bread – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Sun, 24 Sep 2017 20:26:39 +0000 en-US hourly 1 Zucchini Loaf infused with Basil https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/ https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/#respond Sun, 24 Sep 2017 20:26:39 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2229
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two dozen basil leavestwo dozen basil leaves
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Ever wonder why summer produces so much zucchini? If you grow a vegetable garden or, like me, receive a weekly CSA (community supported agriculture) box from a local farm, it seems like a logical question when this vegetable just keeps emerging. My curiosity lead me to explore and here’s what I found:

Zucchini grows in any type of soil, needs no extra attention, and easily pollinates. One plant will produce lots of flowers, which translates to lots of fruit. It also will keep producing more and more as the zucchini is harvested.

Inevitably, if you read food literature, you will see an article giving ideas for what to do with abundant zucchini. This summer, I tested a few new recipes. I listened tp an interview on The Splendid Table podcast with Skye Gyngell, a chef who just released a cookbook titled Spring. She described her Slow-cooked Zucchini with Tarragon as being her restaurant staff’s favorite. Look for the recipe on the Splendid Table’s website and if you don’t already, try listening to this podcast, I think you’ll love it. I also made a few different types of zucchini pancakes or fritters.

I try to love zucchini, but my truth can not be denied. It leaves me feeling meh. However, baking converts zucchini to my favorite vegetable. This zucchini loaf inspired by my self-proclaimed baking mentor, Maida Heatter from Maida Heatter’s Cakes actually inspired me to want more zucchini.

A best friend visiting told me she felt addicted to this zucchini bread like a drug. I’m not sure if that’s good, but I understand and I also would like to believe it’s because of my secret basil addition.

Zucchini Loaf infused with Basil
Favorite ways to use zucchini: Cakes, breads, loaves, muffins!
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Servings Prep Time
1loaf 25minutes
Cook Time
105minutes (1 hour 45 minutes)
Ingredients
  • 12-15leaves fresh basildepending on size of leaves, use 12 if large, 15 if medium
  • 1cup organic olive oil
  • 3cup (342g) organic all-purpose flour, sifted
  • 1/2teaspoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 3teaspoon cinnamon
  • 1pound zucchini (1-2 medium to large), shredded2 packed cups shredded zucchini, do not drain
  • 2 organic eggs
  • 1 1/2cup (300g) organic granulated sugar
  • 1/2cup (100g) organic light brown sugar
  • 1teaspoon vanilla extract
  • 4ounces (1 cup) walnuts, broken to medium pieces
Instructions
For basil infused oil
  1. Making sure basil leaves are thoroughly dry, coarsely chop and combine in small saucepan with olive oil.
  2. Heat oil and basil on medium heat until gentle simmer. Simmer for 2 minutes. Remove from heat, cover and allow to sit for 25 minutes.
  3. Strain oil into a 1 cup glass measuring cup. Add additional olive oil if needed to measure 1 cup. Reserve basil for another use such as adding to sauces or soups.
For zucchini loaf
  1. Adjust an oven rack to one-third up from bottom. Preheat oven to 350°F. Prepare two 9x5x3 inch loaf pans by greasing with butter. Dust pans all over with fine, dry bread crumbs and tap out excess.
  2. In medium bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs just to mix.
  4. Mix in granulated and brown sugars. Then mix in basil infused olive oil and vanilla extract.
  5. Add sifted dry ingredients and stir gently to blend into a thick batter.
  6. Add zucchini with any accumulated liquid and blend with a wooden spoon. Stir in walnuts.
  7. Pour batter into prepared loaf pans and smooth tops. Bake for 1 hour and 30 minutes until toothpick inserted in center comes out clean.
  8. Cool for 15 minutes in pan, then turn out onto wire rack and cool completely. Slice when completely cool using a serrated knife.
Recipe Notes

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this zucchini loaf use organic flour, sugars, eggs, olive oil and zucchini if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-zucchini-loaf/feed/ 0 Nettle Pesto Filled Rolls https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/ https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/#respond Mon, 01 May 2017 18:40:56 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2060
nettle pesto spiral rollsnettle pesto spiral rolls
nettle pestonettle pesto
rolled rectangle of doughrolled rectangle of dough
a spiral of nettle pestoa spiral of nettle pesto
rolls for any mealrolls for any meal

It’s taking time for me to make friends with nettles.

