Bread Recipes

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Onion and Fontina Beer Batter Bread

Post  cookiecutter on Thu Jul 10, 2008 4:11 pm

Onion and Fontina Beer Batter Bread

1 tablespoon olive oil
1 cup diced onion
3 cups all-purpose flour (about 13 1/2 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) grated fontina cheese
1 (12-ounce) bottle beer (such as amber ale)
Cooking spray
1/4 cup butter, melted and divided

Preheat oven to 375°. Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer; stir just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 16 servings

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Hot Cross Buns

Post  justmecookin on Wed Aug 06, 2008 3:04 pm

Hot Cross Buns

1 loaf frozen bread dough (1 lb.)
1/2 cup golden raisins
2 tablespoons brandy
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup powdered sugar
1 tablespoon milk

Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet.

Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes. In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X. Makes 1 dozen


Last edited by justmecookin on Sun Aug 24, 2008 7:48 am; edited 1 time in total

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Dried Plum-and-Port Bread

Post  justmecookin on Wed Aug 06, 2008 3:11 pm

Dried Plum-and-Port Bread

2 cups chopped pitted prunes (dried plums)
1 3/4 cups port or other sweet red wine
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup plain low-fat yogurt
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Makes 12 servings


Last edited by justmecookin on Sun Aug 24, 2008 7:48 am; edited 1 time in total

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Two-Seed Bread Knots

Post  justmecookin on Wed Aug 06, 2008 4:51 pm

Two-Seed Bread Knots

1 (1/4-ounce) envelope rapid-rise yeast
1 cup warm water (100° to 110°)
3 1/2 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds
1 teaspoon poppy seeds

Preheat oven to 200°. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes. Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.

Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 tablespoon water; brush over rolls. Sprinkle with seeds; place on parchment paper-lined baking sheets.

Turn oven off, cover rolls loosely with plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk. Remove from oven, and preheat oven to 400°. Discard plastic wrap. Bake at 400° for 15 to 17 minutes or until golden. Makes 20 rolls


Last edited by justmecookin on Sun Aug 24, 2008 7:49 am; edited 1 time in total

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Potato Rolls

Post  justmecookin on Wed Aug 06, 2008 9:07 pm

Potato Rolls

2 cups cubed peeled baking potato
4 teaspoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups bread flour, divided
3 tablespoons butter, melted
1 1/2 teaspoons salt
1 large egg
Cooking spray
2 tablespoons bread flour

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork. Cool reserved cooking liquid to 105° to 115°. Stir in 1 teaspoon sugar and yeast. Let stand 5 minutes.

Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a knife. Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt, and egg in a large bowl, stirring until well blended.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.

Divide dough in half; divide each half into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape portion into a 2-inch-long oval on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.

Repeat procedure with remaining dough portions, placing 12 rolls on each of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and let rise 45 minutes or until doubled in size.

Preheat oven to 350°. Bake at 350° for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top. Rotate baking sheets; bake an additional 10 minutes or until rolls are browned on bottom, lightly browned on top, and sound hollow when tapped. Remove from pan; cool on wire racks. Makes 24 servings (serving size: 1 roll)


Last edited by justmecookin on Sun Aug 24, 2008 7:49 am; edited 1 time in total

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Cranberry-Orange Bread with Grand Marnier Glaze

Post  justmecookin on Fri Aug 08, 2008 11:57 am

Cranberry-Orange Bread with Grand Marnier Glaze

1 1/2 cups unsalted butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7 to 8 tbsp. Grand Marnier or other orange liqueur

Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans). With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.

Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.

Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.

Let loaves cool completely, then slice and serve, or wrap and freeze. Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf

Notes: Loaves can be made up to 1 month ahead and frozen. Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.


