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NO-KNEAD BREAD

Is there. anything better than the aroma of fresh baked bread then slicing into a soft, warm loaf with a crusty salty exterior? No, the answer is no.

This dutch oven bread recipe is so great because it is really simple. You are just a few steps away from fresh baked bread.

What do I need to get started?

• Bread flour – bread flour rises better and gives a much nicer, fluffier loaf, but you can use all purpose flour if needed.
• Rapid rise yeast – or instant yeast.
• Sugar. 
• Salt.
• Warm water – the water needs to be nice and warm, but not hot or it will kill the yeast.  105° to 110° is needed.

Tips:

• Use a dutch oven for the best results or a large oven safe pan with a lid.  The lid will trap in steam resulting in a nice chewy crust.  If you plan to bake on a baking sheet, you will want to mist with water every 5 minutes during the first 30 minutes of baking if you want the crust to be chewy.  This is optional.
• You won’t knead this bread, you will only need to fold it under, turn and repeat till a loaf is formed.
• You can also, use a scraper or large spatula to push the dough into a round shape.  The dough is a wet dough, so you may wish to dampen the scraper when working with the dough.
• Let the bread rise the second time on a piece of parchment paper, then later you will lift the parchment paper up and place it in the hot pan with the bread.
• Heat the dutch oven in the hot oven for 30 minutes before placing the bread in the pan.  This will ensure a nice crust.
• When working with parchment paper, carefully crumple it up, then smooth it out.  It will be much easier to work with.

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze bread for up to 3 months.

WHAT TO SERVE THIS BREAD WITH:

OLIVE OIL BREAD DIP – GUINNESS BEEF STEW – KALE WHITE BEAN SOUP – SALISBURY HAMBURGER STEAKS

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NO KNEAD DUTCH OVEN BREAD

This NO KNEAD DUTCH OVEN BREAD is so easy anyone can make it. Warm fresh baked homemade bread in just a few hours.

Course Bread

Cuisine American

Keyword dutch oven bread

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Additional Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 1

Calories 191kcal

Author Nicole Harris

Equipment

• Dutch Oven

Ingredients

• 3 cups bread flour
• 2 teaspoons rapid rise yeast
• 1 teaspoon granulated sugar
• 1 1/2 teaspoon kosher salt
• 1 1/2 cups warm water

Instructions

• Combine the bread flour, yeast, sugar and salt together in a large bowl.
• Pour the warm water over the flour, gently stir until combined. The dough will be a little wet.
• Cover with a lid or a clean kitchen towel and place in a warm area. Let the dough bubble and rise until doubled in size. This may take up to 2 hours.
• Lightly sprinkle flour on a surface and dump the dough out. Stretch or fold the ends of the dough inward to form a ball. Repeat until you have a nice ball of dough. It will be a sticky ball, so you may wish to dampen your hands between folds to make it easier to work with the dough. You can use a scraper to help you flip the dough and work it into a loaf.
• Let the dough rise again in a warm area for an additional 45 to 60 minutes until it is doubled in size.
• Preheat the oven to 450°, place dutch oven in the oven and let it get hot for at least 30 minutes.
• Remove hot dutch oven from the oven, lift the parchment paper with the bread and place it into the hot pan. Put the lid onto the dutch oven.
• Place the bread in the oven and bake for 30 minutes with the lid on. Remove the lid and bake for another 12 to 15 minutes. Thump the top of the loaf and if it sounds hollow it is done. You can also use a thermometer. The bread should reach 190° to be done baking.
• Remove and let cool for 10 minutes before slicing.

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 38g | Protein: 7g | Fat: 1g | Sodium: 239mg | Fiber: 2g | Sugar: 1g

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BRAIDED CHOCOLATE BABKA BREAD LOAF

If you are in the mood to spend some time in the kitchen, make Babka as an extra special treat. Soft, buttery, slightly sweet dough rolled with a sweet, rich, chocolate filling, then twisted into a beautiful loaf. Baked to a golden perfection, then brushed with a simple syrup for a sweet finish.

This bread is the ultimate holiday indulgence.

WHAT IS BABKA?

Babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is a rich dough marbled with layers of chocolate, cinnamon or fruits.

IS BABKA BREAKFAST OR DESSERT?

Breakfast, dessert, brunch or snack. Whenever or however you want to enjoy this sweet treat. It pairs wonderfully with coffee and tea.

IS BABKA DIFFICULT TO MAKE?

It is not difficult, per se. It is a time consuming multi-step process which is why it is a great special occasion recipe.

WHAT FILLINGS CAN BE IN BABKA?

This babka is layered with a chocolate filling. Other versions will have a cinnamon mixture or fruit paste marbled within the dough.

