Pumpkin Coconut Bread

This came from my awesome & 1999/2000 "BYU Academy of LDS Dentists Spouses Organization Cookbook" so they are fellow dental wives/DDSs/RDHs who love to cook/eat. The original credit of this recipe goes to Anne Chambers & Lucy Yorgason. I made this last night & I will say this: Wow & thank you, Anne & Lucy! 

This was the only thing I needed to buy - the coconut pudding mix.... And I didn't get a picture of the bread because... um, well I can't get close enough to take a picture without eating the little that remains on my counter.... maybe next time?

Beat Together:
1.5 C oil (I used a combo of coconut & canola oil & I'll use less than 1.5 C next time)
5 eggs

stir in:  
2 C pumpkin puree  (the other 1/2 of the 28oz can that you didn't use making Steph's cookies)

sift together & add:
2 C flour (I used a little bit of white whole wheat & mostly white flour)
2 C sugar (I used more like 1.5-1.75C sugar & will use a little less next time)
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg     (does it smell like fall yet?)
1 tsp baking soda

stir in:
2 (3 oz) pkgs coconut pudding/pie filling mix (the kind that you need to cook - I accidentally bought one box instant & one box cook, but it still worked, so don't panic if you buy the wrong stuff)
1 C chopped nuts (optional & I left them out but it would be awesome with walnuts or pecans)

Bake @ 350˚F in 2 greased loaf pans for about 1 hour. Mine took a little longer, the middle was raw for a while - just keep checking it.

Best Wheat Bread Ever

I got this recipe several months ago from my friend Amy Mills and have been making all of our bread ever since. The taste and texture are amazing and the recipe is so easy. Start to finish, it takes an hour and a half. It makes two loaves, so I usually just stick the second one in the freezer. I don't think I'll ever go back to store bought bread. I know exactly what's in this and know that it's healthy.

Best Wheat Bread Ever

6 cups of whole wheat flour

1/3 cup of gluten (I use Bob's Red Mill Vital Wheat Gluten. You can find it in most grocery stores in the flour aisle.)

1 1/4 TB instant yeast

2 1/2 cups very warm water (120-130 degrees)

1 TB salt

1/3 cup oil

1/3 cup honey

1/3 cup molasses

1 1/4 TB lemon juice

Combine 3 1/2 cups of flour, gluten, yeast, and mix until blended. Add in water and let mix for 1 minute. Allow mixture to sit for 10 minutes. This will allow the yeast to begin working and is called making a sponge. After it sits, add in salt, oil, honey, molasses, and lemon juice. Mix it all in. Add flour 1 cup at a time until all is incorporated. Mix dough for 7-10 minutes in mixer and allow it to develop its elasticity.

This dough will be more moist than other whole wheat doughs. Turn it out onto the countertop, divide in half, shape into a loaf shape, and place in two lightly sprayed nonstick bread pans. Place the loaves in a barely warm oven (oven has been preheated on a low setting and turned off). Allow dough to sit up to half an hour, or until it rises above the pans. Leave bread in the oven, turn on oven to 350 and cook bread for 30 minutes. Take bread out and place on a cooling rack.

Turns out perfect every time! One tip I've learned for slicing bread, is to slice it while it's laying on its side. Happy baking!

garlic pizza dough

let soften for about 10minutes:
1 C warm water
1.5 tsp active dry yeast
some honey

mix in:
2 Tb olive oil
3C bread flour
3/4 tsp salt
1tsp + fresh minced garlic
dried basil if you wish

if using your handy-dandy kitchenaid mixer, mix with the dough hook for a good 5-10minutes. add in more olive oil as needed to form a nice soft but not sticky ball. feel free to add more garlic & dried herbs as you desire! let rise in a greased bowl, lightly covered for an hour or so until doubled. punch down & form into 2 medium sized pizzas. top with your favorite stuff! bake at 450 until cheese is melted.

cinnamon banana bread

I'm freezing.
I have rotting bananas.
I turned on the oven & remembered my friend posted this recipe & picture long ago & I'm making it now.
In my new pampered chef mini loaf pans.
happy fall!!

barefoot in the kitchen: Recipe of the Week

cooked oatmeal bread

I had leftover oatmeal yesterday. so we made bread. I found this recipe & it was GOOD.
it makes 2 loaves & they taste best if you eat them within 1-2 days.


from James Beard (1973)


2C cooked oatmeal
OR (1 cup coarse rolled oats
+ 1 cup boiling water)

2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)

1 cup warm milk
1 tablespoon salt
1/4 dark brown sugar
4-5 cups all-purpose flour, approximately.


Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time.

Turn out on a floured board. Knead into a smooth pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes, unless you do it in an electric mixer with a dough hook, which is what I did). Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the pans, cover, and let rise in a warm place until about even with the top of the pans, or almost doubled in bulk.

Preheat oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, until the loaves sound hollow when tapped on top and bottom with the knuckles. Return the loaves without the tins to the oven rack to bake for about 5 minutes and acquire a firmer crust. Remove the loaves to a rack to cool.

Note: If you want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.

Onion Bread Pudding

on monday i tried a new dish: onion bread pudding. my kids were not excited by the name. i believe various versions of "ewwh" were heard during the course of cooking. however, once we ate it, EVERYONE except for toran LOVED it! toran tolerated it though, and didn't vomit, so that was a good sign! glenn says it tastes like very delicious warm bread. it was really good. i made the bread crumbs using a cubed up loaf of tasty italian bread from the wegman's bakery, and then toasting the chunks in the oven at 200, for about 30 minutes. check and stir every 10 minutes.

the best cornbread in the world

served at THESE IS MY WORDS book club:

1-1/2 C flour (I usually do a combo of white & wheat)
2/3 C (turbinado or brown is best) sugar (I only used 1/2 C)
1/2 C cornmeal
1 Tb baking powder
1/2 tsp. salt
1-1/4 C buttermilk (or milk or soymilk)
2 eggs (beaten)
1/4 C oil
3 Tb melted butter

place 2Tb butter in pan & preheat pan to 350 to melt butter. mix dry ingredients & wet ingredients separately. then add wet to dry & mix together. pour into prepared pan, bake 20+min or 10+min for muffins. it's done when it's golden & crusty on top and not raw in the middle!
(this is best in a cast iron skillet... but I don't have one of those. I always use my 9" pie pan or 8" pyrex square. also I usually use 1/2 C wheat and 1 C white flour. I also use the powdered buttermilk for this.)

Coconut Bread

Coconut Bread

Mix 1 cup oil with 2 cups sugar, add 4 eggs one at a time.
Add 2 tsp coconut extract and mix well.
Mix dry ingredients together...3 cups flour, 1 1/2 tsp baking powder,
1/2 tsp baking soda, and 1/2 tsp salt and add to wet ingredients.
Mix well and add 1 cup coconut flakes, 1 cup buttermilk*, and 1 cup
nuts (optional).
Grease pan and fill to just over 1/2 full (makes 2 large loafs or about 5 small).
Bake at 325 for 30-40 minutes.

Glaze for top

Boil for 5 minutes...1 cup sugar, 1/2 cup water, 2 Tblsp butter.
Remove from heat and stir in 1 tsp coconut extract.
Pour glaze over bread while still hot.
Remove from pans when completely cooled
Enjoy!!

*I just added 1 Tblsp vinegar to 1 cup of milk and let
sit for a few minutes to make
buttermilk so I didn't have to buy it

the secret to better bread

I LOVE my pampered chef stoneware loaf pan. I was skeptical at first, but it really DOES make better bread than any of my metal or glass pans. really. a friend had a pampered chef party a few months ago but I had family in town and didn't make it... and I really wanted another loaf pan. well, I am CHEAP, so I found 2 on ebay and made bids on them & promptly put it out of my mind, thinking I wouldn't win the auctions.
but alas. I won. both of them. so now I have THREE loaf pans. and I really only need two. if anyone wants one {brand new}, let me know. yours now for only $17.50.