Fresh Fig Quick Bread #TwelveLoaves September

Fresh Fig Quick Bread | Bakewell Junction

Fresh Fig Quick Bread | Bakewell Junction

This month’s #TwelveLoaves linky party theme is farmers market.  I had a hard time deciding what I would make but I love figs and this bread seemed like a great fit.  It’s easy to make, as most quick breads are, and it tastes great!  Although, I thought it was a little odd at first because the only thing I’ve never eaten anything with cooked figs are cookies like Fig Newtons or Italian fig cookies.  The second and third bites of this bread had me hooked.  You can eat this toasted and buttered for breakfast or add ice cream or whipped cream for dessert.

PS:  If you’re wondering what those little grapes on the plate are, they are called Champagne Grapes and they are only around this time of year.  They have a lovely natural sweetness to them.

Enjoy!

Fresh Fig Quick Bread

Yield:  1 loaf                  Cook Time:  1 hour 15 minutes

  • 1 1/2 cups light or dark figs, stems removed and coarsely chopped (I used 12 medium sized figs and cut them into 6ths)
  • 1/4 cup dry sherry (I substituted Marsala)
  • 1 2/3 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup olive oil
  • 2 eggs

Directions:

Step 1:  Add sherry to the figs and combine well.  Set aside for 15 minutes.  In a medium bowl, combine the flour, cinnamon, baking soda and salt.  In a large bowl, beat together sugar, eggs and oil.  Blend in flour mixture until just combined.  Add fig mixture and manually stir until just combined.

Step 2:  Grease a 9 by 5 inch loaf pan with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven.  Bake for 1 hour and 15 minutes.  The bread is finished when a toothpick inserted in the center comes out clean.  Depan after 10 minutes resting in the pan and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days or can be frozen for longer storage.

Enjoy!!!

Recipe adapted from Group Recipes, Fresh Fig Bread recipe by Mystic_River1 in Bradenton, Florida.

#TwelveLoaves August:  Farmers Market.  After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking bread with something sweet or savory you find at the Farmers Market.  After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market.  Share your September Farmers Market Bread (yeast or quick bread).  Let’s get baking!

Want to see what the bakers in the group were busy making?  Here is the delicious list:

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this September, 2013, and posted on your blog by September 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

This is what we’ve made so far in the group:

2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread

2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits August: Savory 

You are next… Click here to enter

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Asiago Soft Pretzel Buns #TwelveLoaves August

Asiago Soft Pretzel Buns | Bakewell Junction

Asiago Soft Pretzel Buns | Bakewell Junction

This month’s #TwelveLoaves linky party theme is savory breads.  Ever since I found out the theme of this month’s party I’ve been thinking about how I could incorporate a fresh Asiago cheese I’d found in the local warehouse club into a bread recipe.  The cheese is soft and delicious on its own and my hubby loves it.

Making soft pretzels has been on my baking bucket list for a long time, so the Asiago Soft Pretzel Buns were born.  I couldn’t wait to try the finished product because I wasn’t sure whether the amount of cheese was enough or too much to provide a nice flavor after baking.  It turned out very well; I could taste the cheese without it being overwhelming.

I’m thinking this bun would be great as a hamburger bun or just about any cold cut filling.  What would you like as a filling?

Enjoy!

Asiago Soft Pretzel Buns

Yield:  8 buns                  Cook Time:  25 minutes

Dough:

  • 3 1/2 cups flour
  • 2 1/4 teaspoons instant yeast (I used bread machine yeast)
  • 1 1/8 cups warm water (I heated it to 115 degrees in the microwave)
  • 2 tablespoons softened butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 pound soft Asiago cheese, grated and divided (grate using the large side of a four sided grater so the pieces are flakes)

Topping:

  • Coarse salt
  • reserved grated Asiago cheese

Water Bath:

  • 6 cups water
  • 2 to 4 tablespoons baking soda (more baking soda adds to the pretzel taste)
  • 1 tablespoon sugar

Directions:

Step 1:  For the dough:  in the mixing bowl of a stand mixer add the flour and yeast.  In a small bowl, combine the warm water, salt, sugar and butter.  Stir the water until the butter melts completely.

