Fresh Apple, Almond & Currant Bread

When I read this recipe, it intrigued me because it used fresh apples. Although it called for walnuts, I replaced them with almonds and enjoyed the play of flavors. If I made this again, I might try adding some almond extract to increase the almond flavor.

Source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Ingredients:
1 tbsp active dry yeast
2 tbsp dark brown sugar
1 cup warm water (105-115 F)
1 cup warm milk (105-115 F)
6-6&1/2 cups all purpose flour
2 medium-large cooking apples, tart
1/2 cup dried currants
1/2 cups sliced almonds
2 tbsp vegetable oil
2 large eggs, at room temperature
2 tsp ground cinnamon
1/2 tsp ground mace or nutmeg
1/2 tsp ground allspice
1 tbsp salt

Instructions:
1. Combine the yeast, brown sugar, warm water, warm milk and 2 cups of the flour in a large bowl (or mixer bowl, using the paddle attachment). Beat until smooth, about 2 minutes, and cover. Let stand until foamy, about 1 hour.

2. Add the apples, currants, almonds, oil, eggs, cinnamon, nutmeg/mace, allspice, salt, and 1 cup more flour. Beat until creamy, about 2 minutes. Add the remaining flour, 1/2 cup at a time, until a soft dough forms which just pulls away from the sides of the bowl.

3. Knead on a lightly floured surface for about 5 minutes, adding flour as needed in tablespoon increments. The dough should be smooth, firm and springy. Push back in any nuts or fruit that fall out while kneading. (If using a mixer, switch to the dough hook and knead for 4-5 minutes, or until the dough is smooth and springy, and springs back when poked.)

4. Place the dough in a greased, deep container and turn once to coat the top of the dough with oil. Cover loosely with plastic wrap and allow to rise at room temperature for 1&1/2 to 2 hours, or until doubled in bulk.

5. Gently deflate the dough and turn out onto a lightly floured surface. Grease two 9x5 loaf pans and set aside. Divide the dough into six equal portions. Roll each portion into a strip and lay three strips side-by-side on the counter. Pinch one end of the three strands together, then braid the strands together, pinching the other end together when you reach it. Tuck the braided ends under the loaf and place the loaf into the pan. Repeat with the other three strands and loaf pan. Cover loosely with plastic wrap and allow to rise at room temperature until 1 inch above the rim of the pan, about 45 minutes.

6. Twenty minutes before baking, preheat the oven to 350F, adjusting a rack so that it sits in the middle. Place the pans in the center of the oven and bake 40-50 minutes, or until browned and the loaves sound hollow when tapped with your fingers. Transfer the loaves immediately to a cooling rack and cool completely before slicing.

The Process:

Place in a warm spot for this dough to rise.
I warm my oven, turn it off, and put the dough inside with
the door closed for the duration of rising time.

After first rise. Nicely doubled in size.

Pinch the ends of the three strands together before braiding.

Braiding.

Loaf shaped.

Ready for second rise.

My loaves rose far more than they should have before I caught them and baked them.
Don't leave your loaves unattended!

Results:

This was a great breakfast bread. The dried currants complement the fresh apples, as well as the nuts (you can use walnuts or some other nut as well) to give it a hearty, yet refreshing taste. It toasts extremely well, and tastes good with a light layer of butter.

Hot Cross Buns

Hot Cross Buns!

The first time I made hot cross buns was last year, when I coincidentally made them for Easter dinner. I didn't know then that these were a traditional Easter feast, but I wanted to make them again this year. So I did. Only I tried a second recipe, having learned a few things from the first. This one turned out much better than my first attempt.

