It took me three tries to get this right! I used a recipe I found and I’m pretty sure it had a mistake. The good news is I corrected it. Check out this fun brioche bread! It is a medium size loaf. Perfect for a couple of breakfasts and lunch. And, it’s pretty!
Butterfly Pea Brioche Bread
- 1/2 cup milk
- 1 1/2 tsp active dry yeast
- 2 TBS sugar
- 2 cups bread flour
- 3 TBS sweetened condensed coconut milk
- 3 TBS butter, cut into pieces
- 1 tsp butterfly pea powder
- Heat milk for 30 seconds in the microwave.
- Add the yeast & sugar and lightly whisk until mixed. Let sit for 5 minutes.
- Pour yeast mixture in a mixer with the dough hook on.
- Add in the bread flour & condensed coconut milk. Mix on low medium for 3-4 minutes.
- Add butter pieces one at a time. Stop to scrape sides, if necessary. Continue slowly adding butter until all pieces are incorporated.
- Remove half the dough.
- Add 1 tsp butterfly pea powder to the remaining dough and mix for 2-3 minutes until the powder is incorporated.
- Knead both doughs separately and form into a ball. The dough with butterfly pea powder may require more kneading to further incorporate the colored powder.
- Cover both dough balls with a clean towel. Let rise for 1 hour, until doubled in size.
- Grease a medium bread pan and set aside.
- Form into a ball again & let sit for 5 minutes. Then rollout each ball into a thin rectangle. Make sure to check the length of your bread pan.
- Place the blue dough on top of the other dough and roll lengthwise. You want a fairly tight roll. Place in your prepared pan and cover with a dry towel. Let rise for 1 hour, until doubled in size.
- Heat oven to 350 degrees. Bake bread for 25-30 minutes. Let cool & enjoy!
These buns were an experiment in trial and error. I checked out various quick hamburger bun recipes and found some work better than others. I discovered that the flour you choose really matters in this type of recipe. After three batches, here is the recipe I found produces the best bun.
If you make 8 buns they will be kind of small. We like a bigger burger, so I suggest making 6 buns.
- 1 cup warm water (105-115 degrees)
- ¼ cup warm milk (105-115 degrees)
- 1 TBS instant (rapid-rise) yeast
- 2 TBS sugar
- 1 tsp salt
- 1 egg
- 2 3/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons unsalted butter at room temperature, cut into 2 pieces
- Egg Wash: 1 egg & 1 TBS cream, whisked to combine
- Line a baking sheet with parchment paper.
- Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
- Add the salt & egg to the bowl. Use the paddle attachment to combine on low.
- Add both flours & mix on low speed until combined, then add in the butter pieces.
- Switch to the dough hook and knead for 8 minutes. The dough will be soft and sticky.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 6-8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
- Preheat oven to 400 degrees.
- Loosely cover the dough balls with a clean kitchen towel & let rest for 15 minutes.
- Remove the towel & brush the tops of the buns with the egg wash. Bake the buns in the oven for 13-15 minutes, until tops are golden.
I found this recipe a couple of years ago on Pinterest when I was searching for things to make with my annual flat of Poteet strawberries. This bread from Positively Splendid is indeed, splendid. It is moist & delicious. The best thing about this recipe is that it makes 2 loaves of bread – one for me & one for you!
- ¾ cup butter, softened
- 8 ounces cream cheese, softened
- 1½ cups granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup mashed bananas (approximate 2 large or 3 small)
- 1½ cups chopped fresh strawberries
- 1 tablespoon flour
- Preheat oven to 350 degrees. Grease and flour two loaf pans. I also line my pans with parchment paper.
- Cream the butter and cream cheese together with an electric mixer. Gradually add the sugar, beating well to combine. Add the eggs, one at a time, beating well after each addition.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined.
- Add the vanilla and mashed bananas, mixing on low speed to incorporate.
- Fold in the strawberries just until they are fully incorporated into the batter.
- Divide batter between the prepared pans, spreading evenly with a spatula.
- Bake for 1 hour, until a cake tester inserted into the center of each loaf comes out clean. After 25-30 minutes you may need to cover the pans with a foil shield to prevent the tops from getting too brown.
- Once done, cool for at least 15 minutes. Remove from pans and serve.
I’ve made so many versions of banana bread, but this one has to be my favorite! It’s so moist and I love the cinnamon surprise in the middle. Just know if you make it, you better hide yourself a slice because it’s going to be gone before you can even get it out of the pan.
- 3 ripe bananas, smashed with a fork
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups flour
- Cinnamon filling: 1 TBS cinnamon mixed with 1/3 cup sugar
- Preheat oven to 350 degrees. Butter & flour a loaf pan. You can use any size. Just adjust baking time accordingly.
