Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts


Banana Bread with Coconut Oil

A while back, a reader suggested I try using coconut oil instead of butter in my favorite banana bread recipe. I was a bit hesitant, but so glad I switched out coconut oil for butter because the result was
W O W! Sometimes a fat substitution = less flavor, or inferior flavor, or a less than desirable texture. Not so with coconut oil.

Opinions differ on the benefits of coconut oil, but most critics agree coconut oil is better for your body than butter.  If it's better for you, and taste is not compromised, I'm in.
I also experimented a bit with a pineapple banana bread and a chocolate loaf variation.
Loved all three, recipes below.
Give it a try.
I think you'll love it too.

Banana Bread with Coconut Oil 
A Bountiful Kitchen
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1/2 cup coconut oil
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 very ripe, mashed bananas

Grease and line (with parchment paper) one large or two medium loaf pans.
Preheat oven to 350 degrees, place rack in middle of oven.
Place the coconut oil, sugars and vanilla in a bowl. Mix on medium speed until oil and sugars are combined and smooth. Add eggs. Beat for an additional minute on medium speed, add buttermilk until combined.
Add all dry ingredients. Mix on low speed just until wet and dry ingredients are combined, about 20 seconds. Add mashed bananas and mix on low for about 1-2 minutes, scraping down sides and bottom of bowl one time to make sure the ingredients are all incorporated. Blend until bananas are mixed in well with other ingredients. Do not over mix, do not mix on high speed.
Spoon batter into prepared pans.
Bake at 350 degrees for 40 minutes (for two medium pans) 50-55 minutes for one large loaf pan, or until toothpick inserted in middle of loaf comes out with a few moist crumbs attached. When the loaf is touched in the middle, the loaf should spring back.

Pineapple-Coconut Bread
1/2 cup coconut oil
1 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flake coconut
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 ripe bananas, mashed

Chocolate Banana Bread
same ingredients as original banana bread with the addition of:
1/3 cup unsweetened cocoa powder
1 cup semi sweet chocolate chips
Add the cocoa powder and chocolate chips at the same time the flour is added to the bowl. Mix as directed.

-To line the pans with parchment, I place the paper on a counter, then place the pan on top of the paper. Trace around the bottom of the pan with a pen, then cut out the shape and place in the bottom of the pan. I usually double or triple the paper and cut several out at one time. You may also purchase pre cut liners in a baking supply store. I always recommend using a liner so the bread does not stick to the bottom of the pan. I also always grease with spray oil the bottom and sides of the pan to insure the bread does not stick.
-For the best banana bread, the bananas should be very ripe. I use bananas that have black skins and are so soft, they can easily be mashed with a fork in a small bowl. If the bananas are extremely ripe, and you are using a stand mixer, the bananas may be added whole and will easily break up with the use of a paddle attachment.
-Remember, do not over mix the bread. If the mixer is set on a high setting, air will be mixed into the batter and the bread will have a light texture, instead of a dense texture, which is desired in a quick bread.
-If you have an abundance of bananas and no time to make banana bread:
Peel the whole, ripe bananas.
Place the whole bananas in a ziplock bag. Freeze until ready to use.
When ready to use, thaw on counter, or place in microwave for a few minutes or until softened and thawed. Drain any water off of thawed bananas before using.


Great Harvest Pumpkin Chocolate Chip Bread

I'm not usually a fan of  store bought pumpkin bread. It always tastes like a mix (because it probably is) or it is: too airy, too dry, too much like a cake. The one exception is Great Harvest Pumpkin Bread. If you've ever eaten a slice, you know that Great Harvest makes a killer loaf of pumpkin bread! I decided it was time to recreate their recipe at home.  I compared the ingredient list on the GH package to recipes online that claimed to be GH copycats. Hmmmm.  A lot of those recipes included ingredients not on the Great Harvest ingredients list. Ingredients like: honey, brown sugar, wheat flour.  All good guesses, but not accurate if you're trying to recreate the bakery version...

