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Recipe Thursday-Monkey Bread

Posted on April 18th, 2013 | Posted in Bakery, Breakfast and Brunch, Recipes

There is something very comforting to me about the smell and taste of cinnamon, sugar and butter. I grew up enjoying these flavors in Monkey Bread for special occasions. Since this past Monday was Hometown’s April Birthday Celebration I broke out the bunt pan and made us this nostalgic breakfast bread! This recipe is very simple, but so good. I prepped it the night before and then poured the butter and brown sugar over it in the morning and popped it in the oven. When I brought it to work the birthday treat was still warm!

Hometown also just recently began selling convenient ready to eat single serve monkey breads! Click HERE for more details.

Monkey Bread

Hometown's Monkey Bread

Yield 16 Servings
32 (4 cans) refrigerator biscuits
1 cup sugar (991842)
1 tablespoon cinnamon (CQC065)
1/2 cup butter, melted (880000)
1 cup brown sugar (NSU2150)

Cut each biscuit into four pieces (I use a scissors). Toss in bag with the white sugar and cinnamon. Put pieces into a greased bunt pan or angle food cake pan. Mix brown sugar and melted butter together and pour over the coated biscuits. Bake at 350 degrees for 35-40 minutes or until done. Invert immediately onto plate. Best served warm.

Recipe from the kitchen of Dawn Beitzel-The Worship Center Cookbook-“Sharing Our Best”

Recipe Thursday-Irish Soda Bread

Posted on March 14th, 2013 | Posted in Bakery, Recipes

About five years ago I was hosting my first St. Patrick’s Day party and I came across this delicious Irish Soda Bread recipe. I have tried other recipes, but I continue to come back to this recipe because of it’s simplicity and rich creamy flavor. This year I made this recipe for a St. Patrick’s Day brunch that I went to last Sunday. Since I was not sure what guest preferred I split my batch into two smaller loaves and put raisins in one half and left the other pure. I always thought that I preferred with raisins, but after this experiment I am equally a fan of without raisins, if not a smidge partial. Cheers!

Irish Soda Bread

Hometown Provisions Irish Soda Bread

Yield 2-6″ Loaves

3 cups all-purpose flour, plus extra for the counter (991867)
1 cup cake flour (this makes the soda bread very light) (NFL2550)
2 tablespoons sugar (991842)
1 1/2 teaspoons baking soda (991858)
1 1/2 teaspoons cream of tartar (NSP2028)
1 1/2 teaspoons salt (991861)
3 tablespoons unsalted butter, softened, divided (880000)
1 1/2 cups buttermilk (HPH001)
1/2 cup raisins (optional) (994002)

Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Line a baking sheet with parchment or spray generously with vegetable oil spray. Whisk the flours, sugar, baking soda, cream of tartar and salt together in a large bowl. Work 2 tablespoons of the butter into the dry ingredients with a fork until the texture resembles coarse crumbs. Stir in the buttermilk with a fork just until the dough begins to come together. Split the dough in half and turn out one half onto a lightly floured counter. Add raisins to other half in bowl and mix slightly. Knead each loaf on floured counter just until the dough becomes cohesive and bumpy, about 30 seconds. (Do not knead until smooth.) Pat the dough into a 6-inch round about 2 inches thick. Place on the prepared baking sheet. Cut an X, with a serated knife, into the top of the loaf. Bake until the loaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Remove the loaf from the oven and transfer to a wire rack. Melt the remaining 1 tablespoon butter and brush over the top. Let the loaf cool for 1 hour.

Recipe adapted from America’s Test Kitchen Cookbook

Recipe Thursday-Overnight Sticky Buns

Posted on January 24th, 2013 | Posted in Bakery, Breakfast and Brunch, Recipes

I was looking forward to this past Christmas season for a few months prior, because I was going to be hosting my three nieces and nephew for a sleepover (ages 8, 5 and two 3 year olds)! Since some of them live in California they do not get enough quality cousin time, nor do I do my Aunt duties:). So in anticipation, I wanted to produce a breakfast that was easy to make, homemade and satisfying to my tastebuds and kids tastebuds. I came across this Overnight Sticky Buns recipe which is pretty much a glorified monkey bread recipe.  I will say that I suceeded, with the exception of my 5 year old niece who informed me that she does not eat cinnamon, hmm… All in all delicious and worth making.

Overnight Sticky Buns

Hometown's Overnight Sticky Buns

While the recipe calls for a cup of raisins or 1/2 cup of chopped pecans I made mine with neither, for the kids sake!  Feel free to use either one or a mix of the two.  The recipe should be prepared before you go to bed and baked in the morning.

