Stacie Allred's Bread Recipe

Ingredients:

6 cups hot water (120 degrees)

3/4 cup melted Crisco

3/4 cup sugar

3 Tbsp instant yeast

1/4 -1/2 cups powdered milk

6 cups wheat flour, divided
6 Tbsp vital wheat gluten
1/4 cup soy lecithin

2 Tbsp salt
6 +/- cups white bread flour

Directions: 

1. In a *Bosch mixer, mix water, Crisco, sugar, yeast and powdered milk together.
2. Add at least 2 cups wheat flour, vital wheat gluten, and lecithin and mix until smooth before adding salt. 
3. Add remaining wheat flour and continue to add white bread flour until it pulls completely from sides of the bowl.
4. Knead on high for 7-8 minutes.  
5. Form into loaves. Place in well-greased loaf pans. Let rise* till it reaches top of loaf pans. 
6. Bake at 350 for 25-30 minutes.
7. Rub butter on top of hot bread.

Makes 5 large loaves.

*Stacie says: "This recipe calls for only one rising, which is after the loaves are formed. This is because of the special kneading action of the Bosch mixer. If you are not using a Bosch, and are using a Kitchenaid or other type mixer, you need to let the entire dough ball rise once in a greased bowl, covered, until doubled in size, before punching down and shaping into loaves for a second rising."

Source: Adapted from Chef Brad and Susan Bartlett

Braided Nutella Bread

ORIGINAL Source: Goods Home Design

Ingredients:
2 1/2 C all purpose flour
1/2 tsp yeast
1 C water
1 tsp salt
1 Tbsp sugar
some Nutella
cornmeal
one egg

Directions:

1. Start by dissolving yeast with a 1/4 cup water in a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar.
2. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.
3. Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.
4. Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes. 
5. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.
6. The next step is to place another roll off dough (Nutella free) on top. 
7. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. 
8. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline. 
9. By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. 
10. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. 
11. Before placing the dough in, brush it with some egg wash. 
12. Then, bake at this temperature for about 20 minutes. 
13. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes.

It’s done! Let it cool before serving.

Understanding Food Cravings

FB Source: Fitness World

Kneaders' Pumpkin Bread Pudding

Source: 

Kneaders Bakery and Cafe

Now that Fall is officially here, we're dying to share September's Recipe of the Month! Butter those 9x13 pans for cinnamon sweet Pumpkin Bread Pudding!

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Source: Sheryl AllenHillbilly Recipes.

Ingredients:

4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

Sauce Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Directions:

Pudding:

1. Heat oven to 350°F. 
2. Combine bread and raisins in large bowl.
3. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. 
4. Stir in all remaining pudding ingredients.
5. Pour into greased 1 1/2-quart casserole.
6. Bake for 40 to 50 minutes or until set in center. 

Sauce:

1. Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). 
2. Take off the heat and stir in vanilla. 

To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Pull-Apart Cinnamon Sugar Pumpkin Bread

''happy seasons''.''

Ingredients:
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

Filling
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

Directions:

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
2. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
3. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
4. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
5. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
6. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.

**Of course I didn't properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then sprinkle the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

http://www.sunnysideupsd.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread/

Original recipe found here: 

http://willowbirdbaking.com/2011/09/18/pumpkin-spice-pull-apart-bread-with-butter-rum-glaze/

Cheesy Baked Dip

Anita Maria

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Directions:

1. Mix first seven ingredients together and put into the hollowed out bread loaf.
2. Bake at 350 degrees uncovered for one hour. 
3. Serve with leftover bread or chips.

Source: triedandtasty.com

If you ever have to bring something to a potluck or if you are asked to bring an snacky type dish to someone's house...this Everyone would LOVE!!
(not exactly low cal...but ok for low carbers if they used pork rinds for dippers...and of course all the guys out there )

Snickerdoodle Pumpkin Walnut Bread

Rose Blackledge-Krimminger

Ingredients:

2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp freshly grated nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey
1/3 cup water
1/2 cup of chopped walnuts

Streusel Topping:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 Tbsp cinnamon
2 Tbsp butter, I doubled the butter to make it extra-good

Directions:

1. Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
2. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
3. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. add walnuts
4. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
5. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack. Delicious served warm with a smear of butter!

