Overnight Bagels

IMG_2103.jpg

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Bagels. Who doesn’t love them? Especially toasted with cream cheese or butter melting on top. Everyone has their favorite bagel, where to get them and how to eat them, whether that’s the chewy and dense boiled variety or the slightly lighter and more modern steamed versions, plain or everything, toasted with cream cheese, eaten plain, or eaten as a sandwich.

One of my favorite bagel memories is from New York City where I spent two summers training with the American Ballet Theatre when I was a teenager. On the weekends my mom and I would go on adventures exploring the city, usually walking an average of 15 miles a day and thus needing sustenance. I remember particularly well one morning passing a bagel shop and a few minutes later exiting with a freshly toasted bagel smothered in cream cheese and wrapped in tinfoil. So simple, so inexpensive, and I still think of that bagel as one of the best I’ve ever had. So I guess you could say I’m a NYC bagel girl, but to be fair, I don’t think I’ve had any (at least not-from-a-hotel-breakfast-bar bagels) in any of the major cities famed for bagels, such as Philadelphia, Chicago, Boston, or Los Angeles. And I’ve been to all those cities! Too bad I didn’t know they had amazing bagels or I would’ve done a trial and comparison. Ah well, just have to go back I guess!

I am blogging this bagel recipe which involves an overnight ferment and boiling, because I think IT’S SO YUMMY. I’m not going to tout this recipe as the bagel recipe to end all bagel recipes, because frankly, I’m not into that kind of marketing and I believe there are other valid methods and types of bagel recipes out there. This recipe comes from Peter Reinhart’s book The Breadmaker’s Apprentice, and as he says, this is a bagel for the ages. And he knows what he’s talking about, so you should try this recipe. You can buy the cookbook by clinking on the link to the right!

I am blogging this bagel recipe which involves an overnight ferment and boiling, because I think IT’S SO YUMMY. I’m not going to tout this recipe as the bagel recipe to end all bagel recipes, because frankly, I’m not into that kind of marketing and I believe there are other valid methods and types of bagel recipes out there. This recipe comes from Peter Reinhart’s book The Breadmaker’s Apprentice, and as he says, this is a bagel for the ages. And he knows what he’s talking about, so you should try this recipe. You can buy the cookbook by clinking on the link to the right!

Don’t let the overnight ferment or multi-step process scare you, it’s really quite fun and not nearly as tricky as I had always imagined making bagels to be. You will need to clear some space in your fridge and in your schedule, but if I can do it in my tiny Italian kitchen with my tiny toaster-sized oven, so can you, wherever you are baking! I recommend reading the recipe through once or twice before making a game plan. (As you should with every recipe!)

What follows is a slightly modified version of Peter Reinhart’s recipe. The ingredients are basically identical but the instructions I have rewritten in my own words and in places slightly changed or modified to accommodate tips and tricks that worked really well for me and might work for you, too!


Overnight Bagels

Makes 12 big or 24 small bagels

Ingredients:

For the Sponge

  • 1 tsp / 3g instant yeast

  • 4 cups / 510g bread flour

  • 2 1/2 cups / 567g water

For the Dough

  • 1/2 tsp / 1.5g instant yeast

  • 3 3/4 cups / 482g bread flour

  • 2 3/4 tsp / 20g salt

  • 2 tsp / 9.5g malt powder OR flavoring of choice: 1 Tbsp / 14g dark or light malt syrup, honey, or dark or light brown sugar

For Boiling the Bagels

  • 1 Tbsp / 14g baking soda, optional, or malt syrup or honey

  • a large pot of water, the wider the pot the better

  • cornmeal or semolina, for dusting

Toppings, any or all of the following

  • sesame seeds

  • poppy seeds

  • salt flakes

  • rehydrated minced garlic

  • rehydrated minced onion

Directions:

DAY 1

Line 2 sheet pans with parchment paper and grease well.

Make the Sponge

  1. In the bowl of a stand mixer or large bowl, stir the yeast into the flour. Add the water and stir just until a sticky dough has formed, similar to pancake batter.

  2. Cover the bowl with a towel or plastic wrap and let sit at room temperature for about 2 hours, or until it becomes very bubbly and active. It should be about twice the size and collapse when the bowl is tapped on the countertop.

Make the Dough

  1. Once the sponge is ready, add the next measurement of yeast and mix on low speed with the dough hook or by hand with a spoon. Next, add 3 cups / 383g of the next measurement of flour, the salt, and malt powder / flavoring of choice. Stir on low speed for about 3 minutes, or with a spoon until you have a mostly homogeneous ball. Slowly add the remaining 3/4 cup / 99g flour to stiffen the dough a bit.

  2. Knead the dough on medium-low speed for about 6 minutes or turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes. The dough should be smooth and firm yet pliable, not sticky, with all flour worked in. If it seems too dry or there is excess flour throughout, add a few drops of water until you reach the desired consistency. Likewise if it’s too sticky, add in a bit of flour until you reach the correct stiffness. At this point the dough should pass the windowpane test. (Stretch a small piece of dough between your thumbs and forefingers; if enough gluten has developed through kneading the dough should stretch thin where you can see light coming through. If it breaks before you can stretch it thin, knead another few minutes and try again. See photo.)

Weigh and Shape the Dough

IMG_2100.jpg
  1. Weigh your dough ball and divide the weight by the number of bagels you wish to make: If you’re making mini bagels, divide the weight by 24, or if you’re making regular bagels, divide the weight by 12. This will give you the goal weight for each dough ball you are about to make. For example, the weight of my dough ball the last time I made these bagels was 1,566g. 1,566g divided by 12 for regular bagels = about 130g each. Or, 1,566g divided by 24 for mini bagels = about 65g each.

  2. Once you have your goal weight for the dough balls, divide the dough ball in half, then keep dividing the halves and quarters until you have 12 or 24 dough chunks. Weigh each chunk and add or subtract a bit of dough until they are all within about 5g of the goal weight. Roll each dough chunk under your palm with a cupped hand in a circular motion, guiding with the outer edge of your palm, until you have a nice ball. It works best to roll them on a surface with little to no flour. This way the dough sticks slightly to the surface as you move in a circular motion and pulls and creates surface tension.

  3. Place the dough balls on a lightly floured surface and cover with a damp towel. Allow to rest for approximately 20 minutes.

  4. Shape each dough ball into bagel form by poking your thumb through the center of the ball and rotating your thumb around the inside of the hole or lassoing it a few times around your thumb, until the hole is about 2 1/2 in / 6 cm for regular bagels or 1 1/2 in / 4 cm for mini. Aim to stretch the bagel as evenly as possible, avoiding a thick and thin side so you won’t end up with lopsided bagels. Alternately, you can roll the doll ball into an 8 in / 20 cm long rope, wrap it around your knuckles with the seam on the under side, then rock the seam on the counter until sealed.

  5. Place the shaped bagels onto the greased baking sheets about 2 inches apart. Mist with spray oil or rub on oil, then slip each sheet into a clean, food-grade plastic bag or cover with plastic wrap.

  6. Place bagels in the fridge to rise overnight. They are best if used the next day, but can be kept up to three days in the fridge.

DAY 2

Boil the Bagels

  1. Test to see if the bagels are ready to be boiled by removing one carefully from the fridge and placing in a bowl of cool or tepid water. If the bagel floats within 10 seconds, it’s ready. Immediately return the bagel to the covered baking sheet in the fridge while you ready the water.

