Amish Dinner Rolls

November 20, 2018

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Hold on a second…you mean I have actually been able to get a Thanksgiving recipe all done and dusted and on my blog BEFORE Thanksgiving?!!! Good Lord in Heaven above – I must be super organized for once. Finally got my act together and all of that… As much as I’d like to say that is what is happening here, I must confess, things might not be as impressive as they seem at first glance. I actually made these rolls last year. Yup – last Thanksgiving and I still had a hard time getting this blog post ready to go with all of the holiday preparations and well…life…going on around here. Oh well, the important thing is here they are – delicious, soft buttery Amish Dinner Rolls – just in time for your Thanksgiving feast.

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Now, don’t get me wrong. I have shared some great Thanksgiving recipes with you in the past. Like who doesn’t love my Boozy Orange Cranberry Sauce?

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Or my Smoky Bacon Cream Biscuit Dressing?

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Those adorable little Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese

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And who can forget that Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust with Pumpkin Ganache!

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And I’ve even given you a few tips on what you can do with all of your leftovers – like making these little Pirozhkis into Holiday Leftover Pies:

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But I freely admit, I’ve often had a hard time sharing these gems with you in a timely fashion. Someone actually took me to task for it last year. I will point out that all of these recipes will work for other meals, like say Christmas. It will be here before you know it! But let me get back to my very timely post that I have published today – two whole days in advance! I love a lot of things about these Amish Dinner Rolls. The fact that they are indeed delicious is high up on my list. But these rolls are very easy to transport. I baked mine in a 9″x13″ baking tin that has one of those plastic lids. So when it was time to head out to Mom’s, I just popped those rolls back into that pan, snapped the lid on top and off I went. The pan protected them somewhat from getting squished in the journey and when I arrived, I just slid them right into the oven again to warm. Easy peasy!

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Another great thing about these rolls, which is really awesome is that you can make them up a day or two before the big holiday event. They stay fresh-tasting at room temperature for several days. So maybe you won’t have to actually get up at 3 am to sit through two rises of the dough and baking time to have these fresh on your holiday table. And I’ve managed to get this post published two whole days ahead of time, so you could technically make these today or tomorrow and you’re golden!

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And back to their taste – Folks will go wild for these tender, moist Amish Dinner Rolls! I would say they would be great for sandwiches the next day, but I’m betting there won’t be one crumb of them left! Happy Thanksgiving!!!

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Amish Dinner Rolls

  • Servings: 16 -24 rolls
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 2 large eggs
  • 1/3 cup (67 grams) sugar
  • 2 teaspoons salt
  • 6 Tablespoons (85 grams) softened butter
  • 1 Cup (213 grams) unseasoned mashed potatoes, lightly packed ( 1 large potato should yield enough mash for this recipe)
  • 2 1/2 teaspoons instant yeast
  • 3/4 cup lukewarm water (water in which the potatoes were boiled is preferable)
  • 4 1/4 Cups (510 grams) unbleached all – purpose flour

Directions:

Mix and knead all of the ingredients together to make a smooth soft dough. You can do this by hand, bread machine or stand mixer. I used my stand mixer.

Place the dough in a lightly greased bowl, cover with plastic wrap and let the dough rise in a warm place until it has doubled. This should take 1 1/2 – 2 hours.

Turn the dough out onto a flour dusted work surface and gently deflate. Divide the dough into 16 large balls or 24 smaller ones. Round each ball into a smooth roll.

Place the rolls in a lightly greased 9″x13″ baking tin. The rolls will be a bit crowded and will be very like pull-apart rolls with a golden top and unbrowned sides. If you prefer, you can place them further apart and they will brown all over. Cover with plastic wrap and let them rise for 1 1/2 – 2 hours.

Preheat the oven to 350°F.

Bake the rolls for 20 -25 minutes or until they’re golden brown. Remove them from the oven and turn them out of the pan onto a wire rack to cool. Brush with melted butter.