MORE SPECIAL OCCASION RECIPES:

NAKED VANILLA LAYER CAKE – CREAM FILLED CUPCAKES – STRAWBERRY SHORTCAKE TRIFLE – VINTAGE BUTTERMILK VANILLA CAKE

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CHOCOLATE BABKA RECIPE

This Chocolate Babka Recipe is perfect to make and serve as a holiday specialty. Sweet braided bread with chocolate layered throughout the croissant-like dough.

Course Bread

Cuisine American

Keyword chocolate babka

Prep Time 45 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Additional Time 8 hours hours

Total Time 9 hours hours 55 minutes minutes

Servings 1

Calories 543kcal

Author Nicole Harris

Equipment

• Hamilton Beach Electric Stand Mixer
• Adjustable Rolling Pin
• Knives

Ingredients

• DOUGH:
• 1/2 c warm whole milk*
• 6 Tbs sugar
• 2 1/2 tsp active dry yeast
• 2 eggs + 1 yolks
• 1 tsp vanilla
• 3 c all purpose flour
• 1 tsp salt
• 1/4 c salted butter room temperature
• FILLING:
• 1/2 c semi sweet chocolate chips
• 1/2 c salted butter room temperature
• 2/3 c powdered sugar
• 1/2 c unsweetened cocoa powder 1/2 tsp vanilla
• 1/4 tsp salt
• SIMPLE SYRUP:
• 1/3 c water
• 1/3 c sugar

Instructions

• DOUGH:
  1 - In the bowl of a stand mixer fitted with a whisk attachment, combine warm milk, 2 Tbsp of sugar and yeast. Lightly whisk together. Let proof for 5 minutes, until frothy. Add in the remaining sugar and eggs, mix to combine. Add vanilla, mix to incorporate. Swap the mixer attachment to a dough hook. Add the flour, then place the salt on top of the flour. Knead until the dough starts to come together. Add in butter, knead for an additional 5 minutes, until a soft dough forms.
  2 - Transfer the kneaded dough into a large, greased bowl. Cover with plastic wrap and place into the fridge overnight. Remove from the fridge and place onto the counter to let the dough finish rising and come to room temperature.
  FILLING:
  1 - In a microwave safe bowl add chocolate chips and butter and microwave for 1 minute, mix until smooth. Add in the powdered sugar, cocoa, vanilla and salt and whisk together until smooth. Set aside.
  SIMPLE SYRUP:
  1 - In a small saucepan combine water and sugar. Bring to a simmer over medium-low heat. Once simmering, constantly whisk until the sugar has dissolved. Continue simmering for 5 minutes, until the mixture has slightly thickened.
  Assembly:
  1 - Once the dough has risen, roll out onto a clean, lightly floured surface into a 14”x16” rectangle. Spread the chocolate mixture evenly over the dough. Roll the dough up, then turn it so one end of the dough log is facing you. Use a sharp knife to make a cut down the center of the dough log, lengthwise. Lay each dough piece face up, right next to each other. Pinch the top 2 ends together. Pull the right side over the left, then the left over the right. Repeat 3 times, then twist the ends together. (see photos in post)
  2 - Transfer the loaf to a well greased loaf tin. At this point, you can either cover the loaf and place it into the fridge to rise overnight, or leave it out on the counter to rise at room temperature for about 30 minutes. If you choose to use the fridge method, after rising overnight let the loaf sit out on the counter for about 30 minutes to allow it to come to room temperature.
  3 - Towards the end of the rise time, preheat the oven to 350°F. Once risen, place the loaf into the preheated oven on the center rack. Bake for 30 minutes. Once it has baked for 30 minutes, tent the loaf with a piece of tin foil. Continue baking for an additional 40 minutes. Once baked, remove from the oven and place onto a wire cooling rack. While the bread is hot, brush with the simple syrup mixture.

Notes

*When making a yeast based recipe such as this one, it is very important to make
sure you have the proper temperature of milk. If the milk is too hot, it will kill the yeast. If it is too cold, the yeast won’t activate, preventing the dough from rising properly. Ideal temperature is between 105°-110°.

Storage:
Bread may be stored in an airtight container or baggie for up to 3 days.

Nutrition

Serving: 1g | Calories: 543kcal | Carbohydrates: 75g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 529mg | Fiber: 3g | Sugar: 34g

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Homemade Dinner Rolls

What’s better than a freshly baked warm dinner roll slathered with butter? Not much!

These Oat Rolls are great because they are fairly easy to make and taste great alongside most meals. Perfect for holiday feasts such as Christmas dinner, Thanksgiving or Easter dinner. Honestly, these rolls shouldn’t be made just on special occasions. Make a special Sunday dinner with homemade rolls for treat.

