Archive for Breads and such

Cranberry Swirl Bread

So I grew up loving that raisin, cinnamon swirl bread that you could get, toasted with peanut butter it was just the best. This is just a grown up version that you can make at home. Cranberries instead of raisins and the swirl is a blend of cinnamon and cardamom. It’s new flavors mixed with old memories and it tantalizes the tongue.

Ingredients:

6 ½ – 7 ½ Cups Flour

4 ½ Tsp Active Dry Yeast

2 Cups Milk

¼ Cup Sugar

¼ Cup Butter

2 Tsp Salt

3 Eggs

2 Cups Dried Cranberries

½ Cup Sugar

2 Tsp Ground Cinnamon

1 Tsp Ground Cardamom

First you have to prepare the cranberries. Place the cranberries in a pot and cover with water. Bring that to a boil and then let simmer for 10-15 minutes. Once done drain and let cool.

 

In a large mixing bowl combine 3 cups of flour and the yeast. Stir so that they are completely combined.

In a very small pot on the stove combine the milk, sugar, butter, and salt. Over low heat bring to 120 ⁰F (49 °C) stirring constantly until everything is melted together and combined. Don’t heat the liquid to hot because the heat could kill the yeast later.

Add the melted butter mix to the flour and yeast. Mix until the flour and liquid have combined, make sure to scrap the bottom of the bowl along the way.  Add in 1 cup of flour and stir again.

Add the eggs in and mix completely. After mixing in the eggs stir in the remaining flour in one cup at a time. Before adding the last cup of flour, mix in the prepared cranberries. I have a dough hook on my machine but if you don’t have one turn the dough out on a large counter and kneed the last cup of flour in by hand. Knead the dough until it is firm and elastic, it’ll take about 10 minutes.

Spray a large bowl with cooking spray, roll the dough into a ball and place that in the bottom of the bowl. Cover and place in a dark warm place to rise for 1 ¼ hours. The dough should at least double in size.

After allowing the dough to rise punch down and divide in two. Allow that to rise for another 10 minutes covered.  During the second rise prepare the sugar spread. In a small bowl combine the sugar, cinnamon, and ground cardamom.

Once the sugar mix is done and the dough has risen for a second time take one ball and roll that out into a 7X15 inch rectangle. Lightly wet down the top of the dough with water edge to edge and then sprinkle ½ of the sugar mix over the top. Now this is the hardest part, the rolling. You want to roll towards yourself. You want to roll the dough so you’re rolling up the 15 inch side not the 7 inch side. Start rolling from the ends toward the middle on the first roll then roll from the center out for the remaining dough. When you get to end lightly pinch the dough into the rest of the loaf so it sticks to itself.

Lay it seam side down in greased 9 inch loaf pan. Repeat with the second ball of dough. Let the two loaves rise for a third time, this time covered for 45 minutes. It’s always a waiting game with bread, especially yeast bread but I find the wait worth it.

After the third rise it’s now time to bake the bread. Bake at 375 °F (190 °C) for 35-40 minutes, Cover with foil for the last 10-15 minutes so that the tops don’t become too brown. Once done remove from the pans and allow to cool.

Once done slice that puppy, stick it in the toaster, and slather it with butter.

Makes 2 Loaves

15 Slices/Loaf

Serving 1 Slice

Calories 177

Fat 2.2 g

Sat Fat 1.2 g

Cholest. 23.6 mg

Sodium 191.9 mg

Carbs 34.7 g

Fiber 1.7 g

Sugar 12.1 g

Protein 4.8 g

Zucchini Bread

zucchini-bread

Zucchini bread is so delicious. It’s always so easy and great for breakfast, snacks, and dessert. The zucchini makes it super moist and gives it a great texture, just don’t tell the munchkins that it has veggies lol. It’s one of my brothers favorite recipes though he likes it when I add mini chocolate chips.

Ingredients:

3/4 Cup Flour

3/4 Cup Whole Wheat Flour

1 Tsp Cinnamon

1/2 Tsp Baking Soda

1/2 Tsp Salt

1/2 Tsp Nutmeg

1/4 Tsp Baking Powder

1 Cup Sugar

1 Cup Finely Shredded Unpeeled Zucchini

1 Egg

1/4 Cup Coconut Oil

1/4 Tsp Shredded Lemon Peel

1/2 Cup Chopped Walnuts

I made a double batch so keep that in mind when looking at my pictures. In a large bowl combine the two flours, cinnamon, baking soda, salt, nutmeg, baking powder, and sugar.

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After adding in all your dry ingredients now you can mix in your wet ingredients. Combine the eggs, coconut oil, and grated zucchini. You also want to mix in the nuts, lemon peel, and if you want the chocolate chips.

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Mix together until everything is combined.

