Category: BREADS, BISCUITS & MUFFINS

Then Need to Knead is this wednesday

It’s almost here!! Don’t forget.

The need to knead is almost here. I thought maybe it was time to share with you some food for thought (Pun intended) with a few great resource sites for baking.

  • Recipe Curio has a lot of wonderful tips as well as many vintage recipes
  • Yeast Dough gets down to the basics of the ingredients and how to work with them.
  • Bread World is Fleischmann’s Yeast site for recipes and baking tips.
  • Bread Baking 101 is all encompassing site of information and recipes.
General Tips to remember:
  • Baking in a high place, a dry place or in a place that can have sudden changes in barometric pressure. All these factors can alter how yeast breads knead, rise and bake.
  • To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
  • Water can replace milk. The texture will change a little, but the bread will still be very tasty and good to eat.
  • White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
  • Fats can be replaced with applesauce or prune puree. The texture of the bread will be more dense. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for every 3 tablespoons of fat.
  • Salt is added to yeast breads not only for flavor but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.

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The Knead to Need is almost here!

The need to knead is almost here. I thought maybe it was time to share with you some food for thought (Pun intended) with a few great resource sites for baking.

General Tips to remember:

  • Baking in a high place, a dry place or in a place that can have sudden changes in barometric pressure. All these factors can alter how yeast breads knead, rise and bake.
  • To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
  • Water can replace milk. The texture will change a little, but the bread will still be very tasty and good to eat.
  • White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
  • Fats can be replaced with applesauce or prune puree. The texture of the bread will be more dense. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for every 3 tablespoons of fat.
  • Salt is added to yeast breads not only for flavor but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.

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Favorite Ingredient Friday ~ Bread Edition ~ Bubble Bread

BUBBLE BREAD
BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
1 cup sugar
1 tablespoon + 1 teaspoon cinnamon
1 stick butter, melted
OPTIONAL GLAZE
2 tablespoons milk
1 cup powdered sugar

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Roll into many small balls about the size of golf balls.
  • Dip each one in the melted butter and then the cinnamon topping.
  • Grease a bundt cake pan.
  • Arrange the balls haphazardly in the cake pan.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 45 minutes.
  • Glaze if you choose.
  • Enjoy
For the updated & much quicker version visit Overwhelmed with Joy for her Monkey Bread Recipe.

Have you heard about the Need to Knead Bread Roundup? We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup. Just come back here on October 15th & sign Mr. Linky. We’ll see you then.

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Needing to Knead is almost here…

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

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Honey Banana Whole Wheat Bread


Honey Banana Whole Wheat Bread
1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

The beauty of bread machines is that they always want the same layering.
Liquids
Butter chunks, vanilla, egg & honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

Don’t forget to come back and join us for the Bread Round-Up on October 15th.

Scrumptious Sunday ~ Bread is the Theme ~ Cinnamon Raisin Loaf & Cinnamon Banana Bread

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten

  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CINNAMON BANANA BREAD
1 cup firmly packed brown sugar
1/2 + 1/2 cup butter, softened
2 ripe bananas, mashed
1/2 cup golden raisins
1/4 cup rum
1/2 cup crushed walnuts
1/2 cup sugar
2 Jumbo eggs
1 3/4 cups bread flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cinnamon

  • In a small bowl pour the orange juice over the raisins and set aside.
  • Preheat oven to 350°.
  • In a small saucepan melt 1/2 cup butter.
  • Stir in brown sugar until dissolved.
  • Add bananas and walnuts, stirring to coat.
  • Cool.
  • In a large mixing bowl cream 1/2 cup butter and sugar until fluffy.
  • Add eggs mixing well after each addition.
  • Sift together flour, cinnamon, baking soda and baking powder.
  • Gradually add flour mixture to creamed mixture blending well after each addition.
  • Add in cooled banana mixture.
  • Divide batter between greased loaf pans.
  • Bake 45 minutes or until toothpick comes out clean.
  • Cool in pan 10 minutes & then finish cooling on wire rack.

