Cranberry Organge Bread

 Set oven to 350
Prepare 1 loaf pan or 4 small loaf pans

3/4 cup pecans Chopped
1/3 cup fresh cranberries Chopped
Combine and set aside

In a stand mixer add:
1/2 cup butter spft
1/2 tsp vanilla
2/3 cup sugar
3 eggs
Zest from 1/2 orange
Cream together

In separate bowl wisk together:
1/1/4 cup flour
1 1/2 tsp baking soda
1/4 tsp salt

You will need 1 cup buttermilk

Add flour mixture to creamed sugar and butter in three portions alternating with buttermilk

Fold in cranberry mixture

Pour into pans bake
   Large 55-60 min
   Small 35-45 min
   or until a toothpick comes out clean

let cool, wrap in parchment paper and let set for 24 hours before cutting

Cresent Rolls

½ cup warn (not hot) water, 1 pkg yeast (1 T) & 1 tsp sugar
Mix well – set aside
1 cube butter – melted
¾ cup milk
½ cup sugar
3 eggs – room temp
¾ tsp salt
5 cups flour

Add butter & milk to microwave safe bowl. Heat in microwave for apx. 45 sec or until butter is melted (let mixture cool to warm if hot) Add sugar, salt and eggs one at a time, mix well. Add yeast & sugar mixture should be frothy.

In a large mixing bowl add milk, yeast, egg, etc. mixture to 3 cups flour. Gradually add flour ½ cup at a time. Set aside until doubled in size. Turn out on lightly floured counter. Divide in half. Roll into like a pizza about ½ inch thick. Brush with butter. Cut into 16 equal pieces, roll up from wide end. Place each piece on greased cookie sheet and let raise about 30 to 45 min. Repeat with second half.

Bake for 12 min at 350, Brush with butter

Whole Wheat Hamburger Buns

Ingredients
 4 cups warm milk
½ cup oil
 4 tablespoons brown sugar
 4 eggs
 2 teaspoons salt
 2 cups whole wheat flour, fresh ground
 4 cups white flour
 4 Tablespoons yeast
Apx 3 cups White flour or bread flour, various amounts

Instructions
Add ingredients in the order iven to your mixer. Turn on mixer and add white flour until dough pulls away from the sides of the bowl. Mix for 6 minutes. Remove and divide into 24-30 pieces. Roll into balls using your cupped hand. Flatten into burger size circles, place on parchment paper, 6 to a pan, leaving plenty of room for them to grow. Brush with egg white and sprinkle with sesame seeds. Let rise to double and then bake in a 400 degree oven for 5 minutes and then drop temperature to 325 degrees and cook for an additional 13 to 15 minutes or until golden brown. Divides in half easily and makes 12 to 16 buns

French Bread

Ingredients:
Yield:
2 2 2Servings Size
loaves
Update


loaves
Units: US | Metric
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 -5 ½ cups bread flour
Directions:
1Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).2Add salt, oil, and 3 cups flour; beat for 2 minutes.3Stir in 2 cups flour to make a stiff dough.4Knead until smooth and elastic, about 10 minutes.5Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.6Punch down and divide in half.7Shape dough into two long slender loaves.8Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.9Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).10Cover and let rise until doubled.11Bake at 375 degrees for about 30 minutes.12Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Dutch Crust Topping

1 T Bread Flour
3/4 Cup Rice Flour
3/4 tsp Yeast
2 tsp Sugar
1/4 tsp Salt
2 tsp Veg Oil
6 to 8 T water to make paste

Spread on un baked bread loaf (should not drip off)
(for 2 to 4 loves)

Dinner rolls

Ingredients
2 1/2 cups warm milk
4 teaspoons active dry yeast
1/2 cup sugar
2 eggs
1/2 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup butter, melted

Directions
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes.

Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly.

Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.

Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.

Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

Vanilla Filled Donuts

Ingreadents
1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 cup (160 grams) milk, at room temperature
3 1/2 cups (490 grams) unbleached all-purpose flour
1 1/3 cups (270 grams) sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying

Vanilla Cream Filling
6 tablespoons (90 grams) heavy cream
Pastry Cream , chilled
print a shopping list for this recipe


PreparationIn a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.

Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.

Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.

When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.

Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.

To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.

When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

Bread Sticks

Ingredients
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast Directions

Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet(I used parchment paper).
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with melted butter mixed with garlic powder and parmesan cheese.

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Zuchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Mall Pretzels

Ingredients
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees
Directions
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.

Artisan Style Bread

Ingredients
3 cups all-purpose flour 1 teaspoon active dry yeast 2 teaspoons salt 1 2/3 cups warm water (110 degrees F/45 degrees C) 1 teaspoon chopped fresh rosemary (optional) 1 teaspoon chopped fresh thyme (optional) 1 teaspoon chopped fresh sage (optional)
Directions

Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].

Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Here's anothe:

No-Knead Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1.In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2.The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3.Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4.At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5.Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing

Plain Naan

Plain Naan

scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix (10oz)
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying

1- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.

2- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.

3- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.

Makes 3 naan (which I wonder about - same amount of flour as above, so why half the yield? - Lynn's Note) I wonder why too so I divided it up into eight pieces!



Another place I kind of deviated from Lynn's recipe was I always proof my fresh yeast, regardless of what the recipe calls for. I use a 1/4 cup of luke warm water and pinch of sugar when I proof fresh yeast. You are all set to go when your yeast looks like this



I used two spices in my Naan: cumin seeds and the Penzy's Balti mix (coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, funugreek, mustard, cardamom, clove, fennel, chamushka, star anise, ajwain, black cardamom, cilantro, anise seed, and bay leaf).