Makes 2 loaves

French Toast Roll-Ups

Kelly Bagnasco

FRENCH TOAST ROLL-UP'S
What a great way to change the way your morning starts!

Source: inspired from Cinnamon Spice and Everything Nice
taken from "the girl who ate everything" website!

Ingredients

8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan

Instructions

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Ice Cream Bread

Fernando Brown

ICE CREAM BREAD (Two ingredients! No, not a joke) Makes One 8 x 4 loaf

Ingredients:
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour*

Directions:

1. Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
2. In a medium bowl mix the ice cream and flour together until just combined.
3. Spoon batter into the loaf pan and smooth out.
4. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
5. Remove from the pan and allow to cool.

For best results..use full fat ice-cream!
*Others asked about the self-rising flour (if they didn't have it, could they simply use regular flour). You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:

For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt and sift together. There you go, now you have self-rising flour.

The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Perfect for making with the kids and infinite varieties

Source: At Home With Terri.

Banana Bread with Honey and Applesauce

Yummy Recipes

Ingredients:
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Lightly grease a 9x5 inch loaf pan.
3. In a large bowl, combine flour, baking soda and salt. Set aside.
4. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended.
5. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
6. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. 
7. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Bread with honey and applesauce instead of sugar and oil. Delicious and Healthy.

Crack Rolls

Marie Hernandez

CRACK ROLLS
(You can't eat just one. ~Glenda)

1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.

Yield: 16 roll-ups. Good warm or cold. ADDICTING!

Amish Cinnamon Bread

Babie Rose

Amish Cinnamon Bread. No kneading, you just mix it up and bake it 

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Oopsie Bread

Samantha Glavic

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Pull-Apart Party Loaf

What's Cooking?

Pull-apart-party-loaf

1 (16- to 18-ounce) round loaf Italian or sourdough bread
1/4 cup Butter, melted
1 teaspoon dry ranch dressing mix
1/2 cup (about 5 slices) cooked chopped thick-cut bacon
1/4 cup jarred jalapeño peppers, chopped
10 (3/4-ounce) American Cheese, chopped
2 teaspoons chopped fresh parsley, if desired

Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.

Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.

Combine melted butter and ranch dressing in medium bowl. Add all remaining ingredients except parsley; mix well.

Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.

Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley, if desired.

Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.

Stuffed Italian Bread

Through A Country Momma's Eyes

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Red Lobster's Cheddar Bay Biscuit Loaf

Jamie Eyrich

OhHHHH RED LOBSTER'S CHEESE BISCUIT FANS ~

This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Indian Frybread

Texas Recipes

Indian Frybread

Ingredients:
4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:
Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Apple Praline Bread

Carl Barbaro

Nothing like bread...especially Apple bread...baking in the oven on a winters day. The house smells wonderful! And this bread is to die for!

It is a KEEPER!!!! So tasty!

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Renee Ferguson's Sunflower-Potato Bread

Renee Risinger Ferguson

Sunflower-Potato Bread: 
1-1/4 Cups Warm Water; 
3 Tbs butter; 
1/2 cup Instant Potato flakes or buds (we use the canneries); 
1-1/2 tsp salt; 
1 cup whole wheat flour (I use White Wheat); 
3 Tbs sunflower seeds (use them raw-no salt);
2 cups Bread flour; 
3 Tbs brown sugar; 
2 tsps active dry yeast.

You put all the wet ingredients in first, then the dry. I switch the flours and use 2 cups wheat and 1 cup bread. Costco carries White Wheat.

I "cheat" and use the "dough" setting on our bread machine - EASIEST bread and rolls, EVER!  
Giant Book of Bread Machine Recipes is my Go-To for all my recipes - hasn't failed me yet!