Step 2:  Add the water to the flour mixture and begin mixing with the dough hook.  Scrape down the sides of the bowl as needed.  Once a dough ball forms, knead for 7 minutes.  Lightly flour a clean work surface and spread the dough out to about a 12 by 12 inch square and sprinkle about 3/4 of the grated Asiago cheese evenly across the dough.  Reserve the remainder of the cheese.  Fold the dough over itself in thirds and knead briefly.  Fold the dough over again and knead briefly to incorporate the cheese into the dough.

Step 3:  Divide dough into 8 pieces using a bench scraper and form into buns.  Cover buns with plastic wrap and let rise for 25 minutes.  Do not let the dough rise too much.

Step 4:  For the water bath:  In a large stock pot, heat 6 cups of water to boiling.  Add baking soda and sugar and give a quick stir to dissolve.  Lower the heat under the water and poach the buns two at a time for about a minute while turning constantly.  Remove the buns and drain in a strainer.

Step 5:  After draining, place buns on a parchment lined cookie sheet.  Using a knife or kitchen shears, cut Xes on top of each bun.  Sprinkle buns with the reserved Asiago cheese and coarse salt.  Place in a 375 degree preheated oven and bake for 20 minutes.  Buns should be golden brown.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Home Cooking in Montana, Pretzel Buns (Laugenbroetchen) recipe.

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#TwelveLoaves August: Savory.  After a gorgeous month of July stone fruit breads, our August baking mission is taking on a savory side. Think breads with cheeses and spices.  Garlic and onion, oh my!  What savory mood are you in?  Share your favorite savory bread recipe (yeast or quick bread).  Let’s get baking!

Delicious savory bread happening at our baker’s blogs…run and see what’s been baking!

Want to join the #TwelveLoaves group?  It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August 2013, and posted on your blog by August 31, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme
June:  Summer Buns
July:  Stone Fruit

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Potato Hamburger Buns

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls | Bakewell Junction

I’m still on a quest for the perfect recipe that reminds me of the Martin’s Potato Bread.  With July 4th this week, I decided to try a new potato roll recipe for hamburgers. They turned out to be large enough for sliders or dinner rolls.  These rolls look tall but once they’re filled and you start eating, you won’t think there’s too much bread.  I think these rolls would be lovely for cold cut sandwiches, pulled pork or anything you would eat on a bun. Really.

My brother-in-law and husband didn’t think these were like the store bought rolls but that they were a fantastic roll anyway.  We ate the first three warm out of the oven with a little butter.  They were soft and fluffy as they should be.  My husband is already making plans for me to make two batches of these for the Fourth.

Then we ate a few more buns for dinner with hamburgers, sauteed vidalia onions and baked beans.

Have a wonderful and safe Fourth of July!

Enjoy!

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls3 | Bakewell Junction

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls

Yield:  15 – 20 rolls                  Cook Time:  20 minutes

Dough:

  • 2 tablespoons warm water
  • 1/2 teaspoon sugar
  • 2 1/2 teaspoons instant (or Bread Machine) yeast; equivalent of 1 package of yeast
  • 1 cup water boiling potato water or 1 cup boiling water with 1 tablespoon of potato flakes
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter
  • 2 beaten eggs
  • 4 to 4 1/2 cups flour
  • 1/4 cup potato flour

Topping:

  • Milk, cream or egg yolk to glaze (optional)

Directions:

Step 1:  For the dough:  Heat 2 tablespoons in a microwave safe small bowl or a 1 cup measure for 5 to 10 seconds to warm.  Dissolve the 1/2 teaspoon of sugar in the warm water.  Add the yeast and mix briefly to combine.  Set aside for about 10 minutes until the mixture begins to foam.

