bread

Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I don’t know about you, but I’ve already started preparing my body for the holidays. Although I exercise and try to eat reasonably healthy about 90% of the year, November and December are the months where I let delicious food (and the company I share it with) shine. There’s almost always fancy appetizers and indulgent desserts, an extra glass of wine, or rich, savory dishes that I really only break out around the holidays. I can already feel my insides getting excited to nibble on all of those seasonal bites that we enjoy this time of year. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

In years past, the one thing I’ve not had much trouble saying no to is the bread basket. On the Thanksgiving table, at the church potluck, and even in my own home kitchen, those little brown-and-serve rolls, cold biscuits, and dense muffins just really don’t do anything for me. When there’s cornbread dressing and salty glazed ham on the table, is anyone really even paying attention to the bread basket? Absolutely not. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m proposing a comeback of the bread basket. What if we served bread that was worth writing home about? What if the dinner rolls were so impressive that they could be served as a standalone appetizer or side dish that people were excited to eat? What if you are destined to be the delightful human that brings a skillet full of these cheesy dinner rolls to the next dinner party, and they’re so good that everyone begs you to bring the bread every year from here on out? Sounds pretty epic, huh? 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

These cheesy dinner rolls are soft and fluffy yeast rolls filled with gooey morsels of mozzarella cheese and seasoned with Italian herbs and garlic. These are like a mozzarella stick meets Parker house roll, and I am not even remotely mad about it. Although they’d be delightful on their own, we up the ante here by serving them alongside a tangy spiced tomato sauce.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m sharing today’s recipe for cheesy dinner rolls in partnership with Lucini Italia who has long been my go-to for olive oil. Only recently I tried their tomato sauce and I was really pleased to find that it is near perfect straight from the jar. It requires no doctoring with extra pepper for flavor or sugar to cut the super acidic sauce; it’s a delicious, restaurant quality sauce that comes straight from the jar, and it makes the perfect accompaniment to these cheesy dinner rolls. You can spend your time preparing the rolls and let the Lucini sauce take care of the rest. 

To prepare cheesy dinner rolls, we start by making the dough. Yeast dissolves over warm water and milk and is added to some melted butter and olive oil. Next we stir in some sugar, salt, garlic powder, and onion powder. The flour comes next, and then we knead the dough until it is smooth and only slightly tacky. Allow the dough to proof in a warm spot in your kitchen for an hour and a half before you shape and form your rolls.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

 

Cut your dough into about 15 equal-sized portions and flatten each ball out into a round. Place a square of part-skim mozzarella in the center of the dough and pinch the edges into the center to enclose the cheese. Place each roll seam side down in a greased pan and allow them to rise for just a few more minutes. When you’re ready to bake, brush the rolls with water and sprinkle on additional cheese, Italian herbs, salt and pepper.

Allow your cheesy dinner rolls to cool slightly before serving. Warm up a cup or so of Lucini tomato sauce (I prefer the Spicy Tuscan Tomato Sauce here), and serve it to dip your cheese-filled rolls in. The rolls are tender and extremely flavorful, a perfect compliment to the tangy sauce. This dish works great as an appetizer but also makes a strong case for a bread side that people will really be pumped to eat. If you make them in advance you can re-warm prior to serving, just make sure that the cheese melts through on the inside. 

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I hope you’ll give these cheesy dinner rolls a try in the coming months. Happy baking!

This post is sponsored by Lucini Italia. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these cheesy dinner rolls you should check out:

Tomato Olive Rolls

Roasted Summer Vegetable Quiche 

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

 

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Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

These soft and fluffy dinner rolls are herby crusted and stuffed with gooey mozzarella cheese! Dipped in a spicy tomato sauce, these cheesy dinner rolls are a tasty appetizer and bread offering!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 360
  • Yield: 15 1x
  • Category: bread
Scale

Ingredients

  • 1/2 cup (120 gm) lukewarm water
  • 1/2 cup (120 gm) lukewarm milk
  • 1 tablespoon active dry yeast
  • 1/4 cup (55 gm) unsalted butter, melted and slightly cooled
  • 1/4 cup (120 gm) olive oil
  • 1/4 cup (50 gm) sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups (420 gm) all-purpose flour, plus more as needed
  • 23 ounces block mozzarella cheese cut into 3/4” sized chunks
  • Shredded cheese for sprinkling (I used cheddar and mozzarella)
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 1 cup warmed tomato sauce, for serving

Instructions

  1. Combine the water and milk in the bowl of a stand mixer or a large mixing bowl. Sprinkle the yeast over top and allow it to dissolve, about 5 minutes. Be sure the water mixture is warm but not hot! Once the yeast has dissolved, stir the butter, olive oil, sugar, salt, garlic powder, and onion powder into the mixture. Add three cups of flour and stir until a shaggy dough forms. Using the dough hook attachment, knead the mixture on medium speed (I use 4!) for 7 minutes. Alternatively, you can knead this by hand on a lightly floured surface. If the dough does not pull away from the sides of the bowl, add an additional 1/4 cup of flour. Once done kneading, lightly grease a bowl and place the dough inside. Cover tightly with plastic wrap and allow the dough to rise in a warm place in your kitchen until doubled in size, about 1-1/2- 2 hours. 
  2. Once risen, dump the dough out onto a lightly floured surface. Cut the dough into about 14-15 equal-sized balls and gently roll the dough in your hands to form a ball. Flatten each ball into a circle with your fingers and place a chunk of cheese in the middle. Fold the perimeter of the dough over the cheese and pinch the edges together to close the dough around the filling. Place the balls in a lightly greased oven-safe skillet or baking dish about 1/2″ away from each other. Cover the pan and allow to rise a second time for about 25-30 minutes while the oven preheats to 375.
  3. Once rise, lightly brush the dough balls with water and sprinkle on additional shredded cheese, the Italian seasoning, and salt and pepper. Bake in the preheated oven until golden, about 20-25 minutes. Allow to cool slightly. Serve with warmed tomato sauce.

Blueberry Brioche

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Happy Sunday, you baking fools. If the day of rest has you hankering seasonally appropriate yeast breads and some light morning reading, you have come to the right place! I have your weekend round-up of things to eat, wear, and read, plus a blueberry brioche that just might be the baking challenge your week needs. Let’s get started!

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Bon Appetit’s Take on The Bachelorette

You don’t have to be an avid viewer of “The Bachelorette” to know that these people rarely eat on camera. Do they over-imbibe? Yes. Do they engage in childish antics? For sure. Do they get way too dressed for a cocktail party in their living room? 100%. But I absolutely love this list of food not eaten during the last part of Becca’s season. And PS, I’m totally making eyes at the bundt cake on Colton’s dining room table.

A French Woman’s Guide to Success in Food

It’s no secret that I secretly want to be French. For the love, I wrote a whole post about it here. In my quest to become a little more like our European friends, I’m checking out this article from Food52 about how to have success in food and life. Along those lines, check out this list of essential French recipes that every cook needs to master. 

Hair Trends for 2018

I’m by no means a trend forecaster, but I love sporting a new haircut like the best of them. Check out this list from Southern Living to land a new look of your own. I’m personally leaning towards the deep side part or the wash and wear long. What do you think?

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Eat Cookie Dough While You Meet Mickey Mouse

This just in: Walt Disney World is now serving cups of edible cookie dough. BRB, planning my trip ASAP. In the meantime, check out two of my favorite cookie dough recipes here and here

2018 World’s Best US Cities

Travel + Leisure just released their annual “World’s Best” lists, and I’m scoping them all out for the low-down on where to go, what to see, and what to look forward to in my upcoming travels. I was particularly interested in this list of best US cities and was tickled to see two of my favorites recognized. For more on travel, be sure to check out my guides to Charleston, Chicago, and Portland

What to Wear

Up until a month ago, I didn’t own a single jumpsuit, but I now have three to my name. I’m scoping out this little cutie from Madewell to be number four, and I might even pick up this apron dress while I’m at it. PS, if you’ve got the shopping fever right now, be sure to check out Nordstrom’s anniversary sale, happening right now! 

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Blueberry Brioche

I think we’re tough- we don’t shy away from a baking challenge. We don’t get nervous or intimidated by kitchen terminology or techniques that are foreign to us. We strap on our aprons, get our hands dirty, and resolve to master new and delicious foods. Today’s recipe for blueberry brioche is the perfect challenge to tackle this week and the outcome is nothing short of fab. Let’s chat the ins and outs.

