Bread – Page 13

Amish Cinnamon Bread Recipe (A Quick Amish Friendship Bread Alternative)

July 10, 2014 By Katie 37 Comments

Quick Amish Cinnamon Bread Recipe: It’s moist, sweet, tasty, & loaded with cinnamon & sugar.

I don’t know about you but I love eating Amish Friendship Bread but I don’t love having to wait 10 days before I can eat it. It’s such a long process & although it tastes incredible I find it to be a big hassle so I never make it. I love this alternative recipe because you can whip it up in no time & enjoy it the same day! It makes a great breakfast & tastes marvelous smothered with butter or plain (seriously, it doesn’t even need butter to taste scrumptious).

It’s a quick and easy Amish Friendship Bread Alternative. No 10 day wait. You just mix it up & bake it. It’s moist, sweet, tasty, & loaded with cinnamon & sugar. Swirled with cinnamon & sugar on the inside. Topped with cinnamon & sugar on the outside.

Amish Cinnamon Bread Recipe (Amish Friendship Bread Alternative)

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Makes 1 Loaf

Recipe type: Bread

Ingredients

Batter:
½ cup butter, softened (salted) add ¼ teaspoon salt if using unsalted
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar or lemon juice)
2 cups flour
1 teaspoon baking soda
Cinnamon/Sugar Mixture:
⅓ cup sugar
1 teaspoon cinnamon

Instructions

Cream butter, sugar, vanilla, and egg together. Add milk, flour, & baking soda & mix well.
Pour ½ of batter into a greased loaf pan.
In a separate bowl mix ⅓ cup sugar and 1 teaspoon of cinnamon together to create the cinnamon/sugar mixture. Sprinkle ¾ of the cinnamon/sugar mixture on top of the ½ full pan. Add remaining batter to pan; sprinkle with rest of cinnamon/sugar on top.
Swirl batter using a knife (You can use a butter knife to make long horizontal swirls or swirl however you like).
Bake at 350 degrees for 50-60 min. or until toothpick inserted in center comes out clean.
Let cool in pan for about 20 minutes before removing.

Recipe Source: this recipe was adapted from Redfly Creations.

Moist Strawberry Swirl Bread Recipe

June 24, 2014 By Holly 8 Comments

More and More Strawberry Recipes! So my Strawberry Coffee Cake was my husband and daughters favorite, until they tried this today. So moist and easy to make. I will have to make another loaf tomorrow, good thing I still have a bunch of strawberries.

Yes, this does call for lemon yogurt. I DON’T LIKE ANYTHING LEMON, but you can only taste a hint of lemon in this and I love it!!! For the yogurt I used the Yoplait thick and creamy lemon meringue. I may try it with vanilla yogurt next time and I will let all you lemon haters, like myself know how it goes.

As for the Strawberry Jam, I think that jam, jelly or preserves will do just fine for the swirl part.

Moist Strawberry Swirl Bread Recipe

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Author: Holly

Recipe type: Dessert

Serves: 10

Ingredients

1½ cups flour
¾ cup sugar
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 egg
1 lemon yogurt 6 oz.
⅓ cup oil
2 tablespoon milk
1 cup sliced strawberries
2 tablespoons strawberry jam
glaze: (optional)
1 cup powdered sugar
½ teaspoon vanilla
2 tablespoon milk

Instructions

preheat oven to 325 degrees and grease loaf pan
in large bowl mix flour, sugar, salt, baking soda, baking powder, egg, yogurt, oil and milk
stir until moistened
fold in strawberries
pour into greased loaf pan
spoon strawberry jam on top and swirl with a knife
bake at 325 for 45-55 min.
let cool, remove from pan
mix glaze ingredients and drizzle over top

Another strawberry recipe you might like:
Strawberry Coffee Cake

The Best Moist Banana Bread Recipe

June 17, 2014 By Katie 6 Comments

The best banana bread recipe I have ever made, super moist with a cinnamon and sugar crust.

I have always been a huge fan of banana bread. Before this recipe came along my go to recipe was always a classic buttermilk banana bread recipe. However now that I’ve had this bread I never find myself going back to make the buttermilk kind. I think there are two things that make this recipe stand out above the rest, the sour cream because it keeps it super moist and my favorite spice, cinnamon. Cinnamon compliments the flavor of bananas so well that it makes each bite a match made in heaven. But please, don’t take my word for it; give this recipe a try for yourself.

I used a potato masher to mash the bananas; I find it works really well.

One of my favorite parts about this recipe is the cinnamon & sugar crust. Just grease the loaf pan & dust with cinnamon & sugar.

