Simple Amish White Bread

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I’m always on the look out for my next favorite bread recipe, and this one is high on the list. There is a lot of liquid in this recipe, so I used all the 7 cups of flour and my dough was slightly tacky but smooth. Don’t fret about the full stick of butter – you should be able to cut each loaf into 18 slices, so that stick goes a long way. Thanks for reading, enjoy!

 

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*I loved the texture and flavor of this bread and I decided to make the suggested buns.

Simple Amish White Bread Recipe – The Slow Roasted Italian

makes 2 9×5” loaves or 16 big hamburger buns
  • 1 ½ tablespoons active dry yeast (2 packets)
  • 2 ½ cup warm water (110° to 120°)
  • 2/3 cup granulated sugar
  • 8 tablespoons unsalted butter, divided
  • 1 tablespoon kosher salt
  • 6-7 cups bread flour (I used all 7)
Directions –
Melt ¼ cup of butter.  I microwave on high for 30 seconds at a time until it is mostly melted.  I recommend covering with a paper towel to avoid messes.  Set aside.
In the bowl of a stand mixer add sugar and water.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
Add melted butter, 4 cups flour and salt.  Mix on low, using dough hook, until smooth.  Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups).  Turn to medium and knead for 5 minutes.  Your ball of dough should be tacky (not sticky).  If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it).
Turn onto a floured board; knead about 10 turns. Place 1 tablespoon butter in a large microwave safe bowl.  Heat butter in the microwave until butter is melted.  Place dough into bowl, turning once to grease top. Loosely cover with plastic wrap and a cloth over top and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down and shape into two loaves (or 16 hamburger buns).  I like to make half and half.  Place loaves in greased 9-in. x 5-in loaf pans.  For hamburger buns, grease a cookie sheet.  Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350°.  Bake for 30-35 minutes or until golden brown.
If bread starts to brown too quickly, cover with aluminum foil.  When bread is removed from the oven, brush with remaining butter.  Serve and enjoy!
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Milk and Honey Bread

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Egg Bread

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Honey Buttermilk Bread

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Quick Post: Plush interior, nice chew, light, with a dark crust; and great for egg sandwiches! Thanks for reading, enjoy!

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…and look: toasty perfection :)

Honey Buttermilk Bread – adapted from Restless Chipotle

** makes two – 8 x 4 inch loaves **

  • 2 1/4 tsp. yeast
  • 1/4 cup warm water
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 – 5 1/2 cups white bread flour ( 635 grams – 698 grams)

Directions -

Combine 5 cups of bread flour along with the other dry ingredients inside your standing mixer bowl. Pour the liquids over top and mix until it forms a shaggy dough. Knead on low speed for 5 minutes, adding remaining flour 1 tablespoon at a time if needed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in prepared loaf pans, lightly cover with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Apple Crumble Pie II

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Instead of my preffered pumpkin pie, I decided to make something that we could all enjoy since my husband doesn’t like pumpkin anything. This reminds me of when we were dating and we would often go to Marie Callender’s to have their Dutch apple pie.

Verdict: Yum! I used Fuji and Gala apples for this and the crust recipe below was flaky, buttery and crisp where it needed to be. I have another disk of pie dough in my fridge that I can’t wait to use for more of this pie. :) Follow the link for a video tutorial if you’re a visual learner like me – I rarely read through directions cause I’m lazy like that ;) Thanks for reading, enjoy!

Apple Crumble Pie – adapted from Let’s Dish Recipes

  • Prepared crust for single crust pie
  • 5-6 apples, peeled, cored and thinly sliced
  • 3/4 cup white sugar (*I think I’ll use less next time*)
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter

Directions -

  1. Preheat oven to 350 degrees.
  2. In a large bowl, toss peeled and sliced apples with lemon juice.
  3. Mix together white sugar, cornstarch, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat.
  4. Spread apple mixture evenly in unbaked pie shell.
  5. Using a pastry cutter (or your hands), mix together 1/2 cup flour, brown sugar and the butter until evenly distributed and crumbly in texture. Sprinkle over apples.
  6. Bake for about 1 hour, until apples are tender and topping is golden brown.

