Cranberry Orange Bread

2 cups all-purpose flour

1 cup sugar

1 ½  teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 egg

½ cup orange juice

Grated peel of 1 orange

2 tablespoons melted butter or margarine

2 tablespoons hot water

1 cup fresh or frozen cranberries (use less sugar if using dried cranberries)

1 cup coarsely chopped walnuts (optional)

In a large mixing bowl, combine dry ingredients.  In another bowl, beat egg.  Add orange juice, peel, butter and hot water.  Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.  Spoon into large-loaf tray, or your preferred mold/tray.  Bake at 325ºF for 30-40 minutes or until toothpick inserted near the center comes out clean.  Cool completely on wire rack. 

Bread Cornucopia

Demarle at Home Senior Manager, Lori Brown recently instructed us on how to make a cornucopia out of bread dough. We would like to share the video we put together and the recipe instructions to make this beautiful holiday decoration. We would like to thank Lori for sharing this with us. The recipe instructions are shown below. Click here to watch the Cornucopia video.

Cornucopia Instructions

INGREDIENTS: 3 Loaves of White or Wheat frozen Bread Dough 1 egg for egg wash Dried berries (optional) TOOLS: Medium Silpat® (SP420295) Large Perforated Baking Sheet (MA500380) Aluminum Foil Large Silpat® (SP485365) 3 rubber bands Kitchen Scissors (TA000115) Pastry Brush (TA000113)   Cornucopia Tip: A Medium or Large Silpat® may be used for the cornucopia cone depending on the size you desire. This recipe is written using the Large Silpat® for the cone as is shown in the video.  A Large Perforated Baking Sheet is needed to support the length of the cornucopia both medium and large. Preparation Instructions - Place the 3 loaves of frozen bread on your Silpat® or Roul'Pat®.  Cover with a damp linen or towel and thaw for 4-8 hours. Preheat oven to 350 degrees F. Place Medium Silpat® on Large Perforated Baking Sheet and set aside. Make Foil Cone - Tear off a 30x18 inch sheet of aluminum foil. Fold it in half - 18x15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). Stuff cone with additional crumpled foil until form is rigid. Using additional piece of foil, form and attach tail of cone. Roll Large Silpat® around foil cone leaving the tail outside Silpat®. Secure with 3 rubber bands. Cut each thawed bread loaf into three sections lengthwise, one loaf at a time, making two cuts on each loaf. Pick up one piece and hold each end, now slowly turn like a jump rope to elongate into strips. Begin wrapping the thinnest dough roll around lower part of cone. Continue spiral wrapping cone, tucking ends into the row below it. Save the tail for last. Use the last three rolls from the third loaf to make a braid that will adorn the cornucopia top. Simply pinch the three rolls together at the top and braid. Place the completed braid on the outside edge of the cornucopia opening. Brush entire cornucopia with the egg wash using Pastry Brush. Optional Decorations - with leftover dough pieces, you can cut leaves and roll tiny berries to place on the braided top. You can also add dried berries to give color to cornucopia. Bake for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with a Silpat®.) Do not let the tail burn. Remove from oven and let cool completely. Gently pull foil from cornucopia, then carefully remove the Silpat®. Let cornucopia dry for at least 2 days before filling with bread rolls, flowers, fruits, foliage, or veggies. Wrap with clear wrap and big bow for your fall hostess gift! If you let this dry completely you can use this for years to come, or freeze. When you are done enjoying your centerpiece, pass along to your birds! They will truly be Thankful.

Gluten-Free Bread

Did you know that our trays make the best bread in the world?!  I have recently "gone gluten-free" and so I've been experimenting with different bread mixes.  Let me tell you, that using our Demarle At Home Loaf Trays makes this simple and certainly more delicious!  Give it a try!

4-Loaf Tray and Perforated Baking Sheet

for this one, I used "Gluten Free Pantry - Sandwich Bread Mix"

Easy Cornbread Muffins

2/3 cup sugar in the raw (or white sugar)

1 tsp. salt

1/3 cup butter, softened

1 tsp. vanilla extract

2 eggs

2 cups flour

1 tbsp. baking powder

3/4 cup cornmeal

1 1/3 cup milk

Mix all ingredients in order using electric mixer.  Place Flexipan Tray of choice on Perforated Baking Sheet.  Pour into Flexipan tray and bake at 400 for approx. 20 min.

