Category Archives: Breads

Anita’s Cranberry Scones

 

Recipe Type: Breads
Cuisine: English
Prep time:
Cook time:
Total time:
Serves: 15
Looking for something to make with those cranberries you have stored in the freezer? This is Taste-Test Kitchen Baker Anita Reeck’s favorite cranberry scone recipe.
Ingredients
  • 1 cup fresh or frozen cranberries
  • 2 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter, sliced
  • 3/4 cup buttermilk
  • Almond Frosting:
  • 1 tablespoon butter
  • 1/2 teaspoon almond extract
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
Instructions
  1. Rinse cranberries in cold water; drain. Slice or coarsely chop cranberries; set aside. Lightly grease 2 baking sheets or line with parchment paper; set aside.
  2. In a large bowl, combine flour, sugar, baking powder and baking soda. Using a pastry blender, cut in the butter pieces until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
  3. In a medium bowl, combine buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir until just combined.
  4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into an 8-inch circle that’s about 1/2 inch thick. Cut each circle into eight wedges.
  5. Place dough wedges 2 inches apart on prepared baking sheets. Bake in a 400 degree F oven for 12 to 14 minutes or until scones are golden brown on top. Scones may spread slightly when baked. Transfer scones to wire racks to cool slightly. Spread tops with Almond Frosting and serve warm. Makes 16 scones.
  6. Almond Frosting: In a medium mixing bowl, beat butter, softened, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar and milk, beating until well combined and scraping the sides and bottom of the bowl often. Makes 1/2 cup

Naan

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Naan

Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread. Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.
Course Breads
Cuisine Indian
Author Karen

Ingredients

  • 1 package active dry yeast
  • 2 teaspoons sugar
  • ¾ cup warm water
  • 1 ½ cup all purpose flour
  • 1 teaspoon salt
  • ¼ cup ghee see recipe below or vegetable shortening
  • 3 tablespoons plain yogurt
  • melted butter for brushing

Instructions

  • Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
  • In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.
  • Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
  • Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
  • Cook in oven for 8 minutes or until lightly browned and puffed up.

 

Tender Yeast Bread

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Tender Yeast Bread

Course Breads
Cuisine American
Calories 102kcal
Author Karen

Ingredients

  • 2 packages dry yeast
  • 1 tablespoon sugar
  • 1 ½ cups warm water 105-115 degrees
  • 6 cups bread flour divided
  • ½ cup instant nonfat dry milk powder
  • ¼ cup vegetable oil
  • ¼ cup honey
  • 1 ½ teaspoons salt
  • 1 egg lightly beaten
  • Vegetable cooking spray

Instructions

  • Dissolve yeast and sugar in warm water in a large bowl, let stand for 5 minutes.
  • Add 2 cups flour and next 5 ingredients; stir well.
  • Stir in 3 cups flour to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Divide dough in half; roll each portion onto a 14X8-inch rectangle. Roll up halves, starting at short ends, pressing firmly to eliminate air pockets; pinch edges to seal. Place each roll, seam side down, in a 9X5X3-inch loafpan, coated with cooking spray.
  • Cover, let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
  • Uncover; bake at 350 degrees for 30 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks. Yield: 2 loaves, 18 servings each.

 

Raspberry Pecan Tea Ring

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Raspberry Pecan Tea Ring

Course Breads
Cuisine American
Servings 18
Calories 135kcal
Author Karen

Ingredients

  • 1 10 oz package frozen raspberries in light syrup thawed
  • ¼ cup plus 2 tablespoons firmly packed brown sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • ½ cup finely chopped pecans
  • ¼ cup plus 2 tablespoons powdered sugar
  • 1 ½ teaspoons skim milk
  • ¼ teaspoon vanilla extract

Instructions

  • Prepare Tender Yeast Bread. After first rising, punch dough down and turn out onto lightly floured surface; cover and let rest 10 minutes.
  • Press raspberries through a sieve, reserving 3/4 cup plus 2 tablespoons juice; discard seeds.
  • Combine reserved juice, brown sugar and cornstarch in a small saucepan; stir well.
  • Bring to a boil and cook 1 minute, stirring constantly. Pour into a bowl; let cool.
  • Divide dough in half; roll each portion into an 18X12-inch rectangle on a lightly floured surface. Spread half of raspberry filling evenly over each portion of dough, leaving a 1/2-inch margin around edges. Sprinkle with half of pecans.
  • Roll up halves tightly, starting at long side; pinch seam to seal. Place each roll, seam side down, on a baking sheet coated with cooking spray; bring ends together to form a ring. Pinch ends together to seal.
  • Using kitchen shears or a knife, cut slits 1 inch apart around outside edge to within 1/2 inch of center. Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
  • Uncover; bake at 350 degrees for 20 minutes or until rings sound hollow when tapped. Cool on wire racks.
  • Combine powdered sugar, milk and vanilla in a bowl; stir well. Drizzle over tea rings.
  • Adapted from: Cooking Light Recipes

 

Monkey Bread

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Monkey Bread

Course Breads
Cuisine American
Author Karen

Ingredients

  • 3 cans refrigerator biscuits
  • 1 teaspoon cinnamon
  • 1 cup white sugar
  • 1 cup brown sugar
  • ¾ cup butter

Instructions

  • Spray Bundt pan.
  • Cut biscuits into quarters.
  • Combine cinnamon and white sugar into a Ziploc bag.
  • Put biscuits into Ziploc bag, about 3 or 4 at a time, and shake.
  • Put cinnamon biscuits into Bundt pan.
  • In a saucepan melt together the brown sugar and butter.
  • Pour mixture over the biscuits.
  • Bake for 30 minutes at 350 degrees.