Category: bread

Parker House Rolls

Yum!  Although we’ve only made these twice (for Thanksgiving 2010 and Christmas 2010), these Parker House Rolls are my family’s and my favorite dinner roll.  They are buttery, soft, and steamy right out of the oven.  These rolls are huge in size, but everyone in my family still manages to have at least one and a half rolls!  We found this recipe in the “Food Network Magazine”, November 2010.  In the magazine, Alex Guarnaschelli, host of Alex’s Day Off, shows how to make buttery pull-apart rolls for Thanksgiving.
Parker House rolls originated in the 1870s at Boston’s Omni Parker House hotel.  “They’re delicious, and truly American,” Alex says.  Enjoy!
Prepare all the ingredients.  Once dough has doubled in volume, shape dough into a 16-by-8 inch rectangle, about 1/2 to 3/4 inch thick.

Cut the dough crosswise in 12 strips.  Fold strips into thirds, seam-side down onto the prepared baking sheet.

Bake for 18 to 20 minutes at 375 degrees F.

Brush with softened butter and sprinkle with salt, if desired.  Serve immediately.

 

 

Parker House Rolls
Serves: 24
Recipe from: Alex Guarnaschelli
Ingredients
  • 1 1/4-ounce packet active dry yeast
  • 1/2 cup sugar
  • 7 1/2 to 8 cups all-purpose flour, plus more for dusting
  • 12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
  • 2 cups whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tbsp kosher salt, plus more for sprinkling
Instructions
  1. Bloom the yeast: Measure out 1/2 cup warm water and check the temperature: It should be between 110-120 degrees F (comfortable bathwater temperature). Sprinkle yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
  2. Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
  3. Let it rise: Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2 1/2 hours. The dough should double in volume.
  4. Shape the dough: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don’t use a rolling pin).
  5. Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
  6. Shape the dough: One at a time, fold each strip of dough unevenly in half so that the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
  7. Bake the rolls: Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Cranberry Nut Bread

This is a family recipe from my Aunt Jolene, who got it from a coworker a long time ago.  While I was in Houston visiting Jolene over Thanksgiving Break, she mentioned her desire to bake a loaf of cranberry nut bread for her late brother, Theron who passed away last week.  So in honor of my Uncle “Son” (as we called him),  we would like to dedicate these two mini loaves of cranberry nut bread to him.
In terms of taste, this cranberry nut bread is very, very good. I would also have say that it is pretty healthy!  There is no butter, only 2 tbsp oil.  Water, orange juice, and cranberries make this a low-fat and delicious quick bread you must try this season!  Enjoy!!

 

Cranberry Nut Bread
Yields: 1 (9×5-inch) loaf pan or 2 (5×3-inch) mini loaf pans
Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp orange rind
  • 1/3 cup orange juice
  • 1/2 cup water
  • 1 egg
  • 2 tbsp canola oil
  • 1 cup chopped nuts (we used pecans)
  • 1 cup cranberries, cut in half
Instructions
  1. Preheat oven to 350 degrees. Grease one 9 x 5 x 3-inch loaf pan or two 5 x 3 x 2-inch mini loaf pans.
  2. Sift flour, sugar, soda, powder, and salt together in a large bowl.
  3. Combine orange juice, grated rind, water, well beaten egg, and oil, and add all at once to dry ingredients. Stir until thoroughly moistened.
  4. Stir in chopped nuts and raw cranberries that have been cut in half.
  5. Pour into greased loaf pan(s). Bake for 50-60 minutes in the 9 x 5 x 3-inch loaf pan, or 40-45 minutes in the two 5 x 3 x 2-inch mini loaf pans.

Homemade Loaf Bread

This is my mom’s famous homemade loaf bread.  A perfect combination of honey, oats, this chewy and soft bread is a recipe my family raves over!  The bread is wonderful dipped in olive oil, or smeared in butter, and served with delicious spaghetti and meatballs!  It makes 3 loaves and freezes very nicely.  Make it today, and save the leftovers for later.  Enjoy!
 
