Apple Cake

This apple cake is actually a cross between a cake and a bread. It’s the perfect dish to take when you’ve been asked to bring a finger food. Not too rich and not too sweet, it blends both fruit and protein into a moist cake.

We served this recently at a church Christmas dinner to go along with our theme. It was indeed a hit!

The recipe makes two cakes, so you can serve one and freeze the other for a later time. Be sure not to overbake or it will be dry.

Apple Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A moist and tasty cake with apples and walnut as the main ingredients for flavor. The recipe makes two, so you can serve one and freeze the other for a later time.
Ingredients
  • 3 cups apples, peeled, cored, and chopped (Golden Delicious or Granny Smith recommended)
  • 2 tsp. vanilla
  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon (I added a little more)
  • 1 tsp. salt
  • 3 cups flour
  • 1 cup chopped walnuts
  • Turbinado sugar (to sprinkle on top)
Instructions
  1. Combine the following: flour, salt, cinnamon, and baking soda
  2. In a separate bowl, mix togethr sugar, oil, and vanilla
  3. Add eggs, one at a time. Stir to combine.
  4. Pour wet mixture into the dry ingredients and stir.
  5. Fold in apples and walnuts (the batter will be thick)
  6. Grease 2 loaf pans and spread half of the batter into each pan.
  7. Sprinkle the tops of each loaf with a little sugar
  8. Bake in a pre-heated 350-degree oven for about one hour, or until toothpick in the center comes out clean.

 

 

 



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apple cake

 

Challah Bread

challah bread

Challah bread is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays (other than Passover).  We served this in December when we had a special meal at church celebrating the birth of Jesus. Even though we recognize that orthodox Jews do not celebrate Christmas, we wanted to serve authentic Jewish food, so Challah bread was included in the menu.

You’ll mix your dough and then allow it to rest and rise. The eggs and honey give the dough a little heavier feel, but the texture of the bread is soft and chewy.

challah bread

The dough after it is mixed and rising.

This recipe makes two loaves, and for each loaf, you will need two braids. Divide the dough into two portions, then divide each portion into three pieces. The three pieces give you the braids for each challah loaf.

I found this recipe in Daughters of Promise magazine.

I hope you’ll enjoy this recipe as much as I do!

challah bread

Challah Bread
Author: 
Recipe type: Bread
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A heart pull-apart recipe for a Jewish bread that's easy to make and fun to eat. Serve it for special occasions or for an authentic Jewish meal.
Ingredients
  • 1 Tbsp. dry active yeast
  • 1 cup warm water (100-110 degrees)
  • 2 Tbsp. honey
  • 1 tsp. salt
  • 3 eggs, beaten
  • 3½ cups flour (more if you are kneading by hand)
  • 1 egg yolk OR 2 tsp. melted butter for brushing on top before baking
Instructions
  1. Dissolve yeast in water and let rest for 10 minutes.
  2. Stir in honey and salt and allow it to dissolve
  3. Add beaten eggs
  4. Mix in the flour a little at a time until sticky, then continue to knead more flour into the dough until smooth
  5. Place dough into a greased bowl and allow it to rise to double in size (about one hour)
  6. Divide the dough into two pieces.
  7. With each piece, divide it into three "braids".
  8. Make braids by rolling each piece into a long "rope"
  9. Beginning at one end, braid the "ropes" together.
  10. Tuck the edges underneath
  11. Place each loaf on a greased cookie sheet and brush with egg yolk OR melted butter
  12. Allow bread to rise again
  13. Bake at 350 for 30-35 minutes or until the tops are golden brown and the loaf sounds hollow when tapped
  14. Allow bread to cool, then serve.

 



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challah bread

How to Make Homemade Bread Without a Mixer

 

homemade bread

No electric mixing – hands only!

 

No mixer homemade bread. Making your own homemade bread is not difficult, even if you have to mix it by hand. (People used to do it by hand back in the day, and it’s just as easy now as it was then.) You can mix it up without using a mixer, and, while it might take a little longer, you will have the satisfaction of accomplishing this feat in short order!

