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Posts from the ‘Bread’ category

Sweet Quick-Breads

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Since it’s fall, it’s the perfect time to make quick breads! I tested out the oven in this temp apt. by trying out a bunch of different flavors and I’m quite happy with the way they all turned out. I think the maple stout bread is especially interesting tasting. I also love the flavors of the apple bread (yummy topping) and the strawberry pineapple (it’s hard to pick a favorite!)

I made these in mini bread pans but I put the recipes below for a full regular bread pan size. If you use regular mini pans, each recipe would make 2 and if you use super mini pans like I did the recipe makes 3 or 4. These are delicious as a breakfast or a small snack and make for great holiday gifts. They are quite moist so they last for a while sitting at room temp sealed up or you can freeze them for later.

Apple Bread

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups apple, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Topping:

  • 1/4 cup oats
  • 1/4 cup honey almond butter
  • 2 tbs brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tbs honey (plus more for drizzling)

Directions:

  • Preheat oven to 350 ° Prepare one loaf pan (or 2 small loaf pans). With cooking spray or butter.
  • Mix flour, baking soda, salt, walnuts, and apples in a large bowl.
  • Whisk oil, sugar, eggs, vanilla extract, and cinnamon together in a small bowl. Add to the flour mixture and mix until just moistened. Pour into bread pan(s)
  • For topping, mix oats, almond butter, brown sugar, and cinnamon together. Crumble over the top of the bread in the pan before baking.
  • Bake in oven until toothpick inserted into center comes out clean ~1 hour. Drizzle with honey before serving.

Peanut Butter Banana Bread

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Ingredients:

  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain yogurt
  • 1/3 cup creamy peanut butter
  • 3 tbs butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 ¾ cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Cooking spray

Glaze:

  • 1/3 cup powdered sugar
  • 1 tbs milk
  • 1 tbs creamy peanut butter

Directions:

  • Preheat oven to 350° F
  • Combine banana, yogurt, peanut butter, melted butter, and eggs. Beat with a mixer till smooth. Add granulated and brown sugars; beat until blended.
  • Combine flour, baking soda, salt, cinnamon, and allspice in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
  • Bake at 350° for ~1 hour until a wooden pick inserted in center comes out clean.Ccool 10 minutes in pan. Remove bread from pan; cool.
  • To prepare glaze, combine powdered sugar, milk, and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Ginger Pear Bread

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Ingredients:

  • 1 cup chopped pears
  • ½ cup white sugar
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 1-2 tbs fresh ground ginger (optional, if you love ginger J)
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt

Directions:

  • Preheat oven to 350° F. Grease an 8×4-inch loaf pan.
  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Cherry Almond Chocolate Quick Bread

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Ingredients:

  • 1 tbs unsalted butter, softened
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbs baking powder
  • 3/4 tsp table salt
  • 1 cup chocolate chips
  • 1 cup dried cherries
  • ½ cup maraschino cherries (optional)
  • 1 cup buttermilk (can also substitute with 1 cup milk + 1 tbs white vinegar, let sit 5 min)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sliced almonds
  • Confectioners’ sugar for dusting

Directions:

  • Preheat the oven to 350°F. Grease a 9×5” loaf pan.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and cherries.
  • In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Dust with confectioners’ sugar before serving.

Lemon Thyme Bread

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Ingredients:

  • 3/4 cup milk
  • 1 tbs minced fresh thyme or 1 tsp dried thyme
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbs lemon juice (~juice of ½ lemon)
  • 1 tbs grated lemon peel

Glaze:

  • ½ cup confectioner’s sugar
  • 1 tbs lemon juice

Directions:

  • Preheat oven to 350° F
  • In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
  • Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  • In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Maple Stout Bread

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Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbs butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup stout beer
  • 1/2 cup sour cream
  • ¼ cup maple syrup

Glaze:

  • 5 tbs powdered sugar
  • 1 tbs maple syrup

Directions:

  • Preheat oven to 350°F
  • Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  • Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture; beat just until combined.
  • Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
  • Mix powdered sugar with 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread.

Spiced Peach Carrot Bread

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Ingredients:

  • 3/4 cup chopped pecans
  • 2 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups peeled and chopped fresh, ripe peaches
  • 3/4 cup freshly grated carrots
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs, lightly beaten

Directions:

  • Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
  • Stir together flour, sugars, cinnamon, baking soda, baking powder, salt and nutmeg in a large bowl; add peaches, carrots, vegetable oil, milk, eggs, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
  • Bake at 350° for ~1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely.

