Banana Crunch Muffins

I really enjoy the crunchy texture of these muffins, which include nuts, granola, and coconut. These muffins are excellent when served for breakfast or as a snack with a cup of coffee. 

3 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt*

1/2 lb (2 sticks) unsalted butter, melted and cooled*

2 extra-large eggs

3/4 cup whole milk

2 tsp vanilla

1 cup mashed ripe bananas (approx. 2 bananas)

1 cup medium-diced ripe banana (approx. 1 banana)

1 cup chopped walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola or shredded coconut for topping (optional)

Preheat oven to 350F.

Line 24 muffin cups with paper or silicone liners. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add the cooled melted butter to the flour mixture and combine in a mixer with the paddle attachment.  In a separate bowl, combine the eggs, milk, vanilla, and mashed bananas, and add to the flour and butter mixture.  Scrape the bowl and blend well.  Do not overmix.  

Fold the walnuts, granola, coconut and diced bananas into the batter.  Spoon the batter into the lined muffin cups, filling each one to the top.  Top each muffin with dried banana chips, granola or coconut if desired.  Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove from the pan, and serve.  

*I use salted butter and reduce the salt in the recipe to 1/4 tsp.

Makes 24 muffins

Source:  Ina Garten

Kimberly

Sourdough English Muffins

I always enjoy trying new sourdough recipes.  This recipe was so easy to make and they taste delicious!

Ingredients to make 1/2 cup (100 g) of active sourdough starter:

1 TBS (15 g) sourdough starter

1/3 c + 1 TBS (50 g) all-purpose flour

3 1/2 TBS (50 g) water

Dough Ingredients:

1/2 c (100 g) active sourdough starter

1 TBS (20 g) honey, sugar or maple syrup

1 c (240 g) milk

3 c (360 g) all-purpose flour

1 tsp (5 g) fine sea salt

1/4 c (40 g) cornmeal for sprinkling

Feed your sourdough starter:

12 hours before you plan to mix the dough, add the ingredients to make 1/2c (100 g) of active sourdough starter to a clean jar.   Stir the ingredients until combined, loosely cover the jar and let the starter rise at room temperature.  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough:

Add 100 g of the active starter and the rest of the dough ingredients (except cornmeal) to a large bowl and use a wooden spoon or your hands to mix until well combined.  Cover and let rest 30-60 minutes.  Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.  (Or, you can use a stand mixer with a dough hook attachment at the lowest speed.)

Place the dough back into the bowl and cover and let ferment on the counter at room temperature for 8-12 hours.  (If your room is cool, place the bowl in the oven with the oven light on.)

Cut and Cook:

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" thick.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that has been sprinkled with cornmeal.  Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.  (If your room is cool, place the pan in the oven with the oven light on.)

Preheat your non-stick skillet over low heat.  Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4-5 minutes.  Turn the muffins over and cook for an additional 4-5 minutes.  When done, the center of the muffin should register 200 F on an instant-read thermometer.

When the muffins are slightly warm or cooled, stick a fork in around the sides of the muffins to split them open.   Do not cut the muffins with a knife or you will not get all of the nooks and crannies that hold the butter.

Store at room temperature for up to 5 days in a container or freeze for up to 3 months.

Makes 10 muffins

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly

Bran Muffins

Many years ago, my dear friend Luann shared this recipe with me.  I make these quite often and share them with my family and neighbors.  These quick, easy and tasty muffins, also known as Think-Ahead Bran Muffins, allow you to prepare the batter and refrigerate for up to six weeks. Whenever you crave a fresh muffin, simply bake the desired amount. You can also bake them all at once, which I often do.

1 (15 oz) box (7 cups) Raisin Bran Flake cereal

5 cups flour

2 cups sugar

5 tsp baking soda

2 1/2 tsp salt

4 eggs, beaten

4 cups milk

2 TBS vinegar

1 cup vegetable oil

1/2 cup molasses

Measure the Raisin Bran Flake cereal into a large mixing bowl.  Crush the cereal using your hands or the back of a wooden spoon to break up the flakes.  No need to crush into a powder, just crush enough so the flakes are smaller.  Add the flour, sugar, baking soda and salt. Mix well. 

