Peanut Butter and Jelly Loaf

We are in the midst of a blizzard here in Maine. Daycare was closed for a half day yesterday so Abe and I whipped this up after naptime. As you probably know and agree, snowy days are perfect for baking. I love baking with my two year old.

This loaf came out excellent. I used Trappist strawberry jam made in Massachusetts. I did end up tenting it with foil toward the end and baking it another 15 minutes, it wasn't done in the middle after 50 minutes.

Peanut Butter and Jelly Loaf
Source: 17 and Baking

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 cup whole milk, room temperature

1 tsp vanilla extract

3/4 cup creamy, all natural peanut butter (with no added palm oil)

2 oz (1/2 stick) butter, room temperature

3/4 cup granulated sugar

1/2 cup packed dark brown sugar

3 eggs, room temperature

1/2 cup jam

Preheat the oven to 350 F. Butter a 9×5″ loaf pan and coat it with sugar.

Sift the flour, baking soda, baking powder, and salt into a small bowl. In another bowl, stir the jam to break it up and get it loose.

In the bowl of a stand mixer, cream the peanut butter, butter, and sugars on medium high speed for a full five minutes. The mixture won’t get light and fluffy and the sugar won’t dissolve, but the mixture will be less grainy.

Beat in the eggs one at a time, mixing well after each one and scraping down the sides of the bowl.

Beat in half the flour mixture, then the milk and vanilla extract, then the rest of the flour, scraping the sides of the bowl. The batter will be thin. Pour half the batter into the loaf pan and dollop with jam. Pour the rest of the batter over the jam and sprinkle the top with large grain sugar.

Bake the loaf for about 50 minutes. The time for this one really depends on your oven, so keep checking. If the edges start to get too brown, loosely tent some tin foil over the top and keep baking. Then bake for another 10-20 minutes or until a toothpick in the middle comes out clean.

Cool in the pan for 15 minutes, then turn the cake out onto a cooling rack and let cool completely.

Blueberry Donut Muffins

There is a big snow storm heading our way for Friday. My recommendation for you is to get the ingredients for these muffins tomorrow, hit the snooze button on Friday, get up and make these (they whip  right up), and enjoy them with a cup of coffee and watch the snow fall.

Sounds good to me!

I think these are my favorite blueberry muffins. I love the glaze and I love the little taste of lemon that both the muffin and the glaze have. I did freeze half the batch and the defrost really well. I was surprised at that actually, with the glaze and all.

Blueberry Donut Muffins
Source: Kristine's Kitchen

Zest of 2 lemons

1/2 cup granulated sugar

1/3 cup brown sugar

1/4 cup unsalted butter, softened

1/4 cup canola oil

2 large eggs

1 tsp. pure vanilla extract

2 2/3 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

1 cup milk

1 1/3 cup fresh or frozen blueberries

For the glaze:

 1 cup confectioners’ sugar, sifted

3 tbsp. unsalted butter, melted

1/2 tsp. pure vanilla extract

1 tbsp. freshly squeezed lemon juice

1 tbsp. warm water

Preheat oven to 425 degrees F. Line a muffin tin with paper muffin cups or spray with nonstick cooking spray.

In a medium bowl, combine the lemon zest and sugars. Use your fingers to blend together the zest and sugars until fragrant.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the lemon sugar, butter, and canola oil until smooth. Add the eggs and vanilla and beat to combine.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour, until thoroughly combined. Gently fold in the blueberries.

Spoon the batter evenly into the prepared muffin tin, filling the cups nearly to the top.

Bake for 15 to 17 minutes, or until they are pale golden brown and a toothpick inserted into the center of a muffin comes out clean. Place the muffin tin on a wire rack to let the muffins cool slightly before glazing.

Meanwhile, mix up the glaze by whisking together all of the glaze ingredients until smooth.

After the muffins have cooled in the pan for 5-10 minutes, dip each muffin top into the glaze and place on the wire rack. Once the glaze has hardened, you can either leave the muffins as they are or dip them a second time.

Serve warm. 

