Honey Beer Bread

I'm not a big beer drinker. I actually think beer is gross. But I LOVED this bread. The outer layer of crusty sweetness surrounded the chewy honey beer flavored doughy goodness. And better yet it was super easy to make.

Mix the flour, baking, powder, salt, and sugar.

Pour in the beer, warmed honey, and 1 TBSP of the melted butter.

Stir it up

until it's like this.

Here's my favorite part. Pour 1 TBSP of the melted butter on the bottom of the pan and the other 3 TBSPs on the top of the batter so it is evenly coated.

Bake for 1 hour at 375. I actually turned my oven down to 350 half-way through and rotated it to a different rack.

While the bread is still warm, drizzle honey over the top. This gives the crust a little bit of extra sweetness to its crunch. Mmmmm....good.

Serve a big, fat, warm piece. Hope you try this recipe at home!

Just in case you're wondering, I used this type of beer. Why? Because it was in my brother's fridge, and he lives two doors down. Not sure if he noticed, but I'm sure he'll be just as happy (probably even happier) with a piece of this beer bread.

THE RECIPE

3 cups All-Purpose Flour

1 TBSP baking powder

1 tsp. salt

1/4 cup sugar

1 bottle of beer

3 TBSPs honey (warmed in the microwave)

5 TBSPs melted butter

honey to drizzle over finished bread

Whole Wheat Sandwich Bread

 We buy whole wheat bread for sandwiches because it's healthier. White bread tastes better but if you're eating two sandwiches a day for lunch plus toast for breakfast  like my husband I think it's best to stick with the healthier type. So what to do...make a bread that taste better than store bought bread and is still good for you. So eat as much as you like! Ya well, sort of...

 

THE INGREDIENTS.

Whisk flour, salt, and sugar.

Dissolve yeast in the lukewarm water and milk.

Whisk egg and oil.

Add the the egg mixture and the yeast mixture to the flour bowl. Stir for 1 minute: Rest for 5 (this is for the dough not for your hand but take a break when you can)

If you have a Kitchen Aid use the dough hook for two minutes on medium-low or else knead; add flour or water to get a slightly sticky and pliable dough; Four more minutes on medium low. 

Knead for a little and then the STRETCH AND FOLD TECHNIQUE. No, it's not a yoga pose. It's much easier. Make a squarish shape with the dough. 

Stretch and fold the top over the middle.

the bottom over the middle

and the sides likewise

and you get a cute little loaf shape. Now cover in a bowl for 10 minutes. REPEAT that process starting with the stretch and fold two more times. 

Cover tightly with plastic wrap and refrigerate overnight or up to four days.

Remove dough from fridge and let sit 2 to 3 hours at room temp then

divide them.

Shape them.

Spray them with oil. (that is if you have yet to buy a pastry brush) Then cover loosely with plastic wrap and let sit 2 to 3 more hours at room temp.

Bake at 350 for 20 minutes, rotating the two loaves half way through.

Spread with butter. C'mon it's healthy bread. You can add BUTTER.

ENJOY

Recipe is from Peter Reinhart's Artisan Breads Everyday

6 1/4 cups Whole wheat flour

2 tsp. kosher salt

5 TBSP brown sugar

1 egg

1/4 c. vegetable oil

1 1/4 c. lukewarm water

1 1/4 c. lukewarm milk

1 1/2 TBSP instant yeast

Slow-Cooker Pumpkin Bread

I just had to sample a bit right out of the oven...

I recently discovered the wonderful world of slow-cooked quick-breads.  Needless to say, I was anxious to give it a try.  Anything made in a crock pot is especially delicious.  So with Fall upon us what better bread to make than pumpkin.  Since I've been making pumpkin bread for awhile now, unlike my yeast breads, I created my own recipe for this slow-cooker experiment.  I think it's a keeper. 

Cream the butter and sugar. Beat in the eggs.

Mix the flour, oats, baking powder, baking soda, salt, and pumpkin pie spice.

Combine the dry with the wet and add in the pumpkin and chocolate chips.

Stir until the ingredients are evenly distributed.

Grease crock pot and spoon batter directly inside.

Bake on high for 90 minutes.

I couldn't wait! I had to have a little sample, hence the missing spoonful.

 Creamy and Moist

This won't last for very long. 

Recipe

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup butter at room temp

1 8 oz. package of cream cheese at room temp

 2 eggs

1 cup pumpkin

1 1/2 cups All-Purpose Flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 tsp. pumpkin pie spice

1 1/2 cup chocolate chips

Cream butter, sugar, and cream cheese. Beat in eggs. Stir in pumpkin

In a separate bowl whisk together flour, baking powder, baking soda, and pumpkin spice

Mix dry ingredients slowly into wet ingredients.

