English Muffin Bread
Wow!! I got rave reviews after making this bread. We all just devoured it in minutes, it is so good!! I gave one loaf away to a friend so I had to make a second batch.
Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter. Yum!!
- 5 3/4 cups all-purpose flour (1 1/2 lbs.)
- 2 1/4 cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon, plus 1 1/2 teaspoons sugar
- 2 1/4-oz. packets Instant Yeast
- 1/4 cup melted butter, divided
- Cornmeal for dusting pan
In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough. Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.
Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans. Cover again with sprayed plastic wrap and let rise another 30 minutes. While dough is rising, preheat oven to 350 degrees.
Place the pans on the center oven rack and bake for 30 minutes. Take out of oven and brush bread with half the melted butter. Return to the oven and bake another 10 minutes.
Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.
Cool completely before slicing.
“Live as if Christ is coming back today.”
Amish Triple Butter Biscuits
I can’t tell you how delicious these biscuits are!! You can make these at the last minute because you most likely will have all the ingredients in your pantry and frig. They are very quick and easy. I made breakfast for supper last night and served these with our bacon and eggs.
The picture is not great. I was in a little bit of a hurry and didn’t put the biscuits in the pan real pretty, but that certainly didn’t make a difference in taste. Even though they don’t look like they don’t pull apart, they do.
- 3 cups all-purpose flour (one cup of whole wheat may be used)
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1 tablespoon sugar, optional (I used)
- 4 teaspoons baking powder
- 1 cup butter (2 sticks) (I used unsalted)
- 1 large egg
- 1 cup whole milk
Preheat oven to 425 degrees.
While oven is preheating, place 1/4 cup butter a 7 x 11″ baking dish or a 10″ round cast iron skillet and place in oven to melt. (A well-seasoned cast iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning.)
While the pan is in the oven, blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.
Lightly beat 1 egg in 1 cup of milk before stirring it into the flour mixture.
Remove the buttered pan from oven. Butter should be melted and just slightly browned.
Do not knead the biscuits, but instead use a large cookie/ice cream scoop to immediately scoop out balls of dough into the buttered pan. Biscuits should be nestled together somewhat tightly.
Quickly place back into oven and bake for 20 to 25 minutes or until the tops are lightly brown.
Makes 10 to 12 biscuits.
“Wherever we are and whatever the challenge, Immanuel is with us.”
Baked Pumpkin Donuts
To make these donuts you will need a donut pan. They are so moist and delicious!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup sugar, divided
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Preheat oven to 400 degrees. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
Serve warm or at room temperature.
Makes 12 donuts.
“Encouraging words bring hope to the human spirit.”
This recipe makes up two of the most beautiful, delicious quick breads. These were are treats at the senior center last Tuesday. More pears from my friends tree.
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups finely chopped peeled ripe pears
- 1 teaspoon lemon juice
- 1 cup chopped walnuts
In a bowl, combine eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pear and walnuts into batter (batter will be thick).
Spoon into two greased 9 x 5-inch loaf pans. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
“To find God, we must be willing to seek Him.”
Farm-Style Cinnamon Rolls
These cinnamon rolls are very easy to make. I particularly like them because they are not as sweet as most cinnamon rolls.
- 16-oz. pkg. frozen bread dough
- 1/4 cup butter, melted and divided
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.
(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly. Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven. When it has doubled in size, take out of oven and proceed with the rest of directions.)
Roll out dough on a floured surface to a 14″ x 10″ rectangle. Brush with 2 tablespoons butter; mix sugars together with cinnamon and sprinkle on dough.
Starting on one long side, roll up jelly roll style. Pinch seam together. Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish. Coat dish with one tablespoon butter. Arrange rolls in baking pan; brush with remaining butter. Cover and let rise in a warm place for 45 minutes to one hour.
Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.
“In Jesus, true and lasting transformation is possible.”
Awesome Sweet Cornbread
This is my new favorite cornbread. It is soooo amazingly delicious. Very moist and slightly sweet. My husband and I couldn’t quit eating it!!
- 1 1/2 cups all-purpose flour
- 2/3 cups sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs, lightly beaten
- 1/3 cup canola oil
- 3 tablespoons butter, melted
Preheat oven to 350 degrees. Grease an 9-inch square baking pan.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan. Bake for 35 to 40 minutes or until wooden pick comes out clean.
Serves 9 to 12.
*For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18 to 20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
“God’s gift of the Holy Spirit in our lives is available to each of us today.”
Raisin Bran Muffins with Maple Syrup
These muffins are delicious! I used black walnuts in these because I love black walnuts for one, and because that is all I had in the house when I baked them. But you can use any nut you like or leave them out all together.
If you don’t want to make all of the muffins at one time, you can refrigerate the batter and bake whenever you want them.
- 3/4 cup maple syrup
- 2 eggs
- 2 1/2 cups raisin bran flakes, crushed
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chopped nuts
Heat oven to 400 degrees.
Combine maple syrup and eggs, then crushed raisin bran flakes. Let the mixture stand for 5 minutes.
Using a wooden spoon, beat in the buttermilk or sour milk. (I didn’t have buttermilk so I made sour milk by adding 1 tablespoon white vinegar or lemon juice to one cup whole milk and let it sit for about 10 minutes.) Stir in flour and baking soda and fold in chopped nuts.
Pour batter into greased muffin pans. Bake for about 20 minutes.
Makes 12 muffins.
“Yielding to the Holy Spirit leads to right living.”