Category: Breads

From The Joy of Cooking

7.5 oz (1.5 cups) flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
2/3 cup sugar
2 eggs
1/2 cup canola oil
1 tsp vanilla
1/2 tsp salt
8 oz (~2 cup) grated zucchini
1.5 cups chopped toasted walnuts (optional)

Heat oven to 350F

Combine flour, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Combine sugar, eggs, vanilla, and salt in a food processor. With the food processor running, add the oil.

Transfer the sugar mixture to a medium bowl and stir in the zucchini and nuts.

Fold the zucchini mixture into the flour.

Makes a single 9×5 loaf (45 minutes), about a dozen muffins (25 minutes), or about four dozen mini-muffins (15 minutes).

Our household is split on the nuts issue so I scoop out half the muffins, then add nuts, then scoop the rest.

1 tablespoon yeast (1 pack)
1 cup warm milk
1/3 cup sugar
1.5 teaspoons salt
1/4 cup vegetable oil
.5 cup instant potato flakes (1 oz)
.5 cup cold water
1 egg
4 cups flour

Directions:

Make dough in bread machine.

Form into rolls (20 2.5oz rolls fit nicely on a half sheet pan); place in greased pan(s), and let rise until doubled in size.

Brush with melted butter.

Bake at 350° for 20 to 25 minutes or until rolls are browned.

Brush again with melted butter, if desired.

5 teaspoons sugar
2 teaspoons kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast

1 c. nuts (walnuts or pecans)
1 pkg. frozen white rolls
1 (3 oz.) pkg. pudding mix (butterscotch or vanilla)
6 tbsp. butter
3/4 tsp. cinnamon
1/2 c. brown sugar

Spray Bundt pan with Pam spray. Line bottom of Bundt pan with nuts. Place 1 package of frozen rolls (about 24) into the pan on top of the nuts. Sprinkle 1 package of pudding mix over the frozen rolls.

Melt 6 tablespoons butter. Add 1/2 cup brown sugar and 3/4 teaspoon cinnamon to melted butter. Drizzle this mixture over the rolls and pudding.

Let rise overnight (covered with a lightweight towel.)

Bake the next morning 350 degrees for 30 minutes. Turn pan upside down to remove from the pan.

1 1/3 cup buttermilk (2 oz)
4 tbsp canola oil (trying 2 oz evoo)
1 tbsp lemon juice
1 1/2 tsp salt
4 tbsp sugar (2 oz)
1/4 tsp baking soda
3 3/4-4 cups bread flour (8 oz WWW + 8 oz bread flour)
1/4 c vital wheat gluten (trying 2tbs/ .75 oz)
1 1/2 tsp active dry yeast

Place ingredients in bread machine in order & set on dough setting.

Remove dough & shape into 2 loaves. Let rise 1 hr. and bake at 325 for 20-30 min.

(If you just throw it in and set the machine on “white” it’ll bake it for you.)

From the Better Homes and Gardens The Complete Guide to Bread Machine Baking, typed up by a friend. Since Eric’s not a big nut fan I made one loaf with, and one without. The one with, of course, was better. 😉

I’m not entirely sold on the double spiral, it’s more work (having to hold one side while rolling the other) for questionable benefit. Next time I’ll do a normal spiral.

As written, the recipe makes one 1.5 lb 9×5 loaf. The amounts in parenthesis are for two 1 lb 8×4 loaves.

3/4 c. milk (1 c.)
1 egg (2 eggs)
3 T. margarine or butter (4 T.)
3 c. bread flour (4 c. – 1 lb 4 oz)
3 T. sugar (4 T.)
3/4 t. salt (1 t.)
1 1/4 t. active dry yeast or bread machine yeast (1 1/2 t.)
1/3 c. chopped walnuts or pecans, toasted (1/2 c.)
1/3 c. packed brown sugar (1/2 c.)
1 1/2 t. ground cinnamon (2 t.)
1 T. margarine or butter (2 T.)

1. Add first 7 ingredients to machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, remove dough and punch down. Cover and let rest 10 minutes.

2. Meanwhile, for filling, in a medium bowl stir together the nuts, brown sugar and cinnamon. Set aside.

3. FOR THE 1 1/2 lb. RECIPE: On a lightly floured surface, roll dough into a 14 x 9 inch rectangle. Spread with 1 T. butter and sprinkle with filling. Starting from both sides, roll up each side into a spiral toward the center. Place, rolled side up, in a greased 9×5 inch loaf pan. Cover; let rise about 30 minutes or until nearly double.

4. Bake in a 350 deg oven for about 30 minutes or until bread sounds hollow when lightly tapped. If necessary loosely cover with foil the last 10 minutes to prevent overbrowning. Remove from pan, cool on wire rack. Before serving, sprinke with powdered sugar.

5. FOR THE 2 LB. RECIPE: Prepare as above, except divide the dough and butter in half. Form 2 loaves; place in 2 greased 8×4 inch loaf pans.

1 envelope yeast (2 1/4 t)
½ cup lukewarm water
1 tsp salt
1 ½ to 2 cups flour
1 Tbsp olive oil

Dissolve yeast in water. Add salt and flour. Knead on floured work surface until you have a smooth and shiny dough.

Place in a large bowl that has been greased with olive oil. Cover with towel, let rise for 2 to 3 hours.

Punch down dough, stretch and pull to fit pizza pan that has been greased with olive oil. Add toppings. Bake at 450° for 20 minutes or until done.

Big thanks to Stephanie to bringing this recipe, from Rustic European Breads From Your Bread Machine, to my attention. It’s a big favorite around here.

3 cups (1 pound) bread flour
2.5 tsp yeast
.33 c sugar
2 Tbs dry milk
2 Tbs dry mashed potato flakes
2 oz. butter
.5 tsp salt
.5 tsp vanilla
3 eggs, divided
zest and juice of .5 lemon
.75 c water

Reserve one egg for the glaze, combine the rest of the ingredients in
the bread machine pan, process on dough setting.

Once the cycle is completed, remove the dough to a lightly floured
surface and punch it down, adding additional flour if it seems too
sticky to handle. Turn the bread pan on top of the dough and let it rest for 15 minutes, then form the loaf.

Make a coiled loaf by rolling the dough into a 30″ rope. Spritz a pie
pan with cooking spray, then coil the dough into the pan, beginning at
the outside edge. Twist the rope as you lay it in the pan.

Sprinkle the top of the loaf with granulated sugar and set the loaf
aside to rise until nearly doubled in bulk about 40 minutes. Preheat the oven to 350F. Beat the remaining egg and brush it over the loaf.
Sprinkle the top with more sugar (I used pearl) and bake until brown, 25 to 40 minutes.

Note that the batter has to rest for an hour before baking. It’s not absolutely essential, but it makes a big difference in volume and texture.

When I make a roast I save and render the fat and freeze in ice cube trays for making Yorkshire pudding the next time, since my roast recipe doesn’t make much in the way of drippings.

3 large eggs , at room temperature
1 1/2 cups whole milk , at room temperature
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
3/4 teaspoon table salt
3 tablespoons beef fat

1. Whisk eggs and milk in large bowl until well combined, about 20 seconds. Whisk flour and salt in medium bowl and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.

2. After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher.

3. Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.