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 Pumpkin Bread Total Time: 1 hour
Makes 1 loaf.
1 cup sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 1/2 cup fresh pumpkin puree
1 3/4 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp cloves
Some people add chopped nuts. I don’t.
Preheat oven to 350F.
Grease a loaf pan with soft or melted butter. Dust with sugar.
In a medium sized bowl, combine flour, spices, baking soda and baking powder, set aside.
Stir together sugar and oil until well blended. Add pumpkin puree and eggs. Mix until smooth. Add flour mixture and mix well, removing clumps, until smooth.
Pour batter into greased pan, and bake 45 minutes or until a toothpick inserted into the center comes out clean.
This recipe calls for fresh pumpkin puree, which has considerably more water in it than the stuff you find in a can. For a recipe with canned pumpkin, please see Dad’s pumpkin bread (it makes two loaves!).
 Cinnamon Brioche with almonds and honey 2 cups all-purpose flour
2 teaspoons active dry yeast
2 tablespoons granulated sugar
½ teaspoon salt
½ cup warm milk
½ cup (1 stick) butter, softened
2 large eggs
1 Tbsp ground cinnamon
2-4 Tbsp honey
2-4 Tbsp finely chopped almonds
1. In a medium-sized bowl, stir together the flour, yeast, sugar, and salt.
2. Slowly mix the warm milk, butter, cinnamon and 2 of the eggs into the flour mixture.
3. Knead until the dough is smooth. The dough is ready to rise when it is completely smooth and pulls away from the sides of the bowl.
4. Cover the bowl and allow the dough to rise until it is doubled in size.
5. Transfer the dough from the bowl onto a floured work surface and punch it down a few times.
6. Press the dough out into a rectangle then spread with the honey. Sprinkle with almond pieces.
7. Roll up like a Swiss roll and place on a lined baking tray.
8. Cover the pan and allow the dough to rise until it is doubled in size.
9. Preheat the oven to moderately hot 200°C/400°F/gas mark 6.
10. Remove the dough covering, bake for 10 minutes. Turn the pan, and reduce the heat to moderate 180°C/350°F/gas mark 4 and bake for an additional 25 minutes, until the brioche is golden brown. Allow it to cool for 5 minutes in the pan, and then transfer it to a wire cooling rack.
 Herb & Garlic Brioche Total time: 3.5 hours
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cooks’ September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes! Brioche was one of the optional recipes.
2 cups (480 ml) (280 gm) (10 oz) all-purpose plain flour
2 teaspoons (10 ml) (7 gm) (¼ oz) active dry yeast
2 tablespoons (30 ml) (28 gm) (1 oz) granulated sugar
½ teaspoon (2½ ml) (3 gm) salt
½ cup (120 ml) milk, warm
½ cup (1 stick) (120 ml) (115 gm) (4 oz) unsalted butter, softened
3 large eggs
1 teaspoon (5 ml) (1 gm) chopped chives
1 teaspoon (5 ml) (1 gm) chopped parsley
1 teaspoon (5 ml) (2 gm) Italian mixed herbs
1 teaspoon (5 ml) (2 gm) freshly crushed garlic
 Thyme & Rosemary Brioche Bread Bowls 1. In a medium-sized bowl, stir together the flour, yeast, sugar, and salt.
2. Slowly mix the warm milk, butter, mixed herbs and 2 of the eggs into the flour mixture
3. Knead until the dough is smooth. The dough is ready to rise when it is completely smooth and pulls away from the sides of the bowl.
4. Cover the bowl and allow the dough to rise until it is doubled in size.
5. Transfer the dough from the bowl onto a floured work surface and punch it down a few times.
6. Finely chop the fresh herbs and mix with the garlic.
7. Press the dough out into a rectangle then spread with the chopped herbs.
8. Roll up like a Swiss roll and place on a lined baking tray.
9. Cover the pan and allow the dough to rise until it is doubled in size.
10. Preheat the oven to moderately hot 200°C/400°F/gas mark 6.
11. Remove the dough covering, gently brush the loaf with the remaining beaten egg, bake for 10 minutes. Reduce the heat to moderate 180°C/350°F/gas mark 4 and bake for an additional 25 minutes, until the brioche is golden brown. Allow it to cool for 5 minutes in the pan, and then transfer it to a wire cooling rack.