East meets West for breakfast!

Okay, so this is one of those throw-together moments . . .

2 cans Pillsbury rolls (any kind)

1/2 lb lean ground beef (or sausage)

1/2 onion diced

2 Tbsp. oil.

3 eggs

salt to taste

cayenne pepper to taste

1/2 cup sour cream

1/2 cup shredded cheese blend

Preheat oven to temp on Pillsbury can.  Fry the eggs scrambled in fry pan.  Set aside.  Brown the onion and ground beef.  Put all ingredients (except rolls) in mixing bowl and mix.

Place Flexipan Tray (I used the Medium Tartlet Tray) on Perforated Baking Sheet.  Wrap roll around meat mixture and place in tray.  Bake according to the Pillsbury suggested time . . . however, I always check a little sooner . . .

*Note:  The reason this is titled "East Meets West for Breakfast" is because there is a traditional dumpling in China called, "Baozi" that my family absolutely loves.  It's different in the fact that dairy products are never used in Chinese cooking, there's usually a vegetable included, and primarily pork is used instead of beef.  Oh, and who ever heard of a can of Pillsbury dough in China?

Herbs de Provence Butter

GET EVERYTHING YOU NEED TO MAKE THIS DELICIOUS RECIPE WHEN YOU HOST THIS MONTH! It's also our Customer Special! For details, email me and I'll send you the April flyer . . .

Soften 1 ½ sticks unsalted butter to room temperature. Using Demarle at Home Mortar and Pestle, grind 2 Tsp. Demarle at Home in the Kitchen Herbs de Provence and add to unsalted butter. Press into the Mini-Briochette Tray or a Flexipan® Tray of your choice. Refrigerate or freeze. (The shape will hold longer and be more defined if frozen)

You have now created a hint of lavender Herbs De Provence butter. Just imagine how impressive this will be on the table! Bon’Appetite!

Gluten-Free Cornbread (Celiac Friendly)

Again, Thank you Pam Furlan!

Gluten, Egg & Dairy Free!

1 1/4 cups cornmeal
1 cup Flour Blend (below)
1/3 cup granulated sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
2 large eggs*
1 cup milk or non-dairy sub
1/3 cup canola oil

Preheat oven to 375 degrees. Place Muffin Tray or Flexipan of your choice on Perforated Baking Sheet. In Mixing Bowl, combine cornmeal, flour, sugar, or fructose powder, baking powder, xanthum gum and salt. Mix together and then make a well in the center. In another bowl, beat eggs (*or egg substitute), milk and oil with the whisk until well blended. Add liquid mixture all at once to dry mixture, stirring just until moistened. Pour mixture into pan or spoon into Muffin Tray. Bake for 20-25 minutes until top is firm and edges are lightly browned. Serve warm.

*Without Eggs: Replace the eggs with 2 Tbsp. Flax meal stirred into 1/2 cup warm water. Add milk and oil to this and continue with directions.

GF Flour Blend
1 1/2 cups Sorghum flour
1 1/2 cups Potato Starch
1 cup Tapioca flour/starch
1/2 cup Almond flour (can use corn flour but it contains Gliaden which is related to gluten)

Joyce's Hearty Whole Wheat Scones

Another contender for the cookbook! What do you think?

Beer Bread

This recipe was shared by a great hostess ~ Nancy Stoddard ~ Thank you Nancy!

I used the Fluted Loaf Mold for this one (makes 2 loaves).

3 C Self Rising Flour

3 Tbs. sugar

1 room temp beer

Mix together. Bake @ 350 F for 35 min. Take it out and butter it. Bake for 30 more min. Done!

Braided Bread

I still can't believe that this gorgeous loaf came out of my kitchen! See! You can do it too!

This recipe is the same one described below in a previous post: Shelley's Honey Oatmeal Bread

Tips for Baking Bread

1) Use good yeast (I was using an old jar of yeast and when I got a new one, life was beautiful again) and refrigerate it after opening. I'm not familiar with using "packages" of yeast.