Homemade Loaf Bread
Yield: 3 loaves
Ingredients
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1/3 cup honey
  • 1/2 stick butter
  • 2 cups oats
  • 7 cups bread flour, divided
  • 2 packages rapid rise yeast
  • 1 1/2 tsp salt
  • 2 eggs
Instructions
  1. Mix together the milk, water, honey, and butter and heat to 130 degrees.
  2. Whisk together oats, 5 cups bread flour, yeast, and salt. Pour into bowl of electric mixer
  3. In an electric mixer with a bread hook, pour hot mixture over dry ingredients and mix.
  4. Add eggs. Knead with mixer until firm. Add 2 more cups of bread flour (you want a soft, but firm dough).
  5. Place dough in a large, buttered bowl. Let rise in a warm place until double in size, about 20 to 30 minutes. If using regular yeast, allow 45 minutes to 1 hour.
  6. Divide dough into 3 loaves (rounds or long loaves). Place in lightly buttered pans.
  7. Bake at 350 degrees for 25 minutes.
Notes
Bread freezes nicely.

Flour’s Famous Banana Bread

 

Okay…I know I already have like 5 banana bread recipes on my blog, but one is our favorite of all time, and I am not just saying that!!!

The ground cinnamon addition adds a delectable flavor to this bread that is absolutely spectacular!  My mom made this bread at her house and I had a slice three days later and it was still the moistest banana bread I have ever tasted.  I insist you try this banana bread recipe and add it to your favorites!

The recipe comes from Joanne Chang’s cookbook called, “Flour:  Spectacular Recipes from Boston’s Flour Bakery + Cafe”.  Enjoy!

Flour’s Famous Banana Bread
Serves: 1 loaf
Recipe from “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe” by Joanne Chang
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup plus 2 tbsp sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 1/2 bananas, very ripe, mashed
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 3/4 cup walnuts, toasted and chopped
Instructions
  1. Preheat oven to 325 degrees. Butter a 9 x 5 inch pan.
  2. Sift together dry ingredients.
  3. Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for 5 minutes.
  4. On low speed slowly drizzle in the oil. Don’t pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, sour cream, and vanilla and continue to mix on low speed until just combined.
  5. Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 1 to 1 hour and 15 minutes or until golden brown on top and the center springs back when you press it. Let it cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.

 

Great Pumpkin Bread

 

I have yet to make a pumpkin bread recipe on my own, but I thought I would share with you a delicious and homemade pumpkin bread recipe that a wonderful parent made for me at my school.  The recipe is called “Great Pumpkin Bread”, and comes out of the Waco Junior League Cookbook. (Junior League Cookbooks always have great recipes!)

My student’s parent says that “this is delicious thinly sliced and spread with a mixture of cream cheese and orange or pineapple marmalade”.  She likes it best with strawberry cream cheese.  I did not have cream cheese, and since I love Stonewall Kitchen’s Maple Pumpkin Butter, that is what I put on my pumpkin bread!
Great Pumpkin Bread
Yield: 2 (9×5-inch) loaves
Ingredients
  • 1 cups plus 2 tbsp oil
  • 3 cups sugar
  • 3 eggs
  • 1 tbsp vanilla
  • 3 cups flour
  • 1 1/2 tsp cinnamon
  • 1 tsp each of cloves, ginger, and nutmeg
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 (16 ounce) can pumpkin
  • 1 cup pecans, chopped
Instructions
  1. Preheat oven to 325 degrees. Grease and flour 2 (9 x 5) inch loaf pans.
  2. Blend together oil, sugar, eggs, and vanilla. Set aside.
  3. Mix dry ingredients together and add to mixture.
  4. Add pumpkin and pecans and mix well.
  5. Bake for approximately 1 hour.
Notes
Recipe from: Waco Jr. League Cookbook

Perfect Banana Walnut Bread



Well, as you can see, my family and I LOVE banana bread!  This is my third banana bread recipe to post, so it is now up to you to decide which one you like the best! (My other two posts are Banana Bread and Coconut Banana Nut Bread).   In my opinion, the name says it all;  Perfect Banana Walnut Bread…that is just what it is… perfect!  This is a quick bread recipe that is one of the easiest to make, and you are more than likely to have all the ingredients on hand!

