Orange Cinnamon Bread

Posted by Lisa

I have a co-worker whose husband makes her a loaf of orange cinnamon bread as a gift of love to her.  She brings it in to share with us and toasted up, it is heavenly!  I have not gotten his recipe from him yet, but I found this one online and it is terrific.  I made a double batch this morning and it turned out amazing.  I have enough for the family and some to share! My friend said she also uses it to make french toast...can't wait to try that too.
**both times I have made this I was unable to get all of the flour kneaded in, almost 1 1/2 to 2 cups less!  So don't be alarmed if you can't either**

source:Taste of Home

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

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Fritter Bread

My husband recently ate at a little truck stop with some co-workers and they offered a french toast made out of fritter bread.  He ordered the berry one and hasn't stopped talking about it since. 

He said it was the best thing he has ever had! 

(ok, I am thinking he exaggerated a bit)  

So, I looked up fritter bread because I had never heard of it and I gave it a try.  I made this recipe just as is, then I made a batch with blackberries and halved the filling part.  

Both were delicious and I will be making them again soon.

posted by: Lisa

source: www.flourmewithlove.com

Ingredients are as follows:

Dough:

3 C flour

1 package yeast

1/4 tsp. salt

1/2 C brown sugar

1/4 C water

1 egg, beaten

3/4 C milk

1/4 C butter

Filling:

6 small apples, peeled & diced

1 Tbsp. lemon juice

1 C brown sugar

1 tsp. vanilla

2 Tbsp. butter

1 tsp. cinnamon

1 tbsp. cornstarch

Glaze:

1 Tbsp. butter, softened

1 tsp. vanilla

3/4 C powdered sugar

3 tsp. half & half (or milk)

Directions: 

Preheat oven to 350 degrees.  Grease a 9 x 5 bread pan. 

In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon & cornstarch until mixture is thickened.  Set aside to cool.

Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.


Put flour, yeast, brown sugar and salt in a bowl, mix well.

Add the water, egg and milk/butter mixture.

Mix until dough forms into a ball; knead for an additional five minutes.

On a well floured surface, roll dough into a rectangle. 

Evenly spread apple mixture over dough.

Cut dough into even squares (I got 20 from my dough).

Carefully stack pieces of dough onto each other forming four piles.                                      (use a spatula, it makes stacking much easier!)

Place piles of dough into prepared pan.

Bake 45-50 minutes; until golden brown.  Immediately remove from pan.

Mix butter, vanilla and powdered sugar into a bowl.  Add half & half; stir until you get a creamy consistency. 

Pour on glaze and allow to setup for a few minutes.

I also did it with blackberries.  I followed all the same ingredients, just subbing the blackberries for apples.

Cinnamon Swirl Bread

Submitted by Heather

Who doesn't love a warm and soft piece of cinnamon bread slathered with butter?  I know my kids would like one every morning and never get tired of it. Unfortunately my waistline and my lack of willpower won't allow me to have this bread in the house that often, but it's a wonderful treat to have for a special breakfast (or late night snack...).


It was recently my friend's birthday and instead of a cake she wanted cinnamon bread. I was happy to oblige since I had been meaning to try out a cinnamon bread recipe.  I couldn't find the one I had been meaning to make, but I found this one instead and it was really a great find.


This is a beautiful bread.  Not just visually, though it was lovely with it's dark crust and the swirl of cinnamon, but the fluffy and chewy texture was so pleasing. It had plenty of cinnamon flavor on its own, but my kids ended up loving it toasted with butter and cinnamon sugar sprinkled on top.  


If you're one of those people who are afraid of cooking with yeast (I used to be!), please try this recipe.  Just make sure your yeast isn't expired and that you use warm but not hot milk.  You're going to love this bread!

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.  Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. 
Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.  Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.


Source: The Pioneer Woman


**I think I let my loaves rise a little too long, since they rose over the sides of the pan, but they still turned out wonderfully.

Karen's Wheat Bread

(I'm leaving this picture small because it's not so great.  I've had to take my food pictures on the fly lately, since I usually have either hungry kids or a full data card on my camera.  Sorry!)

