Bread – Page 2 – The Funky Oven

Pecan cinnamon rolls

These are A M A Z I N G! If you have never had a fresh home made cinnamon roll, you are missing out.

I have to say that they will disappear really fast. They are not hard to make at all. The hardest part is waiting for the dough to rise, but we all have a lot of time on our hands these days.

Dough:

1 packet of quick yeast

1/2 cup 100 degree water

1/2 cup milk

1/4 cup sugar

1/3 cup butter flavored shortening

1 teaspoon salt

1 egg

3 1/2 cup all purpose flour

Filling:

1/2 cup melted butter

1/2 cup chopped pecans

3/4 cup sugar

2 tablespoons cinnamon

Frosting:

1/4 cup cream cheese

1 teaspoon vanilla extract

1/4 cup butter

1-1.5 cup powdered sugar

Dissolve the yeast in the warm water. Let it sit for 5 minutes. The water temperature is so very critical for this to work. Check the temperature with a thermometer.

In a large bowl, melt the shortening and the milk in the microwave for 30-40 seconds. Mix in the sugar, egg, and salt. Stir until combined.

Add the flour and mix well. Pour in the yeast. Mix with hands until fully combined. Wrap the bowl in plastic wrap and let it sit in a warm place for 60-90 minutes. The dough should double in size. You can use the bread proof setting on your oven. The warm place should be about 80-100 degrees.

Preheat the oven to 350 degrees. Punch the dough down and move it to a flowered surface. Roll it out into a rectangle that is roughly 9×13 or the size of a tea towel. Pour the melted butter on the top. Combine the cinnamon and sugar and place this on top as well. Sprinkle the pecans.

Roll the dough starting the from the long side. Use a sharp knife to slice it into 1-2 inch circles. Lay these slices in a greased 9×13 baking pan. Place them about 1/2 inch apart. As they continue to rise you will want the edges to touch. Let them rise for another 30 minutes. Bake them for 30 minutes.

For the glaze, melt the cream cheese and butter for 30 seconds in the microwave. Stir to fully combine. Add in the vanilla. Mix in the powdered sugar. Pour this over the warm rolls.

Crisco flakey biscuits

Bread, Breakfast

These biscuits are super easy and were very good. I think they might have been the best I have ever made. It made 8 biscuits which was perfect for the 5 of us. I am not really a fan of leftover biscuits because they don’t store well.

1/2 cup butter flavored Crisco

2 cups white flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup milk

2 tablespoons melted butter

Preheat the oven to 425 degrees. Combine the flour, baking soda, baking powder and salt. Stir until fully combined. Begin to add the Crisco by mixing it into the flour with a fork. The mixture will become crumbly. Mix until it appears as the photo below.

Add in the milk and stir until just combined. Do not over stir.

Prepare a floured surface on a tea towel or baking sheet. Transfer the dough to this surface. Do not roll the dough. Press it gently with your fingers until it is about 1/2 inch thick. Use a round biscuit cutter or a floured end of a glass to cut rounds. Keep the rounds as close as possible because if you re-mix the dough it will not look the same and will fall apart.

Place the rounds in a prepared baking pan with the edges touching. Bake in the 425 degree oven for 9-13 minutes or until golden brown. Rub the tops with melted butter. Bake 1 additional minute.

Almond poppyseed muffins

Bread, Dessert

These are not the prettiest muffins I have baked but a total hit with my family. I did not spend a lot of time trying to make them beautiful. I really would not change a thing. They are moist, rich, and refreshing. Keep in mind that they become more moist after 12-24 hours in an airtight container.

1 1/2 cups flour

1/2 cup white sugar

1 tablespoon poppy seeds

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 egg

1/4 cup melted butter

Mix all of the dry ingredients and set them aside. Mix all of the wet ingredients. Combine the dry into the wet until just combined. This is a thick batter. Pour the batter into prepared muffin tins. This will make 6 jumbo muffins or 12 small muffins. Bake at 375 degree oven for 18-22 minutes or until toothpick inserted is removed clean.

Banana oatmeal bread

Bread, Breakfast

1/2 cup shortening

1/2 cup white sugar

1/2 cup brown sugar

3 small bananas, mashed

2 eggs

1/2 cup milk

1/2 teaspoon salt

1 teaspoon baking soda

1 cup flour

1 cup quick oats

1/2 teaspoon cinnamon

Cream the shortening and sugar using a mixer. Add the eggs and beat until fluffy. Add the milk, bananas, vanilla, salt and cinnamon. Finally, add the flour and oats. Pour into a greased and floured baking dish. Bake at 350 degrees for 50 minutes or until tooth pick inserted into center comes out clean.

