Hokkaido Milk Bread

I love Asian style breads. They are so soft and fluffy with a hint of sweetness. I also like the perfect square shape of the loaves which are often baked in Pullman Loaf Tins. However, I don't have one of those, so I bake mine in a regular loaf pan. This is a super easy recipe with wonderful results. There are other more complex recipes that look like they produce great breads using the Tang Zhong Method but they are time consuming. One day I intend to delve into the world of Tang Zhong, but for now these are an easy way to enjoy some delicious milk bread.

This time I decided to make the milk bread dough into buns for burgers or sandwiches. They sweetness of milk bread reminds me of those Hawaiian Rolls that are oh so good for burgers, so that's where I took my inspiration for these buns from.

It is also a wonderful way to use up extra milk you might have. I often have too much milk in the house because my son doesn't like drinking it but I keep buying it and hounding him to drink it for the calcium. The recipe calls for 3/4 cup heavy cream but you could use all milk instead and add 1/4 cup melted butter to make up for the loss of the milk fat from the cream.

Here are our grilled chicken breast burgers stuffed to the max with sauteed onions, lettuce, tomato, cheese and honey mustard! A sprinkling of flavored sea salt goes a long way, just like this Sea Salt with Chili for a hint of smoky flavor and kick on your burger.



Hokkaido Milk Bread
Makes 2 loaves | Adapted from Rasa Malaysia

1 cup milk
3/4 cup whipping cream
4 tbsp sugar
3 tsp active dry yeast or bread machine yeast
1 large egg
4 1/2 cups bread flour
1/2 cup all purpose flour
1/2 tbsp salt

1. Bread Machine: Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size.

Non-Bread Machine: Warm the milk and cream to 105 degrees F (slightly warmer than body temperature). Stir in sugar to dissolve. Stir in yeast. Let sit for 5 minutes or until yeast is foamy, then beat in egg. In the meantime, mix 4 cups bread flour and salt in a large bowl. Add the yeast mixture to the flour mixture. It will be stick. Add the remaining 1/2 cup of flour if needed. Try to add as little flour as possible to keep your loaf soft. Too much flour will make it dry. Turn the dough out onto a floured surface and knead it into a smooth ball. Put the ball in a greased bowl and cover. Let rise for 1 hour (almost doubled in size).

2. Shaping:
Remove from the pan and divide dough into 2 equal portions. On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll. Place dough in the prepared bread tin. Repeat with the second ball.
Set aside and let rise 1 hr or until it fills 75% of the bread tin. {I shaped mine into 8 balls and put them on a cookie sheet to rise. They made buns approximately the same size as kaiser rolls.}

3. Bake the loaves at 350 degrees F for approximately 40-50 minutes or until golden brown. {I baked my buns for only 20 mins}.

Twisty Garlic Breadsticks

I am such a sucker for breadsticks. What can I say, I love carbs! These twisty garlic breadsticks are wonderful when served with a side of hot pizza sauce for dipping. Mmmm... Heavenly! They are soft, buttery, cheesy and garlicky. I might even like these better than pizza!



Twisty Garlic Breadsticks
Makes 12-16 | adapted from Our Best Bites

1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon salt
3-4 1/2 cups flour, divided

Butter, as needed to brush on top
Garlic Powder (to taste)
Parmesan Cheese (to taste)

1. Combine water, sugar and yeast in the bowl of a stand mixer (or bowl) and let stand for about 10 minutes until the yeast is bubbly. Add in the salt and stir. Add 2 cups of the flour and mix well until smooth. Gradually add more flour until the dough starts to pull away from the sides of your bowl and is a little sticky.

2. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for about 45 minutes or until double in bulk.

3. Remove dough from the bowl and place on a floured surface. Roll into a rectangle about 9 inches wide and 18 inches long. Cut into 12 strips with a pizza cutter. Twist the dough being careful not to stretch it out too much. Place on a greased baking sheet. Cover the pan with a cloth and allow the dough to rise for about 30 more minutes.

4. When there are 15 minutes left on the rise, preheat the oven to 425 degrees F. Bake for 10-12 minutes or until golden brown. Rub some butter on the top of the breadsticks and then sprinkle with garlic and parmesan cheese.

100% Whole Wheat Cinnamon Ring

Only 5.5 months until the wedding! I miss blogging and the wonderful community of foodies I've found online, but sadly I have not been able to post very much lately because I've been so busy planning and organizing. I've still been baking, but the photos I've taken of the baked goods have not made it from my camera to my computer nor to this blog yet. Thanks to you all for continuing to follow me despite my erratic posting as of late.

If you know me, you know how much I love baking sweet yeast breads, but these are exactly the kinds of treats that I should be avoiding with only a few months until the wedding and 15 lbs to lose. That's why I'm thrilled that I found this recipe (adapted from Cooks Illustrated). It is 100% whole wheat and a great way to enjoy cinnamon buns with a little less guilt. There is not a trace of all purpose flour and yet they are surprisingly light, fluffy and moist. The honey in the dough gives the bread a light sweetness that marries perfectly with the cinnamon sugar filling.

