Recipe: Challah Bread

My family loves this recipe and I love to braid the loaves.

INGREDIENTS

1	tsp. sugar
1/2	cup warm water
1	pkg. yeast
1/2	cup oil
1/2	cup warm water
1/4	cup sugar
2	tsp. salt
2	eggs
3 1/2 to 4	cups flour
	poppy or sesame seeds
1	egg beaten with 1 tsp. water

INSTRUCTIONS

1.	Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
2.	Combine with oil, warm water, sugar, salt, eggs and half of the flour. Beat well. Stir in remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.
3.	Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. Punch down, cover and let rise again until double, about 45 minutes.
4.	Divide dough into 3 equal parts. (If you want to make 2 smaller challahs, first divide dough in half, then divide each half into 3 equal parts.) Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until double. Brush with beaten egg yolk and sprinkle with seeds. Bake at 400°F for 30 minutes, until golden brown. (If making 2 smaller challahs, baking time will be about 25 minutes.)

Recipe: Light as a feather scones

Beth Ann’s Light British Scones 

3 cups (15 ounces) all-purpose flour

1/3 cup sugar

2 tablespoons baking powder
1/2 teaspoon salt

6 tablespoons unsalted butter, cut into 1/4-inch 

2 tablespoons shortening

1 cup Half-and-half

1 large eggs

I prefer  half-and-half  in this recipe, but whole milk  or low-fat milk  can be used. It will affect how light your scones turn out. I recommend that you use the half-and-half.

For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter. These scones are best served fresh, but leftover scones may be stored in the freezer and reheated in a 300-degree oven for 15 minutes before serving. Serve these scones with jam as well as salted butter or clotted cream.

Adjust oven rack to lower middle position and heat oven to 425 Fahrenheit. Line rimmed baking sheet with parchment paper or a silicone mat. 

Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and shortening and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.  

Transfer mixture to large bowl.

Whisk milk and egg together in second bowl. Set aside 2 tablespoons milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.  It may still be crumbly.

Transfer dough to lightly floured counter and gather into rectangle. Put any crumbly bits on top of the rectangle. Use your bench scraper to fold the rectangle In thirds like a letter.  Turn 1/4 turn and press out into a rectangle again about an inch thick. Fold it again into thirds like the letter. Do this three more times. 5 times total. By this time your scone dough should be fully incorporated and ready to cut. 

Using floured 2 1/2-inch round cutter, cut  out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into a rectangle and cut again. You should get about 12 scones. If there are any scraps left over you can form it into a monster scone but it will not be as tender as the first cut for the second cut.

Brush tops of scones with reserved milk mixture. Bake at 425 degrees Fahrenheit and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer scones to wire rack.  Serve scones warm or at room temperature.

Monday Movies: Holiday gift tags-this is fun!!

I'm on vacation in CA!   enjoying it immensely!
See you soon so we ca Stamp in Oz together
BethAnn

Recipe: Sally Lunn Buns from King Arthur

King Arthur Flour original recipe click here

These light, airy rolls, with a hint of sweetness, are a nice change from toast at breakfast or brunch. While the classic Sally Lunn bread is usually baked in one large round, we prefer to dollop the soft dough into a muffin pan, for easy individual servings.

• 1 cup (8 ounces) whole milk 
• 6 tablespoons butter
• 1/4 cup sugar
• 1/8 teaspoon lemon oil or 1 tablespoon grated lemon rind (zest); or 2 teaspoons vanilla, if preferred
• 1 1/2 teaspoons salt
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 large eggs 
• 1 tablespoon instant yeast (SAF Gold instant yeast preferred)

