Applewood Smoked Cheddar~Cranberry Bread

The nights have turned chilly and there's definitely less humidity during the day, which makes me know that Fall is around the corner.  I love baking bread and this combination is a winner.

Bread has always been the center of each culture; from western Asia, where wheat was cultivated to Europe and North Africa.  Towns development as opposed to the nomadic lifestyle.  Similar to the rise of rice in eastern Asia and maize in the Americas.

The idea of a standing oven for baking bread is attributed to the Greeks and in the Middle Ages, it served as a staple food not only in the home, but in the trenches during warfare where a stale piece of bread sustained the weary soldier.

Today's bread, made in commercial bakeries, includes chemical additives to speed up the process of fermentation. Common additives include: L-cystine, sodium matabisulfate, and oxidants such as potassium bromate or ascorbic acid.  I don't know about you, but these additives are not something I want in my bread!

The Applewood Smoked Cheddar is the perfect accompaniment to the dried cranberries and this "brioche-like" bread is good plain, with butter, toasted, or as we had it the next day, as grilled cheese!

Applewood Smoked Cheddar~Cranberry Bread

4 1/2 tsp. (2 pkg. Red Star Quick Rise Yeast
3 T warm water (about 110F-115F-degrees)
2 T maple syrup
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup silken Tofu
4 large eggs
2 cups shredded smoked Cheddar or Gouda cheese
1 tsp. salt
1/2 tsp. ground black pepper
4 1/2 to 5 cups King Arthur Unbleached Bread Four
1 cup sweetened dried cranberries

In a 1 cup-glass measure, whisk together the yeast and maple syrup into the warm water.  Wait 5 to 10 minutes for the mixture to foam.

In a bowl of a stand mixer, using the paddle attachment, cream the butter, then add the silken Tofu and blend together until light and fluffy, about 2 minutes.  Scrape the sides of the bowl as needed with a rubber spatula.

Beat in eggs, one at a time, again scraping down the sides of the bowl.  Stir in the cheese, salt, pepper, yeast mixture and 4 cups of flour; blend well.  Remove the paddle attachment and attach the dough hook.

Mix in cranberries and gradually add enough remaining flour until a soft dough forms and it no longer clings to the sides of the bowl.

Remove dough to a lightly floured board and knead until smooth and elastic...about 8 minutes.  For me, this is the fun part and tends to really relax me:-)

Place the dough in a lightly buttered large bowl, right side down, then turn over and place plastic wrap over to cover.  Let rise until doubled, about 1 hour.

Deflate dough and divide in half.  Shape into two 6-7-inch round loaves and place into two buttered 9-inch round cake pans.  Cover with plastic wrap and allow to rise again for 35-45 minutes.  Near the end of the rising process, preheat oven to 400F-degrees.  Uncover and with a sharp knife or lame, make a 1/4-inch deep "X" slash across the top of each loaf.  (Just like when making Irish Soda Bread!)

Bake 25-30 minutes until golden brown, tenting with aluminum foil to prevent excess browning.  An instant-read thermometer inserted in the center of the loaf should register 190-200F-degrees.  Remove from the oven and after a few minutes, turn loaves out onto a rack to cool completely.

Such a wonderfully scented bread that really topped off our Fall dinner.  Baking your own bread is so rewarding and a lot more healthy...except the fact it's so good you want to eat the whole thing. Enjoy!!

Light Rye Bread

There's nothing better on a cool Autumn day than homemade bread.  Yesterday, I made one of my hubby's favorite loaves--Rye Bread.  The recipe was on the back of Light Rye Blend that I just purchased from King Arthur Flour and it turned out perfect.  Very easy to make and bake and with cool evenings coming up, this proved to be one I'd make over and over again.

Light Rye Bread

2 cups Ryle Flour Blend
1 3/4 cup King Arthur All-purpose flour
2 T potato flour or 3 T instant potato flakes
1/4 cup nonfat dry milk
2 tsp. instant yeast
2 tsp. salt
1 T caraway seeds, optional
2 T vegetable oil (or butter)
1 1/2 cups lukewarm water

In a stand mixer, using the dough hook, mix all the dry ingredients together.  While the mixer is running on med/low, add the oil and water; mix until the dough comes together.  Cover with a towel and allow to rest 10 minutes.