    If the bagel does not float within 10 seconds, either return it to the fridge and repeat the float test every couple hours until the bagels are ready, or remove both sheets of bagels from the fridge and let raise at room temperature, repeating the float test every 10 to 20 minutes until a bagel passes. Return them to the fridge once they are ready so they don’t over-rise. The stiffness of the dough, your house temperature, and your fridge temperature will all impact when the bagels are ready to be boiled.

    If your bagels have over-risen (you can tell if they collapse when you gently handle them or if they overly deflate when boiled) or they have stuck to the pan, transfer them as carefully as you can to another better-oiled parchment lined baking sheet. Let rise at room temperature for another 15-20 minutes or until they pass the float test again. Return them to the fridge once they are ready.

  2. When the bagels are just about ready, place the large pot of water on the stove and bring it to a boil, then add baking soda, if using. Have a skimmer or slotted spoon ready nearby. Preheat the oven to 500F / 260C and place two racks in the middle of the oven.

  3. Remove one sheet of bagels from the fridge and gently slide 3-4 into the boiling water, or however many can fit comfortably side to side. Boil for 30 seconds to 1 minute on one side, then flip each bagel and boil for another 30 seconds to 1 minute. Bagels boiled for 1 minute on each side will be chewier than those boiled for only 30 seconds on each side.

    While the bagels are boiling, sprinkle the same parchment lined baking sheet with cornmeal or semolina.

  4. When it’s time to remove the bagels, use the slotted spoon and place them back on the baking sheet now sprinkled with cornmeal. Add toppings immediately while the bagels are still wet, if you choose to use toppings. Repeat with the second sheet of bagels.

Bake the Bagels

  1. Place both baking sheets of bagels in the preheated oven. Bake for 7 minutes, then switch the pans on the racks and rotate each 180 degrees to bake the bagels as evenly as possible.

    After you switch and rotate, lower the oven temperature to 450F / 232C and bake for another 7-8 minutes, or until light golden brown.

  2. Remove from the oven and allow bagels to cool for 15 minutes before devouring.


Jenny’s Notes:

  • To keep my scale clean while weighing the dough I place the now-empty bowl (don’t have to clean it, the dough was just in there) and press tare. You can also use a piece of plastic film wrap over the scale and tare if needed.

  • I like to make 6 regular bagels and 12 mini for variety. You can do this by weighing your dough ball and then dividing it in half. Weigh one half and divide this number by 6; then weigh the other half and divide by 12.

  • I love lassoing the bagels while shaping them! Fast, fun, and effective. Not as big a fan of the rope and seal version, I thought it took longer and the finishing ring was not as symmetrical. Try out both versions to find which works best for you!

  • I found it best to make the dough in the evening and boil and bake the bagels in the morning or they over-rose, but I believe this is mostly due to my not-cold-enough fridge. If you have a cold and well functioning fridge, you should be fine to make and bake the bagels at your leisure!

  • When baking the bagels, know your oven. If you have hot spots or a small oven, you can choose to bake one sheet of bagels at a time. Since my oven is small, I baked the first sheet of bagels while I was boiling the second sheet, and simply rotated the pan 180 degrees after the first 7 minutes.

Jewish-American
Yield: 12-24
Author:

Overnight Bagels

A recipe from Peter Reinhart's "The Breadmaker's Apprentice." The bagels get an overnight ferment leading to increased umami flavor and are boiled for optimal chewiness.
prep time: 1 H & 45 Mcook time: 15 Mtotal time: 1 H & 60 M

ingredients:

For the Sponge
  • 1 tsp / 3g instant yeast
  • 4 cups / 510g bread flour
  • 2 1/2 cups / 567g water
For the Dough
  • 1/2 tsp / 1.5g instant yeast
  • 3 3/4 cups / 482g bread flour
  • 2 3/4 tsp / 20g salt
  • 2 tsp / 9.5g malt powder OR flavoring of choice: 1 Tbsp / 14g dark or light malt syrup, honey, or dark or light brown sugar
For Boiling the Bagels
  • 1 Tbsp / 14g baking soda, optional, or malt syrup or honey
  • a large pot of water, the wider the pot the better
  • cornmeal or semolina, for dusting
Toppings, any or all of the following
  • sesame seeds
  • poppy seeds
  • salt flakes
  • rehydrated minced garlic
  • rehydrated minced onion

instructions:

How to cook Overnight Bagels

DAY 1 Make the Sponge
  1. In the bowl of a stand mixer or large bowl, stir the yeast into the flour. Add the water and stir just until a sticky dough has formed, similar to pancake batter.
  2. Cover the bowl with a towel or plastic wrap and let sit at room temperature for about 2 hours, or until it becomes very bubbly and active. It should be about twice the size and collapse when the bowl is tapped on the countertop.
Make the Dough
  1. Once the sponge is ready, add the next measurement of yeast and mix on low speed with the dough hook or by hand with a spoon. Next, add 3 cups / 383g of the next measurement of flour, the salt, and malt powder / flavoring of choice. Stir on low speed for about 3 minutes, or with a spoon until you have a mostly homogeneous ball. Slowly add the remaining 3/4 cup / 99g flour to stiffen the dough a bit.
  2. Knead the dough on medium-low speed for about 6 minutes or turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes. The dough should be smooth and firm yet pliable, not sticky, with all flour worked in. If it seems too dry or there is excess flour throughout, add a few drops of water until you reach the desired consistency. Likewise if it’s too sticky, add in a bit of flour until you reach the correct stiffness. At this point the dough should pass the windowpane test. (Stretch a small piece of dough between your thumbs and forefingers; if enough gluten has developed through kneading the dough should stretch thin where you can see light coming through. If it breaks before you can stretch it thin, knead another few minutes and try again.)
Weigh and Shape the Dough
  1. Line 2 sheet pans with parchment paper and grease well.
  2. Weigh your dough ball and divide the weight by the number of bagels you wish to make: If you’re making mini bagels, divide the weight by 24, or if you’re making regular bagels, divide the weight by 12. This will give you the goal weight for each dough ball you are about to make. For example, the weight of my dough ball the last time I made these bagels was 1,566g. 1,566g divided by 12 for regular bagels = about 130g each. Or, 1,566g divided by 24 for mini bagels = about 65g each.
  3. Once you have your goal weight for the dough balls, divide the dough ball in half, then keep dividing the halves and quarters until you have 12 or 24 dough chunks. Weigh each chunk and add or subtract a bit of dough until they are all within about 5g of the goal weight. Roll each dough chunk under your palm with a cupped hand in a circular motion, guiding with the outer edge of your palm, until you have a nice ball. It works best to roll them on a surface with little to no flour. This way the dough sticks slightly to the surface as you move in a circular motion and pulls and creates surface tension.
  4. Place the dough balls on a lightly floured surface and cover with a damp towel. Allow to rest for approximately 20 minutes.
  5. Shape each dough ball into bagel form by poking your thumb through the center of the ball and rotating your thumb around the inside of the hole or lassoing it a few times around your thumb, until the hole is about 2 1/2 in / 6 cm for regular bagels or 1 1/2 in / 4 cm for mini. Aim to stretch the bagel as evenly as possible, avoiding a thick and thin side so you won’t end up with lopsided bagels. Alternately, you can roll the doll ball into an 8 in / 20 cm long rope, wrap it around your knuckles with the seam on the under side, then rock the seam on the counter until sealed.
  6. Place the shaped bagels onto the greased baking sheets about 2 inches apart. Mist with spray oil or rub on oil, then slip each sheet into a clean, food-grade plastic bag or cover with plastic wrap.
  7. Place bagels in the fridge to rise overnight. They are best if used the next day, but can be kept up to three days in the fridge.
DAY 2 Boil the Bagels
  1. Test to see if the bagels are ready to be boiled by removing one carefully from the fridge and placing in a bowl of cool or tepid water. If the bagel floats within 10 seconds, it’s ready. Immediately return the bagel to the covered baking sheet in the fridge while you ready the water.
  2. If the bagel does not float within 10 seconds, either return it to the fridge and repeat the float test every couple hours until the bagels are ready, or remove both sheets of bagels from the fridge and let raise at room temperature, repeating the float test every 10 to 20 minutes until a bagel passes. Return them to the fridge once they are ready so they don’t over-rise. The stiffness of the dough, your house temperature, and your fridge temperature will all impact when the bagels are ready to be boiled.
  3. If your bagels have over-risen (you can tell if they collapse when you gently handle them or if they overly deflate when boiled) or they have stuck to the pan, transfer them as carefully as you can to another better-oiled parchment lined baking sheet. Let rise at room temperature for another 15-20 minutes or until they pass the float test again. Return them to the fridge once they are ready.
  4. When the bagels are just about ready, place the large pot of water on the stove and bring it to a boil, then add baking soda, if using. Have a skimmer or slotted spoon ready nearby. Preheat the oven to 500F / 260C and place two racks in the middle of the oven.
  5. Remove one sheet of bagels from the fridge and gently slide 3-4 into the boiling water, or however many can fit comfortably side to side. Boil for 30 seconds to 1 minute on one side, then flip each bagel and boil for another 30 seconds to 1 minute. Bagels boiled for 1 minute on each side will be chewier than those boiled for only 30 seconds on each side.
  6. While the bagels are boiling, sprinkle the same parchment lined baking sheet with cornmeal or semolina.
  7. When it’s time to remove the bagels, use the slotted spoon and place them back on the baking sheet now sprinkled with cornmeal. Add toppings immediately while the bagels are still wet, if you choose to use toppings. Repeat with the second sheet of bagels.
Bake the Bagels
  1. Place both baking sheets of bagels in the preheated oven. Bake for 7 minutes, then switch the pans on the racks and rotate each 180 degrees to bake the bagels as evenly as possible.
  2. After you switch and rotate, lower the oven temperature to 450F / 232C and bake for another 7-8 minutes, or until light golden brown.
  3. Remove from the oven and allow bagels to cool for 15 minutes before devouring.