Brioche is a French pastry-like bread that is loaded with egg and butter. Whether knotted into rolls, folded into loaves, or rolled into buns, brioche is always light, fluffy, and melt-in-your-mouth tender. If bread could be dessert, brioche would be right up there with babka. It’s that decadent.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Although cinnamon bread has been the go-to breakfast treat in our house, I wanted a secondary recipe to use up the beautiful summer produce that has been landing in my farmer’s market baskets. This blueberry brioche is the answer to that desire and I am so thrilled to share it with you today.

To make loaves of blueberry brioche, we start in the bowl of our stand mixer. Yeast is dissolved in some lukewarm milk with a bit of sugar. Once the granules of yeast have liquified, we add in the remaining sugar, some cinnamon, salt, and flour. Paddle the mixture until it comes together into a wet dough and begin adding the butter.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Chunks of room temperature unsalted butter are added to the mix until it is well incorporated, and then the dough gets worked over for a few minutes. Once thick, stringy pieces of dough are snagging the beater, we gently add a cup and a half of fresh blueberries. Warning: this part is a little tricky. The blueberries may not want to incorporate and may even burst under the pressure of your stand mixer. Feel free to use your hands to barely mix them in and then dump the mixture into a large greased bowl to rise. I leave my blueberry brioche dough to rise in a warm spot of my kitchen, usually under a warm light or next to the oven. After about and hour and a half or two hours, the dough should have doubled and you’re ready to form your loaves. 

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Split the blueberry brioche dough into two equal pieces and gently pat each one out into a rectangle on a floured surface. The short end of each dough piece should be about 8″ long before you fold each piece lengthwise as you would a letter. Simply fold the bottom third up and the top third down until you have another rectangle-shaped piece of dough. Repeat this process and then work the small rectangle into a roll of dough that will fit into your greased bread pan. Cover each loaf with a sheet of plastic wrap to rise a second time.

Just before baking you can sprinkle on some crumble topping if desired. I love the extra bit of sweet and salty crust this lends each loaf of blueberry brioche, but it’s totally optional. Bake the bread in to oven until puffed, golden brown, and the inside of each loaf registers at 190 degrees. Allow the loaves to cool briefly in the loaf pans before cooling completely on a rack.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

This blueberry brioche, while somewhat of a task in the kitchen, is a delicious treat that is perfect for breakfast, snacking, or even dessert. I like to toast thick slices until golden and then slather it with butter and cinnamon sugar. Regardless of your preferences, bread making is a beautiful art that, given patience, attention, and love, is really rewarding and insanely delicious. I hope you’ll take a chance on this bread and enjoy every bit of it. Happy Sunday and happy baking!

 

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Blueberry Brioche

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

The recipe for blueberry brioche yields two loaves of fluffy, rich, blueberry-studded bread with a crumble topping. Simple enough for breakfast and decadent enough for dessert, this blueberry brioche is the summer bread to beat! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 300
  • Yield: 2 Loaves 1x
Scale

Ingredients

For the dough:

  • ½ cup (80 gm) lukewarm milk (I use whole)
  • 1/3 cup (70 gm) sugar
  • 1 tablespoon active dry yeast
  • 23/4 cups plus 3 tablespoons (395 gm) all-purpose flour
  • 3 large eggs
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ½ cup (113 gm) unsalted butter, cubed and at room temperature
  • 11/2 cups (225 gm) blueberries

For the topping:

  • 5 tablespoons (40 gm) all-purpose flour
  • ¼ cup (50 gm) sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter, at room temperature
  • ½ teaspoon vanilla
  • 3 tablespoons of heavy cream or milk

Instructions

  1. Pour the lukewarm milk into the bowl of a stand mixer and whisk in half of the sugar. Sprinkle the yeast over top of the mixture and allow it to dissolve, about five minutes. You may need to stir the yeast after a few minutes to allow it all to dissolve. Once dissolved, stir in the rest of the sugar, 1 cup of the flour, the eggs, salt, and cinnamon. Once incorporated, add in an additional 1-3/4 cups of flour, stirring on low to combine. Using the paddle attachment, increase the speed to medium (I use 4 on my mixer) and begin adding the butter a piece at a tim, stirring to barely incorporate after each addition. Continue to beat, scraping the sides of the bowl twice throughout the process, for 4 minutes or until the dough is moistened and stretchy, forming strands of stringy dough between the beater and the bowl. Toss the blueberries with the remaining 3 tablespoons of flour and stir or knead the blueberries into the dough on low speed until they’re combined and barely starting to burst. If you feel like the of the blueberries are squishing before they are incorporated, you can try to fold them in with your hands. Don’t worry- they’ll integrate well after the first rise. Lightly grease a large bowl and place the dough inside. Cover tightly with plastic wrap and allow it to rise in a warm spot of your kitchen until doubled in size, about 1-1/2- 2 hours. I like to let mine rise on the counter next to a warm stove or oven.
  2. Once the dough has doubled in volume, dump the dough out onto a barely floured surface and divide it in two equal pieces using a bench scraper or a sharp knife. Pat one piece of dough out into a rectangle roughly 8″x11″ and fold it lengthwise like you fold a letter, folding the bottom third up and the top third over top of it. Rotate the dough 90 degrees and pat it out into a rectangle again, repeating the folding process. Lightly grease two loaf pans (8 1/2″ x 4 1/2″ x 2 ¾) and gently work the dough into each pan with the seam facedown and cover the pans with plastic wrap. Allow them to rise a second time, about 1-1/2 hours until the bread has risen just barely over the lip of the pan, about ½-1”. The bread will continue to rise in the oven, so don’t worry if it’s not a lofty loaf yet. Keep in mind if you use a larger or smaller loaf pan, your rise will be slightly different.
  3. While the bread is rising, preheat the oven to 350 degrees and make the crumb topping. Stir together the flour, sugar, and cinnamon until combined. Then, use a fork to cut the butter and vanilla into the mixture until it is a coarse meal consistency. When the loaves have risen, gently brush them with a thin layer of cream and sprinkle the crumbs on top. You may have some crumbs leftover. Bake in the preheated oven for about 35-40 minutes, or until the loaves have tanned and are 190 degrees in the inside. Allow to cool for 20 minutes in the pan and then continue cooling on a cooling rack.

Buttermilk Bread

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

I was just sitting down to write this post when I got a text from my daughter’s schoolteacher. “Aimee slapped another child in the face.” WHAT?! My Aimee girl? The child who soothes her brother when he barely scrapes a knee? The girl who tells her friends to be more kind when they tease her for no reason? It couldn’t be. 

As a parent, there’s a lot of things you can’t control and sometimes kids just pick up actions and language out of the blue. We like to pretend that we can discipline or encourage or bribe them into submission, but the truth of the matter is that sometimes your kid is going to do or say something that shocks the heck out of you. Sometimes your kid is the savage that slaps someone cold in the face. 

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Kids get away with things that would never fly in adulthood. When you’re a grown up you can’t just slap someone in the face and go back to sitting at their lunch table. There’s no coming back to class when you’ve pooped your pants or got caught talking to a stuffed animal. And while crying in public works okay for toddlers, people will seriously start to worry if you incorporate that into your daily routine as a 30 year old woman. 

At 3 and almost 2, my kids are at the ages where they are making developmental leaps and bounds everyday. I see so much kindness and love in their little lives, but there are still those weekly (okay, daily) moments where I think, “Now where on earth did we go wrong here?” It’s in those moments that I say a little prayer and throw my hands up in the air because you just can’t prevent all the mini come-aparts that come with tiny children. Sometimes your kid is going to be the one who throws golf balls at cars or pours a cup of milk on the couch for no reason. You might have the kid laid out on the floor at Target because they didn’t get that new pair of Paw Patrol sneakers. We can’t prevent every slap to the face, hair pull, or temper tantrum because they’re kids. They’re really cute but they act like animals sometimes, okay?

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

So to the child who just got a face-full of my daughter’s palm, I’m so sorry. I promise we’re trying to get it right. And to the parents out there who have to strap it on to train up their children in the way they should go: hang in there. You’re not alone. 

