OOPS, I Goofed!

Posted by deliciousonadollar in Bread, Rolls and tagged with coconut, cranberries, dessert, food, quick bread, recipe, snack March 5, 2014

Cranberry Coconut Quick Bread

Sweet breads– those simple sweet treats that come together in just about ten minutes, are taking the place of dessert for me. I place them in the same category as pudding, meaning that they satisfy that longing for something sweet, yet are not overly rich, and with quick breads you can use ingredients that are good for you, like whole wheat flour, and additives such as fruits and nuts. This recipe takes tart little cranberries to new heights by pairing them with coconut – and chocolate chips, too. (Another flavor combination I’m stuck on.) They do a nice job of off-setting the tartness of the cranberries.

So where does the OOPS come in? It’s coming, read on….

I love cranberries, and I think most of us associate them with Thanksgiving, and the Christmas holidays; but cranberries are good any time of year. The problem is that the growing season is pretty short, so what I like to do is grab a few extra bags when they’re available and stash them in the freezer for use at a later time. Some recipes are so routine/ordinary that I don’t want to use one of my precious bags of cranberries to make them, so I’m quite selective about what I will use a bag for. This recipe is definitely “bag-worthy”. I also feel that if a recipe is “bag-worthy”, then it must certainly be “blog-worthy”, so I’m sharing it with you.

Still waiting for OOPS? Hang in there!

One of my precious bags of cranberries went into this recipe.

There is not a whole lot of liquid in this recipe; only what is offered by the butter and 3 eggs, so the resulting batter is quite thick–a lot like cookie dough. I needed to put it into the pan in small amounts, making sure to tap out any air pockets. The pan was almost full. Edit note added after baking: The recipe does not direct you to chop the cranberries, so I used them whole, and mine were frozen. I baked the bread for the full 70 minutes and a toothpick inserted into three places all came out clean. When the bread was taken from the oven, it was a light golden brown with bright spots of cranberries, looking so pretty. Within a few minutes the center of the bread began to sink, developing that tell-tale sign of being undercooked. I was so disappointed. (and mad!)

Yup, HERE IT IS!! Undercooked bread. BOO_HOO!

The flavor is wonderful, (please do add the almond flavoring, its what makes this bread so good )and we really liked the parts of it that we could salvage.** I am not giving up on this bread. Next time I will use cranberries that are not frozen, and perhaps I’ll chop them up before adding to the batter. No, on second thought, I like the whole cranberry, so I’ll try cooking it longer. I think they were probably the cause of the problem. I hope my experience will not deter you from trying this bread, but instead alert you to possible problems that you could solve in advance.

CRANBERRY AND COCONUT BREAD

Yield: 1 9×5 inch loaf

Ingredients:

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature
1 tsp. vanilla extract
1 tsp. almond extract, optional, but good
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 1/2 cups cranberries, (12-oz. bag)
1/2 cup shredded sweetened coconut
1/2 cups mini chocolate chips

Directions:

1. Preheat oven to 350*F. Lightly grease and flour a 9″ x 5 ” loaf pan.

2. Place eggs and sugar in the bowl of a stand mixer and beat on high until mixture is pale yellow, and doubles in volume, about 5-6 minutes.

3. Add in butter, vanilla and almond extract (if using), until incorporated; about 2 minutes. Then using using a sturdy spatula or wooden spoon, fold in the flour salt, and baking powder. Do not over mix. Next fold in the cranberries, coconut and chips. Batter will be thick. Pour batter into prepared pan and spread evenly.

Thick batter. Nice colors.

4. Bake for 60 – 70 minutes. Start checking at 60 minutes. Bread is done when cake tester or toothpick removed from the center shows only moist crumbs. ( should not be wet and doughy)

** I took all the under cooked section of the loaf, put it into a smaller loaf pan, and rebaked it. Not quite the same with a second baking, but at least it became dry and firm, so we could eat it anyway.

The slices at each end were cooked well.

The slices at each end were sufficiently cooked that we could experience what the whole loaf should have been like.

Note to self: If at first you don’t succeed, try gain. I am going to get this right because it’s so worth it.

