Scandinavian Holiday Bread – Bread Recipe

Last updated on December 10th, 2019 at 05:17 am

Ingredients

  • 4 cups all-purpose flour (4 to 5 cups)
  • 1/2 cup sugar
  • 1 package  Active Dry or Rapid Rise Yeast
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3/4 cup evaporated milk

OR

  • 3/4 cup whipping cream

OR

  • 3/4 cup half-and-half
  • 1/4 cup water
  • 1/3 cup butter or margarine
  • 3 eggs — at room temperature

 

Procedure

In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, cardamom, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Butter does not need to melt.

Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With the spoon, stir in enough remaining flour to make a soft dough.

Knead on the lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top.

Cover; let rise in warm, draft-free place until almost doubled in size, about 1 to 2 hours. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. On the lightly floured surface, divide dough into 3 equal pieces; roll each to 22-inch rope.

Fold one rope in half; place in the center of the large greased baking sheet with an open end at the bottom. Coil ends up, using one-third of dough at each end.

Wrap second and third ropes around first rope; coil ends up. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.

 

Baking Process

Lightly beat remaining egg; brush on dough. Bake at 350 F for 35 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on the wire rack

Easy Cinnamon Buns Sometimes Called Pull-Aparts – Bread Recipe

Last updated on December 10th, 2019 at 05:17 am

This recipe is so easy a monkey could make it. Hence the name monkey bread, you think? There is a similar recipe called Breakfast Pull-Aparts.

The main difference is nuts and cherries in place of raisins, and corn syrup replaces some of the brown sugar. Both are listed here. Both are equally easy and delicious.

 

“Land of Nod” Cinnamon Buns

  • 20 frozen dough rolls
  • 1 cup brown sugar
  • 1½ cup vanilla instant pudding
  • 1 to 2 teaspoon cinnamon
  • 1½ cup raisins (optional)
  • 1½ to 1½ cup melted butter

 

Before you put the cat out and turn off the lights, grease a 10″ Bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon, and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (Leave out at room temperature.)

Turn out the lights and say goodnight. In the morning, preheat oven to 350� F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.

Who would think you could be this organized so early in the a.m.

 

Breakfast Pull-Aparts

  • 20 frozen bread dough rolls
  • 1½ cup white sugar
  • 1/3 cup corn syrup
  • 6 tablespoons butter or hard margarine
  • 1 tablespoon ground cinnamon
  • 1½ cup sliced almonds
  • 1½ cup halved glazed cherries

 

Process

  • Buns can be cut in half for smaller bites.
  • Melt butter in small saucepan. Stir sugar and cinnamon in small bowl.
  • Dip frozen dough buns in butter. Roll in sugar mixture.
  • Put in 10″ greased 12 cup Bundt pan.
  • Sprinkle with 1½ almonds and 1½ cherries. Repeat.
  • Mix corn syrup with remaining butter. Drizzle over top.
  • Cover with the damp tea towel. Let stand for 6 to 8 hours or overnight.

Bake at 350 F. for about 30 minutes. Let stand 5 minutes. Turn onto the plate.

 

Serving

Makes 20 servings.

Now aren’t you clever.

All Wheat Superb Rolls – Recipe For All

Last updated on December 10th, 2019 at 04:53 am

Note: The stone ground whole wheat flour adds only 1.3 Teasps of flour to each roll (our of a total of 18 rolls). You only gain 6.2 grams of carb for the batch; each whole-wheat roll, based on a count of 18, has 3.1 grams of carb.

 

Ingredients

  • ¾ cup cold water plus 2 Tablespoons (very important)
  • 6 Tablespoons butter (¾ stick)
  • ¾ cup vital wheat gluten flour
  • 1/2 cup stone ground whole wheat flour
  • trace of salt (two light shakes or to taste)
  • 3 eggs *

 

Directions

1 egg white Preheat oven to 420°F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.

Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours and a pinch of salt in a medium mixing bowl. As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.

Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.

Put the hot saucepan on a cold burner or another safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first, the dough will appear lumpy.

When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling.

Work in the egg white. Now the dough will be just right; it will still hold its shape but in softer peaks.

It should form mounds that do not spread on the cookie sheet but sink back and broaden out slightly. Occasionally, you may need to make a judgment call.

Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp.

The right consistency makes the best rolls. Dough that is too stiff results in smaller roles; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.

Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.

Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked.

Take them out of the bag to thaw at room temperature.

You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.

You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.

Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

 

* If possible, weigh the eggs for this recipe. They should weigh between 62.0 grams and 64.0 grams (2.2 to 2.3 ounces).

 

You can find these eggs among large and extra large eggs. If you have no scale, pick the smallest of the eggs in the carton.

You can try this too: Man Cannot Live On Bread Alone Or Can He – Ezekiel Bread Recipe

Man Cannot Live On Bread Alone Or Can He – Ezekiel Bread Recipe

Last updated on December 10th, 2019 at 04:53 am

The idea of a bread that satisfies all the body’s nutritional requirements is fascinating to me. Ezekiel bread is the first survival bread recipe to be documented and is backed up by the word of God!

