Bread

Snickerdoodle Bread

7:17 AM




Snickerdoodle Bread 

1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 cup cinnamon chips (Hershey makes these)
1 tablespoon flour
1 tablespoon sugar
1 teaspoon sugar

Preheat oven to 350º. Grease the bottom of full size loaf pan. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix. Coat the cinnamon chips with 1 tablespoons flour and stir into batter. Spoon batter into greased pan. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pan. Bake for 45-55 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.

1 Corinthians 16

Onion Bread

8:00 AM


Onion Bread

2 tablespoons olive oil
2 cups sliced onions
1 teaspoon salt, divided
1/4 teaspoon pepper
2 cups all-purpose flour
3 teaspoons baking powder
5 tablespoons shortening
2/3 cup 2% milk
1 large egg, room temperature
3/4 cup sour cream

Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and pepper. Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions. Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.



Breads

Orange Cranberry Bread

8:00 AM



Orange Cranberry Bread

2-3/4 cups all-purpose flour
2/3 cup sugar
2/3 cup packed brown sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1 cup 2% milk
1/2 cup orange juice
3 tablespoons canola oil
2 to 3 teaspoons grated orange zest
2 cups coarsely chopped fresh or frozen cranberries
1 large apple, peeled and chopped

In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

Apples

Apple Fritter Bread

9:00 AM



Apple Fritter Bread

1/3 cup light brown sugar 
2 teaspoons ground cinnamon 
2 apples (any kind), peeled and chopped 
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, softened 
2 large eggs 
1 1/2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
1 3/4 teaspoons baking powder 
1/2 cup plus 1 to 3 tablespoons milk or almond milk
1/2 cup powdered sugar 


Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl. Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract. Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness. Let the loaf cool for about 15 minutes, then drizzle with glaze.

Banana Bread

Triple Chocolate Banana Bread

10:15 AM


Triple Chocolate Banana Bread

1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter
1/4 cup brown sugar
1/2 cup white sugar
2 eggs
4 small bananas , mashed (approx. 1 1/3 cups)
1/2 cup chocolate chips

Chocolate Glaze
1/4 cup half & half
2 tablespoons brown sugar , packed
1 teaspoon butter
1/2 teaspoon vanilla
6 tablespoons chocolate chips

Preheat oven to 350 degrees. Grease & flour a 9×5 loaf pan. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined. Bake 50-60 minutes, or until a toothpick comes out clean.To make the glaze, heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.