Tag Archives: Bread

English Muffin Bread


I have always enjoyed a good English Muffin with strawberry preserves on it for breakfast.  While searching for the perfect English Muffin recipe, I came across this amazing idea of English Muffin Bread.  It’s brilliant!  No shaping the dough into perfect, or not so perfect, muffins.  The recipe makes four loaves of English Muffin Bread, which sounds like a lot until you have tried it.  You may start to wonder why it only makes four loaves!  I will include a scaled down ingredient list for making just one loaf of this delicious English Muffin Bread because I don’t expect you to make four loafs without trying it out first.  This bread is incredibly easy to make and comes together very quickly.


5 1/2 Cups Warm Water
3 Packets Active Dry Yeast (6 3/4 teaspoons)
2 Tablespoons Salt
3 Tablespoons Sugar
11 Cups Bread Flour



Preheat oven to 350°F and grease 4 loaf pans with non-stick cooking spray.

Whisk together water, yeast, salt and sugar.  Stir in the flour until just combined.

Divide the dough between the 4 loaf pans.  Cover with a tea towel and allow to rise to the top edge of the pan, about 30-60 minutes.

Bake until golden brown, about 35-45 minutes.

Cool completely before slicing.


Yield: 4 Loaves



Ingredients for making one loaf:
1 1/4 Cup plus 2 Tablespoons Warm Water
1 teaspoons plus (heaping) 1/2 teaspoon Active Dry Yeast
1/2 Tablespoon Salt
2 1/4 teaspoons Sugar
2 3/4 Cups Bread Flour




-Recipe from One Good Thing by Jillee

Black Bottom Banana Bars


I’m always looking for banana recipes and this one is surely a keeper.  They turned out to be more cake-like than I expected, but were super delicious.


1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/2 Cup Mashed Ripe Bananas (about 3 medium)
1 1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Cocoa Powder


Preheat oven to 350°F.  Spray a 9″ x 13″ baking dish with non-stick cooking spray.


In a large bowl, mix together the butter and sugar with an electric mixer until smooth.  Add the egg and vanilla, mixing to combine.  Mix in the bananas.


In another bowl, combine the flour, baking powder, baking soda and salt.  Stir the flour mixture into the banana mixture.


Divide the batter evenly between two bowls.  Add the cocoa powder to one bowl and stir to combine.  Pour the cocoa batter into the prepared baking dish and spread out evenly.


Spoon the other bowl of batter over the cocoa batter in the baking dish.  Swirl with a knife.


Bake until a toothpick inserted in the center comes out clean, about 30 minutes.


-Recipe comes from BeckyHiggins.com

Garlic Cheddar Biscuits

These cheesy biscuits are adapted by a good friend of mine from a Paula Deen recipe.  So good!!


1 ¼ cups Biscuit Mix
1 cup grated Sharp Cheddar Cheese
1/2 cup Milk
Garlic Butter –
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat oven to 400°F, line a baking sheet with foil and spray with non-stick cooking spray.

In a small bowl, stir together the biscuit mix and cheese.  Add the milk, stirring to combine.

Drop spoonfuls onto the prepared baking sheet.  12 biscuits total.

When the biscuits are almost done baking, combine the melted butter (microwave a few seconds), garlic powder, salt and parsley.  Brush the garlic butter on the hot biscuits right when they come out of the oven.

Serve warm.

Yield: 12 Biscuits

Zucchini and Blueberry Bread

I originally made this bread just because I really love zucchini bread, but then realized that I could actually get Chloe to eat vegetables if they are hiding in bread!  Amazing!!  She really enjoyed this bread.  The blueberries made it very moist, so make sure you store it in the fridge if you aren’t going to eat in all in a couple days like we did.  This recipe comes from Kayln’s Kitchen.


1 3/4 cups Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 cup Sugar
2 large Eggs
1/2 cup Canola Oil
1 tsp. Vanilla
2 Medium Zucchinis, coarsely grated
1 cup fresh or thawed Blueberries
1/2 cup chopped Pecans

Preheat oven to 350°F.  Spray a loaf pan with non-stick cooking spray.

Stir together the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

Beat together the sugar and eggs in a large bowl or stand mixer for about 5 minutes.  Stir in the oil and vanilla, then add the zucchini.  Stir until combined.

Add the flour to this mixture and stir to combine thoroughly.  Fold in the blueberries and pecans. Pour into the prepared loaf pan.

Bake until browned on top and a toothpick inserted in the center comes out clean, about 60-70 minutes.

Cool and enjoy!

Yield: 1 loaf

1 3/4 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (I used Saigon Cassia Cinnamon from The Spice House)
1/4 tsp. salt
1 cup Splenda (or sugar)
2 large eggs
1/2 cup canola oil
1 tsp. vanilla (I used Mexican vanilla)
1 cup coarsely grated zucchini (I just grated with the big side of a hand grater)
1-2 T water (as needed, if batter is too stiff, I used 1 T water)
1 cup fresh or thawed blueberries
1/2 cup chopped pecans

Yeast Rolls

Rolls are a must-have for Thanksgiving!  This recipe comes from allrecipes.com

2 cups hot water
1/2 cup margarine, plus more to brush on hot rolls
1/3 cup sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 oz) packages active dry yeast
5 1/2-6 cups all-purpose flour
2 eggs

In a large bowl, melt the margarine in the hot water.  Stir in sugar and salt.  Add the cold water and yeast, whisking until dissolved.

Add 3 cups of the flour, stir to combine.  Stir in the eggs and remaining flour until a dough is formed.

Cover and let rise until the dough doubles in size, about 30 minutes.  Punch down, cover and let rise until doubled in size again, about 30 minutes.

Preheat oven to 350°F.  Grease 2 muffin tins with non-stick cooking spray.

Form the dough into walnut sized balls, drop 3 balls into each of the muffin tins.  Bake until browned, about 30-40 minutes.  Brush with melted margarine when they come out of the oven.

Yield: 24 Rolls

Whole Wheat Banana Bread

This is a much healthier version of banana bread.  Turned out pretty good too!

2 cups whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened applesauce
1 Tablespoon butter or margarine
¼ cup brown sugar
2 eggs
3 cups mashed bananas

Preheat over to 350°F.  Spray a loaf pan with non-stick spray.

In a large bowl, mix together the flour, baking soda and salt.

In a medium bowl, whisk together the applesauce, butter and brown sugar.  Stir in the eggs and mashed bananas.  Pour this mixture onto the flour mixture.  Stir to combine.

Pour into the prepared loaf pan.  Bake until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.