Cinnamon Raisin Bread

November 29th, 2010 § 0 comments § permalink

Makes 2 loaves

INGREDIENTS

1½ cups milk
2 (.25 ounce) packages active dry yeast
1 cup warm water (110°F)
3 eggs
½ cup white sugar
½ cup butter, softened
1 teaspoon salt
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

PREPARATION

Warm the milk in a small saucepan until bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled, about 30 minutes.

Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 tablespoons milk. Mix together ¾ cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350°F for 45 minutes, or until loaves are lightly browned and sounds hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine.
Let cool before slicing.

Recipe by Ashton Keefe

Honey Pecan Sticky Buns

November 29th, 2010 § 0 comments § permalink

Makes 6 buns

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more for drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in hoeny, brown rice syrup, and sugar, and bring to a gentle simmer.
Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼-inch.

Brush dough with honey mixture going to about 1″ ground. Next, spread mascarpone mixture evenly on top and top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evenly into muffin tins or onto sheet tray and place buns cut-side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

Recipe by Ashton Keefe

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

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