Your oven. You can bake bread in an outdoor oven, an electric oven, or a gas range. It matters not at all.  A convection will get the job done a little sooner, but you can use any oven, believe me.

A few weeks ago, our daughter’s friend, Paryce, visited and wanted to learn how to make bread. She doesn’t have a mixer (not even a hand-held one), but in the kitchen of Linger Longer, she learned how to make bread anyhow. My Bosch and my Kitchen Aid sat silently on the counters. The hand-held mixer stayed inside the drawer, and we just used a few measuring cups and a bowl to mix up the dough.

Gather your ingredients. You will need warm water (110-115); vegetable oil; sugar; salt; yeast; bread flour. That’s all. This is what you do.

Warm Water. Using tap water, turn it on to hot until it warms up and becomes the right temperature (110-115 degrees). I’ve used a meat thermometer and a candy thermometer to do this. Once you’ve done it a few times, you’ll be able to “feel” and know when it’s the right temperature. Measure the water and put it into a bowl or a measuring cup. We used a measuring cup. If the water is too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate like it should. Learn to get the water just right. The picture below shows the beginning of the fizzing of the yeast.

homemade breadYeast. Pour the yeast on top of the water. It will start to slide into the warm water.

Sugar. Add the sugar. Adding the sugar will help “push” the yeast down into the water. You can use a fork to stir it together. You definitely want that yeast to be submerged in the water!

Wait. Watch the yeast start to bubble as it dissolves. This will take 5-10 minutes.

homemade bread

Most of the yeast is dissolved.

Vegetable Oil and Salt. In a large bowl, mix the two together. If you want to, you can add a cup of flour now, or just wait.

Add the mixtures. Mix the yeast/water and the vegetable oil/salt together well. We used a large slotted spoon.

homemade bread

Mixing the salt/oil and water/yeast/sugar together

Add flour. Start with two cups. Use the slotted spoon until it’s too hard to handle.

homemade breadBegin kneading flour into the dough. Put some flour on your counter, spoon out the bread mixture and start mixing/kneading the flour into the dough. Just add a cup at a time and keep kneading.

homemade bread

We divided the dough into two parts and each of us worked on one lump of dough, adding a little flour at a time.

Knead the dough. Keep working the dough and kneading until it is smooth and elastic. You’ll be able to get that “feel” after you’ve worked it long enough. My arms were starting to get tired but Paryce kept plugging away until her dough had a smooth, soft texture.

homemade breadPut in a bowl and let it rise. Once the dough is the right texture, put it into a greased bowl, turning it over so that all sides are covered with oil. After it has doubled in size, punch it down with your hands and let it rise. You should let it rise twice if you have time.

On this photo, you can see where our fingers went into the dough to punch it down.

Shape loaves and put into bread pan. Pick up the dough and put it into a round or an oblong shape; you can knead it into the shape you want, or slap it with your hands to get the air bubbles off.  Once the loaf is in the pan, I put a fork down through the loaf – 5 or 6 places times total. This (supposedly) helps get rid of air bubbles. Plus, it’s the way my mama did it, so I do it this way, too.  I have a sister who doesn’t prick her loaves anymore and she says they turn out fine.

Let bread rise, then bake. Once the bread it in the pan, let it rise again. Once it’s ready, put the pans into a pre-heated oven and bake. You can turn them around part-way through.

Schmutz. That’s Pennsylvania Dutch for “grease”.  So that’s what we do. Schmutz the tops of your bread and watch it glisten! You can use butter, margarine, Crisco, or vegetable oil.

This photo is the finished product and the process took about four hours from start to finish. It took longer because I had Paryce practice getting the water temperature right, and then we were busy doing other things so the dough rose higher than it needed to before we punched it down both times. Plus, we took our time to knead the flour into the dough. You can do this easily in under three hours.

The recipe. You can follow this method using any recipe, but I’m happy to share the one I used for this one. I actually just doubled the easy dinner roll recipe. Here’s the doubled recipe.

