Pumpkin Chocolate Chip Bread or Muffins
I absolutely LOVE LOVE LOVE Pumpkin Chocolate Chip bread or muffins. This recipe is the best! It is sweet enough, but not too sweet. The yogurt makes it so nice and moist. They absolutely smell like autumn!
Preheat oven to 350 degrees.
Spray loaf pans with cooking spray – I like using Baker’s Joy for baked goods.
2 – 9 x 5 loaf pans
3 – tin loaf pans
6 small mini bread pans.
32 cupcakes (if using cupcake liners, you do not need to spray these).
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don’t scoop) (NOTE: if you don’t have any whole wheat flour – you can just use all white flour – but don’t use all whole wheat)
Combine flours in a medium size bowl.
1 cup chocolate chips (plus a few extra for the top). I like using mini inside and regular for the top.
Add a teaspoon or two of this flour to the chocolate chips. Doing this helps keep the chips suspended within the batter and keeps them from sinking to the bottom.
Give the regular chocolate chips a rough chop. These will be used for the top. Set aside.
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
1/2 cup brown sugar
1 1/2 cups white sugar
In a separate larger bowl, combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.
6 oz. container vanilla yogurt (any type)
Add yogurt, eggs, pumpkin, oil, and vanilla extract. Whisk until smooth.
3 eggs, slightly beaten
15 oz. can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
Slowly add dry ingredients and mix together, being careful not to over mix.
When combined, stir in chocolate chips.
Divide batter between the pans or fill muffins cups.. Sprinkle rough chopped regular chips on the top.
Bake:
Large loaves – 55 – 60 minutes or until a toothpick comes out clean. Make sure you insert the toothpick in the very middle of the loaf, as this is the part that bakes last.
Tin loaves – 50 minutes
Mini loaves – 38 – 40 minutes
Muffins – 24 minutes.
Let cool for 10 minutes before removing from the pan.
Recipe Source: Our Best Bites
FULL RECIPE WITHOUT PICTURES —
PUMPKIN CHOCOLATE CHIP BREAD or MUFFINS
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don’t scoop) (NOTE: if you don’t have any whole wheat flour – you can just use all white flour – but don’t use all whole wheat)
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar
1 1/2 cups white sugar
6 oz. container vanilla yogurt (any type)
3 eggs, slightly beaten
15 oz. can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 cup chocolate chips (plus a few extra for the top). I like using mini inside and regular for the top.
Preheat oven to 350 degrees.
Spray loaf pans with cooking spray – I like using Baker’s Joy for baked goods.
2 – 9 x 5 loaf pans
3 – tin loaf pans
6 small mini bread pans.
32 cupcakes (if using cupcake liners, you do not need to spray these).
Spray pans with cooking spray, and set aside.
Rough chop a handful of chocolate chips. These will be used for the top. Set aside.
Combine flours. Add a teaspoon or two of this flour to the chocolate chips. Doing this helps keep the chips suspended within the batter and keeps them from sinking to the bottom.
Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate larger bowl or a stand mixer, combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.
Add yogurt, eggs, pumpkin, oil, and vanilla extract. Mix until smooth.
Slowly add dry ingredients and mix together, being careful not to over mix.
When combined, stir in 1 cup chocolate chips.
Divide batter between the pans. Sprinkle rough chopped chocolate chips on the top.
Bake:
Large loaves – 50 – 60 minutes or until a toothpick comes out clean. Make sure you insert the toothpick in the very middle of the loaf, as this is the part that bakes last.
Tin loaves – 50 minutes
Mini loaves – 38 – 40 minutes
Muffins – 24 minutes.
Let cool for 10 minutes before removing from the pan.
Recipe Source: Our Best Bites
Pretzel-Crusted Chicken Nuggets
These tasty little chicken nuggets make a great appetizer or meal. Choose your favorite sauce to dip them in.
Preheat oven to 400 degrees.
Coat a large cookie sheet with cooking spray.
2 cups salted pretzels (about 3 oz.)
