Tag Archives: breads and muffins

Soft Gluten Free Bread – Blog Post #27

Last week, I mentioned that I have xanthan gum in my gluten free pantry.  I use the xanthan gum to make this bread.

It is soft and delicious.

 

Soft Gluten Free Breads

Soft Gluten Free Bread

  • Difficulty: medium
  • Print

 

Ingredients

– 1 & ½ c. water or milk

– 3 to 4 Tbsp. honey or sugar (I use honey.)

– 2 ½ tsp. Dry active yeast

 

– 3 c. gluten free flour mix

– 1 & ½ tsp. Xanthan gum

– 4 tsp. Baking powder

– 1 tsp. Salt

– optional:  Mix in your desired sweet or savory flavors (cinnamon or garlic powder)

 

– 2 tsp. Apple cider vinegar or lemon juice

– ¼ c. olive oil

– 2 lrg eggs

 

Directions

  1. In a measuring cup, measure milk.  Place milk in microwave.  Warm on ½ power for 1 to 2 minutes or until warm to touch.  Stir in the honey.  Then sprinkle on yeast.  Set aside to allow to proof for 10 minutes.
  2. In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors.  (Dry ingredients)
  3. Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl.  Using the paddle attachment, mix of a minute.
  4. Add the proofed yeast mix to the ingredients in the stand mixer bowl.  Mix for a minute.
  5. Add the dry ingredients and beat on medium-high for 3 minutes.  Dough will be wet, sticky, and thick.
  6. Oil and flour a 9 by 5 loaf pan.
  7. Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan.  Smooth out the loaf with the spatula.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Place the bread mixture on top of the oven.  Do NOT over proof your bread.  Let it rise for about 20 – 30 minutes.  Don’t allow it to rise above your loaf pan.  Otherwise it will either flow over the pan or collapse.
  10. Bake for about 35 to 45 minutes.  
  11. Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest.  Within one or two minutes, gently turn it out onto its side onto your cooling rack.
  12. Allow it to cool completely before cutting into slices.  Use a serrated bread knife.
  13. Enjoy with your favorite toppings!

 

Source

Happy eating,
Traci

Pretzel Rolls

My family loves pretzel rolls.  Actually they like anything pretzel related – hard or soft.  These rolls take extra work but are worth the happiness from your family when you finish this delicious treat.

You could serve them as a carb at your dinner table or you could use the rolls to make a delicious sandwich.  Some ideas for a sandwich are a lunch meat sandwich, hamburgers, sloppy Joes, or pulled pork.

Continue reading Pretzel Rolls

12 Minute Cranberry Cinnamon Scones – Secret Recipe Club

This is my second time participating in the Secret Recipe Club.  I got moved to Group B when Group D was disbanded.  This month I was assigned to Why I Am Not Skinny.   Maxine is originally from South Africa but is currently living in Brussels.

Continue reading 12 Minute Cranberry Cinnamon Scones – Secret Recipe Club

French Bread in a Bread Machine

Okay the title of this blog is a little misleading.  You make the dough in the bread machine but then remove the dough to bake the bread.

I was able to start the dough before we left for church and then make it into a loaf when we got home.  Easy peasy!

Continue reading French Bread in a Bread Machine

Pull Apart Dinner Rolls – Countdown to Thanksgiving

I’ve made these rolls twice.  They are fairly easy to make with the use of a bread machine.

People love the fluffiness of the rolls.  They also love the deliciousness of these rolls.

These would be a great addition to your Thanksgiving table or for Sunday night dinner.

Pull Apart Rolls

Pull Apart Dinner Rolls

Stars of the Recipe:

  • 1 c. lukewarm water
  • 2 Tbsp. softened butter
  • 1 egg
  • 1/4 c. sugar
  • 3 1/4 c. BREAD flour
  • 1 tsp. salt
  • 3 tsp. yeast

Steps:

  1. Always add the wet ingredients to the bread pan first.  This is so the yeast is away from the liquid before the kneading begins.
  2. Place the ingredients in the pan in this order:
    1. butter
    2. egg
    3. water
    4. sugar
    5. flour (cover ALL of the wet ingredients)
    6. yeast (Create a shallow well in the center of the bread flour – Place the yeast in that well.)
    7. salt (Sprinkle around the sides of the pan but NOT over the yeast.)
  3. Set your bread machine to the dough cycle.  Periodically check on your dough.  Add a tablespoon of water at a time if the dough looks dry.
  4. Once the dough is finished, place the dough on a lightly floured surface.
  5. Cut the dough in half and then the half in half until you get roll sized dough pieces.  (14 pieces)
  6. Tuck each piece into a round ball.  Place in a sprayed round cake pan so that they are touching.  (I get 14 in a cake pan.)
  7. Allow to rise for another 1/2 hour in a warm place.
  8. Bake at 375 degrees for 12 to 15 minutes.
  9. While they are still warm, rub a stick of butter on them.
  10. Enjoy!

