Apple Cider Monkey Bread #TwelveLoaves

Apple Cider Monkey Bread | Bakewell Junction - gooey and delicious

Apple Cider Monkey Bread | Bakewell Junction

I almost ran out of time to create a post for #TwelveLoaves this month.  As the weather turns cooler, we all begin thinking of apple desserts.  This one perfectly marries my monkey bread obsession with the apple challenge.  It’s hard to believe I made my first monkey bread less than a year ago.

I’ll submit this recipe to the Twelve Weeks of Christmas Treats too.  Apples work for fall and winter recipes.  This recipe would be perfect as dessert or brunch or snacks or any time.

What is your favorite apple dessert?

Apple Cider Monkey Bread | Bakewell Junction

Apple Cider Monkey Bread | Bakewell Junction

 

Apple Cider Monkey Bread

Yield:  6 to 8 servings                Cook Time:  30 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 3/4 cup milk, warmed to 110 degrees
  • 3/4 cup apple cider, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 8 tablespoons (1 stick) butter, melted
  • 1/4 cup apple cider

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons or more apple cider

Directions:

Step 1:  For the dough:  I used a microwave safe glass measure and heated the milk and apple cider at full power for 1 minute, 40 seconds to reach 110 degrees.  Mix the milk, apple cider, melted butter, sugar and yeast in a two cup measure.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter and and apple cider in a small bowl.  Set aside.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.

Step 4:  Spray a bundt pan with cooking spray.  Shape each dough piece into a ball.  Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat preparing the dough balls until all are in the pan.  If there’s any remaining melted butter mixture or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 50 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  When done, the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 10 to 15 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the apple cider.  If you want a thinner icing, add more apple cider in teaspoon increments until you reach desired consistency.  Spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Enjoy!

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, 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.  Leave the oven light on and it will add to the warming effect.  I use this tip even during the warm weather months.

This month, the #TwelveLoaves bakers are baking with APPLES!

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!

#TwelveLoaves: Apples

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:

    1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
    2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
    3. Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

You are next… Click here to enter

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

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

  • 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 your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

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

JWsMadeWLuvMondays

Fresh Cherry Monkey Bread #TwelveLoaves

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

Fresh Cherry Monkey Bread | Bakewell Junction

We’re at the end of June and I almost missed the #TwelveLoaves party.  I had another recipe failure last week otherwise I would have posted this last week.  It’s another addictive and sweet Monkey Bread.  Last week the bread was undercooked and didn’t hold the shape of the bundt pan after it was inverted onto a plate.  I revised how many cherries I used and a couple of other minimal changes.  So now I have a delicious recipe to share with you.

This recipe is gooey, addictive and delicious.  The cherries negate all the sugar and butter – right?  Each dough ball has cherry in it.  You can see the layer of cherries in the middle of the ring in the picture below.  I used the red cherries in the recipe and the white and blush colored cherries are Rainier cherries and they are so sweet.

I’ll be making this again for the 4th of July.  What will you make?

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

 Fresh Cherry Monkey Bread

Yield:  6 to 8 servings                Cook Time:  40 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating and Filling:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter, melted
  • 2 tablespoons Kirschwasser or cherry liquor
  • 40 large sweet fresh cherries plus more for snacking, pitted; 32 halved and 8 roughly chopped

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons Kirschwasser or cherry liquor
  • 1 teaspoon or more milk

Directions:

Step 1:  For the dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water at full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  For this version of Monkey Bread, I let it rise for 60 minutes using my tip.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter and Kirschwasser in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.  Pit and halve 32 cherries.  Pit and roughly chop 8 cherries.  My 40 cherries weighted .75 of a pound.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.  Shape each dough ball around half a sweet cherry and shape into balls and place back on the counter.  Repeat with the remaining dough balls.

