bread

Whole Wheat Cheddar Cheese Beer Bread

August 31, 2015 By Patti 34 Comments
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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.

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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: 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.

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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.

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.

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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:

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.

Bread Pudding with Amaretto Sauce

September 8, 2013 By Patti 15 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.

This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.

Bread Pudding with Amaretto Sauce Recipe

Bread pudding is by far my husband’s favorite desserts. Each time I make this I definitely earn “brownie points” with him!

This version of bread pudding with amaretto sauce has become our household favorite.

By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.

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5 from 3 votes

Bread Pudding with Amaretto Sauce

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

Servings:

Author: Patti from Cooks Recipe Collection

Ingredients

1 loaf French bread
1 quart milk
1/2 cup sugar
8 eggs lightly beaten
1 cup raisins
1/2 cup Amaretto
4 bananas ripe
1 tablespoon vanilla
1 teaspoon cinnamon

For Amaretto Sauce:

1 cup powdered sugar
1/4 cup Amaretto
1 stick butter

Instructions

Soak raisins for at least 1/2 an hour in 1/2 cup Amaretto (longer if time permits).
Coat 13″ x 9″ baking dish with cooking spray or butter; set aside.
Heat oven to 375 degrees.
Cut bread into 1-inch cubes.
Mash bananas with the tines of a fork.
Combine milk, eggs, sugar, bananas, vanilla, and cinnamon in a large mixing bowl.
Soak the bread cubes in the milk and egg mixture. Mix to ensure liquid is evenly absorbed.
Add raisins and Amaretto that have been soaking into the bread mixture and stir to combine.
Pour mixture into baking dish and bake for 30 – 45 minutes. The top will be golden brown and all liquid will be absorbed.
For Amaretto sauce: Over low heat, melt butter and sugar together in small saucepan, stirring consistently.
When butter is completely melted and sugar has dissolved, add Amaretto.
Pour over Bread Pudding and serve warm.

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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.

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.

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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:

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.

Pita Bread

February 6, 2009 By Patti Leave a Comment
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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:

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