Serve warm or at room temperature. Store the rolls wrapped in plastic for several days at room temperature.

Enjoy!

Amish Dinner Rolls brought to you today by: Runcible Eats (www. leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Amish Dinner Rolls:

OXO Good Grips Stainless Steel Food Scale

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

 

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Italian Easter Bread

April 3, 2018

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Happy Easter! Yes, I do realize that Easter was back on Sunday, but I really wanted to share this recipe for this beautiful Italian Easter Bread with you, even though I’m doing so a bit late. Truth be told, I had every intention to have this posted on Saturday morning, before Easter, but then life got in the way and it just didn’t happen. But hey, as it turns out, folks celebrate Easter every single year, so with this recipe already in hand you’ll be way ahead of the game for Easter 2019.

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This light and airy Italian Easter bread is similar to brioche. Rich and only slightly sweet, it looks amazing on your Easter brunch table. If you have a real sweet tooth, you can amp up the sugar factor by adding a sweet glaze once it comes out of the oven.  These lovely loaves are also a great way to display your brightly colored Easter Eggs.

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I love trying out Easter breads from around the world. Last year I baked Tsoureki (Greek Easter Bread) . Tsoureki also has an egg or eggs baked into it.

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I’ve also made Slovak Paska

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And even tried my hand with the impressive Russian Kulich (Easter bread)

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And of course every year I bake Apple Cinnamon Hot Cross Buns on Good Friday.

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But let me get back to talking about this year’s offering – Italian Easter Bread. It was really very easy to make, rose like a champ and looked so festive on the brunch table. My only disappointment was the egg. The recipe said that you should use RAW eggs that have been dyed, not hard-boiled ones. The claim was that the eggs would cook perfectly as the bread baked. I was skeptical. I thought a baked egg would have a weird rubbery texture, but I was hopeful, so I did use raw eggs. Although it looks like Sprinkle Bakes (the blog on which I found this recipe) eggs came out great, mine did not. They were just not done, very runny. And I could not have left the bread in the oven for any longer than I did as it was perfectly golden. Turns out it wasn’t a disaster, we just ate around the offending egg. In the future I think I will just use a raw egg which has not been dyed, as a place holder in the oven. Once the bread is done baking, I will carefully remove that egg and swap it out for a perfectly hardboiled dyed egg. Another advantage of doing it that was is that you won’t have to worry about any of the eggs coloring bleeding onto the loaves. And don’t forget to rub your finished eggs with a little bit of oil to really make them shine!

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So, once again I hope you will forgive my tardiness with this Easter post. Please keep this Italian Easter Bread at the ready for next year. Happy be-lated Easter!

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Italian Easter Bread

  • Servings: 6 braided loaves
  • Difficulty: easy
  • Print

recipe from: Sprinkle Bakes

Ingredients:

  • 1 1/4 cups (301 ml.) milk or half and half
  • 1/3 cup (76 grams) unsalted butter
  • 2 1/4 teaspoons instant yeast
  • Pinch of salt (about 1/16 teaspoon)
  • 2 eggs, lightly beaten
  • 1/2 cup (100 grams) sugar
  • 3 to 4 cups (408 to 544 grams) bread flour (approximate)
  • 1 egg
  • 1 teaspoon water
  • Rainbow nonpareils
  • 6 raw eggs, room temperature, dyed in rainbow colors *please see my above note on use of raw eggs

Directions:

Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm.
Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. You may not have to use all of the flour (but I did!). Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place, about 1 hour.

Gently deflate the dough with a fist. Turn it out onto a floured work surface and pat it down slightly so that the dough has an even thickness. Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or until doubled.

Preheat the oven to 350°F.

Combine the egg and 1 teaspoon water in a small condiment cup. Using a pastry brush, lightly coat the loaves with the mixture. Sprinkle on the nonpareils and gently place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the bread is golden and fragrant. Let cool on wire racks..