After several test batches, and experimenting with different temperatures of baking, amounts of flour, spices, pumpkin, and eggs,  I think I've finally nailed it.
This bread is lightly spiced, super moist, dense, and has a rich pumpkin flavor.  At over $9 a loaf (in SLC locations),  you'll be saving a few dollars and your house will smell great too!
Happy baking.

Great Harvest Pumpkin Chocolate Chip Bread
A Bountiful Kitchen
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4  large eggs
2 cups granulated sugar
1 1/4  cups vegetable or canola oil
1-15 oz can Libby's pumpkin (not pumpkin pie filling)
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips

Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin and vanilla. Beat until all ingredients are incorporated.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely.
Yields 2-3 loaves, depending on size of pans used*

-I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan and bottom (on top of the paper liner) generously with cooking spray.
-I bake in  4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan.  This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.


Creme Brulee French Toast with Creamy Maple Syrup (Cheesecake Factory Copycat)

I've been to Cheesecake Factory for lunch and dinner, but this summer was my first time eating breakfast at the popular restaurant. Our server recommended his favorite dish- Creme Brulee French Toast. It was bite-after-bite of melt in your mouth deliciousness. I knew it had to be filled with butter and cream to taste this good. After a lengthy discussion with our server about the dish he shared this:

1. They soak the bread overnight in the egg mixture. (which I found is not necessary)
2. A lot of cream is involved.
3. The bread is a brioche loaf. Perfect bread for making decadent french toast.  At our local Harmons, the brioche is made with flour, eggs and butter. Top three ingredients, in that order.

Brioche loaf from Harmons. 

The texture of this french toast is like a very moist bread pudding, with a little bit of caramelization on top due to the sugar sprinkled on while cooking.
The french toast was amazing.  But the syrup. Oh. My. 
I could not stop tasting it. I wanted to take a gallon home so I could figure out what was in the buttery, ever so slight maple, creamy mixture. I looked online, but nothing for CF's syrup.  I finally came up with this recipe that is a perfect topping for the Creme Brulee French toast.
If you're out for breakfast, try this at Cheesecake Factory, if you're at home this weekend, cooking for your peeps, try my version.
Have a great weekend :)

Creme Brulee French Toast with Creamy Maple Syrup
A Bountiful Kitchen
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1- 1.5 lb loaf Brioche sliced thick (about 8- one inch slices) day old is best
5 large eggs
1 egg yolk
1 1/4 cups half and half
1 tablespoon vanilla
2 tablespoon sugar
butter for cooking

Beat eggs, egg yolk, half and half, vanilla and sugar together in a 9x13 pan. 
Place the bread in the pan and let the bread soak up the egg on one side for about 5 minutes, then turn and let soak on other side. If the bread does not fit all at once in the pan, let the bread soak, then remove to plate to allow other pieces to fit in pan. Let any excess egg mixture drip off into pan.
Heat frying pan or griddle up to 350 degrees. Melt a small amount of butter in pan. Place french toast pieces in pan and fry until golden on first side. While cooking the first side, sprinkle a small amount of sugar on the uncooked side. Flip and cook other side until golden and sugar is caramelized.
Serve with Maple Cream Syrup.
Serves 4-6

Maple Cream Syrup
1 cup heavy cream
1/2 cup butter
1/2 cup brown sugar
1/4 teaspoon maple extract
dash salt
1/2 teaspoon vanilla

Place cream, butter and brown sugar in a pan over medium heat. Bring to a boil. Cook for one minute. Remove from heat and add maple extract, dash of salt and vanilla.

-The cooking time will vary according to the pan/heat source you are using. I use a built in griddle, which gets hotter than the typical griddle (plug in type). I've also used a Teflon pan over a flame. I believe the best crust is formed on the french toast when using a cast iron or other non Teflon type coated pan. This allows the sugar to form a bit of a caramelized layer on the outside of the french toast. That said, this recipe tastes delicious when using an electric griddle with a Teflon coating. If you are cooking several batches you may need to wipe out the pan to prevent the bread from sticking to the melted sugar. Remember to butter the pan after each batch.
-Remember the bread is thick, and time needs to be allowed to cook the inside of the french toast as well as the outside of the bread. Don't turn the heat up too high, or the outside will burn and you'll be left with a soggy inside. We're looking for tender and creamy, not soggy.
-You can find Brioche in many specialty bakeries. I have also used a Challah loaf.
-Store any leftover syrup in refrigerator, covered. It will keep for a month or so. Just heat up when ready to use.