Pour directly into greased slow-cooker.

Cook on High for 1 1/2 hours.

Do not open until after the 90 minutes. 

GIANT Cheese Rolls

 Cheese, finally! I thought it was about time to add some ingredients to my breads. So, of course, the first thing that popped into my mind was cheese. These buns are delicious on their own or you could dip them in marinara sauce and it becomes a pizza bread! How convenient. Also they do have onions in them but you could use fresh garlic, chives, or keep it purely cheese. 

First, whisk together flour, salt, and sugar. Then in a separate bowl combine the water, milk, and yeast until dissolved.

  Then pour yeast mixture along with the melted butter into the flour mixture.

Now, for the Kitchen Aid. You don't have to use one, but it makes the whole process easier and according to Rose Beranbaum, author of The Bread Bible a machine is preferred because it "totally sidesteps the temptation to add excess flour." And after two years of owning a Kitchen Aid, I finally get a chance to use the 'paddle' and 'dough hook' attachments. So win-win.

Mix on the lowest speed for two minutes or use a large spoon and stir for two minutes.

Action shot. After beating, give the dough a five minute rest. It has to pace itself.

Now, switch to the dough hook and mix on medium-low or continue by hand for three minutes. You can add liquid or four as needed. The dough should be TACKY, not the same consistency of the dinner rolls I made previously. Add the onions and mix on the lowest speed until they are distributed. 

Knead for a couple minutes, form into a ball, and place in a lightly oiled, covered bowl. Refrigerate overnight or up to four days.

Take dough out of fridge 2 hours before baking. Roll out on a lightly floured surface and cut strips with a pizza cutter. 

Roll up and place on a lightly floured baking sheet. This prevents the bottom from getting too brown.

Cover and place in a draft-free place (like a non-heated oven) for 90 minutes.

If your rolls don't stay on their side because the strips are too thin then place them flat on the baking sheet.

This is a side-facing roll. The cheese is gooey on the outside.

Recipe from Peter Reinhart's Artisan Breads Everyday

6 1/2 cups unbleached bread flour

1 tsps. kosher salt

5 Tbsps. sugar (brown or white)

1 cup lukewarm water or beer

1 up plus 2 Tbsps. lukewarm milk or buttermilk

1 1/2 Tbsps. instant yeast

1/4 cup unsalted butter or vegetable oil

1 medium onion or 1 small bunch of chives or 4 garlic cloves

2 1/2 cups shredded cheese ( I used mozarella)

Everyone loves dinner rolls...

 Dinner rolls are way up there on my list of favorite breads. So I was really excited to learn how to make these. I experimented a few times with different recipes and these turned out to be my favorite. Two words: soft and moist.
This was also the first time I used Kosher salt and it is definitely worth it! It's easy to find and makes the rolls that much better.

I activated my yeast with some warm water (very warm but not hot) and sugar to make sure it was good. This is called 'proofing' the yeast. It dissolved into a paste.

And turned into a foamy, bubbly sort of mixture. Perfect.

Mix sugar, salt, butter, warm milk, and yeast.

Then add the flour, starting with one cup.

Then a half cup at a time. It should come out to around 3 1/2 cups. The dough should pull away from the sides of the bowl.

The dough will be a bit sticky but shouldn't stick to your fingers.

Knead the dough. Place in an oiled bowl, cover, and let rise for 90 min. Since this dough is a bit stick and moist its best to 'fold the dough'. Lay it flat on a lightly floured surface. Fold over the right side, then the left side, then the top. Flatten again and repeat two or three times. Let rise again for another hour.

Once your dough is ready form it into little balls. It's easiest to cut the dough with scissors (wet blades won't stick to the dough) instead of tearing it. After forming the balls, brush with butter and sprinkle with Kosher salt.

Bake for around 10-12 minutes at 400 degrees until they are golden brown.

Yes, please. 

Once again, the Kosher salt makes a difference!

Recipe from: http://www.mykitchenaddiction.com/2011/05/light-and-soft-dinner-rolls/

• 1 cup warm milk
• 1/4 cup granulated sugar
• 2 1/2 teaspoons dry active yeast
• 1 teaspoon Kosher salt
• 1 egg
• 1/4 cup (1/2 stick) unsalted butter, softened
  (or cut it into small chunks and microwave for about 15 seconds)
• 3 – 3 1/2 cups all purpose flour
•  Butter and salt to coat dough