Wednesday, April 17, 2013


Would you like a banana tastefully simple bread recipes that's healthy, nutty, lower in sugar. You'll love this moist, flavorful loaf studded with coconut and flax meal


ingredients :


  • 269g Gluten Free Multi Purpose Flour
  • 25g whole flax meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 21g Cake Enhancer
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 106g brown sugar
  • 99g vegetable oil
  • 3 large eggs
  • 425g mashed ripe bananas
  • 85g unsweetened shredded coconut
  • 1/2 teaspoon Pure vanilla extract
  • 1/4 teaspoon banana flavor, optional

Directions :


1: Grease a 9 x 5 loaf pan and preheat your oven to 350°F.
2: In a medium sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer's bowl, combine the brown sugar and oil until well blended.
3: Add the eggs one at a time, beating until well incorporated.
4: Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.
5: Stir in the banana, coconut, and flavors, and blend well.
6: Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread's internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting

The nutrition information provided for this tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Banana bread with coconut and flax

7:43 AM Unknown

Would you like a banana tastefully simple bread recipes that's healthy, nutty, lower in sugar. You'll love this moist, flavorful loaf studded with coconut and flax meal


ingredients :


  • 269g Gluten Free Multi Purpose Flour
  • 25g whole flax meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 21g Cake Enhancer
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 106g brown sugar
  • 99g vegetable oil
  • 3 large eggs
  • 425g mashed ripe bananas
  • 85g unsweetened shredded coconut
  • 1/2 teaspoon Pure vanilla extract
  • 1/4 teaspoon banana flavor, optional

Directions :


1: Grease a 9 x 5 loaf pan and preheat your oven to 350°F.
2: In a medium sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer's bowl, combine the brown sugar and oil until well blended.
3: Add the eggs one at a time, beating until well incorporated.
4: Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.
5: Stir in the banana, coconut, and flavors, and blend well.
6: Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread's internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting

The nutrition information provided for this tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Tuesday, April 16, 2013




ingredients :


  • 113g soft butter
  • 142g brown sugar
  • 64g honey
  • 2 large eggs
  • 227g puréed pumpkin
  • 227g mashed banana, the riper the better
  • 28g orange juice or water
  • 1 teaspoon vanilla extract
  • 170g Premium Whole Wheat Flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 57g diced pecans, toasted
  • 1 tablespoon coarse white sparkling sugar, to sprinkle on top
  • Using a scant cup 7 1/2 ounces pumpkin is fine; that way, you can get two tastefully simple bread recipes out of a single 15-ounce can of purée

directions :


1: Preheat the oven to 350°F. Lightly grease an 8 1/2 x 4 1/2 loaf pan.
2: In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
3: Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
4: Mix in the nuts, if you're using them.
5: Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Praline Pumpkin Seed Crunch or coarse white sparkling sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
6: Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and that same tester inserted about 1/2 into the top of the loaf doesn't encounter any totally unbaked batter.
7: Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Whole grain pumpkin banana bread

2:34 PM Unknown



ingredients :


  • 113g soft butter
  • 142g brown sugar
  • 64g honey
  • 2 large eggs
  • 227g puréed pumpkin
  • 227g mashed banana, the riper the better
  • 28g orange juice or water
  • 1 teaspoon vanilla extract
  • 170g Premium Whole Wheat Flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 57g diced pecans, toasted
  • 1 tablespoon coarse white sparkling sugar, to sprinkle on top
  • Using a scant cup 7 1/2 ounces pumpkin is fine; that way, you can get two tastefully simple bread recipes out of a single 15-ounce can of purée

directions :


1: Preheat the oven to 350°F. Lightly grease an 8 1/2 x 4 1/2 loaf pan.
2: In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
3: Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
4: Mix in the nuts, if you're using them.
5: Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Praline Pumpkin Seed Crunch or coarse white sparkling sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
6: Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and that same tester inserted about 1/2 into the top of the loaf doesn't encounter any totally unbaked batter.
7: Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.



