Category Archives: Bread

Mrs. Beaver’s Generously Sticky Marmalade Roll


One of my grandsons called this week.

“Grandma, can we bake? I found a recipe that looks good.”

“Of course. Come on over.”

With his recipe in hand, we set about creating a yummy bread. I think this recipe could be two rolls instead of one, as you can see from the picture! When it was finished, we enjoyed a hot slice (actually a couple–we couldn’t resist.)

Here’s the recipe. I hope you enjoy it as much has we did.

Mrs. Beaver’s Gloriously Sticky Marmalade Roll
From The Lion, the Witch, and the Wardrobe

I package yeast (I T. yeast)
1 T. sugar in ½ cup warm water at about 85 degrees
1 ½ teaspoons salt
2 cups warm water
½ cup melted shortening or oil
¾ cup sugar
1 beaten egg
8 cups flour
¼ cup butter softened
Orange Marmalade


Dissolve the yeast and sugar in the 85-degree water. Allow to stand in a warm place for 10 minutes.
Beat in egg, shortening, water, salt, and sugar. Add flour. Knead until smooth, elastic and satiny.
Let the dough rise until double in bulk in the bowl. Roll the dough into a rectangle about 9 x 10 and ¼ inch thick.
Spread surface with ¼ cup butter. Then spread marmalade thickly in the center of the rectangle lengthwise. Add chopped pecans, raisins, etc. if so desired.
Cut the dough on each side of the marmalade diagonally into 2-inch strips and lace them across the marmalade, folding the ends inside.
Spray with Pam. Sprinkle sugar on top. Let rise until nearly double. Bake at 350 degrees for 20 minutes until golden brown. Cool slightly and cut into serving pieces.

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Gluten & Dairy Free Banana Bread

Chocolate Chip Banana Bread.2

Gluten and Dairy Free Banana Bread


1. 3 small, ripe bananas
2. 1 tsp vanilla extract
3. 1 tsp chocolate extract
4. 1/4 cup unsweetened applesauce
5. 1/4 cup honey
6. 2 1/4 cups Gluten Free oat flour
7. 1/2 tsp baking powder
8. 1/2 tsp baking soda
9. 1/4 tsp salt
10. 1 tsp cinnamon
11. 1/3 cup dairy free mini chocolate chips


1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
2. To a blender, add the bananas, vanilla extract, honey, chocolate extract, applesauce, and blend until smooth.
3. Add the oat flour, baking powder, baking soda, cinnamon and salt and blend until well combined.
4. Remove the batter from the blender and place in a bowl. Fold the chocolate chips into batter by hand to disperse evenly throughout the batter.
5. Pour the batter into the prepared loaf pan. Spread the batter evenly with a rubber spatula
6. Bake 30-35 minutes until a toothpick can be removed from the center of the loaf clean.
7. Cool the bread in the pan 30 minutes on a wire rack.
8. Remove from the pan, cut into 12 slices and devour. Store in the refrigerator in a container to stay fresh up to a week.

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Cheesy Italian Bread

Cheesy Italian Bread

I got this recipe from

• 1 cup of warm water
• 1 pack of active yeast
• 2 tbsp of olive oil
• 1 tbsp of brown sugar
• 1 tsp of salt
• 1/2 cup of freshly grated Parmigiano-Reggiano
• 3 cups of bread flour

Use fresh Parmesan cheese and grate it just before mixing into the dough. Bake it for 40 min in 350F. The bread is very tasty, especially when it is warm!

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Challah Bread

Challah Bread

Challah Bread
• 3 cups all-purpose flour +more if needed
• 1 cup whole wheat flour
• 1 package (7g) dry yeast
• 1 teaspoon salt
• 2 tablespoons honey
• 1 large egg, lightly beaten
• 1 cup warm water
• 2 oz. unsalted butter, melted
• 1 egg to brush the top
• sesame seeds to sprinkle on top (optional)

Combine the flour, yeast and salt in a large bowl. Add the honey, egg, water and butter and start mixing with a spoon (you can use a mixer, but I like to do it by hand) until the dough forms. Knead it for several minutes. Add more flour if needed. You should get nice smooth and not sticky dough.

Shape it into a ball and grease it with some oil. Put it in a bowl, cover with plastic wrap and then a towel and let it rest (preferably somewhere warm) for about hour and a half. It should double in size.

Take the dough out of the bowl and on a lightly floured surface. Cut it into four equal parts. Roll each one into a long rope. Arrange the ropes so they will crisscross and braid them (I used the video at Kosher on a Budget as a guide).

Once you shape the bread transfer it to a baking pan/sheet covered with parchment paper and let it rest for another 20-30 minutes.

Preheat the oven to 350 degrees.

Brush the top of the bread with a lightly beaten egg and sprinkle some sesame seeds if you want to.
Bake the challah for about 20-25 minutes or until nicely browned on top.
Let it cool before slicing.

