Abby’s Happy Hobby

Breads, Bagels, and More!

By Abigail Herrmann

aherrmann@lc.edu

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Countryside Wheat Pancakes 

Ingredients: 

• 1 cup all-purpose flour 
• 1 cup whole wheat pastry flour 

• 1 tsp. baking soda 
• ¼ cup coconut sugar (or brown sugar) 
• ½ tsp. salt 
• 2 cups milk 
• 3 eggs, separated

• ¼ cup melted butter 
• 1 Tbsp. vanilla extract 
• ¼ tsp almond extract 
• Dark chocolate chips or pecans (optional) 

Instructions 

Batter 

1. In a large bowl, sift together the all-purpose flour, whole wheat pastry flour, baking soda, coconut sugar, and salt. 

1. Separate the eggs and add the yolks to the dry ingredients along with the milk, melted butter, vanilla extract, and almond extract. Stir until just combined. 

1. In a separate bowl, beat the egg whites until stiff peaks form. 

1. Gently fold the beaten egg whites into the batter until smooth. 

Cooking 

1. Heat a buttered skillet or griddle over medium heat. 

1. Spoon batter onto the skillet or griddle and sprinkle with desired amount of dark chocolate chips or pecans. 

1. Cook until golden brown, about 2-3 minutes per side. 

1. Serve with your favorite pancake toppings and enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hawaiian Island Bagels 

Ingredients:  

For the Sponge: 

• 1 tsp. yeast 
• 2 cups bread flour 
• 2 cups coconut cream (90°F) 
• ½ cup water (90°F) 

For the Dough: 

• ½ tsp. yeast 
• 4 cups flour 
• 1 Tbsp. vital wheat gluten 
• 2 ½ tsp. salt 

• 4 Tbsp. brown sugar 
• 1 heaping Tbsp. vanilla extract 
• 1 vanilla bean, halved and scraped 
• 2 tsp. coconut oil 
• 1 Tbsp. baking soda 

• Cornmeal 
• Egg wash (1 Tbsp. water + 1 egg white) 
• Shredded coconut 

Instructions 

Preparing the dough 

For the Sponge: 

1. In a bowl of an electric mixer, whisk together the yeast, bread flour, coconut cream, and water until well combined. 

1. Let the mixture rise in a warm place for 2 hours. 

For the Dough: 

1. Add the additional yeast and the rest of the dough ingredients to the risen sponge mixture. 

1. Mix together with the dough hook attachment until a ball forms. 

1. Place the dough on a smooth surface and knead for 10 minutes. 

1. Separate the dough into 12 portions and roll each into even balls. 

1. Poke a hole in the center of each ball, and gradually stretch the hole out until it’s about 2 inches in diameter. 

1. Let the bagels rise for about an hour or until they are doubled in size. 

Boiling and baking 

1. Preheat the oven to 425°F convection. 

1. Bring a large pot of water to a rolling boil and add the baking soda. 

1. Dust 2 parchment-lined baking sheets with cornmeal. 

1. Boil the bagels for 30 seconds on each side. 

1. Brush the bagels with egg wash and sprinkle them with shredded coconut. 

1. Bake for 10 minutes then rotate the baking sheet and turn the convection off. 

1. Bake for another 5 minutes at 425°F or until golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Zesty Orange Kolaches 

Ingredients: 

• 6 cups bread flour 

• 4 tbsp butter, softened 
• 2 egg yolks 
• ½ cup sugar, divided 
• 1 cup milk (105°F) 
• 1 cup orange juice 

• 1 tbsp orange zest 
• 4 ½ tsp yeast 
• 1 tsp salt 
• Your favorite jelly or marmalade

Instructions 

Preparing the dough 

1. In the bowl of an electric mixer, combine warm milk, yeast, and 1 tablespoon of sugar. Set aside until mixture becomes bubbly. 

1. Add the flour, butter, egg yolks, orange juice, orange zest, salt, and the rest of the sugar. Mix with the dough hook attachment until a ball forms. 

1. Place the dough on a smooth floured surface and knead for 10 minutes. 

1. Place dough back in bowl and let rise until doubled, about one hour. 

1. Punch down dough and separate it into 20 even pieces. Roll into balls and place on a greased baking sheet. Let rise for an additional 30 minutes. 

1. Squash down the center of the rolls with the back of a ¼ cup and fill center with a tablespoon of your favorite jelly and sprinkle with decorative sugar. 

