Yeast Breads, Muffins, Scones, and Quick Breads

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Cranberry Corn Muffins

Cranberry Corn Muffins (Holiday Entertaining from Williams-Sonoma) 1 cup all-purpose flour 1/2 cup cornmeal 2/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup whole milk (2% is fine too) 2 tablespoons corn oil 4 tablespoons unsalted butter, melted 1 tablespoon grated orange zest (preferably organic)

19Jan2008 | | 0 comments | Continued
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Gingerbread Muffins

Gingerbread Muffins (Feast by Nigella Lawson) 1 2/3 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 egg 1/3 cup packed dark brown sugar 1/3 cup packed light brown sugar 3/4 cup whole milk (I

19Jan2008 | | 0 comments | Continued
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Gingerbread Scones

Gingerbread Scones (The Art and Soul of Baking by Cindy Mushet) 2 cups all-purpose flour 1/3 cup firmly packed light brown sugar 2 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 3/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick (4

19Jan2008 | | 0 comments | Continued
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Icebox Butterhorns

Icebox Butterhorns (Taste of Home June/July ’95) 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast 2 tablespoons warm water (110 to 115 degrees F) 2 cups warm milk (110 to 115 degrees F) 1/2 cup sugar 1 egg, beaten 1 teaspoon salt 6 cups all-purpose flour 3/4 cup

19Jan2008 | | 0 comments | Continued
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Let’s Make a Date Muffins

Let’s Make a Date Muffins (Eat Feed Autumn Winter by Anne Bramley) Streusel Topping: 2 tablespoons flour 3 tablespoons rolled oats 1/4 cup packed brown sugar 1/2 cup chopped toasted pecans 2 tablespoons butter, softened Muffins: 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups) 3/4 cup boiling

19Jan2008 | | 0 comments | Continued
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Pita Bread

Pita Bread (Mediterranean Harvest by Martha Rose Shulman) 2 1/2 teaspoons active dry yeast 1 teaspoon sugar 2 cups warm water (or 2 1/4 cups if using whole wheat flour) 2 tablespoons extra virgin olive oil 5 to 6 cups unbleached all-purpose flour, whole wheat flour, or a combination (I used

19Jan2008 | | 0 comments | Continued
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Triple Chocolate Scones with Almond Topping

For the photos and Megan’s comments: click here. Triple Chocolate Scones (from The Modern Baker by Nick Malgieri) 3 ounces milk chocolate, cut into 1/4 inch pieces 1/4 cup Dutch process cocoa powder 1/3 cup sugar 2 2/3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt (I like using

18Jan2008 | | 0 comments | Continued
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