Lemon Blueberry Ricotta Bread

I’m always in the search for recipes where I can use leftover ingredients from other recipes. This bread was one of them. I had leftover ricotta from the breakfast casserole I made and needed to use it up before it went bad. I found this recipe and it was ideal since I had a random lemon in the fridge too. We picked blueberries earlier this summer, so they’re my go to fruit for bread or muffins.

The bread came together quickly and it was delicious. It’s not an over sweet bread, so it was perfect for breakfast with a cup of coffee or an after dinner snack.

Lemon Blueberry Ricotta Bread | Join Us, Pull up a Chair

1 3/4 cup whole wheat white flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
1 1/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup ricotta cheese
1 cup blueberries
Zest of one lemon

Preheat oven to 350 degrees. Butter and flour a loaf pan and set aside.

In the bowl of a stand mixer, cream together the sugar and eggs. Add in the butter and mix until combined. Stir in the ricotta cheese, vanilla, buttermilk and lemon zest.

In a separate bowl, combine the dry ingredients until well combined. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the blueberries. Pour the batter into the prepared loaf pan.

Bake for 1 hour until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool completely until ready to slice and serve.

Source: Hungry Couple NYC

Black Raspberry Bread – The Secret Recipe Club

It’s time for The Secret Recipe Club reveal for my group this month.  I had a hard time picking a recipe from my assignment, The Painted Apron, this month. I had several recipes narrowed down,  but after picking up raspberries on my last Costco trip,  I knew I had to make Jenna recipe for blue raspberry bread….except I switched out the blueberries for black berries and omitted the orange glaze.

The bread is really good and made for a perfect breakfast with a cup of coffee or an after dinner snack. My little guy gobbled up a slice and asked for more…success!

Black Raspberry Bread | Join Us, Pull up a Chair

1 1/2 cup white whole wheat flour
1/4 tsp salt
1 tsp baking powder
3/4 cup sugar
2 eggs
1/2 cup coconut oil, melted
1/2 cup millk
2 tsp vanilla extract
1/2 cup blackberries
1/2 cup raspberries

Preheat oven to 325 degrees and grease a loaf pan, set aside. In a large bowl,  mix together all the ingredients except for the berries.

Pour half of that batter into the prepared loaf pan.  Spread half the berries and then carefully spread the remaining batter on top.  Lightly press down the remaining berries into the top of the cake.

Bake for 55-60 minutes until the cake is golden brown and a toothpick. Place on a wire rack to cool and then remove and slice.

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Orange Pull Apart Bread – The Secret Recipe Club

It’s the second Monday of the month and you know what that means!!! It’s Secret Recipe Club reveal day for my group. This month I was assigned, The Tasty Cheapskate – where tasty and cheap eat together. Jean has a great concept for her blog, eating delicious foods for cheap. All of her posts have cost breakdown and it was interesting to see how the prices of items have changed in the past three years. I chose a recipe, Orange Pull Apart Bread, that Jean made in October 2011. She noted the cost of an orange was 33 cents, I paid $1 for an orange to make this recipe…crazy!

I have seen pull apart breads all over Pinterest but haven’t tried one yet because when I read the instructions, it seemed daunting…until I saw this post. Jean had step by step instructions and the fear was gone. I knew I couldn’t mess it up with all the photos she provided….well, except that I rolled my dough a little too thin! It still worked out well and I ended up with thinner pieces of bread to nibble on. I think the next time I’ll try it, I’ll frost it with a cream cheese frosting, a la orange cinnamon rolls I used to eat growing up as a kid.