This seems contrary to the experience of other herbalists who consider it a darling. Nettles ranks among the most useful herbs. First, it’s leaves, roots, and seeds are all powerful but different medicines. Second, it is a nutrient dense, mineral rich green vegetable. Third, it can benefit almost every part of our bodies in some way: skin, digestive system, immunity, kidneys and urinary tract, respiratory system, allergies and colds, reproductive system especially prostate gland, musculoskeletal pain relief, and nervous system. Way before I ever thought of studying herbalism, I was prescribed nettles in capsule form by a naturopathic doctor I saw for a chronic cough and fatigue I was struggling with after having my three children in less than three years. This was a shaky introduction, but it was after planting nettles in my back yard that our friendship troubles began.

The actual stinging experience is a bit of a shock. You think, whoa, nettle leaves really do sting. It goes away pretty quickly, but it does hurt. You can see the little spiky hairs all along the stems and back of the leaves. But even more aggressive is the way nettles send out runners and take over a garden.

Nettles bullies me, perhaps not on purpose, it’s just her way. And I am learning to accept her and making peace. I think I am even beginning to love her a bit. I have learned that good gardening gloves that extend past your wrist, long sleeves, and kitchen tongs help immensely. I have not yet figured out what to do about the garden takeover.

Recently, I couldn’t find kale in my small local supermarket for an egg muffin recipe my daughter had asked for. Quickly it dawned on me that the huge amount of nettles in my backyard would work as a replacement. It was a moment of bonding for me. Baking these rolls was another.

Nettle Pesto Spiral Rolls
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale. I eat these rolls for breakfast, lunch, or dinner.
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Ingredients
for nettle pesto
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
for rolls
  • 4-5cups(508-635g) organic bread flour
  • 1cup(240ml) organic whole milk
  • 1/2cup (1 stick) organic unsalted butter
  • 1tablespoon honey
  • 1 organic egg
  • 1/2teaspoon salt
  • 2 1/4teaspoon(1 package) active dry yeast
  • 1/2cup nettle pesto
Instructions
for nettle pesto
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Reserve 1/2 cup for rolls and store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
for rolls
  1. Grease a large mixing bowl with butter. Measure 4 cups of flour, have ready one cup additional in case needed. Set aside.
  2. In a medium saucepan over low hear, warm milk with honey and butter until butter is just melted. Make sure not to over heat or scald milk. Remove from heat when butter is melted.
  3. Crack egg into bowl of electric mixer. Whisk by hand just to beat.
  4. Gradually pour milk and butter mixture into egg. Pour in thin stream, whisking constantly.
  5. Begin with 4 cups of flour, adding more if needed. Add flour, salt and yeast. With electric mixer fitted with dough hook attachment kneed until smooth, elastic dough forms. If dough seems too wet, gradually add remaining cup of flour as needed. This dough comes together easily after about 5-7 minutes of kneading.
  6. Turn dough out into buttered bowl. Turn dough to coat all sides with butter. Cover with a kitchen towel and let rise until doubled in size, approximately one hour.
  7. After dough has risen, turn out onto clean, flat surface, you do not need to flour surface. Punch down and cut dough in half.
  8. Working with one half at a time, roll out to a 12 x 8 inch rectangle. Spread ½ cup of nettle pesto over entire surface of dough leaving a ¼ inch border. Roll up starting with long side closest to you. Pinch together end, but this does not have to be tightly closed.
  9. With a long, sharp knife using a back and forth motion, cut into 1 inch slices. Place rolls in muffin tins cut side up.
  10. Repeat with second half of dough.
  11. Cover with kitchen towel and let rise a second time approximately 30 minutes.
  12. Preheat oven to 375°F.
  13. Stir 2 tablespoons of cool water into egg yolk. Brush rolls generously with egg wash.
  14. Bake for 20 minutes until golden. Cool for a few minutes in pan then remove to wire rack to continue cooling. Serve warm or at room temperature. Store in refrigerator or freeze for future use.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available. For rolls use organic flour, butter, eggs, and milk if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/feed/ 0 Dandelion-infused Focaccia https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/ https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/#respond Wed, 15 Jun 2016 19:19:41 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1618
topped and plaintopped and plain
dried dandelion leafdried dandelion leaf
after 5 minutes of kneadingafter 5 minutes of kneading
half to each panhalf to each pan
toppingstoppings
focaccia crustfocaccia crust
cutting focacciacutting focaccia
inside focacciainside focaccia

