Bready or Not

Bready or Not recipe blog

Bready or Not Original: Snickerdoodle Crumb Cake

Posted by on Jun 16, 2021 in Blog, blondies, Bready or Not, cake | 0 comments

Snickerdoodles are a regular theme on Bready or Not, and this new Snickerdoodle Crumb Cake version is something amazing.

Bready or Not Original: Snickerdoodle Crumb Cake

This is a true cake, not simply a bar. It has a light, airy crumb that isn’t too moist or too dry.

Bready or Not Original: Snickerdoodle Crumb Cake

Most importantly, it tastes like a Snickerdoodle. Despite what some store versions think these days, that doesn’t simply mean cinnamon and sugar, but the distinct taste of cream of tartar as well.

Bready or Not Original: Snickerdoodle Crumb Cake

That cinnamon-sugar thing is important too, though. That’s why this cake has a visible layer through the middle–which looks gorgeous when pieces are cut–as well as a crust on top. To which I added a pinch of pretzel salt for contrast, because why not?

Bready or Not Original: Snickerdoodle Crumb Cake

This recipe doesn’t produce a massive batch of cake, but if you are baking for a few people, know that you can safely slice up and individually wrap pieces and freeze them for later.

Bready or Not Original: Snickerdoodle Crumb Cake

Bready or Not Original: Snickerdoodle Crumb Cake

These light, cakey bars are infused with Snickerdoodle goodness. This cake takes more effort than the usual cookies, but it shows in the presentation and flavor!
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bars, cake, snickerdoodle
Author: Beth Cato

Equipment

  • 8x8 or 9x9 pan
  • uneven spatula

Ingredients

Streusel

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon kosher salt
  • 4 Tablespoons unsalted butter half stick, cut into pieces

Dough

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract or paste

Filling

  • 1 teaspoon cinnamon
  • 2 Tablespoons white sugar

Topping

  • 1/2 teaspoon cinnamon
  • 1 Tablespoon white sugar
  • pinch pretzel salt optional

Instructions

Make the streusel

  • Stir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.

Make the dough

  • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.
  • In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
  • In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.
  • Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.

Make the layers

  • Stir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.
  • Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.
  • Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.
  • Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.

OM NOM NOM!

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    Bready or Not: Pretzel Sandwich Buns

    Posted by on Jun 9, 2021 in Blog, Bready or Not, yeast bread | 0 comments

    If you need a good, sturdy sandwich roll, these Pretzel Sandwich Buns are delicious bready conveyances.

    Bready or Not: Pretzel Sandwich Buns

    With my husband home a lot more in 2020, I revisited some bread recipes I hadn’t made in years. This is one of them, which I originally featured on Bready or Not in 2014.

    Bready or Not: Pretzel Sandwich Buns

    I rewrote the recipe to clarify some things. The recipe is a fine one to do in a KitchenAid (yay, bread hook!), but I really like making this dough in my bread machine. Add the ingredients in whatever order is specified by your machine; for me, that means liquid ingredients first.

    Bready or Not: Pretzel Sandwich Buns

    When it is time to do the water bath, be vigilant! That baking soda makes the water especially turbulent and foamy.

    Bready or Not: Pretzel Sandwich Buns

    These rolls are great for things like shredded pork with BBQ sauce. They don’t get soggy and dissolve in your hands. Also, these are just straight-up good split in half, buttered, and heated in the oven.

    Bready or Not: Pretzel Sandwich Buns

    2020 was a sucky year, but at least it enabled me to rediscover some recipes like this one!

    Modified from King Arthur Flour.

