Posts tagged #Bread

Sour Dough Bread

Recipe: Sour Dough Bread

Summary: Another recipe from Megan Kiehl. It was a privilege to know her.

Read all the way through the recipe before starting, it's a bit of a process.

Ingredients

Starter:

  • 2 tablespoons yeast
  • 1 cup warm water
  • 2 cups flour

After, at least, 3 days and a tablespoon of flour each day, combine starter and…

  • 2 cups warm water
  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 5 cups flour

Instructions

  1. Mix starter ingredients together and add an additional ½ cup warm water until gooey.
  2. Put a plate on top of bowl, not a tight lid. Set on counter for, at least, 3 days.
  3. Each day add 1 tablespoon flour and stir.
  4. After, at least, 3 days combine the other ingredients with the starter.
  5. Add flour 1 cup at a time until sticky consistency.
  6. Don’t handle too much. Let rise 3 hours or until doubled.
  7. Split dough in half. Place dough in two pie pans and don’t make it pretty.
  8. Bake at 400° for 35 – 40 minutes.
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Posted on October 23, 2010 and filed under Bread.

Pumpkin Bread

Recipe: Pumpkin Bread

Summary: I remember my mom making this pumpkin bread. Banana bread was always king, but pumpkin bread got thrown in there, too. Pumpkin bread is one of my family’s favorites and I love keeping cans of pumpkin on hand for pumpkin bread emergencies, because bananas don’t keep in the pantry for months on end. Pure, unadulterated pumpkin bread – no nuts or raisins – is a thing of beauty with whipped cream.

A long, long time ago, I was hired by a real estate agent to bake 800 loaves of pumpkin bread between Thanksgiving and New Year’s. That was truly a horrible way to spend the holidays and I had no love in my heart for the realtor, or the “damn bread”, as it came to be called. The recipe he wanted me to use called for a package of coconut cream pudding. That’s all I remember about the recipe. It’s telling that I’ve chosen to block it out.

Ingredients

  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 1 – 16 ounce can of pumpkin
  • ⅔ cup water
  • 3½ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • ½ teaspoon cloves
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon

Instructions

  1. Combine sugar, oil, and eggs in a large mixing bowl and beat well.
  2. Add pumpkin and water, mixing well.
  3. Mix dry ingredients together in a separate bowl. Combine the two mixtures and pour into greased and floured pans.
  4. Fills 1 – 12 cup Bundt pan or 3-4 loaf pans, depending on their size.
  5. Bake at 350° for 50-60 minutes.
  6. Be sure to test for doneness before removing from oven. Little sunken troughs of gooey batter are unappealing. However, so is a dry, overdone bread. Just keep an eye on it, okay?
Pumpkin Bread

Pumpkin Bread

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Posted on October 15, 2010 and filed under Bread, Desserts.

Josh Week's Famous Bread Pudding

Recipe: Josh Week's Famous Bread Pudding

Summary: I had dinner at the Corner Kitchen in the Biltmore Village in Asheville, NC and had this amazingly delicious bread pudding for dessert. You're gonna love it!

Ingredients

  • 1 loaf white bread
  • ½ cup (1 stick) butter, melted
  • 4 cups milk
  • 2 cups sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 12 eggs
  • 1 cup grated white chocolate

Instructions

  1. Preheat oven to 350°. Cut the bread into ½” cubes and toss with the butter to coat. Spread on a baking sheet and bake until toasted a light golden brown.
  2. Mix the milk, sugar, cinnamon and vanilla in a saucepan and heat until scalded. Beat the eggs in a mixing bowl. Add a small amount of the scalded mixture to the beaten eggs. Whisk the eggs into the scalded mixture. Add the white chocolate and whisk until melted. Strain the custard.
  3. Butter 8-ounce soufflé molds and place ½ - ¾ cup toasted bread cubes into each. Pour ½ cup custard over each. Bake for 25 minutes or until golden brown and the custard is cooked through.
  4. Makes 12.
Here’s the cool thing… the result is a beautiful, delicious, layered lovely lovely. Custard on the bottom, yummy layer of custard/bread and the top layer is a little crunchy, a little soft, oh my word, with some caramelized deliciousness of bread. They top it with some caramel sauce and ice cream. (How do you spell a moan?)
Check out the Corner Kitchen's website!
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Posted on October 13, 2010 and filed under Desserts.

