Category: Breads, Muffins, & Quickbreads

Flour Tortillas

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Griddle-Cooked Tortillas

These tortillas are quick and relatively easy to make — and they don't end up too thick.
Prep Time30 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 50 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: Mexican
Keyword: bread, flatbread
Servings: 8 tortillas

Equipment

  • Griddle (we use an electric one, but you can use a skillet or two instead)

Ingredients

  • 1/3 cup lard we use bacon grease
  • 1/2 cup cool water
  • 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling Ounces by weight, not volume
  • 1 teaspoon kosher salt

Instructions

  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Notes

From Alton Brown on The Food Network

Blueberry Corn Muffins

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Blueberry Cornbread Muffins

Servings: 12 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes
Prep Time15 minutes
Cook Time30 minutes
Course: Breads, Muffins & Quickbreads, Breakfast, Dessert
Cuisine: American
Keyword: breakfast, muffins
Servings: 12 muffins
Calories: 228kcal

Ingredients

  • 3/4 cup milk
  • 1 tablespoon lemon juice see note
  • 1-1/2 cups all purpose flour spooned into measuring cup and leveled-off
  • 1/2 cup yellow cornmeal
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup blueberries see note
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • Zest of 1 lemon about 1-1/2 teaspoons
  • 1 stick unsalted butter melted

Instructions

  • Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
  • Combine the milk and lemon juice. Let sit for 10 minutes.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
  • In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
  • Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
  • Notes:Be sure to zest the lemon before juicing it. Don’t be tempted to increase the blueberries: one cup is just the right amount — if you jam-pack the muffins with berries, they’ll be too tart and wet.
  • Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Notes

Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.

Berry Cream Scones

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Berry Cream Scones

Based on a recipe from the Williams-Sonoma Baking cookbook.
Prep Time25 minutes
Cook Time15 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: American, Irish
Keyword: baking, vegetarian
Servings: 6 scones

Ingredients

For the dough

  • 2 cups flour all-purpose (not bread or cake)
  • 1/4 cup sugar granulated
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp grated lemon zest
  • 6 tbsp butter cold — if you use salted butter, use less salt
  • 1/2-2/3 cup berries
  • 3/4 cup heavy cream you can substitute whole milk; it won't be as rich, obviously

For the topping

  • 1 tbsp sugar white, Demerara, or turbonado
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla powder optional
  • 2 tsp milk or cream

Instructions

Making dough

  • Combine flour, granulated sugar, baking powder, salt, and lemon zest.
  • Using pastry blender, two knives, or mixer (with pastry paddle), cut in butter until the mixture forms large, coarse crumbs, the size of small peas.
  • Stir in berries carefully — don't overmix
  • Pour cream over dry ingredients
  • Mix (with rubber spatula or fork if by hand) just until dry ingredients are just moistened
  • Turn dough out onto a lightly floured surface and press together gently until dough clings together in a ball
  • Pat out into a round about ½-1 inch thick
  • Cut into six wedges
  • Place 1 inch apart on baking sheet

Making topping

  • In a small bowl, stir together, stir together the cinnamon sugar and (optionally) vanilla powder.
  • Brush wedges with milk/cream
  • Sprinkle with cinnamon-sugar mixture

Baking

  • Bake in 425°F oven until golden brown — 13-17 minutes
  • Transfer to wire rack
  • Serve warm
  • Store in airtight container at room temperature for up to 2 days

Notes

David makes these with the leftover berries from the Christmas breakfast

Blueberry Muffins

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Best of the Best Blueberry Muffins

“Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!” — from AllRecipes.com
Course: Breads, Muffins & Quickbreads, Breakfast
Cuisine: American
Keyword: baking, fruit, muffins

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 pint fresh blueberries – rinsed drained and patted dry
  • 2 tablespoons white sugar

Instructions

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Notes

Prep
15 m
Cook
30 m
Ready In
45 m
Recipe By:AUNTLYNNIE

World’s Best Challah

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WORLD’S BEST CHALLAH BREAD

This is the classic Thanksgiving recipe — it comes originally from the New York Times Bread and Soup cook book
Course: Breads, Muffins & Quickbreads
Cuisine: Jewish
Keyword: baking, bread, holiday

Ingredients

  • 5 1/2 –6 1/2 cups bread flour unsifted
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 package dry yeast
  • 1/2 cup butter or margarine, softened
  • Pinch powdered saffron if threads, crumble well
  • 1 cups warm water 120–130° F.
  • 4 Eggs at room temperature
  • 1 teaspoon cold water
  • 1/2 teaspoon poppy seeds

Instructions

  • Combine 1 1/4 cups flour, sugar, salt, and yeast in a mixer.
  • Mix in the softened butter.
  • Stir the saffron into the warm water until it dissolves.
  • Add a little at a time to the flour mixture and blend thoroughly. (If using saffron threads, use a fine sieve to filter out the saffron.)
  • Beat for two minutes at medium speed, scraping the bowl occasionally.
  • Separate the yolk and white of 1 egg.
  • Blend the single egg white and the other three whole eggs into the batter.
  • Reserve and refrigerate the single egg yolk.
  • Stir 1/2 cup of flour into the batter and beat at medium-high speed for 2 minutes, scraping the bowl occasionally.
  • 1/2 cup at a time, blend in enough additional flour to make a soft dough (4 to 5 cups total).
  • Knead the dough on a lightly floured board (or in the mixer, with a kneading hook) for twelve minutes, or until it is soft and elastic (the longer you knead the dough, the more dense and cake-like the bread will be).
  • Place the dough in a greased bowl, turning it once to grease the top.
  • Cover and allow the dough to rise in a warm, draft-free place until doubled in bulk (approximately 1 hour).
  • Flour a pastry board lightly and set the dough on it.
  • Divide the dough into three equal portions.
  • Roll each of these portions into a rope approximately 15 inches long.
  • Braid the lengths together tightly, using the fingers to pinch the ropes together at the ends.
  • Place the braided loaf on a greased baking sheet.
  • Mix the reserved egg yolk with 1 teaspoon cold water and brush the tops of the loaves with this mixture.
  • Sprinkle liberally with poppy seeds, and let the loaf rise until doubled in bulk in a warm, draft-free place (approximately 1 hour).
  • Bake in a preheated 400° oven for 20 to 25 minutes.
  • Remove from the oven and cool on wire racks.

