Strawberry Swirled Lemon Poppy Seed Bread

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I look forward to Saturdays just so I am able to sleep in.  I love my sleep and I usually have no problem sleeping in, but last Saturday I woke up bright and early.  So, what's a girl to do? 

Make a delicious loaf of lemon poppy seed bread for breakfast of course.

When "The Mr." woke up, I had a fresh piece waiting for him, he ate it and then immediately said, "I better eat another piece of that right now."  Needless to say, it is absolutely delicious.  The strawberry jam layer adds a bright flavor.

You can easily switch it up with another flavor of jam, like blueberry, peach or raspberry.

The texture is soft and moist and exactly what I look for in a quick bread recipe.

I like to add a little meringue powder to my glaze and that way it gets nice and hard, like an icing you would get from a bakery.  It's my new little trick.  

This is the perfect Springtime Bread and I have already made it twice.

I betcha can't eat just one slice :)

You might also like:
Almond Poppy Seed Bread with Orange Glaze
Orange Poppy Seed Zucchini Bread with Orange Glaze
Lemon Zucchini Bread with Lemon Glaze
Homemade Peach Freezer Jam

Strawberry Swirled Lemon Poppy Seed Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or 2 tsp. grated lemon zest)
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 Tbl. poppy seeds
1/3 c. strawberry jam 

Lemon Glaze
1 c. powdered sugar
1 tsp. imitation lemon extract (or grated lemon zest)
1-2 Tbl. milk (or fresh lemon juice)
1 tsp. meringue powder, opt. (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.  Add dry ingredients and greek yogurt alternately to the batter, starting and ending with dry and mix until just combined. 

Spread half of the batter into a 9x5-inch loaf pan.  Top with strawberry jam, leaving a small border around the edge.  Do not swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Lemon Glaze: Combine all ingredients and mix until smooth and creamy, adding enough milk to reach desired glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread too.  

Jenn's Notes: I am personally a big fan of imitation lemon extract.  If you do not care for it, be sure to use fresh lemon zest instead.

Slightly adapted from: Cooking Light

Secret Ingredient Snickerdoodle Muffins

 

Words can't even describe how tasty these muffins are.

I was originally going to call these cinnamon swirl muffins.  Pretty boring, right?  Then, when "The Mr." saw these he said mmm . . . Snickerdoodle Muffins?

They totally look like snickerdoodles.  The top looks kinda cracked and it's coated in cinnamon and sugar and they actually taste like a snickerdoodle too.  

All I knew was I really wanted some kind of cinnamon muffin to serve with my awesome homemade peach jam.

These were perfect.

The secret ingredient is the ricotta cheese.  I know it sounds strange, but it produces an amazing muffin with a perfect crumb and they stay fresh for several days.  The base recipe is one of my favorite muffin bases ever.  You gotta try it to believe it.   

Secret Ingredient Snickerdoodle Muffins
From:  Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
1 c. ricotta cheese (whole or low fat)
1 egg
1 1/2 tsp. vanilla

Cinnamon Sugar Topping
3 Tbl. brown sugar
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Combine flour, baking powder, baking soda and salt; set aside.  In a medium bowl cream together butter and sugar until fluffy.  Add ricotta cheese and beat until smooth.  Add the egg and vanilla and beat until combined.  Add the dry ingredients and mix until just combined.  Batter will be very thick.  Combine all cinnamon and sugar topping ingredients in a small bowl.

Fill muffin cups 1/3 of the way full with batter.  Top each with 3/4 teaspoon of cinnamon and sugar mixture.  Top with more batter, filling cups 3/4 of the way full.  Using a toothpick slightly swirl the batter with the cinnamon and sugar.  Top each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake for 23-24 minutes or until a toothpick comes out clean.  Yield: 14-15 muffins.  

Base muffin recipe adapted from: Two Peas and Their Pod

Lemon Zucchini Bread with Lemon Glaze

It's zucchini time!! Are you all as excited as I am?

I made this bread for the first time last year towards the end of zucchini season, waited an entire year and it was the 1st thing I made this year with my zucchini.  I wanted to share it with you guys early, so you can make it a million times this season.  

It is so soft and delicate and fresh tasting with a light lemon flavor.  It has become one of my favorite zucchini breads.  Lemon and zucchini were meant to be baked together.   