I love this shaping method which makes for a lovely flower-like presentation. The method is very similar to cinnamon buns except that instead of cutting it into individual slices, you curve the log into a circle and join the ends. Then you make cuts every inch or so along the ring, cutting only three quarters of the way through, so they are still joined along the inner ring. It's even easier than traditional cinnamon buns, and so much prettier!



100% Whole Wheat Cinnamon Ring
adapted from Cooks Illustrated | Serves 16

Dough
1 1/3 cup milk
2 tbsp butter, melted
1/4 cup honey
2 1/2 tsp active dry yeast
1 large egg, lightly beaten
3-4 cups whole wheat flour
1 1/4 tsp salt

Filling
1/2 cup butter
1 cup packed brown sugar
2 tbsp cinnamon
2/3 cup raisins
1/2 cup chopped walnuts/pecans

Glaze
1 cup powdered sugar
1 tsp vanilla
2-3 tbsp milk

1. Put the butter, honey and milk in a bowl and heat it for about 1 minute in microwave or until lukewarm. Add the yeast and let sit for 5 minutes or until slightly foamy. Add the beaten egg to the yeast mixture.


2. Mix 3 cups flour and the salt in a large bowl then add the yeast mixture to the flour. Using a rubber spatula, mix until everything is combined and comes together into a ball. You may have to adjust the flour or add some water -- the dough should be tacky, but not sticky. Use as little flour as possible so your dough is not tough.

3. Turn the dough out onto a floured surface and knead into a smooth ball. Put in a well oiled bowl and cover. Let rise for approx 1 1/2 hours (until almost doubled in size).

4. After dough has risen, gently punch it down then roll out into a large rectangle approximately 1/2" thick. Spread with softened butter then sprinkle evenly with brown sugar, cinnamon, raisins and nuts. Roll up into a log lengthwise. Holding both ends of the log, curve the log into a circle then pinch the ends together to seal. Place the ring on a baking sheet. Using a sharp knife, make slices around the outer edge of the ring approximately 1" apart but do not cut all the way through the ring (the slices should all still be joined). Turn each slice slightly to the side so the slices are fanned out evenly.

5. Cover with a tea towel and let rise for about an hour. Bake at 350ºF for approximately 20-30 minutes until golden brown.

6. Glaze: Combine the glaze ingredients until smooth and to the desired consistency. Drizzle over the cinnamon ring.

Cinnamon Sugar Breakfast Sticks

I love the familiar smell of cinnamon and sugar baking in the oven. Yum! These little twists are very similar to cinnamon buns but shaped into twists instead of rolls. They feature a sweet yeast dough covered generously with butter, sugar and cinnamon. 3 of my favorite ingredients!

My boyfriend fiance sometimes works on Saturdays (I still have to get used to the word "fiance", lol). I made these for him to bring to work on Saturday morning. If you've gotta work on the weekend, you owe yourself a treat and some sugar to get you through the day! These are also especially good with a hot cup of coffee!



Cinnamon Sugar Breakfast Sticks
Makes 24 | Taste of Home

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 egg

FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in. strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

4. Bake at 350° for 15 minutes or until golden brown.

Parmesan Pesto Rolls

You know the huge $7.99 jar of pesto they sell at Costco, the one by the fresh pasta, right beside the produce freezer fridge, well I always buy that jar and end up throwing out half of it because it goes bad before I can use it all up. Well, these rolls are an answer to that problem or to any leftover pesto conundrum. On a side note, does anyone else put on their winter coat before stepping into that produce fridge? I mentally prepare myself, listing the things I need to run (literally, run) and grab from there because it is so cold.



These soft, light, faintly sweet rolls are the perfect vehicle for all that lovely savory pesto filling. It is just a little something different - a little twist on a standard dinner roll. They are so tasty on their own and make a great lunchbox alternative to pizza pretzels.



You could also serve these instead of garlic bread with your next pasta meal.

Parmesan Pesto Rolls
12 rolls | adapted from savorysweetlife.com

1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
3 1/2 – 4 1/2 cups bread flour (more if needed)
2 1/4 tsp instant dry yeast (1 sachet)
1/2 cup pesto
1/2 cup shredded Parmesan cheese

1. Place water, milk, egg, melted butter, sugar, and salt in a mixing bowl. Add 3 1/2 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead until dough is smooth and elastic adding additional flour as needed just so the dough pulls away from the edges. The less flour you use the better for softer rolls. Remember, you can always knead in extra flour later if needed after the first rise.

2. Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.

3. Turn dough onto lightly floured surface and roll into a 10 x 14 inch rectangle. Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top. Roll dough into a log, pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin, cut side up. Cover with a damp towel and allow to rise for 30 minutes.

4. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm.

Honey Whole Wheat Sunflower Bread

Sometimes when life is stressful, hectic and overwhelming I like to go back to simpler things in life like kneading bread dough and making something wholesome and practical, such as this loaf of sandwich bread. The powdery flour beneath my hands as I work the dough into a smooth, silky ball. The sensation grounds me and my efforts are rewarded by a beautiful, perfectly domed loaf of bread. Delicious, soft, amazing.