    Bready or Not: Pretzel Sandwich Buns

    These chewy buns are great for sandwiches that tend to be saucier or juicier, as the crumb has a fantastic, durable pretzel texture. Shape them into buns big or small, or elongated to fit sausages. Modified from a King Arthur Flour recipe.
    Course: Bread, Main Course, Snack
    Cuisine: American
    Keyword: yeast bread
    Author: Beth Cato

    Equipment

    • large pot
    • slotted spoon

    Ingredients

    Dough

    • 1 3/4 cups warm water
    • 2 Tablespoons unsalted butter softened
    • 3/4 teaspoon salt
    • 4 1/2 cups all-purpose flour or bread flour
    • 1/4 cup nonfat dry milk
    • 2 teaspoons instant yeast

    Topping

    • pretzel salt or substitute kosher salt

    Water Bath

    • 2 quarts water
    • 1 Tablespoon salt
    • 1/4 cup baking soda

    Instructions

    • Mix and knead the dough ingredients by hand, mixer, or bread machine to make a smooth, slightly sticky dough. If making by hand or mixer, allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. In a bread machine, let the full dough cycle run through.
    • Gently deflate the dough, and transfer it to a lightly floured work surface. Shape the dough as necessary. This can mean weighing the dough then dividing it into portions, or using a biscuit cutter or other shaper to slice. Note that if the dough is being cut, keep it thick, as it won't double on the second rise. Recipe can make about 5 to 6 big sandwich rolls. Roll dough with hands with smooth out the shape.
    • Place the balls on a lightly greased baking sheet, cover with plastic wrap, and let rest for 15 minutes.
    • While dough rests, preheat the oven to 400-degrees and prepare the water bath for the stovetop. In a large pot, bring the water, salt, and baking soda to a boil.
    • Use a slotted spoon to gently lower several dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using the slotted spoon, return the buns to the baking sheet.
    • Use scissor or a sharp knife to cut half-inch deep crosses into the center of each bun. Sprinkle with coarse salt.
    • Bake buns for 20 to 24 minutes (or a lower time, if they are shaped smaller). They should be nicely brown all over. Transfer to a rack to cool.
    • Buns will keep well in a sealed bag at room temperature for up to 2 days. The bread is great at room temperature or warmed in an oven or toaster oven. The rolls can be frozen, but note that the top can sog slightly when they are thawed, which isn't a problem if the rolls are heated/toasted to be eaten.

    OM NOM NOM!

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      Bready or Not Original: Marmalade Pecan Bread

      Posted by on Jun 2, 2021 in Blog, Bready or Not, breakfast, british, quick bread | 0 comments

      Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

      Bready or Not Original: Marmalade Pecan Bread

      If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

      Bready or Not Original: Marmalade Pecan Bread

      This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

      Bready or Not Original: Marmalade Pecan Bread

      This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

      Bready or Not Original: Marmalade Pecan Bread

      I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

      Bready or Not Original: Marmalade Pecan Bread

      Modified from Taste of Home Church Potluck 2015.

      Bready or Not Original: Marmalade Pecan Bread

      The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
      Course: Breakfast, Snack
      Cuisine: American, British
      Keyword: citrus, pecans, quick bread
      Author: Beth Cato

      Equipment

      • 9x5 loaf pan
      • parchment paper

      Ingredients

      • 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
      • 1/2 cup unsalted butter 1 stick, softened
      • 1/2 cup brown sugar packed
      • 2 eggs room temperature
      • 2 2/3 cups all-purpose flour
      • 3 teaspoons baking powder
      • 2 teaspoons ground cinnamon
      • 1 teaspoon salt
      • 1/3 cup orange juice plus more, if needed for glaze
      • 1/2 cup pecans chopped
      • 1/2 cup confectioners' sugar

      Instructions

      • Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
      • If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
      • In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
      • In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
      • Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
      • Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
      • After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
      • Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Vanilla Applesauce Cake

        Posted by on May 26, 2021 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

        Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.

        Bready or Not Original: Vanilla Applesauce Cake

        There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.

        Bready or Not Original: Vanilla Applesauce Cake

        The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.

        Bready or Not Original: Vanilla Applesauce Cake

        Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.

        Bready or Not Original: Vanilla Applesauce Cake

        Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.

