Today’s recipe is easy enough for even the most pint-sized of kitchen helpers to manage, and makes a cheerful after-school snack! Best of all, this recipe goes from “idea” to “oven” in just a minute or two, making it perfect for this crazy-busy time of year. Enjoy! Continue reading
I really shouldn’t share this, because I’m giving one of my big secrets away. You see, I like to bake loaves of this cinnamon bread for other people, because who doesn’t love cinnamon bread?! People seem to be under the impression that baking this bread is a real labor of love. Well, here’s the big secret… this recipe is stone simple and takes hardly any time at all to prepare. 😉
Let’s get started!
Ingredients (Makes 2 loaves of World’s Easiest Cinnamon Bread)
2 loaves bread dough*
*Either thaw two loaves of Rhodes frozen white bread dough, available in the freezer section of any supermarket, or make a batch of Simple Bread dough and stop at the end of step 5!
2 tablespoons vegetable oil
2 tablespoons cornmeal
3 tablespoons butter
1/2 cup brown sugar, packed
1 generous tablespoon cinnamon
Step 1) Melt 2 tablespoons of butter. Stir in brown sugar and cinnamon. Set aside.
Step 2) Grease a counter top with 1 tablespoon of vegetable oil. Working with half of the dough at a time, roll out the dough into a rectangle approximately 10″ wide and 16″ long.
Step 3) Beginning right along one of the 10″ edges, spread half of the butter/sugar mixture over the dough rectangle. Leave about an inch along each of the long sides bare. Leave about 2 inches along the far, 10″ edge bare.
Step 4) Gently roll up the dough, beginning with the 10″ edge covered in butter/sugar, and rolling toward the 10″ bare edge. The 10″ bare edge should be on the bottom of your rolled up loaf, with the seam on the bottom. Gently pull the side ends down and tuck underneath the loaf.
Step 5) Repeat Steps 2 – 4 with the second half of the dough and the second half of the butter/sugar mixture.
Step 6) Grease a very large baking sheet with 1 tablespoon of vegetable oil. Then, lightly sprinkle the entire baking sheet with cornmeal.
Step 7) Carefully set your two loaves on the baking sheet, with the seams on the bottom. Leave at least 3 inches of space around all sides of each loaf. If your baking sheet is not large enough to allow this, use two baking sheets!
Step 8) Allow your loaves to rest while you preheat your oven to 350 degrees (do not begin preheating until Step 7 is complete). Then, after your oven is preheated, place your loaves on the center rack. Bake for 25 minutes or until loaves are light golden brown. Remove loaves from baking sheet and cool on a wire rack.
Optional: After loaves are cool, drizzle with cream cheese frosting for an added treat!
Simple Bread is a Crowded Earth Kitchen favorite. We first shared this recipe a few years ago, and it has been wildly popular! As the name implies, baking this bread is simple. It is also economical, costing far, far less to prepare than any nutritionally equivalent bread available at your local market. Simple Bread freezes well, as does the dough itself. Over the next few days, we will use Simple Bread dough as the foundation for several healthy, low cost meals. Let’s go play with flour!
Ingredients (makes 2 standard sized loaves, approximately 9×5 inches each)
2 cups lukewarm (not boiling) water
1/2 cup white sugar
1 1/2 tablespoons yeast
1/4 cup dry milk
1 1/2 teaspoons salt
1/4 cup canola oil
2 cups whole wheat flour
4 cups white flour
Step 1) Combine sugar and lukewarm water in a large mixing bowl. Stir in yeast, and allow to sit for a minute or two until the surface of the water appears a bit creamy.
Step 3) Knead dough for a few minutes until a smooth ball forms. Add a bit more flour as needed, to prevent sticking. Transfer dough to a large bowl which has been greased with canola oil.
Step 4) Cover bowl with a damp cloth and allow dough to rise until it doubles in size. This will take about an hour in a warm location, such as an oven that has been warmed to 100 degrees and then turned off.
Step 6) If you are making freezer dough, stop here! Simply wrap your dough in plastic wrap and freeze. When you wish to bake fresh Simple Bread, thaw your dough in greased, floured pans, and let rise until double (this will take several hours from frozen). Bake at 350 degrees for 30 minutes.
Step 7) If you are baking bread right now, place your loaves of dough in greased, floured pans, and let rise for one hour or until dough is slightly higher than the pans.
Cornbread doesn’t have to be boring, and it sure doesn’t need to be bland. This super simple recipe merges traditional cornbread with a bottle of beer and savory steak seasoning. The result is absolutely delicious!
Ingredients (Makes 1 bread loaf or 1 casserole dish)
2 cups white flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon steak seasoning (such as Penzeys Mitchell Street Steak Seasoning)
12 ounces of your favorite beer
Step 1) Grease a bread pan or casserole dish; set aside. Preheat oven to 350 degrees.
Step 2) Mix all dry ingredients with a fork. Stir in beer and transfer batter to greased pan.
Step 3) Bake in preheated 350 degree oven for 35 minutes or until top is golden brown.
Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.
Ingredients (Makes 1 Bundt cake or 2 loaves)
1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)
1 teaspoon lemon extract
1 cup applesauce
1/2 cup vegetable oil
1 cup sugar Continue reading
If chocolate chip cheesecake and homemade sweet rolls fell in love and had a baby, the result might be this Chocolate Cheesecake Roll. One taste and you’ll understand… you need this in your life. Equally perfect for breakfast or dessert, Chocolate Cheesecake Roll can be enjoyed while still warm from the oven OR can be frozen to be frosted and enjoyed later. On second thought, when the aromas of fresh bread and chocolate waft through your kitchen, I doubt the finished product will ever see the inside of a freezer. 😉
For the bread:
1 cup milk
1 cup sugar
1 cup butter Continue reading
Not too sweet, Spiced Lemon Blueberry Bread is lovely enjoyed with fresh butter over afternoon tea. This recipe makes excellent use of preserved lemons (a link to that recipe is provided below). If you don’t have preserved lemons, you can mimic the flavor in this recipe by substituting 1 tablespoon lemon juice + 1 teaspoon lemon zest + 1/4 teaspoon cinnamon.
Ingredients (Makes 1 loaf)
2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 eggs, beaten
3/4 cup skim milk
1/4 cup applesauce
3/4 cup blueberries (fresh or frozen)
2 tablespoons preserved lemons, rinsed and finely diced
Step 1) Grease loaf pan well and coat with flour. Set aside.
Step 2) Combine all dry ingredients and mix well.
Step 3) Combine egg, milk, and applesauce in a separate bowl and mix well.
Step 4) Add wet ingredients to dry ingredients and stir until moistened. Don’t get carried away… it’s OK if the batter is a little bit lumpy!
Step 5) Gently fold in blueberries. Save a dozen blueberries for the next step.
Step 6) Transfer batter to loaf pan. Sprinkle top with a bit of sugar and a few extra blueberries if desired.
Step 7) Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool and enjoy!