Posts Tagged ‘bread’

This recipe calls for fresh cranberries but it also works with those you put in the freezer after the holidays. Make it for Valentine’s Day and enjoy its distinctive orange and cranberry flavor♥  

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2 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 cup sugar

1 large egg

1 cup orange juice

1 cup fresh cranberries (or frozen cranberries)

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing. 

Cranberry Walnut Bread freezes well so if you are making it with fresh cranberries when they are in season, you can make two loaves and save one of them for another time.

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A delightfully honey-sweetened, nut-packed winter time tradition

Ingredients

1 box Pillsbury Hot Roll Mix, 1 cup hot water, 2 Tablespoons softened butter, 1 egg, 16 oz. finely ground walnuts, 3 Tablespoons brown sugar, & 1/2 cup honey. Make the nut mixture by mixing the ground walnuts with the brown sugar & honey. 

The Pillsbury Hot Roll Mix used to be sold in a blue box. Now it is in a yellow box. It also isn’t as easy to find in stores as it use to be, or so it seems here in the south. “Thanks” to my local Harris Teeter for gifting me this years box!

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Follow steps one, two, three, and beginning of step four on the back of the box. They are: 1) HEAT oven to 375 degrees. Combine contents of box and yeast packet in large bowl; mix well. 2) STIR in hot water, butter and egg until dough pulls away from the sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. 3) KNEAD dough for 5 minutes until smooth. To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness. 4) COVER dough with large bowl; let rest 5 minutes.

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After resting 5 minutes, cut dough in half, keeping the other half under the bowl. On a lightly floured surface, shape dough and roll into a rectangle. Fill with 1/2 the nut mixture. Carefully seal by folding the sides over, one side at a time. Pinch the ends closed.

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Place on a lightly greased large baking sheet with the seam side down. Repeat with the other half. Bake 375 degrees for 12-15 minutes.

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Best the same day or within two days of baking.

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Stuffing Muffins

 Ingredients: 

 bread (about 8 cups of cubed pieces of whatever bread you desire. something along the lines of one large loaf, somewhat stale)

celery (about 1 cup)

onion (about 1/2 cup) 

butter 

salt, pepper, and sage

vegetable broth (about 1/2 to 3/4 cup) 

I don’t measure any of the ingredients. 

Make this to suit your taste.

Cut up the onion and celery. Saute in a pan with butter until soft. Remove from heat and add seasoning to taste. (dash salt, more pepper, and about 1 teaspoon ground sage) Add to the bread cubes. Then add the vegetable broth just to moisten. Fill a flat pan or a muffin pan. Bake at 350 for about 25 minutes until heated through and lightly browned.

 Crunchy edges. Moist insides. Easy to serve portions.

Thanksgiving goodness.

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With two cups of strawberries, you can make a tasty bread to start your day.

2 cups strawberries, quartered and mashed with a fork.

5 tablespoons unsalted butter,  room temperature.

1 teaspoon additional butter for loaf pan

1 and 3/4 cup flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

dash salt

1 cup sugar

2 eggs

Preheat oven to 350 degrees and butter a loaf pan. In a small saucepan, bring the strawberries to a boil over medium heat. Cook and stir for 1 minute. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside. With an electric mixer, cream the butter, sugar, and eggs in a mixing bowl until fluffy. Add the flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.

Scrape batter into loaf pan, smoothing top. Bake about 1 hour, tenting with foil after 45 minutes if top is getting too dark.

Top with softened cream cheese or butter for a delicious spread.

If you haven’t already, check out the Strawberry Shortcake recipe I posted in March. Just search “strawberry” in the Notes From Dawn search box.

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This bread is simple & very festive with a distinctive orange and cranberry flavor.

It freezes well. Maybe make two loaves to enjoy one now and to save one for a cold winter treat.

2 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 cup sugar

1 large egg

1 cup orange juice

1 cup fresh cranberries

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing.

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