Cinnamon Babka

This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!

Cinnamon Babka

Babka Dough
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened

Cinnamon Filling
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt

In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).

Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.

Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.

Cinnamon Babka 1  Cinnamon Babka 2

Cinnamon Babka 3  Cinnamon Babka 4

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Puff Pastry Cheese Straws

Light, flaky, buttery, and cheesy!

Puff Pastry Cheese Straws

2 sheet frozen puff pastry, thawed according to package
1 cup sharp cheddar cheese
1/3 cup Parmesan cheese
2 Tbl butter, softened
season salt

Preheat oven to 425°. Spread one sheet of puff pastry on lightly floured surface. Evenly spread butter over puff pastry. Sprinkle cheddar cheese and Parmesan cheese evenly over buttered pastry. Sprinkle with season salt. Lay second sheet of puff pastry over top of cheeses. Press all around the edge to seal edges of top and bottom pastry together. Gently roll out to 15″X15″square, working to keep edges sealed. With a pizza cutter, cut all the way across into 1″ wide strips. Now, cut across the center of the lengths, cutting the long strips in half. Twist each strip and place on greased or silpat lined baking sheet. Bake 10-15 minutes until puffed and golden brown. Serve warm or room temperature. Keep in airtight container. Makes approx 30 cheese straws.

Challah

Bread. I love bread!

Challah

Challah 1  Challah Rolls

1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.

To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.

To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.

 

Popovers

Make popovers for dinner to go with your soup. Make them for breakfast to eat with butter and jam. Or, make them anytime just because of that amazing crunchy outside and tender delicious inside!

Popovers 1Popovers.jpg1 Tbl butter, melted, cooled
1 cup milk
2 eggs
1 cup flour
1/2 tsp salt

Preheat oven to 400°. Spray a 6-cup popover pan with nonstick spray.
Combine butter, milk, eggs, flour, and salt in blender. Blend for 30 seconds. Divide batter among the 6 popover cups, filling each about half full. Bake 40 minutes, do not open oven door during baking time. Remove from oven. You may want to pierce each popover to let steam escape. Serve warm. You can make popovers in a muffin pan or Pyrex custard cups.

Other Quick Bread Ideas:

Quick Dinner Muffins Quick Dinner Muffins

Corn Bread Muffins Buttery Sour Cream Corn Bread Muffins

Cranberry & White Chocolate Scones

A warm scone on a cold winter morning, lovely.

Cranberry & White Chocolate Scones

Cranberry & White Chocolate Scones 1    Cranberry & White Chocolate Scones 2    Cranberry & White Chocolate Scones 3

2½ cups flour
3 Tbl sugar
1 Tbl baking powder
1/4 tsp salt
1/3 cup butter, cold, cut in pieces
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup chopped frozen cranberries tossed in 2 tsp sugar

Preheat oven to 375°. Line baking sheet with silpat, parchment or spray. Whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. In small bowl, stir together milk, egg, and vanilla. Add milk mixture to dry ingredients, mix to incorporate. Mix in white chocolate and cranberries. Mixture will look dry. At this point I use my hands to bring all together, knead slightly to form a ball (don’t work too much or your warm hands will melt the butter). On well flour surface, press into a round disc about 1 inch in height. Cut into eight wedges. I like to make smaller scones, pictured above. Divide dough in half, press each half into a round disc 1 inch in height and cut into six wedges. Place scone wedges on prepared baking sheet. Optional:  brush with milk and sprinkle with sugar. Bake 16-20 minutes (depending on size), until scones just start turning golden brown.

More Scones:

Sun Dried Tomato Basil & Feta Scones

Raspberry Scones

Orange Cranberry Scones

Spiced Pumpkin Chocolate Chip Scones 3

 

Happy New Year! Top 10 Viewed Recipes in 2015

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2015. Thanks for stopping by…CHEERS!

#1 Sweet Bread Rolls

Sweet Bread Dinner Rolls

#2 Old Fashioned Raisin Pie

Old Fashioned Raisin Pie

#3 Black Forest Cupcakes

Black Forest Cupcakes 1

#4 Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

#5 One Hour Homemade Bread

One Hour Homemade Bread

#6 Butter Swim Biscuits

Butter Swim Biscuits

#7 Chocolate Cupcakes with Chocolate Marshmallow Buttercream

Chocolate Cupcakes with Chocolate Marshmallow

#8 Butterscotch Cupcakes with Butterscotch Buttercream

Butterscotch Cupcakes 1

#9 Apple Pastry Squares

Apple Pastry Squares

#10 Peanut Butter Chocolate Chip Reeses Cookies

Peanut Butter Chocolate Chip Reeses Cookies

Honey Wheat Rolls

Homemade rolls right from the oven, I usually don’t even take the time to get the butter!

