Save Some Dough With This Recipe!

For as long as our kids can remember I have always made fresh bread. Wheat bread, Parmesan garlic bread, and even chocolate bread. Put it this way, with 6 kids in the house that is A LOT of sandwiches. That isn’t even taking into consideration having a slice of toast with eggs in the morning. I would need to buy a freezer just to keep stocked up on bread if I didn’t make it fresh.

The other thing I would have needed to stock up on are all the sandwich fixings. Lunch meat, sandwich cheese, peanut butter, jelly..you name it. Why? Because even the heartier and more expensive whole wheat bread isn’t as filling as something home baked.

If our kids ate a sandwich on store bought bread they ended up eating twice as many. Now that really is a lot of lunch packing!

So while it may seem like baking bread is a totally labor of love, sometimes it just comes down to saving us some serious dough. Pun intended :~D

This is what Ashton of Something Swanky has to say about this Rising star… sorry I just can’t help myself!

Simple, plain jane, ah-freaking-mazing homemade white bread. It’s a classic, a staple in any home. And it comes straight from my mama.

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

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Quick Tip: Did you know you can freeze dough? Yep you can. Just put it in a airtight bag or container and when ready to use set out on counter for a few hours until defrosted.

Photo and Recipe courtesy of Ashton at Something Swanky 

The post Ohh..My Gosh, What Just Came Out Of The Oven? appeared first on Urban Retro Recipes.

The smell of freshly baked goods creates more than you think.

There is nothing like the smell of fresh bread getting ready to come out of the oven.

In fact, scientists have said that the pleasant aroma can trigger a heightened sense of well being and security.

This is exactly the kinds of recipe they are talking about. The yeast dough that may take longer than simple quick breads such as a biscuit or muffins, but will be remembered long after the last roll is eaten.
The thing required makes this a labor of love. Time.

Thankfully you might have a mixer with a dough hook or even a bread machine with a dough setting, but if not, there is something that feels therapeutic about hand kneading the dough until the consistency is just right, letting it rise and then punching it down and letting it rise again.

And the taste..there is just nothing like it in the world.

I used to make cinnamon rolls about once a month when our kids were young. Usually on a Saturday morning so that on Sunday I could put these out, along with a dish of egg casserole and some fruit.

The perfect breakfast or brunch for a day to rest.

Sometimes I would just roll up cinnamon and sugar, sometimes I would add chopped nuts, dried apricots, and craisins.

It was not uncommon for someone to “Stop by” as they strolled past our house. I would love to think it was because they wanted to chat for a few minutes, but think it most likely had to do with the fact you could smell the cinnamon rolls from the street right as they were getting ready to come out.

Unresistable.

You can create that same memory for your family. One they will never forget from the first bite of this classic, yet timeless pastry.

This is what Pam of The P-K-P Way has to say about this recipe.

What is that special treat in your house that everyone swoons over every time you make it? I’ll tell you mine – it’s these Cinnamon Rolls. It’s not the quickest treat to make, but it is pretty simple.

GO TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.

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Quick Tip: I used to double my recipe. I figured it I am going to all the work and time of making these I want to make sure I have plenty. When they were cool I would wrap them in individual pieces of saran wrap and put in freezer bag.

Photo and recipe courtesy of Pam and The P-K-P Way.

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]]> http://urbanretrorecipes.com/make-something-remarkable-sunday/feed/ 0 http://urbanretrorecipes.com/roasted-strawberry-feta-focaccia-balsamic-glaze-unique-try/ http://urbanretrorecipes.com/roasted-strawberry-feta-focaccia-balsamic-glaze-unique-try/#respond Sat, 27 May 2017 06:04:21 +0000 http://urbanretrorecipes.com/?p=860   I Have Baked A Lot of Bread, But Never One Topped With These Ingredients.   I started baking my own bread about 25 years ago. I made several loaves at a time and put some in the freezer. It was a long day of waiting for the dough to rise, punching it down, kneading […]

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I Have Baked A Lot of Bread, But Never One Topped With These Ingredients.

 

I started baking my own bread about 25 years ago. I made several loaves at a time and put some in the freezer. It was a long day of waiting for the dough to rise, punching it down, kneading it, letting it rise again, and then baking. But it was worth it.

I heard once that the smell of freshly baked bread helps to increase your sense of well-being and I totally believe it. My family is used to eating sandwiches made with home-baked bread, homemade pizza crusts, and sweet bread with dried apricots, dried cranberries, and nutmeg.

Several years after I started baking bread the best thing ever was invented. Bread machines! No longer did bread baking take all day, it was just a matter of putting in the ingredients and waking up to the smell of a bakery right in my own kitchen. I still use my bread machine, but knowing a few recipes I can create by hand it nice as well.

Here is what Stacey at Bake. Eat. Repeat had to say about her delicious creation.

Can I just say that this roasted strawberry and feta focaccia with balsamic glaze just might be one of the best things to ever come out of my kitchen?  I don’t think that’s overstating it.  Well, maybe.  I do tend to state that everything is my favorite. But still.  This was incredible.

GO TO THE NECT PAGE FOR THE INGREDIENTS AND DIRECTIONS.

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Quick Tip: If you have a bread machine and are pinched for time, go ahead and make the dough in it, or use your Kitchen Aid to help with the mixing and kneading. If you don’t do the whole thing by hand, there is no judgment here!

Recipe and photo courtesy of Stacey at Bake, Eat. Repeat

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