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

This buttermilk bread is for the children in your life. It makes the absolute best morning toast and PB&J sandwiches. It’s mild, fluffy, and the perfect vehicle for all of your favorite sandwich toppings. Buttermilk bread is simple and crowd-pleasing, the type of thing every parent needs.

To make your own buttermilk bread, we start with yeast. Dissolve some active dry yeast in warm water and then add room temperature buttermilk, melted butter, and honey. When combined, stir in some salt and all-purpose flour until a shaggy dough comes together. You can use your hands or the dough hook on an electric stand mixer to knead this buttermilk bread, but just do so until a smooth, slightly tacky ball of dough is formed. Allow the dough to rise in a warm spot in your kitchen until doubled in size.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Once round and fluffy, dump the buttermilk bread dough out onto floured surface and form it into one giant loaf. This video from King Arthur Flour is seriously helpful if you’re new to the loaf-making game. Place the loaf into a large, greased bread pan and allow it to rise a second time, just until the dough has risen an inch out of the pan. Bake it in a preheated oven until golden brown, hollow-sounding when tapped, and about 190 degrees internal temperature. 

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Homemade goods like this buttermilk bread are a simple pleasure your whole family will enjoy. Give it a try and let me know what you think. Happy Tuesday, friends!

If you like this buttermilk bread, you should check out:

Whole Wheat Sandwich Bread

Honey Oat Bread

Flaxseed Bread

Buttermilk Pancakes

Pumpkin Yeast Bread

 

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Buttermilk Bread

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

This buttermilk bread is a mild and tangy white yeast bread made with all-purpose flour. This bread is fluffy vehicle for sandwiches, breakfast toast, and more!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 180
Scale

Ingredients

  • 1/4 cup (60 gm) lukewarm water
  • 1 tablespoon active dry yeast
  • 11/4 cup (300 gm) buttermilk, at room temperature
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 33/4 cup (490 gm) all-purpose flour
  • 11/2 teaspoons salt

Instructions

  1. In a large bowl or the bowl of a stand mixer, sprinkle the yeast over the lukewarm water and allow to sit until dissolved, about 5 minutes. In a separate bowl, stir the buttermilk, honey, and butter. Once the yeast has dissolved, add the buttermilk mixture and stir to combine. Add 2 cups of flour and the salt and stir to incorporate. Add the remaining flour and knead the dough, either by hand or using the dough hook of the stand mixer set to medium speed, for about 8 minutes or until the dough is smooth and slightly tacky. If after a few minutes the dough is still sticking substantially to the sides of the bowl, add 2 tablespoons of flour at a time until the dough pulls away from the sides of the bowl. Spray a large bowl with baking grease and place the dough inside, covering tightly with a sheet of plastic wrap to rise in a warm spot of your kitchen until doubled in size, about 1-1-1/2 hours. 
  2. Once doubled in size, form your dough into a loaf and place in a greased 9″x5″ loaf pan and cover again with plastic wrap to rise until dough puffs about an inch over the top of the pan, about 40 minutes.
  3. While the dough is rising preheat the oven to 350 degrees. Once the dough has risen, bake in the oven for about 35-40 minutes, or until the loaf is golden, sounds hollow when tapped on the top, and reaches an internal temperature of 190 degrees. Allow to cool in the pan for 10 minutes and then place on a cooling rack to finish cooling completely. 

Notes

See link in blog post text regarding forming a loaf from dough.

Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Happy Monday to my favorite band of butter and sugar pushers! Is your week off to a joyful start? Has January been treating you well?

Here in Alabama, we are experiencing one of the coldest winters of all time. (I’m talking icicles-hanging-off-your-car cold. Frozen-boogers-crusted-on-your-kid’s-face cold. Wearing-two-bras-to-hide-your-nipples cold.) We’ve been trapped inside for a few weeks now, and if the icy weather doesn’t get to you, being stuck inside with stir-crazy children probably does.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

The past few days have been spent building fires, watching reruns of “Mickey Mouse Clubhouse,” and carb-loading from our positions on the couch. Of course my kids have loved these new winter privileges, but to be honest, being stuck inside with two tiny humans that are cracked out on cartoons and Teddy Grahams is pretty close to mental purgatory. The combination of boredom and pent-up energy is constantly at risk of combusting into a tornado of toys in the living room, food fights, or temper tantrums. Winter-pocolypse indeed.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

To stay busy, I’ve been baking up a storm. Save for a few cookies that burned while I was scraping peanut butter toast off the couch, these snow days have proved to be perfect baking weather, and I (with the exception of my waistline) am relishing it. Case and point: this marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

I’ve long been a fan of the marble loaf pound cake at Starbucks. For years, it was the only treat from their glass case of microwavable calories that I was willing to spend dollars on. Despite numerous attempts to recreate it at home, I was never able to achieve that sweet and tender crumb of vanilla and chocolate that I longed for. Luckily, the forced hours indoors this past week have provided me ample time of test batches of marble loaf pound cake, and I could not be more pleased with the results. This recipe for marble loaf pound cake makes an indulgent treat, sweet enough for dessert and dainty enough for breakfast, and yields one huge loaf that is plenty for you and your family to snack on all winter long.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

To make it, we prepare two batters: one for the chocolate swirl and one for the vanilla. Both batters begin by creaming butter and sugar. Eggs and vanilla are added next, followed by the dry ingredients. To prepare the chocolate batter, we add just a touch of dark cocoa powder. Once completed, both batters are added to the pan in large scoops, and the loaf is marbled with the swirl of a knife. The whole thing bakes up into one giant, rich marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you’re feeling extra fancy, you can top the cake with a bit of chocolate ganache. The cake is totally delicious all on its own, but if you want it to stay true to the Starbucks original, it will require a chocolate glaze on top. Simply heat a small amount of whipping cream and stir it into semisweet chocolate chips. EASY!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you don’t have the giant loaf pan that I recommend here, you can prepare this marble loaf pound cake in a 9″ square cake pan or in a few mini loaf pans. Be sure to not overflow your pan with batter or you will have a burn-on-the-bottom-of-your-oven situation, and I can promise you don’t want to deal with that. A square cake tastes just as good as a loaf, honest.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Give this marble loaf pound cake a whirl on these winter days. You most certainly won’t be disappointed. Have a great week and tune in on Friday for another recipe!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

If you like this marble loaf pound cake, you should check out:

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Chocolate Chip Bundt Cake

Raspberry Rhubarb Crumb Cake

Lemon Almond Poppyseed Bundt Cake

Blueberry Cornbread

Carrot Bundt Cake with Brown Butter Glaze

 

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Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

This marble loaf pound cake is a chocolate and vanilla swirled, rich Southern-style pound cake loaf! Perfect for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 1 1x
Scale

Ingredients

For the vanilla batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature (save the other half for the chocolate batter)
  • ¾ teaspoon vanilla extract
  • 1/4 teaspoon lemon zest (optional)
  • ¾ cup (100 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature
  • ¾ teaspoon vanilla
  • ¼ cup (20 gm) dark cocoa powder
  • ½ cup (65 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate ganache (optional):

  • 2 ounces semisweet chocolate
  • 2 ounces heavy whipping cream

Instructions

  1. Move a rack to the bottom third of the oven and preheat the oven to 325 degrees. Prepare a large 9.25” x 5.25” loaf pan with baking spray (see notes).
  2. Prepare the vanilla batter by creaming together the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 3 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add the dry ingredients, mixing on low speed until nearly combined. Add the buttermilk and stir on low to combine. Set this batter aside while you prepare the chocolate batter.
  3. Cream the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for three minutes. Scrape the sides of the bowl and add the eggs and vanilla. Scrape the sides of the bowl and add the dry ingredients, mixing until the components are almost combined, and then add the buttermilk. Stir on low speed just until combined.
  4. Scoop 1/2 cup sized portions of the batters into the prepared pan, alternating regularly to achieve a marbled effect. Once all of the batter has been poured in, carefully smooth the top slightly, being careful not to muddy the colors of the batter too much. Insert a knife vertically into the batter and swirl back and forth about five or six times to get a good swirl throughout. Place the pan into the preheated oven and bake for about an hour or until a toothpick inserted just barely comes out clean. Allow to cool in the pan prior to topping with the ganache.