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Apple Fritters

apple fritters

Stephenson’s Apple Fritters

This time of the year screams Apple Fritters to me. One of my favorite items from Stephenson’s apple farm here in the Kansas City area was their apple fritters. I looked for them in their cookbook, but the nearest I could find was their fresh peach fritters, so I’ll make the proper alterations in the recipe for apple fritters.

Apple Fritters
1 cup unsifted flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon each ginger, nutmeg and allspice
1 egg
1/3 cup canned pumpkin
2 tablespoons each of milk, melted butter, and molasses
1/3 cup diced apples
Powdered sugar

Mix dry ingredients. Stir in rest of ingredients except apples and powdered sugar, just until smooth. Fold in apples. Drop from a teaspoon* into deep hot fat and fry at 350 degrees about 2 minutes, or until crisp and brown. Drain on paper towels. Roll in powdered sugar. Serve immediately.
Makes 18
*Dip spoon into the hot fat between fritters. This makes the batter slip easily off the spoon.

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Gluten-Free Pumpkin Bread


Gluten Free Pumpkin Bread Recipe
Total Time: 85 minutes

Serves: 8-10
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 3-4 eggs
1. Preheat oven to 325 degrees F
2. Combine all wet ingredients in a bowl
3. Combine all dry ingredients in another bowl
4. Mix both bowls together until well incorporated
5. Pour into greased loaf pan and bake for 45-60 minutes.

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Cinnamon Flop

cinnamon flop.2

Cinnamon Flop

Ever heard of Cinnamon Flop? I hadn’t until one of my sons found an Amish cookbook at a used bookstore and brought it home to me.

It looks pretty easy.

1 C. sugar
2 C. flour
2 tsp. baking powder
1 T. melted butter
1 C. milk
brown sugar, cinnamon and butter for top

Sift sugar, flour and baking powder together. Add butter and milk and stir until well blended.
Diving mixture between 2 9” pie or cake pans, well greased. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes. Bake at 350 degrees for 30 minutes.
Cut into wedges and serve.

Makes 2 9” pans.

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Rosemary Focaccia Bread

Rosemary focaccia Bread

Rosemary Focaccia Bread

• 1 T. dried yeast
• 1 ½ C. lukewarm water
• 1 teaspoon sugar
• 2 C. plus 1 T. all-purpose flour
• 3 T. olive oil, plus more for drizzling
• 1 t. kosher salt, plus more for sprinkling
• 3 sprigs of fresh rosemary, chopped

Dissolve the yeast in the water and add the sugar. Leave for 5-10 minutes.
Meanwhile, in a mixer, combine the flour and salt. Drizzle in the olive oil until combined with the flour.
Pour in the yeast/water mixture and mix until just combined into a sticky mass.
Form dough into a ball and drizzle olive oil over it and toss to coat the dough. Cover with a tea towel and set aside 1 to 2 hours.

Place the dough a lightly floured surface. Put the chopped rosemary on top of the dough and very gently knead it into the dough. Don’t over knead. Roll into a thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough and cover with a tea towel again. Put in a draft-free place for an hour.
Preheat the oven to 400 degrees F.
Remove the tea towel and poke holes all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.

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Pesto Bread

pesto bread.2

Pesto Bread
1 package dry yeast (1 tablespoon)
1 teaspoon sugar
2 cups warm water
2 cups semolina (pasta flour)*
1 tablespoon salt
3 tablespoons olive oil
3 cups unbleached white flour, divided
Vegetable cooking spray
2 tablespoons fresh Basil Pesto** (recipe below)

In large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add semolina, salt, and oil. Beat at medium speed with a mixer until smooth. Stir in 2 cups of unbleached white flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough remaining flour, one tablespoon at a time, to prevent the dough from sticking to your hands.

Place the dough in a large bowl. Cover and let rise in a warm place (85 degrees) for 45 minutes or until doubled in bulk. Punch dough down and divide in half. Roll each portion into an 11 x 7 inch rectangle. Spread 3 tablespoons of Basil Pesto on the rectangle, leaving a ½ inch margin around the edges. I before I spread my pesto on the bread, I add 3 tablespoons of olive oil and add 2 tablespoons Parmesan cheese.

Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place rolls, seam side down, in a baguette pan (a French bread pan) or on a cookie sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from the pan and let cool on wire racks. Yield: 2 loaves.

* If I don’t have semolina flour I substitute unbleached white flour.

**You can purchase pesto although the taste is not as good as my home made.

In case you missed my recipe for home made pesto last week, I’ve posted it below.

Basil Pesto

2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon about 1/4 cup portions into small lunch bags and add them all to a zip-top heavy-duty plastic bag. Store in the freezer.

Yield : 1 cup

For a delicious sandwich, put pulled pork (recipe appeared two weeks ago) on this bread when the bread is hot out of the oven. I like to add sweet pickle relish to top off the pulled pork.

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

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