Welcome kitchen witches, crafty cooks, and bewitched bakers!
This is the “bread thread” - a collection of breads, scones & muffins, as well as other baked delights such as croissants and pastries. Feel free to scroll through to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Blessed be and happy baking!
No-Knead Honey Oat Bread
Prep Time: 13 hours, 20 minutes (includes rises)
Cook Time: 55 minutes
Total Time: 14 hours, 30 minutes
Yield: 1 loaf
Ingredients:
3 cups + 2 Tablespoons (410g) bread flour (spooned & leveled), divided
1 cup (85g) old-fashioned whole oats or quick oats (not instant)
1 and 1/2 teaspoons (4g) Platinum Yeast from Red Star or any instant or active dry yeast
1 and 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
6 Tablespoons (128g) honey
2 Tablespoons (30ml) vegetable oil (or other neutral-tasting oil)
Directions:
In a large ungreased bowl, whisk 3 cups (390g) bread flour, the oats, yeast, salt, and cinnamon together. Set aside. In a medium bowl or large liquid measuring cup, whisk the water, honey, and oil together. Pour the water mixture into the flour mixture and gently stir together with a silicone spatula or wooden spoon to combine. Dough will be heavy and very wet/sticky. Do not overwork the dough. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)
1st rise: Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature—honestly, any normal room temperature is fine. Allow to rise for 12-18 hours. (See note if you need to extend this time.) Depending on the size of your mixing bowl, the dough will mostly rise out to the sides of the bowl instead of rising up. Some upward rise is normal if your bowl is on the smaller side. The dough will stick to the sides of the bowl and have a lot of air bubbles. You want it to almost double in size during this time.
Grease a 9Ă—5-inch loaf pan.
Gently shape: After rising, uncover the dough and gently fold in the remaining 2 Tablespoons (about 20g) of bread flour. The dough is very sticky, but the extra flour makes it more manageable. Pour the dough (and any excess flour that is not mixing in) onto the work surface. Using lightly floured hands, gently form into a loaf shape, about 8×4 inches. Does not have to be perfect, so don’t overthink the shape or overwork the dough. Place in a greased pan and using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaf with 1 slash down the center or off-center, about 1/2 inch deep. (“Score” = shallow cut.)
2nd rise: Loosely cover the loaf with plastic wrap or aluminum foil and set on the counter at room temperature for 1 hour or until the dough rises slightly above the rim of the pan.
Meanwhile, towards the end of the 2nd rise, preheat oven to 375°F (191°C).
After rising, remove plastic wrap/covering from bread and bake for 50-60 minutes. The loaf will begin to brown heavily on top, so tent it with aluminum foil after 30 minutes. How to test for doneness—give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C). (Tip: Keep in mind that the bread will continue to cook for a few minutes as it cools.)
Remove from the oven and allow bread to cool for at least 15 minutes in the pan set on a wire rack before slicing and serving. Feel free to let it cool completely before slicing, too.
Cover leftover bread and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.
Notes:
Make Ahead Instructions: This recipe is wonderful for making ahead because the 1st rise time (step 2) is so long. If needed, you can extend the 1st rise time by letting the dough rest in the refrigerator instead of at room temperature for up to 18 hours.
Then, after refrigerating, let the dough sit at room temperature to warm and rise, about 4-6 hours. You want it to mostly double in size during this time. Do not extend these times further because the dough may begin to deflate.
Freezing Instructions: Prepare recipe through step 4, and feel free to use a disposable loaf pan since it will be going into the freezer. Cover the loaf tightly and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely and then freeze for up to 3 months. Thaw in the refrigerator or at room temperature and reheat if/as desired.
Flour: For the chewiest and sturdiest bread, I recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. In my recipe testing, I found that replacing up to 1 cup (around 130g) of the bread flour with whole wheat flour worked just fine. The bread was a bit denser, but had great flavor.
Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 1 and 1/2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 5 may take longer.
Water: Use room temperature or cool water. Close to 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not warm.
If You Want to Top with Oats or Cinnamon-Sugar: If you want to top the dough with oats prior to baking, carefully brush the dough after the 2nd rise (step 5) with 1 egg white beaten with 1 Tbsp water, and then sprinkle 2 Tbsp of oats on top. (The oats do not stick without the egg white, and the bread will no longer be egg-free by doing this.) You can skip the egg white/oats and sprinkle cinnamon-sugar on top instead. Combine 1 Tablespoon granulated sugar and 1/8 teaspoon cinnamon. Sprinkle on top of the loaf right before baking.
Recipe updated in 2022 with clearer instructions and less honey, cinnamon, and slightly more yeast. Older version of this recipe used 1/2 cup (170g) of honey, but over the years, I’ve reduced it down to 6 Tablespoons (128g) so the loaf isn’t as sweet and sticky. The recipe also had 1 and 1/4 teaspoons of yeast, but I slightly increased it for a better rise, and it also used to have 1 teaspoon of cinnamon in the dough. I find that much takes away from the honey and oat flavors, so I cut the cinnamon amount in half.
Can I make this in a Dutch oven? Yes, and the process is similar to Cranberry Nut No-Knead Bread. You need a 6-quart or larger Dutch oven or any large oven-safe pot with a lid. Prepare the dough recipe above through step 2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape it into a ball as best you can.
Doesn’t have to be perfect! Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment, and it’s never been an issue.) Lift the parchment paper and fold it up, and place it all into a large mixing bowl.
Using a very sharp knife or bread lame, gently score an X into the top. Cover the dough lightly with plastic wrap and leave it alone for 30 minutes. During these 30 minutes, preheat the oven to 425°F (218°C). Place your Dutch oven (with the lid) or heavy-duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside.
After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all–the parchment paper included–inside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10-12 more minutes or until the bread is golden brown.
You can test for doneness exactly how you would in step 7 above. Remove the pot from the oven, carefully remove the bread from the pot, and allow it to cool on the counter for 30 minutes before breaking/slicing/serving.
Can I bake this free-form outside of the loaf pan or Dutch oven? No, this bread needs a pan to help it hold its shape.
Recipe courtesy of Sally’s Baking Addiction.com
Garlic & Herb Focaccia Bread
Prep Time: 20
Rising time: 85
Cook Time: 55
Total Time: 1 hour 45 minutes
Yield: 1 loaf
Ingredients:
For the bread:
1-½ teaspoons dried active yeast (see note)
â…” cup warm water
2-½ tablespoons olive oil
1-Âľ cups white bread flour
1-½ teaspoons fine sea salt
For the topping:
2 small heads of garlic
About 2 tablespoons extra virgin olive oil, plus more for drizzling on the garlic
ÂĽ cup fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
Coarse sea salt for sprinkling
Directions:
Preheat your oven to 375°F (190°C).