Turn mixture out onto a lightly floured board and lead to form a slightly sticky dough; try not to add additional flour.  Place dough into a lightly oiled large bowl, wrong side down, then turn up and cover with plastic wrap.  Allow to rise about 1 1/2 hours.

Turn dough out onto a lightly floured board once more and gently deflate.  Shape into a loaf and place in a 9" x 5" loaf pan.  I used a Brotform or a Banneton, which is lightly floured, to form the loaf because I wanted to bake it on a stone.

Allow to rise in the loaf pan or form, covered with plastic wrap, for 30-45 minutes. Preheat oven to 375F-degrees.  If you are using a baking stone, preheat with the stone in the oven.

Bake loaf or turn out dough onto the baking stone, for 35 to 40 minutes.  Check interior temperature; should read between 190F-degrees & 200F-degrees.  Remove dough from the oven and allow to cool before transferring it to a rack to cool completely.

The texture was perfect and accompanied a nice bowl of Corn/Potato Chowder to counteract the cool evening.  Enjoy!

Rainbow Sprinkle Bread with Birthday Cake Crumb Topping

Sprinkles or "jimmies" which we know today, but nonpareils, the beginning of these forms, have been around since the 18th century.  Kids love sprinkles.  I know because it's the topping of choice when my grands are here visiting.  My own love for sprinkles did start with my obsession to nonpareils that my mom would buy at the candy store.  I love letting the chocolate melt in my mouth and still have a confection to crunch!

A few weeks ago I made my own sprinkles, but this time the recipe from bake FROM SCRATCH magazine called for using Betty Crocker's Rainbow Sprinkles because they don't bleed when stirred into batter.  Since I love sprinkles, it was a must try and I have to say it did not disappoint.

Rainbow Sprinkles Bread with Birthday Cake Crumb Topping

1 cup (2 sticks) (227g) unsalted butter, softened to room temperature
1 1/2 cups (300g) granulated sugar
4 large eggs + 1 egg yolk
1 T (13g) Vanilla extract
2 cups (250g) all-purpose flour
1/2 tsp. (1.5g) Kosher salt
1/3 cup (60g) Rainbow Sprinkles

Birthday Cake Crumb Topping:

1/4 cup (31g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 tsp. Kosher salt
2 T (28g) cold, unsalted butter, cubed
1/3 cup (60g) Rainbow Sprinkles
1/2 tsp. (2g) Vanilla extract

Stir the flour, sugar and salt together.  Use a pastry blender to cut in the cubed butter.  Add the sprinkles and vanilla extract and stir to combine.

Preheat oven to 325F-degrees (170C-degrees).  Spray a 9" x 5" loaf pan with baking spray with flour. Line with parchment paper, letting excess extend over the sides of the pan.  Spray again.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together on medium speed until fluffy, about 3 to 4 minutes.  Scrape down the sides of the bowl with a rubber spatula.  With the mixer running, add the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

On low speed, gradually add the flour/salt to this mixture, beating just until combined.  Stir in the rainbow sprinkles.  Pour batter into the prepared loaf pan.  Sprinkle the crumb topping over the surface.  Bake until golden brown and a wooden toothpick inserted in the center comes out cleanly--1hour/10 minutes (mine actually took 1 hour/25 minutes), but start it on the shorter time and check yours.  Let cool in the loaf pan for 10 minutes before removing.

The excess parchment paper helps to lift the bread and transfer to a serving plate.  Store in an airtight container for 3 days...if it lasts that long! Enjoy!

I posted a card this past week, on my paper blog, in memory of our daughter Kelly.  It will be 7 years ago she passed away from invasive breast cancer.

