Back Of The Box - Bread Recipes

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Sweet Potato Biscuits

Post  justmecookin on Tue Oct 28, 2008 9:44 am

Sweet Potato Biscuits

2 1/2 cups Original Bisquick mix
1/3 cup butter or margarine, softened
1 cup mashed cooked sweet potato
1/2 cup milk

Heat oven to 450°. Stir all ingredients until soft dough forms. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick.

Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 16 biscuits

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Banana-Cranberry Spice Muffins

Post  justmecookin on Tue Oct 28, 2008 11:33 am

Banana-Cranberry Spice Muffins

1 cup Fiber One cereal
1 egg
3/4 cup milk
3 tablespoons vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 1/4 cups Gold Medal all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries

Heat oven to 400°. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes. Stir in remaining ingredients except cranberries until blended.

Stir in cranberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm. Makes 12 muffins

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Honey-Whole Wheat Loaf

Post  justmecookin on Tue Oct 28, 2008 11:41 am

Honey-Whole Wheat Loaf

2 1/2 to 2 3/4 cups Gold Medal all-purpose flour
1/2 teaspoon salt
1 package regular or quick active dry yeast
1 1/2 cups very warm water (120° to 130°)
1/4 cup honey
1 tablespoon olive or vegetable oil
1 cup Gold Medal whole wheat flour
1 cup Fiber One cereal
Additional honey, if desired

In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, 1/4 cup honey and the oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining all-purpose flour, 1/4 cup at a time, to make dough easy to handle.

Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover; let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.)

Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9-inch round loaf. Place on cookie sheet. Cover; let rise in warm place about 40 minutes or until double.

Heat oven to 350°. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with additional honey. Makes 1 loaf (16 slices)

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Easy No-Knead Wheat Bread

Post  justmecookin on Tue Oct 28, 2008 11:43 am

Easy No-Knead Wheat Bread

2 cups Gold Medal whole wheat flour
1/2 cup sugar
1 teaspoon salt
2 packages regular active dry yeast
1 cup warm water (120° to 130°)
1/2 cup butter or margarine, melted
3 eggs
2 to 2 1/2 cups Gold Medal all-purpose flour
Cornmeal

In large bowl, mix whole wheat flour, sugar, salt and yeast. Add water, butter and eggs; beat with electric mixer on low speed 1 minute to moistened ingredients. Beat on medium speed 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 4 days.

Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half. (One half of dough can be shaped and baked; other half can be shaped and baked at another time.)

With floured hands, shape each half of dough into a smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. (If baking both loaves at same time, place on same cookie sheet about 5 inches apart.) Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until double in size.

Heat oven to 375°. Uncover dough; carefully slash tic-tac-toe pattern on each loaf top with serrated knife. Sprinkle loaf lightly with flour. Bake 20 to 25 minutes or until loaves are golden brown. Immediately remove from cookie sheet to cooling rack; cool. Makes 2 loaves (12 slices each)

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Blueberry-Banana-Oat Bread

Post  justmecookin on Tue Oct 28, 2008 11:46 am

Blueberry-Banana-Oat Bread

2 3/4 cups Bisquick
2/3 cup sugar
1/3 cup quick-cooking oats
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 375°. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, stir Bisquick mix, sugar, oats, bananas, milk and eggs until moistened; beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Makes 1 loaf (16 slices)

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Cheddar Cheese Bread

Post  justmecookin on Tue Oct 28, 2008 11:49 am

Cheddar Cheese Bread

Bread
2 cups Gold Medal self-rising flour
2 teaspoons ground mustard
3/4 cup milk
1/2 cup butter or margarine, melted
2 eggs
1 cup shredded sharp Cheddar cheese (4 oz)

Topping
1/4 cup shredded sharp Cheddar cheese (1 oz)
1 tablespoon butter or margarine, cut into pieces

Heat oven to 350°. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour and mustard.

In small bowl, mix milk, melted butter and eggs until well blended. Add to flour mixture; mix well. Stir in 1 cup cheese. Pour batter into pan. Sprinkle with 1/4 cup cheese. Top with 1 tablespoon butter.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 1 loaf (12 slices)

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Southern Sweet Potato Bread

Post  justmecookin on Tue Oct 28, 2008 11:51 am

Southern Sweet Potato Bread

1 1/2 cups Gold Medal self-rising flour
1 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
2 tablespoons milk
2 eggs, slightly beaten
1 cup mashed cooked sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Heat oven to 350°. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.

Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean.

Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 1 loaf (12 slices)

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Buttermilk Banana Bread

Post  justmecookin on Tue Oct 28, 2008 11:53 am

Buttermilk Banana Bread

2 cups Fiber One Honey Clusters cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350°. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.