Honey Buttermilk Biscuits

I'm going to go on record that these are one of the most delicious things to come out of my kitchen. Well, they didn't make it too far out of the kitchen. A little sweet, a little salty, a little bit herby. Crusty outside and soft and flaky on the inside. Gah, they pretty much melt in your mouth. And they were a cinch to put together.

I halved this recipe and it made 4 big biscuits. I will be making these for the next big family dinner.

Oh, and grated frozen butter is a beautiful thing. I wanted to stop and take a picture but I was in the moment and didn't want to stop.

Honey Buttermilk Biscuits
Source: Saveur Magazine

5 cups flour

1 tbsp. kosher salt

5 tbsp. sugar

1 tbsp. baking powder

16 tbsp. unsalted butter, frozen

1¾ cups buttermilk

2 tbsp. honey

1 tbsp. rosemary, finely chopped

Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough - DO NOT OVER MIX!.

Turn dough onto a floured surface; pat into an 8" x 6" square (about 2" thick). Cut into 6 squares; place 3" apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.

Crazy Awesome Cinnamon Rolls

You can probably tell that I've fallen by the wayside with blogging. I haven't forgotten about it but with a toddler I just don't have the time. However, when something is really really good - I take the time to do a post.

I already posted about these cinnamon rolls but I feel the need to do so again. The first time I made these I found the ratios to be really weird. After doing some research and watching Ree Drummond's show where she makes these - I see it actually makes like 50 cinnamon rolls meant to be put in foil pans and delivered to friends. Um. Share?? Me? I'll give you one to try but a whole pan?! Only if I really like you! 

So, I am posting her recipe as is but I halved this. Halving the recipe will give you either 16 smaller cinnamon rolls that will fit into two round pans (foil pan or glass pie plate). You can also make them a little bigger and do 8 rolls that would fit into a rectangle glass pan (probably a 9x10). They rise and fill out the pan so I wouldn't worry too much about which one you pick out. Also, I made the dough the afternoon before and then put it in the fridge. The next morning my husband took it out really early and then I rolled it out two hours later. Then I let the rolls rise in a warm spot. Anything to save a little time!

These are so sweet and wonderful. The glaze is amazing and the dough is fabulous. I prefer to do the larger rolls, I think the glaze to dough recipe is nicer.

Enjoy friends!!

Cinnamon Rolls
Source: Pioneer Woman - Ree Drummond

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter - 1 cup
2 cups Sugar
Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
1 bag Powdered Sugar (2 pounder)
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Peach and Raspberry Jam Muffins

This is one of my best kept secrets. Well...it isn't really a secret since I got the recipe from Joy the Baker...and it definitely isn't a secret now because I'm telling you about it.

Yes. Telling you about the most versitile muffin recipe around. These have come out perfect every time I have made them. I've used strawberry jam, raspberry and blueberry jam. Along with blackberries, raspberries, and now peaches. You can mix and match flavors. And these come together so quickly. I usually whip up a batch on a weekend morning.

Life doesn't get much better than a warm muffin on a Sunday morning.

Fruit and Jam Muffins
Source: Joy the Baker

Yield: 8 muffins

6 Tablespoons unsalted butter
1/3 cup whole milk (I use skim...it is all we've got)
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2- 1 cup frozen or fresh raspberries or whatever berry or fruit you've got

3 Tablespoons strawberry jam or whatever fruit jam you've got

For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.

Divide batter among muffin cups and spread evenly.

For the topping:

Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

Baked Maple Cinnamon Donuts

If you love donuts but try to be healthy...you must own a donut pan. I got mine on Amazon. I saw one at Stonewall Kitchen over the weekend. You can find them. It is worth it to have warm donuts without all the fat.

I've tried a few recipes and have a few more to try. These were decent, not fantastic. Of course, I thought the best part was the cinnamon sugar on the outside. Or maybe the fact that they are lower fat so I could eat two and not feel guilty.

Anyway, go out and buy yourself a donut pan and give these a whirl. Or you could search Food Gawker and find another recipe...like pumpkin donuts. Or chocolate. Mmhmm.


Baked Maple Cinnamon Donut Recipe
Source: Cooking with my Kid
Yield: 8-10 donuts

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat vanilla yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter (melted)

Preheat the oven to 400 degrees.