How to Make Homemade Bread Without a Mixer
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 loaves
 
Such an easy recipe to learn how to make homemade bread - without using a mixer! From start to finish, you can be done in two hours or a little more.
Ingredients
  • 3 cups water
  • ½ cup sugar (I used a lot less)
  • 2 Tbsp. yeast
  • 1 Tbsp. salt
  • ½ cup vegetable oil
  • 8-12 cups bread flour
Instructions
  1. Dissolve yeast with sugar in warm water (110-115 degrees)
  2. Mix vegetable oil and salt together
  3. Add the yeast mixture to the oil mixture
  4. Add 4 cups bread flour to the yeast mixture and stir until mixed well
  5. Put the dough on the counter and dust with bread flour
  6. Knead the bread flour into the dough
  7. Keep adding more flour into the dough until it is not sticky
  8. Knead on countertop until smooth and elastic - 5-10 minutes
  9. Place into greased bowl and let rise in a warm, draft-free place
  10. When double in size, punch down and let it rise again
  11. Repeat
  12. Divide dough into equal portions and shape into loaves
  13. Put into greased bread pans and prick with a fork if desired
  14. Let rise until double
  15. Bake in 350 oven for 30 minutes or until brown
  16. Remove from pans and cool on a rack or a tea towel
  17. Grease the top of loaves with butter, margarine, vegetable oil, or Crisco

 

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pinterest homemade bread

Golden Sesame Braid Bread

Sesame Braid Bread

This Golden Sesame Braid Bread is a festive loaf and is easy to make. Using regular flour (not bread flour), eggs, and milk, it is different than your normal homemade bread.

Basic Instructions on Milk in Bread

The recipe calls for scalded and then cooled milk. I just warmed mine enough to melt the butter. Back in the day when milk was not pasteurized, milk was always scalded when used in cooking and baking. Then it had to be cooled to lukewarm so it was not too hot, or it would kill the yeast. Many cookbooks still carry those instructions: scald milk, then cool to lukewarm. I just make it lukewarm to begin with since the milk I use is pasteurized.

sesame braid bread

The braid – almost ready to go into the oven.

Mixing and Braiding

I mixed this up in my Bosch Mixer and it was simple enough. Kids will enjoy helping to “braid” the bread. The glaze of egg and water helps give it a golden glow, and the sesame seeds on the top help give it added appeal.

If you want to speed it up a little, you can add a little more yeast. As it is, the total time from mixing to coming out of the oven for me was just two and a half hours. This Sesame braid bread is well worth the time and effort.

Sesame Braid Bread

I found this Sesame Braid Bread recipe in a cookbook I was given as a bridal shower gift in 1984. The cookbook is called Country Fair Cookbook (Every Recipe a Blue Ribbon Winner).

Sesame Braid Bread

 

Golden Sesame Braid
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A golden braid of bread that will have you coming back for more. This recipe takes just a little more time and effort - but not enough to make you want to skip making it. Let kids help you braid the bread for added fun.
Ingredients
  • 1½ cup milk, scalded (which I do not do - see above)
  • ¼ cup shortening
  • ¼ cup sugar
  • 1 Tbsp. salt
  • 1 Tablespoon yeast
  • ½ cup lukewarm water
  • 3 eggs
  • 7½ cup sifted flour
  • 1 egg, beaten
  • 1 Tablespoon water
  • 2 Tablespoon Sesame seeds
Instructions
  1. Combine milk, shortening, sugar, and salt. Heat enough to melt butter.
  2. Cool to lukewarm.
  3. Dissolve yeast in lukewarm water
  4. Add yeast, 3 eggs, and 2 cups flour to the milk mixture
  5. Beat until smooth, about 2 minutes
  6. Gradually add enough remaining flour to make a soft dough
  7. Knead 8-10 minutes on floured surface
  8. Place in lightly greased bowl and let rise until double (about one hour)
  9. Divide dough into six parts.
  10. Roll each part into a 12-inch strip
  11. Braid three strips together to form the loaf
  12. Place on a greased tray
  13. Brush braids with glaze made with egg and water, then sprinkle with Sesame seeds
  14. Allow to rise again until double (about 45 minutes)
  15. Bake at 350 for 30 minutes or until done

sesame braid bread