White Cranberry Nut Bread #BreadBakers

White Cranberry Nut Bread
Today is National Homemade Bread day and the Bread Bakers have some enticing bread recipes to share with you!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

I chose a quick bread fit for the Holiday season. White Cranberry Nut Bread spreads the goodness of dried cranberries and pecans throughout a moist, cake-like bread. You can eat this alone as a snack, serve at breakfast, brunch or afternoon tea. I plan to have a few slices on my Thanksgiving table.

Thanks Lauren from From Gate to Plate for hosting this event!

White Cranberry Nut loaf
White Cranberry Nut Bread

White Cranberry Nut Bread
 
Prep time
Cook time
Total time
 
Ingredients
  • ¾ cup sugar
  • 2 tbsp butter
  • 1 egg
  • 1½ cups milk
  • 3 cups flour
  • 3½ tsp baking powder
  • 1 tsp salt
  • ½ cup craisins
  • ⅓ cup chopped pecans
Instructions
  1. Cream together butter and sugar.
  2. Add egg and milk.
  3. In a separate bowl, mix together flour, baking powder and salt.
  4. Combine wet and dry ingredients. Stir in craisins and nuts.
  5. Pour batter into a well-greased 9x5x3-inch loaf pan.
  6. Let pan sit at room temperature for 20 minutes before baking.
  7. Bake at 350 in center rack of oven until inserted toothpick comes out clean (about 40 minutes)
  8. Cool completely on wire rack before cutting.

Enjoy all these wonderful Homemade Bread Recipes from our Bread Bakers!

Pumpkin Bagels by Sophie at Sweet Cinnamon & Honey
Pain Tordu by Carola at En la Cocina de Caro
Peanut Butter Buns by Renee at Magnolia Days
Pumpkin Chocolate Tea Bread by Linda at Brunch with Joy
Almond Bread by Rocio at Kidsandchic 
Hatch Chile Bread by Holly at A Baker’s House 
Italian Dinner Rolls by Lauren at From Gate to Plate
White Cranberry Nut Bread by Cindy at Cindy’s Recipes and Writings 
Hadrian’s Bread by Camilla at Culinary Adventures with Camilla 
Hearth Sourdough by Karen at Karen’s Kitchen Stories 
Homemade English Muffins by Stacy at Food Lust People Love 
Stollen by Laura at Baking in Pyjamas 
Olive, Feta & Tomato Bread by Robin at A Shaggy Dough Story 
Chocolate Chip Scones by Nicole at The 2nd 35 Years

Posted in #breadbakers, bread, Christmas, cranberry, fresh ingredients, holiday, nuts, Thanksgiving, What's For Dinner? | Tagged , , , , , , , , | 22 Comments

Raspberry Muffins #SundaySupper

raspberry muffins tea serve

Welcome to this week’s Sunday Supper adventure! I say adventure because our theme this week is On the Hunt. To me that means foraging. In this case for raspberries for Raspberry Muffins!
I’ve told this story a few times, so if you heard it before bear with me. As a kid I loved nothing better than foraging for snacks. Hot spots for snacks depended on the season. Fall brought apples and pears from neighboring trees. Spring had violets and dandelion. But summer, oh summer was always ripe for the picking! All you needed was to know what was safe and where to find it! Apricots and sweet bing cherries came from an old farm that was for sale for as many years as I could remember. Some wild finds included mulberries, honeysuckle nectar, pawpaw and watercress.
But my favorite was and always will be raspberries.
Wild red raspberries are considered an invasive species here in PA. Their growth habit tends to take over an area. If you plant or nuture a wild patch, you can easily control them by thinning and pruning. I had them growing for years along my fence. I included an old picture below.
If you are lucky enough to find raspberries in the wild, remember 2 things. First, the vines are covered in thorns. Second, where raspberries grow, you are bound to find poison ivy. Both plants thrive in the exact same conditions.
Don’t let that discourage you. Anyone that practices foraging will tell you that you just need to be careful of your surroundings! ;)
A good field guide is great place to start.
Thank you  Stacy of Food Lust People Love and Tara of Noshing With the Nolands for hosting this On the Hunt event!
Raspberry Muffins

raspberry bush
Simple yet elegant! That’s the best way to describe these melt-in-your mouth raspberry muffins! So light they’re almost cupcakes!
Raspberry Muffin Tray

Raspberry Muffins #SundaySupper
 
Prep time
Cook time
Total time
 
Ingredients
  • ¼ cup butter unsalted, softened
  • ¾ cup sugar
  • 1 egg
  • ⅓ cup milk
  • ½ teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup raspberries
Instructions
  1. Cream together butter and sugar.
  2. In a medium bowl, add milk, egg and vanilla.
  3. In a separate bowl, mix flour, baking powder and salt.
  4. Alternate wet and dry ingredients until mixed.
  5. Fold in raspberries.
  6. Fill paper liners with ¼ cup of batter. Bake at 350 degrees for about 20 to 25 minutes or until toothpick comes out clean.

