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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Mom’s Sourdough Hotcakes (Sourdough Pancakes)

April 9 By Renée 14 Comments

This is my Mom’s recipe for Sourdough Hotcakes. Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make an easy breakfast or brunch. (They’re also a great way to use your leftover sourdough starter!)

Sourdough Pancakes with Syrup

This post may contain affiliate links, but don’t worry – they won’t bite.

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I guess I was around four the first time I remember having sourdough pancakes.

Warning: Content contains a meandering, flagrantly nostalgic recipe-origin narrative. Read on for the story, or click here to go directly to the recipe.

We were staying up at Mister and Missus Houston’s vacation place up on the mountain between Rhododendron and ZigZag. When you stepped into their little cabin, the first thing you saw was the stone fireplace and the main room, about half the size of our living room at home. From the main room, you could go straight through into the kitchen and eating area, and then turn a corner to the Houston’s bedroom, and the extra bedroom beyond, where my parents slept; or you could go left and up the sturdy wooden staircase that led to the loft, where Karen and I stayed.

Karen was the Houston’s daughter. She was about six or eight years older than me, but since I was the only other kid there, we got thrown in together.

If I remember right, the cabin had been in Missus Houston’s family for many years; generations, even. It was old and snug, and I loved being there. Whenever I hear the song Grandma’s Feather Bed, the big feather bed that Karen and I shared up in the loft is the one I think of. 

The Houston’s cabin had no electricity or central heat, but Missus Houston had one of those big, old-timey wood cooking stoves, and she kept a fire going in it all the time. She would let it die down at night, and stoke it up in the morning. On crisp mountain mornings, the spot right by the stove was always the warmest place in the cabin. 

I can remember smelling the sourdough pancakes long before I tasted them, their scent mingling with maple and sausage and strong black coffee as it wafted up the stairs to us. Karen and I followed the breakfast smells down to find our mothers in the kitchen, pouring pancake batter into a huge cast iron skillet and stacking thick, lace-edged pancakes on a big plate that set on the stove’s sideboard. 

When I sat down to the table, and my mom gave me a plate stacked with three thick pancakes the size of my palm. Silver Dollar Hot Cakes, she called them. Then she turned her fork on its side and cut them into neat little triangles for me. Missus Houston asked if I wanted maple syrup or Marion berry, and like any good Oregonian, I chose Marion berry. There was so much to take in: the mountain and breakfast smells, the giant blue-speckled coffee pot percolating on the stove, the sounds of pancakes sizzling in the skillet and my mother laughing with her friend.

My fork speared one of the little pancake triangle stacks and then the next, and I ate silently, pausing between bites only for a swallow of milk to wash it all down. 

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My mother died recently, and a few weeks ago, while sorting through some of her things, I ran across a stack of hand-written recipes. There are a handful of them that I hope to eventually share with you, but her Sourdough Hotcake recipe comes first. Mostly, because I needed to make them. 

Mama standing by the woodstove in her housecoat, spatula in hand, and the smell of sourdough hitting hot oil on cast iron, and the steam rising off the fresh stacks… one bite of these pancakes brings it all back like it was yesterday.

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Mom's Sourdough Hot Cake Recipe

I’ve reduced Mom’s recipe so that it makes about ten 5-inch pancakes instead of twenty. I did this for couple of reasons; mainly, because I rarely have two extra cups of sourdough starter; and also because (these days) we just don’t need to make twenty or so pancakes at one time. However, if you decide to double the recipe, you can add an extra egg if you want to. (Also, if you’re keeping track, there are further directions on the back of the card about adding butter, etc.)

Stack of Sourdough Pancakes
One of the things that often surprises people when they first try sourdough pancakes is how light and fluffy they are. They have a slightly sweet, mildly tangy flavor, and are so worth the effort. Plus, not only are these hotcakes tender and delicious, but they also are a perfect way to use up your sourdough discard!

Stack of Sourdough Pancakes
4.84 from 6 votes

Sourdough Pancakes

Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make a delicious breakfast or brunch. (They're also an easy, practical way to use your leftover sourdough starter!)
Prep Time10 mins
Cook Time5 mins
Rest Time5 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch
Cuisine: American, Comfort Food
Keyword: pancakes, sourdough, sourdough baking, sourdough starter
Servings: 10 5" pancakes
Calories: 101kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Griddle or Cast Iron Skillet
  • Spatula
  • Whisk
  • Medium Bowl

Ingredients

  • 1 cup Sourdough Starter [100% Hydration] Discard or Unfed [See Notes]
  • 3/4 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon soda
  • 1 large egg
  • 1/2 cup milk
  • 2 tablespoons melted butter
US Customary - Metric

Instructions

  • Start with leftover starter [Discard] or Unfed Starter. Starter should be healthy, but should not have been fed in the last 12 hours.
    This recipe is very forgiving. Use one cup, more or less.
    Sourdough Discard
  • Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl.
    Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients.
    Pancake Batter in Bowl
  • Whisk to thoroughly combine. The mixture should begin to bubble almost immediately.
    Pancake Batter
  • Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil. (I use extra light olive oil.)
    Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
    Sourdough Pancake on Griddle, Side 1
  • Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
    Pancake Bubbling on Grill
  • Cook pancakes for an additional 1-2 minutes, or until they cooked through.
    Sourdough Pancake on Griddle, Side 2

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 308mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What’s the difference between Hotcakes and Pancakes?

Pancakes, by broad definition, include any flat, pan-fried cake that is flipped in order to complete cooking. They are nearly always round (unless you’re into fancy pancake art) and are cooked on an oiled griddle or frying pan. Pancakes may be leavened or unleavened, and can be sweet or savory; a list which includes everything from potato latkes to french crepes.

Hotcakes are a specific type of pancake; however, from what I can tell, what you call your hotcakes depends a lot upon where you’re from. In many parts of the United States, the terms pancakes, flapjacks, griddlecakes, and hotcakes are used interchangeably. 

American hotcakes (or breakfast pancakes) usually include milk, eggs, flour, and fat (i.e., butter, oil, etc.), and they also always includes a leavening agent, making them rise and puff up when cooked. In contrast, when I was researching this, I learned that British pancakes are often unleavened and resemble a crêpe.

All that said, my mother was from Missouri, and was particular about things like this. She would tell you that the recipe shared here is for Hot Cakes [two words] and they look and taste nothing like their flat, thin pancake cousins. 

Frankly, you can call them whatever you want; because whatever they are called, they’re always delicious! 

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Stages of a Healthy Sourdough Starter

Use Discard or Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

Sourdough Hot Cakes on a plate

Sourdough Starter: If you do not yet have a sourdough starter, there are a number of ways to get one; including making a rye sourdough starter [ready to use in 5-7 days] or starting one from dried starter flakes [ready to use in 10+ days].