Great Harvest Honey Whole Wheat Bread (copycat)

I'm trying to figure out where the past 12 months went.
A year ago, this was our  life…

February 2013.
The coldest February in the history of the world to move. Not kidding when I say the snow stayed on the lawn until April.  It was that kind of winter.
Hooray for 2014. Yesterday, it was 55 and no snow in sight in the neighborhood. It's feeling like SPRING out there. It's kind of weird, really. This time of year is usually reserved for comfort food recipes. You know, "stay inside and bake up a storm while it's snowing outside" type of food. It was practically shorts weather yesterday, but I was inside, pretending it was cold, baking bread.

This recipe is the closest I've tried to the Great Harvest Honey Whole Wheat recipe. It's made with five ingredients you can pronounce, and it is absolutely delicious. If you haven't experimented with making wheat bread yet,  read the tips on this post, it will give you some helpful pointers.
Happy Baking!

Great Harvest Honey Whole Wheat Bread (copycat)
adapted from Eat Cake for Dinner found on Pinterest
print recipe

1 1/2 tablespoons instant yeast ( I like SAF brand)
2 cups warm water
1/3 cup honey
4 1/2 cups whole wheat flour (approx)
1 1/2 teaspoons salt

Combine yeast, water and honey in the bowl of a stand mixer; let sit for 5 minutes or until frothy and bubbly.
Place the paddle attachment on the mixer, if using a stand mixer.
Add 3 cups of flour, mix. Add salt and another cup of flour, mix until combined. 
At this point you should have added a total of four cups of flour. The recipe may take a little less, or a little more, depending on climate.
The dough should barely pull away from the sides of the bowl when it has the proper amount of flour added. Using the dough hook, knead for 4 minutes on low.  Cover dough and let rise in a warm, draft free place until doubled.
After the first rise, punch down dough with floured or greased hands, shape and place in a greased loaf pan. 
Let rise again until doubled.
Preheat oven to 350, set rack in middle of oven.
Bake at 350 degrees for 30 minutes. Remove bread from oven.
Cool in pans for 10 minutes, then remove loaf and cool completely.

-This recipe is easily doubled, I made two batches, side by side. I didn't want to crowd the mixing bowl, so the flour would mix in properly.
-If you use freshly ground wheat flour, you might need to add 5- 5 1/2 cups of flour.
-You may omit 1/2 cup of the flour and add 1/2 cup of seeds such as sunflower, flax, oats, etc.
-When mixing the bread, add the flour a little at a time to make sure the flour is mixed well into the dough. I used about 4 1/4 to 4 1/2 cups total in my dry climate. If you live in a more humid climate, you may need to use less flour.
-It is important to let the dough mix properly in the bowl.  I set the timer to make sure it has kneaded for four full minutes after all of the flour is added. You will be surprised at how long 4 minutes is, when you are mixing and have the timer set!
-30 minutes seems like a short bake time, but it turns out perfectly.
-I used King Arthur 100% Whole Wheat Flour you can purchase at your local grocery, or purchase on Amazon, through this link.


Maddox Ranch Rolls

If you have lived in the Beehive State for any length of time, you've been to the Maddox in Perry, Utah. My favorite meal at Maddox is fried chicken, a Ranch Roll with honey, and a slice of fresh strawberry or peach pie with whipped cream.  I know- grease, carbs and sugar. I didn't say it was healthy.

 Maddox has been around for a looong time-
Maddox Ranch Rolls are famous in our state. They're light and fluffy. Best served warm from the oven with some honey or raspberry butter.  I wanted to recreate the Maddox roll at home, so I set out to find a recipe that baked up like the rolls at the restaurant.  After one failed attempt (the rolls tasted alright but not similar in shape),  I remembered my blogger friend, Bonnie, at City Home Country Home posted a recipe for Maddox Ranch Rolls a while back. I gave it a try last Sunday. Jackpot. This is it. The same roll I've scarfed in my car while driving back from trips to Logan. 
If you want to attempt making rolls for Thanksgiving, but are looking for an alternative to traditional shaped rolls, this is the recipe for you.  No rolling or cutting out. Just mix, raise and plop into muffin tins. 
Thanksgiving. It's coming. 

