Cinnamon Rolls

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.


Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.


When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.


While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Pumpkin Bread

Ingredients:

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.

Date Nut Bread

Ingredients:

• 1 cup chopped dates
• 2 tsp. baking soda
• 2 cups boiling water
• 2 Tbsp. butter
• 2 cups sugar
• 2 eggs, beaten
• 4 cups flour
• 1 tsp. salt
• 2 tsp. vanilla
• 1 1/2 cups chopped nuts

How to Prepare:
1) In a medium bowl, mix together dates, baking soda, and boiling water. Set aside, let cool.

2) Sift flour and salt together in another bowl.

3) Cream together butter, sugar, and eggs. Add date mixture after it has cooled. Then...

4) Gradually add flour/salt mixture, scraping bowl often.

5) Add vanilla, and mix in nuts. Pour batter into 2 greased and floured loaf pans, or 6 small pans, filled about halfway.

6) Bake at 350° for 1 hour. Small loaves will bake in less time, about 40 minutes.

7) Remove loaves from pans and cool completely on wire racks.

Cornbread

Ingredients:

• 1 cup yellow corn meal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg, lightly beaten

How to Prepare:
Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil, and egg in small bowl, mix well.

Add milk mixture to flour mixture; stir just until blended. Pour into greased 8-inch square pan.

Bake in preheated 400°F oven for 20-25 minutes, or until a wooden pick inserted in center comes out clean.

NOTE: Recipe may be doubled. Use greased 13X9" pan, bake as above.

Blueberry Scones

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons cold unsalted butter (3/4 stick), cut into pieces
• 1 1/2 cups fresh blueberries, picked over and rinsed
• 1 teaspoon grated lemon zest
• 1/3 cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten

How to Prepare:
1. Adjust rack to center of oven, and heat to 400°. Place a Silpat baking mat on a baking sheet, and set aside.

2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

Recipe courtesy of MarthaStewart.com

Hawaiian Coconut Bread

Ingredients:

• 1 package yeast
• 3 cups bread flour
• 2 teaspoons salt
• 1 Tablespoon sugar
• 1/4 cup nonfat dry milk powder
• 1 egg
• 1/4 cup butter
• 3/4 cup shredded coconut
• 3/4 cup macadamia nuts
• 1 8-1/4oz. can crushed pineapple, with it's juice
• 1/4 cup warm water

How to Prepare:
Add all ingredients into bread maker pan in order listed, or according to your bread machine manufacturer's instructions. Select "white bread" and push start.

You can hand-mix and knead this dough, let it rise, and bake it in 2 loaf pans in your own oven.

Orange Pecan Scones

Ingredients:

• 2 cups self-rising flour
• 1/2 cup sugar
• 2 teaspoons grated orange rind
• 1/3 cup butter or margarine
• 1/2 cup buttermilk
• 1/4 cup fresh orange juice
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• Sugar

How to Prepare:
Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar.

Bake at 425° for 12 to 14 minutes or until golden brown.

Note: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350º for 10 minutes or until thoroughly heated.

Yield: 16 scones

Southern Living, APRIL 2001

Apple French Toast

• 1/2 loaf (16-ounce) French bread
• 5 large eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 cup packed light brown sugar
• 1/2 cup butter or margarine
• 2 tablespoons light corn syrup
• 3 Granny Smith apples, peeled and sliced

1. Cut bread into 3/4-inch thick slices. Place slices in a single layer in a lightly greased 13-x-9-inch baking dish.

2. Whisk together eggs, milk and vanilla; pour mixture over bread. Cover and chill until all liquid is absorbed by the bread, up to 8 hours.

3. Remove bread from dish. Wipe dish clean, and coat with vegetable cooking spray.

4. Cook brown sugar, butter and syrup in a saucepan over low heat, stirring often, until mixture is smooth. Pour into baking dish. Top with apple; arrange bread over apple.

5. Bake at 350 degrees for 40 minutes. Loosen with a knife, invert onto a serving platter.

Yield: 8 servings.

I have put together the bread/egg/milk part the night before, and also the morning of baking this wonderful French toast. It takes about 2-3 hours for the bread to absorb all the liquid.