Tag: bread

Quick and Easy Blueberry Muffins
July 29, 2021

Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins are one of our favorite summer breakfasts. Also, they’re the perfect snack after a morning of swimming or tennis. I love these muffins for several reasons. First of all, I can mix these muffins up in less than fifteen minutes. …

breads
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by Sharon
Blueberry Lemon Baked Donuts with Lemon Glaze
July 1, 2021

Blueberry Lemon Baked Donuts with Lemon Glaze

Blueberry Lemon Baked Donuts with Lemon Glaze are one of our favorite summer donut recipes. I love these donuts for several reasons. First of all, I like that these donuts are full of fresh summer blueberries. Secondly, I love that these donuts use ingredients that …

dessert
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by Sharon
Strawberry Cinnamon Pecan Babka
June 24, 2021

Strawberry Cinnamon Pecan Babka

Strawberry Cinnamon Pecan Babka is one of my favorite summer breads. I love this bread for several reasons. First of all, I like that I can make this bread without any fancy equipment. Recently, I made this in a vacation house, using just a bowl and some loaf pans. Secondly, I love how easy this bread is to make. With just a little stirring and kneading, it’s all done. Lastly, I love that this bread makes such great use of all the strawberries that are in season now.

The Equipment I Used

  • A Thermometer- I used a thermometer to make sure my milk was at the proper temperature to bloom my yeast.
  • Loaf Pans- You can use small or large loaf pans. I used one of each and both babkas were terrific.
  • Measuring Cups- I spooned the ingredients in my cups, and then leveled them off with a knife.

The Ingredients Needed for Strawberry Cinnamon Pecan Babka

  • Milk- Be sure and use whole milk.
  • Yeast- Use active dry yeast. Don’t use quick rise yeast.
  • Butter- Make sure to use unsalted butter.
  • Jam- Use a jam, not a fruit spread.
  • Pecans- You could also use walnuts.
  • Flour- Be sure and use bread flour. I like King Arthur brand.

How I Made my Babka

  • First, I heated some milk and then bloomed my yeast in it. Use a thermometer to make sure your milk is at the right temperature.
  • Next, I kneaded together the dough. Make sure to knead it for the full eight minutes.
  • Then, I let the dough in a barely warm oven. I like to turn the oven on, just until I can feel any warmth. Then, I turn the oven off and let my dough rise in there.
  • Next, I rolled out the dough and spread the filling on.
  • Then, I twisted the dough logs and let it rise again.
  • Finally, I baked them to golden perfection.

If you’re a bread lover, you need to try this scrumptious Strawberry Cinnamon Pecan Babka.

Strawberry Cinnamon Pecan Babka
Strawberry Cinnamon Pecan Babka
Strawberry Cinnamon Pecan Babka

Strawberry Cinnamon Pecan Babka

A sweet yeast bread filled with strawberries, cinnamon, and pecans.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 3 hours 5 minutes
Course Bread
Cuisine Eastern European
Servings 2 loaves

Equipment

  • 2 loaf pans

Ingredients
  

  • ½ cup whole milk
  • 2¼ tsp. active dry yeast
  • ⅓ cup sugar
  • 8 tbsp. melted unsalted butter
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 4 cups bread flour

For the Strawberry Cinnamon Pecan Filling:

  • 4 tbsp. softened unsalted butter
  • ½ cup strawberry jam
  • ¼ cup brown sugar
  • 1 cup chopped pecans
  • 1 cup chopped fresh strawberries
  • 2 tsp. cinnamon

For the Egg Wash:

  • 1 egg
  • 1 tbsp. water

Instructions
 

  • In a small saucepan, heat the milk to 105 degrees. Remove it from the heat, and stir in the yeast. Let this sit for five minutes.
  • Meanwhile, in a mixing bowl stir together the sugar, butter, eggs, yolk, vanilla, and salt.
  • Add the yeast and mix well.
  • Add the flour and stir until all is combined. Knead on a floured board for 8 minutes.
  • Put the dough in an oiled bowl, turning to coat it with oil. Cover with a damp cloth and put it in a just warm oven for one hour.
  • Divide the dough ball in half and roll each into a 14×12 rectangle. Mix together the filling and spread some on each rectangle. Roll the rectangles into a log, using the long side. Seal the log, by pressing lightly on the dough.
  • Cut each log in half. Twist two logs together, pinching the ends closed. Repeat with the other two logs. Place each twist in a loaf pan, seam side up, that's been lined with parchment paper. Cover pans and let rise one hour.
  • Preheat the oven to 350 degrees. Brush the loaves with the egg wash ( to make the egg wash just beat the egg with the water) and bake for about 35 minutes until golden brown and about 180 degrees inside. Let cool for ten minutes in the pan on a wire rack. Then, remove from the pan and continue cooling.
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by Sharon
Blueberry Cream Cheese Bread Twist
June 12, 2021