To prepare the chocolate ganache:

  1. Finely chop the chocolate and place in a small mixing bowl. Heat the cream in the microwave or on the stovetop until steaming. Pour over the chocolate and cover the bowl with a sheet of plastic wrap. Allow to sit for 5 minutes and stir to combine. If the chocolate has not melted enough, microwave briefly for about 10-15 seconds. Pour over the cake once thickened to the appropriate texture.

Notes

  • If you don’t have a loaf pan large enough for the batter, feel free to use a 9” square baking pan or pour extra batter into cupcake tins or a mini loaf tin. Be sure to not overflow a pan!

Peppermint Bark Bread and a GIVEAWAY!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Y’all. I am in full throttle Christmas mode over here. The past few weeks have been a whirlwind of wrapping paper and Mariah Carey Christmas songs, and I’m so excited about it, I could squeal.

Last week we enjoyed our first (and maybe only) snow of the season. Aimee was unsure about the snow at first, but eventually came around. She made a snowman and ate the snow, and all in all, I’d say she enjoyed her first winter wonderland. George didn’t have a clue what was going on but was less than enthusiastic about snowballs. Is anyone surprised? It seems like the harder I try to get my kids excited about Christmas, the more annoyed they get with me. Case and point:  

Peppermint Bark Brownies Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Have you ever seen kids be this savage to Santa? Poor guy.

After a weekend of Santa visits, snow flurries, and mugs of cocoa, we’ve pretty much hit all of the Christmas highlights. Even if the kids aren’t in the holiday spirit, I’m going to be the merriest little elf this side of the North Pole, okay? Basically, hide ya kids and hide ya wife, because we’re making everything Christmassy up in here. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

You’ve already heard me go on about how much I love peppermint bark. Chocolate plus anything is a win, but the sweet addition of peppermint bits just makes it absolutely irresistible. In my opinion, everything is better with a little bit of peppermint bark, even if it is as simple as a loaf of bread. Thus I give to you my new favorite holiday breakfast treat, peppermint bark bread.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

The recipe for this bread is adapted from my favorite cinnamon swirl bread. The dough is buttery and fluffy and goes splendidly with anything sweet. Here, a chocolate filling and chopped bits of peppermint bark bring the razzle dazzle to  my favorite dough to create a holiday bread that is as delicious as it is beautiful. This peppermint bark bread is perfect for snacking, gifting, or grinching all to yourself. You decide.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

I prepared this peppermint bark bread in my new kitchen BFF, the Wolf Gourmet Oven. Remember the Wolf Gourmet Blender that I used to make the most delicious peanut butter and chocolate cheesecake? Well, in similar fashion, this countertop oven knocked my socks off and I am tickled to jabber on about it today. In the past, we used our counter ovens to make toast or heat small plates of leftovers, but we never utilized it for any substantial work. This Wolf Gourmet oven is not your average bird, though. It is made for heavy duty, legitimate baking, and I was thrilled with the results I had in preparing this bread.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

The dough for this peppermint bark bread starts off like any other with yeast, flour, and sugar. We add an egg and some butter to the loose dough and beat away at it in a stand mixer until the dough becomes stretchy and soft. While I normally proof my doughs on the counter next to a warm oven, I was thrilled to find that my new counter oven had a proof setting! I let the dough rise quickly in the oven and then began to prepare the filling. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Chocolate, butter, and cocoa powder are melted together and then stirred with a sprinkling of confectioner’s sugar. The whole lot of it gets smeared on the rolled dough and dotted with bits of peppermint bark. Roll the dough into a log, cut it lengthwise into two pieces and twist them over one another, pinching the two ends together to form a wreath. Allow the loaf the rise just slightly while you preheat the oven. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Again, I used the Wolf Gourmet oven to bake this loaf and the results were fab. I found that my peppermint bark bread baked in the counter oven was consistent with loaves I baked in my traditional oven, and I am grateful for a second baking option in my home. This appliance is a terrific addition to my kitchen and I hope you will consider one for your own!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Because Christmas is the time for giving, my friends at Wolf Gourmet want to share one of these beauties with you! For an entry to win, click over to my Facebook page here and give it a like! Afterwards, leave a comment on this page below telling me your favorite holiday baked good. One U.S. winner will be randomly selected on December 19th! Happy baking and love to you all!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!
As always, thank you for supporting brands that make Wood and Spoon Blog possible.

If you like this peppermint bark bread, you should check out:

Peppermint Bark Icebox Cake

Peppermint Bark Brownies

Mint Chocolate Sandwich Cookies

Mint Brownie Ice Cream Cake

 

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Peppermint Bark Bread

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

This is a braided holiday bread filled with chocolate and bits of peppermint bark!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
Scale

Ingredients

  • ½ cup (120 mL) whole milk, lukewarm
  • ¼ cup (50 gm) sugar
  • 21/4 teaspoons active dry yeast
  • 2 cups (260 gm) all-purpose flour
  • 2 large eggs, divided
  • ½ teaspoon salt
  • 4 tablespoons (55 gm) unsalted butter, at room temperature

For the filling:

  • 4 ounces semisweet chocolate
  • ¼ cup (55 gm) unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup (40 gm) powdered sugar
  • 4 ounces peppermint bark (like Ghiradelli), finely chopped

Instructions

  1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.
  3. Once the bread has nearly risen, melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
  4. Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
  5. Starting with one of the long ends, roll the dough somewhat tightly into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” chunk of dough at the top. This will serve as the starting point for your braid, so you want the dough to remain connected here. Turn the exposed innards of the dough roll to face upwards and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Carefully transfer the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
  6. Once the oven is preheated, stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly prior to cutting and serving. Feel free to dust with powdered sugar once cooled.

Notes

In a pinch, you can substitute ¾ cup chocolate spread for the filling.

Pumpkin Yeast Bread

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

In America, we’re on the verge of Thanksgiving. In just two days, we will roll up our sleeves to stir and boil, grate and grease our way to a table filled with the faces of people we love (and love to irritate). While everyone has their own traditions, must-eat dishes, and turkey day activities, there are a few universal truths that should be closely followed to ensure the best possible holiday. I’ve arranged them in list form for your convenience.

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

The Universal Truths of Thanksgiving:

  1. Thanksgiving is not the time to diet. This is well-pondered, sound advice coming from your friendly neighborhood dietitian. Am I suggesting that you should require 12 sticks of butter in your creamed corn? No. Do I think it would be wise to drink straight from the gravy boat? Sweet mercy, absolutely not. If you are established in a diet regimen already, I encourage you to stick as close as possible to the path of righteousness, but if not, just know that Thanksgiving is not the time to start cutting carbs. Your cabbage soup cleanse can wait until Friday.
  2. Don’t be that guy. Don’t be the guy who tells the taboo story at the dinner table. Don’t be the jerk who makes Nana cry. Don’t make off-color comments or bring up touchy family subjects. Just don’t be a Thanksgiving turd, okay?
  3. Show up on time. There is a time to be fashionably late. For example, if it’s your birthday, you are expected to show up to your surprise party late. If you’re a Kardashian, you are welcome to walk the red carpet as late as you darn well please. But let me say this- if I spend 12+ hours basting and sweating over a giant bird in the oven, you had better make sure your sorry behind is there to help carve it. I will not wait for you to start dinner, and no one will feel sorry for you when all that’s left to eat is the congealed salad. 
  4. Be grateful. How about we thank the crap out of this Thanksgiving? What if we opened our heart and poured sincere, intentional gratitude on everyone around the table? If saying thank you or expressing love is hard for you, consider Thanksgiving your invitation to be unabashedly and enthusiastically thankful about the good things in your life.  
  5. Two words: cornbread dressing. Listen, I grew up in a Yankee household and have all the love in the world for the classic seasoned “stuffing.” But if 12 years in Alabama have taught me anything, it’s that cornbread dressing is the bomb.com, and if you’re not making it, you’re just plain sorry. My mother-in-law gave me a terrifically delicious recipe, and yes, I am starving just thinking about it. 
  6. Help the host. I mean it. Text them right now and say, “What can I do to be helpful at the Thanksgiving meal?” Ask if you can pick up ice or bring a few extra bottles of wine. Offer to set the table or write out place cards. This post from Williams-Sonoma showcases a few other ways to be a great Thanksgiving dinner guest.
  7. THAW. THE. TURKEY. This will take longer than you think. If it’s not out of the freezer already, Godspeed, my friend. 
  8. Share a dessert! Dessert is a great way to contribute a make-ahead dish to a Thanksgiving feast. Might I suggest a few of my favorites? How about chocolate chess pie, brown sugar cheesecake, caramel apple pie, or pumpkin cheesecake tartlets.
  9. Bring a gift to share with your host. Serving up a spectacle like Thanksgiving dinner requires a ton of time, money, and planning. Thank your generous host by bringing a happy parting gift that says, “YOU ROCK!” For a homerun gift, you should try…
  10. PUMPKIN YEAST BREAD. What better way to serve up leftover turkey and cranberry sauce than adorning it on a piece of fluffy, slightly sweet, and seasoned pumpkin yeast bread. This is the gift to beat. YA WELCOME.

