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Bread Cookbook Review With Honey-Pecan Rolls Recipe

February 22, 2021 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Bread Cookbook Cover

Bread by Adams Media is a thorough overview of all aspects of bread making. It’s perfect for the beginner, with detailed explanation of the bread making process and techniques. The experienced bread maker won’t be disappointed either with the wide variety of recipes to try and add to their recipe library.

Bread Cookbook Chapters

This cookbook is organized into two chapters. The first covers all the basics of bread making and the second is packed with a wide variety of recipes.

Chapter 1 – Bread Basics:

  • The Main Ingredients
  • Techniques for Success
  • The Baking Process
  • Bread Making Tools

Chapter 2 – Bread Recipes:

This chapter contains bread recipes that will not only touch the basics but allow you to try recipes you may have never heard of before. The recipes include but are not limited to:

  • Sandwich breads
  • Buns and rolls
  • Ethnic breads
  • Bread machine recipes
  • Pizza dough
  • Braided breads
  • Breadsticks
  • Brioche
  • Flatbreads
  • Sweet breads and pastries

Honey-Pecan Rolls Recipe

Honey-Pecan Rolls

Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Honey-Pecan Rolls Recipe
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Honey-Pecan Rolls Recipe

The rich, sticky topping of these nutty rolls makes themirresistible.
Course: Breads
Cuisine: American
Keyword: Vegetarian
Servings: 14 Rolls
Author: Excerpted from Bread by Adams Media

Ingredients

  • 1 cup light brown sugar
  • 1/2 cup honey divided
  • 1 cup unsalted butter softened
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 4 cups pecans divided
  • 1 1/2 cups warm water 105 – 110 degrees F
  • 1 3/4 teaspoons active dry yeast 1 envelope
  • 3 large eggs
  • 1/4 cup canola oil
  • 1 teaspoon kosher salt
  • 4-5 cups bread flour

Instructions

  • Generously coat fourteen cups intwo (twelve-cup) muffin tins with nonstick cooking spray.
  • In amedium bowl, combine brown sugar, 2 tablespoons honey, butter, milk,all-purpose flour, and 2 cups pecans. Stir until combined. Divide mixtureevenly among muffin cups. Top with remaining 2 cups pecans.
  • In alarge bowl, combine water, remaining 6 tablespoons honey, and yeast. Stir todissolve and let stand until foamy, about 10 minutes.
  • Add eggs,oil, salt, and enough bread flour to create a firm dough. Turn dough out onto afloured work surface and knead, adding more flour only as necessary to avoidstickiness, until dough becomes smooth and elastic, 8–10 minutes. Return doughto bowl, dust the top lightly with flour, and cover with a damp cloth orplastic wrap. Let rise at room temperature until doubled in volume, 2–3 hours.Punch dough down, fold in half, and let rise again until doubled, about 45minutes.
  • Turnrisen dough onto a floured surface and shape into a rope about 3" thick.Slice 2" pieces off the rope, then roll each into a tight ball. Placeballs into prepared muffin tins seam-side down. Dust lightly with flour, coverloosely with a damp cloth or plastic wrap, and set aside to proof 30 minutes.
  • Preheatoven to 375°F.
  • Bake bunsuntil golden brown and bubbly, 15–20 minutes. Remove from oven, cool 10minutes, and while still warm, carefully invert onto a serving platter or tray.Cool completely.

Notes

Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Filed Under: Breads, Reviews

Easy Maple Walnut Scones Recipe with Maple Glaze

April 26, 2020 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Maple Walnut Scones are easy to make and are the perfect treat for breakfast, brunch, or afternoon tea. This scone recipe features the amazing flavor combination of maple and walnuts, which I find greatly enhance each other’s flavors. They are sure to be a family favorite.

Maple Walnut Scones

Scones remind me of my first trip to London with my mom. We shared so many great meals and enjoyed many British traditions. There’s no better way to learn of a new country’s culture but through their food. Each year I host a Mother’s Day Tea to commemorate the great experience we enjoyed together so many years ago.

When I was approached to participate in the California Walnuts Sweet vs Savory Recipe Contest, I couldn’t resist applying. To be completely transparent, I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

While I enjoy both sweet and savory treats. I always seek out the more healthy and high-quality ingredients available. Walnuts are one ingredient that I like to add to my diet as often as possible for the health benefits. A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet.​ Regardless of your flavor preference, walnuts are the only nut to provide protein (4g/oz), fiber (2g/oz), and is an excellent source of the plant-based omega-3, ALA (2.5g/oz). More nutrition information can be found at California Walnut Health Professionals Resource Guide.

