Category Archives: Bread

Cinnamon Swirl Zucchini Bread

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Ingredients

FOR THE BREAD:

  • 4 cups all-purpose flour (or 3 cups AP flour and 1 cup White Lily AP Flour)
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter, melted
  • 1/4 c plain yogurt
  • 1 Tbsp cinnamon
  • 1/2 cup milk
  • 4 large eggs

For the cinnamon swirl:

  • 1 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 Tbsp cinnamon

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  2. In a large bowl, mix all ingredients for bread, stirring to completely combined.
  3. In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  4. Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
  5. Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
  6. For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread. Enjoy!

Homemade Naan Bread

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Prep Time1 hr 30 mins Cook Time25 mins Total Time1 hr 55 mins Servings: 8

Ingredients

  • 2 tsp dry active yeast 
  • 1 tsp sugar
  • 1/2 cup water 
  • 2 1/2-3 cups flour, divided
  • 1/2 tsp salt 
  • 1/4 cup olive oil 
  • 1/3 cup plain yogurt
  • 1 large egg 

Instructions

  • In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
  • In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  • At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
  • Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
  • Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Notes

TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Honey Oatmeal Bread

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Prep 20 mins Bake 45 mins Rising :2 hr 15 mins Total 3 hrs 20 mins Oven: 350 F

Ingredients

  • 1 1/2 cups boiling water
  • 3/4 cup large-flake rolled oats plus more for coating
  • 1/2 tsp fine salt
  • 2 Tbsp butter or vegetable oil
  • 1/3 cup honey
  • 1/4 cup lukewarm water
  • 2 1/4 tsp active dry yeast
  • 1/2 cup whole wheat flour (or more all purpose flour)
  • 2 1/2 cups all purpose flour approximately

Instructions

  • Boil some water and measure out 1 1/2 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it’s too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don’t have a thermometer, let cool 5 minutes more and make sure it’s just lukewarm.
  • Add the yeast to the lukewarm water. Stir and let stand 5 minutes.
  • Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl.
  • Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball.
  • Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Grease an 8×4-inch loaf pan and set aside.
  • Remove dough to a lightly floured surface and gently deflate it by pressing down on it with your palms.
  • Form the dough into a rough oval, about as long as your loaf pan (set your loaf pan next to your work area to judge the length).
  • Flip the dough over and pinch in from the sides to the center of the dough, pinching a seam down the middle.
  • Pinch in the ends, as well.
  • Flip it back over, right side up.
  • Scatter some rolled oats on your work surface.
  • Lightly brush your dough with water (not too much – just a light coating), then roll it over the oats, rolling to cover top, sides and bottom.
  • Place dough into your prepared loaf pan.
  • Spray a piece of plastic wrap with cooking spray and cover the top of the pan tightly. Allow to rise until doubled again, about 45-60 minutes.
  • Preheat oven to 350F.
  • When dough is ready, remove plastic wrap and bake in preheated oven for about 45 minutes, or until the loaf tests at least 200F with an instant read thermometer. If you don’t have a thermometer, insert a tester in the side and into the center. It should come out clean and dry. If in doubt, leave it in the oven a few extra minutes, as you probably won’t hurt it. *It is unlikely that your loaf will over-brown, but check it after about 35 minutes and if it looks like it may over-brown, lay a sheet of aluminum foil loosely over-top for the last part of baking.
  • Remove loaf from oven and immediately remove from pan to a cooling rack to cool completely before slicing.

Notes

This bread keeps well for several days stored at room temperature, well wrapped. You can also freeze this bread up to 3 months, though it will best if used within the first month.