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The stamps I used, with my hydrangea die, are by Ellen Hutson, LLC.  If you're interested in this set, they're available with half the cost going to Breast Cancer Research; a project dear to my heart to find a cure.

Too many women, in fact, 1 in 12 will be diagnosed with this disease in their lifetime.  We need to keep fighting, especially if women maybe losing their health care if Trumpcare passes!

Hokkaido~Japanese Sandwich Bread

Also known as Japanese Milk Bread, has a soft buttery texture like Brioche, but with a crunchy crust. If you love a really good sandwich bread...this is the one is for you.  There are several recipes for this bread, but I've chosen to use a Tangzhong, which is similar to a roux and added to the dough.  The key though, for a beautiful rise, is doing three (3) rises instead of two (2).  The bread comes up over the pan and you have the most beautiful dome.

HOKKAIDO (Japanese Sandwich Bread)
*Makes 1 loaf of bread--I actually tripled this recipe to make three loaves of bread.
Tangzhong:
3 T whole milk
3 T water
2 T King Arthur all-purpose flour

In a small sauce pan, over low heat, measure the wet ingredients and add to the pan.  Whisk in the flour and continue to whisk and cook over low heat until it thickens, about 3-5 minutes.  Allow to cool completely.

Dough:
3 1/2 cups King Arthur Bread Flour (*it's important to use bread flour and not all-purpose because of the higher content of protein)
1 1/2 tsp. Kosher Salt
1 cup warm milk
1 large egg
4 T unsalted butter, at room temperature
Tangzhong

Proof:
1 T Sugar
1 1/2 tsp. yeast
1/4 cup warm water (no more than 110F-degrees)

In a stand mixer, using a dough hook, measure the flour and salt and mix to combine.  Add the proofed yeast mixture, Tangzhong, egg and milk and start on low speed until the flour is incorporated.  If the dough seems too touch, add a bit more water, one tablespoon at a time.  Finally, while the mixer is running, add the softened butter, 1 tablespoon at a time.

Turn dough out onto a lightly floured bread board and knead until smooth.  Place in a buttered bowl and cover with plastic wrap for Rise #1.

Place covered bowl in a warm area--I have a warming drawer, but when I've made bread in someone else's kitchen, we placed it by the heater!  The first rise will take 45 minutes to 1 hour.

Punch down the dough and turn it over.  Wrap with plastic wrap and about to rise once again, about 30-40 minutes--Rise #2.

When the dough has doubled once more, turn it out onto a lightly floured surface and roll into a 9" x 9" square.  Start rolling the dough from the side closer to you, sealing the roll by pressing your fingertips on it to the dough.  This helps with eliminating air pockets.  When you rolled it completely, pinch the seam closed and tuck under the ends to fit a 9" x 5" loaf pan.

Cover with plastic wrap and allow to rise for the last time (Rise #3).  The dough should come up over the pan about 2 inches before baking.  This rise will take about 30-40 minutes.

Preheat oven to 425F-degrees.  Place loaf (loaves) into the oven, spray the surface of the bread and the oven with water.  Set the timer for 15 minutes, then lower the oven temperature to 375F-degrees and bake another 25 minutes.

The crust is brown and if you check the internal temperature with a thermometer, it should read 190F-degrees.  Allow to cool a few minutes, then turn out onto a bread board to cool completely before slicing.

Kitchen smelled wonderful and hubby was drooling waiting for dinner.  This is a recipe worth trying and your family will certainly thank you.  Enjoy!

Cranberry Nut Bread~Pumpkin Nut Bread Swirl & October's Apron Winner

...or as I like to call it, "My Split Personality Bread!"  November brings back memories of preparing for the holiday season and one of my favorite times is Thanksgiving.  I believe it's a holiday that we have passed by too quickly over the years because of the influence of the retailers to focus on Christmas.

I have so many memories of Thanksgiving with my mother that I hold dear; baking pies the day before, getting up at 5 a.m. to make the stuffing and start the turkey, making the yeast rolls, and preparing the side dishes...which were my favorites.  It was a Family holiday that has so many blessing attached to it and with my Dad, grandfathers, great grandfather, uncles, brothers and nephews having served in the military, always made us feel lucky we lived in such a Great Country!