This is really delicious wheat bread.  I'm not sure I'd say it was your typical wheat bread, though.  It's a little more substantial and less airy than some homemade breads.  This is a good thing - ask my kids.  A woman in our church, Karen H., taught bread making lessons years ago and this is her recipe.  I'll always be thankful for the time she took to teach all of us, because up until that time I'd always been a bit afraid of working with yeast.  After I learned how to make it, I made it quite a few times, but over the years I'd gotten out of the habit of making bread.  But thankfully for us, we live near some great friends of ours who make this bread weekly and would often bring a loaf of it over to us.  My kids would be ecstatic - "It's Z bread, it's Z bread!"  (Their last name starts with a Z).  If slathered with an appropriate amount of butter, they would even choose it over dessert.  Now that's saying a lot.  I finally got the hint and have started making this bread again.  Maybe I can get the kids to name it after our family someday, but probably not.

This is an easy bread to make, especially if you have a KitchenAid or Bosch to do the kneading for you, so give it a try.  It's great for sandwiches or all by itself.

2 1/4 C. hot water (I microwave mine for about 1 1/2 minutes)
1/3 C. powdered milk
1/4 C. sugar
1/4 C. molasses
1/4 C. honey
1 Tbsp. salt
1/3 C. vegetable oil
1 C. bread flour
2 1/2 C. white flour
2 Tbsp. yeast
3 1/2 C. wheat flour

Mix hot water, powdered milk, sugar, molasses, honey, salt, oil, bread flour and white flour.  Beat for 2 to 3 minutes in a heavy duty mixer (KitchenAid or Bosch). Add yeast about halfway through the mixing time.  Add wheat flour (don't add last 1/2 cup or so if it seems that the dough is too dry).  Knead on a floured surface 50-75 turns, or in your machine for 2-3 minutes.  Put dough into a greased bowl.  Cover and allow to rise until double (about an hour).  Punch down, divide in half, form loaves and place in greased bread pans. Cover and allow to rise until doubled.  Bake at 350 for 30-35 minutes.  Makes 2 loaves.

Source: Modified slightly from Karen H.

"Kevin's Bread"

Submitted by Lisa

(Kevin made the bread in this picture)

I am calling this bread "Kevin's bread" because Kevin is the one who taught me how to make it!  I don't know where the recipe comes from other than that, but it was delicious.  Kevin is a 14 yr old boy from church.  Yes, you read that right.  He is the bread maker in his family.  I am not too proud to have a child teach me!


3 c hot water
3 tbsp yeast
1 tbsp sugar
*mix*  and set aside

12 cups flour
1/2 c sugar
2 tbsp salt
1 c powdered milk
*mix*  and set aside in a bowl.










Take the ingredients below and add to the dry mix above.  With your hand, gently mix it around until it is all incorporated.
1 1/2 c warm water
1 c oil
yeast mixture

Once it is mixed together, cover with plastic wrap and set in an undisturbed place until it has risen to double it's size.

When it has doubled, DO NOT PUNCH IT DOWN!!

Gently break it into 3 sections.  Shape each section by hand into a loaf shape and set into a lightly sprayed loaf pan.  Cover with the plastic wrap and set aside.  Turn the oven on to 375 at this point to preheat.

When the oven has reached temp,(this should only be about 15 minutes of rise time in the bread pans)

 remove the plastic wrap and put the loaves into oven and bake for 30 to 35 minutes or until browned 

and hollow sounding.  

*do not cut into the loaves for at least 30 minutes after baking...they are still cooking while resting*

This is a picture of the bread I made!!  I did it and it was so easy!

Thanks Kevin!

Mix by hand.

Pumpkin Bread

Submitted by Lisa

My sister Hannah grew a field of pumpkins out by my place, some of which are baking pumpkins.  Well, I had never tried making anything out of a fresh pumpkin before so I thought I would give it a try.  It was so simple.  I looked online to make sure I was doing it correctly and all you have to do is cut it in half, remove the stem, scrape out the seeds and bake it in the oven cut side down until it is tender.  Then scrape out the soft insides and you can either use it right away or freeze it for later.

It makes a very moist flavorful cake and my oldest son said 

"This is incredible!"  

1 (15 ounce) can pumpkin puree (I used fresh pumpkin and weighed out 15 oz) 4 eggs 1 cup vegetable oil (I used 1/2 c oil and 1/2 c applesauce) 2/3 cup water 3 cups white sugar (I used 1 c brown and 2 white) 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Source:  www.allrecipes.com   Submitted By: Laurie Bennett

Garlic and Chive Loaf

Ok, for those of you who still haven't tried making any bread, here is yet another tantalizing loaf to entice you.  Really, it isn't that difficult.  That is all I have to say.  

