Bread Recipes

Pecan Streusel Muffins

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Muffins:

  • 1 stick butter, softened
  • 1/2 cup applesauce
  • 1/2 cup buttermilk
  • 3/4 cup honey granules (or sugar)
  • 1 Tbs vanilla
  • 2 eggs
  • 2 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • pinch of nutmeg

Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.

Streusel:

  • 3/4 cup chopped pecans
  • 1 Tbs whole wheat flour
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs cinnamon
  • 1 Tbs butter, melted

Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!

Makes 16 muffins

From Blog of Joy

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Rice Bread (Gluten-Free)

A quick and easy, slightly sweet, moist and delicious rice flatbread.

  • 2 1/4 cup rice flour (I grind my own in a high-power blender)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter (or olive oil)
  • 1/2 cup water
  • 3 Tbs honey
  • 4 eggs
  1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
  2. Whisk together the rice flour, baking powder, and salt.
  3. Add the butter, water, honey, and eggs, and whisk till combined.
  4. Pour batter into the prepared pans and smooth the batter out evenly.
  5. Bake for 12-14 minutes, or until it feels set to the touch.
  6. Cut the bread into squares with a pizza cutter, and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams

 

 

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Rugelach

Rugelach

Here is our version of this delectable Israeli pastry.

Dough:

2 sticks (1 cup) cold butter
8 oz. cream cheese
1/4 cup sour cream
2 cups whole wheat flour
1/4 tsp salt
2 tbsp honey granules (or sugar)

Filling:

1 1/2 cups chopped walnuts or pecans
1 1/4 cups semi-sweet chocolate chips
1/2 cup berry preserves (raspberry, strawberry, or blackberry)
1/4 cup sucanat (or brown sugar)

Topping:
1 egg
1 tsp water
1/4 cup honey granules (or sugar)
1 1/2 tsp cinnamon

Directions:

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don’t overprocess; the dough should look crumbly, like cottage cheese.
  • If you don’t have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don’t overmix.
  • Pour dough onto a lightly floured rolling surface and form into a rough ball shape. Divide the ball into four equal pieces and form those pieces into rough balls. Wrap each ball with plastic and place in the refrigerator. Refrigerate dough balls for at least 1 1/2 hours, for up to 48 hours.
  • In a skillet, toast the chopped nuts over medium heat until fragrant. Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar. Pulse together until a thick, coarse paste forms. Reserve.
  • Combine the cinnamon and sugar in a small bowl; reserve. Beat your egg wash with water; reserve.
  • Preheat oven to 375 degrees. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough (this is necessary!). Replace the dough onto the re-floured surface. Use a round 9″ cake pan as a guide to make a nice, smooth imprint of a circle in the dough. Cut the dough into a circle (you can use a 9″ cake pan as a guide). Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that is made.
  • Take 1/4 of the filling (about 4 tbsp) and place it in the center of the circle. Spread it very thin across the surface of the dough; a thick layer of filling will make your cookies expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll up each triangle, starting from the wide flat end and rolling towards the narrow point. Press the end point into the cookie to secure it. Place the rolled cookies onto a parchment lined cookie sheet, end point down.
  • When you are ready to bake, brush the top of each cookie with egg wash and then sprinkle them with cinnamon sugar. Place cookies in the oven and let them back for about 15 minutes, or until golden brown.
  • Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. If you’d prefer to bake more than one batch of cookies at a time, you can store batches of rolled unbaked cookies (without egg wash) on a cookie sheet in the refrigerator. Egg wash and dust them with sugar just prior to placing them in the oven.
  • When you’re finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you’ve reserved and roll it out to make your fifth batch.
  • These cookies taste amazing served warm or at room temperature. They’ll keep for a few days in a tightly sealed container.

Makes 40 large rugelach or 60 small rugelach

Adapted from The Shiksah

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Ruthie’s Challah

A Sabbath Favorite!

A Sabbath Favorite!

  • 5+ cups whole wheat flour
  • 2 Tbs yeast
  • 1 Tbs salt
  • 1/4-1/2 cup honey
  • 1/2 cup olive oil
  • 1 1/2 cups warm water
  • 3 eggs, beaten

Stir 3 cups of flour, yeast, and salt in a large bowl. Make a well in the center and add remaining ingredients. Mix, adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes, adding flour (or greasing hands with olive oil) as needed to keep the dough from sticking.

