Category Archives: Bread

Homemade Crescent Rolls

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Pictured with Broccoli Cheese Soup II – I’ll be sure to share this with you soon! It’s a new favorite 🙂

These rolls are soft, buttery and so much better than canned! I haven’t had a canned crescent roll in ages, but these more than make up for the wait! I had to make some modifications to the recipe (posted below), but if you live in a drier climate,  you might want to stick with the original amounts of water and flour. When I started making these, I knew that this dough was going to be much too loose for my tastes – loose dough is sticky, aka a pain in my ‘tox to work with. First, I reduced the water by 1/4 cup, but had to add about 3/4 cup more flour than called for to make this a workable dough. After kneading, my dough was tacky, not sticky, soft and smooth. In my experience with bread making, I have learned that recipes are a guideline more than a hard and fast rule to be followed. There are so many variables to consider, so don’t be afraid to make changes when they’re needed. This recipe makes a large batch so it’s perfect for big holiday meals or for freezing. To warm them up again, bake at 325 degrees for about  for about 5 minutes. Thanks for reading, enjoy!

Best Dinner Rolls – adapted from Nomemade

  • 1 3/4 c warm water
  • 2/3 c nonfat dry milk powder
  • 2 Tbsp dry yeast
  • 1/4 c sugar
  • 2 tsp salt
  • 1/2 c butter
  • 1 egg
  • 5 1/2 – 6 cups all-purpose flour

Directions –

Mix all ingredients in a bowl until combined, holding back about 1/4 of flour.

Knead 5-7 minutes. Add more flour 1 TBSP at a time if needed. Dough should be soft, smooth and not too sticky

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Cover and let rise for an hour or until doubled in volume.

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Punch the dough down, weigh and divide in half. Roll the first half of dough on a lightly floured surface into a large circle (mine was about 15 inches in diameter). Using a pizza cutter, cut the dough into 16 slices. Begin to roll the slice of dough in, starting from the wide and tuck the small point underneath.

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Place the rolls on a parchment lined baking sheet. Lightly spray the tops with oil and cover with plastic wrap to rise until doubled. Repeat these steps on the second half. Preheat your oven to 375.

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Bake the rolls for 15-20 minutes or until lightly golden brown. Brush tops with melted butter.

Lemon Yogurt Cake

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This didn’t last long at our house!

Lemon Yogurt Cake – adapted from Ina Garten

  •  1 1/2 cups King Arthur Self-Rising flour
  • 1/2 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 1 1/3 cups sugar, divided
  • 3 eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup canola oil
  • 1/3 cup freshly squeezed lemon juice

Directions –

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Zucchini Bread

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This one has been pinned for a while, and my friend inspired me to bake some of these off to give as teacher gifts for Valentine’s Day. I went out and bought mini loaf pans to make these the perfect size for gifting, plus small is cute! 😉 I will have to bake more teeny loaves of my favorite quick bread recipes now to justify the purchase of the pans, but that just means I can spread more of these carbs around! Next time I will use half whole wheat pastry flour and unsweetened applesauce for these, but I figured for the first try, I should make these as the recipe.

Verdict: I know my kids love this, but have yet to hear back from them about what their teachers thought. It’s always the thought that counts, but I love rave reviews as much as anyone 😉 The crust has a nice little crispness to it (probably because all of that sugar), but they’re not too sweet; and the loaves are very moist. My loaves needed to bake for 50 minutes in the mini loaf pans – just check yours every five minutes or so toward the end of baking time. Thanks for reading, enjoy!

Zucchini Bread – adapted Lion House via TSG Cookin’

  • 3 cups flour (375 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon finely grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup toasted chopped pecans (toasting is optional, but adds extra flavor)
  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups grated zucchini
Directions –
  1. Preheat oven to 325-degrees F.
  2. Grease well a large 8×4 inch loaf pan or 2 small 7×3 inch loaf pans. Set aside. (Please note: There was too much batter for an 8×4-inch loaf pan. I used one 8×4-inch loaf pan and one 7×3-inch loaf pan.)
  3. In large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, salt, and toasted nuts. Set aside. (I toasted the pecans in a baking pan for 8-10 minutes in the preheated 325-degree F oven.)
  4. In separate mixing bowl, beat eggs until light and foamy. Add oil, sugar, vanilla and mix well. Stir in the zucchini.
  5. Add flour mixture to the wet ingredients. and mix just until moist. (Over-mixing causes tunnels and a coarse texture.)
  6. Pour into prepared pan or pans. (Pans should be about two-thirds full.) Bake at 325 degrees for 45 to 50 minutes for large loaf or 35 minutes for small loaves, or until wooden toothpick inserted in center comes out clean. Do not over-bake. (My ovens required 60-65 minutes baking time for the large loaf and 45-50 minutes baking time for the small loaf.)
  7. Remove from oven and allow bread to sit in pans for about 5 minutes. Loosen gently from sides of pan, if necessary, and turn out onto a wire rack to cool. To store, place in a closed plastic bag or wrap well in foil.

