Country Loaf

We are patiently impatiently waiting for spring to come, but week after week we keep experiencing cold, snowy and gray weather. This being Easter weekend, I decided to spend a little time making a comforting country bread loaf that I can share with my family for Easter supper.

This recipe is a more time consuming one, but incredibly worth it! And although the rise time is long, the actual work part is very minimal.

If you're looking for quicker bread options, check out my other bread recipes here.

 

 

Country Loaf

Recipe source: Betty Crocker

Recipe time: Rise: 3hours Bake: 40minutes

 

Ingredients:

5 1/2 cups of bread flour

1 teaspoon of sugar

2 1/4 teaspoons yeast

2 cups very warm water

2 tablespoons olive or vegetable oil

2 teaspoons salt

 

Directions:

In a bowl mix together 2 cups of flour, the sugar and the yeast. Add 2 cups of warm water. Mix together for 1 minute and cover with plastic wrap tightly on top. Let bubble for 1 hour. See picture steps below for visual steps.

 

Stir in oil and salt. Stir in enough remaining flour to create a soft, smooth dough. If you're mixing by hand as I did, you will feel the dough is dry and stringy. Fear not! Keep mixing and turn onto your counter and start kneading in the flour. This process can take 8-10 minutes by hand.

If you have a kitchen aid mixer, use your dough hook and let it stretch the dough for you. Sometimes I like to do it the old fashioned way... getting you're hands dirty is good for the soul.

Place kneaded dough into a large bowl sprayed with nonstick spray. Cover and let rise for another hour.

 

Grease cookie sheet with shortening and place dough onto counter. Gently form dough in your hands into an even round ball by stretching the sides of the dough downward to the bottom, keeping air bubbles in tact best you can. This should only take a few seconds. Place dough loaf with smooth side up on the greased cookie sheet. Cover loosely and let rise again for 45-60 minutes until doubled in size.

 

Place a metal pan filled half way with water on the bottom rack of your oven. Pre-heat oven to 425 degrees F. Spray loaf with cool water and sprinkle lightly with flour.

Carefully, with a serrated knife, cut 1/4-inch-deep slashes on top of loaf. You can do 3 slices across or a large X (see pics below).

 

Bake 30-35 minutes or until golden brown with a crisp crust on top. Place on a cooling rack.

This crusty loaf can be enjoyed with olive oil and parmesan cheese or just as is.

 

Visual Process:

 

 

 

Caramel-Pecan Sticky Buns

 

 

{Low Fat} Honey whole-wheat bread

 

Homemade {no boil} cinnamon and sugar bagels

 

  I LOVE bagels. One of my favorite flavors is cinnamon and sugar with strawberry cream cheese. I have tried several recipes for bagels and to be honest, I have found that going and buying one from the bagel shop is much easier than mixing, boiling and baking them at home. It can be a big process.   I have really wanted to be able to make bagels at home to use for breakfasts throughout the week, so I have modified this recipe to be boil free and simplified. That saves money from buying them at the store, and you can freeze these if you don't use them all in one shot. I hope you like it! Every time I make these my little brother shows up at my home to steal them... This recipe makes 8 bagels so if you need more than that, make sure to double it or make two back to back batches. Happy bagel making!  

My secrets to basic bread making

  If all I am known as for the rest of my life is "the girl who made really tasty bread", well then I will die a happy human. I love making bread and I can honestly tell you it makes such a huge difference in my mood and happiness the days I have time to make it at home. I grew up with a grandmother and a mother who loved making bread. I remember working on the farm for my Dad during potato harvest, and we could always, ALWAYS count on grandma bringing a big pan of hot caramely cinnamon rolls as a treat for the help. Now that Grandma is a little older and unable to do this as much, she has shared with me that she felt this was her way of participating in the harvest. She knew this was a special way that she could contribute. My mother learned these skills as well, and we were lucky to grow up with a warm slice of homemade white and wheat bread slathered with butter and honey. Not all people have interest in learning to make bread. Some think they don't have the time. Some are frightened at the word "knead" and worry that they will mess it up somehow so they don't even bother trying. I will tell you that learning to make bread is something that can bring a lot of confidence and joy, and once you get over the idea that it is impossible for you, you might just fall in love with it as I have. Serving up a beautifully browned loaf of fluffy heaven on your kitchen table will have the kiddos (and spouse) gathering close and even if its just for a moment, you have family time. My son is 4 and in the last few years, he has loved being my little helper in the kitchen. It brings a closeness to our relationship that I cant find during other activities as I am swept up in the stress that motherhood can bring.   Today I want to share with you some of my best kept secrets on basic bread making and help you see how easy and fun it really can be.

