Bread

Swiss-Stuffed Crusty Loaves: March Bakealong in Insta Stories

Leah Short — Sat, 10 Mar 2018 14:26:31 +0000

Last weekend I attempted King Arthur Flour’s March Bakealong challenge and documented the step-by-step process through Instagram Stories. I love making bread from scratch, so I jumped at the chance to make Swiss-Stuffed Crusty Loaves! I substituted Swiss for Gruyère – similar taste, way cheaper. They were SO EASY. If you’re a first-time bread baker or nervous about making it from scratch, this is the recipe for you!

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Bread Machine Cinnamon Raisin Bread

Leah Short — Tue, 06 Oct 2015 00:59:01 +0000

If you follow me on Twitter and Instagram, I’m sure you’ve seen how I’ve been baking up a storm with my handy dandy bread machine. I bought this thing more than 10 years ago and it’s still serving me well. It took nothing more than me noticing that my jar of bread machine yeast expires in November to start using it up. I HATE wasting ingredients and the bigger issue….why am I not baking bread more often! Also about to expire? A big ol’ package of raisins. Naturally, Bread Machine Cinnamon Raisin Bread!

So, how’s it taste?

Just like good ol’ fashioned cinnamon raisin bread should! I’m used to the store-bought kind that has a cinnamon swirl, but I really liked the simplicity of this version. There’s nothing better than hot out of the oven bread that melts your pat of butter instantly.

I tend to overindulge every time I bake bread, but hey, I love all ze carbzz!

Can you blame me?

Have you smelled baking bread?

Lucky for you and me, a bread machine makes it super easy to have this smell (and tasty bread!) in your house every week.

Yield: 16 slices

Bread Machine Cinnamon Raisin Bread

Ingredients:

2-pound loaf recipe
1 1/2 cups water
2 tbsp. butter, softened
4 cups bread flour
1/4 cup sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/4 tsp. bread machine yeast
1 cup raisins

Directions:

1. Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer (usually wet ingredients, dry ingredients, then yeast). Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Optionally, use your Dough cycle setting and bake the bread in a loaf pan. Grease a loaf pan with cooking spray. Add the kneaded dough from the dough cycle into the pan (don't forget to remove the blade that can sometimes come out with the dough). Spray a sheet of plastic wrap with cooking spray and lightly cover the dough in the pan (cooking spray side down). Let the dough rise again for 1 hour. Bake in 350F-preheated oven for 30 to 35 minutes. Remove loaf from pan and cool completely on a wire rack.

Source: Betty Crocker's Best Bread Machine Cookbook

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Cinnamon Roll Quick Bread

Leah Short — Tue, 04 Nov 2014 19:43:18 +0000

Remember that Pumpkin Quick Bread a few posts back? This incredible Cinnamon Roll Quick Bread was the second flavor I made that same day. I mean when they say quick, they mean quick! This bread was easy, but required a bit more work than the pumpkin version. I had to get out the mixer and it was a bit more involved with the pecan-cinnamon swirl middle, but still a quick bread and very much worth it! Certainly faster than making homemade cinnamon rolls. I brought both breads to work and this one was by far the favorite. Which is funny because I liked the pumpkin best out of the oven, but this one proved to hold up and get better the next day. You can’t go wrong with a cinnamon roll bread complete with glaze!

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Pumpkin Quick Bread

Leah Short — Mon, 27 Oct 2014 11:00:12 +0000

Quick breads are just the best! Especially the ones that don’t require me to get out a mixer. Whisk the ingredients together, pour in a pan, bake. I haven’t made anything pumpkin so far this year except for a failed attempt at pumpkin pancakes, so I was long overdue for some fall goodness in my kitchen. In the latest issue of Food Network magazine, their “50” pullout is all about quick breads. I pretty much want to bake every flavor! Since they’re so easy, I actually baked two flavors at once (stay tuned for the second one). Both turned out super tasty, but the easiest by far was this Pumpkin Quick Bread.

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Skillet Buttermilk Biscuits

Leah Short — Tue, 16 Sep 2014 12:21:42 +0000

As a born and raised Southerner, I feel it’s my duty to be able to make biscuits from scratch. I attempted a lightened version of biscuits two years ago, and they were a big flop. You should never, ever, ever, ever try to lighten biscuits. It’s just one of those things where you go big or go home, and by going big I mean use all the butter! I love any excuse to pull out my cast-iron skillet, so when I saw this recipe for Skillet Buttermilk Biscuits, I knew I was ready to give them another try.

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Raspberry Crescent Twists

Leah Short — Mon, 14 Jul 2014 11:31:45 +0000

I absolutely love weekend mornings. I can sleep in, I can take my time enjoying a cup of coffee, and I have plenty of time to make a really good breakfast. During the week I’m scarfing down a bowl of cereal and out the door, but not on the weekends. So, why am I telling you this on a Monday? Because it gives you something to look forward to in making these Raspberry Crescent Twists this weekend!

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Pretzel Rolls

Leah Short — Mon, 14 Apr 2014 13:17:08 +0000

I’ve made this statement before many times on the blog, there is nothing better than the smell of bread baking in the oven. I don’t make homemade bread as much as I should. It’s incredibly easy and most times the final product can be frozen, so there’s really no excuse to not bake it more often. A few weekends ago when Shannon from Bake.Frost.Repeat. was in town, we decided to tackle homemade bread. I’ve made dinner rolls before and I’m a big fan of cheating on a few steps with my bread machine. We wanted to make something fully from scratch, no bread machine help, and shape the bread ourselves. We decided on Pretzel Rolls and I couldn’t be happier with the results! Salty and crunchy on the outside, and fluffy soft on the inside. These were great to munch on by themselves and would be perfect to jazz up sandwiches or burgers, plus they freeze very well.

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King Cake

Leah Short — Mon, 03 Mar 2014 14:51:35 +0000

I finally baked a King Cake! I’ve wanted to try my hand at making this delicious Mardi Gras treat for years and finally did it. Although I clearly need to work on my dough-shaping skills, the final result was everything I hoped it would be. Tender, cake-like bread, a touch of cinnamon, and creamy glaze sparkling with colored sugar. I forgot to take my nice camera to my mom’s this past weekend, so forgive me for the craptastic pictures. This recipe was too good not to share!

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Goat Cheese & Onion Scones

Leah Short — Fri, 28 Feb 2014 15:48:10 +0000

Scones, delicious scones! I’m still going strong with my love of all things scones since I discovered years ago that they are heavenly and not the dry wedges that they appear to be. I’m usually in the kitchen baking up a sweet variety, but I do like to change it up from time to time and throw in a savory version. Being a fan of goat cheese, I couldn’t pass up making Goat Cheese & Onion Scones. A delicious scone full of goat cheese and tangy green onions? Oh and it’s low calorie? Why yes, yes I’d like to have those in my life!

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Plum Oat Drop Biscuits

Leah Short — Mon, 10 Feb 2014 15:58:18 +0000

Do you ever have those ingredients in your pantry that are leftover from a previous recipe and you have no idea what you’ll do with the rest of them? Enter prunes, er dried plums. Dried plums sound so much more appetizing, right? They really get a bad rep, but they’re quite delicious and sweet and good for you! When I was planning my meals for the week, I came across Plum Oat Drop Biscuits. Well, what’dya know!

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