Since there isn't any cinnamon in it, it ends up being a pretty light yellow loaf, instead of a brown loaf.    

"The Mr." says there is something about it that he can't get enough of!

Just to give you an idea . . . the two of us finished off an entire loaf in a day and a half :)  Oops . . . guess I better make it again.  

I was reading about tricks professionals use to make perfect donuts.  One of the tricks was adding a little meringue powder to the icing and that will make it harden better.  I tried it with my icing for this bread and it worked perfect.  My icing completely hardened just like I wanted.  I will be using that trick from now on, especially if I am making something that would need to be stacked on top of each other for storing.   

Lemon Zucchini Bread with Lemon Glaze

adapted from: Nancy Creative
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. canola or vegetable oil
2/3 c. sugar
1/2 c. buttermilk
juice of 1 lemon (or 2 Tbl.)
zest of 1 lemon
1 c. grated zucchini (peeled or un-peeled)

Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside.  In a large bowl combine the flour, baking powder and salt; set aside.  In a medium bowl beat 2 eggs, then add the oil and sugar and mix well.  Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.  Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes).  Cool in pan 10 minutes, then remove to a wire rack and cool completely.  While the loaf is cooling, you can make the glaze.

Lemon Glaze
1 c. powdered sugar
juice of 1 lemon (or 2 Tbl.)

or 
1 c. powdered sugar
1/4 - 1/2 tsp. imitation lemon extract, to taste
milk, as needed to reach desired consistency
1/2 tsp. meringue powder, opt.

In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached.  Pour over cooled loaf.  Allow to harden, slice and serve.

Jenn's Notes:  This bread is absolutely perfect "as is".  For the glaze: I use the 2nd option, which calls for lemon extract, because I love the flavor of imitation lemon extract (not pure - too much alcohol flavor).  The meringue powder helps the icing harden.  This time, I also added a little orange zest and juice, because I had leftover from my favorite Carnitas recipe.   

Easy and Fabulous Focaccia Bread

Who knew homemade Focaccia Bread was SO EASY to make?

I mean, REALLY easy to make.

All you do is throw everything in your mixer and mix until combined and knead for five minutes.  Let it sit for 15 minutes, spread out onto a cookie sheet, let set 30 minutes, make indentations using your fingers, brush with olive oil and add some seasonings and bake.  No skills required here.  

The end result is AMAZING.  It tastes incredible plain, it is fabulous dipped in pasta sauce and my house smelled like an Italian Restaurant while it baked.

We even made grilled ham and cheese sandwiches with the leftover bread the next day and it still tasted amazing.

I have made this a few times now and we absolutely LOVE it.  It's my new favorite thing to serve with pasta.

Easy & Fabulous Focaccia Bread

(Printable Recipe) or (Printable with Picture)

1 c. warm water

3 Tbl. softened butter

2 Tbl. dry milk powder

3 Tbl. sugar

1 1/2 tsp. salt

3 c. bread flour

2 1/4 tsp. instant yeast

Topping:

2 Tbl. olive oil

3 Tbl. grated Parmesan cheese

1 tsp. dried rosemary

1/2 tsp. garlic salt 

Add the warm water, butter, dry milk powder, sugar, salt, flour and yeast to the bowl of your stand mixer.  Mix until combined and knead for 5 minutes on low using the dough hook.  Add more flour or water, if needed.  Dough should remain in a ball as it kneads and should not stick to the side of the bowl.  After dough is finished kneading, place it on a lightly floured surface and cover with saran wrap.  Let the dough rest for 15 minutes.  After dough has rested, knead by hand for one minute.  

Press dough into a large, greased, jelly-roll pan, until dough is about 1/4''-1/2'' thick.  It will not cover the entire surface of the pan.  Cover and let rise for 30 minutes.  Preheat oven to 400 degrees.  Using your fingers, press dough in random spots to make indentations about 1-inch apart from each other.  Brush dough with olive oil and sprinkle with Parmesan, rosemary and garlic salt.  Bake in preheated oven for 13-15 minutes or until lightly browned.  Allow to cool slightly, then cut into squares and serve.    