Potato Burger Buns

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These are super easy to make and I really enjoy working with the dough. They hold up well to what ever you end up putting on them whether it’s saucy pulled pork, a juicy hamburger or a grilled chicken sandwich. Thanks for reading, enjoy!

Burger Buns – adapted from BakerStreet

  • 4 cups (480 grams) bread flour
  • 2¼ tsp (7 grams) dry yeast
  • ¼ cup lukewarm water
  • 1 whole egg
  • ½ cup mashed potatoes
  • 4 tbsp butter diced
  • 1 tsp salt
  • ½ cup lukewarm water
  • 1 egg yolk mixed with 1 tsp water (optional)
 Directions –
In a mixing bowl sift the flour. Make a well in the middle and pour ¼ cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge. When the yeast is proofed, add the egg, mashed potatoes, butter and salt. If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding ½ cup water and keep mixing until the dough comes clean from the sides of the bowl.

If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed. Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface. Knead by hand until it becomes smooth and elastic, about 5-7 minutes. Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.

Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns. Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.

Meanwhile heat the oven to 375F. Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water) Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet. You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.

Zuppa Toscana and Breadsticks

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Is there anything more comforting than a rich soup and fresh baked bread? This is seriously good, and even my picky daughter loved this. That’s always a win in my book when I don’t have to tell/nag her to eat more of dinner. Thanks for reading, enjoy!

Zuppa Toscana – adapted from Annie’s Eats

  • 1 pound Italian sausage (I used chicken sausage)
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 1/2 cup white wine for deglazing
  • 1/2 tsp. red pepper flakes
  • 2 russet potatoes, peeled and cut into 1/2-inch chunks
  • 2 cups fresh kale, chopped
  • 4 cups chicken stock
  • 1.5 cups water
  • 1 cup heavy cream
  • salt and pepper

Directions –

Place a large stock pot on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and saute until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken stock and water to the pot. Increase the heat to med-high, bring to boil and the reduce to a simmer. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in heavy cream and season with salt and pepper to taste. Serve immediately.

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Almost Famous Bread Sticks – adapted from Food Network

  • 1 package yeast
  • 4 1/4 cups AP flour, plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons raw sugar
  • 1 tablespoon fine salt

For the Topping:

  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon true garlic powder
  • Pinch of dried oregano

Directions –

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Challah

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I had a hankerin’ for some rich, fluffy French toast, but there is a shortage of bread in my house. I failed miserably (twice) trying to braid the dough, so I baked off two 8×4 loaves instead. The dough held up well to being manipulated more than I intended 😉 With its medium density, and tight crumb it soaks up custard like a sponge without falling apart; and the resulting French toast is creamy and not too sweet. Thanks for reading, enjoy!

Challah – adapted from Williams-Sonoma

  • 2 packages (5 tsp.) active dry yeast
  • 1 cup warm water (105° to 115°F)
  • 1/2 cup sugar (*I used vanilla sugar*)
  • 3 eggs, plus 1 egg, beaten, for glaze
  • 5 cups all-purpose flour (625 grams)
  • 2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room
    temperature

Directions –

To make the dough with a stand mixer, in the 5-quart bowl of a mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter. Place the bowl on the mixer, attach the dough hook and knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading. Remove the dough from the bowl.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Line a half-sheet pan or rimless baking sheet with parchment paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface. To make a 4-strand braid, cut the dough into 4 equal pieces with a sharp knife or a bench scraper. Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.

Line up the 4 strands in front of you horizontally. Cross the strand farthest from you across the other 3 strands so that it is nearest you. Cross the strand that is now next to it across the other 2 strands away from you. Position the outside strands so that they are away from the center ones, and position the center 2 strands perfectly horizontal. Bring the strand nearest you down between the 2 horizontal strands. Bring the strand farthest from you up and across to the opposite side. Again, bring the strand farthest from you down between the 2 straight strands. Bring the strand nearest you up and across to the opposite side. Starting from the strand nearest you, repeat the braiding until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends.

Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until the loaf doubles in size and is spongy to the touch, 45 to 60 minutes.

Position a rack in the lower third of an oven and preheat to 350°F.

Brush the braid gently with the beaten egg and sprinkle with the seeds. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Makes 1 large braided loaf.

Best of 2012, Part 1

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Happy New Year! I decided that since I have had this blog going for some time now, I should go back into the archives and share with you all which recipes are my favorites. In addition, I want to showcase a couple of my most popular posts from this year. I would never guess that my blog would have so many visitors in such a short amount of time. Thanks to Pinterest and a few other blogs; one recipe receives hundreds, and sometimes a thousand or more hits a day!

