Category: Bread

Strawberry Banana Muffins

I love this time of year! The weather is getting warm, the morning sun fills my kitchen, and strawberries go on sale! Bring on the muffins! The Bearded Man isn’t a huge fan of sweets, but he loves it when I make these muffins. My kids do too…so I have to hide a few to put in his lunch box before they’re gone 🙂 Usually when I make a recipe off the internet, I end up tweaking it. Not this one, it’s awesome just like it is!   
Strawberry Banana Muffins 

(Makes 12)

-2/3 cup sugar 

-1 egg 

-6 tablespoons butter, melted 

-1 teaspoon vanilla 

-2 ripe bananas, mashed 

-1 1/2 cups flour 

-3/4 teaspoon baking soda 

-1/2 teaspoon cinnamon 

-1/4 teaspoon salt 

-1 cup chopped strawberries 

Preheat oven to 350. Grease or line muffin tin with liners. 

In the bowl of an electric or stand mixer, beat egg and sugar until blended. Add butter and vanilla until combined.

Add mashed bananas and mix until smooth and incorporated.

In a separate bowl, whisk flour, baking soda, cinnamon and salt. Add strawberries and toss until strawberries are coated in flour mixture. 

Add strawberry mixture to wet mixture and mix just until everything is combined. 

Add mixture to muffin tin using cookie scoop or gravy spoon. 

Bake for 20-25 minutes, or until toothpick inserted in the middle comes out clean.

Cool for 2 minutes, then move to a wire rack to finish cooling.

We love muffins for breakfast and snacks, but they never last long enough! 

Recipe credit goes to http://melaniemakes.com/blog/2014/04/strawberry-banana-muffins.html

Photo and wording my own. 

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30 Minute Dinner Rolls

As I’ve mentioned before, we love bread for dinner, but I’m not all about the kneading and prep work. This recipe has been a huge lifesaver, because it’s fast and freezer friendly. It’s nice having dough balls in the freezer to set out whenever dinner rolls are on the meal plan. These are great for Easter and Thanksgiving! The week before Thanksgiving, I mixed, assembled, and froze, then baked at my Mom’s house at the last minute. Someone commented that they were glad that I brought my Mother in Laws dinner rolls, which is a huge compliment, because she Is the bread lady in town! I have to admit, it was nice to say that they were mine 😉 I also shape larger ones for sandwich buns!   
-4 Tablespoons yeast 

-3 1/2 cups warm water(115-120 degrees)

-1 cup oil

-1/2 cup honey 

-3 eggs, lightly beaten 

-few pinches of ginger to condition dough 

-1 tablespoon salt 

-10 1/2 to 12 cups flour 
Add yeast, water, honey and oil to a bowl and stir together. Let mixture rest for 15 minutes. Add eggs, salt, ginger,and 10 1/2 cups flour, and knead for 5 minutes. Add more flour as needed until dough is no longer sticky. 

Immediately shape into egg size rolls.*Place on a greased baking sheet and bake at 425 for 8-10 minutes. Brush with melted butter. 

To freeze:Place freshly shaped rolls onto baking sheets lined with parchment paper. Freeze until solid, then put in a freezer bag to store. 

On baking day, remove from freezer, place onto greased pan and let rise for 2 hours. I put mine in the oven or microwave with a glass bowl of hot water to make sure the air is warm enough. 

Bake at 425 for 8-10 minutes 

*For sandwich buns, shape into larger rolls, mine are usually about twice the size of an egg. On baking day, let rise as stated above, brush with an egg white mixed with 1 teaspoon water, and cut an “X” shape on top with kitchen scissors. Sprinkle with sesame or poppy seeds, and bake at 425 for 11-13 minutes. Brush with melted butter. Let cool slightly before cutting for sandwiches.

  
Recipe from http://moneysavingmom.com/2013/11/30-minute-rolls.html

Photos and wording my own. 

Artisan Bread in 5 minutes a day!

We love bread around here! Especially on winter evenings with soup. I have to confess though….I like eating bread more than I like making it. Kneading dough Isn’t therapeutic to me…But baking it, and letting it warm up the kitchen with the heavenly smelling goodness?? That’s my favorite part! If you’re like me, and want a simplified version of bread, this recipe is for you! I have changed it up some since first discovering the recipe a couple years ago. I don’t use a pizza stone, because mine is covered in sticky baked on apple pie filling(don’t ask). I also skip the steaming water in the oven,
while baking. The first time I tried that, I used a glass pan.
I know, I know. I should’ve know better. The water hit that glass pan and shattered all over the place…in my oven…on the floor…and my beautiful loaf of bread. I called the Bearded Man in tears. He helped me get the mess all cleaned up. What would I do without him? I tried the steam method with an appropriate pan a couple times after that, but I never saw a huge difference. You will find though, that I do use some hot water while the dough rises. This makes such a huge difference in getting a nice rise! I have also changed up the ingredients a little. I buy yeast, flour and honey at Costco in bulk, which makes this recipe super cheap! Here’s my version of Artisan Bread in 5 minutes a day!

image

You will need:
-1 1/2 Tablespoons yeast
-3 cups warms water
– a very large food storage container with lid

Add the yeast and warm water to your container(I use one of those huge Rubbermaid food storage containers from Wal-Mart). Stir together.

Now to your water/yeast mixture add:
-1 Tablespoon of Kosher Salt
-1 Tablespoon of honey.
-1/4 cup olive oil.
-a few pinches of ginger(you can’t taste this, ginger is a natural dough conditioner.)
-7 cups of flour

Mix all this together until combined. You don’t have to knead! Once combined cover with the lid, but DO NOT seal! Allow to rise for two hours, or until dough has “flattened out” on top, and looks bubbly.

At this point, put the dough in the fridge, and allow to get cold before using.

On baking day; line a standard pizza pan with parchment paper, and lightly spray. Sprinkle 1/3 of the dough with flour and pull off a grapefruit sized hunk. Sprinkle your hunk of dough with more flour and shape into a ball, tucking edges underneath the ball. Leave in a ball shape or form into a long loaf. Place on pan. Stick the pan in the oven,(make sure the oven isn’t on!) and place a pan of hot water in the oven to give the dough a nice warm environment. Allow to rise for 1-2 hours. The longer the rise, the better textured dough you’ll have.
Return the rest of the dough to the refrigerator for another day!

Once dough has risen, remove the water and dough from oven, and preheat to 450. Using kitchen scissors, cut several “X” shapes on top of the dough. Place in a preheated oven, and bake for 30
minutes, or until golden brown. Melt 2 tablespoons butter, and brush on top. Allow to cool for about a half an hour before cutting!

You can use the rest of your dough for up to 2 weeks! So easy, and great to have on hand! Sometimes I use this for pizza dough!

If you’re a visual learner, or would like to check out the steam method, watch Mandy’s video on her awesome blog! http://biblicalhomemaking.blogspot.com/2011/08/video-tutorial-how-to-make-artisan.html?m=1

Recipe is my variation of “Artisan Bread in 5 minutes a Day”.
Photo is my own.

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