Stir in cereal just until mixed. Spread in pan. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. Makes 1 loaf (16 slices)

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Blueberry-Orange Bread

Post  justmecookin on Tue Oct 28, 2008 11:55 am

Blueberry-Orange Bread

1 1/2 cups Fiber One cereal
3/4 cup water
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups Gold Medal all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
1 egg
1 cup frozen blueberries (unthawed)

Heat oven to 350°. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. Makes 1 loaf (16 slices)

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Cranberry-Maple Soda Bread

Post  justmecookin on Tue Oct 28, 2008 11:57 am

Cranberry-Maple Soda Bread

1 cup Fiber One cereal
3 2/3 cups Gold Medal all-purpose flour
1 cup dried cranberries
1 tablespoon grated orange peel
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter or margarine
1 cup buttermilk
1/4 cup applesauce
1/4 cup maple-flavored syrup
2 eggs

Heat oven to 350°. Grease large cookie sheet with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, stir together cereal, flour, cranberries, orange peel, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs; set aside.

In medium bowl, stir together buttermilk, applesauce, maple syrup and eggs. Stir into cereal mixture until dough forms. Place dough on lightly floured surface. Knead 30 seconds to 1 minute or until smooth (if dough is too sticky, knead in additional flour, 1 tablespoon at a time). Shape dough into 7-inch round; place on cookie sheet. Cut X shape, 1/2 inch deep, on top of dough.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack. Cool 30 minutes. Makes 1 loaf (12 servings)

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Lemony Carrot-Walnut Bread

Post  justmecookin on Tue Oct 28, 2008 12:00 pm

Lemony Carrot-Walnut Bread

1 1/2 cups Fiber One cereal
1 can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved
1 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup vegetable oil
2 eggs
2 2/3 cups Gold Medal all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Heat oven to 350°. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.

In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.

Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.

Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Makes 1 loaf (16 slices)

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Chai-Spiced Bread

Post  justmecookin on Tue Oct 28, 2008 12:02 pm

Chai-Spiced Bread

Bread
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea or water
1/3 cup milk
2 teaspoons vanilla
2 eggs
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Glaze
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 5 teaspoons milk
Additional ground cinnamon

Heat oven to 400°. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy.

On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.

In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 1 loaf (16 slices)

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Zucchini Bread

Post  justmecookin on Tue Oct 28, 2008 12:03 pm

Zucchini Bread

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (24 slices each)

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Greek-Style Brunch Bread

Post  justmecookin on Tue Oct 28, 2008 12:08 pm

Greek-Style Brunch Bread

1/2 cup Original Bisquick mix
1/2 cup crumbled feta cheese
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 cups Original Bisquick mix
3/4 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup chopped ripe olives
1 cup hot water
3 tablespoons vegetable oil
1 egg

Heat oven to 425°. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the cheese, basil and oregano; set aside.

In large bowl, stir remaining ingredients until moistened. Spread batter in pan; sprinkle with cheese mixture. Bake 13 to 15 minutes or until golden brown. To serve, cut into 8 rows by 6 rows. Serve warm. Makes 48 servings

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Pear-Rhubarb Quick Bread

Post  justmecookin on Tue Oct 28, 2008 12:10 pm

Pear-Rhubarb Quick Bread

1 1/2 cups finely chopped rhubarb (1/2 lb)
1 1/2 cups chopped peeled or unpeeled pears (1 1/2 medium)
1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 eggs
3 cups Gold Medal all-purpose flour
1 cup chopped nuts, if desired
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.

In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Loosen sides of loaves from pans; remove from pans to cooling rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days. Makes 2 loaves (24 slices each)

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Spinach-Cheese Bread

Post  justmecookin on Tue Oct 28, 2008 12:12 pm

Spinach-Cheese Bread

3 cups Original Bisquick mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 oz) condensed Cheddar cheese soup
1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain

Heat oven to 350°. Grease bottom and sides of 9x5-inch loaf pan with shortening. In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Makes 1 loaf (16 slices)

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Eggnog-Poppy Seed Bread

Post  justmecookin on Tue Oct 28, 2008 12:15 pm

Eggnog-Poppy Seed Bread

2 1/2 cups Gold Medal all-purpose flour
1 cup sugar
1/4 cup poppy seed
1 1/4 cups eggnog
1 tablespoon plus 1 teaspoon grated orange peel
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 egg

Heat oven to 350°. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening or cooking spray. In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pan(s).

Bake 9-inch loaf 55 to 65 minutes, 8-inch loaves 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack.

Cool completely, about 1 hour, before slicing. Wrap in plastic wrap and store in refrigerator up to 1 week. Makes One 9-inch loaf (24 slices) or two 8-inch loaves (20 slices each)

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Pumpkin Marmalade Bread

Post  justmecookin on Tue Oct 28, 2008 12:18 pm

Pumpkin Marmalade Bread

Bread
2 1/4 cups Gold Medal all-purpose flour
3/4 cup packed brown sugar
3/4 cup granulated sugar
4 1/2 teaspoons pumpkin pie spice
2 1/4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 eggs
1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 cup butter or margarine, melted
1/3 cup orange marmalade
3 tablespoons orange juice

Marmalade Glaze
2 tablespoons orange marmalade
1 tablespoon orange juice

Heat oven to 350°. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening. In medium bowl, mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt; set aside.

