Lemon Poppy Seed Bread

If you love lemon and poppy seeds, this is a perfect bread for snacking or to serve guests. 

 

Lemon Poppy Seed Bread

1/2 cup butter, softened

3/4 cup sugar

1/2 cup light brown sugar

1 large egg

1/3 cup plain yogurt

1/2 tsp baking soda

1/2 tsp salt

3/4 cup lemon juice or lemonade

1 tsp lemon zest

2 cups flour

1 tbsp poppy seeds

 

Cream together butter and sugars.  Add in egg and yogurt.  Fold in the baking soda, salt, poppy seeds and lemon zest.  Gradually alternate stirring in the lemon juice and flour.  Place mixture in a greased loaf pan.  Bake for 70 minutes at 350°.  Remove from oven and allow to cool for 10 minutes before removing it from the pan and placing on a cooling rack.

Peach Bread

This is a delicious bread full of peach chunks and the recipe makes 2 loaves.  One for you and one to freeze for later or giveaway to a close friend or family member.  I used frozen peaches and put them in the food 

Peach Bread

3/4 cup butter softened

8 oz cream cheese, room temperature

1/2 tsp vanilla

2 cups sugar

1 1/2 cups peaches, chopped

1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups flour

Cream together butter, cream cheese, vanilla and sugar.  Fold in peaches.  Add in dry ingredients gradually.  Divide the dough and spread evenly into 2 greased loaf pans.  Bake for 60-70 minutes.  Test with a wooden cake tester to make sure it's fully cooked.  Cool for 20 minutes before cutting into.

Cranberry Walnut Bread

A few weeks back, I had a Panera sandwich that was on Cranberry Walnut bread so I decided to try making my own bread.  It’s loaded with lots of cranberries & walnut…great for sandwiches.

Cranberry Walnut Bread

2 1/2 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tbsp honey
2 tbsp extra light virgin olive oil

1/2 cup dried cranberries, minced

½ cup walnuts, chopped

Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  Increase speed to medium and knead for 4-5 minutes.  Add in dried cranberries and walnuts and knead until completely mixed.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf and put into a greased loaf pan.  Allow the dough to rise again.  Bake for 35 minutes at 350°.

Dark Chocolate & Cranberry Bread

It’s always nice to start off your day or have a mid-afternoon snack of a tasty quick bread.  This bread is loaded with dark chocolate chips and dried cranberries.

 

Dark Chocolate & Cranberry Bread

6 tbsp butter, softened

¾ cup sugar

3 large eggs

½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups flour (take out 1 tbsp and stir into chips and dried cranberries)

¾ cup buttermilk

¾ cup dark chocolate chips

½ cup dried cranberries (I used Craisins)

In a small bowl, stir together the dark chocolate chips and dried cranberries with 1 tbsp of flour.  This will prevent them from sinking to the bottom.

Cream together softened butter and sugar.  Add in the eggs.  Alternate adding the dry ingredients and buttermilk.  Fold in the chips and cranberries until evenly distributed throughout the batter.  Spread into a greased loaf pan.  Bake for 70 minutes at 350°.  Allow to cool for 15 minutes in the pan before turning out on a cooling rack.

Italian Bread

The smell of bread baking on a chilly Spring day is always welcome.  This is a great bread to make to serve with soups or dips or slice it and make garlic bread.

Italian Bread

2 1/4 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tsp honey
2 tbsp extra light virgin olive oil

Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  In your mixing bowl combine 2 cups of bread flour and the salt.  When the yeast mixture is ready, pour into the flour with the mixer with the dough hook on a low speed.  Let the dough come together and gradually add in the additional 1/4 cup of flour.  Increase speed to medium and knead for 4-5 minutes.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf on a parchment lined baking sheet.  Allow the dough to rise again.  Cut 3 slits 1/4" deep into the top of the dough.  Bake for 20 minutes at 400°.

Parmesan Garlic Knots

Soup and bread are on the menu at the time of year quite often.  These knots are covered with a topping of freshly grated Parmesan, garlic powder and parsley so you get a taste of eat with every bite you take.

Parmesan Garlic Knots

1 1/2 cups warm water
1 pkg yeast
1 tbsp sugar

Mix together and let sit for 10 minutes until yeast starts foaming.

In your mixer bowl combine -

3 3/4 cups flour
1 tsp sea salt

Pour water into the mixing bowl with the mixer turned on medium speed using a dough hook.  Allow to mix for 5 minutes until completely kneaded.  Turn out onto a floured surface and knead for another 2 minutes.  Pat into a pie shaft and allow to sit for 15 minutes.  Cut into 8 equal pieces and tie into a know.  Place on a parchment covered baking sheets.  Beat one egg and brush the tops with it.  Sprinkle Parmesan mixture on top and bake for 22 minutes at 350°.