Maddox Ranch Rolls
Adapted from Bonnie at City Home, Country Home

To insure success, read all of the tips below the recipe before starting the process of making rolls

2 cups whole milk ( I used 1/3 cup of powdered milk and 2 cups lukewarm water)
1/2 cup butter, cut into chunks
1/3 cup granulated sugar
1/2 cup of warm water
1 Tablespoon plus 1 teaspoon yeast
3 large eggs, beaten
1 1/2 teaspoons salt
5 1/2 - 6 1/4 cups flour

Warm milk in microwave for 2 minutes. Place butter in milk and let melt. Add sugar and mix with whisk or fork to dissolve. Set aside and let cool a bit. The butter will continue to melt as the milk cools.
Pour 1/2 cup of warm water into a large bowl, sprinkle yeast over top of water, sprinkle about 1 teaspoon sugar on top of yeast. Let sit for a few minutes until yeast bubbles.
Pour the the cooled milk, (the milk should be warm- not hot), butter and sugar into the yeast mixture (never add a hot liquid to yeast).  Add beaten eggs and salt to yeast mixture. Mix in flour  with a large spoon one a cup at a time, just until blended and no lumps of flour remain. Do not over-mix. 
Let the dough raise until doubled, about 45 minutes in a warm kitchen.
Spoon or scoop dough (grease the scoop for easier handling) into greased muffin tins and let the dough  raise again for about 30-45 minutes. 
Place rack in middle of oven. Preheat the oven to 375 degrees. 
Bake for 12-15 minutes or until the rolls are golden brown.
Loosen rolls by running a table knife around the edge of muffin cup.
Yields about 30 dinner-size rolls.

Tips, aka Si's epistle on Maddox Ranch Rolls made at home:
-I often use powdered milk when making rolls or breads that call for milk. It's a good way to use up the dry milk I have in my food storage. I buy the dry non-fat milk at the LDS Dry Pack Cannery, and have found it mixes up best with warm or lukewarm water and a whisk.  
-Make sure to grease the muffin tins, this is a sticky dough. 
- Use a large cookie scoop to fill the muffin tin. I greased the scoop a few times with cooking spray to prevent dough from sticking to the inside of scoop. 
-The first recipe I tried for Maddox Rolls had too much liquid and not enough flour in the dough. I believe this is why the rolls tasted good, but didn't bake up into a nice dome shape. Also, after the rolls cooled a bit, they shriveled, which I believe was a result of not enough flour in the dough in relation to the liquid. I wanted a roll that looked beautiful even after cooling a bit. Not asking too much, right?  The recipe from Bonnie had two tablespoons of yeast, I reduced it to 1 tablespoon plus one teaspoon, because I wanted the dough to have a little less of a rise and hold its shape better. If you are looking for a roll that is a bit puffier, use two tablespoons of yeast. 
-Add just enough flour to take away the wet look of the dough. This should be between 5 1/2 to 6 cups of flour total. I added about 6 1/4 cups of flour total, keep in mind I live in a very dry climate. The dough should still be "scoopable".  The dough will be very soft. Do not add too much flour, or you will not be able to scoop the dough out of the bowl. When in doubt, use less, not more flour. See the photo below to see what my dough looked like during the rise in muffin pan. 
- To create the perfect place for dough to raise, I use a trick Frieda taught me in a bread making class. Place a cup of water in a microwave. Microwave on high for 1-2 minutes. Remove cup of water. Place covered bowl (I use plastic wrap) in microwave, close door and let dough raise. I have an oven with a "proof" setting, but prefer Frieda's method. This is also a great tip for making bread in a small kitchen! 
-Of course, It may be easier to just jump in the car and pick up rolls at Maddox :)

This photo was taken just before the rolls were placed in the oven. 


