Breads

Pumpkin Bread with Chocolate Chips

Published on by carol lou

One of our fall favorites, this recipe makes two loaves, perfect to freeze one for later or to gift to someone this delightful season. Just think, Thanksgiving is just three weeks away, time to start baking!

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Pumpkin Bread with Chocolate Chips

Ingredients

  • 3 cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 1 15oz can pure pumpkin
  • 1 1/2 cups canola oil
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease two 8×4 inch loaf pans. In a large bowl combine flour, cinnamon, salt and baking soda. Beat the eggs, sugar, pumpkin and oil in another bowl. Stir the pumpkin mixture into the dry ingredients, just until moistened. Fold in the chocolate chips. Pour into prepared pans, bake 60-70- minutes or until tester comes out clean. Cool 10 minutes before removing from pan, cool on wire racks.

Dutch Oven Italian Bread

Published on by carol lou

Looking for a crusty loaf of delicious white Italian bread? This recipe is for you. You mix, rise and bake this bread in your Dutch oven. It could not be any easier and the results are spectacular. Crusty and chewy on the outside, soft and delicious on the inside. Perfect to serve along side any meal, perfect for sandwiches, makes delicious French toast, and makes outstanding croutons. You must try the first piece, warm from the oven spread with butter, so good! Even if you are not a bread baker, this recipe is so easy, you must try it.

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Dutch Oven Italian Bread

Prep Time 3 hours
Cook Time 45 minutes

Ingredients

  • 1 1/2 cups warm water
  • 1 teaspoon honey
  • 2 1/4 teaspoons yeast or one packet of yeast
  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon cornmeal

Instructions

  1. Dissolve honey in the warm water, add yeast, stir and let sit until it bubbles and foams. That will take 5 – 10 minutes. In your Dutch oven combine the flour and the salt. Add the yeast mixture and stir until combined and there are no dry particles of flour. The dough will be sticky. Put the lid on the pot and let it rise for 3 hours. After three hours, turn out the dough onto a floured board, shape into a rough ball and cover. Rinse out and dry your Dutch oven if there are any dough pieces or flour left in it. Place the Dutch oven, covered, in your oven and preheat oven to 450 degrees. When the oven has reached 450 degrees, sprinkle the cornmeal in the Dutch oven and place the ball dough in the preheated Dutch oven. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove cover and bake for an additional 15 minutes. Remove and cool on a wire rack.

Baked Apple Donut Holes

Published on by carol lou

With the change of seasons, apples is what comes to my mind with the start of fall. The leaves are changing and I keep reading about apple cider donuts and how everyone is looking for the best in the area. In Virginia, there is even an Apple Cider Donut Trail. Here is my version of Baked Apple Donut Holes, quick to prepare and the perfect recipe when that donut craving hits. Really good with a hot cup of coffee!

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Baked Apple Donut Holes

Ingredients

  • 3 cups flour
  • 3 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 cup shortening
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 tart apple, grated
  • 1/2 cup chopped nuts, optional
  • 1/2 cup melted butter
  • cinnamon sugar – I mixed 6 tablespoons sugar and sprinkled in cinnamon, approx. 2 teaspoons – you can adjust amounts

Instructions

  1. Preheat oven to 350 degrees. Spray mini-muffin pans with cooking spray. Stir together the four, baking powder, sugar, salt and nutmeg. Cut in the shortening until the mixture is fine. Add the eggs, milk, apples, and nuts to the dry ingredients. Mix thoroughly. Fill well-greased muffin pans two-thirds full. Bake for 20 – 25 minutes. Remove and roll in the melted butter and then in the cinnamon sugar mixture.

Mini Cinnamon Toast Scones

Published on by carol lou

When I was growing up I just loved warm buttered toast with cinnamon sugar – as a matter of fact, I still love warm buttered toast with cinnamon sugar! This time I took my scone recipe and cut the scones into small squares, baked them, dipped them in melted butter and dusted them with cinnamon sugar. I can guarantee you, you cannot each just one. These flaky little morsels are perfect with coffee in the morning or just about anytime during the day.

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Mini Cinnamon Toast Scones

Servings 18

Ingredients

  • 8 tablespoons unsalted butter, chilled
  • 1/2 cup half and half
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • SUGAR TOPPING
  • 1/3 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Line a baking sheet with parchment and preheat oven to 375 degrees. Cube the 8 tablespoons of butter into small cubes and place in the freezer until ready to use. In a measuring cup, pour in the 1/2 cup of half and half, add the egg and vanilla and mix well with a fork – refrigerate until ready to use. In a large bowl (or in your food processor bowl) combine the flour, sugar, baking powder and salt. Mix well. Add the cold butter and cut the butter into small pea size pieces with a pastry blender or two forks. (If using your food processor – pulse until the butter is the size of small peas – pour the mixture into a mixing bowl.) Pour the half and half mixture over the flour and butter mixture, with a rubber spatula stir and fold until it makes a loose dough with some floury bits remaining. Lightly flour a wooden board and knead the dough a few times. Do not over knead or the scones will be very dense. Shape the dough into an 8 inch by 4 inch rectangle. Cut the dough crosswise into 6 equal pieces, cut each of the six pieces into 3. You should have 18 scones approximately 1 1/2 in each. Place each on the baking sheet about 2 inches apart. Bake for 19-20 minutes or until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Melt the remaining 4 tablespoons of butter in a shallow bowl, combine the sugar and cinnamon in another bowl. Dip the top of each scone in the melted butter and then dust the tops with the cinnamon sugar. Delicious served warm or at room temperature. Easily can be reheated in the microwave for a few seconds.