Tips to make the perfect Maple Walnut Scones:

  • Wisk dry ingredients. This will integrate the ingredients and break up the brown sugar. This lessens the need to overwork the dough.
  • Use very cold butter, cut into small cubes.
  • Thoroughly cut butter into dry ingredients. You will want to cut the butter into the dry ingredients until it resembles a sand consistency. This is an important step, to ensure you don’t later have to overwork the dough. If you don’t have a pastry cutter, you can use the tines of a fork or even your fingers (my favorite method).
  • Use room temperature maple syrup.
  • Don’t overwork the dough. Mix wet ingredients into dry ingredients just until they are incorporated. This is very important to create a light flakey scone.
  • Refrigerate dough at least 15 minutes before shaping. This will ensure your scones don’t flatten too much during baking.
  • Brush the top of the scones with 1/2 & 1/2 or milk before baking. This will help create a nice crust on your scones.
Maple Walnut Scones
Print Recipe

Maple Walnut Scones Recipe

Maple Walnut Scones are easy to make and are the perfect treat for breakfast, brunch, or afternoon tea. This scone recipe features the amazing flavor combination of maple and walnuts, which I find greatly enhance each other’s flavors. They are sure to be a family favorite.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast
Cuisine: British
Servings: 6
Author: Patti

Ingredients

Maple Walnut Scones

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter chilled
  • 1/4 cup 1/2 & 1/2
  • 1/4 cup maple syrup at room temperature
  • 1 large egg
  • 1 cup California walnuts coarsly chopped
  • 2 tablespoons 1/2 & 1/2 or milk to brush on top of scones
  • 2 tablespoons coarse granulated sugar to garnish top of scones

Maple Glaze

  • 1/2 cup powdered sugar
  • 3 tablespoons maple syrup at room temperature

Instructions

  • Preheat oven to 400 degrees.
  • Combine flour, granulated sugar, brown sugar, salt, and baking powder in a mixing bowl. Fully incorporate ingredients and sure any lumps are broken up with a fork or whisk.
  • Cut butter into small cubes and cut into dry ingredients, using a pastry cutter, forks or your hands, until the consistency of sand.
  • Add 1/2 & 1/2, egg, and maple syrup to dry mixture, until just incorporated.
  • Add California walnuts and lightly kneed into dough, just until incorporated. You may need to flour your hands for this.
  • Refrigerate dough for 15 minutes.
  • Place dough on parchment paper and shape into a disk, about 6 inches in diameter. Cut into 6 pie shaped pieces and separate about 2 inches apart.
  • Brush the scone tops with 1/2 & 1/2 (or milk) and sprinkle with the coarse granulated sugar.
  • Bake until golden brown, about 20 minutes.
  • Cool on cooling rack while making Maple Glaze.
  • Combine powdered sugar and mapble syrup to create glaze. Stir until the consistancy is smooth.
  • Drizzle Maple Glaze over Scones and sprinkle with remaining chopped California walnuts. Serve immediately or store in air tight container for up to a week.
Maple Walnut Scones

Filed Under: Breads, Breakfast

Whole Wheat Cheddar Cheese Beer Bread

August 31, 2015 By Patti 34 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Whole Wheat Cheddar Cheese Beer Bread makes a quick and delicious accompaniment to your favorite entree. Enjoy that smell of freshly baked bread without the time and effort required for yeast bread.

My family loves that this whole wheat cheddar cheese beer bread is so quick, easy to make and delicious too! It’s so quick and easy to mix up the ingredients, add the beer (for the rising effects) and bake; no kneading or rising time required.

This beer bread can be made with your favorite beer, but I prefer a lager for its lightness in this recipe. Enjoy this rich bread with you dinner entree, or as a great appetizer with your favorite dip or cheese.

Recommended for this recipe:

Try these other Bread Recipes:

  • Whole Wheat Banana Bread Recipe
  • Homemade 100% Whole Wheat Flour Tortillas
  • Bread Pudding with Amaretto Sauce Recipe
Whole Wheat Cheddar Cheese Beer Bread
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5 from 8 votes

Whole Wheat Cheddar Cheese Beer Bread

Whole Wheat Cheddar Cheese Beer Bread makes a quick and delicious accompaniment to your favorite entree. Enjoy that smell of freshly baked bread without the time and effort required for yeast bread.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Servings: 12 slices
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 12 ounce bottle beer
  • 1 cup cheddar cheese shredded
  • 1/2 cup butter (1 stick)

Instructions

  • Preheat oven to 375 degrees.
  • Prepare a loaf pan with cooking spray and set aside.
  • Add all dry ingredients to a large bowl and stir with wooden spoon.
  • Add beer and stir to just combine, batter will be a bit lumpy.
  • Fold in the cheddar cheese, being careful to not over mix.
  • Spread into loaf pan.
  • Melt butter and pour 1/2 over top of loaf.
  • Bake for 50 minutes, pour remaining butter over loaf of bread.
  • Bake another 10 minutes or until golden brown.

Pin this Whole Wheat Cheddar Cheese Beer Bread Recipe for later!

