Chocolate Cherry Chunky Blondies

Posted by - Dorrie

The Have the Cake theme this month is brownies, and while I'm all about chocolate and brownies, sometimes, like I like my men, I like a good blondie...

The blondies that I really love...

Dorie Greenspan's book "Baking: From my home to yours" has a lovely recipe for "Chewy, Chunky Blondies" that I adore.  Dorie's recipe includes practically everything in the pantry: chocolate chips, butterscotch chips, walnuts and coconut.  I've made it this way before (substituting pecans for the walnuts) and they are great, but I've also simplified this time, and added only dark chocolate chunks and dried cherries.  Yum!

Chocolate Cherry Chunky Blondies

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened to room temperature
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
6 ounces bittersweet chocolate chunks
1 cup dried cherries

(Dorie's original recipe has: 6 ounces bittersweet or semisweet chips/chunks, 1 cup butterscotch or Heath Toffee chips, 1 cup coarsely chopped walnuts, and 1 cup sweetened shredded coconut)

Preheat oven to 325 degrees and butter a 9-x-13 baking pan.  Place the buttered pan on a baking sheet.

Whisk together the flour, baking powder, baking soda and salt in a bowl.

In a stand mixer bowl or bowl with a hand mixer, beat the butter until smooth and creamy.  Add both sugars and beat until well incorporated.  Add each of the eggs separately, beating after each and then add the vanilla.  Add the dry ingredients until incorporated and then add the remaining ingredients, using a spatula to mix. Add the batter to the buttered pan and spread evenly.

Bake for about 40 minutes until the blondies are light brown, and pull away from the edge of the pan.  Cool in the pan before cutting and devouring, preferably with ice cream...

Baker's Chocolate Brownies

Posted by -Rhonda's Saucy Adventures

Recipe adapted from Cooks

 I looked for a recipe that called for Baker's chocolate, because that is what I had in my cupboard when I decided to bake. I made the cake-like version of this recipe and I don't think I will do that again. I give this 2 stars but hope the fudgy version is better. I am going to keep this recipe and give the fudgy brownie a try, because so many people gave this recipe 5 stars.

Ingredients

4 sq. Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour

1 cup chopped nuts, optional
1/2 cup chopped oreo cookies optional

1. Preheat oven 350.
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan. 4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

Lemon Brownies

Posted by - bakingaddict

This is a really quick and simple recipe with lemons. I saw this on Me and My Sweets back in May this year and bookmarked it as I love lemon recipes. I made them in between packing so I couldn't find the right tin and used a foil takeaway container instead! It worked well though and although I didn't get a chance to try it, I was told it was delicious.

ready to go in the oven

lots of lemony glaze on top!

For the brownies

90g flour

150g golden caster sugar (I reduced it from the original amount so you may need to add more if you have a sweet tooth)

1/4 teaspoon salt

113g butter

2 eggs

2.5 teaspoon lemon zest (approximately 1.5 lemons)

2 tablespoons lemon juice

For the glaze

60g icing sugar

1 tablespoon lemon juice

2 teaspoon lemon zest (approximately 1/2 lemon)

• Preheat oven to 180C.
• Add flour, sugar, salt and softened butter to a bowl and beat until combined.
• In a separate bowl, whisk together egg, lemon zest and lemon juice.
• Pour into the flour mixture and beat until smooth and creamy.
• Pour mixture into a suitable baking dish and bake for about 20-25 minutes, or until golden brown and a toothpick inserted into the center of the brownies comes out clean.
• Allow to cool completely before glazing.
• To make the glaze, mix all the ingredients together until smooth. You may want to add more lemon juice depending on the consistency required.
• Spread glaze evenly on top of the brownies and add some lemon zest if desired.

Bacon-Bourbon Brownies with Pecans

Posted by - Gerri

I found this recipe in my Food and Wine cookbook. I love chocolate, bacon and of course, bourbon on occasion. What a great way to have all the flavors in one place. This recipe was developed by Kat Kinsman, managing editor of CNN’s Eatocracy.

The recipe was very easy to follow. I used pre-cooked Armor bacon that you finish off in the microwave, and substituted walnuts for the pecans.

These rich, intensely flavored brownies are the perfect combination of sweet, savory and salty. Chase with a cold glass of milk. You may have to stop yourself from eating the entire batch!

