Delicious Dinner Rolls

Bread is a favorite here at the Cottage, there is nothing like stepping inside the house and being greeted by the scent of baking bread. This recipe is super easy, and tastes amazing! We like to use our cast iron pan for this but you can use a casserole dish. 

Ingredients:

4 - 4 1/2 Cups Organic All-Purpose Flour

1 Cup Organic Whole Milk

1/3 Cup Raw Sugar

1/3 Grass-fed Butter

1 Teaspoon Himalayan Pink Salt

2 Grass-fed, Pasture-raised Eggs

2 1/4  Teaspoons Yeast

Related Article: Country Loaf

Directions:

In a large mixer combine 2 cups of flour and yeast. In a small pan heat milk, sugar, butter, and salt until just warm and butter is nearly melted. Add the milk mixture to flour, add eggs. Beat at low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high for 3 minutes, turn out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball cover and allow to rise in a warm place for 1 hour, punch back down and shape into balls and place in an oiled cast iron pan. Preheat oven to 375. Allow rolls to rise until they double in size. Bake for 12-15 minutes. 

Delicious Zucchini Bread

We aren't huge zucchini eaters, actually, Mr. Cottage is the only one that really likes it. So every year we grow it just for him, this year we decided to plant golden zucchini instead of our normal kind. All too soon zucchini season found us and we had baskets of this bright golden colored veg. Mom decided to try her hand at zucchini bread, I have to say I was a little apprehensive to try it. I really don't like zucchini, but we have a rule in our house you have to try everything. So expecting to hate it I took a really really small bite- to my surprise it was amazing! Moist, sweet but not over the top. It almost reminds me of the pumpkin bread we make every year.

Ingredients:

2 Cups Organic Zucchini grated and a bit of the moisture squeezed out

3 free range eggs

1 cup avocado oil or olive oil

3 teaspoons organic vanilla extract

1 tablespoon ground cinnamon

1 teaspoon Himalayan pink salt

2 1/4 cups raw sugar
1 teaspoon non-aluminum baking powder

1 teaspoon baking soda

3 cups organic all-purpose flour

Related Article: Asiago Cheese Bread

Directions:

Oil and flour two bread pans, preheat oven to 325F. Sift together salt, flour, cinnamon, baking powder and baking soda in a medium-size bowl. In a separate large bowl beat oil, eggs, and sugar together. Add dry ingredients to the wet, beat well. Stir in zucchini and pour batter into bans. Bake 40-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes and then remove bread from pan. Allow to cool the rest of the way before storing. 

Garlic Knots Recipe

1 Cup Warmed Water

3 Tablespoon Olive Oil

1 1/2 Teaspoon Raw Sugar

1 1/2 Teaspoon Sea Salt

1 1/2 Teaspoons Yeast

2 1/2 Cup Organic All Purpose Flour

2-3 Tablespoons Grassfed Butter

1/4 Teaspoon Garlic Powder

Pour water into the bread machine, followed by olive oil. Then pour in flour. In separate corners place salt, sugar, and yeast. Set bread machine to dough setting. When done pull out and tear into equal pieces. Tie in knots and allow to rise for about an hour. Melt butter and mix garlic powder with it, baste onto knots. Bake at 350 for 25 minutes.








Dill Bread Recipe

2/3 Cup Warm Spring Water

 2 Tablespoons Oil or Butter

3 Cups Organic Flour

1 Tablespoon Organic Raw Sugar

1 Tablespoon Organic Milk Powder

1 Tablespoon Dill

1 Teaspoon Salt

1 Tablespoon Dried Minced Onion

1/1/2 Tablespoon Yeast

2/3 Organic Cottage Cheese

Place warm water into the bottom of your bread maker, add oil or butter, and follow with flour. In separate places add dill, salt, yeast, onion, milk powder and cottage cheese. Put on dough setting. When finished pull out and shape into dinner rolls, place in a loaf pan or a big bowl to make a round loaf. Bake at 350 for 30 minutes.






Asiago Cheese Bread

1 cup warmed spring water

3 tablespoons coconut oil

2 1/2 organic (all purpose) flour

1 1/2 teaspoon sea salt

1 1/2 teaspoons raw sugar

2 1/2 teaspoons yeast

3/4 cup asiago cheese

Pour wet ingredients in bread maker, follow with flour, then salt, sugar, yeast and 1/2 cup asiago cheese in separate corners. Mix on dough setting, slightly roll out dough pour 1/4 cup asiago cheese then roll it like a cinnamon roll. Put into a bread pan and allow to rise for one hour or until doubled in size. Bake at 375 for 25 minutes.

Breadsticks Recipe

5/8 Cup Spring Water

1 Tablespoon refined Coconut Oil or Olive Oil

2 Cups Organic Flour (Can use non-organic)

1 Teaspoon Sea Salt

1/2 Teaspoon Organic Raw Sugar (Can use non-organic)

2 1/2 Teaspoons Yeast

 Pour the water into a medium size bowl, then oil. Follow with the flour, in separate corners add salt, sugar, and yeast. Slowly begin to mix. Once combined and elastic. Cover the bowl with oiled plastic wrap and allow to rise for about an hour- or until doubled in size.

Divide into small even balls and roll into long sausage shapes. Think preschool making clay snakes :) Sprinkle cookie sheet with cornmeal then sprinkle with garlic and salt  and place pizza rolls on top.

Allow to rise again. Melt salted grass fed butter with some garlic powder and baste dough with butter (or oil). Preheat oven to 350 and back for 25 minutes or until golden brown.