Sourdough Pancakes for Brunch

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Mom's Sourdough Hot Cakes (Sourdough Pancakes)   blank  blank 

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Bread, Main Dishes, Sourdough, Vegetarian Tagged With: Breakfast, Comfort Food

Kaylen’s Bread (Easy Sourdough Bread Recipe)

March 30 By Renée 128 Comments

This Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (Recipe makes a long-rise dough, and requires only sourdough starter: no added yeast.)

Easy Sourdough Bread

This post may contain affiliate links, but don’t worry – they won’t bite.
My First Loaf of Sourdough Bread

My First Loaf of Sourdough Bread

Some years ago, when I first embarked my own sourdough baking journey, I took a deep-dive into the science of sourdough. I studied as much as I could, and got a feel for the process by testing out all the best beginner bread recipes I could find.

From that experience, plus advice from experts and lots of trial and error, I created this easy, beginner sourdough bread recipe – one that can be easily repeated over and over again with consistent, delicious results. 

If you fall in love with sourdough baking, this may not always be your forever-sourdough recipe: you’ll probably find bigger, better, crustier loaves to bake. Artisan loaves. Breads with Attitude. But this recipe is a wonderful, forgiving beginner recipe with a high rate of success – Everything you want in your first loaf!

You Always Remember Your First Loaf

Since this post was first published in 2013, I’ve received hundreds of pictures and messages from excited new sourdough bakers who have made my bread recipe. I am so proud of and honored by everyone who has shared pictures of their “first loaf” with me over the years! 

Happy baking, and I hope you love this bread as much as we do! 

P.S. If you make a loaf of Kaylen’s Bread, be sure to tag it with #thegoodheartedwoman #GHWfirstloaf #KaylensBread

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POST UPDATE: March 30, 2020
[Originally published September 17, 2013]
This post has been so popular over the years that, with the recently renewed interest in sourdough baking (in particular sour dough that does not require any additional yeast), I decided it was long overdue for a complete overhaul.
For longtime readers: The recipe is basically still the same, but I’m constantly fine-tuning the process. I’ve added some new information, as well as images for each step. 
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Your Go-To Basic Sourdough Bread Recipe

Compared with many sourdough bakers, my skill level barely scratches the surface. That’s probably one of the reasons I keep going back to this recipe over and over again.

This Basic Sourdough Bread recipe is easy and straightforward, and it consistently bears excellent results (even when I forget it for an extra hour or five). Moreover, the bite is amazing: chewy and tender, with a mild, pleasant sourdough tanginess. In a nutshell, it’s one of the best all-round breads I’ve ever made. 

Easy Sourdough Bread

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What is True Sourdough, and Why Do I Care?  

This bread is a true sourdough bread, which means that it does not rely on the addition of any extra yeast. It depends solely upon the natural yeast in the Starter for leavening.

True sourdough bread is significantly slower to rise than dough that relies on added traditional yeast to do the heavy lifting. For example, from the time you stir first the ingredients through the final post-baking rest time, this Easy Sourdough Bread takes a minimum of nine hours to make. 

Don’t stress about the time element, though. Sourdough is both easy to work with and very forgiving. Once you get the rhythm and flow of the sourdough baking process, you’ll be able to throw a loaf of this bread together with only about 20 minutes of actual hands-on time. The rest of the time, you’ll just be waiting around for it to do its thing.

About the Rising Times in this Recipe

When you stir up a batch of sourdough bread dough, your dough goes through a number of phases on its way to becoming bread; most notably, the bulk fermentation (first) and proofing (second) rise times. 

BULK FERMENTATION: This bread recipe requires a minimum 6-hour bulk fermentation (1st rise); however, I personally recommend allowing it to rise at least 8 hours before moving on to proofing (2nd rise), when you form your loaf or boule. A longer rise will yield a chewier crust, and intensify the sourdough flavor in your bread. 

PROOFING: Proofing (2nd rise) can take anywhere from 2-3 hours on the countertop to 12 hours overnight in the refrigerator. 

My personal preference is to proof overnight in the fridge and bake my bread first thing in the morning. This gives me a house that smells like fresh bread all day, and I don’t have to heat the kitchen up during the day. 

Easy Sourdough Bread

How (and Why) to Fold Sourdough Bread Dough (Instead of Punching It)

This Sourdough Bread recipe calls for you to “fold the dough” a couple of times during the bulk fermentation (first rise), and I thought it might be helpful to some people if I explained what that means. (If you are a seasoned dough-folder, you can skip this section.) The folding helps to encourage those long gluten strands, and create those lovely sourdough bubbles.

Many, if not most, bread recipes call for you to punch down the dough after rising. Punching down the dough does a number of things. Most importantly, it removes some of the gas bubbles from the dough and redistributes the yeast cells, sugars, and moisture so that they can ferment and rise again during the proofing stage.

Folding yields similar results: it too expels the carbon dioxide produced during fermentation, strengthens the dough by stretching the gluten strands, and redistributes cells, sugars, moisture and heat spots in the dough to even out the rising.

Punching dough down will result in a fine crumb, which is desirable when making sandwich breads or pastries. Folding, on the other hand, will give you a loftier rise and a looser crumb – resulting in all those lovely little air pockets in our sourdough and artisan breads that we love so much. 

Folding dough is a relatively easy process:

How to Fold Bread Dough - Steps

Sometimes, because this dough is so sticky, it works easier “fold-and-stretch” your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

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Below you will find my recipe for Basic Sourdough Bread. The links I used for guidance can be found at the bottom of the post. You may find them helpful as well. 

