Bread Archives - Page 3 of 6 - Recipes At My Table

No Rise Cinnamon Rolls

No Rise Cinnamon Rolls are easy because they are made with baking powder instead of yeast. This is also a healthier version because I use oats and almonds to dress them. I also tried to cut down on butter, although it is a must for flavour. When my children were young they would devour a batch of these as soon as I took them out of the oven. Cooking brings back memories and my kitchen holds many of them.

I love the smell of cinnamon in the house. I use it in both sweet and savoury recipes. Need a savoury dish tonight, try my : https://recipesatmytable.com/cinnamon-peach-chicken/

This is an old recipe that I have in my family cookbook, but it never fails to please.

Ingredients

3 cups flour
3 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/3 cups milk
2 eggs
1/2 cup melted butter
1/2 cup rolled oats
2 tsp cinnamon
1/2 cup brown sugar
1/4 cup slivered almonds
1/4 cup melted butter
1/2 a cup icing sugar plus 1 tbsp water for icing

Process

Place the flour, baking powder, salt, and sugar in a food processor and pulse. Mix the MILK and egg together and add to the dry ingredients and pulse about 5 times. Next pour in the melted butter. Pulse on low until it all comes together.

Place some parchment paper on the counter and place the mixture on it. Use your hands to make a circle and pat it down.

Use a rolling pin to make a rectangle and it won’t be perfect.

Next mist the oats, brown sugar and cinnamon. Melt the 1/4 cup of butter and baste the dough.

Spread the sugar mixture and then place the 1/4 cup of slivered almonds down the centre.

Now take the end closest to you and start to roll. I let the parchment paper help me.

Next, take a sharp knife and cut the dough in half and then into eight pieces. It should yield 16 large rolls.

Place them in a 9 X 13 ungreased pan.

Brush the tops with a bit more of the melted butter and place in a 375 F oven for 30 minutes.

Two on a plate for me.

February 6, 2020February 6, 2020

4 Comments

Mini Garlic Cheese Muffins

There is always something about the smell of fresh bread cooking in your kitchen. I love these little garlic cheese muffins. I call them Mini Garlic Cheese Muffins because the smaller version is great for entertaining. Big or small, they are a great addition to your Holiday table.

If you want to make a loaf to serve, don’t forget https://recipesatmytable.com/italian-quick-bread/

If you are looking for a good collection of quick breads go to https://www.foodnetwork.com/recipes/packages/baking-guide/quick-breads-muffins-and-more/50-quick-breads

The process

I start by preheating my oven to 400 F. You can use a 12 muffin tin or a 24 mini tin. The mini muffins are great for entertaining. I use a brush to grease each of the muffin tins with canola oil. Today I am making the larger muffins to serve with soup and I use a parchment paper liner for easier clean-up.

These are my favourite liners.

In a large bowl I pour in the milk, yogurt, oil and eggs.

Put the flour, baking powder, baking soda, salt, garlic powder, and Italian seasoning. Fold until combined. Don’t over mix.

Spoon the batter into the prepared muffin tins. For large muffins check at 15 minutes and for mini muffins check at 12. They should be golden and insert a tester in the centre and ensure that it comes out clean. I love peeking into the oven.

Nice and brown on top.

Fluffy and moist inside.

Ingredients

1 cup milk
1/4 cup plain yogurt
1/4 cup canola oil
2 eggs
2 cups colour
1 tsp each of baking powder and baking soda
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 cup marble or cheddar cheese
Canola oil for greasing tins or parchment paper cups

November 30, 2019

Holiday Pumpkin Bread

We gather at a table and there is always bread and Thanksgiving is no exception. Holiday Pumpkin bread makes the house smell delicious and it is so easy to make.

As I prepare to bake this bread, my nonna Emilia’s rules about bread making. This is her version of a typical holiday bread that she made with raisins and nuts. I add pumpkin to blend in with the season.

We were never allowed to turn bread over brings bad luck. This superstition stemmed from the middle ages and if you want to know more about it go to: https://curiousrambler.com/bread-and-bad-luck/ Today, I feel good about this bread and I am taking a sweet bread recipe and adding some pumpkin to it. If you like toasting bread, then don’t ice it and put it in the toaster.

The pumpkin meets the eggs.

The dough is soft and pliable.

Into a bowl it goes.

Add the nuts and raisins.

Golden brown and it can go into the freezer.

Iced and decorated.