Jenn's Notes: My dough was perfect with the measurements listed.  I did not have to add any extra water or flour.  I let my dough rise for about 50 minutes, because my house was cooler, so it took longer.  I did not have garlic salt, so I used garlic powder and a little salt.  I also added some Italian seasoning.  This bread is fabulous.       

adapted from: Chef-In-Training, who adapted it from Taste of Home

Honey Corn Muffins

There was a time when I was trying every corn muffin recipe I could get my hands on.  This recipe was the BEST I FOUND.

The flavor is everything you could ask for in a corn muffin.  

You can taste the honey and you can taste the butter.  I LOVE my corn muffins sweet and these are sweet enough on their own, but that doesn't stop me from drizzling more honey on top.

Even though, these are the best I have found so far, that won't stop me from trying new recipes.  If you think you have one that can compete with these - send it my way!

Honey Corn Muffins

adapted from: Baked
(Printable Recipe) or (Printable with Picture)

2 eggs

1 c. buttermilk

1/4 c. honey

4 Tbl. (1/2 stick) unsalted butter, melted

1 1/4 c. cornmeal

3/4 c. flour

1 Tbl. baking powder

1/4 c. light brown sugar

2 Tbl. sugar

1 tsp. salt

Preheat oven to 400 degrees.  Whisk together eggs, buttermilk, honey and melted butter; set aside.  In a medium bowl, combine the cornmeal, flour, baking powder, brown sugar, sugar and salt.  Make a well in the center of the dry ingredients.  Add the wet ingredients and stir together just until combined.  Divide batter between 12 greased muffin cups, filling 3/4 full.  Bake for 12-15 minutes or until golden.  DO NOT OVERBAKE.  Yield: 12 muffins.

Jenn's Notes: These muffins taste incredible.  Make sure to not overbake or they will be dry.  

Almond Poppy Seed Bread with Orange Glaze

We love this bread!  It has one of my favorite flavor combos - orange and almond.  All you have to do is mention a recipe with orange and almond in it and I will make it!  Do you have any :)  I've had this recipe forever and I'm pretty sure everyone has their own version of it.  I have no idea where it originated from, but I would love to find out if anyone knows?  

This time, I decided to try some applesauce in place of the oil, you know, to be healthier for the new year.  It turned out amazing.  I think I even like it better that way.  It is still soft and moist and stays that way for several days.  I will be making it this way from now on.

Almond Poppy Seed Bread with Orange Glaze

(Printable Recipe) or (Printable with Picture)

3 eggs

1 c. + 2 Tbl. vegetable oil

   (or half applesauce and half oil)

2 1/2 c. sugar

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

1 1/2 tsp. butter flavoring

3 c. flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder
1 1/2 c. milk

2 Tbl. poppy seeds

Glaze:

1 - 1 1/2 c. powdered sugar

a few Tbl. fresh orange juice

grated zest of one orange, opt.

1/2 tsp. almond extract

1/2 tsp. vanilla extract

Beat eggs, oil and sugar until well blended.  Add the vanilla extract, almond extract and butter flavoring.  In a separate bowl, combine the flour, salt and baking powder.  Add flour mixture alternately with the milk to the batter and mix until just combined.  Stir in the poppy seeds.  Divide batter evenly between two, well-greased, 9x5-inch loaf pans.  Bake at 350 degrees for 1 hour or until a toothpick inserted in the center comes out clean.  Allow bread to cool in pan for 5-10 minutes, then invert to wire rack and cool completely.  Combine all glaze ingredients, adding enough orange juice to reach desired consistency.  You can either drizzle over the loaves while the bread is still warm or allow the bread to cool and add the glaze.  Yield: 2 loaves.  

Jenn's Notes: For the oil, I use 1/2 cup of applesauce and 1/2 cup + 2 Tbl. of oil and I prefer it that way.  My loaf usually takes 1 hour and 10 minutes or so to bake.  I like to add my glaze when the bread is completely cool, that way, it stays on top as a glaze and doesn't just get absorbed into the bread.     

Copycat Great Harvest Cinnamon Chip Bread

This bread is Ahh...Mazing!

I tried this bread from Great Harvest for the first time the other day and I was so impressed with how soft it was.

I couldn't stop thinking about it the rest of the day . . . 