Come join us On the Hunt with these recipes and ideas from Sunday Supper!

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, breakfast, dessert, fresh ingredients, muffin, raspberry | Tagged , , , , | 26 Comments

Foodie Friends Friday Linky Party #121

Welcome to another fun Foodie Friends Friday Linky Party!

Before we get started let’s say, “Congratulations” to last week’s winners!
11579_10152828923405539_2506172436540869777_n
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

10173558_10205456642960684_9206392859361741714_n

Continue reading

Posted in What's For Dinner? | 3 Comments

Sweet Potato Rolls #BreadBakers

Sweet Potato Rolls 1

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.

BreadBakers

Our November Theme: Thanksgiving Breads

“Make a bread that you would enjoy for Thanksgiving– whether it is pumpkin cinnamon rolls for breakfast, potato rolls for dinner or sandwich rolls for leftovers– the possibilities are endless! Enjoy baking!”

Something we always had on our Thanksgiving table was sweet potatoes. I made Mustard Baked Sweet Potatoes for years. That dish still is a family favorite.
Since we all love sweet potatoes, why not sweet potato rolls?
sweet potato rolls with sweets

Making a puree from the sweets, oil and yeast mix blends well with the dry ingredients.
sweet potato rolls mix

sweet potato rolls dough 1

Knead it smooth, put it in a well-oiled bowl and let it do its thing!

sweet potato rolls dough 2

Make some clover rolls…

sweet potato rolls clover

…and hard rolls!
sweet potato rolls dough bun

ENJOY!

Sweet Potato Rolls

Sweet Potato Rolls #BreadBakers
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 medium-sized Sweet potato, peeled and cut into 1-inch pieces (enough to yield 1 cup when mashed)
  • 2½ teaspoons dry active yeast
  • ¼ cup warm water between 100 to 110 degrees)
  • 2 Tablespoons plus 1 teaspoon sugar
  • 2 cups bread flour
  • 4 cups all-purpose flour plus ½ cup for dusting board
  • ¼ cup vegetable oil
  • 1 Tablespoon salt
  • 2 teaspoon cinnamon
  • 1½ cups reserved sweet potato water
Instructions
  1. In a medium-sized saucepan, add enough water to cover sweet potatoes and cook gently over medium-heat until tender, about 15 minutes. Remove from heat and drain, reserving the cooking water. Mash drained sweet potatoes by hand or with a ricer.
  2. While sweet potatoes cook, stir together ¼ cup warm water, yeast and 1 teaspoon sugar to a small bowl and set aside in a warm place until frothy and doubled in size (about 10 minutes).
  3. In a large bowl, mix together flours, 2 Tablespoons sugar, salt and cinnamon.
  4. Add oil, yeast mixture and mashed sweet potatoes.
  5. Add enough of the reserved water, about 1½ cups to make a soft dough.
  6. Knead dough on a floured surface for about 7 minutes until it becomes smooth and elastic.
  7. Place dough in a well greased bowl large enough to allow it to double in size. Cover, set in a warm place for about an hour until it doubles.
  8. Punch dough down to let excess gas escape. Divide dough into rolls.
  9. Arrange rolls in greased muffin tins, cover and allow to rise until doubled in size, about 30 minutes.
  10. Bake at 375 degrees for about 20 minutes. Internal temperature of bread should be 200 degrees and sound hollow when you tap the bottom.
  11. Allow to cool completely before cutting.
  12. These rolls freeze well.
BreadBakers

Enjoy these great bread recipes for Thanksgiving and throughout fall and the Holidays from The Bread Bakers Group!

BreadBakers

How to join:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Posted in #breadbakers, bread, sweet potato, sweetpotato, Thanksgiving, What's For Dinner? | Tagged , , , , | 38 Comments