Bread Cubes for Stuffing

Hey there. You and I have been friends for a long time now. You know what to expect this time of year. Thanksgiving talk.
I'm going to start out the month with a post about making your own stuffing. Because I believe stuffing, not turkey, is the crown jewel of an amazing Thanksgiving feast. I purposely make huge batches so I can eat it for days after the celebration. If you are scratching your head and asking "what's wrong with instant stuffing out of a box?" We need to have the talk.
Yes, that talk.
Never, ever, use pre-made "just add water and serve" boxed stuffing.
Homemade. Your new mantra. Homemade. Homemade. Homemade.
Homemade= a new life.
Your new life starts with a simple task. Drying bread.
Every time you have extra bread sitting around the house and you know you aren't going to eat it all up before it gets stale, cube it and bake. Every time you have spare bread (Baguettes, French bread, Sandwich bread, rolls, Artisan bread) cut it up.
It's that simple.
Here are a couple of recipes I've posted in past years. The first is my mom's tried and true (for over 50 years) Apple and Sausage Stuffing. It's simple, delicious, and it's on our holiday table every year. If you are looking for a starter dressing, this is it.

The second recipe is a less traditional, but delicious Artisan Stuffing with big chunks of mushrooms, onions, Italian Sausage, cornbread, Artisan, French Bread and fresh herbs. It's fresh and fun and a nice addition to your traditional feast.

Today- instructions on how to prepare the bread for your home made stuffing. In a few days, I'll post a new stuffing recipe. If you have a favorite stuffing/dressing you'd like to share, post a link in the comments, we would all love to see what you're planning for the big day...

Bread Cubes for Stuffing
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Loaf of Artisan or French Bread or any other type of leftover bread or rolls
Olive oil
sea salt and fresh ground pepper

Cube the bread, spread out onto a large cookie or baking sheet.
Drizzle with olive oil.
Sprinkle generously with sea salt and fresh ground pepper.
Bake in 250 degree oven until bread is lightly toasted and completely dried out.
About 1-1 1/2 hours, depending on density of bread and oven.
Cool completely, bag until ready to use.

-Also delicious as croutons.
-Save the crumbs as well to use in dressing.
-You may also up the temp on the oven to 300 and bake for about 30-40 minutes.


Not Your Granny's Whole Wheat Rolls

When the word "wheat" is used in the same sentence as bread or rolls, my mind immediately links with the word "heavy". Nothing could be further from the truth with this recipe. The combination of wheat flour and white flour (2-1) along with a little orange juice in the dough (to mellow any bitterness in the wheat) makes for a unbelievable light, fluffy and delicious experience with wheat that you've never had before.
Your kids will eat these.
Your husband will love these.
Your Mother in law will ask you for the recipe.
They're that good. 

Not Your Granny's Whole Wheat Rolls
Adapted slightly from
1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast,
or 2 1/4 teaspoons instant yeast ( I use SAF yeast)
1 cup lukewarm water, divided
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup all purpose flour
2 cups whole wheat flour ( I used King Arthur)  white whole wheat flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes*
1/4 cup dry milk

If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 1/2 cup of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. Check the tips below for rising help.
While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide into 16- 24 pieces, depending on if you want larger or smaller rolls.
Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.
Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; so they won't touch one another.
Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.
Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.
Remove the rolls from the oven. Serve warm, or at room temperature.

-I didn't have instant mashed potato flakes on hand so I used a dried product called potato pearls. Potato pearls need to be dissolved in warm water. I dissolved the potato pearls in the remaining 1/2 cup of warm water called for in the recipe, then added the rest of the ingredients. 
-I learned from Frieda this trick for helping bread to rise. Microwave a cup of water for about 2 minutes. Remove the cup of water and immediately place bowl of dough (covered) into the microwave to rise. The heat and moisture from the cup of water will create a warm, moist environment perfect for proofing dough. 
-Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
-Brush hot-from-the-oven rolls with melted butter, if desired, for a soft, buttery crust.
For a shiny crust, whisk together 1 large egg white + 1 tablespoon cold water. Brush on rolls just before baking; sprinkle rolls with quick-cooking oats as a garnish, if desired.
-The King Arthur website has oodles of great recipes that will incorporate wheat flour into your cooking.  Check it out here.
-Here's the link if you want to purchase King Arthur Flour online, delivered straight to your door :)


