Blueberry Bread

Today we made Blueberry Bread!

12 oz fresh blueberries, 1 3/4C flour, 1C firmly packed brown sugar, 3t baking powder, 1t salt, 1/2t baking soda, 1/2C mango juice, 2T butter, melted, 2 eggs

Preheat oven to 350F. Sift together dry ingredients except for brown sugar. Stir in brown sugar. In separate bowl, beat eggs with mango juice.

Blueberry Bread

Blueberry Bread

Blueberry Bread

Add cooled, melted butter. Blend well.

Blueberry Bread

Blueberry Bread

Stir in dry ingredients until almost blended.

Blueberry Bread

Blueberry Bread

With fork, mash blueberries slightly.

Blueberry Bread

Fold into batter until just blended.

Blueberry Bread

Blueberry Bread

Turn into large, greased loaf pan.

Blueberry Bread

Blueberry Bread

Bake 50-60 minutes or until knife inserted in center emerges clean.

Blueberry Bread

Rum Raisin Rolls

Today we made Rum Raisin Rolls!

1/2C sugar, 6T butter, melted, 1/4C water, 1 envelope yeast, 1/2C skim milk, 2 eggs, 4-5C flour, 2C raisins, 1/2C rum

In shallow glass dish, pour rum over raisins. Cover with plastic wrap. Soak 2 or more hours. In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Add some flour and sugar.

Rum Raisin Rolls

Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Place in greased bowl. Turn over once. Cover bowl with plastic wrap. Chill dough overnight. Punch down dough. Drain raisins thoroughly. Work raisins into dough.

Rum Raisin Rolls

Rum Raisin Rolls

Stretch a handful of dough into a thin layer, then roll it up. Place on a greased cookie sheet. Repeat with rest of dough. Cover with plastic wrap. Let rise an hour and a half.

Rum Raisin Rolls

Preheat oven to 350F.

Rum Raisin Rolls

Remove plastic wrap.

Rum Raisin Rolls

Bake rolls 20-25 minutes or until golden brown.

Rum Raisin Rolls

Squash Almond Bread

Today we made Squash Almond Bread!

1C baked, mashed acorn squash, 1 3/4C flour, 1C brown sugar, 1t baking soda, 1T cinnamon, 1 egg, 1/2C butter, melted; 1/2C coarsely chopped, smoked whole almonds, 1T almond extract

Preheat oven to 325F. Mix butter and brown sugar.

Squash Almond Bread

Squash Almond Bread

Squash Almond Bread

Add egg.

Squash Almond Bread

In separate bowl, sift together dry ingredients. Add to batter with squash.

Squash Almond Bread

Squash Almond Bread

Squash Almond Bread

Stir in almond exract.

Squash Almond Bread

Mix in almonds.

Squash Almond Bread

Squash Almond Bread

Turn into greased rectangular cake pan or casserole dish.

Squash Almond Bread

Squash Almond Bread

Squash Almond Bread

Bake 35-40 minutes or until cake tester comes out clean.

Squash Almond Bread

Cinnamon Buns

Today we made Cinnamon Buns!

1 envelope yeast, 1/4C warm water, 1/2C sugar, 5-6C flour, 3 eggs, 1/2C skim milk

Filling: 3T cinnamon, 3T brown sugar, 2T butter, melted

In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Cinnamon Buns

Add some flour and sugar.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Add remaining ingredients, except for filling, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Place in greased bowl. Turn over once. Cover bowl with plastic wrap.

Cinnamon Buns

Cinnamon Buns

Chill dough overnight. Punch down dough. Stir filling ingredients together.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Roll out or stretch about 2T dough on a floured surface, to about 1/4″ thick.

Cinnamon Buns

Spread filling on top, leaving a little margin around the sides.

Cinnamon Buns

Roll up.

Cinnamon Buns

Place on greased cookie sheet. Repeat with remaining dough. Cover sheet with plastic wrap and let rise 1 hour.

Cinnamon Buns

Preheat oven to 350.

Cinnamon Buns

Remove plastic wrap. Bake 10-15 minutes or until browned.

Cinnamon Buns

Strawberry Milk Bread

Today we made Strawberry Milk Bread!

1 1/4C skim milk, 4T butter, 2T sugar, 4-5C flour, 2t salt, 2 envelopes (4 1/2t) yeast, 1/4C water, 1/2C strawberry fruit spread, 3/4C powdered sugar.

In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Strawberry Milk Bread

Add 1/2C flour.