NOTES:

To keep my scale clean while weighing the dough I place the now-empty bowl (don’t have to clean it, the dough was just in there) and press tare. You can also use a piece of plastic film wrap over the scale and tare if needed. I like to make 6 regular bagels and 12 mini for variety. You can do this by weighing your dough ball and then dividing it in half. Weigh one half and divide this number by 6; then weigh the other half and divide by 12. I love lassoing the bagels while shaping them! Fast, fun, and effective. Not as big a fan of the rope and seal version, I thought it took longer and the finishing ring was not as symmetrical. Try out both versions to find which works best for you! I found it best to make the dough in the evening and boil and bake the bagels in the morning or they over-rose, but I believe this is mostly due to my not-cold-enough fridge. If you have a cold and well functioning fridge, you should be fine to make and bake the bagels at your leisure! When baking the bagels, know your oven. If you have hot spots or a small oven, you can choose to bake one sheet of bagels at a time. Since my oven is small, I baked the first sheet of bagels while I was boiling the second sheet, and simply rotated the pan 180 degrees after the first 7 minutes.

Calories

303.74

Fat (grams)

1.50

Sat. Fat (grams)

0.22

Carbs (grams)

60.82

Fiber (grams)

2.14

Net carbs

58.68

Sugar (grams)

0.83

Protein (grams)

10.16

Sodium (milligrams)

1017.73

Cholesterol (grams)

0.00
Nutritional Info is Approximate.
Created using The Recipes Generator



Cinnamon Raisin Swirl Bread

IMG_4773.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Now that the festivities of Christmas are over, New Year's resolutions have begun, and the Christmas feasts are but a memory, (except for the reminder clinging to our hips), it's time to return to healthy eating.  Or at least, normal eating.  Some may go cold turkey on all foods that aren't celery, carrageenan-free almond milk, or sugar-free almond butter, but I prefer to go to all the warm, comforting foods.  Yes to breads, yes to soups, yes to cookies, yes to stir frys.  I'm all for trying new diets, not because I'm looking for a radical health-overthrow, but because I enjoy the challenge.  (And then the "forbidden" foods taste oh so marvelous after the fact.)  But I've also learned my lesson from Whole30January: This is not the time to try a restricting diet.  January can be long, cold, and sometimes a bit of a letdown after the holidays.  Add in the extra stress of not being able to eat just about anything you might fancy, and January just stretched into an eternity.  I'd rather get into the swing of normal routine and work before depriving my mind of body of certain foods.  Of course, this is just me.  And mostly the me that's still reeling from Whole30.  Find what works for you, without using that as an excuse to not give it your all.

Speaking of that bread earlier, how about a nice piece of Cinnamon Raisin Swirl toast??  

Recipe adapted from The Kitchn


Cinnamon Raisin Swirl Bread

Makes 2 9-inch loaves

IMG_4782.JPG

Ingredients:

  • 1 cup / 150g raisins

  • 1 cup / 237g hot water

  • 1 Tbsp / 10g active dry or instant yeast

  • 1 cup / 237g milk

  • 4 Tbsp / 56g melted butter or oil

  • 2 tsp / 9g salt

  • 5 1/2 - 6 cups / 660 - 720g all-purpose flour

  • 1/2 cup / 100g sugar

  • 1 1/2 Tbsp / 12g cinnamon

  • 1 egg

  • 2 tsp / 9g water

Directions:

Oven 375°F / 190°C.  2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.  

IMG_4778.jpg
  1. Place raisins in a small bowl with the hot water and let plump for at least 10 minutes.  

  2. Drain water from raisins into the bowl of a stand mixer or large bowl.  Set raisins aside.  Sprinkle yeast over the water.  If you're using active dry, let the yeast sit for a few minutes until it starts to foam; if you're using instant, proceed to the next step. 

  3. Add milk, butter, and salt to yeast mixture and stir well.  Add 5 cups / 600g of flour, mixing to incorporate. 

  4. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary.  At the end, test to see if your dough is ready by performing the window pane test (see notes.)  If not, continue to knead dough until it passes.  

  5. Toss raisins with a bit of flour to absorb any residual water.  Add to your dough, and knead until evenly distributed.  If using a stand mixer, you may find this easier to do by hand.  

  6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.  

  7. Meanwhile, combine the sugar with the cinnamon in a small bowl.  

  8. Beat the egg with the 2 tsp water in another small bowl. 

  9. When the dough has risen, punch it down and divide into two equal pieces.  Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long. 

  10. Brush the dough evenly with some of the egg wash, leaving one narrow end dry; sprinkle with half of the cinnamon sugar mixture.  Starting from the opposite short end, roll dough up and pinch the seam to seal. 