Ok, that's not really all I have to say...as you look at the picture, take a deep breath in through your nose and imagine that beautiful fresh bread aroma coming from your kitchen.

Submitted by Lisa

The book is : Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

The recipe I used is : The Master Recipe: Boule What I like about this recipe is that you mix it up it like 5 min., toss it into a bowl and leave it for 2 hrs. It rises. Really. Then punch it down, and put it into a bowl with a lid, and into the fridge...or use it right then. Now, you have ready made dough for the next 2 wks that you can pull pieces off of for what ever you want. Example: pizza dough, crusty rolls, pita pockets, cheesy/garlic bread.... It doesn't need a 2nd rise. It is ready to go straight from the fridge.

Take about 1/2 of the dough and knead it for just a minute on a floured surface.  Let it rest for 5 minutes now.  Using your fingers only, push the dough down and out to form a roughly shaped rectangle about 1/2 inch thick.


Sprinkle a bit of olive oil over the dough, spread on the chopped chives and sprinkle the Garlic Garlic from Tastefully Simple over the dough also.  (if you don't have that, you can use another form of garlic sprinkle..don't use garlic salt though)

Now, start at the short end and roll up firmly, sealing the dough at the seam and ends.  Set it on a piece of parchment and wait until your oven is up to 450 degrees.  


You want this to cook for 30 to 35 minutes.  The dough is dense and the center may not be completely done if you take it out to early.  It will be fairly dark in color when done and sound hollow when tapped.


Just before putting it into the oven, you can score the top with a design just for appearances. 

Follow the directions below:

Ingredients:

3 Cups lukewarm water

1 1/2 tbsp granulated yeast (2 packets)

1 1/2 tbsp kosher salt or other course salt ( I never use that much, maybe 1 tsp)

6 1/2 cups unsifted, unbleached, all purpose flour (I use the self rising flour)

1. Warm water to about 100 degrees. (pretty WARM to your hand)

2. Add yeast and salt to the water in your mixing bowl. Mix in the flour all at once. It says you don't need to knead it. You don't. But I give it a quick once over so it is all smooth and incorporated. Then place it in a greased bowl, cover and leave it be.

3. Once it has doubled, punch it down and use it, or store it in a container in the fridge for up to 2 wks.

**To use if for a loaf of bread, you cut off the desired size chunk of dough (remember that this will not rise again, so it will remain very close to the size you cut) give it a quick knead and shape it as desired. Set it on parchment paper, and when the oven is up to temp., just slide the parchment and bread onto the stone. If you don't have parchment, you can just place it directly on the stone. I cut the top of this loaf simply because I felt like it. Sometimes I shape in more long, and narrow. If you are making rolls, you follow the same process, just on a smaller scale.

4. You need a baking stone. Pre heat your oven too 450 degrees. ADD A METAL PAN TO THE BOTTOM RACK , LIKE A BREAD PAN, on the left side out of the way. Once you have reached temp, place your bread or rolls on the stone and shut the oven.

5. Get 1 cup of hot water from the tap, and pour it into the bread pan in the bottom of the oven and quickly close the door. This creates steam which helps with the "crusty" part of the bread.

6. Set your timer for 30 min. Don't worry about how brown the loaf gets. In order for the center of the loaf to cook, you need the 30 min.

7. When it comes out of the oven, I like to rub butter over the loaf.

**Tip 1** Quite often when I am mixing the dough, I will add a couple tbsp.'s of Garlic Garlic from Tastefully Simple. It adds a nice flavor to the dough for what ever purpose you are using it for.

**Tip 2** One of our favorite additions is: 1 container of Feta cheese, and 2 cups of cooked, drained spinach to the dough. This cooks up into a loaf beautifully.

A Daily Loaf (Pain Ordinaire Careme)

Submitted by: Lisa

This is out of the book:  Bernard Clayton's New Complete Book of Breads.  I love this book.  I made this bread yesterday and didn't realize that it was an all day process.  I started at 1:30 in the afternoon and didn't get it baked until 9:00 that night.  So, start this early in the morning.  The reason it takes so long is because it has 3 rises.  It isn't complicated or really time consuming, it just needs a little attention in between the rising's so you do have to be around.

Verdict:  We like it a lot.  I just made it into 2 different peasant type loaves.  You can form it in many ways including baguette.

I have some whole wheat stored and decided to grind some of the white wheat up into flour and use some in this recipe.  I used 2 cups of the ground white wheat and the 4 cups regular all purpose flour.  It worked very nicely.