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4.94 from 16 votes

Basic Sourdough Bread

Super-basic. No bells, no whistles - just bread.
Prep Time8 hrs
Cook Time30 mins
Rest Time30 mins
Total Time9 hrs
Print Recipe Pin Recipe
Course: Bread
Keyword: baking, bread, sourdough, sourdough bread
Servings: 18 Slices
Calories: 130kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Large Bowl
  • Stand Mixer
  • 10-inch Enameled Cast Iron Dutch Oven
  • Wooden Spoon

Ingredients

Sourdough Bread Dough

  • ¾ cup Sourdough Starter [100% Hydration] [6 ounces] Unfed & Room Temperature (See Notes)
  • 1⅛ cup lukewarm water [9 ounces] 105-110°F / 40-44°C**
  • 3 cups unbleached all-purpose flour [about 400 grams]
  • 1 tablespoon maple syrup or honey
  • 1½ teaspoons kosher salt

Additional Ingredients

  • 6 tablespoons extra-light olive oil or other neutral cooking oil, for oiling bowl
US Customary - Metric

Instructions

  • Feed your starter 12-24 hours before beginning.
    Rye SOurdough Starter - Day 4

AUTOLYSE (Mix Dough)

  • In a large stand-mixer bowl, mix together water, flour, syrup or honey, starter, and salt thoroughly with wooden spoon.
    Allow to rest for at least 15 minutes, and up to an hour.
    Measuring the Starter: The vigor of your Starter will affect its density. Stir Starter down before measuring, especially if use a measuring cup. (I highly recommend using a kitchen scale to get more consistent results.)
    Sourdough - First Mix
  • While dough is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
    I use about two tablespoons of oil to coat the bowl the first time.
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KNEAD

  • Put the mixer bowl on the stand-mixer. Knead dough with bread hook for 10 minutes.
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  • NOTE: This normally is a very sticky, soft dough. However, depending on the actual hydration of your starter, you may find that you need to add a little more flour to get things started.
    I often end up adding an extra 1/2 cup during the kneading step. Try not to add more than 1/2 cup of flour, though. You can work in a little more flour during the folding process if you need to.
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BULK FERMENTATION (1st Rise)

  • Remove dough from mixer, place on a well floured board, knead by hand a couple of times, and shape into ball.
    After you form the ball, it should kind of slowly settle onto the board, like an old man into a lounge chair. It won’t hold its shape for a long time, but it also shouldn’t just melt into a puddle. You need to find a happy medium. 
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  • Put dough ball into the oiled bowl, smooth-side down first. Then flip it smooth-side up so that all sides of the dough are covered with oil.
    Cover bowl with plastic wrap and set in a warm place.
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  • Allow dough rise at least 6 hours, folding every 30 minutes for the first 2 to 2½ hours.
    To fold, turn dough out onto a floured surface and pat down to remove most of the air bubbles. Fold as illustrated and return to bowl, smooth side up.
    Cover and proceed with the rising process.
    Re-oil the bowl with a tablespoon or two of oil the first two times you fold the dough.
    The folding at the beginning of this step helps to align those long gluten strands, and create those lovely sourdough bubbles.
    You should notice a discernible change in the texture of your dough after folding the first couple of hours. By the end of this step, your dough should feel more "stretchy" and less "sticky" than when you started.
    Sometimes, because this dough is so sticky, it works easier to "fold-and-stretch" your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.
    How to Fold Bread Dough - Steps

PROOF (2nd Rise)

  • After the dough has risen for at least 6 hours (folding every 30 minutes for the first 2-2½ hours), form bread dough into a boule* and place it on a square of parchment paper.
    Place the dough, parchment and all, back into the bowl.
    *A boule is a round bread loaf.
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  • Cover loosely with a damp towel and allow to rise for 1½- 3 hours, or until it has approximately doubled.
    If it is late in the day and your bread needs more time to rise, you can slow the process by allowing it to rise in the refrigerator overnight, and then baking it first thing in the morning.
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  • In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven.
    Put an empty cast iron Dutch oven with lid in the cold oven.
    Preheat to 500°F [260°C] for 40 minutes.
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SLASH

  • Remove the hot Dutch oven from the oven. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in.
    Be very careful - the Dutch oven and lid are very hot!
    With a wet, serrated knife, cut a couple of slashes on the top of the boule. (I often forget to do this step, and everything still turns out just fine.)
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BAKE

  • Put the lid back on the Dutch oven. Put the Dutch oven back into the oven.
    Immediately reduce oven temperature to 450° [232°C], and bake for 13-14 minutes with the lid ON.
    [Image: After first 13-minute baking time]
    If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boule with a big roaster lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust.
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  • Remove the lid and bake for another 13-14 minutes with the lid OFF.
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  • Using the parchment corners, carefully remove bread from the Dutch oven and place on a wire rack to cool for 30 minutes.
    DO NOT slice the bread until it has set for 30 minutes - this resting time is part of the baking process.
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Notes

Weigh your ingredients: doing so will yield more uniform results.

UNFED Starter [as called for in this recipe] is Starter that is due to be fed right before you begin making the bread. It should have been fed in the last 12-24 hours. Unfed Starter is mature, active, and hungry for food.
For comparison, FED Starter is Sourdough Starter that has been fed very recently compared to when you begin making the bread recipe. It isn't as hungry. 
For more information, see Stages of Sourdough in post.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Like each baker, every loaf has a personality all its own. The loaf of bread pictured here below was made using the exact same techniques and recipe as the one above the recipe, with just one small variation. Instead of proofing on parchment and going directly from there to the Dutch oven, it was proofed in a bowl lined with a floured tea towel, and the turned out onto parchment just before baking.

Sourdough Bread

Wavy LineWho is Kaylen, and Why is this Her Bread? 

The original spark that set off my interest in sourdough baking was ignited by my BFF, Jenny. Jenny has an amazing daughter, Kaylen, who has some medically serious digestive issues. Gluten is not at all Kaylen’s friend, but she missed real bread “that does not taste like sand” [Kaylen’s words]. Jenny asked me about sourdough bread after reading that it might be able to help those who are gluten-intolerant. 

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

Remember that long rise I mentioned earlier, when I explained what true sourdough is? Well, it is during that long rise that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins in the flour, which (in theory) makes true sourdough bread more tolerable for folks with gluten sensitivity than bread leavened with traditional yeast. 

When Jenny asked me to bake some sourdough bread for Kaylen, I was all in. (I’ve known Kaylen since she was six and love her like my own daughter: of course I’m going to bake her bread.) After developing a new Sourdough Starter and working out the kinks in my recipe, I carefully made Kaylen a loaf, using a minimum 14-hour rise and not adding any additional flour (during folding) after Hour 4.

After I dropped off her first loaf of bread, here’s what I found on Facebook when I got home:

EASY SOURDOUGH BREAD - Want to make someone feel really special? Want to feel great yourself? Give a loaf of homemade sourdough bread!!

Want to feel really happy? Give someone you love a loaf of fresh bread!!

Made me cry. You just don’t get a better feeling than that, you know? 

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Stages of a Healthy Sourdough Starter

Use Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you are curious about why this recipe uses UNFED Starter instead of FED Starter, you might find this conversation on The Fresh Loaf helpful. 

Easy Sourdough Bread Recipe

References for this recipe include:

  • How to Make Sourdough Bread 
  • Easy Sourdough Artisan Bread 
  • How to Make Rye Sourdough Starter
  • The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffinsblank, by Caleb Warnock & Melissa Richardson

If you have additional questions about the recipe, just leave a comment and I’ll reply asap. Be sure to check out the comments below, too. We’ve had so many people share their sourdough knowledge here, and there is a lot to be learned from their experience. Like most of us, I’m here to learn, too. 