  11. Transfer to the loaf pan, placing seam side down.  Repeat with other half of dough.  

  12. Cover and let rise until doubled in size, about 30-45 minutes.   

  13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C. 

  14. Let bread cool 10 minutes before removing from pans and allowing to cool completely.

Jenny's Notes:

  • If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again.  

  • If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking.  

  • I used sourdough starter to make the loaves in the pictures.  I didn't leave enough time for rising, and thus you can see you the crumb is rather tight and dense.  Delicious nonetheless, but know that if you use instant yeast your loaves should be taller! 

  • Loaves can be frozen for later enjoyment.

  • If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.  

Yield: 24
Author:

Cinnamon Raisin Swirl Bread

Enriched white bread with swirls of cinnamon and plump raisins throughout.
prep time: 1 hourcook time: 40 Mtotal time: 1 H & 40 M

ingredients:

  • 1 cup / 150g raisins
  • 1 cup / 237g hot water
  • 1 Tbsp / 10g active dry or instant yeast
  • 1 cup / 237g milk
  • 4 Tbsp / 56g melted butter or oil
  • 2 tsp salt
  • 5 1/2 - 6 cups / 660 - 720g all-purpose flour
  • 1/2 cup / 100g sugar
  • 1 1/2 Tbsp / 12g cinnamon
  • 1 egg
  • 2 tsp water

instructions:

How to cook Cinnamon Raisin Swirl Bread

  1. Oven 375F / 190C. 2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.
  2. Place the raisins in a small bowl with the hot water and let plump for at least 10 minutes.
  3. Drain the water from the raisins into the bowl of a stand mixer or large bowl. Set the raisins aside. Sprinkle the yeast over the water. If you're using active dry, let the yeast sit for a few minutes until it starts to foam, if you're using instant, go ahead and proceed to the next step.
  4. Add the milk, butter, and salt to the yeast mixture and stir well. Add 5 cups / 600g of flour, mixing to incorporate. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary. At the end, test to see if your dough is ready by performing the window pane test (see notes.) If not, continue to knead the dough until it passes.
  5. Toss the raisins with a bit of flour to absorb any residual water. Add to your dough, and knead until evenly distributed. If using a stand mixer, you may find this easier to do by hand.
  6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.
  7. Meanwhile, combine the sugar with the cinnamon in a small bowl.
  8. Beat the egg with 2 tsp water in another small bowl.
  9. When the dough has risen, punch it down and divide into two equal pieces. Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long.
  10. Brush the dough evenly with some of the egg wash, leaving one short end free, and sprinkle with half of the cinnamon sugar mixture. Starting from the opposite short end, roll the dough up and pinch the seam to seal.
  11. Transfer to the loaf pan, placing seam side down. Repeat with other half of dough.
  12. Cover and let rise until doubled in size, about 30-45 minutes.
  13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190F / 85-88C.
  14. Let bread cool 10 minutes in pans before removing and allowing to cool completely.

NOTES:

If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again. If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking. Loaves can be frozen for later enjoyment! If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.

Calories

171.35

Fat (grams)

2.64

Sat. Fat (grams)

1.44

Carbs (grams)

33.09

Fiber (grams)

1.42

Net carbs

31.67

Sugar (grams)

7.96

Protein (grams)

4.10

Sodium (milligrams)

218.89

Cholesterol (grams)

13.56
Nutritional information is approximate. Based on 24 servings or 12 servings per loaf.
Created using The Recipes Generator
IMG_4777.jpg

Buttermilk Bread

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What’s the first thing that comes to mind when someone says, "Buttermilk"?  

For me, that would be buttermilk pancakes.  The lightest and fluffiest of all pancakes.  If you live in the south, maybe that's buttermilk biscuits.  Maybe your favorite cake recipe or scone recipe calls for buttermilk.  Whatever it may be, these delectable food items all have one thing in common:  Their light crumb, a.k.a. fluffiness.  The high acidity in the buttermilk reacts with the leavening agent, like baking soda, thus creating a beautiful rise, and a nice, light product.  

I don't often have buttermilk on hand; I find it much easier to make my own as I always have milk and lemon juice/vinegar on hand.  Lemon juice or vinegar are both very acidic and will have a similar effect on the leavening agent.  However, there is something so satisfying about using true buttermilk in a recipe.  After all, Milk and Lemon Juice Pancakes don't sound nearly as appealing as Buttermilk pancakes.   

So, a trip to the store, a carton of buttermilk bought, pancakes made and eaten.  Now, there is only 7/8 of a carton of buttermilk left in your fridge.  The likelihood of making 7 or more batches of buttermilk pancakes before the buttermilk goes bad is, well, not likely.  (But if you do, let me know, I’ll come live at your house!)  

The question remains, what I can do with the rest of this buttermilk without being wasteful?  Make buttermilk bread! (Another side note, if you like to drink buttermilk straight, well then.  You just can't relate with our buttermilk overload predicament, can you?)  The fluffiness factor we were talking about earlier still plays a role in this bread.  So fluffy.  Makes great toast.  And did I mention french toast?  Now you can serve buttermilk french toast! Oh yes.  Full circle, baby.  Actually, I don't really know where the circle started, so it's hard to tell if we actually came full circle...

On to the recipe! 

Recipe adapted from Jane's Sweets and Baking Journal


Buttermilk Bread

Makes 2 approx. 9x5 inch loaves

Ingredients:

  • 5-6 cups / 620-740g all-purpose flour

  • 1 Tbsp / 9g instant yeast

  • 2 tsp / 10g salt

  • 2 cups / 474g buttermilk

  • 1 Tbsp / 20g maple syrup or honey

  • 2 Tbsp / 28g oil or melted butter

Directions:

Oven 375°F / 190°C.  Grease two approx. 9x5in / 24x13cm loaf pans.

  1. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt.  Mix together.  Add buttermilk, maple syrup, and oil, mixing well.  Switch to the dough hook if using a stand mixer.  

  2. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed.   This should take about 5-7 minutes with a stand mixer, 10 minutes by hand.  If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.

  3. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil.  Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.  

  4. When bread has risen, punch or press down to degas it.  Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.  

  5. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour.  Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action.  The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension.  If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth.  The surface tension will create a nice crust for your dough.  This is called shaping a "Boule."  If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.  

  6. Repeat with other half of dough.  Place towel or plastic wrap over the two boules and let rest for 15 minutes.

  7. Shape each round into a loaf and place in prepared pans.  Place back in a warm place to double, about 1 hour.  Preheat your oven towards the end of this time.  

