Category: Breads

Tennessee Pumpkin Bread

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This is my great-grandma’s recipe for pumpkin bread and I always usher in Autumn by making it and sharing it with other people (last week it was the Young Women at church, many of whom had never had pumpkin bread before.  I’m glad I could be the one to introduce them.).  The recipe makes 1 loaf of bread, or about 2 dozen muffins.

Tennessee Pumpkin Bread

1 2/3 C. flour
1/4 t. baking powder
1 t. baking soda
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/3 C. butter (Grandma Kendrick used shortening, but now that we’re all savvy to the whole trans fat thing, I just use regular old butter.  Still yummy.)
1 1/3 C. sugar
1/2 t. vanilla
2 eggs
1 C. pumpkin
1/3 C. water
1/2 C. nuts (optional)

Grease loaf pan.  Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.  In a medium bowl cream butter, sugar and vanilla.  Add eggs one at a time, beat thoroughly.  Stir in pumpkin.  Stir in dry ingredients in 4 sections alternating with water.  Don’t overbeat.  Fold in nuts, if you use them.  Bake at 350 for 45-55 minutes, or until a knife stuck in the center comes out clean.  (For muffins bake 17-20 minutes).

Quick, Slightly Sweet & Buttery Dinner Rolls

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I tried this recipe because I frequently think, “it would be great to have rolls tonight,” at about 4:00 in the afternoon. So, it’s much too late to start something. This recipe, also taken from America’s Test Kitchen 2009 annual, takes about 70 minutes from start to finish–ideal for someone like me. The appearance resembles cupcakes a bit (not the prettiest roll I’ve ever seen), but the flavor got a “This tastes like Grandma Nielson’s rolls” from Rex.  If this doesn’t mean anything to you, but you’ve eaten at the Arctic Circle in Delta, UT during the ’50s-’80s, then you’ve had a Grandma Nielson roll. If that still doesn’t mean anything, give these a try. Grandma’s rolls are great.

Quick, Slightly Sweet & Buttery Dinner Rolls

2 1/4 c. flour
1 t. salt
2 1/4 t. yeast (one packet)
1/4 c. sugar
1 c. warm water (about 110 degrees)
1 egg
6 T. butter, softened

Preheat oven to 200 degrees. Keep at 200 degrees for 10 minutes, then turn off the heat. Grease a muffin tin. In a medium-sized, oven safe (glass or ceramic) bowl, whisk 1 1/4 c. flour, salt, yeast, and sugar. Add water, egg, and butter, and whisk together until smooth, about two minutes. Add remaining cup of flour, and stir with a wooden spoon until just combined. Cover the bowl with greased plastic wrap (spray with Pam), and place in warmed oven for 30 minutes.

After 30 minutes, remove dough (it should have doubled) and turn the oven on to 375 degrees. Deflate the dough and then using an ice cream scoop or large batter spoon, fill each muffin tin about 1/2 full. Place greased plastic wrap over the surface, and let sit for 15 minutes. Then, bake for 14-16 minutes, until browned.

For a better appearance, make an egg wash: combine an egg yolk with about a teaspoon of water, whisk together, and then brush onto the tops of the rolls right before baking.

Practically No-Knead Crusty Bread

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No Knead Crusty Bread

 

Probably some of you have been acquainted with no-knead artisan bread, for which several recipes have been popping up for lately. The idea is that for very little work, you can make an incredible, Seven-Stars-Bakery-like loaf. And it’s true. But, there are many recipes out there with different tactics. This recipe lowers the water ratio from most of the other recipes, making the loaf much rounder, and adds vinegar, giving it a slight tang. It also adds beer to enhance the yeast flavor of the dough. It’s excellent and beautiful as it is, so I’m posting the original, but it’s also not a very large round, so I’m going to experiment with it a little to see if I can change ratios that will work better for what my family will eat in one sitting. I also either want the whole bottle of beer to be used in one loaf, or to eliminate the need for it (since no one here drinks it!). Anyway,  I’ll comment on how the experimenting goes!