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Want to make this adorable Redwork chicken tea towel? Check out our easy DIY tutorial! [Free Pattern]

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

blank   blankEasy Sourdough Bread | The Good Hearted Woman

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Bread, Dairy-free, Eating Style, Gluten-free, Recipes, Sourdough, Vegan, Vegetarian Tagged With: baking, Sourdough

Homemade Flour Tortillas

February 15 By Renée 30 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

Homemade Tortillas - title

This post may contain affiliate links, but don’t worry – they won’t bite.

It’s been more than twenty years since I had first ate a warm, homemade flour tortilla. The memory is as fresh as if it had happened yesterday.

I remember watching in fascination as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience; but after these, those store-bought tortillas will never taste the same again.)

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How to Make Homemade Flour Tortillas

Now, here’s the big secret about homemade tortillas… they are surprisingly fast and easy to make! 

(For ingredient amounts and further instructions, scroll down to the recipe card below.)

Step 1: Prepare the tortilla dough
 
Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough. 

Homemade Tortillas - mixing doughThe dough should be soft but not sticky. You can always add more flour if you need to.

Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Step 2: Allow dough to rest. 

Form the dough into a large ball and wrap in plastic or cover with a towel.  

Allow dough to rest on counter for about 20 minutes. 

Step 3: Form dough into balls.

After the dough has rested, divide it into 2” balls (about the size of a golf ball). Form all of the dough into balls before progressing to the next step. Cover the balls with plastic or a clean cloth. (I like to use a gallon-size reusable bag for this.)

Step 4: Roll out tortillas. 

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. 

Homemade Tortillas - Rolling them out

Step 5: Fry the tortillas. 
 
Heat a dry frying pan or griddle over medium heat. (I use my cast iron skillet.) DO NOT grease or spray the pan with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
 
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.
Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

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Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)Tweet & Share!
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5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Bread, Dinner or Appetizer, Lunch
Keyword: flatbread
Servings: 24 tortillas
Calories: 94kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Rolling Pin

Ingredients

  • 4 cups flour
  • 1 1/2 teaspoons Kosher salt
  • 1 tablespoon baking powder
  • 1/4 cup olive oil
  • 1 1/2 cups warm water not HOT
US Customary - Metric

Instructions

  • Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
  • Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
  • Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
  • Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
  • Heat a frying pan or griddle over medium heat.
    DO NOT grease or spray pan with cooking spray.
    Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds.
    Flip it and cook the other side 20-30 seconds.
  • Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.
The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Serving: 1tortilla | Calories: 94kcal | Carbohydrates: 16.2g | Protein: 2.2g | Fat: 2.3g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 86mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.”  I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

Homemade Tortillas on Breadboard

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.  

Filed Under: 30-Minute Meals, Bread, Cooking Basics, Dairy-free, Munchies, Vegan, Vegetarian Tagged With: Cuban, Mexican

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

June 25 By Renée 18 Comments

Sweet Skillet Cornbread perfectly straddles the border between Southern savory and Northern honey-sweet, and gets an extra pop from pan-fried maple corn. 

Cornbread in skillet with one slice removed. Bowl of split pea soup.

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother was raised in Missouri (which she adamantly pronounces “Missour-rah,” in case you’re wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread. 

This Sweet Skillet Cornbread recipe isn’t my mother’s, although I wish it was. (I’m still looking for that one.) However, it does come close, especially with regard to texture: neither too cakey nor too gritty, this cornbread resides in a happy middle ground.

Slice of cornbread on old sheet pan.

As far as sweetness, this skillet cornbread leans a little more north than my mom’s cornbread ever did (I may have a a bit of a sweet-tooth), but it definitely isn’t as sweet as those squares of yellow cake they serve on the side at your local rib chain.

When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.

Cornbread in skillet with one slice removed.

What Makes This Cornbread Recipe Unique? 

  • Cornmeal Presoak – I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth. Presoaking the cornmeal in warm milk significantly reduces the cornmeal’s gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference. 
  • Hot Skillet Start – When you transfer the cornbread batter into the preheated skillet [Cornbread, Step 5], you are essentially starting to fry a giant cornbread pancake. This results in a nice toasty brown on the bottom and gets the baking process going quickly. 
  • Pan-fried Maple Corn – Gotta say, I’m giving myself a pat on the back for coming up with this idea. ??. Not only does the pan-fried maple corn gives the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.
BAKING TIP: Reduce the grittiness in homemade #cornbread by presoaking the cornmeal in warm milk before making the batter. More tips, plus Sweet Skillet Cornbread {with Pan-fried Maple Corn} Tweet & Share!

baked cornbread.

Tips for making the best cornbread

  • Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter can and should be made entirely by hand. 
  • Be sure to use medium grind cornmeal, not course grind. 
  • Add an extra egg if you like your cornbread to be more cake-like. 
  • I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.
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5 from 6 votes

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.  
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Print Recipe Pin Recipe
Course: Bread, Comfort Food, Side Dish
Cuisine: American
Keyword: cornbread
Servings: 16 servings
Calories: 255kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Cast Iron Pie Dish (10-inch)
  • Cast Iron Skillet (10-Inch)

Ingredients

  • 1 3/4 cups cornmeal medium grind
  • 1 1/4 cup milk
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 2 tablespoons maple syrup (or honey)
  • 1/2 teaspoon vanilla
  • 4 tablespoons butter divided

Pan-fried Maple Corn

  • 1 cups frozen corn
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
US Customary - Metric

Instructions

  • Preheat the oven to 425° F [220°C].
  • Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

  • Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
  • Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
  • Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
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  • Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

  • In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
  • Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
  • Add dry ingredients to wet ingredients. Stir in 1/2 of the maple-glazed corn.
  • Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F [190°C]. Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
  • Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
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  • Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.

Notes

IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating. 
You can add an extra egg if you'd like the texture of your cornbread to be a little more cake-like.
If you are using a 12-inch skillet, reduce baking time by 5-7 minutes. 

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 253mg | Potassium: 149mg | Fiber: 2g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Sweet Skillet Cornbread pairs perfectly with Old-Fashioned Ham Bone Split Pea Soup {Slow Cooker} or Old-fashioned Navy Bean Soup with Ham {Slow Cooker}.

baked cornbreadWhat can I do with leftover cornbread?

Cornbread does not keep well, and is best if eaten immediately, or used in some other way.

One of our favorite ways to use leftover cornbread is in the Cornbread Breakfast Bake below. This “leftover makeover” breakfast casserole is easy and fun to make, and you can use almost any leftovers to fill it out.