SOURCE: Baker’s Royale

Apple Cinnamon Loaf

Posted by deliciousonadollar in Bread, Rolls and tagged with Apples, dessert, food, quick bread, recipe January 23, 2014

Apple Cinnamon Loaf

If you love the combination of apples, cinnamon and brown sugar, then you will love this quick bread. It straddles the fence between cake and bread. There is a layer of apples, cinnamon and sugar running through the middle, and more on top, ensuring that this is a moist and flavorful bread. We could devour the whole loaf in one sitting, but, of course, we don’t. 😛

The convenience of quick breads comes from the fact that they’re leavened with baking powder and /or baking soda, not yeast. Therefore you can mix, bake and enjoy these baked goods in a short amount of time.

It is important when making a quick bread to have all your ingredients measured, chopped and ready. Mix all the dry ingredients together before creaming the fat, sugar and eggs. Add the dry ingredients when called for, stirring in only long enough to incorporate. A few lumps in the batter is fine. Once the batter has been mixed and poured into the baking pan, put into the oven as soon as possible, as the leaveners will begin producing gas once they are moistened. If allowed to stand too long before baking, the bread may have a sunken center.

APPLE CINNAMON LOAF

Yield: 1 9-inch loaf, about 8 servings

Have all ingredients measured and ready.

Ingredients:

1/3 cup brown sugar, not packed
1 tsp. ground cinnamon
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 cup all purpose flour
1 3/4 tsp. baking powder
1/2 cup mik
1 apple, peeled, cored and chopped

Directions:

1. Preheat oven to 350*F. Grease and flour a 9×5 inch loaf pan.

2. Mix brown sugar and cinnamon together in a small bowl and set aside.

Brown sugar and cinnamon.

Peel, core and chop apple, and set aside.

3. Using an electric mixture, beat the granulated sugar and butter together until smooth and creamy.

Have butter softened at room temperature.

Beat in eggs, one at a time. until incorporated; add vanilla extract.

4. Combine flour and baking powder together in another bowl; stir into creamed mixture. Mix milk into batter with a spoon until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar-cinnamon mixture. Lightly pat into the batter.

5. Pour remaining batter over apple layer; top with remaining apple and add brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using finger or spoon.

6. Bake 45 – 55 minutes, until a toothpick inserted in center of the loaf comes out clean. Cooking times may vary, rely on the clean toothpick test for doneness.

Allow to cool on a wire rack.

To serve, cut loaf with a serrated knife, using a sawing motion to avoid tearing. This bread is very tender and moist.

To store, wrap lightly in foil, and store at room temperature.

SOURCE: Just a Pinch.com

Cranberry-Pecan Cinnamon Rolls

Posted by deliciousonadollar in Bread, Rolls, Brunch and tagged with brunch, Christmas morning, cinnamon rolls, cranberries, easy recipe, food, recipe December 24, 2013

Cranberry-Pecan Cinnamon Rolls

In case you are still frantically searching for something to serve on Christmas morning, or for a holiday brunch, these breakfast rolls are just the ticket. Easy to make at the last minute, a beautiful cheery color, and divine flavor. They are a cinch to put together. No yeast dough, no kneading, no rolling of dough. They get baked in muffin tins with all the good cranberry filling on the bottom, and a tender dough that’s a lot like scones on top. After they are baked, turn them upside down on a serving platter, and there you are. A gorgeous color for the holidays, not too sweet, just right with coffee or tea.

My food processor was out and I was chopping cranberries for cranberry relish, and also to make a batch of my Cranberry Liqueur. So while I was on a roll, (pun intended) I continued chopping enough cranberries to quickly make up these cranberry rolls. Because I was also chopping up orange to put in the cranberry relish, I put about 1/4 cup chopped orange in the topping of my rolls too. WOW! Spur-of-the-moment decisions are often the best. Deeelish!

CRANBERRY-PECAN CINNAMON ROLLS

Yield: Makes 12 rolls

This is what makes the topping.

Ingredients:

3 Tbsp. butter, melted
1/4 cup light brown sugar, packed
1/4 cup brown rice syrup or light corn syrup
1 cup chopped fresh cranberries
OR, 3/4 cup cranberries and 1/4 cup chopped orange, optional
1/3 cup chopped pecans
1 1/2 tsp. ground cinnamon, divided
1 cup white whole wheat flour
1 cup all-purpose flour
2 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
Ingredients for dough.
2 Tbsp. cold butter, cut into pieces
1 cup cold buttermilk
2 Tbsp. canola oil

Directions:

1. Preheat oven to 375*F. Coat a 12-cup muffin tin with cooking spray.

2. Combine melted butter, brown sugar, brown rice syrup ( or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.

Put in the bottom of muffin cups.