Bread, it has gone from the most basic source of nourishment to whole grain dieting staple to food shunned and the gluten sensitivity enemy, cause of unwanted weight gain and digestion problems. Bread itself may not be as evil as current culture pronounces it, but that which we buy in plastic bags at the supermarket may be. Not because it is bread. The chemical additives, preservatives and flour from wheat sprayed with pesticides seem to me more of a problem than eating a slice of wholesome homemade bread. I wonder if in 10 years we will look back on all the no gluten recommendations and say, as we now say for fat, gluten isn’t really that bad. Making your own bread sounds hard. Truly, controlling the ingredients and mastering some basic techniques is empowering. Use organic flours, replace water with herbal infused tea and control the chemicals by adding none. I am not saying I don’t buy bread, I do. I also think it important to balance the amount of carbohydrate we eat. I avoid eating too much gluten. But demonizing a food seems to make little sense, especially when modern processing is likely the heart of the problem. This lovely focaccia is an easy bread to bake. Personalize it with any topping you like or keep it plain. The dandelion tea can add extra nutrients and may even help our bodies absorb them. Please leave a comment below and tell me what you think about bread, gluten, and adding herbal tea to baking. Can’t wait to hear your thoughts!

Dandelion-Infused Focaccia
There is science behind herbs positively affecting yeast fermentation, translation: making bread with herbal tea can yield a rise that creates texture and taste excellence. The benefit of dandelion tea in this focaccia speaks vitamins and minerals and the addition of bitter, not to be tasted but to help with digestion of a food we have come to shun.
Servings Prep Time
2loaves 2hours
Cook Time
30minutes
Servings Prep Time
2loaves 2hours
Cook Time
30minutes
Ingredients
Dandelion tea
  • 2tbsp dried dandelion leaf6 dandelion leaf tea bags
  • 16ounces boiling water
Focaccia
  • 5 1/2-6cups all-purpose organic flour
  • 2 1/4tsp instant yeastrapid rise is best, but regular yeast is ok also
  • 2tsp salt
  • 1/4cup olive oil + additional for coating pans
  • 2cups dandelion tea
  • 4cloves garlic, chopped
  • 1tbsp parsley, chopped
  • 1/4tsp salt
  • 1/2tsp crushed red pepper flakes
Instructions
For dandelion tea
  1. Prepare strong dandelion tea. Combine dried dandelion leaf with 16oz of hot water in French coffee press or other tea infusion vessel. Steep for 30 minutes.
  2. Strain and reserve dandelion tea. Add a bit of water if needed to measure 2 cups. Set aside to cool.
For focaccia
  1. Measure flour. Begin with 5 cups or 567 grams in a medium bowl. Measure the remaining 1 cup (113grams) into a small bowl and set this aside.
  2. Add yeast and salt to measured 5 cups flour. With a dough cutter or scraper, the plastic ones are easy to manipulate, blend just to mix thoroughly through.
  3. Add olive oil and dandelion tea and blend until dough forms a mass. If it is too sticky and soft, add some of additional flour, a little at a time, cutting in after each addition. When dough begins to hold its shape and pull away from the sides of the bowl, it is ready for kneading.
  4. Turn dough out onto a floured surface for kneading. This dough is very soft, so begin by kneading very gently. With floured hands, fold the dough end farthest away over toward you, then push with the palms of your hands away from you. Turn the dough a quarter turn. Keep board and hands floured and scrape up any dough that sticks to the board with a dough scraper. Knead in this way, folding, pushing, then turning a quarter turn for 5 minutes.
  5. Dough will be smooth, soft, and bounce back when you gently push a finger into it.
  6. Return dough to mixing bowl. Cover with plastic wrap. Allow to rise for 1 hour. Dough will reach top of bowl.
  7. Drizzle lines of olive oil on bottom of two 9 inch pans. Pans can be square or round.
  8. Turn dough out onto a floured board. Cut in half with dough cutter or scraper. Put one half in each pan. Turn over to coat both sides with olive oil. Push fingers into top of dough to spread to edges of pan and create little crevices. Cover with plastic wrap and allow to rise for 20-30 minutes until puffy.
  9. Preheat oven to 425°F.
  10. Prepare topping. Chop garlic and parsley. Mix with salt and red pepper flakes. Sprinkle on top of focaccia. Alternatively, leave loaves plain or create any topping you like.
  11. Bake 25-30 minutes until crust is golden brown and firm. Turn pans after 20 minutes if needed for even browning.
  12. Cool on wire racks or serve warm.
Recipe Notes

