Tag: bread

Audrey’s Favorite Glazed Orange Scones Recipe

Recipe Highlight: https://www.mybakingaddiction.com/glazed-orange-scones/

Makes 8 scones.

INGREDIENTS

Citrus-infused sugar:

  • 1/3 cup sugar
  • zest of two medium oranges

Scones:

  • Citrus-infused sugar (see above)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup sour cream
  • 1 egg

Glaze:

  • 3 tablespoons unsalted butter melted
  • 1 cup confectioners’ sugar sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice

INSTRUCTIONS

  1. Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, make your citrus-infused sugar mixture by combining sugar and orange zest and mixing with your fingertips. Really get in there and mix the zest and sugar between fingertips until the oils are released from the zest! You will know you are there when the sugar is moistened and fragrant. Let the mixture sit on counter for at least 30 minutes to fully infuse flavors if you want to maximize the flavor, but waiting is not a required step.
  3. To the citrus-infused sugar, add in the flour, baking powder, baking soda and salt and mix until combined.
  4. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  5. In a small bowl, whisk the sour cream and egg until smooth.
  6. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  7. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. Double-dipping is best!

NOTES

Kiddos: I love you so much! Please visit the link provided to the original recipe for pictures of the process used in making these amazing scones. As stated in the original recipe, these scones are peak when double-dipped in the glaze. We’ve added cranberries to this recipe, as well as subbed lemon for the citrus and using diced fresh strawberries. I’ve always wanted to do the same with blueberries. The sky is the limit! The base recipe is FANTASTIC, and these scrumptious scones are a great addition to any day! Enjoy!

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Quick and Easy Sandwich Buns Recipe (Bread Machine)

Recipe Highlight: This is the absolute BEST recipes for sandwich buns or rolls that you can possibly make in a hurry! In less than 3 hours total, you can have amazingly soft bread that are especially delicious for burgers or chicken sandwiches! I can’t wait to use them for breakfast sandwiches as well. The slightly sweet, yeasty dough yields a crowd pleaser … for sure!

Makes 6 to 8 buns.

INGREDIENTS

  • 1 large egg
  • 1/2 cup of milk (4 ounces)
  • 1/4 cup water (Approximately 2 ounces … just enough until the totality of the 1st three ingredients equals 8 ounces. See instructions.)
  • 2 tbsp granulated sugar
  • 3/4 tsp salt
  • 2 tbsp softened butter
  • 2-1/2 cups (340 grams) of All-Purpose Flour
  • 1-1/4 tsp bread machine or quick rise yeast

INSTRUCTIONS

  1. Using a food scale, add 4 ounces of milk to a bowl. Then add egg. From there, add just enough water so that the total liquid mixture is 8 ounces. Using the cup measurements provided is pretty on point if you don’t have a food scale.
  2. Add salt and sugar to the liquid mixture and stir until egg is
  3. Add liquid mixture to bread machine, adding your softened butter and AP flour in order listed.
  4. Make a well in the top of the dry mixture and place your yeast on top.
  5. Using the DOUGH setting on your bread machine (our current model is #8 on the setting menu), allow your machine to do the hard work for you! It will mix the dough and proof it, a process that takes around 1-1/2 hours.
  6. Once dough has completed this process, turn out dough onto a lightly floured surface and divide into 6 to 8 dough balls. Once rounded out, place on a parchment lined baking sheet. Lightly press each ball with floured fingertips until they are around 1 inch tall.
  7. Let dough rest in a warm environment for about 45 minutes so that they can complete their final rise. If you don’t have warm proofing area, putting the rolls into an oven that has been preheated for a minute and a half and then leaving the oven light on works perfectly!
  8. Once rise is complete, preheat oven to 400 degrees.
  9. If desired, brush tops of rolls with egg whites and then sprinkle with sesame seeds or topping of your choice.
  10. Bake for around 12 minutes or until tops are beautifully brown.
  11. Allow rolls to cool for at least 15 minutes.
  12. Once cooled, cut horizontally and top as desired!

NOTES

For my kiddos: Enjoy! I hope that these buns elevate your sammies! These are so tasty! Just know that I love you more than homemade bread … and that says A LOT!

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Audrey’s Banana Bread

Recipe Highlight: This is a family favorite, especially beloved by my darling daughter. I will forever cherish the memory of making this sweet treat in the kitchen with her at my side. If you’re reading this, my sweet baby girl, add more chocolate chips …

Makes two 9-inch loaf pans

INGREDIENTS

  • 7 large bananas, very ripe (reserve 1 banana to slice/decorate the top loaves before baking)
  • 1/2 cup butter (8 TBSP), softened
  • 1/2 cup coconut oil (can sub butter or shortening)
  • 1.5 cups granulated sugar
  • 4 eggs, lightly beaten
  • 1 tsp vanilla (I use a dollop of vanilla paste and a tsp of vanilla … measure with your heart)
  • pinch of salt
  • 3 cups self-rising flour (*see notes if using All Purpose flour)
  • 1/2 cup chocolate chips (reserve some to top your loaves before cooking)
  • 1/2 cup white chocolate chips (can use milk or semi-sweet instead, if unavailable)
  • cinnamon sugar to sprinkle on top of loaves
  • turbinado sugar to sprinkle on top of loaves