Bacon-Bourbon Brownies with Pecans
Active: Minutes
Total Time: 1 Hour, 40 Min
Servings: Makes 24 Brownies

1/2 cup pecans

1/2 pound sliced bacon

8 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 stick plus 2 tablespoons unsalted butter

1 cup granulated sugar

1/2 packed cup light brown sugar

3 tablespoons bourbon

4 large eggs

1 teaspoon salt

1/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1.    Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.

2.    In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.

3.    In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

4.    Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

Chocolate & Redcurrant Brownies

Posted by - Maria

I wanted to make something easy. You know... To get things started with my "new kitchen"... Something that everybody in this house could eat... even Georgie's 93 year-old grandmother (her brain must look like soup from Alzheimer's, but amazingly her blood sugar is lower than mine!!!). 

I chose Brownies for Have the Cake. It's been a while since I stopped by Rena's blog. I made them gluten free because I still need to keep to my diet as much as possible. Walking everyday into a fully operational chef and pastry-chef school, you cannot imagine and I cannot describe what a temptation that is for me. 

Unfortunately, I did not have time for experimentation with a sugar and egg free version of this brownie, so I just kept out the main culprits, gluten and lactose. I replaced the pecans, with dried red currants, partly because I wanted to participate in this months Chocolate Party and partly because my biggest customer (the said 93-year-old grandmother), has no teeth!!! I soaked the dried currants in a couple of shot glasses worth of cherry liqueur to puff them up a bit. The recipe came together easily and the results were satisfying to all! So if you want a "kitchen warming" brownie recipe this is it!

~~~~~~~~~~~~~~

Gluten Free Chocolate and Red Currant Brownies

Adapted from Every Day Food, June 2012
Prep time: 20 minutes
Total time: 50 minutes
Yield: 16 servings
Ingredients
85 gr unsalted butter, plus a bit more for buttering the pan
1/3 cup cornstarch, levelled
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
340 gr dark chocolate
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs at room temperature
1 cup dried red currants, soaked for 30 minutes in 60 ml of cherry liqueur
Procedure
Preheat your oven to 180 degrees C.
Butter a 20 cm square baking pan and like it with cooking paper, leaving about 5 cm of paper to hang on all sides - this will make lifting the baked brownie cake so much easier!!
In a medium bowl, whisk together cornstarch, cocoa powder, cinnamon and salt and leave aside. Melt the butter and chocolate in the microwave oven, using a large microwave-safe bowl or over a bain-marie (be careful if you go for the bain-marie that the boiling water in the pan does not come into contact with the bowl containing the chocolate and butter and that steam and water do not find their way into the melting chocolate!!)
When the chocolate and butter have melted, add the sugar and vanilla extract. Stir in the eggs, one at a time until absorbed.
Add the cornstarch mixture to the chocolate and eggs and stir vigorously until it becomes smooth. Drain the soaking cranberries - don't throw away the liquid, you can use it in another recipe or drink it and be happy :) and stir them into the mixture.
Pour the chocolate batter into the pan and smooth over the top.
Bake for about 30 - 35 minutes, depending on the oven - until a toothpick inserted in the centre comes out with a few moist crumbs attached.
Let it cool completely in the pan on a wire rack, then lift the cake and cut into 16 squares.

Black Bean Brownies

Posted by - Dixya @ Food, Pleasure, and Health

For the month of November, Have The Cake challenge was brownies and I immediately knew what I wanted to do- black bean brownies. 

Last time, I was very pleased with chocolate mint cake with red kidney beans.So why not brownies right? Even though I am trying to cut down on refined sugar to be acne-free someday,  its really hard to give up on sugar altogether. Blame that sweet tooth.

Incorporating beans into baked goods is a great way to cut down on fats, carbs, thus calories while adding lots of good nutrients such as vitamins, minerals, & fiber. 

My dough master was little hesitant about the "black bean" brownies in the beginning but you can probably guess what happened to the remaining brownies. Dough master & I devoured it over the movie- Meet Joe Black (a must watch). And I think he ate few more for breakfast too..

The end result was very moist, rich and adding almonds (or any nuts) gives some texture to the soft texture of this brownie. There is no after-bean taste at all whatsoever!!

Black Bean Brownies (recipe adapted from here)

yields: ~ 12 pieces

Ingredients 

1-15.5 oz. can black beans, rinsed and drained
1/2 teaspoon baking powder
1/2 cup + 1 tablespoon sugar
1/4 cup cocoa powder
3 eggs