Doesn't sourdough starter need to be fed before using? Well  not necessarily. So long as you're using a tastefully simple bread recipes with added yeast, you can use sourdough straight from the fridge; just assume your rising times will be slightly longer. One caveat: if your sourdough hasn't been fed in a long time e.g  it has a layer of dark liquid on top  best to feed it before using

ingredients :


  • 156g sourdough starter, fed 
  • 152g lukewarm water
  • 14g vegetable oil
  • 14g sugar
  • 1 1/4 teaspoons salt
  • 163 to 177g Unbleached Flour
  • 43g instant potato flakes
  • 57g 100% White Whole Wheat Flour
  • 2 teaspoons Grain Bread Improver(optional, but helpful for rise)
  • 50g Harvest Grains Blend 
  • 2 teaspoons instant yeast

directions :


1) Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine and mix and knead to form a smooth dough. The dough may start out shaggy, then become stickier as you knead; if you use a stand mixer, by the end of a 7 minute knead it'll be sticking heavily to the sides of the bowl. That's OK if you can scrape it off the sides of the bowl and it feels firm enough to hold its shape, and doesn't stick to your floured or oiled hands, it's fine.
2) Cover the dough, and allow it to rise for 1 1/2 to 2 hours it'll become puffy, though it may not double in bulk.
3) Lightly grease an 8 1/2 x 4 1/2 bread pan. Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1 over the rim of the pan, 1 1/2 to 2 hours. The bread doesn't have much oven spring , so be sure to let it rise fully before baking. A loaf risen 1 over the rim of the pan will be denser and more close grained letting it rise higher will give you a spongier, lighter bread. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 30 to 35 minutes, tenting it with foil after 20 minutes if it's as brown as you like it. When it's done, the bread will be golden brown, and will register 190°F on an instant read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack, to cool completely.

Sourdough sandwich bread

9:34 AM Unknown


Doesn't sourdough starter need to be fed before using? Well  not necessarily. So long as you're using a tastefully simple bread recipes with added yeast, you can use sourdough straight from the fridge; just assume your rising times will be slightly longer. One caveat: if your sourdough hasn't been fed in a long time e.g  it has a layer of dark liquid on top  best to feed it before using

ingredients :


  • 156g sourdough starter, fed 
  • 152g lukewarm water
  • 14g vegetable oil
  • 14g sugar
  • 1 1/4 teaspoons salt
  • 163 to 177g Unbleached Flour
  • 43g instant potato flakes
  • 57g 100% White Whole Wheat Flour
  • 2 teaspoons Grain Bread Improver(optional, but helpful for rise)
  • 50g Harvest Grains Blend 
  • 2 teaspoons instant yeast

directions :


1) Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine and mix and knead to form a smooth dough. The dough may start out shaggy, then become stickier as you knead; if you use a stand mixer, by the end of a 7 minute knead it'll be sticking heavily to the sides of the bowl. That's OK if you can scrape it off the sides of the bowl and it feels firm enough to hold its shape, and doesn't stick to your floured or oiled hands, it's fine.
2) Cover the dough, and allow it to rise for 1 1/2 to 2 hours it'll become puffy, though it may not double in bulk.
3) Lightly grease an 8 1/2 x 4 1/2 bread pan. Gently deflate the risen dough, and shape it into a log. Place it in the pan, cover it lightly, and allow it to rise until it crests at least 1 over the rim of the pan, 1 1/2 to 2 hours. The bread doesn't have much oven spring , so be sure to let it rise fully before baking. A loaf risen 1 over the rim of the pan will be denser and more close grained letting it rise higher will give you a spongier, lighter bread. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 30 to 35 minutes, tenting it with foil after 20 minutes if it's as brown as you like it. When it's done, the bread will be golden brown, and will register 190°F on an instant read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack, to cool completely.



ingredients :


  • 283g lukewarm water
  • 25g olive oil
  • 361g UnbleachedFlour
  • 18g Baker's Special Dry Milk 
  • 43g potato flour 
  • 2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • 1 1/2 teaspoons instant yeast


directions :


1: Combine all of the ingredients, and mix and knead by hand, mixer, or bread machine set on the dough cycle  until smooth, adding additional water or flour as needed.
2: Cover the dough, and let it rise for 1 hour.
3: Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9 x 5 loaf pan.
4: Cover and let rise until the dough has crowned about 1/2 over the rims of the mini loaf pans, or 1 over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.
5: Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.
6: Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Herb bread

9:16 AM Unknown



ingredients :


  • 283g lukewarm water
  • 25g olive oil
  • 361g UnbleachedFlour
  • 18g Baker's Special Dry Milk 
  • 43g potato flour 
  • 2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • 1 1/2 teaspoons instant yeast


directions :


1: Combine all of the ingredients, and mix and knead by hand, mixer, or bread machine set on the dough cycle  until smooth, adding additional water or flour as needed.
2: Cover the dough, and let it rise for 1 hour.
3: Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9 x 5 loaf pan.
4: Cover and let rise until the dough has crowned about 1/2 over the rims of the mini loaf pans, or 1 over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.
5: Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.
6: Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Its high protein level 11.7 grams per cup and the quality of that protein, allows you to use it in  tastefully simple bread recipes calling for either bread flour or all purpose flour

ingredients :