Step 4:  Spray the bundt pan with cooking spray.  If any of the dough balls have reopened, pinch them together to fully enclose the cherry and create a uniform ball shape.  Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat preparing the dough balls until about half are in the pan.  Sprinkle the chopped cherries on top of the dough balls.  Continue preparing the dough balls and layering them on top of the chopped cherries until they are all in the pan.  If there’s any remaining melted butter mixture or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 50 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 40 to 45 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  This time I had many that escaped but the hubby loves these, so no harm done.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 10 to 15 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, Kirschwasser and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoon increments until you reach desired consistency.  Spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Enjoy!

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, 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.  Leave the oven light on and it will add to the warming effect.  I use this tip even during the warm weather months.

This month, the #TwelveLoaves bakers are baking with CHERRIES!

Looking for a bread with cherries inspiration?  Check out these recipes by our very talented Twelve Loaves bakers:

#TwelveLoaves June:  Cherries.  The month of May was filled with lovely onion breads!  We have chosen cherries for our June theme.  Choose a recipe including cherries (fresh, dried, canned, jam, or preserves).  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with cherries.  Let’s get baking!

#TwelveLoaves June:  Cherries

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

  • 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 your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!

You are next… Click here to enter

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

JWsMadeWLuvMondays

Oreo Stuffed Monkey Bread

Oreo Monkey Bread | Bakewell Junction

Oreo Monkey Bread | Bakewell Junction

I have a bit of an obsession with Monkey Bread.  I love it and it’s just so easy to make.  This time I bring you Oreo Stuffed Monkey Bread.   I’ve seen Oreos stuffed in cookies, brownies, truffles and many other treats.  I like and appreciate all of those too but I wanted to incorporate the Oreos into my new favorite dessert.

Every bite of this Monkey Bread has Oreo in it.  I think you’ll love it as much as I do.  I used the mini Oreos in the recipe but Double Stuff Oreos are a favorite.  Next time I’ll use those cut into quarters.  What is your favorite Oreo?

Oreo Monkey Bread 2 | Bakewell Junction

Oreo Stuffed Monkey Bread

Yield:  6 to 8 servings                 Cook Time:  35 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating and Filling:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter, melted
  • 1 8 ounce bag of Mini Oreos or 16 Double Stuff Oreos quartered

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 or more tablespoons milk

Directions:

Step 1:  For the Dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water at full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.  Shape each dough ball around an Oreo and shape into balls and place back on the counter.  Repeat with the remaining dough balls.

Step 4:  Spray the bundt pan with cooking spray.  If any of the dough balls have reopened, pinch them together to fully enclose the Oreo and create a uniform ball shape.  Dip each dough ball into the melted butter mixture individually.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat preparing the dough balls until they are all in the pan.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 45 minutes.  If not, let rise for 1 to 2 hours.

Step 6:  Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 5 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools a bit, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoon increments until you reach desired consistency.  While the bread is still warm, spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, 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.  Leave the oven light on and it will add to the warming effect.

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

Strawberry Monkey Bread #TwelveLoaves

Strawberry Monkey Bread | Bakewell Junction

Strawberry Monkey Bread | Bakewell Junction

I was introduced to Monkey Bread a few months ago when I made it for the first time and it was for #TwelveLoaves too.  I thought a Strawberry version would be perfect for this month’s #TwelveLoaves bread baking party.  The monkey bread cooled overnight, since I was working on it late last night, so the icing didn’t melt and smooth out like I would have liked.

I wanted to incorporate strawberries in every bite of monkey bread, so I put a little in the center of each dough ball.  This version has strawberry mascarpone icing instead of cream cheese icing.  Hopefully this recipe and the slightly warmer weather reminds you of the coming spring.  If you like super gooey and sweet treats, this one is for you.  You can definitely taste the strawberries but it’s not overpowering.