Strawberry Milk Bread

Heat butter with milk, salt and sugar. Stir until butter is melted. Blend well. Cool 10 minutes.

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Strawberry Milk Bread

Stir into yeast mixture.

Strawberry Milk Bread

Add enough flour to form a dough. Knead 5 minutes.

Strawberry Milk Bread

Strawberry Milk Bread

Place in greased bowl.

Strawberry Milk Bread

Turn over once. Cover with plastic wrap. Refrigerate overnight. Let stand until room temperature. Punch down dough. Place on floured surface. Knead a couple of minutes. Divide dough in two. Take one half and roll or stretch out into a rectangle. Add more flour if very sticky.

Strawberry Milk Bread

Smear strawberry fruit spread on top, leaving an inch margin on all sides.

Strawberry Milk Bread

Sprinkle on powdered sugar.

Strawberry Milk Bread

Roll into a log and place in a greased loaf pan. Seal the edge. Repeat with the other half of the dough. Cover with plastic wrap and let rise 1 hour.

Strawberry Milk Bread

Preheat oven to 350F. Bake 35-40 minutes or until lightly browned.

Strawberry Milk Bread

Please Note: There might be liquid in the loaf pan after baking. It will get absorbed in the bread as it cools. This is a crusty, flaky bread. For a chewier bread, work 2 eggs into dough after milk mixture and flour have been added to yeast mixture.

Cranberry Walnut Bread

Today we made Cranberry Walnut Bread!

2C flour, 1C sugar, 1 1/2t baking powder, 1/2t baking soda, 1/2t salt, 1C coarsely chopped walnuts, 1C halved fresh cranberries, 3/4C orange juice, 2T butter, melted, 1 egg

Preheat oven to 350F.

Cranberry Walnut Bread

Sift together dry ingredients. Mix in walnuts and cranberries.

Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

In separate bowl, mix orange juice, egg and butter.

Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

Add to dry mixture. Stir until just blended. Turn into greased loaf pan.

Cranberry Walnut Bread

Cranberry Walnut Bread

Bake 50-55 minutes or until toothpick inserted in center comes out clean.

Cranberry Walnut Bread

Cherry Rolls

Today I made Cherry Rolls!

1 envelope dry yeast, 1/4C water, 2/3C sugar, 3T butter, melted, 3 eggs, 4-5C flour, 1/2C powdered sugar, 2C pitted fresh cherries

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.

Cherry Rolls

Cherry Rolls

Cherry Rolls

Add sugar.

Cherry Rolls

Add 1C flour and melted butter.

Cherry Rolls

Cherry Rolls

Work in eggs, then add enough flour to form a dough.

Cherry Rolls

Place in a greased bowl.

Cherry Rolls

Turn over once. Cover with plastic wrap. Refrigerate overnight.

Punch down dough. Place on floured surface. Add more flour.

Cherry Rolls

Knead a couple of minutes. Grab a handful of dough, and roll or stretch out into a 3″X2″ rectangle. Sprinkle on 1T powdered sugar.

Cherry Rolls

Top with 1 heaping T cherries.

Cherry Rolls

Roll up. Pinch to seal edges. Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap. Let rise 1 hour.

Cherry Rolls

Preheat oven to 350F.

Cherry Rolls

Remove plastic wrap. Bake 15-20 minutes or until golden brown.

Cherry Rolls

Chocolate-Raisin Bread

Today I made Chocolate-Raisin Bread!

1 envelope dry yeast, 1/4C water, 1C skim milk, 2/3C sugar, 3T butter, 3 eggs, 4-5C flour, 12 oz chocolate-covered raisins

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Mix in about 1C flour.

Chocolate-Raisin Bread

Mix in sugar.

Chocolate-Raisin Bread

Mix in 1C milk.

Chocolate-Raisin Bread

Chop butter into small pieces. Mix into batter.

Chocolate-Raisin Bread

Add eggs.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Mix in enough flour to form a dough that is a little tacky.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Knead a few minutes. Roll into a ball. Place in a large, greased bowl. Turn ball over once. Cover bowl with plastic wrap. Refrigerate overnight. Punch down dough. Divide in two. Roll or stretch one half out on floured surface.

Chocolate-Raisin Bread

Sprinkle half of chocolate-covered raisins evenly onto dough.

Chocolate-Raisin Bread

Roll up.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Place in greased loaf pan.

Chocolate-Raisin Bread

Repeat with other half. Let rise one hour. Preheat oven to 325F. Bake 45-50 minutes or until golden brown.

Chocolate-Raisin Bread

Chocolate-Raisin Bread