Cranberries have shown up in the grocery store--this is the first sign for me that Thanksgiving is nearing!  My mom always made cranberry bread that we could have in the morning for a light breakfast in order to save room for the afternoon feast.  However, my family also likes pumpkin and besides pie, I love to make pumpkin bread for breakfast.  It occurred to me that why not entwine these flavors and make a symbolic bread...like the pilgrims and Native Americans coming together in peace to share a meal.  It certainly will surprise your family and guests.

Cranberry Nut Bread~Pumpkin Nut Bread Swirl

Cranberry Nut Bread:
1 cup granulated sugar
1 egg
4 T shortening
Orange zest, from one naval orange
1 1/2 cups Fresh or frozen cranberries, wash & coarsely chopped
1 tsp. vanilla extract
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup orange juice
1/2 cup pecans, chopped

Preheat oven to 350F-degrees.  In a stand mixer, using the paddle attachment, cream the sugar, shortening and orange zest together.  Scrape down the sides of the bowl with a rubber spatula and add the egg and vanilla.  Beat to combine on medium speed.  Scrape down the sides once more.

Chop the cranberries.  I use a Moulinex chopper I found at Sur La Table.

Add the dry ingredients and orange juice to the bowl and mix on low just until the flour is incorporated.  Remove the bowl and with the rubber spatula, add the chopped cranberries and pecans.  Stir to incorporate.  Set aside while you make the pumpkin bread.

Pumpkin Nut Bread
1 1/3 cups granulated sugar
2/3 cup vegetable oil
1 cup canned pumpkin (not pumpkin pie filling)
1/3 cup water
2 large eggs
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
1/2 tsp. ground cardamon
1 3/4 cup King Arthur all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 cup pecans or walnuts, chopped

In a large bowl, whisk together the oil, sugar, water, and pumpkin.  Add the eggs, one at a time and whisk to incorporate.  Add the vanilla and pumpkin pie spice and cardamon.  Mix well.

Switch to a rubber spatula and add the dry ingredients and nuts.  Stir to combine.

I used a 1/4-cup scoop to divide the bread among the pans, which were sprayed with a baking spray.  I used my decorative pans (the one in the front is from one my sister for my birthday last year.)

Alternating scooping the batter into the prepared pans.

When all the batter has been distributed, I used a kitchen knife to swirl the batters together.

Bake in the preheated oven for 50 to 60 minutes.  Test with a wooden skewer in the center when done.  Remove from the oven and cool about 10 minutes in the pan before turning it out on a parchment lined rack.

I dusted the tops with confectioners' sugar to show off the design.  One of the breads we ate and one I gave to a friend.

...isn't that what Thanksgiving is about.  Enjoy!

The October Apron Give-Away goes to minibea12.  Nicole, please send me your address and I will send this apron off to you.  Happy Baking!

I will have November's Apron up tomorrow with more ideas for Thanksgiving:-D

Apple~Oatmeal Bread

If I had a list of "comfort foods," grilled cheese would be near the top.  There's no denying the taste of that melted cheese oozing from a perfectly toasted bread.  I've been ill for a few weeks (recuperating from pneumonia) and hadn't had much of an appetite, but today on the mend, I was craving a grilled cheese...just like mom would have made me.

The classic is the best, but I just got my latest issue of Sift magazine (by King Arthur Flour) and in it was an article on "changing up" the grilled cheese with new fillings and new breads.  The bread that caught my eye was Apple-Oatmeal; I think because I love pairing apple with cheese just like my grandfather did with pie:-D  It's, as my granddaughter Emmie would say, "Super Easy!"  All the ingredients are combined in one bowl and mixed, then placed in a greased bowl to rise for until doubled, about 1 hour, shaped, rise again, and then baked for 30 minutes.  My kitchen smelled heavenly with aromas of cinnamon and apples and as the description said..."it's the perfect autumn loaf."