It is easier to weigh the pretzels, rather than measuring them.
1/2 cup grated Parmesan cheese
Place pretzels and Parmesan cheese in a food processor and pulse until coarsely ground and well mixed. Transfer to a bowl.
1/4 cup flour
1/4 cup Hidden Valley dry salad dressing mix
1/4 tsp. pepper
Combine flour, dressing mix and pepper in a separate bowl.
2 eggs
Beat eggs with 1 tsp. water in a third bowl.
1 lbs. (2 breasts) boneless, skinless chicken breasts, cut into 2-inch pieces
Line up bowls in an assembly line.
Roll a chicken piece in flour mixture until thoroughly coated.
Dip in egg, allowing excess to drip off.
Transfer to pretzel mixture and turn until thoroughly coated.
Place on baking sheet. Repeat with remaining pieces of chicken.
Bake until lightly browned – about 20 – 25 minutes.
Makes 4 servings
Nutrition: 355 Cal., 8g Fat, 1g Fiber, 37g Pro., 30g Carb.
Recipe Source: Revised from Dinner on a Dime cookbook
FULL RECIPE WITHOUT PICTURES —
PRETZEL-CRUSTED CHICKEN NUGGETS
2 cups salted pretzels (about 3 oz.)
1/2 cup grated Parmesan cheese
1/4 cup flour
1/4 cup Hidden Valley dry salad dressing mix
1/4 tsp. pepper
2 eggs
1 lbs. (2 breasts) boneless, skinless chicken breasts, cut into 2-inch pieces
Preheat oven to 400 degrees.
Coat a large cookie sheet with cooking spray.
Place pretzels and Parmesan cheese in a food processor and pulse until coarsely ground and well mixed. Transfer to a bowl.
Combine flour, dressing mix and pepper in a separate bowl.
Beat eggs with 1 tsp. water in a third bowl.
Roll a chicken piece in flour mixture until thoroughly coated. Dip in egg, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place on baking sheet. Repeat with remaining pieces of chicken.
Bake until lightly browned – about 20 – 25 minutes.
Makes 4 servings
Nutrition: 355 Cal., 8g Fat, 1g Fiber, 37g Pro., 30g Carb.
Recipe Source: Revised from Dinner on a Dime cookbook
Pork Lo Mein
Soba noodles are Asian noodles, similar to spaghetti noodles. They can be purchased at an Asian market. I bought them at Ocean Mart on 90th South, just east of the freeway. There are many varieties. The ones I purchased were whole wheat.
6 oz. soba noodles or whole wheat spaghetti
Bring a large pot of water to boil Cook soba noodles until tender. Check them often as soba noodles cook very quickly. Spaghetti will take a bit longer.
1/4 cup reduced sodium soy sauce
1 T. plus 1 tsp. cornstarch
2 tsp. sugar
2 T. rice vinegar
1 cup chicken broth
2 lean, boneless center-cut pork chops, cut into thin strips
Whisk together soy sauce, cornstarch, sugar, vinegar and broth. Add pork and toss to coat. Set aside to marinate for 10 minutes at room temperature.
Heat a large non-stick skillet. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.
4 cups thinly sliced cabbage (from about 1/2 head)
Add cabbage and stir-fry until just wilted, about 2 minutes.
1 medium carrot, grated
1 cup snow peas, about 3 oz.
1 cup mushrooms, roughly chopped
Stir in carrots, snow pea and mushrooms. Cook until snow peas are slightly softened yet firm, about 2 minutes.
2 scallions, thinly sliced
Stir in noodles and toss to coat with sauce and warm through, about 1 minute.
NOTE: If you can’t fit the noodles in the skillet along with the pork mixture, remove the meat and vegetables to a large bowl using tongs or a slotted spoon. Add the noodles to the skillet with the sauce. Toss for 1 minute, then add to the bowl and toss again.
Divide mixture among 6 bowls, sprinkle with scallions and serve immediately.
