Tag: bread

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Baked Pumpkin Ginger Scones

Pumpkin ginger scones are the perfect treat for any time of day!  The spiciness of ginger blends perfectly with the sweet, earthy taste of pumpkin.  Enjoy!

Pumpkin Ginger Scones

Pumpkin Ginger Scones

Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Servings 12 servings
Calories 270 kcal

Ingredients
  

  • 2¾ cups flour
  • ⅓ cups sugar
  • 1 tbsp  baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup butter, cold
  • 2 cups crystallized ginger, minced
  • ⅔ cup canned pumpkin
  • 2 eggs
  • milk for brushing
  • Coarse white sugar for sanding

Instructions
 

  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
  • Work in the butter just until the mixture is crumbly.  It’s ok if some of the chunks of butter remain unincorporated.  
  • Stir in the crystallized ginger.
  • In a separate bowl, whisk together the pumpkin and eggs until smooth.
  • Stir the pumpkin mixture into the dry ingredients and stir just until the dough holds together.
  • Transfer the dough to a baking sheet lined with parchment paper that’s been lightly dusted with flour.
  • Divide it in half and shape it into two equal circles that are ¾“ high.  They will be 5” to 6” circles.
  • Brush each circle with milk and sprinkle with coarse sugar.  
  • Run a knife or bench scraper under cold water and cut each circle into 6 equal wedges.  Carefully separate wedges so there is about ½“ between each one.
  • Place the scones in the freezer for 20 minutes.
  • While the scones are chilling, preheat the oven to 425℉.  
  • Bake the scones for 22-25 minutes or until their golden brown and a toothpick inserted in the center comes out clean. 
  • Hack:  Scones can be stored tightly covered at room temperature for up to 3 days or frozen for up to 3 months.
  • Hack:  Freeze the leftover pumpkin to use in another recipe.
Keyword afternoon tea, baked, biscuits, bread, breakfast, dessert, easy, ginger, homemade, pastry, pumpkin, quick bread, scone, snack, vegetarian

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily-Rose Kindergarten Cook!

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Traditional Authentic French Brioche

This authentic French brioche is a traditional bread that’s so rich, you’ll be tempted to eat it just the way it is but it’s great for anything that needs bread!

Authentic French Brioche

Authentic French Brioche

Print Recipe Pin Recipe
Course Bread
Cuisine French
Servings 16 servings
Calories 200 kcal

Ingredients
  

  • ¼ cup water
  • 2 tbsp sugar
  • 1½ tsp dry active yeast
  • 2½ cups all-purpose flour, divided
  • ¾ tsp salt
  • 4 eggs, room temperature
  • 1 tbsp white vinegar
  • 1 cup cold butter (8 ounces or 2 sticks)

Instructions
 

  • In a small microwave-safe bowl, mix the water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add 1½ cups flour and salt to the bowl of a stand mixer fitted with the flat beater paddle and whisk together with a fork.
  • When yeast is proofed, add eggs, vinegar and yeast mixture to the flour mixture. Blend with the mixer until smooth.
  • Cover the bowl and let it sit for 45 minutes.  Because of the thinness of the batter, there will not be much change in the batter, although it should develop some bubbles.
  • Add the remaining cup of flour and beat for 8-10 minutes until the dough clears the side of the bowl and is shiny and elastic.  
  • Place a pastry mat or sprinkle some flour on your work surface.  Pound the butter with the side of a rolling pin until it forms a cohesive rectangle about ¼“ thick.  Fold the butter over as you’re working it so it will become pliable without becoming too warm or soft.
  • Add the butter to the dough and beat it until it’s fully incorporated.  
  • Cover the dough and let it rise for 1 hour.  It will still be very soft at this point.  Turn it out onto your pastry mat or lightly floured work surface and use a pastry knife to turn it over several times.
  • Place the dough in a greased bowl and cover it.  Refrigerate dough for a minimum of 4 hours or up to 16 hours.
  • Place the dough into a loaf pan or form it into a more traditional shape, such as a round or braided loaf.  If you choose to shape the dough, work quickly so the dough doesn’t become warm and sticky.  Place shaped dough into a brioche pan or round casserole dish.
  • Allow to rise for 2½ to 3 hours or until it’s doubled in size and crowning over the top of the pan.
  • Preheat oven to 375℉.  If a shiny crust is desired, brush with some egg wash.
  • Bake for 45-50 minutes until it is golden brown and has an internal temperature of 190℉.  
  • Remove the brioche from the oven and allow it to cool for 10 minutes before turning it out of the pan.  Allow bread to cool completely before slicing it.
  • Hack: Pastry knives (also referred to as bowl scrapers or pastry bench scrappers) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a pastry knife.
  • Hack: Use flour sparingly when pounding/kneading.  Too much flour may cause your finished product to be dry.  
  • Hack: For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack: On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take your finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal it in a bag or container and store it in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form it into rolls. Place each roll into a 5” pastry circle and allow to rise until double, about 30 minutes.  Bake for about 20 minutes.
Keyword authentic, bread, brioche, butter bread, dough, egg bread, French, freshly baked, homemade, pastry, rich, white, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion:  Toast up a slice of this rich bread and spread on some old-fashioned apple butter for a delicious treat!

