Cranberry Bread

This moist and flavorful cranberry bread is packed with cranberries and chopped walnuts and bakes up airy and soft. It’s one of my favorite bread recipes because it always draws a crowd!


There is no doubt that the holidays are a time for baking. From cookies to cupcakes and everything in between. It really is the most delicious time of the year. My favorite holiday baking is the bread. There really isn’t anything better than waking up to the smell of bread baking in the oven. Unless its eating that bread fresh from the oven with the butter melting like a pool of golden sunshine.

My favorite is this cranberry bread. The recipe was passed down to me from my Oma. I may be biased, but my Oma was the world’s best baker. I have woken up to the smell of this bread baking every Christmas morning for as long as I can remember. After Grandma passed, I picked up the torch out of love for my Oma’s memory, but mainly for my family. A Christmas without this bread just would not be Christmas. It just might be the best cranberry bread recipe ever! 

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Pancake Mix and Muffins

Here is a busy morning breakfast cheat that works so well it has become a constant instead of a cheat. I make a few tweaks to pre-brought pancake mix for quick and easy muffins. Because pancakes are prepared to be light and fluffy you achieve a light and fluffy muffin that bakes up super high and uniformed. In addition, since pancakes are not meant to be overly sweet you get an almost bread like muffin. You can add ingredients to appease that sweet tooth if you choose.

Pumpkin Spice:

Because it is early September and there is nip in the morning air I have a craving for fall flavors. Today I am opting for a pumpkin spice pancake mix. For the most part, you can follow the package directions when changing pancakes to muffins. The one crucial thing you want to remember is to decrease the liquid.

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Oma’s Rye Bread

Is there anything better than the smell of bread baking in the oven? Not at this farm! We believe baked bread is synonymous with country living and no farmhouse is complete without that glorious aroma wafting through the kitchen. It just brings us back to fond childhood memories.

Growing up Ella lived in the city but every few months she and her family would pack into the car and travel north to Oma’s house. All they talked about the whole trip was Oma’s bread. By the time they pulled up the long lane they were salivating like Pavlov’s dog. We cannot remember a family meal at Oma’s table that did not include homemade bread.

Oma had magic in her fingers. Even today when people mention Oma they mention her bread. Ella remembers the first time she tried to make Oma’s rye bread. “I crashed and burned.”” she laughs. Working with yeast takes some practice. We’ll share some of our tricks to help you along. We promise it will be worth the effort.

Oma’s Rye Bread

Cedar Oak Farms
This bread bakes up light and airy. It has a soft rye flavor with a slight sweet undertone. It's a perfect sandwich bread as the rye does not take away from the other ingredients.
Prep Time 10 mins
Cook Time 30 mins
Rise Time 4 hrs 30 mins
Course Breads
Servings 2 loaves

Ingredients
  

  • 2 cups warm water
  • teaspoon active dry yeast
  • 1 tablespoon molasses
  • cups rye flour
  • teaspoon salt
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 3 -4 cups white bread flour

Instructions
 

  • In a two-cup measuring cup measure the water. I recommend using a thermometer to check the temperature. You want it to be between 110-120°F. Too hot, you will kill the yeast. Too cold, the yeast will not activate. Add about 1/8 teaspoon of the molasses to the yeast and water. You want to give the yeast something to eat. Let it sit for 5 minutes. When you have a layer of “foam” your yeast is ready.
  • In a stand-up mixer bowl add the rye flour, salt, and brown sugar. Attach the paddle attachment and pulse to mix. Add in the oil, water & yeast mixture, and 2 cups of the bread flour and mix. Replace the paddle attachment with a bread hook. Add the remaining flour and knead until smooth and elastic about 8 minutes.
  • Transfer dough to a clean lightly floured surface and foam into a bowl. Place into a lightly greased bowl, cover with a towel, and let rise until double in size, 1 – 2 hours.
  • Using your knuckles push the dough down and return to floured surface. Knead about 3 – 5 minutes. Return to bowl and let rise a second time until doubled, 1 – 2 hours.
  • Divide the dough evenly. I do not knead it at this point but rather form the dough into 2 loaves and place them in greased loaf pans. Let rise for 30 minutes Bake at 350°F for 30 minutes. Check for doneness by inserting a thermometer in the center of the loaf. It should read between 190-205°F. This recipe makes a light and airy loaf.
Keyword Bread