Ingredients Needed For Oatmeal Dinner Rolls (screenshot for grocery list)

• 2 packages of instant dry yeast
• 1/2 cup warm water approx 90℉
• 1/2 cup brown sugar
• 3/4 cups buttermilk
• 1/2 cup unsalted butter, melted
• 2 teaspoons kosher salt
• 2 large eggs
• 5-5 1/2 cups all purpose flour (measure using the scoop and sweep method)
• 1 1/2 cups quick oats 
• 1 Tablespoon unsalted butter, melted (optional)

How To Make Oat Rolls

1. In the bowl of a stand mixer with a dough hook attached, mix the water, yeast and brown sugar. Let the yeast proof for 5-10 minutes. The surface should be foamy like root beer. If it’s not, then your yeast is dead and you need to start over with fresh yeast.
2. Add the milk, melted butter, salt and eggs to the yeast mixture. Stir briefly to combine.
3. Add 5 cups of the flour and the quick oats. Turn the mixer on low to start. When the majority of the flour is combined, increase to medium speed. Mix on medium speed for 5 minutes. 
4. Stop the mixer halfway through to scrape down the dough hook, if needed. Add the remaining 1/2 cup of flour a tablespoon at a time if the dough is too wet. The dough should clean the sides of the bowl and won’t stick to your fingers when you touch it. 
5. At the end of the mixing time, transfer the dough to a large bowl and cover with plastic wrap or a clear plate and let the dough rise in a warm place until doubled in bulk.
6. Grease a 9×13 pan with pan spray or butter and set aside. Punch down the dough and divide into 24 golf ball sized rolls. If you have a kitchen scale, the dinner rolls should be about 2 ounces each. Let the rolls rise until doubled in size. While the rolls are rising the second time, preheat your oven to 400℉. Bake for 15-20 minutes or until the rolls are a deep golden brown.
7. Brush the rolls with 1 Tablespoon of melted butter as soon as they come out of the oven. Serve warm with butter.

Can I eat these warm or cold?

These rolls are best eaten warm.

How should I store the oatmeal dinner rolls?

Store the dinner rolls in a plastic ziplock bag or airtight container (let cool first). You can store them in the refrigerator, but they will be fine at room temperature. Eat within 3 days for maximum freshness. 

Can I make the dough in advance and bake it later? 

Yes. you can make this dough a day in advance and let it rise overnight in the refrigerator. Just shape the cold dough into dinner roll sized pieces and let them rise in the baking pan as directed. Cold dough will take longer to rise fully, so plan ahead. 

I would not store the unbaked dough longer than 24 hours as it will begin to take on a tangy sourdough flavor. 

What is another variation I can make?

You can make a whole wheat version by swapping about half of the white flour for wheat flour. I have not tested this recipe using 100% whole wheat.

You can also bake this in 2 loaf pans by splitting the dough in half, shaping it into a standard loaf and letting it rise in a greased loaf pan. Bake at 350ºF for 25-30 minutes or until the interior of the loaf is 200℉. If you underbake your loaf, it will be gummy in the middle.

What To Serve These Dinner Rolls With:

Oven Roasted Turkey Breast – Prime Rib Roast – Crockpot Corned Beef and Cabbage – Honey Glazed Ham – Butter Herb Filet Mignon – Crockpot Ranch Pork Chops and Potatoes

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OAT ROLLS RECIPE

These Oat Rolls are the best dinner rolls to serve alongside your family and holiday feasts. Light, fluffy rolls served hot with melty butter are the perfect bread side dish recipe for any meal.

Course Holidays

Cuisine American

Keyword dinner rolls, oat rolls

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 24

Calories 599kcal

Author Nicole Harris

Equipment

• Hamilton Beach Electric Stand Mixer

Ingredients

• 2 packages of instant dry yeast
• 1/2 cup warm water approx 90℉
• 1/2 cup brown sugar
• 3/4 cups buttermilk
• 1/2 cup unsalted butter melted
• 2 teaspoons kosher salt
• 2 large eggs
• 5-5 1/2 cups all purpose flour measure using the scoop and sweep method
• 1 1/2 cups quick oats
• 1 Tablespoon unsalted butter melted

Instructions

• In the bowl of a stand mixer with a dough hook attached, mix the water, yeast and brown sugar. Let the yeast proof for 5-10 minutes. The surface should be foamy like root beer. If it’s not, then your yeast is dead and you need to start over with fresh yeast.
• Add the milk, melted butter, salt and eggs to the yeast mixture. Stir briefly to combine.
• Add 5 cups of the flour and the quick oats. Turn the mixer on low to start. When the majority of the flour is combined, increase to medium speed. Mix on medium speed for 5 minutes.
• Stop the mixer halfway through to scrape down the dough hook, if needed. Add the remaining 1/2 cup of flour a tablespoon at a time if the dough is too wet. The dough should clean the sides of the bowl and won’t stick to your fingers when you touch it.
• At the end of the mixing time, transfer the dough to a large bowl and cover with plastic wrap or a clear plate and let the dough rise in a warm place until doubled in bulk.
• Grease a 9×13 pan with pan spray or butter and set aside. Punch down the dough and divide into 24 golf ball sized rolls. If you have a kitchen scale, the dinner rolls should be about 2 ounces each. Let the rolls rise until doubled in size. While the rolls are rising the second time, preheat your oven to 400℉.
• Bake for 15-20 minutes or until the rolls are a deep golden brown.
• Brush the rolls with 1 Tablespoon of melted butter as soon as they come out of the oven. Serve warm with butter.

