Again this recipe is by The Frugal Girl. These make for a great dinner roll. They freeze nicely so I put them in a bag in the freezer and we take a few out for dinner when we want them.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Monday, February 14, 2011
Saturday, February 12, 2011
Buttery Bubble Bread
My new hobby and official way to gain weight is making bread. One of my favorite sites to find recipes is http://www.thefrugalgirl.com/.
This is her Buttery Bubble Bread Recipes. And let me tell you- it is the best bread I have ever had. Seriously.
She uses a tube pan, but I used two cake pans. I froze 1 1/2 and I (notice no one else helped) ate half a pan. Whoops. :)
This is her Buttery Bubble Bread Recipes. And let me tell you- it is the best bread I have ever had. Seriously.
She uses a tube pan, but I used two cake pans. I froze 1 1/2 and I (notice no one else helped) ate half a pan. Whoops. :)
 |
| Before the oven. |
 |
| After the oven. |
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| Absolutely delicious. |
Wednesday, February 2, 2011
Cornbread and Wheat Bread
This recipe is delicious. I usually just make Jiffy cornbread because it's cheap, sweet, and delightful. I thought I would try this one since I have a snow day. It doesn't take much longer than using Jiffy, but it does dirty an additional bowl. I don't think it's as sweet as Jiffy. I do believe it's worth it though. Very yummy!
http://www.thefrugalgirl.com/wp-content/uploads/2011/01/Sweet-Corn-Muffins.pdf
On another note, Chris and I have officially gone 1 month without buying bread! I have made all of our sandwich bread, rolls, and pizza crust. My new favorite Wheat Bread Recipe is as follows:
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. (An hour at my house; I guess it's cold...)
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Recipe from http://www.tammysrecipes.com/ under "Homemade Wheat Bread".
http://www.thefrugalgirl.com/wp-content/uploads/2011/01/Sweet-Corn-Muffins.pdf
On another note, Chris and I have officially gone 1 month without buying bread! I have made all of our sandwich bread, rolls, and pizza crust. My new favorite Wheat Bread Recipe is as follows:
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. (An hour at my house; I guess it's cold...)
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Recipe from http://www.tammysrecipes.com/ under "Homemade Wheat Bread".
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