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**Flaky Pie Crust – adapted from Inspired Taste

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar, optional
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 to 8 tablespoons ice water
Directions -
1. Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

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2. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

3. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

4. Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Citrus Brined Roasted Chicken

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Do you need a special meal for Thanksgiving, but not enough people around to warrant roasting an entire turkey? There is nothing wrong with that, and I have been in that position before. While it’s not the best scenario celebrating the holidays without extended family, making a special meal is sometimes better than going out. Our first Thanksgiving away from family was the worst on record, and I never want to experience that again. We lived in a tiny city in Texas and the only place open that day was a buffet – yuck! We had no choice because I didn’t cook back then like I do now…live and learn, right?

Roast chicken is made even better with a tad more effort; and I can’t get over how much better chicken tastes once it has been brined! My husband took a bite and was confused because of the orange flavor, because he wasn’t expecting it. It was so juicy and flavorful that I’m not sure I’ll be able to skip brining next time. I have tried one other recipe before, but I concocted this recipe myself after searching around for ratios of water to salt to weight. Citrus and chicken make a winning combination, and the idea went from there. Thanks for reading, enjoy! :)

Citrus Brined Roast Chicken – a Mom-Makes original

  • 3-4 lb. whole chicken
  • 1/2 cup kosher salt
  • 1/4 cup sugar or honey
  • 4 quarts water
  • 1/2 lemon – juiced and zested (*save the other half for roasting*)
  • 1/2 orange – juiced and zested (*save the other half for roasting*)
  • 1 tsp peppercorns
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • 2 cloves garlic, smashed

Directions -

Heat 2 quarts of water in a small pot. Once the water simmers, add your salt and sugar – stir until dissolved. Allow to cool for 5 minutes. Meanwhile, rinse your chicken and remove anything inside the cavity (giblets, liver, ect).  Place your chicken in a large lidded container (mine holds 6 quarts of liquid) or a heavy-duty plastic bag. Add the citrus, garlic, spices and herbs. Pour the cold water and then the dissolved salt/sugar mixture. Cover and refrigerate of 8 hours or overnight.

*About an hour before roasting, take the chicken out of the brine and pat it dry with paper towels. Set it on a sheet pan and place it uncovered in the refrigerator so the skin can dry out a little.

**Citrus and Herb Butter -

  • 3 Tbsp unsalted butter, room temperature
  • heavy pinch of kosher salt
  • fresh cracked black pepper
  • 1/4 tsp of fresh rosemary, minced
  • 1/2 Tbsp lemon and orange zest
  • 1 tsp extra virgin olive oil

Directions -

Place butter in a small bowl.  Using a fork, mash until softened.  Add salt and pepper and mash to incorporate.  Add olive oil, zest and rosemary and stir to combine.

Roasting Directions -

Preheat oven to 400 degrees. Place the other half of lemon and orange in the cavity, and garlic or shallot if you have it. Truss chicken and coat generously with the citrus butter. Add salt and pepper to taste and place in roasting pan or a foil lined sheet pan; insert probe thermometer into the thickest part of one of the breasts. Roast the chicken until the thermometer reads 155-160 degrees, (about 70-75 minutes with my convection roast setting). Once the desired temperature is reached, loosely cover with foil and let rest for 15-20 minutes. Carve, serve and enjoy!

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Basic Buttery Brioche

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I have made this loaf every year for the past three Thanksgivings – it is amazing and an absolute must. This year I am using Kerry Gold butter – quality counts because the first year I made this bread, I used cheap stuff and it didn’t taste right. Be warned: you’ll need to start making this loaf at least  3 days before you bake it off! The starter needs at least 12 hours, the dough rests for another two – but again, it’s so worth the wait! The brioche is rich, but airy; and bakes up into shiny, gorgeous mahogany loaf. Thanks for reading, enjoy!

Basic Brioche – The Bread Bible

Dough Starter –

  • 2 TBSP room temperature water
  • 1 TBSP sugar
  • 1/4 tsp. instant yeast
  • 1/2 cup (2.5 ounces) all-purpose flour
  • 1 large egg

*Make the starter one to two days ahead. In a mixing bowl, add ingredients and mix until very smooth. Cover with plastic wrap.

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Flour Mixture -

  • 5.5 ounces all-purpose flour
  • 2 TBSP sugar
  • 1 1/4 tsp instant yeast
  • 1/2 tsp
  • 2 eggs
  • 8 TBSP room temperature butter

1. Combine first four ingredients and pour on top of the starter, cover with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours.