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 116g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 141mg | Fiber: 4g | Sugar: 5g

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Homemade Garlic Bread

Garlic Bread is a super easy side dish for dinner that everyone will love. Just a few simple ingredients and steps to make this ultra garlicky bread.

This garlic bread is great with most any meals or alongside a light salad.

Ingredients Needed For Homemade Garlic Bread (screenshot for grocery list)

• French Bread Loaf
• Unsalted Butter
• Garlic
• Italian Seasoning
• Salt/Pepper
• Parsley
• Shredded Mozzarella

How Do You Make Garlic Bread

1. Preheat oven to 400ºF
2. Slice bread loaf in half, lengthwise. Place bread on greased baking sheet.
3. Mix butter, garlic, Italian season, salt, pepper and parsley. Spread mixture evenly over bread. Sprinkle cheese on top.
4. Bake for 10 minutes then broil on high 2-3 minutes. (If you prefer softer garlic bread, wrap in foil)
5. Slice and serve.

What To Serve With Garlic Bread

Baked Ranch Pork Chops – Cast Iron Ribeye Steak – Oven Roasted Pork Roast – Baked Bone-In Chicken Thighs – Easy Hamburger Gravy

More Easy Side Dishes

Dill Lemon Green Beans – Mexican Street Corn Salad – Pressure Cooker Artichokes – Buttered Skillet Corn

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Homemade Garlic Cheese Bread

Homemade Garlic Cheese Bread is the perfect side dish for any dinner or holiday meal. French bread topped with garlic butter and cheese for an easy family favorite recipe.

Course Side Dishes

Cuisine American

Keyword garlic cheese bread, homemade garlic bread

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 214kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives
• Sheet Pan

Ingredients

• 1 Large French Bread Loaf
• 1/2 Cup Unsalted Butter - softened
• 5 Garlic Cloves - grated
• 1 teaspoon Italian Seasoning
• Pinch Salt/Pepper
• 1 Tablespoon Chopped Fresh Parsley
• 1 Cup Shredded Mozzarella

Instructions

• Preheat oven to 400ºF
• Slice bread loaf in half, lengthwise. Place bread on greased baking sheet.
• Mix butter, garlic, Italian season, salt, pepper and parsley. Spread mixture evenly over bread. Sprinkle cheese on top.
• Bake for 10 minutes then broil on high 2-3 minutes. (If you prefer softer garlic bread, wrap in foil)
• Slice and serve.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 187mg | Sugar: 1g

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Banana Nut Bread with Pecans

I have loved…no, been obsessed with banana bread since I was a child. Instead of birthday cake I always wanted banana bread with a thick smear of butter. That to me is the perfect treat. I found this recipe for The Perfect Banana Bread and used the base while adding my own extra flavors. I like extra vanilla, cinnamon and nuts.

The other great thing about banana nut bread is just how easy it is to make. You literally just need to mix it, pour into a loaf pan then bake. The hardest part is letting it cool before slicing.

This banana bread is made with pecans because those are my favorite nut. If you prefer walnuts or almonds over pecans, go ahead and swap in your favorite nut.

More Quick Bread + Muffin Recipes

Orange Glazed Cranberry Bread – Coconut Bread with Lime Glaze – Banana Bread Breakfast Muffins – Almond Poppy Seed Muffins – Double Chocolate Chip Muffins

Ingredients Needed For Pecan Banana Nut Bread (screenshot for grocery list)

• Overripe Bananas (the browner the better)
• Large Eggs
• Buttermilk
• Vegetable Oil
• Vanilla Extract
• Dark Brown Sugar
• All Purpose Flour
• Cinnamon
• Baking Soda
• Salt
• Pecans

How To Make Banana Bread

1. Preheat oven to 325ºF
2. Using a fork, mash bananas into small chunks.
3. Add in eggs, buttermilk, oil, vanilla and brown sugar. Mix with hand mixer just until combined.
4. Add in flour, cinnamon, baking soda and salt. Mix just until no flour lumps remain. Do not over-mix.
5. Stir in chopped pecans.
6. Transfer batter to a generously greased loaf pan.
7. Bake for 50-60 minutes or until middle is cooked through and a toothpick can be inserted and come out clean.
8. Allow to cool for 15 minutes. Invert and remove loaf from pan. Place on a wire rack to continue cooling. Slice and serve.