Recipe Source: Dinner on a Dime Cookbook – page 83
FULL RECIPE WITHOUT PICTURES —
PORK LO MEIN
6 oz. soba noodles or whole wheat spaghetti
1/4 cup reduced sodium soy sauce
1 T. plus 1 tsp. cornstarch
2 tsp. sugar
2 T. rice vinegar
1 cup chicken broth
2 lean, boneless center-cut pork chops, cut into thin strips
4 cups thinly sliced cabbage (from about 1/2 head)
1 medium carrot, grated
1 cup snow peas, about 3 oz.
1 cup mushrooms, roughly chopped
2 scallions, thinly sliced
Bring a large pot of water to boil Cook soba noodles until tender. Check them often as soba noodles cook very quickly. Spaghetti will take a bit longer.
Whisk together soy sauce, cornstarch, sugar, vinegar and broth. Add pork and toss to coat. Set aside to marinate for 10 minutes at room temperature.
Heat a large non-stick skillet. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.
Add cabbage and stir-fry until just wilted, about 2 minutes.
Stir in carrots, snow pea and mushrooms. Cook until snow peas are slightly softened yet firm, about 2 minutes.
Stir in noodles and toss to coat with sauce and warm through, about 1 minute.
NOTE: If you can’t fit the noodles in the skillet along with the pork mixture, remove the meat and vegetables to a large bowl using tongs or a slotted spoon. Add the noodles to the skillet with the sauce. Toss for 1 minute, then add to the bowl and toss again.
Divide mixture among 6 bowls, sprinkle with scallions and serve immediately.
Recipe Source: Dinner on a Dime Cookbook – page 83
Bread Slicer
Are you like me and have a terrible time cutting homemade bread straight, with even slices? If so, you need one of these. It works wonderful!!
Fudgey Brownie Bites
After 2 friends made these and both told me how absolutely wonderful they were, I just had to try them – and they were right! Made with healthy ingredients, these are perfect for when you get that craving for sweets. They have such a rich, chocolaty melt-in-your-mouth flavor.
Preheat oven to 350 degrees. Place foil cupcake liners in muffin pans, or spray muffin tin with no-stick cooking spray.
foil cupcake liners (paper ones tend to stick)
1 3/4 cup oats
3/4 cup unsweetened cocoa
1/2 tsp. cream of tartar (or 2 tsp. vinegar – if using the vinegar, wait to add it with the wet ingredients)
1/2 cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar) If you are not concerned about calories – just use 1 cup of regular sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
In a food processor, blend dry ingredients until the oats and ground up nice and fine.
3 egg whites
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low-fat yogurt)
1 cup hot water
Add wet ingredients and mix well.
1/2 cup semi-sweet MINI chocolate chips (divided)
Stir in 1/4 cup of the mini chocolate chips, saving the rest for the top.
Fill muffin tins 1/2 – 2/3 of the way full. Pour the batter into a bowl with a pour sprout dirties an extra bowl, but it sure makes it easier to fill the cupcake liners without making a mess.
Sprinkle the other 1/4 cup of chocolate chips on the top.
NOTE: You could skip this step and just stir all the chocolate chips into the batter but this method makes them pretty on top.
Bake for 15 minutes at 350 degrees. Insert a toothpick in the middle to check if they are done.
Cool muffins and enjoy!!!
Recipe Source: Revised from Dashing Dish (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
FUDGEY BROWNIE BITES
1 3/4 cup oats
3/4 cup unsweetened cocoa
1/2 cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar)
1/2 tsp. cream of tartar (or 2 tsp. vinegar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
3 egg whites
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low-fat yogurt)
1 cup hot water
1/2 cup semi-sweet MINI chocolate chips (divided)
foil cupcake liners (paper ones tend to stick)
Preheat oven to 350 degrees. Place foil cupcake liners in muffin pans, or spray muffin tin with no-stick cooking spray.
In a food processor, blend dry ingredients until the oats and ground up nice and fine.
Add wet ingredients and mix well.
Stir in 1/4 cup of the mini chocolate chips, saving the rest for the top.
