Fall Harvest Bread

This delicious bread is not only very soft with lots of flavor, but not has the sweetness of apples, the tartness of cranberries and the smooth meatiness of fresh pecans. Now this is surely a true reflection of the fall harvest in a loaf.


Ingredients:
1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) pumpkin puree
2 large eggs
1/4 c. oil
1/4 c. applesauce                               
1/4 c. milk
1 tsp vanilla extract
1 medium apple (I like granny smith) peeled, cored, and diced
1 c. fresh cranberries
1 c. chopped pecans

Directions:
-Preheat oven to 350 degrees.
-Prepare 9×5 loaf pan or 5 mini loaf pans(or can sub muffin pan or double recipe for cake/bundt pan).
-In large bowl, combine flour, cinnamon, nutmeg, baking soda, salt and whisk to combine.
-In another large bowl, combine sugar, pumpkin, eggs, oil, applesauce, milk, vanilla and stir to combine well.
-Add dry ingredients to wet ingredients and stir until just barely blended..
-Fold in apples, cranberries and pecans.
-Spoon batter into prepared pan (it will be all lumpy - don’t worry).
-Bake for 60-70 minutes (35-40 minutes for mini loaves) or until wooden pick inserted into center comes out clean.
-Remove from oven and let cool in pan for 10 minutes.
-Remove from pan and let cool on wire rack completely (makes the slices much more clean.

Don’t forget, this bread is not only great in the mornings, but a perfect after meal presentation with coffee for meetings, clubs, or unexpected company!

Garlic Herb Focaccia Bread

 Garlic Herb Focaccia Bread

Ingredients
 
2 cups warm water
2 teaspoons dry yeast
2 cups all purpose flour
2 1/2 cups whole wheat flour
1 teaspoon kosher salt
1/4 cup olive oil
1 teaspoon sugar
2 tablespoons olive oil
4 cloves garlic
2 tablespoons chopped fresh herbs (we used rosemary and basil) – or dried, if fresh is not available
Kosher or sea salt
10 x 15-inch baking pan (jelly roll pan)

Directions

1.  In a bowl, place 2 cups warm water and 2 teaspoons dry yeast. Let stand for about 10 minutes.

2.  In the bowl of a stand mixer (or food processor), add 1 1/2 cups all-purpose flour, 2 1/2 cups whole wheat flour, the yeast mixture, 1 teaspoon kosher salt, 1/4 cup olive oil, and one teaspoon sugar. Stir the mixture together a bit using the dough hook from your mixer to start the mixture. Attach the dough hook, and then start to mix the dough on a low speed for about 12 minutes, slowly adding about 1/2 cup all purpose flour as the dough mixes, until the mixture pulls away from the sides of the bowl. (Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes, adding the additional flour in the same way to get the dough to a smooth and elastic consistency.)

3.  Turn the mixture out into an oiled bowl. Cover with a towel, and wait about 1 1/2 hours, until it has doubled in size.

4.  Coat a 10 x 15-inch baking pan (jelly roll pan) with about 1 tablespoon oil. Punch down the dough, then knead it into a ball. Using your fingertips, spread the dough into the baking sheet. Let it rise for about 30 minutes in the pan until puffy.

5.  While you wait, do the following:
-Preheat the oven to 475°F.
-Mince 4 cloves garlic (about 2 tablespoons)
-Chop about 2 tablespoons fresh herbs (you can use more or less depending on your taste).

6.  After 30 minutes, drizzle the bread with 2 tablespoons olive oil, sprinkle with minced garlic and herbs and several pinches of kosher or sea salt. Using your knuckle, make small indentations across the top of the bread, about 1/2 inch deep and about 1/2 inch apart.

7. Bake until browned, about 12 to 15 minutes.

Rosemary Garlic Bread

Rosemary Garlic Bread

  

 

This fabulously hearty and chewy bread sends out delicious aromas of rosemary and garlic as it bakes. It’s much tastier than many restaurant versions. We think you’ll love this!

 

Serves: makes 1 round loaf

Ingredients

• 1½ tsp active dry yeast
• 1 cup warm water
• 2 tsp white sugar
• 2 tsp fine salt
• 3 TB extra virgin olive oil
• 2½ cups bread flour
• 1 TB dried rosemary
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano
• 1 head of roasted garlic
• extra olive oil for brushing on top and serving
• coarse sea salt for sprinkling on top
• balsamic vinegar for serving
• clean water in spray bottle

Directions

1. In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add rosemary, black pepper, and oregano. Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine. Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)
2. After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
3. After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully – bake just until top is a nice golden brown, taking care not to over bake.
4. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!

 Walla!!