This Perfect Banana Walnut Bread recipe comes from Nick Malgieri’s cookbook, “Bake! Essential Techniques for Perfect Baking”.  In his book, he quotes, “There are only two secrets to making perfect banana bread:  use very ripe bananas with spotted or darkened skin and measure the quantity of mashed bananas.  All too often, home bakers mash a couple of bananas and just throw the resulting quantity into the batter – and usually it’s either too much or too little.  I like to add some chopped walnuts for texture; you could add raisins, currants, or even shredded sweetened coconut”.  Enjoy this one!

Stir together the flour, sugar, baking powder, and salt.



Whisk together the eggs.

Mash the bananas with a potato masher.



Whisk the bananas in with the eggs.



Now whisk in the butter.



Finally, whisk in the vanilla until smooth.  (My sister was an Emerald Belle… go Carroll Dragons!)



Pour the liquids into the bowl of the dry ingredients.



Using a rubber spatula, fold the ingredients in together.



Lastly, fold in the floured walnuts.



Pour the batter into a prepared loaf pan and smooth the top.



Bake the bread in a 350 degree oven for 55 to 60 minutes, or until a knife inserted in the center emerges clean.  Cool in pan on a rack for 10 minutes, then remove from pan and let cool completely.

 

 

 

 

Perfect Banana Walnut Bread
Serves: 16 slices
Yield: 1 (9×5-inch) loaf pan
Ingredients
  • 2 1/3 cups all-purpose flour (spoon into a dry-measure cup and level off)
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cups mashed bananas (use a potato masher or a fork), about 3 medium
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 cup walnut pieces (we used pecans), coarsely chopped and tossed with 1 tbsp flour
Instructions
  1. Set a rack in the middle level of the oven and preheat to 350 degrees F. Grease a 9 x 5 x 4 inch loaf pan, buttered and the bottom lined with a parchment or butter wax paper. (We used a silicone, non-stick loaf pan…therefore no need to grease it!)
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
  3. In another bowl whisk together the eggs to break them up, then whisk in the bananas, butter, and vanilla one at a time, whisking smooth between additions.
  4. Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the floured walnuts.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. Bake the bread until it is well risen and golden in color and the point of a pairing knife inserted in the center emerges clean, 55 to 60 minutes.
  7. Cool in the pan on a rack for 10 minutes, then unmold, remove the paper, and cool the loaf right side up.
Notes
Wrap the loaf in plastic after it has cooled completely and store it that way. For advance preparation, double wrap and freeze, then unwrap and bring to room temperate before serving.

Coconut Banana Nut Bread

This is one of my all-time favorite banana breads because it’s sweetness!  It is a sweeter and denser version of the Banana Bread I posted a few months ago.  The sweetness comes from the shredded coconut…I don’t know of many banana breads with this coconut, so I think it adds to the uniqueness.  The bread is very moist on the inside, and the top is lightly browned and just slightly crisp.  This Coconut Banana Nut Bread is a Martha Stewart recipe.  Enjoy it!
Combine flour, soda, and salt together in large bowl.



In mixer, beat eggs, sugar, and vegetable oil on medium-low speed.

 



Beat in flour mixture then add vanilla, banana, coconut, nuts, and buttermilk, and beat to just combine.

 



Pour batter into loaf pans and bake, rotating halfway through in 350 degree oven for 60-65 minutes or until cakes taster comes out clean from the center.



Cool on wire rack for 10 minutes, then remove from pan to cool completely.

 

 



Coconut Banana Nut Bread
Ingredients
3 cups flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups ripe mashed banana (about 3)
1 cup unsweetened shredded coconut
1 cup toasted pecans, chopped
1/2 cup buttermilk

Directions
1.  Preheat oven to 350 degrees.  Coat 2 loaf pans with cooking spray.
2.  Whisk first 3 ingredients in large bowl.
3.  In electric mixer, beat eggs, sugar, and vegetable oil on medium-low speed until combined.  Beat in flour mixture.  Add vanilla, banana, coconut, nuts, and buttermilk and beat to just combine.
4.  Divide batter evenly between pans.  Bake, rotating pans halfway through until cake tester comes out clean at center, 60 to 65 minutes.  Transfer to wire rack to cool 10 minutes.  Remove from pan and cool completely.  Bread can be kept at room temperature, wrapped in plastic for 1 week, or frozen 3 months.