Secret #1.

Have the right attitude. Oh sure I've thrown a ball of dough or two in the trash... any great baker has. The point is, you are learning in the process. Start with a good (not terrified) attitude and show some love to what you're doing. It WILL make a difference.

 

Secret #2.

What kind of yeast are you using? I have tried red star and many others. My Grandma and Mother both swear by SAF-yeast and after using it I will never go back to anything else. The main difference that I can tell you is, the taste of the bread has ZERO "yeasty flavor" with the SAF. Some of the others I have tried simply give the bread a stronger tangy yeast flavor that can be unappetizing. Make the change and don't look back. You will NEVER regret it.

Secret #3.

Did you know that proofing your yeast with a sugar water mixture will make a huge difference? All bread recipes call for some kind of sweetener (sugar or honey usually). Mixing the warm water with the sugar and the yeast will actually "feed" the yeast and help it start to foam up.... insuring an airy fluffy bread that will rise for you.... that my friend, is the ticket to good bread. Salt will kill the yeast, so you want to make sure and add the salt in with the flour AFTER the yeast has already proofed (become foamy and bubbly)

 

Secret #4.

Have you ever tried replacing bread flour for all purpose? I started using bread flour this year and it has made a big difference in my bread! Bread flour has a higher gluten content. Gluten is what gives dough its elasticity and chewiness once baked. You can use all bread flour in your bread recipes. I have found the only time I had trouble with it was when I was forming the bread into pretty shapes. All purpose flour helps bread hold its form better, so if you are making crazy bread or something that is needs to keep its tight shape, you can use half all purpose and half bread flour or just all purpose for that.

  

Secret #5.

If you are scared to death of ruining your bread by kneading it, know this. Unlike cake recipes that tell you to "mix just until moistened" bread can be punched, rolled, tossed, heck even thrown up in the air a few times, and it only makes it better. Kneading the dough helps develop the glutens in the flour so the more you knead it, the chewier the bread. If you hate getting your hands dirty, than lucky for you there is another solution. Stand mixers come equipped with "dough hooks" that you can hook on while you're in the middle of adding your flour. This hook will stretch the dough and do the job for you. Then all you have to do is cover the bowl and let your dough rise..... hands free bread making? While our grandmothers may be disgusted, we live in a busy world where this handy tool comes in as a life saver.

 

 

(These are examples of the dough in stages of mixing, switching to dough hook kneading, and rising)

Bonus: Not all bread recipes are the same. If you are hung up on "I don't have the time"... well that's just a bad excuse. Sure there are recipes that take 2-3 hours sometimes longer to make... but I have found so many that can be done in an hour or less. Here are two great examples... Easy hot and chewy buttered pretzels and Triple loaf french bread in a flash. If you are home on your day off, take the 10-15 minutes it makes to mix the dough, and then go and spend time doing what you need to while it is rising. Typically this is the most time consuming part of making bread and the yeast is doing all the work for you!

 

These are my 5 secrets to the basics of bread and I sure hope it has inspired you to give home made bread a try. Be sure to check out the BREAD SECTION of my recipe index where you will find some of my favorites!

 

I am thankful for my knowledge of baking and the happiness it brings me. For some reason when I am making bread, my cares and stresses seem to disappear and I am left with happy memories from growing up of helping mom and grandma in their kitchen. Along with that I am building memories with my own family, and sharing a little homemade goodness with friends and neighbors to show our love. Happy baking and good luck!

 

Like what you learned? Save it to your PIN box

 

 

 

Olive Garden Copycat: Breadsticks and Alfredo dipping sauce

At my bridal shower many years ago, someone gave me a recipe book called "Top Secret Restaurant Recipes". I was so excited to find several of my favorite meals in the book, but one in particular stood out to me... Olive Garden Alfredo sauce. Is it indulgent? Oh yes. Its full of heavy cream and butter with a little garlic.... translation? HEAVEN.   I also have a fun and simple breadstick recipe that tastes very similar to the olive garden breadsticks, especially with sprinkled with garlic salt and dipped in delicious Alfredo sauce. It takes a little bit of time, so its a great one to make ahead and freeze, or save for a rainy afternoon at home. Today I had both time and the right ingredients to try them together. I was so excited about the result, I had to share.  

 

Recipe:

{Alfredo dipping/pasta sauce}

1/2 cup (1 stick) butter

2 cups of heavy cream

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 cup grated parmesan cheese

 

Melt butter in a small saucepan over medium heat. Add the heavy cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick.

When alfredo sauce has reached your desired thickness, add the parmesan cheese and stir in(sometimes I like to add a little corn starch to really thicken it up). Keep heated on low until ready to serve.