Step 2:  In the interim, add the potato flakes, sugar, salt and butter to the boiling water and mix.  Add the potato water and yeast mixtures to the large bowl of a stand mixer and mix briefly.  Mix in the eggs and 2 cups of flour.  Beat in the remaining 2 cups of flour.  Continue using the beater attachment and beat for 3 to 5 minutes.  This is a sticky dough.  At this point you can refrigerate covered up to a week.

Step 3:  If you aren’t refrigerating the dough, you may need to add an additional 1/2 cup of flour to the dough for easier handling.  Be sure not to add too much flour, as it should remain sticky.  Let dough rest for 1/2 hour.  Grease a 9 by 13 inch pan with cooking spray or line with parchment.  To prepare for baking, using well floured hands, divide the dough into 15 to 20 pieces.  Roll into balls and place into the prepared pan.  I was able to place the rolls in 3 by 5 rows in the pan.  I had three additional rolls that I put into a small loaf pan for a total of 18 rolls.  Set rolls in a warm area to rise until doubled.  If you don’t have a warm area, create one using my tip below.

Step 4:  Preheat oven to 375 degrees.   Place rolls in preheated oven for 20 minutes.  Longer if you’re rolls are larger; less if they’re smaller.  Optionally brush with the topping 5 minutes before the rolls are finished baking.  So if you’re baking for 20 minutes, brush the tops at 15 minutes and then let them finish baking for the remaining 5 minutes.

Step 5:  Let the rolls cool 10 minutes.  Remove the rolls from the pan and let them cool completely.  Break the buns apart.  Slice horizontally when ready to use for hamburgers.

Tips:  To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe slightly adapted from The Kitchn, Easy Potato Dough Rolls recipe.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Potato Hot Dog Rolls #TwelveLoaves June

Potato Hot Dog Buns | Bakewell Junction

Potato Hot Dog Buns | Bakewell Junction

This month’s TwelveLoaves linky party theme is summer buns and I wasn’t sure what summer buns were.  After looking at the other submissions and considering that today is Father’s Day, I thought I’d like to try hot dog buns.  Lots of folks grill and barbeque hot dogs today and all summer long, so why not?

My favorite store bought buns are Martin’s potato buns.  I use them all the time and I wanted to try making buns at home that would be like the store bought buns.  As it turned out, these hot dog buns were really good but not like the store bought ones I was trying to emulate.  My husband thought these were better than the Martin’s buns.

This is a relatively easy recipe and I recommend you give it a try.  The potato flour helps the buns from becoming hard.

Hope everyone had a great Father’s Day!

Enjoy!

Potato Hot Dog Rolls

Yield:  12 – 14 rolls                  Cook Time:  20 minutes

Dough:

  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups water
  • 1 tablespoon sugar
  • 3 cups flour
  • 1/4 cup potato flour
  • 2 tablespoons non-fat dry milk powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons sugar

Topping:

  • 1 – 2 tablespoons milk

Directions:

Step 1:  For the dough:  Heat milk to 110 degrees in a microwave safe small bowl or a 2 cup measure.  I heated the milk in the microwave in small intervals until the thermometer read 110 degrees.  Add the tablespoon of sugar and the yeast and mix briefly to combine.  Set aside for about 10 minutes until the mixture begins to foam.

Step 2:  In the interim, set up your electric stand mixer with the dough hook attachment.  Add the flours, the dry milk powder and salt to the mixer bowl.  Turn on the mixer on low to combine the dry ingredients.  Then add in the olive oil and yeast mixture.  Scrape down the sides of the bowl to ensure the flour is incorporated.  Let the mixer knead the dough for five minutes.

Step 3:  Generously dust a clean work surface with flour, as the dough is very sticky.  Transfer the dough onto the floured work surface.  Scrape the sides of the bowl to get as much of the dough as possible.

Step 4:  With floured hands, flatten the dough and fold it over on itself six or seven times.  Using a greased bench scraper or knife cut the dough into 12 to 14 pieces.  Let the dough rest for 10 minutes.