3. Whisk the flours, sugar, baking powder, baking soda, salt and remaining 1/2 tsp. cinnamon in a large bowl. Add cold butter and, using two knives or a pastry cutter, cut in the butter until it’s the size of small peas. Pour in buttermilk and oil, stir just until combined. Spoon the batter on top of the cranberry mixture, using about 2 Tablespoons for each.

Spoon dough over cranberry topping.

4. Bake rolls until lightly brown around the edges, 18 to 20 minutes.

Bake till lightly browned around the edges.

Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.

These are so pretty,

If all the rolls are not eaten when served, they rewarm very well in the microwave.

SOURCE: Slightly adapted from Eating Well

St. Lucia Buns

Posted by deliciousonadollar in Bread, Rolls, Holiday and tagged with Christmas, food, recipe, St. Lucia Buns, St. Lucia Day traditions, Swedish December 23, 2013

St Lucia Buns

As I write this post it is St. Lucia day. The day that Scandinavian families celebrate Saint Lucia, a symbol of hope and light in dark times. Briefly, the festival of St. Lucia begins the Christmas season in Swedish custom, and she comes as a young girl crowned with fresh greens and lit candles carrying a tray of baked goods. These sweet spiral buns are traditionally served on this day. However they can be served anytime, and so I include the recipe today with thoughts of how special they would be on Christmas morning.

Originally candles were woven into the greens making up the wreath, but now-a-days, battery operated candles are used instead. A young girl is chosen to represent St. Lucia and wearing a long white garment with a crown of greens and candles on her head, she carries the tray of buns and leads a procession of young girls and boys, singing the traditional St. Lucia songs.

Lucia celebrations include ginger snaps and sweet saffron-flavored buns shaped like curled up cats. Sometimes raisins are placed in the center of the spirals to represent eyes. You eat them with glögg (spiced wine) or coffee.

Delicious with coffee for breakfast.

St. Lucia Buns are also called Swedish Saffron Christmas Bread. This is one of the easiest yeast breads I’ve ever made. It’s almost no-knead, and the dough can be refrigerated overnight, which is a nice convenience if you’re considering these for breakfast. The flavor of these buns is outstanding and the golden color is achieved through the inclusion of saffron. They are light and airy with a sprinkle of pearl sugar on top. Swedish pearl sugar is a non-melting sugar that can be found in some large grocery stores or ordered online.

St. LUCIA BUNS: SWEDISH SAFFRON CHRISTMAS BREAD

Yield: 24 buns

Ingredients:

2 packages active dry yeast
1/2 cup warm water, 110*F to 115*
1/2 cup sugar
1/2 cup unsalted butter, melted
1/2 cup heavy cream
1/2 cup whole milk
1/4 tsp. crushed saffron threads
1/2 tsp. salt
2 eggs, room temperature
4 to 4 1/2 cups all-purpose flour

Glaze:

1 egg
2 Tbsp. milk
Swedish pearl sugar

Directions:

1. In the bowl of an electric mixer, combine the yeast in the warm water; stir gently and briefly with a fork. Add 1 Tablespoon of the sugar; stir again. Let the mixture stand until the yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, milk, saffron, salt and eggs. Fit mixer with the paddle attachment and beat well on medium-low speed until combined. Remove paddle attachment from mixer and fit with the dough hook. Add flour 1 cup at a time mixing well with each addition to keep the dough smooth and satiny. You may not need to use all of the flour.

2. Cover and refrigerate for a minimum of 2 hours, or up to 24 hours.

3. Preheat oven to 375*F. Line two baking sheets with parchment paper.

4. Turn dough out onto a lightly floured surface and cut into 24 even pieces (about 2-inches square.)

Divide the dough into 24 equal pieces. (good luck with that!)

Roll each square into a long rope, about 12-inches long. Curl each end of a rope in opposite directions, creating an “S” shape.

Form the ropes of dough into spiral shapes.

Lift the bun onto the parchment; repeat curling with remaining dough ropes until there are 12 per baking sheet.

5. For the glaze, beat the egg in a custard cup and stir in the milk. Brush each bun with the glaze then sprinkle pearl sugar over the top. Place baking sheets in a warm place to rise until doubled, about 45 minutes.