This sunflower-seed studded bread is approx 60% whole wheat. It is very easy to handle and almost all the mixing is done in a stand mixer. Not dense or heavy in the least. With its golden-brown crust and light texture, this bread goes is good anytime but impossible to stay away from when it is fresh from the oven.

The recipe is adapted from America's Test Kitchen's HEALTHY Family Cookbook. I own all three in this series (Family Cookbook, Family Baking Book and Healthy Family Cookbook and they are all invaluable sources of reliable recipes for any occasion.



Honey Whole Wheat Sunflower Bread
1 loaf | adapted from ATK

1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
6 tablespoons unsalted butter, melted
3 tablespoons honey
2 1/4 tsp active dry yeast
1 3/4 cup whole wheat flour
2 cups all-purpose flour
2 teaspoons salt
3/4 cup salted sunflower seeds

1. Mix flours and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form as mooth, round ball, about 15 seconds.

2. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.

3. Roll dough into a rectangle 1" thick. With the long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Pinch it closed. Place the dough seam-side down in a greased 9 x 5" loaf pan and press it gently so it touches all four sides of the pan. Cover and set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.

4. While dough is rising, preheat oven to 350 degrees F. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 190 degrees, 40-50 minutes. Remove from oven and cool in pan for a few minutes then remove the bread from the pan and cool fully on wire rack.

Jalapeno Bacon Cheese Bites

These rolls start out with regular plain pizza dough (homemade or storebought) and get filled with a delicious mixture of crispy, crumbled bacon, and then sprinkled with tex-mex cheese (or use a mixture of sharp cheddar and jalapeno jack cheeses).

They can be made bigger for a portable meal or smaller for irresistable appies. Nobody can resist these tasty littflavor-packed bite-sized treats. Cheese, bread and bacon. What's not to love?





Jalapeno Bacon Cheese Bites
Makes 14

1 lb pizza dough, homemade or storebought
2 Jalapeno Peppers, halved, seeded, blanched, and sliced 1 1/2 tsp Olive Oil
Sea Salt
Coarsely Ground Black Pepper
1 tsp Mixed Dried Herbs (Oregano, Parsley, Basil)
3 slices cooked, crumbled bacon
1/2 cup Tex-Mex Shredded Cheese Blend

1. Center a rack in the oven and preheat the oven to 400 degrees F.

2. Press down the dough on a lightly flour surface. Then pull and stretch the dough into a rectangular shape.

3. Spread the oil onto the dough, and gently press it into 14 x 8 inch rectangle. Then sprinkle some sea salt, mixed herbs, bacon, black pepper, and scatter the cheese, and Jalapeno peppers on top.

4. Roll up the dough as tightly as you can. Pinch both ends, and slice the log into 3/4 to 1-inch rounds. Place the rolls on the baking sheet, cut side up, and bake for about 18 to 20 minutes, or until the cheese has melted, and light golden brown in color.

Wonderbread White Bread Copycat

Fluffy, super-soft and slightly sweet. This Wonderbread clone is perfect for grilled cheese sandwiches or toasted with butter and jam.



It must be a nostalgia thing, but every now and I again I love a slice of white Wonderbread despite all the wonderful artisnal breads I have been exposed to and the fancy breads I have baked in my own kitchen.

Wonderbread White Bread Clone
Makes 1 loaf

2 1/2 teaspoons active dry yeast
1 1/4 cup warm water (110 degrees F)
1 tablespoon white sugar
3 tbsp melted cooled butter
4 cups all-purpose flour
1/4 cup instant potato flakes
1/4 cup powdered milk
2 teaspoons salt
1/4 cup white sugar
2 tablespoons butter for brushing the top

1. Whisk together the yeast, 1/4 cup warm water and sugar in the bowl of a stand mixer with the dough hook attachment. Allow to sit for 15 mins. Stir in melted butter.

2. In a separate bowl combine the flour, potato flakes, powdered milk, salt and 1/4 cup sugar. Add this mixture to the yeast mixture using dough hook. Add more flour if needed. Dough should clear the sides of the bowl but stick to the bottom. Try not to add too much flour.

3. Knead dough by hand a few times and place in greased bowl, covered, to rise for 1 hour or until doubled in size. After rising, gently deflate and turn out onto a floured surface to knead and shape into a loaf (roll it out into a rectangle and roll it up starting at the short end). Place the roll in a buttered 9x5 inch loaf pan. Cover loosely with a tea towel and let rise until approximately 1-2" above the rim of the pan, 30-40 mins. Brush top with melted butter.

4. Preheat oven to 350 degrees F. 15 mins before rising is complete. Bake for 30-45 minutes or until thermometer reads 190.

Sunshine Cinnamon Rolls

These cinnamon buns are livened up with bright, perky orange flavor. They are not too heavy nor too rich. The light lemony glaze provides a little sugar jolt adds a hint of sweetness which makes them just right for a breakfast treat.



The texture is light, fluffy and tender from the milk and eggs. You can also freeze the baked rolls for a few weeks and thaw on the day you want to eat it. A quick heat in the microwave makes them almost as good as the day they were baked. I like to wrap them individually so I can quickly pull out one at a time for easy lunchbag treats. By lunchtime they are thawed and ready to be eaten!