  8. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam.  A spray bottle works well.  Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C.  Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.  

bread, white bread, carbs, buttermilk, toast, french toast bread
Bread
American
Yield: 20
Author:

Buttermilk Bread

A soft white bread made extra fluffy with the use of buttermilk. Great for toast and french toast.
prep time: 40 Mcook time: 30 Mtotal time: 70 M

ingredients:

  • 5-6 cups / 620g-740g all-purpose flour
  • 1 Tbsp / 9g instant yeast
  • 2 tsp / 10g salt
  • 2 cups / 474g buttermilk
  • 1 Tbsp / 20g maple syrup or honey
  • 2 Tbsp / 28g oil or melted butter

instructions:

How to cook Buttermilk Bread

  1. Oven 375°F / 190°C. Grease two approx. 9x5in / 24x13cm loaf pans.
  2. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt. Mix together. Add buttermilk, maple syrup, and oil, mixing well. Switch to the dough hook if using a stand mixer.
  3. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed. This should take about 5-7 minutes with a stand mixer, 10 minutes by hand. If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.
  4. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.
  5. When bread has risen, punch or press down to degas it. Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.
  6. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour. Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action. The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension. If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth. The surface tension will create a nice crust for your dough. This is called shaping a "Boule." If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.
  7. Repeat with other half of dough. Place towel or plastic wrap over the two boules and let rest for 15 minutes.
  8. Shape each round into a loaf and place in prepared pans. Place back in a warm place to double, about 1 hour. Preheat your oven towards the end of this time.
  9. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam. A spray bottle works well. Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C. Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.

Calories

161.19

Fat (grams)

2.00

Sat. Fat (grams)

0.28

Carbs (grams)

30.42

Fiber (grams)

1.12

Net carbs

29.30

Sugar (grams)

2.10

Protein (grams)

4.79

Sodium (milligrams)

239.83

Cholesterol (grams)

0.95
Nutritional information is approximate and based on 1 slice from 20 servings.
Created using The Recipes Generator

Whole Wheat Bread

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Simple, delicious, whole wheat bread.  No batons, bread machines, or rocket scientists required.  Actually, if you have a bread machine your bread making life is probably a lot simpler than mine.  I enjoy working the bread with my own hands, though.  It's very therapeutic and gives you a nice upper body workout.   Which means you could then eat more bread, yes?

Anyway, this is a simple, versatile bread, good for sandwiches, toast, and...bread.  

Recipe adapted from The Frugal Girl


Whole Wheat Bread

Makes 2 approx. 9in / 23cm loaves

Ingredients:

  • 1 1/2 Tbsp / 14g instant yeast

  • 2 1/2 tsp / 13g salt

  • 3 cups / 384g whole wheat flour

  • 2 3/4 cups / 330g all-purpose flour

  • 2 1/3 cups / 552g warm water (about 110°F / 43°C)

  • 1/4 cup / 80g maple syrup or honey

  • 1/4 cup / 56g oil or melted butter

Directions:

Oven 350°F / 177°C.  Grease 2 approx. 9x5in / 23x13cm bread pans. 

  1. Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.  

  2. Add warm water, maple syrup, and oil.  Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.  

  3. Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.  

  4. Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.  

  5. Grease a large bowl and place dough in it.  Flip the dough over once so that both sides are lightly greased.  Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.  

  6. When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.  

  7. Separate dough into two equal pieces.  Roll or press one piece out into a small rectangle.  It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches.  Starting from the short end, roll the dough up and place in your prepared pan.  Repeat with second piece.  

  8. Place towel back over loaves and let rise until doubled, about 30-45 minutes.  

  9. When loaves have risen, bake for about 30 minutes.  They should sound hollow when tapped on the bottom or the internal temperature should read about 205°F / 96°C.  

  10. Cool in pans 10 minutes before removing and allowing to cool fully.  

Jenny's Notes:

  • If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan.

  • I have also made this bread with great success substituting part of the all-purpose flour with wheat germ.  Gives it an extra nutty flavor profile.  

  • The rolling step creates surface tension in the bread, and therefore a prettier loaf.  I only eat pretty loaves.  ;)

vegan, dairy-free, whole wheat bread, wheat germ, honey, maple syrup, toast, french toast, whole wheat sandwich bread, homemade bread, loaves
Bread
American
Yield: 20
Author:

Whole Wheat Bread

Classic everyday whole wheat bread, great for sandwiches, toast, or anyway you like to eat bread!
prep time: 35 Mcook time: 30 Mtotal time: 65 M

ingredients:

  • 1 1/2 Tbsp / 14g instant yeast
  • 2 1/2 tsp / 13g salt
  • 3 cups / 384g whole wheat flour
  • 2 3/4 cups / 330g all-purpose flour
  • 2 1/3 cups / 552g warm water (about 110°F / 43°C)
  • 1/4 cup / 80g maple syrup or honey
  • 1/4 cup / 56g oil or melted butter

instructions:

How to cook Whole Wheat Bread

  1. Oven 350°F / 177°C. Grease 2 approx. 9x5in / 23x13cm bread pans.
  2. Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.
  3. Add warm water, maple syrup, and oil. Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.
  4. Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.
  5. Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.
  6. Grease a large bowl and place dough in it. Flip the dough over once so that both sides are lightly greased. Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.
  7. When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.
  8. Separate dough into two equal pieces. Roll or press one piece out into a small rectangle. It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches. Starting from the short end, roll the dough up and place in your prepared pan. Repeat with second piece.
  9. Place towel back over loaves and let rise until doubled, about 30-45 minutes.
  10. When loaves have risen, bake for about 30 minutes. They should sound hollow when tapped on the bottom or the internal temperature should read about 205°F / 96°C.
  11. Cool in pans 10 minutes before removing and allowing to cool fully.

NOTES:

If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan. I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile. The rolling step creates surface tension in the bread, and therefore a prettier loaf.

Calories

162.77

Fat (grams)

3.50

Sat. Fat (grams)

0.30

Carbs (grams)

29.38

Fiber (grams)

2.69

Net carbs

26.69

Sugar (grams)

2.54

Protein (grams)

4.53

Sodium (milligrams)

254.58

Cholesterol (grams)

0.00
Nutritional information is approximate and based on 1 slice from a 10-slice loaf.
Created using The Recipes Generator

Whole Wheat Peanut Butter Muffins

Do you like my snowman liners? :)

Do you like my snowman liners? :)

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Muffins are great, aren’t they? So American and so versatile. They can be savory or sweet and just about any flavor you could desire. They can be calorie bombs or nutrition bombs. These Whole Wheat Peanut Butter Muffins are actually pretty good for you, considering how delicious they are.

The sugar content is low, only whole wheat flour is used, and they’re rich in peanut butter and chocolate!

Sometimes I think muffins don’t get the recognition they deserve. Each country has its specialty and maybe of all the things that my country could’ve invented I would’ve chosen croissants or pastries, but muffins have their place on the table for sure! I am not ashamed.

The world is a beautiful place full of diverse people, traditions, and food.  The beauty of the age we live in is how accessible it has become to travel.  You no longer have to rely on magazines and other people's experience, or weigh the cost of time it takes to get places and the chance of death as you voyage on a ship or whatnot.  Even if you remain right where you are, chances are the other people around you are coming and going.  The world is opening up more and more, we are no longer isolated from each other.  We are exposed to different ways of thinking, culture, languages, ideals.  Sometimes we agree, and sometimes we don't, and as long as we know how to do those two things humbly and lovingly, it can be a beautiful thing.  Even when it seems the disagreements outweigh the agreements, there will always be one thing we have in common: Food. 

Never underestimate the power of food.  We can thank France for flaky, buttery pastries, crepes, chocolate mousse, and baguettes, Italy for pizza, pasta, gelato, and panettone, Germany for pretzels and bratwurst, Greece for Gyros and tzatziki, the middle east for hummus, falafel, tabbouleh, baba ganoush, pita, and shawarma, Turkey for Turkish delight and baklava, Japan for sushi, China for wontons, spring rolls, and dumplings, Ireland for Shepherd's pie, Mexico for tacos, burritos, and enchiladas, Canada for Poutine, U.S. for macaroni and cheese, apple pie, s'mores, buffalo wings, jambalaya, annnnnnd muffins. 

