A HUGE thanks to Kara for helping make our first night such a fun success!
Wheat BreadDemonstrated by Kara Egbert
6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups freshly milled whole wheat flour
2 Tbs. Vital Wheat Gluten
2-3 Tbs. Instant Yeast
4-8 additional cups wheat (or white) flour (I always use around 6 more cups)
2 Tbs Real Salt
In a heavy duty mixing bowl (because this makes alot of dough, anywhere between 4-6 loaves of bread, depending on your bread pans), combine hot water (approximatley 110 to 120 degrees), oil, and honey. Next add 8 cups of freshly ground wheat flour. On top of the flour add Vital Wheat Gluten, instant yeast and salt. Mix on low speed until smooth. The amount of flour you need to add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. When you feel the flour to water ratio is about right mix from 8-10 minutes. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dought that was sticking to the sides and the bottom of the mixing bowl will completely clean off. With shortening or oil on your hands form dough into 5-6 loaves then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will NOT come back out, or it will come back very slowly. Place loaves into a cool oven (not preheated). Bake at 350 degrees for 35 minutes.
2/3 cup oil
2/3 cup honey
8 cups freshly milled whole wheat flour
2 Tbs. Vital Wheat Gluten
2-3 Tbs. Instant Yeast
4-8 additional cups wheat (or white) flour (I always use around 6 more cups)
2 Tbs Real Salt
In a heavy duty mixing bowl (because this makes alot of dough, anywhere between 4-6 loaves of bread, depending on your bread pans), combine hot water (approximatley 110 to 120 degrees), oil, and honey. Next add 8 cups of freshly ground wheat flour. On top of the flour add Vital Wheat Gluten, instant yeast and salt. Mix on low speed until smooth. The amount of flour you need to add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. When you feel the flour to water ratio is about right mix from 8-10 minutes. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dought that was sticking to the sides and the bottom of the mixing bowl will completely clean off. With shortening or oil on your hands form dough into 5-6 loaves then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will NOT come back out, or it will come back very slowly. Place loaves into a cool oven (not preheated). Bake at 350 degrees for 35 minutes.
French Bread
Submitted by Kathy Karren
2 TB dry yeast
1/2 cup warm water
3 TB sugar
2 cups warm water
1 TB salt
1/3 cup oil
6 cups flour
2 egg whites, beaten
sesame seeds
Allow yeast to dissolve in 1/2 cup warm water - sprinkle sugar on top to help yeast dissolve quickly, 5-10 min. Add remaining ingredients to form a soft dough. Let dough rest for 10 min and mix down. Mix and rest 5 times. Turn onto floured surface. Knead until it can be handled. Sprinkle on a little flour from time to time if necessary. Divide into 2 portions. Roll them out into about a 9"x12" rectangle then roll them up jelly roll style. Arrange side by side on a greased cookie sheet. Brush tops with beaten egg whites and sprinkle with sesame seeds. Slash tops diagonally about 3 times. Let rise until double in bulk. Bake at 400 for about 35 min. Enjoy!
1/2 cup warm water
3 TB sugar
2 cups warm water
1 TB salt
1/3 cup oil
6 cups flour
2 egg whites, beaten
sesame seeds
Allow yeast to dissolve in 1/2 cup warm water - sprinkle sugar on top to help yeast dissolve quickly, 5-10 min. Add remaining ingredients to form a soft dough. Let dough rest for 10 min and mix down. Mix and rest 5 times. Turn onto floured surface. Knead until it can be handled. Sprinkle on a little flour from time to time if necessary. Divide into 2 portions. Roll them out into about a 9"x12" rectangle then roll them up jelly roll style. Arrange side by side on a greased cookie sheet. Brush tops with beaten egg whites and sprinkle with sesame seeds. Slash tops diagonally about 3 times. Let rise until double in bulk. Bake at 400 for about 35 min. Enjoy!