Apple~Oatmeal Bread
2 tsp. instant or active dry yeast
1/4 cup warm water
3/4 cup warm milk
1 T vegetable oil
2 T firmly packed light brown sugar
3/4 tsp. salt
1 cup Old-Fashioned Rolled Oats, plus more for sprinkling
1/4 tsp. ground cinnamon
2 cups King Arthur All-Purpose Flour, divided
1 cup coarsely chopped apple (I peeled the apple)
1/2 cup coarsely chopped walnuts

1 large egg, beaten (to brush on the top)

In a large bowl, combine all the ingredients and 1 cup of flour.  Beat vigorously for 2 minutes.  Gradually add the remaining 1 cup of flour, 1/3 at a time until the dough comes together.

Turn dough onto a floured surface and knead until the dough is smooth and elastic.  Place the dough in a large bowl, brushed with melted butter and cover with plastic wrap.

Let rise until doubled, about 1 hour.  You can test by poking your finger into the dough and if the indentation does spring back, it's risen.

Deflate the dough and shape into a loaf.  Place in a 9" x 5" loaf pan that has been brushed with butter. Press down slightly to fill the corners of the pan and cover again with plastic wrap.  Let rise until it domes 1-inch about the edge of the pan.  Preheat oven to 375F-degrees.

Just before baking, brush the top of the loaf with a beaten egg and sprinkle more oats on top.  Bake for 30 minutes or until golden brown and the center of the bread reads 190F-degrees with an instant-read thermometer.  Remove from oven and turn out onto a rack to cool completely before slicing.

I chose a combination of cheddar and provolone, but I also love Havarti and Dubliner on my grilled cheese.  Along with some homemade Tomato~Basil soup, this was truly comforting and I'm feeling much better.  Enjoy!

Sweet Potato~Cranberry Streusel Bread

Benjamin Franklin may have coined the phrase, "waste not, want not," but it was my mother who took it to heart.  Nothing got thrown out; I imagine it was due to her growing up during the Great Depression or having eight children to care for on my Dad's income, but either way, she taught me a wise lesson.

So, after Thanksgiving and the refrigerator is full of leftovers, what to make to repurpose some of them...come up with a recipe that makes the family think they're getting something new!  That's what I did with a container of sweet potatoes and a half of a bag of cranberries (the other half went into a pie).

I actually had enough to create a recipe for two (2) loaves, but if you don't, it's easy to cut this recipe in half and add dried cranberries or nuts if there isn't any fresh ones left.  I also decided to make a quick streusel to add to the center for a little surprise and balance with the tartness of the cranberries.  My hubby, who is not particularly fond of mashed sweet potatoes, although he loves sweet potato fries, raved over the result...I hope you will too.

Sweet Potato~Cranberry Streusel Bread
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup vegetable oil
2 cups mashed sweet potatoes
2 tsp. vanilla extract
2 tsp. Pumpkin Pie spice
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1 1/2 cups fresh cranberries

Streusel:
1 cup firmly light brown sugar
2 tsp. cinnamon
1/4 cup King Arthur all-purpose flour
3 T unsalted butter, melted

Preheat oven to 350F-degrees.  Grease and flour (or spray with a baking spray) two 9 x 5-inch loaf pans.  Mix up streusel ingredients in a small bowl and set aside.

In a stand mixer, using a paddle attachment, beat the eggs and sugar together until thoroughly combined.  Add the melted butter, oil, and vanilla and mix again.  

Combine the dry ingredients and add to this mixture, just until incorporated--don't over mix!  Stir in the cranberries.

Spoon half of the mixture into each pan, then, divide the streusel mixture between them.  Finish with more batter to cover.

Bake in the preheated oven 55-60 minutes, but test to see if they are done by using a cake tester or wooden skewer.  Remove from the oven and allow to cool for 10 minutes before turning the bread out to cool completely.

There's one loaf to slice for now and one to put in the freezer for when the next few weeks become hectic from Christmas shopping.  Enjoy!