 

Pretty easy eh?? The best part is, it makes a whole pan full and you don't have to pay a spendy amount for a tiny bit in the restaurant~! You can relax on your own couch and enjoy!!

**You could also use this as a sauce to eat over linguini pasta with mini shrimp or chicken.**

   

   

Recipe:

{Olive Garden garlic breadsticks}

2 tablespoons granulated sugar

2 1/4 teaspoons dry active yeast (I use SAF)

1 cup plus 1 tablespoon warm water

3 cups bread flour

1 1/2 teaspoons salt

1/4 cup (1/2 stick) melted butter

 

Topping:

2 tablespoons butter melted

1/2-1 teaspoon garlic salt

 

Dissolve the sugar, yeast and water in a small bowl and let it become frothy. Now with mixer on low, add salt melted butter. Now add 2 cups of flour. Mix until combined and swap your mixer out for your dough hook. Add remaining cup of flour and let the dough hook pull the dough for about 8-10 minutes.

If you don't have a stand mixer THAT'S OK! Knead dough on countertop by hand for 10 minutes. You should have a very smooth elastic dough.

Place dough in a covered container for about an hour, or until the dough has puffed up almost double in size. Once risen, dump dough onto countertop and with a sharp knife cut dough into equal pieces (as many or few as you want). I made 16. They were perfect size for my kiddos to grab. Roll out pieces into a breadstick shape  and place on a greased sheet pan. Let rise another 45-60 minutes.

Preheat oven to 400 degrees F.

Bake the breadsticks for 12-15 minutes or until golden brown.

When you pull the breadsticks out of the oven, immediately spread with melted butter and sprinkle with garlic salt. Serve warm with Alfredo dipping sauce.

 

 

Rolled oat and buttermilk-cranberry Loaf

 

Hello there! I've been a little MIA this past week. I hate to admit it, but those winter blues are getting to me a little. I was doing really good until these last few days of gray and freezing temperatures hit us. I have been spending time bundled in blankets with my little ones, catching up on some organizing in the house (spring cleaning sneaking in) and having a few lunch and dinner dates with close friends who make me laugh. I had sort of lost my mojo there.

This morning the sun was out and even though its only in the 30's, feeling a few rays of sunshine on my cold nose was all I needed to find a little burst of HAPPY and get back in the kitchen.

I found a new recipe in my Betty Crocker "Big book of Bread" that I am really excited to share. I have loved using wheat flour and incorporating healthy grains into my family's daily meals.

This is a super easy and fast recipe, that is absolutely beautiful and fun to serve. It tastes delicious and your kitchen will smell wonderful.

Is there anything better than the scent of fresh warm bread wafting through your home on a cold windy winters day? I say no my friend, I think not.

 

I hope this recipe warms your kitchen and spirits as it did mine! 

 

 

Recipe:

1 cup rolled oats

3 cups whole wheat flour

1/3 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon salt

1/4 cup cold butter cut into small pieces

1/2 cup sweetened dried cranberries or cherries

1 egg

1 1/2 cups buttermilk (IF YOU DONT HAVE BUTTERMILK: its ok!! I didn't either. Here is a substitution. Add 1 tablespoon of lemon juice OR white vinegar and enough milk to make 1 cup. Let sit for a moment before adding. Milk will slightly curdle)

 

Heat oven to 375. Spray a cooking sheet with pam. Reserve 1 tablespoon of oats for garnish.

In a mixing bowl, add oats, flour, brown sugar, baking soda, tarter and salt. Cut in butter using a fork until mixture looks like course crumbs. Add in dried cranberries.

 

Reserve 1 tablespoon buttermilk. In a small bowl, whisk together egg and remaining buttermilk. Slowly mix into dry ingredients until moist. Knead 5-6 times on a lightly floured countertop. Form into a 7" round and place on cookie sheet. Brush with buttermilk and garnish with remaining oats.

Bake for 35-40 minutes or until golden brown. Cool for 30 minutes, and slice with a serrated knife.

 

 

 I feel like this loaf has a scone-ish quality to it. Crunchy outside, soft inside. I think its best enjoyed with butter or cinnamon honey butter on top!
 

Easy Hot and chewy buttered Pretzels- and Sweet cinnamon wheat Pretzels

I love hot bread. It has to be my #1 favorite treat. You can slather it with butter or sweet jam and I swear it will take away all your troubles. I love experimenting with shaping bread in pretty ways, and creating visually pleasing food as well as something delicious to sink my teeth into.

Today I decided to try to make homemade pretzels. To my surprise, they are so much easier than I thought!!