Basically, while the French are making pastries, Americans are making muffins.  Hm.  That's fine.  Taking two days to make something does not necessarily mean it will be automatically better.  (In this case, however, I think it does.)  But we don't always have the luxury of taking two days to make pastries when the fancy strikes.  Life and work happens.  Enter the humble muffin.  Simple, humble, delicious, and quick to whip up.  It has its place in the kitchen.

They tend to get a bad rap for being high in calories, unhealthy, and associated with muffin tops.  I promise, their sole intent in life is not give you a muffin top.  Poor muffins.  I am here today to show you that muffins can be nutritious, not 500 calories a pop, and enjoyable to make.  I hope I don't have to tell you they are also enjoyable to eat.  Especially these ones. :)

Recipe adapted from Culinary Adventures in the Kitchen


Whole Wheat Peanut Butter Muffins

12-14 muffins

Ingredients:

  • 2 1/4 cups / 270g whole wheat or white whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 3 Tbsp / 42g oil

  • 1/4 cup / 61g yogurt

  • 1/2 cup / 100g brown sugar

  • 3/4 cup / 195g peanut butter

  • 2 tsp vanilla extract

  • 2 eggs

  • 1 cup / 237g buttermilk

  • 1 cup / 175g chocolate chips

Directions:

Oven 375°F / 190°C.  Muffin tin lined with cupcake liners or greased.  You may need two pans.

  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. 

  2. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar.  Add peanut butter and mix until incorporated.  Add the eggs one at a time, scraping down sides of bowl as needed. 

  3. Add 1/3 of flour mixture to the stand mixer, mixing just until combined.  Add half of the buttermilk, again mixing until just combined.  Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour.  Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula. 

  4. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops. 

  5. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes. 

Jenny's Notes:

  • Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat.  Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture.  Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. 

  • Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. 

  • These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins. 

muffins,snack,nutritious, chocolate chips, whole wheat, dark chocolate, peanut butter, buttermilk,yogurt
Breakfast, Bread
American
Yield: 12-14 Muffins
Author:

Whole Wheat Peanut Butter Muffins

Lightly sweet, whole wheat peanut butter muffins with a healthy sprinkling of chocolate chips.
prep time: 30 Mcook time: 18 Mtotal time: 48 M

ingredients:

  • 2 1/4 cups / 270g whole wheat or white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp / 42g oil
  • 1/4 cup / 61g yogurt
  • 1/2 cup / 100g brown sugar
  • 3/4 cup / 195g peanut butter
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup / 237g buttermilk
  • 1 cup / 175g chocolate chips

instructions:

How to cook Whole Wheat Peanut Butter Muffins

  1. Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
  4. Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
  5. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
  6. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

NOTES:

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

Calories

329.90

Fat (grams)

17.53

Sat. Fat (grams)

4.88

Carbs (grams)

39.14

Fiber (grams)

4.20

Net carbs

34.95

Sugar (grams)

18.61

Protein (grams)

9.13

Sodium (milligrams)

328.68

Cholesterol (grams)

32.10
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Pumpkin Cinnamon Swirl Bread

Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I think I say that about all my bread recipes. But it’s the truth. And I love toast.

Do you want to know something really sad, though? (You’re maybe thinking, uh no, scrolllll.) I’m blogging about this bread, and I can’t even eat it. (By choice, I guess I like to punish my body??) I’m going to tell you about it.

Ever heard of Whole30?  Me neither, up until last year.  Actually, New Year's Eve.  (Yes, only 2 weeks ago.  I know, I know, those "last year" jokes are so old, but I still get SO much entertainment out of them.  Too much.)  Anyway, I read about the Whole30 in an email from this informative and entertaining fitness site called Greatist.   Like all normal people, my first thought when I see things like ice cream and strange diets is to say, "I WANT TO BE A PART OF THAT."  Actually, I prefer the ice cream to be a part of me, meaning I ate it. 

I am not normally a spontaneous person by any means, but two days later I had commenced my very own #Whole30January.  Without even reading all the way through the guidelines.  It's almost easier to list what you can eat than what you can't.  But I'll start with what you can't, just because it's fun and I like to complain about it.  It's not even all that hard.  Especially with a buddy.  Just ask my Mom, she just loves doing this with me.

Not allowed:

  1. grain (not even quinoa)

  2. dairy (guess that ice cream is not going to become a part of me after all)

  3. sugar (say no to stevia)

  4. soy (watch out for sneaky ingredients like soy lecithin)

  5. alcohol (put down the vanilla extract)

  6. legumes (think beans and peanuts)

  7. sketchy preservatives like carageenan

That leaves you with veggies, fruits, eggs, nuts, meat, and all the sadness you want.  But you may not take any of those approved items and combine them to create something in the "cheat" category.  For example, you cannot combine eggs and bananas and pour it onto a griddle because that would be a pancake.  The goal is to break you of unhealthy relationships with food.  So instead of replacing everything you normally eat with healthier versions (because at the end of the 30 days you will most likely go back to the exact same way you ate before, and then nothing has changed) the goal is to explore and create new delicious and nutritious (and sad) food.  Ha ok I'm done being sardonic.  If you want to read more about Whole30, click here.  

So in the midst of these January blues and food sadness, I will share with you this recipe for pumpkin cinnamon swirl bread so you can eat it in my stead.  While you're at it, would you also eat some cheese and every other kind of bread that exists for me?  Thanks. 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy


Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

  • 2 1/4 tsp / 7g active dry yeast

  • 1/4 cup / 60g warm water, 110°F / 43°F

  • 1/4 cup / 50g + 1/2 tsp sugar

  • 1/4 cup / 60g warm milk, 110°F / 43°C

  • 2 Tbsp / 42g molasses

  • 3/4 tsp salt

  • 1 Tbsp / 14g oil

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1 egg

  • 1 cup / 246g pumpkin puree

  • 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

  • 1 1/2 Tbsp / 21g butter, melted

  • 1/3 cup / 67g brown sugar

  • 2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C.  1 greased bread pan, approximately 9x5in / 23x13cm.

  1. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar.  Allow to sit until yeast starts to bubble, about 5 minutes.

  2. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined. 

  3. Switch to a dough hook and slowly add flour.  Continue adding flour until a soft, but not too sticky dough is achieved. 

  4. Turn dough out onto a lightly floured surface and knead for 1-2 minutes. 

  5. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour. 

  6. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl.  Set aside.

  7. When the bread is doubled in size, punch down and turn out onto a lightly floured surface.  Roll out into a rectangle, about 22x8in / 56x20cm. 

  8. Spread melted butter over dough, going within 1/2in / 1cm of edge.  Sprinkle cinnamon sugar mixture evenly over butter.

  9. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf.  Place in prepared loaf pan seam side down. 

  10. Cover with a towel and let rise again until doubled in size, about 45 minutes. 

  11. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C. 