Strawberry Pineapple Bread

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Ingredients:

  • 5 oz frozen or fresh strawberries, chopped
  • 5 oz can crushed pineapple
  • 2 eggs, beaten
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup chopped walnuts (optional)

Directions:

  • Preheat oven to 350° F. Lightly grease a 5×9-inch loaf pan.
  • In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts. Pour into prepared loaf pan. Top with sliced strawberries or chopped walnuts.
  • Bake loaf in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on wire racks.

Lavender Bread

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Ingredients:

  • ¾ cup milk
  • 2 tbs dried lavender (or 3 tbs fresh chopped lavender)
  • 6 tbs butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Glaze:

  • ½ cup powdered sugar
  • 1 tbs milk
  • ½ tbs lavender

Directions:

  • Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  • Combine the milk and lavender in microwave safe bowl. Microwave for 1-2 minutes. Allow to cool.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack.
  • Mix glaze ingredients together and drizzle over cooled bread.

Chocolate Orange Bread

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • The zest of one orange
  • 1 cup buttermilk
  • ¼ cup candied orange peel, minced (optional)
  • ½ cup semisweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Mix the dry ingredients together in a large bowl and set aside.
  • Cream the butter and sugar together until fluffy. Add the eggs one at a time. Add the vanilla and the orange zest.
  • Alternate between adding the buttermilk and the dry ingredients, mixing just to combine.
  • Fold in the candied orange peel and chocolate chips.
  • Bake for 55 – 60 minutes, or until a tooth pick comes out clean.
  • Zest more orange peel over the top of the loaf for garnish

Pumpkin Cream Bread

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Ingredients:

  • 1 8oz package cream cheese
  • ¼ cup white sugar
  • 1 egg, beaten
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup pumpkin puree
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1/3 cup water

Directions:

  • Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  • Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  • Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
  • Bake at 350 degrees F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Sweet Potato Pecan Date Bread

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Ingredients:

  • 1 cup packed brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/3 cup water
  • 1 cup cooked and mashed sweet potatoes
  • ½ cup chopped dates
  • ½ cup chopped pecans (more for garnish)

Directions:

  • Preheat oven to 350° F.
  • Combine sugar and oil; beat well. Add eggs and beat.
  • Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes, dates, and chopped nuts.
  • Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Sprinkle top with chopped or whole pecans. Bake at 350 degrees F for about one hour.

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Rosemary Onion Blue Cheese Rolls

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These smelled and tasted delicious! They were great as an accompaniment to dinner and we froze the leftovers to eat later.

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Ingredients:

  • 1 tbs butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cup warm water
  • 3 tsp active dry yeast
  • 1 tbs sugar
  • 3 tbs olive oil
  • 3 cups bread flour
  • 2 teaspoons salt
  •  Freshly chopped rosemary to taste (small handful, be generous)
  • 1/2 cup Crumbled Blue Cheese

Directions:

  • Saute onions and minced garlic in 1 tablespoon butter over medium heat until brown and caramelized, about 8 to 10 minutes. Allow to cool for a few minutes.
  • Pour warm water into a bowl. Sprinkle yeast on top. Add sugar and olive oil, then stir gently with a fork until combined. Set aside.
  • Add the flour, salt, onions, and rosemary stirring gently until dough is combined. (It’ll be sticky)
  • Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle (but still sticky)
  • Drizzle olive oil in a separate bowl, then add your ball of dough, turning to coat. Cover and place in a warm spot for 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees.
  • Divide dough into eight portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes.
  • Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.
  • To top with blue cheese, either place crumbled blue cheese on completely baked rolls and allow it to soften naturally, OR remove the rolls with five minutes baking time left, top with cheese, and return to the oven to finish baking and allow cheese to melt.

Recipe from The Pioneer Woman

Tri-Colored Breads

The first time I made a tri-colored bread it was the Neapolitan bread listed below. I had so much fun making it that I tried out making a recipe of my own for the sundried tomato, pesto, olive bread. Recently I tried out a few others and they came out SO delicious and amazing. A few of the breads turned out a bit more dense since I didn’t let them rise enough. Some of them kept their color through baking because I didn’t apply an egg wash to them before baking.