Notes:

  • For a simple milk glaze, mix 1 cup of confectioners’ sugar with 1-2 tablespoons of milk. Whisk together until smooth. A little vanilla extract couldn’t hurt, either.
  • After the dough is raised and turned out onto a work surface, 1/2 cup mixed candied fruit and 1/4 cup blanched almonds can be mixed in.  2 tablespoons of citrus zest may be added to the dough also.

Enjoy!

Italian Easter Bread brought to you by: Runcible Eats www.leaandjay.com

Links for Helpful Kitchen Tools & Ingredients for Italian Easter Bread:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

SAF Instant Yeast

Hand Held Zester

Oxo Good Grips small silicone pastry brush

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

 


Irish Cheddar & Stout Biscuits

March 9, 2017

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Now who doesn’t love a big old flaky biscuit, especially when it is warm out of the oven and slathered with butter?

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I don’t know anyone who can resist them. And while there isn’t really any need to gild the lily as far as biscuits are concerned, I pretty much love them all, but I gotta say these Irish Cheddar & Stout Biscuits are pretty amazing.

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So what we’ve got here is a pretty standard biscuit, but since St. Patrick’s Day is just around the corner, I’ve added some lovely Irish ingredients like Guinness Stout, KerryGold Butter and some Irish Red Cheddar cheese.

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These little gems come together very quickly. As with making any biscuit, it is very important to keep all of the ingredients cold before they hit the oven. What you’ll end up with is a light, flaky biscuit chock full of savory Irish cheddar, scallions and a real depth of flavor from that Guinness beer.

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Tasty all on their own or the perfect accompaniment along side any irish stew, these Irish Cheddar & Stout Biscuits are a must for your St. Patrick’s Day celebrations!

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Irish Cheddar & Stout Biscuits

  • Servings: 12 -15 biscuits
  • Difficulty: easy
  • Print

recipe from: Coley Cooks

Ingredients:

  • 2 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 Tablespoons Irish Butter (like KerryGold) frozen plus 2 Tablespoons melted
  • 6 oz. sharp Irish Cheddar, grated
  • 2 scallions, sliced
  • 1 Tablespoon dijon mustard
  • 7 oz. Irish Stout (like Guinness) or other dark beer, cold

Directions:

Combine the flour, baking powder, baking soda, sugar and salt in a mixing bowl and whisk together.

Grate the frozen butter into the flour mixture and quickly toss to coat all of the butter pieces. Place the bowl in the freezer to keep cold while you grate the cheese, slice the scallions and whisk the mustard into the beer.

Once all items are prepped and ready to go, remove the bowl from the freezer and mix in the cheese and scallions.

Make a well in the center and pour the mustard beer mixture into it. Mix together using a rubber spatula. Take care to only mix it until it just comes together – over mixing can result in a tough biscuit.

Turn the dough out onto a lightly floured counter and fold it over onto itself a couple of times to bring the dough together. Pat it down until it reaches a thickness of 1 – 1 1/2 inches.

Cut biscuits out using a sharp biscuit cutter. ( I used a 2 1/4″ cutter) Remember not to twist the cutter, just push straight down. Twisting the cutter can cause the biscuits not to rise as high as they otherwise would.

Place the biscuits on a parchment lined sheet pan. Put the sheet pan in the freezer while the oven is preheating to 450°F.

Once the oven is preheated, remove the biscuits from the freezer and put them into the oven. Immediately turn the heat down to 425°F. Bake for 15 -20 minutes until they are golden brown.

Remove from the oven and immediately brush with melted butter.

Serve warm.

Enjoy!

Irish Cheddar & Stout Biscuits brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools and Ingredients for Irish Cheddar & Stout Biscuits:

4 Piece Stainless Steel Biscuit Cutter Set

Mason Cash The Forest Owl Mixing Bowl

Pastry Brush set

 


Nutella Chocolate Chip Babka

February 5, 2017

img_5446So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I did actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And I love bread as well, so this Nutella Chocolate Chip Babka recipe was a no brainer for me.