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100% Whole Wheat Sandwich Bread

This 100% whole wheat sandwich bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make it all better!

100% Whole Wheat Sandwich Bread

100% Whole Wheat Sandwich Bread

Print Recipe Pin Recipe
Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • 2 tbsp orange juice
  • 1¼ cups milk
  • 4 tbsp butter (½ stick, 2 ounces)
  • 3 tbsp sugar
  • 2½ tbsp dry active yeast
  • 3 cups whole wheat flour
  • ¾ cup potato flakes
  • 1¼ tsp salt

Instructions
 

  • In a small microwave-safe bowl, mix orange juice, milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the meantime, measure flour, potato flakes and salt into the bowl of a stand mixer fitted with a dough hook.
  • When the yeast is proofed, add it to the flour mixture and mix on low until the dough forms a ball and no longer sticks to the side of the bowl, 3-4 minutes.  If you prefer, the dough can also be kneaded by hand for 10-12 minutes.
  • Transfer dough to a lightly greased bowl, cover and allow to rise until it’s nearly doubled in size, 1 to 2 hours.
  • Form the dough into a rectangle and place it into a lightly greased 8½” x 4½” loaf pan.  
  • Cover with a towel or plastic wrap and allow it to rise for 30 minutes.  Uncover the dough and continue to rise until the dough slightly crowns over the top of the pan, about 30-90 minutes. 
  • Preheat oven to 350℉.
  • Bake until golden brown, about 35 minutes.  Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉. 
  • Remove immediately from the pan to a cooling rack.  Brush the top, sides and bottom with melted butter.  Allow to cool completely before slicing.
  • Hack:  Bread can be sliced and then frozen or refrigerated for longer storage.  You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs.   Seal in a bag or container and store in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred.  After the first rise, separate the dough into 8 pieces and form it into rolls.  Allow to rise until double, about 30 minutes.
  • Hack:  To tell if the bread is proofed enough to bake, press your finger gently to the dough.  If the indent remains momentarily, then it’s ready.  If the indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.
Keyword bread, freshly baked, healthy, homemade, sandwich, whole wheat

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion: Use this bread to make a sandwich with some fresh cucumber sandwich spread!

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Easy Homemade English Muffins

Sure, you can pick up a package at the store but these easy homemade English muffins are super fresh and tasty with some jam or chutney!

Easy Homemade English Muffins

Easy Homemade English Muffins

Print Recipe Pin Recipe
Course Bread
Servings 1 muffin
Calories 179 kcal

Ingredients
  

Starter:

  • ¾ cup water
  • ⅛ tsp yeast
  • ¼ tsp sugar
  • 1½ cup all-purpose flour

English Muffin Dough:

  • ¾ cup milk
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 tsp yeast
  • 1¾ cups all-purpose four
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 2 tsp baking powder

Instructions
 

Starter:

  • In a small microwave-safe bowl, mix water and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in water mixture and set aside for 7 minutes to proof.  Normally, I would look for a foam to form on the top but in this case, because of the small amount of yeast, the blooming will not be obvious.
  • Mix the flour with the yeast mixture.  Cover and leave it at room temperature for at least 4 hours or up to 16 hours.  It will be fluffy and full of bubbles.