Sunshine Cinnamon Rolls
makes 12 | adapted from Southern Living

ROLLS
1 (1/4 ounce) package yeast
1/4 cup warm water
1 cup warm milk
1/4 cup shortening [or softened butter]
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 1/2 to 3 3/4 cups flour

FILLING
1 cup sugar
1/2 cup butter, softened
2 tablespoons orange zest
2 tsp cinnamon

GLAZE
1 cup powdered sugar
4 teaspoons butter, softened
4-5 teaspoons milk
1/2 teaspoon lemon extract

1. In small bowl, dissolve yeast in water. In a large bowl, mix milk, shortening, sugar, salt, and egg. Add yeast mix; blend well. Stir in enough flour to make a soft dough. Knead on floured board for about 7 minutes.

2. Put in greased bowl and turn to grease top. Cover and let rise until doubled, about 1 hour. While the dough is rising, mix filling ingredients until smooth.

3. After the hour, punch dough down. Roll out into a large rectangle. Spread the filling on the rectangle. Roll up tightly starting with the long end. Cut into 12 rolls. Place rolls side by side a 9x13" baking pan or two round 9" pans. Cover and let rise until doubled, about 45 minutes.

4. Bake at 375 degrees F for 25-30 minutes, until golden brown and bread is fully cooked through. While the rolls are baking mix glaze ingredients. Spread over warm rolls.

DB: Maple Walut Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I love love loved this month's Daring Baker's challenge. It wasn't too too much of a challenge since my all-time favorite thing to make is sweet yeast bread.



I opted to "Canadianize" the sweet, nutty, cinnamonny filling by adding maple extract. Maple-Walnut is a tried and true flavor pairing. The walnuts also provided a texturally interesting contrast to the creamy, fluffy meringue and soft yeast bread. Thanks for a great challenge this month. It's one of my favorites thus far!



Maple Walnut Meringue Coffee Cake
2 round 10" cakes

For the yeast coffee cake dough:
4 cups flour
1/4 cup sugar
3/4 tsp salt
1 package active dried yeast
3/4 cup whole milk
1/4 cup water, any temperature
1/2 cup butter, room temperature
2 large eggs at room temperature

For the meringue:
3 large egg whites at room temperature
1/4 tsp salt
1/2 tsp vanilla
1/2 cup sugar

For the filling:
1 tsp maple extract
1 cup chopped walnuts
2 tbsp sugar
1/2 tsp cinnamon

1. Prepare the dough:
In a large mixing bowl, combine 1 1/2 cups of the flour, the sugar, salt and yeast. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. With an electric mixer on low, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup flour and beat for 2 more minutes. Stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 1/2 cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. Prepare your filling by combining all the filling ingredients in a small bowl.

2. Once the dough has doubled, make the meringue and filling: In a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the 1/2 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form. Combine all filling ingredients in a separate small bowl.

3. Assembly:
Line 2 baking/cookie sheets with parchment paper. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle half of your filling evenly over the meringue.

Roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal. Using kitchen scissors or a sharp knife (scissors are easier), make cuts along the outside edge at 1-inch intervals. Don't be afraid to cut deep into the ring. Repeat with the remaining dough, meringue and fillings. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

4. Baking: Preheat the oven to 350 degrees F. Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar.

Sugared Brioche Twists

I just bought this wonderful little book called Fast Breads: 50 Recipes for Easy, Delicious Bread by Elinor Klivans. The book was published September 2010 but somehow I hadn't seen it on the shelves until last week. It was the last copy and I didn't think twice about buying it. The recipes involve yeast which I love baking with. There is also a focus on sweet breads and comfort breads like sticky buns, cinnamon rolls, brioche, parker house rolls and butter twists.

Some reviewers mentioned that the breads a not really "fast" as they require overnight rising. However, the hands-on time is minimal and therefore, they really can be considered "fast" in my opinion. These breads also allow you a lot of flexibility because they can rest in the fridge for a few days, giving you plenty of time to build them into your schedule, no matter how busy you are.

I used Elinor's brioche recipe but instead of shaping it into a loaf I rolled it out thin and sprinkled sugar on it they rolled it up - cinnamon bun style - then cut it into pieces and twisted each piece to form a pastry of its own. They were beautiful. The delicate flavor of butter took centre stage, accompanied by a slight crunch from the caramelized sugar. The pastry is golden and light in texture.

They were so flaky and light. A lot like croissants but without all the work of making a laminate dough.



Sugared Brioche Twists
Makes 12 | Adapted from Fast Breads

1/4 cup milk
2 1/4 tsp active dry yeast
1 tbsp sugar
4 large eggs, room temperature
2 1/2 cups all purpose flour
1 tsp salt
1 1/4 cups butter, room temperature, 1" cubes
1/4 - 1/2 cup butter, for filling, room temperature
3/4 cup sugar, for filling

1. Heat milk to 110 degrees F on an instant read thermometer (or to just slightly warmer than body temperature). Transfer to a stand mixer bowl with paddle attachment. Stir in yeast and sugar and let sit until yeast is foamy, 5 mins.

