breakfast

Bready or Not Original: Snickerdoodle Swirl Loaf

Posted by on Sep 23, 2020 in Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

This Snickerdoodle Loaf Cake is proof, yet again, that snickerdoodles are awesome in any form.

Bready or Not Original: Snickerdoodle Swirl Loaf

I made this based on a recipe in Bake from Scratch and had to modify it significantly to make it more snickerdoodly (that is totally a word) and work overall.

Bready or Not Original: Snickerdoodle Swirl Loaf

The foremost issue on my first bake is that, despite the toothpick test, my loaf wasn’t fully baked. It ended up collapsing as it cooled. I had to gut the middle of the cake, but the majority of it was edible.

Bready or Not Original: Snickerdoodle Swirl Loaf

Not only was it edible, but my husband loved it. Therefore, he was happy when I baked it again, with more modifications–including a longer bake time.

Bready or Not Original: Snickerdoodle Swirl Loaf

This cake is a great keeper, too. It tasted great for a full five days. It might last even longer than that.

Bready or Not Original: Snickerdoodle Swirl Loaf

I guess I’d need to bake it again to test that theory. Oh darn.

Bready or Not Original: Snickerdoodle Swirl Loaf

This Snickerdoodle Loaf Cake features a moist, delicious crumb and layers of cinnamon-sugar deliciousness. The optional nuts add a fantastic crunch.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: loaf cake, pecans, pistachios, quick bread, snickerdoodle
Author: Beth Cato

Equipment

  • 9x5 loaf pan
  • parchment paper

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups white sugar divided
  • 1 1/2 teaspoons kosher salt
  • 1 cup whole milk or half & half
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 Tablespoon ground cinnamon
  • 1/2 cup pecans or pistachios, divided, optional

Instructions

  • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
  • In a big bowl, stir together flour, baking powder, cream of tartar, 1 cup white sugar, and salt. Gradually mix in the milk, vanilla extract, oil, and egg, until just combined.
  • In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.
  • Spread about half the batter in the loaf pan. Sprinkle half the cinnamon-sugar on top, followed by about half the nuts (if using). Add rest of the batter. Use a knife to swirl batter, bringing the blade up and down a bit, to marble the layers together. Sprinkle rest of the cinnamon-sugar across the top followed by the nuts (if using). Swirl the batter again.
  • Bake for 55 to 65 minutes, until a toothpick stuck deep in the middle comes out clean. About halfway through the bake, add foil over the top to prevent overbrowning.
  • Let cool in pan for 10 minutes, then use parchment sling to lift loaf onto a rack to fully cool.
  • Well-wrapped loaf keeps at room temperature as long as 5 days. Slices can also be frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not: Jam and Cream Brioche Tart

    Posted by on Aug 26, 2020 in Blog, Bready or Not, breakfast, cheese galore, French, yeast bread | 0 comments

    This Jam and Cream Brioche Tart is probably among the most extraordinary things I’ve ever baked, and that is saying something.

    Bready or Not: Jam and Cream Brioche Tart

    First of all, the end result is gorgeous. Golden, thick crust freckled by pearl sugar. Marbled cream cheese and contrasting jam, with flecks of vanilla bean throughout.

    Bready or Not: Jam and Cream Brioche Tart

    The tart is as delicious as it looks, too. The enriched dough is sweet and soft, providing a luscious base for the different kind of sweet-and-soft offered by the filling.

    This is a showstopper of a dessert or breakfast.

    Bready or Not: Jam and Cream Brioche Tart

    The only unusual ingredient involved is the Swedish pearl sugar. I bought it on Amazon. I consider it a worthwhile investment, as there are a number of other pastry recipes I want to try that also use it. Plus, heck, you could even throw them on waffles or fruit or whatever.

    Bready or Not: Jam and Cream Brioche Tart

    Another not-quite-so-obscure ingredients I suggest you use is vanilla bean paste. This is VERY useful if you’re making fancy desserts because you get the flecks of vanilla beans without the high cost of using actual vanilla beans.

    Bready or Not: Jam and Cream Brioche Tart

    In a cream cheese filling or frosting, those flecks really stand out, and they add a lot to the WOW factor. Which this tart already has, many times over.