Add your yeast to a small dish and cover it with about a tablespoon of warm water. Give it a swirl to combine. Let this sit on the counter while you measure out the rest of your ingredients to activate the yeast.
Measure out ⅔ cup of warm water in a measuring jug, then add the 2-½ tablespoons of olive oil to that.
In the bowl of your stand mixer or a large mixing bowl, measure out your flour and add the salt. Then add the foamy yeast mixture and the water and oil. If you’re using your stand mixer, attach the dough hook, and start mixing.
Once it comes together, you can turn your mixer up to medium-low and let the dough hook knead the dough for about five minutes or until the dough is smooth. You could also knead this by hand if you prefer or don’t have a stand mixer.
Form the dough into a ball, and pop it into a lightly oiled bowl. Turn it over once to oil the dough on both sides, then cover with a clean tea towel and leave it on the counter to rise for about an hour or until roughly doubled in size.
While the bread is rising, we’ll roast our garlic.
Slice a bit off the top of the garlic heads to expose the cloves inside, then place them on a sheet of foil, drizzle them with a bit of extra virgin olive oil, and then seal up the garlic packet. You want to leave some space around the garlic, but seal up the foil completely.
You can place your foil packets directly into the oven to roast for about 45 minutes. Your house will smell awesome. When the time is up, take the packets out of the oven and open them up to start to cool off.
Turn your oven up to 400°F (200°C) for baking the bread.
Add your parsley and thyme to the bowl of a food processor, then squeeze your roasted garlic cloves in as well. Pulse the food processor several times to chop this all up.
Then, with the processor running, add your two tablespoons of extra virgin olive oil down the chute and blitz until it creates a garlicy paste. You may need a bit more oil or a bit less depending on the exact amount of garlic and herbs you’ve ended up with, so just add a bit at a time.
After your dough has risen, punch it down, then leave it to rest for 10 minutes. After that, you can pop it onto a parchment-lined baking sheet and roll or stretch it into a roughly rectangular or oblong shape. Cover this with a clean tea towel and leave it to rise again for about 25 minutes.
Now we’re ready to top and bake. Poke your fingers into your risen bread dough to create fat little dimples. Maybe give your garlic mixture one last pulse with the food processor, just in case things started to separate while they were waiting, then spread all that garlicy goodness evenly over your bread dough. Let some of it collect in the dimples.
Pop your baking sheet into the oven and let your bread bake for about 20 minutes. It will be golden and puffy. You can drizzle a bit more extra virgin olive oil and sprinkle it with flaky sea salt. Slice it up if you like, but I like to just tear into it as soon as it’s cooled enough to handle.
Recipe courtesy of Awesome on 20.com
Honey Oat Bread
Yield: 2 loaves (12 pieces each)
Prep: 25 min
Cook: 40 min
Ingredients:
2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages (1/4 ounce each ) active dry yeast
1 large egg, room temperature
4 to 5 cups all-purpose flour
Melted butter, optional
Directions:
In a small saucepan, heat 1 cup of water to a boil. Stir in oats, butter, honey, and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat the remaining 1 cup of water to 110°-115°.
In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf
Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.
Notes:
Honey Oat Bread Variations:
Add a mix-in: Incorporate dried fruits, nuts or seeds, such as raisins, cranberries, walnuts, sunflower seeds or flax seeds, into the dough for extra texture, nutrition and flavor.
Give it a whole grain upgrade: Substitute up to a cup of the all-purpose flour with whole wheat flour for a nuttier taste and increased nutritional value.
Add flavorful twists: Experiment with adding spices such as ground cinnamon, cardamom, or ginger.
Try a gluten-free option: Replace the all-purpose flour with a gluten-free flour blend, and use gluten-free oats to make a gluten-free version of this bread. You may need to experiment with different flour ratios to achieve your desired texture.
How to Store Honey Oat Bread:
To keep your honey oat bread fresh, store it at room temperature in an airtight container for up to three days. For longer storage, you can freeze it!
Can you freeze honey oat bread?
Yes, we recommend freezing bread if you’re going to store it for longer than a few days. Wait until the bread has cooled completely, then wrap it tightly in plastic wrap or aluminum foil and pop it in a freezer bag. When you’re ready to enjoy it, bring it to room temperature and let it defrost.
Honey Oat Bread Tips:
Can you use quick oats instead of rolled oats?
While this recipe calls for rolled oats, quick oats (which are just rolled oats that have been further processed) can be substituted. Because they have a finer texture, the consistency of the bread might be slightly different.
How do you know when bread is done baking?
Bread is typically done when it’s golden brown and produces a hollow sound when tapped on the bottom. It’s difficult to assess that when baking it in a loaf pan, of course, so we recommend using a digital probe-style thermometer inserted into the center of the loaf. You’ll know it’s done when the temperature reaches about 190°.
Can I make this oat honey bread recipe with whole wheat flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier bread. Generally, you can replace up to a third of the all-purpose flour with whole wheat flour without impacting the texture of a bread. More than that, and your bread may be more dense, but it’s a trade-off for the nutritional benefits of whole wheat.
Nutritional Facts:
1 piece: 132 calories, 3g fat (2g saturated fat), 16mg cholesterol, 325mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 3g protein.
Recipe courtesy of Taste of Home.com
Gingerbread Muffins with Sweet Lemon Glaze
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12-14 muffins
Ingredients:
Gingerbread Muffins:
1/2 cup (8 Tbsp; 113g) unsalted butter
3/4 cup (180ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
2 and 2/3 cups (334g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking soda
1/4 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 and 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120g) plain yogurt or sour cream, at room temperature
1/2 cup (120ml) milk, at room temperature*
optional: coarse sugar for sprinkling
Lemon Glaze:
1 cup (120g) confectioners’ sugar (or more, as needed)
2 Tablespoons fresh lemon juice
1 Tablespoon (15ml) milk
Directions:
Preheat oven to 425°F (218°C). Generously grease a 12-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
Cut the butter into smaller pieces so it melts more easily. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Whisk until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and whisk until *just* combined. Do not over-mix. The batter will be thick and a little lumpy.
Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 15-16 minutes until the tops are cracked and centers are set. Use a toothpick to test. Allow to cool for 5-10 minutes in the pan before glazing and serving.
Make the glaze: As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle on top of warm muffins. Icing will set as the muffins cool, so these are great for storing and/or transporting.
Cover leftover (iced or plain) muffins and store at room temperature for 2 days or in the refrigerator for 1 week. Muffins (iced or plain) freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes:
Molasses: I prefer Grandma’s brand dark molasses, but you can also use a light or mild molasses. I do not recommend blackstrap because of its extremely intense/bitter flavor.
Milk: I use whole milk in these muffins, but you can use lower-fat milks or nondairy milk if needed.