Neapolitan Bread

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  • 4 teaspoons yeast
  • 1 2/3 cups warm water
  • 5 cups bread flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons salt
  • 4 teaspoons milk
  • 2 eggs
  • 5 tablespoons butter, softened
Vanilla
  • Seeds scraped from two vanilla beans
  • 1 teaspoon vanilla extract
  • 1 teaspoon flour
 Chocolate
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon water
Strawberry
  • 1 cup frozen strawberries, defrosted
  • 1 cup flour
Egg wash
  • One egg, beaten
  • One tablespoon water
 Directions:
  • Dissolve the yeast in the warm water and let sit 5-10 minutes. Stir in two cups of the flour, then add the sugar and salt. Add two more cups of flour, then add the milk and eggs. Knead in the final cup of flour and the butter. You may need to add a bit more flour to make a dough that is manageable, but slightly sticky.
  • Divide the dough into three sections: two that are about 2/5ths the total, and one that is about 1/5th.
  • For the vanilla: Stir the vanilla beans, vanilla extract, and flour together into a paste then knead this into one of the larger portions of dough. It takes a long time to work it through evenly. Add more flour if needed to make a smooth and tacky, but not sticky, dough.
  • For the chocolate: Form a paste of the cocoa and water, then knead this into the other large portion of dough. This also takes a while. Add more water or flour if necessary.
  • For the strawberry: Defrost one cup of frozen strawberries. Pour them and their liquid into a large bowl and use your hands to squish them into a sort of lazy man’s puree. This leads to there being some strawberry chunks in the dough, like all the best strawberry ice creams have. Cut the smaller portion of the original dough into six pieces and mix them and one cup of flour into the strawberries. Add more flour and knead to form a dough of the same consistency as the other two.
  • Let all three doughs rise in separate, oiled bowls covered with plastic wrap for about two hours, or until about one and a half times their original size.
  • Degas the dough and roll out into ropes. Braid these together on a baking pan lined with parchment paper. Let rise for 45 minutes, or until it has increased about one and a half times.
  • Brush with egg wash.
  • Preheat the oven to 400*F and bake for 20 minutes, or until dark brown. Lower the temperature to 350*F and bake an additional 30 minutes, until it sounds hollow, rotating halfway through for even baking.

  Recipe from the Foppish Baker

Pumpkin, Ginger, and Chocolate Bread

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I used the same base as for the neapolitan bread recipe above. I mix in the add-in ingredients with the dough in my food processor with the dough blade and add in extra flour as necessary to make the dough workable.

Chocolate add-ins:

  • I made it the same way described by the recipe.

Pumpkin add-ins

  • A few tablespoons of mashed pumpkin
  • Cinnamon
  • Nutmeg

Ginger add-ins

  • Grated fresh ginger
  • Chopped up pieces of candied ginger.

Apple, Cinnamon Raisin, Honey Bread

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I used the same base as for the neapolitan bread recipe above.I mix in the add-in ingredients with the dough in my food processor with the dough blade and add in extra flour as necessary to make the dough workable.

Apple

  • Small chopped chunks of apple (1/2-1 whole apple)
  • A few tablespoons applesauce

Cinnamon Raisin

  • Lots of cinnamon
  • Raisins

Honey

  • A few tablespoons of honey

Lemon, Raspberry, Blueberry Bread

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I used the same base as for the neapolitan bread recipe above. I mix in the add-in ingredients with the dough in my food processor with the dough blade and add in extra flour as necessary to make the dough workable.

Lemon

  • A few tablespoons lemon curd
  • Zest from 1-2 lemons

Raspberry

  • A large handful of fresh raspberries (the food processor kind of grinds them as it’s mixing)

Blueberry

  • A large handful of fresh blueberries

Cranberry, Apricot, Walnut Bread

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  • 3 cups bread flour
  • 3 tbs granulated sugar
  • 1/2 tbs salt
  • 3 1/2 tsp yeast
  • 1 tbs orange extract
  • 2 large eggs
  • 1/2 cup milk, room temp
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 1 cup chopped walnuts
  • 1 whisked egg, for egg wash

Directions:

  • Stir the flour, sugar, salt, and yeast together. Add the extract, eggs, milk, butter, and water. Mix until a ball of dough is formed
  • Split dough into 3 equal sections and mix in cranberries, apricots, and walnuts into the separate sections
  • Knead each section of dough for 5-6 minutes
  • Set in a warm place to rise for 2 hours
  • Roll the dough into strands and braid. Let proof for another 1-1.5 hours.
  • Brush with egg wash
  • Bake for 50-55 mintues at 325 F

Honey, Whole Wheat, Pumpernickel Bread

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For the Basic Bread Dough

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 1/3 cups warm water (110° to 115°)
  • 1/4 cup butter, softened
  • 2 Tbsp honey
  • 3 tsp. salt
  • 3 1/3 to 3 2/3 cups all-purpose flour

For the Whole Wheat Dough

  • 2 Tbsp toasted wheat germ
  • 2 Tbsp molasses
  • 1 cup plus 2 to 5 Tbsp whole wheat flour

For the Pumpernickel Dough

  • 2 Tbsp baking cocoa
  • 2 Tbsp molasses
  • 1 cup plus 2 to 5 Tbsp rye flour
  • 1 egg white
  • 1 Tbsp water

Directions:

  • In a large bowl, dissolve yeast in warm water. Add butter, honey, salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among three bowls.
  • To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
  • Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
  • Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover.
  • Let all three bowls rise in a warm place until doubled, about 1 hour.
  • Gently deflate doughs; divide each in half. Shape each portion into a 15-inch rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes.
  • Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool.