    Bready or Not: Jam and Cream Brioche Tart

    Recipe modified from Bake from Scratch, Sep/Oct 2019.

     

    Bready or Not: Jam and Cream Brioche Tart

    Don't be intimidated by the lengthy instructions! The actual process is fairly straightforward, and the result is gorgeous. Use vanilla bean paste for the filling, if possible, as the flecks of bean add a lot to the prettiness of the finished tart. Modified from Bake from Scratch, Sep/Oct 2019.
    Course: Breakfast, Dessert, Snack
    Cuisine: French
    Keyword: cream cheese, french, yeast bread
    Author: Beth Cato

    Equipment

    • 9x9-inch pan
    • parchment paper

    Ingredients

    For Brioche

    • 1/3 cup plus 1 tablespoon whole milk or half & half
    • 2 3/4 cups all-purpose flour
    • 3 Tablespoons white sugar
    • 2 1/4 teaspoons instant yeast
    • 1 1/2 teaspoons kosher salt
    • 3 large eggs room temperature and divided
    • 1 teaspoon vanilla extract
    • 6 tablespoons unsalted butter softened

    For Cream Cheese Filling

    • 2 tablespoons unsalted butter softened
    • 1/3 cup white sugar
    • 1 teaspoon vanilla bean paste or substitute vanilla extract
    • 1/4 teaspoon kosher salt
    • 8 ounces cream cheese softened
    • 1 large egg room temperature
    • 3 Tablespoons all-purpose flour

    To Finish

    • 2 Tablespoons fruit preserves use good quality stuff with nice chunks
    • 1 Tablespoon water
    • 1 1/2 Tablespoons Swedish pearl sugar

    Instructions

    • Using the microwave and a safe dish, heat the milk to between 120 and 130 degrees. Set aside.
    • In the bowl of a stand mixer with a paddle attachment, beat the flour, white sugar, yeast, and salt at very low speed until combined, about 30 seconds.
    • Slowly add the warm milk to incorporate. Add 2 of the eggs along with the vanilla, and beat for about 1 minute. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes.
    • Add butter, about 1 tablespoon at a time, letting each piece incorporate before adding the next, about 8 minutes total. (If it refuses to incorporate, switch back to the paddle for this stage.) Beat until a smooth and elastic dough forms, about 6 minutes.
    • Lightly flour a stretch of counter or tabletop and dump the dough there. Knead it for a minute or so and form it into a smooth round.
    • Apply cooking spray inside a large bowl. Place the dough inside and give it a spray, too, to prevent sticking. Cover with a towel or plastic wrap in a warm spot to rise until doubled, 30 to 45 minutes.
    • Cut parchment paper to line pan going up all four sides. Apply nonstick spray to pan, then lay both strips inside the pan and spray the top-most sides.
    • On a lightly floured surface, roll the dough into an 11-inch square. Score a 9-inch square in center of dough (using the pan as a reference, if needed). Fold outside 2 inches over score mark, creating a crust around edges.
    • Place dough in the prepared pan, making sure it is even and fills corners of pan. Cover and let rise until puffed, 20 to 30 minutes.
    • Meanwhile, prepare the cream cheese filling. Beat together the butter, sugar, vanilla bean paste (or extract), and salt until well combined. Gradually add cream cheese, beating until smooth. Add egg to incorporate, followed by the flour.
    • Preheat oven to 325-degrees. Using your fingertips to dimple the center of dough back down, leaving outside crust as is. Pour the cream cheese mix into the center of dough. Make small indentations in the cream cheese then add dollops of the preserves. Use a knife to swirl the fruit in a bit more.
    • In a small bowl, whisk together the 1 tablespoon water and remaining egg. Brush the crust with the egg wash, then finish by sprinkling the pearl sugar all over the edge.
    • Bake until the crust is golden brown with the filling set around outside edges, about 35 to 40 minutes. (If desired, check the temp: an instant-read thermometer inserted in center of filling should register 175°F.)
    • Let cool in pan for 10 minutes then use the parchment sling to lift up the tart onto a serving plate or rack. Eat fresh, or let cool.
    • Tart keeps for days well-wrapped in fridge. Eat slices cold, or make pieces even more delicious with a short zap in the microwave.