Toss the cinnamon and sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Divide batter evenly into a greased donut pan. (I put the batter in a Ziploc bag and cut the tip off to get it into the pan) The batter will be pretty thick and airy.

Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Use a pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat. Makes 6 donuts.

Maple Oat Scones

I thought I would whip up a batch of these one morning. I took out two sticks of butter to thaw. Then I got making the dough, holy crap! A pound of butter?!?! Are you kidding me?? I had already started so I kept going and finished the recipe but dang. That is a lot of butter! I only keep a pound in stock!

I ended up with massive sized scones. I brought a bunch to my father's house to share with them and I froze some too.

The next time I make these I would definitely halve the recipe. IF I decide to make them again. They are very yummy and they don't taste overly rich and buttery but I do have a limit! (hard to believe...I know)

Maple Oat Scones
Source: Food Network Magazine
Yield: 12ish HUGE scones

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Vegan Banana Bread

I've shared with you my banana bread recipe. I do love that recipe but I've found another that I will be making for my family. I found this recipe in Veganomicon and it is a much less guilt banana bread. Still very tasty. Very moist. Great with a smear of peanut butter.


Vegan Banana Bread
Source: Veganomicon
Yield: One Loaf

2-3 very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you're using chocolate chips or nuts, fold them in here.

Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool!

Lemon Pull Apart Coffee Cake

I knew when I saw this coffee cake that I had to make it. The idea of the yeasty pull apart goodness had me hooked and I'm so glad I made it.

I brought this in to share with my coworkers because if left at home I would have eaten the entire thing. Everyone really enjoyed it but my father, who is a bit old school, was confused why it was called a coffee cake. I think he was expecting something more cakey, less bread like. This is almost like a cinnamon roll made into a loaf...minus cinnamon...plus lemon.

Now, I know that the recipe look daunting. It really isn't that bad. Like any yeast bread you have to let it rise so plan ahead. I promise it is worth it!

Lemon Pull Apart Coffee Cake
Source: 17 and baking

Yield: 10ish servings

Sweet Yeast Dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lemon Sugar Filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted

Tangy Cream Cheese Icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

Make the Sweet Yeast Dough
Mix two cups flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm (120 to 130°F) Stir in the vanilla extract.

Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.

Meanwhile, make the lemon sugar filling. Mix the sugar, lemon zest, and orange zest. It’ll draw out the citrus oils and make the sugar sandy and fragrant.

Center a rack in the oven and preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. [She suggests using a ruler and getting this as accurate as possible, for a prettier loaf that will fit better in the pan. I also suggest making sure both sides are floured, so that the dough will be easy to lift up later.] Use a pastry brush to spread the melted butter evenly and liberally over the dough.

Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar. [She suggests carefully sprinkling the sugar and pressing it in lightly to keep it from falling off.]

Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.

Bake the loaf until the top is golden brown, 30 to 35 minutes. (I baked mine for another 10 or so minutes. It started to brown on the top so I covered it with foil). Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.

The recipe recommends you tilt and rotate the pan while tapping on a table to release the loaf. I just carefully ran a knife around it. Flip the loaf over onto a cooling rack, then flip onto another rack so that it’s right side up. Spread the top of the warm cake with the cream cheese icing, using a pastry brush to fill in all the cracks. [You might want to put a pan or piece of wax paper under to catch any drips.]

Eat warm or at room temperature. You can also cut the cake with a knife, but wait for it to cool if you plan to do so. The cake tastes better on the first day.

Favorite Wheat Bread

I've been a bad blogger! I swear I've been meaning to post, life has been wild the past couple weeks. Work is crazy and by the time I get home and have time to write a post, I'm half asleep on the couch. I'm learning about policy, rule making and building codes. My brain is mushy by the end of the day!

During my time away from the blog a friend asked if I had a wheat bread recipe I would be willing to share (hi Ashley!). I can't believe I haven't shared this already! I make this bread quite often. It is my favorite wheat bread, it isn't whole wheat but it is soft and it comes out perfect every time. This is a great sandwich bread.