3 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon instant coffee granules

unsweetened coconut flakes, chocolate chips ( I used semi-sweet, dark, and white chocolate), and chopped almonds


Directions

-Preheat oven to 350 F. 

-Place all the ingredients in a food processor or blender and blend until smooth. 

-Line 8 x 8 pan with parchment paper and pour the mixture.

-Top it with your choice of chocolate chips, nuts, and coconut flakes.

-Bake for 16-18 minutes or until the tooth pick inserted comes out clean.

-Allow it to cool then cut it into pieces then enjoy!  

Note: I used blender and the batter was runny. I would recommend using food processor and keeping the batter smooth rather than runny.  

November Challenge: Brownies

Posted by - Rena

Hello fellow bakers! I hope all of you are safe after Hurricane Sandy. I live in NYC and we were hit quite hard. I was luckier than most in that I didn't lose power and wasn't flooded but most of my city was not so lucky. My heart goes out to everyone in Sandy's path.

Like everyone else in NYC who was ill equipped to deal with hurricanes - as we don't usually have them here - I ate. A LOT. I went to the store to get the "necessities" such as cupcakes and soda. Useless items in a true emergency but so tasty. Comfort food is key in this type of situation.

Our challenge this month is to make Brownies. Brownies are the ultimate comfort food. I visited my favorite bakery yesterday which had been closed all week due to the hurricane and they had trays and trays of brownies out. It made me smile.

You can make brownies or blondies. Put your spin on them! I'm thinking marshmallows... more comfort food!

Again, I hope all of you are safe and sound. Looking forward to see what you come up with this month.

photo from MarthaStewart.com

November Roundup

Happy Thanksgiving and Holiday Season! One big meal down, many more to go! Thanks to everyone for participating in our bread challenge. They all look delicious!

Olive and Rosemary Focaccia

Posted by Lena

My first focaccia. I got this recipe from a chinese baking book, 手工面包the same book that i got  to make my Chocolate Cherry Bread. All breads in this book are actually handmade, no machine used but as usual knowing myself, i prefer to delegate all these hand work to the machine..one word..lazy. I havent eaten a focaccia before..they are sold here but just that i havent tasted them before. My focaccia looks alright to me..afterall it's still a bread..ha! the crumbs ok, maybe the surface a little pale but overall still good to me. Perhaps the next time i should put a little more rosemary onto the holes instead. Actually there are a few versions of focaccia i would like to make but as at now..just this first.

Recipe
Ingredients:
hi protein flour 300gm
salt 5 gm
instant yeast 4 gm
caster sugar 1/2 tbsp
warm water 200ml

olive oil 1 tbsp
some pitted olives and fresh rosemary

Here's how i did using my machine:
1. Combine flour  and salt in a mixing bowl.
2. In another small bowl, combine yeast, sugar and water, stir them together and pour into the flour and salt mixture. On the machine and put in that 1 tablespoon of olive oil. Let it knead for about 10-15 minutes on medium speed until you get a fairly smooth dough. Remove from machine, shape them into a big  ball and let it proof in lightly greased bowl until double its size.
3.After proofing, remove from bowl, lightly pat the dough into a square shape and shape them into round again ( by folding the square into 3 parts vertically , turn 90C and fold into 3 parts again and shape them into round) . Divide the dough into 3 pieces. Let it rest for 5 minutes.
4. Flatten each dough with a rolling pin, with a thickness of 1 cm and transfer the dough into a lined baking tin for 2nd proof until almost 1.5 or double its size.
5. Using your finger, poke holes all over the dough and top them with pitted black olives . Brush the dough all over with olive oil and sprinkle with fresh rosemary. Bake in a preheated oven at 200C for 15 minutes .

I'm sharing this with the Have the Cake  with their bread challenge for this month.

100% Whole Wheat Rolls

Hi I'm Kyleen, the girl behind sixteenbeans. For the November Challenge, I made whole wheat rolls. 

*          *          *

I’m a voracious reader, the kind of person who uses reading to procrastinate. I figure that reading since reading is actually educational,  I can feel a lot less guilty about "educating" myself about nineteenth century courtship (courtesy of Jane Eyre) while I'm really supposed to be doing my homework. I will readily admit that a portion of my allowance goes towards expanding my admirable collection of books and that Chapters is my favourite store, ever. Currently, I’m trying to work through the College Board’s 101 Great Books Recommended for College-Bound Readers. So far, I’ve read about four, but hey, I’ve got two more years to read the rest of the books on the list.

