Braided Loaf

I made a big pot of bean soup today and wanted some nice crusty bread to go along with it.  I pulled out a cookbook that I have had for quite awhile now but have never tried any of the recipes.  The Ultimate Low Fat Baking Cookbook is a beautiful cookbook and I especially like it because it has a picture with every recipe.  As I flipped through the pages I came across a Braided Loaf that looked easy and beautiful.  So I got out all my ingredients and made a really nice loaf of bread.  I was trying to do the 5 strand braid but I think I got it all whopperjawed....lol!  I was still happy with the results.  This was quite delicious for a low fat bread....a nice crispy crunch on the outside and warm soft goodness on the inside.  I will surely make it again!

The soup didn't turn out so bad either!!  It was a warm, comforting dinner!

Enjoy!

Braided Loaf

Serves 10 

2 teaspoons active dry yeast

1 teaspoon honey

1 c lukewarm skim milk ( I used unsweetened almond milk)

4 tablespoons butter, melted

3 cups all purpose flour ( I used 1 1/2 c. all purpose and 1 1/2 c. whole white wheat flour)

1 teaspoon salt

1 egg yolk, beaten with 1 teaspoon skim milk, for glazing. (I forgot that step :( )

1. Combine the yeast, honey, milk and butter, stir and let sit for 15 minutes to dissolve
2. In a large bowl, mix together the flour and salt.  Make a well in the center and add the yeast mixture .  With a wooden spoon, stir from the center incorporating flour with each turn, to obtain a rough dough.
3. Transfer to a floured surface and knead until smooth and elastic.  Place in a clean bowl, cover, and let rice in a warm place until doubled in volume. about 1 1/2 hours.
4. Line a baking sheet with parchment paper.  Punch down the dough and divide into three equal pieces.  Roll to shape each piece into a long thin strip.
5. Begin braiding from the center strip, tucking in the ends to conceal them.  Cover loosely and let rise in a warm place for 30 minutes.
6. Preheat the oven to 375 degrees.  Place the bread in a cool place while the oven heats.  Brush with glaze and bake until golden, 40-45 minutes.  Set on rack and cool completely (or not!!) before serving.

ABC: Nut-Crusted Chocolate-Banana Swirl Cake

We are bringing in the new year with a new book to bake from!  This month's ABC challenge is from Weekend Baker by Abigail Johnson Dodge.  I am not a big fan of banana cake and even though this one was a bit sweet for my taste it was still very delicious (I liked the chocolate swirled in it).  I do think mine turned out a bit too dense, perhaps my baking powder is getting too old??  Not really sure what might have happened....anyway, I will be sure to buy some new baking powder the next time I am at the store! (not having much luck with bundt cakes lately...haha!)  This recipe was fairly easy.  And though it is not instructed, I do think you need to cream the butter and sugar before you add in the bananas...I had a hard time getting the butter to incorporate.  I also had to bake it longer than 40 minutes....nearly 55 minutes!  I liked the nut-sugar crusting on the outside, it added a nice little crunch.  It also is very versatile, it can be eaten anytime...it would be great for breakfast, as a snack or a dessert....whatever you choose!

You can go here and see what the other bakers did...there are some amazing bakers in this group....sometimes I feel as if I am not worthy!  Lol!  Next time we are going to bake Glazed Cinnamon Rolls...can't wait!  Go check them out and give this recipe a try!  Fine cooking has the recipe here.

Happy New Year!

And as always...

Enjoy!

Rosemary Olive Oil Bread

Want to make your house smell divine....bake a loaf of this bread!

So good! So easy!

Click here for the recipe.

Belly up to the Bar

Chubby Hubby Bars

I have been quite obsessed with Pinterest lately...So many good ideas and good looking recipes.   That is where I found these bars and brownies.  My husband needed something to bring into work to share, I thought that it would be the perfect opportunity to try these tempting recipes.  They were good!  The Chubby Hubby bars were really delicious with the nice caramel layer and the rich layer of chocolate....I loved the pretzles in the dough. It has a nice salty-sweet thing going on.  The Slutty Brownies were just over the top!  The recipe suggested that you serve them with ice cream....oh yeah!  That is exactly what needs to be done!!  They are like chocolate lava brownies....very decadent

and super easy!

If you want to see what interests me on Pinterest click here. 

Be forewarned, it is addictive!

Slutty Brownies

They were both very easy to put together. Just click the pictures for the recipe.  Try them sometime!

Enjoy!

Baked Sunday Mornings- Buckeyes

I was really excited when I saw that the Baked Sunday Mornings group was doing Buckeyes for their last offering of the year. Being a former Ohioan, I know all too well what Buckeyes are and how delicious they can be.  However, I have never made them!  Odd but true!  This recipe is very easy and extremely delicious.  The baked boys claim that they made the Buckeye less sweet....hmmm, with 3 cups of confectioners sugar, they still pack a sweet punch but with the addition of cream cheese and graham cracker crumbs these are a winner! I made mine with chunky peanut butter and they turned out really tasty.  I lost a few when I was dipping them in the chocolate, I guess I am not such a great dipper...that's okay, my hubby likes to eat the mistakes!   You can get the recipe and see what the rest of the Baked Sunday Mornings group did here.

Until next time....

Enjoy!

Christmas Cookie Lineup 2011

Christmas is upon us and every year I make a variety of cookies for friends and family.  I wanted to share them with you too!  Click on the pictures to get the recipes. 

Merry Christmas!!

Frosty Christmas Tree Cookies

These scrumptious treats are a soft perfectly spiced molasses cookie with sugar frosting.  These have been on my Christmas cookie tray every year for the past 30 years!! Needless to say, these are one of my personal favorites. 

They are just the thing to leave for old Santa when he makes

his rounds to your house. 

Enjoy!

Frosty Christmas Tree Cookies

Bake at 350 for 8 minutes

Makes 3 dozen cookies

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons unsweetened cocoa powder

2 teaspoons ground ginger

3 teaspoons ground cinnamon

2 teaspoons ground cloves

1 cup (2 sticks) butter, softened

1 cup sugar

1 egg

1/2 cup molasses

Sugar Icing (recipe follows)

1. Sift flour, baking soda, salt, cocoa, ginger, cinnamon, cloves onto waxed paper.
2. Beat butter, sugar, egg and molasses in a large bowl with electric mixer until fluffy-light.  Stir in flour mixture until well blended.  Wrap the dough in plastic wrap or foil; refrigerate several hours or overnight.
3. Roll out dough, 1/3 at a time, on a lightly floured surface to 1/4 inch thickness.  Cut out with large Christmas tree cutter.  Brush off excess flour; place cookies on a lightly greased cookie sheet.  Repeat with remaining dough.  Gather up scraps for second rolling.
4. Bake in moderate oven (350) for 8 minutes, or until edges are browned.  Let cookies cool a few minutes on cookie sheets.  Remove to wire racks with spatula; cool completely.  Dip small clean brush into Sugar Icing and "paint" cookies.  Sprinkle with colored sugars.

Sugar Icing:  Combine 1 package (1 pound) 10X (confectioners) sugar, 1 teaspoon vanilla and 1/3 cup water in medium size bowl; stir until smooth.  Add more water, a teaspoon at a time, until icing is spoonable and flows easily from a spoon.

Makes 2 cups