Jumbo Muffins or Mini Muffins: For 6-7 jumbo-size muffins, bake in a 6-count jumbo muffin pan, increase baking time to 26-30 total minutes: 5 initial minutes at 425°F and 21-25 minutes at 350°F. For about 50 mini muffins, bake for 11-12 minutes at 350°F the entire time.
The muffin batter is thick—this helps create a denser muffin-like texture. Gingerbread cupcake batter, on the other hand, is a little thinner because we’re looking for a lighter cupcake texture.
The Trick for Tall Muffin Tops:
And one more thing before I leave you with the recipe! Fill your muffin tins all the way to the top. Bake the muffins for 5 minutes at 425°F, then for about 15-16 minutes at 350°F. This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative.
Most muffins bake between 350°F – 375°F for the entire time. Setting the oven to 425°F initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. I do this with all my muffin recipes!
Recipe courtesy of Sally’s Baking Addiction.com
Strawberry Cheesecake Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 Muffins
Ingredients:
Streusel Topping:
ÂĽ cup brown sugar
½ cup all-purpose flour
1 teaspoon cinnamon
4 tablespoons butter, cold, cut into very small pieces
Cheesecake Filling:
6 ounces cream cheese, room temperature
1 teaspoon vanilla
ÂĽ cup powdered sugar
Muffins:
½ cup unsalted butter
½ cup granulated sugar
ÂĽ cup brown sugar
½ cup sour cream
2 eggs
2 teaspoons vanilla
1 Âľ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh strawberries, diced
Directions:
Preheat the oven to 425 degrees. Spray a 12-count muffin tray with non-stick cooking spray or line with cupcake liners.
Streusel Topping:
In a small bowl, add the brown sugar, flour, cinnamon, and chopped butter. Using a pastry cutter or your fingers, mix until you get coarse crumbs.
Cheesecake Filling:
In a medium bowl, add the softened cream cheese and, using a hand mixer, beat until creamy. Add in the vanilla and powdered sugar and beat until combined, and set aside.
Muffins:
In a large bowl, add the softened butter and, using a hand mixer, beat until creamy. Add in the sugars, sour cream, eggs, and vanilla and mix until combined.
Add in the flour, baking powder, baking soda, and salt, and beat until combined.
Using a wooden spoon or spatula, fold in the diced strawberries until incorporated.
Scoop about 2 tablespoons of batter into each muffin tin and gently press.
Divide the cheesecake filling equally into each cup. Followed by the remaining batter and gently press if needed.
Divide the streusel topping evenly on top of each muffin and gently press.
Bake for 5 minutes, then reduce the heat to 350 degrees and bake another 18 minutes or until a toothpick comes out clean.
Allow the muffins to cool for 10 minutes.
Directions:
Frozen strawberries can be used, no need to thaw them first. Give them a toss with 2 tablespoon flour before adding them to the batter.
Plain Greek yogurt can be used in place of sour cream.
Recipe Tips:
Use room temperature butter so it’s easier to mix into the batter and doesn’t just make it clumpy.
You can use muffin or cupcake liners to line your muffin tins, or you could use a baking spray so they don’t stick to the pan after baking.
Let the muffins cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
Store homemade muffins in an airtight container for up to 5 days. They must be kept in the fridge due to the cream cheese mixture. Additionally, you can freeze them for up to 2 months.
Nutritional Facts:
Serving: 1muffinCalories: 352kcalCarbohydrates: 41gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 78mgSodium: 281mgPotassium: 145mgFiber: 1gSugar: 22gVitamin A: 646IUVitamin C: 11mgCalcium: 61mgIron: 1mg
Recipe courtesy of Butter Your Biscuit.com
Blackberry Cinnamon Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Ingredients:
3/4 cup coconut sugar
2 large eggs
1/3 cup oil
1 cup unsweetened almond milk
1 3/4 cups + 2 tablespoons whole wheat white flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 cup blackberries, coarsely chopped
Directions:
Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners and spray the liners with cooking spray. In a large bowl, whisk the sugar, eggs, and oil vigorously until well combined.
Add the milk and whisk until incorporated.
Add the flour to the wet ingredients, and sprinkle the baking powder, baking soda, cinnamon, and salt over the flour. Combine the wet and dry ingredients by stirring gently just until combined.
Add the blackberries and fold in gently.
Divide the batter evenly among the muffin cups. Bake the muffins for about 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack. Enjoy!
Notes:
Whole wheat white flour may be substituted with the same amount of all-purpose flour or a combination of one cup of all-purpose flour and 3/4 cup + 2 tablespoons whole wheat flour.
Coconut sugar may be substituted with the same amount of granulated or brown sugar.
Almond milk may be substituted with whatever milk you have on hand.
If using frozen blackberries, thaw them slightly and blot gently with paper towels.
Store muffins in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week. Muffins may also be frozen for up to 3 months.
Recipe variations:
These muffins are easily customizable, so you can change up the recipe.
Sub buttermilk for the milk for a nice tangy flavor.
Use Greek yogurt in place of the milk for added protein.
Swap the blackberries with blueberries, raspberries, or chopped strawberries or peaches.
Substitute the cinnamon with Chai Spice Mix, cardamom, or your favorite spice, or add vanilla extract for added flavor.
Top with pecans, walnuts, or a streusel.
FAQs
Can I make these muffins gluten-free?
Gluten-free 1 to 1 flour is typically a good substitute, but I have not tried it with this recipe as it’s not my favorite gluten-free flour.
These Blackberry Oat Muffins from Go Dairy Free sound like a great gluten-free version.
Should I wash the blackberries first?
It’s always recommended to wash fresh blackberries before use. Simply give them a quick rinse, drain well, and blot dry with paper towels.
Can I use frozen blackberries?
Frozen blackberries may be used in these blackberry muffins. Simply thaw and blot dry with paper towels.
Can I substitute blueberries for blackberries?
You can use blueberries, raspberries, or any chopped fruit in place of the blackberries.
Nutritional Facts:
Serving: 1g | Calories: 167kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 50mg | Fiber: 3g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
Recipe courtesy of Flavor the Moments.com
Raspberry White Chocolate Chip Muffins Recipe
Prep Time: 25 minutes
Cook Time: 18 minutes
Servings: 12 muffins
Ingredients:
For the muffins
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
Âľ cup milk
2 large eggs
½ cup melted butter, cooled
2 teaspoons vanilla extract
1 ½ cups raspberries, fresh or frozen
1 cup white chocolate chips
For the streusel topping:
ÂĽ all-purpose flour
ÂĽ cup granulated sugar
2 tablespoons cold butter, cubed
Optional Ingredients:
For the optional glaze
½ cup powdered sugar
1-2 tablespoons milk
Directions:
Preheat the oven to 400 F.