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

This pumpkin yeast bread is the perfect thing for the season. Honey, all-purpose flour and pumpkin puree are combined with a few other ingredients to make the fluffiest autumnal bread that your Thanksgiving leftovers have ever seen. Sturdy enough for thick slices of turkey, but soft enough for a spread of cinnamon butter, this pumpkin yeast bread is a diverse treat that practically begs to be made this time of year.

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

To make the pumpkin yeast bread, we start in the bowl of a stand mixer. Dissolve some active dry yeast in some warm water. Add a bit of milk, oil, and honey, stirring to combine. Next comes the pumpkin puree. A single cup gets stirred into the wet ingredients and is followed up by all-purpose flour and the remaining dry ingredients. Knead the dough in your stand mixer (or by hand if you’re skilled like that!) and then allow it to rise in a warm spot in the kitchen.

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

Once doubled in size, divide the dough in two and form into loaves. Check out this video on shaping loaves if you’re unfamiliar. Allow the dough to rise again, this time until the loaves dome just an inch over the top of your bread pan. Brush each loaf with an egg wash and sprinkle with tiny pepitas for some added pumpkin flair.

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

These loaves bake up tall, fluffy, and outrageously delicious. Pumpkin yeast bread, while a far cry from your run-of-the-mill sandwich bread, is the delightfully familiar and cozy baked good you’ll want to share with your friends and family all season long. Give this recipe a try and have a terrific Thanksgiving holiday. I’m incredibly grateful for these pumpkin yeast bread loaves and YOU. 

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

If you like this pumpkin yeast bread, be sure to check out:

Pumpkin Pull-Apart Bread

Whole Wheat Sandwich Bread

Honey Oat Bread

Flaxseed Bread

Raisin Swirl Bread

Cinnamon Swirl Bread

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Pumpkin Yeast Bread

Pumpkin Yeast Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a fluffy, simple, sandwich yeast bread seasoned with cinnamon, pumpkin puree, and seeds. Perfect for the holidays, thanksgiving and christmas leftovers, this bread is excellent for toast and snacking and makes and excellent idea for hostess host gift. Find the recipe and more info on how to make bread without a bread machine maker on thewoodandspoon.com

This recipe makes two loaves of fluffy, lightly sweetened and seasons pumpkin yeast bread, perfect for making sandwiches or cinnamon toast!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 165
  • Yield: 2 1x
Scale

Ingredients

  • ½ cup (120 mL) warm (not hot) water
  • 2 teaspoons active dry yeast
  • ¾ cup (180 mL) milk, room temperature (I use whole)
  • ¼ cup (60 mL) honey
  • 2 tablespoons oil (I use canola)
  • 1 cup (225 gm) pumpkin puree
  • 41/2-5 cups (595650 gm) all-purpose flour
  • 2 teaspoons salt
  • 21/2 teaspoons pumpkin pie spice
  • 1 egg
  • ¼ cup raw pepitas

Instructions

  1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, honey, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a wet dough that pulls away slightly from the sides of the bowl.
  2. Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven.
  3. Once doubled in size, dump the dough out onto a floured surface and divide into two equal pieces. Gently pat each piece of dough into a loaf-pan shaped rectangle and fold the two long edges to meet in the center of the dough. Rotate the dough 90 degrees and repeat. Fold the dough once more and gently form it into a loaf-shaped log. Place the dough into a greased loaf pan (8.5″ X 4.5″ X 2.75″) and cover loosely with plastic wrap. Preheat the oven to 425 degrees. Allow each loaf to rise a second time for about 45 minutes until the dough has domed an inch above the top of the pan.
  4. In a small bowl, whisk the egg with 1 teaspoon of water. Brush a thin layer of this egg wash over top of each loaf and sprinkle with the pepitas. Place dough pans in the oven and immediately decrease the heat to 375 degrees. Bake for about 30 minutes or until the top of each loaf is golden brown and sounds a bit hollow when tapped. Cool in the pan on a cooling rack for ten minutes and then remove each loaf from the pan to continue cooling on their own. Once cooled completely, wrap in a bread bag or a large sheet of aluminum foil to keep fresh! Loaves can be frozen after baking if desired.

Notes

  • Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
  • If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

Pumpkin Pull-Apart Bread

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

So this is it. This is 30. Yesterday was the turn of a new decade for me, and to commemorate my twenties and the ten birthdays that passed in that time, I am sharing with you some pumpkin pull-apart bread. 

I’m probably supposed to be in mourning right now. You’re likely expecting me to talk about how great my twenties were or to complain about getting older. Maybe you’re anticipating a lengthy list of resolutions for the 10 years that follow today, or perhaps you’re just scrolling through all this nonsense so that you can read about the baked goods (no judgement, BTW.)

To be honest, 30 feels a whole lot like 29. A lot of joy, a hint stress, the occasional internal battle. I’m sure in the coming years, I’ll continue to yell at my kids and count my gray hairs a bit too often. There will be vacations and laughter and long phone calls with friends, moments of fresh revelation and desperation for answers to prayers. 

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

Our lives will forever ebb and flow- seasons of glasses half empty and days of cups running over.  If 30 is different from 20 in any way, it is that I now know to expect the unexpected from life. And I’m okay with that uncertainty. I’ll relish in the highs and steady myself through the lows, knowing that that there are nuggets of gold and truth and hope to uncover in every season if I’m willing to smoke them out.  For me, 30 is the year of resting in the things that I know, a time for dusting off bits of myself that sat hidden on the proverbial shelf during the busyness and insecurity of my twenties. Maybe 30 will be the grand unveiling of a woman who is beautifully average but so content in the aesthetic of her own skin that she sparkles in a way that a 20-year-old simply cannot. 

Maybe 30 is the new 20. 

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

I’m sharing this pumpkin pull-apart bread alongside a number of other bloggers  who are slinging pumpkin-filled recipes for the annual Virtual Pumpkin Party. You might remember last year’s pumpkin cake with burnt sugar frosting? Well, we’re back at it again, bigger and better than ever, because that’s what we do. We grow, we progress, we get infinitely cooler over time.

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

This pumpkin pull-apart bread is fab. I adapted the recipe from my sweet potato cinnamon rolls which are a not-so-subtle nod to Ree’s famous buns. This pumpkin pull-apart bread is gooey and fragrant, the perfect comfort dish for the coming chilly seasons. If this bread was a sweater, it would be an oversized cable-knit turtle neck in a rosy shade of millennial pink. It’s fresh yet familiar all at the same time.

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

To make this pumpkin pull-apart bread, we start with a dough. Butter, milk, and sugar are warmed and sprinkled with yeast. The pumpkin is added next, along with of flour and spicy fall seasonings. While the original cinnamon rolls have a tender, moist dough, we add extra flour and kneading time to strengthen the pumpkin pull-apart bread dough. Once tacky and slightly stretchy, the dough is set aside to rise.

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

Next comes the rolling and stacking of the dough. We cut a ton of equal-sized tiny squares and layer them in a loaf pan with a cinnamon sugar filling so that each piece of bread, coated with gooey sweetened butter filling, pulls apart easily. The bread undergoes a second rise before it is baked and drizzled with more goo, this time a cream cheese glaze, slightly tangy and perfectly sweet.

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

This pumpkin pull-apart bread should be the centerpiece of your upcoming brunches and holiday meals. Simple, comfortable flavors in the packaging of a unique and modern treat. Give this pumpkin pull-apart bread a try and I promise that you’ll fall in love. Be sure to check out the other recipes involved in the #virtualpumpkinparty! You’ll be seeing them scattered over various sites today, and they’re sure to knock your socks off. Many thanks to Sara for coordinating this fun little get together. 

