Sweet Brown Bread

I came home from work and made this bread within less than a hour. So quick and yummy! It came from my Weight Watchers cookbook so it is healthy with only 80 calories per slice.

1 1/4 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon grated orange or lemon zest
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup low-fat buttermilk
1 large egg
3 tablespoons molasses
2 tablespoons packed dark brown sugar

1. Preheat the oven to 375 Degree. Spray an 8x4 inch loaf pan with nonstick spray.
2. In a medium bowl, combine the flour, baking powder, orange zest, baking soda, cinnamon, and salt. In another bowl, combine the buttermilk, egg, molasses, and brown sugar. Pour over the flour mixture, mixing quickly to blend (do not overmix).
3. Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a rack.

Pumpkin Chocolate Chip Bread

2 tsp baking soda
2/3 cup water
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 pound can)
4 eggs
3 1/3 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts (optional)
12 oz. chocolate chips

Mix baking soda, water in a measuring cup. Pour into a large mixing bowl and add remaining ingredients. Bend until throughly mixed. Pour into greased and floured bread pans bake at 350 for 50-60 minutes.

Cinnamon Rolls

We made this recipe before we left SLC at Milo's request. Please see our blog for the details on the request. We got this recipe from Scott's mom who got it from a lady in Morgan, Jan Whitaker. It makes a huge batch of cinnamon rolls. This recipe is made to be used with a mixer. Scott made them without a mixer. You follow the recipe and just need to knead the dough. Next time we will probably use our Kitchen Aid Mixer.

Jans’ Tummy Busters

4 cups milk, scalded

5 jumbo eggs

1 ¼ cups butter

4 tablespoons yeast

1 ¼ cups sugar

1 tablespoon salt

Flour to make soft dough (approx. 12 –14 cups)

Place five cups flour in mixing bowl. Add sugar, salt, milk and butter. Jog lightly until no flour shows. Knead on high speed until smooth. Add yeast, jog lightly. Add eggs and jog. Gradually add flour until soft dough starts to form. It is very important at this point to listen to the motor and watch the dough. If you are not sure if you have enough flour, go ahead and let knead 10 – 12 minutes. If dough is still sticky to touch, add a little flour and knead another minute.

Roll out onto oiled counter top into rectangular shape. Dough will be very soft, but not stick. Keep it about ½ inch thick. Spread with melted butter, sprinkle desired amount of cinnamon, then finish with evenly sprinkled sugar. Starting at top right-hand corner, carefully fold dough over about 1 – 1 ½", continue rolling until in long jelly roll. Pinch edge into dough wall.

Cut into desired widths with a long piece of dental floss.

Place on oiled baking sheet. Let rise until double in size.

Bake at 350 degrees 15-20 minutes until light golden brown.

Frost immediately.

Jan’s Frosting

1 cube butter
2 – 3 cups powdered sugar

Beat until very smooth. Add sour cream (1/3 cup) or 8 oz softened cream cheese and vanilla. Whip until smooth and creamy.

Add enough powdered sugar to thicken.

Bread Sticks

We got this recipe from Colette. It is out of the Beary Special Cookbook. These are easy and taste really good too.



Bread Sticks

1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. honey
1 tsp. salt
4 1/2 c. flour
1 Tbsp. dry buttermilk
1 Tbsp. malted milk
1/3 c. warm milk

Add yeast to warm water; let set for 10 minutes. Add rest of ingredients; knead until well mixed. Place dough on lightly floured board; let set for 10 minutes, then roll out to 10x18 inches. Cut in half, then cut in strips 1 inch thick. Place on large greased cookie sheet. Sprinkle with garlic powder and Parmesan cheese. Bake at 375 degrees for at least 10 minutes.


* Note: We sometimes need more flour. After letting the dough set for 10 minutes, we just roll it out into the cookie sheet and cut it with the pizza cutter into stripes. Then we bake it.

Lion House Dinner Rolls

We have always really enjoyed the rolls you get at the Lion House. We decided to try them this year.


Lion House Dinner Rolls

Ingredients:

• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour

Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:

1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.

2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.

Brush top of rolls with butter when first taken from oven.

How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

Original Recipe from Lion House Cookbook or KSL Recipes

Quick and Easy Cinnamon Bun Bread

We found this recipe from a blog that we really enjoy. We tried it the other morning. Milo said "Mmmm, this is better than chocolate cake!" It is really very tasty.

Quick and Easy Cinnamon Bun Bread

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

Lightly grease an 8×8-inch square baking pan.

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.

Serves 9.

Link to original recipe at Baking Bites.

Cheesy Bread

We haven't really had much garlic bread, but when we found this recipe, it was really good. Not very good for you, but it tastes really good.


