Category: BREADS, BISCUITS & MUFFINS

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.

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NEED to KNEAD

We all have some favorite family bread recipes tucked away.
I know that at certain times I have the NEED TO KNEAD, primarily during the holidays or from October through April.
The rest of the time my Bread Machine Rules.
I thought we could all come together to give us a day of daily bread recipes.
And I mean all breads! White, wheat, banana, braided, etc…
whatever you’re in the mood to share.
Ironically National bread month is November at the beginning of our holiday baking crunch
so why don’t we share the recipes on October 15th to help us get ready?


Just post your recipes anytime until Oct 15, 2008, come back here on October 15th to link to it so that we may all visit you. You can even link to recipes you have previously posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.

Bread History According to National Bread Month:

..”It was only after the Pilgrims came to America that baking bread in private homes became the norm. Our ancient forbearers baked bread in communal ovens. These ovens were built on the out skirts of villages, near water due to the extreme fire hazards of the early brick ovens. Later in Europe, after the Romans taught the indigenous peoples about bread making, bread was still baked in large ovens. Except these ovens were not communal ovens they were owned, as was the mill, by the local lord. This made families dependant on the lord for their daily bread. By the Middle Ages baking guilds controlled who and how bread were baked and sold. These organizations limited the number of bakers and bakeries in each village and that meant even impoverished peasants had to purchase bread.

When the first colonists came to North America they demanded the right to be in control of their daily bread. Households at last could bake bread at home. Even commoners were in control of their daily bread….”

Resource LinkCelebrate National Bread Month with crusty water rolls: recipe

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern Pita bread (Kmaj in Arabic and Pitot in Hebrew) and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. http://en.wikipedia.org/wiki/Bread

REVIVAL OF THE SUNDAY DINNER

This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

MAPLE GLAZED CARROTS1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup

  • Clean carrots and slice diagonally in half.
  • Melt butter in skillet.
  • Saute’ carrots until tender.
  • Add brown sugar and cook several minutes, stirring constantly so sugar doesn’t burn.
  • Add syrup and coat well.
  • Cook until syrup is warm and carrots are well coated.

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

Today is the BIG day!

Today is the big day so head on over to Joy of Desserts to enter
your ice cream recipes and see everyone else’s recipes!!!
While I have your attention and we are on the topic of Round-Ups, if you find yourself with the Need to Knead, we have the bread round-up for you. Joy and I will be co-hosting this event. Start scouring the nooks and crannys for all those bread recipes. We will round-up all types of bread recipes on October 15th. We hope you will participate!


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Brioche EGG Bread


Brioche EGG BREAD
1 1/2 pound loaf

2/3 cup whole milk
2 tablespoons butter, cut into chunks
2 eggs
3 cups unbleached flour
2 tablespoons sugar
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.
Liquids
Butter chunks & Eggs
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!

Cheddar Cheese Bread or Biscuits

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons poppy, celery OR caraway seeds (Your Choice)
1 egg
1 cup milk

Combine Bisquick and seeds and mix well. Add cheese and mix again. Whisk egg and milk together. Gradually add egg mixture to Bisquick mixture and mix until well blended. Spoon into a well grease loaf pan and bake 35-40 minutes at 350 degrees. If making biscuits either spoon drop onto a well greased cookie sheet or use a mini-muffin pan.