Double Batch Cooking Tip + Cinnamon Bread

posted by Andrea | 11/2/2010
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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:

{print this recipe}

  • 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:

  1. Preheat oven to 325 degrees F and grease two 9″ loaf pans.
  2. In a large bowl, mix the milk, oil, applesauce, eggs, and vanilla.
  3. In  a separate bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon.
  4. Stir the flour mixture into the milk mixture until smooth and pour batter into the 2 pans.
  5. If desired, sprinkle 1 T. of cinnamon sugar on top of each loaf.
  6. 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!

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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Leave a comment

18 comments

  1. Brittany

    01/19/2017

    Is this supposed to say 1.5 oz pudding?

    [Reply]

    Andrea Reply:

    nope, 5.1 ounce pudding — it’s the bigger box with 6 servings.

    [Reply]

  2. Jasmin

    07/20/2014

    What could I sub for the applesauce?

    [Reply]

    Andrea Reply:

    just use oil (like vegetable oil). Applesauce is simply a healthier substitution for oil in most baking recipes 🙂

    [Reply]

  3. Cinnamon Bread! | clumsybuttons

    03/21/2012

    […] Original content from Simple Organized Living: http://www.simpleorganizedliving.com/2010/11/02/double-batch-cooking-tip/#ixzz1plHwM3Ip […]

  4. Carlye Rankin

    03/22/2011

    This 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]

  5. Marni

    11/05/2010

    That looks so scrumptious! Mmmmm…

    [Reply]

  6. Kim

    11/03/2010

    Great idea but how did you end up with 5 loaves from doubling a 2 loaf recipe…?

    [Reply]

    Andrea Reply:

    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:

    Does the cinnamon sugar get sprinkled on top of the loaves before baking!

    [Reply]

    Andrea Reply:

    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:

    Hi, love your web site!! In the recipe it calls for 2 Tbs. of cinnamon suger. What do we do with that?

    [Reply]

    Andrea Reply:

    Thanks Debbie, The cinnamon sugar is optional and you can sprinkle it on top of each loaf before you bake it!

    [Reply]

  7. mom2fur

    11/03/2010

    Oh, 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]

  8. Kathy @ House of Hills

    11/02/2010

    I 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]

  9. megan @ whatmegansmaking

    11/02/2010

    I just recently started doing this as well! Too many recipes where I confused myself 🙂 Your bread looks (and sounds) so good!

    [Reply]

  10. Erika

    11/02/2010

    I’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!

    [Reply]

  11. stephanie

    11/02/2010

    this looks sooooooo yummy!!

    [Reply]