2. Using a standing mixer, add eggs and mix on low speed for about a minute until evenly moistened. Raise speed to medium and beat for two minutes. Scrape the sides of the bowl with an oiled rubber scraper, then continue beating for five minutes longer or until the dough is smooth and shiny but very soft and sticky. It wont pull away from the bowl completely.

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3. Add the butter one TBSP at a time until all incorporated. The dough will be soft and sticky. Lightly oil top and cover with plastic wrap. Let rise until doubled, about 1 1/2 to 2 hours.

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4. Chill – refrigerate for one hour, then gently deflate with rubber spatula, then return it to the refrigerator for another hour.
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5. Deflate/Chill – turn the dough out onto a well floured surface. Press or roll into a rectangle, flour as needed. Give the dough a business letter turn, brushing off excess flour. Rotate 90 degrees so the closed side faces left. Make a second business turn and round the corners. Dust it lightly on all sides with flour. Wrap loosely but securely with plastic wrap and place in a large Ziploc bag. Refrigerate of at least six hours and up to two days.

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6.  Shape/Rise – remove from fridge and gently press down to deflate. Roll/press into a 7 1/2″ by 5″ wide rectangle. Roll down from top in three turns, being sure to brush off the excess flour. Place seam side down in a prepared 8×4 inch loaf pan pressing down firmly. Cover lightly with plastic wrap and allow to rise until the dough reaches the top of the pan – about 1 1/2 to 2 hours.

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7. Preheat oven to 350 degrees with a rack on the lowest position of the oven and place a baking stone or a baking sheet on the rack.

8. Glaze/Slash/Bake – glaze the top of the loaf with a mixture of one egg yolk and a splash of cream or milk. Slash the top of the loaf 1/4″ to 1/2″ deep lengthwise down the loaf, making sure to leave 1″ at each end. Set on hot stone and bake 35 to 40 minutes or until the internal temperature reaches 190 degrees.

9. Cool – un-mold loaf to cool on a wire rack at least two hours before cutting.

Milk and Honey Bread

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As I ate a slice, I was reminded of these Austrailian Toaster Biscuits that my grandma gave me when I was a kid. Sadly, those are no longer available, but these are a great substitute :) The loaf is rich and delicious;  and a nice crumb, soft, but sturdy enough for your sandwiches. It’s much more rich, (read: fat-filled) than your average sandwich bread and the loaves disappeared quickly in this house :/ I will make this one again soon! Thanks for reading, enjoy :)

Milk and Honey Bread – adapted from The Slow Roasted Italian

  • 4 ½ teaspoons active dry yeast (2 packets)
  • 2-1/2 cups warm milk
  • 1/2 cup honey
  • 6 tablespoons butter, melted
  • 1 tablespoon kosher salt
  • 6 – 7 cups all-purpose flour ( 750-875 grams )
Directions -
In the bowl of a stand mixer, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
Add butter and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.  Allow to knead for about 5 minutes.  You should have a ball of tacky (not sticky) dough at this point.
Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350° for glass and dark pans (375° for light metal pans).  Brush tops with melted butter.
Bake at 350° for 30-35 minutes or until golden brown

The Best Hot Fudge Sauce

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I have posted a hot fudge sauce before, but this once blows that one out of the water! It’s creamy, velvety and so rich and it makes just over two cups of sauce per batch. It will be perfect for gift giving this season, along with my very favorite salted caramel sauce. Thanks for reading, enjoy! :)

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*swoon* The perfect complement to vanilla ice cream and our favorite triple chocolate cookie cake :)

Homemade Hot Fudge Sauce – adapted from Baked by Rachel via My Baking Addiction

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 6 oz quality bittersweet chocolate (not unsweetened), finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

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Directions - 

1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.

2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving. Store leftovers in the refrigerator for up to one week.