Ingredients

4 1/2 cups flour reserve the 1/2 cup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup sugar

1 tsp quick rise yeast
1/2 cup warm milk
4 large eggs
1 tbsp Cointreau liquor
1/2 cup butter melted
1/2 cup raw pumpkin
1 cup golden raising
1/2 cup chopped walnuts
orange coloured sprinkles

Icing: 1/2 cup icing sugar per loaf, add 1 tbsp orange liqueur and use various decorations

Instructions

In a small bowl combine the warm milk, with the sugar and the yeast.
Let this sit.
In your mixer bowl combine the flour, cinnamon, nutmeg and the salt and make a well.
Use a medium bowl add the eggs, pumpkin and orange liqueur. Beat these.
Melt the butter.
Pour the egg mixture into the well, then the yeast and lastly the butter.
Put the bowl on your mixer stand and beat until everything comes together.
If the dough isn’t pulling away from the sides a bit, then add the remainder 1/2 cup flour. I did.
Turn the dough onto a lightly floured counter and knead.
The dough should be soft and pliable.
Oil a large bowl and put the dough inside.
Cover with plastic wrap and drape a table cloth over the bowl.
Let it sit for 45 minutes.
It should double in size.
Prepare a large baking pan by lining it with parchment paper.
Turn it onto the counter again and cut into 2 equal pieces.
Roll dough onto counter and add your raisins and nuts.
Next roll out into cords.
Pinch the ends of the cords and twist.
Bring the ends together.
Place the 2 loaves onto the parchment paper, cover with a tea towel and let sit another 20 minutes.
Put into a 350 F oven for 25 to 30 minutes. It should be golden brown.
Place onto a rack and let cool.
Mix the icing sugar with the liqueur and decorate.
These freeze well. Don’t ice before freezing.

October 10, 2019

2 Comments

Easter Bread Our Way

It was the simple things in life that made growing up in Little Italy a pleasure. Easter Bread Our Way was something nonna gave to us at Easter each year. Everyone got their own little braided nest with an egg. My mom got one in Italy when she was little and now my grandson gets one from me. I love the individual portions and the smile on the kid’s faces is worth the little effort.

I have little girls living on either side of us and today they will get this treat. Of course some is for my grandson. He gets such a charge out of the coloured eggs. It is also important that he knows and remembers these stories and the traditions of growing up in a large and loving Italian family. These traditions and rituals are an important part of childhood development. For me, it’s important to strengthen the family ties and establish meaning to the holidays. Too many holidays are commercialized and it’s the “back to basics” that I want for him. This little wreath will hopefully pass on a little piece of our heritage and beliefs.

The Ingredients are simple and I want the flavour of the bread to pop. The orange and the lemon will add flavour with their juice and zest.

The lemon and the orange sit waiting. I juice them using my little trusted ceramic juicer from the Amalfi Coast.

The star of the show is the yeast. Add it to milk with some sugar.

I zest the lemon and orange into the eggs.

I add the vanilla and juice to the eggs and beat them.

The melted butter sits by the egg mixture waiting.

Make a well in the flour, add the egg mixture, the yeast and then the butter.

The dough should be sticky, but cling to the beaters.

Turn it onto a lightly floured surface and knead.

Put the dough into an oiled bowl and cover.

I dye the eggs and let them dry.

Cut the dough into four.

Cut each piece into two.

Roll out the pieces, pinch one end and twist together.

Twist and tie the ends together.

Brush each braided coil with some milk or cream. Decorate and place an egg in the middle.

Four pretty little nests ready for the oven.

Out of the oven and ready!!

Easter Bread Our Way

Pretty little Easter Nests to start your own traditions.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Easter Bread Our Way

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Author Renata Solski

Ingredients

4 1/2 cups flour reserve the 1/2 cup
1/2 tsp salt
1/2 cup sugar
1/2 cup warm milk
1 tsp quick rise yeast
4 large eggs
1 large orange zest and juice
1 large lemon zest and juice of 1/2
1 tsp vanilla extract
1 tbsp anise flavour I use Sambuca
1/2 cup butter melted
1/4 cup milk or cream for brushing
various coloured sprinkles
4 eggs for dyeing raw
food colouring

Instructions

In a small bowl combine the warm milk, with the sugar and the yeast.
Let this sit.
In your mixer bowl combine the flour and the salt and make a well.
In a medium bowl add the eggs, orange juice and zest, lemon juice and zest, vanilla and anise flavour. Beat these.
Melt the butter.
Pour the egg mixture into the well, then the yeast and lastly the butter.
Put the bowl on your mixer stand and beat until everything comes together.
If the dough isn't pulling away from the sides a bit, then add the remainder 1/2 cup flour. I did.
Turn the dough onto a lightly floured counter and knead.
The dough should be soft and pliable.
Oil a large bowl and put the dough inside.
Cover with plastic wrap and drape a table cloth over the bowl.
Let it sit for 45 minutes.
It should double in size.
Prepare a large baking pan by lining it with parchment paper.
Turn it onto the counter again and cut into 4 equal pieces.
Cut each piece into 2.
Roll out into cords.
Pinch the ends of the cords and twist.
Bring the ends together.
Brush with milk and apply sprinkles.
Place an egg in each nest.
Put into a 350 F oven for 25 to 30 minutes.
Place onto a rack and let cool.
These freeze well.
Don't eat the eggs if freezing: they are more of a decoration.
You can eat the eggs if you eat within a few days and of course refrigerate.

April 2, 2019April 2, 2019