Raisin Nut Wheat Bread

Plain wheat bread just doesn’t do much for me, not too exciting. At our house, this is our snacking bread, grab a piece plain or butter it and sprinkle with cinnamon sugar. I might be fooling myself but I would like to think it is healthy, hey, it has wheat flour, raisins and nuts!

2 cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
3 Tbl sugar
2 Tbl oil
2 cups whole wheat flour
2¼ cups all-purpose flour
2 tsp salt
1¼ tsp cinnamon
1½ cups raisins
1½ cups chopped walnuts

In bowl of mixer, sprinkle yeast over the warm water and sprinkle sugar over the yeast. Let sit until foamy. Add oil, wheat flour, all-purpose flour, salt, and cinnamon, mix until almost combined. Add raisins and walnuts. Knead. Turn out into greased bowl, cover, and let rise about one hour. Shape dough into two loaves, cover and let rise about one half hour or until doubled in size. Bake in preheated 375° oven for 30 minutes or until internal temperature is 200°.

One Year Ago Today: Date Nut Snack Bars

Two Years Ago Today: Chocolate Chocolate Chip Muffins

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.

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Peasant Bread

This bread is so easy. No mixer needed, you mix it the old fashioned way, a bowl and large spoon. Well, I used a large rubber spatula. No kneading, just mix well and let rise. You bake it in two oven proof glass bowls, like Pyrex. I will tell you a couple of things about me…when I am making bread I have a hard time letting it rise for a full hour. I usually fudge and hurry things along as long as it looks like it has risen enough. This bread dough rises fast, first rise only needed about 30 minutes. Then, put in the two bowls and second rise only took about 20 minutes…perfect for an impatient person. The other thing I will divulge, I love to do dishes. There you have it, a little strange! But, this is really good bread. Recipe from alexandracooks.com.

  

2 cups warm water (110°)
2¼ tsp (1 pkt) dry yeast
1 Tbl sugar
4 cups flour
2 tsp salt
2 Tbl butter, softened

In small bowl sprinkle yeast over warm water. Sprinkle sugar over yeast. Let sit for 10 minutes. In large bowl stir together flour and salt. Pour yeast mixture over flour and stir until well combined. Turn out into well greased bowl, cover and let rise for 30-60 minutes (until doubled in size). I turn my oven on for a minute then turn it off and place the dough in the warm oven to rise. Butter two oven-proof bowls very well, I used a 1L (6 cup) Pyrex bowl and a 4 cup liquid measure Pyrex. Divide bread dough in half and scoop into the two prepared glass bowls. Let rise again, about 30 minutes or until almost up to the rim of the bowls. Preheat oven to 425°. Bake for 10 minutes, then reduce heat to 375° and continue baking to 22-25 minutes longer. Turn bread out onto cooling rack.

One Year Ago: Chorizo & Rice Taco Soup

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pistachio Bread

Sometimes when you see something, you just have to try it for yourself.  I saw a picture and headed to livingtastefully.weebly.com to get this recipe which originally came from James Beard.  A little sweet, but not too sweet, a crunch from the pistachios, and that beautiful green…I really like this bread.  I was running to leave town and didn’t do it justice in the pictures, but I think it would be lovely for a special occasion.  I wish I could have a bite right now…

 

1 pkg (2¼ tsp) dry yeast
1/4 cup warm water (approx. 110°)
1 Tbl sugar
1 cup warm milk
1/4 cup butter, softened
1/2 cup sugar
2 tsp salt
3-4 cups flour
1/4 cup butter, melted
1/3 cup sugar
1 cup shelled, salted pistachio nuts, coarsely chopped
1 egg, beaten

In large bowl of mixer, combine yeast, 1 tablespoon sugar, and warm water and allow to proof.  Add warm milk, the ¼ cup softened butter, 1/2 cup sugar, and salt; mix well.  Add flour, one cup at a time, beating well after each addition.  Knead until smooth and elastic.  Form into ball, place in sprayed bowl, and turn to coat top.  Cover and set in a warm, until double in bulk.  Punch dough down and turn out on floured surface.  Roll into rectangle about 18″x12″.  Brush surface with melted butter and sprinkle with the 1/3 cup additional sugar and coarsely chopped pistachio nuts.  Beginning with long edge of rectangle, roll up dough, pinch seam to seal.  Place on silpat or parchment lined baking sheet.  Join ends of roll and pinch ends together to form a ring.  Slice two-thirds of the way down into the ring, at 3/4″ intervals.  Twist each slice to the right so that interior of slices are facing upwards.  Let ring rise covered in warm place until almost doubled in size.  Brush entire surface gently with beaten egg, then bake in preheated 375° oven for 25 to 35 minutes until bread is nicely browned (if inside is not quite done and outside is brown, cover with foil).

