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American Sandwich Bread

American Sandwich Bread

by | Jan 17, 2023 | Breads & flatbreads, Recipe

 

Fast & Easy American Sandwich Bread

The fastest, easiest soft sandwich bread
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Prep Time 1 hour 5 minutes
Cook Time 45 minutes
Course Bread
Cuisine American

Equipment

  • 1 Loaf pan 8.5" x 4.5"
  • 1 Stand mixer
  • Parchment paper (optional)

Ingredients
  

  • 2 Cups Bread (or all-purpose) flour 11 oz
  • 6 Tbsp Whole wheat flour 2 oz
  • 2.25 tsp Instant or RapidRise yeast
  • 1.25 Cups Water + 2 Tbsp 120F
  • 3 Tbsp Butter, unsalted melted
  • 1 Tbsp Honey
  • ¾ tsp salt
  • 1 Egg + 1 tsp water + pinch of salt Optional

Instructions
 

  • In the bowl of your stand mixer place flours, yeast, 1.25 cups water, 2 Tbsp melted butter, and honey. Using the paddle attachment (not the dough hook) mix on low for 1 minute, then on medium for 2 minutes. Scrape the sides if needed and mix on medium for 2 more minutes. Remove bowl from the mixer and leave the paddle in the bowl. Cover with plastic wrap and leave in a warm place to rise for about 20 minutes or until about doubled in size.
  • Prepare your loaf pan by:
    spraying it with nonstick spray OR lightly buttering it or lining it with parchment and lightly buttering the parchment (this is the best method, IMO).
  • Dissolve salt in 2 Tbsp of water. Reattach bowl and paddle. Add salt water mixture and mix on low for about 40 seconds then on medium for about 1 minute.
  • Pour the dough into the prepared pan and smooth it so it's top is even. Cover with plastic wrap and let it rise in a warm place for about 20 minutes or until it comes halfway up the rest of the loaf pan.
    Preheat the oven to 375F
    Remove the plastic wrap and brush the egg mixture gently over the top (optional). Leave uncovered in a warm place to rise for another 10 minutes or so until the dough is level with the top rim of the pan.
  • Bake for 40 - 45 minutes, turning about halfway through, until it is a deep, golden brown. If using a larger pan, check for doneness at 30 - 35 minutes. Done is an internal temperature of 210F.
  • Remove from pan to a cooling rack and brush the top and sides with melted butter. Resist cutting until completely cool.

Notes

I've made this bread twice in three days. It's really easy and tasty. It is, by far, the easiest soft bread I've ever made and it doesn't take hours of rise time. Give it a try.
Keyword bread, easy, fast, sandwich bread, soft bread, yeasted bread

 

Apple Blackberry Pie

Apple Blackberry Pie

by | Aug 23, 2022 | Cakes & Pies, Dessert, Recipe | 0 comments

Apple Blackberry Pie

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1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 slices

Ingredients
  

  • 7-8 Tart apples
  • 2-3 cups Blackberries
  • 1/2 cup Brown sugar (dark is good)
  • 5 tsp Cornstarch
  • 2 Tbsp Ground cinnamon
  • 1/2 tsp Nutmeg

Instructions
 

  • Have your pie crust ready. Mix together everything EXCEPT the fruit.
  • Preheat your oven to 375F
  • Peel, core, and slice the apples. Keep them in lemony water to keep them from browning as you prepare the remaining apples.
  • Place sliced apples and blackberries in a large bowl with room to mix them around. Pour dry ingredients and mix well with the fruit.
  • Pour everything into your prepared pie crust. Top with the rest of the crust, crimping the edge to avoid leaks. Score the top to allow the steam to escape. Use a pie shield or put strips of foil around the edge to keep it from browning too quickly.
  • Place a sheet of foil under the pie (to catch spills) and bake for 50 minutes at 375F
    Remove the pie shield (or the foil strips) and bake for another 15-20 minutes.
    Cool for at least 2-3 hours.
Keyword apples, blackberries, blackberry, pie, tart apples
Easy Basic Pie Dough

Easy Basic Pie Dough

by | Aug 23, 2022 | Cakes & Pies, Recipe | 0 comments

Basic Easy Pie Dough

Makes enough for a single crust pie. For a pie needing a top crust, double the recipe.
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Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 1 Pie

Ingredients
  

  • 1.25 cups All-purpose unbleached flour
  • 2 tsp White sugar
  • 1/4 tsp Fine sea salt
  • 8 Tbsp Butter, unsalted, cut into small cubes, very cold
  • 3 Tbsp Water, VERY cold

Instructions
 

  • Gather your ingredients. I usually cut the butter and place it in the freezer along with a small glass of water while I gather everything else.
  • Place flour and the very cold butter in the bowl for your stand mixer (or food processor) and beat until the mixture look like course corn meal. Make sure the butter pieces are pea-sized or smaller.
  • While the mixer is running, add the water one tablespoon at a time mixing just until the dough comes together. Use a tiny bit more water if needed taking care not to add to much or your dough will be too sticky.
  • Sprinkle flour on your work surface. Make a thick disk of the dough and place in on the floured surface. Roll it into a round (ish) shape turning the dough 1/4 turn between rollings, sprinkling more flour top and bottom as needed.
Keyword crust, dough, pie
Soft & Chewy Oatmeal Cookies

Soft & Chewy Oatmeal Cookies

by | Jun 15, 2022 | Dessert, Recipe, Sweet Baking | 0 comments

 

