Tasty Kitchen: A Happy Recipe Community! » Breads

One-Bowl Chocolate Chip Muffins

DCourtney — Fri, 24 May 2013 16:03:05 +0000

This is a one bowl recipe! You will need one muffin tin for 12 muffins. Preheat oven to 375 F.

Put butter into a large microwave safe bowl. Melt butter in the microwave. This will take 60-90 seconds but keep an eye on it because it will sputter a lot. Remove bowl from microwave once melted. Add in the sugar, eggs, milk, and vanilla. Stir well to combine. Gently mix in the flour, baking powder, salt, cinnamon, and 1 cup dark chocolate chips.

Place heaping 1/4 cup sized scoops into paper-lined or greased muffin tins. Bake at 375 F for 12-15 minutes or until tops are a light golden brown. Enjoy!

Homemade White Bread

Athreya Rajan — Fri, 24 May 2013 13:30:57 +0000

1. In the bowl of a stand mixer with a dough hook attachment, mix together the flour and salt until it’s well mixed.
2. In a 2 cup measuring bowl, mix together the milk, water, honey and yeast. Let it sit for 10 minutes so the yeast can activate.
3. On a low speed, slowly add the yeast mixture into the flour and salt and mix until the combined ingredients come together and become pliable.
4. Increase the speed to medium and mix until the dough is soft and aerated. (The dough should not stick to the outside of the bowl. If it does, add additional teaspoons of flour one at a time until it doesn’t).
5. Scoop the dough out and place on a lightly floured surface and work the dough into a round ball.
6. Place the ball in a bowl and cover with clingfilm and leave in the oven with the pilot light on for 1 hour to rise.
7. After the dough has risen, put it on the floured surface again and roll it out into a 9 inch rectangle
8. With the long side facing you, spirally roll the dough toward you and crimp the corners and the bottom until it neatly fits in a 9 inch bread pan.
9. Cover the pan and leave in a warm, dark place for another 40 minutes to rise. At the end of the rise time, preheat the oven to 375 F.
10. Bake the loaf for 50 minutes until it’s golden brown on the outside. Remove from the oven and allow to cool slightly before removing it from the pan.
11. Serve with butter or jam.

Enjoy!

Bleuberry-Lemonade Muffins

Terri @ that's some good cookin' — Thu, 23 May 2013 15:57:31 +0000

Preheat oven to 400 F. Lightly grease 12-cup muffin tins. I used a little butter to grease the pan. Set aside.

In a large mixing bowl, combine flour, baking powder, salt and 1 cup sugar. Set aside.

In a medium mixing bowl, lightly beat the eggs with a fork or whisk. Add the sour cream, melted butter, lemon zest, and lemon juice. Blend well.

Make a well in the center of the dry ingredients and pour the wet ingredients in the well. Fold together just until the dry ingredients are moistened. Do not over-mix!

Add the blueberries and gently fold into the batter. Again, do not over-mix.

Spoon the batter into the muffin tin, filling each cup 3/4 full. Sprinkle the top of the muffins with remaining 1/4 cup white granulated sugar. Bake for 16-18 minutes until faintly golden brown on top and a toothpick inserted in center comes out clean. Then remove the pan from the oven and set it on a rack.

Cool muffins in the pan for 1 minute. Remove muffins from pan and continue to cool on the wire rack for another 10 minutes. Store in an airtight container in the refrigerator.

Recipe adapted from a Southern Living recipe posted on myrecipes.com.

Key Lime and Blueberry Corn Muffins

A Beautiful Bite — Wed, 22 May 2013 13:36:50 +0000

If using dried blueberries, place berries into a bowl and mix together with the lime juice. Allow them to sit for several hours. If using fresh, just mix them together and proceed with the recipe.

Preheat oven to 350ºF. Line a 12-count cupcake pan with paper liners.

In a large mixing bowl, combine all of the ingredients (including the blueberry/juice mixture). Fold together ingredients just until combined. Scoop batter into muffin cups. I filled mine just about to the rim of the muffin wells.

Bake in a 350ºF oven until a toothpick inserted comes out clean. This will take about 25-30 minutes.

Makes about a dozen muffins.

Vegan Chocolate Mini Muffins

Erika — Tue, 21 May 2013 17:11:55 +0000

Preheat oven to 350 F and spray a 24 count mini muffin tin or standard loaf pan with nonstick spray.

Place the dates and water in a small saucepan. Heat, uncovered, over high heat. As soon as the mixture comes to a boil, add the baking soda. Mixture will foam up so be careful. Immediately reduce the heat to medium or medium high if mixture starts to foam over. After a minute or two, the dates should begin to break down. Use a wooden spoon to stir/mash up the dates a little. Let the mixture simmer for another five minutes or so until the dates break down into a paste-like mixture. Add an additional splash of water if the mixture starts to look dry before the dates have completely broken down. Once dates have broken down, remove pan from heat and set aside to let cool.