Fill muffin tins 1/2 – 2/3 of the way full. Pour the batter into a bowl with a pour sprout dirties and extra bowl, but it sure makes it easier to fill the cupcake liners without making a mess.
Sprinkle the other 1/4 cup of chocolate chips on the top.
NOTE: You could skip this step and just stir all the chocolate chips into the batter but this method makes them pretty on top.
Bake for 15 minutes at 350 degrees. Insert a toothpick in the middle to check if theyare done.
Cool muffins and enjoy!!!
Recipe Source: Revised from Dashing Dish (found on Pinterest)
Skinny Chimichangas
Preheat oven to 400 degrees. Spray a cookie sheet with PAM.
1 pound lean ground turkey
1 onion, finely chopped
1 garlic clove, minced
2 tsp. chili powder
1 tsp. dried oregano
½ tsp. cumin
Combine turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey until browned.
15 oz. tomato sauce
2 T. chopped green chilies
Stir in the tomato sauce and the chilies; bring to a boil. Simmer, uncovered, about 5 minutes.
2/3 cup shredded cheddar cheese
8 tortillas
While meat mixture is cooking, heat the tortillas in the microwave to soften.
Lay all the tortillas out on the counter and split the meat mixture between the 8 tortillas.
Add a couple of tablespoons of cheese to each one.
Fold in the sides, then roll to enclose the filling. Place seam-side down, on the baking sheet.
Lightly spray the tops of the tortillas with non-stick cooking spray.
Bake until golden and crisp, about 20 minutes. Do not turn.
Top with salsa, sour cream, lettuce and the leftover chopped green chilies – if desired.
FREEZE AHEAD: Mix all ingredients, except tortillas, and place in freezer bag. I like to freeze food flat so it fits better in the freezer without taking up too much room.
FULL RECIPE WITHOUT THE PICTURES –
SKINNY CHIMICHANGAS
1 pound lean ground turkey
1 onion, finely chopped
1 garlic clove, minced
2 tsp. chili powder
1 tsp. dried oregano
½ tsp. cumin
15 oz. tomato sauce
2 T. chopped green chilies
2/3 cup shredded cheddar cheese
8 tortillas
Preheat oven to 400 degrees. Spray a cookie sheet with PAM.
Combine turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey until browned.
Stir in the tomato sauce and the chilies; bring to a boil. Simmer, uncovered, about 5 minutes.
While that is cooking, heat the tortillas in the microwave to soften.
Lay all the tortillas out on the counter and split the meat mixture between the 8 tortillas. Add a couple of tablespoons of cheese to each one.
Fold in the sides, then roll to enclose the filling. Place seam-side down, on the baking sheet.
Lightly spray the tops of the tortillas with nonstick cooking spray.
Bake until golden and crisp, about 20 minutes. Do not turn.
Top with salsa, sour cream, lettuce and the leftover chopped green chilies – if desired.
Cinnamon Rolls
DOUGH:
1 cup warm milk
1 pkg (1 T.) active dry yeast
Heat milk slightly in the microwave. Dissolve the yeast in the warm milk in a large bowl or a kitchen mixer bowl.
1/2 cup sugar
1/3 cup margarine, melted
1 tsp. salt
2 eggs, room temperature
Mix in the sugar, margarine, salt and eggs.
4 1/2 cups all-purpose flour
Add the flour in quarters and mix well.
NOTE: If using a kitchen mixer – use the mixing blade until about 1/2 the flour is used and then switch to the bread hook. If you are mixing with a hand mixer, mix until it gets too hard to mix and then dust your hands with flour and finish mixing it by hand.
Form dough into a large ball and put it back into the bowl.
Cover it with a dish cloth and let it rise in a warm place until doubled in size.
To speed up this process – turn your oven to the WARM setting – warm up your oven – and then turn it off before putting the dough in the oven. If the sides of the oven are too hot to touch, it is too hot. Open the door and let it cool off a bit.
Remove dough from the oven. Preheat oven to 400 degrees.
Roll dough into a large rectangle, making sure not to roll it too thin.
