Braided Sweet Bread

Happy Easter! Here is an easy bread that can be an impressive addition to your Sunday dinner.

Braided Sweet Bread

1¼ cups warm water
1 Tbl dry yeast
1/4 cup sugar
1 egg, beaten
4 Tbl butter, melted
1 tsp salt
4-5 cups flour

In large bowl of mixer, dissolve yeast in warm water. When yeast is bubbly, add egg, melted butter, salt and enough of the flour until soft ball forms. Knead. Turn dough out into a greased bowl, cover and let rise for one hour or until doubled. Punch down dough and divide in half. Divide each half into three equal pieces, roll each piece into a 16″ rope and braid. Repeat with other half of dough. Place each braided loaf on greased or lined baking sheet and let rise 30-45 minutes. Preheat oven to 350°. Whisk an egg with a little water and brush loaves. Bake 15-20 minutes until golden brown (interior temp of 180°). Recipe found at thebakerupstairs.com.

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Cinnamon Twist

The heavenly aroma of something cinnamon baking, have a cinnamon twist!

Cinnamon Twist

Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix filling ingredients together in small bowl.

Divide dough in half. Roll out one half of dough to 18″×8″ rectangle.  Spread half of cinnamon filling over dough.  Roll from long end to long end, pinch seam.  Cut down center lengthwise.  At this point, the two long pieces can be twisted together and put in a circle or cut into shorter lengths and twist for individual portions (see pictures below). Repeat with second half of dough. Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with cinnamon roll glaze.

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Cinnamon Twist Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over cinnamon twists (or put in baggie, snip corner, and drizzle over twists).

Eggnog Muffins

Had to have an eggnog fix today!

Eggnog Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup eggnog
1 egg
1/3 cup oil
1/2 cup sugar

Preheat oven to 400°. Stir together flour, baking powder, salt, and nutmeg. In another bowl, mix eggnog, egg, oil, and sugar. Add eggnog mixture to dry ingredients. Stir just until combined. Scoop batter evenly between 6 sprayed or paper lined muffin cups. Sprinkle with sparkling sugar and nutmeg. Bake 18-20 minutes.

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For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

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Pumpkin Coffee Cake

Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!

Pumpkin Coffee Cake

Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt

Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts

Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.

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