Apple Fritter BreadSubmitted by Kristie Larsen
3/4 cup nonfat dry milk
1/2 cup sugar
1 Tbs active dry yeast
4 cups (+ or - ) all purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1-1/2 tsp salt
2 cups HOT tap water
1/2 cup vegetable oil
(tonight I added 1 Tbsp of Dough Enhancer and 1 Tbsp Gluten to see if it made a difference, and the only difference between this time and the last time I made it was that I felt like it fell apart more, like it was more of a pull apart bread and not as much of a loaf - don't know if the dough enhancer and gluten had anything to do with that or not)
Filling:
1 to 2 large apples (the recipe suggests jonnagold; I think I used Braeburn, or whatever I had)
1/2 cup melted butter
1 cup sugar
1 Tbs cinnamon
brown sugar
Glaze:
2-3 cups powdered sugar (+ or -)
1/4 cup (+ or -) milk (tonight I used heavy whipping cream, only because I had it in the fridge and needed to use it up)
2 Tbs melted butter
1 tsp vanilla
Additional melted butter, if needed
Combine dry milk, 1/2 cup sugar, 1 Tbs yeast, 2-1/2 cups of the flour, baking powder, baking soda, and salt in the bowl of a large mixer (I use my large capacity Bosch bread mixer) Cover with lid, and pulse till dry ingredients are well mixed. Add the 2 cups hot water and the vegetable oil. Pulse gently at lowest speed until barely combined. Scrape down sides and continue beating until smooth. Add enough additional flour until the dough cleans the sides of the mixing bowl.
Add about 2 Tbs vegetable oil to the bottom of a large mixing bowl. Place dough in bowl, turning over to coat the top surface. Cover with plastic wrap and allow to rise until double.
In the meantime, combine the sugar and cinnamon for the filling. Melt the butter in a large pourable container. Peel & finely dice the apple. Assemble tools for cutting nearby.
Prepare your pans by lining with squares of parchment. (Yes, it’s worth it!) You won’t need to get fancy with the parchment, just press it down into the bottom and up the sides of the pans. This will make it so much easier to remove from the pans with all that ooey-gooey apple/sugar/caramel mixture. (And it also makes it easier to push into a bread bag without sticking to the sides...)
Turn dough onto counter top. The oil should prevent it from sticking, but add additional oil if needed. Roll dough into a large rectangle - it will take up your entire work surface it seems! Pour a generous coating of melted butter over the dough, spreading to the edges with a spatula. Sprinkle generously with cinnamon sugar. Distribute diced apples evenly next. Add a healthy covering of brown sugar. Roll loosely, cinnamon roll style. (Be sure it’s loose!)
Using a dough (or bench) scraper, cut diagonally into 1” slices at a 45 degree angle. Now, cut diagonally the other direction, in an “X” pattern. You may wish to roughly chop it a few more times, depending on how “chunky” you like the bread. Heap the chopped dough into pans. Adjust to even out the dough. If you have any extra melted butter, you can drizzle it over each loaf - then you can even sprinkle with a little more cinnamon sugar mixture.
Allow dough to rise till double.
Bake at 350 degrees for about 25 - 30 minutes, being careful to check for a doughy center. If it’s still a bit doughy, give it a few more minutes.
Allow to rest in pans for about 10 minutes, then remove to wire racks.
Apply a generous topping of the glaze made from melted butter, powdered sugar, vanilla, and milk - stir and adjust milk/powdered sugar till a pourable consistency.
Allow to cool if you want to slice it - otherwise, dig in!
See this Blog for more step-by-step photos.