2) I preheat the oven on the lowest temp (around 130 deg) and then turn off the oven. This is where I set my dough to rise so that there is no ventilation and it's warm. So, when my dough is done mixing, I spray or grease a bowl for it to rise in and then cover it with a Silpat (or saran wrap - sprayed) and set it in the oven. My dough rises beautifully - it did not do this previously when I had it on the counter.

3) When adding water mixtures, make sure it's not too hot - you can "kill" the yeast if it's too hot. The Honey Oatmeal Bread recipe from Shelley says to make sure the mixture is between 120 and 130 deg. Use a candy thermometer to know for sure.

4) Remember that when kneading dough (before you set it to rise), it needs to scrape the sides of the bowl clean; you really cannot over-knead bread dough; the more kneading the better (I've been told). If it's too sticky, keep adding flour until it forms a good ball and scrapes the sides clean.

5) Don't give up! You will find a recipe that works for you and your family and you will perfect it and love it!! I promise!! There's nothing like fresh bread from your own kitchen . . .

Teddy Bear Pancakes

By: Shelley Hart

Prep Time: 5 min.

Cooking Time: 15-20 min.

Yield: 9 servings

TOOLS:

Mixing Bowl

Spoon and Spatula

Teddy Bear Tray OR Tray of Choice

Medium Perforated Baking Sheet

INGREDIENTS:

2 cups all purpose flour

3 Tbsp. sugar

3 tsp. double-acting baking powder

1 1/8 tsp. salt

2 eggs

2 cups milk

(for thicker pancakes, use only 1 cup milk)

4 Tbsp. vegetable oil

butter or margarine for basting

top with maple syrup, honey, preserves, or apple butter, if desired.

Place Teddy Bear Tray on Perforated Baking Sheet. In Mixing Bowl, mix first 4 ingredients. In small bowl, beat eggs slightly; stir in milk and oil; add to flour mixture and stir just until flour is moistened. Pour batter (or spoon) into Teddy Bear tray. Place in oven, center rack position and bake on 350 degrees F for 15-20 min. or until firm. Baste with butter for last minute if golden brown is desired. Let cool slightly and unmold. Serve with preserves or warmed syrup.

Variation: Put a Tbs. of syrup into the center of each teddy bear pancake before baking . . .

My Kitchen

Thursday afternoon, I took a look at my kitchen after a day of baking and prepping for a cooking demo for the next day and I just stood staring at my island . . . I could not believe what I was seeing (and smelling)!! Here were two gorgeous loaves of bread cooling in MY KITCHEN! I have never considered myself a bread maker until this month, when I discovered how easy and fun making bread can be! Take a look and see for yourself . . . this could be YOUR KITCHEN! Our products make it so easy to bake professionally and much healthier for our families . . . Enjoy!

Check out our "Breaking Bread Kit" on sale this month!

Honey Oatmeal Bread

Created By: Shelley Hart

Prep Time: 2 hours in advance to allow time for rising.

Cook Time: 22 min.

Yield: 32 servings (16 slices per loaf)

TOOLS:

Large Perforated Baking Sheet (MA500380)

Silform® Bread Tray (SF000295)
DD® Petite Sauce Pan (DD901014)

Mixing Bowl (TA00120)

Stand Mixer with Dough Hook attachment

Rectangular Roul'Pat® (RL006040)

Beechwood Rolling Pin (TA000113)

Magnetic Measuring Trio (GRP00001)

Whisk

Pastry Brush

INGREDIENTS:

1 1/2 cups water

1/2 cup honey OR 1/2 cup molasses

1/3 cup butter or margarine

1 cup quick cooking oats

5 1/2 to 6 1/2 cups bread flour

1 1/2 tsp salt

4 1/2 tsp. active dry yeast

2 whole eggs

Cooking Spray

1 egg white

1 tbsp. water

oatmeal

Place the Bread Tray on the Perforated Baking Sheet and set aside. These instructions are based on using a stand mixer. You can also do this by hand in a regular bowl. Place water, honey, and butter in the Petite Sauce Pan and heat over low heat until butter is completely melted and mixture is approx. 120 to 130 degrees F. In stand mixer bowl place oats, 5 cups flour, salt, and yeast. Using the dough hook attachment, blend for about 15 seconds. Continue on low speed and gradually add water mixture to flour mixture. Mix about 1 minute. Add two whole eggs and mix about 1 minute longer. Continue mixing on low speed, adding remaining flour, 1/2 cup at a time, until dough starts to clean sides of bowl. Knead on low speed for about 2 minutes longer. Lightly spray the mixing bowl with cooking spray and place dough in bowl, turning over to grease top as well. Let rise in a warm place, free from draft, about 1 hour, or until doubled in size.

