Tag Archives: bread

There are plenty of reasons to make appetizers and party food this time of year. Whether you are gathering around the T.V. with friends to watch football or hosting a holiday party at your home, hand-held snacks are the name of the game. I’m sure some of your go-to appetizers are delicious, but be prepared to knock some off of your list (and table) to make room for this Rosemary Asiago Pull-Apart Bread.

Cheesy Rosemary Garlic Pull Apart Bread

This cheesy, buttery pull-apart bread is out-of-this-world delicious but there are few things to keep in mind before taste testing.

Cheesy Rosemary Garlic Pull Apart Bread

Make sure you are working with crusty bread. Fluffy, airy bread is difficult to cut for pull-apart purposes, so make sure you buy a dense loaf for slicing. Once you’ve picked out your perfect loaf, try this trick for cutting the bread.

Cheesy Rosemary Garlic Pull Apart Bread

Place the bread on your kitchen counter between two cutting boards (it helps if they are the same thickness). Place a damp paper towel under each cutting board to keep them from slipping while you slice the bread. Then cut 1 inch slices diagonally across the bread, from end to end. Your knife will stop once it hits the cutting board, ensuring that you aren’t cutting all the way through, leaving the bottom in tact. Cut 1 inch slices diagonally in the opposite direction to form diamonds in the bread. These cuts are what make the bread easy to pull apart.

Cheesy Rosemary Garlic Pull Apart Bread

With a generous portion of shredded cheese and butter added, wrap the pull-apart bread in aluminum foil and bake for about 20 minutes, until the cheese is fully melted and the bread is golden brown and crisp on the top.

Cheesy Rosemary Garlic Pull Apart Bread

When you’re at the grocery store, be sure to grab some extra napkins and maybe (definitely) a second loaf of bread – your first attempt won’t last long. Thank your go-to appetizer recipes for their service and welcome this party-perfect pull-apart bread into your savory snack circuit.

Rosemary Asiago Pull-Apart Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Rosemary Asiago Pull-Apart Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. Heat oven to 400°F.
  2. Using a bread knife, slice top of bread into 1/2-inch diamond cuts. (See tip below.) Set aside.
  3. In a food chopper, blend butter, rosemary, garlic and salt. With a small spatula, spread butter inside each of the slices of bread.
  4. Fill bread cuts with shredded cheese.
  5. Spread remaining butter over top of bread. Wrap in aluminum foil
  6. Bake until cheese is melted, about 20 minutes.
Recipe Notes

To slice bread without cutting all the way through, place the bread on the counter between two cutting boards of the same thickness, about 1/4 to 1/2-inch thick. Place a damp paper towel under the cutting boards to keep them from slipping. Cut 1 inch slices diagonally across bread from end to end. Your knife will stop at the cutting board to ensure that you do not cut completely through the bread, leaving the bottom intact. Cut 1 inch slices diagonally in the opposite direction to form diamonds.

Share this Recipe


When the leaves start to change colors, pumpkin everything starts to line the shelves at the grocery store. Pumpkin beer, pumpkin coffee creamer, pumpkin granola – you name it. While it’s easy to pick up your favourite pumpkin spice treats at the store, it’s prime time to get in the kitchen and make some homemade goodies. It’s fall y’all!

One of our favourite fall recipes is pumpkin bread.  Eat it warm and toasted for breakfast, as an afterschool snack with fresh apple slices or handful of dried cranberries, or even for dessert with a dollop of whipped cream or caramel ice cream. The Test Kitchen’s recipe is even topped with pumpkin seeds. Don’t buy those at the grocery store either, and plan to make this pumpkin loaf after a night or carving pumpkins with the family.

Pumpkin Bread

In a small bowl, stir together whole wheat flour, all-purpose flour, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder.

In a large bowl, use a Hamilton Beach® hand mixer to beat together eggs, sugar, pumpkin puree, vegetable oil, milk and vanilla extract. Reduce the mixer speed to low and gradually add the dry ingredients until well blended.

Pumpkin Bread

Add the batter into a prepared bread pan and sprinkle with a generous amount of pumpkin seeds. Get creative with a fall-inspired design or simply sprinkle them on top. Bake at 350 degrees for 50 to 55 minutes until the bread is fully cooked.

You’ll make this pumpkin bread all season long. Make it for the neighbours to welcome fall or have a loaf in the kitchen as a go-to for breakfast or dessert on chilly days.

Pumpkin Bread

Want to incorporate pumpkin into your meal planning as much as possible this fall? Try some our favourite pumpkin recipes like this creamy slow cooker pumpkin soup, delicious pumpkin spiced coffee and fluffy pumpkin donuts.

 

Homemade Pumpkin Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Homemade Pumpkin Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350°F. Spray a 8 ½ x4 ½ x2 ½-inch loaf pan with nonstick cooking spray.
  2. In a small bowl, stir together flours, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder. Set aside.
  3. In a large bowl with hand mixer on MEDIUM, beat together eggs, sugar, pumpkin, oil, milk and vanilla extract.
  4. Reduce speed to LOW and gradually add flour mixture until blended.
  5. Pour batter into prepared pan and sprinkle with pumpkin seeds.
  6. Bake 50 to 55 minutes or until cake tester inserted in center comes out clean.
  7. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack and cool completely.
Share this Recipe


Summertime is prime zucchini season. Whether you are growing it in your backyard garden or buying an armload from your local grocery store, now is the best time to enjoy this seasonal squash.

Whether you are using your electric spiralizer to make zoodles for a low-carb dinner or experimenting with different zucchini boat recipes, there are plenty of ways to incorporate zucchini into your daily routine this summer.