1/2 cup sugar
1 Tbs active dry yeast
4 cups (+ or - ) all purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1-1/2 tsp salt
2 cups HOT tap water
1/2 cup vegetable oil
(tonight I added 1 Tbsp of Dough Enhancer and 1 Tbsp Gluten to see if it made a difference, and the only difference between this time and the last time I made it was that I felt like it fell apart more, like it was more of a pull apart bread and not as much of a loaf - don't know if the dough enhancer and gluten had anything to do with that or not)
Filling:
1 to 2 large apples (the recipe suggests jonnagold; I think I used Braeburn, or whatever I had)
1/2 cup melted butter
1 cup sugar
1 Tbs cinnamon
brown sugar
Glaze:
2-3 cups powdered sugar (+ or -)
1/4 cup (+ or -) milk (tonight I used heavy whipping cream, only because I had it in the fridge and needed to use it up)
2 Tbs melted butter
1 tsp vanilla
Additional melted butter, if needed
Combine dry milk, 1/2 cup sugar, 1 Tbs yeast, 2-1/2 cups of the flour, baking powder, baking soda, and salt in the bowl of a large mixer (I use my large capacity Bosch bread mixer) Cover with lid, and pulse till dry ingredients are well mixed. Add the 2 cups hot water and the vegetable oil. Pulse gently at lowest speed until barely combined. Scrape down sides and continue beating until smooth. Add enough additional flour until the dough cleans the sides of the mixing bowl.
Add about 2 Tbs vegetable oil to the bottom of a large mixing bowl. Place dough in bowl, turning over to coat the top surface. Cover with plastic wrap and allow to rise until double.
In the meantime, combine the sugar and cinnamon for the filling. Melt the butter in a large pourable container. Peel & finely dice the apple. Assemble tools for cutting nearby.
Prepare your pans by lining with squares of parchment. (Yes, it’s worth it!) You won’t need to get fancy with the parchment, just press it down into the bottom and up the sides of the pans. This will make it so much easier to remove from the pans with all that ooey-gooey apple/sugar/caramel mixture. (And it also makes it easier to push into a bread bag without sticking to the sides...)
Turn dough onto counter top. The oil should prevent it from sticking, but add additional oil if needed. Roll dough into a large rectangle - it will take up your entire work surface it seems! Pour a generous coating of melted butter over the dough, spreading to the edges with a spatula. Sprinkle generously with cinnamon sugar. Distribute diced apples evenly next. Add a healthy covering of brown sugar. Roll loosely, cinnamon roll style. (Be sure it’s loose!)
Using a dough (or bench) scraper, cut diagonally into 1” slices at a 45 degree angle. Now, cut diagonally the other direction, in an “X” pattern. You may wish to roughly chop it a few more times, depending on how “chunky” you like the bread. Heap the chopped dough into pans. Adjust to even out the dough. If you have any extra melted butter, you can drizzle it over each loaf - then you can even sprinkle with a little more cinnamon sugar mixture.
Allow dough to rise till double.
Bake at 350 degrees for about 25 - 30 minutes, being careful to check for a doughy center. If it’s still a bit doughy, give it a few more minutes.
Allow to rest in pans for about 10 minutes, then remove to wire racks.
Apply a generous topping of the glaze made from melted butter, powdered sugar, vanilla, and milk - stir and adjust milk/powdered sugar till a pourable consistency.
Allow to cool if you want to slice it - otherwise, dig in!
See this Blog for more step-by-step photos.
Heather's Rolls for the Bread MakerSubmitted by Jane Fairbanks
1 1/4 cup water
1 egg
1/4 cup oil
3 cups flour
1/4 cup sugar
1/4 cup dry milk
1 tsp salt
1 TB yeast
Mix on dough setting. Dough will be very sticky. Roll on floured surface into a circle. Cut into triangles. Roll into crescents. Place on a sprayed cookie sheet. Raise 30-45 minutes. Bake at 400 for 8-10 minutes.
1 egg
1/4 cup oil
3 cups flour
1/4 cup sugar
1/4 cup dry milk
1 tsp salt
1 TB yeast
Mix on dough setting. Dough will be very sticky. Roll on floured surface into a circle. Cut into triangles. Roll into crescents. Place on a sprayed cookie sheet. Raise 30-45 minutes. Bake at 400 for 8-10 minutes.
Nun's Puffs & Honey ButterSubmitted by Jessica Lathen
1/2 cup butter
1 cup milk
3/4 cup flour
4 eggs
1 TB sugar
Honey (optional)
Preheat oven to 375 degrees. Generously grease muffin cups, including the edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball and does not separate. Remove from heat; cool for 5 minutes.
Add the eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; spring with sugar.
Bake for 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately. If desired, serve with honey or honey butter.