Parmesan mixture -

1/3 cup Parmesan cheese, freshly grated
1 tsp garlic powder
1 tbsp parsley

Rum Banana Bread

I’ve always loved my mother’s banana bread recipe but when it’s a winter storm warning outside, it’s time to play in the kitchen.  Bananas and rum go together in a variety of different recipes so I decided to add some rum (real and extract) to my banana bread and it had delicious results.

Rum Banana Bread

1/3 cup butter, softened
2/3 cups sugar
2 large eggs
2 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
1 3/4 cups flour
3 ripe bananas, mashed

½ tsp rum extract

2 tbsp rum

Cream together butter and sugar.  Add in eggs and mashed bananas.  Gradually add in dry ingredients.  Bake in a greased loaf pan for 70 minutes at 325°.

Cranberry~Blueberry Bread

One of the best smells in the world is fresh baking bread.  I wanted to make a good sandwich and toast bread so I added some dried cranberries and blueberry infused cranberries to it.  I can highly recommend it for ham and turkey sandwiches.

 

Cranberry & Blueberry Bread

 

3 1/2 cups bread flour
2 1/2 tsp active dry yeast
1 1/4 cups warm water
2 tsp salt
3 tbsp sugar
2 tbsp extra light virgin olive oil
3 tbsp nonfat dry milk powder

1/3 cup dried cranberries, chopped

1/3 cup dried blueberries (or blueberry infused cranberries), chopped

Combine warm water, sugar and yeast and allow to sit for 15 minutes.  Add in olive oil before adding to the dry ingredients in your mixer bowl.   Pour in yeast and water mixture and mix with your dough hook until it kneads for 4 minutes.

Place dough in a clean bowl with 1 tbsp extra virgin olive oil rubbed on all sides and allow to raise until it has doubled.  Lightly punch down and shape to fit into a greased bread pan.  Allow to rise again.

Bake for 25 minutes at 350°.  Remove from oven and brush on 1 tbsp of butter.  Return to oven for an additional 2 minutes.

Cream Cheese Biscuits

Light and fluffy biscuits that are perfect with jam for breakfast or with a bowl of stew later on in the day.  You can whip with use in no time once your butter and cream cheese have softened.   I like making biscuits because it gives me an opportunity to use my grandmothers antique biscuit and cookie cutters that I have displayed in a clear glass cookie jar.

 

Cream Cheese Biscuits

3 oz cream cheese, softened

½ cup butter, softened

In a medium bowl, sift together the following

2 cups flour

1 tbsp baking powder

½ tsp sea salt

Cut in the softened butter and cream cheese.  When the mixture is crumbly, pour in 2/3 cup milk.  Stir until dough sticks together.  Knead on a floured surface until it’s no longer sticky.  Roll out to a ½” thickness and cut with a biscuit cutter.  Brush the tops of the biscuits with milk and bake for 10 minutes at 450°.

Makes 14 biscuits.

Italian Bread Bowls

Fun bread bowls for serving your favorite soup, stew or chili in.  They are sturdy enough so none of the liquid will seep out.

 

Italian Bread Bowls

1 ¼ cups warm water

1 pkg active dry yeast

1 tsp honey

3 cups bread flour

1 ½ tsp salt

2 tbsp extra virgin olive oil

 

1 egg white

1 tbsp water

 

In a large measuring cup, mix together warm water, honey and yeast and allow to sit for 10 minutes.  In your large stand mixer bowl, combine bread flour and salt.  When the yeast mixture is ready, start the mixer with a dough hook on low and add in the liquid.  Slowly pour in the olive oil until the dough comes together.  Remove the dough from the bowl and pour in another tbsp. of olive oil.  Return the dough and turn so all sides are covered by the oil.  Cover the bowl and allow to sit in a warm place for an hour.  After an hour, remove the dough and cut into 3 equal pieces.  Shape into a ball and place on a parchment lined baking sheet.  Allow to rise again for an hour.  In a small bowl, mix together the egg white and water.  Cut two ¼” slices in the top of each dough ball and the brush the egg white mixture all over each bowl.  Bake for 15 minutes at 400.  Remove from oven and do another egg white wash on each bowl.  Return to the over for another 10 minutes.  Remove and allow to cool completely.  Using a sharp knife, carefully cut the center out of the bread bowl.  Fill with your favorite soup, stew or chili.

Naan

My neighbor introduced me to Naan when I was home sick with a bad cold and she brought some over with a large pot of chicken soup (best neighbor in the world!)  I was making some soup to freeze to have on hand for days that you just don't want to cook after a long day at work or if you're not feeling well, and decided it was a good time to try making Naan myself.