2. On low speed, beat in eggs. Add the flour and salt and continue mixing until flour is incorporated and looks like thick cake batter, approximately 8-10 minutes. As you mix, scrape down the bowl and beaters as needed.

3. Scrape dough into a buttered bowl. Cover witih plastic wrap and refrigerate overnight or up to 2 days. It will almost double in size.

4. After refrigeration, remove from fridge and roll out into a large rectagle, approximately 11" x 17" inches. Spread evenly with butter and sprinkle with sugar. Roll up into a log and pinch to seal the seam. Cut into 12 even pieces. Pick up each piece and twist it, pulling slightly, to form twisted pastries. Place on baking tray and cover loosely with oiled plastic wrap. Allow to rise for approximately 30 minutes. Sprinkle with additonal sugar if desired.

5. Bake at 350 degrees F for 25-30 minutes or until golden brown and dough is cooked through. Serve warm or at room temperature.

Sour Cream Twists

This yeast dough is great for beginners to yeast baking. It only needs one rise and it produces a rich, tender pastry. I love the flakiness combined with the crunchy cinnamon-brown sugar filling. The recipe is from the Fannie Farmer Baking Book , followed to a "t"!



They are also a great way to use up extra sour cream if you don't feel like making muffins or coffee cakes.

Sour Cream Twists
10-12 twists | Fannie Farmer Baking Book

Dough
1 cup sour cream, warmed
3 tablespoons sugar
1 1/4 teaspoons salt
1 package dry yeast
1 egg
About 2 1/2 cups all-purpose flour

Filling
2 tablespoons (1/4 stick) butter, softened
3 tablespoons brown sugar
1 teaspoon cinnamon

Glaze
3/4 cup confectioners’ sugar
1 1/2 tablespoons water
Lemon juice, optional

To make the dough: Stir the sour cream, sugar, salt and yeast together in a large mixing bowl. Let stand for a couple of minutes to dissolve the yeast. Stir well again, then add the egg and 2 cups of the flour, and beat until the mixture is smooth. Add enough more flour—about 1/2 cup—to make a soft, slightly sticky dough. Turn out onto a lightly floured surface and knead for a minute or two, sprinkling on more flour if necessary to make a manageable dough. Roll and pat into a rectangle about 10×14 inches. Pull the corners out a bit if necessary to square them off.

Spread the softened butter over the dough in a thin, even layer. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter. Cut the dough in half lengthwise, then stack one piece on the other, so you have a layer of filling in the middle and a layer of filling on top. Cut into 1-inch-wide strips. Twist each strip several times and place about an inch apart on a buttered baking sheet. Cover and let rise for 1 hour.

Bake in a preheated 375 degree F oven for about 15 minutes, until the top edges are golden. Remove from the oven and transfer to racks to cool.

To make the glaze: Combine the confectioners’ sugar, water and few squirts of lemon juice if you like, and beat until you have a smooth paste. Brush on the twists while they are still hot.

Honey-Nut Sticky Buns

The sticky, nutty topping on these buns is to die for! With brown sugar, heavy cream and a touch of honey, they are rich and complex in flavor. The dough get its touch of sweetness from honey instead of sugar.

You can easily have freshly baked cinnamon buns in the morning by making these right before bed and popping them in the fridge to rise. Then all you do is bake them straight outta the fridge the next morning and voila!

According to the Rachel Ray Magazine's February 2011 issue, 29% of people shy away from recipes involving yeast. I used to be one of these people, but not anymore! Now yeast is one of my favorite things to work with. It's not difficult at all - in fact yeast breads can fit completely around YOUR schedule with the use of your fridge or freezer to slow the rising process until you're ready to shape and bake. You will be rewarded with freshly made sticky buns and the most amazing aroma throughout your house.

On the topic of houses, I'm super-excited to have the opportunity to do a review of one of CSN Stores' products. There is so much to choose from in their stores and you can also read customer reviews of their products right on their website. I know from personal experience that their shipping is quick and their products are high quality. Lots of their products also have free shipping if you spend > $69. I'm in the midst of house-hunting (condo-hunting actually) and I've fallen in love with several of their furniture pieces. One piece I am eying is this Round Chair which comes in 5 colors and would fit into any style home, from retro to modern.



Honey-Nut Sticky Buns
Makes 12 | Adapted from "A Treasury of Southern Baking"

Dough
1/4 cup honey
1 pkg (2 1/4 tsp) active dry yeast
1/4 cup warm water
1 cup warm milk
4 tbsp (1/2 stick) butter, melted and cooled
1 egg
3 1/2 - 4 1/2 cups all purpose flour
1/4 tsp salt
1/2 cup raisins or other dried fruit, chopped (optional)

Filling
4 tablespoons (1/2 stick) butter, melted and cooled
2/3 cup sugar
1 tbsp ground cinnamon

Glaze
1/2 cup (1 stick) butter
3/4 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 1/2 cups chopped pecans or walnuts
1/4 teaspoons salt

DOUGH: In the bowl of a stand mixer combine the water, yeast, and 1 teaspoon of the honey. Stir to dissolve and let stand until foamy (about 5 minutes.) Add the remaining honey, salt, butter, egg, milk, and 3 cups of the flour. Mix on low speed until combined.