1 1/3 cup powdered sugar
4 ounce cream cheese, softened
1 teaspoon lemon juice

  • Combine all together.
  • Drizzle over breads.
Don’t forget to come back and join us for
The Bread Round Up on October 15th.
Click here to learn more.

Buttermilk Bread

BUTTERMILK BREAD
1 1/2 pound loaf

1 cup plus 2 tablespoons buttermilk
3 1/4 cups unbleached flour
1 1/2 teaspoon sea salt
3 tablespoons butter, cut into chunks
3 tablespoons honey
1/4 teaspoon baking soda
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.
Liquids
Butter chunks & Honey
Flour, salt & baking soda
Yeast


The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!
Don’t forget to come back and join us for the Bread Round Up on October 15th.

Try these too:

Happy Accident = New Recipe = Tropical Apricot Mango Bread

I was trying to make beer bread last Sunday to go with our chili when I had a happy accident. Well it wasn’t so happy at the time, it actually ticked me off. You know how you reach for something and don’t think at the same time? I reached for a beer, but grabbed a Bartles & Jaymes Tropical Mango. I had twisted the cap and poured it in before I realized it was the wrong bottle. I didn’t want to throw out the entire batch so baked it anyway and was pleasantly surprised. I baked it again adding diced dried apricots and then slathering on fresh honey butter and the results were PURE heaven!
  • 3 1/2 cups self-rising flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 12 oz. Bartyles & James Tropical Mango
  • 1/2 cup dried apricots, cut into small bits
  • 1 stick butter, melted

Mix flour, sugar, salt, apricot bits and topical mango together. Add a couple of ounces of the butter. Knead together uniformly, but do not over work. Form into a well greased loaf pan. Pour remaining butter over top of loaf. Bake for 1 hour.
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Need to Knead is drawing closer

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday player offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

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The Need to Knead


I’ve been wanting to do a bread recipe round-up
for a LONNNNNNNNNNNG time
and it’s ALMOST finally here!


Joy at Joy Of Desserts


lil’ ‘ol me here at 3 Sides of Crazy,
are co-hosting a bread round-up
on October 15, 2008
for all types of bread recipes.
And we mean all breads!
White, wheat, banana, braided,
Sweet, Savory, rolls, biscuits, etc…
Whatever you’re in the mood to share.
We hope you will participate!

In preparation for the upcoming National Bread Month in November and for our driving desires and “NEED TO KNEAD” as well as the upcoming Holidays let’s all join in together on October 15th, 2008 and round-up all of our delicious bread recipes to look back on when we need to bake fantastic bread. I know many of mine were handed down by my grandma.

Here’s how we’ll do it:

  • Just post your recipes anytime until Oct 15, 2008.

  • Remember to use the Need To Knead Button.

  • Link to 3 Sides Of Crazy and then to Joy Of Desserts too.
  • Mr. Linky will be in place on October 15th.

    Come back here on October 15th to let us know about your recipes.

  • Then we’ll all visit each other.

To make it even easier you can link to recipes you have previously posted. Your blog can be in any language, but a translator on your site will be of a help to any who don’t speak the same language.

Want to help us spread the news about the round-up? Even if you are not sure whether you’ll be able to participate, you can still post the button in your sidebar or write a post about our round-up to let your readers know about it too.

I’m trying to pull together a great giveaway gift basket to coordinate with the NEED TO KNEAD campaign. Details to follow

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Need to Knead

We’d like to invite everyone to my Need to Knead Bread Roundup on October 15th. Joy at Joy of Desserts is co-hosting with me and we would love your recipes and your help in spreading the word about the roundup. Joy found this little baker on Flickr and thought he would be just perfect for this verse. There’s already quite a bit of interest and the more the merrier, so if you want to read all the details, be sure to click on the Need to Knead Bread Roundup post.

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We have the Need to KNEAD

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday participant offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

final blog signature.