Note: You need to have a dutch oven in order to get a truly crusty bread. A run-of the mill one will do (the type you’ve seen at campfires) as will Le Creuset’s or other cast-iron pots. Apparently, Target has a great Le Creuset knock-off line for a fraction of the cost. And, they come in great colors.

Practically No-Knead Crusty Bread

3 c. all-purpose flour (you can substitute 1 c. whole wheat flour for 1 c. all-purpose)
1/4 t. instant yeast (I always use 1/2 t. to get a better dome)
1 t. salt (I prefer 1 1/2 t.)
3/4 c. water, at room temperature
1/2 c. mild-flavored beer (non-alcoholic beer works well, too)
1 T. white vinegar

Whisk the flour, yeast, and salt together. Add the liquid ingredients and stir to combine (this dough is very dry, but make sure to combine the flour crumbs, using your hands if necessary, so there are no lumps in the dough). Cover with plastic wrap and let sit overnight 8-16 hours.

Place a piece of parchment paper in a 10-12″ skillet and spray with Pam. Turn the dough onto a floured surface and knead for 10-15 times until its smooth and round. Pull the dough into a tight ball by bringing all edges into the middle and pinching them together (this will be the bottom of the loaf). Place the loaf onto the parchment paper, and lightly cover with plastic wrap. Let rise for 2 hours, or until the dough has doubled in size.

Thirty minutes before baking, place a dutch oven on the bottom rack of your oven, with the lid on (make sure the lid has no plastic parts, or they will melt). Preheat the oven to 500 degrees (if possible :)). When loaf has finished rising, dust it with flour, make an “x” on the top with a very sharp knife, remove the lid to the dutch oven, and using the parchment paper as handles, lower the loaf into the dutch oven, keeping the parchment paper under the loaf. Cover with the lid, and then lower the temperature to 425 degrees. Bake for 30 minutes with the lid on. Then, remove lid, and continue to bake for 20 minutes longer. You can then sit and marvel that you made, so simply, a gorgeous loaf of crusty bread.

Recipe from America’s Test Kitchen 2009 AnnualSliced No-Knead Artisand White Bread

Pão de Queijo

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Little Cheesy BreadsIf you have been to Brazil, or know anyone who has (like my husband), they will undoubtedly know what these divine little cheese breads are. If you haven’t yet been introduced, pão de queijo are street food throughout Brazil, and they are unbelievably terrific. A batch of these makes about 200, and we usually eat 100 of them the night we make them (and all feel a little sick, of course, too). Tonight, Peter stuffed three in his mouth all at the same time, and then lowered his face to the table to pick up another. Sadly, Henry too had four in his mouth. Definitely a safety hazard.

Pão de Queijo

4 c. milk
1 c. vegetable oil
2 lbs. polvilho doce/sweet yucca starch (in Rhode Island, this is found on the international food aisles of almost all grocery stores, by the bagged beans. It’s white and powdery–looks like corn starch. Out of state, it might be found in latin markets. I’m not sure.)
1 lb. mineiro cheese or 12 oz. parmesan (or romano) cheese, grated
1 T. salt
5 eggs, lightly beaten

Place yucca starch in a large bowl. Boil the milk and oil in a large pot, watching carefully since it can quickly bubble over the sides. Remove milk mixture from the heat and pour over the starch, and mix together well with a large wooden spoon. Let the mixture cool (about 25 minutes).

Preheat the oven to 350. Once the mixture is cooled, add the cheese to the milk mixture, and knead well, until mostly incorporated. Add the beaten eggs and salt, and knead thoroughly (I do this by hand and it’s extremely messy, but I can’t get them to turn out correctly otherwise). The dough will be soft and sticky. With wet hands, form the dough into teaspoon-sized balls, rewetting your hands as necessary to keep the dough from sticking. Placed on greased sheets and cook for 30 minutes. (I usually use 3 baking sheets total to make a full batch).