In a large bowl, combine the flours, cocoa powder, baking soda, baking powder and salt. Add the date paste, vanilla, milk, bananas, oil and peanut butter and stir until well combined. Do not over-mix. Fold in the chocolate chips.

Place about a heaping tablespoon of batter into each mini muffin cup or pour batter into prepared loaf pan. Bake for 12-13 minutes for mini muffins or about 40-45 minutes for a loaf. Muffins are done when the tops feel firm to the touch.

Adapted from The Muffin Myth.

Lemon Blueberry Ricotta Bread

Anita at Hungry Couple — Mon, 20 May 2013 04:07:16 +0000

Add the eggs and sugar to a large bowl and beat until thoroughly combined and lightened in color. Beat in the butter followed by the ricotta cheese, vanilla, lemon zest and buttermilk.

In a separate bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the wet until mixed. Fold in the blueberries and mix by hand just until combined.

Pour the batter into a buttered and floured loaf pan and bake in a preheated 350ºF oven for 1 hour or until a cake tester comes out clean. Allow to cool before removing from the pan and dust with powdered sugar, if desired.

Homemade Cinnamon Sugar Bread

Stella Dias — Sun, 19 May 2013 11:51:06 +0000

In a mixing bowl combine flour, yeast, sugar and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.

Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and divide it into 5 round balls and allow them to rise for 10 minutes.

Now take out each ball and roll them out on a lightly floured surface with a rolling pin until you get a thin disk (diameter 6 inch, thickness 1/4 inch).

Mix brown sugar and cinnamon together, then sprinkle evenly over each dough disk.

Next fold the dough in half (folding one half over the other to make a half moon shape). Make 3 incisions in the edges of the dough with a sharp knife. (See photo—you are basically cutting in from the edge of the circle about 1/2 to 1 inch in, towards the flat side of the half moon. Do this 3 times).

Place on a greased baking tray and allow to rise for 35 minutes. Preheat oven to 200 C.

Next brush the remaining beaten egg over the top of the buns. Bake at 200 C for 20 minutes or until golden brown.

Serve and enjoy.

Cornbread

Taylor — Fri, 17 May 2013 19:00:36 +0000

Preheat the oven to 425°F.

Combine the dry ingredients in a bowl. In a second bowl combine the wet ingredients. Add the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased 9×9″ baking dish and bake for 20-25 minutes at 425°F.

Low-Fat Banana, Date & Nut Bread

Kari Lindsay — Fri, 17 May 2013 17:42:57 +0000

1. Preheat oven to 350 F.
2. Grease and flour 2 medium loaf pans (4 ½ x 8 ½ x 2 ½ inches). Set to the side
3. In a medium bowl whisk together the whole wheat flour, all-purpose flour, flax seed meal, baking soda, and salt. Set the dry ingredients to the side.
4. In another large bowl using a handheld mixer, beat together the Greek yogurt and brown sugar. Beat this for about 3 minutes.
5. Add the canola oil and the mashed bananas and beat that for a couple of minutes.
6. Add the eggs and vanilla extract and beat that for a couple more minutes. It seems like a lot of beating, but this much beating of the wet ingredients will help to lighten the batter.
7. Add the dates, almonds and semi-sweet chocolate to the wet ingredients and mix with a wooden spoon or a spatula.
8. Add all the dry ingredients to the wet ingredients. Stir just until the flour is incorporated but do not over work the batter.
9. Divide the batter into the two prepared loaf pans.
10. Bake for 45 to 55 minutes or until the top springs back, or a skewer inserted into the center comes out clean (it may have melted chocolate on it, but there shouldn’t be any batter on it).
11. Remove pans from oven and set on a rack. Allow the bread to cool in the pans for about 10 minutes, and then remove the loaves from the pan to cool completely on a wire rack.
12. Once cooled, wrap it in plastic so it’s airtight, and store in a cool place. Bread may be frozen for up to 8 weeks.

Starbucks Copycat Raspberry Swirl Pound Cake with Cream Cheese Frosting

Wanna Be A Country Cleaver — Thu, 16 May 2013 16:09:52 +0000

Preheat oven to 350 F. Lightly grease a 9×5 loaf pan with non-stick spray.

In a medium sized bowl, whisk together milk, eggs, and raspberry, vanilla and almond extracts. (Raspberry extract is optional but is a great addition if raspberries are not available or are very ripe—it just adds touch of flavor). Set aside.

Set a mesh strainer over a small bowl. Use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds and pith.

Sift flour, sugar and baking soda into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour the eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the smaller bowl of batter, stir in the raspberry juice.

Alternate pouring the two batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Remove pan from oven and set it on a wire rack. Let bread rest in the loaf pan for 10-15 minutes, then turn it out of the pan and allow bread to complete cooling.

For the frosting:
In a bowl using a stand or hand mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth.

Spread frosting over the top of the cooled pound cake. Let it rest, then slice and serve.

Adapted from Julie Wampler’s (Table for Two Blog) Lemon Pound Cake.