Tuesday, July 30, 2013

White Bread/Cinnamon Swirl Bread

So, here is another post for white bread, I know I know, the last white bread I did was really delicious. So, why would I need to go out looking for a different recipe? Well, I will tell you, I have actually had this recipe pinned for quite some time now, but for some reason I kept pinning more pins and I ended up hiding it in my never ending pinned recipes list. But, I have unearthed it! Don't you worry! :) This recipe comes from her grandma and is amazingly soft and delicious.

The other white bread from King Arthur Flour is delicious as well but in a different way. Comparing the two, the K.A. bread is more dense and not as sweet. This bread is soft and airy (exactly what white bread from the store feels like, well, maybe a little more dense than that. But you get the picture!)

Grandma's White Bread
 Yield: 2 Loaves

3 Cups    Warm water (to activate your yeast)
1/4 Cup    Sugar
1 1/2 Tbsp.    Yeast
1/3 Cup    Oil (I used vegetable oil)
1 Tbsp.    Salt
8 Cups    A.P. Flour

Place yeast and sugar in the warm water to activate. Let sit for at least 10 min. until nice and bubbly.

Add the oil and the dry ingredients making sure to put the salt in last. Mix all together, you can use a mixer, but lately I have been kneading bread dough with my hands. 

Dough should look pretty smooth, spray the bowl with non stick spray and place dough inside. (Spray the plastic wrap as well)

Let dough rise until double in size (I put mine under the stove light which is why it is a strange color)

Split dough in half, now I just shaped the dough into a log for the plain white bread, but for the cinnamon swirl roll out to desired thickness (the thinner you roll out the more of a swirl you get) make sure your small ends do not exceed the pan length, in this case it is 9".

Spread with melted butter, sprinkle brown sugar (I use dark) and cinnamon. You could add raisins if you wanted as well.

*I never measure the melted butter, brown sugar, or cinnamon. I just throw it on there :) *

Now, Instead of rolling from long end to long end (top to bottom), roll small end to small end (side to side).

Place into greased 9"x5" pans. (the loaf that looks all wrinkly is the cinnamon swirl).

Place greased plastic wrap over and let rise until the bread is 1"-2" above the top of the pan.

Bake (uncovered) at 375F for 25 Min, until golden brown. Take immediately out of the pans and put onto the cooling rack.

I brush the tops of mine with butter to give it a nice shiny glaze.

Wait until cool to cut (I find that it slices easier)

Cinnamon swirl

Now if you don't roll the dough very thin you get a swirl like mine. Next time I will roll thinner!


Thursday, July 25, 2013

Homemade Fruit Snacks

I have been meaning to make homemade fruit snacks for awhile now, my husband and I had even found a bacon shaped ice cube tray specifically to make these. So today I gathered the ingredients (all 3 of them!) and set out to make them, and dun dun dun dah! It was super easy to make! The original recipe is here, she made hers shaped like lego men! Super cute!

Fruit Snacks
1 (3oz) Package    Any flavor Jello
2 Packets    Knox Gelatine (4 come in one box)
1/3 Cup    Water

So gather the ingredients, I used strawberry!

Place the water into a small sauce pan, then the jello and 2 packets of the gelatine. Mix together over medium heat until the gelatine dissolves, a couple minutes.

Pour into a tray or mold. (I used a silicone bacon shaped mold) If using silicone you don't have to spray with non stick spray. But...

I had a little extra, but not another mold. So, I took a 6" cake pan and lined it with foil, I then sprayed with non stick spray (just in case). Let set at room temperature for 30 Min, then take out of the mold.

*You don't have to use a mold, you can use a 6" or 8" (depending on how thick you want them) cake pan with foil and spray and pour all into the pan, when you take it out of the pan you just cut them into squares*


Thursday, July 11, 2013

White Sandwich Bread

I know it has been a little bit since I have last posted but I haven't forgot! I have been trying new recipes and taking pictures and it has just been a little too crazy around here to post!

I went looking for a white sandwich bread recipe, because of 2 things, 1. I am tired of having the jelly soak through the bread for pb&j, I want something with more substance and 2. Maybe it is the 5 year old in me but I like white bread over most other breads. I know, I know, it is not  exactly nutritious but you can do so much with just plain old white bread! I found this recipe on King Arthur Flour, I did not realize, but they have a TON of recipes on that website!

P.S.:They also have a whole wheat version!

Classic White Sandwich Bread
1 1/2 Cups    Lukewarm Water (if you are using instant yeast, If you are using dry active, make sure the water is the right temperature to activate your yeast)

1 heaping Tbsp.    Honey

2 1/4 tsp.    Instant Yeast (I used active dry, and used 1 Tbsp. of active dry yeast)

1 3/4 tsp.    Salt (now this is one recipe that I will say not to omit the salt if using salted butter, please add it)

2 Tbsp.    Soft Butter
4 Cups    A.P. Flour
1/2 Cup    Nonfat Dry Milk

If you are using active dry yeast, make sure the water is at the right temperature for your yeast and mix the active dry yeast into the water, let stand about 5 min, until it starts bubbling like this.

If using instant yeast, there is no need to activate it so just put it into the bowl with all of the other ingredients.

Place ingredients into the bowl, in no particular order, I did the yeast water mix first then all of the dry. 

*Do not put salt by the yeast, it will kill the yeast*

I guess I forgot to take a picture, but I stirred with a spatula, until all of the liquid was gone. I then turned the dough out onto a big cutting board and started kneading, and kneading, and kneading. For probably about 5-8 min, just until it reaches a smooth look.

Place into a greased bowl and cover with plastic wrap, leave in a warm area for about 60-90 mins. Or until it reaches just about double in size. 

If it is a particularly hot day, it will not even take 60 mins. Mine was ready at about 45 mins. Just keep an eye on it. If your dough has bubbles on the top, it has been over proofed, you want it to stay smooth.

Take out of bowl and pat down gently to deflate. Roll into a log and place into a greased 9"x5" pan.

Spray plastic wrap with cooking spray so it does not stick to the top of the dough, cover and let rise for another 60-90 mins. 

Mine ended up being ready at 60 mins. The dough should be about 1 1/2" above the rim of the pan.

I'm not sure why but this picture makes it look way bigger than it was.

Place into the oven at 350F for 20 mins, If it is getting too brown at that point, tent foil over it, if it is not too brown, omit the foil, and bake for another 15-20 mins. 

A thermometer should read 195-200F when inserted into the loaf.

Take out of pan immediately and place onto cooling rack

Rub (or brush) the top of loaf with butter, this keeps the bread soft and also gives it that buttery flavor. Let cool completely before slicing.

This bread slices beautifully, I don't have an electric knife, or a cutting guide. As long as you can eyeball the slice sizes you are good to go.

Look how beautiful the crumb is! It is not flimsy like the white bread you find in the stores, and it is delicious!!!