#Italian #food #breadsticks #organic #OliveGardenCopyCat  #dinner

Cinnamon Crunch Bagel Recipe

Ingredients:1 1/2 cups warm Bottled Water about 110 F
4 1/2 to 4 3/4 cups of Organic Flour
 2 pkgs of Active Dry Yeast
2 tablespoons Raw Sugar
1 teaspoon Himalayan Pink Salt
1 tablespoon Cinnamon
1 tablespoon Raw Sugar (for the water bath)

Topping:
1 cup Raw Sugar
¼ cup Cinnamon
4 to 6 tablespoons Grass-fed Butter (melted)

Directions:
In a mixing bowl combine 1 1/2 cups of flour and the yeast.

Combine warm water, 3 tablespoons sugar and salt. Pour over flour mixture.

Beat at low speed with an electric mixer for about 1/2 a minute, then stir as much of the remaining flour with a spoon as you can.

Turn out on to a lightly floured surface, kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.

Cover and let rest for 10 minutes, then cut into 12 even portions.

Shape each one into a smooth ball.

Punch a hole in the center of each and pull gently to widen the hole to about 1 1/2 -2 inches. Place on a greased backing sheet. Cover and let rise for 20 minutes.


Broil 5 inches from heat for 3-4 minutes turning once (tops should not turn brown).

Heat a gallon of water to boiling in a large pan, and add 1 tablespoon of sugar to the water. Cook 4-5 bagels at a time in the boiling water for 7 minutes turning once. Remove bagels with a slotted spoon and drain the water.

Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle the cinnamon and sugar topping.

Then place on a cookie sheet and return to the oven for 25-30 minutes at 375.



Cranberry Orange Bread

I love the taste of the cranberries with the orange.  Sweet and sour together make this a great tasting bread. It is a breakfast bread and heavy like a banana nut bread and not a normal loaf of sandwich bread. 

Ingredients:

2 Cups Organic Unbleached Flour 

3/4 Cup Organic Raw Sugar 

1 1/2 Teaspoon Non Aluminum Baking Powder 

3/4 Teaspoon Celtic Sea Salt 

1/2 Teaspoon Baking Soda 

1/4 Cup Organic Grass Fed Butter 

3/4 Cup Organic Orange Juice 

1 Organic Free Range Egg 

1 Cup Chopped Organic Cranberries

Directions:

I started off with a large mixing bowl. In a large mixing bowl I put my sugar, egg, and added the orange juice.  I mixed in the dry ingredients into this mixture and then added my chopped cranberries.  I did not use nuts in this bread but a slivered almond would taste good with the ingredients. Pour your batter into your bread pan. Bake at 350 degrees F. for 60 minutes or until toothpick comes out clean. 

Banana Nut Bread

We use organic ingredients here at the Cottage, but feel free to use what you have.  Everything is measure for measure the same as normal ingredients so use what you have.

This is a recipe our grandma Cottage used to make a lot.  It brings to mind sweet memories as the sweet smelling breads wonderful aroma wafts through the house.  Mr. Cottage likes to take it to work and share with his co-workers who love it.  I am making a loaf of it today for one of the men to take home. I hope that you enjoy the recipe.  Tell me what you think of it and let me know how you make it your own.

Ingredients:

2 Cups Organic Unbleached All Purpose Flour

1 Teaspoon Baking Soda 

1/4 Teaspoon Celtic Sea Salt (this salt has lots of good minerals in it)

2 1/3 Cup Organic over-Ripe Bananas Mashed

1/2 Cup Organic Butter

2 Organic Free Range Eggs

3/4 Cup Organic Raw Sugar 

2/3 Cup Chopped Walnuts (optional)

Obviously if there are nut allergies in the family it is simple to just omit this part of the recipe.  It will still make wonderful bread.

Directions:

Mix flour, salt and baking soda in a large mixing bowl. In a small bowl put your bananas in and mash them with a fork, potato masher or in your mixer until smooth. In medium bowl cream Butter and Sugar together, add Bananas (mashed) and eggs. Combine wet ingredients with dry and mix until combined, but do not over stir.  It will be a sort of lumpy batter,  Next you can add in your walnuts or other nuts as desired again, it will not ruin the recipe not to add the nuts.

Pour into bread pan and bake at 350 for 60 minutes or until toothpick comes out clean.

Organic Pumpkin Muffins

Ingredient Batter:

3 1/2 Cups Organic Unbleached Flour

2 Teaspoons Baking Soda

1 Teaspoon Celtic Sea Salt

3 Cups Organic Raw Sugar

1 Teaspoon Cinnamon

1 Teaspoon Nutmeg 

1/2 Teaspoon Allspice 

2 Cups Organic Mashed Pumpkin 

2/3 Cups Spring Water

4 Organic Free Range Eggs

1 Cup Coconut Oil 

1 Teaspoon Vanilla 

1 Cup Chopped Walnuts (optional)

Filling for cupcakes:

12 ounces Organic Cream Cheese or Chev Goat Cheese

3/4 Cup Organic Powdered Sugar

2 Teaspoons Vanilla

In large mixing bowl combine your dry ingredients. Mix well. In another bowl mix wet ingredients. Slowly add dry ingredients to wet until completely combined. If you want to add nuts in your pumpkin muffins do so now. In a separate bowl mix cream cheese, powdered sugar and vanilla until smooth. Insert into muffins or bread by dropping small spoonfuls on top. Scoop into muffin tin or pour into three bread pans. For bread bake at 350 F. for an hour or until a tooth pick when inserted comes out clean. For the muffins bake at 350 F for 15 minutes or until tooth pick comes out clean.

Grab a nice cup of coffee or hot cup of tea and enjoy!

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