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No-Knead Harvest Bread – King Arthur Baking

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round baked loaf of No-knead showind bread cut in half to show textureharvest bread

Ingredients

Instructions

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
  2. Work in the fruits and nuts.
  3. Cover the bowl with plastic wrap and let the dough 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.

PDF of the recipe   No-Knead Harvest Bread _ King Arthur Baking

Seeded Bread Bundle – King Arthur Baking

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I bought myself a Christmas gift from King Arthur Baking Company.  I wanted to buy the No Knead Bread Bundle that I had flagged in the catalog for making Harvest Bread but it was sold out.  This bread bundle was a great deal so I am sure that is why it sold out so quickly. I ended up buying the Seeded Bread Bundle instead. I really did not need another Dutch Oven but I treated myself and now have a Emile Henry Dutch Oven (Ma Cocotte My Stewpot) from France.

The No-Knead Harvest Bundle featuring the Harvest Bread recipe was offered in the 2021 Holiday Inspiration Catalog. That bundle included a 2 quart dough rising bucket, a bowl scraper, Straight Walnut Lame, Bread Baking Bowl, Baker’s Fruit Blend, SAF Red Instant Yeast and a printed recipe for $106.70

The No-Knead Seeded Bread Bundle for the Everything Bread was $171.70.  This bundle included Emile Henry Dutch Oven in red (My Cocotte Stewpot), King Arthur Straight Walnut Lame, King Arthur Bowl Scraper, High Gluten flour, Everything Bagel Topping, SAF Red Instant Yeast and a printed recipe. $17 for $171.70

 

Cinnamon Bun Mix – King Arthur Baking

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single glazed cinnamon bun in front of pan of rolls

Bought the box mix for Cinnamon Bun Mix from King Arthur Baking to try out and compare against my family’s traditional recipe for cinnamon buns.

Box contained a packet of spice mix and a packet for glaze mix in addition to the dough mix.

The dough mix contained flour (wheat flour and malted barley flour), cane sugar, nonfat dry milk, sour cream, sea salt, and flavoring .

The filling mix contained cane sugar, Vietnamese Cinnamon, cornstarch

The glaze contained confectioner’s sugar and flavoring

Yeast was a pre-measured packet that had yeast and ascorbic acid.

The mix only made 9 cinnamon rolls.

Reactions: the dough did not rise very much the first or the second time.  Not sure about the yeast packet since since it was a pre-measured sort of thing and there was no date on the yeast packet for determining how fresh the yeast was. The box recommended the mix be used before 09/15/22.  I was sure that the water was not too hot and was only barely lukewarm. So not sure why it did not raise more.  The directions called for adding in to the flour mixture.

New technique of making the filling into a paste and spreading on the rolled out dough. Have always just sprinkled the spice and sugar mixture over top of melted buttered dough rolled out to size. This dough did not not call for spreading melted butter on first.

Tasted good but there was some sort of taste that I picked up that I did not really like.  Not sure if it was the Vietnamese cinnamon or not.  In my pantry I have both Vietnamese Cinnamon and cinnamon that I have purchased from Oak Hill bulk foods since I do so much baking. The batch of cinnamon rolls that I had made from scratch the week before used the Oak Hill cinnamon and was the traditional family recipe.  Will have to experiment and see if I get that same reaction. Those rolls were much better tasting than this box mix. They also rose higher and the dough had more of a buttery taste and had more butter in them.

The cost for the mix $14.95) and the small number of rolls (only nine) will probably prevent me from buying the mix again. If I had to pay for shipping it would also add to not buying again. But since was buying other items I included it in an order and it was worth a purchase to check it out.

Front Cover of Box for Cinnamon Bun Mix

Molasses Oatmeal Bread

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Molasses Oatmeal Bread

Yeast bread that I make to go along with baked beans. One of my favorite Yeast bread recipes.
Prep Time 0 minutes
Cook Time 45 minutes
Servings 2 loaves
Author Serena

Ingredients

  • 2 packages dry yeast
  • 1/2 cup water warm water check temp to be sure not too hot
  • 1 cup scalded whole milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tbsp shortening
  • 1/3 cup light molasses
  • 4 1/2 cups all purpose flour
  • 1 1/2 cups quick rolled oats

Notes

Soften yeast in warm water. 
Pour scalded milk over sugar, salt, shortening, and molasses. Cool to lukewarm.
Stir in 1 cup of the flour. 
Add softened yeast and oats. 
Stir in enough of remaining flour to make a soft dough. 
Turn out on a floured board and knead for about 10 minutes or until dough springs back when pressed. 
Place in a greased bowl and brush with melted shortening.
Cover and let rise until double in size. About one hour. 
Punch down, cover and let rest for 10 minutes. 
Divide dough in half and shape each half to form a loaf .
Bread pan size 8 1/2 x 4 1/2 c 2 1/2.  Brush with shortening. 
Cover and let rise until double in size (about 45 minutes)
Makes two loaves
Bake at 350 degrees for about 45 minutes until golden brown. 
Original recipe came from "ALL TIME ANY TIME TIME"  booklet from Quaker Oats.

Maple Walnut Scones

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Today I wanted some scones since the air was feeling very much like fall. I did a search for the recipes that I had flagged to try some time for scones.  There were several in the flagged folder to try.

I love the apple scone recipe from King Author that uses fresh apples, apple jammy bits, and the cinnamon bits.  Was looking for something similar.