* Fresh dandelion leaf can be substituted for dried dandelion leaf, but in larger amounts. If using fresh dandelion leaf, add 1/4 cup chopped to 16 ounces water.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For this bread use organic flour, olive oil, garlic, and parsley if available.

toppings
inside focaccia

]]> https://theherbalbakeshoppe.com/recipe/dandelion-infused-focaccia/feed/ 0 Elderberry Walnut Bread https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/ https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/#respond Tue, 07 Jul 2015 22:52:06 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=548
Elderberry Walnut BreadElderberry Walnut Bread
Elderberry Walnut Bread Sliced LoafElderberry Walnut Bread Sliced Loaf
Elderberry Walnut Bread LoafElderberry Walnut Bread Loaf
Elderberry Infused MilkElderberry Infused Milk
Elderberry Maple SyrupElderberry Maple Syrup

Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Elderberry Walnut Bread
Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.
Servings Prep Time
19-inch loaf 2hours
Cook Time
90minutes
Servings Prep Time
19-inch loaf 2hours
Cook Time
90minutes
Ingredients
For elderberry maple syrup
  • ¼cup dried elderberries
  • 2cups water
  • ½cup pure maple syrup
For elderberry infused milk
  • 2tsp dried elderberries
  • ¾cup 1% milk
For bread
  • ¾cup raisins
  • 1cup walnutsbroken into medium-size pieces
  • 1cup oat flour, sifted
  • 2cups all-purpose whole-wheat flour, unsifted
  • ¾tsp baking soda
  • 2½tsp baking powder
  • ¾tsp salt
  • 1½cups 1% milk(includes prepared elderberry infused milk)
  • ½cup elderberry maple syrup
  • 2TBS honey
Instructions
For elderberry maple syrup
  1. This can be done ahead of time and kept in the refrigerator until ready to bake bread.
  2. Combine ¼ cup dried elderberries and 2 cups water in a small saucepan. Bring to simmer over medium low heat. Cover but leave lid slightly ajar to allow steam to escape. Simmer until liquid is reduced by half, for approximately one hour.
  3. Cool for 15 minutes, then strain liquid through a cheesecloth into a 16 ounce glass measuring cup. Press on elderberries in strainer to extract as much liquid as possible. This should make about 1 cup of strong elderberry tea.
  4. Add ½ cup maple syrup, return to saucepan and simmer an additional 20 minutes until slightly thickened. Cool and store in glass jar until ready to use.
For elderberry-infused milk
  1. Combine 2 tablespoons dried elderberries and ¾ cup milk in a small saucepan. Bring just to simmer over low heat, stirring frequently with a wooden spoon or chopstick. When begins to simmer, cover and remove from heat. Allow to steep for 25 minutes and until cool.
  2. Strain liquid into a 16 ounce glass measuring cup, pressing on elderberries in strainer to extract as much of milk as possible. You should have just over a ½ cup of elderberry infused milk, pour in additional milk to reach 1½ cups and set aside until ready to use in batter.
For bread
  1. Adjust rack to middle of oven. Preheat oven to 275 °F. Generously butter a 9 by 5 by 3-inch loaf pan.
  2. Place the raisins in a small bowl and cover with boiling water. Let sit for 5 minutes, then strain and allow to cool.
  3. Break the walnuts into medium size pieces, set aside.
  4. Sift the oat flour, then sift again into a large bowl with the whole-wheat flour, baking soda, baking powder, and salt. Add the milk, elderberry maple syrup, and honey. Mix with large mixing spoon until combined. Stir in raisins and walnuts.
  5. Pour into the prepared loaf pan, smooth the top, and bake for 1 hour and 15 minutes. The loaf should begin to just pull away from the sides of the pan.
  6. Cool in pan on wire rack for 10 minutes. Then cover the pan with a clean, folded kitchen towel and turn it over onto the wire rack. The bread will slide out easily. Remove the pan and flip over so loaf is upright on wire rack. Allow to cool completely on the rack.
]]> https://theherbalbakeshoppe.com/recipe/elderberry-walnut-bread/feed/ 0 Ginger Pumpkin Sweet Rolls https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/ https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/#respond Tue, 07 Jul 2015 22:51:35 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=547
Ginger Pumpkin Sweet RollsGinger Pumpkin Sweet Rolls
Ginger Pumpkin Sweet RollsGinger Pumpkin Sweet Rolls
Ginger and Ginger JuiceGinger and Ginger Juice
Ginger Pumpkin Sweet Rolls Before BakingGinger Pumpkin Sweet Rolls Before Baking
Ginger Pumpkin Sweet Roll Closer LookGinger Pumpkin Sweet Roll Closer Look