Leftover cornbread also freezes well for use later in recipes or as cornbread crumbs. 

Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman    Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman

Filed Under: Bread, Recipes, Vegetarian Tagged With: baking, Comfort Food

How to Make Homemade Hamburger Buns

April 17 By Renée 15 Comments

Making beautiful Homemade Hamburger Buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake!

How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Every two weeks, Mr. B gathers with four or five of his buddies to play poker, catch up on life, and talk fish or sports or work or whatever. They’ve been doing this for over a decade now, rotating houses and taking turns hosting. It is their custom that whomever hosts provides at least a substantial snack, and more often, a full-on meal. 

I usually vacate the house on Poker Night (too much cheeky crowing in a confined space can make a person woozy) but before I leave, I always try to make a good dinner for the guys. According to Mr. B, I’ve developed a reputation among the group as their favorite Poker Night cook; and while I admit these guys are obviously easily impressed, I’ll take it.

Classic Old School Sloppy Joes | The Good Hearted Woman

I’ve made the Poker Guys homemade burger buns for pulled pork sandwiches, and Sloppy Joes [above], and all sorts of other man-wiches over the years. Each time I do, the first thing Mr B says to me at the end of the night is, “Baby, the guys all love your buns!”

Well, alrighty then.

How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

Making beautiful homemade hamburger buns is just about as simple as it gets. Just pick your favorite bread recipe, let it rise once, form buns, let them rise again and bake. Boom!!

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How to Make Homemade Hamburger Buns

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Making beautiful Homemade Hamburger Buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake!

Prep Time 30 minutes
Active Time 2 hours 30 minutes
Total Time 3 hours
Difficulty Moderately Easy

Materials

  • Bread Dough

Tools

  • Baking Sheet

Instructions

[1] Make your favorite bread dough and let it rise once. You can do this first step in a bread maker or by hand: either way works fine.

FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.

FOR MANUAL PREP: Mix and knead the dough by hand. You can find excellent general directions for making bread without a bread machine here.

[2] After the dough has completed the Dough Cycle (or the first rise if you are kneading by hand) turn it out onto a lightly floured counter.Using a pizza cutter or sharp knife, and divide the dough into equal square portions. (I often do a combination of sizes so that there is something for every appetite.) 

TIP: Use a kitchen scale for uniform buns. 

  • LARGE BUNS: Allow about 3oz / 85gm of dough for each roll. 
  • SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll. 

  • Burger Buns Process Image | The Good Hearted Woman

    Don’t stress if your little dough squares aren’t exactly the same. You can always take a bit from one and add it to another if you want.

    [3] Now you will have a counter full little square dough-patties, ready to set out for the second rise. 

    FOR SQUARE BUNS: Continue to the next step.

    FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.

    Burger Buns Process Image | The Good Hearted Woman

    [4] Line a baking sheet with parchment paper or a Silpat mat. Place the dough-patties at least 1 inch apart on the lined baking sheet. Cover with a towel, and set in a warm place to rise again for about an hour.

    Burger Buns Process Image | The Good Hearted Woman

    [5] OPTIONAL: Just before you put the dough-buns in the oven, brush the tops with an egg wash (1 egg beaten with 1 tablespoon of water or milk).

    Be gentle as you do this, taking care to not deflate the rolls in the process. If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash. 

    Burger Buns Process Image | The Good Hearted Woman

    [6] Put the tray of rolls in the oven and bake at 375º [177ºC] for 15-20 minutes (depending on size) or until slightly browned on top.

    Remove from the oven and cool on wire rack. 

    Burger Buns Process Image | The Good Hearted Woman

    Recommended Products

    This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running.

    • KBS Pro Bread Machine
      KBS Pro Bread Machine
    • Aluminum Baker's Half Sheet 
      Aluminum Baker's Half Sheet 
    • Silpat Baking Mat
      Silpat Baking Mat

    Did you make this project?

    THANK YOU for being a reader and supporter of The Good Hearted Woman.  Be sure to Pin this post!

    © The Good Hearted Woman, Harmony Cat LLC
    Project Type: Baking / Category: Bread

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    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

    You can make homemade hamburger buns with almost any bread recipe. Here’s one of our favorite – Cheese & Onion Buns!

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman
    5 from 6 votes

    Homemade Hamburger Buns (Cheese & Onion)

    These savory Cheese & Onion Buns are perfect for burgers, sandwiches, BBQ and just about anything else you can think of.
    Prep Time30 mins
    Cook Time20 mins
    Rising Time2 hrs
    Total Time2 hrs 50 mins
    Print Recipe Pin Recipe
    Course: Bread
    Cuisine: American
    Keyword: barbecue, sandwiches, summer
    Servings: 24 servings
    Calories: 118kcal
    Author: Renée | The Good Hearted Woman

    Ingredients

    • 1 1/8 cups warm water 9oz | 255gm
    • 4 ¼ cups bread or all-purpose flour 18oz | 510gm
    • 1 tablespoon sugar
    • 1 ½ teaspoons salt
    • 2 tablespoons butter
    • 1 ¼ cups grated cheddar cheese about 5oz | 142gm
    • 1/3 cup minced red onion
    • 2 teaspoons active dry yeast
    US Customary - Metric

    Instructions

    • You can do this first step in a bread maker or by hand: either way works fine.
      FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.
      FOR MANUAL PREP: Mix and knead the dough and do the prep by hand. You can find excellent general directions for making bread without a bread machine here.
    • After the dough has completed the Dough Cycle (or the first rise if you are kneading by hanturn it out onto a lightly floured board.
    • Using a pizza cutter or sharp knife, and divide the dough into equal square portions. If you are concerned about uniformity, use a kitchen scale.
      For LARGE BUNS: Allow about 3oz / 85gm of dough for each roll.
      For SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll. (I like to make a combination of sizes so that there is something for every appetite.)
    • Now you will have a counter full little square dough-patties, ready to set out for the second rise.
      FOR SQUARE BUNS: Continue to the next step.
      FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.
    • Line a baking sheet with parchment paper or a Silpat mat.
      Place the dough-patties at least 1 inch apart on the lined baking sheet.
      Cover with a towel, and set in a warm place to rise again for about an hour.
    • OPTIONAL: Just before you put the dough-buns in the oven in the oven, brush the tops with an egg wash made up of 1 egg beaten with 1 tablespoon of water or milk.
      Be gentle as you do this, taking care to not deflate the rolls in the process.
      If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash.
    • Put the rolls in the oven and bake at 375ºF / 190ºC for 15-20 minutes (depending on size, or until slightly browned on top.
    • Remove from the oven and cool on wire rack.

