Bread Recipe #26 - Cinnamon Streusel Coffee Cake

Well, this probably can't really be considered a bread, but follow my logic: 1. was looking for a simple recipe; 2. felt like eating something cinnamony sweet; 3. already made cinnamon rolls; 4. cinnamon coffee cake is similar to cinnamon rolls, is easy to make, and finally, delicious to eat (with or without coffee). So...after this is made and tasted, no one will care whether it is a bread or maybe just a distant relative (cake family) :) Ingredients: 1 1/2 cups sifted all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, lightly beaten, 3/4 cup granulated sugar, 1/3 cup melted butter, 1/2 cup milk or cream, 1 teaspoon vanilla or almond extract. Topping: 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup butter, softened, 1 teaspoon cinnamon, 1/2 cup chopped almonds, pecans, or walnuts (optional). Glaze: 1/2 cup powdered sugar, 1/2 teaspoon vanilla or almond extract, enough milk to make of drizzling consistency (2-4 tablespoons). Instructions: Preheat oven to 375 degrees. Grease and flour an 8-inch or 9-inch square or round cake pan; set aside. For topping: In a small bowl, combine brown sugar, flour, cinnamon and softened butter (and nuts, if using); blend with a fork until crumbly. In a medium bowl, sift flour, baking powder, and salt together. In a large bowl, beat together egg, sugar, and butter. Add milk and vanilla and mix well. Stir in flour mixture until combined. Pour batter into the prepared pan and sprinkle topping evenly over cake. Bake in preheated 375 degree oven for 25-30 minutes, or until a toothpick inserted near middle comes out with a few crumbs. Transfer to wire rack to cool. After 10 minutes, cake may be removed from pan to serving plate or leave in baking pan and allow to cool for 30 minutes. Make glaze: In small bowl, stir powdered sugar, vanilla (or almond) extract, and 1-2 tablespoons milk. Continue to add more milk as necessary until you reach a drizzling consistency. Drizzle over cooled cake (may add more chopped nuts, if desired). "Rolling in the dough!"

Bread Recipe #25 - Kahlua Cherry Nut Bread

We purchased some good-looking bing cherries at a farmer's market a couple of days ago, but cherries need to be eaten within 2-4 days, so featuring them in this week's bread became a good use of them. A strong brewed coffee could be used in place of the alcohol. Ingredients: 1 1/2 cups all-purpose flour (I used 1 cup all-purpose plus 1/2 cup whole wheat flour), 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter, at room temperature, 1 cup granulated sugar, 3 eggs, 1/2 cup Kahlua (or brewed coffee), 1 cup chopped walnuts, 1 cup sour or bing cherries, pitted and halved (quarter them if big). Kahlua Glaze: 6 tablespoons granulated sugar, 6 tablespoons Kahlua. Instructions: Preheat oven to 350 degrees; spray a 9x5" loaf pan with cooking spray. Into a medium bowl sift flour, baking powder, and salt. In a large bowl cream together butter and sugar; add eggs and mix well. Fold in dry ingredients, then Kahlua, nuts and cherries. Pour into prepared loaf pan and bake in preheated 350 degree oven for 1 hour or until browned and toothpick inserted near middle comes out with a few crumbs. Allow to cool for 10 minutes on cooling rack. Meanwhile, make glaze by stirring the Kahlua(or coffee) and sugar together in a small bowl until sugar dissolves. Remove bread from pan carefully and place on cooling rack. Poke several holes in bread and pour glaze over top slowly to fill each hole and to allow glaze to be absorbed into the bread. Cool completely before slicing and enjoying. "Rolling in the dough!"

Bread Recipe #24 - Dinner Rolls

These take a little extra time but are well worth the effort. They can be topped with whatever herb or cheese or seed or combination that you desire. Ingredients: 4 1/2 - 5 cups all-purpose flour, 1/4 cup granulated sugar, 1 package (1/4-ounce) active dry yeast, 1 1/4 teaspoons salt, 1 cup milk, 1/2 cup water, 2 tablespoons butter, 2 eggs, 1 egg, lightly beaten. Instructions: In a large bowl, combine 2 cups of the flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120-130 degrees. Add to dry ingredients; beat on medium speed with dough hook for 3 minutes. Add the 2 eggs and continue beating for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn out onto a floured surface using floured hands to scrape from bowl; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and a clean linen towel; allow to rise in a warm, free from drafts, place until doubled, about 1 hour. Turn out again onto a lightly floured surface and punch dough down several times (take out that aggression!). Divide dough into 24 equal portions; shape into balls. Grease 2 9x13-inch baking pans; place 12 balls in each pan leaving space between each for rising. Cover each pan with a clean linen towel, and let rise until doubled, about 30 min (or longer). Brush with lightly beaten egg and sprinkle with toppings of your choice *. Bake at 375 degrees for 15-20 minutes or until golden brown . Remove from pans to wire racks and serve immediately or allow to cool. *Toppings: poppy seeds, sesame seeds, kosher salt, dried minced garlic, dried minced onion, chopped sliced almonds, dried basil, dried oregano, dried Italian seasoning, grated Parmesan cheese, or other cheese. "Rolling in the dough!"

Bread Recipe #23 - Lemon Blueberry Muffins

The marriage of blueberry and lemon make for a palate-pleasing delight. These scrumptious breakfast (or whenever)muffins are loaded with good-for-you blueberries within and without along with the slight tang of lemon. Ingredients: 3 sticks unsalted butter, 1 1/2 cup granulated sugar, 1/2 cup freshly squeezed juice of 4-5 lemons, 4 eggs, 2 1/2 cups all-purpose flour, divided, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons lemon zest, 2 cups blueberries, raw sugar for sprinkling. Instructions: Preheat oven to 350 degrees; spray 2 12-cup muffin pans with cooking spray. In a small bowl, mix 1/2 cup of the flour with 1 cup of the blueberries gently until berries are coated; set aside. In a large bowl cream the butter and sugar together; add the lemon juice and eggs, mixing well. In another bowl combine the remaining 2 cups flour, baking soda, salt and lemon zest; gently fold into butter mixture along with floured blueberries(do not overbeat). Divide batter evenly between the prepared 24 muffin pans. Top with remaining blueberries and sprinkle raw sugar (or granulated) over all. Bake in preheated 350 degree oven for 15-20 minutes, or until a toothpick inserted near middle comes out with a few crumbs. Allow to sit on cooling racks for 10 minutes before removing to cool completely on cooling racks. Makes 2 dozen muffins. "Rolling in the dough!"