In my old-school Joy of Cooking cookbook, the instructions for brioche include “throwing the dough on the counter violently” (not even kidding). This recipe is so much easier. 🙂 I loved this brioche so much, I also made bread bowls for gumbo. If I hadn’t run out of butter, I’d have made something sweet, too. That’s next on the list.
 Friendship Bread and blueberry muffins Total time: 30-60 minutes, plus 7-10 days.
Friendship bread is that chain-letter-bread that you divide with your neighbors and continue to reap the benefits from over and over again. The concept is to take your starter, triple it, then share it with 2 people. You bake with your share, and they bake with their share in 10 days.
Starter:
3 tsp active dry yeast
1/4 cup warm water
1 cup all-purpose flour, sifted
1 cup white sugar
1 cup warm milk
In a large mixing bowl, dissolve yeast in warm water, 3-5 minutes. Add remaining ingredients and mix well. Scoop out 1 cup for each of your neighbors. Keep the remaining for yourself. Some people store them in ziplock bags, others in small plastic containers. Either way you do it, this needs to be 3 separate starters. Store in the refrigerator 7-10 days.
For the next 7-10 days, either squeeze and massage your starter in its bag or stir it gently with a spoon, daily.
Day of Baking:
Frugal Fanny Style:
your starter dough
1 cup flour
1 cup milk
1 cup sugar
In a large mixing bowl, combine your starter, flour, milk, and sugar. Mix well. Scoop out two cups for two more starters for yourself. Continue to Hungry Hippo Style.
OR skip this step and move straight on to
Hungry Hippo Style:
your starter dough
1 cup flour
1 egg
1/4 cup vegetable oil
1/4 cup sugar
1 tsp vanilla extract
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
softened or melted butter
sugar for dusting
Preheat oven to 325F.
Grease a loaf pan or muffin tin with soft or melted butter. Dust with sugar.
In a large mixing bowl, combine your starter and all the other ingredients. Beat until well blended. If you want to fold in fruit or other bread or muffin add-ins, now is the time to fold them in. Pour batter into loaf pans or muffin cups.
Bake 22-25 minutes until dark golden brown.
Planning/Party Patsy Style:
Do Frugal Fanny Style except only scoop out one cup of new starter for yourself. Double the ingredients in Hungry Hippo Style and make two loaves of bread or a loaf of bread and 12 muffins (pictured). If you bake them side by side, increase bake time to 45-60 minutes.
Is Stacie Amish? Does Stacie have Amish friends? Is it just the bread that’s Amish? How about none of it. Or let’s say yes to all of it, just for fun. It’s all Amish. Bring on the farm.
“Cuppy,” you ask, “what happened to the nice even numbers of 1 scoop this, 1 scoop that?!” I strangely found the original recipe too sweet. Yes, I thought something was too sweet. I blame La Niña.
Do you need to share this starter? No. Do you need to share the bread or muffins? No.
As of this post, I’ve used the same batter 4 times, and I have one in the refrigerator.
 Braided egg bread Total time: Approximately 3 hours.
Adapted from the Joy of Cooking.
1 Tbsp active dry yeast
1 c warm water + 2 Tbsp warm water
4 tsp sugar + 1/2 tsp sugar
3 c all purpose flour
1 1/2 tsp salt
1 egg, slightly beaten
2 Tbsp vegetable oil
pinch of saffron
In a small bowl, combine yeast, 1/2 tsp sugar and 2 Tbsp warm water. Set aside 3-5 minutes.
In a large mixing bowl, combine flour and salt. Make a deep well in the middle of the flour. Pour in yeast mixture, egg, oil and saffron. Combine and beat well until all the flour appears incorporated and a ball of dough forms. Set aside 10 minutes.
Turn out dough onto a well-floured surface and knead 6-10 minutes until smooth and pliable. Shape into a ball and place dough into a large, lightly greased bowl. Cover with a towel or saran wrap and let rise until doubled in bulk (about an hour).
Punch down (do it!) and turn dough onto a lightly floured surface. Divide into three pieces and roll each piece to form a tapered cylinder about two feet long. Braid them together and tuck in the ends. Place braided dough onto a lightly greased or lightly floured cookie sheet to rise (about an hour).
Bake in a preheated oven at 400F for 9 minutes. Turn the pan around and turn the heat down to 375F. Bake at 375F for 20 minutes or until darkly golden.
Some people like to brush their breads with egg to make them look pretty or develop a certain sort of crust. Eh… I guess it depends on if you’re trying to impress someone. We normally eat it so fast it doesn’t matter.