The recipe is in the Book of Ezekiel (4:9), and was given to him to help the Israelites survive famine while being in exile for 390 days.

When the ingredients are combined, it makes a complete protein similar to those found in milk and eggs. As luck would have it, if you own a bible, you already have the recipe.

 

But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days.

 

Some of the ingredients included in the following recipe are items we are storing in our long-term food pantry.

So this is a great recipe you can use your preps with. Additionally, for versatility sake, you can get creative and use different types of beans for different flavors.

For instance, there have been times when I did not have great Northern beans or kidney beans on hand, so I used lentils and pinto beans only and it came out delicious.

 

Ezekiel Bread Recipe

 

Ingredients

  • 2 1/2 cups wheat berries
  • 1 1/2 cups spelled flour
  • 1/2 cup barley
  • 1/2 cup millet
  • 1/4 cup dry green lentils
  • 2 tablespoons dry great Northern beans
  • 2 tablespoons dry kidney beans
  • 2 tablespoons dried pinto beans
  • 4 cups warm water (110 degrees F/45 degrees C)
  • 1 cup honey
  • 1/2 cup olive oil
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons salt

 

Directions

  • Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 10 minutes.

 

  • Stir all of the grains and beans together until well mixed. Grind in a flour mill.

 

  • Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes.

 

  • The dough will be like that of a batter bread. Pour dough into two greased 9 x 5-inch loaf pans.

 

  • Let rise in a warm place for about 1 hour, or until the dough has reached the top of the pan.

 

  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

 

For a different version, the grain ingredients can also be sprouted for a day or two, thoroughly dried and blended up in the mill.

You can even reserve the water used to sprout the grains and warm it to add the yeast too.

To make Ezekiel bread, our best bread maker reviews can help you a lot. Check our bread maker reviews here.

 

Try this recipe in your home: All Wheat Superb Rolls – Recipe For All

Zucchini Bread Recipes For Vegetarians – A Simple Bread Recipe

Last updated on December 10th, 2019 at 04:53 am

For those who are not much into eating vegetables, zucchini is actually a summer squash. People with a culinary background treat zucchinis as vegetables.

But for those with botanical degrees, zucchinis are actually immature fruits.

There are a lot of different things that you can do with a zucchini. These vegetables can be steamed and there are also recipes where zucchinis are fried. Grilling zucchinis are also popular among chefs who use this vegetable as a side dish.

But what most people would not have thought is the fact that zucchinis can be incorporated into a bread batter and can be baked. Yes, there is a food called Zucchini bread.

A lot of zucchini bread recipes are formulated especially for those vegetarians and for those who love to eat zucchinis in general.

These bread recipes can also be used to incorporate vegetables in the diet of little kids who naturally despise the thought of eating them.

Although there are a lot of variations in zucchini bread recipes that you can find in different recipe books,

it is important to know the basic and fundamental recipe or process on how this bread is made. To make Zucchini Bread You can check our best bread maker.

 

The ingredients needed in making zucchini bread are :

  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/3 cup sugar
  • 3 cups of freshly grated zucchini
  • 2 teaspoons baking soda
  • 2/3 cup melted unsalted butter
  • A pinch of salt
  • ½ teaspoon nutmeg
  • 3 cups all-purpose flour and
  • 2 teaspoons cinnamon.

 

Before starting to mix the ingredients together, it is important to preheat the oven to 350 degrees Fahrenheit.

Beat the eggs in a deep bowl and add sugar and vanilla. Carefully add all the grated zucchini and the butter into the egg mixture.

Sprinkle a little bit of salt and add the baking soda. Section the flour into 3 separate parts and add it 1 part at a time. Once well blended, add the cinnamon and the nutmeg.

Some zucchini bread recipes include the addition of pecans, walnuts or raisins. If you plan to use any of these, add them after blending in the nutmeg.

Once the batter is ready, line 2 pieces of 5 by 9 inches loaf pan with butter.

This will prevent the mixture from sticking into the sides and the bread won’t break when taken out of the pan. Divide the batter and pour into the 2 loaf pans.

Place into the preheated oven and allow the batter to bake for an hour. After 50 minutes into baking, check the bread for its color and consistency.

If the color is already what you have envisioned, you can stick a toothpick into the bread.

If the toothpick comes out clean, then the bread is ready to be taken out of the oven. Do not remove the bread from the pans immediately after taking them out.

Allow them to cool down in the pans for at least 10 minutes.

Once the bread is already cool enough to be handled, carefully insert a knife at the sides to loosen up the bread.

Invert and place the bread into cooling racks for them to continue cooling. Do the same with the other loaf pan as well.

This is the fundamental or basic recipe from which all other zucchini bread recipes are derived. For some great variations in the standard recipe, you can incorporate fruits into the mix like pineapples.

The pineapples provide sweetness into the bread. Crushed pineapples can be mixed together with the crushed zucchinis right after the sugar are beaten into the eggs.

A great idea is adding yoghurt or cream into the mixture. This will produce a moister bread with great background taste.