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Now it is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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Last year, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. Last year I celebrated with Nutella Sea Salt Stuffies:

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The year before I made cookies as well,  irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still all about the cookies and the salty / sweet thing three years ago when I blogged about  Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie

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And then there was my  Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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But let me get back to the stunning Nutella treat we have on hand today: Nutella Chocolate Chip Babka. Oh Lawdie…this bread is delicious! Babka, which has a Russian/Polish culinary pedigree (the name is derived from “baba” which is Russian for grandmother)  is made with a rich yeasted dough. You end up with something that is somewhere between cake and bread. Every brioche like morsel is so tender it simply melts in your mouth. And can we just talk about the fillings? Well there are as many variations in the fillings as there are grandmothers! You can have a fruit filled Babka, a chocolate Babka, a cinnamon Babka, a chocolate cinnamon Babka, or a Nutella Chocolate Chip Babka as we have here today. Babkas can be topped with a streusel, soaked in Rum or drizzled with a glaze. They can be shaped many ways as well, baked in a bread tin, free-standing or as I have done here, shaped into the dramatic Israeli version which is known as “kranz cake”. The possibilities are endless!

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Now all that being said, making this luscious filled rolled and twisted bliss is no simple undertaking! You’ve gotta want it…and believe me you will. It is so worth it. The good thing is you can break it up into steps and take up to 3 days to bake the bread if you wish. Or if you’re hardcore, get up early in the morning and blast through the whole thing in one day. Midnight Babka sounds great to me too!

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Laden with butter and lashings of Nutella and chocolate chips this bread not only has mouthwatering good looks but can back it up with to die for taste. Great as a dessert, for breakfast or with a cup of tea or coffee, you just can’t beat this time-tested comfort food treat. So Happy Nutella Day…I’ve gotta go tear into some Nutella Chocolate Chip Babka!

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Nutella Chocolate Chip Babka

  • Servings: 1 large loaf of bread
  • Difficulty: moderate - with a lot of rise time
  • Print

recipe adapted from: Peter Reinhart’s Artisan Breads Every Day

Ingredients:

For the Bread:

  • 2 Tablespoons (.66 oz / 19 grams) instant yeast
  • 3/4 cup (6 oz / 170 grams) lukewarm milk (95°F or 35°C)
  • 6 Tablespoons (3 oz / 85 grams) unsalted butter, melted or at room temperature
  • 6 Tablespoons ( 3 oz /85 grams) sugar
  • 1 teaspoon (.25 oz / 7 grams) vanilla extract
  • 4 egg yolks (3 oz. / 85 grams)
  • 3 1/3 cups (15 oz / 425 grams) unbleached all-purpose flour
  • 1 teaspoon (.25 oz/ 7 grams) salt or 1 1/2 teaspoons coarse kosher salt

For the filling:

  • 1 jar (13 oz.) Nutella
  • 1 cup mini chocolate chips

Directions:

Whisk the yeast into the lukewarm milk until dissolved and set aside for 5 minutes.

Cream the butter and sugar together using the paddle attachment for a stand mixer. Mix at medium speed for 2 minutes.

Add the vanilla to the eggs yoke and whisk together. Then add the yolks to the sugar mixture in four portions, mixing thoroughly until each is incorporated before adding the next. Increase the mixer speed to medium-high and mix for 2 more minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl several times during the process.

Stop mixing and add the flour and salt, then pour in the milk mixture. Resume mixing at low speed until a soft, supple, tacky dough forms.

Transfer the dough to a floured work surface and knead by hand for 2 minutes adding flour as necessary to make the dough pliable. Form dough into a ball.

Place dough in a clean, highly oiled bowl, cover the bowl tightly with plastic wrap and leave at room temperature for 2 1/2 hours. It will rise, but won’t double. If you are taking my advice and making this Babka over several days, after the rise, place the dough in the refrigerator overnight to be rolled out the next day.