I like to put a brownie pan filled with water on the bottom rack of the oven when I bake this bread. Keeping the humidity up in your oven will help your bread to cook more evenly and keep the temperature in the oven from fluctuating too much. So I hear.
 Apple Oat Bread Total time: 35 minutes.
1 cup chopped apple pieces
1 c flour
1/2 c oats
1/2 c sugar
1/2 c oil
2 eggs
1 1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350F.
Whisk together dry ingredients, set aside.
In a large bowl, combine eggs, oil, and vanilla. Add dry mix and stir until evenly coated (about 40 strokes). Fold in apple pieces.
Bake in a greased bread pan for 20-25 minutes, until edges are dark brown.
That has to be the worst picture ever. 🙂
 Banana Bread (with walnuts) Total time: 1 hour 10 minutes.
1 1/2 c flour
1 c sugar
2 bananas, mashed (about 1 cup)
1/2 c vegetable oil
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
pinch of allspice
1/2 c chopped walnuts (optional!)
Preheat the oven to 350 F. Butter a 4 x 8 loaf pan.
Combine flour, salt, baking soda and baking powder, set aside.
In a large bowl, mix together sugar, oil, mashed bananas, eggs and vanilla. Add flour mix and stir until just combined. If you’re including walnut pieces, fold them in now.
Pour batter into loaf pan and bake for one hour.
What worked for me last time was to bake it for 45 minutes on 350 and then drop the temperature to 300 for the last 15 minutes. It smelled burned, but I was unable to find any burned bits.
 Ginger Lemon Biscotti Total time: 1 hour
3 cups cheap all-purpose flour (or 2 1/2 cups of King Arthur flour)
1 cup sugar
1/2 cup butter, softened
1/4 cup – 1/2 cup minced ginger root
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp lemon zest
1/2 tsp salt
Preheat oven to 350.
Mix flour, baking powder and salt in a small mixing bowl, set aside.
Beat sugar and softened butter until smooth. Add eggs, zest and vanilla, beat until smooth. Add flour mixture to egg mixture and mix just until just blended. Fold in ginger.
Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12-15 inches long. Place the loaves 3-4 inches apart on a prepared or non-stick baking sheet.
Bake for 30 minutes or until golden brown. Let cool for 10-15 minutes (or until you can handle the loaves without burning yourself) on a cooling rack or cutting board.
With a serrated or extremely sharp kitchen knife, cut diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet.
Bake for 15-18 minutes, turning over once. Transfer to a wire rack to cool.
Makes about 2 dozen.
I’ve used both lemon zest and orange zest to great, tasty success.
 Yummy!! Total time: Approximately 35 minutes.
I’m pretty sure he got it off a box somewhere…
dry ingredients:
1 cup cornmeal
1 cup all purpose flour
4 tsp baking power
1 tsp salt
1/4 cup sugar
wet:
1 cup milk, 1/2 stick melted butter, 2 eggs lightly beaten.
Preheat oven to 425F.
Mix dry ingredients thoroughly. (I like to add another 1-2 tsp sugar over the recipe to make it a little sweet, if you like cornbread like that.)
Pour in milk, melted butter and lightly beaten eggs.
Mix quickly but not till totally smooth, should be little lumps.
Pour in any pan or muffin tin that leaves a little room for them to expand.
Bake for 20-25 min or until slightly brown and crispy on top.
Cornbread with black bean soup shown here.
 Dad's Pumpkin Bread Total time: Approximately 1 – 1.5 hours.
3 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
16 oz. can unsweetened pumpkin
3-1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon (I use about 1.5 but it depends on your taste)
1/2 teaspoon ground cloves
2/3 cup water
Preheat oven to 350 degrees. Butter and flour (or Crisco/flour) 2x 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in a separate bowl, mix well. Blend dry mix into wet mixture, alternating water and dry mixture (about 1/3 of each, each time). Divide batter between the two pans. Bake for (the original recipe said 40 minutes, but you’ll need to figure out how long extra for your oven) 75 minutes or until toothpick comes out clean. Let stand 10-15 minutes, remove from pan and cool completely on a wire rack.
I cut back on the sugar, and I buttered but dusted my pan with sugar instead of flour. Otherwise, I followed the instructions to get that perfect loaf in the picture.
Bake time was 50 minutes for one loaf of bread at sea level.
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