Honey Wheat Bread

One loaf of honey sweetened wheat bread hot out of the oven to bring that heavenly aroma to your kitchen!

Honey Wheat Bread

1½ cups hot water (about 110°)
1 pkt (2¼ tsp) dry yeast
1 tsp sugar
2 Tbl oil
3 Tbl honey
1 cup white flour
1½ tsp salt
2¾-3 cups whole wheat flour

In bowl of stand mixer, pour hot water, sprinkle yeast over water, and then sprinkle the 1 tsp sugar over yeast. Let sit for 5 minutes or until bubbly. Add oil, honey, white flour, and salt. Mix well. Add wheat flour, 1/2 cup at a time, mixing to incorporate. Add enough to make dough that just comes together but is still a bit sticky. Mix until well kneaded. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.

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Easy Cheesy Breadsticks

If you’re a bread lover, this is for you! Try them, AMAZING! Recipe from jaimecooksitup.net.

Easy Cheesy Breadsticks

    Easy Cheesy Breadsticks 1   Easy Cheesy Breadsticks 2

1½ cups hot water (110°)
1 Tbl dry yeast
2 Tbl sugar
3½ cups flour
1/2 tsp salt
1/4 cup butter
Johnny’s Season Salt (or similar)
3/4 cup shredded mozzarella or Parmesan cheese (or mixture of both)

In bowl of mixer, put hot water, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until yeast is foamy, about 3-5 minutes. Mix in flour, one cup at a time and salt. Knead for about 3-5 minutes. Let rest 5 minutes. Melt butter and pour half into a 11″x15″ or 12″x16″ baking sheet (cookie sheet). Place dough in center of baking sheet and let rest 2-3 minutes (makes it easier to spread out). Spread dough out flat in pan out to edges. Pour remaining butter on dough and spread. Sprinkle with season salt and sprinkle shredded cheese evenly over dough. Cut with pizza cutter (can cut as pictured above, 3×6). Place in preheated 170° oven for 7-10 minutes, breadsticks will rise to about 1″. Turn oven up to 350° and bake 12-14 minutes or until golden brown. Remove from oven and let sit 5 minutes. Cut again with pizza cutter and edges with kitchen shears.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cornbread Yeast Rolls

I love love love these rolls! A cross between cornbread and yeast roll, and so very delicious. The original recipe can be found at doughmesstic.com. I did change it up a bit here on my site because I didn’t have self-rising cornmeal, a substitution had to be made. So if you have regular cornmeal you can use this recipe here, if you have self-rising cornmeal you can use the original recipe. They really are uniquely wonderful, trust me I know, I ate a lot of them today ;o).

Cornbread Yeast Rolls

Cornbread Yeast Rolls 2

3/4 cup + 3 Tbl cornmeal
1 Tbl baking powder
1/2 tsp salt
3/4 cup hot water

In bowl of mixer, stir together cornmeal, baking powder, and salt. Pour in hot water, stir, and let sit for 10 minutes.

3/4 cup hot water
1 pkg (2¼ tsp) dry yeast
2 Tbl sugar

Pour hot water over cornmeal mixture in bowl. Sprinkle yeast over water/cornbread mixture and sprinkle sugar over yeast. Let sit for 5-10 more minutes until yeast is foamy.

1 egg, beaten
6 Tbl butter, melted
3½ cups flour
3/4 tsp salt

Mix in egg and butter. Add flour and salt. Mix until all is well incorporated and dough is smooth and elastic. Put dough in sprayed bowl, cover and let rise until doubled, about 1 hour.  On floured surface, turn out dough and shape into desired rolls. Placed on a greased baking surface.  Cover and allow to rise again, about half hour.  Bake at 350 for 15-18 minutes. Makes 16-24 rolls depending on size of rolls made.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Swedish Cardamom Braid

Back to my roots! I am mainly of English and Danish decent, but I have a great-grandmother who is Swedish. Every once in awhile it is fun to explore recipes from your past, ones that you can imagine your great grandmother making so long ago in her kitchen. This is in memory of Adela Olsson Seely (who probably didn’t bake a loaf like this then promptly eat a third of it for lunch like her great-granddaughter did!).