Grease a 12-cup muffin pan with nonstick spray or line with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the milk, eggs, melted butter, and vanilla extract until combined.
Mix the flour mixture into the bowl with the wet ingredients until just combined.
Gently fold in the raspberries and white chocolate chips until combined.
Divide the batter evenly among the muffin cups, filling each one about Âľ full. Set aside.
In a small bowl, use a pastry blender, a fork, or your fingers to combine the streusel ingredients until the mixture is crumbly.
Sprinkle the streusel over the muffin batter.
Bake in the preheated oven for 18 to 20 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let cool completely.
If making the glaze, in a small bowl, whisk together the powdered sugar and milk until smooth (the glaze should be thick, but still easy to drizzle).
Use a spoon to drizzle the glaze over the tops of the muffins.
Let the glaze set, then serve.
Notes:
Muffins aren’t too difficult to make, but there are still some tips you can try to make sure you make the perfect muffins. The main thing you want to avoid is ending up with dense, dry muffins.
This tends to happen when the batter is overmixed. There is actually a science to how you are supposed to mix up muffins, which involves keeping the wet and dry ingredients separate until you are ready to combine everything. This keeps the leavening agents from activating too early and also keeps the flour from getting clumpy in the batter.
In addition to not mixing the batter too much, one thing you want to make sure of in this recipe is that the butter isn’t too hot before you add it to the other wet ingredients. If it’s too warm, it can cause the eggs to start cooking and turn the batter into scrambled eggs. So after you melt the butter, let it sit out until when touched it is no longer hot (but still liquid).
Nutritional Facts:
Calories per Serving 353
Total Fat 15.7 g
Saturated Fat 9.3 g
Trans Fat 0.0 g
Cholesterol 60.9 mg
Total Carbohydrates 48.8 g
Dietary Fiber 1.6 g
Total Sugars 30.8 g
Sodium 190.8 mg
Protein 4.9 g
Recipe courtesy of Tasting Table.com
Apple Streusel Bread
Servings: 10 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Ingredients:
1 1/2 cups whole wheat pastry flour
1 cup oat flour
1/4 cup ground flaxseed
1 1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup milk
1/4 cup coconut oil
1/2 cup brown sugar
1 apple finely chopped (about 1 3/4 cups)
For the Streusel Topping:
4 tablespoons oats
2 tablespoons whole wheat flour
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons coconut oil
For the Icing:
2 tablespoons coconut butter
1 tablespoon milk
Directions:
Preheat the oven to 350 degrees and line a bread loaf pan with parchment paper.
Combine the dry ingredients for the bread (whole wheat pastry flour through nutmeg in a large bowl.
Whisk together all remaining ingredients (except the apples) in a medium bowl.
Pour the wet ingredients into the dry ingredients and mix until mostly combined.
Add the apples and fold in until thoroughly combined.
Pour the batter into the pan.
Combine the streusel ingredients in a small bowl and incorporate them into a “crumble” using your fingers.
Sprinkle the streusel on top of the bread and bake for about 40 minutes.
Remove the bread from the oven and let it cool.
Combine the icing ingredients in a small bowl and microwave for about 15 seconds to warm them up. Mix with a spoon until it reaches an “icing” consistency.
Drizzle over the bread once cooled.
Nutritional Facts:
Serving: 1SERVING | Calories: 411kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 321mg | Fiber: 7g | Sugar: 15g
Recipe courtesy of Running to the Kitchen.com
Holiday White Chocolate Cranberry Scones
Prep: 10 minutes
Cook: 15 minutes
Total Time: 25 minutes
Servings: 12 scones
Ingredients:
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, diced
1 cup fresh cranberries
1/2 cup white chocolate chips
3/4 cup half-and-half cream plus more for brushing
1 egg
Directions:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, stir together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Fold the cranberries and white chocolate chips into the dry ingredients. Then make a well in the center.
In a small bowl, beat together the cream and the egg. Pour the cream and egg mixture into the dry ingredients. Fold together just to incorporate; do not overwork the dough. Turn out onto a floured surface and knead lightly 4 or 5 times. Form an 8-inch circle and cut into 12 wedges. Brush scones with reserved cream and place, at least 1 inch apart, onto the baking sheet.
Bake in the preheated oven until golden brown, about 14 to 16 minutes. Let cool completely before glazing.
Notes:
Preparing the Scones: I like to turn my scone dough onto a sheet of parchment paper I sprinkle it with flour. That way, I just transfer the parchment sheet to the baking sheet… and bake!
White Chocolate Glaze:
Because cranberries can be a little tart, I DO like to make a simple glaze to drizzle over the scones after they’ve cooled.
Ingredients
Microwave 1/2 cup white chocolate chips with 2 tablespoons cream for 30 seconds at 50% power. Add additional 30-second intervals, stirring between each, until the chocolate is melted and smooth. Drizzle over cooled scones.
Nutritional Facts:
Serving: 1g | Calories: 237kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 278mg | Fiber: 1g | Sugar: 16g
Recipe courtesy of 31 Daily.com
Sweet Cream Scones
Serves: approximately 10
Ingredients:
3½ cups plus 2 tablespoons all-purpose flour
2 tablespoons castor sugar
4 teaspoons baking powder
â…› teaspoon salt
3 ounces cold unsalted butter, cubed
Âľ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg, lightly beaten
Garnish: confectioners’ sugar
Directions:
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, caster sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into the flour mixture until it resembles coarse crumbs. Make a well in the flour mixture.
In a medium bowl, whisk together Âľ cup cream and egg. Pour the cream mixture into the well in the flour mixture. Using a fork, stir together until a dough begins to form.
Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape the dough into a round. Using a rolling pin, roll out the dough to a 1-inch thickness.
Using a 2Âľ-inch round cutter dipped in flour, cut 10 scones from the dough. Place scones 2 inches apart on a prepared baking sheet. Brush the tops of scones with the remaining 1 tablespoon of cream.
Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
Garnish tops of scones with a dusting of confectioners’ sugar, if desired.
Recipe courtesy of Tea Time Magazine.com
Lemon Rosemary Scones
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8
Ingredients:
Lemon Rosemary Scones:
1/2 cup granulated sugar
1 1/2 Tbsp lemon zest*
1 1/2 Tbsp fresh rosemary, chopped*
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 egg, large
1/2 cup heavy whipping cream, plus more for brushing
Lemon Glaze:
2-3 Tbsp fresh lemon juice
1 tsp lemon zest
1 cup powdered sugar
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat with baking spray). Set aside.
Scones:
In a large bowl (or the bowl of a standing mixer), rub lemon zest and rosemary into the granulated sugar until combined (this helps the lemon and rosemary oils to release, making the scones extra flavorful).