How Do You Keep Banana Bread Moist

I keep my banana bread in a gallon plastic bag and leave one corner unsealed to prevent moisture from being trapped. This keeps it fresh and prevents sogginess.

If storing in the refrigerator to extend the life, let cool completely then wrap tightly with plastic wrap or foil. Then the banana bread can be stored in the refrigerator or freezer.

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Easy Banana Pecan Bread Recipe

Got brown bananas? Transform them into this amazing Easy Banana Pecan Bread. This Banana Nut Bread is a mix, bake and eat recipe. Banana Quick Bread is great for a dessert or an indulgent breakfast.

Cuisine American

Keyword banana bread recipe, banana nut bread, banana pecan bread

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 1

Calories 466kcal

Author Nicole Harris

Equipment

• Hand Mixer
• Loaf Pan

Ingredients

• 3 Overripe Bananas the browner the better
• 2 Large Eggs
• 1/3 Cup Buttermilk
• 1/2 Cup Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1 Cup Dark Brown Sugar
• 1 ¾ Cups All Purpose Flour
• 1/2 teaspoon Cinnamon
• 1 teaspoon Baking Soda
• Generous Pinch Sea Salt
• 1 Cup Chopped Pecans

Instructions

• Preheat oven to 325ºF
• Using a fork, mash bananas into small chunks.
• Add in eggs, buttermilk, oil, vanilla and brown sugar. Mix with hand mixer just until combined.
• Add in flour, cinnamon, baking soda and salt. Mix just until no flour lumps remain. Do not over-mix.
• Stir in chopped pecans.
• Transfer batter to a generously greased loaf pan.
• Bake for 50-60 minutes or until middle is cooked through and a toothpick can be inserted and come out clean.
• Allow to cool for 15 minutes. Invert and remove loaf from pan. Place on a wire rack to continue cooling. Slice and serve.

Nutrition

Serving: 1g | Calories: 466kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 21g | Cholesterol: 47mg | Sodium: 218mg | Fiber: 3g | Sugar: 29g

The post Easy Banana Pecan Bread Recipe appeared first on WonkyWonderful.

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Seasoned Homemade Croutons With Olive Oil

My daughter begs me to make homemade croutons. We love to just eat them alone as a snack, the perfect crunchy salty snack.

The best part is how simple these croutons are to make and it’s a great way to use up old bread that would otherwise be thrown away.

We use olive oil and dried Italian seasoning. But feel free to use your preferred oil and seasoning. Croutons spiced with adobo seasoning are my personal favorite.

How Long Do You Bake Homemade Croutons

At 350ºF, bake the croutons for 20-22 minutes. This will vary depending on size and thickness. Start keeping a close eye on them at the 18 minute mark. Once croutons turn golden brown, remove from oven and let cool on the pan.

What Can You Do With Croutons

The obvious use is for salads but croutons also make wonderful soup toppers. There is nothing better than a fresh summer tomato salad served with homemade crunchy croutons!

Like I said before, we enjoy these croutons on their own as a snack.

Here are a few recipes that would be great with these croutons:

Shrimp and Spinach Cream Sauce – Beet Salad with Goat Cheese & Orange Vinaigrette – Avocado Tomato Salad – Easy Tomato Soup

Ingredients Needed For Baked Italian Croutons (screenshot for grocery list)

• Stale Bread Loaf (I use garlic parmesan bread)
• Olive Oil
• Salt
• Dried Italian Seasoning

How To Make Homemade Croutons

Preheat oven to 350ºF

Cut stale bread loaf into approximately 1 inch cubes. Transfer bread cubes to large bowl.

Drizzle olive oil over bread. Sprinkle with salt and seasoning.

Using your hands, gently toss bread cubes until evenly coated.

Transfer bread cubes to a greased, rimmed baking sheet. Spread into an even layer.

Bake croutons for 20-22 minutes. This will vary depending on size and thickness. Start keeping a close eye on them at the 18 minute mark. Once croutons turn golden brown, remove from oven and let cool on the pan.

Once completely cooled, store croutons in a gallon zip bag. Do not seal the bag completely. Leave the edge open to allow any moisture to escape.

How To Store Homemade Croutons

To prevent the croutons from losing their crispness, I store them in a gallon zip bag but I do not seal it completely. Leave the edge open to allow any moisture to escape.

How Long Will Croutons Keep

Ours usually get eaten within two days as we love to snack on them. But, these croutons should easily keep for one week as long as they do not get wet or exposed to moisture.