    OM NOM NOM!

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      Bready or Not: Harvest Apple Challah

      Posted by on Aug 5, 2020 in apples, Blog, Bready or Not, breakfast, yeast bread | 0 comments

      Welcome autumn with this big beautiful Harvest Apple Challah, packed with fruit and spice.

      Bready or Not: Harvest Apple Challah

      This recipe might look intimidating, but let me assure you, it’s not. The cutting stage is supposed to be messy.

      Bready or Not: Harvest Apple Challah

      Take comfort that this is not a loaf that is supposed to look tidy. The end goal is rustic–and delicious.

      Bready or Not: Harvest Apple Challah

      Challah is an enriched dough. Eggs and honey add extra richness plus soft texture.

      Bready or Not: Harvest Apple Challah

      The final result is best served warm with an additional dollop or drizzle of honey. Use the good stuff here! I found that using the toaster oven for 5 to 7 minutes was about perfect for thick slices of bread.

      Bready or Not: Harvest Apple Challah

      I also found that this bread was great to freeze in slices. Pull out frozen pieces to thaw overnight, and breakfast is quick, convenient, and delicious the next morning!

      Bready or Not: Harvest Apple Challah

      Modified from a recipe at King Arthur Flour.

      Bready or Not: Harvest Apple Challah

      Bready or Not: Harvest Apple Challah

      This big round of rustic-looking sweet bread is laden with apple chunks and beautiful to behold--and eat! This kind of bread is traditionally served at Rosh Hashanah along with some honey, but it's so good, it's worth baking all year long. Modified from a King Arthur Flour recipe.
      Course: Bread, Breakfast, Snack
      Keyword: apple, yeast bread
      Author: Beth Cato

      Equipment

      • deep 9-inch round cake pan or casserole dish
      • bench knife
      • kitchen thermometer

      Ingredients

      Dough

      • 1/2 cup lukewarm water
      • 6 Tablespoons vegetable oil
      • 1/4 cup honey
      • 2 large eggs room temperature
      • 4 cups all-purpose flour
      • 1 1/2 teaspoons salt
      • 1 Tablespoon instant yeast or active yeast

      Filling

      • 2 medium apples
      • 1/2 teaspoon cinnamon
      • 1/4 cup white sugar

      Topping

      • 1 large egg
      • coarse sugar optional
      • honey for serving optional

      Instructions

      Make the dough

      • Mix together the dough ingredients by hand or using a mixer with dough hook, until well-incorporated and not stiff. Place dough in a greased bowl to let rise about 2 hours, or until puffy; if poked with a finger, the dent in the dough should remain and not bounce back.
      • Prepare a deep round cake pan or casserole dish (at least 4 inches) by greasing thoroughly.
      • Also lightly grease a large stretch of counter top or table. Gently deflate dough and transfer to the surface, and flatten dough to an 8x10-inch rectangle.

      Prepare the filling

      • Core the apples but leave on the peels. Chop apples into chunks about 1/2 to 3/4-inch in size. Should equal about 3 cups total. Toss pieces in cinnamon and sugar.

      Assemble the bread

      • Spread half the apples in the center of the dough. Fold one short edge over the apples to cover them, and press down the edge to seal them inside.
      • Place the remaining apples on top of the existing apple-dough mound. Cover these apples with the other flap of dough, patting again to seal. It's okay if it is bulging and messy!
      • Use a bench knife or paring knife to cut the dough down the middle, long-ways. Then cut again along the long side, edge to edge, to create a series of broad, messy stacks of dough with apples overflowing onto the surface.
      • Start transferring pieces of dough and scattered apples into the prepared pan, forming a bottom layer, then keep stacking more dough and fruit on top until everything is in the pan.
      • Cover loosely with plastic wrap, and let rise for another hour, until it is puffed again.
      • Preheat oven at 325-degrees, with a rack in the lower third of the oven.
      • Uncover the dough. Brush the top with an egg beaten with a tablespoon of water. If desired, sprinkle coarse sugar all over the top.
      • Bake for 55 to 65 minutes, until the top is deep brown. As the dough is so thick, if a kitchen thermometer is available, use it to test the middle; bread should be at least 190-degrees.
      • Set pan of bread on a rack to cool for 10 minutes. Carefully remove bread from pan.
      • Serve challah warm, ideally with extra honey drizzled on top. Store covered at room temperature up to 4 days. Bread can also be sliced and frozen.

