"Brioche" (non-authentic bread machine version)

I always feel like I'm cheating when using my bread machine. In this case, all it's doing is making the dough, but since I'm not doing the physical labor, I feel inferior.

This recipe came with my bread machine. While it's called "brioche," and it's got eggs and tastes great, it's not what I'd call authentic. It's still a great recipe, but if you're expecting the golden yellow of challah inside, or that very distinct texture, this won't have that. This gives you nice dense, soft bread, similar to dinner rolls.

Makes 12
Place the ingredients in the following order in your bread machine (wet to dry):
1/2 cup milk
2 large eggs
2.5 cups flour
2 Tbsp sugar
1/2 tsp salt (I suggest slightly more if you use unsalted butter)
1/3 cup butter, cut into small pieces
1 tsp active dry yeast

Egg Glaze:
1 egg, beaten
4 tsp water

-Set to dough setting. My machine takes an hour and 45 min.
-Divide into 12 equal pieces. Roll into balls and allow to rest for 20 min, covered with plastic wrap
-Place in greased brioche cups, or muffin tins. Brush with egg glaze
-Bake for 15 minute or until till tops are golden brown

Peppery Muenster Biscuit Goodness

My friend Jihan brought over some amazing biscuits from Little Buddy Biscuit Company in Brooklyn the other night and after greedily devouring them, I was determined to recreate the deliciousness. Here's what I came up with. They are scrumptious and don't need butter or anything as a topper.

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 Tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
10 oz. Muenster Cheese, coarsely grated (1 1/2 cups)
2 teaspoons coarsely ground black pepper
1 cup well-shaken buttermilk

Preheat oven to 450°F.
(I put the Muenster in the freezer before making this recipe to make grating easier)

Whisk together flour, baking powder, sugar, baking soda, salt, and ground pepper in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Muenster cheese. Add buttermilk and stir until just combined.

Spoon dough into mounds (size depending on how many you wish to make) about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

These are best eaten right out of the oven. The next morning, they were delicious, but the texture was less like that of a biscuit and more like a crumpet.

Whole Wheat Biscuits

We went up to Vermont a few weeks ago and brought back a brick of Grafton Village Sage cheese. With no crackers, or baguettes on hand, I made the quickest bread-like food I could think of: BISCUITS!! My whole wheat flour doesn't get much use, so I found this recipe. Super tasty, super easy.

Blueberry Buckle (coffee cake)

(Recipe from Land O Lakes Treasury of Country Recipes, an awesome book with simple recipes which I picked up at a book fair for $7)

Cake:
2 cups flour
3/4 cup sugar
1/2 cup milk
1/4 cup butter, softened
1 egg
2 tsp baking powder
1/4 tsp salt (I reduced it from 1/2)
1/2 tsp nutmeg
1 cup fresh or frozen blueberries

Streusel Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter, softened

Preheat oven to 375.
For the cake, combine all ingredients except blueberries untill well mixed. Fold blueberries into the batter. Spread into greased and floured 9" sq baking pan. (It will barely look like enough to cover the bottom).
For the topping, mix all the dry ingredients. Cut in butter till crumbly, sprinkle over batter.
Bake for 30-35 min.

Banana Bran Muffins

Monday morning muffins! I've always been a morning person, so getting up early to bake is never really a problem for me. Plus, it makes the apartment smell awesome. I even made 12 mini muffins to share with whoever happens to be at work first. Want the recipe?

Popovers

The first time I'd ever had a popover was during my visit to Maine 2 years ago, at the Jordan Pond House. This delicious eggy, air-filled bread is a great alternative to the usual biscuits, muffins or scones at brunch. It reminds me a bit of Yorkshire pudding, but I think I like this better. Top with some butter and jam and eaten fresh out of the oven!

Recipe from (Reader's Digest Quick and Delicious Cookbook)

2 large eggs
1 cup milk
1 Tbsp vegetable oil
1 cup flour
1/2 tsp salt

1. Preheat oven to 425. Using an electric mixer, beat eggs till frothy. Beat in milk and oil. Beat in flour and salt. Let batter rest for 10 min
2. Grease 6 popover or medium sized muffin cups (you only want to fill the batter about 1/3-2/3 full, so you need larger muffin cups). Divide batter evenly.
3.Bake till puffed and browned (20-25 min). Serve immediately.