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Homemade Croutons Recipe

This Homemade Croutons Recipe is beyond simple. Just slice up that stale bread, toss with oil and salt then bake to golden crisp perfection. Add Italian seasoning for an extra pop of flavor! These are great on salad, soup or alone.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 396kcal

Author Nicole Harris

Equipment

• Sheet Pan
• Hand Blender
• Knives

Ingredients

• Stale Bread Loaf 1 small loaf or half of a large loaf
• 2-3 Tablespoons Olive Oil
• Salt
• Dried Italian Seasoning

Instructions

• Preheat oven to 350ºF
• Cut stale bread loaf into approximately 1 inch cubes (3-4 cups). Transfer bread cubes to large bowl.
• Drizzle olive oil over bread. Sprinkle with salt and seasoning.
• Using your hands, gently toss bread cubes until evenly coated.
• Transfer bread cubes to a greased, rimmed baking sheet. Spread into an even layer.
• Bake croutons for 20-22 minutes. This will vary depending on size and thickness. Start keeping a close eye on them at the 18 minute mark. Once croutons turn golden brown, remove from oven and let cool on the pan.
• Completely cool then store croutons in a gallon zip bag. Do not seal the bag completely. Leave the edge open to allow any moisture to escape.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 63g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 713mg | Fiber: 4g | Sugar: 7g

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Simple Banana Bread Recipe

This banana bread recipe is basic. Not basic in a bad way, I just mean it’s a no frills recipe. Sometimes that is what you want. A classic, mild flavored banana bread without any extras.

What Can You Put In Banana Bread

Of course, you can always add the extras if you want. Any kind of nuts that you like, walnuts are a popular choice for banana bread. Chocolate chips are always a welcome addition too.

Do Bananas Have To Be Overripe For Banana Bread

Yes. You want those bananas turning brown. Not only does this make them easy to incorporate into the batter, but, the sweetness and banana flavor is amplified. If you don’t have overripe bananas you can wrap your bananas in foil and bake for 10-15 minutes at 350ºF in the oven. This works in a pinch.

How Do You Store Banana Bread

Let the banana bread completely cool before wrapping or transferring to a container. Otherwise the moisture from the banana bread will get trapped and cause it to get damp. I like to gently wrap my banana bread in a paper towel and then foil and keep at room temp. I find this is the best way to prevent a moisture issue.

What Do You Need For Banana Bread (screenshot for grocery list) 

• All Purpose Flour
• Baking Powder
• Bananas
• Butter
• Sugar
• Vanilla
• Eggs

How To Make Banana Bread

1. Combine dry ingredients. Set aside.
2. Mix mashed banana and melted butter until combined. Then add sugar, vanilla and eggs. Mix.
3. Add dry ingredients to wet and stir until no lumps remain.
4. Transfer to a greased or parchment lined loaf pan.
5. Bake for 45-50 minutes at 350ºF.

Here are a few more ways to use up those ripe bananas:

Glazed Buttermilk Banana Cake
Banana Bread Breakfast Muffins
Chocolate Glazed Banana Donuts
Fried Honey Bananas
Banana Breakfast Smoothie

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Tools You Need for this Recipe: Loaf Pan +Hand Mixer

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Quick and Simple Banana Bread Recipe

If you are looking for a Quick and Simple Banana Bread Recipe, you have found it. This is a no-frills easy banana bread that keeps it basic. The quick bread loaf has a mild banana flavor and perfect texture, not too moist and not too dry.

Cuisine American

Keyword banana, banana bread

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 244kcal

Author Nicole Harris

Ingredients

• 1½ Cups All Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Sea Salt
• 3 Extra Ripe Bananas (mashed)
• 4 Tablespoons Unsalted Butter (melted)
• 1/2 Cup Sugar
• 1 teaspoon Vanilla
• 2 Large Eggs

Instructions

• Preheat oven to 350ºF
• Combine flour, baking powder and salt. Set aside.
• Mix mashed banana and melted butter until combined. Then add sugar, vanilla and eggs. Mix.
• Add dry ingredients to wet and stir until no lumps remain.
• Transfer to a greased or parchment lined loaf pan.
• Bake for 45-50 minutes or until a toothpick can be inserted and come out clean.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 345mg | Fiber: 2g | Sugar: 18g

The post Simple Banana Bread Recipe appeared first on WonkyWonderful.

This post was originally published March 16, 2015.

How To Make Easy Breakfast Muffins

Really I should say, how to make easy breakfast muffins that the kids will actually eat. We make them semi-healthy. I’m not getting no side-eye first thing in the morning when I try to slip my daughter a grain free paleo muffin. Nope.

These muffins do have sugar but it is a reasonable amount. They also have some oats, raisins and bananas in there for extra nutrients.

How To Make Banana Bread Muffins

Step 1: Preheat oven to 350ºF. Mix dry ingredients and set aside. Mix wet ingredients then slowly add the dry ingredients. Gently stir in the oats and raisins.

Step 2: Divide batter between 18 muffin tins and bake for 20-22 minutes.