One Year Ago:  Quick & Crusty French Baquettes 

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

Sweet Honey Butter Rolls

On the hunt for a little roll that makes a statement all on its own for a wedding reception.  We are liking this, a sweet dough spread with honey butter, rolled, and baked to golden brown.  I think if I took a little more time I could make them look nicer, I was in a hurry and it shows.  But, love that honey butter flavor!

Sweet Roll Dough:
1/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 Tbl sugar
1/2 cup warm milk
1/3 cup sugar
1 egg, beaten
1/4 cup butter, softened
3 cups flour
1 tsp salt

Honey Butter:
1/4 cup butter, softened
2 Tbl honey

For honey butter, stir together butter and honey, put in refrigerator.  For sweet dough, in large bowl of mixer pour warm water, sprinkle yeast over water, and sprinkle 1 Tbl sugar over yeast.  Let yeast sit for 5 minutes.  Add warm milk, 1/3 cup sugar, egg, butter, flour, and salt.  Mix and knead.  Put dough in sprayed bowl, cover, and let rise one hour.  Divide dough into 4 equal pieces.  Roll one piece into a 8″ diameter circle, spread with 1/4 of honey butter mixture, cut with pizza cutter into 8 equal triangles.  Roll each starting at big end up to the point.  Place on silpat lined baking tray or sprayed baking sheet point down.  Repeat with remaining 3 pieces of dough.  Let rise 30-45 minutes.  Bake in preheated 350° oven for 10-12 minutes or until just golden.  Makes 32 small rolls.

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

Triple Chocolate Chip Challah

This is an incredible bread recipe.  My husband and I really wanted to eat the whole loaf, but we were too full from dinner.  We have it to look forward to for breakfast!  If you love bread and you love chocolate, try it!  Adapted from girlversusdough.com.

1 cup warm water (about 110°)
1 pkt (2¼ tsp) yeast
1/3 cup sugar
¼ cup oil
1 egg, beaten, reserve about 1 Tbl to brush over loaf
3½ cups flour
2 tsp salt
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
¼ cup milk chocolate chips

In large bowl of mixer, pour warm water, sprinkle yeast, then sprinkle sugar over yeast.  Let sit for 5 minutes.  Add oil, egg (minus about 1 Tbl) mix well.  Add flour and salt, knead.  Mix in semisweet, white, and milk chocolate chips.  Turn out into greased bowl and let rise one hour.  Divide dough into three equal pieces and shape into long ropes all same length.  Lay three ropes on silpat lined tray or sprayed baking sheet.  Braid to make one loaf, pinch ends to seal.  Let rise 30 minutes, gently brush with reserved egg.  Bake in 375° oven for 30-35 minutes.

One Year Ago:  Pumpkin Custard 

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

Sweet Bread Rolls

This started after a conversation with my sister who is planning her daughter’s wedding reception.  She said she wanted to serve a roll, a little sweet, with enough flavor that it is great on its own.  This is a recipe from recipelink.com using a yellow cake mix to make rolls a lot like King’s Hawaiian rolls.  They tasted great to me last night with dinner, but even better this morning when I had one for breakfast!  Sweet!

 

2½ cups warm water (110°)
2 pkg (4½ tsp) active dry yeast
1 (15.25 oz – 18 oz) yellow cake mix
1 Tbl oil
5 cups flour
1½ tsp salt
4 Tbl butter, melted

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, and salt, mix all together.  Knead.  Let rise 1 hour.  Knead lightly again, pat out and cut for rolls and place on sprayed baking sheet or divide evenly into 30 pieces, make balls and place in two sprayed 9″x13″ pans (like pictured above).  Can also be made into two large loaves.  Let rise until double.  Bake at 375° for 12-15 minutes for rolls and 30-35 minutes for loaves.  Brush with melted butter as they come from the oven.

One Hour Homemade Bread

This really works.  Mix it up, shape the loaves, and just one rise then bake.  Delicious tender white bread ready for an after school snack or dinner.

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 very sticky.  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 25 minutes.  Bake at 375° for 25-30 minutes.  Makes 2 loaves.

One Year Ago Today:  Celestial Cake

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

Baked Apple Fritters

Recently we were in Poulsbo, WA with family, a cute little town.  There is a bakery there with a window filled with beautiful pastries.  My favorite type of doughnut is the apple fritter, I did not have one while we were there, though very tempted.  In an attempt to make a more healthy apple fritter (not deep fried), I came up with this version.  I just used the words healthy and apple fritter in the same sentence, that’s funny.  This recipe should not be considered healthy, but probably does have less calories than the real thing.  We enjoyed them, apple cinnamon goodness.  Baked and all that apple, I think I will pretend they are healthy.