Add flour, baking powder, and salt to the sugar. Mix until combined.
With a fork or pastry cutter (or with a standing mixer), work the butter into the flour mixture until the mix resembles coarse crumbs and the butter is about the size of peas.
Whisk together the heavy cream and egg. Slowly mix the wet ingredients into the flour mixture, mixing until the dough comes together.
Turn the dough out onto a floured surface and gently form it into a flat circle, about 1/2” to 1” thick. Cut the dough into 8 equal pieces and place evenly spaced apart on the baking sheet.
Brush the tops of each scone with heavy cream.
Bake for 18-20 minutes, or until the tops are lightly golden brown.
Allow to cool for a few minutes.
Glaze:
Whisk powdered sugar, lemon zest, and 2 Tbsp of lemon juice together. If the glaze feels too thick, add in the remaining Tbsp of lemon juice.
Drizzle over the tops of each scone.
Let the glaze set before serving.
Notes:
*You can add more lemon zest and rosemary, if desired.
Storage Tips:
Store these in an airtight container at room temperature for a couple of days, or store them in the fridge in an airtight container.
If you plan to freeze, I suggest freezing them without the glaze. Let them thaw in the fridge overnight, or heat them in the microwave, or reheat them in the oven. Then add the lemon glaze.
Make Ahead Tips:
If you need to make this lemon rosemary scone recipe ahead of time, there are a couple of options:
-Make the dough and cut it into triangles. Freeze the unbaked scones in an airtight container. Once ready to bake, you can bake them from frozen, or you can let them thaw in the fridge overnight and then bake.
-Or, you can bake the scones and freeze them baked (as mentioned earlier). Once ready to eat, let them thaw and reheat in the oven or the microwave. Then top with the glaze.
Quick and Easy Tips for Making the Best Lemon Rosemary Scones:
Sugar: Rub the lemon zest and rosemary into the sugar. You might be tempted to skip this step, but it really is important not to because it adds extra flavor. The sugar releases the oils of the lemon zest and rosemary, which will make the scones significantly more flavorful.
Brush with Cream: Brushing the scones with cream will give them a nice color on top as they bake. You can use an egg wash instead, if you’d prefer.
Lemon Glaze: You don’t have to top the rosemary lemon scones with lemon glaze, but I highly suggest it. It adds extra sweetness, and it locks in the moisture of the scones.
Shape: I like to pat the dough into a circle and cut it into triangles, but you can cut the scones into squares, use a biscuit cutter to cut the scones into circles, or you can make mini scones by cutting the scones into squares and then cutting those squares into triangles.
Lemon Zest and Rosemary: Make sure you truly measure. Oftentimes it feels like you’ve zested enough lemons, but you may not have enough. Additionally, you can definitely use more than what is stipulated in the recipe, if desired. However, you don’t want to overpower the flavors either.
Recipe courtesy of A Latte Food.com
Lemon Lavender Scones
Prep: 18 minutes
Cook: 12 minutes
Total Time: 30 minutes
Servings: 16 servings
Ingredients:
3 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons lemon zest (or from 1 lemon)
2 teaspoons dried culinary lavender
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (salted or unsalted)
1/2 cup milk or cream
1/4 cup Lemon juice
1 large egg
For the Glaze:
1/2 cup powdered sugar
lemon juice From 1/2 lemon (or until desired consistency is reached).
Directions:
For the Scones:
Whisk the flour, sugar, zest, lavender, baking powder, soda, and salt in a large bowl. Cut the butter into the flour with two knives or a pastry blender until it resembles coarse crumbs. In a separate small bowl or glass measure, whisk the milk, juice, and egg together and stir into the flour mixture until moistened.
Turn the dough onto a lightly floured surface and knead briefly. I like to use a stiff bench scraper to fold the dough several times- this helps create layers in the scones and knead simultaneously. Cut the dough in half and form two circles, about 6 inches in diameter and about 1 inch thick.
Freeze the dough while the oven is preheating, letting the scones rest and keep their shape while baking.
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Remove one dough circle from the freezer and cut into 8 equal wedges. Place on the prepared sheet pan and bake for 12-15 minutes or until baked through and light golden in color. Repeat with the remaining dough circle.
For the Glaze:
Stir powdered sugar with just enough lemon juice to achieve the desired consistency. Drizzle the glaze over the scones. I love to use a whisk for an even drizzle.
Notes:
Scone Size: These are mini scones, which I love to serve at teatime. If you want a larger scone, make one dough circle and cut it into 8 to 10 wedges. Increase baking time to 15-18 minutes.
To Freeze Scones Before Baking: Cut the scone circles into wedges. Then freeze on a parchment-lined baking sheet for 1-2 hours. Once frozen, store them in a freezer-safe, airtight container for up to 1 month (although I prefer 2-3 weeks). To bake, place frozen scones on a parchment-lined baking sheet and bake for 5-8 minutes longer than the baking time in the recipe.
To Freeze After Baking: Bake the scones as directed and let them cool completely. Place in a freezer-safe airtight container and freeze for up to 3 months. To reheat, cool completely, and then place in a freezer-safe bag or airtight container. Thaw at room temperature for a few hours, or place in the microwave on defrost for about 1 minute. Warm a batch in the oven at 275°F for 10-12 minutes.
Pro Tips for Making Scones:
Here are a few pro tips I follow when making scones:
Don’t overwork the dough: When kneading and folding the dough, be careful not to overwork the ingredients. Work just until the dough comes together. Otherwise, the scones can become tough.
Chill the dough: While preheating the oven, I freeze the scone dough discs for a few minutes until they are cold. When the butter is cold, it releases steam, creating a light and fluffy scone. It also helps the scones keep their shape when baking.
Bake the dough in the lower third of the oven: I often bake my scones in the lower third of the oven, which helps prevent them from browning too quickly. All ovens are a bit different, so experiment with yours!
How long will scones last at room temperature?
Scones will not keep for very long at room temperature. They are best served the day they are baked and while still warm. However, once completely cool, you can wrap them tightly and store them at room temperature for several days.
To reheat scones, bake them for 5 to 10 minutes in a preheated 350°F oven. Be sure to tent the scones with foil to prevent over-browning. You can also briefly reheat them in the microwave in 15-second intervals until they are warm and soft.
Nutritional Facts:
Calories: 169kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
Recipe courtesy of 31 Daily.com
Cottage Cheese Yeast Rolls
Prep time: 1 Hr 10 Min
Cook time: 10 Min
Yield: 30 piece(s)
Ingredients:
4 1/2 teaspoons active dry yeast
1/2 cup warm water (115 degrees)
2 cups cottage cheese, small curd
2 large eggs
1/4 cup granulated sugar
2 teaspoons salt
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour
Directions:
Dissolve yeast in warm water and let sit.