. . . Then, I remembered seeing a copycat recipe floating around the internet.  Lucky for me (and you), it was perfect timing, because cinnamon chips are in the stores right now.  I had never bought them before, but I was told stores only carry them during the Fall and Winter season (you can find them online the rest of the year).  Sure enough, I found them at my local grocery store and picked up a few extra packages to have on hand. 

This bread turned out so stinkin good!  It is soft and cinnamony and super addicting.  Nothing is better than a piece warm, right out of the oven, smothered in butter or honey butter.  You have to make this for your family ASAP.  I promise they will love you forever!

If you like this recipe, you might also like my Great Harvest Honey Whole Wheat Bread Copycat!

Copycat Great Harvest Cinnamon Chip Bread

adapted from: Rae Gun Ramblings
(Printable Recipe) or (Printable with Picture)

2 1/4 tsp. active dry yeast
1/3 c. sugar

1 c. warm water

1 c. warm milk

1/3 c. vegetable oil
1 large egg

1 1/2 tsp. salt

4 1/2 - 5 1/2 c. all-purpose flour

1 c. cinnamon chips, no more

In the bowl of a stand mixer combine yeast, sugar and warm water and allow to sit for 5 minutes.  It should be bubbly and frothy.  If it does not get frothy, start over.  Add the warm milk, oil and egg.  Mix to combine.  Slowly add 2 cups of flour, mix and then add the salt.  Begin adding the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl.  The dough will be very sticky, but the softer the dough the lighter the bread will be.  So, use the least amount of flour you can handle. 

Add the cinnamon chips and mix just until incorporated.  Since the dough is warm, the chips will melt everywhere if you mix it too long.  Transfer the dough to a greased mixing bowl and allow to rise until doubled in size.  Punch down dough and divide in half.  Form each half into a loaf and place into two greased loaf pans.  Allow to rise until doubled in size.   Bake at 350 degrees for 30-35 minutes.  Makes 2 loaves. 

Note: It is not a good idea to make this in the bread machine, because the cinnamon chips will melt everywhere and turn your bread orange. 

Jenn's Notes: I love how easy this bread is to make and I love that you don't have to knead it.  One cup of cinnamon chips really is enough for two loaves.  You may think you need to add more, but the flavor will be overpowering.  So, stick to one cup.  Try using leftover bread for french toast!

Pumpkin Chocolate Chip Bread with Chocolate Drizzle - It's Low-Fat and Amazing -

I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  

This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 

with Chocolate Drizzle

adapted from: Favorite Family Recipes   
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree

1 c. brown sugar

1/2 c. low-fat buttermilk

1 egg

1 Tbl. canola oil

1/2 c. chocolate chips 

Chocolate Drizzle

1/4 c. chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray.  In a small bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil.  Add dry mixture, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50-60 minutes or until toothpick comes out clean.  Let cool for 15 minutes.  

For chocolate drizzle: Add chocolate chips to a small bowl.  Microwave 30-45 seconds until chocolate is melted.  Drizzle over warm bread. (My bread was completely cool when I added the drizzle and I used a fork to drizzle the chocolate)  

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.  Mine was done at 50 minutes.       

Lion House Zucchini Bread

 For as many different zucchini bread recipes I try each year, I always have that one go-to recipe to fall back on.  I have a go-to muffin recipe and this one is my go-to bread recipe!

It comes from none other than the trusted Lion House.  Which is a well known place here in Utah.  

One batch makes two loaves, which in any other case, I would cut the recipe in half, because we wouldn't finish off two loaves before it would go bad.  When I make this recipe, I make the entire batch and we have no problem finishing off both loaves!  It is perfectly spiced, has the best texture and as long as I don't cover it too tight overnight, the top doesn't get sticky.  Most people love that sticky top, but not me, I hate it.

Lion House Zucchini Bread

adapted from: The Lion House
(Printable Recipe) or (Printable with Picture)

1 c. vegetable oil

2 c. sugar

3 eggs

3 tsp. vanilla

2 c. shredded raw zucchini (you don't need to peel it)

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1/4 tsp. baking powder

1/2 c. chopped nuts, opt.

