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Archive for the ‘breads’ Category

Lemon-Thyme Tea Bread

Lemon-Thyme Tea Bread

Ingredients
3/4 cup milk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel

GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon lemon juice

Directions
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.

Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (16 slices).

Recipe found here: Lemon-Thyme Tea Bread

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Easter Bread with Orange Butter

Easter Bread with Orange Butter

Ingredients
1 envelope (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3 eggs
1/4 cup sugar
1/4 cup canola oil
2 teaspoons salt
2 teaspoons grated lemon peel
4 to 5 cups King Arthur Unbleached All-Purpose Flour
1/2 cup raisins
2 teaspoons butter, melted
3/4 cup butter, softened
3 tablespoons orange marmalade

Directions
In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, oil, salt, lemon peel and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface. Sprinkle with raisins; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 24-28 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. In a small bowl, combine softened butter and marmalade; serve with bread. Yield: 1 loaf (32 slices).

Recipe found here: Easter Bread with Orange Butter

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Peach Yogurt Muffins

Peach Yogurt Muffins

Muffins
1/2 cup Land O Lakes® Butter, melted
2 (6-ounce) containers peach yogurt*
1 Land O Lakes® All-Natural Egg, slightly beaten
2 tablespoons Land O Lakes® Fat Free Half & Half
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup slivered almonds, coarsely chopped

Glaze
2/3 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 teaspoons lemon juice

Directions
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease cups. Set aside.

Combine butter, yogurt, egg, fat free half & half and 1/2 teaspoon almond extract in large bowl. Stir together flour, sugar, baking powder, baking soda and salt in medium bowl.

Stir flour mixture into butter mixture just until moistened. Stir in almonds.

Spoon batter into prepared muffin cups. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack.

Meanwhile, combine powdered sugar, 1/4 teaspoon almond extract and enough lemon juice for desired glazing consistency. Spoon glaze mixture over warm muffins.

*Substitute your favorite flavor yogurt for a different flavor muffin.

Recipe found here: Peach Yogurt Muffins

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Cappuccino Muffins

Cappuccino Muffins

Ingredients

ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Directions
In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Yield: about 14 muffins (3/4 cup spread).

Recipe found here: Cappuccino Muffins

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Easy Banana Bread

Easy Banana Bread

Ingredients
1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas

Directions
In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. loaf pan.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf (16 slices.).

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Sunshine Muffins

Sunshine Muffins

Ingredients
1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
2 eggs
1/2 cup water
1/3 cup 2% milk
2 tablespoons canola oil

Directions
In a large bowl, combine the mixes. In a small bowl, combine the eggs, water, milk and oil. Stir into dry ingredients just until moistened.

Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Serve warm. Yield: 14 muffins.

Recipe found here: Sunshine Muffins

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Raspberry Cream Croissants

Raspberry Cream Croissants

Ingredients
4 to 6 croissants
1/2 cup seedless raspberry jam
Whipped cream in a can or whipped topping
1-1/4 cups fresh or frozen unsweetened raspberries, thawed
Confectioners’ sugar, optional

Directions
Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners’ sugar if desired. Serve immediately. Yield: 4-6 servings.

Recipe found here: Raspberry Cream Croissants

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Date Nut Bread

Date Nut Bread

Ingredients:

1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Preparation:
Grease a 9x5x3-inch loaf pan.

Pour boiling water over dates in a medium bowl; add butter and set aside. With mixer, beat sugars and egg until light. In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts. Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Recipe found here: Date Nut Bread

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Orange Cinnamon Bread

Orange Cinnamon Bread

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup milk
3/4 cup orange juice
1 cup sugar, divided
1 tablespoon grated orange peel
1-1/2 teaspoons salt
1 egg
6-1/2 to 7 cups all-purpose flour
Additional water
2 teaspoons ground cinnamon

GLAZE:
1 cup confectioners’ sugar
2 tablespoons orange juice

Directions
In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge.

Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread. Yield: 2 loaves.

Recipe found here: Orange Cinnamon Bread

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Accordion Rye Rolls

Accordion Rye Rolls

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup molasses
4 tablespoons butter, softened, divided
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 egg white
2 teaspoons caraway seeds

Directions
In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes.

Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter.

With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.

When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375° for 20-25 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.

Recipe found here: Accordion Rye Rolls

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