Whittled the list down to two based on what ingredients I had on hand.

https://www.scotchandscones.com/maple-walnut-scones/

and the one from King Author

https://www.kingarthurbaking.com/recipes/new-hampshire-maple-walnut-scones-recipe

 

Ended up making the recipe form scothandscones.com since I had heavy cream to use up.
Turned out great. Noticed that I forgot to add the brown sugar to the liquids.
Used the mini scone pan so that I could handle portion control and amount of carbs consumed. I skipped the glaze for mine so I would not have the extra sugar.

Banana Bread…

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3/4 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas
1 3/4 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Optional : chopped walnuts 1/2 to 1 cup

Combine the salt, flour, baking powder and baking soda in a bowl. In another bowl combine the sugar, oil and eggs. Beat vigorously until frothy. Add mashed banana and blend well. Fold in the flour mixture until blended. Add nuts if desired. Pour into a greased and floured pan. Bake at 325 degrees F for one hour or until crust is brown.

Source: Crossfield Family recipe – since I was a little girl and learned how to bake in 4-H Club. Always get rave reviews when I make this and take to work, community events. I always add walnuts, make several loaves at one time and freeze them to enjoy later.

Cranberry Fruit Nut Bread

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Cranberry Fruit Nut Bread

Family Favorite Made Every Year
Cook Time 1 hour
Servings 3 loves
Author EFNEP Aide Cooperstown 1977

Ingredients

  • 6 cups flour sifted all purpose (2 cups)
  • 3 cups granulated sugar (1 cup)
  • 4 1/2 teaspoons baking powder double acting (1 and 1/2teaspoons)
  • 1 1/2 teaspoon baking soda (3/4)
  • 1 1/2 teaspoons salt (1 teaspoon)
  • 3/4 cup shortening (1/4 cup)
  • 2 1/4 cups orange juice ( 3/4 cup)
  • 3 tablespoons grated orange rind (1 tablespoon)
  • 3 eggs well beaten 1 egg
  • 1 1/2 cups chopped walnuts (1/2/cup)
  • 6 cups fresh cranberries cut berries in half and sorted (2 cups)

Instructions

  • Sift together the flour, sugar, baking powder, soda and salt.
  • Cut in shortening until mixture resembles coarse cornmeal
  • Combine orange juice and grated rind with well beaten eggs
  • Pour liquid into dry ingredients all at once and mix just enough to dampen
  • Carefully fold in chopped nuts and cranberries
  • Spoon into greased loaf pan 9x5x3. Spread corners and sides slighly higher than center.
  • Bake in moderate oven 350 degrees F for about an hour. Bake until crust is golden and toothpick inserted comes out clean.
  • Remove from pan after 5 minutes and cool completely. Store overnight for easy slicing. Makes three loaves if using complete recipe. Freezes wll also. Single recipe is in () for just one loaf.
  • ( one loaf measurement)

Notes

This recipe came from EFNEP Nutrition aide that lived near Cooperstown while I worked as Cooperative Extension Agent for Otsego County in  1977. Has been a family favorite for years now. 

Zucc Bread – draft snip

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• 1 cup walnuts, chopped
• 4 eggs
• 1 cup oil
• 2 cups white sugar
• 3 ½ cups flour
• 1 ½ teaspoons baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon baking powder
• 1 cups grated zucchini
• 1 cup raisins
• 1 teaspoon vanilla

Beat eggs, oil and sugar together. Combine dry ingredients in separate bowl. Add alternately to egg mixture with drained zucchini. Stir in raisins, nuts, and vanilla.

Pour into two greased and floured pans (9x9x3). Bake 350 degrees for 55 minutes. Let cool 10 minutes and turn out on cooling rack.

Makes two loaves. Recipe can be doubled.

Key: make sure that zucchini is well drained.

Recipe was a State  NYS Fair Winner.
Original recipe credit goes to Jean Stang from East Otto – a fellow 4-H member  who I often competed with in Apple Dessert and other Recipe contests.
Family Favorite

 

apple scones –

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Ingredients for Scones

2 and 3/4 cup King Arthur Flour All Purpose
1/3 cup granulated sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1 teaspoon Vietnamese Cinnamon
8 Tablespoons (1/2 cup) cold unsalted butter
3/4 cup chopped fresh apple  cut in 1/2 inch pieces (about a half of a medium apple, can leave the skin on)
1/2 cup of Cinnamon Sweet Bits
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup applesauce, unsweetened preferred

Topping
milk for bushing
2 tablespoon sparkling white sugar
1/2 teaspoon Vietnamese Cinnamon

Instructions

  1. Place a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly grease a Ceramic Scone Pan.
  2. In a large mixing bowl. whisk together the flour, sugar, salt, baking powder, and cinnamon.
  3. Work in the butter just until the mixture is unevenly crumbly: it’s OK for some larger chunks of butter to remain unincorporated.
  4. Stir in the chopped apple and Cinnamon Sweet Bits.
  5. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
  6. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  7. Scrape the dough onto a floured work surface, and round it into an 8 inch disk, a scant 1 inch thick. Using a knife or bench knife that you’ve run under cold water, slice it into eight wedges. Carefully place the wedges into the prepared pan.
  8. To make the topping: Stir together the sparkling sugar and Vietnamese Cinnamon. Brush each wedge with milk, and sprinkle with the topping.
  9. Bake the scones for 25 to 30 minutes, or until they’re golden brown. Remove the scones from the oven and transfer them onto a cooling rack. Serve warm.

Credit to The King Arthur Flour Company.
Purchase the Fresh Apple Cinnamon Scones Recipe Bundle October 2019

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