    Nutrition

    Serving: 1bun | Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 192mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

    Now your buns are ready to slice and toast (if you’re into that kind of thing) and serve up with your favorite burger, fillings, and sandwich makings.

    As with all fresh, preservative-free bread, it’s best to eat your homemade burger buns within a day or two. Buns can also be frozen for later. 

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

    A NOTE ABOUT MEASURING: Cooking often gives you a great deal of latitude about amounts and ingredients. Baking is more finicky, so please be sure to measure. (Apparently, I need to invest in some new measuring spoons. The third one from the left is older than I am!)
    Old measuring spoons. | The Good Hearted Woman
     

    More Homemade Bread recipes from GHW:

    • Irish Soda Bread
    • Zucchini-Banana Bread
    • Easy Sourdough Bread
    • Pumpkin Gingerbread

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    THANK YOU so much for being a faithful reader and supporter
    of The Good Hearted Woman. 🌻 Be sure to PIN this post!

    Homemade Hamburger Buns   Homemade Hamburger BunsWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: Bread, Recipes Tagged With: Cheese, Party Food

    Easy Authentic Irish Soda Bread

    March 15 By Renée 9 Comments

    Perfected and approved by real Irish persons, for your pleasure, this Irish Soda Bread is amazingly easy to make.

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    This post may contain affiliate links, but don’t worry – they won’t bite.

    As you may know, St Patrick’s Day is my favorite holiday. In fact, I love all things Celtic – even my wedding ring has emeralds and Celtic knots on it – and I’ve always had a thing for Ireland and the Irish people. I can literally take on a light brogue just thinking about it. (In fact, as I write this, I’m falling into it).

    Irish Soda Bread - loaf

    My affinity for Ireland dates back to before I can remember, and St. Patrick’s Day is always a real celebration at our house. On that day each year, I serve up a feast of “Once-a-Year Mashed Potatoes” (so called because they are so rich and creamy you should only eat them once a year), slow-cooked corned beef, corn, cabbage, and soda bread; and then I usually throw in something new year to year to mix things up. 

    However, before even one fork full passes, I deliver my compulsory pre-St Patrick’s Day dinner monologue (which I will share with you one of these years) about the fascinating and inspiring life of the real man who become St Patrick. It takes all of about three minutes, and my kids sigh and groan and laugh through it every year. At this point, they can repeat it almost verbatim. I wouldn’t have it any other way. 

    Today I am sharing with you one of my most prized recipes: my Irish Soda Bread. Perfected and approved by real Irish persons, for your pleasure, this Soda Bread is amazingly easy to make.

    Irish Soda Bread - loaf

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    St Pat’s Irish Soda Bread

    Perfected and approved by real Irish persons, for your pleasure, this Irish Soda Bread is amazingly easy to make.
    Prep Time30 mins
    Cook Time40 mins
    Total Time1 hr 10 mins
    Print Recipe Pin Recipe
    Course: Bread
    Servings: 16 servings
    Calories: 277kcal
    Author: Renée | The Good Hearted Woman

    Ingredients

    • 4 cups all-purpose flour
    • ½ cup white sugar Use 1/3 cup if you like your Soda Bread a little less sweet.
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon Kosher salt
    • 1 ½ cups raisins I use a mix of golden and craisions. Just use your favorite raisin.
    • 2 teaspoons caraway seeds Optional. (Not really.)
    • 1¼ cups buttermilk
    • 1/2 cup sour cream
    • 1/2 cup melted butter melted (I use salted butter.)
    • 2 eggs lightly beaten

    Brush on Top

    • 2 Tablespoons butter melted
    • 2 tablespoons buttermilk
    US Customary - Metric

    Instructions

    • Preheat oven to 350° | 177°C.
      Lightly grease a 9-inch round cast iron skillet, 9-inch round baking pan, or heavy standard loaf pan.
    • In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds.
    • In a medium bowl, buttermilk and sour cream and melted butter. Blend in eggs.
    • Fold the flour mixture into the liquid mixture, mixing just until well combined.
      Knead dough in bowl about 10 to 15 strokes.
      Dough will be very sticky. Mound the dough in the prepared skillet or pan using a spatula or wooden spoon.
      DO NOT use an electric mixer for this step – your bread will bake up too heavy.
    • In a small bowl, combine 2 Tbls. melted butter with 2 Tbls. buttermilk; brush the mounded dough/loaf with this mixture.
      Use a sharp, wet knife to cut an ‘X’ into the top of the loaf.
    • Allow dough to rest in the pan for about 20 minutes before putting into oven.
      This step is optional, but the “rest” time will give you a lighter loaf in the end.
    • Bake preheated oven for 60 to 75 minutes.
      You can brush the loaf with the buttermilk/butter mixture once or twice during baking if you wish.
      Test loaf for doneness by inserting a toothpick in the center – it should come out clean.
    • Let cool and turn bread onto a wire rack.

    Nutrition

    Serving: 1slice | Calories: 277kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 370mg | Potassium: 195mg | Fiber: 2g | Sugar: 8g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    If you are interested learning more about the real man who would become Saint Patrick, I highly recommend reading How the Irish Saved Civilization by Thomas Cahill.

    Irish Soda Bread - loaf

    More St Patrick’s Day celebrations on GHW

    • Emerald Sunrise (St Patrick’s Day Cocktail)
    • Irish Blessing Celtic Knot  Shamrock Watercolor (Printable St Patrick’s Day Art)

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    Perfected and approved by real Irish persons, for your pleasure, this Irish Soda Bread is amazingly easy to make. | The Good Hearted WomanWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: Bread, Eating Style, Recipes, Vegetarian Tagged With: Holidays, Irish, quick bread, St. Patrick's Day

    Easy Basic Sweet Vanilla Crepes

    December 1 By Renée 5 Comments

    If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

    Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

    If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

    Crêpe Batter

    • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
    • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
    • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

    Flipping Crêpes

    • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
    • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

    Filling Crêpes

    • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

    Serving Crêpes

    • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
    • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
    Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

    Basic Sweet Vanilla Crêpes {Recipe}

    This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
    Prep Time5 mins
    Cook Time20 mins
    Resting Time1 hr
    Total Time1 hr 25 mins
    Print Recipe Pin Recipe
    Course: Breakfast, Breakfast or Brunch, Dessert
    Cuisine: French
    Keyword: crepes
    Servings: 12 crepes
    Calories: 137kcal
    Author: Renée B. ♥ The Good Hearted Woman