Yield 8-10 Servings
1 cup raisins (994002), or ½ cup chopped pecans (992506)
1 (3-ounce) package vanilla pudding (Cook and Serve type; NOT instant)
3/4 cup brown sugar (NSU2150)
1 teaspoon cinnamon (CQC065)
2-pounds frozen white bread dough (cut into 1.5 ounce pieces) or dinner roll dough
8 tablespoons butter (880000)

Before you go to bed, sprinkle pecans and/or raisins (if using) in a greased Bundt pan, and evenly arrange the frozen dough balls on top.  Combine the pudding mix, brown sugar and cinnamon; sprinkle over dough. Cut butter into pieces and dot over the top of sugar mixture.

Cover tightly with plastic wrap and let rise overnight on counter.  (Very tightly! Wrap around pan if necessary for a secure seal)

In the morning, preheat the oven to 350 degrees.  Remove plastic wrap and bake for 25-35 minutes (on a baking sheet to catch the drips) or until the sticky buns are cooked through and a bit crusty on top.

Allow to cool for 5 minutes in the pan.  Place your serving plate on top of the Bundt pan and invert, holding platter and Bundt pan together, so that the sticky buns come out nicely onto your platter.

Tip:  If you don’t seal the plastic wrap to the side of the Bundt pan before going to bed, the dough may rise well above the top of the pan by the time you wake.  Not to worry, simply press down on the wrap-covered surface until the dough is at the same level as the top edge of the pan and proceed.

Recipe adapted from FountainAvenueKitchen.com

Recipe Thursday-Raisin Rye Bread

Posted on June 28th, 2012 | Posted in Bakery, Recipes

This is my all time favorite bread recipe! We use to make it in mass quantities at the summer camp I worked at. It is a savory bread so can be enjoyed with dinner and compliments Hawaiian flavors nicely. Hopefully you will treasure this recipe as much as I do.

Raisin Rye Bread

Yield 5 Loaves
1/2 cup water, very warm
2 tablespoons yeast (991830)
Pinch of sugar (991842)
1 quart milk, hot (HPH004)
1/4 cup margarine (880051)
1 cup sugar (991842)
3 tablespoons molasses (NSY2101)
1 1/2 tablespoons salt (991861)
2 cups rye flour (NFL5559)
2 1/2 quarts white flour (991867)
2 cups raisins (NRA1010)

Dissolve yeast and  pinch of sugar in warm water. On stove, heat milk until almost boiling. Pour into mixer bowl with dough hook attachment. Add margarine, sugar, molasses and salt. Mix until margarine is almost completely melted. Add rye flour and some of the white flour. Mix well. Add yeast mixture and mix in. Add raisins and mix in. Add enough white flour for dough to pull away from sides of bowl. Mix for 3 minutes. Leave in bowl and cover with towel until double in size. Punch down, form into loaves. Proof in bread pans. Bake 350 degrees for approx. 30 – 40 minutes. Brush with melted margarine.

Recipe from Joyce Mueller

Recipe Thursday-Banana Buttermilk Bread

Posted on June 7th, 2012 | Posted in Bakery, Recipes

I have had fun exploring recipes that use buttermilk and found that Banana Buttermilk Bread is a delicious use of this ingredient! This recipe is a perfect marriage of two ingredients that I love-bananas and buttermilk. It is a simple recipe to make. It is not overly sweet, and most importantly is moist, which is a necessary requirement for any banana bread.

I like to have  freshly made bread available when I am hosting guests, so this will be added to my recipe box repertoire. Whether it is a sweet bread or a savory soda bread biscuits to accompany dinner, everyone benefits from fresh bread. Disclaimer: Do not feel like you must make your bread from scratch though when there are so many great local bakery stands in the Lancaster area.

Banana Buttermilk Bread

Yield 2 Loaves
1/2 cup shortening (992035)
1 cup sugar (991842)
2 eggs, beaten (EGG011)
1 cup buttermilk (HPH001)
2 teaspoons baking soda (991858)
2 1/4 cup flour (991867)
1/2 teaspoon salt (991861)
1 teaspoon baking powder (NOT1030)
2 cups mashed bananas
1/2 cup nuts, chopped (NNU1014)

Cream shortening and sugar; add eggs. Stir baking soda into buttermilk and add to mixture. Add bananas and flour, salt and baking powder. Mix well. Stir in nuts. Pour into 2 greased loaf pans. Bake at 375 degrees for 1 hour.

Recipe from cooks.com

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