I have found that it makes it easier in the end if you start with the dough in somewhat of a rectangle shape.
FILLING:
1/3 cup butter, softened
1 cup brown sugar, packed
About 2 – 3 T. ground cinnamon – I don’t measure this out
Spread dough with the softened butter.
Sprinkle the brown sugar over all.
Sprinkle cinnamon over the brown sugar. (I don’t measure the cinnamon – I just sprinkle it on.)
Roll the dough up.
Using dental floss, cut into about 10 – 12 rolls, making sure that the rolls are pretty close to even in size. You could mark the dough where you are cutting it to help keep the rolls a constant size. I cut these 1 1/2 inches.
Place rolls in a lightly greased 9 x 13 baking dish. Put the larger rolls around the sides and the smaller rolls in the middle for even baking. (These are in an aluminum tin because I was giving them away.)
If you have extra rolls that don’t fit into your pan, just put them in an extra small pan. Don’t want to waste any of that yummy goodness!
Cover and let rise until nearly doubled. You may want to heat your oven up again – MAKE SURE TO TURN IT OFF before inserting rolls.
Bake rolls at 375 degrees for about 19 minutes, or until golden brown. Check the rolls half way through the cooking process. You might want to lay a piece of foil over the top if they are getting too brown.
FROSTING:
3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
milk – to achieve the correct consistency
While rolls are baking, beat together the frosting ingredients. Spread or drizzle over the rolls.
FULL RECIPE WITHOUT PICTURES —
CINNAMON ROLLS DOUGH:
1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups all-purpose flour
1 tsp. salt
1/2 cup sugar
1 pkg. (1 T.) active dry yeast
FILLING:
1 cup brown sugar, packed
About 2 – 3 T. ground cinnamon
1/3 cup butter, softened
FROSTING:
3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
milk – to achieve the correct consistency
Heat milk slightly in the microwave.
Melt margarine in the microwave. Dissolve the yeast in the warm milk in a large bowl or a kitchen mixer bowl.
Mix in the sugar, margarine, salt and eggs.
Add the flour in quarters and mix well.
NOTE: If using a kitchen mixer – use the mixing blade until about 1/2 the flour is used and then switch to the bread hook.) If you are mixing with a hand mixer, mix until it gets too hard to mix and then dust your hands with flour and finish mixing it by hand.
Form dough into a large ball and put it back into the bowl. Cover it with a dish cloth and let it rise in a warm place until doubled in size.
To speed up this process – turn your oven to the WARM setting – warm up your oven – and then turn it off before putting the dough in the oven. If the sides of the oven are too hot to touch, it is too hot. Open the door and let it cool off a bit.
Preheat oven to 400 degrees.
Roll dough into a large rectangle, making sure not to roll it too thin.
Spread dough with the softened butter and sprinkle the brown sugar over all.
Sprinkle cinnamon over the brown sugar. (I don’t measure the cinnamon – I just sprinkle it on.)
Roll the dough up.
Using dental floss, cut into about 10 – 12 rolls, making sure that the rolls are pretty close to even in size. You could mark the dough where you are cutting it to help keep the rolls a constant size. 1 1/2 inches is a good size.
Place rolls in a lightly greased 9 x 13 baking dish. Put the larger rolls around the sides and the smaller rolls in the middle for even baking.
Cover and let rise until nearly doubled.
Bake rolls at 375 degrees for about 19 minutes, or until golden brown. Check the rolls half way through the cooking process. You might want to lay a piece of foil over the top if they are getting too brown.
While rolls are baking, beat together the frosting ingredients.
Spread or drizzle over the rolls.
Honey Wheat Bread
2 cups warm water (110 degrees)
1/2 T. sugar
1 T. dry active yeast
Add the tablespoon of sugar to the warm water and then add the yeast. Let this sit for 5 minutes. It will start to get foamy.
1/3 cup sugar
1/3 cup canola oil
1/3 cup honey
2 tsp. salt
Add 1/3 cup sugar to mixing bowl.
Add oil.