Favorite Wheat Bread
Source: All Recipes
Yield: 3 loaves (I usually halve this and make one big loaf)

3 cups warm water
2 packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Molasses Glazed Walnut Scones

I've been eyeing this scone recipe for a few months now. I've never made scones and really...I didn't think I even liked them. Something about this recipe sounded really good. I think it was the glaze!

I didn't have any pecans so I used walnuts instead. I feel like you could even use almonds. Also, I didn't have maple extract so I used a tablespoon or so of real maple syrup. I had just put the scones in the oven to bake when I noticed that I forgot to put in the sugar. DUH! It was too late and I figured when they came out they would be duds.

Nope! They were awesome. The glaze adds so much to them and made up for the fact that I forgot the sugar! The egg yolks make for a soft scone instead of one that easily falls apart. I will definitely make these again...with the sugar!

Molasses Glazed Walnut Scones
Source: Bon Appetit
Yield: 8 scones

2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup pecans, toasted, broken into pieces
2/3 cup buttermilk
2 large egg yolks
1 teaspoon maple extract (I used maple syrup!)

2 tablespoons whipping cream (I used skim milk)
2/3 cup powdered sugar
1/2 teaspoon mild-flavored (light) molasses

Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6-8 wedges.

Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.

Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes. (Who can wait 30 minutes????)

Focaccia

I'm sorry this photo kind of stinks. I'm really looking forward to the long sunny days when I can rely on natural light. Don't get me wrong...I love my external flash...but there is nothing like lush natural light.

I've been making this focaccia for years. My father used to work with this woman who baked a lot of bread and she sent this home with him one day. I think I was around 17 or 18 at the time. I had to have the recipe and I'm so glad she gave it up!

This bread is so flavorful. The salt, garlic and rosemary on the top is awesome. Oh, and of course the olive oil. I normally halve this recipe and we eat half of it right out of the oven, then the other half we use for sandwiches. Enjoy!!

**American Steel, Mean Streak** "I like you 'cause you're like me, We both act miserably, It must make us happy"


Focaccia
Source: Lady from my Dad's work from years ago. :)
Yield: 2 rounds

2 packages of active dry yeast
2 T sugar
4 T olive oil
1/2 cup vegetable oil
1 t salt
2 cups warm water
5 1/2 cups flour

Topping
3 cloves garlic
1/4 cup olive oil
1 T rosemary
1 T kosher salt

Dissolve the yeast in water. Add sugar, oils and salt. mix in 3 cups flour and whip until the dough begins to leave the sides of the bowl (about 10 minutes).

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice right in the bowl and punch down after each rising.

Oil 2 baking sheet or use baking stone. Divide dough between the two pans. Using your fingers, press the dough out to the edges of the pans. Cover and allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for the topping. Sprinkle with the rosemary and salt. Bake at 375 for 25 minutes. Repeat the brushing if needed (I usually do).

The Bestest Banana Bread

Sometimes I hear people asking for a banana bread recipe. I never listen to what people give for answers because I have one tried and true recipe that I've been using since I first learned to bake.

I have quite a few recipes in my arsenal that I've decided are "the one". I have stopped looking for a better recipe.

Chocolate Chip Cookies
Chocolate Cupcakes
No Bake Cookies
Oatmeal Raisin Cookies
Black and White Cookies
Sugar Cookies
Gingersnaps

And I'm always trying to narrow down the field for others. I want to be sure that the recipe I am using is going to result in the BEST product. One that I can make when I'm 80.

This banana bread is moist, sweet, and a cinch to make. Sometimes when my sister comes up to visit she will use my father's rotten bananas to make a loaf. It lasts about 10 minutes.


Banana Bread
Source: Marge Standish
Yield: 1 wonderful loaf that you could eat in one sitting.

1/4 cup shortening
1 t salt
2 eggs
1 t baking soda
3 ripe bananas, mashed
1 cup sugar
1 1/2 cups flour

Cream shortening, add salt. Add sugar and then eggs. Sift flour and soda. Alternately mix in bananas and flour mix to the egg mixture. Pour into greased bread pan. Bake at 350 for one hour.

Maple Syrup Pancake Muffins

Brilliant!! A muffin that tastes like a pancake smothered in sticky syrup. Yes, please!

