Thursday, October 10, 2013

Hawaiin Rolls

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    Hawaiin Rolls
    Ingredients
    • 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
    • 3 eggs
    • 2 cups pineapple juice, room temperature
    • 3/4 cup sugar
    • 1/2 teaspoon ginger
    • 1 teaspoon vanilla
    • 2 (1/4 ounce) envelopes yeast
    • 1/2 cup (8 tablespoons) butter, melted
    Directions
    1. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter.
    2. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
    3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
    4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
    1. Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
    2. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.

Wednesday, October 9, 2013

Sugar Pumpkin Bread

See the Recipe Below

Photo Credit
 
 
Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum
 
Directions
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F).
Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
 
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
 
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.
 Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).
Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees.
After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
Adapted From http://www.sunnysideupsd.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread

Bloomin Onion Bread

See the Recipe Below
 
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Ingredients:
  • 1 unsliced loaf sourdough bread
  • 12-16 ounces Monterey Jack cheese, thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup finely diced green onion
  • 2 teaspoons poppy seeds
 
Directions
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. 
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
 
 

Blueberry Banana Bread

See the Recipe Below 
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Ingredients:
  • 2 ripe bananas, smashed
  • 1/3 cup Greek yogurt
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup walnuts, chopped (optional)
  • 1/2 cup blueberries
 
Directions
1) Preheat the oven to 350 F.
2) In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
3) Add chopped walnuts and whole blueberries to the batter and mix them in to distribute evenly through the batter.
4) Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
 

Cinnamon Apple Bread

See Recipe Below
Photo Credit
     
    Bread:
    • 1 cup brown sugar
    • 1/4 cup vegetable oil
    • 1/2 cup apple sauce
    • 2 eggs
    • 2 cups apples, chopped and peeled
    • 1/4 cup buttermilk or milk soured with lemon juice
    • 1 teaspoon almond extract (optional, you could add 1/2 cup nuts too)
    • 3 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon
     
    Topping:
    • 1/2 cup flour
    • 1/4 cup brown sugar
    • 1/4 cup butter
    • 1/2 teaspoon cinnamon
     
    Directions
    For bread mix 1 cup brown sugar, oil apple sauce and eggs together. Mix in apple, milk, and almond extract.
     
    Add flour, baking soda, baking powder, salt, and cinnamon.
     
    Divide among two large greased loaf pans or 6 mini loaf pans.  
     
    For topping Mix 1/2 cup flour, 1/4 cup brown sugar, butter, and cinnamon together with a fork until crumbly. Sprinkle over the bread loaves. Bake at 350 for 35-45 minutes or until toothpick inserted in center comes out clean.
     
    Adapted From A Crafty Cook