Honey Butter
1 cup butter
1 cup honey
1 TB powder sugar
8 oz marshmallow creme
Mix all ingredients together and refrigerate leftovers. Note: this makes tons. For Nun's Puffs, make half of this recipe.
1 cup milk
3/4 cup flour
4 eggs
1 TB sugar
Honey (optional)
Preheat oven to 375 degrees. Generously grease muffin cups, including the edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball and does not separate. Remove from heat; cool for 5 minutes.
Add the eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; spring with sugar.
Bake for 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately. If desired, serve with honey or honey butter.
Honey Butter
1 cup butter
1 cup honey
1 TB powder sugar
8 oz marshmallow creme
Mix all ingredients together and refrigerate leftovers. Note: this makes tons. For Nun's Puffs, make half of this recipe.
Broccoli Cheddar RollsSubmitted by Kristen Howlett
2 cups warm water
2/3 cup nonfat dry milk
2 TB active dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
1 egg
4 1/2 to 5 cups flour
Combine water and dry milk until milk dissolves. Add yeast, sugar, salt, butter, egg and 2 cups of the flour. Mix on low until all ingredients are wet. Then mix on medium speed for 2 minutes. Add 2 more cups of flour, mix on low until all ingredients are wet, the mix at medium speed for 2 more minutes. Add remaining flour 1/2 cup at a time until dough is soft but not overly sticky. (I usually only use 4 1/2 cups of flour total.) Turn to dough into a sprayed bowl and let rise about 1 1/2 hours.
Then mix....
1 bag frozen chopped broccoli, thawed and drained
1 cup grated cheddar cheese
1/4 cup dried minced onions
1 egg
1 tsp onion salt
2 TB grated Parmesan cheese
1 tsp Lawry's Seasoned Salt
Roll out dough into a large rectangle, about 1/4 inch think. Spread broccoli mixture over dough. Tightly roll up the dough jelly roll style. Use water on fingertips to pinch and seal the edge together. Cut dough into 24 slices.
Place on a sprayed cookie sheet or into muffin pans. Brush with 2 TB melted butter. Rise 1 to 1/2 hours. Bake 375 for 15 minutes.
2/3 cup nonfat dry milk
2 TB active dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
1 egg
4 1/2 to 5 cups flour
Combine water and dry milk until milk dissolves. Add yeast, sugar, salt, butter, egg and 2 cups of the flour. Mix on low until all ingredients are wet. Then mix on medium speed for 2 minutes. Add 2 more cups of flour, mix on low until all ingredients are wet, the mix at medium speed for 2 more minutes. Add remaining flour 1/2 cup at a time until dough is soft but not overly sticky. (I usually only use 4 1/2 cups of flour total.) Turn to dough into a sprayed bowl and let rise about 1 1/2 hours.
Then mix....
1 bag frozen chopped broccoli, thawed and drained
1 cup grated cheddar cheese
1/4 cup dried minced onions
1 egg
1 tsp onion salt
2 TB grated Parmesan cheese
1 tsp Lawry's Seasoned Salt
Roll out dough into a large rectangle, about 1/4 inch think. Spread broccoli mixture over dough. Tightly roll up the dough jelly roll style. Use water on fingertips to pinch and seal the edge together. Cut dough into 24 slices.
Place on a sprayed cookie sheet or into muffin pans. Brush with 2 TB melted butter. Rise 1 to 1/2 hours. Bake 375 for 15 minutes.
Lion House Dinner RollsSubmitted by Kristen Howlett
2 cups warm water
2/3 cup nonfat dry milk
2 TB active dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
1 egg
4 1/2 to 5 cups flour
Combine water and dry milk until milk dissolves. Add yeast, sugar, salt, butter, egg and 2 cups of the flour. Mix on low until all ingredients are wet. Then mix on medium speed for 2 minutes. Add 2 more cups of flour, mix on low until all ingredients are wet, the mix at medium speed for 2 more minutes. Add remaining flour 1/2 cup at a time until dough is soft but not overly sticky. (I usually only use 4 1/2 cups of flour total.) Turn to dough into a sprayed bowl and let rise about 1 1/2 hours.