6. Bake for 15 minutes, or until golden brown and puffy.

An egg wash before going into the oven makes a shining golden crust.

An egg wash before going into the oven makes a shiny golden crust.

St Lucia Buns

SOURCE: The Big Book of Bread Recipes

Cheese Garlic Biscuits

Posted by deliciousonadollar in Bread, Rolls and tagged with Biscuits, cheddar cheese, dinner, easy, Quick, recipe November 27, 2013

Cheese Garlic Bisquits

Dinner rolls and biscuits often times join each other on the dinner table. Some folks prefer rolls while others like biscuits. I’m a biscuit person when given a choice, although I never turn down a good dinner roll either. These biscuits are so good that I just had to share them with you just in case your family is like mine and likes a variety of “breads” on the table.

I suppose it doesn’t make much sense to rave about a recipe that starts with a baking mix and includes just a couple of other ingredients. And it probably doesn’t count that I literally had these mixed up in seconds yet I can’t praise them enough. They are light, fluffy, and reach- for- seconds delicious. They feel like they are going to float right out of your mouth!

Tender, and fluffy inside.

These biscuits are also great with a bowl of soup or a salad.

CHEESE GARLIC BISCUITS

Yield: 10 servings

Ingredients:

2 cups buttermilk baking mix, like Bisquick
2/3 cup milk
2/3 cup shredded cheddar cheese
1/2 tsp. garlic powder
1/4 cup butter, melted
1/2 tsp. chopped parsley

Directions:

1. Preheat oven to 450*F Have ready a cookie sheet lined with parchment paper.

2. Combine baking mix, garlic powder, milk and cheddar cheese in a mixing bowl. Beat with wooden spoon until soft dough forms.

3. Drop dough by spoonfuls onto cookie sheet.

I brushed them with butter before baking.

Bake 8 – 10 minutes until golden brown.

After baking, golden and lightly browned with little crisp edges.

4. Melt butter and add chopped parsley.** Brush over warm biscuits before removing from cookie sheet. Serve warm.

**I like to brush the butter mixture on before and after baking. It makes them so much better.

SOURCE: Allrecipes.com

Pumpkin Cinnamon Rolls

Posted by deliciousonadollar in Bread, Rolls and tagged with baked goods, bread machine, food, pumpkin, pumpkin cinnamon rolls, recipe October 25, 2013

Pumpkin Cinnamon Rolls

Have you ever thought about this?—- some recipes are like a blank canvas. Yes, they are usually great all on their own, but they also lend themselves well to showcasing other flavors. In other words, you can switch out ingredients and substitute others in their place. The idea of pumpkin cinnamon rolls popped into my head and just wouldn’t go away and so it wasn’t long before I just had to make them.

I started with a basic recipe for cinnamon rolls from my book of bread machine recipes. Then I added some pumpkin and a touch of fall spices, rolled them with butter, a little more pumpkin and cinnamon sugar filling the swirls, and glazed them with cream cheese frosting. Although the rolls don’t scream pumpkin, the subtlety is nice. A tender mildly sweet dough with all that spicy filling is to die for. They could definitely be dessert, I’m sure they’d be the hit at a fall brunch, but still warm from the oven with a cup of coffee is my special treat!

Sample one while still warm from the oven. Sigh!

I made the dough for these rolls in my bread machine, but it can be made using a standard mixer with dough hooks or paddle attachment in place. If making the dough in this way, dissolve the yeast in the water and allow to rest for 5 – 10 minutes. It should get thicker and begin to bubble. Then combine with the other liquid ingredients prior to adding the flour and spices. Continue to beat to a thick smooth dough, before turning out onto a floured surface. Knead to a smooth elastic dough, then set aside in a greased bowl to rise in a warm place, about 45 minutes, till almost doubled in size.

PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Yield: Makes 15 rolls

Ingredients:

1/4 cup warm water
1/3 cup whole or 2 % milk
1 large egg
3/4 cup pumpkin puree
1 Tbsp. butter, melted
3 1/4 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice

Filling:

Butter, pumpkin butter, and sugar-spice mixture ready to spread on the dough.