I put that stuff on everything, including popcorn and I can't wait to taste it in my naan.

While my dough is finishing resting for the hour, I'm going to marinate some chicken for my curry and cook the rice.

8:45pm East Coast Time: Let's EAT!

After letting the dough rest for one hour you have puffy little balls of dough.



The dough was lovely to work with, soft and pliable when rolling out.



Heat some oil in a pan and fry up the naan.



Traditional naan is actually baked on the side of a tandorri but since I don't have one of those, nor do any of my friends or fellow Babes, we have to use shallow frying.

Look at this bubble!



When they are golden brown on one side, flip them and let them brown and take them out to cool.



I'm lucky I had any left for dinner because I had the curry sauce and my favorite Indian condiment, tamarind chutney on the counter while I was making the naan.



I decided to try one while the rest were frying and next thing I knew, I had eaten two. oops.

I restrained myself and while the rice finished cooking in my rice cooker, which next to Isabelle (Kitchen Aid Pro V) is my favorite kitchen appliance, I fixed the curry.



Fifteen minutes later I sat down to a wonderful home cooked Indian meal.


Naan was pretty darn easy to make and I can't wait to try another batch.

Go see what the other Babes made to go along with their naan by visiting their blogs listed on my sidebar. If you want to try your hand at making naan, we'd love to have you join us as a Bread Baking Buddy. Just make the naan, blog about it and email our lovely host kitchen, Cookie Baker Lynn by January 25.

Michael's Cinnamon Rolls

Cinnamon Rolls

1 ½ cups lukewarm water

2 packages yeast

6 cups all purpose flour

3 Tablespoons Sugar

1 cup milk

1 Tablespoon salt

2 sticks of butter

2 eggs

3 Teaspoons cinnamon

1 ½ Teaspoons Vanilla

15 ounces of Raisons

8 ounces of walnuts

2 cups brown sugar

1 small bottle Karo syrup

Place water in a large bowl and sprinkle the yeast over it. Let stand for 15 min.

While that is going on, scald milk. Stir in salt, 1 tblspn sugar, and add ½ stick butter. Set aside and let cool.

Now combine 1 ½ cups of flour, 2 tablespoons of sugar, and 3 teaspoons of cinnamon. Beat mixture into yeast mix with wooden spoon until free of lumps. Cover with a damp towel and rise in a warm place for about 30 minutes. (I use the oven. Just turn it on low for about 10 minutes before you start everything, and then turn it off. It will stay warm for a long enough time)

After the milk mixture has cooled down add the 2 eggs and 1 ½ teaspoons vanilla and beat the eggs into the milk. Then take at least a stick and a half of butter and milt it for brushing.

Once the half hour is up, add in the milk mixture into the yeast and mix well. Then add in enough flour to make a soft dough.

Turn onto a lightly floured board and knead for about 10 minutes adding flour as needed until it is smooth and elastic. Place in a grease bowl and cover with a damp cloth. Put it back in a warm place until it doubles in size (about 45 min to an hour).

It should look like this:

This is a big bowl!!!!

Next turn into your board and divide it in half.

Roll one out to about 3/8” thick, which will give you a square of about 22-24” x 12-14”.

It doesn’t have to be perfect! Just close enough to be able to roll it up. Next butter the surface and sprinkle on more cinnamon, raisons, half the brown sugar, and drizzle Karo syrup over the whole thing. And make sure you get as close to the edges with everything as you can.

Starting with one edge, slowly roll the thing up and set aside. Then do the next one. If you try and cut it now before you do the other one you will have a big mess on the board and won’t be able to roll out the dough for the next one!

Now cut them into 1 ¼ inch sections and place on a greased dish.

You should get about 30 + or – depending on how you rolled out the dough.

Spacing is something to consider! I spaced these out to make it easier to get them out of the dishes because I was talking them to a dinner. They end up being a little more bready(?) than if you pack them closer together. If they are closer together they will swell into each other and rise in height.

Once they are in the dish, brush the sides of each one with butter. Then place in a warm place to rise for about an hour. Notice that mine have closed the gaps but the bread portion its self is larger than the filling. Crowding them keeps the bread denser.

Now place into a 350 degree oven. After 10 minutes baste the top with butter and drizzle with Karo syrup.

Let cook for another 15 minutes and baste again. Then cook for the last 10-15 minutes to lightly brown. But be careful not to burn the bottom by waiting too long to take them out!

Remove from oven, and if you want remove from dish, but be very careful! Hot caramelized syrup burns and will stick to you!!! But, if you wait till they are cool they are much tougher to get out of the dish.

The World's Best Scones

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 scones

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup dried currants or raisins
• 1/2 cup milk
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon milk

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

To Die For Blueberry Muffins

We love these muffins. Anytime I find blueberries for a good price I make these muffins for a friend and for my family. Everyone just loves them.

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 large muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Bread Pudding

We serve this warm, smothered in caramel sauce, with a scoop of ice cream, and a dab of whipped cream. Yum Yum!

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 8 inch square pan

INGREDIENTS

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Irish Soda Bread

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 1 1 1/2 pound loaf

INGREDIENTS

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Yucchini Bread

SERVINGS & SCALING

Original recipe yield: 2 loaves

INGREDIENTS

• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins

DIRECTIONS

1. In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
2. In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
3. Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
4. Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.