Source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Ingredients:
3/4 cup warm water (105-115 F)
1 tbsp active dry yeast
1/3 cup sugar
1 cup warm milk (105-115 F)
8 tbsp unsalted butter, melted
1 tsp salt
3 large eggs
4&1/2 to 6 cups all purpose flour
1 cup dried currants
1/2 cup chopped dried apricots
1 tsp nutmeg
1/2 tsp vanilla extract

Sugar Glaze:
1/4 cup sugar
1/2 cup water

Lemon Icing:
1&1/2 to 2 cups sifted powdered sugar
1 tsp fresh lemon juice
1 tsp grated lemon zest
1&1/2 tbsp milk

Instructions:
1. Pour the warm water into a small bowl and sprinkle the yeast and a pinch of sugar over the top. Stir and set aside for 10-20 minutes, until foamy.

2. Whisk the milk, butter, sugar, salt, eggs, and 1 cup of the flour together. (You can also use a mixer with the paddle attachment.) Beat hard for 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft dough forms, which just clears the sides of the bowl. If mixing by hand, switch to a wooden spoon when necessary.

3. Knead the dough on a lightly floured surface until the surface is smooth, soft and springy (about 3 minutes). If using a mixer, knead about 2-3 minutes, or until the dough is soft, smooth and springs back when pressed with a knuckle.

4. Place the dough in a deep, greased container and turn once to coat. Cover loosely with plastic wrap and allow to rise at room temperature for 1 to 1 & 1/2 hours until doubled in size.

5. Prepare the lemon icing. Sift 1 cup of the powdered sugar into a medium-sized bowl and add the lemon zest. In a small measuring container, combine the milk and lemon juice and add immediately add to the sugar and zest. Whisk until smooth. If the icing is too runny, add more powdered sugar. The icing should be thick enough to be piped through a pastry bag. Set aside until needed.

6. When the dough has doubled in bulk, gently deflate the dough. Turn out onto a floured countertop. Grease two baking trays (or line with parchment paper). Divide the dough into two equal portions. Roll each portion into a log about 10 to 12 inches long (exact length and width is not important). With a serrated knife,  divide each log into 9 equal portions. Form each portion into a round and place about 1&1/2 inches apart on the baking sheets. Allow to rise, at room temperature, until doubled in bulk, 30-45 minutes.

7. 20 minutes before baking, preheat the oven to 375 F. When the buns have doubled in size, use a sharp knife to cut a cross in the top of each bun, no more than 1/2-inch in depth. Place the baking sheet(s) on a rack in the center of the oven and bake 15-20 minutes or until browned and sound hollow when tapped with a finger.

8. While the buns are cooking: prepare the sugar glaze. In a small saucepan, combine the 1/4 cup sugar and 1/2 cup water. Boil, uncovered, for 5 minutes. 

9. Remove the buns when browned and transfer to a cooling rack immediately. Brush with the sugar glaze and allow to cool completely.

10. When the buns have cooled, pipe the lemon icing over the cross that you cut into each bun. (If you don't have a pastry bag for piping, you can use a Ziploc bag. Press all the icing into the corner of the plastic bag and tie off the top with a rubber band. Snip a small piece of plastic off the tip of the corner and press the icing through the hole.) Allow the icing to set on the buns before serving.

Serves: 18

The Process:

Yeast, sugar and water time 0.

Yeast, sugar and water time 10 mins.

Not a difficult recipe, despite the many ingredients.

This dough turned out a touch firm. I could have gone with a touch less flour.
Regardless, this dough was easy to work with and held its shape well.

Dough ready to rise.

Allow to rise at room temperature until doubled in size.

Deflate dough and turn out onto a lightly floured countertop.

Divide dough into two, roll into a log, then slice each log into 9 pieces.
Roll each piece into ball.

Ready for first rise.

Risen and scored.

Before baking, slice a cross in the top of the buns, no deeper than 1/4-inch deep.

Bake until golden brown and they sound hollow when tapped with a finger. 

The sugar-water glaze adds a sheen to the rolls and just a touch of sweetness.

The icing should be thick. Once you make it, let it sit for a few minutes and it will thicken a little.

Drizzle with icing and allow to set before indulging.