My only gripe with these is how expensive it is to make them. The topping calls for 3/4 cup of pure maple syrup. WHY is something so delicious and natural SO expensive?? I got a smaller jug of syrup for $6 and it is almost gone. OK...not just from the muffins but from waffles and pancakes too.

Now that I've said that, you have to make these at least once. They are so worth it just for that wonderful taste. I've never made brown butter before but it gives these a deep and caramel flavor. And then the topping is sticky and gooey and wonderful. I could not keep my hands away from these little gems.

You can add anything to the batter that you would normally add to a pancake. I added chocolate chips to a few of them. Then I shared them with my friends.


Maple Syrup Pancake Muffins
Source: Joy the Baker
Yield: 12 muffins

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 Tablespoon maple syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt

For the Maple Glaze:

3/4 cup pure maple syrup
1 Tablespoon lemon juice

Preheat oven to 375 degrees F. Grease muffin tin.

Melt butter in a small saucepan over medium heat. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk milk, egg, yolk, maple syrup, and vanilla until combined. Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine.

Divide the batter among muffin cups and spread evenly.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.

While the muffins are baking make the maple glaze.

In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame.

Remove from heat and wait for the muffins to finish baking. When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze. After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.

Pioneer Woman's Cinnamon Rolls

Cinnamon rolls are one of my vices. I have many. All food related.

I saw Pioneer Woman's cinnamon rolls on her site and decided I should give them a whirl. After looking at the recipe and nearly keeling over, I decided to halve the recipe. That crazy woman wanted me to put 9 cups of flour into this?? And she claims it would feed 8 people. Um. No.

So I halved it. Thinking it was going to make 4 cinnamon rolls.

It made 4 cinnamon rolls the size of my hand, not curled into a fist, wide open...jazz hands.

Later in the week my husband and I were at Barnes and Noble and I peeked in her book. Yeah, in her book she uses the same recipe and says it will make 24. MAKE UP YOUR MIND!

I thought these were decent. I loved the icing on the top. My main complaint was that the cinnamon and sugar on the inside sort of disappeared into the dough after baking. You didn't get that traditional swirl of a cinnamon roll where you can unravel it and devour the middle.

Still, I would make these again knowing that I could halve the recipe and make 12 cinnamon rolls.

Cinnamon Rolls
Source: Pioneer Woman
Yield: 24 servings

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Peter's Bagels

A few years ago I gave my sister Peter Reinhart's The Bread Baker's Apprentice, which is quite popular among foodies and bakers lately. She made the bagels and raved about how good they were. I really wanted to try them but didn't have the book.

I finally took the jump and made them. I found a version of Peter's recipe on Smitten Kitchen with lots of notes. I suggest visiting her blog and reading the notes because they helped me a lot. A link to her blog is in the source of the recipe below.

These were awesome. The only thing I would do next time is add more salt to the dough. I added, as you can see, sesame seeds and poppy seeds to the top of my bagels. I loved that they sat overnight so I could bake them in the morning. I ate one straight from the oven and then made one into a breakfast sandwich. Store bought bagels don't even compare to a homemade one fresh from the oven.

**Fake Problems, 1234** "you're a thousand handshakes and hey good jobs"


Bagels
Source: Smitten Kitchen (adapted from Bread Baker's Apprentice)

Yield: 12 extremely large, 16 regularly large or 24 miniature bagels

Sponge
1 teaspoon instant yeast
4 cups unbleached high-gluten or bread flour (see note below)
2 1/2 cups water, room temperature

Dough
1/2 teaspoon instant yeast
3 3/4 cups unbleached high-gluten or bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)

To Finish
1 tablespoon baking soda

Cornmeal or semolina flour for dusting

Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions (Deb note: this was what I chose, and found the taste very authentic), or chopped onions that have been tossed in oil (optional)

1. Day one: To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 71 degrees F. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 4 1/2 ounce pieces for standard bagels, or smaller if desired (Deb note: I used 2.25 ounce pieces, and yes, I weighed them because I wanted them to bake evenly). Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:

Method 1: Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible (try to avoid thick and thin spots.)