Ingredients Needed To Make These Banana Breakfast Muffins

• Flour
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Extra Ripe Bananas
• Brown Sugar
• Butter
• Egg
• Plain Greek Yogurt or Sour Cream
• Old Fashioned Oats
• Golden Raisins

More Easy Muffins To Start Your Day:

Double Chocolate Chip Muffins
Almond Poppy Seed Muffins
Cheesy Avocado Egg Muffins
Coffee Cake Muffins
Cinnamon Roll Muffins

Tools You Need for this Recipe: Muffin Pan – Muffin Liners

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Banana Bread Breakfast Muffins

If you are looking for a quick, satisfying and delicious breakfast, this Banana Bread Breakfast Muffins Recipe is for you!  These muffins are perfect with your morning cup of coffee.

Course Breakfast

Cuisine American

Keyword banana bread, muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 18

Calories 156kcal

Author Nicole Harris

Ingredients

• 2 Cups All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 teaspoons Cinnamon
• 4 Very Ripe Bananas - mashed*
• 3/4 Cups Brown Sugar
• 1/4 Cup Butter - softened
• 1 Large Egg
• 1/2 Cup Plain Greek Yogurt
• 1/2 Cup Old Fashioned Oats
• 1/2 Cup Golden Raisins

Instructions

• Preheat oven to 350°F
• Mix flour, baking soda, baking powder, salt and cinnamon. Set aside.
• Mix bananas, sugar and butter. Add in eggs and yogurt. Mix.
• Slowly add dry ingredients while mixing.
• Stir in oats and raisins.
• Divide batter between 18 muffin tins lined with muffin papers.
• Bake for 20-22 minutes.
• Allow to cool completely before storing in an airtight container.

Notes

*If your bananas aren't overly ripe, bake them at 250°F for 5-10 minutes or until brown.

Muffins are best if used within 3 days.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 186mg | Fiber: 2g | Sugar: 13g

This post contains affiliate links. Basically, I get a little kick back for sending you over to purchase. . . at no extra cost to you. Thanks for your support! Nutrition information on this recipe is approximate.

The post Banana Bread Breakfast Muffins Recipe appeared first on WonkyWonderful.

This tasty recipe is sponsored by Red Star Yeast.

Mozzarella Stuffed Dinner Rolls

The holidays are literally right around the corner! Where did 2017 go!?!? While I seemed to have somehow lost a year, at least I have the holiday feasts to look forward to. And these Pesto Mozzarella Stuffed Yeast Rolls will most definitely be making an appearance on my holiday menu.
These dinner rolls take some time to prepare. While they require rise time they don’t take a ton of effort. But the time is so worth it! The rolls are super soft, light and almost melt in your mouth. On top of that they are stuffed with fresh mozzarella and flavorful pesto. Heaven!

I use Red Star® Platinum Superior Baking Yeast® when I make these (and every other type of bread or roll). The Red Star Platinum Yeast doesn’t require proofing. I do it, just because, well, I always have I suppose. Do you know that I have never had a dud batch?!

I also kind of get a thrill out of proofing. Just look at that glorious foam ????

Now we are ready to get started!

And just look at the rise on that soft dough! Beautiful.

These bake up with slightly crisp, salty tops and soft, melty insides. Just right to go with any dinner you happen to be serving.

And if you prefer a less soft, more bread-y roll, just add a little extra flour to the dough.

Check out Red Star Yeast Recipes for more mouth watering ideas. You can also follow RSY on Facebook, RSY on Pinterest, RSY on Twitter,  RSY on G+ or RSY on Instagram.

Here are some more breads for your table:

Cheddar Bay Drop Biscuits
Easy Cheesy Ranch Rolls by Oh Sweet Basil
Crescent Rolls by Dinners, Dishes and Desserts
Pretzel Rolls by Bless This Mess
Easy Yeast Rolls

Here are some items you may need for this recipe: (ad)

Anchor Glass Bowls, 4 Quart (Set of 2)
Pyrex 3-Piece Glass Measuring Cup Set
Anchor 9×13 3qt Glass Baking Dish

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Pesto Mozzarella Stuffed Dinner Rolls

These Pesto Mozzarella Stuffed Dinner Rolls are not only great for a holiday recipe, they are fantastic year round! You can't go wrong with fresh mozzarella and flavorful basil pesto tucked inside these super soft yeast rolls!