        Bready or Not Original: Vanilla Applesauce Cake

        Applesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!
        Course: Breakfast, Dessert, Snack
        Cuisine: American
        Keyword: apple, applesauce, cake, springform pan
        Author: Beth Cato

        Equipment

        • 9-inch springform pan
        • offset spatula
        • parchment paper

        Ingredients

        • 2 cups all-purpose flour
        • 2 teaspoons baking powder
        • 2 teaspoons ground cinnamon
        • 1 teaspoon kosher salt
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon ground ginger
        • 1/4 teaspoon ground cloves
        • 1 cup white sugar
        • 1 cup applesauce or about 2 individual serving cups of applesauce
        • 1/2 cup buttermilk or soured milk (see note)
        • 1/2 cup vegetable oil
        • 2 large eggs room temperature
        • 1 teaspoon vanilla extract
        • 1/4 cup coarse sugar as topping, such as turbinado, maple, etc

        Instructions

        • Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
        • In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
        • In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
        • Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
        • Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
        • Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.

        OM NOM NOM!

          Notes

          Soured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.
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          Bready or Not: No-Knead French Boule (French Bread Round)

          Posted by on May 19, 2021 in Blog, Bready or Not, French, yeast bread | 0 comments

          French bread is one of the best things in the world and it is super-easy to make. All you need are four ingredients and some time.

          Bready or Not: No-Knead French Boule (French Bread Round)

          The time element is not that much of an issue, though, because this takes all of five minutes to mix up. After an initial rise, the dough can then be tucked away in the fridge for up to two weeks.

          Bready or Not: No-Knead French Boule (French Bread Round)

          If this technique looks familiar, it’s because it’s similar to the recipe I shared in February for my favorite pizza dough. They are both modified from the book Artisan Bread in Five Minutes a Day.

          Bready or Not: No-Knead French Boule (French Bread Round)

          The boule, or bread round, is the most traditional form of French bread. The baguette is actually an innovation from the 1920s. The boule was first, and is, arguably, the best.

          Bready or Not: No-Knead French Boule (French Bread Round)

          This bread is perfect to slice up, butter, and toast. It’s great for sandwiches. For charcuterie and cheese. To make French toast. Any way you can eat bread, really.

          Bready or Not: No-Knead French Boule (French Bread Round)

          It’s also great to freeze and thaw for later enjoyment! This is really a recipe that is all about convenience, before and after baking.

          Bready or Not: No-Knead French Boule (French Bread Round)

          This recipe makes a lovely round of fresh French-style bread. The dough can be made up to 2 weeks in advance and stored in the fridge! The times stated in the recipe are for baking the entire round at once, but it can also be used in smaller portions with reduced baking times. Modified from Artisan Bread in Five Minutes a Day.
          Course: Appetizer, Main Course, Side Dish
          Cuisine: French
          Keyword: yeast bread
          Author: Beth Cato

          Equipment

          • baking stone or baking steel
          • small metal cake or casserole pan

          Ingredients

          • 1 1/2 cups lukewarm water
          • 2 1/4 teaspoons active yeast or one store packet
          • 3 1/4 cups all-purpose flour
          • 2 1/4 teaspoons kosher salt

          Instructions

          • Warm the water to just above body heat, about 100-degrees. Pour it into a large bowl. Add the yeast, flour, and salt. Stir until everything is uniformly moist, no dry patches to be found.
          • Loosely cover the bowl with plastic wrap, waxed paper, or an off-kilter lid, and set in a warm spot in the kitchen.
          • After about 2 hours, it should double in size and flatten out on the top; a colder kitchen may need as long as 5 hours, which is fine.
          • The dough can be used now, but is very sticky. It's easier to work with if it has chilled in the fridge for at least 2 hours, but can idle in there overnight or for as long as 2 weeks. Keep loosely covered so that it doesn't dry out.
          • Prepare a piece of parchment with a dusting or flour, semolina, or fine cornmeal. To shape the dough into a round, dust hands with flour then gently shape dough into a ball, tucking and smoothing rough bits into what will become the bottom. Set dough on prepared parchment. Let rise for 20 to 30 minutes. It may not rise a lot, but should puff a bit.
          • Start preheating oven at 450-degrees. Place baking stone or steel in the middle rack of the oven. Place the empty metal cake or casserole pan beneath it. Let the oven heat for 20 minutes.
          • Measure out 1 cup of water.
          • After the bread has risen for about 40 minutes, lightly dust the top of the dough with flour. Use a lame or serrated knife to slash lines across the top.
          • Pull the hot stone or steel from the oven. Use the parchment to carefully transfer the dough onto the hot surface. Set baking sheet into oven. Pull out the heated pan on the shelf below. With care, pour the water into the pan; do not overfill! Gingerly push the shelf back into place and close the oven so that the steaming water can work its magic on the baking bread.
          • Bake for about 30 minutes. Do NOT open the oven until the end of that time! The bread should look crusty and golden over the top. Pull out the pan and let the bread cool. It may emit a crackling sound as it cools down. If the bottom is carefully thumped, the bread should sound hollow.
          • Let cool about 20 or 30 minutes before cutting into the bowl. Store in a sealed bag for up to 2 days. If freezing portions of the bread, do so within the first day so they will be as fresh as possible.