Last edited by justmecookin on Sun Aug 24, 2008 7:49 am; edited 1 time in total

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Chocolate Chip Pumpkin Bread

Post  justmecookin on Fri Aug 08, 2008 12:01 pm

Chocolate Chip Pumpkin Bread

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack. Makes 32 servings (serving size: 1 slice)


Last edited by justmecookin on Sun Aug 24, 2008 7:50 am; edited 1 time in total

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Hawaiian Bread

Post  justmecookin on Fri Aug 15, 2008 6:20 pm

Hawaiian Bread

1 (6-ounce) can pineapple juice
1 package dry yeast (about 2 1/4 teaspoons)
3 cups all-purpose flour, divided
1/2 cup warm milk (100° to 110°)
1/2 cup egg substitute
1/3 cup sugar
1/4 cup butter, melted
1/2 teaspoon salt
Cooking spray
2 tablespoons all-purpose flour

Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.

Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined.

Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.

Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 350°. Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown. Makes 2 loaves


Last edited by justmecookin on Sun Aug 24, 2008 7:50 am; edited 1 time in total

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Orange-Pecan Muffins

Post  justmecookin on Mon Aug 18, 2008 5:30 pm

Orange-Pecan Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
1 large egg
2 tablespoons thawed orange juice concentrate
1 teaspoon grated orange rind
3/4 cup milk
3 tablespoons stick margarine or butter, melted
Cooking spray

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack. Makes 1 dozen


Last edited by justmecookin on Sun Aug 24, 2008 7:51 am; edited 1 time in total

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Pecan-Topped Pumpkin Bread

Post  justmecookin on Mon Aug 18, 2008 5:33 pm

Pecan-Topped Pumpkin Bread

3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Makes 2 loaves; 12 servings per loaf


Last edited by justmecookin on Sun Aug 24, 2008 7:51 am; edited 1 time in total

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Pumpkin Muffins

Post  justmecookin on Mon Aug 18, 2008 5:44 pm

Pumpkin Muffins

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Makes 18 servings

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Cranberry-Orange Bread with Grand Marnier Glaze

Post  justmecookin on Sun Aug 24, 2008 9:11 pm

Cranberry-Orange Bread with Grand Marnier Glaze

This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest.

1 1/2 cups unsalted butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7 to 8 tbsp. Grand Marnier or other orange liqueur

Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).

With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.

Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.

Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.

Let loaves cool completely, then slice and serve, or wrap and freeze. Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf

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Chocolate Chip Pumpkin Bread

Post  justmecookin on Sun Aug 24, 2008 9:21 pm

Chocolate Chip Pumpkin Bread

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack. Makes 32 servings (serving size: 1 slice)

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Mini Cranberry Panettones

Post  justmecookin on Sun Aug 24, 2008 9:24 pm

Mini Cranberry Panettones

This classic Italian holiday sweet bread is a cross between a coffee cake and dessert that is now served year-round the world over. Lining the muffin cups with strips of parchment makes it easy to remove the panettones after baking. You can also prepare this recipe in traditional muffin tins for a yield of 18; trim the parchment paper for the muffin cups to 2 1/2 x 6 inches, and shorten the baking time to 20 minutes.

2 packages dry yeast (about 4 1/2 teaspoons)
1 1/4 cups warm water (100° to 110°)
5 3/4 cups all-purpose flour, divided
3/4 cup sugar
7 tablespoons butter
1 tablespoon finely chopped fresh orange rind
1/2 teaspoon salt
2 large eggs
2 1/2 cups sweetened dried cranberries
1/4 cup finely chopped crystallized ginger
Cooking spray
2 tablespoons sliced almonds

Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Add to yeast mixture, stirring with a whisk to combine. Cover; let rise in a warm place (85°), free from drafts, 1 hour.

Combine sugar, butter, rind, and salt in a large bowl; beat with a heavy-duty stand mixer at medium speed until light and fluffy (about 3 minutes). Add eggs, beating until combined; beat in yeast mixture. Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Add 4 cups flour to egg mixture, beating at medium speed until smooth.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Knead in cranberries and ginger until well incorporated.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12-inch) strips of parchment paper; place paper in muffin cups to extend 3 inches from the top of the muffin cups. Divide dough evenly among the muffin cups. Lightly spray each muffin with cooking spray; sprinkle evenly with nuts. Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

While muffins rise, preheat the oven to 375°. After muffins have doubled in size, bake at 375° for 25 minutes or until muffins are lightly browned. Makes 24 servings (serving size: 1/4 muffin)

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Mini Fruit and Sunflower Loaves

Post  justmecookin on Sun Aug 24, 2008 9:31 pm

Mini Fruit and Sunflower Loaves

This not-too-sweet bread is good for breakfast or with coffee or tea in the afternoon. You can also bake the batter in a full-sized loaf pan. Just increase the cooking time.