Strawberry Monkey Bread 2 | Bakewell Junction

Strawberry Monkey Bread

Yield:  6 to 8 servings                 Cook Time:  35 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating and Filling:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 1 16 ounce container frozen strawberries, thawed and drained and liquid reserved
  • 8 tablespoons (1 stick) butter
  • 1/4 cup reserved frozen strawberry liquid

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 or more tablespoons reserved frozen strawberry liquid or milk

Directions:

Step 1:  For the Dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water at full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter in a small bowl and 1/4 cup reserved frozen strawberry liquid.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and skip the 1/4 cup reserved strawberry liquid.  Set aside.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.  If there are any strawberries that haven’t been cleaned and the stem still remains, remove the stem.  I had two that were like this.  Flatten out the dough ball into a small square and rectangular shape and then pinch together dough ends, top to bottom corners.  This should create a well in the middle.  Place a small amount (about 1/4 teaspoon or less) of the defrosted strawberries in the center of the dough and then enclose in the dough by pinching the ends together.  Since the strawberries are moist keep a paper towel nearby, so you dry your hands and the dough will stick together better when pinching with dry hands.  Shape the dough into balls and place back on the counter.  Repeat with the remaining dough balls.

Step 4:  Spray the bundt pan with cooking spray.  If any of the dough balls have reopened, pinch them together to fully enclose the strawberry pieces and create a uniform ball shape.  Mix the butter mixture well and also periodically while dipping the dough balls.  Dip each dough ball into the melted butter mixture individually.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat until about half the dough balls are in the bundt pan.  Spread any remaining drained strawberries evenly on the dough.  Repeat preparing the dough balls until they are all in the pan and have covered all the strawberries.  If there’s any remaining melted butter or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 45 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 5 minutes.  Any longer and it will be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools a bit, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the reserved strawberry liquid or milk.  If you want a thinner icing, add more reserved strawberry liquid or milk in teaspoon increments until you reach desired consistency.  While the bread is still warm, spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, 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.  Leave the oven light on and it will add to the warming effect.

#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking!

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 a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this March, 2014, and posted on your blog by March 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.

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

Gingered Monkey Bread #12WksXmasTreats #TwelveLoaves

Gingered Monkey Bread | Bakewell Junction

Gingered Monkey Bread | Bakewell Junction

It’s time for the ninth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This is the ninth week of Christmas Treats.  This recipe combines the #TwelveLoaves and #12WksXmasTreats.  Since the theme for Twelve Loaves November is spice and I wanted to make something I’ve never made before, I looked for a Monkey Bread recipe.  Monkey Bread usually has cinnamon but I thought it would be more seasonal for a gingery version.  Plus I added a twist with mascarpone icing instead of cream cheese icing and lightly echoed the spice flavors in the icing.  This Gingered Monkey Bread would be great for breakfast, brunch or dessert for your holiday table.  If you like super gooey and sweet treats, this one is for you.

Gingered Monkey Bread

Yield:  6 to 8 servings                 Cook Time:  35 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter (I used 1 1/2 sticks)

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 3 or more teaspoons milk

Directions:

Step 1:  For the Dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water at full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar, ginger, cinnamon and cloves in a bowl.  Place the melted butter in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.

Step 4:  Spray the bundt pan with cooking spray.  Roll each piece of dough into a ball shape.  Dip each dough ball into the melted butter individually.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat until all the dough balls are in the bundt pan.  If there’s any remaining melted butter or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  If using my oven tip below, let rise for 45 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 5 minutes.  Any longer and it will be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the doughs cools a bit, add butter and mascarpone cheese to a large mixing bowl.  Beat 4 to 5 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, ginger and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoons increments until you reach desired consistency.  While the bread is still warm, spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, 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.  Leave the oven light on and it will add to the warming effect.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 9, November 20, 2013

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#TwelveLoaves November-Spice.  October #TwelveLoaves was about baking with Root Vegetables.  It was quite a delicious month! Temperatures are dropping and it is the right moment to explore bread and SPICE!  Share your November Spice Bread (yeast or quick bread).  Let’s get baking!

