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Category Archives: Bread

Banana Nut Muffins

We made these the other day. They came out really well. I had smaller bananas so I used 3 1/2. Also think I only used a little more than a half a cup of walnuts plus what I added on top and that was good for us.


Easy Buttermilk Corn Bread

This recipe goes perfectly with Chili.


1/2 cup Butter
2/3 cup Sugar
2 large Eggs
1 cup Buttermilk
1/2 tsp Baking soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt


  • Preheat oven to 375 F. Grease and 8×8 in pan.
  • In a measuring cup, combine baking soda and buttermilk, set aside. In a separate bowl combine cornmeal, flour, and salt, set aside.
  • Melt butter in a large skillet.
  • Remove from heat and stir in sugar.
  • Quickly add eggs and beat until well blended.
  • Add in the buttermilk mixture, stir well.
  • Add in cornmeal mixture, mix until well blended and few lumps remain.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes

Cheesy Breadstick

Oh so good!

This recipe is easy prep, easy prepare, easy bake, easy eating!!!


1, 10 oz can Pizza dough
2 TBSP butter, melted
0.5 oz. Parmesan, grated
2 oz. Provolone cheese, grated
1 TBSP dried Basil
1/4 tsp garlic salt

Directions: Preheat the oven to 450 F

  • Prepare a large cookie sheet by spraying with non-stick spray
  • In a bowl, mix together the Parmesan, Provolone, Basil, and Garlic
  • Spread the Pizza dough onto prepared pan
  • Brush with melted Butter.
  • Top evenly with the Cheese mixture
  • Using a pizza roller (or knife) score the dough into 10-12 pieces but don’t separate.
  • Bake for 12-15 minutes, until dough is cooked through and cheese is lightly browned.

Cranberry Nut Bread

A Christmas morning staple!

Total cooking time: 90 mins
Prep time: 20 mins

Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter, room temperature
1 egg, beaten
1 TBSP grated orange peel
3/4 cup orange juice
1 1/2 cup fresh or frozen cranberries, chopped
1/2 cup chopped walnuts or pecans


  • Preheat the oven to 350 F.  Grease a loaf pan.
  • Sift together flour, sugar, baking powder, salt, and baking soda.
  • Cut in butter until mixture is crumbly.
  • Stir in egg, orange peel, and orange juice until mixture is just evenly moist.
  • Fold in cranberries and nuts.
  • Spoon mixture into loaf pan.
  • Bake for 70 minutes or until a toothpick comes out clean.
  • Remove from pan and cool on a wire rack.

Amish Friendship Cinnamon Bread

This is a great recipe.  I first learned about it after a friend of mine gave me a strange bag full of goo.  It turns out that goo was a bread starter, and the bread that it makes is fabulous!  This bread takes a good 10 days and makes 2 loaves.  I usually freeze one of the loaves so it lasts a bit longer.

First are some important notes.

1. Do not use a metal spoon or beater for mixing.
2. Do not refrigerate.
3. When air forms in the bag (days 6-10), let it out.
4. It is normal for the batter to bubble and ferment.
5. You really only need to squeeze the bag well on day 1 and 6.
6. Use whole milk throughout the process.

As I mentioned, this bread is made from a starter.  You should only have to start the starter once.  After that you’ll have starter and bread for however long you feel like making it!

To make the starter

1 package active dry yeast
1 cup whole milk
1 cup flour
1 cup sugar

Mix all the ingredients in a large Ziploc bag.  This is Day 1.

Once you have the starter

Day 1: Place bag flat on counter. This is the day you either make the starter or make bread – making new starter.
Day 2: Squeeze the bag several times during the day
Day 3: Squeeze the bag
Day 4: Squeeze the bag
Day 5: Squeeze the bag
Day 6: Add 1 cup milk, 1 cup flour, 1 cup sugar. Squeeze the bag well to mix.
Day 7: Squeeze the bag. Let air out if needed.
Day 8: Squeeze the bag. Let air out if needed.
Day 9: Squeeze the bag. Let air out if needed.
Day 10: Make bread and new starter. As follows.

Make new starter

1 cup whole milk
1 cup flour
1 cup sugar

  • In a large ceramic or plastic bowl combine the starter with milk, flour, sugar. Mix well with a wooden spoon.
  • Pour 1 cup of starter into 4 Ziploc bags – 1 cup in each bag.
  • Give 1 bag to 3 friends, and keep one for yourself. Don’t forget to give instructions.
  • Leave the remaining starter in the bowl for the next step.

Make bread

1 cup vegetable oil
1 cup milk
1 cup sugar
2 cup flour
2, 3.4 oz boxes instant vanilla pudding
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla
3 large eggs

Plus: (for the pans)

1 tsp cinnamon
3 TBSP sugar


  • Preheat oven to 325. Grease 2 loaf pans.
  • In a small bowl combine the extra cinnamon and sugar.  Sprinkle mixture into the greased loaf pans. Set aside.
  • Add all of the ingredients to bowl with the remaining starter.  Mix well.
  • Pour 1/2 of the batter into each loaf pan.
  • Bake for 1 hr or until golden brown and a knife comes out clean.

