Brown Sugar Carrot Bread

Brown Sugar Carrot Bread

Click here for a printable recipe
Recipe courtesy Mark Bittman

This is a deliciously moist, dense quick bread, but there are a few things I will do differently next time.  First I think I might lighten up the texture of the bread a little.  Mark used a combination of 1 ¼ cups all-purpose, ½ cup whole wheat, and ¼ cup course wheat bran, and I used a cup each of all purpose flour and white whole wheat flour.  Next time I think I might cut the whole wheat flour back to 1/2 cup.  I thought the orange zest was a little too dominant, so I suggest you eliminate it altogether.  Lastly, 1 teaspoon of salt seemed a bit much; 1/2 tsp is perfect.   The recipe didn't include them, but I added 1 cup raisins to the batter.

Makes: 1 loaf

4 tablespoons (1/2 stick) cold butter, plus butter for the pan2 cups all-purpose flour 1 cup brown sugar (golden or dark)1 ½ teaspoons baking powder½ teaspoon baking soda1 teaspoon salt (I recommend 1/2 tsp)¾ cup almond milk1 tablespoon grated orange zest (I recommend you eliminate this)1 egg1 cup grated carrots½ cup sliced almonds
1 cup raisins

1. Heat the oven to 350d F. Grease a 9 x 5-inch loaf pan with butter or spray with cooking spray. (I suggest you use a smaller loaf pan...the bread comes out much nicer and cooks up perfectly).

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the grated carrots, raisins and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

Artichoke Biscuit Bread with Asiago Cheese and Olives

Artichoke Biscuit Bread with Asiago Cheese and Olives

Click here for a printable recipe
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cup buttermilk
¼ cup butter, melted
2 cups frozen or canned artichoke hearts, quartered
1 ½ cups grated asiago cheese
1 cup green manzanilla olives, halved
1/4 cup grated parmesan cheese 
Preheat the oven to 325 degrees
Grease a 9x5-inch loaf pan
Set aside ¼ cup of the quartered artichoke hearts and ¼ cup of the grated asiago cheese
Combine the flour, baking powder, parmesan cheese, salt and baking soda.  Mix well.  In a separate bowl whisk together the egg, buttermilk and melted butter.  Add to the dry ingredients along with the olives, 1 ¼ cups of the asiago cheese and 1 3/4 cups of the artichoke hearts.  Mix until just combined (the batter will be a little stiff) and spread in the prepared loaf pan.  Top with the remaining ¼ cup of cheese and artichoke hearts.
Bake for 65 to 70 minutes (it took the full 70 minutes the last time I made this).  You might have to tent the loaf with foil for the last 5 or 10 minutes of baking if it’s getting too brown.  Test for doneness if a toothpick inserted in the center comes out clean.
Cool in the pan for about 10 minutes and then turn out on a wire rack.   When cool, slice and serve as an accompaniment to salads, soups or with a glass of wine.  To store, wrap in foil and refrigerate.  Will keep for several days.

Brown Sugar Carrot Bread

Brown Sugar Carrot Bread

Click here for a printable recipe
Recipe courtesy Mark Bittman

This is a deliciously moist, dense quick bread, but there are a few things I will do differently next time.  First I think I might lighten up the texture of the bread a little.  Mark used a combination of 1 ¼ cups all-purpose, ½ cup whole wheat, and ¼ cup course wheat bran, and I used a cup each of all purpose flour and white whole wheat flour.  Next time I think I might cut the whole wheat flour back to 1/2 cup.  I thought the orange zest was a little too dominant, so I might only use 1/2 tablespoon next time or eliminate it altogether.  Lastly, 1 teaspoon of salt seemed a bit much and I'll probably cut that in half.  The recipe didn't include them, but I added 3/4  cup raisins to the batter.

Makes: 1 loaf

4 tablespoons (1/2 stick) cold butter, plus butter for the pan2 cups all-purpose flour 1 cup brown sugar (golden or dark)1 ½ teaspoons baking powder½ teaspoon baking soda1 teaspoon salt (I recommend 1/2 tsp)¾ cup almond milk1 tablespoon grated orange zest (I recommend 1/2 tablespoon or eliminate)1 egg1 cup grated carrots½ cup sliced almonds
3/4 cup raisins

1. Heat the oven to 350d F. Grease a 9 x 5-inch loaf pan with butter.

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

Black Bread

Black Bread

This recipe calls for carrots, which add nice flecks of color, but you can do a potato version as well. Also, I use molasses here, but a lot of you (particularly outside the U.S.) tend to ask me for alternatives - black treacle, or honey will also work. Honey will give you a lighter bread though. For those of you skittish about yeast doughs, I tend to let my dough rise on top of my stove when then oven is on, but a sunny spot usually works nicely too.