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 a bread baked to the Twelve Loaves theme.

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

Are you hungry for amazing bread? Check out what the Twelve Loaves bakers have created this month:

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

Gingerbread #12WksXmasTreats #TwelveLoaves

Gingerbread Loaf | Bakewell Junction

Gingerbread Loaf | Bakewell Junction

It’s time for the 12 Weeks of Christmas Treats blog hop again.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This is the fourth week of Christmas Treats and I wanted to make something that would work for the #TwelveLoaves and #12WksXmasTreats.  Since the theme for Twelve Loaves October is root vegetable and I wanted to make something different than everyone else, I looked for a Gingerbread recipe.  I found this recipe online and it’s made in a loaf pan.  As with quick bread recipes, it’s easy to make.  I wasn’t sure I would post this recipe because I generally like a sweeter gingerbread and it fell in the middle when I checked it too soon.  Adding a heavy sprinkling of powdered sugar before serving helps with the sweetness I look for and it has a strong gingery flavor – just what you want in gingerbread.

Gingerbread

Yield:  1 loaf                 Cook Time:  60 minutes

Ingredients:

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) butter
  • 1 egg
  • 1/2 cup brown sugar
  • 1 cup molasses
  • 1/2 cup warm water
  • 3 tablespoons crystalized ginger, 1/2 cup raisins or other dried fruit (optional)

Directions:

Step 1:  In a medium bowl, combine the flour, ginger, cinnamon, cloves, salt and baking soda and set aside.  Blend egg, butter, molasses and brown sugar with an electric mixer to combine.  Beat in the flour mixture.  Stir in water until just combined.

Step 2:  Prepare an 8 by 4 inch loaf pan (9 by 5 inch pan but I believe it was too big) by spraying with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven for 50 to sixty minutes.

Step 3:  Let gingerbread cool in the pan for 10 minutes.  Depan and let cool completely.  Serve with sprinkled with powdered sugar or a dollop of whipped cream.

Recipe from The Fresh Loaf.12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 3, October 9, 2013

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Our #TwelveLoaves October theme is Root Vegetables.  September was about baking with our finds from the Farmers Markets.  We are continuing exploring what is in season and our October baking mission is about Root Vegetables.  Share your October Root Vegetable Bread (yeast or quick bread).  Let’s get baking!

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 a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 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.

Here are the amazing creations posted by the cohosts:

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

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 

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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.

Peach Cobbler Muffins

Peach Cobbler Muffins | Bakewell Junction

Peach Cobbler Muffins | Bakewell Junction

We got about a hundred peaches from our peach tree this year.  Normally the squirrels get them all before they’re larger than an walnut.  I wouldn’t think they would be too tasty at that size but it didn’t stop the squirrels the prior three years.  I don’t know what we did differently this year, if anything.  I’d love to hear any tips about how to stop the squirrels in the future.

With all the extra fruit, we gave a lot of the peaches away and my husband was eating a few a day but I still wanted to make a quick easy recipe with some of them.  I had some recipes pinned and an internet search returned a lot of peach pies, cobblers and crisps but I wanted something a little different.  Then I found Peach Cobbler Muffins on Barbara Bakes.  Barbara has a lovely website and she had posted her recipe last year so I hoped she wouldn’t mind.  These muffins are great for breakfast.  My hubby gave me a hearty – “I like ‘em.”  And, they’re so moist too.

What’s your favorite peach recipe?

Peach Cobbler Muffins 2 | Bakewell Junction

Peach Cobbler Muffins 2 | Bakewell Junction

Enjoy!

Peach Cobbler Muffins

Yield:  15 – 16 muffins                  Cook Time:  25 minutes

Batter:

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cups whole milk
  • 2 cups (2 large or 7 small) fresh peaches, pitted and diced (I cut them into very small pieces)

Streusel:

  • 8 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 4 teaspoons oil (I used olive oil)

Directions:

Step 1:  For the Streusel:  Mix together sugar, flour and cinnamon in a small bowl.  Add oil to the sugar mixture.  Mix well to incorporate; the final mixture will look like wet sand.  Set aside.

