After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Archives: 13 November 2011

Quick Cranberry Bread
November 13, 2011

by stacy
Published on: November 13, 2011
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“The cranberries give the loaf good touches of color and a pleasant tartness.”
-James Beard, Beard on Bread

Since I was in a Thanksgiving frame of mind after yesterday’s turkey dinner, I made Quick Cranberry Bread today.  The recipe can be found on the James Beard’s Foundation’s website.

Here are the ingredients:

Quick Cranberry Bread Ingredients

The white bowl has the chopped walnuts.  I skipped the rosewater called for by the recipe.

Quick Cranberry Bread lives up to its name: all I had to do was measure out the ingredients, stir, and it was ready for the oven.

Cranberry Bread Before Baking

After one hour and two minutes at 350 degrees, the bread was done (I tested it with my cake tester).

Quick Cranberry Bread

Quick Cranberry Bread is a wonderful quick bread: the walnuts and cranberries are a tasty flavor combination, and there is a perfect balance between the sweetened bread and the tart cranberries.  This is an easy and delicious recipe that is perfect for autumn.

Quick Cranberry Bread

Sweet Potato Rolls
November 13, 2011

by stacy
Published on: November 13, 2011
Categories: Rolls, Sweet Potato Rolls
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“This is a traditional American bread that can also be made with winter squash.  it is deep yellow in color and has a lightness and a lasting moisture.”
-James Beard, Beard on Bread

Yesterday we celebrated an early Thanksgiving dinner with my parents, since we’re spending Thanksgiving in Milwaukee with Mike’s parents.  We had a turkey breast cooked in the slow cooker with cranberry-sage stuffing, mashed potatoes and gravy, cranberry sauce, and Sweet Potato Rolls.  I am happy to report that the first “Thanksgiving” dinner Mike and I hosted was a success, and the Sweet Potato Rolls were delicious.

Here are the ingredients:

Sweet Potato Rolls Ingredients

The recipe calls for 1/2 cup of mashed sweet potato.  I boiled a small sweet potato for about 45 minutes, skinned and mashed it, and measured out 1/2 cup.

The dough mixed up nicely, and was easy to knead.  It was much softer than a typical white bread dough due to the sweet potato, and a lovely light orange color.  After letting the dough rise for 45 minutes, I divided it into 24 approximately equal pieces and rolled each one into a ball.  After another 30 minutes of rising time, I glazed the rolls with a cream and egg mixture and they were ready for the oven.

Sweet Potato Rolls After Second Rising

The rolls were done after 15 minutes at 375 degrees.

Sweet Potato Rolls

Sweet Potato Rolls are the perfect bread for a Thanksgiving spread: light and fluffy, with a subtle flavor sweet potato and a hint of sweetness.  This Beard on Bread recipe just might become a family tradition.

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About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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