Cheese and Onion Rolls

One of our long time favorites is Braided Onion Cheese Bread.  The basic recipe includes dough filled with a cheese-onion mixture, then shaped into ropes and braided. I love the look of the braided loaf, but also love it shaped into rolls. The original recipe was easily adapted to eliminate the need to braid the bread (which seems to intimidate most people, like the term "bias edge and selvage " intimidate me) .   For the dough I altered the Loin House Roll recipe by cutting the sugar and used bread flour instead of all purpose flour, which I think helps the rolls to hold their shape a bit better.

The rolls may be shaped and placed in a muffin pan or on a cookie sheet

Wouldn't Mom love these rolls with a beautiful salad for her special dinner? In the next few days I'll share some salads and a beautiful appetizer you can make for her on her big day Sunday, May 12.
You were just going to get her a card???
Get your apron on.

PS- If you are looking for a fun Mother's Day gift, Cutler's is holding another cookie making class on Wednesday, May 8 at 10:00 am at their bakery 142 W 500 South in Btown. . If this time slot fills, they will have another class at 2 pm. The class is $10 per person, and includes lunch at Cutler's Sandwich shop. Curt will teach how to make their new Lemon Shortbread Cookie and also Cutler's Double Chocolate Oatmeal Cookie. The samples are wonderful and it's always a fun time in the bakery with Curt and co. Call 801-298-9065 to sign up, or stop by the shop.


Cheese and Onion Rolls
A Bountiful Kitchen
print recipe

2 cups warm water
2/3 cup powdered milk
2 tablespoons dry yeast
1 teaspoon sugar
1 egg
1 tablespoon sugar
1/3 cup butter , melted
2 teaspoons salt
4 cups bread flour
1/2 cup butter, melted
1 chopped onion, about 2 cups total (I prefer sweet onions such as Walla Walla or Vidalia)
garlic salt, about 1 teaspoon
2-3 cups grated cheese, any type, I use Cheddar or Colby-Jack
1/2 cup fresh grated Parmesan (optional)
3 tablespoons poppy seeds (optional)

In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
Sprinkle yeast over warm water and add 1 tablespoon of sugar. Let sit until yeast bubbles.
Add egg and 1/3 cup melted butter. Mix on low speed until ingredients are incorporated.
Add 2 cups of flour. Mix well. Add two teaspoons of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes to medium speed.
Add 2 cups more flour; mix on low speed.
Add additional flour if needed, just until dough is not sticky, but still soft. If you use bread flour as the recipe suggests, the total amount of flour should not exceed 4 1/2 cups. If using all purpose flour, it may take 5 cups total.*
Dough should be soft, not overly sticky, and not too stiff.
Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, or spray bowl with cooking spray.
Cover with plastic wrap and allow to rise in warm place until double in size. This should take about one hour.
Meanwhile, make filling for rolls by combining all filling ingredients in medium size bowl. Mix well. Set aside.
After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
Split dough in half. Roll out into approximately 9x13 rectangle . Spread half of filling onto dough, similar to when making cinnamon rolls. Starting with long side, roll up the dough as tightly as possible and cut into 1 1/2 inch pieces with sharp knife or dental floss.
Place dough in greased muffin cups or onto a lightly greased cookie sheet. Repeat with remaining dough.
Let rise in warm place until rolls are almost double in size (about 1/2 to 1 hour).
Bake at 375 for 15  minutes or until golden brown.

-As with any roll or bread recipe, the amount of flour needed will vary with climate, altitude, the temperature of your ingredients, the temperature of your kitchen, etc.  One of the biggest mistakes made  when making bread or rolls is adding too much flour. If a recipe calls for 4 cups, I always start with three and add a little at a time from there. It is easier to add flour than to try to deal with dough that already has too much flour and is hard to handle.
-If you don't have time to make bread or roll dough, you can purchase 2 frozen bread dough, let it thaw for a few hours on your counter, then roll out and proceed with the filling, cutting and rising steps. Bake as directed above.