English Muffins:

  • In a small microwave-safe bowl, mix milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the bowl of a stand mixer, place the flour, cornstarch, salt and baking powder.  Add starter and bloomed yeast mixture.  Beat on low speed for 8 minutes.
  • Cover and let rise for 1½ hours.
  • Preheat a skillet to 325℉. Place English muffin rings (I used silicone egg rings) on the skillet and spray lightly with cooking spray.  Pour ¼ cup of batter into each ring and “swish” it around a bit to spread it out.
  • Cook undisturbed for 10-15 minutes until a skin forms on the upper side of the muffin.  Remove the ring, flip the muffins and cook for another 5-7 minutes or until the internal temperature reaches 200℉.
  • Transfer muffins to a rack and allow to cool completely.  For the best flavor, store in a tightly covered container or plastic bag overnight before eating.  
  • Hack:  If you prefer to bake these in the oven, reduce the initial rising time to one hour.  Place rings on a baking sheet and coat lightly with cooking spray.  Pour ¼ cup of batter into each ring, cover and let rise for an additional hour.  Bake in a preheated 350℉ oven for 25 minutes or to an internal temp of 200℉.
  • Hack: If you don’t have rings, you can make these without them.  The edges will not be as well-defined but they will still taste great!
  • Hack:  Store English muffins at room temperature for 1-2 days, in the refrigerator for up to 4 days or in the freezer for up to 8 weeks.
Keyword bread, breakfast, easy, english muffin, fried, homemade, sandwich, simple, skillet, toast, yeast

 

While the origin of the English muffin is uncertain, the name is strictly American.  The British version is known as a “crumpet”.  Check out some more fun facts here!

Suggestion:  Serve these with some old-fashioned apple butter or fig chutney!

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Banana Strawberry Oatmeal Bread

This banana strawberry oatmeal bread is for those who enjoy a “less sweet” quick bread option.  It tastes great with peanut butter or jam!

Banana Strawberry Oatmeal Bread

Banana Strawberry Oatmeal Bread

Print Recipe Pin Recipe
Course Dessert, Snack
Servings 12
Calories 224 kcal

Ingredients
  

  • 1⅓ cup  whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup quick oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 ripe bananas
  • 4 eggs
  • ⅔ cup maple syrup
  • 3 tbsp melted butter
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 cups cubed strawberries

Instructions
 

  • Preheat the oven to 350℉.  Coat two 9”x5” bread pans with cooking spray.
  • Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl.  Set aside.
  • Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth. 
  • Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
  • Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
  • Divide batter equally into the bread pans.  Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉. 
  • Allow to rest in the pans for 5 minutes and then remove to a cooling rack.  Allow to cool completely before slicing.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
  • Hack:  Try experimenting by using different kinds of fruit and/or berries in this recipe.  Let me know it turns out in the comments section!
  • Hack:  Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store.  If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Keyword afternoon tea, baked, banana, berries, bread, cake, dessert, easy, fruit, leftover, loaf, oatmeal, over-ripe, ripe, snack, strawberry, vegetarian

Did you know?  A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten.  While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!

I have lots of recipes for using up fruit and berries, including fruit leather, banana pudding, and pork chops with apples and onions, to just name a few!

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Oatmeal Honey Sandwich Rolls

 

Oatmeal Honey Sandwich Rolls

Oatmeal Honey Sandwich Rolls

 

1¼ cups boiling water

½ cup old-fashioned rolled oats

¼ cup honey

2 tbsp butter

1 tbsp dry active yeast

1½ tsp salt

½ tsp cinnamon

¾ cup whole wheat flour

2 cups all-purpose flour

 

In a medium-sized mixing bowl, combine water, oats, honey and butter. Allow to soak until the temperature reaches 115℉. Stir in yeast and let it sit for 7 minutes. It should “bloom” or form a foam on top.

Mix flours, salt and cinnamon in the bowl of a stand mixer. Add oatmeal mixture. Using a dough hook attachment, mix on medium speed for 5-7 minutes or until the dough clears the side of the bowl and forms a dough. Alternately, the dough can be mixed and kneaded by hand for about 10 minutes.