For large 

1 cup lukewarm water
1/3 cup lukewarm milk
3 tablespoons butter or margarine
3 3/4 cups Unbleached Flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

For small

2/3 cup lukewarm water
1/4 cup lukewarm milk
2 tablespoons butter or margine
2 1/2 cups Unbleached Flour
5 teaspoons sugar
1 1/4 teaspoons salt
1 teaspoon active dry yeast

directions :


Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start

Bread easy as can be

2:48 AM Unknown


Its high protein level 11.7 grams per cup and the quality of that protein, allows you to use it in  tastefully simple bread recipes calling for either bread flour or all purpose flour

ingredients :


For large 

1 cup lukewarm water
1/3 cup lukewarm milk
3 tablespoons butter or margarine
3 3/4 cups Unbleached Flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

For small

2/3 cup lukewarm water
1/4 cup lukewarm milk
2 tablespoons butter or margine
2 1/2 cups Unbleached Flour
5 teaspoons sugar
1 1/4 teaspoons salt
1 teaspoon active dry yeast

directions :


Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start

Monday, April 15, 2013


Hollow out the center of these tasty tastefully simple bread recipes bowls, and fill with stew or chili



ingredients :


  • 447g Unbleached Flour
  • 1 7/8 ounces pumpernickel flour
  • 5/8 ounce nonfat dry milk
  • 1 1/2 teaspoons instant yeast
  • 2 teaspoons salt
  • 25g olive oil
  • 340g lukewarm water, enough to make a smooth, soft dough

directions :


1: Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
2: Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3: Divide the dough into 5 pieces.
4: Roll each piece into a ball.
5: Place on a lightly greased or parchment covered baking sheet.
6: Cover the bread bowls with greased plastic wrap.
7: Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8: Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.
9: Just before baking, slash the top surface of the bowls several times to allow them to expand.
10: Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11: Remove from the oven, and cool on a rack.

Bread bowls

3:49 PM Unknown

Hollow out the center of these tasty tastefully simple bread recipes bowls, and fill with stew or chili



ingredients :


  • 447g Unbleached Flour
  • 1 7/8 ounces pumpernickel flour
  • 5/8 ounce nonfat dry milk
  • 1 1/2 teaspoons instant yeast
  • 2 teaspoons salt
  • 25g olive oil
  • 340g lukewarm water, enough to make a smooth, soft dough

directions :


1: Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
2: Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3: Divide the dough into 5 pieces.
4: Roll each piece into a ball.
5: Place on a lightly greased or parchment covered baking sheet.
6: Cover the bread bowls with greased plastic wrap.
7: Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8: Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.
9: Just before baking, slash the top surface of the bowls several times to allow them to expand.
10: Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11: Remove from the oven, and cool on a rack.



ingredients :


  • 298g Unbleached Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 57g cold unsalted butter Cabot preferred, cut into pats
  • 227g Cabot sharp or extra-sharp cheddar, grated
  • 283g buttermilk
  • 1 large egg
  • Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk

directions :


1: Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.
2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3: Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
4: Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
5: Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
6: Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
7: Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot
The nutrition information provided for this Tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


Cheddar soda bread

12:14 PM Unknown



ingredients :


  • 298g Unbleached Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 57g cold unsalted butter Cabot preferred, cut into pats
  • 227g Cabot sharp or extra-sharp cheddar, grated
  • 283g buttermilk
  • 1 large egg
  • Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk

directions :


1: Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.
2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3: Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
4: Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
5: Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
6: Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
7: Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot
The nutrition information provided for this Tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.




ingredients :

  • 57g lukewarm water
  • 113g lukewarm milk
  • 57g softened butter
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoon salt
  • 1.2126g sugar
  • 1 teaspoon vanilla
  • 1 large egg, lightly beaten
  • 12.2126g Unbleached Flour
  • 1/2 cup Cinnamon Red Hot candies

directions : 


1: Combine all dough ingredients except cinnamon candies and mix and knead together by hand, mixer or bread machine- until you have a soft, piable dough.
2:Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.
3: Gently deflate the dough, and pat into a 8 x 10 rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.
4: Shape the dough into a loaf and place in a greased or parchment lined 8 1/2 x 4 1/2 loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.
5: If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9 square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.
6: Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.
7: Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.