Besides trying to slug my way through the long list of impressive classics deemed “great” by the College Board, I also borrow heaps and heaps of cookbooks from the library. I rarely buy cookbooks because I can’t justify spending $40 on recipes that I could just google. But when I won the Culinary Arts Award at my school last year and received a $25 giftcard to Chapters, it seemed only fitting that I use the giftcard to buy a cookbook.

I ended up buying Peter Reinhart’s Artisan Breads Every Day. I’ve tried making bread before, using random internet recipes, but with no avail. Each failed attempt further cemented in my mind that there was a complicated science behind breadmaking which internet recipes were not explaining thoroughly enough. 

The first recipe I tried from ABED was Whole Wheat Pizza Dough. Not only did the end product taste amazing, but prepping the dough was relatively simple and quick. Encouraged by the success, I endeavoured to make 100% Whole Wheat Bread for the November Have the Cake Challenge. Whole wheat bread had been the source of many frustrations (why is the dough so tough? Why isn’t my loaf rising? Why does the bread look like a brick?) in the past, but I was determined to master it.

Following Peter’s overnight rise method, I produced light and airy bread, even though I had deviated slightly from the recipe. I forgot to dissolve the yeast with the wet ingredients as instructed in the recipe; instead I had mixed it with the dry. I also used whole wheat bread flour instead of regular whole wheat flour as called for in the recipe so I had to add more flour to the dough to achieve the correct consistency.

My older brother commented that the bread had tasted the same as store-bought, which I took as the ultimate compliment considering my past history of dense brick-like loaves. Sometimes the clarity and thoroughness of instruction in a cookbook written by a pro really does make a difference. Not all cookbooks are worth buying in my opinion, but this one definitely was.

Tips for Making Bread:

Use the fresh yeast; many of my brick-like loaves were a result of old yeast which didn’t rise properly.

If you use a machine to knead the dough, be careful not to over-knead; if you are kneading by hand, make sure you knead the dough enough.

The temperature of the water or milk is very important. Anything too cool and the yeast will not be activated; anything too hot and the yeast will die.

A small kitchen scale is particularly useful in the breadmaking venture. Volume and weight are two completely different things and depending on how packed your flour is, the actually amount that you measure out using a volume cup could be different from the weight of flour that is called for in the recipe. My kitchen scale is almost at antique status by now and mostly retired, so I borrowed my friend Jenny’s electronic scale. According to her, kitchen scales are pretty cheap these days, so if you are into baking, you may want to consider investing in one.

Click below for the recipe.

Simit

Posted by - Ayse

If you are a bread-monster like me, I have a surprise for you: Simit!

yeah... it is me - the new member of HTC :)

Simit is a good companion to afternoon teas, sine qua non for Turkish breakfasts, a quick lunch, snack for any time in the day, ...

Variation?

In Turkey, some varieties of simit changes from city to city. For instance, Gevrek (literally it means crisp) - also known as Izmir simit - is boiled in grape pekmez-water mixture for a while before baking; Manisa simit and Kumru are prepared with ground chickpeas; Laz simit - also known as Kerkeli - is prepared without sesame; ... And of course, two of the most popular ones: Istanbul simit and Ankara simit.  There are also "patisserie style" simits.

Also, Koulouri in Greece; đevrek in Serbia; Gjevrek in Macedonia; Gevrek in Bulgaria; Covrig in Romania; Ka'ak in Arab countries; Bubrik in Russia and Bagel in America are other varieties. 

Baking time!

I got the following recipe from this website. And the website owner had got it from the bakery Simit Center in Cankaya, Ankara. 

Ingredients

1 kg "flour for simit purpose" (But you can also use bread flour whose protein content is 12% - 13%)

5 gr dry yeast

15 gr salt

Warm water, as necessary

Grape pekmez

Roasted sesame seeds

Method

Combine the yeast and warm water in a glass, and wait for some minutes. Place the flour and the salt in a container. Open a hole in the middle of the flour and place the yeast-water mixture there. Mix it with your hands, while adding necessary warm water. Knead the dough for about 15-20 minutes.

Rest the dough for about 30 minutes if it is summer, 60 minutes if it is winter.

Then work as follows:

Add equal amount of water and grape pekmez in a container. Rest the simits in this mixture for about 2 minutes.

Then toss the simits in sesame seeds, gently. 

 Preheat the oven to 200C. Place the simits on baking sheets and bake until they become rich brown. But be careful in the baking process. If you over bake them, then they would become dry. So you should balance the cooking time well and shouldn't leave the kitchen during the baking. 

Butter Flake Rolls

Posted by - Nancy


