4. Avocado Cornbread
This is not your sweet, demure, cake-like cornbread. This is cornbread with real personality. The avocados retain their shape and creaminess; they’re the perfect contrast to the pleasant heat and coarseness of the cornbread itself. Turns out we love avocados in just about everything — cornbread included. Get the recipe at Food52.
7. Butternut Sage Scones
Incredibly moist and perfumed with sage and squash, these scones can be as sweet as you want them to be, depending on if you opt for the cinnamon drizzle. If you made these for breakfast, they wouldn’t make it till lunch. Get the recipe at Food52.
11. Applesauce Carrot Bread with Pecan Streusel
Can’t decide between applesauce bread and carrot bread? Here’s a mashup of the two. It’s basically just what you’d expect, a ridiculously moist, warmly spiced “bread” that’s part apple cake and part carrot cake and all delicious. Get the recipe at Food52.
13. Authentic Irish Soda Bread with Raisins
By working the dough as little as possible, you get a soda bread that is moist, cake-y, and tender. The hint of sweetness leaves jam unnecessary, but there’s no resisting slathering a slice with salted butter. Get the recipe at Food52.
A light, muffin-topped loaf with an ample amount of cinnamon butter swirled inside.
Makes 1 loaf
For the bread dough
3/4 cup milk
1/4 cup room temperature water
1 package active dry yeast
1/2 cup sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
5 to 5 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons melted butter
For the cinnamon filling
6 tablespoons unsalted butter, softened
2 teaspoons cinnamon
3 tablespoons sugar
3 tablespoons light brown sugar
1. Scald the milk by warming it in a pan over medium heat until bubbles form around the edge; remove from the heat and let cool.
2. Pour the water into the bowl of a stand mixer fitted with a dough hook (or a large bowl fitted with your hands). Sprinkle the yeast in the water and let proof until fluffy, about 5 minutes.
3. Add the cooled milk, sugar, salt, and eggs. Beat in 2 cups flour. Add the butter, and beat until the butter is broken up into small curds. Beat in 1 more cup flour. Add enough remaining flour to make a soft dough. Let rest for 5 minutes.
4. Knead (in the mixer or by hand), only adding flour as needed, until the dough is soft and velvety and little blisters appear just under the surface. Put into a large well-greased bowl; turn the dough over to bring the greased side up. Cover with a clean damp towel or plastic wrap. Let rise until doubled in bulk, about 2 hours.
5. Punch dough down; let rise again for 30 minutes or until almost doubled.
6. Heat the oven to 350 degrees and butter a 9- x 5- x 3-inch loaf pan. In a small bowl, blend the 1/2 teaspoon cinnamon and 1 tablespoon sugar. In another bowl, prepare the filling: mash together the butter, cinnamon and sugars with a fork until a smooth paste forms.
7. Flatten the dough, seam-side-up, into a rectangle, 8 inches by 12 inches. Spread the cinnamon filling on top, pushing it close to the edges. Roll the dough into a log, tightly sealing the bottom seam, and place seam-side-down in the prepared pan. Loosely cover the dough with plastic wrap and let rest until puffy and nearly doubled in size, about 30 minutes.
8. Brush the top of the dough with the melted butter. Sprinkle with the cinnamon sugar. Bake until the bread is a chestnut brown and sounds hollow inside when tapped, 45 to 60 minutes. Let cool in the pan for 1 hour then remove the bread from the pan and continue cooling on a wire rack.
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