Chocolate Twist Bread

This really isn’t the bread making time of year but since I am a teacher and off in the summers, I make bread. This is my version of a chocolate twist bread. I haven’t quite perfected the shape yet but the taste is a-maz-ing! I have filled the bread with chocolate, almonds and cinnamon. The almonds are completely optional. My son is not allergic to almonds, just peanuts so when I can source peanut free almonds, I like baking with them. If you don’t bake with any nuts, then add more chocolate. Yes, more chocolate! Nothing wrong with that! You can also jazz it up with different flavours like orange, coconut, cardamon, cherries, etc.

Chocolate Twist Bread

In a small bowl, mix together and let the yeast activate:

  • 1/2 cup lukewarm water
  • 2 and 1/2 tsp yeast

In a small saucepan, combine and warm until the butter is just melted:

  • 1 and 1/2 cups milk
  • 1/2 cup plain yogurt (equal to 2 eggs)
  • 1/2 cup butter
  • 1 and 1/2 tsp salt
  • 1/2 cup sugar

After the yeast is activated and the milk mixture is at room temperature, combine in a stand mixer and add in flour, starting with 3 cups first:

  • 5 1/2 to 6 cups all purpose flour

Once you have added in and mixed the 3 cups, slowly add in the remaining flour until a soft and slightly sticky dough is formed. When it is throughly kneaded, dust with flour and let raise for 1 hour or until double in size.

After the first raise, roll out until 15 by 15 inch square. Cut in half so you have two 15 by 7.5 inch pieces to fill, cut and roll separately.

In food processor, combine and pulse until a few chunks remain:

  • 3/4 cup chopped semi-sweet chocolate
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 3/4 cup almonds (optional)

Divide filling between the two pieces of rolled out dough and then roll up each separately. Cut each roll down the middle and twist the 2 pieces together. Some of the filling will fall out but you can just sprinkle it on top after you get it on the pan. I recommend rolling and twisting on the parchment paper you will bake on to make the transfer easier. You will end up with 2 double twisted loaves.

Let raise for another 30 minutes until proofed. At this point, it will look like this:

Brush with cream before baking. Bake at 350 degrees F for approximately 45 minutes on a large parchment lined cookie sheet.

Cinnamon Swirl Bread

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This is a delicious sweet bread that usually contains eggs. In this bread I use flaxseed and plain yogurt as the egg replacement to help keep the dough nice and soft. I also use honey in the bread itself. This was my first attempt at a swirl bread but I have made other types of bread before. There is a bit of extra work involved but you are rewarded with a pretty design when you slice the loaf.

Cinnamon Swirl Bread

In a small pot, heat together until the butter is just melted:

  • 1 cup milk
  • 1/3 cup butter

Let the milk mixture cool until lukewarm.

In a large mixing bowl combine:

  • 2 tbsp yeast and 1/2 cup warm water

Let the yeast activate for 15 minutes until nice and foamy.

When the milk mixture is cooled down and the yeast and water are activated, pour the milk mixture into the large mixing bowl with the yeast and water.

Add in:

  • 1/2 cup plain unsweetened yogurt
  • 1/4 cup honey
  • 3 cups all purpose flour
  • 4 tbsp flax seed meal
  • 1 tsp salt

Mix with a dough hook in a stand mixer or by hand with a wooden spoon. Slowly add in up to:

  • 1 and 1/2 cups flour

You want to dough to be soft and slightly sticky but not so sticky you cannot handle it. Mix for several minutes to activate the gluten or knead by hand for several minutes. Once you have a nice dough, coat in vegetable oil or dust lightly with flour and return to the large mixing bowl to rise. Cover the bowl.

Leave the dough to rise for 1 to 2 hours depending on the humidity, until twice the size.

On a clean surface, sprinkle some flour and roll out half of the dough to about 1/4 inch thick. Try to keep the width only as long as the loaf pan you are going to bake the loaf in. You will end up with a fairly long, narrow rectangle. Mine ended up a bit too wide but you can always trim it to fit your pan.