Jenny's Notes:

  • If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

  • This bread is delicious toasted!  And if you're really a pumpkin fan, might I mention pumpkin butter?

yeasted bread, yeast, pumpkin puree, canned pumpkin, pumpkin bread, cinnamon swirl
bread, breakfast
American
Yield: 12-14
Author:

Pumpkin Cinnamon Swirl Bread

Light, yeasted pumpkin bread spiced with ginger and nutmeg with a beautiful cinnamon swirl.
prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

For the Bread
  • 2 1/4 tsp / 7g active dry yeast
  • 1/4 cup / 60g warm water, 110°F / 43°F
  • 1/4 cup / 50g + 1/2 tsp sugar
  • 1/4 cup / 60g warm milk, 110°F / 43°C
  • 2 Tbsp / 42g molasses
  • 3/4 tsp salt
  • 1 Tbsp / 14g oil
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 egg
  • 1 cup / 246g pumpkin puree
  • 3 1/2 - 4 cups / 420g - 480g all-purpose flour
For the Cinnamon Swirl
  • 1 1/2 Tbsp / 21g butter, melted
  • 1/3 cup / 67g brown sugar
  • 2 tsp cinnamon

instructions:

How to cook Pumpkin Cinnamon Swirl Bread

Make the Bread
  1. Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.
  2. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
  3. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
  4. Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
  5. Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
  6. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
  7. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
  8. When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
  9. Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
  10. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
  11. Cover with a towel and let rise again until doubled in size, about 45 minutes.
  12. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

NOTES:

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

Calories

219.22

Fat (grams)

3.60

Sat. Fat (grams)

1.28

Carbs (grams)

41.35

Fiber (grams)

2.07

Net carbs

39.28

Sugar (grams)

9.02

Protein (grams)

5.33

Sodium (milligrams)

170.35

Cholesterol (grams)

19.66
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator
What lurks in the darkness...

What lurks in the darkness...


Lemon Raspberry Rolls

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder.  Today, however, we are not making cinnamon rolls (that's old hat) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime.  Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

Lemon Raspberry Rolls

Makes 12 Rolls

Ingredients:

For the Dough

  • 1 cup milk or water
  • 1/2 cup sugar
  • 4 1/2 tsp active dry yeast
  • 1/4 cup oil
  • 2 eggs
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 4 1/4 cups all-purpose flour + about 1/2 cup for kneading

For the Lemon Raspberry Filling

  • 1 1/4 cup fresh or frozen raspberries (if using frozen do not thaw)
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 1 tsp cornstarch
  • 1/4 cup (1/2 stick) unsalted butter

For the Glaze

  • 1 1/2 cup powdered sugar
  • 3 Tbsp lemon juice

Directions:

Oven 400 Fahrenheit.  Grease a 9x13 in pan.

Make the Dough

In a small saucepan over low heat warm milk until it is about 100 degrees.  Pour milk into a large bowl.  Add the sugar and yeast and allow to sit for 7-10 minutes.  The yeast should foam up a bit. 

Add oil, eggs, zest, and salt.  Add the 4 1/4 cups of flour and mix until combined. 

Flour a clean surface and turn out dough.  Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed.   Dough should be soft and elastic by the end, so don't get too flour-happy. 

Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl.  Cover with a towel and place in a warm area to rise for 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

In a small saucepan melt the butter and let simmer until it starts to brown.  Remove from heat and cool slightly. 

In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if the raspberries get a little crushed. 

Assemble the Rolls

When the dough has risen, punch it down and turn out onto a lightly floured surface.  Knead for about a minute, then roll into a large rectangle, about 10x20 in.   

Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture. 

Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it. 

Cut the log in quarters, then each quarter into 3 slices.  Place the rolls in a 9x13 pan and cover lightly with plastic wrap and a towel.  Place in a warm area to rise for about an hour.  

Bake for 20-22 minutes, until golden on top and centers no longer look doughy. 

Make the Glaze

In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquid.  Add more powdered sugar or lemon juice as needed. 

Drizzle warm rolls with glaze. 

Jenny's Notes:

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot.  It'll be fine!

You can freeze these rolls once you have sliced them and put them in the pan.  Once removed from the freezer allow to thaw and proceed as normal. 

You could always use a stand mixer fitted with a dough hook to knead.  I still recommend kneading it for a few minutes by hand after the machine, I find they are not as thorough as kneading by hand and you want an even rise for your dough.  I usually prefer to do it all by hand.

Pumpkin Sticky-Bun Muffins

In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go pumpkin.  

Montreal, Canada

Montreal, Canada

Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

I used walnuts in this batch

  • 2 cups pecans or walnuts, or a mixture
  • 1/2 cup butter (1 stick), melted
  • 1/2 cup brown sugar
  • 2 Tbsp maple syrup
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 1 tsp cinnamon
  • 3/4 tsp cloves
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 15 oz can pumpkin puree
  • 3/4 cup oil
  • 4 eggs

Directions:

Oven 350 Fahrenheit.  Grease 2 12-cup muffin tins.

Arrange pecans evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with the toasted pecans and set aside.

In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

In another medium bowl beat together pumpkin, oil, eggs.  Add this mixture to the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or clean counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from the pans and soak pans in hot soapy water.

Blackberry Banana Bread with Cinnamon Streusel

Wild blackberries abound in Italy.  Ok, that's a bit general, I have not been everywhere in Italy this summer, but I can safely say that they are abundant in Florence and Cinque Terre.  I'm all for anything free and tasty, so I will always stop and pick a few when they are in reach.  Most evenings I like to go for a "passeggiata," or stroll, usually along the Fiume (river) Arno, and there are lots of vines that grow down towards the river.  A fence conveniently kept me from clambering down and picking any, getting torn up from the pickers, and possibly dying in the pursuit, but it didn't stop a little Nonna one evening from trying her best to reach through the fence and grab a few tasty morsels.  I admired her greatly.  Along the hiking trails of Cinque Terre there was also a plethora, and they were perfectly placed along the trail for me to grab handfuls here and there, energy bursts for the 2 hour (solid uphill ;) ardent trek!  Especially helpful since I had already eaten my packed lunch before we even started hiking...And then there was that one time when Paul, who loves to do triathlon and ride his bike for millions of miles, said he had passed a huge group of blueberry bushes while riding up in the mountains.  So we drove up to the spot, up into the rolling hills of Tuscany, prepared with bags, open mouths, and welcoming stomachs.  Melinda and I headed to the nearest loaded bush, and although my first thought was "those are strange looking blueberries" it didn't occur to me to stop and figure out what they were before picking or eating any.  They had been told to me as blueberries, therefore they must be.  So the first thing I do? Pop one in my mouth.  It was the single most sour bitter thing I have ever had in my mouth.  And I like sour things, I eat lemons plain.  But this had a pit and I was expecting a sweet blueberry.  I swiftly spit it out and we didn't pick or eat anymore.  For awhile after we were convinced it was nightshade, OH NO, and I thought I might die.  Not really, it wasn't.  But don't eat something if you don't know what it is.  JENNY.  I'm looking at you.  

Another evening I took a different route for my passeggiata and passed tons of blackberry bushes.  They lined the road for quite a ways, and so I went back several times with friends to pick a couple bagfuls.  I gained a few battle scars from the prickers, some "ciao bella's" from people passing on the road probably wondering what is that weird girl doing climbing on the road guard half hidden/hanging from thorns in bushes, but most importantly, free berries.  And what do you do when you have too many blackberries to eat?  You bake with them, of course.  Delicious and tender banana bread with little bites of blackberries dispersed throughout topped with a sweet cinnamon streusel.  