    Equipment

    • Crepe Pan
    • Blender
    • Rubber Spatula

    Ingredients

    • 1 1/2 cups milk* see note
    • 3 eggs
    • 4 tsp. vanilla
    • 3 Tbs. sugar
    • 1/2 tsp. salt
    • 1/4 cup melted butter
    • 1 1/2 cups flour sifted

    Simple fillings or toppings for sweet crêpes include:

    • A dusting of powdered sugar and a sprinkling of fresh lemon juice
    • Fresh fruits or berries
    • Whipped cream
    • Jam or jelly

    Instructions

    • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
    • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

    Prepare Crepes

    • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
      Start your pan on medium low and work from there.
    • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
    • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
      (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
      Cook for about 1 minute.
    • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
    • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
    • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
    • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

    Notes

    Flipping Crepes
    I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
    Refrigerating Crepe Batter
    DO NOT SKIP the refrigeration step. 
    Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
    Refrigerating and/or Freezing Cooked Crepes
    • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
    • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
    • To defrost frozen crepes, place them in the refrigerator.
    • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

    Nutrition

    Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    “Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

    Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

    Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

    Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

    Filed Under: Bread, Cooking Basics, Recipes, Sweets, Vegetarian Tagged With: Basic Recipes, Breakfast, brunch, crepes, eggs

    Nana’s Old-fashioned Pumpkin Gingerbread

    September 30 By Renée 12 Comments

    Perfect for the autumn holidays, this Old-Fashioned Pumpkin Gingerbread will fill your home with the scent of the season, and your tummy with delicious goodness.

    Old-fashioned Pumpkin Gingerbread | The Good Hearted Woman

    This post may contain affiliate links, but don’t worry – they won’t bite.

    By the time Thanksgiving rolled around last year, I swore I’d never read, make, post, or eat another “Pumpkin+anything” recipe as long as I lived!

    And yet, here we are. Why? Because a year has passed, and like bad breakups and childbirth, time has a way of softening the sharp edges of our memories.

    Old-fashioned Pumpkin Gingerbread | The Good Hearted Woman

    I’m one of those bakers who is always fiddling and tweaking my recipes, so of course I made a few changes to my old standard recipe this time too – most notably the substitution of coconut oil for butter. Wow, what a difference that made! 

    All those sweet spices danced across my tongue with whole new level of rich, gingerbready goodness!

    Just to make sure it wasn’t just my imagination, I made two more batches of Pumpkin Gingerbread (all for you, my friends), with equally delicious results. When I shared it with the family, my mother-in-law Carol even told me I was (and I am quoting her word-for-word here), “A damn good cook.” That’s high praise indeed!

    Old-fashioned Pumpkin Gingerbread | The Good Hearted Woman
    5 from 4 votes

    Old-fashioned Pumpkin Gingerbread

    This easy-to-make Old-Fashioned Pumpkin Gingerbread is moist, delicious, and full of warm spices.
    Prep Time20 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 35 mins
    Print Recipe Pin Recipe
    Course: Quick Bread
    Keyword: gingerbread, pumpkin, pumpkin spice, quick bread
    Servings: 14 slices
    Calories: 211kcal
    Author: Renée | The Good Hearted Woman

    Equipment

    • Standard Loaf Pan (9x5)
    • Mixing Bowl
    • Mixer [Hand or Stand]

    Ingredients

    • 1 1/2 cups flour
    • 1/4 cup powdered milk
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 4 ounces unrefined coconut oil or butter [1/2 cup melted]
    • 2 large eggs
    • 1 cup canned pumpkin
    • 3/4 cup packed brown sugar
    • 1/4 cup molasses
    • 1/4 cup warm water
    • 1 teaspoon vanilla
    US Customary - Metric

    Instructions

    • Preheat oven to 325° F [165°C].
      Spray loaf pan with non-stick cooking spray and set aside.
    • In a medium bowl, combine flour, powdered milk, baking soda, baking powder, ground spices, and salt. Set aside.
    • In a small, microwave-safe bowl, heat coconut oil in microwave for 30 seconds to melt. Set aside.
    • In a mixing bowl, beat eggs until the are lemon colored.
      Add pumpkin, brown sugar, molasses, warm water and vanilla.
      Mix on low to combine.
      Add coconut oil and mix thoroughly.
    • Stir in dry ingredients until well combine. (You can also mix this by hand.)
    • Pour batter into prepared loaf pan.
      Tap pan on counter a few times to get out the air bubbles, and then bake in preheated oven for 1 hour and 15 minutes.
      Loaf is done when a toothpick inserted in the center comes out clean.
    • Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes.
      Turn out onto a wire rack to cool completely.
    • Dust loaf with powdered sugar if desired.

    Nutrition

    Serving: 1slice | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 202mg | Potassium: 194mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2783IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Do you love pumpkin? So do we! Here are a few more of our favorite pumpkin recipes! 

    • Roasted Stuffed Pumpkin (Makes a perfect vegetarian holiday meal centerpiece!)
    • Pumpkin Spice Sourdough Scones (Soooo good!)
    • 10 Best Roasted Pumpkin Seed Recipes 
    • Homemade Pumpkin Spice (made with FRESH spices!) 

    PG 2 GHW

    Old-fashioned Pumpkin Gingerbread | The Good Hearted Woman

    I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used my beautiful new harvest pumpkin loaf pan.

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    Old-fashioned Pumpkin Gingerbread | The Good Hearted Woman  Old-fashioned Pumpkin Gingerbread | The Good Hearted Woman
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    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: Bread, Recipes, Sweets, Vegetarian Tagged With: baking, fall, Holidays, pumpkin, Spices, Sweet Somethings, vegetables

    Zucchini-Banana Bread: The Best of Both Worlds!

    September 16 By Renée 5 Comments

    Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist Zucchini-Banana Bread is the best of both worlds!

    Zucchini-Banana Quick Bread Recipe | The Good Hearted Woman

    It seems like every mother’s child and shirt-tail cousin remembers their favorite “best ever” quick bread, and the person who made it for them too. For me, it will always and forever be my mother’s banana bread – fresh out of the oven or cold from the fridge – it didn’t matter.

    Mom’s banana bread was always, every time, Perfect. The only way to make it any better was to slather a thin layer of fresh butter over the top of a thick slice and eat it slowly, savoring every bite like it was my last.

    Try as I might, I’ve never been able to replicate mom’s banana bread. Something’s always missing. Maybe it’s the smell of our turquoise kitchen, or the slick yellow and chrome kitchen table I sat at to eat. Maybe it’s just my mom in her brown flour-covered apron.

    Whatever it is, her recipe is likely long lost, along with her fading memory, so unless I stumble on it tucked between the pages of one of her many hoarded cookbooks, it may well be gone forever. But I keep trying.