Baking 

1. Preheat oven to 350°F and bake for 15-20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peanut Butter Soft Pretzels 

Ingredients: 

• 1 cup + 2 tbsp milk (90°F) 
• 3 cups bread flour 
• 3 tbsp brown sugar 
• 1 ½ tsp yeast 

• 1 ½ tsp salt 
• 2/3 cup creamy peanut butter 
• 1/3 cup milk or dark chocolate chips 
• 1 tbsp baking soda 

Instructions 

Preparing the dough 

1. In the bowl of an electric mixer, stir together warm milk, yeast, and brown sugar. Set aside until mixture bubbles. 

1. Add the flour, peanut butter, and salt. Gradually stir with the dough hook attachment until a soft ball forms. 

1. Place dough on a floured surface and knead until the dough is tacky. Place the dough back in the bowl and let rise for about 2 hours. 

1. Punch down the dough and separate it into 8 even pieces. Roll each piece into a long rope and shape it into a pretzel. Place pretzels on 2 baking sheets lined with parchment paper and allow 30 more minutes to an hour of extra rising time. 

Boiling and Baking 

1. Bring a large pot of water to a rolling boil and preheat oven to 425°F. 

1. Add the baking soda to boiling water and drop pretzels in 1 at a time, boiling for 10-15 seconds on each side. 

1. Bake for 8-10 minutes or until golden brown. 

1. Melt down chocolate chips and lightly drizzle pretzels. Finish with a dash of salt. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Wheat Bran Loaf 

Ingredients: 

• 3 cups white whole wheat flour 

• 1 ¼ cup milk (90°F) 
• ½ cup wheat bran 
• ¼ cup super seed blend 
• 1 Tbsp vital wheat gluten 
• 1 ½ tsp whole-grain bread improver 

• 2 Tbsp brown sugar 
• 1/3 cup honey 
• 1/2 tsp salt 
• 1 Tbsp oil (+ more for kneading) 

Instructions 

Preparing the dough 

1. In the bowl of an electric mixer, stir together warm milk, yeast, and brown sugar. Set aside until the mixture bubbles. 

1. Add the flours, gluten, bread improver, oil, honey, and salt. Gradually stir with the dough hook attachment until a soft ball forms. (Dough should be sticky.) 

1. Place the dough on an oiled surface and, with oiled hands, knead for about 10 minutes or until the dough is tacky. 

1. Place the dough back in the bowl and let it rise for about 2 hours. 

1. Punch down the dough and shape it into one loaf. Place it in a greased bread pan and let it rise for another 2 hours.

Baking 

1. Preheat oven to 375°F and bake for 30 minutes or until golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Roasted Cashew Crunch Cookies 

Ingredients: 

• 2 cups all-purpose flour 
• 1/2 tsp baking soda 

• 1/2 tsp salt 
• 3/4 cup butter (softened) 
• 1/4 cup sugar 
• 2/3 cup brown sugar 
• 1 egg + 1 egg yolk 

• 1 tsp vanilla extract 
• 1/2 tsp almond extract 
• 1 Tbsp half-and-half 
• 1 cup coarsely ground honey roasted cashews 

Instructions 

Preparing the dough 

1. In the bowl of an electric mixer, whip the butter and sugars until fluffy. 

1. Add the wet ingredients and mix until smooth. 

1. Spoon in dry ingredients while gently mixing. 

1. Add 3 Tbsp of the coarsely ground cashews to the dough and mix until combined. 

Baking 

1. Line two baking sheets with parchment paper and preheat the oven to 375°F. 

1. Scoop out dough and roll in cashew grounds. Place on lined baking sheets and bake for 11 minutes or until the bottoms are a light golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Honey Corn Rolls 

Ingredients: 

• 2 cups milk (105°F) 
• 4-5 cups flour 
• 1 1/4 cup cornmeal 
• 1/2 cup honey 
• 2 Tbsp brown sugar 

• 2 tsp yeast 
• 1 1/2 tsp salt 
• 1 Tbsp dough improver 
• 3 Tbsp butter 
• Egg wash (1 Tbsp water + 1 egg)

Instructions  

Preparing the dough 

1. In the bowl of an electric mixer, stir together warm milk, yeast, and brown sugar. Set aside until the mixture bubbles. 

1. Add 4 cups of flour, cornmeal, dough improver, butter, honey, and salt. Gradually stir with the dough hook attachment until a soft ball forms. The dough should be wet and sticky. 

1. Place the dough on a floured surface and knead for about 10 minutes, adding flour as needed until the dough is tacky. 

1. Place the dough back in the bowl and let it rise for about 2-3 hours or until the dough has risen to the top of the bowl. 

1. Punch down the dough and shape it into rolls. Place the rolls on a lined baking sheet and let them rise for another hour. 