    2 1/4 teaspoons active dry yeast
    400 ml warm water (105 - 115F)
    1 teaspoon natural cane sugar / brown sugar
    2 tablespoons cocoa powder
    2 tablespoons finely ground espresso coffee
    1/4+ cup / 70 ml molasses
    3 teaspoons caraway seeds, plus more for topping
    3 tablespoons unsalted butter, cut into pieces
    2 teaspoons fine grain sea salt
    ~2 cups / 150 g coarsely grated carrot (2 large)
    1 1/3 cup / 150 g rye flour

    ~3 1/4 cup / 15 oz / 425 g bread flour (or unbleached all -purpose flour), plus more for dusting

    olive oil for kneading and oiling baking sheet
    2 tablespoons buttermilk, water, or milk

In a small bowl whisk the yeast with the warm water and sugar, and set aside until foamy. If the yeast doesn't activate, try again.

In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.

Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you've got a soft, tacky, cohesive dough. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.

Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with ~1 teaspoon caraway seeds, and use a serrated knife to slash an 'X' deeply across the dough (do your best not to deflate the loaf). Bake for 20 minutes at 425F / 220C. Dial back the heat to 350F / 180C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.

Make one extra-large loaf.

Prep time: 245 min - Cook time: 45 min

Recipe from 101 Cookbooks.

Pao de Queijo (Brazilian Cheesebread)

Pao de Queijo (Brazilian Cheesebread)

by Jill Wilkins on June 1, 2011 in Gluten Free, Special Dietary Needs

Wonderful little scrumptious bites. Easier than you think and deceptively delish and naturally gluten free.
Preparation Instructions

Preheat oven to 350ºF and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour until dough reaches desired consistency. Stir in the beaten eggs then the cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1″ balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.

Note: You can also use granulated parmesan cheese (Kraft) for this recipe.
Ingredients

    ½ cups Whole Milk
    ½ cups Water
    ¼ cups Canola Oil
    ¼ teaspoons Salt (heaping)
    2-½ cups Tapioca Flour, Or A Little More As Needed
    1-½ whole Egg Beaten
    4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads

Bread Twists

Bread Twists (4Kowboys)

1½ cups warm water

2 Tbsp. sugar
1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour
1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
Serve with marinara, alfredo sauce, or ranch for dipping.



*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes

Pull-Apart Pizza Bread

Pull-Apart Pizza Bread
1/2 recipe Jay's Pizza Crust dough (allrecipes.com)
mozzarella cheese, about 20 cubed pieces
sliced pepperoni

For topping:
olive oil
Italian seasoning
garlic salt
grated Parmesan cheese

Preheat the oven to 400ËšF. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into roughly 20 equal sized pieces. Take one of the dough pieces and press in a cube of cheese and two slices of pepperoni. Pull the edges of the dough down around the filling and seal. Place in the pan, seam side down. Repeat with remaining dough. Each piece of dough should be touching each other in the pan. (It may seem crowded, but will be fine.)

Lightly brush the tops of the dough with olive oil. Sprinkle on seasoning mixture. Bake for 20 minutes or until golden brown. Serve warm or at room temperature, with dipping sauce if desired.

whole wheat bread

whole wheat bread

2 t yeast
2 T dry nonfat mill
3 T Gluten
3 1/3 c whole wheat flour
1 t salt
1/3 c honey
3 T butter (I usually use canola oil)
1 1/3 c lukewarm water
Sometimes I add walnuts, or ground flax seed or wheat germ.  My fussy kids will even eat this!  I sometimes add a little more water if the consistancy's too thick.  The vital wheat gluten is what keeps it from getting too dense.

American Garlic and Parsley Bread

American Garlic and Parsley Bread- I made this the other night, to go with some soup I made. All I can say is that it's awesome. Really great garlic flavor, it's fluffy, but denser than regular bread. I subbed oat bran for the wheat bran and added about 1/4 C of Parmesan to the dough, during the final knead. It was super great as is, but today broiled the remaining few slices, slathered with butter and sprinkled with Parm and broiled until the Parm was slightly golden. YUM!
AMERICAN GARLIC AND PARSLEY BREAD FOR BREAD MACHINES
Cindy J via recipesource.com


    1 1/2   tsp  Active dry yeast
    3 c Bread flour
    3 tbs Wheat germ
    3 tbs Wheat bran
    1 3/4 tsp Salt
    1 1/2 tbs Sugar
    1 1/2 tbs Vegetable oil
    2 Garlic cloves, minced
    2 tbs Parsley, fresh chopped
    1 1/4 c Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to manufacturer’s directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1-1/2 pound loaf.

Blueberry-Orange Walnut Bread

Blueberry-Orange Walnut Bread

If you’re not a big fan of walnuts, feel free to substitute any other kind you like.

3  cups  all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, melted
1/2 cup milk
3 eggs
1 tablespoon orange zest
2/3 cup orange juice
1 cup fresh blueberries
1/2 cup walnuts, chopped

Preheat oven to 350 degrees F.