    POST UPDATE 5/2/2018: I did it! You can find Mom’s Banana Bread recipe here.

    Zucchini-Banana Quick Bread Recipe | The Good Hearted Woman

    However, my latest attempt took a turn away from straight banana bread. For this, I merged my banana and zucchini bread recipes into what turned out to be an amazingly tasty loaf.

    After making a number of batches, I attribute this bread’s soft texture and rich flavor to the fact that, for the first time in years, instead of subbing in yogurt as I usually do, I went with full-fat ingredients.

    If you are trying to cut fat, you can always sub it back in, but keep in mind that the relatively small amount of fat used is balanced by the fact that most of the moisture (and a lot of the sugar) in this bread comes from fruit and vegetable sources.

    Zucchini-Banana Quick Bread Recipe | The Good Hearted Woman | The Good Hearted Woman

    TIP: I like to sprinkle some raw sugar on the loaves just before I pop them in the oven. It gives the tops a thin glazed texture, and I think it makes the bite feel more interesting on the tongue. (For reference, the small loaf above on the right was sprinkled, and the loaf on the left was not.) Enjoy!

    Zucchini-Banana Bread Recipe - Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist Zucchini - Banana Bread is the best of both worlds! | The Good Hearted Woman
    5 from 1 vote

    Zucchini Banana Bread

    This amazingly moist Zucchini-Banana Bread is the best of both worlds!
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: Comfort Food
    Keyword: quick bread
    Servings: 32 slices
    Calories: 138kcal
    Author: Renée | The Good Hearted Woman

    Equipment

    • 2 Standard Loaf Pans

    Ingredients

    • 3 eggs
    • 1/2 cup sour cream
    • 1/4 cup oil
    • 1/2 cup white sugar
    • 2/3 cup packed brown sugar
    • 2 cups grated zucchini
    • 3 ripe medium bananas mashed (or two large)
    • 2 teaspoons vanilla
    • 3 1/2 cups flour
    • 1 tablespoons ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup chopped walnuts
    • 1/4 cup raw sugar optional
    US Customary - Metric

    Instructions

    • Preheat oven to 325°F.
    • Grease and flour two 8x4 bread loaf pans (or just spray them with nonstick cooking spray).*
    • In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
    • In the bowl of an electric mixture, beat eggs until they are light yellow and frothy.
      Add sour cream, oil, white and brown sugars, grated zucchini, bananas, and vanilla.
    • Slowly add dry ingredients to the wet ingredients and mix thoroughly to combine.
      Do not over mix.
    • Fold in walnuts.
    • Divide batter evenly between loaf pans.
    • Sprinkle loaves with raw sugar. (optional)
    • Bake in preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow to cool in the loaf pans for 15 minutes on a wire rack before removing.
      Allow to cool completely.

    Nutrition

    Serving: 1slice | Calories: 138kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
    This Zucchini-Banana Bread recipe will make: 

    • 2 standard loaves [as in recipe directions]
    • 1 standard loaf + 2 small loaves
    • 5 small loaves 
    • 24 standard muffins
    • 1 standard loaf + 12 standard muffins
    • 12 jumbo muffins

    … or any combination that makes you happy. You get the idea. 

    Just be sure to adjust cooking times to compensate for different-sized pans.

    Zucchini-Banana Quick Bread Recipe | The Good Hearted Woman

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    Zucchini-Banana Bread Recipe - Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist Zucchini - Banana Bread is the best of both worlds! | The Good Hearted Woman   Zucchini-Banana Bread Recipe - Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist Zucchini - Banana Bread is the best of both worlds! | The Good Hearted WomanWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: Bread, Recipes, Sweets, Vegetarian Tagged With: baking, bananas, quick bread, zucchini

    Perfect Buttermilk Biscuits

    May 29 By Renée 4 Comments

    Mr. B isn’t usually very big on bread at meals; biscuits in particular have always been a head-shaker for him.  If there was a Goldilocks of biscuits, he would be it.  He said whenever anyone made them, they were always too hard, too soft, too dry, too bland, too salty, too sweet,  too floury, too, too… too biscuity.  Until last night.

    Perfect Buttermilk Biscuits | The Good Hearted Woman

    We were having 13-Bean Stew for dinner, and at the last minute, I decided to make some biscuits using a new recipe I have been working on. A few bites in, Mr B looked at me mid-biscuit-bite and nodded enthusiastically, “Weese roar rewwy rood!” Swallowing, he said it again for emphasis, “These are really good!” I think even he was surprised that he liked them.

    These really are perfect buttermilk biscuits – the lightest, flakiest biscuits I’ve ever made. After dinner, we ate them with fresh strawberry freezer jam for dessert. Then we ate them again for a late night snack. We finished them off this morning with our eggs and a little more of that fabulous Hood Strawberry Jam. (Tutorial coming next week!)  I made another batch of biscuits this morning just to be sure I had every thing right. (Plus, I had to take pictures 🙂 ) They will be gone by the end of snack-time today, I’m sure.

    Perfect Buttermilk Biscuits | The Good Hearted Woman

    Perfect Buttermilk Biscuits

    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Print Recipe Pin Recipe
    Course: Bread
    Cuisine: Comfort Food
    Servings: 12 biscuits
    Author: Renée B. ♥ The Good Hearted Woman

    Ingredients

    • 2 cups flour
    • 2 tsp baking powder
    • 1 tsp kosher salt or 1/2 tsp if you use salted butter
    • 1/2 tsp baking soda
    • 1 tsp sugar
    • 7 Tbs butter sliced into 1 Tbs pieces and chilled in freezer
    • 3/4 cup buttermilk
    • A little extra buttermilk for brushing on the tops

    Instructions

    • Preheat oven to 425 degrees F (220 degrees C).
    • Sift flour, baking powder, salt, baking soda and sugar into a large bowl.
    • Slice butter very thinly and work it into the flour mixture until it resembles coarse crumbs. (I could tell you I use a pastry fork or blender, but that would be fibbing – I usually use my fingers.)
    • Make a well in the center of the flour mixture and pour the buttermilk into it. Stir just enough to combine.
    • Turn the dough onto a floured surface and pat it down. Roll the dough ½ inch thick and fold in half. Roll it out again to ½ inch thick.
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    • Using a round biscuit cutter or the top of a drink glass, cut biscuits out.
    • Transfer the biscuits to a parchment-lined baking sheet.
    • Brush the tops of the biscuits with additional buttermilk.
    • Bake in preheated oven about 15 minutes, or until lightly browned.
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Filed Under: Bread, Munchies, Side Dishes, Vegetarian Tagged With: baking, buttermilk

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