cover and let rest in warm place until doubled, about 1 hour.
Stir the dough down, transfer to a grease 2 1/2 quart baking dish. Cover and let rise in a warm place until almost doubled, about 1 more hour. Preheat oven to 425 degrees. Bake 20 minutes, reduce oven temperature to 350 degrees. Check to be sure the bread is not browning too much. If so, place tin foil over the top. Bake another 20 minutes. Remove bread from oven and remove from pan to cool on a wire rack. Serve warm or at room temperature.
Enjoy!
I know I have expressed in the past that I am not a baker, BUT I came across this recipe from www.garlicandzest.com and thought it would make a great addition to my Easter table. Not only were these good for Easter dinner they made an amazing left over breakfast sandwich the next day with ham and egg! My biscuits were not as pretty as the ones I found on Pinterest but the flavor was definitely there. Just like yesterday’s post, this would be great for Mother’s Day or any luncheon!
Makes 8 biscuits
INGREDIENTS
2 1/2 cups all purpose flour
2 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 teaspoons black pepper, freshly grated and divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup Parmesan, grated
1 cup plus 2 Tablespoons unsalted butter, very cold. Cut into small pieces
3/4 cup buttermilk
1/4 cup cream
2 Tablespoons Demerara sugar
DIRECTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl combine flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon black pepper and grated cheese. Whisk to combine and add butter. Using a pastry cutter to cut the butter into the dry ingredients until it resembles a course meal, some larger pieces are ok. Add the buttermilk and stir until just combined. Lightly flour a work surface and turn the dough out on to it. Knead the dough just 2-3 times, just until it holds together in a solid shape, trying not to overwork. Pat out the dough until it’s about 1 1/2 inches tall. Using a 2 inch biscuit cutter cut into the biscuits but do not twist the cutter into the dough, press straight down. Assemble the scraps and pat down forming a 1 1/2 inch tall dough and continue making biscuits. Transfer biscuits to prepared baking sheet. In a small bowl combine the Demerara sugar and the remaining 1/2 teaspoon black pepper, stir to combine. Brush the biscuit tops with the cream and sprinkle with the sugar pepper mixture. Bake for 15-18 minutes serve hot from the oven or at room temperature.
Enjoy!
Another brownie recipe! This is most definitely not like yesterday’s post, but it’s also not your average banana bread! I found this on Pinterest and that it would be a fun twist on banana bread. It was the chocolate that definitely comes through with a hint of banana!
INGREDIENTS
1 box (18 oz) milk chocolate brownie mix (do not prepare as box directs)
3 large eggs
1/3 cup canola or vegetable oil
1 cup mashed banana (about three bananas)
1 cup mini semi-sweet chocolate chips, reserve 1/4 for the top
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with non-stick baking spray. In a mixing bowl combine the brownie mix (do not prepare according to package) eggs, oil and mashed bananas. Stir together until well combined. Add about 3/4 cup of the chocolate chips, stir to combine. Pour the batter into your prepared pan and sprinkle the top with remaining chocolate chips. Bake for 55-65 minutes or until toothpick inserted in the middle comes out clean. Mine took closer to 65 minutes. Let cool for 15 minutes in the pan then cool completely on a cooling rack.
Enjoy!
This is my last recipe from “The Chew” for this week, but it’s also my favorite. This recipe comes from Clinton Kelly. I can’t begin to tell you how much we loved this bread! This entire loaf was gone in less than 24 hours. I know the title calls it a health bread and it is definitely much healthier than most breads but you would never know it just by tasting it. You really don’t miss anything in the flavor. We loved it so much I already went back to the store for more ingredients to make it again! It really is that good. If you are looking to cut calories but still want something tasty this is it!
NOTE: I used golden raisins instead of dried cranberries as that’s what I had on hand! Either ingredient will work perfectly!
INGREDIENTS
3/4 cups all purpose flour
3/4 cups whole wheat flour
1 teaspoon cinnamon
1/4 freshly grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 medium zucchini, grated
1/3 cup vegetable oil
1/2 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/4 cup plain Greek yogurt
1 Orange, zested
1/2 cup dried cranberries or golden raisins
1/2 cup walnuts, chopped
DIRECTIONS
Preheat oven to 350 degrees. Grease a loaf pan with baking spray. Set aside.
In a large bowl add both flours, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk to combine. Place the grated zucchini in a towel placed inside a colander and squeeze to release excess moisture. Set aside.
In a bowl of a stand mixer fit with a paddle attachment, add the oil, sugar, vanilla extract and eggs. Beat until combined. Add the Greek yogurt, mix to combine. Add the flour mixture into the wet mixture, a little bit at a time until combined. Remove from the stand mixture, stir in zucchini, orange zest, cranberries (or raisins) and walnuts. Once combined add the batter to the prepared loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean.
Remove from the oven to a baking rack and allow to cool in the pan for at least ten minutes. When cooled slightly turn the loaf pan to remove the bread. Let finish cooling on baking rack. Slice and serve.
Enjoy!
There is nothing better than a warm scone just out of the oven! The only thing that makes this recipe better is that you probably have the ingredients on hand and they are simply dropped on a baking sheet and baked. Nothing is difficult about this recipe! I did add about a tablespoon of fresh lemon juice into the batter for that tart pucker taste.
INGREDIENTS
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking Soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup melted butter
1 cup fresh or frozen blueberries
GLAZE
1/2 cup confectioners sugar
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine the first six ingredients.
In another bowl combine the yogurt, egg and butter. Stir into the dry ingredients just until combined and the batter is moist. Fold in blueberries.
Drop by heaping tablespoons 2 inches apart on a greased baking sheet. Bake for 15-18 minutes or until lightly browned. Combine glaze ingredients and drizzle over warm scones. Serve warm.
NOTE- if you are using frozen blueberries don’t thaw them. Add frozen berries directly to the batter. This will avoid discoloring.
Enjoy!
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