Results:

I think I've found my new Easter tradition. Had I had my act together, I would have made these on Good Friday and enjoyed all weekend long. They are excellent the morning after, heated in the microwave for a brief 30 seconds. Yummy. In fact, they are so excellent, that having just one is difficult

The dried fruits used in this recipe are basic, but you could get creative. Candied fruits are often called for in Hot Cross Buns, but really any type of dried fruit should do it.

White Mountain Bread with Wheat Germ

Looking for a wheaty sandwich bread? This white bread with wheat germ added is a great addition to the sandwich repertoire. 

Ingredients:

3/4 cups warm water (105-115 F)
1 tbsp active dry yeast
pinch of sugar
1 1/2 cups milk (105-115 F)
3 tbsp melted butter (or oil)
3 tbsp honey
1 tbsp salt
1 cup wheat germ (Bob's Red Mill)
5-5 1/4 cups unbleached all purpose flour or bread flour

Instructions:

1. In a small bowl, pour 1/4 cup of the warm water and add the yeast, along with a pinch of sugar. Stir gently to mix and allow to sit for 10 minutes at room temperature or until frothy and at least doubled in volume.


2. In a large bowl using a whisk, or a Kitchen Aide mixer using the paddle attachment, combine the remainder of the water, the milk, melted butter, salt and the wheat germ. Beat hard until smooth, about 3 minutes by hand or 1 minute in the mixer. Add the flour, 1/2 cup at a time until a soft dough forms, which just clears the sides of the bowl. If making by hand, switch to a wooden spoon when necessary. The dough should be tacky and a little stiff.


3. If kneading by hand, turn out onto a lightly floured countertop and knead until smooth and springy (1-3 minutes for machine-mixed dough, or 4-7 minutes for hand-mixed dough).

If kneading by machine, switch from the paddle to the dough hook and knead for 5-6 minutes, or until the dough is smooth and springy and springs back when pressed with a fingertip. 


4. Place the dough in a deep, greased container and turn once to coat the top with oil. Cover completely with plastic wrap and allow to rise at room temperature until doubled in bulk, about 1-1 1/2 hours. 

To check the dough, press a fingertip into it. If the indentation remains, the dough is ready. Your dough may take longer; each batch of dough is different.

If you wish, you may wrap in a double layer of plastic wrap at this point and refrigerate the dough for up to 18 hours.


5. Turn the dough out onto a lightly floured countertop to deflate.

Grease two 9 x 5-inch pans. Divide the dough into two equal pieces. Pat each piece into a long rectangle and fold the dough into thirds, overlapping the ends in the middle. Then, beginning at the short end of the dough, jelly roll it into a cylinder about 9 inches long (or the length of your pan). Pinch the seams together (end of roll and long seam), using water to adhere the dough together if necessary.

Grease the top with spray oil and cover loosely with plastic wrap. Let rise at room temperature until the dough is fully doubled in size and about two inches over the side of the pan (at least 45 minutes).


6. 20 minutes before baking, preheat the oven to 375 F.

When your dough is ready to bake, remove the plastic wrap and, using a serrated knife or razor blade, and make a long, 1/4-inch deep slice lengthwise down the loaf so it can expand during baking.

Immediately put into the oven and bake for 40-45 minutes, or until the loaves are golden brown and the sides slightly contract from the edges of the pan.

To check, lift the bread from the pan and tap the bottom of the loaf--it should sound hollow and the entire loaf should be golden brown. If the bottom of the loaf is too pale, you can remove it from the pan and place directly on the oven rack to brown in 5-minute increments.

When baked, transfer the loaves to a cooling rack and allow to cool for at least 15 minutes before serving. Loaves are best slightly warm or at room temperature.

Results:
My only dissatisfaction with this recipe was the fact that I did not allow my dough to rise enough before putting it in the oven. Had I done so, the loaf would have been less dense and even better. As is, it turned out with a complex flavor and perfect for everyday sandwich bread.