Tessa's French Peasant Bread

Guess what the weather forecast is for the weekend. If you said SNOW, you're a winner.  Heavy sigh. Last week, we went to Southern Utah for baseball.

Sun. I remember you. Warm. Blue skies. Sunscreen. No boots.
Then Monday came, reality along with it. Back to the North.
Snowy day= The perfect time to bake bread.

If you are a lifer on A Bountiful Kitchen, you know I love my friend Tessa. And I love her cooking. Tessa brought this to a dinner party at Christmas and I fell in love.  So simple. No kneading. No mixer required. Makes two loaves. Perfect for sharing on a cold winter day.

Tessa's French Peasant Bread
Tessa Reinemer
print recipe

1 pkg dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
melted butter

Place yeast, water, sugar and salt in warm water and stir until dissolved. Add flour and stir until blended. Do not knead.
Cover and let rise for one hour or doubled in size. Flour or grease hands and remove dough from bowl and place in 2 rounds on oiled cookie sheet ( or parchment paper ) sprinkled with corn meal. Let rise and additional hour. Brush top with melted butter.
Bake at 425 degrees for 10 minutes.
Reduce oven temperature to 375 degrees and cook an additional 15 minutes.
Remove from oven and brush again with butter.
Serve warm.


Spinach and Artichoke Bread Pudding

We're in the dead of it. You know it's cold when people are getting excited about a 35 degree day! Today we had an ice storm. That brought back memories of the good old days when we lived in Oregon.
Cold weather=cooking.
This is a dish I make almost every year at holiday time. Mostly at Christmas, sometimes at Thanksgiving. My friend Tinker brought this to a Recipe Club dinner we had years ago. I fell in love with it then and have been making it since.  I love it with Brie, but it's less rich without and just as good. If you love artichokes but someone in your family is a hater, leave them out and add another sautéed fresh vegetable. It's one of those recipes. Make it your own. Perfect side dish for almost anything: fish, chicken, pork, beef or a veggie meal.
Oh, PS. I'm moving in a week. Down the street.
Wish me luck.

Spinach Artichoke Bread Pudding
Adapted from Emeril Lagasse, Food Network
this recipe yields 2-9x13 pans of bread pudding, easily halved
1/4 cup extra virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped) or 2 boxes of frozen, chopped spinach, thawed and all water pressed out
2 cups chopped yellow onions (I like sweet onions like Vidalia, Walla Wallas, etc)
1 tablespoon chopped garlic
1 tablespoon plus 2 teaspoons Italian seasoning or fresh basil, thyme, oregano and sage chopped 1-2 tablespoon each
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 (8 1/2-ounce) cans quartered artichoke hearts, drained, roughly chopped
6 large eggs
1 cup cream
2 cups half and half
1 1/2 cups milk
2 tablespoons fresh lemon juice
12 to 14 cups cubed (1-inch) day-old French Bread (about 1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
1/2 cup freshly grated Parmesan, divided
1/2 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dish with 1 tablespoon olive oil.

Place spinach in a large pan with about 1 cup water, boil until wilted. Rinse with cold water, squeeze water out of spinach. Chop. Set aside. Or use frozen chopped spinach, thawed and drained thoroughly.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden and tender, about 5 minutes. Add the garlic, Italian seasoning, salt and pepper. Cook, stirring until the garlic is fragrant, about 30 seconds. Add the drained artichokes and cook another 2 minutes. Remove from the heat and set aside.

Combine the eggs, cream, half and half, milk and lemon juice in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and stir gently to combine.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Cover with foil and bake for about 30 minutes. Remove foil and continue to bake until firm in the center and golden brown, about 30 more minutes.  Serve warm.

-This dish may be prepared up to 24 hours in advance. Remove from oven about 2 hours before serving. Let sit on counter for one hour to bring to room temperature, then bake as directed.


Challah Bread

Christmas and the start of 2013 came and went in a flurry of activity.
A few highlights from the holidays...