Banana Bread

Finally, a good banana bread! This one is courtesy of the Food Network.

Total cook time: 2 hrs
Baking time: 1hr 10mins

1 cup granulated sugar
8 TBSP (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas, mashed
1 TBSP milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt


  • Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  • Cream the sugar and butter in a large mixing bowl until light and fluffy, about 5 minutes on mixing speed 6.
  • Add the eggs one at a time, beating well after each addition.
  • In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
  • In another bowl, mix together the flour, baking powder, baking soda and salt.
  • Add the banana mixture to the creamed mixture and stir until combined.
  • Add dry ingredients, mixing just until flour disappears.
  • Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
  • Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

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You ain’t never had my CORNBREAD

It’s actually the test kitchen’s corn bread, but well, it’s pretty good!


1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda

1 cup buttermilk
3/4 cup thawed frozen corn kernels
1/4 cup packed brown sugar
2 large eggs
8 TBSP unsalted butter, melted


Preheat the oven to 400 F.  Grease an 8×8 in square pan.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.  Set aside.

In a food processor, mix the buttermilk, corn kernels, and brown sugar until combined, around 5 seconds.  Add in the eggs and process until well combined, around 5-10 seconds.  The results will be lumpy.

Fold the buttermilk mixture into the flour mixture until well combined.  Then fold in the melted butter.

Scrape the batter into the prepared pan.  Bake around 30 minutes, until golden brown.  Let cool for 10 minutes before serving.

Beer Bread

This stuff is an excellent copycat of the “Tastefully Simple” boxed bread.  Very easy to make.

I recommend using an ale or wheat beer.  You don’t want anything too light (Corona), too heavy (IPA) or anything dark (Guinness).  I think a regular old Budweiser or the like is probably the best, but we’ve also used Sam Adams, Weissbier, etc…

Beer Bread!

Beer Bread!

Beer Bread

3 Cups all purpose flour
4 tsp baking powder
1 tsp salt
1/3 Cups sugar
12oz beer (not light or corona- we used bud light)
3 Tablespoons butter, melted.

Preheat the oven to 350.  Spray a 9×5 loaf pan with cooking spray.

  • In a large mixing bowl, sift together flour, baking powder, and salt.
  • Add the sugar and mix well
  • Stir in beer.  Dough will be sticky.
  • Pour the dough into the prepared loaf pain.
  • Pour melted butter on top of the dough (it looks like a lot of butter, but it soaks into the dough as it cooks!)
  • Bake for approximately 60 minutes, or until the top is golden brown.
  • Cool for about 10 minuts then remove from pan to finish cooling.

Crusty Bread

So I found this recipe from, of course, Pinterest!!  This bread is super simple to make and totally worth it!  It’s crusty, a little bit moist, but not jaw breakingly chewy, and it’s adaptable!  The bread takes 12-18 hours to rise, so I have made it at night and then baked it in the morning. It works out perfectly.

The cool thing about this bread is that you can make it plain, or you can add different things to it to make it into a yummy flavored bread. The one that I like best is lemon, gruyere, and rosemary.  Delicious.  The original blogger has suggestions for many different takes on the bread, so check out her post: Simply So Good Crusty Bread

Without further ado, I present Lemon Gruyere Rosemary Crusty bread!

Crusty Bread (This recipe is easily doubled)

3 cups all purpose flour
1 3/4 teaspoons salt
1/2 teaspoons yeast
1 1/2 cups water

For Lemon, Gruyere, Rosemary

Approximately 2 oz. Gruyere shredded (1/4 of a block)
Zest from 1 lemon
1-2 sprigs worth of Rosemary chopped finely

In a large bowl whisk together flour, salt, and yeast.  Add in the gruyere, lemon zest, and rosemary.  Add water and mix until shaggy. It will be VERY sticky!  Cover the bowl with plastic wrap and set aside in warm location for 12- 18 hours.

Place a round baking vessel of your choice (a round tall casserole dish, a dutch oven covered with aluminum foil, a cast iron pot, etc…) into an oven.  Preheat the oven to 450 F with the empty dish inside.  Meanwhile, on a heavily floured surface, pour the dough out and shape it into a ball – it will still be VERY sticky!  Cover it with plastic wrap and allow to sit while the oven warms – for about 30 minutes.

Once the oven is warm, remove the preheated dish and drop the dough in.  Cover the dish and return it to the oven for 30 minutes.  After 30 minutes, remove the cover and allow to bake for an additional 15 minutes.  Then, remove from the oven.  After a few minutes knock the bread out onto a cooling rack.

Focaccia Bread

Foccacia bread


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

I used the pancetta/mozzarella mix on top instead of veggies.    It’s okay to leave it rising for  a while.