Naan Bread

 

1 ¼ cup all purpose flour

1 cup Greek yoghurt

2 ½ teaspoons baking powder

¼ teaspoons salt

3 Tablespoons butter

 

Combine Flour, baking powder and salt in medium bowl. Mix. Add yoghurt and mix well to form dough.

 

Pinch off pieces off dough, form into a ball, stretch and flatten, or roll out. Cook on griddle until golden brown. Brush with butter.

 

Poppyseed Muffins

Source: yourcupofcake.com

 

3 cups flour

1 cup sugar

2 Tbsp. poppy seeds

1 Tbs. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ cup sour cream

1 tsp. vanilla

2 tsp. almond extract

2 eggs room temp

½ cup butter

 

Glaze:

½ cup powdered sugar

2 Tbs. milk

½ tsp. almond d extract

 

Preheat oven to 400°. Whisk together dry ingredients. In separate bowl, whick to combine wet ingredients. Combine with dry ingredients and stir just to combine. Scoop into lined muffin tin. TURN DOWN oven temp to 375°. Bake for 18-22 min, until toothpick inserted comes out clean.

 

Whisk together glaze ingredients. Brush onto hot muffins.

 

Cinnamon Rolls

Source: Bethany Frank

Dough:

2 Tbsp. yeast

2 cups milk

2/3 cups butter

1 cup sugar

2 eggs

8 cups flour

2 tsp. salt

Filling:

1 ½  cup brown sugar

4 Tbsp. cinnamon

2/3 cup butter

Frosting:

1/4 cup butter

2 cups powdered sugar

8 oz. cream cheese

½ tsp. vanilla

1/2 tsp. salt

Heat milk and butter in saucepan or in microwave until butter is melted. Add sugar, stir to dissolve. Pour liquid into mixer bowl, let cool until warm. Add eggs, salt and yeast, mix until combined. Add flour, 1 cup at a time, allowing flour to incorporate before each addition. Mix in mixer using dough hook for 5 minutes. Let raise until double.

Roll out dough into a 10x24 inch rectangle. Spread butter over dough followed by brown sugar and cinnamon. Roll up dough, slice into 24 rolls. Place on parchment paper on sheet pans. Let rise 45 minutes.

Bake at 400° for about 12 minutes. Frost while warm.

*I tried many recipes for years, trying to make the perfect cinnamon rolls, and finally found it! I usually make them the night before, and refrigerate them after rolling them and placing them on the pan.   In the morning, I put the pan in a barely warm oven, turn off the oven, and let them sit for an hour before baking. (Or use the bread proof setting on the oven.) 

I have also just mixed the dough the night before, cover and refrigerate. Let dough come to room temp in morning (slightly heating oven and turning off then place dough inside, or use bread proof setting, speeds up the process), then roll out, slice, and raise again before baking.

Wholesome Pumpkin Bread

Source: 100daysofrealfood.com

1 ½ cups whole-wheat flour

1 ½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1/8 tsp cloves

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

2 eggs

½ cup coconut oil

½ cup honey

½ tsp vanilla

1 cup pumpkin puree

½ cup chopped walnuts or chocolate chips

Preheat oven to 350°.

In a large mixing bowl whisk together dry ingredients.

Add eggs, oil, honey ad vanilla. Stir thoroughly, but do not overmix. Fold in pumpkin puree and nuts or chips.

Grease a large loaf pan or use liner in a muffin tin, pour in batter.

For loaf bake 40 minutes or until a toothpick comes out clean. For muffins, bake 20 min.

*Vegetable oil works in this recipe, it is just not as good for you.

*I always double this recipe. It gets eaten up fast, and when I double it I can use an entire large can of pumpkin without having to save the leftovers.

Focaccia Bread

Source: Joy of Cooking

5 tsp. yeast

2 2/3 cups warm water

6 cups flour

4 Tbsp. olive oil, plus more for topping

1 Tbsp. salt

2 Tbsp. sugar

Mix yeast and water in mixer bowl, let stand for 5 minutes. Mix in olive oil, salt, sugar, and 6 cups of flour, one cup at a time. Add remaining cup if needed. Dough should come together but be sticky. Knead with dough hook for 5 minutes.

Turn dough out into a greased glass 9x13 pan. Spread flat. Let raise 15-30 minutes. Preheat oven to 400°. Dimple the dough with your fingertips, and drizzle evenly with olive oil, about ¼ cup. Top with parmesan cheese, rosemary, or coarse salt.

Bake 25 minutes, until golden. Remove from pan and cool on a rack.

 *My kids call this Special Bread, since they could not pronounce Focaccia when they were little. :)

Banana Bread

Source: Lion House

½ cup butter

1 cup sugar

2 eggs

1 cup mashed bananas

¼ up milk

1 tsp. lemon juice

2 cups flour

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ cup chopped nuts

Preheat oven to 350°. Cream butter and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well-greased 8x4x3-inch loaf pan for 1 hour. Makes 1 loaf.

*This is so delicious! I think it’s because it uses butter not oil like most quick breads.

Lavona's Rolls

Source: Lavona Richardson

1 Tbsp yeast

¼ cup warm water

2 cups milk (anything but skim)

1 tsp salt

½ cup sugar

¾ cup butter

2 eggs

7-8 cups flour

Dissolve yeast in warm water. Heat milk, until hot but not boiling, stir in salt, sugar, and butter. Let cool until warm. Pour into mixer bowl. 

Mix in beaten eggs and dissolved yeast. Add two cups of flour, mix until smooth. Gradually add in remaining flour, until dough comes away from the bowl. 

Knead in mixer for five minutes. Cover and let rise until double, about one hour. 

Roll out 1/3 of the dough at a time, into circles, cut into 12 triangles, roll each triangle, starting with the large end. Place rolls on baking sheet, close together. Let rise until double, about 1 hour. 

Bake at 350° for 15-20 minutes. Brush with butter.

*These are the best ever!  If the tops are not soft when they come out of the oven, I cover them with a dish towel for 5 minutes, they soften right up.

Pumpkin Bread

Source: mybakingaddiction.com

1 (15 oz) can pumpkin

4 eggs

1 cup vegetable oil

2/3 cup water

2 tsp vanilla extract

2 ½ cups sugar

3 ½ cups flour

2 tsp baking soda

1 ½ tsp salt

2 tsp cinnamon

½  tsp ground ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp cloves

1 cup chocolate chips (optional)

Preheat oven to 350°. Grease and flour two full size loaf pans. (I use Bakers Joy spray-it’s amazing)

In mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.

Stir the dry ingredients into the pumpkin mixture until just blended. Mix in chocolate chips if desired. Pour batter into prepared pans.

Bake for 60-70 minutes until a toothpick inserted into center comes out clean.

Whole Wheat Bread

Source: Louise Mueller 

(This bread recipe has NEVER failed me!)

Mix & sponge 15 min:   

(Sponge just means let it sit)

4 cups wheat flour       

5 cups warm water        

2 Tbsp yeast             

2 Tbsp gluten
2 Tbsp dough enhancer  

Then add:

½ cup potato flakes
2/3 cup oil
2/3 cup honey
4 tsp salt
6-7 cups wheat flour (keep adding until side of bowl comes clean)
             

                                                              Preheat oven 150°. Knead dough 8 minutes. Divide dough into 3 sections. Roll each section out 3 separate times, folding into thirds between each. Roll up each into loaf, tuck in ends, pinch seams together, put into pans. Turn oven off. Place loaves in oven to raise for 25 minutes. Turn oven to 350° while loaves are in oven, bake 35-45 minutes until internal temperature reaches 205°.