Blueberry Cream Cheese Bread Twist

Blueberry Cream Cheese Bread Twist is one of our favorite summer breads. There are several things I like about this recipe. First of all, all you need to mix up this dough is a bowl and a spoon. For that reason, I like to make …

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by Sharon
Black Truffle Cheese Focaccia Bread
April 25, 2021

Black Truffle Cheese Focaccia Bread

Black Truffle Cheese Focaccia Bread is an easy yeast bread for beginners. I love this black truffle focaccia for several reasons. First of all, most of the ingredients are items I already have in my pantry. Secondly, this recipe doesn’t require any special equipment. Thirdly, …

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by Sharon
Blueberry Scones with Meyer Lemon Glaze
April 15, 2021

Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones with Meyer Lemon Glaze are my new favorite teatime treat. I love these scones for several reasons. First of all, these scones only take about fifteen minutes of hands on time. As you know, I adore treats that are quick and easy to make. Secondly, besides the blueberry and lemons, these scones use ingredients I always have on hand. And, lastly, these scones are truly scrumptious. The Meyer lemon adds such great flavor to the scones themselves, and makes the glaze taste divine. But, don’t worry if you can’t find Meyer lemons, this recipe is still yummy with regular lemons.

The Equipment I Used

  • A Food Scale- For perfect baking results, please weigh your flour and sugar for this recipe.
  • A Sifter- Be sure and sift together all the dry ingredients.
  • A Pastry Cutter- Use a pastry cutter to cut the butter into your dry ingredients.
  • A Pastry Bag- You can use a pastry bag to apply the glaze. Or, just cut the corner off a plastic bag. Or, just use a spoon to drizzle on the glaze.

The Ingredients Needed for Blueberry Scones with Meyer Lemon Glaze

  • Meyer Lemons- These are a variety of lemons, that smell and taste really great. Of course, you can use a regular lemon.
  • Blueberries- Be sure and use fresh berries. Frozen blueberries will bleed all over your scones and make them look like moldy blue cheese. I know this from experience, trust me.
  • Butter- Use very cold, unsalted butter.
  • Milk- Be sure and use whole milk.
  • Flour- Use all purpose flour, and be sure and weigh it.

How I Made my Scones

  • First, I sifted together the dry ingredients.
  • Next, I cut in the butter until it resembled small peas.
  • Then, I finished the dough, and formed the scones. You don’t need to use a rolling pin. Just pat the dough out with your hands.
  • Finally, I baked the scones, and then squeezed on the glaze.

If you love scones, you need to try these easy and delicious Blueberry Scones with Meyer Lemon Glaze.

Blueberry Scones with Meyer Lemon Glaze
Blueberry Scones with Meyer Lemon Glaze
Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones topped with a sweet Meyer Lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American, English
Servings 8 scones
Calories 350 kcal

Ingredients
  

  • 2¼ cups all purpose flour (270g)
  • 2 tsp. baking powder
  • ⅓ cup sugar (66g)
  • ½ tsp. salt
  • 6 tbsp. cold unsalted butter cut in half inch cubes
  • 2 egg yolks
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 1 tsp. vanilla extract
  • zest from 1 Meyer lemon
  • ¾ cup fresh blueberries
  • 1 tsp. coarse sugar

For the Meyer Lemon Glaze:

  • 1 cup powdered sugar, sifted
  • 3 tbsp. heavy cream
  • 1 tbsp. Meyer Lemon juice

Instructions
 

  • Preheat the oven to 400 degrees, and cover a baking sheet with parchment paper.
  • Sift together the flour, baking powder, sugar, and salt into a large mixing bowl.
  • Using a pastry cutter, cut the butter into the flour mixture, until it resembles small peas.
  • In a small bowl, mix together the yolks, milk, cream, vanilla, and lemon zest. Stir it into the flour mixture, just until no streaks of flour are left.
  • Dump the mixture on to a floured board. Add the berries to the dough, and pat it all into a circle about one inch thick. Using a floured knife, cut the circle into eight wedges. Place them on a baking sheet, spaced two inches apart.
  • Brush each wedge lightly with some heavy cream and sprinkle with coarse sugar. Bake them for twenty minutes, or until they're light brown.
  • Make the glaze by combining all the ingredients. Use a piping bag to apply to the glaze to the scones. Serve warm.