1/3 cup butter, softened
2/3 cup granulated sugar
1/4 cup brown sugar
2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
2 – 3 Tbsp. pumpkin puree or pumpkin butter (optional)

Frosting:

4 oz. cream cheese
1 Tbsp. butter
pinch salt
1 tsp. vanilla
1/2 tsp. lemon juice
2 Tbsp. whole or 2 % milk
2 cups confectioners’ sugar

Directions:

1. In the bread machine canister, layer in the wet ingredients ( water through melted butter), omitting the yeast.

2. In a separate bowl, combine all the dry ingredients ( flour through pumpkin pie spice). Whisk together for uniformity. Add to canister on top of wet ingredients.

3. Make a depression in the top of the flour mixture with a spoon; pour the yeast into the depression you’ve made.

4. Insert canister into the bread machine and set for “dough” cycle. Meanwhile prepare the filling by combining the sugars, cinnamon and pumpkin pie spice. Set aside.

5. When the cycle is complete, remove the risen dough and turn it out onto a floured surface. Stretch or roll it into a 12″ x 16″ rectangle. Spread butter over the dough.

Butter goes on first.

6. Spread with pumpkin or pumpkin butter if using, then sprinkle with the sugar mixture.

Next spread on the pumpkin or pumpkin butter, if using.

Sprinkle on the sugar mixture.

7. Roll into a log and cut into 15 slices using a sharp knife or dental floss.

Roll up, then slice or cut with dental floss into 15 rounds.

Place slices into a 9 x 13″ pan or two round 8″ cake pans.

Lay in baking pan, cut side up.

Cover with a towel and let rise until almost doubled, about 45 minutes.

8. Preheat oven to 375*F. Bake for 20 – 25 minutes or until rolls are golden brown ( don’t worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven).

After baking, golden and fragrant.

9. While the rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt, and lemon juice in a medium bowl until smooth. Gradually add the powdered sugar, continuing to beat smooth. If the mixture is too thick, slowly add milk one half tablespoon at a time.

10. Remove rolls from the oven and let cool on a wire rack . Frost within 5 – 10 minutes after removal.

You know you want one!

SOURCE: adapted from The Big Book of Bread Machine Recipes

Grapes, You Need Them!

Posted by deliciousonadollar in Appetizers, Bread, Rolls and tagged with Appetizer, bread, cheese, focaccia, food, grapes, pizza dough, recipe, vegetarian October 21, 2013

Grapes, juicy and sweet.

Grapes are ancient. So ancient that some vines have been growing on this planet long before people arrived. In certain areas of Italy there is still evidence of late Bronze Age vineyard posts used to train grapevines. Over the years we’ve been trying to find ways to make them bigger and sweeter. Some of the grapes I see at the market are so plump and ripe, I just want to reach out and grab one or two for a juicy bite. Don’t you?

Red, purple or green, plump or petite, grapes are a healthy pop-in-your-mouth snack. I love grapes when they are cold as a refreshing way to cool off. And when we travel, I like to bring along a big bunch of grapes to snack on. One 3/4 cup serving of grapes is a good source of vitamin K, providing 25% of your daily needs. Recent studies suggest that Vitamin K reduces the risk of bone fractures, particularly in older women. Other studies have shown the benefits of having a glass of red wine to reduce the risk of heart and artery problems. Grapes, particularly red and black ones, are also rich in antioxidants. So we know about their benefits, and we eat grapes fresh as a fruit/snack, or drink their juice fermented as wine, but how many of you cook with grapes? I’m not taking about making grape jam or jelly, but really incorporating them into a main dish, side dish or salad.

I’m guessing not many people would even think of cooking with grapes. Small and juicy with a hint of acid and sweet, they make perfect partners with some foods. In the weeks ahead, I would like to introduce you to some recipes that utilize grapes in ways you may not have considered.

Grape and Rosemary Focaccia

The first one is this recipe for Grape-Rosemary Focaccia. Scattered over the top of the focaccia, the grapes subtly sweeten each bite. The sweet/salty combination of grapes, Parmesan cheese and rosemary is surprising, and delicious. It can be served with a soup, or salad, as a dinner accompaniment in place of dinner rolls, or as an appetizer. To make it quickly, use prepared whole wheat pizza dough from your supermarket, fresh or frozen. If frozen, defrost thoroughly in the refrigerator or at room temperature. Open the bag to give the dough room to expand, i.e. “rise”, prior to stretching and shaping. Once the focaccia is prepared, allow it to sit at room temperature for about half an hour for another small “rise” before baking.