Step 5:  Prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray.  Shape the pieces of dough into 1 inch by 8 inch buns.  Place the formed doughs side-by-side onto the baking sheet, about 1 inch apart.  Cover with plastic wrap and let rise for 45 minutes in a warm place or use my tip below to create a warm environment.  The dough should double in size.

Step 6:  Preheat oven to 375 degrees.  Brush the tops of the buns with the milk.  Bake the buns for 15 to 20 minutes.  Let the buns cool completely.  Break the buns apart and slice horizontally.  Fill with your favorite hot dogs and toppings.  You can also fill with Italian sausage.

Tips:  To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from King Arthur Flour, Rosemary Potato Rolls recipe.

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What is baking this June in the TwelveLoaves kitchens?

#TwelveLoaves June:  Summer buns!  Summer is all about lazy mornings and easy lunches.  Outside barbecues and lots of grilling!  Share your favorite summer bun recipe (sweet or savory).  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this June!

Want to join the #TwelveLoaves group?  It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June 2013 and posted on your blog by June 30, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Italian Rum Baba #TwelveLoaves May

Italian Rum Baba | Bakewell Junction

Italian Rum Baba | Bakewell Junction

For this month’s #TwelveLoaves linky party, the theme is any bread we wish to share to celebrate the #TwelveLoaves anniversary.  A long time friend of mine loves Rum Baba and she asked me to find an authentic and classic Neapolitan recipe which I’d like to share for #TwelveLoaves May.  I can’t wait to make this recipe again for my friend – she’ll love them.

It was hard to figure out what the end result should be because I don’t like bakery made Rum Baba (it’s the picky thing again).  On the up side, my Mom and a co-worker do like Rum Baba and they were able to help me with deciding which of the recipes I tried worked better.  The first recipe was tasty but it wasn’t what I thought of as authentic Rum Baba.  This recipe turned out to be authentic and, surprise of all surprises, my husband loved them too.  I found the recipe I adapted on You Tube from the Giallo Zafferano kitchen.  There’s a video but you can get the details too.

This is a relatively easy recipe and I recommend you give it a try.  The syrup gives it a lovely sweetness.  If you have brioche pans, you can use them to make these or you can use a cupcake pan like I did.

Enjoy!

Italian Rum Baba

Yield:  12 rum baba                  Cook Time:  20 minutes

Dough:

  • 2 cups flour
  • 2 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/3 tablespoons instant yeast
  • 9 tablespoons of room temperature butter
  • 1/4 cup of milk

Syrup:

  • 2 cups water
  • 2 1/2 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of rum

Directions:

Step 1:  For the dough:  Heat milk to 110 degrees in a microwave safe small bowl or a 1 cup measure.  I heated the milk in the microwave in small intervals until the thermometer read 110 degrees.  Add 2 teaspoons of sugar and the yeast and mix briefly to combine.  Set aside until the mixture begins to foam.

Step 2:  In the interim, set up your electric stand mixer with the dough hook attachment.  Add the flour to the mixer bowl.  In another bowl beat the eggs and then mix in the salt.  Turn on the mixer on low and add in the egg mixture.  Then add in the yeast mixture.  Scrape down the sides of the bowl to ensure the flour is incorporated.

Step 3:  While the flour is incorporating, in another small bowl mix the softened butter and remaining sugar together.  Turn the mixer to high and add the butter mixture to the dough and knead until the butter is completed incorporated.

Step 4:  Transfer the dough to a large greased bowl.  You can use butter or cooking spray to grease the bowl.  Cover the dough with plastic wrap and place in a warm place to rise for approximately 1 to 1 1/2 hours (see tips).  The dough should double in size.

Step 5:  Flour and butter the baba moulds, brioche moulds or cupcake tins to prepare them.  Deflate the dough with a large spoon and fill the 12 moulds about halfway.  Place the moulds on a baking sheet and let them rest for about 20 minutes in a warm place.

Step 6:  Preheat oven to 400 degrees.  Bake the batter at 400 degrees for 10 minutes.  Lower the temperature to 350 degrees.  Bake 10 minutes more.  Remove the baba from the oven and let cool about 10 minutes; then depan and transfer them to a cooling rack to cool completely.

