Double Batch Cooking Tip + Cinnamon Bread
posted by Andrea | 11/2/2010
It’s officially November, which means Thanksgiving, Christmas, and a bunch of other holiday festivities are just a few weeks away! It also means that you’ll probably end up baking…a lot!
I love baking, but I don’t always have the time I need; so instead, I make double {or even triple} batches of our favorite foods. This saves me lots of time in the kitchen and assures we’ll always have something delicious in the freezer.
The only problem is, I often double SOME of the ingredients but forget to double ALL of them {mainly because I’m trying to do 16 other things while baking}. So, my results are less-than-desirable.
Please tell me I’m not the only one who’s ever done this!!
Anyway, I recently came up with a way to simplify “batch cooking”.
I use 2 bowls!
First I measure and add the wet ingredients into each bowl…
Then the dry ingredients…
This way, I know that each batch has exactly the right amount of each ingredient — and I don’t have to try to remember if I did my calculations correctly or not! {I’ll leave the math to my husband}
The best part is — your results should be the same every time!
So pretty!
Using two {or three} bowls is just one thing I do to simplify my batch cooking. It’s saves me time, reduces the potential for error, and only results in one extra bowl to stick in the dishwasher.
Oh, and here’s my recipe for the Cinnamon bread pictured above. {The recipe is for a single batch}
Ingredients:
- 1 1/2 c. milk
- 1/2 c. vegetable oil
- 1/2 c. applesauce
- 2 eggs
- 1 t. vanilla extract
- 3 c. all-purpose flour
- 2 c. sugar
- 1 (5.1 ounce) pkg. instant vanilla pudding mix
- 1/2 t. baking soda
- 1 1/2 t. baking powder
- 1/2 t. salt
- 2 t. ground cinnamon
- 2 T. cinnamon sugar (optional)
Directions:
- Preheat oven to 325 degrees F and grease two 9″ loaf pans.
- In a large bowl, mix the milk, oil, applesauce, eggs, and vanilla.
- In a separate bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon.
- Stir the flour mixture into the milk mixture until smooth and pour batter into the 2 pans.
- If desired, sprinkle 1 T. of cinnamon sugar on top of each loaf.
- Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean.
Bake a double-batch for your holiday parties this year — only 53 days until Christmas!
Linked to Whatever Works for Me Wednesday
Filed under: From My Kitchen • Tips and Tools
- Labels:: bread, holiday countdown
stephanie
02/11/2010this looks sooooooo yummy!!
[Reply]
Erika
02/11/2010I’ve been baking for years with my Grandma (who’s still at it at 84!), and we always use two or three bowls … learned from past (terrible tasting) experiences! It helps, too, with certain recipes that are stiff to stir or mix by hand.
…and the cinnamon bread looks A-Mazing! Gonna have to try that one! Thanks for sharing!
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megan @ whatmegansmaking
02/11/2010I just recently started doing this as well! Too many recipes where I confused myself
Your bread looks (and sounds) so good!
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Kathy @ House of Hills
02/11/2010I do this too. It’s too easy to get distracted by a small person and then not know where you stopped!
Delicious recipe too. Thanks for sharing.
[Reply]
mom2fur
03/11/2010Oh, my gosh, your kitchen must smell like a restaurant in heaven when you make that bread!
I don’t batch cook very much, but I do something similar to this. If I’m measuring out dry ingredients for bread, for example, I’ll measure out a second recipe’s worth and put it in a labeled bag. Flour makes more of a mess than anything, IMHO, and if you make that mess all at once, it means less to clean up in the future.
[Reply]
Kim
03/11/2010Great idea but how did you end up with 5 loaves from doubling a 2 loaf recipe…?
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Andrea Reply:
November 3rd, 2010 at 1:35 pm
Kim…you make me laugh. I figured someone would ask that question!
I actually made MORE than a double batch…and I thought 5 loaves looked better than just 4!!
[Reply]
Bette I Reply:
November 14th, 2010 at 12:34 pm
Does the cinnamon sugar get sprinkled on top of the loaves before baking!
[Reply]
Andrea Reply:
November 14th, 2010 at 5:21 pm
Good question Bette,
I do not sprinkle extra cinnamon and sugar on top…but I know others who do — so you can do it either way. Whatever you choose, I guarantee it will be delicious!!
[Reply]
Debbie Reply:
December 8th, 2010 at 3:20 pm
Hi, love your web site!! In the recipe it calls for 2 Tbs. of cinnamon suger. What do we do with that?
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Andrea Reply:
December 8th, 2010 at 4:23 pm
Thanks Debbie, The cinnamon sugar is optional and you can sprinkle it on top of each loaf before you bake it!
[Reply]
Marni
05/11/2010That looks so scrumptious! Mmmmm…
[Reply]
Carlye Rankin
22/03/2011This cinnamon bread is SO yummy. I made this recipe yesterday and it was so easy and made the house smell wonderful. I am eating it now for breakfast and my husband took some to work with him.
For the cinnamon sugar on top, I used Warm Up Mulling Spice made by Tastefully Simple! So delicious! http://www.tastefullysimple.com/web/crankin
Thanks for sharing this recipe!
[Reply]
Cinnamon Bread! | clumsybuttons
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