Shape rolls as desired. Place on a greased or parchment-lined baking sheet. Rise 1 to 1 1/2 hours. Bake 375 for 15 minutes. Brush with melted butter.
Honey Butter
1/2 cup butter, softened
1/2 cup honey
1/4 tsp vanilla
Beat butter,honey and vanilla together for 10 minutes (important to keep from separating). Refrigerate.
2/3 cup nonfat dry milk
2 TB active dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
1 egg
4 1/2 to 5 cups flour
Combine water and dry milk until milk dissolves. Add yeast, sugar, salt, butter, egg and 2 cups of the flour. Mix on low until all ingredients are wet. Then mix on medium speed for 2 minutes. Add 2 more cups of flour, mix on low until all ingredients are wet, the mix at medium speed for 2 more minutes. Add remaining flour 1/2 cup at a time until dough is soft but not overly sticky. (I usually only use 4 1/2 cups of flour total.) Turn to dough into a sprayed bowl and let rise about 1 1/2 hours.
Shape rolls as desired. Place on a greased or parchment-lined baking sheet. Rise 1 to 1 1/2 hours. Bake 375 for 15 minutes. Brush with melted butter.
Honey Butter
1/2 cup butter, softened
1/2 cup honey
1/4 tsp vanilla
Beat butter,honey and vanilla together for 10 minutes (important to keep from separating). Refrigerate.
Raspberry Honey Butter1/2 cup butter, softened
1/4 cup honey
1/4 cup raspberry preserves
1/4 tsp vanilla
Beat butter,honey, raspberry preserves and vanilla together for 10 minutes (important to keep from separating). Refrigerate.
1/4 cup honey
1/4 cup raspberry preserves
1/4 tsp vanilla
Beat butter,honey, raspberry preserves and vanilla together for 10 minutes (important to keep from separating). Refrigerate.
Pumpkin Bread with Chocolate ChipsSubmitted by Jamie Chamberlain
*Makes 6 Mini Loaves
4 eggs
2 cups sugar
1/2 cup oil
1 15 oz can of pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/4 tsp cloves
3/4 cup mini chocolate chips
Mix eggs, sugar, oil and pumpkin together in a bowl until combined. In a separate bowl combine all the other ingredients, except chocolate chips. Pour the wet ingredients over the dry and mix just until combined. Fold in mini chocolate chips. Spray mini bread pans and pour in batter. Bake at 350 for 30 minutes. Stick a knife into the center to be sure loaves are done. Cool on a wire rack.
2 cups sugar
1/2 cup oil
1 15 oz can of pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/4 tsp cloves
3/4 cup mini chocolate chips
Mix eggs, sugar, oil and pumpkin together in a bowl until combined. In a separate bowl combine all the other ingredients, except chocolate chips. Pour the wet ingredients over the dry and mix just until combined. Fold in mini chocolate chips. Spray mini bread pans and pour in batter. Bake at 350 for 30 minutes. Stick a knife into the center to be sure loaves are done. Cool on a wire rack.
Pumpkin Cream Cheese MuffinsSubmitted by Diane Jones
*Makes 24 muffins
For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree
For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar
For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon
To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.
Recipe Source: www.melskitchencafe.com
Pumpkin CupcakesSubmitted by Rachel Matthews
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree (15 ounces)
Preheat oven to 350. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. Yield 18 cupcakes
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Chocolate Zucchini BreadSubmitted by Christen Sundberg
Recipe adapted from Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C vanilla yogurt
3 C grated zucchini
3/4 C mini chocolate chips- if you don't have mini's you can chop up regular chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using).Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Let it cool on a rack for 5-10 minutes and then remove from pans
Chocolate Chip Pecan Banana BreadSubmitted by Kali Hoenes
Mix dry ingredients:
1 3/4 cup flour
2/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
Mix wet ingredients:
3 oz. oil
1 tsp vanilla
2 eggs slightly beaten
and 1 cup mashed bananas (about 3 ugly bananas)
Mix well and then add dry ingredients. When all mixed together, you can add 1/4 cup nuts and 2/3 cup chocolate chips.