Step 7:  For the syrup:  While the baba bake.  Boil the water in a medium sauce pan.  Add the sugar and stir until completely dissolved.  Let the syrup continue cooking to thicken.  After about 5 minutes add the vanilla and rum and mix to combine.  Continue stirring and cooking for another 2 to 3 minutes.

Step 8:  Place the rum baba in the plastic container upside down. Prick the bottoms with a toothpick.  Pour about 3/4 of the syrup over the Rum Babas and let them soak it in.  Reserve the remaining syrup and any that’s run out of the babas to pour over the babas when serving.

Tips:  To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.  In addition, you can garnish with whipped cream but I usually see these plain.

Storing:  Store Rum Babas in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Sonia and Giallo Zafferano on You Tube.

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What is baking this May in the TwelveLoaves kitchens?

#TwelveLoaves May:  Bake any bread, yeast or quick bread, loaf or individual.  This #TwelveLoaves May 2013 is all about May is all about celebrating bread and the one year anniversary of #TwelveLoaves.  Do you have a favorite bread?  We would love to see it.   Think luscious quick loaves, sinful scones, delightful Danishes.  Any bread recipe you’d like to bake, share it with us!  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this May!

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May 2013 posted on your blog by May 31, 2013.

You are next… Click here to enter

Lora launched this Twelve Loaves this last May and there have been many wonderful recipes shared since then.  I haven’t participated from the beginning but it’s been fun the past few months that I have participated.
Check out what we have been busy baking!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in the following linky party.  Click the button below to see the other great posts in the blog hop.

BWS tips buttonSweet 2 Eat Baking

Feeding Big and more

Staying Close to Home

Wonderful Food Wednesday

buttercream Bakehouse
 
Recipes and Ramblins with the Tumbleweed Contessa

Photobucket

Daily Dish Magazine
 
The Best Blog Recipes
 

Berry Bread with Spread #TwelveLoaves April

Berry Bread | Bakewell Junction

Berry Bread | Bakewell Junction

For this month’s #Twelve Loaves linky party, the theme is berries.  Now I don’t normally make bread with berries, so I needed to find a recipe that I would like – not an easy task since I’m kind of picky.  As it happens, I found this recipe on Taste of Home and both my husband and I liked it.  The bread is sweet and moist with a lovely flavor.  I’ll definitely make this again.

It was a little odd with the frozen strawberries was that there seemed to be more liquid than strawberries but it turned out well, so who am I to question?  Also, the spread can be used on regular toast or bagels.

Enjoy!

Berry Bread

Yield:  2 Loaves                  Cook Time:  50 minutes

  • 2 10 ounce packages frozen and sweetened sliced strawberries, thawed (I couldn’t find this size, so I bought 16 ounce packages and saved the extra)
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup canola oil (I substituted olive oil)
  • 3 ounces macadamia nuts, optional (I skipped the nuts)

Spread:

  • 1 8 ounce package cream cheese, softened
  • 3 tablespoons strawberries

Directions:

Step 1:  For the bread:  Preheat oven to 350 degrees.  Spray two 8 by 4 inch loaf pans with cooking spray.  Drain the strawberries.  Set 1/4 cup of the strawberry juice aside.  Set 3 tablespoons of the berries aside to be used for the spread.

Step 2:  Mix the flour, sugar, salt and baking soda in a large bowl.  In a medium bowl, mix together the eggs, oil, 1/4 cup of juice and the remaining berries.  Stir the wet ingredients into the dry ingredients to create a stiff batter.  Do not over mix.  If using, fold in the nuts.

Step 3:  Divide the batter evenly and place in the loaf pans.  Bake for 50 to 55 minutes.  When done, a toothpick inserted in the bread will come out clean.

Step 4:  For the spread:  While the bread bakes.  Soften the cream cheese in the microwave in small increments. Beat the 3 tablespoons of strawberries set aside earlier into the cream cheese.  Keep the spread in the refrigerator until ready to serve.