Cranberry Pecan Muffins

Two days ago, I posted about a recipe for All Star Muffin Mix that I found in Taste of Home’s Simple and Delicious magazine.  One of the add ins I used in the muffin mix was dried cranberries and pecan pieces.  The orginal recipe called for either fresh or frozen cranberries.  Even though I didn’t have either of those in the house, I had Craisins so I used those instead. 

After I baked a batch of those, I flash froze them and then put them in freezer bags to be used later.  These are great for quick breakfasts which I’m going to need when school starts in a week and a half.  I just put one of them in the microwave for a minute on 40% power.  They are especially great with a cup of coffee.

Stars of the recipe:

  • 2 and 3/4 cups of All Star Muffin Mix
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar

I omitted the sugar when I used the Craisins.

Steps:

  1. In a large bowl, combine muffin mix, cranberries, pecans and sugar.
  2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. 
  3. Fill paper-lined muffin cups three-fourths full.
  4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes before removing to a wire rack.
  6. Serve warm.

 For more great recipes, visit Tempt My Tummy Tuesday and Colleen’s Recipe Swap.

All Star Muffin Mix

I found a recipe for All Star Muffin Mix in Taste of Home’s Simple and Delicious Magazine.  The recipe makes a dry mix that you can either store in your freezer or cupboard for up to six months.  When you make up the mix, you can either make the mix without adding anything to it or you can add different ingredients.  When I tried it without adding anything to it, it was delicious because the cinnamon and nutmeg are two of my favorite spices.  Another time, I tried adding dried cranberries and pecan pieces.  The result was pure deliciousness.

Today I will post the basic mix.  After I try successful add-ins, I will post the recipes so that you can bake a bunch of different types of muffins using one mix.

All Star Muffin Mix

Stars of the recipe:

  • 8 cups all-purpose flour
  • 3 cups sugar
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Additional stars:

  • 1 cup of milk
  • 1 egg
  • 1/2 cup of melted butter (1 stick) – When I did it, I melted it in the microwave for a minute.

Steps:

  1. In a large bowl, combine the first six ingredients.
  2. Divide the mix into 2 and 3/4 cup portions.

To prepare muffins

  1. Place 2-3/4 cups muffin mix in a large bowl.
  2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
  3. Fill paper-lined muffin cups three-fourths full.
  4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes before removing to a wire rack.
  6. Serve warm.

You can make a batch of the plain muffins and then flash freeze** them.  When you are ready to eat a muffin, place it on a microwavable plate and warm it up at 40% power for a minute.  If it is still not defrosted, continue warming it up at 30 second intervals.

**To flash freeze, put the muffins on a cookie sheet.  Place the cookie sheet in the freezer until the muffins are frozen.  Then place the muffins in a labeled gallon size freezer bag.

  • Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).

Variations:

Cranberry-Pecan Muffins

Pumpkin Spice Muffins

This recipe has been posted on Mommy’s Kitchen’s Potluck Sunday.

Homemade Hamburger Buns

A few months ago, I found this recipe for homemade hamburger buns.  Since then, I’ve made them three times.  My fourth attempt is currently in the bread machine.  If I could describe them in one word, it would be delicious.

After I make them, I wrap each one in foil and then place about five in a gallon size ziplock freezer bag.  Then I place them in the freezer.  When I want to use one or two, I pull them out of the freezer, unwrap them, and defrost them in the microwave.  My favorite sandwich that I make with them is a chicken patty, muenster cheese, and a tiny bit of olive oil based mayo.  Yum!

Continue reading Homemade Hamburger Buns

Easy Rolls

A while ago, I was looking for a recipe for biscuits or rolls on Paula Deen’s website.  I found this recipe for Easy Rolls.  They looked easy so I decided to try them.  Once I tried them once, I was hooked.  They have a slightly sweet taste and are so tender.

The Imaginative one tasted one and his response was “M-M-M.”  After you try them, I’m sure you will say the same thing.

IMG_1723[1]

Easy Rolls

Stars of this recipe:

  • 2 cups of Self Rising Flour
  • 1 cup of milk
  • 2 Tbsp. of sugar
  • 4 heaping Tbsp. of mayonnaise

Steps:

  1. Preheat oven to 350 degrees.
  2. Mix together flour and milk.
  3. Add sugar and mayonnaise.
  4. Bake in slightly greased (I use a cooking spray.) muffin tins for 12 to 15 minutes or until brown.

This recipe makes 12 rolls.

This recipe is linked up to Mommy’s Kitchen for Potluck Sunday.