Pesto, Sundried Tomato, Kalamata Olive Bread

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  • 1/2 cup warm water
  • 1 1/2 cups warm milk
  • 1 tbs active dry yeast
  • 1 tbs sugar
  • 5 – 5 1/2 cups flour
  • 2 tsp salt
  • 1 egg

Pesto bread

  • 1/4 cup pesto

Sun-dried tomato bread

  • 1/4 cup sun dried tomato pesto or sun dried tomato paste
  • heaping spoonfull of chopped sun dried tomatoes

Olive bread

  • 2-4 tbs finely chopped kalamata olives
  • several halved kalamata olives (seeds removed)
  • optional – chopped basil

Directions:

  • Add yeast to warm water. Measure in milk and sugar, and mix until dissolved. Add 2 cups of flour, mix well, and let sit for ten minutes. Stir in the salt then add flour 1 cup at a time until dough is a good consistency (not too sticky). Divide dough into thirds. For each of the three breads knead in the ingredients listed above until they are evenly distributed. You will need to add more flour to get dough to the right consistency again. Place each ball in a greased bowl, and let rise for 1 1/2 to 2 hours, they should double in size.
  • Punch each dough ball down, knead a little, and then divide in half. Roll out each of the colors into ~1 inch thick strands and braid together. The recipe makes 2 loaves. Cover and let rise for about thirty minutes.
  • Whisk egg and 1 tbsp water together. Brush dough with egg wash. Bake for 25-30 minutes at 400 degrees.

Lemon, Orange, Pomegranate Bread

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  • 5 cups (500g) flour
  • 4/5 cup (200ml) milk
  • 2 teaspoons active dry or instant yeast
  • 2 tablespoons of sugar
  • 5 1/3 ounces (150g) butter
  • 2 eggs
  • 1 pinch of salt

Lemon

  • Grated lemon peel
  • lemon juice
  • extra sugar

Orange

  • orange peel
  • orange juice
  • orange marmalade

Pomegranate

  • pomegranate molasses
  • pomegranate seeds

Directions

  • Heat the milk while letting butter soften at room temperature.
  • Pour butter, milk and remaining ingredients except sugar in a bowl. Mix, then knead, for 3 minutes.
  • Divide into 3 sections and add-in different flavor ingredients, add more flour as necessary.
  • Let the dough rest for 1 hour in a warm place, free from air drafts.
  • Use 3 dough rolls together to form a braid. Let stand for about twenty minutes.
  • Bake in a preheated oven at 340°F (170°C) for 15 minutes.

Lemon, Raspberry, Blueberry Roll Up Bread

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Base Recipe: For each flavor I halved the recipe below. I used yogurt of the flavor of the filling I was making for each dough.

Sponge

  • 3/4 cup warm water
  • 2 teaspoons sugar
  • 1 tablespoon yeast
  • 1/2 cup  Unbleached All-Purpose Flour

Dough

  • all of the sponge
  • 3/4 cup plain or vanilla yogurt
  • 1/2 cup ( 1 stick) unsalted butter, softened
  • 2 large eggs, beaten
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons natural vanilla extract
  • 5 cups Unbleached All-Purpose Flour
  • egg wash for brushing braid

Lemon Filling

  • Lemon curd
  • Lemon zest

Raspberry Filling

  • Raspberry preserves
  • Chopped up raspberries

Blueberry Filling

  • Blueberry preserves
  • Blueberries

Directions:

  • To make the sponge: In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.
  • To make the bread dough: In the bowl of your stand mixer, or in bowl by hand, combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add flour and mix with the paddle attachment until the dough is a bit shaggy and rough.
  • Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency OR do what we did and knead by hand on a floured pastry board.
  • Form it into a ball and place in vegetable or Canola oiled large bowl (one that is twice the size of the dough). Let rise in a warm dry place, loosely covered with plastic wrap.
  • Let rise for 60-90 minutes or until puffy and almost double in size. Mine did not get terribly puffy but it did get much larger in size.
  • Roll out dough to flat rectangular shape. Spread on thin layer of filling. Roll up jelly-roll style.
  • Once you have all 3 strands, braid them together and let rise another 1 hour.
  • Bake at 350 F for 35 minutes.
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