          OM NOM NOM!

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            Bready or Not: Molasses Toffee Apple Upside-Down Cake

            Posted by on May 12, 2021 in apples, Blog, Bready or Not, cake | 0 comments

            This Molasses Toffee Apple Upside-Down Cake is as delicious as it is beautiful!

            Bready or Not: Molasses Toffee Apple Upside-Down Cake

            This cake does take a little extra effort. You have to give some thought to placing the apple slices instead of just mixing in the apples. It also dirties a lot of dishes.

            Bready or Not: Molasses Toffee Apple Upside-Down Cake

            But the end result? The cake crumb is reminiscent of a dense, moist gingerbread cake–which goes perfectly with the apples. The combo is sheer bliss.

            Bready or Not: Molasses Toffee Apple Upside-Down Cake

            So, what kind of apples are best? Three medium baking apples! You can always Google that subject for a wide range of recommendations. I can recommend Granny Smiths, Galas, and Pink Lady.

            Bready or Not: Molasses Toffee Apple Upside-Down Cake

            The resulting cake is great warm, recently from the oven. It’s also good cold from the fridge. And reheated, warmed just a touch in the microwave or toaster oven. But not reheated to be super-hot–that actually makes the apples go too soft.

            Bready or Not: Molasses Toffee Apple Upside-Down Cake

            This cake is also great to slice into blocks, wrap in plastic, and freeze for later. It keeps wonderfully that way! Thaw and enjoy at your leisure.

            Modified from Bake from Scratch September/October 2019.

            Bready or Not: Molasses Toffee Apple Upside Down Cake

            This beautiful apple cake takes some extra labor to arrange, but wow is the presentation pretty--and the cake is delicious, too! The dense crumb tastes like gingerbread and is a perfect complement to the slices apples. Modified from Bake from Scratch September/October 2019.
            Course: Breakfast, Dessert, Snack
            Keyword: apple, cake, gingerbread
            Author: Beth Cato

            Equipment

            • 9x9 square pan
            • offset spatula

            Ingredients

            • 1 2/3 cups light brown sugar packed, divided
            • 1/4 cup unsalted butter half stick, melted
            • 1/2 cup plus 2 Tablespoons molasses divided
            • 3 large baking apples about 450 grams after being peeled, cored, and thinly sliced; Granny Smith, Gala, and Pink Lady work well
            • 1/2 cup plus 1 Tablespoon unsalted butter softened
            • 2 large eggs room temperature
            • 1 large egg yolk
            • 2 teaspoons vanilla extract
            • 2 2/3 cups all-purpose flour
            • 2 1/2 teaspoons baking powder
            • 1 1/2 teaspoons ground cinnamon
            • 3/4 teaspoon kosher salt
            • 3/4 teaspoon ground ginger
            • 1/2 teaspoon ground nutmeg
            • 1/8 teaspoon ground cloves
            • 3/4 cup whole milk

            Instructions

            • Preheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.
            • In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
            • In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.
            • Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.
            • In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
            • Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.
            • Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.
            • The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.

            OM NOM NOM!

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