One of the most obvious ways is to make zucchini bread. While we are big fans of the classic recipe, this chocolate zucchini bread is next level. Because everything is better with chocolate, right?

In a small bowl, mix flour, cocoa, salt, baking powder, and baking soda.

Chocolate Zucchini Bread

Then, using your Hamilton Beach® food processor fitted with the shredding disc (running) add zucchini to the food chute. Your food processor shreds the zucchini in seconds, it’s such a time saver.

Chocolate Zucchini Bread

In another bowl, use your Hamilton Beach® hand mixer to beat sugar, eggs, butter, milk and vanilla extract until well blended. Reduce the mixer to a low and slowly add the flour mixture. Then stir in the shredded zucchini and chocolate chips. Go ahead, throw in a few extra chocolate chips while you’re at it.

Chocolate Zucchini Bread

Transfer the mixture to a 9×5-inch pan and bake for an hour at 350 degrees.

Chocolate Zucchini Bread

This chocolate zucchini bread is truly irresistible. Serve it for a sweet breakfast with a hot cup of coffee or a (secretly) veggie-packed dessert. This delicious bread will undoubtedly trick the kids into eating their vegetables this summer.

Chocolate Zucchini Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Chocolate Zucchini Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Units:
Instructions
  1. Heat oven to 350°F. Spray a 9x5-inch baking pan with nonstick cooking spray. Set aside.
  2. In a small bowl, stir together flour, cocoa, salt, baking powder and baking soda. Set aside.
  3. Using shredding disc with food processor running, add zucchini to food chute. Process until shredded. Set aside.
  4. In a large bowl, using a hand mixer on medium speed, beat sugar, butter, eggs, milk and vanilla extract until well blended.
  5. Reduce mixer to low speed, gradually beat in flour mixture until blended. Stir in zucchini and chocolate chips. Pour mixture into prepared baking pan.
  6. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
Share this Recipe


 

March is National Nutrition Month, and for many people, the best health includes following an eating plan catered to specific dietary needs. For some, this means eating gluten-free. Whether your gluten-free diet is a necessity or a general guideline, you may find baking bread at home to be a better option than the stale, crumbly options available on most grocery store shelves. And with a dedicated gluten-free bread machine, you can hope to avoid cross-contamination. Our gluten-free whole grain bread contains over 50% whole grains and is perfect for sandwiches, toast or bread pudding.

Gluten-free whole-grain bread from @hamiltonbeach

Gluten-free whole-grain bread from @hamiltonbeach
Gluten-Free Whole Grain Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Servings
12
Servings
12
Gluten-free whole-grain bread from @hamiltonbeach
Gluten-Free Whole Grain Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. In a bowl, whisk together the hot water, eggs, vinegar and oil. Place the liquid ingredients in the bread pan.
  2. In a separate bowl, stir together rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt, xanthan gum, nondairy creamer and sugar.
  3. Pour the dry ingredients on top of the liquid.
  4. Make a small well on the top middle of the dry ingredients and add the yeast.
  5. Choose Cycle 3 Gluten-Free, 1.5 pound loaf for size of bread and medium for crust color. Press Start. When done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf.
  6. Let cool 10 minutes before slicing with a bread knife.
Recipe Notes

This gluten-free recipe is over 50% whole grain using brown rice flour.

Share this Recipe

For more information on bread machines and how they work, read Breadmaker 101: The Basic Guide for Using a Bread Machine.

Breadmaker 101: The Basic Guide for Using a Bread Machine to Make Delicious Bread at Home - with a bonus recipe for White Wheat Bread! From Everyday Good Thinking, the official blog of @hamiltonbeach

Whatever your taste preferences or dietary needs, you can satisfy them with Hamilton Beach® Bread Machines. Developed with nutrition in mind, they feature settings such as gluten-free and whole-grain so you can bake wholesome breads using a variety of flours.

 



Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Irish soda bread has been popular in Ireland for hundreds of years. It started with the introduction of baking soda, which allowed people to make quick breads from just flour, baking soda, buttermilk and salt. Over time, additions to soda bread such as raisins, sugar and caraway seeds have made their way into modern American adaptations to classic soda bread traditions.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Baking soda interacts with the acidity of buttermilk to create the leavening agent in soda bread. Normally, you’d use yeast, but this way you don’t have to. Our recipe makes things even easier by eliminating the traditional buttermilk, which is the liquid left over after making butter. So what’s the best substitute for buttermilk? A simple combination of milk and vinegar will still get the reaction you need to make dough rise when baking, but you’re much more likely to have these ingredients on hand, so you can save a trip to the store.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Because soda bread is a quick bread it doesn’t get kneaded like traditional bread. Handle it as little as possible once you completely incorporate the ingredients. You’ll form it into two balls of dough for baking into rounds, lightly dust with flour and score the top into a cross. The scoring shape achieves multiple ends: it allows the heat to reach the thickest part of the bread more easily to facilitate even cooking and allows the crust to expand as the bread rises during the baking process. The scoring of the cross shape is even said to have religious meaning dating back hundreds of years in Irish history; you were “crossing” the bread and giving thanks.

This delicious bread has a long history for good reason: not only did it help Irish farmers sustain their energy in the fields long ago, it tastes great and is quick and easy to make. Prepare it for dinner, a potluck or brunch and be sure to serve it with a side of salted Irish butter. It’s best slathered with a generous portion.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach
Irish Soda Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach
Irish Soda Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Heat oven to 350°F.
  2. In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
  3. Divide mixture in half; shape into two round loaves. Cut an X in top of each loaf.
  4. Place loaves on parchment paper-lined cookie sheet.
  5. Bake 35 to 40 minutes or until golden brown. Cool on wire racks.
Recipe Notes

Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread.

Share this Recipe