2 cups all-purpose flour (about 9 ounces)
1 cup yellow cornmeal
2 teaspoons baking soda
1/4 teaspoon salt
2 cups vanilla yogurt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup honey
1 teaspoon vanilla extract
1 cup chopped dried mixed fruit
1/2 cup sunflower seed kernels
1 teaspoon grated orange rind
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.

Spoon batter into 4 (6-inch) loaf pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack. Makes 4 loaves, 8 servings per loaf (serving size: 1 slice)

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Sugar-Frosted Cardamom Braid

Post  justmecookin on Sun Aug 24, 2008 9:34 pm

Sugar-Frosted Cardamom Braid

Use a thermometer to be sure the liquid reaches the correct temperature before adding it to the yeast.

1 1/3 cups milk
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons grated lemon rind
1/2 to 1 teaspoon ground cardamom
1/2 teaspoon salt
4 to 4 3/4 cups all-purpose flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 large egg
Cooking spray
1 large egg white, lightly beaten
1 tablespoon water
1 tablespoon coarse-grain sugar

Combine first 6 ingredients in a heavy saucepan over low heat. Cook 5 minutes or until sugar dissolves and a thermometer registers 115°, stirring frequently. Remove saucepan from heat.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and yeast in a large bowl, stirring well with a whisk. Add milk mixture and egg; beat with a heavy-duty stand mixer at low speed 30 seconds or just until blended. Increase mixer to medium speed; beat 2 to 3 minutes. Gradually add 2 cups flour; beat at low speed until mixture forms a ball.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 375°. Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch loose ends to seal. Place braid on a baking sheet coated with cooking spray. (The braid should be about 15 inches long.) Cover and let rise 30 minutes or until doubled in size.

Combine egg white and water; brush over top of loaf. Sprinkle 1 tablespoon coarse-grain sugar over loaf. Bake at 375° for 25 minutes or until golden and loaf sounds hollow when tapped. Remove from oven; cool on a wire rack. Makes 24 servings (serving size: 1 slice)

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Golden Pumpkin-Walnut Loaf

Post  justmecookin on Sun Aug 24, 2008 9:38 pm

Golden Pumpkin-Walnut Loaf

1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.

Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack. Makes 16 servings (serving size: 1 slice)

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Coconut Banana Bread with Lime Glaze

Post  justmecookin on Sun Aug 24, 2008 9:41 pm

Coconut Banana Bread with Lime Glaze

The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.

Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack. Makes 1 loaf, 16 servings (serving size: 1 slice)

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Lemon-Raspberry Muffins

Post  justmecookin on Sun Aug 24, 2008 9:45 pm

Lemon-Raspberry Muffins

2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed
3 tablespoons sugar
1 tablespoon cold butter or margarine

Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.

Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Note - Blueberries may be substituted for raspberries. Makes 1 dozen

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Cinnamon Puffs

Post  justmecookin on Sun Aug 24, 2008 9:48 pm

Cinnamon Puffs

3 cups all-purpose flour
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
2 large eggs, lightly beaten
1 1/4 cups milk
1/3 cup butter plus 1/4 cup butter, melted and divided
1/2 teaspoon ground cinnamon

Preheat oven to 350°. Whisk together flour, 1 cup sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.

Combine eggs, milk, and 1/3 cup melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.

Bake at 350° for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 cup melted butter, then into sugar mixture until coated. Serve warm. Makes 12 muffins

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Caramel-Pecan Sticky Buns

Post  justmecookin on Sun Aug 24, 2008 9:53 pm

Caramel-Pecan Sticky Buns

Caramel:
1/3 cup packed dark brown muscovado sugar or dark brown sugar
3 tablespoons butter
4 teaspoons light corn syrup
Cooking spray
2 tablespoons chopped pecans

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1 2/3 cups warm water (100° to 110°)
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened

To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly.

Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.

Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Combine granulated sugar and cinnamon in a small bowl; set aside.

Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border.

Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 375°. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm. Makes 16 servings

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Pumpernickel Rye

Post  justmecookin on Sun Aug 24, 2008 9:58 pm

Pumpernickel Rye

2 tablespoons active dry yeast
1/4 cup dark (full-flavored) molasses
1/4 cup butter
1/4 cup cider vinegar
1 ounce unsweetened chocolate, chopped
1 cup whole-wheat flour
3 cups rye flour
2 tablespoons unsweetened cocoa powder
2 tablespoons caraway seeds
1 tablespoon salt
1 tablespoon instant espresso powder
2 1/2 to 3 cups bread flour
Vegetable oil
1/4 cup cornmeal
1 egg, beaten

In a bowl, dissolve yeast in 1/2 cup warm water (90° to 105°). Let sit 5 to 10 minutes.

Meanwhile, in a small saucepan over medium-low heat, combine molasses, butter, vinegar, and chocolate. Cook until butter and chocolate are melted. (Or, put in a glass or porcelain bowl and microwave, covered, in 20-second increments at full power until melted.) Pour mixture into a medium bowl and add 2 cups water. Set aside.

In the bowl of a stand mixer, combine whole-wheat flour, rye flour, cocoa powder, caraway seeds, salt, and espresso powder. Attach dough hook and, with mixer on low, mix in yeast and molasses mixtures. Add 1 1/2 cups bread flour and mix to combine.

Add more bread flour, 1/4 cup at a time, until dough pulls away from the inside of bowl. Knead (with mixer on low) until smooth and elastic, adding more flour as necessary to keep dough from sticking too much. When ready, the dough should feel a bit like an earlobe when you pinch it.

Put dough in a large, oiled bowl. Cover loosely with a clean towel or plastic wrap and let rise until doubled in bulk, about 1 hour.

Punch down and divide in two equal pieces. Knead and shape into round loaves about 9 in. in diameter. Sprinkle a large baking sheet with cornmeal and place loaves, smooth side up, on sheet. Cover and let rise until doubled in bulk, about 1 hour.

Preheat oven to 350°. Brush loaves with egg and use a razor or serrated knife to slash 1/4- to 1/2-in.-deep crosses on the tops. Bake 45 minutes to 1 hour (they're done if they sound hollow when tapped on the bottom) and cool completely on wire racks before cutting. Makes 2 loaves

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Jalapeño Corn Bread

Post  justmecookin on Sun Aug 24, 2008 10:01 pm

Jalapeño Corn Bread

1 teaspoon vegetable oil
Cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1 cup milk
1/2 cup chopped red bell pepper
1/2 cup minced seeded jalapeño pepper (about 6 large)
3 tablespoons butter, melted
2 tablespoons minced fresh cilantro
2 large eggs, lightly beaten
1 (7-ounce) can whole-kernel corn, drained

Preheat oven to 425°. Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.

Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan. Makes 12 servings

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Honey Yeast Rolls

Post  justmecookin on Sun Aug 24, 2008 10:04 pm

Honey Yeast Rolls

1/4 cup warm water (100° to 110°)
1 (1/4-oz.) envelope active dry yeast
1 teaspoon honey
1 3/4 cups milk
2 large eggs, at room temperature
1/2 cup butter, melted and cooled
1/3 cup honey
3 teaspoons salt
6 1/2 cups all-purpose flour, divided
1/2 cup butter, softened
1/4 cup honey

Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles. Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.

Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.

Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Stir together 1/2 cup softened butter and 1/4 cup honey. Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.

Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired. Makes 28 rolls

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Blueberry-Lemon Coffee Cake

Post  justmecookin on Sun Aug 24, 2008 10:33 pm

Blueberry-Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store.

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray

Topping
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Makes 12 servings

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