Banana Bread - June's Famous Recipe

Recipe: Banana Bread

Summary: Every fall when I was growing up, the fair would come to town. You would think living in a beach town would be enough entertainment, but I remember the fair being a huge deal. My mom would bake about ONE GO-ZILLION loaves of banana bread. My sisters and I would go door to door in our neighborhood selling the loaves for “fair money”. Yeah, it was a different era… This is the recipe made famous by my mom, June Morris. Until we took her oven away from her in October of 2009, she was still baking banana bread.

I learned from my friend, Angie Smart, that 3 mashed bananas is equivalent to 1 cup, roughly.  If you have mashed bananas in your freezer, I guesstimate that it will take 2.5 - 3 cups for this recipe.

Ingredients

  • 8 large, ripe bananas
  • 2 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 teaspoons vanilla
  • 4 cups sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 – 1½ cups chopped pecans (the more, the better)

Instructions

  1. Blend bananas, eggs, sugar, oil and vanilla with hand mixer.
  2. Sift dry ingredients together and combine with banana mixture.
  3. Pour into greased and floured loaf pans, or bundt pan.
  4. Bake at 350° for 30 – 40 minutes.
  5. While still warm, it’s insanely good with butter. It’s no mystery why I’m a chubby girl.
Banana bread muffins

Banana bread muffins

[caption id="attachment_313" align="aligncenter" width="300" caption="Banana Bread Muffins, pictured here with Jamie Savage's Chocolate Chip Cookies"][/caption]

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Posted on October 9, 2010 and filed under Desserts.

Cinnamon Rolls

Recipe: Cinnamon Rolls

Summary: If there is anything in this world that I’m known for, it’s these cinnamon rolls. When we lived in Chicago, I baked these every day, all day and sold them to coffee shops near the commuter rail stations. It’s not a good way to earn money. I got very little sleep and endless grief from my family. In their defense, they would wake up to the smell of fresh cinnamon rolls and come to the kitchen to find them all gone. I had to start leaving a few behind or face certain mutiny.

Just by their very nature, cinnamon rolls are a pain. If I’ve ever baked you cinnamon rolls, I must really like you. A lot. I, also, have to give credit to my sister, Nancy. This is her recipe.

Warning: There is a crazy amount of butter in the making of cinnamon rolls. These are not, in any way, healthy. Don’t eat them. Whatever. They are heavenly and you will want to eat a go-zillion. Plan ahead, because the dough will need to be refrigerated overnight.

Ingredients

  • ½ cup butter
  • ⅔ cup sugar
  • 2 teaspoons salt
  • 1 cup boiling water
  • 1 cup warm water
  • ¼ cup sugar
  • 2 tablespoons yeast
  • 2 eggs
  • 6 cups flour
  • 1 – 1 ½ cups butter
  • 1 cup sugar
  • 3 tablespoons cinnamon
  • ½ - ¾ cup brown sugar
  • Chopped pecans
  • Raisins (blech)
  • Frosting – (more butter…)
  • 1 cup butter (or ½ cup butter and ½ cup shortening)
  • 2 pounds powdered sugar
  • 1 teaspoon vanilla
  • ¼ - ½ cup milk

Instructions

  1. Pour boiling water over ½ cup butter, ⅔ cup sugar and salt, allow butter to melt and then cool.
  2. Dissolve ¼ cup sugar and yeast in warm water. Allow to rise and get frothy, about 5 minutes.
  3. Combine yeast mixture with butter mixture. Beat in eggs. Add flour and combine well.
  4. Dough will be very stickly. Store in an airtight container and refrigerate overnight.
  5. Mix 1 cup sugar with 3 tablespoons cinnamon.
  6. Roll out dough in a large, roughly rectangular shape.
  7. Spread dough with 1 – 1 ½ cups butter, sprinkle cinnamon sugar and brown sugar over butter. Add pecans, if you’re smart, and raisins, if you want to gross people out.
  8. Beginning at one of the long sides, roll tightly. Cut at 1 ½ - 2” segments. Place cut side down on greased (or sprayed) pan.
  9. Allow to rise 1 – 1 ½ hours. Bake at 350° for 15 – 20 minutes. Cover with foil for the last 10 minutes or so, to prevent over browning.
  10. Allow to cool for 10 – 15 minutes before frosting. If you can wait that long.
  11. Frosting: If using half butter and half shortening, blend these two together until smooth.
  12. Add powdered sugar and vanilla, mix well. Add milk, a little at a time, until desired consistency. Beat well. You can thank me later.
I wish you could smell this picture.

I wish you could smell this picture.

[caption id="attachment_276" align="aligncenter" width="223" caption="I wish you could smell this picture."][/caption]

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Posted on October 7, 2010 and filed under Desserts.