This recipe makes 2 loaves. No mixer required, you can hand mix the whole thing. Don’t forget to grease those bread pans and coat them with cinnamon and sugar. The cinnamon and sugar crust is one of my favorite things about this recipe so I don’t want you to miss out on it (can you tell? I’m kind of obsessed with the crust). This recipe is also very forgiving, sometimes I use 2 bananas for this recipe sometimes I use 3; it just depends on how many bananas I have around to use. Honestly sometimes I use bananas that aren’t really ripe at all (yup, they are still pretty yellow) because I’m craving this recipe & I don’t want to have to wait another day or two to make it.

The Best Moist Banana Bread Recipe

Recipe type: Dessert

Ingredients

For Dusting the Pan:
2 tablespoons white sugar
½ teaspoon ground cinnamon
For The Banana Bread:
6 tablespoons butter, softened
1-1/2 cups white sugar
1-1/2 eggs (or you can just add 2 eggs*)
3 ripe bananas, mashed
1 cup sour cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
⅔ cup chopped walnuts (optional)

Instructions

Preheat oven to 300 degrees F (150 degrees C).
Grease two loaf pans. (My loaf pans are 8.5x4.5") In a small bowl, mix together 2 tablespoons of sugar and ½ teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. It should stick easily with the sides greased.
In a large bowl, mix butter and sugar together. Stir in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in baking soda and flour. Stir in nuts if you are adding them. Divide batter into the two prepared pans.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.

*This is half of the original recipe, the original recipe makes 4 loaves of bread & calls for 3 eggs. I usually add 1 1/2 eggs when I make it but I’ve also made it using 2 eggs, it still turns out great.

Recipe source: adapted from allrecipes.com

Sour Cream Dinner Rolls Recipe

May 27, 2014 By Katie Leave a Comment

Light and airy sour cream dinner rolls.

I love bread, how could I not? I grew up with my Mom making fresh bread almost on a daily basis. Naturally my Mom is always trying new bread recipes so I originally tried one of her sour cream rolls then I craved them so much that I ended up making up my own recipe for them. I love these Sour Cream Rolls because they have a slightly unique flavor, the sour cream gives it a bit of a tangy flavor after each bite but it’s very mild. The roll itself is light & airy. The inside is soft & moist. I usually end up eating three of them straight from the oven while they are still warm.

Make this recipe with or without the help of a bread machine. When I am making bread I usually end up using my bread machine because I don’t have a mixer with a dough hook & I am usually too lazy to knead it by hand. I usually bake these in a 9×13″ pan but this time I decided to make mine using two cookie sheets. You can also bake them in a muffin pan, it really just depends on what shape you want your rolls to be. I made mine on a cookie sheet because I wanted them to look more like little hamburger buns.

If your not using a bread machine to mix up the dough, don’t worry, I have the instructions listed below on how to make it without one too.

I shaped the dough into balls then placed them on a cookie sheet to rise but you can also make them in a 9×13″ pan.

After the rolls have been rising for about an hour they are ready to be baked in the oven.

Sour Cream Dinner Rolls Recipe

Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

Author: Katie

Recipe type: Bread

Ingredients

2¼ cups all-purpose flour (+1-2 Tablespoons)
2 Tablespoons sugar
2¼ Teaspoons quick-rise yeast (or 1 packet of yeast)
1 teaspoon salt
½ cup sour cream
¼ cup milk
¼ cup water
2 Tablespoons butter
1 egg

Instructions

If your using a bread machine to mix your dough: add the flour, sugar, yeast, salt, & egg to the bread machine pan. In a microwave safe container add sour cream, milk, water, & butter and microwave for about 30 seconds then add to bread machine pan. Set your machine to "dough" setting then after a few minutes use a rubber spatula to scrap any remaining flour that may be stuck on the sides (this is also a good time to check to see if your dough is too sticky, I had to add an extra tablespoon of flour, you want the dough to look like the 3rd picture I have shown above). Now sit back & let your machine work (usually this setting takes 1-1.5 hours). You can SKIP steps 2-3).
If your not using a bread machine start here: In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a microwave safe dish, heat sour cream, water, & milk for 30 seconds; add to dry ingredients. In a separately dish melt 2 tablespoons butter in microwave for 15 seconds & add to flour mixture. Beat on medium speed for 2 minutes. Add egg and ½ cup flour; beat 2 minutes longer. Stir in remaining flour to form a soft dough. (You may need to add 1-2 Tbsp. more of flour if it's too sticky).
Place onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased/oiled bowl, turn once to grease the ball of dough. Cover and let rise in a warm place until double in size, about 1 hour.
Punch dough down. Turn onto floured surface; separate into 12 pieces. Shape them into balls. Place in a greased 13x9" baking pan or onto greased cookie sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 400° for 15-18 minutes or until the tops & bottoms are a light golden brown.