If you can find the ingredients, I would really recommend making these. If you can’t, next time you come over, I’ll make them for you.

Homemade Tortillas

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If you have never made a flour tortilla before, tonight is the night to do it. You won’t believe how great they are, and how simple they are to make. Really, commit to trying this.

Tortillas

1 c. whole wheat flour
2 c. white flour (of course you can use 3 c. of white flour if you prefer; I’m just always trying to add a little wheat here and there)
1/2 -1 t. salt (I like them to have 1 t., but this might be too salty for some)
1/2 t. baking powder
1/2 c. shortening (you can use butter, but this is the one and only thing I use shortening for)
1-1 1/4 c. hot water

Combine the dry ingredients in a bowl. Add the shortening and mix well with a fork until crumbly-looking (kind-of like mixing pastry or pie dough). Add the water and stir with a wooden spoon until the dough comes together. Knead a few times, adding a little flour if necessary, then let rest, covered with plastic wrap, for 20 minutes.

Divide the dough into 12-15 sections, and roll each section into a ball. Heat a large skillet over medium-low to medium heat (the same temp I use to cook pancakes on my stove). Take one ball at a time (keep the other covered with plastic wrap or a damp towel), and smash into a 3-4″ disk. Then, using a rolling pin, roll into a circle/tortilla shape. Put in the skillet, and flip as soon as large bubbles form (there will be brown spots on the underside). Continue to roll and cook the rest of the tortillas.

These make the most terrific quesadillas in the world. Really, try this.

Banana Pina Colada Muffins

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Based on Nat/Aunt Caryn’s Banana Chocolate Chip Muffins, I substituted and added enough things that I figured it would be simpler just to post this as a whole new recipe.  My family devoured them ALL in under 15 minutes – my 3-yr-old eating the most.  Note: I happened to have Cream of Coconut on hand.  If you don’t, I’d probably keep to the 1/4 c butter &  3/4 c sugar and increase the coconut extract a slight bit.

3 ripe bananas

3/4 cup crushed pineapple, juice squeezed out (unless using some to replace butter)

1 cup flaked coconut

1/2 cup sugar

1/4 cup Cream of Coconut (found in the drink/mixer or “Goya” section at the grocery store)

1 egg

2 Tablespoons butter, melted

1/4 teaspoon coconut extract

1 1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Mash the bananas, then add sugar, butter, egg, pineapple, cream of coconut, extract and combine. Stir the dry ingredients together in a separate bowl and then add to the banana mixture. Combine. Stir in coconut, then fill a muffin tin. Bake at 375 for 20-25 minutes or until browned on top.

Nancy’s Incredible Cornbread

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This was a recipe Rex’s mom gave me when we got married, and I love it. Rex calls it Corncake, because it really does taste like cake (isn’t that how cornbread should be?). I’ve made some adjustments to the original recipe: I’ve cut the butter in half, and substituted one cup of whole wheat flour for one cup of the white. You’re welcome to try the original as well; it’s much richer, of course, but I think the less-fat version is also quite amazing.

Nancy’s Incredible Cornbread

1/2 c. butter, softened
1 c. sugar
3 eggs
2 c. buttermilk (or milk with 2 T. lemon juice or vinegar added)
1/2 t. baking soda
1 t. salt
2 c. cornmeal
1 c. wheat flour
1 c. white flour

Preheat oven to 350 and grease an 9x 13″ pan, or line with parchment paper. Combine dry ingredients in a medium bowl. In another bowl or standing mixer, cream butter and sugar, then add eggs one at a time (go slowly so the mixture doesn’t curdle). Alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Pour into pan and bake for 30 minutes. I’m sure you’ll enjoy these!