In a separate bowl, beat the eggs.  Add the milk, vinegar, oil and molasses.  Mix well.

Using a mixer, slowly combine the liquid ingredients into the dry ingredients and mix well again.

Store covered in the refrigerator and use as needed.  When ready to bake, fill muffin pan cups 2/3 full.  Bake in a pre-heated 400F oven for 15 minutes.  

Batter will keep in the refrigerator for up to 6 weeks.

** If you do not care for raisins, you may use Bran Flake cereal without the raisins.

Makes 55-60 muffins

Source:  Luann M.

Janice

Stuffed Bagels (Keto and Low-Carb)

If you are looking for a low-carb bagel option, these are really good.  You will definitely want to double this recipe.

1 1/2 cup shredded mozzarella cheese

2 oz cream cheese

2 tsp baking powder

1 cup almond flour

1 egg

2 - 4 oz cream cheese, cubed into 6 pieces. Place in freezer while preparing dough.

1 egg (for the egg wash topping)

Topping options:  "Everything But the Bagel" seasoning, salt, sesame seeds, poppy seeds, freshly grated Parmesan or Asiago cheese

Preheat oven to 350F.

Microwave the mozzarella and 2 oz cream cheese for 30 seconds, stir and microwave 30 more seconds until completely melted.

Add in baking powder, almond flour and egg.  By hand, mix well until dough forms.  It will take a few minutes.  

Divide dough into 6 equal portions. Roll into a ball and slightly flatten with the palm of your hand.  Add a cube of cold cream cheese to the center of each doughball.  Wrap dough around the cream cheese cube.  Roll into a ball again.

Place doughballs on a parchment lined baking sheet.  Press tops of the dough down slightly. 

Brush tops with egg wash.  Sprinkle with "Everything But the Bagel" seasoning or salt or sesame seeds, etc.

Bake at 350F for 20-25 minutes until they start to brown.

Store leftovers in refrigerator.

Makes 6

Source: Kristi Davis - You Tube

Kimberly

Chocolate Zucchini Bread

This decadent zucchini bread is my go-to bread every summer.  This is the main reason I grow zucchini! You can freeze this bread and enjoy it all winter long.

1 1/4 cup flour

1/2 cup dark cocoa powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup sugar

1 large egg plus 1 egg yolk

1/2 cup butter (1 stick), melted and slightly cooled

1 tsp vanilla

2 cups grated zucchini

2/3 cup chocolate chips

Pre-heat oven to 350.  Lightly spray and line a 9x5 loaf pan with parchment. 

Whisk the dry ingredients together (flour, cocoa powder, baking soda, cinnamon and salt). Set aside.

Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini. 

Blend the dry ingredients into the wet, in three stages.  Blending just until incorporated after each addition, do not over beat.

Fold in the chocolate chips.  Spread into the prepared pan. Bake for about 50 minutes, until toothpick inserted near the center comes out dry.  Melted chocolate is o.k.!

Cool in the pan on a wire rack for 10 minutes before removing.

Source:  theviewfromgreatisland.com

Kimberly

Quick and Easy Blueberry Muffins

You only need a bowl...no mixer required.  These are easy and tasty muffins. Serve warm with a little butter.  Such a wonderful treat!

1 1/2 cups all-purpose flour

3/4 cup granulated sugar, plus 1 TBS for muffin tops

1/4 tsp fine sea salt

2 tsp baking powder

1/3 cup neutral-flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 to 1/2 cup milk - dairy and non-dairy both work

1 1/2 tsp vanilla 

6 - 8 ounces (about 1 cup) fresh or frozen blueberries *(see note below)

Heat oven to 400 F degrees.  For big-topped muffins, line 8 standard-size muffin cups with paper liners.  For standard-size muffins line 10 muffin cups.  Fill the remaining muffin cups with 1 to 2 TBS of water to help the muffins bake evenly.

