Bread & Rolls


APPLE BUTTER STREUSEL MUFFINS

Streusel:

1/2 cup brown sugar, firmly packed
1/4 cup hazelnuts or walnuts, chopped
1/4 cup finely chopped apple
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons butter, melted

Muffins:

1/4 cup unsalted butter, room temperature
1/4 cup apple butter
1 1/4 cup sugar
2 large eggs, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 375 F. Grease 18 - 1/2 cup muffin cups.

Mix brown sugar, nuts, chopped apples, flour and cinnamon in a small bowl. Drizzle with butter, mix to incorporate butter throughout other ingredients and set aside.

Cream butter, apple butter and sugar in large bowl until light. Add eggs, 1 at a time, beating well after each addition.

Sift flour, baking powder, cinnamon and salt into small bowl.

Mix dry ingredients into butter mixture alternately with milk.

Fill muffin cups about 1/3 full, top with a layer of apple-nut streusel (about one tablespoon). Repeat, ending with the streusel topping and filling cups about 2/3.

Bake until tester inserted in centers comes out clean, about 25-30 minutes.

BANANA NUT BREAD

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon allspice
3 ripe bananas
1 tablespoon milk
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts, hazelnuts, or macadamia nuts

Cream butter and sugar, add eggs and beat until mixed in.

Mix dry ingredients together.

Mash bananas with milk and vanilla, stir in nuts.

Mix flour in with butter mixture, add banana mixture and stir it all together. Pour into a greased bundt pan, bake at 350 for 50-55 minutes.

When I'm feeling like really getting a sugar high, I whip some cream and fill the hole in the bundt cake with it and then sprinkle the banana bread with some powdered sugar, but this is great plain, too.

BRAIDED EGG BREAD

17 oz red-skinned potatoes (about 3 medium), peeled
5 cups water
3/4 cup sugar
6 tablespoons butter, room temperature
4 teaspoons coarse salt

1/2 cup warm water
3 envelopes dry yeast
Pinch of sugar
4 large eggs
8 cups unbleached all purpose flour

Cornmeal
1 egg, beaten to blend (glaze)
Poppy seeds or sesame seeds (optional)

Combine potatoes and 5 cups water in large pot. Cover and boil until potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking water into a bowl and reserve; cool liquid. Drain potatoes and mash in a medium bowl until smooth. Add 3/4 cups sugar, butter, salt, and reserved liquid to mashed potatoes. Beat until well blended.

Combine 1/2 cup warm water, yeast and pinch sugar in a small bowl. Let stand until foamy, about 10 minutes. Add to potato mixture and beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time, to form a soft dough. When it seems as though only 1 more cup of flour is necessary, add 1/2 cup and reserve 1/2 cup for kneading. Turn out dough onto generously floured surface. Knead until smooth and elastic, adding reserved flour as necessary to form soft dough, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let rise in warm area until doubled in volume, about 1 hour.

Oil 2 large baking sheets. Sprinkle generously with cornmeal. Turn out dough onto floured surface. Divide dough in half; knead each piece lightly. Either divide each half into 3 equal pieces. Roll out each portion to make a 15-inch-long rope. Form into braids using 3 ropes for each braid. Tuck ends under and pinch together. Place 1 loaf on each baking sheet. Cover with towel and let rise in warm area until almost doubled, about 30 minutes.

Preheat oven to 400 F. Brush loaves with egg glaze. Sprinkle with poppy seeds or sesame seeds. Bake 15 minutes. Reduce over temperature to 350 F. Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks.) Can also be made into rolls.

Makes 2 loaves.

Modified from Epicurious.

CHERRY NUT BREAD

3 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon salt
3 teaspoons cinnamon
4 eggs, beaten
1 cup oil/melted butter
1 cup chopped walnuts
16 oz frozen cherries and juice, thawed

Mix all dry ingredients in a bowl, make a well in the center and pour wet ingredients in and stir until a stiff batter forms. Mix in walnuts and cherries. Pour into 2 greased loaf pans and bake at 350 F for 50 minutes.

CINNAMON ROLLS

Dough:
1/4 cup warm water
1 package active dry yeast
3 1/2 - 3 3/4 cups flour
1/3 cup sugar
1 teaspoon salt
3/4 cup sour cream
1/4 cup melted butter
1/2 teaspoon almond extract
1 egg

Filling:
1/4 cup melted butter
1 cup brown sugar
3 teaspoons cinnamon
1 cup raisins - preferably blonde raisins or sultanas
1 cup slivered almonds

Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In small bowl, combine yeast and water, stir yeast to dissolve. In food processor, combine 2 1/2 cups flour, sugar and salt. Add sour cream, butter, and egg to yeast mixture. Add to flour mixture and process until soft, sticky dough is formed. Add 1 cup flour and process again until soft, smooth dough is formed (about 2 minutes). Add almond extract and process to combine with dough. Add remaining 1/4 cup flour if dough is still sticky. Cover bowl and let rise until doubled in bulk , about 1 hour.

On floured surface, roll out dough into an 18 x 24 inch rectangle. Brush dough with butter. Combine brown sugar and cinnamon, sprinkle over dough. Sprinkle with raisins and almonds. Roll up from short end, seal tightly and cut into 1 1/2 inch slices.

Arrange in pan about 1 inch apart. Cover and let rise for 45 minutes. Bake at 350 F for 35-40 minutes. Cool buns for 5 minutes. Stir glaze together in small bowl and drizzle over buns. Serve warm.

CORN BREAD

1/4 cup butter, melted
1/4 cup honey
1 cup cornmeal
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup heavy cream
1/2 cup milk
1 egg

Cream butter and honey. Mix dry ingredients. Combine egg, cream and milk and stir into butter mixture. Add to dry ingredients and stir until moistened. Pour into greased pan. Bake for 20-25 minutes at 450 F.

CURRANT SCONES

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons frozen butter
1/2 cup currants (soaked in warm water and drained)
2/3 cup buttermilk
2 tablespoons milk

Mix dry ingredients in a bowl. Grate in butter and mix with 2 forks until mixture is crumbly. Add currants and toss in flour mixture. Add buttermilk and stir until dough just holds together. Remove dough and knead it lightly on a floured surface. Pat into a circle about 8 inches across, cut into wedges. Place them 2 inches apart on a greased cookie sheet. Brush tops with milk and bake for 15 minutes at 425 F.

PITA BREAD (KHOUBS ARABY)

5 - 6 cups flour (all white or 3/4 white and 1/4 whole wheat, bread or all purpose)
2 teaspoons salt
2 packets yeast
2 tablespoons sugar
1 3/4 cups warm water
1/4 cup olive oil
sesame seeds
cornmeal for pan

Dissolve yeast in warm water, add sugar and salt. Set aside for 5-10 minutes, until foamy.

Mix 3 cups flour and yeast mixture in a large bowl. Add oil and mix well. Add 2 cups of flour, 1 cup at a time, until a soft dough is formed. If more is needed, knead 1/2 a cup of flour into dough at a time. You want a relatively soft dough. Total kneading time should be about 8 minutes by hand.

Roll into 2-inch balls. Let rest for 20 minutes, covered.

On floured surface, roll balls into flat disks, about 1/8 inch thick. Sprinkle with sesame seeds. Sprinkle pan with cornmeal. Place disks on pan, let rest for 10 minutes. Bake at 475 F on bottom rack of oven for 6-9 minutes until lightly browned and puffy.

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