Add honey. (Adding the oil first and then using the same measuring cup, the honey will just glide out.)
Add salt.
Add yeast mixture.
Mix all this up. (If mixing in a KitchenAid – use mixing blade.)
3 – 4 cups wheat flour (I used 4 cups)
Add wheat flour one cup at a time and mix well. The dough should be thick and stick to the beaters.
2 – 3 cups bread flour (you can use all purpose) (I used 2 1/2 cups)
Change to a dough hook attachment.
Add bread flour to the mixture 1/2 cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.
“Knead” the dough for 6 minutes or so. You could also do this by hand on the counter – just increase the time to 10 – 15 minutes.
Turn your over to the lowest temperature – I put it on the warm setting – and lower racks to a low position.
Lightly oil a large bowl.
With floured hands, form a smooth and elastic ball with the dough and place it in the oiled bowl. Flip the dough ball over so both sides have oil on them.
Cover the bowl completely with plastic wrap.
TURN YOUR OVEN OFF and then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool). Let it rise until doubled (about 45 minutes).
After removing the dough from the warm oven – turn the oven back on warm to reheat it.
Lightly grease 2 standard size bread pans.
Punch the dough down and divide into two equal chunks. Shape sections into loaves by tucking the dough under itself.
TURN OVEN OFF. Place the sections in the pans and return them to the warm oven.
Let the loaves rise until they are double in size or are about 1 – 2 inches taller than the pans (about 30 minutes).
Pull the loaves out of the oven and preheat to 365 degrees. Place loaves back in the oven and bake for 25 minutes. If your loaves start to brown too quickly, cover the tops with aluminum foil or a disposable oven liner.
Place finished loaves on cooling racks. Allow the loaves to cool for about 10 minutes before slicing.
Recipe Source: MeckMom (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
HONEY WHEAT BREAD
2 cups warm water (110 degrees)
1/2 T. sugar
1 T. dry active yeast
1/3 cup sugar
1/3 cup canola oil
1/3 cup honey
2 tsp. salt
3 – 4 cups wheat flour
2 – 3 cups bread flour (you can use all purpose)
Add the tablespoon of sugar to the warm water and then add the yeast. Let this sit for 5 minutes. It will start to get foamy.
Add 1/3 cup sugar to mixing bowl.
Add oil.
Add honey. (Adding the oil first and then using the same measuring cup, the honey will just glide out.)
Add salt.
Add yeast mixture.
Mix all this up. (If mixing in a KitchenAid – use mixing blade.)
Add wheat flour one cup at a time and mix well. The dough should be thick and stick to the beaters.
Change to a dough hook attachment.
Add bread flour to the mixture 1/2 cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.
“Knead” the dough for 6 minutes or so. You could also do this by hand on the counter – just increase the time to 10 – 15 minutes.
Turn your over to the lowest temperature – I put it on the warm setting – and lower racks to a low position.
Lightly oil a large bowl.
With floured hands, form a smooth and elastic ball with the dough and place it in the oiled bowl. Flip the dough ball over so both sides have oil on them.
Cover the bowl completely with plastic wrap.
TURN YOUR OVEN OFF and then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool). Let it rise until doubled (about 45 minutes).
After removing the dough from the warm oven – turn the oven back on warm to reheat it.
Lightly grease 2 standard size bread pans.
Punch the dough down and divide into two equal chunks. Shape sections into loaves by tucking the dough under itself.
TURN OVEN OFF. Place the sections in the pans and return them to the warm oven.
Let the loaves rise until they are double in size or are about 1 – 2 inches taller than the pans (about 30 minutes).
Pull the loaves out of the oven and preheat to 365 degrees. Place loaves back in the oven and bake for 25 minutes. If your loaves start to brown too quickly, cover the tops with aluminum foil or a disposable oven liner.
Place finished loaves on cooling racks. Allow the loaves to cool for about 10 minutes before slicing.
Recipe Source: MeckMom (found on Pinterest)
10 Can Taco Chili Soup
Sweet Corn Bread
No Meals on Wheels 