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Recipe: Yummy Good Crescent Rolls

30 Jun
I LOVE my Yummy Good Rolls recipe.  It is truly a super easy recipe that is started in the bread maker.  I recently decided to try something different with my tried and true recipe….I made crescent rolls.  It really wasn’t any more difficult than making regular rolls.  My kids had fun helping me roll them up and shaping them into crescents.  Before we rolled them up, we spread butter all over the dough and the end result was butter yummy goodness.
Enjoy!


Yummy Good Rolls

(recipe by Wende Rickett/The Rickett Chronicles)

3/4 to 1 cup water, depending on the weather (if it is humid outside, I use less water; if it is dry, more water)
1 egg
3 tbsp butter
3 1/2 cups AP flour
1/3 cup sugar
1 1/2 tsp salt
1 tbsp yeast
2 tbsp butter, melted

Add ingredients to the bread maker as suggested by the manufacturer.  Once the dough cycle is complete, turn out onto a lightly floured surface and knead a couple of times. Divide the dough in half.  Shape each half into a round.  Spread melted butter onto surface.  Cut round into 8 to 10 pieces (like a pizza). Roll each piece starting with the widest end.  Place each piece on a greased baking pan.  Shape the rolled dough into a half moon. Cover and let rise until doubled in volume, about an hour.  Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Brush the rolls with butter.

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Recipe: Streusel Topped Cranberry Pear Butter Bread

22 Apr
I have never been a big fan of pears….it’s kinda like the whole banana thing for me….it’s the texture of the fruit.  But I do love pear butter and baked goods with pears….it changes the whole texture.  This pear bread is so good!  It has a crunchy top and super moist inside that is jeweled with sweet cranberries…a perfect combination.  I used the pear butter that my mother canned last summer, but you could use a store bought version.  You could even substitute with apple butter.
Enjoy!
Streusel Topped Cranberry Pear Butter Bread
Bread
2 cups self-rising flour
1/2 cup sugar
1 1/2 tsp cinnamon
2 eggs
1 cup butter, melted
1 cup pear butter (apple butter may be substituted)
2 tbsp milk
1 cup dried cranberries
1/2 cup chopped pecans, optional
Streusel Topping
1/2 cup brown sugar, packed
1/2 cup flour
1/2 cup butter, softened
Preheat oven to 350 degrees.  Grease and flour a 9x5x3 loaf pan.  Combine flour, sugar, cinnamon and dried cranberries; set aside.  Combine eggs, butter, pear butter and milk; beat well.  Add dry ingredients to wet ingredients until just combined and dry mixture is moistened, do not over mix.  Add pecans, if using.  Spoon batter into prepared pan.  Prepare topping by mixing flour and brown sugar until all lumps are gone.  Cut butter into flour mixture until pea size lumps form.  Spoon topping onto batter and lightly press down.  Bake for 60 to 65 minutes.  Cool bread in pan for 10 minutes, then remove and cool on a wire rack.
I have also made this as muffins as well. 
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Recipe Review: Cinnamon Butter

14 Jan
My girls and I love cinnamon butter especially on homemade bread that has been lightly toasted…so heavenly.  I found this most awesome recipe on one of my favorite blogs, Deals to Meals.  She has a couple more cinnamon butter recipes that I can’t wait to try.  Every recipe that I have made from her blog turns out awesome.  I also used this butter for the filling in my Christmas morning cinnamon rolls and they tasted better than ever. 
Enjoy!
Cinnamon Butter
(recipe by Deals to Meals)
1 cup butter, softened (not melted)

1/3 cup sweetened condensed milk, chilled
1 tbsp light corn syrup (or 1 T. honey)
2 tsp cinnamon
1/8 tsp salt
1/2 cup powdered sugar

Mix all ingredients together on high speed until light and fluffy.

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 * Not So Homemade:  What’s Cooking Wednesday

Countdown to 2011: Breads

27 Dec

I am participating in Finding Joy in My Kitchen’s Countdown to 2011.  Today is bread recipes.  Here some that I made this year.

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Recipe: White Sandwich Bread for the Bread Machine

18 Dec

After doing our moldy bread science project last month, I realized that I needed to make a change.  It took over two weeks for a speck of mold to grow on our commercially made bread.  While that sounds great, if you stop to think about it, maybe not so much.  It means that the bread has so many chemicals to prevent mold.  Do I really want that many chemicals in the babies?  I don’t think so!  So, I made it my personal quest to find a bread that was quick, soft and tasty and would be a great replacement.  After several attempts, I believe I have accomplished the mission.  This bread is so simple to make and after it bakes it is so soft.  The perfect sandwich bread, toast bread or whatever bread.  The texture is light and the crust is soft.  My family loves the taste which I consider a win-win. 

