I love to make this recipe in my 4 mini loaf pan from Pampered Chef, but you could make it in two reg. glass bread dishes too. These are fabulous any time of year, but make fantastic gifts to give to a hostess, neighbor, mailman, etc over the Thanksgiving-Christmas holidays.
3 c flour 1 orange
1 1/4 c sugar 2 eggs
1/2 tsp salt 1 1/4 c milk
1 Tbs baking powder 1 c dried cranberries
1/2 c pecans, chopped GLAZE:
3/4 c butter, melted 1/2 c 10x sugar
1 Tbs milk
Preheat oven to 350
Spray loaf pans of choice, set aside
Combine flour, sugar, salt, powder, & chopped pecans
In seperate bowl, combine melted butter, 1 Tbs orange zest, 1/4 c fresh juice, eggs, & milk with whisk
Add butter mix to flour, just until moist, do NOT overmix.
Gently stir cranberries into batter.
Fill each loaf pan with batter, topping with additional pecan halves
Bake 40-45 minutes or until done. Cool 5 minutes
Loosen sides of loaves & turn out onto wire racks.
For glaze, mix 10x & milk until smooth, drizzle evenly over cooled loaves.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
27 March 2010
Cream Cheese Braids
Fantastic breakfast danish! I love to make up things like this the day before a busy Saturday...be it football games, heading out for a trip, or when I know we have to be up early for church.
Yield: 2- 12" loaves
16oz pkg hot roll mix 1 egg yolk, lightly beaten
8oz pkg cream cheese, softened 1 c sifted 10x sugar
1/3 c sugar 1 Tbs milk
1 tsp vanilla 1 tsp vanilla
1 egg yolk
Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended.
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves
Yield: 2- 12" loaves
16oz pkg hot roll mix 1 egg yolk, lightly beaten
8oz pkg cream cheese, softened 1 c sifted 10x sugar
1/3 c sugar 1 Tbs milk
1 tsp vanilla 1 tsp vanilla
1 egg yolk
Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended.
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves
Sour Cream Dinner Rolls
Everyone needs a few fantastic dinner roll recipes to pull from. This is a great soft one that works with just about everything! This recipe does call for the dough to be refrigerated 8 hours, so plan accordingly!!
Yields about 4 dozen rolls
8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted
Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts. Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended. Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball. Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes
Yields about 4 dozen rolls
8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted
Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts. Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended. Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball. Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes
25 March 2010
Homemade Flour Tortillas
Don't want to use store bought flour tortillas, or just want a fun challenge for your mexican style dinner...here ya go!
3 c flour
2 tsp baking powder
2 tsp salt
3/4 c butter
about 3/4 c hot water
Combine flour, baking powder, and salt in lg mixing bowl. cut in butter, making the dough crumbly. add just enough hot water to make it look moist.
Knead dough in bowl, making sure to rub against the sides to get any sticking dough. If dough still sticks to side of bowl, add in a little flour until the dough shapes a soft round ball. Let the dough sit in the bowl, covered, for about 1 hour.
Pull the dough apart into 10-12 balls. Lightly flour a rolling area & roll each ball out with a rolling pin to about 1/8" thickness.
Place each tortilla on a hot, greased skillet. Cook for about 1-2 minutes on each side or until tortilla doesn't look doughy anymore.
should make about 1 dozen tortillas!
Get creative & add in cheese, or spices into your shells! What ever sounds good to you!!
3 c flour
2 tsp baking powder
2 tsp salt
3/4 c butter
about 3/4 c hot water
Combine flour, baking powder, and salt in lg mixing bowl. cut in butter, making the dough crumbly. add just enough hot water to make it look moist.
Knead dough in bowl, making sure to rub against the sides to get any sticking dough. If dough still sticks to side of bowl, add in a little flour until the dough shapes a soft round ball. Let the dough sit in the bowl, covered, for about 1 hour.