Pour into a greased pan.
Topping:
1/4 cup brown sugar and 1/2 tsp cinnamon, mix together and spread on top of banana bread with a fork.
Makes 1 large loaf, or 3 mini loaves. Bake at 350 for 55-65 min. if large loaf. If small bake for 30-35 min.
1 3/4 cup flour
2/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
Mix wet ingredients:
3 oz. oil
1 tsp vanilla
2 eggs slightly beaten
and 1 cup mashed bananas (about 3 ugly bananas)
Mix well and then add dry ingredients. When all mixed together, you can add 1/4 cup nuts and 2/3 cup chocolate chips.
Pour into a greased pan.
Topping:
1/4 cup brown sugar and 1/2 tsp cinnamon, mix together and spread on top of banana bread with a fork.
Makes 1 large loaf, or 3 mini loaves. Bake at 350 for 55-65 min. if large loaf. If small bake for 30-35 min.
French Breakfast PuffsSubmitted by Marianne Scott
Combine in bowl:
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/8 tsp salt
Combine in Next Bowl:
1 beaten egg
1/2 cup milk
1/3 cup melted butter or margarine
Stir ingredients together from both bowls until moist. Resist the temptation to beat the muffin batter. A few lumps should remain.
Lightly grease muffin cups or line with paper bake cups. fill 2/3 full. Bake at 350 for 20 to 25 min. Makes 12
When done cooking, cut in 1/2 dip in melted butter and then into cinnamon/sugar mixture (1/4 cup sugar to 1/2 tsp. ground cinnamon)
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/8 tsp salt
Combine in Next Bowl:
1 beaten egg
1/2 cup milk
1/3 cup melted butter or margarine
Stir ingredients together from both bowls until moist. Resist the temptation to beat the muffin batter. A few lumps should remain.
Lightly grease muffin cups or line with paper bake cups. fill 2/3 full. Bake at 350 for 20 to 25 min. Makes 12
When done cooking, cut in 1/2 dip in melted butter and then into cinnamon/sugar mixture (1/4 cup sugar to 1/2 tsp. ground cinnamon)
White Bread
Submitted by Amber Perry
Submitted by Amber Perry
White Flour 101 - From King Arthur Flour’s Baking Companion
3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
3 tablespoons sugar
4 tablespoons butter
¼ cup nonfat dry milk
¼ cup potato flour, or ⅓ cup potato flakes
1 ⅛ cup lukewarm water
Combine all the ingredients and mix and knead them together - by hand, by mixer, or bread machine - until you’ve made a soft, smooth dough. Adjust the dough’s consistency with additional flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be. Cover and let the dough rise for 1 hour, until it’s puffy (though not necessarily doubled in bulk).
Transfer the dough to a lightly greased work surface (or lightly floured) and shape it into an 8-inch log. Transfer the log to a lightly greased 8 ½ x 4 ½ -inch loaf pan, cover and let the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350 degrees F.
Uncover the pan and bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely. After 15 minutes, brush it with butter, if desired, this will give it a soft crust.
3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 ¼ teaspoons salt
3 tablespoons sugar
4 tablespoons butter
¼ cup nonfat dry milk
¼ cup potato flour, or ⅓ cup potato flakes
1 ⅛ cup lukewarm water
Combine all the ingredients and mix and knead them together - by hand, by mixer, or bread machine - until you’ve made a soft, smooth dough. Adjust the dough’s consistency with additional flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be. Cover and let the dough rise for 1 hour, until it’s puffy (though not necessarily doubled in bulk).
Transfer the dough to a lightly greased work surface (or lightly floured) and shape it into an 8-inch log. Transfer the log to a lightly greased 8 ½ x 4 ½ -inch loaf pan, cover and let the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350 degrees F.
Uncover the pan and bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely. After 15 minutes, brush it with butter, if desired, this will give it a soft crust.
Thanks Kristen, it was a lot of fun!
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