Nutrition

Calories: 350kcal
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breads
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by Sharon
Snickerdoodle Pecan Quick Bread
March 12, 2021

Snickerdoodle Pecan Quick Bread

Snickerdoodle Pecan Quick Bread is a sweet quick bread. I love making this bread for three reasons. First of all, it’s truly scrumptious. And, secondly, it’s super fast to make. And, lastly, I always have the ingredients on hand. I like to serve this bread …

breads
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by Sharon
King Cake with Hazelnut Filling for the Bread Machine
January 11, 2021

King Cake with Hazelnut Filling for the Bread Machine

King Cake with Hazelnut Filling for the Bread Machine is a festive and delicious cakey bread. Typically, this cake is served during Mardi Gras season. But, I think that it is too yummy to save for just part of the year. Instead, I think we …

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by Sharon
Hazelnut Chocolate Chip Babka in the Bread Machine
January 9, 2021

Hazelnut Chocolate Chip Babka in the Bread Machine

Hazelnut Chocolate Chip Babka in the Bread Machine is a rich and delicious sweet bread. There are many babka recipes floating around, but I feel that mine is simpler than most. So, it has all the chocolate flavor of any other babka, but only takes about 15 minutes of hands on time. If you love babka, or chocolate breads in general, you simply have to make this fabulous bread.

The Equipment I Used

  • A Bread Machine- This recipe is for the bread machine. I have a Zozirushi machine. I’ve had it for over 20 years and I really love it.
  • A Food Scale- When baking, it’s very important to use a food scale. Use it to measure your flour and sugar. And, I used it to divide my dough into two equal portions for each bread.
  • An Instant Read Thermometer- I used this to make sure my bread was cooked.

The Ingredients I Used in Hazelnut Chocolate Chip Babka in the Bread Machine

  • Eggs- This recipe uses large eggs.
  • Flour- Use all purpose flour.
  • Yeast- Be sure to use active dry yeast.
  • Hazelnuts- I found chopped hazelnuts in the baking section of my market.
  • Cocoa Powder- Be sure to use unsweetened cocoa powder.
  • Chocolate Chips- I love the Guittard Chocolate Chips.

How I Made my Babka

  • First, I weighed and measured all my ingredients. And, I put them in my bread machine, and set it on the dough cycle.
  • Then, almost two hours later, I rolled the dough out into two rectangles.
  • Next, I spread the butter on.
  • Then, I sprinkled the dough with the chocolate nut mixture. And, I rolled them into a long rope.
  • Next, I let them rise for an hour.
  • Finally, I baked them for thirty minutes.

It’s really hard to describe how delicious these babkas smelled while they were baking in the oven. My family circled around me while I took my Hazelnut Chocolate Chip Babka in the Bread Machine out of the oven. And, as soon as the pan hit the counter, they attacked my babkas!

Hazelnut Chocolate Babka in the Bread Machine
Hazelnut Chocolate Babka in the Bread Machine
Hazelnut Chocolate Chip Babka in the Bread Machine

Hazelnut Chocolate Chip Babka in the Bread Machine

A sweet bread filled with hazelnuts, chocolate, and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 2 hours 50 minutes
Total Time 3 hours 35 minutes
Course Bread
Cuisine Jewish
Servings 2 breads

Equipment

  • Bread Machine

Ingredients
  

  • 3 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 8 tbsp. melted butter
  • ½ cup whole milk
  • ⅓ cup sugar (66g)
  • 1 tsp. salt
  • 3½ cups all purpose flour (420g)
  • 1 tbsp. active dry yeast

For the Hazelnut Chocolate Chip Filling:

  • 10 tbsp. softened butter
  • 1 cup chopped hazelnuts
  • 1 cup sugar
  • ⅔ cup unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips

Instructions
 

  • Place all the ingredients in your bread machine, in the order recommended by your bread machine. Set your machine on the dough cycle.
  • When the cycle is done, empty the dough on to a floured board. Separate the dough into two equal portions. This recipe makes enough for two breads. Roll each ball of dough into a 16 by 12 rectangle.
  • Spread each rectangle of dough with the softened butter.
  • In a food processor, mince the hazelnuts until very fine. Add the rest of the filling ingredients and pulse until everything is combined. Sprinkle this filling over the dough.
  • Roll each rectangle up, until you have a 16 inch long rope. Pick up the two ends of the first rope and twist three times, to form a braid. Place on a parchment lined sheet pan. Repeat with the second rope. Cover the pan loosely with plastic wrap, and put it in a warm place to rise for one hour.
  • Preheat the oven to 350 degrees and bake for about 30 minutes, or until the babka is 180 degrees inside. Cool on a wire rack.
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bread machine, breads
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by Sharon
Cheesecake Swirled Gingerbread Muffins
December 12, 2020

Cheesecake Swirled Gingerbread Muffins

Cheesecake Swirled Gingerbread Muffins are ginger spiced muffins swirled with a creamy vanilla cheesecake swirl. As you can imagine, they are so festive to serve for Christmas and all winter long. Also, they are great for breakfast, or for teatime. And, we really love eating …

gingerbread
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by Sharon