If you like this pumpkin pull-apart bread, you should check out:

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Cheesecake Tarts

Sweet Potato Cinnamon Rolls 

Bananas Foster Cinnamon Rolls

Orange Cardamom Cinnamon Rolls

 

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Pumpkin Pull-Apart Bread

Pumpkin Pull-Apart Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple pull-apart bread adapted from Pioneer Woman cinnamon rolls. A kneaded dough seasoned with fall spices and filled with a gooey cinnamon sugar filling, this pumpkin pull apart bread is a treat for fall breakfasts and brunch. This is a great Thanksgiving dessert as well. The yeast bread is baked and glazed with a tangy cream cheese glaze / frosting. Find the recipe and how to on thewoodandspoon.com for this virtual pumpkin party.

This pumpkin pull-apart bread s sweetened with a cream cheese drizzle and is the perfect addition to fall and winter breakfasts and brunches.

  • Author: Kate Wood
  • Prep Time: 200
  • Cook Time: 30
  • Total Time: 230
Scale

Ingredients

For the dough:

  • ½ cup (120 mL) whole milk
  • ¼ cup (55 gm) unsalted butter
  • ¼ cup (50 gm) sugar
  • 21/4 teaspoons active dry yeast
  • ¾ cup (170 gm) pumpkin puree
  • 23/4 cups (360 gm) all-purpose flour, plus up to ¼ cup more if needed
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice

For the filling:

  • ¼ cup (55 gm) unsalted butter, softened to room temperature
  • ½ cup (100 gm) sugar
  • ½ cup (100 gm) brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg

For the icing:

  • 2 ounces cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • 12 teaspoons milk

Instructions

  1. Combine the milk, butter, and sugar in a medium saucepan over medium-low heat and stir to combine until the butter has melted. Remove from heat to the bowl of a stand mixer (or a large bowl) and allow to cool to lukewarm. Once cooled, sprinkle the yeast over the top and allow it to dissolve, stirring occasionally as needed.
  2. Stir the pumpkin into the milk mixture and then add the remaining ingredients. Using a dough hook attachment (or your hands) knead the dough on medium speed for 5 minutes. The dough should be tacky but pull away from the sides of the bowl easily. Grease a large bowl, place the dough inside, and cover the bowl with a sheet of plastic wrap. Allow it to rise in a warm spot in the kitchen until doubled in size, about 1-1/2 hours.
  3. Grease a standard loaf pan (8.5” x 3.5”) and roll the dough out onto a well-floured surface into a 12”x 20” rectangle. Use the back of a fork to combine the butter, sugars, cinnamon and nutmeg into a creamy paste. Gently spread this over the entire sheet of dough.
  4. Using a pizza cutter or a sharp knife, cut the dough into 6- 12” long strips. Carefully make two stacks of dough (with three strips in each stack) and cut each stack into three equal pieces. You should end up with 18 equal-sized rectangles of dough. Layer all of the dough pieces in the pan, being careful not to squish to dough pieces down too much. Cover with a sheet of plastic wrap and allow to rise a second time and preheat the oven to 350 degrees.
  5. Once the dough has risen about ½-1” above the top of the pan (about 30 minutes)s, place in the preheated oven and bake for about 30-35 minutes, or until the top has turned golden and set, even in the middle. You can gently touch some of the pieces of dough in the middle of the pan to ensure that it doesn’t still feel soft and mushy. Be sure that the dough is not under-baked in the center or your loaf will deflate when you remove it from the oven. Once baked, allow the loaf to cool in the pan on a cooling rack.
  6. Once almost all the way cooled, remove the loaf from the pan and prepare the icing. Beat the cream cheese and sugar in a large bowl with a hand mixer until smooth. Add just enough milk to make it loose enough to drizzle. Pour over the top of the loaf and serve! You can rewarm in the oven or microwave as well.

Recipe adapted from Ree Drummond

Raisin Swirl Bread

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

I think the first day of adulthood can be marked by the moment you realize that you are your mother. High school graduation, a promotion at work, the birth of a child, yes, but nothing makes me feel like a old lady more than admitting I want to be just like my mom. 

Growing up, my mother and I weren’t always thick as thieves. She took the role of chauffer, chef, and maid, while I played the despondent, self-centered child with not even a lick of courtesy or common sense. As far as I was concerned, she was too strict, too loud, too all up in my business all the time, and I swore I’d do it better when I had kids of my own someday. And let’s all just laugh at that illusion, right?

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

At sixteen, it was easy for me to believe that my mom existed for little more than to ruin my life, but as I began to trudge through the muck of early adulthood, I discovered a few holes in that theory. Now, as I enter the early phases of what I pray will be many years of parenting, I think about my own children and how I can nurture them into becoming exceptional humans. I look at my mom, along with so many other beautiful women who have invested in my story, and I think, “What is the secret? How did she make it look so easy? How can I grow up to be more like her?” 

The honest truth is that I don’t have a clue. If someone has already written a manual on adulting, they sure haven’t assigned me a copy yet. As far as I know, we’re all just supposed to feel our way through the dark and trust that someone else remembers to bring the flash light; just tell me when we arrive, okay? So in the meantime, until I figure it out being a grown up, this is my plan: 

I will be too strict, too loud, too all up in my children’s business. I will discipline and ask the hard questions, even if it hurts. There will be fights, apologies, and more tears than worth counting, but I’ll do it because it’s my job. Because I love them. Because their future and soul and body is worth fighting for.

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

Thankfully, there’s room for so much joy too. We can play and eat ice cream sundaes and sing silly songs from “Mary Poppins” at the top of our lungs. We can share and forgive. We can settle into loving each other and learn to make room for other people at our table too. As their mother, I will protect and grow these babies with my sincerest efforts, but I will also rest in knowing that God will take care of the parts that I mess up. 

That’s what my mother taught me to do. 

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

Raisin swirl bread won’t make you a good parent. It’s not super healthy and doesn’t boast a hidden serving of fruits and vegetables. Buttered toast is a far cry from a superfood, but it is comfortable and necessary, so I think you’ll want to find these loaves gracing your table too.

The recipe for this raisin swirl bread was adapted from my favorite whole wheat sandwich bread. These loaves are oversized, fluffy, and pale, swirled with cinnamon and sugar and nuggets of dried fruit. Each slice of bread toasts up crisp and golden and tastes perfect with a schmear of butter. Even though my oldest baby typically prefers my cinnamon swirl bread, she also totally adores this raisin bread. The 2-year old endorses it, so surely it’s a win, right?

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

First, make your dough for your raisin swirl bread. A little activated yeast and water mix with some milk, honey, egg, and oil. Add in some flour and salt and mix until well combined. Knead the dough until it becomes slightly stretchy and then allow it to rise. Once doubled in size, divide the dough in two and roll each half into a large rectangle of dough. Sprinkle with cinnamon, sugar, and a handful of raisins before rolling the loaves and leaving them to rise a second time. 

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

After baking, these loaves of raisin swirl bread boast a glossy, golden top and a soft and fluffy center. You can change up the swirl filling depending on your preferences, but somehow the old classic of cinnamon sugar and raisins just fits the bill. This raisin swirl bread is a treat the whole family can rally around unless, of course, your husband is terrified of dried fruit. **Clears throat, raises eyebrows, gives husband the stink eye**

Give this raisin swirl bread a try and let me know what you think. Maybe send the extra loaf to your mama or someone who took time to teach you the good lessons in life. Love them a little this week. AND DON’T FORGET TO VOTE FOR THE SAVEUR BLOG AWARDS! You can find yours truly as a nominee in the “Best Baking and Sweets” category. Vote as often as you’d like from now until September 8th by clicking here or on the link on my blog homepage. Cheers!

If you like the recipe for this raisin swirl bread, you should try:

Cinnamon Swirl Bread

Honey Oat Bread

Breakfast Danish

Flaxseed Bread

 

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Raisin Swirl Bread

Raisin Swirl Bread Recipe by Kate Wood of The Wood and Spoon Blog. This is a recipe for 2 loaves of fluffy white bread swirled with cinnamon sugar and raisins. This bread makes delicious toast and is perfect for breakfast or casual dessert. You can freeze this bread to save for later and it is perfect for sharing. Learn to roll and shape this loaf of bread and read more about this delicious and simple yeast bread requiring egg and milk on thewoodandspoon.com

This recipe for raisin swirl bread makes two loaves of fluffy white bread swirled with cinnamon sugar and dotted with juicy raisins. 