Now, if you have been making bread in a bread machine, the traditional method is to put all of your wet ingredients in first, then the dry and lastly the yeast so it does not touch the liquid.  In this recipe, you proof the yeast first and then add the rest of the ingredients.  Don’t be afraid!  Trust me on this.  You will love the results.  I also make my bread on the dough cycle and then after the cycle is finished, I knead it a couple of times and then put it in my bread pan for it final rise. Then I bake it off at 350 degrees for about 15 minutes or until golden brown.  If you don’t want to go through the extra steps of baking it outside your bread maker then just put it on your white or basic cycle and wait for the wonderful smell of yummy goodness to fill your house.

Enjoy!

White Sandwich Bread

1 cup warm water
2 tbsp sugar
2 1/2 tsp yeast
1/4 cup oil
3 cups bread flour
1 1/2 tsp salt

Place the water, sugar and yeast in the pan of the bread machine.  Let the yeast dissolve and foam for about 10 minutes.  Add the oil, flour and salt to the yeast mixture.  Select basic or white bread setting. 

NOTE:  You may also use the dough cycle.  Once the cycle is complete, remove dough and knead a few times then place in bread pan.  Allow to rise about an inch above the rim of the baking pan.  Bake at 350 degrees for about 15 minutes or until golden brown.

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  * Mommy’s Kitchen:  Potluck Sunday
  * Sister Sister Sunday
  * It’s A Blog Party:  Delicious Dishes
  * From My Tiny Kitchen:  Gold Star Wednesday

Recipe: Herbed Cream Cheese Stuffed Pitas

21 Oct

This is one of my family’s favorite things to eat.  My girls love it with spaghetti, bean salad or as a snack.  I recently made some and put in their lunch boxes as a replacement to the typical sandwich.  They were so happy when they opened their lunch box and found these instead of a plain boring sandwich.  It also makes a great after school snack.  To make these even better, try them with homemade pitas.

I hope you enjoy these as much as we do!

Herbed Cream Cheese Stuffed Pita
1 tub onion and chive cream cheese

4 pitas, halved
2 tbsp olive oil
1 tsp kosher salt

Heat a griddle or pan that has been lightly sprayed.  Mix olive oil and salt in a small bowl.  Spread cream cheese in each pita pocket.  You can be as generous or as light as you like.  Brush a small amount of olive oil on both sides of the pitas.  Place pitas in the pan and cook on each side until they are golden brown and the cream cheese is heated through.  Keep the pitas warm until all are cooked and you are ready to serve.  I like mine warm, my children like them warm or room temperature.

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Recipe: Pita Bread

17 Oct
If you have ever had fresh homemade pita bread, you will never again buy those hard dry pitas from the store.  My family LOVES pita that is fresh and out of the oven.  I make a double batch because most of the time, my kids have one after it cools for a few minutes.  What makes this recipe awesome is that it is started in the bread maker.

You must give this recipe a try.  It is fast, easy and so delicious!

Pita Bread

1 1/8 cups warm water
1 tbsp oil
3 cups AP flour
1 tsp salt
1 1/2 tsps sugar
1 1/2 tsps yeast

Place all ingredients in the pan of your bread machine.  Select the dough setting.  Once the cycle is complete, turn the dough out onto a lightly floured surface.  Gently roll and stretch the dough into a 12 inch rope.  With a sharp knife, divide the dough into 8 pieces.  Roll each piece into a smooth ball.  With a rolling pin, roll each ball into a 6 or 7 inch circle.  Set aside on a lightly floured surface.  Cover with a towel and let rise at least 30 minutes or until they are slightly puffy.  Preheat the oven to 500 degrees.  Place 2 or 3 pitas on a wire cooling rack.  Place rack directly on the oven rack.  Bake pitas 4 to 5 minutes or until puffed and tops are just beginning to brown.  Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp towel until soft.  Continue process until all pitas have been cooked.  Once pitas have softened, you may cut them in halves or just the tops.

The pitas can be stored in a storage bag and refrigerated for several days or in the freezer for 1 to 2 months.

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