More bread

I've made these all week so far. They are yummy!

Potato Bread, this make two 9X5 loaves

Ingredients:

1 medium potato, peeled and diced

1 1/2 c. water

1 T. active dry yeast

6 1/2 c. all purpose flour

3 T. granulated sugar

2 T butter,melted

1 T salt

2 T flour, for dusting

In a saucepan boil potatoes until tender, do not drain!! Reserve 1/2 c. of potato water, I actually had a little less and added hot water to make 1/2 cup. Mash the potatoes(use food processor if you have one.) with the rest of the liquid, if not add warm water to it to make 2 cups of mashed potato mixture. In your mixing bowl with a hook attachment, pour 1/2 c reserved water with yeast and dissolve. Add the 2 cups of mashed potato mixture, 2 c. flour, sugar, butter, and salt and beat on low speed for about 1 minute constantly scraping the sides. Then beat on high speed for 3 minutes. Keep mixer going on a medium speed adding 1/2 c, flour at a time so it comes together and then on a lightly floured surface put dough on and knead for 6-8 minutes adding more flour and dough becomes elastic and smooth. Take a small piece off and spread it with your fingers to make a window and if you can see through it and still holds together it's ready. Put in a greased bowl and turn once to coat, cover and let rise in warm place until doubled. Punch down and divide into 2 even pieces. shape into loaves and put in two greased 9X5 pans and cover again and let rise until tops reach the top of the pan and before you bake brush a little water over the tops and lightly dust with flour. Bake at 375 degrees for 40-45 minutes. Take out and let cool for 10 minutes then take out of pans and place on wire racks.

Oat and walnut loaf

1 1/2 tsp. dry active yeast

3 1/4 c. bread flour

1/2 c. oats, toasted

1/4 c. brown sugar

1 T. salt

3/4 c. walnuts, chopped and toasted

1 T. butter, melted

1 1/4 c. water, warmed to about 110 degrees

In your mixing bowl with hook mix the yeast, 1 cup flour, sugar, oats, and salt. Whieon low speed gradually add water and butter. let it come together scraping side when needed. Add walnuts and most of the flour and let mix on a high speed for a few minutes until it's no longer sticky. On a lightly floured surface knead the dough with rest of the flour until keep kneading until smooth and elastic. Form a ball and cover with clean kitchen towel for 10 min. Roll out into a rectangle start rolling from smaller side tightly, pinch bottom seam and tuck sides under to fit into a 9X5 greased loaf pan. Cover again and let rise until it reaches top of pan, bake at 350 degrees for 25-30 minutes. Cool ten minutes the take out and cool on wire rack

Whole Wheat Bread

After a week and a half of baking nothing but bread, I think I've gained 10 pounds, but I forgot how good freshly made bread is. I made this today and it was so nice and fluffy. And bread is time consuming, plan on doing other things while you wait. Just don't leave and go somewhere else.

Ingredients:

3 c. warm water (110 degrees F) by the way a thermometer is a good investment!!

1 T. dry active yeast

1/3 c. honey

5 c. bread flour

3 T butter, melted

1/3 c. honey, yes I know it's a second time, and yes you need it again!

1 T. salt

3 1/2 c. whole wheat flour

2 T butter, melted, again second time you need it!

In a large mixing bowl mix warm water, yeast and first 1/3 c. honey. Mix together until dissolved. Then add 5 c. of the white bread flour and stir to combine, let it sit for 30 minutes or until big and bubbly. With a bread hook mix in the 3 T melted butter, 1/3 c. honey and salt. Stir in 2 c. whole wheat flour. until combined, then by 1/2 c at a time add more of the whole wheat flour until barely sticky to touch but doesn't stick to the bowl. Place in a greased bowl, turning once to coat, cover with dish towel or plastic wrap, just not tightly and let rise in a warm place until doubled. Punch down and divide into 3 loaves, place in greased 9X5 in loaf pans and allow to rise again until dough has topped the pans by one inch. Bake at 350 degrees for 25-30 min or until temping out at 180 degrees. Once out of the oven immediately brush tops with remaining 2 T butter. cool 10 min in pans then take out and cool completely on wire racks.

Britteny

I've actually posted the famous and most delicious chocolate chip recipe it's under More Cookies in the 2008 post, its like the last one on that post.

Jam suggestions for muffins

When I made the jam muffins I used strawberry, which was really yummy. But I would also use raspberry, blackberry, or a wildberry mix. Those would be best I think. Okay Britteny, if you make these tell me what you use and if you liked it!

Pecan Pound Cake

I love pecans, in every shape and form. 

Ingredients:

1 1/2 c. butter softened

3 3/4 c. powdered sugar

6 eggs

1 T vanilla

2 1/2 c. flour

1/2 t salt

1 c. flaked coconut

2/3 c. chopped pecans, toasted (toasting just involves baking on a sheet pan for 10 min or so at 350 degrees, you'll be able to smell them when they are done.)

Cream butter and powdered sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the vanilla. Combine flour and salt; add to creamed mixture just until combined. Stir in coconut and pecans by hand. Pour into a greased and floured tube pan and spread evenly. Bake at 325 degrees for 60-65 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack for it to cool completely.

Ricotta Cheesecake

Okay, I completely love this!! I like cheesecake, but it can be too rich and only eat a few bites before I burst. This is lighter and not as rich, but just as good! If you make it for a party or something make the day before so it has time to set up and be perfect.

Ingredients:

CRUST:

1 2/3 c. ghram cracker crumbs

3 T. sugar

1/2 t. cinnamon

1/3 c. butter, melted

FILLING:

2 cartons (15 ounces each) ricotta cheese

1/2 c. sugar

1/2 c. half and half

2 T. flour

1 T. lemon juice

1 t. finely grated lemon zest

1/4 t. salt

2 eggs, lightly beaten

TOPPING:

1 c. sour cream

2 T. sugar

1 t. vanilla

In bowl combine crumbs, sugar, and cinnamon and mix together well. Then add butter and mix until moistened and sticks together. Press into bottom of a greased 9" springform pan (round cake will work) Bake at 350 degrees for 10 minutes, let cool. For the filling beat the ricotta cheese, sugar, half and half, flour, lemon juice and zest, and salt in a large mixing bowl. Blend until smooth and combined. Add eggs, slowly on low speed until just combined. Pour onto crust, and put on baking sheet. Bake at 350 degrees for 50-55 minutes. Take out and let stand for 15 minutes, and leave your oven on. Mix the topping ingredients together and carefully spoon around edge of cheesecake and very carefully spread across the cheesecake and bake for another 10 minutes. Take out again and let cool for 10 minutes before running knife around the edge to help loosen. Let it cool for another hour on the wire rack, then refrigerate for at least 3 hours or overnight is preferred. 

Jam Filled Cinnamon Muffins

I made these this week for my quickbread in advanced baking. It's a play on jellyfilled doughnuts, so it's muffins. you can use whatever jam, jelly, or marmalade you want just be sure it's seedless.

Ingredients:

1 3/4 c. flour

1 1/2 tsp. baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

3/4 c. sugar

1/3 c vegetable oil

1 egg

3/4 c.milk

jam

Topping

1/4 c. butter, melted

1/3 c. sugar

1 tsp. cinnamon

In a large bowl combine the flour, baking powder, salt, nutmeg and cinnamon. In a small bowl combine the sugar, oil, egg, and milk. Stir into dry ingredients just until moistened. Do not overmix, should be lumpy. Fill greased or paperlined muffin cups half full, then place 1 tsp jam in center then fill the rest of the way up til it's 3/4 full. Bake at 350 degrees for 20-25 minutes.