Tag: bread

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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 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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Fresh Homemade Butter Biscuits

These delicious homemade butter biscuits can go two ways…a traditional biscuit or an herb biscuit. The butter creates steam pockets for a light flaky texture.

Homemade Butter Biscuits

Homemade Butter Biscuits

Print Recipe Pin Recipe
Course Side Dish
Servings 1 biscuit
Calories 185 kcal

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup cold butter, grated (1 stick or ¼ lb)
  • 1 cup milk

Optional:

  • ½ tsp rosemary
  • ½ tsp parsley
  • ½ tsp chives
  • ½ tsp thyme

Instructions
 

  • Heat oven to 450͒ F.
  • Sift together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.
  • Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.
  • Pat dough to ⅔” thickness. Cut with a 2” biscuit cutter or drinking glass.
  • Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.
  • Hack: Biscuits can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.
  • Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container for up to 3 months.
Keyword baking powder biscuits, baking powder rolls, bread, breakfast sandwich, butter biscuits, homemade biscuits, quick bread

Did you know?  Baking powder was invented in 1856, revolutionizing baking.  According to the Smithsonian Magazine, cooking without it was definitely NOT a piece of cake!

Suggestion:  Use this butter biscuit dough to make mini chicken pot pies!

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