Archive for the ‘Bread’ Category

Apple Cranberry Bread

December 15, 2009

This one is going in my permanent holiday rotation and may even make it to the neighbors for their Christmas treat.

  • 2 eggs
  • 3/4 cup sugar
  • 2 tablespoons canola or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped, peeled tart apples
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts


  1. In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and walnuts.
  2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Julie’s French Bread

June 15, 2009

Original recipe is found here on Julie’s site, but I am putting here so I won’t lose it.

2 1/2 cups warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 cups flour
1 egg, beaten (optional)

In a large bowl (I put the dough hook on my kitchen aid for this), combine water, sugar and yeast.  Let stand for about 5 minutes or until bubbly.  stir in salt, oil and 3 cups of the flour.  Stir vigorously.  Add remaining 3 cups of flour and mix well.  Let stand 10 minutes.  Stir down (I turned the mixer on medium high for about 10 seconds or less).  Repeat this process 5 times, which will take 1 hour.  Place dough onto a very lightly floured board, and knead only enough to coat dough with flour so it can be handled (for me it hardly took any extra flour); divide dough in half.  Roll each section into a rectangle, about 9X12″ long.  Roll up from the long side.  Moisten seam with small amount of water and pinch to seal.  Arrange both loaves lengthwise on a large, well-greased cookie sheet.  Place seam side down.   Cover and let rise 30-45 minutes.

Glaze with beaten egg (optional).  use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.

Bake at 375 for 25-30 minuets.  Remove to a rack, cover with a towel (which keeps the crust softer), and serve warm.

English Muffin Bread

June 15, 2009

So yummy.  It has the same chewy texture as a regular english muffin.

  • 2 cups milk
  • 1/2 cup water
  • 2 tablespoons cornmeal
  • 6 cups bread flour
  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8×4 inch loaf pans; sprinkle cornmeal inside pans.
  2. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Honey-Oatmeal Whole Wheat Bread- from Julie

May 21, 2009

This was the first bread that I experimented with in our mixer.  It turned out great even for a novice like me.  We love that it actually has more wheat flour than white flour, tastes better than that store bought stuff and ends up even costing less than the stuff you buy in the store, unless you are buying the $1 loaf that falls apart when you touch it.

2 cups water
1/2 stick butter
2 1/4 t salt
1/3 c honey (or white or brown sugar)
3/4 c oatmeal
1/8 c vital wheat gluten
1 1/2 c bread flour
3 cups whole wheat flour
1 T yeast
2 eggs

Microwave water and butter on high for 3 minutes.  Meanwhile, mix salt, sugar, oatmeal, flour and yeast.  Add eggs – mix.  While the mixer is going, slowly add the water/butter mix, and mix until combined.

Put bread hook on mixer and knead for 10 minutes, adding enough bread flour so that the dough doesn’t stick to the bowl.  After kneading, cover and let rise 1 hour.  Divide into 2 loaves and put in prepared pans.  Raise, lightly covered for 30-60 minutes, until double.

Bake at 350 for 25-30ish minutes.  Cool on rack.

Buttermilk Wheat Bread- Breadmaker

May 1, 2009

This has been my favorite breadmaker recipe that I have tried so far. It says it is wheat but really just has a sprinkling of wheat in it.  The buttermilk made it really light tasting.

  • 1 1/2 cups buttermilk
  • 1 1/2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 3/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 1/2 teaspoons active dry yeast

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

Light Oat Bread- Breadmaker

April 27, 2009

A good white bread.

1 1/4 cups water

2 tablespoons margarine

1 teaspoon salt

3 cups all-purpose flour

1/2 cup rolled oats

2 tablespoons brown sugar

1 1/2 teaspoons active dry yeast

Add ingredients in order listed by your breadmaker.  Use the regular light setting.

Rosemary Bread- Breadmaker

April 13, 2009
  • 1 cup water
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried rosemary
  • 2 1/2 cups bread flour
  • 1 1/2 teaspoons active dry yeast

Place ingredients into pan on white bread cycle.

Elisa’s Amazing Stuffing

November 24, 2008

**This recipe is always a hit.  My mom said she thought it was a little to greasy so this time I was more careful with what I was adding and I am editing to reflect that.

**I like to make this in an electric skillet to free up stove space and to give it a place to stay warm.

1 1/2 to 2 loaves of bread (I used a mixture of sourdough and french bread)
cubed and toasted in the  oven at 350 for 10-15 min until slightly golden
and crisp/dried out like a crouton

1/4 c.  butter
1 large yellow or white onion chopped
1 package Jimmy Dean reduced fat sausage
1 stalk celery chopped
1 package craisins
1 Tablespoon Poultry Seasoning(or to taste)
2 teaspoons salt
1 box chicken broth

In a large pan heat the butter and chopped onion and celery until the onion is translucent. Add sausage and cook until crumbled into small pieces.  Add craisins, poultry seasoning, and salt–cook for another 5 min. Add croutons and stir constantly for about 3 mins or until coated with all pan juices.  Add chicken broth a little at a time and stirring in to coating all croutons.  Continue adding chicken broth and letting croutons absorb liquid.  Turn heat to low and rest for atleast 10 minutes.

Raspberry Lemon Muffins

October 18, 2008

2 c. flour

1 1/2 c. granulated sugar

3 tsp baking powder

1/2 tsp salt

1 c. milk

1/2 c. oil

1 tsp lemon extract

2 eggs

1 1/2 c. fresh or frozen raspberries

Heat oven to 425 degrees. Combine all ingredients. Fold in raspberries. Fill 12 greased muffin tins with batter. Bake for 20 minutes.

Cranberry Bread

October 14, 2008

2 c. flour
1 c. sugar
1 1/2 tsp. bp
1/2 tsp. soda
1/2 tsp. salt
1/4 c. shortening
3/4 c. orange juice
1 Tbsp. grated orange rind
1 egg, well – beaten
1/2 c. chopped nuts
2 C. cranberries, chopped

Sift dry ingredients.  Cut into shortening until mixture ressembles coarse cornmeal.  Combine orange
juice and grated rind with egg.  Pour into dry ingredients , mix ingredients just enough to dampen.
Carefully fold in chopped nuts cranberrie.  Spoon into reased loaf pan (9X5X3)  Spread corners and sides
slightly higher than center.  Bake 350/ 1 hr…until crust is golden brown. (Tooth pick in center) Remover
from pan.  Store overnight for easy slicing.
Keep under refrigeration – freeze for later use.