Sweet Potato Bread


Ingredients 2 cups white sugar

1 cup vegetable oil

 3 eggs

 2 cups mashed canned candied yams or 2 cups sweet potatoes

 1 teaspoon vanilla

 3 cups flour

 1⁄4 teaspoon baking powder

 1 teaspoon baking soda

 1⁄2 teaspoon salt

 1 teaspoon cinnamon

 1 teaspoon ginger

 1 teaspoon ground cloves

 1 cup chopped walnuts
 DIRECTIONS

 Preheat oven to 325 degrees.

 In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.

 In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.

 Stir until just combined.

 Fold in walnuts.

 Pour into 2 standard loaf pans.

 Bake for 75 minutes or until thin knife inserted in center comes out clean.

JALAPEÑO POPPER ROLLS

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Ingredients

1 tube regular Crescent Rolls
1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
3/4 (8 ounce) cube cream cheese, room temperature
1 Tbsp. sugar

Directions

preheat oven to 375
Mix cream cheese and jalapenos together, add a little sugar
Roll out the dough
Spread the mix onto the dough
Roll the dough longways
Cut in half, quarters, etc… till you have sufficient bite sizes
Put in the oven – cream cheese facing up for 13 minutes
let cool then enjoy.

HOT BUTTERED FLUFFY PRETZELS

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Ingredients

For the Dough

12.5 oz all purpose flour (2.5 cups)
1/2 tsp sea salt
1 tsp sugar
2.25 tsp instant quick rise yeast
1 cup warm water (110 degrees F)
For the Topping:
1/2 cup warm water
1 tbsp baking soda
vegetable oil for greasing the sheet pan
coarse sea salt, for sprinkling
3 tbsp unsalted butter, melted

Directions

Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that’s rated high enough (most parchment papers I’ve seen only go up to 420 degrees F).
Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it’s not going to dissolve completely, and that’s okay.
Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this).
Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm.
Enjoy while they are hot, and keep in mind these don’t taste as amazing the next day. So this pretty much means that you’re allowed to eat all of them now.

HOMEMADE HONEY BUTTERMILK BREAD

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Ingredients

1 1/2 cups buttermilk
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup margarine
1/4 cup white sugar
1/2 teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 1/2 cups bread flour

DIRECTIONS

1.Proof yeast in warm water.

2.Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.

3.Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.

4.Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.

5.Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)

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INGREDIENTS

1 crusty loaf, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
100g/3.5oz unsalted butter, softened
2 garlic cloves, minced
⅜ tsp salt
1 tbsp fresh parsley, finely chopped
INSTRUCTIONS
Preheat the oven to 180C/350F.
Melt butter and then mix in other Garlic Butter ingredients.
Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.

NOTES

1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.

CINNAMON CRUMB BANANA BREAD

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Ingredients

1 egg
1 cup sugar
1 stick unsalted butter, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk
2 overripe bananas, mashed
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Crumb Topping:
1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
pinch of salt

Directions

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.