GRAPE-ROSEMARY FOCACCIA

Yield: Makes 12 servings

Whole wheat pizza dough, grapes, rosemary, and Parmesan cheese.

Ingredients:

1 pound prepared pizza dough, preferably whole wheat
1 Tbsp. extra-virgin olive oil
1/2 cup shredded Parmesan cheese
2 tsp. fresh rosemary leaves or 1 tsp. dried
2 cups seedless grapes. ( If large ones, cut in half.)

1. Position rack in upper third of oven; preheat to 425 *F. Coat a large baking sheet with cooking spray.

2. Working on a lightly floured surface, pat and stretch dough with damp hands into a 10 by 12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.

Stretch dough out on a baking sheet and sprinkle with cheese.

Stretch dough out on a baking sheet, drizzle with oil and sprinkle with cheese.

3. Drizzle the oil over the dough; sprinkle with Parmesan cheese and rosemary. Arrange grapes on top and press lightly into the dough. At this point I let mine sit at room temperature for about 30 minutes to give the dough a chance to rest and rise again a little bit.

Add chopped rosemary and grapes.

4. Bake until golden around the edges and some of the grapes have burst, 18 – 25 minutes. (Note: Mine was done at 15 minutes, so watch carefully,) Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)

Golden brown with a heavenly aroma after baking.

Serve warm with additional olive oil for dipping.

SOURCE: Eating Well

Apple Oat Cinnamon Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with apple, bread, food, oatmeal, recipe, Sandwiches, toast September 27, 2013

Apple-Oat Cinnamon Bread

Dear readers, I have a confession to make. I am a bread snob! I am mildly ashamed to admit it, but it’s true. I am a person who loves bread, but not white bread, only artisanal or whole grain breads will do. For me, white bread is boring, bland, Blah! Therefore I either buy my bread at a good bakery, or make my own. That is what led me to make this wonderful bread that contains apple, oats and cinnamon.

The cloudless blue sky and brisk air this week has made me think of the kids gone back to school, and getting lunches ready. When I was in grade school I always brought my lunch, carefully packed by my mother. One of my favorites was her homemade raisin bread with peanut butter and jelly or cream cheese and cherries. I considered myself lucky to be one of the “brown baggers”, not one of those kids who purchased weekly lunch tickets, which entitled them to “hot lunches”. No sir, the sloppy joes, canned corn, tuna noodle casserole, applesauce , and jello were not for me. I much preferred Mom’s carefully handcrafted sandwiches, or sometimes hot soup in a thermos bottle.

So now when September rolls around, I remember those days and long for home baked bread. After a summer of grilled chicken and Caesar salads, it’s time for my comfort food, the sandwich.

Apples and oats both team up happily with cinnamon, so why not put them all together in a soft, tasty loaf? A touch of maple syrup sweetens the loaf, while walnuts add crunch. A slice of this, toasted for breakfast is wonderful, and of course, sandwiched with peanut butter and jelly it can’t be beat.

APPLE OAT CINNAMON BREAD

YIELD: 16 – 18 slices

Ingredients:

2 3/4 cups all-purpose flour
2/3 cup rolled oats
1 1/4 tsp. salt
1 1/2 tsp. ground cinnamon
2 1/2 tsp. instant yeast
1/4 cup butter
1/4 cup nonfat milk powder
2 Tbsp. potato flour, (optional, for softer texture)
3/4 cup lukewarm water
1/4 cup maple syrup
1 cup finely diced peeled apple (about 1 medium apple)
1/2 cup chopped walnuts (optional)

1. In a large mixing bowl, or in the bucket of your bread machine, combine all of the ingredients, mixing and kneading to make a fairly smooth (though quite sticky), elastic dough. I used my bread machine set to the “dough” cycle. If you’re using a mixer, knead for about 7 minutes at medium speed; the dough will never completely clear the sides of the bowl.

2. Transfer the dough into a lightly greased bowl, cover it, and allow it to rise for 1 hour or until it’s quite puffy.

3. After the first rise, gently deflate the dough, and shape it into a 9-inch log. If using a bread machine, remove dough, deflate and shape as described.

After first rise form dough into a 9-inch log.

Place dough into a lightly greased 9″ x 5″ loaf pan. Cover the pan with lightly greased plastic wrap. Allow the loaf to rise until it’s crested about 1 inch over the rim of the pan, about 1 hour.