Place the dough in an oiled bowl. Let rise in a warm place for 1 hour. Shape the flattened dough into into 2 loaves. (I like to braid mine)

Let rise for 30 minutes. Preheat oven to 350. Brush the challah with melted butter and sprinkle with garlic and salt. Bake for 25-30 minutes (I do 19 minutes in a convection oven). Serve warm or cooled. Enjoy! 🙂

Thank you Ruthie for sharing this recipe!

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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Moist, wheat-free strawberry muffins with a hint of coconut.

Ingredients:

  • 4½ cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • ½ cup coconut oil
  • ¼ cup sucanat (or brown sugar)
  • ⅔ cup honey
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla
  • ½ tsp coconut extract
  • ⅓ cup flaked coconut
  • 2 cups chopped frozen strawberries.
Instructions
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and buttermilk. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. In a large bowl, mix the warmed coconut oil mixture with the eggs, vanilla, coconut extract, and flaked coconut.
  4. Blend in the dry ingredients. Stir in the chopped strawberries.
  5. Line 18 muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 20-23 minutes, or until golden and cracked.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine. I prefer to mill the oats with my kitchen mill, since that produces a finer flour, but either way will work.

makes 18 muffins

from Blog of Joy

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Summer Squash Bread

  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup olive oil
  • 2 tsp. vanilla extract
  • 3 cups flour
  • 3 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 3 cups shredded summer squash
In a large bowl, beat the eggs until frothy using an electric mixer. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Pour into two greased loaf pans. Bake at 350 degrees for 55-60 minutes until a toothpick inserted in the center comes out clean.
Adapted from www.allrecipes.com

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Sweet Potato Bread with Flaxseed

2 cups flour (freshly milled)
1/3 cup flaxseed, ground
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cream cheese, softened
3 tbs olive oil
1/2 cup sucanat (or brown sugar)
1/4 cup honey
2 egg
1 cup mashed sweet potato

Combine the flour, baking powder, baking soda, and salt. In a separate bowl, beat the cream cheese, olive oil, sucanat, honey, and eggs. Add the mashed sweet potatoes and beat well. Add the flour mixture and beat until well combined. Pour into a 8″ by 4″ greased loaf pan. Bake at 350 for 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Serve warm or cooled.

from myrecipes.com

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Tammy’s Whole Wheat Bread

  • 4 c. warm water  (about 110 – 115 degrees)
  • 1/2 cup olive oil
  • 2/3 cup honey
  • 1/4 cup milk
  • 4 tsp. salt
  • 1/8 tsp ginger
  • 2 Tbs. lemon juice
  • 2 Tbs. instant dry yeast
  • 13-15 cups freshly milled flour


1. Combine first seven ingredients and about 8  cups of flour in a large mixing bowl; stir until combined.  ( I use a Bosch mixer.)

2. Add about 5 cups more flour and yeast. Knead until dough is smooth and elastic, adding additional flour as needed until dough stops sticking to the bowl (5-10 minutes). Cover and let rise until double in size (about 40 minutes).

3. Punch dough down; separate into four even amounts of dough. Knead each piece of dough by hand a few times and form into loaves.  Place in loaf pans lined with parchment paper.  Let rise in a warm place until nearly doubled in size (about 40 minutes).

4. Bake at 350 for 40 minutes. Let bread cool for a few minutes before removing the loaves from the pans.

Makes 4 loaves of bread

from tammysrecipes.com

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Unleavened Breadsticks

1/2 cup (1 stick) butter, melted
1/2 cup milk
2 Tbs honey
2 cups flour
1 tsp salt
1 Tbs Italian seasoning
Parmesan cheese (optional)

Combine the butter, milk, and honey. In a separate bowl, stir together the flour, salt, and Italian seasoning. Add the dry ingredients to the wet mixture; stir until the mixture forms a ball. Roll dough to 1/2″ thickness. Cut into finger-width slices. Cut slices in half (roughly 4″ long). Roll each bread stick in Parmesan cheese, lengthening the dough as you go so that the final product is approximately 6″ long and 3/4″ thick. Bake on a parchment paper lined jelly roll pan at 350 degrees for 15-20 minutes, or until golden brown. Serve warm.

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Unleavened Cornbread

1 cup cornmeal
1 cup flour
1/4 cup honey granules (or sugar)
1 tsp salt
1 egg
1 Tbs sour cream
1/4 cup butter, melted
1 cup milk

Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners. Stir together the cornmeal, flour, sugar, and salt. Make a well in the center and pour in the egg, sour cream, butter, and milk. Stir until well blended. Spoon the batter into prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.

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