While the dough is rising, prepare the filling. Line a 1/2 sheet pan with parchment paper and mist it with spray oil. Spread the Nutella evenly over the parchment paper. Sprinkle chocolate chips evenly over the top. Place into the refrigerator to firm up. Once you have rolled the dough out, you can easily transfer this Nutella chocolate chip square directly on top of the babka dough. Easy peasy!

Once the dough has risen, or on day two, roll it into a 15″ by 11″ rectangle on a lightly floured surface. It should e between 1/4 to 1/8 inch thick. Lay the refrigerated Nutella Chocolate sheet on top of the Babka dough and peel the parchment away.

Roll up the dough like a jelly roll and place it seam side down on the work surface. With firm but gentle pressure, rock the log back and forth. Using a metal pastry blade, cut the log down the middle lengthwise. Rotate the dough so that the cut edges are facing up. Place one piece over the other and continue to criss-cross the pieces to form a braid. Pinch the ends of the braided pieces together to seal.

Cover the braided loaf loosely with plastic wrap and let it rise at room temperature for 2 -3 hours. At this point, you can proceed directly to baking or refrigerate the loaf overnight. If holding it overnight, remove the dough from the refrigerator about 2 hours before you plan to bake it.

Preheat the oven to 350° F (177° C). Bake loaf for 20 minutes and then rotate the pan. Bake for an additional 10 – 15 minutes until the sides of the loaf are a rich golden brown. The internal temperature will reach about 185° F (85° C). I the tope begins to brown too quickly, tent with aluminum foil

Allow the Babka to cool for at least 90 minutes before serving.

Enjoy!

Nutella Chocolate Chip Babka brought to you by Runcible Eats (www.leaandjay.com)

 


Cranberry Bannocks

January 24, 2017

img_5401I’mmmmmm back! Just like last year, and I think every year before that, I have great intentions of keeping up with this blog. Then…wham! The holidays run me right over and don’t post one word. You’d think I’d figure it out and just sign off to everyone right around Thanksgiving. I’m always back at it by January 25th, which is tomorrow, so I’m right on time. And what is the significance on January 25th? It is the birthday of Robert Burns. Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be remembering him with a Burns Night Supper. And I’ve got a great traditional Scottish recipe to share with you, just perfect for the day…Cranberrry Bannocks!img_5389Bannocks, sometimes called griddle scones, are a quick bread which are cooked on top of the stove rather than baked in the oven. They are very similar to scones otherwise. Indeed in Scotland the words “bannock” and “scone” are often used interchangeably. Before the 19th Century bannocks were cooked on a “bannock stane” which was a slab of sandstone which was placed on top of a fire. Traditionally they were made with an oatmeal or barley flour and they could be either savory or sweet. One of the most famous types of bannocks is the Selkirk Bannock with is very similar to a fruitcake, chock full of raisins. They can be found in most supermarkets in the UK. Last year I shared a delicious recipe for Scottish Pancakes, or Drop Scones:IMG_3583

The year before was Steak Auld Reekie over Crispy Tatties & Neeps:

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The one prior to that was Dundee Cake with Hot Whiskey Marmalade:

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Then there was that fabulous Scotch Egg Pie:

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And I can’t forget that  Cock-a-leekie Soup:

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Which I always serve up with fresh toasted Struan:

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And I don’t want to forget those mouth-wateringly delicious Scotch Eggs:

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which I have also done Deviled.

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So there you have it! That is quite a few Scottish recipes which would be very welcome at any Burn’s Night festivities. This years darling little Cranberry Bannocks would perhaps be best suited for a Burn’s Breakfast. They are soft and tender and delicious warm off the griddle, especially slathered with butter!

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Now I will say, these Bannocks are not sweet on their own and derive all their sweetness from the cranberries or whatever jam you might spread on top. If you prefer a sweeter bread, you might want to add a Tablespoon or two of sugar to the mix. I thought they were just perfect as they were. And I’m sure The Bard himself would approve. He actually mentioned Bannocks in his Epistle to James Tennant of Glenconner.

