Posts Tagged ‘baking at home’

Tuesday Recipe: Two Easy Pumpkin Recipes To Make Today!

Tuesday, October 29th, 2013

It is definitely feeling like fall today in Maine. The sky is bright, the wind has a chill to it, and the colorful leaves are gently cascading down from their limbs like small golden parachutes against the stark blue sky. Folks have started decorating for Halloween, and there are pumpkins on many porches. We are celebrating this time of year with pumpkin recipes galore! Enjoy!

Pumpkin Bread

Yield: Two 8.5 x 4.5 inch loaves • Prep: 10 minutes • Cook: 1 hour

Baking PumpkinsIngredients:

  • 3-1/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 2-2/3 cups granulated sugar
  • 4 eggs
  • 2 cups (15 oz.) canned pumpkin
  • 2/3 cup water
  • 1 teaspoons vanilla extract
  • 1 cup chopped nuts


  1. Preheat oven to 350°F. Lightly grease two 8½ x 4½-inch loaf pans.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
  3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
  4. Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
  5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.

Pumpkin Cinnamon Chip & Pecan Granola Bars
Yield: 10-12 bars • Prep Time: 10 minutes • Cook Time: 40 minutes • Total Time: 50 minutes

Soft Decorative Pumpkin RustIngredients:

  • 3¼ cups traditional rolled oats
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup light brown sugar
  • ½ cup pumpkin puree (canned pumpkin)
  • ¼ cup applesauce
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup cinnamon chips
  • ½ cup chopped pecans


  1. Preheat oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick spray and set aside.
  2. In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt and nutmeg. In a medium bowl whisk together the brown sugar, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.
  3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to under bake! Remove from the oven and cool on a wire rack. Cut into bars and serve. Leftover bars can be individually wrapped in plastic wrap or stored in an airtight container and kept at room temperature.

Had your fill of pumpkin? Let us know your favorite pumpkin recipes in the comments below!

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Tuesday Recipe: Make Your Own Bread at Home

Tuesday, October 15th, 2013

Many people are terrified by the idea of making homemade bread. It is often feared that either you are going to be stuck with a loaf that does not rise, or your oven will not cooperate and the brick-like substance that you take out will be inedible. Although we here at Sturbridge Yankee Workshop have all shared those same fears, we also know that once you have made your own bread from scratch, the task ceases to be as daunting as it once was.

Today we are featuring several recipes that you can easily make at home, including pizza dough. Now grab your apron and let’s give homemade baked bread a whirl.

Pizza DoughPizza Dough


  • 3 1/2 to 4 cups bread flour, plus more for rolling (Using bread flour will give you a much crisper crust. All-purpose flour will give you a chewier crust.)
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, 110 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons


Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Unused dough rounds can be frozen for later use! When baking your pizza, we highly recommend a pizza stone for evenly crisp crust!

Onion Dinner Rolls

Makes 16 rolls. Hands-On Time: 45 minutes. Total Time: 3 hours

Dinner RollsIngredients

  • 3 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 1/4 cup plus 1 teaspoon granulated sugar
  • kosher salt
  • 2 0.25-ounce packages active dry yeast
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 6 cups all-purpose flour


1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

2. Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

3. Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

4. Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving. The rolls can be made up to 1 day in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375° F oven for 5 to 10 minutes before serving.

Five Step Basil and Beer Bread

Makes 1 loaf. Hands-On Time: 10 minutes. Total Time: 1 hourBasil Beer Bread


  • olive oil for the baking sheet
  • 3 1/4 cups all-purpose flour
  • 1 1/4-ounce package active dry yeast
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup (3 ounces) grated Parmesan
  • 1 12-ounce bottle beer, preferably ale
  • flour for the work surface
  • 1 cup chopped or torn fresh basil


  1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
  2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
  3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing. This bread would be dreamy when dipped in olive oil!

Stoneware Baking Sheet Tools of the Trade

If baking is a serious hobby in your house, or even if it is not, it is wise to ensure that you have all of the necessary tools at the ready for any kitchen adventure. On our website we have an entire section devoted to bakeware, like this stoneware baking sheet to the left. Click here to browse more kitchen items at Sturbridge Yankee Workshop.

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