Whisk the flour, sugar, salt and baking powder in a large bowl.

In a liquid measuring cup (I use a 2 cup Pyrex), add the 1/3 cup of oil and egg.  Then add enough milk to reach the 1 cup measuring line.  This is approximately 1/3 to 1/2 cup of milk.  Add the vanilla and whisk to combine.

Add milk mixture to the bowl with the dry ingredients.  Then use a fork to combine.  Do not over mix.  The muffin batter will be quite thick* (see note below).  Fold in the blueberries.

Divide the batter between muffin cups.  If making big-topped muffins, the batter will come to the tops of the paper liners.  Sprinkle a little sugar on top of each muffin.  Place 1 to 2 TBS of water in the empty tins.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.  Transfer to a cooling rack.

To store, place them in a plastic bag, seal and store at room temperature for 2 to 3 days.  To freeze, wrap them tightly in aluminum foil or place them in freezer bags.  Freeze for up to 3 months.

*Note:  You can make these with fresh or frozen blueberries.  If you use frozen, do not thaw the berries.

*Batter Thickness:  The batter should be thick and "scoopable" - not runny and not dry or extra thick like dough.  If the batter is too runny, add flour, a tablespoon at a time until correct consistency.  If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

Makes 8-10 muffins

Source: www.inspiredtaste.net

Eileen

Homemade Bakery French Bread

There is nothing more comforting than a hot piece of bread straight out of the oven.  This recipe only takes a little over an hour.  Why go to the bakery when you can make this right at home?

2 TBS yeast (make sure you use fresh)

1/2 cup warm water

2 cups hot water

3 TBS sugar

2 1/2 tsp salt

1/3 cup oil

6 1/2 cups flour

1 egg for brushing on top of bread

In a small bowl, dissolve yeast in 1/2 cup warm  water.  Make sure that your water is warm (not too cold, not too hot).  Let proof for 10 minutes.

In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together.  Add the yeast mixture to a bowl.

Add the remaining 3 1/2 cups of flour, one cup at a time, mixing after each addition.  Watch for it to start pulling away from the bowl to know it is ready.  Once all of the flour is added, let sit for 10 minutes.

Separate your dough into 3 piecesFrench bread loaf and smooth out the edges.

Place the dough on a greased baking pan or a Silpat, seam side down.  Using a knife, make 3 to 4 diagonal cuts about 1/4 inch thick in the bread.  Brush with your beaten egg.  

Let dough rise uncovered for 30-40 minutes in a warm place.

Bake at 375 for 18-22 minutes or until golden brown. 

Makes 3 loaves

Source:  www.modernhoney.com

Eileen 

Basic Homemade Bread

Nothing smells or tastes better than homemade bread just out of the oven.

 

 

 

 

 

 

 

 

1 package (1/4 oz) active dry yeast

2 1/4 cups warm water (110° F to 115° F)

3 TBS  Sugar

1 TBS Salt

2 TBS Canola Oil

6 1/4 to 6 3/4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water.  Add the sugar, salt, oil and 3 cups of flour.  Beat until smooth.  Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.  Place in a greased bowl, turning one to grease the top.  Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down.  Turn onto a lightly floured surface; divide dough in half.  Shape each into a loaf.  Place in two greased 9x5 inch loaf pans.  Cover and let rise until doubled, 30-45 minutes.

Bake at 375°F for 30-35 minutes or until golden brown and bread sound hollow when tapped.  Remove from pans to wire racks to cool.

Yield: 2 loaves (16 slices each)

Source: www.tastofhome.com

Susan

Garlic Croutons

I'm not a fan of store-bought croutons because they can be so hard and not very flavorful.  I made this recipe and decided this will be my go-to crouton recipe.  Depending on how large your bread slices are you may want to make a recipe and a half of the butter/garlic mixture.