Soft, moist, tender with a touch of orange hue, these resemble big old-fashioned cinnamon buns but reap the benefit of pumpkin for extra nutrition and ginger for a warming autumn twist.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Ginger Pumpkin Sweet Rolls
Soft, moist, tender with a touch of orange hue, these resemble big old-fashioned cinnamon buns but reap the benefit of pumpkin for extra nutrition and ginger for a warming autumn twist.
Servings Prep Time
12large sweet rolls 2-3hours
Cook Time
25minutes
Servings Prep Time
12large sweet rolls 2-3hours
Cook Time
25minutes
Ingredients
For rolls
  • 1cup organic pureed pumpkin
  • 1cup organic 2% milk
  • ½cup organic granulated sugarplus 1 TBS
  • ½tsp salt
  • ½tsp ginger juiceor ¼ teaspoon dried ginger
  • 2oz organic unsalted butter cut up
  • ¼cup warm water(105-115 degrees)
  • 1envelope active dry yeast(2¼ tsp)
  • 1 organic large egg
  • 1tsp vanilla extract
  • 4¼cups organic all-purpose flour, unsifted
  • additional flour for kneading
For filling
  • 2TBS organic granulated sugar
  • 1½tsp dried ginger
  • ½tsp cinnamon
  • 1oz organic unsalted butter, melted
  • ¾cup mini chocolate chips
  • ¼ cup raisins
For ginger glaze
  • 1TBS organic unsalted butter room temperature
  • ¾cup organic powdered sugar
  • ¾tsp ginger juice
  • 2TBS organic 2% milk
  • pinch of salt
Instructions
  1. Set aside a large 4 to 6 quart mixing bowl, buttered generously, for the dough to rise.
  2. Place the pureed pumpkin in a small saucepan and add the milk very gradually, stirring constantly. Stir in ½ cup of the sugar (reserve remaining 1 tablespoon). Add salt, ginger, and butter. Warm over low heat, stirring occasionally, until 105 to 115 degrees. Butter may not be completely melted, which is fine.
  3. While pumpkin mixture is heating, in a 1 cup glass measuring cup, stir the warm water with the remaining tablespoon of sugar. Sprinkle on the yeast, stir briefly with a knife, and set aside for about 10 minutes until the mixture has risen to the ¾ cup line.
  4. Beat the egg in a small bowl and then beat in vanilla.
  5. Transfer warmed pumpkin mixture to a large bowl of an electric mixer. Beat in the yeast mixture and the egg. On low speed gradually add about 3 cups (375g) of the flour. Beat on low speed for 1-2 minutes. Remove bowl from mixer and with a heavy wooden spatula gradually stir in remaining 1¼ cup (156g) flour. Dough will remain wet and sticky.
  6. Flour a large workspace for kneading dough and turn wet, sticky dough out onto surface. Because the dough will be too sticky to knead, use a dough scraper or wide metal spatula to add additional flour, incorporating by turning dough over and over until you can handle the dough. An additional ¼ to ½ cup flour may be necessary. Knead for about 5 minutes until smooth. It will likely stay a bit sticky.