Switch to dough hook and continue mixing on low speed, slowly adding the remaining flour 1/4 cup at a time. Increase the speed to medium and mix until the dough looks silky smooth and a bit tacky, but not too sticky. If the dough is too wet, add another tablespoon or two of flour. Add raisins or other chopped dried fruit if using. Continue mixing for 3 to 4 minutes. Turn the mixer off, and shape the dough into a ball.

Put the dough in a greased bowl, turning it to coat. Cover and let the dough rise in a warm spot until it doubles in volume (about 1 1/2 hrs) After the dough has risen, gently deflate it and turn it out onto a lightly floured surface. Roll the dough into a rectangle measuring 18 x 9 inches.

FILLING: brush the dough with the melted butter and sprinkle evenly with the sugar and cinnamon. Roll up the dough from one long end and pinch to seal. Slice into 12 equal pieces.

TOPPING: Combine all the glaze ingredients in a small saucepan and heat, stirring, just until melted. Pour the glaze into a 9 x 13 inch pan. Arrange the buns in the pan (there should be a little bit of room for them to rise.)

To bake today: Cover with a tea-towel and let them rise at room temperature until almost doubled and puffy, 45-60 mins, then bake for 35-45 mins in a 350 degree F oven.

To Bake the next morning: Cover with plastic wrap, and refrigerate overnight. In the morning, preheat the oven to 350 degrees F. Remove the plastic wrap from the pan and bake the sticky buns for 25 to 30 minutes, or until they are golden brown. You might need longer for a glass pan.

5. Invert immediately onto a large baking sheet. Leave the pan upside down for 5-10 minutes to let all the topping seep out and into the buns. Remove the pan and scrape out any sticky topping and nuts onto the buns. Serve warm or at room temperature. Store fully cooled buns at room temperature in an air airtight container or wrap them well and freeze.

Note: Take care to invert the buns soon after you remove the pan from the oven or you risk letting the topping cool too much and get stuck to the pan. If you use a metal pan, the baking time is shorter than if you use a glass pan. If they are browning too quickly, tent with foil. Enjoy!

Sour Cream Orange Apricot Rolls

Tangy and full of bright apricot flavor from the chewy, plump diced dried apricots strewn throughout these rolls. They are a wonderful morning not-too-sweet treat. Sour cream, like buttermilk, adds a certain beauty to the dough. It's one of those ingredients that brings so much to a recipe - both savory and sweet, cakes and breads alike - moistness, flavor and tenderness.



Oh yeah, don't forget to email/msg me your Copycat Club submissions for January! Check back on the 7th for everyone's yummy cloned concoctions.

Sour Cream Apricot Orange Buns
Makes 16 | adapted from King Arthur Flour

1/2 cup (4 ounces) sour cream
2 large eggs
3/4 cup (6 ounces) orange juice
3 1/2 cups (14 7/8 ounces) all purpose flour
1/4 cup (1 3/4 ounces) sugar
1 tablespoon instant yeast
1 1/2 teaspoons salt shopping list
1/3 cup instant potato flakes
3/4 cup (3 3/8 ounces) diced apricots
1/3 cup butter, melted
1/2 cup sugar
1 tbsp cinnamon

1. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the dough setting and press Start. Check the dough's consistency about 10 minutes before the end, adding additional water or flour to form a soft, smooth ball of dough. Let the dough rise until doubled in volume.

2. Gently punch down and roll out into a large rectagle - 11 x 17 inches - and spread melted butter over tip. Sprinkle with sugar and cinnamon and spread out evenly. Roll it up and pinch seams together. Slice into 1 1/2" thick rolls and place close but not touching each other on a greased or lined cookie sheet. Cover and let rise until puffy and almost doubled in size.

3. Bake at 350 degrees until golden and fully baked.

DB: Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.



Stollen is a fruitcake made with yeast, water and flour, and usually dried citrus peel, dried fruit, almonds, and spices (cinnamon, cardamom, mace). The dough is rich with butter and eggs and slightly sweetened with sugar. The fruits are soaked in brandy or rum and the finished cake is sprinkled with icing sugar.

I used a combination of recipes from the kitchen staple cookbooks: The Fannie Farmer Baking Book and the Joy of Cooking.

I made a non-traditional shape - a braid instead of a wreath or loaf. I just couldn't bring myself to cover up the beautiful, golden-brown, fruit-studded bread, so I opted out of the powdered sugar on top.



It was very festive looking and very tasty and reminded me of hot cross buns! This was the first stollen I've made, but I'm sure it will make my holiday list in years to come. Thank you, Penny, for opening my eyes and tastebuds to this delicious sweet bread!

Tomato Parmesan Roll-Ups

These rolls are a pretty variation of pizza pretzels, recipe from Sandra Lee of the Food Network. I like to think of them as a savory version of cinnamon buns, since it's the same shaping method. They are full of classic flavors loved by all. They start out with storebought or homemade pizza dough and can be filled as simply or as extravagantly as you'd like. I went minimalistically with just a filling of tomato sauce and parmesan cheese. I think they'd also make for a portable, kid-friendly meal on the go if you opted for a filling of pepperoni and mozzarella or ham and pineapple. Be creative and go gourmet if you'd like with a greek-inspired spinach and feta, for example. Whatever you put on pizza is fair game.