6 slices bread, trim crusts, cube (let bread sit out a few hours or overnight)
3 TBS melted butter
1 tsp garlic powder
1 tsp dried parsley
pinch salt

Preheat oven to 300 degrees.  In a bowl, mix together the melted butter, garlic powder, parsley and salt.  Add the bread cubes.  Toss until well coated.

Spread onto a rimmed cookie sheet or a 9x13 pan.

Bake for 15 to 25 minutes or until golden brown and crunchy.  Stir a few times during baking.

Source:  www.savorysweetlife.com

Janice

7-Up Biscuits

This recipe intrigued me so I just had to give it a try.  Wow...so easy and delicious!  These biscuits are so tender they just melt in your mouth.

4 cups Bisquick
1 cup sour cream
1 cup 7-Up
1/2 cup melted butter

Mix together Bisquick, sour cream and 7-Up. Dough will be very soft....don't worry.

Gently knead and fold the dough a couple times...just until the dough ingredients are all incorporated.  You may need to lightly dust the dough and your hands with additional Bisquick so you can handle without it sticking too much to your fingers.

Dust your surface with Bisquick, pat dough out to about a 1/2 inch thickness and cut biscuits using a round cookie cutter or the rim of a drinking glass.

Melt butter in the bottom of a 9x13 baking pan.

Place biscuits on top of the melted butter and bake at 425 degrees for 12-15 minutes or until golden brown.

Makes 12 biscuits

Janice

Sweet Honey Corn Bread

Corn bread goes great with any Mexican meal or with chili.  I served this warm with a little sprinkle of sugar on top. 

1 cup flour
1 cup cornmeal
1 tsp salt
3 1/2 tsp baking powder
1/2 to 2/3 cup honey (or you may use sugar)
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees.

Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, salt and baking powder.  Stir in honey, egg, milk and vegetable oil until well combined. 

Pour batter into prepared pan.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. 

Serves 6

Source:  The Taylor House

Janice

Rhubarb Nut Bread

I look forward to Spring when the rhubarb is in season.   One of my favorite ways to use rhubarb is in rhubarb bread.  This recipe is one of my favorites.  The rhubarb and pecan pieces sprinkled on top of the bread adds a nice tasty treat. 

2 cups (about 3 stalks) rhubarb, coarsely diced (pick the thinner stalks as they are more tender and less fibrous than thicker stalks)
1/4 cup granulated sugar
A little flour for dusting (a tablespoon, or so...enough to lightly dust the rhubarb)
1 tsp ground cinnamon
1 tsp grated lemon zest
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 large egg room temperature
1 cup firmly packed brown sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup buttermilk, room temperature ** (see note below)
3/4 cup chopped pecans, reserving some to sprinkle over the top of the bread before baking

Preheat oven to 350 degrees.  Adjust oven rack to middle position.  Grease or spray a 9 x 5 inch loaf pan (or you may use 2 smaller loaf pans)

In a bowl combine the diced rhubarb, sugar, a tablespoon or so of flour, cinnamon and lemon zest; set aside.  Set aside 1/4 cup of the rhubarb mixture and some of the chopped pecans.

In a large bowl, mix together the flour, baking soda and salt; set aside.

In the bowl of your mixer, add the egg and lightly beat.  Add the brown sugar, vegetable oil and vanilla extract.  Mix until well combined.

Add 1/2 of the flour mixture and 1/2 of the buttermilk and beat until smooth.  Add the remaining flour and buttermilk and continue beating until smooth.

Stir in the rhubarb mixture and the chopped pecans.

Pour the batter into the greased loaf pan and then sprinkle remaining reserved rhubarb mixture and some chopped pecans over the top.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

When done, remove from the oven and cool on a wire rack for 10 minutes; remove from pan.  Cool completely before slicing.

This bread freezes well.