Heat the cottage cheese until it reaches 115 degrees.
Combine the yeast mixture, cottage cheese, eggs, sugar, salt, baking soda, and 2 cups of flour. Beat until smooth.
Add the rest of the flour a little at a time.
Mix until it forms a slightly sticky ball. Knead 6 - 8 minutes.
Form a ball and place it in a greased bowl. Turn once to grease the top. Cover and let rise for an hour or until doubled in size in a warm place.
Punch dough down and divide into 30 balls.
Place about 2 inches apart on a greased baking sheet. Cover and let rise about 30 minutes until doubled in size.
Preheat the oven to 350 degrees F. Bake for 10 to 12 minutes or until lightly browned.
Let cool on a rack. Makes 2 1/2 dozen.
Nutritional Facts:
calories: 96 kcal, carbohydrates: 17 g, cholesterol: 15 mg, fat: 1 g, fiber: 1 g, protein: 4 g, saturated fat: 0 g, sodium: 226 mg, sugar: 2 g, unsaturated fat: 1 g
Recipe courtesy of Just a Pinch.com
Crusty Roasted Garlic and Rosemary Bread
Prep Time: 20 minutes
Inactive Time: 2 hours
Cook Time: 1 hour 20 minutes
Total Time: 3 hours 40 minutes
Yield: Makes 1 loaf
Ingredients:
For the Roasted Garlic:
1 head garlic
1 teaspoon olive oil
salt to taste
For the Bread:
2 ÂĽ teaspoons active dry yeast
1 teaspoon honey or sugar
1 ÂĽ cups warm water (about a hundred degrees Fahrenheit)
1 ½ teaspoons Kosher salt
2 Tablespoons fresh chopped rosemary
8-10 roasted garlic cloves, roughly chopped
3 cups (360 grams) All-Purpose flour, plus extra for dusting
1 Tablespoon olive oil
Directions:
For the Roasted Garlic:
Heat oven to 400 degrees F.
Trim the top off the head of garlic to expose the cloves inside.
Place garlic in a small lidded baking dish.
Drizzle garlic with olive oil and sprinkle with salt.
Cover garlic and roast for 30-45 minutes or until cloves are soft and lightly browned. Remove from oven and set aside to cool.
For the Bread:
Make the dough & first rise (1 Hour)
Combine yeast, honey, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook!) Let the yeast proof for about 5 minutes until the mixture is foamy.
Add salt, rosemary, and chopped roasted garlic to the bowl.
Add flour to the bowl a bit at a time and stir with a wooden spoon or stiff spatula until all flour is incorporated and ingredients have just come together to form a slightly shaggy dough.
Drizzle dough with olive oil and turn the dough over to coat all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour or until the dough has doubled in size.
Shape the dough and final rise (30 minutes)
When the dough has doubled in size, lightly flour a large cutting board.
Tip the dough out of the bowl and onto the cutting board.
DON’T PUNCH THE DOUGH DOWN! We want to preserve all those nice air bubbles.
Pull each corner of the dough into the center of the loaf one at a time as if you’re folding an envelope. Repeat this process 4-5 times until dough feels relatively stiff, then flip the dough over and lightly twist while pulling it towards you across the cutting board until you have a nice round loaf. (Watch our Easy Crusty French Bread video to see how we do this!)
Flour a proofing basket or a small mixing bowl and place your loaf into it seam-side down.
Cover with a clean tea towel and let rise for 30 minutes.
Heat the oven
While your bread does its final rise, place an empty Dutch oven into your oven and heat to 450 degrees F.
Bake!
When the oven is hot, you’re ready to go! Use oven mitts to pull the Dutch oven out and remove the lid.
Tip your bread dough gently out of the proofing basket back onto your floured cutting board. The seam side should face UP this time - that’s what gives it a nice crackly look on top! You can tip the bread onto a piece of parchment paper here to make it easier to lift the bread in and out of your Dutch oven if you like.
VERY CAREFULLY (no burning yourself!) place the bread seam side up into your hot Dutch oven.
Put your oven mitts back on, place the lid onto your Dutch oven, and slide the whole thing back into your hot oven.
Cook bread for 30 minutes.
After 30 minutes, remove the lid from your Dutch oven. The bread should be crusty and lightly browned. Continue cooking, uncovered, for 10-20 minutes more until the bread has deepened in color and you have a beautiful browned crust.
When the bread is done, use oven mitts to pull the pot out of your oven.
Use a long spatula to lift the bread out of the Dutch oven and onto a cooling rack. Let cool for at least 20 minutes before cutting into it.
Slice, slather with butter, and enjoy!
Notes:
Measuring Flour. If possible, use a baking scale here to measure your flour by weight (in grams)! No baking scale? No worries - use the cup measurements, but make sure you measure your flour correctly by scooping and leveling.
Use a piece of parchment paper to make it easier to lift your loaf in and out of your hot Dutch oven.
No Dutch oven? No problem! Check out our favorite tried-and-true ways to bake crusty bread without a Dutch oven in This Tutorial.
You can double this recipe if you like - just keep an eye on the bread as it bakes and know that you may have to extend the bake time! I generally find an extra 5-10 minutes of bake time with the lid on and an extra 5 minutes or so with the lid off is plenty for a double loaf.
Storage. Enjoy this bread within a few hours of baking and store any leftovers in the fridge or freezer once sliced. Refresh the leftovers by popping them in a 350-degree Fahrenheit oven for 5-10 minutes or until just warmed through. Once sliced, this bread will keep in an airtight container in the fridge for 2-3 days. The bread may dry out as it sits, but popping leftover slices into the toaster for a few minutes will crisp it right back up! Freeze sliced bread in an airtight container or airtight bag for 2-3 months and defrost as needed.
Additions and Substitutions. This recipe is very forgiving - mix it up however you like! Add more or less of the roasted garlic and fresh rosemary if you like. Use 1 Tablespoon dried rosemary in place of fresh. Use thyme (fresh or dried) in addition to or in place of the rosemary. Add ½ cup grated Parmesan cheese if you like. Substitute ½ cup of wheat or rye flour for ½ cup of the all-purpose flour if you like. Be sure to also check out our Basic Crusty French Bread and Crusty Asiago Bread recipes!
PS - Don’t worry if the dough looks a little loose or sticky at first. This is a slacker (wetter) dough than many people might be used to, but that’s what makes it so light and chewy! As with any recipe, though, don’t be afraid to trust your instincts – sometimes you need to adjust the amount of flour or a rise time to compensate for different variables in your kitchen. These photos should give you a general idea of what you’re looking for (and there’s also a helpful technique video here!)
How to reheat your garlic rosemary bread:
Store a full loaf of bread uncovered on the counter (or loosely covered with a clean tea towel) for several hours. You can store a half-loaf cut side down on a cutting board for a few hours as well.