Ingredients:


6 cups bread or unbleached flour
2 pkgs dry yeast
2 1/2 cups hot water (120 - 130 degrees)
2 tsp each salt & water


Mix by hand or mixer (only if you have a very sturdy, tough mixer):  Measure 3 to 4 cups of flour into the mixing bowl and add the yeast and hot water.  (actually take the temp of your water, it makes a difference)


Put on the flat beater if using the mixer and beat for 10 minutes.  If the mixer is sounding strained, stop and do by hand.  The batter will be smooth and pull away from the sides as the gluten develops.

When finished, dissolve the salt in the water and add to the batter and mix for 30 seconds longer.

Put on the dough hook.  Continue mixing with it and add additional flour 1/4 cup at a time.  Knead for 10 minutes.  Again, if this is taxing your mixer, do it by hand.

1st rising:  Place the dough in a large greased bowl and cover with plastic wrap and leave at room temp for @ 2 hrs.  The dough could be more that triple it's size.

2nd rising:  Turn back the plastic wrap and knead briefly, about 3 minutes.  Return to the bowl and re-cover with the plastic wrap.  Allow to rise to more than triple its volume, about 1 1/2 hrs.

Shaping:  The dough will be light and puffy.  Turn it onto the floured work surface and punch it down.  Don't be surprised if it pushes back, for it is quite resilient.

Divide inot as many pieces as you wish loaves.  One quarter of this recipe will make a baguette 22" long and 3" wide.  Or 2 large round loaves.  Allow the dough to rest 5 minutes before shaping.

3rd rising:  Cover the loaves with a cloth so they will still get air.  They should either be on the pan they will be baked on, or if using a baking stone, have then on parchment paper so you can move them without flattening them.  Leave about 1 hr to rise.

Preheat oven to 450.  Bake 25 to 30 minutes.  They are done when golden brown and if the bottom crust sounds hard and hollow when tapped.

Final step:  Place on a rack to cool.  Enjoy!

Jo Goldenberg's Bagels

Submitted by : Lisa

I love bread. Plain and simple. I just love it in all forms. Today was rainy and cool out and it just called for some sort of bread product. I decided to try this recipe that is in a new book I just got: "Bernard Clayton's New Complete Book of Breads". I have only tried a couple of the hundreds of recipes in this book. They all look amazing.

Ingredients:

3 1/2 c bread or all purpose flour

2 pkgs dry yeast

3 tbsp sugar

1 tbsp salt

1 1/2 c hot water (120 to 130 degrees)

3 qrts water

1 1/2 tbs sugar

1 egg white, beaten, mixed with 1 tsp water

topping of choice

Equipment

1 baking sheet, greased or teflon, or parchment paper (sprinkled with cornmeal)

4 1/2 qrt sauce pan

Directions:

1. In large mixing bowl combine 3 cups flour with all the other dry ingredients.

2. Pour in the hot water and stir vigorously with a spoon or the flat beater at low speed for 2 minutes.

3. Add the remaining flour a little at a time. When the batter gets thick and heavy, attach the dough hook.

4. Knead by hand for 10 minutes or with dough hook until the dough feels firm and solid when pinched with your fingers.

5. Place dough into greased bowl and cover tightly with plastic wrap. Let sit at room temp. until doubled.

6.  Turn the dough out onto a floured surface and punch down with extended fingers.  Divide into 10 pieces of dough.  Shape each into a ball and allow to rest for a few minutes.

7.  With your thumb, press deep into the center of the bagel and tear the depression open with your fingers.  Pull the hole open, pull it down and smooth the rough edges.  It should look like a bagel!

8.  Cover them with wax paper and leave at room temp only until the dough is slightly  raised, about 10 min.

9.  Pre heat oven to 400.  Start a pot of boiling water, add the sugar,  then lower to a simmer.

10.  Gently lift one bagel at a time into the water.  Do not crowd the pan, only 2 or 3 at a time.  Simmer for 1 minute turning over once.  Lift out and drain briefly on a towel, then place on the prepared baking sheet.

11.  Brush lightly with the egg white/water mixture and sprinkle on what ever topping you like.  ex: salt, onion bits, sesame, poppy seeds, garlic garlic from tastefully simple... what ever you want.

12.  Bake at 425 for 25 to 30 minutes.  Place on a metal rack to cool.