**To make buttermilk, add 1/2 TBS of lemon juice to the 1/2 cup of milk.  Stir and let sit for few minutes.

Makes one large 9x5 loaf or 2 small loaves

Source:  www.whatscookingamerica.net

Eileen

Glazed Lemon Zucchini Bread

This lemon zucchini bread is very moist and delicious.  Since I had some fresh blueberries on hand, I added them to this recipe.  The recipe calls this a lemon zucchini bread, but you could certainly consider this a cake and serve it for dessert.

Cake Ingredients:
2 cups cake flour

1/2 tsp salt

2 tsp baking powder

2 eggs

1/2 cup canola oil

1 1/3 cups sugar

2 TBS lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup grated zucchini
1 cup fresh blueberries, dusted with flour (my addition)

Glaze ingredients:

1 cup powdered sugar

2 TBS fresh lemon juice

1 TBS milk

zest of 1 lemon (my addition)

Mix the flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Gently stir in blueberries, if using. 

Add dry mixture to the wet mixture and blend all together until well combined.  Pour batter into greased 9x5 loaf pan.  Bake at 350 for 40-45 minutes.

While still warm, make the glaze and spoon over the bread. Let the glaze set up before cutting and serving.  Enjoy!

**I doubled the recipe and made this in a bundt cake pan. I baked the cake for about 55-60 minutes.**

Source:  http://lilluna.com

Kimberly

Pistachio-Chai Muffins

Pistachios and Chai are such a wonderful combination of flavors.  I just purchased a new Cooking Light cookbook and I knew this would be the first recipe I needed to make from it.  So delicious served warmed!  Enjoy with a hot cup of Chai for the "total Chai experience".

1 3/4 cups flour
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (my addition)
1/2 tsp ginger (my addition)
1/4 tsp nutmeg (my addition)
2 Chai blend tea bags, opened (I used 3 tea bags)
1 cup low-fat butter milk (if you don't have buttermilk, you may add 1 TBS lemon juice or vinegar to regular milk and let it sit for several minutes)
1/4 cup butter, melted
2 tsp vanilla extract
1 large egg, lightly beaten
Cooking Spray
1/3 cup shelled salted dry-roasted pistachios, chopped (I used about 100 nuts...yup,100)

Glaze:
1/2 cup powdered sugar
1 TBS water
1/2 tsp vanilla

Preheat oven to 375 degrees.  Combine flour, brown sugar, baking powder, baking soda, salt and spices into a large bowl.  Stirring with a whisk.  Cut open the tea bags and add to the flour mixture, stirring well.  Make a well in the center of the mixture.  Combine buttermilk, butter, vanilla and egg in a bowl, stirring well with a whisk.  Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray.  Divide batter evenly among prepared muffin cups.  Sprinkle nuts evenly over batter.  Bake at 375 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Cool 5 minutes in pan on a wire rack.

To make the glaze, combine the powdered sugar, water and vanilla, stirring until smooth.  Drizzle evenly over muffins. 

Serves 12

Source:  Cooking Light: The Food Lover's Healthy Habits Cookbook

Janice

Corn Bread

I like to serve cornbread with stew, chili and any Mexican meal. This went great with my Mom's Taco Soup.  Her Taco Soup recipe is also on this blog.  I like to serve Corn Bread warm with a little butter and a drizzle of honey.  Its even great for breakfast!

1 1/4 cup flour
3/4 cup yellow corn meal (I use Quaker Corn Meal that comes in a small canister)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400 degrees.  Grease an 8x8 or 9x9 pan.  Combine all the dry ingredients.  In a separate bowl, combine the wet ingredients.  Add the wet ingredients to the dry ingredients and stir together just until the dry ingredients are moistened.  Pour batter into prepared pan.

Bake 20-25 minutes or until light golden brown and wooden picked inserted into the center comes out clean.

Serve warm.