- Mix everything, except the flour, with a spatula. Add the flour and incorporate gently. Don’t over mix.
- Add half the batter to the prepared loaf pan. Then sprinkle half or more of the cinnamon sugar mixture over the batter, leaving a half inch without sugar on all sides. Pour remaining batter on top. Sprinkle remaining cinnamon sugar on top.
- Bake for 50-60 minutes or until a tester comes out clean. Adjust baking time depending on the size pan you are using.
King cakes are synonymous with Mardi Gras! I decided to make my own using store bought pizza dough. They taste homemade, but without all the effort! Just add purple, green & yellow sparkle sugar and you’re good to go! Laissez les bons temps rouler! Qui, cher!
- 1 refrigerated pizza crust from your grocer’s refrigerator section (I used Pillsbury)
- 1 tsp cinnamon
- 1/3 cup sugar
- 2 TBS melted butter
- 1 cup powdered sugar
- 1 – 2 TBS milk
- Colored sugar crystals
- Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper.
- Mix cinnamon and sugar together & set aside.
- Remove pizza dough from packaging and roll out onto the prepared baking sheet. Carefully cut in half lengthwise.
- Brush butter on both pieces of dough. Divide cinnamon sugar evenly over each piece of dough.
- Fold each piece of dough over lengthwise. Press the folded side a bit. Now, twist your long piece of folded dough & then form a circle. Pinch where the ends meet.
- Bake for 8 – 10 minutes, until golden.
- While king cake is baking, mix powdered sugar with milk to make a thick frosting. Set aside.
- When cakes are done, remove from oven. Let cool a bit. Then ice & sprinkle with sugar crystals.
This amazing cornbread is from my 2010 Southern Living Annual Recipes cookbook. It is hands down the best cornbread I have ever made. Once I used this version of cornbread, I have never found a recipe that can top it. I made a slight tweak because I can no longer find self-rising white cornmeal mix. My family loves this cornbread so much that they ask for it for Thanksgiving dinner.
Note: This recipe was adapted from the 2010 Southern Living Annual Recipes. For a variation, you could add 1/4 cup chopped & sautéed fresh jalapeño.
- 1/3 cup unsalted butter
- 1 (8 oz) container sour cream
- 2 large eggs, slightly beaten
- 1 (8 oz) can of creamed corn
- 1 cup white cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- Preheat oven to 400 degrees. Heat butter in a 9-inch cast iron skillet or cake pan in the oven, until melted. Remove and set aside.
- Mix cornmeal, baking powder and salt. Set aside.
- Combine, sour cream, eggs & corn in a medium bowl. Whisk in cornmeal mixture, until just combined.
- Whisk in melted butter.
- Make sure skillet or pan is greased with remaining butter on the bottom and sides. Pour in the batter.
- Bake for 30 minutes or until slightly golden on the top.
I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!
Homemade Corn Tortillas by The Culinary Institute of America
- 1 1/2 cups masa harina
- 1/4 tsp sea salt
- 2 TBS vegetable oil
- 1 cup hot water
- Combine the masa and salt in a large bowl. Add the oil and stir to combine.
- Wearing gloves, stream in the hot water while mixing with your hand until dough comes together as a ball.
- Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes,
- Divide into 14 balls and lightly dust with flour. Put them between 2 pieces of plastic and press them in a tortilla press.
- Heat a cast iron skillet or a comal (Mexican tortilla griddle) on medium to high heat. Cook on both sides until brown spots appear. Wrap in a towel or put in a tortilla warmer to keep hot.
Merry Christmas! I had a a bunch of leftover cranberries and thought that adding them to some banana bread might be kind of festive. The bread turned out great, and with the sugar glaze and walnuts I added to the top it was extra special. A perfect side to add to my Christmas breakfast!
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup mashed banana (about 2 medium)
- 1/2 tsp vanilla
- 1/4 cup milk (I use 1% milk)
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 1/2 cup chopped walnuts
- 1 1/2 cups coarsely chopped fresh cranberries
- 1 cup powdered sugar
- 2 TBS half and half
- 1/3 tsp vanilla
- 1/4 cup chopped walnuts (for sprinkling over the glaze)
- Preheat oven to 350 degrees. Grease and flour a 9 x 5″ loaf pan. Cream sugar and butter together in a medium mixing bowl until well blended. Add banana, vanilla, milk, and eggs, mixing well. Add flour and baking powder, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in loaf pan.
- Bake at 350 degrees for 65 to 75 minutes, or until a toothpick inserted in center of bread comes out clean. Let loaf cool a few minutes in the pan and then remove from pan and cool completely. Makes 1 loaf.
- Mix powdered sugar and half and half together, blending well. Add vanilla. This will make a thicker, creamy glaze. Spoon glaze over the top of your cooled loaf, then sprinkle with nuts. Let glaze set and serve.