                         

1 cup warm milk, (110 degrees)
1/4 cup butter
1 pkt (2¼ tsp) dry yeast
1/3 cup sugar
3½ cups flour
1 tsp salt
1½ tsp cinnamon
1/4 tsp nutmeg
1 egg, beaten
1 tsp vanilla
2 cups peeled, chopped apples
1 cup powdered sugar
2 Tbl melted butter
1 Tbl milk

Heat milk and butter in microwave until butter is melted and milk temperature is 110°.  Pour milk/butter mixture into bowl of mixer and sprinkle yeast over and let sit until foamy.  Sprinkle sugar over yeast and mix.  Add 2 cups of the flour, salt, cinnamon, and nutmeg, mix until combined.  Add egg, vanilla, and remaining 1½ cups flour, knead.  Place dough in sprayed bowl, cover, and let rise until double about 1 hour.

Punch down dough.  On floured surface, mix chopped apple pieces into dough by hand, handling as little as possible.  Divide dough into six pieces, form each piece into a flat round or oval and place on silpat lined tray or sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 350° and bake fritters 15 minutes.  Mix powdered sugar, melted butter, and milk for glaze and spread over each fritter as they come from the oven.

One Year Ago Today:  Strawberry Lemon Bars

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.

 

Lion House Rolls

The historic Lion House is in Salt Lake City, Utah.  It has a special place in my heart because it is where we had our wedding lunch after our wedding at the Salt Lake LDS Temple.  These rolls are incredible, light and tender.  The tricky part is the shaping of the rolls, to see how it is done, watch this YouTube instruction video.  It does take some practice, but it’s fun and can be done.  Perfect for Father’s Day or any day.  Enjoy!

                         

2 cups warm water (110°)
2/3 cup nonfat dry milk
2 Tbl dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, softened
1 egg
5½ cups flour

In large bowl of mixer, combine warm water and dry milk.  Stir until dissolved.  Add yeast, sugar, salt, butter, egg and 2 cups flour.  Mix on low speed until ingredients are combined.  Add remaining flour and knead.  Place dough in oiled bowl, turn over once so dough is covered with oil.  Let rise in warm place until double in size.  Roll out dough on lightly floured surface, and brush with melted butter.  Cut rolls into desired shape and size (see pictures above and watch YouTube video ;o)).  Place on sprayed or Silpat lined baking pan.  Let rise in warm place until doubled in size.  Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.

One Year Ago Today:  Dilly Bread

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.

 

Fougasse (Provençal Bread with Olives & Herbs)

The look of this bread was interesting to me, plus the herbs looked wonderful.  Reading about Fougasse, I found out it is a type of bread typically associated with Provence but found (with variations) in other regions.  Some versions are sculpted or slashed into a pattern resembling an ear of wheat or a leaf.  It is a simple and versatile flat bread…pronounced “foogass“.  You can add different herbs, olives, and cheese to create your own taste.  Pull apart and enjoy.

                        

This recipe from thehungrymouse.com

1¹⁄3 cups warm water (about 110°)
1 tsp dry yeast
1 tsp sugar
2 Tbl olive oil
4 cups flour
1 tsp salt
1/4 cup kalamata olives, minced
1/4 cup green olives, minced
2 Tbl parsley, minced
2 Tbl thyme, minced
1 Tbl rosemary, minced
Sea salt
freshly cracked black pepper

In a large bowl of mixer, add warm water and sprinkle yeast and sugar; let sit until foamy, 10 minutes.  Stir in oil, flour, and salt and mix until a dough forms.  Knead.  Cover with damp towel, let sit until doubled in size about 1½ hours.

Divide dough into 5 equal pieces.  Working with one piece at a time, roll into a rough 8″ x 5″ triangle.  Transfer rectangle to a cornmeal-dusted Silpat or parchment lined baking sheet.  Cut slashes in middle of dough to make desired design (traditionally was made to look like wheat stalk or leaf).  Spread slashes apart a bit with your fingers.  Cover with a damp towel, let rest until puffed, about 30 minutes.

Heat oven to 450°.  Combine olives and herbs in bowl.  Lightly brush each dough piece with olive oil, sprinkle with olive mixture, and season with salt & pepper.  Bake, until golden brown, watch closely 8-15 minutes, time depends on thickness.

One Year Ago Today:  Lemon Crumb Muffins with Lemon Glaze

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.