Turn dough into a lightly greased bowl and cover with a towel or plastic wrap. Allow to rise for 1 hour or until doubled in size.

Preheat oven to 350℉

Turn dough onto a greased surface and separate into 8 pieces. Shape into 8 rolls and place on a baking sheet. Cover with lightly greased plastic wrap or waxed paper and allow to rise for approximately 30 minutes. To tell if bread is proofed enough to bake, press your finger gently to the dough. If indent remains momentarily, then it’s ready. If indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.

Bake rolls for about 20 minutes or until golden brown and registers an internal temperature of 190℉.

Allow to cool completely before slicing or storing.

 

8 servings, 210 calories per serving

Hack: Sandwich rolls can be refrigerated for up to 5 days or frozen for up to 3 months to preserve freshness. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.

Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.

 

 

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Authentic Indian Flatbread Naan

Try this Indian flatbread naan to make individual pizzas or as a great side dish! It’s easy to make and the dough lasts in your fridge for up to 3 days!

Indian Flatbread Naan

Indian Flatbread Naan

Print Recipe Pin Recipe
Course Bread, Side Dish
Cuisine Indian
Servings 4
Calories 360 kcal

Ingredients
  

  • 1½ cups warm water
  • 1 tsp sugar
  • 2 tsp yeast
  • 3¼ cups flour
  • 2 tsp salt
  • Cornmeal for dusting
  • oil or butter for brushing (optional)

Instructions
 

  • In a small microwave-safe bowl, mix water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in the warm water and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
  • Fit stand mixer with a dough hook. 
  • When the yeast has proofed, add it to the flour mixture and mix on low speed until all ingredients are well incorporated. This can also be mixed by hand.
  • Transfer dough to a storage bowl and cover.*  Note: This will not have the consistency of regular bread dough.  It will be thinner and will easily and quickly mold to the shape of the bowl.
  • Let the dough rise until it has peaked and then begins to fall.  This will take at least 2 hours but can take longer depending on the room temperature.  The dough can be left at room temperature for up to 5 hours without any ill effects.
  • Transfer the bowl of dough to the refrigerator and chill for at least 3 hours or up to 36 hours.
  • Remove from the refrigerator and cut off ¼ of the dough.  Return the rest to the refrigerator.
  • Preheat oven to 450℉.
  • Sprinkle a small amount of cornmeal onto a piece of parchment paper.  Shape dough into a ball and, using a rolling pin and your hands, roll dough into an 8” circle on parchment paper or a silicone mat.  Use oil or cooking spray if the dough is too sticky to handle.
  • Transfer the rolled dough, on the parchment paper/mat, to a cooking sheet and put it in the oven.
  • Bake for 6-8 minutes or until browned around the edges.
  • Remove from the oven and brush with melted butter, if desired.
  • Repeat with the remaining dough to make 3 more naans or leave the dough in the refrigerator for up to 3 days to make as needed.
  • Can be served warm or at room temperature.
  • *The cover on the bowl should not be airtight as the gasses will need to escape. This can be achieved by using a vented container or simply laying the cover on top of the bowl without sealing.
  • Hack:  Cooked bread will remain fresh for 3-4 days at room temperature or up to 2 weeks in the fridge.  Alternatively, it can be frozen for up to 3 months.
  • Hack:  Naan dough will keep for up to 3 days in the refrigerator.
  • Hack:  Naan bread can be used as a side for saucy meals, soups or stews.  It can be used for fillings in a similar fashion as tortillas or wraps.  Flatbread pizzas are also a popular item!
Keyword bread, easy, flatbread, Indian cuisine, pita bread, vegan, vegetarian

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion: Use this bread to make a Chicken Pesto Naan Pizza or Spinach Feta Pizza For One!  Try serving it with easy cheesy buffalo chicken dip!

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Italian Herb Focaccia Bread

Italian herb focaccia bread is an Italian classic with many uses. It can be served with easy homemade bruschetta as an appetizer, made into sandwiches or as a side to pasta!