Swedish Cardamom Braid

   Swedish Cardamom Braid 1   Swedish Cardamom Braid 2

   Swedish Cardamom Braid 3   Swedish Cardamom Braid 4

1/2 cup milk
1/2 cup butter, softened
1 pkt (2¼ tsp) dry yeast
1/4 cup sugar
1 egg, room temp, beaten
3 cups flour
1/2 tsp salt
1 tsp ground cardamom
1/2-3/4 cup raisins

Warm milk and butter to 110-120° and pour into bowl of mixer. Sprinkle dry yeast over milk and butter, sprinkle sugar over yeast. Let sit for 10 minutes for yeast to proof. Add egg and mix. Add flour, salt, cardamom, and raisins; knead. Cover and let rise for 1 hour. Divide dough into three even pieces (no need to use flour while dividing and rolling dough, all the butter in it makes it easy to work with). Roll each piece into 20″ long rope, position three ropes next to each other on Silpat lined baking tray. Braid tightly, pinching ends together, cover and let rise for 30 minutes. Preheat oven to 350°. Brush braid with egg white and sprinkle with sugar crystals (optional) Bake for 30 minutes, or until internal temperature is 200°. Cover with tent of foil during baking if necessary to prevent from over-browning.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

English Muffin Bread

My husband recently reminded me how much he loves English muffins and said let’s get some. Well, until we get to the store, this will do nicely. Maybe even better!

English Muffin Bread

2 Tbl cornmeal
6 cups flour
2 pkg (4½ tsp) dry yeast
1 Tbl sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

Spray two loaf pans (8″x4″) with nonstick spray and sprinkle each with 1 Tbl cornmeal. In large bowl, mix together 3 cups flour, yeast, sugar, salt, and baking soda. Put milk and water in microwave and heat until very warm (125°); pour over dry ingredients and beat. Add remaining flour, mixing until stiff batter is formed. Spoon batter into prepared loaf pans, spray fingers with nonstick spray and pat down to make smooth. Cover and let rise in warm place for 45 minutes. Meanwhile, preheat oven to 400°. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool. Slice, toast, and serve. Recipe from allrecipes.com.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fast Homemade Honey Buttermilk Bread

A very popular post here at CookiesCakesPiesOhMy is One Hour Homemade Bread. I wanted to call this Honey Buttermilk Bread “one hour” but it takes longer, about an hour and a half. But, that is not a long wait for the end product of freshly baked bread.

Fast Honey Buttermilk Bread

5¼ cups flour
2 pkt (4½ tsp) dry yeast
1/2 cup warm water (about 110°)
3 Tbl honey
1/3 cup oil
1½ tsp salt
1½ cups warm buttermilk

In bowl of mixer, add flour and yeast.  Pour in warm water over yeast.  Add honey, oil, salt and warm buttermilk (heat buttermilk in microwave on 50% until warm, careful not to curdle). Mix for 5 minutes. Spray counter and 2 bread pans with non-stick spray.  Shape loaves, place in pans and cover with towel.  Let rise 45-60 minutes.  Bake at 375° for 25-30 minutes (tent with foil during baking if necessary so loaves don’t get too brown).  Makes 2 loaves.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Cinnamon Swirl Bread

Snuggle up with a blanket, hot chocolate, a piece of this bread and a good movie. That’s what I did! Perfect fall afternoon.

Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread 2

3/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl sugar
1/3 cup brown sugar
2 Tbl oil
1/2 cup pumpkin puree
1 egg, beaten
3¼-3½ cups flour
1 cup oats
1½ tsp pumpkin pie spice
1 tsp salt
2 Tbl butter, softened
1/4 cup brown sugar
1 tsp cinnamon

In bowl of stand mixer, pour warm water, sprinkle yeast, and then sprinkle the 2 Tbl sugar over yeast. Let sit for 5 minutes or until bubbly. Add brown sugar, oil, pumpkin, and egg; mix. Add 3 cups flour, oats, pumpkin pie spice, and salt; mix. Add 1/4 to 1/2 cup more flour to make dough just barely firm and not sticky. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Punch dough down. Turn out onto floured surface. Roll into 18″x9″ rectangle. Spread butter over dough, stir together brown sugar and cinnamon and sprinkle evenly over butter. Roll up jelly-roll style, pinch seam to seal. Place seam side down in sprayed loaf pan. Let rise in warm place about 30 minutes. Bake in preheated 375° oven for 40-45 minutes or until interior temperature of 185°. Cool 10 minutes in pan then remove to wire rack.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

One Hour Homemade Dinner Rolls

This is a revisit of a recipe that is a highly viewed favorite here at CCPOhMy, One Hour Homemade Bread. Use this recipe to make rolls in a jiffy, it really works! Try it!

One Hour Homemade Dinner Rolls 2

       One Hour Homemade Dinner Rolls 4      One Hour Homemade Dinner Rolls 3

One Hour Homemade Dinner Rolls

5¼ cups flour
1/4 cup sugar
1½ tsp salt
2 pkt (4½ tsp) dry yeast
2 cups very warm water (about 110°)
1/3 cup oil

In bowl of mixer, add flour, sugar, salt, and yeast.  Pour in warm water and oil.  Dough will be sticky.  Mix for 5 minutes.  Spray counter and 2 bread pans with non-stick spray.  Shape rolls*, place in sprayed pan and cover with towel.  Let rise 25 minutes. Bake in preheated 375° oven for 12-15 minutes.

*Makes 24 Parker House shaped rolls. Roll out dough, cut out rounds (mine are about 3½” diameter), brush with melted butter, fold in half, pinch, and place on sprayed baking sheet right next to each other.

*Makes 48 small cheese filled Pinwheel shaped rolls. Divide dough in half. Roll out to 6″x22″ rectangle, spread with softened butter, sprinkle with sharp cheddar & Parmesan, sprinkle with seasoned salt, roll up jelly roll style, cut into 24 pieces, and place in sprayed baking sheet close to each other 8×6 (see picture above). Repeat with second half.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Pecan Oatmeal Bread

Add a little crunch and chewy to your bread. This is great to eat a plain slice or toast it. I love coconut!

Coconut Pecan Oatmeal Bread

1 cup warm water (110°)
1 (2¼ tsp) pkt dry yeast
1/3 cup maple syrup
1 Tbl oil
1 tsp coconut extract
2½-3 cups flour
1 cup old fashioned oats
1 tsp salt
1 cup coconut
1 cup chopped pecans

In bowl of stand mixer, pour warm water, sprinkle yeast, and then maple syrup over yeast. Let sit for 5 minutes or until bubbly. Add oil, coconut extract, 2½ cups flour, oats, salt, coconut, and pecans. Add more flour, up to 1/2 cup, if necessary, to make dough that just comes together. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.

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Cinnamon Raisin Oatmeal Bread

This is a new favorite of mine. If I had to live on bread alone, I think this might be it!

Cinnamon Raisin Oatmeal Bread

1 cup raisins
1 cup oats
1¼ cups hot water
1 pkt (2¼ tsp) dry yeast
1/3 cup warm water (110°)
3 Tbl sugar
3 Tbl oil
2 tsp salt
1 Tbl cinnamon
3-3¼ cups flour

30 minutes before mixing up bread, put raisins in small bowl and cover with hot water. Also 30 minutes before, put oats in another small bowl and pour the 1¼ cups hot water over. Let both sit.

In bowl of mixer, pour the 1/3 cup warm water, sprinkle yeast, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add oats, oil, salt, cinnamon, and 3 cups flour. Mix thoroughly. Drain raisins and add; mix in. Add up to 1/4 cup more flour if necessary. You want the dough to come together as it is mixed, slightly sticky, but manageable. Definitely not too stiff! Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes or until dough has domed above the edge of the pan. Bake 40-45 minutes or until interior temp is about 185°. Makes one large loaf. Recipe adapted from thefreshloaf.com.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.