Archive for the ‘Bread’ category

Zucchini Bread

July 25, 2014

Zbread

 

 

 

 

Ingredients:

3 Eggs well beaten

2 cups sugar

1 cup vegetable oil

3 cups flour

2 cups grated zucchini

3 teaspoons vanilla

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons cinnamon

¾ teaspoon nutmeg

1 cup chopped walnuts

 

Directions:
Mix all ingredients in a large bowl.

 

Pour into 2 greased bread pans. Bake at 325 degrees for approx. 1 hour.

 

Easter Bread

March 14, 2013

I got a bread baking book with this recipe when Peter was two years old. I’ve made it nearly every Easter since then.

 
easter bread.jpeg

½ cup milk

¼ cup sugar

¼ cup shortening

3 cups of all purpose flour

1 teaspoon salt

1 egg slightly beaten

1 pkg. Of active dry yeast

shredded sweetened coconut

green food coloring

confectioners icing (recipe below)

Candy decorations

Soften yeast in ¼ cup warm water (110 degrees).

Heat milk, sugar, shortening and 1 teaspoon salt till sugar dissolves; cool to lukewarm.  Stir in one cup of the flour; beat smooth.  Add softened yeast and egg; beat well.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface till smooth and elastic (8-10 minutes).  Place in a greased bowl; turn once.  Cover with plastic wrap and let rise until doubled (about an hour).  Punch dough down, devide into thirds, cover and let rest for 10 minutes.

Shape 1/3 of dough into 6 “eggs”; place close together in center of greased baking sheet.  For “nest”, shape remaining dough into two 26’” robes; twist together.  Coil around eggs, seal ends.  Cover with damp cloth (not terrycloth) and let rise until doubled.  Bake at 375 degrees for 15 to 20 minutes.  Remove from sheet; cool.  Tint coconut green.  Frost cake with icing and sprinkle nest with coconut. Decorate eggs with candies.  Makes 1.

Icing-

Combine 1 cup of powdered sugar, ¼ teaspoon vanilla and enough milk to make a drizzling consistency.

Cinnamon Pull Apart Bread with Bread Machine Dough

January 28, 2013

cinnamon bread rolling cutting

For the Dough:cin bread dough

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 1/2  teaspoons ground cinnamon (I use the Vietnamese cinnamon if I can find it. It has a higher oil content)

1 Stick unsalted butter, melted until browned

For dough:

Mix all dry ingredients together in a bowl. Melt butter and cool to room temperature then mix with remaining ingredients. Pour liquid ingredients into the bread machine pan then pour the dry ingredients on top. Set machine for dough cycle. remove dough from pan when cycle completes.

For the cinnamon sugar filling whisk together the sugar and cinnamon.  Set aside.  Melt 4 ounces of butter and cook gently until browned.  Be careful not to burn. Set aside.  Grease  a large bread  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Mix together the sugar cinnamon mixture and browned butter and spread across all of the dough.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of  the upside down loaf, and carefully invert so it’s right side up.

Note: I have a two pound bread machine and have doubled this recipe with no problem.

cinnamon bread