Honey Wheat Rolls

Honey Wheat Rolls 1    Honey Wheat Rolls 2

3 cups very warm water (approx 110°)
2 packets (4½ tsp) dry yeast
2 tsp sugar
1/4 cup butter, melted
1/3 cup honey
2 cups all purpose flour
1 Tbl salt
5½ cups whole wheat flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add butter, honey, white flour, and salt. Mix well. Add wheat flour, 1 cup at a time, mixing to incorporate. Knead well. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 1 hour. Divide dough into 24 even pieces, shape into desired roll shape, and put in sprayed sheet pan. Let rise in warm place 45-60 minutes. Bake in preheated 350° oven for 15-20 minutes. I brush with 2 Tbl melted butter as they come from the oven.

More Rolls!

Sweet Bread Dinner Rolls  Lion House Rolls  One Hour Homemade Dinner Rolls 4

Dinner Rolls with a Twist!  40 Minute Rolls  Whole Wheat Refrigerator Rolls

CookiesCakesPiesOhMy.com  Cream Cheese Onion Rolls  Georgian Khachapuri

 

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Banana Chocolate Chip Scones

A yummy solution for one over-ripe banana sitting on the counter!

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones 2   Banana Chocolate Chip Scones 3

2 cups flour
1/4 cup sugar
1 Tbl baking powder
1/2 tsp salt
1/3 cup cold butter, cut in small pieces
3/4 cup cream
1/2 tsp vanilla
1 banana, cut in small pieces
1/2 cup mini chocolate chips
Coarse/Turbinado sugar for sprinkling

Preheat the oven to 400°. Line baking sheet with parchment paper or silpat. In large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter. Add cream and vanilla; stir gently just until dough comes together. Gently fold in bananas and chocolate chips. Transfer dough to floured surface and knead dough gently a few times, until ball forms. Pat dough into 9″ circle, about 3/4-inch thick. Cut into 8 even wedges. Place wedges on prepared baking sheet. Brush tops with a bit of cream and sprinkle with coarse sugar. Bake 15-18 minutes, or until golden brown. Recipe from prettysimplesweet.com.

One Year Ago: Brownie Cookies w/Chocolate Frosting Brownie Cookies with Chocolate Fudge Frosting

Two Years Ago: Birthday Cake Oreo Blondies Birthday Cake Oreo Sprinkle Blondies

Three Years Ago: Chocolate Cherry Bars Chocolate Cherry Bars

Four Years Ago: Mini Oreo Cheesecakes Mini Oreo Cheesecakes

No Knead Crusty Bread

Crusty on the outside and tenderly amazing on the inside! One of the most popular recipes ever published in the New York Times, this recipe comes from Jim Lahey of Sullivan Street Bakery. No special ingredients, equipment, or technique, just plain simple and delicious! Mix it up in the evening and bake in the morning or mix it up in the morning and bake it for dinner.
Give it a try!

No Knead Crusty Bread

         No Knead Crusty Bread 1          No Knead Crusty Bread 2

         No Knead Crusty Bread 3          No Knead Crusty Bread 4

3 cups flour
1¾ tsp salt
1/4 tsp instant yeast
1½ cups water

In a large bowl, stir together flour, salt, and yeast. Pour in water and stir until all combined. Dough will be sticky. Cover with plastic wrap. Let sit 12-18 hours, at room temperature (approx 70°). Dough is ready anytime after 12 hours when surface is bubbly and you are ready to bake.

Heat oven to 450°. Pour dough onto heavily floured surface and shape into a ball or oval (depending on your pot).  Cover with plastic wrap and let sit while the pot is heating. Put *pot with lid* into preheated oven to heat for 30 minutes. There is no need to grease or spray pot. Remove hot pot from oven and drop in the dough (careful it’s HOT!).  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on cooling rack to cool.

* Use a cast iron pot, crock pot insert, glass Pyrex, any 5-7 quart pot with lid that is made for oven use.

One Year Ago: Mini Wedding Cupcakes Mini Wedding Cupcakes 1

Two Years Ago: Oreo Sweet Rolls Oreo Sweet Rolls

Three Years Ago: Old Fashioned Raisin Pie Old Fashioned Raisin Pie

Four Years Ago: Golden Sesame Braid Golden Sesame Braids