Walnut Bread

Walnut Bread

Using dough hook, mix these together:

3 cups unbleached whole wheat flour
2 cups all-purpose flour
Note: (If your dough is to moist, use additional flour as needed but add only one tablespoon at a time)
1 teaspoon kosher salt

In 2 cup glass measuring cup mix together:

1 cup warm water (110 to 112 degrees)
1 teaspoon sugar
3 teaspoons yeast

Set aside and let work for 5 minutes

In meantime:
1 cup orange juice
2 Tablespoons dark molasses
4 Tablespoons walnut oil

Place all in microwave proof bowl and heat for 1 minute on medium

2 large eggs at room temperature
1 cup chopped walnuts

With mixer on low, start adding yeast mixture, then orange juice mixture and last, eggs, one at a time and then walnut pieces. Mix on low until incorporated then turn up too continue kneading until dough comes together into a ball and pulls away from side and bottom of mixture bowl. This is where you will note whether you will need more flour or not.

Turn out onto floured surface and knead until you have a smooth ball. Grease inside of large bowl and place dough into greased bowl and then grease top of dough ball. Cover with plastic wrap and place in warm, draft-free area for 90 minutes or until dough has doubled.

Turn out again on floured surface and punch down and form 2 equal sized portions of dough and place each into two greased loaf pans. Cover with plastic wrap and place both back into warm, draft-free area to rise again for 60 minutes or until doubled in size.

Pre-heat oven to 400 degrees and after greasing top of each loaf with walnut oil, bake for 30 to 40 minutes or until golden brown.

Unmold each loaf and transfer to wire rack to cool. Slice and eat with your favorite spread. (Taste great with gourmet cheese or tart jams)


The Tiny Kitchen Chicken Kolaches

The Tiny Kitchen Chicken Kolaches

These Chicken Kolaches are mouthwatering and are the perfect treat for dinner, lunch or snack. They can be made ahead and refrigerated until ready to finish for your meal.


5 teaspoons of active dry yeast
1/2 cup of warm 110 to 112 degrees water
1 teaspoon of sugar
1/2 cup of room temperature shortening
2 Tablespoons sugar
2 egg yokes at room temperature
2/3 cup whole milk warmed to 110 to 112 degrees in microwave (about 1 minute on high)
2/3 cup whipping cream warmed to 110 to 112 degrees in microwave (about 1 minute on high)
1 teaspoon sea salt
4 cups all-purpose flour
1/4 cup butter melted for tops when ready to bake

In a small measuring cup, combine warm water, sugar and yeast. Let set for 5 minutes or until formy and activated.

In a large bowl, cream together shortening and 2 Tablespoons of sugar until light and fluffy.

Mix in egg yokes, milk, cream, and salt. Mix together until well combined.

Stir in flour, yeast mixture until it forms a soft dough. Pour out onto a floured surface and kneed until it comes together into a soft ball.
Spray unside of large bowl and place ball into it and then spray top well. Cover in plastic wrap and place to where it is draft free and the dough has doubled in size, about 1 and 1/2 hours.

Turn out onto floured surface and punch down. Cut into small sized balls, about the size of a golf ball. Roll out and place a tablespoon of the chicken mixture into the center (Recipe below) and after brushing edges with reserved egg white, seal and place on baking sheet. Brush with melted butter and cover with plastic wrap and let rise in draft free area until doubled in size, about 45 minutes to 1 hour.



Preheat oven to 400 degrees and bake for 10 to 12 minutes or until golden brown. Serve while hot with a green salad and you have a wonderful, full meal. I hope you enjoy The Tiny Kitchen Chicken Kolaches.


2 Tablepoons Olive Oil in skillet or sauce pan and cook two chicken breast that has no skin or bone until just done. Remove from skillet and place on a plate to cool while you saute the veggies.

Hint: While chicken is cooking, cut up your veggies.




Use same skillet or sauce pan and measure out 2 more Tablespoons Olive Oil
3/4 cup onion
3/4 cup celery
3/4 cup carrot
1 teaspoon sea salt
1/2 teaspoon black pepper

Saute until tender together, stirring occasionally until done.
Then measure:
1 teaspoon parsley
1/2 teaspoon Thyme
1/2 teaspoon Dill
1/2 teaspoon granulated garlic
1 Tablespoon butter
1 Tablespoon flour

Mix together and cook for 1 minute. Put

Cut up the cooled chicken into small cubes and put back into the skillet mixture and mix together. Turn off burner and remove from stove and let cool completely.





koleche10 - Copy

The Tiny Kitchen Cinnamon Bread Pudding

The Tiny Kitchen Cinnamon Bread Pudding

Another use for slightly stale, day old Cinnamon Bread is slicing it and laying it in a well sprayed baking dish side by side.

Preheat oven to 365 degrees

Mix together:
5 large eggs
1 teaspoon cinnamon
2 cups whole milk
1 cup whipping cream
1/2 cup Agave for sweetener
1 teaspoon vanilla
1 Tablespoon Orange zest (optional)

Pour this mixture gently over the top of the bread that is in the baking dish and gently press down, making sure that all the slices are soaked throughly with the egg mixture. Let sit for 15 mintues so that the bread will be saturated.

Get another pan, large enough to hold the baking dish with a little room to spare and place the baking dish into it. Run the tap water until it is as hot as it can get and then fill the larger pan up to about 1/2 of the baking dish on the outside beging extremely careful not to get the water into the mixture at all. (This set-up is called a water bath or bain-marie) Be very careful when you put into the oven so that the hot water doesn’t splash out. Cover with tin foil and bake for 30 minutes or until set. Then remove tin foil and bake another 20 minutes or until it is slightly browned.

Let cool slightly and then serve with powdered sugar sprinkled on top, whipping cream, caramel sauce or just as it is. It is wonderful and so rich.

Options: raisins, chopped nuts, coconut or anything else you might like to try.

Tiny Kitchen Cinnamon French Toast

Tiny Kitchen Cinnamon French Toast

There is no waste with The Tiny Kitchen Cinnamon Bread that you have previously made since you can use the extra for a few slices of the best Cinnamon French Toast.

You will need a pan or baking dish that is large enough to accomodate a large slice of bread.  (This recipe will easily make 4 to 5 slices of Cinnamon French Toast)

3 eggs

2 Tablespoons whipping cream

dash of salt

2 teaspoons cinnamon



With a wire whip or fork, mix these ingredients together very well into the baking dish or pan.  Slice your bread about 3/4 inch thick and place one slice at a time into the egg mixture.  Leave for about 1 minute on each side letting the slice soak up the egg mixture until it is completely saturated.  In the meantime, place a skillet on the stove and turn the burner to medium low allowing the pan to heat up evenly.  Place a pat of butter into the pan, letting it melt but not brown.  (If it starts to brown, your heat is too high)  Lift slice of bread that is now saturated out of the egg mixture and into the now heated skillet.  While the first slice is beginning to cook, place second slice into the egg mixture, repeating the proceedure as before.


Leave slice in skillet on first side and do not turn until first side is golden brown then turn and do same for it.  When golden brown on both sides, remove from skillet and place on plate, put pat of butter on slice and pour your favorite maple syrup over.  Now enjoy!!



* Made from the Tiny Kitchen Cinnamon Bread 13