Breakfast Buns

Published on by carol lou

There is nothing better than the smell of fresh bread baking in your kitchen. These rolls are puffy, moist clouds of goodness. They are worth the wait. You must try these delicious morsels.

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Breakfast Buns

Ingredients

  • 3 1/2 – 4 cups flour
  • 2 packages active dry yeast
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 3 eggs
  • 2/3 cup dried currants
  • 1 egg white, slightly beaten
  • 1 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • dash salt

Instructions

  1. In a large mixing bowl with dough hook attached, combine 1 1/2 cups flour, yeast, and cinnamon. In a 2 cup microwave safe measuring cup combine milk, butter, sugar, and 3/4 teaspoon salt. Heat on high for 1 minute 30 seconds. Combine the flour mixture and slowly add the milk mixture. Beat on low speed until combined, add the eggs. Mix until combined and then add remaining flour, one cup at a time, scrape down bowl a few times. When the flour is well incorporated, turn mixer to medium high and mix for 5 minutes. (Dough should cling to the dough hook, if it appears too sticky, add flour 1 tablespoon at a time). Shape dough into a ball and place in a lightly greased bowl, cover and let rise for about 1 1/2 hours, until double in size. Punch dough down and place on a lightly floured board. Let rest covered for 10 minutes. Preheat oven to 375 degrees. Divide dough equally into 12 – 18 rolls, depending on your preferred size. Form each piece into a ball and place on a greased baking sheet. Let rise 30- 45 minutes or until double in size. Brush with beaten egg white (keep the remaining egg white). Bake 375 degrees for 12 – 15 minutes or until golden brown. Cool slightly. Combine powdered sugar, vanilla, dash of salt and remaining egg white, add additional milk until you have reached your desired consistency. Drizzle frosting over each bun.

  2. These can easily be made into hot cross buns, just score the tops with a sharp knife with an X prior to baking and pipe a X on the top of each bun.

Buttermilk Blueberry Oatmeal Muffins

Published on by carol lou

This is by far my favorite muffin recipe. These muffins are so simple to make, quick – easy – delicious, my kind of recipe. This time I used blueberries in the recipe, last time I made them I added chopped dates and walnuts. They always turn out delicious.

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Buttermilk Blueberry Oatmeal Muffins

Servings 12 muffins

Ingredients

  • 1 cup old fashioned oatmeal
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup flour – plus one tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 oz. blueberries
  • TOPPING
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400 degrees. Line a muffin pan with 12 paper liners. Rinse the blueberries and toss the blueberries with the 1 tablespoon of flour. Mix the remaining ingredients, except the topping sugar and cinnamon, in a medium bowl. Mix well, fold in the blueberries, spoon into prepared pan. Mix together the sugar and cinnamon, sprinkle on the muffins. Bake 15 – 20 minutes.

    If you want to substitute chopped dates and walnuts for the blueberries – add 1/2 cup dates and 1/2 cup walnuts

Italian Rolls – my #1 recipe for 2 years in a row!

Published on by carol lou

I love to check my blog stats at the end of each year and see what recipes received the highest number of views. I am not surprised with this recipe once again being #1. This was the year of staying home, staying safe and cooking at home. Yeast was a hot commodity and it seemed that everyone was trying their hand at bread baking. For the second year in a row, Italian Rolls was the clear stand out recipe. These are so easy to make even for novice bread bakers.

I hope you all have a safe, happy and healthy 2021! Here’s to a year of great food, great friends, and great experiences!

5 from 1 vote
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Italian Rolls

Ingredients

  • 1 package active dry yeast
  • 1 1/4 cup warm water
  • 3 3/4 cups unbleached flour
  • 2 teaspoons kosher salt
  • olive oil for brushing on top of rolls

Instructions

  1. If using a food processor – stir the yeast into the water and let stand for 10 minutes.  Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball.  Let processor knead the dough for approx. 4 minutes. 

    If using a mixer – repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes

    If by hand – stir the yeast into the water and let stand for 10 minutes in a large bowl.  Stir in flour, one cup at a time – add the salt.  Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic – 8 – 10 minutes.

    Place dough in a greased bowl, let rise until double, approx. 1 hour.  Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil.  Cover the dough balls and let rest for 10 minutes.  Flour a baking sheet.  Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls.  Cover rolls and let rise for another hour.  Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet,   Bake rolls for 15 – 18 minutes or until golden brown.  To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.



Sweet Potato Rolls

Published on by carol lou

This previous post was too good not to share again on this crisp fall day...