In large bowl, beat eggs, pumpkin, butter, 1/3 cup marmalade and 3 tablespoons orange juice with electric mixer on medium speed until blended. On low speed, gradually beat in flour mixture. Spread in pan.

Bake 9-inch pan 1 hour 10 minutes to 1 hour 15 minutes, 8-inch pans 45 to 48 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack.

In small bowl, mix glaze ingredients. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week. Makes 1 loaf (24 slices)

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Lemon-Macadamia Nut Bread

Post  justmecookin on Tue Oct 28, 2008 12:22 pm

Lemon-Macadamia Nut Bread

2 1/2 cups Gold Medal all-purpose flour
1 cup sugar
1/2 cup macadamia nuts, toasted, coarsely chopped
1 1/4 cups milk
1 tablespoon grated lemon peel
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup sugar
3 tablespoons lemon juice

Heat oven to 350°. Grease bottom only of 9x5-inch loaf pan with shortening. In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Immediately poke holes in top of bread about 1 inch apart, using long wooden pick.

In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Makes 1 loaf (24 slices)

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Bread Machine Caramelized-Onion Bread

Post  justmecookin on Tue Oct 28, 2008 12:28 pm

Bread Machine Caramelized-Onion Bread

Caramelized Onions
1 tablespoon butter or margarine
2 medium onions, sliced

Bread
1 cup water
1 tablespoon olive or vegetable oil
3 cups Gold Medal Harvest King Better for Bread bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons bread machine or quick active dry yeast

In 10-inch skillet, melt butter over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.

Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer. Add 1/2 cup of the onions at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (Reserve any remaining onions for another use.)

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack. Makes 1 loaf (1 1/2 lb); 12 slices

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Bread Machine Caraway-Rye Bread

Post  justmecookin on Tue Oct 28, 2008 12:32 pm

Bread Machine Caraway-Rye Bread

Bread
1 cup plus 3 tablespoons water
1 tablespoon butter or margarine, softened
2 1/2 cups Gold Medal Harvest King Better for Bread bread flour
3/4 cup rye flour
2 tablespoons instant nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon caraway seed
2 1/4 teaspoons bread machine or quick active dry yeast

Chive-Swiss Spread
1 package (3 oz) cream cheese, softened
2 tablespoons milk
1/2 cup finely shredded aged Swiss cheese (2 oz)
1 tablespoon chopped fresh chives

Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color.

Remove baked bread from pan; cool on cooling rack. In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator. Makes 1 loaf (1 1/2 lb); 12 slices

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Bread Machine Crusty Sourdough Bread

Post  justmecookin on Tue Oct 28, 2008 12:42 pm

Bread Machine Crusty Sourdough Bread

Sourdough Starter
1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105° to 115°)
3 cups Gold Medal all-purpose flour or Harvest King Better for Bread™ bread flour
4 teaspoons sugar

Bread
1/2 cup water
3 cups Gold Medal Harvest King Better for Bread bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth.

Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.

Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth.

Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).

Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack. Makes 1 loaf (1 1/2 lb); 12 slices

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Bread Machine Hot Buttered Rum Loaf

Post  justmecookin on Tue Oct 28, 2008 12:46 pm

Bread Machine Hot Buttered Rum Loaf

Bread
1 egg
1 tablespoon rum extract
3 tablespoons butter, softened
3 cups Gold Medal Harvest King Better for Bread bread flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 teaspoon bread machine or quick active dry yeast

Nutty Topping
1 egg yolk, beaten
1 1/2 teaspoons finely chopped pecans
1 1/2 teaspoons packed brown sugar

Into 1-cup measuring cup, break 1 egg. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining bread ingredients in bread machine pan in the order recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. In small bowl, mix all topping ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack. Makes 1 loaf (1 1/2 lb); 12 slices

justmecookin

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Bread Machine Hot Cross Buns

Post  justmecookin on Tue Oct 28, 2008 12:51 pm

Bread Machine Hot Cross Buns

Buns
2 eggs
1/2 cup butter or margarine, softened
4 cups Gold Medal Harvest King Better for Bread bread flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water

Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.

In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm. Makes 16 buns

justmecookin

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Registration date : 2008-04-23
Location : Germany/USA

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Bread Machine Pesto-Pine Nut Bread

Post  justmecookin on Tue Oct 28, 2008 12:56 pm

Bread Machine Pesto-Pine Nut Bread

Bread
1 cup plus 2 tablespoons water
3 cups Gold Medal Harvest King Better for Bread bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons bread machine or quick active dry yeast

Pesto Filling
1/3 cup basil pesto
2 tablespoons Gold Medal Harvest King Better for Bread bread flour
1/3 cup pine nuts

Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.

In small bowl, mix pesto and 2 tablespoons flour until well blended. Stir in pine nuts. Add filling at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan. Cool on cooling rack. Makes 1 loaf (1 1/2 lb); 12 slices

justmecookin

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Location : Germany/USA

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Re: Back Of The Box - Bread Recipes

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