Slow Baked Salmon with Lemon Butter Sauce

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Quick Post: I served this with my favorite roasted green beans and this garlic rice pilaf – oh, and don’t forget to splurge a little and cover the whole plate with lemon butter sauce. I have baked salmon several times before, but I was curious about this “slow” baking method. It is easy to overcook fish, and there isn’t much you can do to redeem it; so using a lower temp and a little longer cook time is a safe bet. The salmon came out perfectly moist and flavorful – almost custard like in the center; and the addition of the tangy, rich lemon butter sauce made for a crave-worthy fish dinner. Thanks for reading, enjoy!

**Slow Baked Salmon – adapted from Epicurious

  • Extra virgin olive oil
  • 4 6-ounce boneless salmon fillets, skin on
  • Salt and pepper to taste
  • Fresh lemon, sliced thinly

Directions -

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper, and lay lemon slices over top the fish. Bake salmon until just opaque in center, 12-15 minutes.

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**Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1 lemon, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream 
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

 

 

Apple Crisp II

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Quick Post: I served this with vanilla ice cream and my new favorite – salted caramel! Next time I think I will use a variety of apples to change-up the flavor and textures because the Granny Smith apples became mushier than I would have liked. Thanks for reading, enjoy :)

Apple Crisp – adapted from Martha Stewart

  • 3/4 cup AP flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup plus 2 TBSP sugar
  • 1 stick butter, cold and cut into cubes
  • 1 cup Old Fashioned oats
  • 3 pounds apples, peeled, cored and cut into 1/2 inch chunks
  • 2 TBSP lemon juice
  • lemon zest, optional
  • 1/2 tsp cinnamon

Directions -

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Oreo Brookies…or BrOreos?

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This insane dessert takes a little bit of planning, but it’s easy enough. Just don’t expect to be able to whip it up last minute because you need to allow the first layer to cool completely before you can continue with the other layers. My friend asked me if I could make her husband a special treat for his birthday – what a fun surprise! Of course I said yes. What better way to get the opportunity to make something so completely ridiculous and decadent? Birthdays are a great excuse to make something so butter, sugar, calorie and fat-filled and you don’t have to feel so bad about it cause, hey – we’re celebrating here! ;)

Verdict: Everyone loved these. They are so rich and gooey! I wasn’t a huge fan until the second day – wow…they reached another level of awesome! My health-nut friend thought she could get by on a tiny piece; but once she tried that she had to go back for more – something she rarely allows herself to do! I heard from more than one person that this was the best dessert they have ever eaten and have already received requests for this on their birthdays…so, yeah – this recipe is a keeper! Thanks for reading, enjoy!

Oreo “Brookies” – adapted from Brown Sugar

For the Cookie Crust -

  • 2 sticks unsalted butter, at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 TBSP vanilla extract
  • 2 1/4 cups AP flour (281 grams)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 ounce bag of semi-sweet chocolate chips

For the Brownie Layer -

  • 1 stick unsalted butter, room temp
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup AP flour (94 grams)
  • 1/4 unsweetened cocoa powder
  • 1/2 tsp salt
  • 8 ounces bittersweet chocolate, melted
  • 12 whole Oreo cookies

Directions -

For the Cookie Dough: Preheat your oven to 350 degrees. Lightly butter a 13×9 inch baking dish.

In a mixer bowl, beat the butter and sugars until light and fluffy. Add eggs one at a time, blending each one in before adding the next – periodically scrape the sides of the bowl down. Add vanilla extract.

In a separate bowl, add all your dry ingredients and whisk to combine. Add your dry ingredients to your butter/sugar mixture in three parts, scraping the sides of the mixer bowl if needed. Mix in your chocolate chips.

Place the finished dough in your baking dish and with a damp spatula (or your hand) pat the dough until flat and evenly distributed. Bake for 20-25 minutes, take out and allow to cool completely. (*I let it cool for an hour at room temp, and then I placed it in my fridge for another hour*)

For the Brownie: Preheat your oven to 350 degrees.

In a standing mixer bowl, beat together butter and sugar until light and fluffy. Add each egg to the mixer one at a time, being sure to mix in each addition before adding the next. Add in vanilla extract.

In a separate bowl, combine cocoa, flour and salt. Slowly add the dry ingredients to the butter/sugar mixture until blended. Fold in the melted chocolate until combined.

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Pour half of the brownie batter on top of the cookie crust, then evenly space out the Oreo cookies; then pour the rest of the brownie batter over all and spread evenly across the top of the Oreos. Bake for 25-30 minutes.