Course Uncategorized

Cuisine American

Keyword dinner rolls, rolls, yeast rolls

Prep Time 3 hours hours

Cook Time 14 minutes minutes

Total Time 3 hours hours 14 minutes minutes

Servings 12

Calories 282kcal

Author Nicole Harris

Ingredients

• 3/4 Cups Milk
• 1/4 Cup Unsalted Butter
• 1/4 Cup Warm Water
• Pinch Sugar
• 1/4 ounce Package Red Star Platinum Yeast
• 1 Large Egg (lightly beaten)
• 3 Cups All Purpose Flour
• 1 teaspoon Kosher Salt
• Olive Oil
• 8 ounces Fresh Mozzarella Pearls - room temp (can use fresh mozzarella round & cut into chunks)
• 1/4 Cup Pesto - room temp
• Eggwash 1 Large Egg + 1 TB Water (beaten)
• Shredded Parmesan Cheese (optional)
• 2 Tablespoons Melted Butter

Instructions

• In a microwave safe dish, heat milk for 1 minute. Add 1/4 cup butter then let cool.
• Combine warm water, sugar and Red Star Platinum Yeast. Set aside for 5-10 minutes until foamy.
• In large bowl, combine egg, milk mixture, yeast mixture, salt and half of the flour.
• Continue to stir in flour until dough is no longer sticky and comes together in a ball. (add extra flour a Tablespoon at a time if needed)
• Transfer dough to a floured board. Knead 5 minutes or until dough is smooth. Add additional flour if needed. Transfer dough into large oiled bowl. Drizzle oil on top of dough. Cover bowl with a damp towel and place in a warm spot until dough doubles in size. (approximately 90 minutes)
• Transfer dough to flat surface and divide into 12 portions. Dough will be slightly sticky and elastic.
• Flatten each portion and fill with a dollop of pesto and 6-8 mozzarella pearls. Close into a ball shape and pinch to close. (do not let oil from pesto drip onto the outer edges or the dough will not stick together). Transfer to a 9x13 glass baking dish lined with greased parchment paper. Place dish in warm spot and allow rolls to double in size (approximately 60 minutes).
• Preheat oven to 400ºF
• Brush rolls with egg wash and sprinkle tops with parmesan cheese.
• Bake for 12-14 minutes.
• Remove from oven, brush with melted butter and sprinkle with sea salt. Let rolls rest for 5 minutes before serving.

Video

Nutrition

Calories: 282kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 356mg | Fiber: 2g

This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

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The post Pesto Mozzarella Stuffed Dinner Rolls appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This is a sponsored post for WholeEarth.

Cheese Danish Made With Crescent Rolls

I’m not typically a sweet breakfast type of gal. Eggs, bacon and potatoes are my morning comfort food. But, for some strange reason that all changes on Sunday mornings and holidays. Sweet, delicious pastries are required on Sundays and holidays! This Honey Nut Cream Cheese Danish Recipe is perfect for lazy Sunday mornings.

This danish recipe is so easy because we cheat a little with canned crescent rolls. I’ll let you in on a secret…I never make homemade pastry dough! While I usually make everything from scratch I just do not have the time or patience to be fussing with pastry dough. There I said it. I, Nicole Harris, will never be a world renowned pastry chef. And I’m okay with that.

Who needs a pastry chef when you can make these delectable danish in 30 minutes or less?

The honey and nuts on top bring this danish up to a whole new level. Imagine a cheese danish crossed with baklava. Yep, it doesn’t get better than that.

More Easy Breakfast Inspiration: Monkey Bread Muffins, Baked French Toast Sticks or Apple Fritter Breakfast Casserole.

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CRESCENT ROLL CHEESE DANISH RECIPE

Do you want to make an amazing breakfast pastry without all the fuss? This Honey Nut Cream Cheese Danish Recipe is unbelievably simple. Use crescent rolls as a shortcut then fill with orange infused cream cheese, top with honeyed walnuts and pistachios. A cheese danish with flavors inspired by baklava!

Course Breakfast

Cuisine American

Keyword cheese danish recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 370kcal

Author Nicole Harris

Equipment

• Sheet Pan

Ingredients

• 1 Can Refrigerated Crescent Rolls
• 4 ounces Cream Cheese – softened
• 1 teaspoon Orange Zest + more for topping
• 2 tablespoons Honey – divided
• 1/2 Tablespoon Melted Butter – divided
• 1 Tablespoon Chopped Walnuts
• 1 Tablespoon Chopped Pistachios

Instructions

• Preheat oven to 350°F
  
• Remove rolls from can. Connect 2 crescent to create a rectangle. Gently stretch rectangle as long as possible without ripping. Twist each end opposite directions to for a long corkscrew shape. Spiral into a circular shape then hollow out a well in the middle to hold the filling. Transfer to a baking sheet lined with buttered parchment paper.
  
• Mix cream cheese, orange zest and 1 tb Honey until smooth. Fill danish with cream cheese mixture.
  
• Mix walnuts, pistachios, 1/4 Tb melted butter and 1 tb Honey. Top filled danish with nut mixture. Brush danish with remaining melted butter.
  
• Bake for 13-15 minutes or until golden brown.
  
• Top with orange zest, flaked sea salt and additional honey. Serve.

Nutrition

Serving: 1g | Calories: 370kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 341mg | Fiber: 2g | Sugar: 16g

The post Honey Nut Cream Cheese Danish Recipe appeared first on WonkyWonderful.