Serve 9

Source:  Quaker

Janice 

Boule (Artisan Free-Form No-Knead Bread)

This bread dough does not require any kneading and will last in the refrigerator for up to two weeks.  Measuring and mixing the dough takes less than 15 minutes.  When you want to make a loaf, just cut off a hunk of dough, shape it and bake it.  It will take less than 5 minutes.  The longer this dough is stored in the refrigerator, the more it will take on the taste of a sourdough bread. This recipe makes four 1-pound loaves. However, I usually make two loaves out of the recipe because I like a larger loaf.  Lightly toast a piece of bread and drizzle with olive oil for the perfect accompaniment to a hot bowl of soup.  It is also great made into a Panini sandwich.  Don't let the length of my 'wordy' recipe scare you.  It's mostly explanation.  This bread will really be the easiest bread you have ever made! Really!

3 cups lukewarm water
1 1/2 TBS granulated yeast (2 packets)
1 1/2 TBS kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Cornmeal for dusting your pan

Warm the water slightly, to about 100 degrees.
Add the yeast and salt to the water in a 5-quart bowl, or a large plastic food container.  Don't worry about getting all of the yeast and salt to dissolve.

Add all of the flour at one.  Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) or a heavy-duty stand mixer fitted with the dough hook.  Mix until the mixture is uniform.  If mixing by hand and it is becoming too difficult, wet your hands first and just mix with your hands.  However, do not knead the bread.  Kneading is unnecessary.  You are done when everything is uniformly moist, without any dry patches.  This mixing process should only take a couple minutes.

Cover the bowl or container with a loose fitting lid. It should just sit on top.  It should not be air-tight.  Allow the bread to rise at room temperature for about 2 hours.  Longer rising times, up to about 5 hours, will not harm the bread.  You can now use a portion of the dough after it has finished rising.  Or you may place the covered bowl in the refrigerator for when you are ready to make your bread.  It will keep in the refrigerator for two weeks.

When you are ready to make a loaf of bread, sprinkle the surface of the refrigerated dough with flour.  Pull up and cut off a 1-pound (about the size of a grapefruit) piece of dough, using a serrated knife.  Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Most of the flour will fall off, that is o.k.  The flour doesn't need to be incorporated into the dough  The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten when you bake the bread.  The top of the bread ball should be fairly smooth. This entire process should take no more than 30 to 60 seconds.

When I make my bread, I use half of the dough recipe and I bake it in a 1 1/2 quart oval or round casserole dish.  You may also bake it directly on a cookie sheet, pizza stone or any size casserole dish depending how much dough you are using. You should first sprinkle your baking surface with a little cornmeal to prevent it from sticking.

Let the dough rest on your pan (or in your casserole dish) for about 40 minutes.  Depending on the age of your dough, you may not see much rising during this period.  That is o.k. as it will rise during baking.

About 20 minutes before you are ready to bake your bread, preheat the oven to 450 degrees.  Dust the top of the bread dough with flour and make a few 1/4 inch deep slash marks diagonally on top of the dough with a serrated knife.  Your oven may not be up to 450 degrees yet, but go ahead and place the bread dough in the oven.  Bake for 30 minutes or until the crust in nicely browned and firm to the touch.  I bake my bread for 20 minutes, gently remove it from the pan and bake directly on the oven rack for the remaining 10 minutes so the bottom of the loaf gets crusty as well.

Let the bread cool completely on a wire rack.

Store the remaining un-used dough in the refrigerator in your lidded (not air-tight) container and use it over the next 14 days.  You'll notice that even one day's storage improves the flavor and texture of your bread.  This maturation continues over the 14 day storage period.  When you have used up all your bread dough, you don't even need to wash your container.  Just mix up another batch of dough and you will have bread whenever you need it.

Variations:  You may add 1 tsp dried thyme (2 tsp fresh thyme leaves) or 1/2 tsp dried rosemary leaves (1 tsp fresh) to the water mixture.  I think next time I might add some roasted garlic to my bread dough.  Yum!

Experiment with different size loaves and pans. You really can't mess up this bread...its so easy.  I sometimes pull and gently stretch my bread dough to make a long 12 to 14 inch loaf that is a couple inches in diameter.  Have fun with it!