Storing:  Store loaves in a sealed plastic container or covered with plastic wrap.

Enjoy!!!

Recipe from Taste of Home by Pat Stewart, Lees Summit, Missouri.

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What is baking this April in the TwelveLoaves kitchens?  Berry Breads!

#TwelveLoaves April:  Berries.  Bake a bread, yeast or quick bread, loaf or individual.  This #TwelveLoaves is all about breads featuring beautiful berries!  Think luscious quick loaves, sinful scones, delightful Danishes.  Any way you want to feature your berries, we want to see it.  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this April!

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April 2013 posted on your blog by April 30, 2013.

You are next… Click here to enter

Lora launched this Twelve Loaves this past May and there have been many wonderful recipes shared since then.  I haven’t participated from the beginning but it’s been fun the past few months that I have participated.
Check out what we have been busy baking!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

BWS tips buttonSweet 2 Eat BakingThe Best Blog Recipes

Spatulas On Parade

Staying Close to Home

Weekend Kitchen Link Party

newmarvelousmondays button

Basic Crepes

Basic Crepes for Manicotti

To prepare for a family get-together for my Mom’s and Niece’s birthday this past weekend, I started by planning to make their favorite entrees.  My Mom’s favorite entrée is Manicotti, so this was a must have on the menu.  The crepe recipe for the Manicotti was originally given to us by my Aunt Marion and my Mom used it every time she made Manicotti for as long as I can remember.

It takes a few steps to prepare the Manicotti, so I usually make the crepes a few days in advance.  If you store the crepes properly they can be made in advance and there is no change in texture or flavor.  There are tons of recipes that can be made with these crepes but my family had only ever used them for Manicotti.  I’ll have to find other filling recipes that would be wonderful with these crepes too.

Stay tuned for the remaining recipes to make the Manicotti.

Enjoy.

Beat the eggs.

Beating in the water and salt.

Start mixing in the flour.

After the flour is completely incorporated, the batter is ready for cooking.

A crepe ready to be turned over.

All finished and ready to be stored until it’s time to assemble the Manicotti.

Crepes

Yield:  20 – 25 5 inch crepes                Cook Time:  30 – 60 minutes

Ingredients:

  • 2 cups flour
  • 2 cups water
  • 4 large eggs (extra large works too)
  • 1/2 teaspoon sea salt or more to taste

Directions:

Step 1:  Beat the eggs in a large bowl with a whisk or fork.  Add the water and salt to the eggs and beat until incorporated.  Add flour in small increments to mixture and beat to incorporate.  Repeat until all the flour is combined.  Try to dissipate any lumps that may have formed (especially any larger ones) but it’s okay if a few small lumps remain.

Step 2:  To form the crepes, coat a heavy fry pan or cast iron fry pan with cooking spray.  Heat pan on medium until hot.

Step 3:  Pour about 1 ounce of mixture into the pan (I use a miniature ladle to make this easier) and immediately lift the pan off the heat and tilt pan to spread the mixture into a five inch circle.  Typically I pour the mixture onto one edge of the pan and then let the mixture spread into the rest of the pan.

Step 4:  Return the pan to the heat and cook until most of the batter becomes loses its shine and looks matte.  There will be little, if any, browning.  Using a fork or spatula, gently flip the crepe and cook for 30  seconds.

Step 5:  Remove the crepe from the pan and place on the edge of a plate.  Repeat until all the batter is finished.  After each crepe is finished, place it on the plate overlapping the previous crepe with a slight offset until all the crepes are finished and the plate is ringed with crepes.

To store the crepes:  Cover the plate with plastic wrap and ensure that all the crepes are covered completely, so they don’t dry out.  These can be stored this way for three or four days.  If the crepes get a little bit dry, they will be re-hydrated when they are made into Manicotti.

Enjoy!!!

Recipe from my Aunt.