Blackberry Banana Bread with Cinnamon Streusel

Ingredients:

For the Blackberry Banana Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 2-3 bananas, mashed
  • 1 tsp vanilla
  • 1 1/4 cups blackberries

  For the Cinnamon Streusel

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 3 Tbsp cold butter

Directions:

Oven 350 Fahrenheit.  Grease one 9x5 in loaf pan.

Make the Blackberry Banana Bread

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

In another large bowl, beat together sugar, oil, eggs, banana, and vanilla.  Add dry ingredients and stir until just combined.  Gently fold in blackberries. 

Pour into prepared pan.

Make the Cinnamon Streusel

In a medium bowl whisk together flour, sugar, and cinnamon.  Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form. 

Sprinkle evenly over batter and bake for 35-40 minutes, or until toothpick comes out almost clean.  

Allow to cool in pan at least 10 minutes before removing from pan.

Jenny's Notes:

Feel free to substitute any type of berry for the blackberries!  Blueberries and raspberries are also delicious.   

I put the vague measurement of 2-3 bananas because either will yield a delicious bread.  The more banana the more moist it will be, and also a touch heavier.  And let's face it, every banana is going to be a different size.  So even if I gave you an exact measurement like 200g, and that ended up being 2 7/16 of a banana, what are you going to do with the remaining 9/16 of that mushy banana? You see my point that I have already over explained, so just use however many mushy bananas you have on hand, 2-3.

APA Pretzel Bread

*Please Note* For maximum enjoyment this post should be read in a British accent.
Alright? Alright.
Lovely, let's get going.
11 Red Booth 2014-08-04 .jpg


I'm sitting in London at the Heathrow Airport waiting for my flight to Milan.  Instead of sitting around twiddling my thumbs with thoughts akin to "I'm in London, that's cool" running repeatedly through my mind, I decided to actually do something cool. 

Since it's Tuesday, which has turned into my baking blog day, I decided I wanted to blog from London!  Now, what would a person choose to blog about from London?  First things that pop into my mind are pubs, and therefore beer, so I thought...beer bread!  Of course I didn't make this bread in London.  Ironically APA in the title stands for American Pale Ale, I didn't have enough foresight to use a wonderful English brewed beer.  However, you can use any beer you wish, IPA (Indian Pale Ale) is also delicious in this recipe.  Or, like in my case, use whatever beer your dad had on hand.  Which just happened to be American Pale Ale by Short's Brewery, woohoo!  Just stay away from the light beers, those are watery tasting and won't help your bread.  Alrighty, 'ere's the recipe.


APA Pretzel Bread

Ingredients:


    •    1/2 cup warm water (about 105-110 Fahrenheit)
    •    2 1/4 tsp active dry yeast
    •    12 oz APA or beer of choice, room temperature, divided into 1 cup and 1/2 cup
    •    4 cups bread flour or all-purpose flour
    •    1 Tbsp sugar
    •    1 tsp salt
    •    3 Tbsp oil
    •    10 cups water
    •    1/2 cup baking soda
    •    1 egg yolk beaten with 1 Tbsp water
    •    coarse salt or flaked salt, for sprinkling


Directions:


Pour warm water into the bowl of a stand mixer or large bowl.  Sprinkle yeast over the water and let sit for about 10 minutes, or until it starts to get bubbly and frothy.


In a separate bowl, whisk together flour, sugar, and salt. 


Once the yeast has acted up, add the flour mixture, then the oil, then 1 cup of the beer.  Mix with the dough attachment for stand mixer or with hands until a soft dough forms.  if it's too soft, add more flour, or if it's too dry/floury, you can steal a bit of beer from the reserved 1/2 cup. 

Give the dough a few kneads and put in a lightly oiled bowl.  Cover with a clean towel and place in a warm place to rise until doubled in size, about an hour.  

Preheat Oven to 425 Fahrenheit and line a baking sheet with parchment paper or Silpat. 

In a large pot, combine water, remaining 1/2 cup beer, and baking soda.  Bring to a boil. 

Once bread has doubled in size, punch down and divide in half.  Shape each half into a round loaf.  If you find at this point your dough is still too soft, you can add flour until it will hold something of a shape.  Don't add too much flour, however, the softer the dough the more tender your bread will be. 

Lower a loaf into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once.  Remove and repeat with second loaf. 

Brush the loaves with the egg yolk and water mixture, sprinkle with salt. 

Bake in the oven for 20 minutes then place a piece of tinfoil on top so the bread won't continue to darken.  Bake for an additional 3-8 minutes until a baking thermometer inserted near center reads about 190 Fahrenheit. 

Allow to cool, slice, and enjoy!  It is wonderful toasted.

Thanks for reading, mates!

Adapted from Little Market Kitchen

 

Monkey Muffins

Or monkey puzzle bread muffins.  Or individual pieces of heaven.  Or pull-apart cinnamon sugar muffins.  Nah, that last one is too literal, too Pinterest style.  Monkey Muffins it is.  Honestly, I have no idea why it's called monkey bread in the first place.  There is no banana involved, and as far as I know a monkey didn't invent the recipe.  Maybe people act like monkeys when they eat it?  Also sometimes called bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, pinch-me bread, Pluck-Its, or even monkey brains.  Because that last one sounds SO appetizing.  A quick Google search has brought me to the conclusion that many people are also confused as to why it's called Monkey Bread, but might be so named because the bread resembles monkeys in a barrel (but does it?), monkeys like to pick at things, or it resembles the bark of the monkey puzzle tree.  I guess we shall remain shrouded in mystery, or shrouded in a barrel...of...monkeys. ahem.

On to the recipe!

Monkey Muffins

Makes 12 muffins

Ingredients:

Muffins

  • 2 cups + 2 Tbsp flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk or sour milk*
  • 1/3 cup milk
  • 1/4 cup + 1 Tbsp oil ( 5 Tbsp total)
  • 1/2 cup sugar
  • 5 Tbsp butter, melted
  • 2/3 cup brown sugar
  • 2 tsp cinnamon

Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp milk

Directions:

Make the Muffins

Oven 350 Fahrenheit

Lightly grease a muffin pan or line with liners (preferably grease-proof.) 

In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt.  Add both milks and oil to flour mixture.  Stir with a fork until just combined.  Over mixing = dense muffins. 

Place 1/2 cup sugar in a bowl or container with lid.  Scoop out roughly one tsp of dough (you can use a teaspoon or just eye it), gently roll between your palms to create a small ball and plop in the sugar.  Repeat until you have an even layer of balls in the sugar.  Place on lid and gently shake to coat with sugar, or just shake the bowl until covered.  Place sugar-coated balls in muffin pan, six in each cup.  Repeat scooping, rolling, and coating process with remaining dough.

In a small bowl, whisk together melted butter, brown sugar, and cinnamon.  Divide and pour over each muffin evenly.  Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and no longer look doughy. 

Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart.  Run a knife around the edge of each muffin to loosen.

Make the Glaze

In a small bowl or measuring cup, whisk together powdered sugar and milk.  Using the whisk, a spoon, or spatula, lightly drizzle each muffin with glaze. 

Jenny's Notes:

*If you don't have buttermilk, which I frequently don't, sour milk can be substituted.  For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar.  Stir and let sit for a minute before using.  Regular milk, coconut milk, or almond milk all work. 

Adapted from Cooking Classy