Bread of the Month


Every month members of the Bread of the Month group gets to try out a new bread. This month it is…

    Cinnamon Sugar Pull Apart Bread.

This is cinnamon rolls in a loaf. Sweet. Easy – Kinda Sorta.
Instead of rolling the dough into a cylinder after covering with butter, cinnamon, and sugar, the dough is sliced into long lengths and then into squares and placed into a loaf pan.

{I had a little left over so I made some small swirls and baked them like monkey bread in a mini loaf pan.} Popped into the oven at 350 for 30 minutes you end up with a sweet, cinnamony loaf of sugary layers that are fun to pull apart and devour enjoy for breakfast or snack, or lunch, or dinner…..

I only made one error. I forgot and added the browned butter {Yes, BROWNED butter!!} to the sugar cinnamon mix instead of spreading it on the dough. It made slicing and putting the squares into the pan harder, but it did no harm to the flavor!!!

And the little mini loaf?? Well….

You can find the recipe here: Tracey’s Culinary Adventures

And you can find the other baker’s breads on the BOM Facebook Page.

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I have to admit I may be the ONLY person (besides The Hubs) in America who has never been to Outback Steakhouse. We have one here, but since they are only open at night it just isn’t going to be somewhere I eat anytime soon. I have heard they are quite tasty. And that their bread is REALLY good.

To that end I was excited when THE BOM for June was…

      Outback Bushman Bread!!

And it was good! Quite good!! It is a sweet bread packed with flavor and, because of the rye flour, healthy with fiber!!

The recipe is already on The Net at about.com so I guess it is okay to list the recipe here.

Ingredients:

    * 3 packages dry yeast
    * 1/2 cup warm water
    * 1 Tablespoon sugar
    * 1 cup warm water
    * 1/2 cup dark molasses
    * 1 Tablespoon salt
    * 2 Tablespoons oil
    * 2 cups rye flour
    * 2-1/2 to 3 cups all-purpose flour

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly.
Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine.
Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down.
Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.
Either way let loaves rise till doubled in warm place.
Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.


Bread freezes beautifully.
Yield: 2 large loaves or 6 mini-loaves

    Recipe Source: Restaurant Recipe Secrets: And Other Classified Information for Imitating Famous Food at Home by Gloria Pitzer (Secret Recipes Books) out of print

There is an FB page for Bread of the Month. Check out the other loaves.

I have never made whoopie pies. I have eaten whoopie pies. Lots as a kid. Never really thought of making my own, until Bread of the Month presented this one for our October baking.

    Whoopie!!! Pie

The big cookies used for this ‘pie’ have lots of fall flavor with the nutmeg, cinnamon, cloves, and ginger. I will definitely make these often – just as cookies. With the cookie recipe there is also a filling recipe. It is a simple butter, cream cheese, powdered sugar mix. I could not get it to work. 2 minutes after I put the pies together the top slipped off and the filling sort of dribbled out.

The recipe called for 2 cups of sugar. I used 3 and it was still rather runny. I think adding some more cream cheese will fix it, but meanwhile I used some left over buttercream/cream cheese frosting and that worked out beautifully. They reminded me of the little oatmeal pies we put in the freezer for quick snacks.

The cookies are rather large – 1/4 cup of mix {I used my #16 dasher.} results in a 3 – 4″ cookie. Not that size is a problem when they are so spicy good.

The recipe comes from King Arthur Flour. And if you want to see other results you can visit the Bread of the Month FB page. Maybe join in next month. Always a surprise waiting for us.

There are several reasons I am glad Facebook was invented. Finding old friends. Keeping up with family. Chatting with buddies far far away. And one I didn’t expect – recipes. Yep, recipes – for lots of different goodies.. Cakes, cookies, and my all time favorite – bread. I was invited by Natashya of Living in the Kitchen with Puppies a couple of months ago but was really unable to participate until this month. And this month I am glad I did, it was a great bread…

    Maple Oatmeal Bread

was September’s Bread of the Month. It is a slightly sweet bread perfect for toast especially topped with a little Maple Butter. I made it just a little sweeter by brushing the top with a little Maple Syrup. Then I sprinkled a little oatmeal on top. It was just the right touch.

The recipe calls for flour but doesn’t specify what kind so I just used Bread Flour. Seemed appropriate. And it was just fine. Made a great crumb and it rose beautifully. I was afraid it would be tough because I was kneading the dough with the KA and forgot about it while playing WII with the kids multi-tasking, but it wasn’t.

It was delicious.

Maple Butter

1/2 cup softened butter mixed with 1/4 cup Maple syrup.

The recipe comes from Bernard Clayton’s New Complete Book of Breads via floydm on The Fresh Loaf.

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