Pumpkin Brioche

Pumpkin, butter, pumpkin spice... It may seem like a fall recipe, but I don't think there's any time of year that this won't caress the tastebuds.

Source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Ingredients:
3 tbsp warm water (105-115ºF)
1 tbsp dry yeast
Pinch of sugar
1 cup pumpkin purée
3 3/4 cup unbleached all purpose flour
1/4 cup light brown sugar (packed)
1 tsp salt
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cloves
4 large eggs, at room temperature
1 cup unsalted butter, at room temperature, cut into pieces


Rising time: 4.5 hours plus overnight refrigeration
Baking time: 15-17 minutes

Instructions:
1. Pour the warm water in a small bowl. Sprinkle the yeast and sugar over the surface of the water. Stir to dissolve until frothy, about 10 minutes.

2. In a large bowl or Kitchen-Aid mixer with the paddle attachment, combine the pumpkin, 1 cup of the flour, brown sugar, salt, and spices. Add the yeast mixture and beat until smooth.

3. Add the eggs one at a time and beat well after each addition. Slowly add 2 more cups of flour. Then add the butter a few pieces at a time, beating until well combined. Add the remaining 3/4 cups of flour and beat until creamy. The dough will be soft, sticky and resemble batter.

4. Scrape the dough into a greased container. Cover with plastic wrap and allow to rise until doubled or tripled in bulk, about 3 hours. 

5. Gently deflate the dough and refrigerate overnight.

6. Upon removing from the refrigerator, deflate the dough and turn out onto a lightly floured countertop. Grease three 1/2-inch fluted brioche tins or two, dozen muffin tins. Divide the dough into three equal pieces, then divide each third into five equal portions. Form each piece into a ball and place into a brioche tin or muffin cup. Use floured kitchen shears to snip a 1/2-inch deep X into the top of each piece of dough. Let rise at room temperature for 1-1 1/2 hours, or until doubled in bulk.

7. Twenty minutes before baking, preheat the oven to 400ºF. Arrange the rack so it is in the middle of the oven. Put the brioche tins or muffin tin in the oven and bake for 10 minutes. After 10 minutes, lower the oven temperature to 350ºF and bake 5-7 minutes longer, or until buns are golden and a cake tester or toothpick comes out clean. Transfer to cooling racks and allow to cool before serving.

Results:

I expected a little more flavor out of these, but they do taste good heated up with a dollop of butter. If I make again, I would add some additional spice to give it more flavor.

Coffee Cake with Salmonberries & Cinnamon Streusel

My Bible study devoured this crumby and moist coffee cake.

Okay, so I admit. This isn't really a scone or a bread recipe, but I was looking for something simple to make for a Bible study, and this fit the bill. 

Although it has to bake for 40-50 minutes, throwing it together was relatively simple, something I could do in half an hour  at the most. And it sounded divine. Who doesn't like coffee cake?




Source: The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas



Ingredients:

Streusel--
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, diced, cold

Cake--
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, softened, plus more for pan
1 cup granulated sugar
3 large eggs
1 cup sour cream (I used Greek yogurt)
1 tbsp pure vanilla extract
1 tsp salt
2 cups frozen raspberries/blueberries (I used salmonberries)

Instructions:
1. Preheat the oven to 350F. Grease a 9x13-inch baking pan and set aside.

2. Streusel: Combine flour, sugar and cinnamon in a medium-sized bowl for the streusel topping. Add the diced butter, blending with a pastry blender or fork until it looks like coarse sand. Set aside.

3. Cake: Sift together flour, baking powder, and baking soda into a bowl and set aside. 

4. In a Kitchen Aide mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape down the bowl and add the eggs one at a time. Beat each egg in well before adding the next; scrape down the bowl as needed.

Mix in the sour cream (or Greek yogurt), vanilla extract, and salt.

