Cloud fluffy brioche

 

Cloud fluffy brioche, essentially a desert bread.

Ingredients

 2 ½ cups flour

 3 tbsp sugar

 1 tsp salt

 1 tbsp dry yeast

 1 egg

 ⅔ cup warm milk

 1 1/2 tbsp butter

 3 tbsp cream cheese

 

Stuff you will need

Stand mixer, or strong arms

Mixing bowls

Spring Pan, or round high sided cake pan

Pam (cooking spray)

Tea Towel

Directions

Whisk flour with salt and yeast. make a well in the center add sugar, milk and egg, whisk.

Add cream cheese and knead the dough. Work softened butter in.

Cover the dough with a tea towel and set aside for 1 hour.

 

Cut into 8 portions, roll each into a ball, then set aside for 20 minutes.

 

Roll again to press out excess air. Place into a round baking pan, set aside for 1 hour.

 

Dust with flour and bake at 400F for 20 minutes.

Homemade Taco Seasoning

This is a great seasoning that you can add or subtract as much or as little of spices that you like. There is some added heat but that can also be minimized to your families liking.

Chili powder- for some added heat.
Garlic powder- a good balance and adds a brighter flavor.
Onion powder- this is a subtle onion flavor you will not want to skip even if you are not a fan of onions.
Dried oregano- brings in a spicy but sweet flavoring.
Paprika- has a smokey flavor and helps color the taco seasoning.
Ground cumin- lots of flavor with a little spice.
Salt and Black pepper- an added taste to finish the seasoning.

4 teaspoon garlic powder

4 teaspoon onion powder

4 teaspoon dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon black pepper

Zucchini Bread

 

Ingredients

• 3 to 4 cups grated fresh zucchini (310g to 425g)

• 3/4 cup (170g) unsalted butter, melted, plus more for greasing the pans

• 3 cups (390g) all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1 1/3 cup (270g) sugar

• 2 large eggs, beaten

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt (omit if using salted butter)

• 1 cup (100g) chopped pecans or walnuts, optional

• 1 cup (120g) dried cranberries or raisins, optional

Method

1. Drain the zucchini:

   Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.

   
   
2. Prep the oven and pans:

   Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.
3. Combine the dry ingredients:

   In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

   
   
4. Whisk the wet ingredients:

   In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

   
   

   
   
5. Mix the batter:

   Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.

   
   

   
   
6. Bake the bread:

   Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.