Kabocha Squash Yeast Rolls

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Kabocha Squash Yeast Rolls

Great pull-apart rolls!
Course: Breads, Muffins & Quickbreads
Cuisine: American
Keyword: bread, rolls

Ingredients

  • 1 1/2 cups cubed winter squash (kabocha or other hard squash)
  • 1 cup scalded milk
  • 2 .25 ounce packages active dry yeast
  • 1/2 cup warm water 110 degrees F/45 degrees C
  • 6 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons salt
  • 1/2 cup shortening

Instructions

  • Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13×9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
  • Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Applesauce Cake

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Applesauce Cake

Applesauce makes this cake exceptionally moist. It’s delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: American
Keyword: cake

Ingredients

  • 3 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cardamom
  • 1 cup 2 sticks unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups Basic Applesauce or store-bought chunky applesauce
  • Nonstick cooking spray
  • Confectioners’ sugar for dusting (optional)

Instructions

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
  • In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
  • Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
  • Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.

Notes

Prep:
25 mins
Total:
2 hrs 30 mins
Servings:
10

Honey Whole-Wheat Bread

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Honey Whole-Wheat Bread

Oven at 325 Makes 2 loaves
Course: Breads, Muffins & Quickbreads
Cuisine: American
Keyword: baking, bread

Ingredients

INGREDIENTS:

  • 2 cups warm water 110 degrees
  • 2 cups whole wheat flour
  • 1 envelope ¼ ounce active dry yeast
  • 1 tablespoons salt
  • 1/3 cup honey
  • 1/3 cup Vegetable oil more for brushing
  • 5 cups all-purpose flour

Instructions

INSTRUCTIONS:

  • Dissolve yeast in warm water. Let stand until foamy, about five minutes.
  • Add honey, and stir well. Mix in whole-wheat flour, salt, and vegetable oil. Work in all-purpose flour.
  • Turn dough out onto a lightly-floured surface, and knead dough until smooth and elastic, 10 to 15 minutes. Place in an oiled bowl; turn several times in bowl to coat the surface of the dough and cover with a damp cloth. Let rise in a warm, draft-free spot until doubled in bulk, 45 minutes to 1 hour.
  • Punch down the dough. Shape into two loves, and place into two well-greased 9 x 5 loaf pans. Allow to rise until dough is 1 to 1 ½ inches above pan.
  • Preheat oven to 375 degrees.
  • Bake 25 to 30 minutes.
  • Let cool in pans on a wire rack 5 minutes.
  • Remove from pans, let cool completely on rack.

Notes

We have loved doing this recipe in the Bread Machine but by hand it is even better!

Grilled Flatbread

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Grilled Flatbread

Serves 4
Course: Breads, Muffins & Quickbreads
Cuisine: Mediterranean
Keyword: bread, grilling
Servings: 4 people

Ingredients

  • ½ teaspoon yeast
  • ½ cup warm water 110 degrees
  • 1 tablespoon extra-virgin oil plus more for bowl and brushing
  • 1 1/3 cups all-purpose flour plus more for dusting
  • ¾ teaspoon coarse salt plus more to taste

Instructions

  • Heat grill or grill pan until hot.
  • Place ½ cup warm water in a medium bowl, and sprinkle yeast on top; stir to dissolve.
  • Let sit until foamy. About five minutes.
  • Add olive oil, flour, and salt; combine.
  • Turn dough out onto a well floured surface, knead until smooth and elastic, 1 to 2 minutes.
  • Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place, 30 minutes.
  • Turn dough out onto a lightly floured surface.
  • Divide into four equal pieces, and roll out each into a 1/8-inch-thick round.
  • Lightly brush both sides of each round with olive oil; place the rounds directly on the hot grill.
  • Grill the flatbread until golden brown, about 2 minutes per side.
  • Remove from the grill, and season with salt.

Notes

We used to have these all the time in the summer.
They are a quick and easy way to add bread to a meal.

Garlic-Rosemary Flatbread

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Garlic-Rosemary Flatbread

Prep Time: 5 minutes Total Time: 35 minutes PREHEAT oven to 425 degrees. Makes 4
Prep Time5 minutes
Cook Time35 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: Mediterranean
Keyword: baking, bread
Servings: 4 people

Ingredients

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon extra-virgin olive oil plus more for drizzling
  • 1 garlic clove minced
  • 1 teaspoon coarse salt plus more for seasoning
  • Cornmeal for sprinkling
  • 1- pound premade pizza dough room temperature
  • ½ teaspoon finely chopped fresh rosemary plus a handful of small springs for topping

Instructions

  • In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat, set aside.
  • Sprinkle the bottom of two rimmed baking sheet with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4 -inch-think round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small springs on top of each.
  • Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.