Add the dry ingredients 1/3 at a time, mixing until just blended together.

With a rubber spatula, gently fold in the berries. The batter will be thick.

5. Bake 40-45 minutes, or until the top of the cake is golden and a cake tester comes out clean with a few crumbs attached.

Allow to cool 10-15 minutes before serving. Serve warm.

Serves 12.

Farmstead Sourdough Bread

I think I've found the perfect bread. Melt-in-your-mouth, buttery flavor so delicate and yet complex... have I sold you on trying this recipe yet?


Requirements: Sourdough starter (or a cheater sourdough's starter)

Ingredients:


1.5 cups warm water (105º-115ºF)
1 tablespoon active dry yeast
1 tablespoon sugar
1 cup Sourdough Starter
8 tablespoons (1 stick) unsalted butter
1 tablespoon salt
5.5-6 cups all purpose or bread flour
1/4 cup fine yellow cornmeal


1. Pour 1/2 cup of the warm water in a bowl and sprinkle the yeast and a pinch over sugar or the top. Stir to combine. Allow to soak until foamy, about 10 minutes.


2. In your Kitchen Aid Mixer with the paddle attachment, combine the sourdough starter, rest of the water, sugar, melted butter, salt and 3 cups of flour. Beat until smooth. Add the yeast mixture and beat for another minute until mixed. Switch to the dough hook. Add the remaining flour, 1/2 cup at a time until you have a soft, shaggy dough that just clears the sides of the bowl.


3. Continue to knead with the dough hook for 3-4 minutes or until the dough is soft and elastic. It should spring back when jabbed with a fingertip or knuckle.


4. Place dough in an oiled container at least double its size. Spray or grease the top of the loaf, or spray the plastic wrap before covering the dough. Allow to rise at room temperature until doubled in size, about 1-1 1/2 hours.


5. Gently deflate the dough and turn out onto a lightly floured surface. Divide into two. Grease two 9 by 5-inch pans with cooking spray or Crisco and sprinkle the yellow cornmeal all over the inside of the pans. Shape the two halves into two loaves by jelly-rolling the dough together. Place in greased pans and cover loosely with plastic wrap. Allow to rise for approximately 1 hour, or until the dough is cresting 1 inch over the top of the pans.


6. Preheat the oven to 350ºF twenty minutes before baking, with the rack in the center position. Bake loaves for 35-40 minutes or until the top of the loaves are golden brown and sound hollow when tapped with a fingertip. Transfer to a wire rack immediately and allow to cool completely before slicing.

The Process:

Water, Yeast and dash of Sugar

Water, Yeast & Sugar mixture after about 10 minutes.

Sourdough Starter

Dough after being kneaded in the KitchenAid mixture

Dough turned out onto a lightly floured counter.

After being kneaded a few times and shaped into a round.

Dough in a greased container, ready to rise (after being covered with plastic wrap).

Dough after first rise.

Pans greased and prepared by coating with cornmeal.

Dough after first rise, being shaped. Flatten into a rectangle and roll tightly.

Dough shaped and seam pinched together.

Dough ready for second rise.

Dough after second rise, should crest over the pan by about an inch on top.

Top view of the dough ready to go into the oven.

When the loaf is done, it should pull slightly away from the sides of the pan.

Results:

This is one of my favorite sandwich breads now. It's creamy, buttery, light and yet rich. Perfect for almost any use, this bread is a great way to use all that sourdough starter you keep in the fridge.

Trail Mix Bread

Cherries, Apricots and Raisins feature in this Trail Mix Bread.

When I saw this bread recipe, I immediately thought of my dad, a man who loves trail mix. So when my dad came to visit, I figured this would be the perfect bread to welcome him to town (as well as letting me off the hook for breakfast!).


This whole-wheat bread has walnuts, sunflower seeds, apricots, raisins and cherries. A perfect substitute for the morning bagel! This recipe makes one 9-by-5 inch sandwich loaf.



