And this is the amazing bread I chose for the Bread Baking Day event (featuring the use of oats). This is a very fun bread that you can serve for breakfast, brunch or it also goes great with tea, its very versatile. Not only does it taste delicious but its great eye candy. Just notice the sugared rosemary on top that looks like it is actually frosted.
3 large sprigs fresh rosemary, plus 1 tablespoon finely chopped
1 large egg white, lightly beaten, plus 1 large egg
Superfine or granulated sugar, for dusting
5 tablespoons unsalted butter, softened, plus more for pans
1 cup all-purpose flour
1 cup ground flax seed
1/2 cup plus 2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3/4 cup whole milk
1 cup old-fashioned rolled oats
1. Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.
2. Preheat oven to 350 degrees. Lightly butter a regular sized loaf pan.
3. Whisk flour, sugar, salt, baking powder, and cinnamon in a large bowl; set aside.
4. Melt butter with milk and chopped rosemary in a small saucepan over low heat. Remove from heat, and stir in oats. Let cool slightly. Whisk whole egg into oat mixture; add to flour mixture, and stir just until flour is incorporated.
5. Pour batter into prepared pan. Place sugared rosemary sprigs on top of loaf. Bake until top is deep golden brown, 25 to 30 minutes. Let cool in pans on a wire rack 10 minutes. Turn out onto rack; let cool completely. Bread can be stored in an airtight container at room temperature up to 3 days.
Yields: 12 servings
This recipe was adapted from Martha Stewart’s website while I was looking for a great bread recipe that was filled with oats. However I did change a few things like the bread size and I decided to use ground flax seed for health and taste benefits. When using ground flax seed you can just omit the same amount of flour and replace with the flax seed (ex: 2 cups of flour you would use 1 1/2 cups flour and 1/2 cup ground flax seed).
I love everything about making bread from the feeling of dough between my hands to the smell arising in my house as it bakes. This easy to make bread is perfect for sandwiches you know the everyday type of bread we want around the house.
1-1/2 cups water
4-1/4 cups bread flour
3 tablespoons sugar
1 tablespoon dry milk
1-1/2 teaspoons salt
2 tablespoons sunflower oil
2 teaspoons active dry yeast
1. In bread pan add water, flour, sugar, milk, salt and oil. Add a small hole with your finger at the top and add yeast. Place pan into machine and put on basic setting, 2 pound loaf and medium crust. Allow to cool.
Yields: 1 loaf
My grandmother used to make these for me when I was a kid and I thought they were the best things ever. No matter how old you are they are just perfect to give you a great pick me up. And if you have kids they will go crazy. You can use your favorite cake mix of frosting and decorate any way you like.
1 box of strawberry cake mix
1 can of strawberry frosting
1 cup frosting(see recipe below)
walnuts, strawberries and sprinkles for deco (optional)
1 box of ice cream cones
1. Make cake mix per box directions. Then very gently fill the cone up, leaving about an inch from the top do it has room to rise. After you have done this CAREFULLY place in a pie pan or other dish with high sides.
2. Bake for about 20-30 minutes. You must watch because the time will be longer then usual since the cake is higher. Check with a toothpick to make sure it is clean (if not it needs to bake longer). Allow to cool.
1/2 cup cream cheese
1/2 stick unsalted butter, room temperature
2 tablespoons powdered sugar
1. In a large bowl add cream cheese, sugar and butter. Mix until creamy with peaks.
2. With a decorating bag or plastic bag carefully pipe frosting onto cupcake tops.
I originally got this recipe a few years ago from the Hershey’s website. The only thing I changed was adding the walnuts. I like brownies that are not so much cake like but thick and chewy and they must have walnuts. This truly is the best brownie recipe I have ever tried and let me tell you I have tried a lot.
1/2 cup (1 stick) butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
1. Heat oven to 350°F. Grease 9-inch square baking pan. In a large mixing bowl add butter, sugar and vanilla, mix well. Add eggs; beat well with spoon. In a another large mixing bowl add flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan, add walnuts on top.
2. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare frosting; spread over brownies. Cut into squares.
Yields: 16 brownies
3 tablespoons butter , softened
3 tablespoons cocoa
1 teaspoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 C powdered sugar
1 to 2 tablespoons milk
1. In a large mixing bowl add butter, cocoa, corn syrup and vanilla, mix until blended. Add powdered sugar and milk; beat to spreading consistency.
Yields: 1 cup