Preheat oven to 350 degrees.  Combine oil, sugar and eggs in a large bowl; mix well.  Blend in the vanilla and zucchini.  Combine the flour, soda, salt, cinnamon and baking powder and add to the wet ingredients.  Stir until just combined.  Stir in the nuts.  Divide batter evenly between two well-greased loaf pans.  Bake for about 1 hour or until a toothpick comes out clean.  

Jenn's Notes: Sometimes I combine some cinnamon and sugar and sprinkle over the loaves before I bake them and it will create a crispy top! So good.    

Soft and Chewy French Bread with Garlic Spread

I think I might have just found the PERFECT french bread recipe?  It tastes just like, if not better, than my FAVORITE store-bought french bread - crust and all!

You know that hypnotizing smell when you walk into the grocery store and you smell FRESH french bread?  Oh my GOSH, it gets me every-single-time!  That is why they put a tray right by the front door and right by the cash register, because you can probably resist once, but twice - oh no!  Well, that is what my house smelled like, while I was baking this bread.

I usually make this recipe for fabulous french bread, because it is pretty easy and it tastes yummy, but I always thought the texture was slightly different than what I was used to with store-bought french bread.  This new version is EXACTLY what I have been looking for.  

This new recipe is just right.  The inside is so soft and has texture that french bread should have and it's not dry at all.  The crust has just the right amount of chewiness to it.  I made this bread, planning to eat it with some spaghetti and then I was going to use the leftovers for sandwiches later in the week, but we did not have any leftovers.  

The only downfall is that it does take a little bit of time and since you can pick up a loaf of store-bought french bread for super cheap, you might think it wouldn't be worth the time and effort to make a homemade version, but my own personal opinion is HOMEMADE IS ALWAYS BETTER!  I will still be using store-bought when time is limited, but if it's a day where I have some extra time, I will, without a doubt, make this homemade recipe.  Oh and the garlic spread was yummy too, but I am content with just a little butter spray and salt and pepper.  Have you ever tried a slice of french bread with just butter and a sprinkling of salt and pepper?  You should try it - it gives it just a little kick and it is so good.  

Soft and Chewy French Bread 

adapted from: It's Always Autumn
(Printable Recipes)

1 1/2 Tbl. instant yeast

1/2 c. warm water

1 1/2 Tbl. sugar

2 c. water

1 1/2 Tbl. oil

2 1/4 tsp. salt

6 c. all-purpose flour

Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes.  Then, add 2 cups water, oil, salt and 3 cups of flour.  Mix until flour is incorporated, then gradually add remaining 3 cups of flour.  Using the dough hook on a stand mixer, knead about five minutes, then turn out onto generously floured surface.  Every ten minutes, for the next hour, knead two or three times.  This is what gives the crust that french bread chewiness.  It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn't dry out). 

Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves.  Spread each portion out into a rough rectangle and roll up, jelly-roll style.  Take the two ends of each loaf and tuck under slightly.  Place on a lightly greased cookie sheet.  Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1-inch deep.  Brush loaves with a beaten egg, making sure to get every single spot.  Whatever doesn't get covered with egg wash won't brown.  Raise until doubled or 30 minutes.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.         

*Some bread recipes tell you to keep adding flour until the sides of your bowl come clean - DON'T do that for this recipe.  This bread is incredibly tender, which means the dough is going to be softer and stickier.  Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl.  You can tell you've added enough flour and you've kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand.  It will still be a little sticky to the touch, but not so sticky you can't roll it into a ball. 

Boursin Cheese Spread (aka Garlic Herb Spread)
1/2 c. butter, softened
8 oz. package cream cheese, softened
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. each dill, marjoram, thyme and pepper 
   OR 1/2 tsp. poultry seasoning

Stir all ingredients together to combine.  Serve on warm french bread.    

Jenn's Notes:  No notes today.  I just did what the recipe said and it turned out perfect.  The instructions might look long, but this bread is really easy and I think anyone could make it!

Great Harvest Honey Whole Wheat Bread Copycat

When I was in highschool, there were a few different foods that I lived on.

Bread was one of them.  There were two different bread companies around, one of those was Great Harvest.  You could go there and get a free sample of bread, which happened to be a GIANT slice of bread.  Every single bread was delicious.  One of my favorites was the raspberry swirl (which I still need to find a copycat version for - if anyone has one - let me know)!  A free slice of bread was the perfect lunch for a highschooler, because that meant more gas money for cruising around town.  Eventually, they started charging 25 cents for a slice.