Benson was my helper, and together we were so excited to pull these chewy hot treats out of the oven and enjoy them together!

 

Here's how we did it....

 

Recipe: Buttered Pretzels:
Recipe source: Busy at home

Ingredients for pretzels:
2 1/2 cups of all purpose flour
1 cup of warm water
2 1/4 teaspoons yeast
1 teaspoon sugar
3/4 teaspoon salt

Pretzel Bath and topping:
1/2 cup warm water
1 tablespoon baking soda
Kosher or pretzel salt or cinnamon and sugar
Melted butter to brush on baked pretzels

Note: I used my stand mixer for this recipe, but you can certainly mix dough and knead by hand!

In a coffee mug or cup, add 1/2 cup of warm water, yeast, and sugar. Let sit about 5 minutes or until yeast is foamy.
Add remaining half cup of water into stand mixer. Add salt and then yeast mixture when  it's ready. **Why not add it all together? Salt kills yeast. Sugar helps it grow. Best to keep them apart until the yeast is foamy and active!**
Slowly add in four 1/2 cup at a time. After adding about half the flour, switch your mixer to the dough hook and let the mixer knead the dough on medium speed for 5 minutes.
The dough will be smooth and not sticky.
Add dough to a greased bowl and cover with plastic wrap for 30 minutes.

When dough is risen, dump it onto a greased countertop. Cut dough in half, and then in half again until you have 8 equal pieces. Roll dough into 14 inch ropes and fold into a pretzel shape as seen in pictures below.
To make bath mixture, add 1/2 cup of warm water into a bowl with soda. Heat in the microwave for 1 minute and stir.

Next, dip formed pretzels into soda water mixture, and set on greased baking sheet. Sprinkle kosher or pretzel salt on top and let rise for 10 minutes while oven heats to 450 degrees.
Bake for 10 minutes and brush with melted butter as soon as you pull them out of the oven. Make sure you grab one quick because your family will scarf these up fast... guaranteed!!

Use a sharp greased knife to easily cut your dough into 8 equal pieces.

 



 

Twist around the pull end through loop.

Have your kiddos help you roll out the ropes and sprinkle the salt on top.

 

Benson wanted to fold his own dough so I let him have a little. He made a snake and it turned out so perfect :) Cooking is so much fun when you do it with someone you love!

 We also experimented with a wheat pretzel with Cinnamon and Sugar. The texture and subtle sweetness is delicious!

 

 

 

Recipe: Cinnamon and Wheat Pretzels:
Recipe Source: Emmy in her Element

Ingredients for pretzels:

1/2 cup all purpose flour

1 1/2 cups whole wheat flour

1 cup warm water

2 1/4 teaspoons yeast

2 teaspoons warm honey

3/4 teaspoon salt

Pretzel bath and toppings:
1/2 cup of warm water
1 tablespoon of baking soda
cinnamon and sugar mix to sprinkle on top

NOTE: I used my stand mixer for this recipe but you can definitely stir and knead by hand!

 

In a coffee mug or cup, add 1/2 cup warm water. Mix in 2 teaspoons honey (warmed in the microwave for 5-7 seconds). Stir together. Add yeast and let the mixture sit for about 5 minutes or until yeast is foamy.

 

In stand mixer, add remaining 1/2 cup of warm water and salt.

Add yeast mix and stir together. Slowly add flours 1/2 cup at a time until combined. Switch to your dough hook and let the hook knead the dough for 5 minutes. It will produce a very smooth and non sticky dough.

Add dough to a greased bowl covered with plastic wrap and let rise for 30 minutes.

After risen, spray countertop with a little pam spray. Dump dough onto greased countertop
and cut into 8 equal pieces. Roll each piece into a rope about 14 inches. Form into a pretzel shape as seen below.
To make bath mixture, add 1/2 cup of warm water into a bowl with soda. Heat in the microwave for 1 minute and stir. Dip pretzels into soda water bath and add to greased cookie sheet. Let rise for 10 minutes before baking.
YOU CAN ADD THE TOPPTINGS 2 WAYS: Sprinkle with cinnamon and sugar while still wet from soda water, OR brush with butter after baking and sprinkle cinnamon and sugar. Of course they will taste a little better with the butter, but if you are saving on calories, you can add it after the soda water dip.
Bake for 10 minutes at 450 degrees and enjoy!

I took the above recipe and changed the flour and sugar to wheat and honey to make this one a little healthier. The difference in texture and flavor is a fun twist!

 

 

 

 

 Since each recipe makes 8 pretzels, I made two batches at a time so that we would have plenty to snack on. These are best enjoyed right out of the oven or within the first hour. After that they cool down and need to be re-heated to taste delicious again!