Sift together flour, sugar, baking powder, salt and baking soda in large bowl. In a separate bowl, beat eggs in a small bowl and add to the dry mixture. Add in melted butter, milk, and orange juice and mix just until you have a smooth batter.

Gently fold in blueberries and walnuts and pour into two greased & floured loaf pans. Bake 1 hour or until a toothpick inserted in the middle come out clean.

From here.

Rosemary and Olive Oil Rolls

Rosemary and Olive Oil Rolls

Makes 16-18 rolls

1 packet active dry yeast

1/4 cup warm water (110 degrees F to 115 degrees F)

1 cup warm milk

3 tablespoons butter

1 eggs

3 tablespoons sugar

1/2 teaspoons salt

3 cups all-purpose flour, plus more for dusting

2 tablespoon olive oil

2 tablespoons chopped fresh rosemary

2 teaspoons sea salt

In a large mixing bowl, dissolve yeast in warm water and allow to sit for a couple minutes. Add the milk, butter, eggs, sugar, salt and half of the flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Ideally they should be touching each other. Brush with olive oil and then sprinkly with rosemary and sea salt. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.

From here.

Whole Wheat Bread

Whole Wheat Bread 
18 ounces or 4 cups        whole wheat flour for bread making (example – Bob’s Red Mill Organic Whole Wheat Flour)
1 ½ teaspoon                   sea salt or kosher 
1 ¼ cup                             water at room temperature 
1 ¼ teaspoon                   dry active yeast
¼ cup                                 water, approx 92^o
1 tablespoon                     whole wheat flour, from the total amount above                                   
Oil as needed for kneading. Olive is fine.  




_____________________________________________________________________________________________ 
First combine salt and flour in a bowl, using a whisk to distribute the salt. 

Then in a small bowl or cup, mix the yeast and 1 tablespoon of flour together with the warm water. Let this sit for 10 minutes. 

After the yeast mixture has sit for 10 minutes and has created bubbles, combine the water and the yeast mixture with the flour creating very sticky dough. Use your hands while mixing the ingredients to make sure they are well combined. Let the dough sit covered with a tea towel for 30 minutes.

After 30 minutes knead the dough, with some oil to prevent sticking, and shape it to a desired shape. I shaped mine into a long loaf, making sure any seams were place on the bottom. Place on a baking sheet or in a loaf pan. I used my stoneware baking sheet. 

Allow your newly shaped loaf rise for 1 hour to 1 ½ hours. Meanwhile preheat your oven to 425^o­. 

Slice the top of the loaf with a knife in a decorative manor. This prevents the crust from splitting open haphazardly. When you place the loaf into the oven, either spray the dough with water or add a few ice cubes to the bottom of your oven. I used ice cubes. Bake for 15 minutes. 

Lower the oven temperature to 375^o and bake for another 30 minutes. When the loaf is done, you should be able to tap the bottom and it will sound hollow. 

Slice, serve and enjoy.  

I would keep this bread in the fridge, because it is preservative free and may spoil quickly at room temperature.

From here.   

Crusty Whole Wheat Bread

From Jim Lahey, featured in Martha Stewart Living

• 2 1/4  cups unbleached bread flour
• 3/4 cup whole wheat flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/3 cups cool water (55°-65°)

Mix together the flours, salt and yeast in medium bowl. Add the water and mix well using a spoon or your hands till the dough is wet and sticky. Cover with plastic wrap and let sit at room temperature until dough doubles in volume and little bubbles rise to the surface, about 12-18 hours.
Transfer dough to floured surface, using spatula to scrape dough from bowl. Lightly flour your hands and fold edges of dough in toward the center, then shape into a loose round. Generously dust a clean towel with flour, wheat bran or corn meal and place the dough in the center, seam side down. Dust the top lightly. Fold the ends of the towel loosely over the top of the dough and let stand in a warm place till dough is almost doubled in volume, 1-2 hours. When ready, dough will not spring back when pressed.
After dough has risen for 30 minutes, preheat your oven to 475° with rack in lower third of oven. Heat a 3 1/2 quart ovenproof pot or dutch oven for 30 minutes or till dough is ready. Remove pot from oven, unfold towel and quickly invert dough into pot, seam side up. Cover and bake for 30 minutes. Uncover pot and bake till bread is dark brown, about 10-20 minutes. Carefully remove bread from pot and transfer to cooling rack to cool completely.

Vegan Pumpkin Cranberry Apple Pecan Everything Bread

Vegan Pumpkin Cranberry Apple Pecan Everything Bread (from Joy the Baker)

Makes two 9x4x3-inch loaves (and it freezes well!)

2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped pecans plus 8 pecan halves
1 heaping cup fresh cranberries
1 medium Granny Smith apple, peeled and cored and cut into small pieces

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped pecans, cranberries and apple chunks.

Divide the dough between the two greased pans and arrange pecan halves on top of each loaf. Sprinkle loaf with cinnamon and granulated sugar if you'd like. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing. Slice into thick pieces and serve. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching