Super-Soft Sweet Potato Crescents!

Pleasantly, the Christmas holiday for the Perkins' family has been

one of celebrating friendships old and new. We spent Christmas eve day walking from neighbor's house to neighbor's house, sharing little gifts and a few moments of conversation. That evening was spent at two very different services - one in a cozy, warm church , serenaded by electric guitars, drums and beautiful voices and surrounded with friends and family.  The later service was in an unheated barn, decorated with tiny, twinkling lights. We sat on cold bales of hay and listened intently to a very special Christmas story that illustrated the gift that was given to mankind that night. Singing "Silent Night", we proceeded out of the barn at midnight, our hearts full and grateful for all these celebrations of  "Love come down".

We also got to share a meal earlier in the week with friends we hadn't visited with in quite a long time. Time disappeared as we ate, laughed, played cards and reminisced. I made these super-soft and super-tasty crescents as a part of our meal.......the extra loaf was used as a surprise gift for our friends to take home with them!

 Super-Soft Sweet Potato Crescents!

½ Cup milk, warmed to the touch

1 Tbsp./Packet Red Star Platinum Yeast

3-4 Cups unbleached, all-purpose flour

¼ Cup honey

3 Tbsp. butter, softened

1 tsp. salt

1/8 tsp. ground nutmeg

2 eggs

1 Cup sweet potato puree (about one medium sweet potato, boiled, mashed and cooled)

*This recipe will make 24 crescents or 12 crescents and one loaf or…….. J

Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, starting with 3 cups of flour and adding more flour as necessary to produce a dough that is soft and barely sticky.  Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Divide dough in half. Roll one half out into a 14” circle. Score circle into 12 triangles. Lift each triangle and roll from the larger end to the point. Place into a greased rectangular pan (I used a 7x10”), six on each side. Repeat with remaining dough or use remaining dough to make a loaf (Use a greased medium loaf pan) . Cover with a tea towel and let rise in a warm place until doubled. Bake at 375 for 20-30 minutes, until golden. Cool and enjoy (I sprinkled the rolls with a tiny bit of brown sugar and coarse salt....so good!) 

Super-Soft Sweet Potato Crescents!

Finnish Nissua!

This week past, I had an encounter with a secret Santa......My daughter and I were enjoying breakfast at the Columbiana Diner, along with several other patrons. On his way out the door, one fellow stopped to wish everyone else in the restaurant a Merry Christmas......shortly after his departure, the waitress asked for everyone's attention. She proceeded to announce that the man who had just left had paid everyone's bill!!!    What a surprising blessing to begin the day with! And what a truly merry display of the spirit of Christmas!! Everyone in the restaurant applauded and, in looking at the faces around me, I could see that all of our hearts were spoken to by this unexpected act of kindness. I could also see that we were all inspired to imitate this man, whether it would be in large or small ways. It wasn't about what we received.....it was the beautiful display of generosity and selflessness that awed us all. This Christmas, I wish you eyes to see the generosity and selflessness that was poured out to us that first Christmas so many years ago!! 

This beautiful Finnish Christmas bread (Nissua) is very simple -

super-soft in texture but not fussy......a lovely addition to any holiday celebration! I imagine it that any leftovers would make amazing toast, too.......I didn't have any leftovers, so I didn't get to try it toasted! Again, Merry, merry Christmas! 

Finnish Nissua!

Dough:

½ Cup warm water

1 Tbsp./Packet Red Star Platinum Yeast

1 Cup milk

¼ Cup butter

½ Cup sugar

½ tsp. salt

1 large egg

½ tsp. cardamom

3 ¾ Cup unbleached bread flour

Drizzle:

½ Cup powdered sugar

¼ tsp. vanilla

1-3 tsp. milk

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Heat milk, butter, sugar and salt together in a saucepan on low, until butter is melted. Let cool until just warm to the touch. Pour into EZ DOH bucket with yeast mixture. Stir in egg, ¾ Cup flour and cardamom. Cover and let rest for 20 minutes. Add remaining flour and EZ DOH-it for 2-3 minutes until the dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

At this point, the dough can be removed from the bucket and divided into 2 equal portions for two medium-sized loaves.  Divide each piece into 3 equal pieces. Roll each piece out to about 12”, or long enough to braid. Connect the ropes at the top by pressing together and then tucking under the dough. Continue to braid the dough, then press together at the base and tuck under. Place the two braided loaves on a greased baking sheet, cover and let rise until almost doubled. Bake at 350 for 25-30 minutes or until golden. Remove from oven and brush with butter to soften crust. Cool on a wire rack. Mix drizzle ingredients and drizzle over the cooled loaf. Add sprinkles, if desired. 

Finnish Nissua!

Christmas Poinsettia Bread!

Tis the season to bake Christmas breads! I've made this bread shape before in the summer, using a fresh pesto (which was absolutely delish!). However, I loved the idea of turning it into a Christmas bread with the red filling - sooooo very festive! And surprisingly simple! And isn't that the way the entire Christmas season should be.........?  Beautiful, yet simple! I've fallen into the trap time and time again of going for the "beautiful", but neglecting the "simple". I should know better, but.......... My prayer for you this holiday season is that you will find the beautiful  AND the simple as you make your way through your celebrations!

This bread "pretty as a posie"!  The folks at church "oooo-d" and "aww-ed" at this bread's beauty and told me it was tasty, too (By the time I reached the refreshment table, it was all gone!)  I hope you enjoy treating someone special to this lovely treat!

Christmas Poinsettia Bread!

Dough:

1 Pkg/Tbsp. Red Star Platinum Yeast

¼ Cup warm water

¾ Cup milk, warmed

1 egg

¼ cup softened butter

¼ cup sugar

1 tsp. salt

3 ½ - 3 ¾ Cups unbleached, all-purpose flour

Filling:

¾ Cup red-colored jam (can be seedless raspberry; strawberry; etc,  – I used my famous spiced tomato jam! )

1-2 Tbsp. melted butter

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket and divide into four equal pieces. On a lightly-floured surface, roll one piece into a 12” circle. Place on a greased baking pan. Spread 1/3 of the jam over the circle evenly. Repeat two more times, topping with final round of dough. Place a 2-3” round cookie cutter in the center  - do not press down/cut the dough! From the cutter, make sixteen evenly-spaced slices through the dough. Remove cookie cutter. Pick up two pieces and rotate each one outwards, turning twice. Pinch ends together. Repeat with remaining strips. Brush the “star” with the melted butter. Cover lightly and let rise until close to double. Bake at 375 for 20-25 minutes, until golden. Cool on a wire rack and dust with powdered sugar.

Adapted from Taste of Home recipe -Christmas Star Twisted Bread 

Christmas Poinsettia Bread!

Cranapple Eggnog Bread!

This bread began with a two-pronged passion - #1. I wanted to send out a recipe for a Christmas bread this week and #2. I am probably obsessively practical - I NEEDED to use up the remainder of the eggnog that was residing in my frig following an impulsive, thirsty purchase. I thumbed through hundreds of online eggnog/ Christmas breads, waiting for something to strike me (I did find a few that I'm still going to try - it's an excuse for me to buy (and drink) more eggnog!) Finally, in a dusty cookbook in my basement, I found a recipe that "tripped my trigger." Fortunately, I had an apple that needed to be used up (a little too wrinkled to just eat) on hand, too, so away I went!  While mixing up the recipe, I took some "artistic license" to make it my own......and my tummy was VERY pleased with the outcome! 

I have a friend who I haven't visited with for a while......since I made this recipe as two smaller loaves, I think I'll be taking a trip down the road to share some "vittles" and a visit! I hope you'll enjoy this loaf .....and sharing it......over the holidays! 

Cranapple Eggnog Bread!

Dough:

¼ Cup warm water

1 Tbsp./packet Red Star Platinum yeast

¾ Cup eggnog , gently warmed in the microwave

3 Cups unbleached bread flour

¼ tsp. rum extract

1 egg

2 Tbsp. sugar

1 tsp. salt

¼ tsp. nutmeg

½ Cup finely chopped and peeled apple

½ Cup dried cranberries

Streusel:

¼ Cup flour

2 Tbsp. sugar

¼ tsp. cinnamon

2 Tbsp. cold butter

Drizzle:

¼ Cup powdered sugar

1-2 Tbsp. eggnog

NOTE: I advise letting this bread rise "as long as it takes"......it's rich, so it may rise a little more slowly . The final result is worth it! 

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until all ingredients are incorporated – dough should be generally smooth, but lumpy because of the fruit. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket and divide in half. Shape each half into a 12” rope, then twist each rope in a circular fashion and lay in greased medium-sized loaf pans. Cover with a tea towel and let rise until the dough rises above the edge of the pan. During the rise, prepare the streusel by mixing the dry ingredients together, then cutting in the butter thoroughly. When the loaves are risen,  brush the tops VERY gently with the beaten egg, working carefully so as not to deflate the loaves. Sprinkle the streusel over the tops of the loaves and press in – again, very gently. Bake at 375 for 30-35 minutes. To remove from pans, cover the top of the loaf with a clean tea towel, invert and remove from pan. Place on a wire rack to cool. Mix drizzle ingredients and drizzle over the top of the loaves. 

ENJOY !!! 

Recipe is adapted from Bread Machine Baking

Cranapple Eggnog Bread!

Simple Salt and Pepper Rolls!

I imagine you are all in full holiday swing, now that the Thanksgiving holiday has passed - I pray you had as joyous a Thanksgiving as we did! I have included a pic of our little celebration - this is "my crew!"  Did anyone make the "Every Thanksgiving's Oatmeal Rolls" (see my blog from two weeks ago) ?!! For our table of fourteen, I made three dozen of them....that way, I was fairly certain there would be NO complaints that there weren't enough rolls! 

The following Wednesday, we hosted a much smaller dinner with the leadership of our church. The meal was simple, but the fellowship we shared was wonderful. We spent the evening laughing and talking, looking at the past year and planning for the coming one. For this meal, there were no oatmeal rolls.....however, I did try these "salt and pepper rolls" and found them to be FABULOUS! Super-light, with a very slight crunch to the base, we all enjoyed them. There were sixteen rolls for six of us....and the next day they were gone! I got to send a few home with our guests, so hopefully the good memories of the evening lasted through the leftovers! 

Here's hoping your holidays are filled with much "memory-making" with those you are close to. Let these rolls help you make some memories - they are wonderful and beautiful to serve at a holiday table!   

Simple Salt & Pepper Rolls!

Dough:

1 pkg. active dry yeast

1 cup warm water

1 tsp. sugar

1 tsp. salt

2 Tbsp. olive oil

2 3/4 c. flour

For pan:

2 Tbsp. olive oil

For topping:

Coarse kosher salt

Coarse pepper

Small amount of additional olive oil

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from bucket and divide into 16 equal pieces. Prepare a 9x9 baking pan/dish by lightly spraying with cooking spray, then placing 2 Tbsp. of olive oil in pan, swirling around to cover the bottom of the pan. Shape each piece of dough into a roll and place in the pan, turning to cover the top and bottom of the roll with the oil (you should have 4 rows of 4 rolls). Let rise until the rolls fill the pan. Preheat oven to 350.  Sprinkle the tops of the rolls with the salt and pepper and place the risen rolls in the oven. Bake for 20-25 minutes, until lightly golden. Remove from pan and let cool on rack. When rolls are taken from the oven, brush them lightly with additional olive oil (be sure to brush lightly, as you don’t want to knock the pepper and salt off the rolls!) Best enjoyed the day of baking.

Adapted from homemakersdaily.com 

Simple Salt and Pepper Rolls!