maple oat bread

Ingredients

• Servings: 1.5
• 2 cups spelt flour
• 1 cup whole wheat flour, or as needed
• 1/2 cup rolled oats
• 1 (.25 ounce) envelope active dry yeast
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 cup warm water (120 to 130 degrees f/50 degrees c)
• 1/4 cup maple syrup
• 3 tablespoons water
• 1 tablespoon maple syrup
• 2 tablespoons rolled oats

Recipe

Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• in a large bowl, stir together the spelt flour, whole wheat flour, oats, yeast, cinnamon, cloves, allspice, nutmeg, ginger and salt. combine the oil, warm water, and 1/4 cup maple syrup; stir into the flour mixture.
• when the dough is stiff enough, turn out a floured surface, and knead until smooth and elastic, about 7 minutes. knead in more flour if necessary to keep the dough from being sticky. place dough in an oiled bowl, and turn to coat. cover, and set in a warm place to rise until double in size.
• punch down dough, and form into a tight ball by folding the sides into the center. the tighter the ball, the more it will rise instead of just spreading. place on a greased baking sheet with the seam underneath. let rise for 20 minutes, or until your finger leaves a dent when you poke it gently.
• preheat the oven to 375 degrees f (190 degrees c). mix together 3 tablespoon of water and 1 tablespoon of maple syrup. brush over the top of the loaf, then sprinkle with 2 tablespoons of oats.
• bake for 35 to 40 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. cool on a wire rack before slicing.

spicy apricot loaf

Ingredients

• Servings: 1
• 1/3 cup chopped dried apricots
• 1/2 cup pineapple juice
• 1 1/2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 tablespoons brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 cup buttermilk

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• place apricots and pineapple juice in a small saucepan. warm over medium heat until bubbling. remove from heat and set aside to cool.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander and cinnamon.
• in a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. gradually stir buttermilk/apricot mixture into flour mixture until blended. pour batter into prepared 9x5 inch loaf pan.
• bake in preheated oven for 50 minutes or until a toothpick inserted into center of the loaf comes out clean. let cool 5 minutes then loosen sides of loaf with a blunt knife. remove from pan and allow to cool completely on a wire rack before slicing.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

best ever pumpernickel loaf

Ingredients

• Servings: 1
• 1 1/2 cups warm water
• 1/4 cup molasses
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons canola oil
• 1 1/2 cups bread flour, plus more for kneading
• 1 cup whole-wheat flour
• 1 cup rye flour
• 1/3 cup cornmeal
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons vital wheat gluten
• 1 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• stir warm water, molasses, and yeast together in the bowl of a stand mixer. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. add canola oil.
• mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. add slowly to yeast mixture. fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
• turn dough a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. grease a large bowl.
• transfer dough to greased bowl, turning to coat dough on all sides. cover bowl; let rise in a warm area until doubles in size, 30 minutes. grease a loaf pan.
• punch dough down and transfer to greased loaf pan. cover and let rise in a warm area for 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. cool on a wire rack.

sufganiot

Ingredients

• Servings: 24
• 2 1/2 teaspoons active dry yeast
• 1/4 cup sugar
• 3/4 cup warm milk (110 degrees f/45 degrees c)
• 2 1/2 cups all-purpose flour
• 2 egg yolks
• 1/4 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 tablespoons butter, softened
• 1/2 cup drained cottage cheese
• 1 egg
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 4 cups vegetable oil for frying
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• dissolve the yeast and 2 tablespoons sugar in the warm milk.
• sift flour into a large bowl. make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and remaining sugar. stir flour into center. once combined turn dough out a lightly floured surface knead until dough is elastic. cover and let dough rise overnight in the refrigerator.
• remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. cut into 2-inch rounds. cover and let rise for about 15 to 20 minutes.
• in a medium bowl combine the cottage cheese, egg, 3 tablespoons sugar, and vanilla. beat until well combined.
• form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each of the rounds.
• in a heavy pot, pour in oil to about the 2 1/2 inch mark. heat to 375 degrees f (190 degrees c). drop sufganiot (doughnuts) into the oil in batches, turning when browned. drain on paper towels and roll in confectioners' sugar.

dsf's pretzel bread

Ingredients

• Servings: 2
• 1 tablespoon dark brown sugar
• 1 tablespoon honey
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water - 100 to 110 degrees f (40 to 45 degrees c)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons half-and-half
• 1 1/2 teaspoons salt
• 2 cups bread flour, or more if needed
• 1 teaspoon unsalted butter
• cooking spray
• 5 tablespoons baking soda
• 3 tablespoons honey, or to taste (optional)
• 1/2 teaspoon salt
• 1 teaspoon unsalted butter, melted (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs


• stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. let stand until a foamy layer forms on the water, about 10 minutes. stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. turn dough out a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. add more flour if dough is too wet. form dough into a ball.
• grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• preheat oven to 450 degrees f (230 degrees c). spray a baking sheet with cooking spray.
• stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. punch down dough and divide in half. form each half into a small loaf. carefully drop a loaf into the boiling water and cook for 30 seconds on each side. dough should float. remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. boil the second loaf, following same steps, and place baking sheet.
• sprinkle each loaf lightly with salt. use a sharp knife to cut an x shape into the top of each loaf.
• bake on a center rack in preheated oven for 10 minutes. reduce oven temperature to 400 degrees f (205 degrees c) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. for a softer crust, brush tops of loaves with melted butter.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.