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Sprinkle the dough with:

  • cinnamon (approximately 1 and 1/2 tsp)
  • brown sugar (approximately 1/3 cup packed)

Roll tightly and place in a greased loaf pan. Repeat with the other half of the dough. Let the loaves rise for another hour.

Bake at 350 degrees F for approximately 40-45 minutes until golden brown and baked through. Take out of pans to cool. Enjoy!

 

Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Pumpkin Cream Cheese Loaf

Made a couple of these Pumpkin Cream Cheese Loaves today! These are great for baking ahead and freezing for the holidays!

my eggless world

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The combination of pumpkin and cream cheese is delish! Especially when there is a crispness in the fall air. The cream cheese not only adds a nice flavor to the loaf, it also acts as a binder for the missing eggs.

Pumpkin Cream Cheese Bread

Cream together:

  • 1/2 cup softened butter
  • 4 oz cream cheese
  • 1 cup packed brown sugar

Then add and mix well:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
  • 1 cup pumpkin puree

Then add dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Makes a large loaf. Bake 350 degrees F for approximately 55 mins in a greased and floured loaf pan.

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Gingerbread Loaf

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Yum! The tastes of fall are spicy, citrus-y and sweet! This will become one of your favorite fall treats! I went a little mild on the spice, however you can bump it up if your family’s taste buds crave more spice. If so, I would suggest doubling the cinnamon, ginger and allspice.

Gingerbread Loaf

Cream together:

  • 1/2 cup softened butter
  • 3/4 cup sugar

Then add:

  • 1/4 cup molasses
  • zest of 1 orange

Mix well and then add:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)

Once the yogurt is mixed in, sift the dry ingredients together in a separate bowl:

  • 2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp allspice

Alternate  the dry ingredients with the wet ingredients, adding the hot water last.

  • 1/2 cup milk
  • 1/4 cup hot water

Mix well. Spread into a parchment lined or greased and floured loaf pan. Bake at 350 degrees  F for approximately 45-50 minutes.

Cool. Top with your favorite cream cheese icing, I used a brown sugar one:

Brown Sugar Cream Cheese Icing:

Cream together:

  • 1/4 cup softened butter
  • 1/2 pkg softened cream cheese

Then beat in:

  • 1/2 tsp vanilla
  • 1/2 cup brown sugar
  • 1/8 tsp cinnamon
  • pinch salt

 Whip until brown sugar is dissolved.

Pumpkin Cream Cheese Loaf

 

 

IMG_3306

The combination of pumpkin and cream cheese is delish! Especially when there is a crispness in the fall air. The cream cheese not only adds a nice flavor to the loaf, it also acts as a binder for the missing eggs.

Pumpkin Cream Cheese Bread

Cream together:

  • 1/2 cup softened butter
  • 4 oz cream cheese (125g)
  • 1 cup packed brown sugar

Then add and mix well:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
  • 1 cup pumpkin puree

Then add dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Makes a large loaf. Bake at 350 degrees F for approximately 55 mins in a greased and floured loaf pan or parchment-lined loaf pan.

 

Traditional Banana Bread

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This recipe is a perfect example of how to be successful at eggless baking by manipulating a couple of ingredients. Using an egg replacer alone does not guarantee a recipe will work. The original recipe came from my mother but every time I made it, it would fall apart. This recipe is for a white flour banana bread. In order to get a better product I increased the flour and instead of using all butter, I used half butter and half canola oil. Sometimes just tweaking a couple of ingredients will help a baked good come together.

Banana Bread

Cream together:

  • 1/4 cup butter softened
  • 3/4 cup white sugar

Then add:

  • 1/4 cup canola or vegetable oil
  • 2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs) or 1/2 cup plain unsweetened yogurt
  • 1 tsp vanilla

Mix well and then add:

  • 3 mashed ripe bananas

Mix again.

Stir in dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Do not over mix. 

Bake at 350 degrees F for 60-65 mins in a greased and floured loaf tin.