Bread is welcome at every meal
Published 4:01 pm Friday, September 25, 2020
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Apple Bread
Bakers Dozen Yeast Rolls
Cinnamon Raisin Quick Bread
Pumpkin Bread
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By SARAH FARMER
Taste of Home
While bread is a welcomed addition to any and all meals, the question is often asked: How do I store bread to ensure its stays fresh?
Bread rarely goes stale or moldy in my house — we eat it like it’s going out of style. But if we find ourselves with extra loaves, I try to preserve them as best I can. After all, they require so much time and effort to bake. There are two ways to store bread, so pick your method, then follow these steps.
Homemade bread, due to its lack of preservatives, only lasts 3-5 days at room temperature. So to maximize that time, place the bread in a plastic bag and seal the bag shut to trap in moisture. Do make sure there’s no condensation in the bag, though! Or, better yet, you can opt for a bread box, which creates the perfect humid yet breathable environment.
To freeze bread, let it cool completely, then wrap it in a layer of plastic wrap followed by a layer of foil. Loaves will last for up to six months in the freezer before they lose flavor and texture.
And no matter what you do — don’t store bread in the fridge! That’s a guaranteed way to dry it out.
Some bread recipes you might want to try this fall season include the following:
PUMPKIN BREAD
INGREDIENTS
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional
DIRECTIONS
Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
Pour into a greased 9×5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack
BAKER’S DOZEN YEAST ROLLS
INGREDIENTS
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt
DIRECTIONS
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.
CINNAMON RAISIN QUICK BREAD
INGREDIENTS
4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
Spoon half the batter into 2 greased 8×4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl.Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
APPLE BREAD
INGREDIENTS
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature
1 cup canola oil
1/2 teaspoon vanilla extract
2 cups chopped peeled apples (about 2 medium)
1 cup coarsely chopped walnuts
DIRECTIONS
Preheat oven to 350°. Line 2 greased 8×4-in. loaf pans with parchment; grease paper.
Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.