Method 2: Roll out the dough into an 8-inch long rope. (This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

7. Place each of the shaped pieces 2 inches apart on the pans (Deb note: I got away with 1-inch space for the minis). Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda (and optionally, a few tablespoons of barley syrup, see Note at the end). Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minutes flip them over rand boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side (Deb note: I used the 2 minute option). While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) If you want to top (see note below) the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer. (Deb note: I actually baked them quite a bit longer, often almost five extra minutes. I judge by color, not internal temperature, in this case. I did not lower the oven temperature because I had multiple batches to bake.)

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Just say no to boxed muffins

I have a confession to make. Sometimes, on a weekend morning, I feel lazy and I make muffins from a box. It is a terrible thing to do when you love to bake and are actually good at it! I haven't done it in over 6 months and am well on my way to quiting.

Last weekend I really wanted a tart lemon poppy seed muffin. I knew there was a box in the cupboard. I was tempted for a moment but knew that the results of a muffin from scratch would far out weight the energy saved making a batch from a box. To Dorie I went.

Dorie Greenspan always knows what to say to get me back in line. Just looking at her book inspires me and I usually end up making the recipe I went to her for, as well as another. And she didn't let me down with the muffins. They were very lemony which was just what I was looking for. These were a delight and so much better than anything from a box. And they took no time to whip together!

I'm going to introduce something new to the blog here. When I cook/bake I am almost always listening to my iPod or the radio, most of the time singing at the top of my lungs. From time to time I am going to include a note here saying what I was listening to while this recipe was being made. So here is the first:

**Lily Allen, The Fear** "cause I'm killing them all on my own little mission"


Lemon Poppy Seed Muffins
Source: Baking: From My Home to Yours by Dorie Greenspan
Yield: 12 muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all purpose flour
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup sour cream
2 large eggs
1 t pure vanilla extract
1 stick unsalted butter, melted and cooled
2 T poppy seeds

1 cup confectioners’ sugar, sifted
2-3 T fresh lemon juice

To Make the Muffins:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and thefragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make the Icing:
Put the confectioners’ sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.

Cinnamon Raisin Bread

To me, there is no bread greater for toast than homemade cinnamon raisin bread. I've tried buying packaged bread for a quick and easy breakfast. Nope. Some are sliced so thin that to get it toasty it ends up burning the edges. Others are bland. And not to mention, expensive!

Now this bread, this makes fabulous toast. (It's also wonderful fresh from the oven!) It has a great balance of cinnamon and raisins. The dough has eggs in it so the bread is more rich. The crust is great too, you brush it with egg white and sprinkle it with cinnamon sugar prior to baking. Yum.

On the rare occasion that this bread lasts longer than a day or two I use it to make fresh toast. That, my friends, is a great breakfast.


Cinnamon Raisin Bread
Source: Old Fashioned Favorites
Yield: One loaf

1 package active yeast
1/2 cup plus 1 t. sugar, divided
1/4 cup warm water
2 eggs, divided
3-3 1/2 cups flour
1 t salt
2/3 cup warm milk
3 T butter, room temp
1 t vanilla
3/4 cup raisins
1 T cinnamon
1 T butter, melted
1 T water

Proof yeast by sprinkling dry yeast and 1 teaspoon sugar over warm water. Stir until yeast is dissolved. Let stand 5 minutes.

Separate one egg. Refrigerate white and set yolk aside.

Combine 1 1/2 cups flour, 1/4 cup sugar and salt in large bowl. Gradually beat yeast mixture, warm milk, and butter into flour mixture at low speed. Increase to medium and beat 2 minutes. Reduce speed to low and add whole egg, yolk and vanilla. Increase speed to medium and beat 2 minutes. Stir in raisins and about 1 1/2 cups flour with wooden spoon. Turn out dough and knead about 5 minutes or until dough is smooth. You may need to add more flour here.

Shape dough into ball and allow to rise, covered with towel, for 1 1/2 hours. Punch dough down and let rest 10 minutes. Grease bread pan. Combine remaining 1/4 cup sugar and cinnamon. Set aside.

Roll dough into 20x9 rectangle. Brush with 1 T melted butter and sprinkle with cinnamon and sugar mixture. Roll up dough, starting at shorter side. Pinch ends and seam to seal. Place in loaf pan and allow to rise about an hour.

