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easy bread recipe

Bread

Homemade Cinnamon Bread

A cut loaf of homemade cinnamon bread

Is there anything better than fresh Homemade Cinnamon Bread with butter and a hot cup of tea? I think not! This time of year it is especially comforting first thing in the morning. The days are getting warmer but the damp cold seeps into the bones and makes it feel much colder.

A piece of homemade cinnamon bread on a plate

Books call to me at this time of year. It seem like the perfect time to curl up and devour as many novels as I can while waiting for the weather to turn and spring to finally arrive. As an adult I can’t give up all responsibility but I have read a lot lately.

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Bread

Easy Pumpkin Dinner Rolls

Beautifully soft and golden these Easy Pumpkin Dinner Rolls are the perfect side dish for Thanksgiving dinner. Try to save a few for breakfast too! | Bread Recipe | The Teatime Baker | Holiday Baking | Thanksgiving side dish | #easypumpkinrolls

Can you believe Thanksgiving is almost here?! Are you ready? How many dinners are you going to this year? We have just two family gatherings and one friendsgiving. I’m thankful that we won’t have to travel anywhere and we can come home to our warm house to nap after we eat and visit. I’ll be bringing Healthy Pumpkin Pie and Fresh Cranberry Salad to all the dinners this year. Next week I’ll be posting my Fresh Cranberry Salad recipe on Tuesday so you have time to make some too! I promise it’s worth it. A few years ago I made those cute little pumpkin rolls that are shaped like pumpkins for Thanksgiving. They were amazing, so this year I decided it was time to develop my own recipe for Easy Pumpkin Dinner Rolls.

Beautifully soft and golden these Easy Pumpkin Dinner Rolls are the perfect side dish for Thanksgiving dinner. Try to save a few for breakfast too! | Bread Recipe | The Teatime Baker | Holiday Baking | Thanksgiving side dish | #easypumpkinrolls

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I put this recipe off for a week because I was having a little trouble wrapping my head around it. I don’t make enriched bread very often and I’m not as familiar with the process. In the end, after a little research and experimentation I have a recipe I’m really excited to publish! The first thing I noticed was that many enriched bread recipes call for scalded milk. I did a search and learned that there are two reasons it’s actually worth while to do this for a bread recipe. The first reason is because scalding milk makes yeast bread lighter. The second is that when you scald milk you deactivate the whey proteins. This is a good thing in yeast bread because those proteins can weaken the gluten in your bread and prevent a good rise. I’m willing to do an extra step if it serves a good purpose!

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