Step 2:  For the batter:  Line a regular-sized cupcake/muffin pan with paper liners or spray with cooking spray.  Mix together flour, baking powder, cinnamon and salt in a medium bowl.  Cream butter and sugar in a large mixing bowl with an electric mixer for 3 to 4 minutes; the mixture will look pale in color.  Add eggs, vanilla and milk to the butter mixture.  Beat to combine.

Step 3:  Reserve 2 tablespoons of the flour mixture.  Stir the remaining flour mixture into the butter mixture; stop when combined and do not over mix.  Mix the reserved flour into the peaches.  Add the peaches to the batter and stir.

Step 4:  Fill the cupcake wells up to 3/4 full with batter.  Top muffins with streusel.  Bake in a preheated 350 degree oven for 20 to 25 minutes.  When done, a toothpick inserted in the center will come out clean.  Cool the muffins in the pan about 10 minutes.  Depan the muffins and cool completely on a rack.

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

Enjoy!!!

Recipe slightly adapted from Barbara Bakes, Peach Cobbler Muffins recipe; originally from Bizzy Bakes.

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

Fresh Cherry Quick Bread #TwelveLoaves July

Fresh Cherry Quick Bread | Bakewell Junction

Fresh Cherry Quick Bread | Bakewell Junction

This month’s TwelveLoaves linky party theme is stone fruit.  I don’t usually bake with stone fruit but cherries are one of my favorite summer fruits and I needed a something easy to make for my brother-in-law who won’t eat ice cream.  This recipe was the alternative for those who wouldn’t eat Fried Ice Cream.

As it turns out this quick bread was moist, sweet and delicious with lots of cherries – a half pound.  My brother-in-law who said he didn’t usually eat cake after his second and third piece.  I’d say that it was a hit.  Try some plain or with whipped cream.

Fresh Cherry Quick Bread | Bakewell Junction

Fresh Cherry Quick Bread | Bakewell Junction

What’s your favorite stone fruit?

Enjoy!

Fresh Cherry Quick Bread

Yield:  1 loaf                  Cook Time:  55 minutes

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup (1/2 pound) fresh sweet cherries, pitted (I weighed the cherries because the size and shape makes a huge difference)

Directions:

Step 1:  Spray a 9 by 5 inch loaf pan with cooking spray.  Beat butter and sugar for 3 to 4 minutes until light and fluffy.  Mix in the eggs and vanilla extract.  In a medium bowl, whisk together the flour, salt and baking powder.  Reserve 2 tablespoons of the flour mixture and mix into the cherries.  This will help to the cherries from all settling to the bottom.

Step 2:  Mix the flour mixture into butter mixture.  Spoon about 1/4 of the mixture into the bottom of the prepared pan.  Fold the cherries into the remaining batter.  Spoon the batter in the pan.  Bake in a preheated 350 degree oven for 45 to 55 minutes.  When done, a toothpick inserted in the center will come out clean.

Step 3:  Cool the loaf in the pan about 10 minutes.  Depan the loaf and cool completely on a rack.

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

Enjoy!!!

Recipe adapted from King Arthur Flour, Fresh Cherry Quick Bread recipe.

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#TwelveLoaves July: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves July 2013 all about baking with stone fruits! We are excited to have Renee of Magnolia Days and Paula from Vintage Kitchen Notes   hosting this month’s event!

Share your favorite stone fruit bread recipe:  quick or yeast!  Think luscious quick loaves, sinful scones, delightful Danishes.  Any bread recipe you’d like to bake with stone fruits, share it with us!  Let’s get baking!

You must see what our very talented #TwelveLoaves bakers have created July!

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 July 2013, and posted on your blog by July 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

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.