S’mores Pull Apart Hawaiian Bread

May 7, 2014 By Holly Leave a Comment

We love our s’mores, so I am always looking for or trying anything s’mores. I had a loaf of hawaiian bread at home and my daughter had been nagging for s’mores, but the weather had not been cooperating so I put this together. She loved it! I think it would be good with a little caramel ice cream topping drizzled on top too. I will try that next time and let you know how it goes.

S'mores Pull Apart Hawaiian Bread

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Holly

Recipe type: Dessert

Ingredients

1 loaf round hawaiian sweet bread
1½ cups semi sweet chocolate chips
2½ cups mini marshmallows

Instructions

preheat oven to 350
cut bread into 1 inch squared going about ¾ of the way down, but not to the bottom
sprinkle half of the chocolate chips in the cuts
put all the marshmallows in the cuts
put the other half of the chocolate chips on top of the marshmallows
cook for 8-10 min
Serve warm

Easy 4 Ingredient Artisan Bread Recipe

April 27, 2014 By Katie 16 Comments

Crusty Artisan Bread made with only 4 simple ingredients: flour, water, salt, & yeast. A beautiful crusty artisan bread, it has a wonderful crispy crust on the outside & the inside is soft & dense.

This is the simplest bread recipe I have ever made! This recipe only has 4 ingredients in it & chances are you probably already have at least 3 out of the 4 ingredients on hand: water, flour, salt, & yeast. If you have never made bread before then this recipe is a great place to start! I love that this recipe doesn’t require the use of a bread machine or for you to spend any time kneading dough. You just mix it up in a bowl & let it rise. The only thing hard about this recipe is having the patience to wait for the dough to rise. From start to finish it takes about 3 hours but the majority of that time is spent just waiting for the dough to rise & then bake in the oven.

Everyone in my family loves this bread so much that I try to make it once a week. I love to make this bread to go with dinner, it tastes so good served warm from the oven with butter. It stays fresh & great tasting for a few days after you make it too. I love to use the leftovers to slice up & eat it with butter on top or to make sandwiches.

The recipe below is half of the original recipe because I didn’t want to make a huge batch of bread. With this recipe I like to make 2 smaller sized loaves instead of one big one but you can make it however you like. I also chose to bake mine on a cookie sheet instead of a baking stone because it was easier.

Source: This recipe is from the amazing book Artisan Bread in Five Minutes a Day (amazon affiliate) by Jeff Hertzberg and Zoe Francois. The authors also have a great video on YouTube that is very helpful: Artisan Bread in Five Minutes a Day. For more information on this bread you can also visit the website they have: Artisan Bread in Five.

Easy 4 Ingredient Artisan Bread

Recipe type: Bread

Ingredients

1½ Cups warm water
½ Tablespoons + ¼ Teaspoon Salt
½ Tablespoon Yeast (I used Red Star Quick-Rise Yeast)
3¼ Cups unbleached all-purpose flour

Instructions

Add yeast to large mixing bowl, next add warm water to activate the yeast.
Add flour & salt to the large mixing bowl & stir all the ingredients together.
The bread should be just a little sticky but not too much, if it's really sticky & wet add a little extra flour, if the dough is super dry then add a little more water (sometimes I have to add a little extra water to mine).
Cover the bowl but not airtight (I placed a clean kitchen towel over the top of the bowl) & let it rise for 2 hours.
After 2 hours place the dough onto a well floured surface. If you want to make 2 smaller sized loafs of bread then divide the dough in half.
Shape the dough by picking it up & using your hands to fold the edge of the dough under until you have a round loaf shape with smooth edges. Place onto a greased cookie sheet.
Using a serrated knife cut the loaf (about a ¼ inch) into the center & then also make one about 1 inch to the left of center & one to the right so the top doesn't crack while its baking (See picture above).
Let it rise for 40 more minutes.
After the 40 minutes, preheat oven to 450 degrees BUT first place a metal 9x13 inch pan onto the bottom rack of your oven (*WARNING*: Do Not use glass, it can explode or shatter!)
When the oven is preheated place cookie sheet with bread onto the middle rack of your oven then quickly add 1 cup of water to the bottom 9x13 pan you have on the bottom rack. This pan is used to create a steam in the oven while the bread bakes, in the end it will make your bread have a nice hard crusty texture on the outside but still be soft inside.
Bake for 18-30 minutes or until the top & bottom are a nice golden brown color. If your making 2 small loaves it will probably be done in 18-20 minutes but if your making one large loaf it will take longer.
Remove from oven & let it cool for awhile so it will slice easier, then enjoy!

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