Naan

1 pkg active dry yeast
1 cup warm water
2 tbsp honey

Combine in the bottom of your mixer (with the dough hook) and let sit for 10 minutes.  Mix in the following ~
3 tbsp milk
1 large egg
2 tsp salt 
3 1/2 cups bread flour

Blend until it forms a ball.  Remove from bowl and add in 1 tbsp extra virgin olive oil into the bowl.  Return the ball of dough and turn so all sides are oiled.  Cover the bowl and let sit until the dough has doubled in size.  Turn out onto a lightly floured surface and cut into 8 equal pieces.  Form into balls.  Roll out into circles with the dough 1/4" thick.  Place on a heated (and sprayed with cooking oil) cast iron frying pan.  Cook until a golden brown on one side and then flip and cook on the other.  Serve warm.

Dinner Buns

When you make a big pot of soup it’s nice to have some fresh baked buns out of the oven to go along with it.  The smell of fresh baked bread is welcome any time of the year, especially in the Fall and Winter seasons.

 

Dinner Rolls

1 cup warm milk

3 tbsp butter

1 tbsp instant active yeast

2 tbsp sugar

1 tsp salt

1 large eggs

2 ¾ cups bread flour

In a small saucepan, heat the milk and butter (until melted).  Stir in the sugar and yeast.  Allow to sit for 10 minutes.  In your mixer, gently mix the egg and salt with the dough hook.  Blend in the milk mixture.  Gradually add in the flour until it forms a ball.  Remove from machine and cover the bowl for one hour.  Divide out the dough and roll into 12 balls.  Place in a greased 9 x 13 pan.  Allow to rise.  Bake at 350° for 20 minutes.  Spread 1 tbsp of softened butter on top of the hot buns.

Applesauce Bread

What better way to warm your home than with the oven on with the scent of cinnamon surrounding it?  I had leftover applesauce so I decided it was time to make a quick bread which will be great for snacking or breakfast.

Applesauce Bread

1 1/4 cups applesauce
1 cup sugar
2 large eggs
1/2 cup canola oil
3 tbsp sour cream or plain yogurt
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup nuts, chopped (optional)

Topping

1/4 cup brown sugar
1 tbsp flour
1/4 tsp cinnamon
pinch of salt
Cream together applesauce, sugar, eggs, oil and sour cream.  Mix in the dry ingredients and nuts (optional).  Place in a greased loaf pan.  Sprinkle topping evening over the top.  Bake for 1 hour at 350°.

Parmesan Garlic Buns

Soft buns with a crunchy topping of Parmesan cheese and garlic flavor. I roasted my garlic for the topping but you can substitute in 1/2 tsp of garlic powder instead.

Parmesan Garlic Buns

1/4 cup warm water
1 pkg yeast (2 1/4 tsp)
1 1/2 tbsp honey

Mix together and let sit for 10 minutes.

In a large mixing bowl,

Beat 1 large egg and add in yeast mixture when it's ready using a bread hook.  
Add in -

1 cup warm milk with 2 tbsp butter melted in it (make sure it's not hot, just warm)
Gradually add in -
3 1/4 cups bread flour
3/4 tsp salt

When completely mixed.  Remove bowl from mixer and cover.  Allow the dough to double in size.  Turn out on a lightly floured surface and knead for a couple minutes.  Cut into 12 equal pieces and roll into balls.  Place dough balls in a greased 9 x 13 pan.  Allow to rise.  Preheat oven to 350°.  

In a small bowl, microwave 2 tbsp butter.  Mix in 3 cloves of garlic that are roasted and cooled (they should be so soft they are like paste).  Stir in 1 tbsp parsley.  Brush the top of the buns and then sprinkle 1/3 cup freshly grated Parmesan cheese evenly over.  Back for 30 minutes.

Roasted Garlic Bread

What’s better with a steak or an Italian meal than soft, buttery garlic bread?  It’s easy to roast a garlic bulb in the oven or the grill and it melts down into a sweet, garlic paste that’s easy to mix with softened butter and herbs. 

 

Remove the skin from a garlic bulb.  Drizzle 1 tsp of extra virgin olive oil on top and wrap in aluminum foil.  Place on the grill (off direct heat) or in the oven for 30 minutes at 350°.  Allow to cool before using.

Roasted Garlic Bread

1 loaf slice bread (Italian, French or Tunisian)

1 stick of butter, softened

1 roasted garlic bulb

2 tbsp fresh  Italian garlic, minced

 

Stir the butter, garlic and parsley together and spread on one side of each of the slices of bread.  Wrap bread in aluminum foil and place on grill (off the direct heat) or in the oven until the butter is melted.