Ingredients:

Bread Flour, Whole Wheat Flour,
Water, Molasses, Milk,
Yeast, Butter and Salt.

1 cup warm whole milk (110 degrees)

1/3 cup warm water (110 degrees)

1/4 cup molasses

3 1/2 tbsp unsalted butter, melted and cooled

1 3/4-2 1/4 cups bread flour

1 1/2 cups whole-wheat flour

2 1/4 tsp yeast

2 tsp salt

3/4 cup walnuts, toasted*

1/4 cup unsalted sunflower seeds, toasted*

1/4 cup raisins

1/4 cup dried apricots, chopped coarse

1/4 cup dried cherries

1. Whisk the milk, water, molasses, and 3 tablespoons of melted butter together in a large measuring cup. In a standing mixer, combine 1 3/4 cups bread flour, 1 1/2 cups whole-wheat flour, yeast, and salt. Mixing at low speed, add the milk mixture until the dough starts to come together.


2. Increase the mixer speed to medium. Knead until the dough is smooth and elastic. After about 4 minutes, if the dough is too wet, add the remaining bread flour in 2 tablespoon increments. The dough should stick to the bottom of the bowl but clear the sides. When the dough is smooth and elastic, add the sunflower seeds, walnuts, cherries, apricots and raisins and mix until evenly mixed.


3. Turn the dough onto a lightly floured counter and knead a few times. Then shape into a round ball. Grease a medium bowl and set in dough, spraying the top of the dough before covering with plastic wrap. Set in a warm place to rise until doubled, approximately 2 hours.


4. Grease a 9-by-5 inch bread pan. Turn the risen dough out onto the lightly floured countertop and flatten into a long rectangle 9 inches wide. Roll, pressing the end into the dough until you come to the end. Pinch the seam together and place in the pan, seam side down.


5. Spray the loaf with vegetable oil spray and cover loosely with plastic wrap. Set in a warm place to rise until nearly doubled, about 60-75 minutes. With 20 minutes left in the rise, preheat the oven to 350ºF. 


6. When the dough has risen, brush with the remaining half tablespoon of butter and place in the oven. Bake until golden brown on top and 200ºF inside, about 50-60 minutes. Rotate the loaf halfway through. 


7. Cool the loaf in the pan for 15 minutes, then turn out onto a wire rack and allow to cool completely.




* To toast the nuts, spread onto a rimmed baking sheet and put in the oven at 350ºF for 5-10 minutes. Shake the nuts periodically, as they can go from toasted to burnt very quickly. Alternatively, you can toast a small amount of nuts (less than 1 cup) in a skillet on the stovetop by placing the nuts in a dry skillet over medium heat for 3-8 minutes, shaking periodically.


Per 1/2 inch slice: 200 kCal, 7g Fat, 2.5g Sat Fat, 30g Carb, 5g Protein, 3g Fiber




Process:

Dough with the proper amount of flour added. 

Walnuts, Sunflower Seeds, Apricots, Raisins and Cherries added and just mixed in.

Dough turned out. It was tacky but not sticky.

Dough kneaded a few times and shaped into a ball.

Dough ready for first rise in a lightly greased bowl.

Dough after first rise. It has roughly doubled.

Dough turned out and flattened to the width of the pan's length.  

Starting at one end, jelly roll the dough up into a log.

Pinch the dough's seams together at the end of the log.

Place in the greased pan.

Post second rise, the dough should be cresting over the pan, or nearly doubled.

Results:

Bake until golden on top and 200ºF in the middle.

Topped with a thin layer of peanut butter, this is an excellent bread to replace whatever you eat for breakfast. It's filling as well as tasty. 


This is certainly a standalone bread; it does not need anything to accompany it, but butter or peanut butter complements it well. 


Toasting this bread brings it to a whole other level. Each bite is full of dried fruit and toasted nuts. There's no mouthful of "just bread" with this loaf!