Pull the dough apart into 10-12 balls. Lightly flour a rolling area & roll each ball out with a rolling pin to about 1/8" thickness.
Place each tortilla on a hot, greased skillet. Cook for about 1-2 minutes on each side or until tortilla doesn't look doughy anymore.
should make about 1 dozen tortillas!
Get creative & add in cheese, or spices into your shells! What ever sounds good to you!!
Cinnamon Swirl Bread with Glaze
weekends are great for making up a loaf of bread for the week ahead...use the left overs (or make it just for this reason) to make up fantastic cinnamon swirl french toast!
2 Tbs butter, room temp
1/3 c + 1 Tbs milk
1/4 c warm (110 degree) water
1 pkg yeast
3 Tbs sugar
2 lg eggs
2 1/4 c flour
1 tsp cinnamon
In a small glass measuring cup or bowl, combine 110 degree water, a pinch of salt & the yeast. stir gently to mix, then set aside to "proof" (it will "grow" & get kind of fluffy as the yeast becomes active). If this doesn't happen, you need to do it again, double check your water temp & make sure your yeast is w/in its date!
Heat 1/3 c milk + 2 Tbs butter till bubbles form on sides. Remove from heat & set aside.
In mixer with dough hook, combine flour, 1 heaping T sugar & dash of salt.
Lightly beat 1 egg & add to milk mixture that has been cooling. Slowly add to flour, beating on low. Slowly add in yeast mixture.
Remove dough & knead till silky smooth (may add more flour if needed to keep dough from being too sticky)
Transfer to buttered bowl, cover & let rise for 1 hour. Punch down, knead until silky smooth again. Roll out ot 8 1/2" x 12" Brush with 3 Tbs melted butter, sprinkle with cinnamon & sugar (be generous). Roll up & pinch to seal seam. Place seam side down in pan, cover & let rise for 30 minutes.
GLAZE:
1 egg & 1 Tbs milk...whisk together & brush over risen dough.
Bake until golden brown & bottom sounds hollow, about 40 minutes in a 350 oven
Remove from oven & let cool in pan 10 min. before taking out & letting finish cooling on wire rack. Give it at least 10 minutes on wire rack before slicing if you are needing to sample the warm, fresh from the oven, bread!
2 Tbs butter, room temp
1/3 c + 1 Tbs milk
1/4 c warm (110 degree) water
1 pkg yeast
3 Tbs sugar
2 lg eggs
2 1/4 c flour
1 tsp cinnamon
In a small glass measuring cup or bowl, combine 110 degree water, a pinch of salt & the yeast. stir gently to mix, then set aside to "proof" (it will "grow" & get kind of fluffy as the yeast becomes active). If this doesn't happen, you need to do it again, double check your water temp & make sure your yeast is w/in its date!
Heat 1/3 c milk + 2 Tbs butter till bubbles form on sides. Remove from heat & set aside.
In mixer with dough hook, combine flour, 1 heaping T sugar & dash of salt.
Lightly beat 1 egg & add to milk mixture that has been cooling. Slowly add to flour, beating on low. Slowly add in yeast mixture.
Remove dough & knead till silky smooth (may add more flour if needed to keep dough from being too sticky)
Transfer to buttered bowl, cover & let rise for 1 hour. Punch down, knead until silky smooth again. Roll out ot 8 1/2" x 12" Brush with 3 Tbs melted butter, sprinkle with cinnamon & sugar (be generous). Roll up & pinch to seal seam. Place seam side down in pan, cover & let rise for 30 minutes.
GLAZE:
1 egg & 1 Tbs milk...whisk together & brush over risen dough.
Bake until golden brown & bottom sounds hollow, about 40 minutes in a 350 oven
Remove from oven & let cool in pan 10 min. before taking out & letting finish cooling on wire rack. Give it at least 10 minutes on wire rack before slicing if you are needing to sample the warm, fresh from the oven, bread!
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