I like to make a batch then freeze half the rolls, individually wrapped, after baking. This makes it easy to pack them in my son's lunch box on hectic mornings. They thaw in the lunch box and are just right by lunchtime.

Tomato Parmesan Roll-Ups
adapted from Sandra Lee of the Food Network

3 tablespoons olive oil
1 tablespoon crushed garlic
2 tablespoons Italian seasoning
1 pound pizza dough or bread dough
1 cup tomato sauce or pizza sauce
1 cup shredded fresh parmesan
1 egg + 2 tablespoons water for egg wash

1. In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

2. On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese. Reserve some cheese for sprinkling on top just before baking, if desired.

3. Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

4. Preheat the oven to 375 degrees F.

5. In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

6. Remove from the oven, transfer to a serving platter and serve.

Caramel Apple Sticky Buns

There are a few more hours left to enter my Giveaway for a digital food scale, cookbook and holiday spreaders. Click over there to enter up until 11:59 PM PST Sunday, December 5, 2010.

These delicious, ooey gooey sticky buns are made with a delicious potato dough from on of my favorite recipe books. I was lucky enough to find the The Fannie Farmer Baking Book for $6.99 at Half Price Books when I last visited. This book is no longer in print but it should definitely be brought back. It is huge - no fancy pictures, only simple illustrations - but does it ever have a wealth of recipes for almost anything you ever wanted to bake, as well as interesting historical background. Information on baking techniques is clear and allows which allows for flexibility in altering recipes to suit your needs. It is the Joy of Cooking's equivalent in the baking domain.



If you can find one near you, Half Price Books is a great place to find cookbook gems and to trade in books for cash. It has become a "must visit" place every time I take a trip down to the States. I also found The Fannie Farmer Cookbook: Anniversary Edition for a steal. These buns are a combination of my favorite flavors: caramel, apples, cinnamon, pecans and sweet yeast bread. They are buttery and pillow-soft with a little crunch from the apple and a crisp-chewy texture around the edges from the baked caramel. Despite their sweet-sounding name, the buns were not overly rich. The dough contains 1/2 cup of mashed potato and uses the potato-water which makes it an excellent keeper. It stays nice and soft for longer than most other yeast doughs.




Caramel Apple Sticky Buns

Potato Sweet Dough
adapted from The Fannie Farmer Baking Book

1 1/4 cup warm potato cooking water (or milk)
1 pkg (2 1/4 tsp) active dry yeast
1/2 cup sugar
1 1/2 tsp salt
1/2 cup warm mashed potato
1/3 cup butter, softened
4 to 4 1/2 cups flour (all-purpose or mixture of a.p. and bread flour)

Caramel-Apple Filling
1 apple, peeled and diced
1 cup sugar
2 tbsp cinnamon
3/4 cup butter, softened
1/2 cup caramel sauce (bought or homemade)
1/2 cup chopped pecans

1. In a large mixing bowl (or stand mixer bowl) mix the yeast with the warm warm water and let dissolve, about five minutes. Add the sugar and salt and stir to combine. Then add the potato and butter, mixing to combine fully.

2. Using the dough hook, add 3 cups of the flour to the mixing bowl with the liquid ingredients. Mix dough on slow speed, adding flour until the dough is smooth and elastic. It should not stick to the bottom of the mixing bowl. If desired, you can do the final bit of kneading by hand. Put the dough in a large, greased bowl, cover and let rise until double in bulk (approx. 1 hr).

3. Combine apples, sugar and cinnamon in a small bowl and let sit to marinade while dough rises.

4. After dough has risen, punch down the dough, remove from bowl, and roll into a large rectangle 1/2" thick. Spread softened butter evenly over the dough and sprinkle with apple-cinnamon mixture. Drizzle caramel sauce evenly over the dough then roll up into a log and cut into buns. Place in a 9 x 13" baking pan. Cover and put in a warm place.

5. Let rise until almost doubled in bulk. Preheat oven to 375 degrees F. Bake for another 25 - 30 minutes or until golden brown and no longer "doughy". Cool in pan for 10 minutes then loosen the edges with a spatula and invert onto serving tray. Drizzle with extra caramel sauce (if desired) and sprinkle with chopped pecans.

Tomato Cheddar Foccacia Breadsticks

Today is crisp, cool cold, and clear. It's got that icy, Christmassy feel to it already. Hmm... this probably also has to do with the Christmas merchandise lining the shelves of most stores and the Lindt advent calendar that is already calling my name. I had a few people over and after baking the bread I cut it into strips and served it in a towel-lined basket. It was the perfect savory snack for the occasion and the weather. Even if you're afraid of yeast breads, this one is as easy as it gets.