An’ Lord, remember singing Sannock,

Wi’ hale breeks, saxpence, an’ a bannock!

So tomorrow you should get busy, griddle some bannocks and don’t forget to raise a glass and drink a wee dram or two to Rabbie Burns!

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Cranberry Bannocks

  • Servings: 8 bannocks
  • Difficulty: easy
  • Print

recipe from: Vagabond Baker

Ingredients:

  • 50 grams dried cranberries, chopped
  • 250 grams all-purpose flour, plus a bit more for rolling out
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 2 teaspoons oil (vegetable or coconut oil)
  • 150 grams buttermilk

Directions:

Sift the flour, baking powder and salt into a mixing bowl. Add the chopped cranberries.

Add the oil to the buttermilk and stir.

Make a well in the center of the flour mixture  and pour 2/3 of the buttermilk mixture into it. Gently begin to mix together with your hands, adding more buttermilk as needed until you have a soft dough.

Lightly flour a surface and turn the dough out onto it. Give it a couple more kneads, but take care not to overwork the dough or the bannocks will be tough.

Divide the dough in half and form each half into a ball. Flatten the balls and roll them out into a circle, about 1/2″ tall.

Cut each circle into quarters.

Place an ungreased frying pan over low to medium heat. Once it is hot add one of bannock circles (4 pieces) to the pan. Cook the bannocks for a 5 – 8 minutes on each side. They should rise to double their thickness while cooking.

Cool on a wire rack and serve with lashings of butter, jam and clotted cream if you wish!

Enjoy!

Cranberry Bannocks brought to you by: Runcible Eats (www.leaandjay.com)


Cinnamon Apple Twist Bread & Rolls

November 18, 2016

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Now here is one lovely recipe to add to your Fall baking repertoire – Cinnamon Apple Twist Bread and/or Cinnamon Apple Rolls. You will love how scrumptious your house smells when it is filled with the cozy, comforting aroma of cinnamon and apples. But you know what you’ll really love? How delicious this soft, tender and sweet bread tastes. I’ll consider you pretty dang accomplished if you can keep from eating it all in one sitting!

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I know you might be thinking that this bread looks a bit complicated. But don’t fear. It is actually pretty easy to make. I used to be awfully intimidated by any recipe that called for yeast. Now I don’t even give it a second thought. It really isn’t that hard and the results for your efforts are so worth it. So to make this bread have such a lovely swirled appearance, you simply roll your filled dough up as though you were making a jelly roll or cinnamon buns.

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Then rather than cutting the individual rolls, you cut the roll in half lengthwise and twist the two pieces together. Now I will admit, the filling does leak out a bit, but don’t freak out, there is still plenty of filling left inside. The day is not lost. I will say that the original recipe called for a King Arthur Flour product called Clear Jel (link provided below). Apparently this powder thickens fillings and sauces without giving them a starchy taste. I didn’t have any on hand, though will be getting some in my next King Arthur Flour shipment, so I used flour as the thickener for this batch. Since I already know I will be making this amazing bread again, I’ll try that Clear Jel out next time.

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This recipe is pretty versatile too in that you can make either two loaves of twisted bread, two pans of apple cinnamon rolls or one loaf of twisted bread and one pan of rolls. So if you are really anxious about trying the twisty bread, make the rolls. They are pretty easy-peasy.

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Your family will be thrilled with this delicious Fall treat! And don’t forget, Thanksgiving is right around the corner. How amazing would it be to wake up with that turkey hang-over the day after and have a batch of this Cinnamon Apple Bread waiting for you? Just saying…

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Cinnamon Apple Twist Bread & Rolls

  • Servings: 2 loaves of twist bread or 16 to 18 rolls or 1 loaf and 8 - 9 rolls
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Dough:

  • 3 1/4 cups Pastry Flour Blend or All Purpose Flour
  • 1/4 cup potato flour OR 1/2 cup dried potato flakes
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup room-temperature or lukewarm milk

For the Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons All-Purpose Flour
  • 1 teaspoon cinnamon
  • 1 cup peeled, grated apple (1 to 2 large apples)
  • 1 tablespoon lemon juice

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons heavy cream
  • 1/2 tablespoon boiled cider (if you don’t have boiled cider, just use 2 tablespoons heavy cream. The boiled cider just bumps up the apple flavor. There is a link below to where you can buy it.)

