Entries Tagged as 'breads'

Cheddar Biscuit Bread

October 21st, 2009 · 3 Comments

Cheddar Biscuit Bread

When I was in college, I had major problems with insomnia.  Not an occasional night of being unable to sleep, but weeks on end where I would be studying or reading, and suddenly it was 4 o’clock in the morning and I wasn’t even tired.  Or I would get into bed at an oh-so-reasonable hour for a 19- or 20-year old, and lie there, awake, for hours.  My Type-A, hyperproductive friends would smile knowingly when I’d explain that I literally did not sleep, but it wasn’t about bragging rights — it was frustrating, exhausting, and I would have done almost anything to fix it.

Recently, and I’m not sure why, these problems have resurfaced.  After an easy year of falling asleep easily the moment I hit the bed, I find myself wandering out into our kitchen at 2 or 3 am, looking for that midnight snack or snippet of television that will signal to my body that the day is over.

And that’s partially how I conceived of this recipe.  It started out as scones, which are a breakfast food, but to me, this recipe is a bedtime snack.  Savory and rich without being too heavy, a little wedge of this is enough to compel the most reluctant sleeper.  Which is not to say that it shouldn’t be used for breakfast — or, frankly, as an appetizer at dinner.  But after a long day when you want nothing more than to close your eyes, this is comfort food at it’s best.

Night, everyone.

Cheddar Biscuit Bread

Cheddar Biscuit Bread

INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter, diced
1/2 cup buttermilk
2 eggs
1/4 pound sharp Cheddar cheese, grated, plus an additional 1/2 cup grated cheese for topping

DIRECTIONS

Preheat your oven to 400 degrees.  Combine the flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly beat two of the eggs and mix them with the buttermilk, then add the mixture to the rest of the ingredients above. Using a wooden spoon, mix until the dough begins to come together. Add the grated cheddar and mix until everything is incorporated.

Place the dough in a cake pan, and sprinkle additional cheddar cheese on top.  Bake for 25 minutes or until golden brown, and serve.

Cheddar Biscuit Bread from Sugarlaws

Tags: breads · Breakfast and Brunch

Apple Banana Cake

June 6th, 2009 · 48 Comments

Apple Banana Bread from Sugarlaws

Oh, baby.

And —

Are you ready for this?

This recipe is low fat, low sugar, and really, really good for you.

I’ll give you a moment to gather yourself.  Are you still with me?  Are you ready to make it?  Are you chomping at the bit, screaming into your monitor, “What are the ingredients already?!?”

Apples, bananas, flour, sugar, honey, eggs, flour, spices, salt and baking powder.  That’s it.  No butter, no oil, no kidding.  And you wind up with a dense, delicious flavor-filled cake, and you don’t even have to feel guilty about going back for seconds.

So the next time you’re about to melt a stick of butter to make banana bread, put it back in the fridge, and pull out this recipe.  You’ll be glad you did.

Apple Banana Bread from Sugarlaws

Apple Banana Cake

INGREDIENTS

2 large, very ripe bananas
1/2 cup sugar
1/4 cup honey
2 eggs
1 3/4 cups all purpose flour
1 tbsp baking powder
1 teaspoon cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Pinch of salt
2 large golden apples, sliced
Additional honey, for drizzling

DIRECTIONS

Arrange the sliced apples on a baking sheet and drizzle honey over them.  Bake at 400 degrees for 10-15 minutes, or until apples are moist and tender.  Remove the apples from the oven and lower its heat to 350 degrees.

In a large bowl, mash bananas and sugar until combined and creamy.  Add the honey and eggs and continue to beat until well combined.  Add the flour, baking powder, salt, cinnamon, nutmeg, and cloves, and mix until combined.

Grease an 8″ round cake pan, and arrange one layer of apple slices on the bottom of the pan (use a little less than half the apples).  Pour the banana batter into the pan, and arrange a second layer of apples on the top, in an overlapping pattern.  Bake the cake in a preheated 350°F oven for one hour and ten minutes.

Apple Banana Bread from Sugarlaws

Tags: breads · Breakfast and Brunch · food

Oatmeal Wheat Bread

June 1st, 2009 · 21 Comments

Oatmeal Wheat Bread from Sugarlaws

I love, love, love, love, love homemade bread.

More specifically, I love this bread.  It shocks me sometimes how simple, how easy, it is to create gorgeous loaves of bread at home.  How moist, delicious and insanely addictive they are fresh out of the oven, and how quickly they disappear when I leave them on the countertops.

And I love how easy it is to create yummy new variations, just by changing a few ingredients.  Lately, as I’ve said before, I’ve been partial to the half bread flour, half whole wheat flour combination.  But I’ve also usually added butter, eggs, or some other ingredient to the bread to make it moist and richer.  This time, though, I tried something different.  This one was simple — flour, water, salt, sugar.

Who would believe that it would turn out just as moist and delicious as any more calorie-dense recipe I’ve made?  Well, it did.  This bread is really, truly great, and would make an awesome snack on the way to work in the morning, after school for the kids, or before dinner on a special night — it’s that versatile, and that good.

Finally, the winner of the Stonyfield Farm giveaway, is Comment #38, Steven!  I’ll be emailing today for your address, congratulations!