Brush loaf with egg white mixed with 1 T water and sprinkle with a bit more cinnamon sugar mixture. Bake at 350 for 40 minutes.

Fall Harvest Bread

I love when a bread recipe makes two. One for me. One for you! For me, the best part of baking (besides gorging on delicious treats) is sharing the love.

I gave a loaf of this bread to my in-laws and heard praise for three days!! I will definitely make this bread again! My next batch will be for a brunch for girls from the Maine Nest. I think they are really going to like this! Pumpkin, apples, cranberries, and pecans...you can't go wrong!!


Pardon the bad lighting in this photo but I wanted to show off the little tags that I include on most of my goodies. The finishing touch that makes it extra special (besides the love...that is what is so special about my baking!).


Fall Harvest Bread
Source: Good Things Catered
Yield: Two loaves

1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) pumpkin puree
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
1 medium apple (I like granny smith) peeled, cored, and diced
1 c. fresh cranberries
1 c. chopped pecans

Preheat oven to 350 degrees. Prepare 9x5 loaf pan or 5 mini loaf pans(or can sub muffin pan or double recipe for cake/bundt pan).

In large bowl, combine flour, cinnamon, nutmeg, baking soda, salt and whisk to combine. In another large bowl, combine sugar, pumpkin, eggs, oil, applesauce, milk, vanilla and stir to combine well. Add dry ingredients to wet ingredients and stir until just barely blended. Fold in apples, cranberries and pecans. Spoon batter into prepared pan (it will be all lumpy - don't worry).

Bake for 60-70 minutes (35-40 minutes for mini loaves) or until wooden pick inserted into center comes out clean. Remove from oven and let cool in pan for 10 minutes. Remove from pan and let cool on wire rack completely (makes the slices much more clean.

Dead Bread

El Dia de los Muertos (Day of the Dead) is celebrated today, November 1st in Mexico. I'm no expert but it sounds like today they celebrate kids and then tomorrow they celebrate those that have passed. Thanks Wikipedia.

I've been meaning to try this recipe for over a year. We had a rainy weekend and the timing was perfect to get this done in time for Halloween and Day of the Dead (no relation). My major tip for this is to make sure you put the "skull" really close to the crossbones because as the whole thing rises the "skull" will move. So mine sort of looks like a blob and an X. Eh. I love this bread toasted. It is slightly sweet...sort of like a porteguese bread. I brought one loaf into work and it was a hit. Slightly over shadowed by the homemade Oreos but I think it held its own.

Pan de los Muertos
Source: CHOW
Yield: 2

1/2 cup granulated sugar, plus more for sprinkling
1 teaspoon kosher salt
1 teaspoon anise seed
1/2 ounce (2 packets) active dry yeast
1/2 cup whole milk
1/2 cup water
8 tablespoons (1 stick) unsalted butter
4 large eggs
4 1/2 cups all-purpose flour
1 egg yolk beaten with 2 teaspoons water

Combine sugar, salt, anise seed, and yeast in a small mixing bowl. Heat milk, water, and butter in a small saucepan over medium heat until butter is just melted; do not allow it to boil. Add milk mixture to dry mixture and beat well with a wire whisk.

Stir in eggs and 1 1/2 cups of the flour and beat well. Add remaining flour, little by little, stirring well with a wooden spoon until dough comes together.

Turn dough out onto a lightly floured wooden board and knead until it is smooth and elastic, and no longer sticky, about 9 to 10 minute . Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise in a warm area until it has doubled in size, about 1 1/2 hours.
Heat the oven to 350°F and arrange a rack in the middle. Punch down dough and divide into 2 pieces. Cut 3 small (about 1-ounce) balls from each half and mold them into skull-and-bones shapes. Shape large balls of dough into round loaf shapes, and place skull-and-bones on top. Place breads on a baking sheet lined with parchment paper and let rise another hour.

Brush loaves with egg yolk mixture and bake. Halfway through baking, about 20 minutes, remove loaves from oven and brush again with egg wash and sprinkle lightly with granulated sugar. Return to oven and bake until loaves are golden brown and sound hollow when tapped, about another 20 minutes.