Posts made in July, 2024

Bready or Not: Sweet Crescent Rolls in the Bread Machine

Posted by on Jul 10, 2024 in Blog, Bready or Not, side dish, yeast bread | 0 comments

The blog is titled Bready or Not. Today, it is decidedly bready, as the recipe is one for Sweet Crescent Rolls made using a bread machine.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

The recipe requires little hands-on effort. The dough mixes in the bread machine. You divide it and form the crescent rolls, which is actually rather fun. They rise. You then bake. The recipe makes 24 rolls, meaning you can feed a crowd or you can freeze a bunch.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

These keep well in the freezer for months. This is the kind of thing you can make at Thanksgiving and then pull out as needed through the rest of the holiday season.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

Modified from Allrecipes.com Magazine Oct/Nov 2014.

Bready or Not: Sweet Crescent Rolls in the Bread Machine

Mix the dough in the bread machine, shape it for the second rise, then bake in the oven. This dinner side is easy to make, and fantastic to prepare in a big batch to freeze for later! Modified from Allrecipes.com Magazine Oct/Nov 2014.
Course: Bread
Cuisine: American
Keyword: yeast bread
Servings: 24 rolls
Author: Beth Cato

Equipment

  • food thermometer
  • bread machine
  • parchment paper
  • food scale
  • cookie sheet
  • knife or pizza cutter

Ingredients

  • 1/2 cup warm water (110 degrees)
  • 1/2 warm milk or half & half (110 degrees)
  • 1 large egg room temperature
  • 1/3 cup unsalted butter softened
  • 3 3/4 cup all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon active dry yeast or 1 packet active dry yeast
  • 1/4 cup unsalted butter softened, for filling

Instructions

  • Place ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.
  • Prepare a baking sheet or sheets with parchment paper.
  • Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.
  • Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.
  • Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.
  • Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.

OM NOM NOM!

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    Bready or Not: Dutch Apple Loaf Cake

    Posted by on Jul 3, 2024 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

    Need a smaller portion apple cake? Use your loaf pan! This Dutch Apple Loaf Cake has a crumble topping that is a bit messy, sure, but it’s also delicious.

    Bready or Not: Dutch Apple Loaf Cake

    I used three small apples in this cake, which came to about 2 cups diced up. That would probably equal two mediums or one really huge apple. You have more wiggle room in this recipe’s fruit content than you would in, say, an apple pie where the volume is more obvious.

    Bready or Not: Dutch Apple Loaf Cake

    This is an especially nice recipe to cut into slices and freeze for later. They thaw fast, too, making them great to pack for the road to enjoy on a trip or for a snack or lunch–though remember, they might be a little crumbly, so maybe eat where the birds can enjoy those crumbs.

    Bready or Not: Dutch Apple Loaf Cake

    Bready or Not: Dutch Apple Loaf Cake

    This loaf cake is a lovely smaller portion cake that is perfect for a breakfast, brunch, or to freeze in slices to eat later.
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: apple, walnuts
    Author: Beth Cato

    Equipment

    • 9×5 loaf pan
    • parchment paper
    • nonstick spray

    Ingredients

    Topping:

    • 1/4 cup white sugar
    • 1/4 cup all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1/4 cup unsalted butter cold, cut up

    Cake:

    • 1/2 cup unsalted butter softened
    • 1 cup white sugar
    • 2 large eggs room temperature
    • 1/4 cup buttermilk or soured milk (see note)
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 2 cups apple pieces peeled and diced (about 3 small apples)
    • 1/2 cup walnuts chopped

    Instructions

    Mix topping

    • Combine sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Tuck into fridge while the loaf is made.

    Create loaf cake

    • Preheat oven at 350 degrees. Cut parchment paper to fit into loaf pan like a sling, the paper extending up both long sides. apply nonstick spray into middle.
    • In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time. Add the buttermilk and vanilla.
    • In a small bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet. Fold in the apple pieces and the walnuts. Pour batter into the pan and even out. Sprinkle topping mix to cover.
    • Bake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes in pan before using the parchment to lift the cake onto a rack. Keep stored at room temperature, wrapped in plastic wrap or otherwise covered. Pieces can also be individually wrapped and frozen.

    OM NOM NOM!

      Notes

      To make soured milk as a buttermilk substitute, add 3 teaspoons of lemon juice or vinegar to a liquid 1/4 cup, then add milk to half & half to the 1/4 line. Let sit for about 10 minutes at room temperature. It should curdle. Use full amount in recipe.
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