Yield:  2 (9 x 5 inch) loaves

Garlic Ciabatta Bread

Wow! This is the best garlic bread I have ever had! The garlic-olive oil mixture reminds me a lot of Carrabba’s Italian Bread they serve at the table. The oregano, parsley, and garlic are so fragrant with the combination of the tasty and rich olive oil. I must warn you though…you’ll have garlic breath for the rest of the evening! haha 🙂 Enjoy! This is a crowd pleaser!

This recipe is from Ina Garten’s “Back to Basics Cookbook”.

 

Garlic Ciabatta Bread
Serves: 4-6
Recipe from: Ina Garten
Ingredients
  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 tsp kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tbsp unsalted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt, and pepper and pulse twice.
  3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove pan from the heat.
  4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
  5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Parmesan Puffs

Despite not having a photo, I wanted to share with you a recipe for Parmesan Puffs. A puff is has a layer of bread soaked in egg mixture in the middle with the surrounding layers rolled in melted butter and parmesan cheese. My mom and I absolutely LOVE these, but the rest of our family won’t eat them…my dad hates all cheese, my sister is extremely health conscious, and my husband is not a big bread eater. Whether you make these or not is completely up to you…I strongly recommend it. They freeze well and when I want one, I just pop it into the oven for 20 minutes.

 

Parmesan Puffs
Serves: 9
Ingredients
  • 1 egg
  • 1/2 cup milk
  • 9 slices firm white bread, crusts removed (I like Pepperidge Farm)
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups grated parmesan cheese
Instructions
  1. Beat egg and milk together in a small dish. Soak 3 slices of bread in milk mixture, then place each between 2 slices of fresh bread. (This creates 3 “sandwiches” with the soaked bread in the center of each).
  2. Press gently on the top of each sandwich to be sure slices stick together.
  3. Cut each sandwich into 3-4 pieces.
  4. Roll each piece in melted butter, then in parmesan.
  5. Place on cookie sheet and chill at least 4 hours. (Can be frozen at this point. Leave on cookie sheet until frozen, then store in plastic bags).
  6. Bake at 350 degrees for 10-15 minutes or until very lightly browned. Roll the puffs every 5 minutes so they brown more evenly. Add 5 minutes if frozen.

Irish Soda Bread

While St. Patrick’s Day is a day to celebrate the luck of the Irish and wear GREEN, some people get a little quesy when it comes to green food.

Case in point. My mom.

Mom writes: “I always hated teacher’s luncheons on St. Patrick’s Day because everyone brought GREEN food. Green jello is okay, but I draw the line at green rice or green noodles. So this year, Irish Soda Bread was the recipe we chose to celebrate the holiday.”

So, in case you’re not a fan of green food, this recipe is au natural … no food coloring included.

The recipe comes from one of our favorite cookbooks, Barefoot Contessa at Home by Ina Garten.

Combine all of the ingredients to form your dough.

Lightly cut an “X” into the top of the bread and bake it for 45-55 minutes in a 375 degree oven.

You know the bread is done when a cake tester comes out clean and when you tap on the loaf it produces a hollow sound.

Cool the bread on a baking rack. Serve it warm with a drizzle of honey or butter. Enjoy!

Irish Soda Bread
Ingredients
  • 4 cups flour, plus extra for currants (we used raisins)
  • 4 tbsp sugar
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 4 tbsp (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra large egg, lightly beaten
  • 1 tsp grated orange zest
  • 1 cup dried currants (we used raisins)
Instructions
  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
  4. Combine the raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.
  5. Dump the dough onto a well-floured board and knead it a few times into a round loaf.
  6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
  7. Bake for 45-55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  8. Cool on a baking rack. Serve warm or at room temperature.
Serving size: 1 slice Calories: 205 Fat: 4g Saturated fat: 2g Carbohydrates: 37g Sugar: 11g Sodium: 312mg Fiber: 2g Protein: 5g Cholesterol: 23mg
Notes
Source: “Barefoot Contessa at Home” by Ina Garten