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Alfredo, Shells, Chicken, Broccoli and Cheese – It’s the picture that sells this one, for sure! (I really need to get my camera fixed). As soon as I uploaded this to Pinterest, it hasn’t stopped being my most popular post. This is probably the easiest and most customizable recipe I have here, and thankfully the people who have tried it enjoy it. To date, it has been pinned over 107,000 times!!

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Roasted Garlic Bread – Hands down, this is the best garlic bread! Everyone loves it! To date, it has been pinned over 10,000 times – not exactly a close second, but impressive for being viewed only 13,000 times!

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Carrot Ginger Dressing – I double this recipe whenever I make it and it would be a mistake not to. The vibrant orange screams “healthy”,  and is perfect for your simple salads.

That’s it for now! I have over 20 favorite recipes from last year and I may have to narrow that down a bit 🙂 Thanks for reading, enjoy!

Honey Yeast Rolls

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These were a perfect addition to our TG table! They are substantial enough to handle all the leftover ham and turkey sandwiches and tasty enough on their own. The dough is easy to work with and makes a dozen medium-sized rolls. Thanks for reading, enjoy!

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Honey Yeast Rolls – adapted from Cooking with the Big Dogs
  • 2¼ teaspoons instant yeast
  • 1 cup water (105-115 degrees Fahrenheit)
  • ¼ cup honey
  • 3 tablespoons canola oil
  • 1¼ teaspoon salt
  • 1 egg, lightly beaten
  • 4 cups bread flour (508 grams)
  • 1 tablespoons butter, melted
  • 1 tablespoons honey
Directions –
1. In the bowl of an electric mixer fitter with the paddle attachment, stir together the yeast and warm water – let sit for three to five minutes. Add the honey, oil, salt and egg to the yeast mixture and mix well. Add three cups of flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and with the mixer on low, incorporate the remaining 1 cup of flour.
2. Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. Sometimes, depending on the time of year (during the winter, especially), the dough is a bit drier, and I add in water, a few tablespoons at a time, until the dough is smooth and elastic. The dough should feel soft (not sticky) and pliable when you are finished kneading it.
3. Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until it is doubled in bulk, about 2 hours.

honey4. Turn the dough out on a lightly floured work space and knead about 30 seconds. Cover and let the dough rest for another 10 minutes. Punch the dough down and divide it into 10-12 equal sized pieces. Shape each into a smooth ball and place into a greased 9×13 inch dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

5. Preheat oven to 400 degrees Fahrenheit. Mix together melted butter and honey and brush the mixture over top of the unbaked rolls. Bake for 15-20 minutes or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Croutons

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These are so easy to make and dangerously tasty! “Yes, I would like some salad with my croutons” kind of good. I hogged them all tonight, but my husband told me I could have his share – that is real love in action, people! 😉 I need to make more of these ASAP, who knew that it was these croutons that my salads had been missing all along? Thanks for reading, enjoy!

Croutons – adapted from Annie’s Eats

  • 1 baguette or about 4 cups 1/2 – inch bread cubes
  • 1 1/2 TBSP olive oil
  • 1 1/2 TBSP melted butter
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried parsley
  • kosher salt and fresh cracked pepper

Directions – 

Preheat the oven to 300 degrees. Place the bread cubes in a medium mixing bowl. Stir in the melted butter and olive oil and toss to coat. Season to taste with garlic powder, dried parsley, salt and pepper. Toss once more until everything is evenly combined. Spread the croutons in a single layer on a rimmed baking sheet. Bake, stirring once every 10 minutes, until the croutons are light golden and crisp and no chewiness remains. They will bake about 40 – 50 minutes total but the time may vary depending on the size of cubes and type of bread. Remove to a cooling rack and let cool completely. Store in airtight container.

I Can Hardly Wait!

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After two years of making this huge spread for TG, I have learned (the hard way) what to do in advance to make this as stress free as possible. Today I started the brine for our turkey! It’s a simple step that really makes all the difference in your finished bird. I never craved turkey until I made this recipe, but this always comes out juicy and flavorful. Every year I have made it, I have used the 10 gallon Ziploc bag, and my 12 quart stock pot to contain the beast! It’s a nerve-racking workout to place this safely and cleanly into the fridge 🙂

Over the weekend, I prepared my brioche dough for the brioche and sausage dressing and the herb butter is sitting pretty in the freezer ( I used a stick and a half of butter instead of three). Tomorrow my plan is to bake off the brioche and roast several bulbs of garlic. Wednesday I will prepare the dressing, make the dinner rolls and take the turkey out of the brine. Thanksgiving day, I will prepare this ham in the crock pot, roast the turkey, make the roasted garlic mashed potatoes, green bean casserole, and bake off the dressing. It’s lists like this that makes me wish for two ovens!  Thanks for reading and Happy Thanksgiving!