Soft & Chewy Oatmeal Cookies

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Course Dessert

Equipment

  • baking sheets
  • Cooling Rack
  • Stand Mixer or Hand mixer

Ingredients
  

  • 1 Cup Butter, room temperature (2 sticks, 226 grams) not too soft
  • 1 Cup Brown sugar, packed (213 grams)
  • 1/4 Cup Granulated sugar (50 grams)
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 1.5 Cups All-purpose flour (200 grams)
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 3 Cups Quick oats* (297 grams)
  • 1 Cup OPTIONAL add-ins chocolate chips, chopped nuts, coconut flakes, raisins, etc

Instructions
 

  • Preheat the oven to 350F. Line your baking sheet(s) with parchment paper.
  • Use the paddle attachment on your stand mixer and cream together the butter and sugar until light and fluffy (if using a hand mixer, do the same). This could take 2-4 minutes or more.
  • Add eggs one at a time, mixing after each. Add vanilla and mix until all is well combined.
  • In a separate bowl, mix together your dry ingredients MINUS any optional add-ins. Add to butter/sugar mixture all at once and mix until combined. Add in optional add-ins until just combined
  • Use a medium cookie scoop (1.5T) for regular sized cookies. Use a large cookie scoop (3T) for larger sized cookies. Arrange cookie dough balls a couple of inches away from each other on the baking sheet(s).
  • Bake until the edges just start to turn golden brown and the centers look slightly under-cooked. This will take from about 8-12 minutes depending on the size of the cookie and your oven.
  • Remove the cookies from the oven and use something flat to press the cookies down just enough to take the roundness down and make them look more uniform. This step is optional but it makes them easier to stack and they look better (IMO).

Notes

The use of quick oats in this recipe (versus "old fashioned" oats) gives the cookies a softer more tender mouthfeel that we love. When making the larger size cookie, we have found that they make a great ice cream sandwich!
if you prefer a little crunch to your cookie, just bake them a little longer and they'll look like this (and they'll still be delicious).
Keyword cookie,oatmea,chewy,soft

 

Chocolate Cups (aka Truffle-in-a-Cup)

Chocolate Cups (aka Truffle-in-a-Cup)

by | May 6, 2021 | Dessert, Recipe | 0 comments

Chocolate Cups (aka Truffle in a Cup)

These are tied for first place for the easiest dessert with the biggest impact. When you make them, you'll see why. They definitely have the WOW factor but they are SO easy to make and so easy to customize.
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Prep Time 5 minutes
Cook Time 8 minutes
Course Dessert
Servings 6

Equipment

  • small, heavy bottomed sauce pan
  • whisk
  • scale or measuring cups, measuring spoons
  • Silicone spatula
  • little cups or bowls

Ingredients
  

  • 1 1/2 c heavy whipping cream (not ultra-pasteurized)
  • 7 oz dark chocolate, 70% or higher
  • 2 egg yolks
  • 3 tbsp brandy*
  • 1 1/2 tbsp unsalted butter

Instructions
 

  • Chop the chocolate into little chunks about the size of chocolate chips. Alternately, you can pound it (inside the packaging) with a rolling pin (not too hard) and it will break up nicely.
  • Heat the cream on medium heat until just starting to bubble around the edges. Keep and eye that you don't overheat the cream. Dump all the chocolate into the cream remove from the heat. Stir with a whisk until all combined and creamy (trust me, it will get pretty and shiny).
  • Wait a few minutes for the mixture to cool a bit then add the egg yolks and whisk until fully combined.
  • Add the brandy (or rum or whisky or high-quality booze...or don't add any booze) and stir until combined. Last, add the butter and continue to stir until all the butter is mixed in well and no oily streaks are left.
  • Pour into little cups, tiny bowls, espresso mugs, etc. It should make 6 to 8 little pots of deliciousness depending on the size of your vessel.
  • Refrigerate until chilled or overnight. Before serving, bring to room temperature and add a dollop of whipped cream, chocolate shavings, berries, a small sprinkle of Maldon salt, or whatever sounds good to you. Serve with a crisp cookie or just with a spoon.
  • This is the recipe that your friends will rave about. You don't have to tell them that it was super easy to make.
Keyword chocolate, dessert, easy
Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

by | May 6, 2021 | Dessert, Recipe | 0 comments

The BEST Peanut Butter Cookie I Have Ever Made

Peanut butter cookies are not my strong suit but these came out perfect if you like them soft in the middle, firmer at the edge, and not crumbly.
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Course Dessert
Cuisine American

Equipment

  • good quality baking sheets (I used NordicWare but I also like USA Pan)
  • a hand mixer or stand mixer
  • measuring cups and spoons
  • a spring-loaded cookie scooper
  • a potato masher (the kind with little squares)

Ingredients
  

  • 1 c butter, unsalted
  • 1 c peanut butter, crunchy or creamy, as you wish
  • 1/2 c white sugar
  • 3/4 c dark brown sugar, firmly packed
  • 2 eggs
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Cream together the butter, peanut butter and sugars until fluffy. Beat in the eggs slowly until combined.
  • In a separate bowl, sift together (yes, with a sifter) the flour, baking soda, baking powder, and salt. Stir it into the wet mixture.
  • Put the batter in the refrigerator for about an hour. Scoop (or roll with your hands) into @ 1" balls and place on baking sheets leaving room to spread. Flatten each ball with your potato masher (or use a fork to make hash-marks).
  • Bake in a preheated 375F oven for about 10 minutes or until cookies just begin to brown. Do NOT overbake (unless you like that sort of thing).

Notes

Keyword cookies, peanut butter