English Muffins

I put off making my own English muffins thinking it was going to be a time consuming recipe.  It wasn’t.  They were surprising easy to make and taste better than what you get in the store.  I’m embarrassed to say how long I’ve had the rings – let’s just say a few Presidents have been in office.  I do wish I would have bought an additional set so I could have baked all 8 at one time.

 

English Muffins

1 package active dry yeast

1 cup warm water

1/2 cup milk, scalded

2 tsp sugar

1 tsp salt

4 cups flour, divided

3 tbsp butter, softened

Add the yeast to the warm water and allow to sit for 10 minutes.  In the meantime, combine 2 cups of flour, sugar and salt in your mixer bowl.  Add in the yeast mixture and milk and beat using the dough hook until everything is incorporated.  Cover the bowl and leave in a warm place for 1 1/2 hours to rise.  After that time, beat in the softened butter and remaining 2 cups of flour.  Grease the muffins rings and place on a greased or parchment lined baking sheet.  Fill the rings one half full and allow to rise until doubled.  Bake at 425° for 20-25 minutes.  

Makes 8 muffins.

Sunflower Wheat Hamburger Buns

My grocery store was out of regular wheat hamburger buns and I really don't like the "lite" ones since they fall apart.  I decided to take matters into my own hands and make some buns that are even better than the wheat buns.  I had some sunflower seeds on hand so I made these buns ~

Sunflower Wheat Hamburger Buns

2 1/2 cups bread flour
1/2 cup wheat flour
2 1/2 tsp active dry yeast
1 1/4 cups warm water
1 1/2 tsp salt
2 tbsp honey
2 tbsp extra light virgin olive oil
1/2 cup sunflower seeds, chopped

Combine warm water, honey and yeast and allow to sit for 15 minutes.  Add in olive oil before adding to the bread machine.  Put flours, salt and sunflower seeds in bread machine.  Pour in yeast and water mixture and set to dough setting.

When done, remove from machine and roll into a log.  Cut into 8 equal pieces, shape into a bun and place on a greased baking sheet.  Let rise for about a half hour in a warm area.

Bake for 20 minutes at 350°.  Remove from oven and brush on 1 tbsp of butter.  Return to oven for an additional 2 minutes.

Blueberry Lemon Bread

Finally Spring is here and time to enjoy the great outdoors but it's nice to start your day off with a tasty bread or have a snack when you finish yard work.  

Blueberry Lemon Bread

1/2 cup butter. softened
1 cup sugar
2 large eggs , lightly beaten
1/2 cup sour cream
3/4 cup milk
1 1/2 cups flour
1 tbsp lemon juice
1 tsp lemon peel
1 tsp baking powder
1/2 tsp salt
1/4 cup lemon bits (King Arthur Flour), optional
1 pint blueberries mixed in 2 tsp flour


Mix together butter and sugar.  Add in eggs, milk and lemon juice.  Mix in sour cream.  Gradually add in dry ingredients. Gently fold in the blueberries coated in flour (so they do not sink).  Pour into greased loaf pan(s).  Cool in the pan(s) for about 5 minutes and then transfer to a wire rack.  Bake for 45 minutes for 3 small loaf pans or 1 hour for a regular loaf pan at 350°.

Amish Sweet Bread

The calendar says it's Spring, but there's still a chill in the air.  Since the windows can't be opened, why not make the inside of your home smell delicious and bake some bread.  Truth be told, I forgot to pick up bread at the grocery store and I'm glad that I did.  This bread is sensational.  A hint of sweetness that will make it great for toast and I'm thinking really good for turkey sandwiches.

Amish Sweet Bread

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

Combine warm water, canola oil and yeast and allow to sit for 15 minutes. Put flour, salt and sugar in your bread machine.  Pour in yeast and water mixture and set to dough setting.

When done, remove from machine and put on a greased bread pan.  Let rise for about a half hour in a warm area.

Bake for 30 minutes at 350°.  Remove from oven and brush on 1 tbsp of butter.  Return to oven for an additional 2 minutes.  Remove from oven and turn out onto a cooling rack.

Pear Butter Bread

It's always nice to have a quick bread on hand to serve guests, snacking on or for gift giving.  I had given away some of the pear butter I made a couple weeks ago and made this from one of the jars that I canned.  Here's the link to the pear butter - Pear Butter  

Pear Butter Bread

3/4 cup pear butter
1/2 cup water
1/2 cup canola oil
2 large eggs

Beat together and gradually add in the following ~

1 cup dark brown sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp sea salt
1 2/3 cups flour

Put in a greased loaf  pan. Bake for 70 minutes at 350°.