      OM NOM NOM!

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        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

        This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        Bready or Not Original: Greek Yogurt Lemon Bundt Cake

        This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, lemon
        Author: Beth Cato

        Equipment

        • 10-cup minimum bundt pan or tube pan

        Ingredients

        • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
        • 1 teaspoon baking soda
        • 1/4 teaspoon salt
        • 6 large eggs room temperature, separated
        • 2 cups white sugar
        • 1 cup unsalted butter (2 sticks) room temperature
        • 2 medium lemons finely grated and juiced
        • 1 cup Greek yogurt plain or vanilla
        • confectioners' sugar optional, to dust over finished cake

        Instructions

        • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
        • In a bowl, stir together the flour, baking soda, and salt. Set aside.
        • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
        • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
        • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
        • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
        • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

        OM NOM NOM!

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          Bready or Not Original: Apple Butter Blueberry Muffins

          Posted by on Jul 8, 2020 in apples, Blog, blueberry, Bready or Not, breakfast, cupcakes, healthier, muffin | 0 comments

          Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.

          Bready or Not Original: Apple Butter Blueberry Muffins

          I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.

          Bready or Not Original: Apple Butter Blueberry Muffins

          Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.

          Bready or Not Original: Apple Butter Blueberry Muffins

          The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.

           

          Bready or Not Original: Apple Butter Blueberry Muffins

          Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.

          Bready or Not Original: Apple Butter Blueberry Muffins

          Apple butter and blueberries are a delicious, underutilized combo that work out perfectly in these moist, cakey muffins. Recipe makes 24 muffins, so make this recipe with plans to share or freeze!
          Course: Breakfast, Snack
          Keyword: apple butter, blueberries, muffins
          Servings: 24 muffins
          Author: Beth Cato

          Equipment

          • muffin liners
          • 2 muffin pans

          Ingredients

          • 1 cup fresh blueberries
          • 2 cups all-purpose flour plus extra
          • 1 cup white sugar
          • 1/2 cup light brown sugar packed
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1 teaspoon cinnamon heaping
          • 2 eggs room temperature
          • 2 teaspoons vanilla extract
          • 1 1/2 cups apple butter
          • 3/4 cup coconut oil liquid

          Instructions

          • Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
          • Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
          • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
          • In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
          • Scoop batter into prepared liners, filling each no more than 3/4 full.
          • Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
          • Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
          • Once cooled, pack in sealed containers. If freezing muffins, remove liners first.

          OM NOM NOM!

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            Bready or Not Original: Apple Cinnamon Loaf Cake

            Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

            This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

            Bready or Not Original: Apple Cinnamon Loaf Cake

            This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

            Bready or Not Original: Apple Cinnamon Loaf Cake

            My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

            Bready or Not Original: Apple Cinnamon Loaf Cake

            One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

            Bready or Not Original: Apple Cinnamon Loaf Cake

            (In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

             

            Bready or Not Original: Apple Cinnamon Loaf Cake

            This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
            Course: Breakfast, Dessert, Snack
            Cuisine: American
            Keyword: apple, cake, loaf cake
            Author: Beth Cato

            Equipment

            • 9x5 loaf pan

            Ingredients

            • 2 medium apples such as Gala, peeled, cored, and chopped
            • 1/3 cup brown sugar packed
            • 1 teaspoon ground cinnamon
            • 2/3 cup white sugar
            • 1/2 cup applesauce
            • 2 large eggs room temperature
            • 1 1/2 teaspoons vanilla extract
            • 1 1/2 cups all-purpose flour
            • 1 3/4 teaspoons baking powder
            • 1/4 teaspoons salt
            • 1/2 cup milk or half & half

            Instructions

            • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
            • Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
            • In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
            • In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
            • Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
            • Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
            • Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

            OM NOM NOM!

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