1/3 cup milk
1/4 cup unsalted butter
1/4 cup water
1/4 cup sugar
1 packet of quick-rise yeast
1 1/2 tsp vanilla
2 eggs
2 3/4 – 3 cups flour
1/2 cup sugar mixed with zest of one orange
1/4 cup unsalted butter, melted
Heat the milk to melt the butter and then add in the water into a bowl of a stand mixer. The liquid should be warm but not too hot. Add in the sugar and yeast. Once you start smelling the yeast, add in the eggs and vanilla. Mix together. 
Add in 1 cup of flour and mix on slow with a dough hook. Add in another cup of flour and mix. At this point, my dough was really wet, so I ended up using almost 3 1/2 cups of flour until my dough was no longer sticky. Knead the dough until it forms into a ball. The dough is different than regular dough that I’m used it, it’s more oily, but that is because it is a richer dough. Once the dough has formed into a ball, allow to rise until its doubled in sized. I use the proof setting on my oven (LOVE), and it took about an hour. 
Grease a loaf pan with non-stick cooking spray and set aside. Once the dough has risen, punch it down and turn out onto a floured counter. Roll into a 12 x 20 inch rectangle, about 1/4 inch thick. Take the melted butter and spread it all over the dough. Sprinkle the orange sugar all over the buttered dough. 
Using a pizza cutter, cut the dough into 5 strips from the short side. Stack the slices and then slice the long piece into 6 squares. Stack all these pieces together, cut side up and place them in the greased loaf pan. Allow to rise again until the dough is to the top of the pan or slightly above. 
Bake at 350 degrees for 30-35 minutes until the top becomes golden brown. Allow to cool in the pan and then transfer to plate where you get to pull apart slices of delicious orange bread. 

Honey Wheat Bread – The Secret Recipe Club

The Secret Recipe Club is back! My group had a break in January and while it was nice, it wasn’t good for my blogging. I’ve really slacked when it comes to making new recipes lately. Being stuck in the house because of cold and snowstorm after snowstorm, drives my motivation level down, down, down. This week I’m going to get back to making new recipes and working out. It’s all or nothing!

This month my assignment was Jen’s Journey. I loved looking through Jen’s blog and reading about everything that she has overcome over the years. I spent several hours reading and searching for my recipe. I haven’t made bread lately and with the cold weather, I knew it would be perfect timing since I was also making soup (recipe to come later this week). Who doesn’t love soup and bread on a snowy, winter day?
This recipe makes two loaves of bread but it was perfect to freeze one and enjoy the other right away. I loved the texture of this bread and it was a heavier bread that I usually make, but it was perfect addition to soup. Thanks Jen for getting me back in the kitchen, making bread and experimenting with the proof feature on my new oven!
2 packages regular active dry yeast
1/4 cup warm water (105-115 degrees F)
1/2 cup honey
1/4 cup butter, softened at room temperature
3 tsp salt
2 1/2 cups very warm water (120-130 degrees F)
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups ap flour
Dissolve yeast in the 1/4 cup of warm water in a large bowl of a stand mixer. Once dissolved, add in the honey, softened butter, salt, 2 1/2 cups water and 3 cups of whole wheat flour. Using a dough hook, combine on low for one minute. Once combined, beat on medium speed for 2 more minutes and then add in the remaining 1 1/2 cups of whole wheat flour and mix until combined. 
Starting with 2 3/4 cups of the all-purpose flour, combine with the whole wheat dough until the dough starts to pull away from the sides of the bowl. Add in another 1/2 cup of flour and continue kneading the dough until the dough is smooth. 
In a greased bowl, turn the dough around the bowl to cover all sides. Cover and let rise in a warm place for approximately 40 minutes or until it’s doubled in size. When the dough has doubled in sized, grease two 9×5 inch loaf pans with non-stick cooking spray. Gently punch the dough to deflate the dough and divide into two equal pieces. Shape the dough into loaves and place into the greased pans. Cover and allow to rise for another 40 minutes or until the dough has doubled in size. 
Preheat oven to 375 degrees. Bake for 30 minutes and then reduce the temperature to 350 degrees and bake for another 10 to 15 minutes. Remove the bread from the pan immediately and place on a cooling rack. Allow to cool completely and then slice, butter and dig in!