No Knead Artisan Style Bread

This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon active dry yeast

• 2 teaspoons salt

• 1 2/3 cups warm water (110 degrees F)

• 1 teaspoon chopped fresh rosemary (optional)

• 1 teaspoon chopped fresh thyme (optional)

• 1 teaspoon chopped fresh sage (optional)

Directions

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

3. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].

4. Preheat an oven to 450 degrees F. Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Orange Pumpkin Bread

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Ingredients

• 1 large orange

• 1/3 cup butter, softened

• 1 1/3 cups white sugar

• 2 eggs

• 1 cup canned pumpkin

• 1/3 cup water

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 cup chopped walnuts

• 1/2 cup chopped raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.

3. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.

4. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

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Image by Rebecca Siegel

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Death by Chocolate Zucchini Bread

INGREDIENTS

• 1/2 c. melted butter, plus more for brushing pan
• 1/2 c. cocoa powder, plus more for dusting pan
• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. kosher salt
• 1 c. sugar
• 1 egg plus 1 egg yolk
• 1 tsp. vanilla extract
• 2 c. grated zucchini (from 1 large or 2-3 small)
• 2/3 c. chocolate chips
• Flaky sea salt, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
2. In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
3. In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
4. Transfer batter to prepared dish and bake 50 minutes.
5. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.

Cranberry Walnut Bread

Ingredients

• 3/4 cup butter, room temperature
• 3 cups white sugar
• 3 eggs, room temperature
• 3 tablespoons orange zest
• 6 cups all-purpose flour
• 1 tablespoon salt
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 1/4 cups orange juice
• 3 cups whole cranberries
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
3. Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
4. Coarsely chop the cranberries.
5. Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
6. Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

Soft Onion Sandwich Rolls

I know quite a few people, myself included, have bread machines.  Here is a great recipe that utilized the dough cycle of most bread makers.

Ingredients

• 3/4 cup lukewarm milk
• 5 tablespoons lukewarm water
• 3 tablespoons butter, softened
• 1 1/2 teaspoons salt
• 3 tablespoons white sugar
• 1 teaspoon onion powder
• 3 tablespoons dried minced onion
• 1/4 cup instant potato flakes
• 3 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 egg white
• 1 tablespoon water
• 1/4 cup dried minced onion

Directions

1. Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
2. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

Cloud Bread

A recipe taking the Internet by storm right now is a light, fluffy bread that is carb free.  All that you need to make this tasty treat are a few simple ingredients and skill with a mixer.  Get ready to whip up some cloud bread!

Ingredients

• 3 large eggs, separated
• 1/4 teaspoon cream of tartar
• 2 ounces cream cheese, very soft
• 1 tablespoon white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
3. Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
4. Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
5. Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.