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 40
  • Total Time: 2 hours 40 minutes
  • Category: Bread
Scale

Ingredients

For the dough:

  • 1 cup (240 mL) warm water
  • 3 teaspoons active dy yeast
  • 11/4 cup (300 mL) milk (I use 2%), room temperature
  • 2 tablespoons (30 mL) honey
  • 3 tablespoons light oil (canola, vegetable, or extra light olive oil)
  • 1 large egg
  • 6 cups (730 gm) of all-purpose flour
  • 11/2 teaspoons salt
 
For the filling:
  • 6 tablespoons (75 gm) sugar
  • 21/2 teaspoons cinnamon
  • 1 tablespoon flour
  • 1 large egg
  • 1 cup raisins

Instructions

  1. In a large bowl, sprinkle yeast over the water and allow to dissolve, about 5 minutes.
  2. Stir in the milk, honey, oil, and egg. Add 2 cups of the flour and the salt, stirring just until combined. Add the remaining flour and stir until the dough is a fairly uniform, shaggy dough.
  3. In a stand mixer with a dough hook attachment (or by hand, if preferred), knead dough on medium speed until dough is smooth and only slightly tacky, about 7-8 minutes. If the dough is too sticky, add up to 1/2 cup of additional flour.
  4. Spray a large bowl lightly with baking spray and place dough inside, covering tightly with a sheet of Saran wrap. Allow to rest in a warm spot for about 1-1/2 hours, or until dough has risen and is approximately double in size.
  5. Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash. 
  6. Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough. Sprinkle on the raisins as well.
  7. Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 45 minutes, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 350 degrees.
  8. Once risen, brush a thin layer of wash over the tops of each loaf. Bake for about 35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
  9. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes

  • You can use a slightly large bread pan for this recipe as these loaves are massive! Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
  • If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

 

Flaxseed Bread

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

There’s things they don’t tell you. No, I’m not referencing the government or our mothers or even this flaxseed bread, although we’ll get to that later. I’m talking about having a baby.

When preparing for a new baby, we like to spend a lot of time dwelling on the details. Nursery colors, eating schedules, carseat safety ratings- the usual. We worry about the baby’s growth, the baby’s movements, passing our blood sugar tests, and whether or not we’ve gained the right amount of weight. When you sign up for parenthood (because that’s where babies come from, obviously), we spend so much time minding those basic fears and needs that we often overlook the aftermath- the anatomical apocalypse that typically ensues after labor and delivery.

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

I was faced with a reminder of my pregnancies this past weekend. About a month ago, I quit nursing George, but it was just last Saturday that I put on one of my favorite bras for the first time in over a year. I’m not going to sugar coat it- it wasn’t even close to being the right size. Where the bra was once flush to my flesh, there were now gaping, fist-sized pockets of space. I tightened the snap, cinched the straps, and readjusted “the girls”, but it was no use. My children, quite literally, sucked the life out of my breasts, and no amount of underwire or Kleenex stuffing was enough to make that bra work. 

Obviously this is trivial in the grand scheme of things. HELLO, MY BODY NURTURED AND GREW A HUMAN- it’s the greatest miracle of my life! But mercy, I wish gravity and hormones would cut my lady parts some slack. Haven’t they been through enough trauma? Given that my chest gets smaller with each pregnancy, I project that Aimee and I will be sharing training bras within the next few years. At the very least, I’ll have the option of shopping for swimwear in the junior’s department again.

Tiny, fried-egg-on-a-stick post-nursing boobs are just the itty bitty tip of the iceberg. No one tells you about hot flashes, swollen feet, hair loss, or hormones. No one tells you about the, ahem, sanitary items you get sent home from the hospital with or the giant, granny panties that you’re forced to wear them with. No one tells you that the few ounces of flesh that used to sit perky in your bra are now going to be hanging low in the saddlebags of your nightmares. Why on earth would the universe leave us to discover these things in the privacy of our own mirrors at home? Why does no one tell us these things?

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

I say we band together. Let’s talk about the weird stuff that happens so that we’re not forced to deal with it alone. Let’s dust off all of the taboo things that the old fashioned think aren’t ladylike enough to talk about. Let’s just talk the facts. No one should have to discover new stretch marks on their own. No one should have to face those unspoken realities without a friend.

There’s things you don’t have to tell people about this flaxseed bread. You can just toast it, butter it, stack it in a sandwich, or make croutons for all I care. All I know is that people will love this flaxseed bread and they never have a clue that it’s healthy. It’s a 100% whole wheat bread packed with loads of fiber-rich ground flaxseeds, naturally sweetened with honey, and flavored with only enough salt to make the flavor just right. This is the soft, flavorful sandwich bread you can enjoy and feel good about eating. 

This recipe for flaxseed bread is a modified version of my 100% whole wheat sandwich bread. To pack in extra flavor and fiber, we simply substitute some of the whole wheat flour for ground flaxseeds. It’s important to use ground flaxseeds (better known as flaxseed meal) and not whole seeds. Using the milled form of the seeds ensures that our bodies get the fullest benefit from the nutrients they have to offer, and remember, our bodies need all the help they can get, right? 

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

We start by activating some active dry yeast in a bowl. Once dissolved, the honey, oil, and a bit of milk make an appearance to moisten all that whole grain goodness that we’re about to add. A pinch of salt, some flaxseed meal, whole wheat flour, and a little bit of vital wheat gluten rounds out the rest of the ingredients contained within the bread. After a couple of rises, the loaves are ready for a sprinkling more of seed and then the oven.

Once baked, these loaves are golden and nutty with a moist and tender crumb- the perfect vehicle for your morning toast, afternoon sandwich, or midnight schmear of peanut butter. I prefer to pair this bread with savory toppings, but it’s bread- you can literally use it for anything. The good news is that this recipe will make two loaves- one for you and one to hide from your kids and eat yourself one to share with a friend! If desired, you can wrap the extra loaf in foil and save in the freezer as I like to do from time to time

I hope you give this flaxseed bread a try and that we can continue to talk about the nitty gritty. Because it’s only Monday and I want to hang out with y’all at least once more this week, stay tuned later this week for a bonus recipe. HINT: it’s sweet and breakfasty and just the thing you need to make this weekend’s brunch extra awesome. I think you’ll love it. Happy Monday to you and cheers!

If  you like the flaxseed bread, you may also like:

Honey Oat Bread

Whole Wheat Sandwich Bread

Cinnamon Swirl Bread

Blueberry Cornbread

 

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Flaxseed Bread

Flaxseed Bread Recipe by thewoodandspoon.com . 100% whole grain wheat sandwich bread with added fiber from flax seed meal. Moist, fluffy, easy yeast bread recipe that makes two loaves. No bread maker required. The Wood and Spoon Blog.

This recipe makes two loaves of moist and nutty flaxseed bread- 100% whole grain and 100% delicious.