Italian Herb Focaccia Bread

Italian Herb Focaccia Bread

Print Recipe Pin Recipe
Course Appetizer, Bread
Servings 12
Calories 185 kcal

Ingredients
  

  • 7 tbsp olive oil, divided
  • 2 garlic cloves, minced (2 tsp)
  • 1 tbsp dried Italian seasoning
  • 1½ cups water
  • 2 tbsp sugar
  • 1 tbsp dry active yeast
  • 3½ cups flour
  • 1¼ tsp salt

Instructions
 

  • In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
  • Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
  • In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. 
  • Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
  • Scoop batter into prepared pan, cover and let rise for 60 minutes.
  • Preheat the oven to 375℉.
  • Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
  • Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
  • Serve warm or at room temperature.
  • Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
Keyword appetizer, bread, easy, flatbread, focaccia, hors d'oeuvres, pita bread, pizza, side dish, vegan, vegetarian, yeast

Did you know?  Focaccia is the “original” pizza crust!  Check out some fun facts here!

Suggestion:  I love focaccia bread with bean recipes like this slow cooker pork and beans!

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Cheddar Cheese Jalapeno Cornbread

Cheddar cheese jalapeno cornbread is a slightly sweet quick bread with a hint of spice. I love to serve it with baked beans!

Cheddar Cheese Jalapeno Cornbread

Cheddar Cheese Jalapeno Cornbread

Print Recipe Pin Recipe
Course Bread, side
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¼ cup maple syrup or honey
  • 4 tbsp butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1 cup jalapeno pepper. minced

Instructions
 

  • Preheat the oven to 425℉.  Coat a 9x9 baking pan with cooking spray.
  • In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder and salt until combined.
  • In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just moistened.
  • Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.
  • Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly before cutting.
  • Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.
  • Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.
Keyword bread, cheddar cheese, cheese, corn bread, cornbread, jalapeno, pepper, quick bread, spicy

Did you know?  Jalapeno peppers contain capsaicin which has many health benefits!

Suggestion: This cornbread pairs nicely with homemade barbeque beans.  Use leftover cornbread to make featherbed eggs.

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Homemade Simple White Bread

This simple white bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make everything better!

Simple White Bread

Simple White Bread

Print Recipe Pin Recipe
Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • ¾ cup milk
  • ¼ cup sugar
  • 1 pkg (¼ oz) active dry yeast (or 2 ¼ tsp loose yeast)
  • ½ cup unsweetened applesauce, room temperature
  • 1 large egg, room temperature
  • 1 tsp salt
  • 3½ cups all-purpose flour
  • 1 tbsp butter, melted

Instructions
 

  • In a small microwave-safe bowl, mix milk and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
  • When yeast is proofed, add applesauce, egg and yeast mixture to the flour mixture. Blend with the mixer until a dough forms, 3-4 minutes.
  • Turn the dough onto a lightly greased surface or pastry mat and use a bench scraper* to fold the dough in half repeatedly for 6-8 minutes until it becomes smooth and elastic. The dough will be sticky.
  • Turn the dough into a large, lightly greased bowl. Use a pastry brush or cooking spray to lightly oil the top of the dough. Cover with towel or plastic wrap and allow to rise until double in size, about 1 hour.
  • Gently press a fist into the center of the dough to deflate and turn it into a greased loaf pan (8 ½” x 4 ½” x 2 ½”). Cover with a towel or plastic wrap and allow it to rise for 30 minutes.
  • Uncover the dough and continue to rise until the dough slightly crowns over top of the pan, about 30 minutes.
  • Bake at 375℉ until golden brown, 25-30 minutes. Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉.
  • Remove immediately from the pan to a cooling rack. Brush top, sides and bottom with melted butter. Allow to cool completely before slicing.
  • *Bench scrapers (also referred to as bowl scrapers or pastry knives) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a bench scraper!
  • Hack:  Do not add flour to the mat while kneading unless absolutely necessary.  This may cause your finished product to be dry.  If the dough is sticky at first, spray the mat and hands with cooking spray while kneading.  Use a pastry scraper or spatula to fold dough if necessary.
  • Hack:  For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack:  On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.
  • Hack: This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form into rolls. Allow to rise until double, about 30 minutes.
Keyword baking, classic, Homemade bread, sandwich, sandwich bread, simple, white bread, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer to find out why it’s the only mixer I’ll ever use!

 

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