Makes 4 one-pound loaves

Source:  Artisan Bread in Five Minutes a Day - Jeff Hertzberg, M.D. and Zoe Francois

Janice

Whole-Wheat Carrot Applesauce Muffins

I like to make "better-for-you" muffins so I don't feel guilty having a muffin for breakfast. These muffins are really moist and delicious.

1 1/2 cups whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup honey
1 egg
1 tsp vanilla extract
1 cup unsweetened applesauce
3/4 cup shredded carrots
1/2 cup chopped walnuts (my addition)

Preheat oven to 350. Line a muffin pan with muffin liners and set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger and salt.

Using an electric mixer, beat the butter, honey, egg and vanilla together on medium speed. Turn the speed to low and slowly add the flour mixture until combined. The batter will be thick.

Using a spatula, carefully fold in the applesauce, carrots and walnuts. Divide the batter evenly among the muffin cups. Bake for 22-24 minutes or until the muffins begin to turn golden brown.

Makes 12 muffins

Source:  www.100daysofrealfood.com

Kimberly

Quick Amish Cinnamon Bread

I have seen this recipe posted all over the internet so I figured it must be really good.  I'm not even sure who to give credit for this recipe because it is on so many blogs....maybe the Amish!  This bread is delicious and easy!  Now I know why it was re-posted so much.  It's a great bread to make in a pinch because you most likely have all the ingredients on hand. 

1 cup butter, softened
1/2 cup brown sugar
1 1/2 cups granulated white sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 TBS lemon juice
4 cups flour
2 tsp baking soda
1 tsp vanilla

Cinnamon-Sugar mixture:

2/3 cups granulated white sugar
2 tsp cinnamon 
 
Preheat oven to 350 degrees.  Grease two 9x5 loaf pans. 

Cream together butter, sugar and eggs.  Add milk, flour and baking soda.  Put 1/2 of the batter (or a little less) into two greased loaf pans (1/4 of the batter in each pan).  Mix in a separate bowl the sugar and cinnamon mixture.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with the last of cinnamon topping.  Swirl with a knife.  Bake 45-50 minutes or until a toothpick tester comes clean.  

Cool in pans for 20 minutes before removing from the pan.

 Makes 2 loaves

Source: The Amish

Janice

Zucchini Bread

Zucchini bread is one of my favorite quick breads.  This is the recipe that I have been making for many years.

3 eggs

1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed
1 TBS vanilla
2 cups flour
1/2 tsp salt
1/4 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
2 cups grated zucchini (with the skin)
1 cup chopped walnuts

Heat oven to 325 degrees.  Grease and flour two loaf pans.

Stir together, eggs, oil, sugars and vanilla.  Combine the flour, salt, baking powder and soda and cinnamon.  Gently fold in the zucchini and walnuts.

Pour into prepared pans.  Bake for one hour.  Let bread cool about 5 to 10 minutes before removing from pans.

Makes 2 loaves

Janice 

Chocolate Zucchini Bread

Is it bread or is it cake?  The addition of the chocolate, coconut and chocolate chips adds a little something special to regular zucchini bread.  This bread freezes well.  I like to bake a few batches and enjoy it during the winter.   

 

3 eggs, beaten
1 1/2 cups sugar
3 tsp vanilla
1 cup oil
2 cups shredded zucchini (with skins)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup coconut
1 (3 oz) box instant chocolate pudding
1/2 cup chopped walnuts
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Beat eggs until light.  Add sugar, vanilla and oil; mix well.  Stir in zucchini.  Stir together flour, salt, baking soda, baking powder and cinnamon.  Blend with creamed mixture.  Fold in coconut, dry pudding, nuts and chocolate chips.  Pour into 2 greased loaf pans.  

Bake at 350 degrees for 1 hour.  When cool, you may sprinkle with powdered sugar.

Makes 2 loaves

Janice