I have been eating a lot of wheat bread lately.  I had been making my go-to bread machine wheat bread, but then I found this Great Harvest copycat  recipe a few months ago.  I am not going to lie to you - I like this new recipe better!  My other recipe is still delicious and I still make it a few times a month, but this new recipe is AMAZING!  There is no oil or butter and no dough enhancers, but for some reason it stays fresh twice as long as my other recipe.  It is so tasty, super hearty, very moist and it is 100% whole wheat.  It might just be the perfect wheat bread (in my opinion)!

Serve with Coconut Oil Honey "Butter"

Great Harvest Whole Wheat Bread Copycat

adapted from: Find It Love It Share It

(Printable Recipe)

1 1/2 Tbl. instant yeast

2 c. warm water

1/3 c. honey

3 - 4 c. whole wheat flour

1 1/2 tsp. salt

1/8 - 1/2 c. any add-ins (oats, sunflower seeds, 

       ground flax seeds, etc.)

Combine yeast, water and honey in the bowl of a stand mixer; let sit for 5 minutes or until frothy and bubbly.  Add 1 1/2 cups of flour, any add-ins and salt and mix until combined.  Add remaining flour, 1/2 cup at a time, until you get a soft dough.  The dough should barely pull away from the sides of the bowl and it will still be a little sticky.  Using the dough hook, knead for 4 minutes on low, cover and let rise until doubled.  Punch down dough (spray hands with cooking spray) and put in a greased loaf pan.  Let rise again until doubled.  Bake at 350 degrees for 30 minutes.  Remove from oven.  Cool in pans for 10 minutes, then remove loaf and cool completely.   

*If you use freshly ground wheat flour, you might need to add more like 5- 5 1/2 cups of flour.

Jenn's Notes: This bread is delicious.  I think it tastes best when made in my mixer, but I have also tried it in the bread machine and it will work, but it will be a little more chewy.  I usually add 1/2 cup oats and sometimes I will add a few tablespoons of sunflower seeds.  This makes one large loaf.   

EASIEST ORANGE ROLLS

This was the 2nd recipe I ever posted on this blog!  Since 99.99% of you probably missed it, I figured it deserved another debut!  It is one of my favorite recipes and it is so easy!  

I tried to re-post this recipe a few times, but each time, the rolls were eaten before I had a chance to snap a photo.  This time I threatened, you better save me at least one roll. . . or else!  Seriously, these rolls disappear in no time.  All you have to do is blink and they will be gone! Ha Ha, but seriously! 

I wanted to show you this recipe before Christmas, because I think it would be perfect to have for breakfast or for an afternoon snack or even to serve alongside dinner!  They only take a few minutes of hands-on time, so they won't take away from your Family time on Christmas.      

1.  Dip the tops of the frozen rolls into butter/sugar mixture.  Spray plastic wrap with cooking spray and place over rolls.  This will help keep the rolls from sticking to the plastic wrap when they rise.   Allow to rise for several hours.  

2.  This is what they should look like when they are ready to bake!  Don't worry - when they bake, the orange topping will run down the sides and flavor the entire roll.  Place in preheated oven and bake until done.  Glaze and enjoy!

EASIEST ORANGE ROLLS

from: Jenn@eatcakefordinner

(Printable Recipe)

2 Tbl. butter, melted

6 Tbl. sugar

zest of 1 or 2 oranges

12 Rhodes® frozen dinner rolls

Orange Glaze:

2 Tbl. butter, melted

1 c. powdered sugar

juice of 1 orange juice

Combine melted butter, sugar and orange zest in a small bowl.  Dip the tops of the frozen rolls into mixture and place in a greased 9X13 casserole dish, leaving plenty of room between.  Spray plastic wrap with cooking spray and cover the rolls.  Allow to rise for about four hours or until puffed and touching.  Bake at 350 degrees for 13-15 minutes or until lightly golden brown.  Combine all glaze ingredients; whisk until smooth.  Drizzle over warm rolls.  Serve warm or at room temperature.  Best eaten the day they are made.