Cheesy Bread

• 8 oz shredded Mozzarella cheese
• 1 lb shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 2 Tbsp sour cream
  
• 3-4 cloves garlic, minced (substitute garlic powder if you want)
  
• 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted (you can use less butter if desired)
  

• 1 loaf of French bread

1 In a large bowl, mix together the cheeses. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Link to original recipe at Simply Recipes

Poppy Seed Bread

We found this recipe in the recipe book that the 2nd Ward complied not long ago, called Recipes to Remember. I really enjoyed this bread.




Poppy Seed Bread

3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
1 1/2 c. milk
1 1/8 cup oil
1 1/2 tsp. poppy seeds
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze: (We make a lemon glaze. Mix lemon juice and powder sugar together, then drizzle on the bread when it is done baking.)

3/4 cup sugar
2 tsp. butter
1/4 c. orange juice (frozen)
1/2 tsp. vanilla
1/2 tsp. almond extract
Orange peel

Mix all ingredients together. Pour into desired bread pans or cupcakes pans. Bake at 350° for 50 to 60 minutes (2 large pans); 45 minutes (3 small pans). You may need to bake the bread a little longer if you do it in 2 large loaf pans.

After you get the bread out of the oven, take it out of the pans and put it on a cooling rack. Then immediately poke holes in it with a fork to help the glaze get into the bread.

Glaze (only cook it for the orange glaze): Mix in saucepan. Bring to a boil. Pour over bread immediately after baking.

Zucchini (or Sweet Potato) Bread

We enjoy making and eating Zucchini Bread. Scott found somewhere on some blog a suggestion to make Zucchini Sweet Potato Bread. We tried it and found that it was really good. The Zucchini Bread recipe comes from the Lion House Cookbook.

Zucchini (Sweet Potato) Bread

1 cup oil

2 cups sugar

3 eggs

3 teaspoons vanilla

2 cups shredded raw zucchini (or half zucchini and half sweet potatoes)

3 cups flour

1 teaspoon soda

1 teaspoon salt

3 teaspoons cinnamon

¼ teaspoon baking powder

½ cup chopped nuts (optional...we don't add nuts to ours)

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts.

Pour batter into 2 loaf pans (8 x 4 x 3), well greased and lightly floured. Bake at 350 degrees for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. We use 4 loaf pans and cook it for 35 minutes, actually a little longer with the sweet potatoes. Let stand in pans for ten minutes, then turn out on racks to cool.

Pumpkin Chocolate Bread

We have had some pumpkin that we are trying to use up and we needed something for breakfast. We decided to try this bread recipe. It actually turned out really well. We really enjoy the orange taste to it.

Pumpkin Chocolate Bread

1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 cup pumpkin puree
1 tsp grated orange rind
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
pinch ground cloves
1 cup milk chocolate chips

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Stir in pumpkin and orange rind.

In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and cloves. Stir into pumpkin mixture with 1/2 cup water. Fold in chocolate.

Spread in two greased and floured 8- x 4-inch loaf pans. Bake at 350 F for about 55-60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan briefly (maybe about a minute or so...we've found that if you let it cool too long the chocolate hardens and sticks to the pan). Turn out onto rack; let cool completely. Makes 2 loaves.

Source: Canadian Living Magazine, February 2008.

Link to original recipe at Canadian Baker

Oatmeal Muffins

This recipe came to me from Katy Larsen when we were roommates in Ogden. I used to love it when she would make these. We sometimes had them for breakfast, as a snack or would sometimes have them with dinner instead of rolls or bread. They are yummy and easy to make.

Oatmeal Muffins

1 cup rolled oats
1 cup milk
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoons salt
1 well beaten egg
1/4 cup canola oil

Combine rolled oats and milk; let stand 15 minutes. Sift flour, sugar, baking powder, and salt into bowl. Combine egg, oil and oatmeal mixture. All all at once to sifted dry ingredients stirring just to moisten. Fill muffin tin (well greased) two - thirds full. Bake at 425 20-25 minutes.

Pumpkin Cranberry Bread

Scott & I have been making bread for breakfast the past little bit. Last night we decided to make some Pumpkin Cranberry Bread. Scott had made it before, but it was my first time making it. It turned out fairly well.

Pumpkin Cranberry Loaf
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups mashed pumpkin (canned)
1/2 cup maple syrup
1/4 cup apple sauce
1 tbsp vegetable oil
1 tsp vanilla extract
1 cup dried cranberries

Preheat oven to 350F and lightly grease a 8.5 x 4.5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. In a large bowl, stir together pumpkin, maple syrup, apple sauce, vegetable oil and vanilla. Stir in dry ingredients, mixing only until just combined and no streaks of flour remain. Stir in dried cranberries, then pour batter into prepared pan.

Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the loaf springs back when lightly pressed. Cool loaf in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

Scott & Monica's Variations: Scott takes pumpkins and cuts them up and steams them and then blends them to make our own pumpkin. We just use 2 cups of that. We put it into 2 smaller bread pans and cook it for the same 50 minutes. Also, sometimes instead of all cranberries, we will sometimes put in chocolate chips or mix cranberry or chocolates chips or whatever else you would like.

Link to Baking Bites Recipe