I had a large sweet potato sitting in my vegetable basket and thought today would be the perfect day to make Sweet Potato Rolls.  The leaves are turning and I am thinking fall foods.  This recipe makes thirty-six rolls so a definite recipe to try if you are having company over the fall holidays.  The first batch I made dinner roll size and then decided to give a creative twist and make pumpkin shaped rolls – easy to do – take your round dinner rolls, before baking flatten slightly, cut eight small cuts around the edges.  Poke the middle with the end of a wooden spoon, insert a sliver of pecan and bake.

Sweet Potato Rolls
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Sweet Potato Rolls

Ingredients

  • 2 packages active dry yeast
  • 1 1/2 cups warm water
  • 3 cups whole wheat flour
  • 3 – 4 cups white flour
  • 1/3 cup packed brown sugar
  • 1 1/4 teaspoon salt
  • 1/4 cup non-fat plain yogurt
  • 4 tablespoons softened butter
  • 2 large eggs, lightly beaten
  • 1 large sweet potato, cooked and pulp scooped out, approx. 1 cup

Instructions

  1. To bake sweet potato, scrub and poke with a fork several times.  Microwave on high for 6 minutes.  Remove, slice in half to cool, scoop out pulp.

    In a stand mixer with a dough hook : combine water, yeast and brown sugar, let stand for 5 minutes.  Slowly add remaining ingredients (add 3 cups of white flour), once all combined, knead at medium speed for 4 minutes. (Dough will be sticky.  If the dough does not pull away from the side of the bowl, add additional white flour 1/4 cup at a time.) Turn dough into a greased bowl, cover and let rise for 1 hour or until double.  After 1 hour, punch dough down.  Divide dough into 3 portions, one at a time put each portion of dough on a well floured board.  Divide each third into 12 portions, shape into balls and place on parchment lined baking sheet.  Cover with a clean towel and let rise for 30 minutes.  Preheat oven to 350 degrees.  Bake each tray of rolls for 15 – 17 minutes.  Remove and cool on a wire rack.

    To make pumpkin shaped rolls:  After the rolls have risen for 20 minutes, gently pat down the roll, cut 8 slits around the edge of each roll.  Insert the end of a wooden spoon in the center, place a pecan sliver in each.  Let rest 15 minutes, bake as directed above.

Chocolate Chip Banana Muffins

Published on by carol lou

For a few days now, three ripe bananas have been staring at me every time I walk past them in the kitchen. Each day, I said it is time to bake with bananas. Well, today I brought out mom’s recipe box and made her Chocolate Chip Banana Muffins. They are extremely moist, easy to make and they freeze extremely well. Perfect on those busy and frantic days, you can always pull these delicious muffins out of the freezer for breakfast, lunch or any time of day – they are delicious!

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Chocolate Chip Banana Muffins

Servings 18

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 12 oz. semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees, Line muffin cups with paper liners. Mix the flour, baking soda and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Add the bananas and mix well. Stir in the dry ingredients until well incorporated. Stir in the chocolate chips. Spoon into the muffin cups. Bake for 20 minutes or until golden brown

Baking with My Sourdough Starter – Sourdough Citrus Cranberry Loaf

Published on by carol lou

Like many Americans, I am resorting to recipes from the past and especially Sourdough now that I have found that yeast is a treasured commodity and I have plenty of time. The recipe I used for my starter was from King Arthur flour. I have been feeding it as directed and discarding the starter as directed. Well, after about four discards I decided it was time to use the discard and not toss it. After searching many recipes and experimenting with many, I think I have come up with the perfect loaf using sourdough starter (or discard). Now that my starter is ready to go in the refrigerator, I am ready to try my hand at that perfect loaf of Sourdough Bread. In the meantime, I think this bread recipe will be one I will keep making with my wonderful new starter.

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Sourdough Citrus Cranberry Loaf

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 3 teaspoons orange zest (divided)
  • 4 teaspoons orange juice (divided)
  • 1/2 cup sourdough starter (discard)
  • 3/4 cup milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Generously grease one standard loaf pan (8.5 x 4.5) set aside. Combine the flour, baking powder, salt and cranberries in a bowl, mix to combine. In a medium mixing bowl mix together the oil, sugar and eggs. Mix well with a hand mixer. Add the follow ingredients in the following order to the oil, sugar, egg mixture. 1/3 cup flour mixture, milk, 1/3 cup flour mixture, sourdough starter, remaining flour mixture – thoroughly mix after each addition. Stir in 1 teaspoon orange zest and 1 teaspoon orange juice. Mix well and pour into prepared loaf pan. Bake for 60 minutes or until a tester comes out clean. While the loaf is baking make the glaze, stir together the remaining 2 teaspoons of orange zest, remaining 3 teaspoons of orange juice and powdered sugar. Mix well, cover and set aside until bread is finished baking. Once bread is finished baking, remove from oven and let cool for 8 minutes. Remove bread from the pan and spread the warm loaf with the glaze. Let cool prior to slicing.