While plain ol’ crusty bread can hang out on the counter for a day or two, the roasted garlic here won’t keep well on the counter for an extended period of time. We recommend eating this bread within a few hours of baking and transferring any leftovers to the fridge or freezer.
Refresh day-old bread by popping it in a 350-degree Fahrenheit oven for 5-10 minutes or until just warmed through.
Once sliced, this bread will keep in an airtight container in the fridge for 2-3 days. The bread may dry out as it sits, but popping leftover slices into the toaster for a few minutes will crisp them right back up!
Recipe courtesy of Life as a Strawberry.com
Honey Buns
Prep time: 1 Hr 50 Min
Cook time: 15 Min
Yield: 15 piece(s)
Ingredients:
Dough:
1/3 cup unsalted butter
1/3 cup milk
3 tablespoons honey
3/4 cup warm water (115 degrees F)
3 tablespoons sugar
3 1/2 teaspoons instant yeast
3 cups bread flour, plus more for dusting
1/2 teaspoon salt
1 egg, room temperature, whisked
1 1/2 teaspoons cinnamon
Glaze:
3 tablespoons unsalted butter, melted
1 1/3 cups powdered sugar
2 tablespoons milk
2 teaspoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
To make the dough, add the butter to a small saucepan. Heat over medium-low heat until the butter has melted.
Whisk in the milk.
Once the milk is incorporated, whisk in the honey. Remove from the heat and allow to cool to lukewarm. Transfer mixture to the bowl of a stand mixer.
Add the warm water, sugar, and yeast. Stir to mix thoroughly, then set to the side.
In a bowl, combine 2 cups of the bread flour and the salt.
Add the flour mixture to the yeast mixture.
Using the dough hook attachment, combine the ingredients for 1 minute on the lowest speed setting.
Add the egg and mix again on low.
With the mixer on, add 1/2 cup flour. After a minute or two, add the final 1/2 cup flour. Use a spatula to scrape down the sides, as needed. At this point, the dough should be less sticky. If it’s still sticking to the sides of the bowl, add additional flour, 2 tablespoons at a time, until the dough has reached the desired consistency.
Allow the dough hook to work for two more minutes, then remove and place in a large warm, greased bowl. Cover the bowl with a tea towel or plastic wrap and place in a warm place to rise for 1 hour, or until it’s doubled in size. Meanwhile, grease a 9x13" baking dish and set aside.
Transfer the risen dough to a lightly floured work surface and use a rolling pin to shape the dough into a 6x14" rectangle.
Sprinkle the cinnamon over the entirety of the dough and use your hands to lightly work it into the dough.
Carefully roll one long side of the dough to the other to create a log shape.
Dip your fingers in water and run them along the edge. Use your fingers to pinch it together to seal.
Use a sharp knife to cut the dough into 1" slices. Transfer to the prepared baking dish and cover with a tea towel.
Place in a warm place to rise for 30 minutes. Preheat the oven to 350 degrees F. After 30 minutes, carefully transfer the buns to a large baking sheet lined with parchment paper.
Bake 15-17 minutes until golden brown. Allow to cool 20 minutes before glazing.
To prepare the glaze, melt the butter in a microwave-safe bowl.
Sift in the powdered sugar.
Whisk as you pour in the milk, honey, and vanilla. Add the salt and mix again.
Invert each honey bun and dip the tops into the glaze.
Place glazed buns on a baking sheet to harden before storing or serve immediately. Enjoy!
Recipe courtesy of Just a Pinch.com
Blackberry Sweet Rolls with Cream Cheese Frosting
Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Ingredients:
240g (1 cup) whole milk
2 1/2 teaspoons instant or active dry yeast
50g (1/4 cup) granulated sugar
530g (4 1/4 cups* ) all-purpose flour plus more for dusting
2 large eggs
1 teaspoon salt
85g (6 Tablespoons) unsalted butter, softened to room temperature
Blackberry Filling:
300g (10.5oz) blackberries
50g (1/4 cup) granulated sugar
1 1/2 Tablespoon cornstarch
1 Tablespoon lemon juice
Pinch of salt
Frosting:
113g (4oz) cream cheese, softened to room temperature
30g (2 Tablespoons) unsalted butter, softened to room temperature
180g ( 1 1/2 cup) powdered sugar
3 Tablespoons blackberry filling
1/2 teaspoon vanilla extract or paste
Pinch of salt
Directions:
Dough:
In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
Add in the flour, salt, and eggs. Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms.
Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the dough pulls cleanly from the sides of the bowl and it is elastic and strong.
Alternatively, knead the dough by hand. Use a wooden spoon and mix the dough until it forms a shaggy dough ball. Once it forms a dough ball, pull it onto a floured surface and knead in the butter, a few cubes at a time. Knead by hand for around 10 minutes until it becomes a strong and smooth dough. Slap the dough down on the work surface, then roll it forward. Repeat. If you need a break, take it. The dough responds well to resting time.
Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased large bowl and cover with compostable plastic wrap or beeswax wrap.
Let the dough rise in a warm place until doubled in size, around about 1- 1 1/2 hours. The exact rise time will depend on your room temperature.
You can create a warm spot for rising by placing the dough in a turned-off oven next to a mug of boiled water. If making overnight blackberry cinnamon buns, the dough can be covered tightly and refrigerated for up to 16 hours.
The filling:
While the dough is rising, make the filling so it has time to cool. Add the blackberries, cornstarch, sugar, lemon juice, and salt to a saucepan over low heat. Keep stirring until they begin to break down. Use a spoon or rubber spatula to mash them up a bit as they heat.
Once they have broken down more and released their juices, turn the heat to medium and let the mixture come to a boil, stirring the whole time. As the mixture boils, it will thicken and become jelly-like. Let it boil for a full minute while stirring.
Once thick, remove from the heat and scrape into a bowl, and let it cool to room temperature. Cover it and place it in the fridge until it’s needed.
Shaping:
Grease or line a 9x13inch baking pan with parchment paper.
Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff. You can let it warm up to room temperature for 10 minutes first before rolling.
Use a rolling pin to roll the dough out into a large rectangle that measures around 12x16inches (30cmx40cm).
Dollop the blackberry mixture over the dough, but keep aside 3 tablespoons for the frosting. Use an offset spatula to spread the blackberry mixture out, leaving a 1-inch border. Carefully roll the dough up from the longest side into a log.
Cut the log into 12 equal pieces, using unflavored dental floss or a serrated knife.
Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.
Baking:
Preheat the oven to 350°F (180°C)
Bake the blackberry sweet rolls for around 25-28 minutes until deep golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil.