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For a single recipe spray one loaf pan and pour the batter in. Bake at 350 °F (177 °C) for 55-60 minutes until the top is golden brown and a toothpick pulls clean from the center.

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Cool in the pan for 10 minutes before removing and cooling completely. My brother likes to eat this warmed slightly in the microwave but my dad likes it toasted with butter for his breakfasts.

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Makes 1 loaf (15 slices)

Serving 1 slice

Calories 160

Fat 6.7 g

Sat Fat 3.9 g

Cholest 12.5 mg

Sodium 101.1 mg

Carb 23 g

Fiber 1.3 g

Sugar 13.9 g

Protein 2.5 g

Jalapeno Sweet Corn Muffin

Jalapeno Sweet Corn Muffin

This tasty little muffin is almost a modern take on corn bread. The hot jalapeno paired with the sweet corn kernels makes for scrumptious little bite.

Ingredients:

1 Tbs Avocado Oil

1 Jalapeno Diced

1 Cup Sweet Corn

1 Cup Whole Wheat Flour

1 Cup Corn Meal

1 1/2 Tsp Baking Powder

1 1/2 Tsp Baking Soda

2 Eggs

1 1/2 Cups Buttermilk

3 Oz Shredded Cheddar

4 Tbs Melted Butter

Super easy first you want to heat the oil in a small pan and add in the diced jalapeno and the corn kernels. Heat over medium heat for 5 minutes until the vegetables start to brown.

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In a bowl combine the flour, corn meal, baking powder, baking soda, eggs, buttermilk, and melted butter.

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Stir in the shredded cheese and veggies.

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Spray mini muffin tins and then portion out the batter. Bake at 375 degrees Fahrenheit for 10 minutes or until a toothpick pulls clean from the center.

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Serve piping hot with butter.

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Makes 48

Serving 2 Muffins

Calories 84

Fat 3.8 g

Sat Fat 1.8 g

Cholest 22.8 mg

Sodium 113.9 mg

Carbs 10.8 g

Fiber 1.2 g

Sugar .8 g

Protein 2.7 g

Apple Crumble Bread

Apple Crumble Bread

Ever wanted to just eat apple pie for breakfast? Well this isn’t pie but this apple crumble bread is a sweet breakfast bread with a crumbly oat topping and flavors that will remind you of that classic apple pie.

Ingredients:

Topping

1 Cup Flour

1/2 Cup Brown Sugar (packed)

1/3 Cup Sugar

1/2 Tsp Cinnamon

Pinch Salt

1/2 Cup Rolled Oats

1/2 Cup Butter

Bread

2 Cups Chopped Walnuts

3 Cups Flour

3 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Salt

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Allspice

1/2 Cup Rolled Oats

1/2 Cup Melted Coconut Oil

1/2 Cup Avocado Oil

1/2 Cup Sugar Free Applesauce

1 1/2 Tsp Vanilla

1 1/4 Cups Brown Sugar (packed)

1 1/4 Cups Sugar

3 Eggs

2 Large Apples, Cored and Shredded

  • You can use any kind of apple you like but I like the flavor that the green apple provides. Just a little tartness to balance all the sweet. You can also peel the apples or leave the peel on.

Ok so first you want to make the crumble. So you want to make sure your butter is super soft but not melted. Then you want to sift your flour and add in all the other crumble ingredients.

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Then comes the fun part. The mixing! So you want a crumbly consistency as the name implies, I’ve found that the best way to mix everything is to use your hands, basically pinching everything together. Set that in the fridge while you make the batter.

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You want to get the apples and walnuts out of the way first. So core and peel (optional) your apples before shredding. Set that to the side and chop your walnuts which you also set aside.

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Ok now for the actual bread part. Sift your flour and then add in your baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and oats. Combine well.

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In a small bowl melt your coconut oil.

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Then in a larger bowl combine your coconut oil, avocado oil, applesauce, vanilla, both sugars, and eggs.

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Your next step is then to combine the wet and the dry ingredients together maxing sure there are no lumps of flour. Once combined add in your shredded apples and chopped walnuts.

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Spray two loaf pans and split the batter between the two pans. Once the batter is in the pan top it with the crumble. Gently press the crumble into the batter.

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Bake the bread at 350 degrees Fahrenheit for 55-65 minutes or until a toothpick pulls cleanly from the middle. Let it cool for 5-10 minutes before removing it from the pan. You don’t want to leave it in the pan too long because if it cools completely then it could get stuck in the pan.

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Slice and eat it warm or toast it and add butter.

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Makes 2 Breads, 12 Servings a Loaf

Serving 1 Slice

Calories 390

Fat 19.5 g

Sat Fat 8.1 g

Cholest. 33.6 mg

Sodium 116.6 mg

Carbs. 51.7 g

Fiber 2.2 g

Sugars 33.2 g

Protein 4.6 g

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