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 45
  • Total Time: 2 hours 45 minutes
  • Yield: 2 1x
Scale

Ingredients

  • 1 cup (240 mL) warm water
  • 2 teaspoons (7 gm) active dy yeast
  • 11/4 cup (300 mL) milk (I use 2%), room temperature
  • 2 tablespoons (30 mL) honey
  • 2 tablespoons (30 mL) light oil (canola, vegetable, or extra light olive oil)
  • 33/4 cups (450 gm) of whole wheat flour
  • ¾ cup (75 gm) flaxseed meal
  • 2 tablespoons (20 gm) of vital wheat gluten
  • 1 tablespoon (20 gm) salt
  • 1 egg
  • 2 tablespoons of mixed seeds (I prefer flax, poppy, sesame, or chia, but any combination will suffice)

Instructions

  1. In a large bowl, sprinkle yeast over the water and allow to dissolve, about 5 minutes.
  2. Stir in the milk, honey and oil. Add 1-1/4 cups of the flour, flaxseed meal, gluten, and salt, stirring just until combined. Add the remaining flour and stir until dough is a fairly uniform, shaggy dough.
  3. Allow the dough to rest 30 minutes.
  4. In a stand mixer with a dough hook attachment (or by hand, if preferred) knead dough until dough is smooth and only slightly tacky, about 7-8 minutes. If dough is too sticky, add up to 1/2 cup of additional whole wheat flour.
  5. Spray a large bowl lightly with baking spray and place dough inside, covering tightly with a sheet of Saran wrap. Allow to rest in a warm spot for about 1-1/2 hours, or until dough has risen and has approximately doubled in size.
  6. Once risen, remove dough from bowl and separate in to two equal pieces, handling the dough as little as possible. Gently form the dough balls in to small loaf shapes.
  7. Place dough in to two separate loaf pans (8.5″ X 4.5″ X 2.75″) that have been lightly sprayed with cooking spray. Cover with Saran wrap and allow to rise again for about 45 minutes, or until the dough has just barely risen over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
  8. In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash. Once the loaves have risen, brush the tops of each with a thin coat of the egg wash and sprinkle with the seeds. Place loaves in the oven and immediately decrease the heat to 375 degrees. Bake for 30-35 minutes, or until loaves have browned and sound hollow when tapped on the top.
  9. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes

  • It is vital that bread rises well prior to being baked. If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

Cinnamon Swirl Bread

Cinnamon Swirl Bread Recipe by the Wood and Spoon blog by Kate Wood. This recipe makes two loaves of cinnamon babka or brioche style bread using butter and eggs. The bread is soft and sweet like Hawaiian bread but makes homemade bread similar to commercial breakfast bread. There is a tutorial on how to roll these fluffy loaves and how to get lots of swirls throughout. Find the recipe on thewoodandspoon.com

As a mom, one of the concepts I teach on repeat to my eldest is sharing. At two years old, my daughter already knows when she’s done wrong by refusing to share her toys, snacks, or even love and affection with others. I don’t expect her to master such a skill for quite some time, but I keep pushing her to do so, recognizing that learning to share from an early age will only benefit her.

We adults, though…. man, we really suck at sharing sometimes. We love to make things all about ourselves, and often withhold love, time, energy, and tangible items from those around us who want to share in it. I know that degree of selfishness is all over my life, so I’m thinking I can’t possibly be the only one, right?

This blog is intended to be a platform for sharing. Of course I want to give you recipes and ideas, tips and techniques, how-to’s and pretty photos to look at. But I also want to share thoughts. I want to give you encouragement and laughter and joy via words on these pages, and although I’m sure I’m not always successful in that, I wouldn’t dare quit trying. What use are your passions if you don’t share them with someone? What use are your gifts if you don’t give them away?

So, a challenge to you: share with someone today. Spend yourself on someone else. Volunteer, give a compliment, go the extra mile. Share a coffee, a lunch table, or ANYTHING. Whatever it looks like, just share. I don’t think you’ll regret it.

Cinnamon Swirl Bread

And speaking of sharing, let’s talk about this cinnamon swirl bread. I have to tell you that my message on sharing comes with the most selfish of motives. A long time favorite of mine is the cinnamon swirl bread from Edgar’s Bakery here in Alabama. It’s perfect, and if you’ve had it, you know why I’m raving about it. A girlfriend of mine asked them for the recipe, and I have questioned them for tidbits on the bread on countless occasions, but CAN YOU BELIEVE THEY DIDN’T SHARE IT WITH ME?? Ok, that’s sarcasm. If I had that recipe and was willing to bake and sell to the masses, I would retire early and spend the rest of my days baking those sweet baby angel loaves for anyone who would buy them from me.

Cinnamon Swirl Bread

I have spent months trying to get the filling on this bread right. MONTHS. I’m talking at least 15-20 test bakes. The end result is worth it. This cinnamon swirl bread is filled with butter, sugar, eggs, and probably even a few handfuls of pixie dust, because it is straight up magical. Similar to a babka, the dough for this bread is moist, buttery, and a bit stringy while being mixed up. After an initial rise, we roll it out super thin and spread it with a cinnamon sugar schmear that, if it weren’t entirely weird, I would consider scrubbing all over my bod. A few rolls, twists, and a rise later, the bread is popped in the oven until it’s dark, golden and fragrant enough to scent your entire home. 

Cinnamon Swirl Bread

This cinnamon swirl bread is the most delicious thing that I know how to make. It’s not the easiest thing I know how to make, but you can bet every bag of sugar at the grocery store that it’s the tastiest. If you have free time this week, I really think you should make this bread. Read through the instructions carefully, set out enough time for the rising of the bread, and plan on being patient with the process. The end result is life changing delicious, and you’ll be glad you have an extra loaf to stick in the freezer. You can do the extra kind thing and share your second loaf with a friend… but even I might be selfish enough to save it for myself. No judgement. 

Cinnamon Swirl Bread

Happy Tuesday, Happy Baking, and Happy Sharing! Cheers to you!

 

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Cinnamon Swirl Bread

Cinnamon Swirl Bread Recipe by the Wood and Spoon blog by Kate Wood. This recipe makes two loaves of cinnamon babka or brioche style bread using butter and eggs. The bread is soft and sweet like Hawaiian bread but makes homemade bread similar to commercial breakfast bread. There is a tutorial on how to roll these fluffy loaves and how to get lots of swirls throughout. Find the recipe on thewoodandspoon.com

This cinnamon swirl bread recipe makes two loaves of fluffy, buttery bread that is spiced with cinnamon and swirled with brown sugar.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 60
  • Total Time: 2 hours 30 minutes
  • Yield: 2 1x
  • Category: Bread
Scale

Ingredients

For the dough

  • 3/4 cup warm milk (not hot or cold)
  • 1/2 cup plus 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
  • 2 eggs
  • 1 egg yolk, white reserved
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature

For the filling

  • 8 tablespoons melted butter, slightly cooled
  • 1 cup brown sugar
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons flour
  • pinch of salt
  • 1 egg white

For the loaves

  • 1 egg, lightly beaten with two teaspoons of water
  • parchment paper

Instructions

To prepare the dough

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. Once the dough has nearly doubled in size, prepare the filling.

To prepare the filling

  1. Combine the cooled, melted butter, sugars, cinnamon, flour, and salt, stirring until combined. Add the egg white, stirring just until combined. You will use approximately ½ cup of filling for each loaf.

To prepare the loaves

  1. Once the dough has doubled in size, line 2 loaf pans (8 1/2″ x 4 1/2″ x 2 3/4″) with parchment paper. Cut two sheets of parchment paper- one to fit the pan lengthwise and one to fit widthwise- with some extra paper to hang over the sides.
  2. Generously flour your work surface and rolling pin. Prepare your egg wash by whisking together the egg and water. Set aside.
  3. Gently punch the dough down into the bowl once and divide the dough in half. Take one half of the dough and lay it on your floured surface. Generously dust the top of the dough with flour as well. Using your rolling pin, roll your first piece of dough as evenly as possible into a 22″x10″ rectangle. (I even use a ruler!) You may need to re-flour your work surface if the dough begins to stick. Using a pastry brush, lightly paint the outside 1/2″ edges of your dough with your egg wash. Spread half of the filling (about ½ cup) evenly inside the egg wash border.
  4. Standing with one of the long edges closest to you, begin to tightly roll your dough away from you, forming a 22″ long roll of dough. Gently pinch the dough together at the seam to seal the filling inside the roll.
  5. Spread about 1-2 tablespoons of filling on the top of the roll of dough and then fold it on top of itself, forming an 11” long folded roll of dough. Shape the loaf, by pulling the ends of the dough roll together to form a “U” shape. Twist the two ends over each other twice to form a figure 8 shape and tuck the end pieces under the dough. Place your rolled loaf in one of the prepared pans and repeat the entire process with the remaining half of dough. Once both loaves have been formed, cover again with plastic wrap and allow to rise again for about 1-1/2-2 hours. The dough should rise about 1/2-1″ over the top of the pans. Do not let them over-rise.
  6. When the dough is nearly risen, preheat the oven to 350 degrees and brush the remaining egg wash over the tops of the loaves. Bake in the preheated oven for about 40 minutes, or until the tops are a dark golden brown and no longer squishy or underbaked looking. Look especially for underbaked parts in the creases of the twists on top of the loaves. Allow to cool in the pans on a cooling rack for about 20 minutes and then remove from the pan to cool completely.

Recipe Adapted From: NYT