This year I'm determined to get prepared early for the holidays. Believe it or not, one thing I often run out while entertaining is chairs for my guests. My plan is to get extra barstools for around my kitchen island. I like the homey, informal feel and the subtle invitation to gather round the kitchen. On the weekend I found myself on another one of CSN's online stores - allbarstools.com. Click on over there if you get a chance and check out their selection. They have everything from backless, metal, wood, contemporary, classic, etc!
As nice as it is to have holidays attached to weekends, every now and then it's fun to have them in the middle of the week just to break up the routine and get an energy boost. With the Remembrance Day Holiday yesterday, today I'm having one of those days where I keep thinking, 'What day is it?". I'm just glad it feels like a Monday while it's actually a Friday instead of the other way around :)

Tomato Cheddar Foccacia
adapted from allrecipes.com

1 tsp sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tbsp olive oil
1/4 tsp salt
2 tbsp fresh basil, chopped (or 1 tbsp dried)
1 tomato, thinly sliced
1-2 cups cheddar cheese, grated

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

3. Preheat oven to 475 degrees F (245 degrees C).

4. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt and basil. Lay the tomato slices on top and cover with cheese.

5. Bake focaccia in preheated oven for 10-20 minutes, depending on desired crispness. 10 minutes for moist and fluffy, 20 minutes for crunchier and darker. Cut into 1 1/2" wide strips and serve.

Overnight Belgian Waffles

This tried and true recipe, originally from Marion Cunningham, has David Lebovitz's stamp of approval here. They are easier than pancakes and you can prep the night before to wake up to worry-free waffles that are crispy and golden outside, and moist and soft inside.

Belgian waffles use a yeast-leavened batter which makes them lighter, thicker, and crispier. The waffle irons also make bigger, deeper pockets. American waffles are made from a batter leavened with baking powder and are usually served topped with butter and syrups. They are generally denser and thinner than the Belgian waffle.

I freeze leftover waffles. Then on weekday mornings I nuke them for 20-30 seconds, pop them in the toaster and serve em up. They're almost as good as fresh and definitly better than Eggo.

Raised Overnight Waffles
Fannie Farmer Cookbook

1/2 cup warm water
1 package dried yeast
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Use a large mixing bowl. The batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended (I do this by hand). Cover tightly and let stand overnight in the fridge.

Take it out 1 hour before you plan to use it. Just before cooking the waffles, beat in the eggs and add the baking soda and stir until well mixed. The batter will be thin. Pour into a very hot waffle iron (amount of batter will vary based on your iron). Bake until golden and crisp. This batter will keep for a few days in the refrigerator.

Lemon Pull-Apart Loaf

This recipe has been bookmarked for the past few months in my copy of Baking for All Occasions by Flo Braker. I adore making yeast bread because it is so versatile. It's the closest thing to adult play-doh! I am always game for trying new shaping methods, so this loaf practically jumped off the page, screaming to be made. Pull-apart loaves are so much fun. No knife needed; the thin layers separate easily and quite frankly, it's pretty addictive!





It is a beautiful, stunning loaf filled with bright and sunny lemon flavor. The loaf is made up of thin layers of sweet bread, sprinkled with aromatic lemon sugar, baked in a loaf pan. The bread is fluffy, sweet, soft, and saturated with citrus. You’re able to peel off a layer, no knifes or messy rips needed. If it couldn’t get better, a tangy cream cheese icing gets spread over the cooling cake, melting into the ridges, cooling into a sweet, stick mess. It’s incredible.

Lemon-Scented Pull-Apart Loaf
1 9x5" loaf | adapted from Baking for All Occasions

Sweet Yeast Dough
Approx 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lemon Sugar Filling
1/2 cup (3 1/2 ounces) granulated sugar
4 tablespoons finely grated lemon zest (4 lemons)
2 ounces unsalted butter, very soft

Tangy Cream Cheese Icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

1. Sweet Yeast Dough: Mix two cups flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm. Stir in the vanilla extract.

2. Pour the milk and melted butter into the flour and mix with a rubber spatula until the flour is evenly moistened. Beat in the eggs one at a time.

3. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

4. Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.

5. Meanwhile, make the lemon sugar filling. Mix the sugar and lemon zest. It’ll draw out the citrus oils and make the sugar sandy and fragrant.

6. Center a rack in the oven and preheat the oven to 350 degrees F. Grease a 9x5" loaf pan. Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ x 12″ rectangle. The more accurate you are, the prettier the loaf will be and the better it will fit in the pan. Use a rubber spatula or pastry brush to spread the butter evenly and liberally over the dough.

7. Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar.

8. Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. You might have some extra room around the edges but the bread will rise and expand during baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.

9. Bake the loaf until the top is golden brown, 30 to 35 minutes. Test with a cake tester to make sure it's done, and covering the top with foil if it's browning too quickly. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

10. While cake is cooling, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.

11. Carefully run a knife around the edges of the pan to release. Flip the loaf over onto a cooling rack, then flip onto another rack so that it’s right side up. Spread the top of the warm cake with the cream cheese icing, using a pastry brush to fill in all the cracks. Put a pan or waxed paper underneath to catch any drips. Serve warm or at room temperature. You can also cut the cake with a knife, but wait for it to cool if you plan to do so.