My husband LOVES bbq. Plain and simple. And while we have tried a number of barbecue restaurants, we certainly don't have a smoker at home, which is the goal eventually. So tonight my husband decided to try some slow cooked ribs in the oven with a savory rub. 

Which was my chance to try a new roll recipe. A recipe I have wanted to try, but as with all yeast breads, you have to make sure you have time and cooperative kids to make them work. And the stars must be aligned or something because I had both this afternoon. 

Alton Brown's Butter Flake Rolls

Ingredients

• Nonstick spray
• 8 ounces warm whole milk (100 degrees F)
• 2 1/4 ounces sugar (about 1/3 cup)
• 1 tablespoon plus 1 teaspoon active dry yeast
• 15 ounces all-purpose flour, plus extra for kneading
• 2 egg yolks
• 2 1/2 teaspoons kosher salt
• 2 1/2 ounces unsalted butter, at room temperature

Directions

Spray a 12-cup muffin tin with nonstick spray and set aside.

Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.

Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.

Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.

Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.

Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.

Preheat the oven to 400 degrees F.

Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.

Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.

Ready to mix

Resting before butter

Ready to stack

Nestled for second rise

Flaky deliciousness

Overall these were very good. I am not sure I let the KitchenAid knead long enough, and my first rise wasn't quite doubled. But when I rolled out the dough it seemed "fluffy" enough. The only issue I encountered was the strips grew when I piled them up so I ended up with extra dough. Since I didn't want to dirty up a whole other cupcake pan for two rolls, I used my small muffin tin to make 6 small rolls. Which ended up being the perfect size for the little miss. I will definitely make these again!

Cinnamon Swirl Bread - for Bread Machine

Posted by - Michele

This month’s Have the Cake Challenge was bread. I like to call myself yeastfully challenged. The dough never rises the way it should. I was happy to be able to find a recipe I could use with my bread machine.

I chose the Cinnamon Swirl Raisin Bread from Food.com. I do not like raisins in bread or cookies or any other baked good for that matter. I don’t know why. I like raisins by themselves. So no raisins for this bread.

It was SO easy to put together. You just toss all the ingredients in the bread maker and it does all the mixing and rising for you. The only thing you have to do is roll out the dough and sprinkle and roll. Next time I make this bread, I would divide the dough in half and use two bread pans. The bread came out a little doughy in the middle and I think it was because it was so big. But we all LOVED it!
If you would like to see this recipes with the raisins, here is the link to Food.com.

Cinnamon Swirl Bread – For the bread maker

Ingredients

1 large egg, room temperature
1/4 cup milk
3/4 cup water
1/4 cup softened butter
1/3 cup sugar
1 teaspoon salt
3 1/2 cups bread flour
2 teaspoons active dry yeast
1/3 cup butter, melted and cooled
1/3 cup sugar
3 teaspoons cinnamon
1 egg white
1 1/2 teaspoons sugar


Directions

1. Put milk and egg into measuring cup.

2. Add enough tepid water to make 1 cup.

3. Pour into bread machine pan.

4. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.

5. Set bread machine to dough cycle.

6. Remove the dough at the end of the dough cycle.

7. Roll dough to 10×12 rectangle.

8. Brush egg white on surface of dough.

9. Brush with melted butter.

10. Combine cinnamon and sugar. (I doubled the amount)

11. Sprinkle over dough; leaving about 1 inch on each edge.

12. Roll from short side.

13. Pinch where it meets and roll ends under.

14. Place in loaf pan.

15. Cover with a cloth and let rise for about an hour.

16. Preheat oven to 350 degrees.

17. Once the dough has risen, brush top with egg white and sprinkle with 1/1/2 teaspoon sugar. (I used more than that!)

18. Bake at 350 for about 35 minutes.


Enjoy!

Kings Hawaiian Bread

Posted by - Vivian at Let's try these
The Have the Cake Challenge for this month was bread. Making bread was not going to be a challenge since I've made plenty over the years. For me, the challenge was going to be finding a recipe I've not made before. One of hubby's favorite breads is Kings Hawaiian bread and there are several recipes out there for it. I chose one from allrecipes.com. The only change I made was baking it in two 9-inch round baking pans instead of three. I had to bake it for an additional five minutes, but other than that it was incredibly easy to make and quite yummy. I didn't have any pineapple juice so I opened up can of crushed pineapple and drained off the liquid.
Have the Cake Challenge: Hawaiian Bread
Ingredients
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup butter, melted
6 cups all-purpose flour


Directions
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.