INSTRUCTIONS

  1. Heat oven to 350 degrees.
  2. Add 6 ripe bananas to mixing bowl and use the lowest setting to mash (or use a fork and do so by hand).
  3. Add the butter, coconut oil, sugar, eggs, vanilla, and pinch of salt to the mixing bowl and mix just until combined. Do not overmix.
  4. Add flour and mix, just until combined. Again, avoid overmixing.
  5. Gently fold in your mix-ins. The recipe calls for walnuts and raisins, but we always used a blend of chocolate chips.
  6. Pour into loaf pans lined with parchment paper.
  7. Decorate the top of the filled loaf pans with remaining sliced bananas and sprinkle with additional chocolate chips, cinnamon sugar, and turbinado sugar (or any combination thereof … just use what you’ve got)
  8. Bake at 350 degrees for 50-60 minutes.

NOTES

*If using All Purpose flour, add 2 tsp baking soda, 1 tsp salt to achieve the results of self-rising flour

Banana bread is a budget-friendly recipe that is meant to use up any browning bananas that just happens to be damned delicious and worthy of making any day of the week. As such, it is meant to be something you should feel free to experiment with, using whatever ingredients you have on hand. Beyond the basic recipe, mix-ins are options … as are the combinations of fats or toppings. Follow your hearts and make it your own.

Noah, Zach & Audrey: I love you all dearly. I will always remember the way you all hyped me up whenever I made something you truly loved in the kitchen. I couldn’t ask for better cheerleaders.

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Quick & Easy No-Knead Bread Recipe

Quick & easy, this no-knead bread recipe can get a hot & tasty homemade loaf on the table in no time!

Recipe Highlight: The recipe link below has recipe for both a quick rise (2 hours) and overnight rise (12 to 18 hours). I have included my tweaked version of the quick rise recipe, but please head over to Gimme Some Oven’s website for detailed instructions for both original versions.

LINK: https://www.gimmesomeoven.com/no-knead-bread/

INGREDIENTS:

  • 3-1/4 cups (430 grams) of All Purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon honey or granulated sugar
  • 1 packet (7 grams) of active dry yeast
  • 1-1/2 cups warm water (about 110 degrees) — or more, as needed. Depends on how thirsty your flour brand is. Trader Joe’s AP tends to need more water. Check the link above for a picture of how it should look at the dough stage.

INSTRUCTIONS:

  1. Mix the dough. Stir the dry ingredients together in a large bowl until combined. Add in the warm water and stir with a spatula until the dough is mixed. Please note: The dough will be loose and sticky with some scraggly bits! As mentioned in the ingredients list, it may need more water depending on the brand/type of flour used.
  2. Let the dough rise. Let the dough rest at room temperature for 2 hours or until the dough has doubled. See notes section for some proofing tips!
  3. Shape the dough: Transfer to a well-floured surface, folding the dough on top of itself by pulling the outer edges up and into the center a few times until the dough holds its shape & forms a round dough ball. Lightly flower the top of the dough ball and then carefully flip it upside-down onto a peice of parchment paper. The smooth side should be on top. Use your hands to shape the ball into an even circle before lightly flouring the top of the dough ball before covering loosely with plastic wrap or a kitchen towel.
  4. Preheat the oven & Dutch Oven. Toss your Dutch oven inside cold oven (to avoid cracking enamel) and set to 450 degrees to pre-heat for about 30 minutes while allowing the bread ball to rest.
  5. Bake the bread. Transfer the dough ball via the parchment paper into the pre-heated Dutch oven. Be careful as the Dutch oven WILL BE HOT. Cover the Dutch oven with the lid and allow to bake for 30 minutes. At the 30-minute mark, carefully remove the lid and bake for an additional 10-20 minutes (depending on how crispy or golden brown you wish your loaf to be).
  6. Cool down. & serve Remove from the oven, and then carefully lift from the Dutch Oven using the edges of the parchment paper. Transfer to a wire rack, if available, and allow to cool at least 30 minutes before slicing.

NOTES:

You will have the best results if you allow your dough to rise in a warm environment. If you don’t have a proofing box, you can turn your oven on for a few minutes at a low heat to get it warm before turning off the oven and putting in your dough to rise. You can also just turn your oven light on. I have also seen it suggested that you use a space heater in a small room such as a laundry room on really cold days.

An additional tip I have come across regarding a blistering crust is to use a spray bottle with water and spritz on top of floured loaf right before putting into the oven.

The dough can also be used to make a focaccia-like dough. Just drizzle a little olive oil on top and start stippling with your fingertips, finishing with a sprinkling of flaked salt and additional toppings.

Time to get baking!

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