Cover with greased plastic wrap and put in a warm place to raise again.

What you see here is my loaf inside the microwave, on a heating pad set to “low”. Close the door and keep it warm inside. You’ll get a beautiful rise for all your yeast dough(s).

Mine rose really high!!

4. Bake the bread in a preheated 350*F oven for 45 minutes, tenting with aluminum foil after about 20 minutes, to prevent over-browning.** Remove bread from the oven when its internal temperature registers 190*F on an instant-read thermometer. After about 5 minutes, turn it out of the pan onto a rack to cool.

**A work of caution here: When you tent the bread with foil, be sure the top has baked enough to hold itself up, else the weight of the foil may cause the loaf to collapse. You can see in my pictures that is what happened to mine. Prior to putting it into the oven it had risen beautifully, but because the dough is “airy”, it had not baked enough to hold itself up before I covered it with the foil. The excess dough rolled to the sides and down over the edges of the pan, giving the bread a “flat-top”. A lesson learned! It still tasted fabulous, though.

Everything about this bread is so good; color, flavor, texture. (Except the “flat top”.) 😀

SOURCE: King Arthur Flour

Zucchini-Pineapple Quick Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with baking, food, pineapple, quick bread, recipe, snack, zucchini August 15, 2013

Zucchini Pineapple Quick Breads

Today we have another way to use zucchini. Zucchini Bread is a popular quick bread and such a great way to get in some veggies disguised as a sweet. This recipe is all of that and more because it also contains pineapple. A new twist on an old favorite!

We like to eat this bread for breakfast, but we also enjoy it as an afternoon snack with a cup of tea or coffee. The pineapple adds a little sweetness of its own, so I cut back on the sugar to 1 3/4 cups. The recipe makes a large volumn of batter, enough for two 8″ x 4″ pans, so you can freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty foil, for up to one month. Slices are good warmed in the microwave and spread with a little butter.

Some zucchini breads that I have had seemed to have a lot of oil in them and were very sweet. This recipe is not like that at all. The oil used is a moderate amount considering that you’re making two loaves. The color of the bread is also lighter than other zucchini breads that I have had, perhaps because I used a yellow zucchini and a green one. You will note that the recipe calls for 2 eggs and 1/2 cup egg substitute. However, you could use 4 eggs and eliminate the egg substitute. Personally, I like using only the two eggs because it’s a way of reducing the overall cholesterol in the recipe.

On the whole we liked this bread very much as a breakfast item because it is not overly sweet. I am expecting house guests soon and this is one of the items I plan to set out for “make your own breakfast”.

Recipe: ZUCCHINI-PINEAPPLE QUICK BREAD

Yield: 2 loaves, 8″ x 4″ each

Ingredients:

3 cups sifted all-purpose flour ( I use half whole wheat flour.)
I used both yellow and green zucchini.
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini).
2/3 cups canola oil
1/2 cup egg substitute
2 tsp. vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
baking spray

Directions:

1. Preheat oven to 350*F. Spray two 8″ x 4″ loaf pans with baking spray.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, oil, egg substitute, vanilla and zucchini beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into the prepared pans, smoothing the tops.

4. Bake at 350*F for 45 min – 1 hour or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

SOURCE: Cooking Light

Hot Cross Buns

Posted by deliciousonadollar in Bread, Rolls and tagged with breakfast, food, recipe, snack, sweet buns, yeast dough March 25, 2013

Hot Cross Buns

A hot cross bun is a spiced sweet bun made with currents or raisins and marked with a cross on top, traditionally eaten during Lent, but especially on Good Friday.

There are many superstitions associated with hot cross buns. “One of them says that a piece given to someone who is ill is said to help them recover. Because there is a cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.”** HaHa, I guess it would need to be!

**quote from Wikipanion

Tall, pillowy, and delicious, I’m sharing it with you!

Another saying that I particularly like says that sharing a hot cross bun with another person is supposed to ensure friendship throughout the coming year. By sharing this recipe with all of you I hope that we will continue to be “friends” in the coming year as I am coming up on my one year anniversary of writing this blog on March 31. I value all of you who read this blog and all who have decided to follow me as I continue to write about my cooking adventures, some with fantastically good results (like this recipe, I think), and others with somewhat less than stellar results. But that’s why I blog; to share it all–the good, the bad, and the in-between.