Directions:

To make the dough: Whisk together all of the dry ingredients , then add the butter, flavor, egg, and milk, mixing until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it’s almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise.

To make the filling: While the dough is rising, make the filling. Whisk together the sugar, ClearJel, and cinnamon. (If you substitute flour for the ClearJel, the filling will be runny at first, but will firm up when baked.)

Toss the grated apple with the lemon juice, then add that to the ClearJel and sugar mixture. Mix well, and set aside.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10″ x 12″ rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2″ margin clear of filling along all sides.

Starting with a long side, roll the dough into a log, taking care to pinch the edges closed as you are rolling. This will help keep the filling from leaking out. Finish your roll with the seam on top, rather than underneath of the roll and then seal that edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or “braid” the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.

To make rolls: Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1″ slices. Some folks recommend a sharp knife or a pizza cutter to cut the rolls. I prefer using a strand of unflavored dental floss. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise until they’re puffy. 

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they’re lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves or rolls once they’re cool.

Enjoy!

Cinnamon Apple Twist Bread and Rolls brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Cinnamon Apple Twist Bread & Rolls:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

Clear-Jel

Boiled Cider


Zucchini Banana Bread

September 9, 2016

Zucchini Banana Bread

Well my, my, my! Here it is September. Summer is over and done with (I wish – yet it is still in the upper 90’s around here, a swampy, sweltering mess – Thanks Virginia!) and I have not posted one thing, not one little morsel, since May! Yup – missing in action or at least missing from the kitchen. For shame! Ah well, I’m making my comeback in a big way today. Yup, I have a recipe that has been “wowing” folks all summer long. It has been my go-to baked treat to take to gatherings with me all summer and I kid you not, every single person who tastes it asks for the recipe. The universal clamor was enough to get me off my lazy bum and back to blogging. So without further ado – here you have it – the recipe of the summer….Zucchini Banana Bread.

Zucchini Banana Bread

I know…I just know how skeptical to probably are right now. I was certainly not thinking this would be as amazing as it is when I first set out to make it. I just happened to have a couple suspicious looking bananas as well as a zucchini or two, lying about the kitchen. And then I remembered a recipe that I had seen on Two Peas & Their Pod blog (great blog – if you haven’t taken a peek, what are you waiting for?!) and I got busy. Little did I know the results would be pure magic. Seriously…This is the best banana bread I have ever tasted!

Zucchini Banana Bread

The husband agrees, as do a whole bunch of other lucky folks that have tried it this summer. Truth be told, you can’t taste the zucchini, but it presence in the recipe transforms this banana bread. It is so incredibly moist. Yet it still holds its shape and doesn’t just fall into a pile of crumbs when you go to slather it with butter. But don’t take my word for it. A loaf of this bread comes together easy-peasy. Give a whirl. You’ll be a believer.

Zucchini Banana Bread

Zucchini Banana Bread

  • Servings: one 8x4 inch loaf
  • Difficulty: easy
  • Print

recipe from: Two Peas & Their Pod

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini – you can do this with a box grater or make quick work of it with a food processor fitted with a shredding disc.
  • 2 tablespoons turbinado sugar, optional

Directions:

Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan* and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Enjoy!

*If you would rather make muffins, line a muffin tin with liners or grease each well. Baked for 20 minutes or until a toothpick come out clean. Will yield 12 muffins.

Zucchini Banana Bread brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Zucchini Banana Bread:

Cuisinart Pro-Classic Food Processor

Sugar in the Raw – Turbinado Sugar

 


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