Prosciutto Bread (aka Lard Bread)

There’s a bread that can be found at most Italian deli’s in New York City – it  used to be called Lard Bread but it’s been referred to more recently as Prosciutto Bread.  It’s an unbelievably delicious bread and I’ve always wanted to make a homemade version of it.  Some of my research stated that the bread is usually prepared for Easter but I don’t recall that being the case.  What I do recall is thinking that there should be more prosciutto and less black pepper.  By baking the bread myself, I can change it to my taste.

When I’m having antipasto, I normally like to buy Parma Prosciutto (which tastes out of this world) but when you’re cooking with it, there’s no need to use the most expensive one.

For Mother’s Day, I tried two different Prosciutto Bread recipes and my family absolutely loved this one.  I had to hide some of the remaining loaf, so I would have some for the pictures in this post.

Enjoy.

After kneading the dough needs to rest.

Ready for the oven.

Hot out of the oven.

Take a bite after tearing the bread into a nice big hunk.

Prosciutto Bread

Yield:  1 loaf                Cook Time:  30 – 35 minutes

Ingredients

  • 2 plus 3 tbsp cups bread flour, divided
  • 1 tbsp. malt powder (or 1 tbsp sugar)
  • 3/4 tsp. instant yeast
  • 1/2 tsp. coarsely ground black pepper (I used regular grind pepper and a scant 1/2 tsp)
  • 3/4 tsp. salt
  • 1 cup water (70F -90F)
  • 8 oz. Prosciutto, 1/8″ thick, cut into 1/4-inch dice (no need to use Parma Prosciutto for this bread and you can substitute salami, sweet capicolo or pancetta or, if you don’t like the meats, you can try cheese but you should probably use half the amount)
  • 4 tsp. bacon fat, lard, or butter, melted

Directions:

Step 1:  Mix 2 cups flour, malt powder and yeast in a stand mixer.  Combine salt with flour mixture – this is done separately from the first mixing so the salt doesn’t retard the action of the yeast.

Step 2:  Add water to mixing bowl and mix with flour with dough hook on low to moisten.  Knead for seven minutes on medium speed.  Mix in prosciutto on low speed.  Dough should be slightly tacky but not sticky.  If dough is too sticky knead in more flour a little at a time.  If the dough is too dry, spray with a bit of water and knead.

Step 3:  Shape dough into a ball and place on a lightly floured surface.  Sprinkle dough with flour, cover with plastic wrap and let rest for 20 minutes.

Step 4:  Roll dough into an 18” cylinder and form into a ring.  Ensure the ends stick together and place on parchment paper on a large cookie sheet.  Spray dough with cooking spray and cover with plastic wrap.  Let rise in a warm draft-free place until doubled for about 1 hour.  I usually heat my oven to the lowest setting and then shut it off before placing dough into it to allow it to rise.  Also, I like to let the last rise happen overnight but I didn’t have time for that this time.

Step 5:  Use a pizza stone or baking sheet on a low shelf of the oven and place a baking sheet on the lowest shelf of the oven (or on the bottom of the oven if your heating element isn’t on the bottom of the oven).  Preheat oven to 450 degrees for at least 10 minutes.

Step 6:  Transfer bread to pizza stone or baking sheet in the preheated oven and brush with about 1/3 of melted butter.  Add about half to a dozen ice cubes into the baking sheet on lowest shelf of the oven.

Step 7:  Bake 15 minutes.  Remove parchment paper and turn bread front to back to allow for even baking.  Brush bread with about another 1/3 of melted butter.  Add another dozen ice cubes.  Bake another 5 minutes.  Reduce temperature to 400 degrees.  Bake another 10 to 15 minutes.

Step 8:  Turn off oven and leave bread in the oven with door propped open for another 5 minutes.

Step 9:  Remove bread from oven and brush with the remaining butter.  Allow to cool but if you aren’t having company or bringing this bread to a function, this bread tastes delicious slightly warm and crispy.

Enjoy!!!

Recipe adapted from Seriously Good (originally from Rose Levy Beranbaum’s The Bread Bible).