Whole Wheat Cheddar Cheese Beer Bread

Filed Under: Breads Tagged With: beer, bread, cheddar cheese, Vegetarian, Whole wheat

Homemade 100% Whole Wheat Flour Tortillas

November 6, 2013 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Whole Wheat Flour Tortillas

 

When my local grocery store stopped selling our favorite whole grain flour tortillas, I knew it was time to go homemade! These whole wheat flour tortillas are not only easy to make (even easier with the help of my Kitchen Aid mixer with a dough hook), but also soft and delicious. These are so much better than the store bought ones, and as my husband says, cooking them makes the whole house smell so good.

 

I typically make these each week and we don’t have any problem finishing a batch of them for our favorite Mexican meals of quesadillas and burritos. If you have any left overs they refrigerate and freeze well in a zip top bag.

 

Although it isn’t required, I would recommend a tortilla press. They are inexpensive and it does make the process easier and the tortillas a more consistent size and shape.

 

Whole Wheat Flour Tortillas
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Homemade 100% Whole Wheat Flour Tortillas

These whole wheat flour tortillas are not only easy to make (even easier with the help of my Kitchen Aid mixer with a dough hook), but also soft and delicious.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread
Cuisine: Mexican
Servings: 11
Author: Patti

Ingredients

  • 3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 cups hot water add slowly, you may not need all of this water

Instructions

  • In a Kitchen Aid Mixer with a dough hook (or a food processor), combine dry ingredients, mix to combine.
  • Add olive oil and mix again.
  • Add water slowly, while mixer running slowly (level 2), until you have a thick pie dough consistency.
  • Cut into 11 even pieces and roll into balls.
  • Heat a heavy skillet on medium heat. (I use a Le Creuset cast iron skillet)
  • Let balls of dough sit on counter a few minutes, covered, while pan heats.
  • Use a tortilla press to press each ball into an 8" tortilla (or roll out with a rolling pin).
  • Cook in skillet until lightly brown, about 3 minutes on each side.
  • Cover to keep warm until ready to serve.
  • Can be reheated in the microwave for 1 minute, between barely damp paper towels.
  • When cooled store leftovers in a zip top back and refrigerate or freeze.

 

Filed Under: Breads, Mexican Tagged With: bread, flour tortilla

Whole Wheat Banana Bread

January 18, 2013 By Patti 1 Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Whole Wheat Banana Bread

This is not only my favorite banana bread recipe, but quick and easy to prepare. I always pull this out when I have a few very ripe bananas around the house. And, you can feel even better about fixing this bread for your family knowing that it’s a bit healthier with the added whole wheat flour.

After the loaf has cooled on a wire rack, I slice the whole loaf and place it in a zip-lock bag for storage. This makes it convenient for the family to grab a slice and the bread stays moist.

I hope you enjoy making this banana bread as much as I have.

Whole Wheat Banana Bread
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4 from 1 vote

Whole Wheat Banana Bread

This is my favorite banana bread recipe. What can be better than the smell of homemade banana bread, with a healthy twist?
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breads
Cuisine: American
Servings: 12
Author: Patti from Cooks Recipe Collection

Ingredients

  • 3 large bananas very ripe
  • 1 egg
  • 2 tablespoons olive oil extra virgin
  • 1/3 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour

Instructions

  • Preheat your oven to 350 degrees.
  • Mash the ripe bananas with a fork and place in a mixing bowl.
  • Add the egg, oil, milk, sugar, salt, baking soda and baking powder to the bananas. Mix well.
  • Add the flour to the banana mixture and mix until moistened.
  • Pour into a 4" x 8" prepared loaf pan.
  • Bake for 45 minutes or until a toothpick inserted into the loaf comes out clean.
  • Cool on wire rack for 5 minutes before removing from pan.
  • Cool completely before storing.

 

Filed Under: Breads Tagged With: bananas, bread

Pita Bread

February 6, 2009 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Makes 12

Ingredients:

2 1/3 cups Bread Flour
1/3 envelope Active Dry Yeast
2/3 t. Salt
2 T. Extra Virgin Olive Oil
1 3/4 cups Water

Directions:

  1. Combine flour, yeast and salt in a bowl.
  2. Add oil and enough water to the ingredients in the bowl and mix to make a soft dough.
  3. Turn dough out onto floured surface and knead for about 10 minutes (until smooth and elastic).
  4. Cut into 12 equal sized pieces and roll out to 6-7 inch rounds.
  5. Place rounds on floured trays, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
  6. Preheat oven to 475 degrees then place oiled baking sheets in oven to preheat pans.
  7. Place round on preheated pans and sprinkle with water.
  8. Bake for about 5 minutes or until lightly browned.
  9. Serve warm.

Filed Under: Breads, Greek Tagged With: bread, Greek, pita, pita bread, recipe, recipes

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