FYI, honey butter is 1/2 c. softened butter stirred with 1-2 T. honey. A perfect accompaniment.

Aunt Ruby’s Cinnamon Rolls

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This is an old family recipe that is a little sparse on instructions, but it’s a terrific recipe. These rolls stay moist for a long time, making them good for hours (or a day) after they are baked. And, according to my brother Jeff, the secret to Cinnabon rolls are that they too have mashed potatoes (aha!).

Ruby’s Cinnamon Rolls (or Orange Rolls)

2 c. mashed potatoes (reconstituted potato flakes, yes; Cannery potato pearls, no)
2 c. warm water
2 T. yeast
1 T. sugar

Combine the above four ingredients and let stand at room temperature for 30 minutes.

Add:
1 c. butter or oil
1 c. sugar
3 eggs
1 1/2t. salt
7 c. flour (the original recipe calls for 7, but it ends up needing more like 10-11)

Mix and knead for 5-10 minutes. Let rise 30 minutes. Roll out to jelly roll length, brush on
1/2 c. butter, melted
Combine
2 T. cinnamon
1 c. brown sugar
1/2 c. each nuts and raisins (optional, of course)
sprinkle on top of the butter.

Roll up, cut with serrated knife or string, and place 1 inch apart on buttered pan or dish. Let raise 30-40 minutes. Bake at 375 degrees for 20-25 minutes. Let cool a bit before icing:

1 1/2 c. powdered sugar
3 T. milk
1 T. vanilla

Alternately, make orange rolls with the following filling:

1/2 c. butter, melted
Sprinkle: 2 T. orange peel, grated
1 c. sugar.

Icing: 1 1/2 c. powdered sugar, 3 T. orange juice, 1 t. orange peel

Banana Chocolate Chip Muffins

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I buy dark bananas on purpose so I can make these muffins. The original recipe came from Aunt Caryn and called for a 1/2 cup of butter and all white flour. I altered it and substituted blueberries for the chips to make it more healthy (because I make it so often), but if you want a more decadent treat, try the original. Both are great.

Banana Chocolate Chip Muffins

3 large ripe bananas
3/4 c. sugar
1 egg
1/4 c. butter, melted
1/2 t. soda
3/4 t. powder
1/2 t. salt
1 c. white flour
1/2 c. whole wheat flour
1 c. chocolate chips or frozen blueberries (or more, if you prefer)

Mash the bananas, then add sugar, butter, and egg and combine. Stir the dry ingredients together in a separate bowl and then add to the banana mixture. Combine. Stir in chocolate chips, then fill a muffin tin. Bake at 375 for 20-25 minutes or until browned on top.

Winter Oatmeal Bread

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This is a simple recipe that works well and is easy to put together. It’s great sandwich bread, not quite as moist as the Multigrain I have posted, but still great, and perhaps a better alternative for some kids.I’ve modified it to use a lot of  the staples I keep on hand.

Winter Oatmeal Bread

1/2 c. warm water
1 1/2 T. active dry yeast
Pinch of sugar
1 1/2 c. warm water
1/2 c. dry milk
1/2 c. honey
4 T. melted butter
1 T. salt
2 C. rolled oats
1 1/2 c. whole wheat flour
3 1/2 -4 c. all-purpose flour

In a small bowl, mix the 1/2 c. water with yeast and pinch of sugar. Set aside. In another bowl (I use my standing mixer), mix the rest of the water, dry milk, honey, butter, salt, oats, and whole wheat flour. Beat for one minute. Add the yeast mixture and beat for one minute. Then, a half cup at a time, add the white flour until the mixture pulls away from the bowl. Knead in the mixture (7 minutes) or by hand (15 minutes). Placed in a deep greased bowl and cover with plastic wrap until doubled in size, about 2 hours.

Turn dough out and divide in half. Shape each half into a log and place in pans. Let rise for another 45 minutes. Preheat the oven to 375 and bake for about 45 minutes.