  7. Place the dough into the buttered bowl, turning to coat dough on all sides with butter. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 to 1½ hours until at least doubled in size.
  8. After dough has risen, punch down in the middle with your fist, folding and pressing in the sizes to deflate it. Turn out onto a lightly floured surface, cover loosely with plastic wrap and allow to rest for 10 minutes.
  9. Meanwhile, prepare filling and prepare baking sheet. Butter a 15½ by 10½ by 1 inch jelly-roll pan.
  10. In small bowl mix dry filling ingredients, sugar, ginger, and cinnamon. Melt butter.
  11. After dough has rested, roll out with a long floured rolling pin into about an 18 inch square. If dough resists, let rest for a few minutes and continue to roll. Spread the melted butter with the palm of your hand or a pastry brush over the entire rolled out dough surface. Sprinkle the sugar, ginger, and cinnamon over the butter and then the chocolate chips and raisins.
  12. Roll up the dough like a jelly-roll using your hands and shaping as needed so that it is the same thickness throughout. Turn so that seam side is facing down. Measure 12 equal pieces and mark with toothpicks. Cut into pieces, with a sharp, heavy knife, using a sawing motion. Place the pieces cut sides down in the buttered jelly roll pan making three rows, four buns in each row. Cover loosely with a kitchen towel and allow to rise for one hour. As the buns rise, they may begin to touch each other, which is ok.
  13. Preheat oven to 375 °F. Bake on middle rack for 20 minutes, turning pan half way through baking. Buns should look lightly browned.
  14. While buns are baking, prepare glaze. In a small bowl, beat softened butter with powdered sugar, salt, and ginger until smooth. Add enough milk so that glaze is thin enough to pour over buns.
  15. Remove buns from oven and let cool for 5 minutes and then with a spoon, drip glaze lightly all over. Cool completely and pull apart.
Recipe Notes

Using organic ingredients for your baked goods makes them all the more nourishing. For this recipe, use organic butter, sugar, eggs, flour, and pumpkin if available.

Shop this post:
organic granulated sugar

]]> https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/feed/ 0 Sage Sweet Potato Bread https://theherbalbakeshoppe.com/recipe/sage-sweet-potato-bread/ https://theherbalbakeshoppe.com/recipe/sage-sweet-potato-bread/#respond Tue, 07 Jul 2015 22:48:03 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=541
Sage Sweet Potato Bread SlicedSage Sweet Potato Bread Sliced
Sage and Lemon Shortbread Cookies IngredientsSage and Lemon Shortbread Cookies Ingredients
Sage Sweet Potato Bread IngredientsSage Sweet Potato Bread Ingredients
Sage Sweet Potato Bread Dried Sage as IngredientSage Sweet Potato Bread Dried Sage as Ingredient
Sage LeavesSage Leaves
Dried SageDried Sage
Sage Sweet Potato Bread Full LoafSage Sweet Potato Bread Full Loaf
Sage Sweet Potato Bread Slice with ButterSage Sweet Potato Bread Slice with Butter