Punch dough down and place on the Roul'Pat. Divide the dough into two equal parts. Shape each half into a loaf by rolling into a rectangle approx. 9"x14" with Beechwood Rolling Pin. Starting at short end, roll dough tightly. Pinch dough to seal seam. Place each loaf seam side down on the Silform Bread Tray. Each loaf will fill 2 of the bread shapes on the Silform, giving you two loaves of bread instead of the four shapes on the tray. Cover and let rise in a warm place, free from draft, about 1 hour or until doubled in size.

Preheat oven to 375 degrees F. Beat egg white and water with the Whisk. Brush tops of loaves with egg white mixture using the Pastry Brush then sprinkle with oatmeal. Bake for approx. 22 minutes. Let cool and enjoy!

Twisted Apple Cinnamon Rolls

Recipe from Shelley Hart, Bronze Chef, Demarle At Home

Roll Ingredients~
1 cup butter or margarine
1 ½ cup cottage cheese
2 1/8 cups flour
1 Tablespoon Demarle’s “Apple Cinnamon” herb blend (optional)
½ teaspoon cinnamon
1/8 cup brown sugar

Glaze Ingredients~
1 cup powdered sugar
1 Tablespoon margarine
1 Tablespoon milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions: Cream margarine and cottage cheese together then add flour and Apple Cinnamon herbs and mix well. Cover and refrigerate for at least 4 hours or overnight. Divide dough into 3 sections then using the Roul’pat, roll each ball into a round circle about ¼ inch thick (you may have to use a little flour when doing this, but not much). In small bowl, mix cinnamon and brown sugar then lightly sprinkle on top of circle. Cut into wedges (like a pizza) then roll each wedge from the outside into the center (like a cresent roll). Repeat this step with each section of dough then place the rolls on silpat and bake for 30-40 minutes (they will be lightly golden brown) at 350. Once the rolls are cooled, make glaze by simply mixing the ingredients together, then pour over top of each roll.

Family Bread Recipe ~ Quick and Delicious!

This recipe started with my Great Grandma Roberts (Alma) and has been modified slightly by her daughter, My Grandma Brazel (Miriam) ~ we talk on the phone regularly about our little tweaks to the ingredients! Oh the joy of family recipes!

One of my earliest memories is coming to visit my Great Grandma Roberts and finding bowls and bowls of rising dough in every nook and cranny of her little kitchen! The fragrance was incredible! We could hardly wait for the first batch to come out of the oven; we all needed to taste-test (of course) before we headed out to the pond out back to go fishing with Great Grandpa Roberts!

Breaking Bread together may be one of the most sacred and cherished traditions your family will remember for years to come ~ make it a priority in your home!

GREAT GRANDMA ROBERTS' WHOLE WHEAT YEAST BREAD

Ingredients:

1 pkg. or 3 tsp. dry yeast

3 Tbsp. sugar

1 1/3 Cup warm water (from tap is okay)

2 Tbsp. olive oil

2 tsp. salt (or less if you like)

2 Cups unbleached flour

1 Cup whole wheat flour

Mix first three ingredients and set aside to let it dissolve. In the meantime, put the rest of the ingredients in a mixing bowl. I use my Kitchen Aid and the dough hook. Once the yeast is dissolved, you can stir the liquid mixture a bit and pour into the mixing bowl. Knead until smooth & elastic. Place in a greased bowl and rise in a warm place till doubled (1 hr.). I like to preheat my oven on the lowest temp., then turn it off and set my bowls inside the oven to rise. After it's doubled, punch down and shape into one large or two small loaves and place in Silform or Flexipan of choice. (Silform or Flexipan should be placed on the Perforated Baking Sheet). Let rise 1/2 hr. outside of oven. Preheat oven to 350 F. Bake 1/2 hr. Place on rack to cool and lightly butter top.

Enjoy!

This was baked in the "Silform Deep Dish Round Mold" - $33.95