If you have seen or purchased hot cross buns at the supermarket you know that they are smallish round buns, with the white cross on top. I, personally, find them to be quite dry, sometimes overcooked, and practically tasteless. The ones you can make at home are so much better there really is no comparison. Yes, they take a little time because they are a yeast dough, but if you have a bread maker it is so easy, you will wonder why you haven’t made them before. This recipe is one that I got from King Arthur a few years ago and since I first made them I don’t deviate or make alterations because they rise so well and once baked make a light, tender, pillowy, bun with an aroma that is unbelievable. The flavor is derived from the spices that go into the dough, but also from a flavoring called Fiori di Sicilia, an all-natural citrus- and vanilla-scented flavoring. It is available through the King Arthur Baker’s Catalog. In its absence you could use a little vanilla, and either lemon or orange flavoring, and they would still be fantastic .

HOT CROSS BUNS

YIELD: Makes 14 buns

INGREDIENTS

1/4 cup apple juice or rum
1/2 cup mixed dried fruit (I use a mixture of candied citron, lemon peel and orange peel)
1/2 cup raisins or dried currants
1 1/4 cups milk, room temperature
3 large eggs, 1 separated
6 Tablespoons butter, room temperature
1/2 teaspoon Fiori di Sicilia flavoring
2 teaspoons instant yeast
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
1 Tablespoon baking powder (this is not an error)
4 1/2 cups all-purpose flour

TOPPING

1 large egg white, reserved from above
1 Tablespoon milk

ICING

1 cup + 2 Tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
4 teaspoons milk, or enough to make a thick, pipeable icing

1. Mix the rum or apple juice with the dried fruit and raisins, cover and microwave briefly, just till the fruit and liquid are very warm. In my microwave this would be 1 minute at 50% power. Set aside to cool to room temperature. While this is cooling you can be mixing up the remainder of the recipe, because the fruits go in at the end.

2. Mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.

This is what I do: Following instructions for your bread machine layer in the liquid ingredients first, followed by the flour mixture ( i.e. 4 1/4 cups flour plus all the spices, brown sugar, salt and baking powder) Make a depression in the top of the flour and pour in the yeast last. Start the bread machine on the dough cycle, and let it mix up everything. When it is almost at the end of the mixing phase, add the fruits and any liquid. Check soon after to see if the dough looks too wet, and add the remaining 1/4 flour if it needs it. Allow the machine to finish the dough cycle till it has risen. Proceed with step 4.

3. Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

4. Remove the dough to a floured surface and divide the dough into ball-sized pieces, about 3 3/4 ounces each.

A 1/3 measuring cup or muffin scoop makes about the right portion. You should make about 14 buns. Greasing your hands helps with handling the dough and shaping into balls. Arrange them in greased pans. Suggested pan sizes include 10″ square, 9″ x 13′, or two 9″ round cake pans. The cake pans were a good choice for me allowing for 7 buns in each (see picture), as I gave away one pan of buns.

Seven buns in each cake pan.

5. Cover pan(s), and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 375*F. I have had good success with putting my pans on top of a heating pad set to “low”. The consistent temperature gives a high rise, and the baking powder in the dough gives it another boost in the oven as they bake. I think this is what makes these buns so light and pillowy.

6. Whisk together the egg white and milk, and brush it over the buns. This gives the buns a nice shine when baked.

7. Bake the buns for 20 – 22 minutes, until they are golden brown. Check internal temperature with an instant read thermometer. Temperature should be 160 degrees. Some people have reported that the buns in the center of the pan may be a little doughy still at 20 minutes. Remove from the oven, and transfer to a rack to cool.

Note how high they rise and the shiny tops from the egg wash.

8. Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

Pipe crosses on top when they are cool.

Tall, Pillowy and delicious.

The frosting crosses looked a little thin, so I want back after taking these pictures and made the crosses bigger with more frosting. We like frosting! 🙂

SOURCE: slightly adapted from King Arthur Baking Company

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

Category Archives: Bread, Rolls

OOPS, I Goofed!

Apple Cinnamon Loaf

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St. Lucia Buns

Cheese Garlic Biscuits

Pumpkin Cinnamon Rolls

Grapes, You Need Them!

Apple Oat Cinnamon Bread

Zucchini-Pineapple Quick Bread

Hot Cross Buns

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