Baking 

1. Preheat the oven to 350°F. 

1. Brush the rolls with egg wash and bake for 15-25 minutes or until the rolls are golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fluff Sugar Puffs 

Ingredients: 

• 3 2/3 cups all-purpose flour 
• ¼ cup softened butter 
• ½ cup half-and-half (105°F) 

• ½ cup milk (105°F) 
• 2 Tbsp bread and cake enhancer 
• 2 eggs 
• 1 Tbsp yeast 
• ½ cup sugar, divided 

• ¼ tsp salt 
• Canola oil for kneading

Instructions  

Preparing the dough 

1. In the bowl of an electric mixer, stir together warm milk, half-and-half, yeast, and two tablespoons of sugar. Set aside until the mixture bubbles. 

1. Add flour, bread and cake enhancer, butter, eggs, remaining sugar, and salt. Gradually stir with the dough hook attachment until a soft ball forms. The dough should be wet and sticky. 

1. Place the dough on an oiled surface and, with oiled hands, knead for about 10 minutes, adding oil to hands as needed to keep dough from sticking. 

1. Place the dough back in the bowl and let it rise for about 1 hour or until it has doubled. 

1. Punch down the dough, separate it into 12 pieces, and shape it into rolls. Place on a lined baking sheet and let it rise for another 1 hour. 

Baking 

1. Preheat the oven to 350°F. Brush the rolls with canola oil and bake for 15-25 minutes or until they are a light golden brown. 

1. Brush with butter and sprinkle with sugar. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Espresso Loaf Cake 

Ingredients: 

• 1 ¾ cup all-purpose flour 
• 1 Tbsp vanilla extract 
• ¼ tsp baking soda 
• ½ tsp baking powder 
• ½ tsp salt 

• 2 Tbsp instant coffee 
• ½ cup warmed half-and-half 
• 1 ½ cup sugar 
• ½ cup butter (softened) 
• ½ cup shortening  

• 2 large eggs (separated) 
• 1 Tbsp cake enhancer  
• Espresso powder (optional) 

Glaze 

• 1 Tbsp half-and-half 
• 1 tsp vanilla extract 
• ¾ cup powdered sugar

Instructions  

Preparing the batter 

1. Preheat the oven to 350°F. 

1. In the bowl of a stand mixer, beat the butter, shortening, and sugar until fluffy. 

1. In a separate bowl, mix the warm half-and-half with the instant coffee and add to the batter. Add the eggs one at a time, mixing gently, and then the vanilla. 

1. Sift together the dry ingredients, then gently stir them into the batter. 

1. Spoon the batter into a greased loaf pan.

Baking 

1. Bake for 70-80 minutes or until a toothpick inserted comes out clean. 

1. Let the cake cool completely before preparing the glaze.

Preparing the glaze 

1. In a small bowl, mix the half-and-half, vanilla, and powdered sugar until combined. 

1. Pour the glaze over the cooled loaf cake. 

1. If desired, sprinkle with espresso powder. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Purely Abigail English Muffins 

Ingredients 

• 1 cup milk (100) 
• 1 cup high gluten bread flour 
• 1 cup pastry wheat flour  
• 1 cup super-seed blend 

• 1/3 cup wheat bran 
• 2 Tbsp coconut sugar (or brown sugar) 
• 1 Tbsp honey 
• ½ Tbsp molasses 
• 1 tsp cinnamon  

• 2 tsp yeast 
• 1 Tbsp peanut oil 
• 1 ½ tsp salt 
• 2 Tbsp vital wheat gluten 
• Cornmeal  

Instructions  

Preparing the dough: 

1. In the bowl of an electric mixer, stir together warm milk, yeast, and coconut sugar. Set aside until the mixture bubbles. 

1. Add the oil, honey, molasses, and dry ingredients. Mix with the dough hook attachment until a ball forms. 

1. Place the dough on an oiled surface and, with oiled hands, knead for about 10 minutes or until the dough is tacky. If the dough seems stiff, add some water droplets to your hands and continue kneading. 

1. Place the dough in an oiled bowl and let rise for 30 minutes. 

1. Make an oil slick surface, stretch and fold the dough into four corners. 

1. Return the dough to the bowl and let rise for an additional 1 ½ hours. 

1. Punch down the dough and divide it into 12 equal portions. Roll into balls and flatten with a rolling pin. 

1. Sprinkle cornmeal on two lined baking sheets and place portions evenly on the sheets. 

1. Let rise for 1-1 ½ hours. 

Grilling and Baking: 

1. Over the stove, heat a greased skillet or griddle over medium heat and sprinkle with cornmeal. 

1. Preheat oven to 350°F. 

1. Place muffins on the griddle and cook on each side until dark golden brown. 

1. Immediately return the muffins to the baking sheets and bake for 5 minutes. 

1. Split and enjoy warm with butter or toasted with your favorite spread or topping.