Frosting:
While the rolls are baking, make the frosting. In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add in the powdered sugar, blackberry compote, vanilla, and salt. Beat on low speed to incorporate the powdered sugar, then switch to high and beat until creamy.
Dollop the frosting over the warm buns as they come from the oven.
Storing:
Store leftover buns in an airtight container at room temperature for up to 3 days. They can be re-warmed in the microwave to soften them on the following days.
Notes:
*The cup sizes are US size which is smaller than metric. For best results, use scales.
Nutritional Facts:
Amount Per Serving: Calories: 376Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 246mgCarbohydrates: 59gFiber: 3gSugar: 25gProtein: 7g
Recipe courtesy of Baking With Butter.com
Gluten-Free Cranberry Orange Muffins (Dairy-Free)
Total Time: 40 minutes
Yield: 12 muffins
Ingredients:
3/4 cup sugar
1/2 cup sunflower oil
3 large eggs
1/3 cup fresh orange juice
2/3 cup dairy-free plain yogurt
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 large orange)
1/2 cup cranberries, fresh or frozen
3 cups gluten-free 1:1 flour
3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Directions:
Preheat & Line: Preheat oven to 375°F (190). Line a 12-cup muffin pan with paper liners or lightly grease each cavity.
Mix Sugar, Oil & Eggs: In a large mixing bowl, whisk sugar and vegetable oil. Add eggs and mix until smooth.
Add Juice & Yogurt: Stir with orange juice and add plain dairy-free yogurt. Mix well until the ingredients are combined.
Add Vanilla & Zest: Add vanilla extract and orange zest.
Whisk Dry Ingredients: In a medium bowl, mix flour, baking soda, baking powder, cinnamon, cardamom, and nutmeg.
Combine Wet & Dry Ingredients: Add half the dry mixture to the wet mixture and mix well before adding in the remaining dry ingredients. Mix again until just combined (do NOT overmix.)
Add Cranberries: Fold in the cranberries until they are evenly distributed.
Divide Batter in Cups: Scoop batter evenly into muffin cups (they’ll be quite full).
Bake Until Golden: Bake for 18–22 minutes, until the muffins are golden and a toothpick comes out clean.
Let Cool Before Serving: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Sprinkle & Serve: Sprinkle the cooled muffins with powdered sugar and serve!
Notes:
Sugar: I used granulated white sugar, but feel free to use cane sugar, light brown sugar, or dark brown sugar if you prefer (just bear in mind that the darker the sugar, the darker the batter will be).
Oil: I like using sunflower oil because I always keep a bottle of it on hand. However, feel free to use another type of vegetable oil if you prefer.
Eggs: The eggs are essential in binding the ingredients together, so make sure to include them.
Juice & Zest: For the best orange flavor, I recommend using freshly squeezed orange juice and freshly grated orange zest.
Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you are not a fan of vanilla, feel free to leave it out.
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent used in this recipe to help the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: To add fall flavors, I’ve used a combination of warm spices, including ground cinnamon, ground nutmeg, and cardamom.
Cranberries: I used fresh cranberries, but frozen cranberries will work too. Alternatively, if you don’t have fresh cranberries, you can also use unsweetened dried cranberries (make sure to soak the dried cranberries in hot water for 10 minutes before using).
Dish by Dish Tips:
No Fresh Cranberries? If you don’t have fresh cranberries, you can also use unsweetened dried cranberries (make sure to soak the dried cranberries in hot water for 10 minutes before using).
Swap Orange for Lemon: While orange and cranberries make the perfect pair, creating a sweet-tart flavor, you may also use lemon juice and zest if you prefer.
Line Muffin Pan: I highly recommend lining the muffin pan with paper cupcake liners so the batter doesn’t stick to the pan, and it’s easier to remove the muffins once baked.
Recipe courtesy of Dish by Dish.net
Bread Bowl
Total Time Prep: 35 min. rising
Bake: 20 min. cooling
Yield: 6 servings
Ingredients:
2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Optional: Cornmeal and sesame seeds
Directions:
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture, and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch down the dough. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been greased, or, if desired, generously sprinkled with cornmeal. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score the tops with shallow cuts in an “X” pattern.
Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°, about 16-18 minutes. Remove from pans to wire racks to cool completely.
Cut a thin slice off the top of each loaf. Hollow out the bottom portion of each loaf, leaving a 1/2-in. shell. Discard the removed bread or save it for another use, such as croutons.
Finally, fill each bread bowl with a warm soup, chili, or dip of your choice. Serve immediately!
Notes:
Can I make the bread bowls in advance?
The best part about making bread bowls is that you can easily tailor the recipe to accommodate your schedule. Once hollowed, however, we recommend enjoying bread bowls within 24 hours.
Mix-ahead directions:
After the initial rise in step three of the bread bowl recipe, punch the dough down and divide the dough into balls as directed in step four. However, rather than place them on a baking tray to proof a second time, refrigerate the dough balls in an airtight container for up to 2 days.
When you’re ready to bake, remove the dough from the fridge, let it come to room temperature, and proceed with step five. One added benefit to this method is that the bread bowls will develop a stronger, more robust flavor due to the slow fermentation of the yeast that will occur while the dough rests in the fridge.
Bake-ahead directions:
Bake and prepare the bread bowls as directed through step five. Then, store in an airtight container for up to three days. When ready to serve, hollow out as directed in step six and fill as desired.
What should I do if my bread doesn’t rise?
If your bread doesn’t rise, there are several possible causes, like the age of your yeast, the temperature of your water, and the temperature of your proofing environment. While some of these bread-baking pitfalls are salvageable, others will require you to learn from your mistake and start over. If the environment is too cold, just give it a little more time to proof, preferably in a turned-off oven or somewhere else around 80°F.
What should I do if I poke a hole through the bottom of the bread?
Nothing is more tragic than a bread bowl with a gaping hole in the bottom. But don’t fret! Our favorite way to fix a bread bowl is with cheese “glue.”
To begin, grate a few tablespoons of cheese (preferably one that pairs well with your soup). Then, sprinkle a little over the hole in the bottom of your bread bowl. Top the cheese with a few small pieces of the bread remnants you removed from the center of your loaves. Place the damaged bread bowl back into your oven at 350° for 3 to 5 minutes or until the cheese has melted. Remove and let the cheese “glue” cool completely. Then, fill as desired. It’s like it never happened!
Nutritional Facts:
1 bread bowl: 283 calories, 1g fat (0 saturated fat), 0 cholesterol, 396mg sodium, 57g carbohydrate (2g sugars, 2g fiber), 10g protein.
Recipe courtesy of Taste of Home.com
I love bread bowls! It’s been a long time since I’ve been able to eat a whole one plus the soup in one sitting haha - although I guess I could make mini ones?
Perfect recipe to compliment soup season 
Thanks, Amethyst! 