Strawberry coconut cream bread

Bread, Breakfast, Dessert

This strawberry coconut bread is really amazing and easy to make. It has coconut oil and a touch of sour cream.

1 ripe banana, mashed

1/2 cup fresh strawberries, diced

1/3 cup coconut flakes, toasted

1/3 cup sour cream

1/3 cup coconut oil, melted

1/2 cup milk

1 egg

1/2 teaspoon salt

2 1/2 teaspoon baking powder

1/3 cup sugar

1 1/2 cup flour

Preheat the oven to 350 degrees. Prepare a loaf pan with baking spray or grease and flour.

Mix together all wet ingredients. Add the dry ingredients and mix until just incorporated. Do not over mix. Add the berries in last.

Place the batter into the prepared pan. Bake for 45-60 minutes or until toothpick inserted into the center comes out clean.

Cool at least 10 minutes in pan and then invert onto wire rack to finish cooling.

Banana pecan muffin tops

Bread, Breakfast, Dessert

These are really light and fluffy. They have a very good banana bread flavor like a muffin but much less dense.

1/2 cup crisco

1 egg

1/2 cup white sugar

1/2 cup brown sugar

1 mashed banana

1/2 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups flour

1/2 cup quick oats

1 cup chopped pecans

Mix crisco with banana. Add the sugars and mix until well combined. Add egg. Then add dry ingredients. Do not over mix.

Bake at 350 degrees for 12-14 minutes until the top is set or toothpick inserted comes clean.

These did stick a bit on an un-prepared cookie sheet. I would use a silicone baking mat next time.

Homemade Croutons

Bread, Side dishes, Snacks

The more you make a salad fun, the more likely you are to eat it. These croutons take 10-15 minutes to make and you can use all the extra bread laying around.

Cubes of bread – about 4-5 cups

1/4 cup olive oil

1/4 teaspoon pepper

1/2 tablespoon Spec or similar non- salt seasoning

1/8 teaspoon salt

Preheat the oven to 375. Mix the oil with seasonings. Then mix the oil and seasoning with the bread cubes. Pour onto a baking sheet. Make sure they are spread out. Bake for 10-15 minutes depending on the bread density. Watch them closely after 10 minutes.

Corn muffins

Bread

This was a recipe that is posted on Allrecipes. It is simple and very good. It made about a dozen corn muffins. I think they tasted better the day after I made them. Right out of the oven, they were a bit dry. The next day after sealing them in ziploc overnight, they were delicious.

1 cup cornmeal

1 cup flour

1/3 cup white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/4 cup vegetable oil

1 cup milk

Preheat the oven to 400 degrees. Grease a muffin tin. Mix all of the ingredients together. Fill the muffin wells 2/3 full of batter. Bake for 15-20 minutes or until toothpick inserted comes out clean.

Blueberry cream bread

Bread, Breakfast

This is adapted from a recipe that Williams Sonoma posted 12-15 years ago. It is fabulous. They do not have it on their website anymore.

1/2 cup butter room temperature

3/4 cup white sugar

1/4 cup brown sugar

2 eggs

1/2 cup sour cream

1 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 3/4 cup flour

2 cups berries

crumb topping:

1/4 cup flour

1/8 cup white sugar

1/8 cup brown sugar

2 tablespoons butter

1/4 teaspoon cinnamon

Mix the butter and sugar until creamy. Add the eggsa and vanilla. Stir in the sour cream. Add the dry ingredients. Finally add the berries. Place into a greased 8×4 loaf pan. Preheat thr oven to 350 degrees. Prepare the crumb topping by mixing all of the ingredients until crumbly. Place on top of bread. Bake 60-90 minutes or until toothpick inserted comes out clean.

Buttermilk biscuits

Bread, Breakfast

1 stick cold salted butter

2 1/2 cups flour

2 tablespoons baking powder

1 teaspoon salt

1 cup buttermilk

Preheat oven to 425 degrees. Combine the butter, flour, salt, and baking powder into a food processor. Pulse until crumbly. Pour into a bowl. Add buttermilk and mix by hand. Turn onto a floured surface. Press to 1/2 inch thick. Try to manipulate the dough as little as possible. Cut into rounds with a cookie cutter or the rim of a glass. Place onto a greased baking dish. The edges of the biscuits should touch. Bake for 12-13 minutes. Top with melted butter if desired.

This makes 12-13 biscuits. They freeze really well from the circle but unbaked state. To use them, do not thaw prior to cooking. Just cook frozen. Start at 475 degrees for 5 minutes then finish as 425 degrees for 10 minutes.

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