Cookie Exchange with friends

(Great) Grandma meets the newest addition to our fam for the first time.

Bowling on Christmas Eve. My mom's favorite sport :)

Talking to our missionary Stephen for the last time on Skype. He will be home in March :)
Family photo (thanks to Neil for taking this )

Our (almost) two month old grandbaby grew pigtails! 

One of my favorite scenes, the fam watching Christmas movies.

 A little music during the Christmas morning festivities 

Lots of cuddle time.

The lights at Temple Square. Always a favorite.

Jack enjoying chest deep snow on the (day after) Christmas storm.

The day after Christmas it snowed and snowed and snowed. Snowy winter days are the perfect time to stay at home and (what else?) bake.  
This recipe came from an old friend in Spokane who baked loaves of Challah for neighbors on Christmas eve. I've made this several times over the years, and attached few tips to help make your Challah making experience a little more user friendly. Challah is a delightfully chewy egg bread that is wonderful eaten alone or smothered with butter and honey. We love it for French toast. It takes a bit of time to prepare, but is worth every minute. 
Hope your holidays were merry and bright. 

A Bountiful Kitchen

2 tablespoons dry yeast
3/4 cup honey
1 3/4 cups warm water
2 cups flour
4 teaspoons sea salt
1 cup vegetable or canola oil
3 eggs
8-10 cups flour
for coating bread:
1 egg
poppy seeds or sesame seeds

You may use a stand mixer for this recipe, if you do not have one, use a large bowl and mix with a large spoon. 
Place warm water, honey and yeast in a bowl and stir. Let sit until yeast starts to foam and rise up. 
Mix in 2 cups of flour. Stir well. Add 4 teaspoons sea salt and stir again. 
Pour in 1 cup vegetable or canola oil and 3 eggs. Mix until all ingredients are incorporated. 
Add the flour one cup at a time, until the dough loses its stickiness. This may take about 10 minutes. Read note about flour and how much to add.
Remove the dough and place in a large oiled bowl and cover. Let rise for about 2 hours, punching down if needed. 
After the dough has doubled in size, punch down and knead. If the dough is sticky, knead in a little more flour to make handling easier. 
Divide the dough into two even pieces. Divide each portion of dough into three even pieces. Roll the dough into log rope-like strands and braid the pieces of dough to form a loaf about 15 inches long. Tuck the ends of the loaf under. 
Place the dough onto a greased pan, one loaf per pan.  Brush with additional beaten egg and sprinkle with poppy seeds or sesame seeds if desired. Cover loosely and let rise for about 30-45 minutes in a warm place. 
Turn oven to 325 degrees. Place rack on bottom third of oven. 
When the dough has risen for the second time, place the bread in the preheated oven. Lower the temperature to 300 and bake for 50-60 minutes. The bread should be golden on the top and bottom of the loaf and be cooked through and not doughy in the middle. If the bread is not completely cooked, continue cooking for 5-10 minutes. 

-I usually make this bread around Christmas time. One mistake I've made time and time again is not allowing enough time for the bread to mix, raise and bake. It can be made and eaten in one day, but you need to allow about 6 hours before eating to make sure the bread making process is not rushed. 
-The original recipe calls for 8 cups of flour. I have not one time made this recipe and only added 8 cups of flour. Last week when I made Challah, I used a total of 12 cups of flour (2 in the initial mixing and about 10 in the second mix in). I use a stand mixer with the paddle attachment first (for about the first 5 cups of flour), then I remove the paddle and attach the dough hook to mix in the remaining flour. 
This will differ depending on your altitude, the weather, and the method in which you use to mix (food processor, stand mixer, or by hand). Add only a cup at a time and make sure the flour his mixed in thoroughly before adding more flour. 
-This is not a quick rise dough because of the large amount of flour, so be patient and let the dough have plenty of time to rise in a warm kitchen.
-Be patient with the baking as well. Baking in a 300 degree oven allows the bread to bake more evenly and cook all of the way through. It may take a little more or less time in your oven. 
-Traditional Challah is woven into 6 strands, you may do this if you desire, I would still make 2 total loaves, just divide the dough in to six strand each instead of three.