A classic autumn combination, evocative of holiday feasting. I must admit the sweet potato for me goes with Thanksgiving and I don’t much feel like eating them at any other time. Despite that, my inner nutritionist holds them in high regard as a vitamin and mineral packed starchy vegetable. The nutrients are much needed, magnesium, iron, fiber, folic acid, tons of vitamin A and beta-carotene, vitamin C, potassium and lots of others in smaller yet important amounts. The sweet in these potatoes falls into the category of low glycemic and as such will not cause a spike in blood glucose levels, which is a plus, especially in baking. The anthocyanin pigments responsible for the orange brightness contribute anti-inflammatory benefits that scientific studies reveal affect our brain and nerves in a positive way. It is a true food as therapy vegetable.

Still, these tubers are a bit too sweet for me to crave them for dinner. And my children will not eat sweet potatoes unless they are made into French fries. Not even the delectable brandy orange glazed chunks my mom has always made in November. This quick bread with the sweetness balanced by the bitter, drying, pungency of sage acts as the ultimate solution. Here again, the beauty of cake, my children will eat it.

Sage Sweet Potato Bread
with sage infused butter
Servings Prep Time
1loaf 2hours
Cook Time
45-50minutes
Servings Prep Time
1loaf 2hours
Cook Time
45-50minutes
Ingredients
For sage-infused butter
  • 2TBS unsalted butter
  • 1tsp dried sage, powdergrind in coffee grinder
For bread
  • 1⅔cup sweet potatoes, mashed2-3 medium potatoes
  • 2TBS dried sage
  • ¾cup brown sugar
  • 2 eggs, lightly beaten
  • ¼cup walnut oil
  • 1TBS orange zestrind from 1 organic orange
  • 1tsp vanilla extract
  • 1cup whole wheat flour
  • 1tsp baking soda
  • ½tsp baking powder
  • pinch of kosher salt
  • ½cup walnutsbroken into small pieces
Instructions
For sage-infused butter
  1. Combine butter and sage in small saucepan. Heat over medium low heat until butter is melted and frothy.
  2. Cool for 15 minutes and then strain out sage. Place butter in small dish or mold and refrigerate until hardened a bit, enough to spread. You can also leave in some or all of the sage, it depends on how much you like the taste of it.
To bake and mash sweet potatoes
  1. Preheat oven to 425 °F. Wash and dry sweet potatoes, pierce several times with a fork.
  2. Place in baking pan and bake until fully cooked and soft when tested with a fork or knife, 45-60 minutes depending on size of potatoes.
  3. Remove from oven and let sit until cool enough to handle. While still warm, cut in half lengthwise with sharp knife. Scoop out flesh with spoon into the bowl of a food processer fitted with metal blade. Add dried sage. Process until completely smooth, scraping sides, there should be no lumps of sweet potatoes remaining.
  4. Refrigerate until cooled completely. This can be done 1-2 days ahead and kept in refrigerator until ready to bake bread.
To bake bread
  1. Preheat oven to 350 °F. Generously grease with butter a 15x9 inch loaf pan.
  2. In large mixing bowl, stir together with wooden spoon mashed sweet potatoes and brown sugar. Add beaten eggs, walnut oil, orange zest, and vanilla extract. Stir together until well combined.
  3. In small bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients all at once to sweet potato mixture and fold in gently just to moisten and combine. Fold in walnuts.
  4. Pour batter into prepared loaf pan. Bake for 45-50 minutes until toothpick inserted into center comes out clean.
  5. Cool on wire rack. Place plate over loaf pan and invert bread, slice and serve plain, with plain butter or sage infused butter.
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