Red hot bread

7:24 AM Unknown


ingredients :

  • 57g lukewarm water
  • 113g lukewarm milk
  • 57g softened butter
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoon salt
  • 1.2126g sugar
  • 1 teaspoon vanilla
  • 1 large egg, lightly beaten
  • 12.2126g Unbleached Flour
  • 1/2 cup Cinnamon Red Hot candies

directions : 


1: Combine all dough ingredients except cinnamon candies and mix and knead together by hand, mixer or bread machine- until you have a soft, piable dough.
2:Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.
3: Gently deflate the dough, and pat into a 8 x 10 rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.
4: Shape the dough into a loaf and place in a greased or parchment lined 8 1/2 x 4 1/2 loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.
5: If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9 square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.
6: Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.
7: Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.

We chosen to braid it, form it into a ring, and top it with colorful sprinkles; but feel free to embellish and decorate it however you'd like


ingredients :


  • 120g Unbleached Flour
  • 113g cool water
  • 1/8 teaspoon instant yeast
  • 269g Unbleached Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons SAF Gold instant yeast, for best rise; or regular instant yeast
  • 67g granulated sugar
  • 57g unsalted butter, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract + 1/4 teaspoon orange oil
  • 1/4 teaspoon ground anise seed, optional
  • grated peel of 1 large orange
  • 113g confectioners' sugar, sifted
  • 28g to 43g orange juice or milk
  • sprinkles or nonpareils, for decorating

directions :


1: To make Tastefully simple bread recipes: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
2: Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don't recommend preparing this dough by hand, as it's quite sticky and challenging to bring together.
3: Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy. If you've used SAF Gold instant yeast, the rising time will be shorter.
4: Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18"-long rope. Braid the ropes together, and connect the two ends to form a wreath.
5: Cover the wreath and allow it to rise until puffy, about 1 to 2 hours (again, SAF Gold will work faster). Towards the end of the rising time, preheat the oven to 375°F.
6: Bake the wreath for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F.
7: Remove the wreath from the oven, and transfer it to a rack to cool.
8: To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
9: Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.


Bread wreath

4:11 AM Unknown

We chosen to braid it, form it into a ring, and top it with colorful sprinkles; but feel free to embellish and decorate it however you'd like


ingredients :


  • 120g Unbleached Flour
  • 113g cool water
  • 1/8 teaspoon instant yeast
  • 269g Unbleached Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons SAF Gold instant yeast, for best rise; or regular instant yeast
  • 67g granulated sugar
  • 57g unsalted butter, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract + 1/4 teaspoon orange oil
  • 1/4 teaspoon ground anise seed, optional
  • grated peel of 1 large orange
  • 113g confectioners' sugar, sifted
  • 28g to 43g orange juice or milk
  • sprinkles or nonpareils, for decorating

directions :


1: To make Tastefully simple bread recipes: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.
2: Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don't recommend preparing this dough by hand, as it's quite sticky and challenging to bring together.
3: Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy. If you've used SAF Gold instant yeast, the rising time will be shorter.
4: Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18"-long rope. Braid the ropes together, and connect the two ends to form a wreath.
5: Cover the wreath and allow it to rise until puffy, about 1 to 2 hours (again, SAF Gold will work faster). Towards the end of the rising time, preheat the oven to 375°F.
6: Bake the wreath for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F.
7: Remove the wreath from the oven, and transfer it to a rack to cool.
8: To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.
9: Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.


Sunday, April 14, 2013


Plan ahead for this Tastefully simple bread recipes an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker

Ingredients :


  • 390g Lancelot Hi-Gluten Flour 
  • 113g Traditional Whole Wheat Flour or White Whole Wheat Flour
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 397g cool water
  • 92g dried cranberries
  • 85g golden raisins
  • 113g coarsely chopped pecans or walnuts

directions :


1 : Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2 : Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3 : Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4 : Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
5 : Place the dough in the lightly greased pan, smooth side up.
6 : Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
7 : Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
8 : Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing
The nutrition information provided for this Tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


Knead harvest bread

12:24 PM Unknown

Plan ahead for this Tastefully simple bread recipes an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker

Ingredients :


  • 390g Lancelot Hi-Gluten Flour 
  • 113g Traditional Whole Wheat Flour or White Whole Wheat Flour
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 397g cool water
  • 92g dried cranberries
  • 85g golden raisins
  • 113g coarsely chopped pecans or walnuts

directions :


1 : Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2 : Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3 : Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4 : Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
5 : Place the dough in the lightly greased pan, smooth side up.
6 : Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
7 : Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
8 : Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing
The nutrition information provided for this Tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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