Directions

1. Combine the milk, butter, and sugar in a microwave-safe measuring cup or bowl, or in a saucepan. Heat to lukewarm, stirring to soften/melt the butter. Pour the mixture into a mixing bowl, and let it cool until it's below 120°F, about 15 minutes.
2. Add the lemon or vanilla, salt, 2 cups of the flour, the eggs, and yeast. 
3. Beat the mixture medium speed for about 3 minutes; if you're using a bread machine, program the machine for dough or manual, and mix for several minutes, until everything is well combined. 
4. Add the remaining flour to the mixture and beat for about 3 minutes, until it becomes a soft, cohesive dough. Note: This is a very sticky, wet dough; it's too sticky to knead, so has to be beaten to develop its gluten.
5. Cover the dough and allow it to rise for 45 to 60 minutes, or until almost doubled in bulk. If you're using the dough cycle of a bread machine, simply let the machine complete its cycle.
6. Lightly grease the cups of two standard muffin pans (24 cups total). If you don't have two muffin pans (or want to make a loaf, in addition to rolls), lightly grease one muffin pan, plus a 6" soufflé dish or other round, bakeable dish or small loaf pan. 
7. Divide the dough among 18 cups of the muffin pans, filling each a bit more than half full. If you're using one muffin pan, add dough to each cup then shape the remainder into a loaf, and place it in the small pan of your choice.
8. Cover the pans, and let the rolls rise for 45 to 60 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
9. Bake the rolls until they're golden brown and a digital thermometer inserted into the center of one reads at least 190°F, about 15 minutes. If you're making a loaf as well as rolls, bake the loaf for about 25 to 30 minutes, tenting it with aluminum foil after 15 minutes to prevent over-browning.
10. Remove the rolls from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired. Wrap completely cooled rolls airtight, and store at room temperature for several days; freeze for longer storage.
11. Serve rolls with butter and jam, at breakfast or brunch; or as part of an afternoon "high tea."
12. Yield: 18 rolls; or 12 rolls and 1 small loaf

Recipe: ARTISAN CHEESE BREAD

 This is a terrific variation on and no need bread recipe. The credit all goes to "Artisan bread with Steve."   The flavor obtained through this long rise, is fantastic. It's far better than any white bread recipe you may have tried in the past. I encourage you to check out Steve's YouTube. Try it!
I'm stampin in Oz, BethAnn 🐾👍🏻

Recipe: No-Knead Wet Bread

Wet Bread Recipe

3.5 cup flour

1/2 teaspoon of yeast

1.5 teaspoon kosher salt

14 ounce cup of water

Minimum 8-24 hours to rise

Deflate it. 

Spray 9x5" loaf pan with cooking spray. 

Put mixture in pan. Let rise 1.5 hours it should be to the top of the pan.  See the picture below.

Be sure to preheat your oven to 400°F. 

Bake at 400 for 40 mins  The internal temperature should be 200°-206°F. 

Let sit for 20-40 minutes before you cut into it. 

Mixed

After 8 hours and I have deflated the dough and placed in the pans  

This is after an hour and a half rise in the pans. It's ready to go in the oven at  400°F  for 40 minutes.  If it isn't to the top of the pans, it's not ready to bake. 

This is with the artists in bread looks like after it's been baked. Leave a comment below if you try this recipe.

Bread: Challah

This is a Challah that I made for my daughter-in-law. This is absolutely a delicious bread. It has quite a bit of fat in it so it lasts and stays moist for several days. If you're interested in the recipe, comment below. 

Recipe: Banana Nut Bread: wrap, gift tag and bow -perfect gift

Banana Bread

One loaf 4x 8 loaf pan

INGREDIENTS

2 to 3	very ripe bananas, peeled
1/3	cup melted butter
1	teaspoon baking soda
	Pinch of salt
3/4	cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1	large egg, beaten
1	teaspoon vanilla extract
1 1/2	cups of all-purpose flour Optional 1/2 c pecan pieces

INSTRUCTIONS

1.	METHOD
2.	1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
3.	2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
4.	3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Mix in the pecans (or walnuts) last.
5.	4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
6.	5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Monday Movies: Bread making: gifting with the Stampin' Up! tag

I love to make a homemade crusty bread. This is a great recipe that anyone can make. You just need patience. When done and the loaf is completely cool, wrap it up in a ribbon with a stamped tag and you have a great homemade gift for anyone on your holiday list.

Credit for this recipe goes to "Artisan Bread with Steve" on YouTube. Steve has tremendous number of great bread recipes.  Go visit his YouTube channel today.
I'm Stampin' in Oz, Beth Ann

Artisan Bread With Steve