Oatmeal Wheat Bread from Sugarlaws

Oatmeal Wheat Bread

INGREDIENTS

1 packet yeast
1/4 cup water
1/2 cup instant oats, plus additional oatmeal for sprinkling on the loaf
1/2 cup water
3 cups whole wheat flour
3 cups bread flour
1 3/4 cups warm water
1 tsp sugar
2 tsp salt

DIRECTIONS

Proof the yeast in 1/4 cup of water with 1 tsp of sugar.  At the same time, microwave the oatmeal grains and 1/2 cup of water until oatmeal has absorbed the water, about 30 seconds to 1 minute.  When the yeast and water turns milky/creamy, mix it with the flour, the oatmeal, the additional 1 3/4 cups of water, and the salt and knead for about 10 minutes.  If dough is too sticky, add a little bit of flour to make it easier to knead.  Place the dough in a greased bowl and allow it to rise for 90 minutes, or until doubled in size.  Punch down the dough, knead it again briefly, and place it in a greased pan for baking. 

Preheat your oven to 450 degrees, and allow the dough to rise for an additional 45 minutes, or until it rises to the size you want.  Sprinkle some additional oats on the top of the loaf.  Bake for 25 minutes, allow to cool, and slice.

Oatmeal Wheat Bread from Sugarlaws

Tags: breads · food

Bagels

May 8th, 2009 · 20 Comments

Bagels from Sugarlaws

I actually put of making these for a long time.  Like, six months or a year, during which I really *wanted* to make homemade bagels, but somehow I couldn’t do it.

Why?  Because I thought they were hard to make!  In fact, I thought they would take all day, be easy to screw up, and generally be a finicky bread recipe.

But, come on.  These are bagels.  There is nothing finicky or annoying about them — they are just easy, totally simple, and immensely satisfying.  Smeared with a pat of butter or jam, you have an easy, simple, and completely delicious.  Plus, I froze about two thirds of this batch, and they’re easy to defrost in a toaster oven and make a perfect on-the-way-to-work snack.  As an extra tip, I like to cut them in half before freezing them — instant portion control for those days you’re just not that hungry in the morning.

So, I think you should make these.  I know I end a very significant percentage of my posts this way, but it’s because I genuinely love these recipes, and nothing makes me happier than hearing from you guys when you make them and email me about them!  Sincerely, nothing makes me happier than those moments.  So, well, go make these.  Please.  If only to make my day!

Bagels from Sugarlaws

Bagels

INGREDIENTS:
2 cups white whole wheat flour
1 cup bread flour
2 tbsp sugar
1 tsp salt
1 package active dry yeast
3/4 cup warm water

DIRECTIONS:
Proof the yeast in 1/4 cup of water until frothy.  Mix the yeast mixture, the rest of the water, salt, sugar, and both flours and knead for 5-10 minutes.  Allow the to rise in a greased bowl, covered with saran wrap, for about an hour.  Punch the dough down, and let it rest on a lightly floured surface.

Meanwhile, in a large pot bring a pot of water to a boil. Stir in 3 tablespoons of sugar.  Cut dough into 9 equal pieces, and roll each piece into a small ball. Poke a hole in the middle of each, and pull the dough gently to enlarge the hole.  Prepare a baking sheet with parchment or silipat and preheat your oven to 375 degrees,

Carefully transfer bagels to boiling water, and boil for 1 minute, turning halfway through.  Drain briefly after taking each bagel out of the water, and place it on the baking sheet.  Sprinkle them with your choice of toppings (sea salt, poppy seeds, sesame seeds, etc).  Bake at 375 degrees for 20 minutes, or until lightly browned. 

Bagels from Sugarlaws

Tags: breads · Breakfast and Brunch · food

Cinnamon Rolls

May 4th, 2009 · 38 Comments

Cinnamon Rolls from Sugarlaws

I have two words to say about this recipe:

No.  Yeast.

None.  Because some mornings, you just don’t have time to wait for dough to double in size (twice).  Some mornings, three and a half hour recipes are simply not an option.

Which is why some genius person, sometime a long time ago, invented baking powder.  (In fact, according to Wikipedia, it’s this guy).  So you could put something in the oven, and some miracle would cause it to rise in about ten minutes, just like yeast does, but a whole lot faster.

I am not a yeast-phobe — there are plenty of traditional bread recipes on this blog.  But I’m certain this cinnamon bun recipe is just as good as any yeast recipe you can find, and a whole lot easier.

Because these things are just sickeningly good.  I know anything I write won’t do them justice, but I will say, these are really, really, really good.  Unbelievably good.  Stupendously good.  Beyond “good,” by a longshot.  Do you get the idea?  Tender and flaky dough, with deliciously cinnamony filling and the perfect blend of tangy and sweet cream cheese icing.  I would gain a ridiculous number of pounds if I made these a staple in my kitchen — but it would be so, so worth it.  For now, we’ll leave it as a completely indulgent little treat.

Cinnamon Rolls from Sugarlaws

Cinnamon Rolls from Sugarlaws

Cinnamon Rolls

INGREDIENTS
1 cup warm milk
2 eggs
1/3 cup butter, softened
4 1/2 cups bread flour
1/2 cup sugar
1 tablespoon baking powder

1 cup brown sugar
1 tbsp water (eliminate if you’re opening a new package of brown sugar)
2 tablespoons ground cinnamon
1/4 cup butter, softened

4 ounces cream cheese, at room temperature
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar

DIRECTIONS

Preheat your oven to 400 degrees.  Mix the first six ingredients together in a large mixing bowl, mixing thoroughly until the dough forms a large ball.  Meanwhile, in a small bowl, combine brown sugar, butter, water and cinnamon.

Divide the dough into ten pieces, and roll each one into a 2″ by 10″ rectangle. Spread the dough with the cinnamon mixture. Roll each strip into a tightly formed roll. Place rolls in a 9×13 inch baking pan, allowing some room for the rolls to expand.  Bake the rolls until just starting to turn golden, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, and confectioners sugar. Spread frosting on the rolls before serving.

Makes 10 cinnamon rolls.

Cinnamon Rolls from Sugarlaws

Tags: breads · Breakfast and Brunch · desserts · food