Bread Recipes

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Cranberry Semolina Tea Bread

Post  justmecookin on Thu Mar 26, 2009 1:27 pm

Cranberry Semolina Tea Bread

1 cup all-purpose flour
1 cup semolina flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2/3 cup sugar
1/2 cup olive oil
2 teaspoons grated lemon peel
1 tablespoon vanilla extract
1 teaspoon almond extract
3/4 cup dried cranberries
1/2 cup coarsely chopped unsalted pistachios

Butter and flour two loaf pans (3 1/2 by 7 1/2 in. each). In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt. In another bowl, beat eggs to blend; whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.

Add egg mixture to dry ingredients and stir just until evenly moistened. Gently stir in cranberries and pistachios. Pour batter equally into prepared pans.

Bake in a 350° regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes. Cool bread in pans on a rack for 10 minutes.

Run a knife between bread and pan sides, then invert pans to release bread; set loaves upright on rack. Serve warm or at room temperature. Makes 2 loaves

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Zucchini Bread with Moroccan Spices

Post  justmecookin on Thu Mar 26, 2009 1:32 pm

Zucchini Bread with Moroccan Spices

3/4 teaspoon active dry yeast
Biga (recipe below), at room temperature
1 cup grated zucchini
4 1/2 cups bread flour
1 1/2 cups whole-wheat flour
3 1/2 teaspoons salt
1/2 cup chopped parsley
1/2 cup diced red bell pepper
1/2 cup finely chopped unsalted roasted pistachios
1 tablespoon cumin seeds, toasted and coarsely ground
1 1/2 teaspoons hot chili flakes
1/4 cup cornmeal

In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.

Add 3/4 cup cold water, biga, zucchini, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 1 1/2 more cups bread flour, 1/4 cup at a time, until mixture forms a soft dough.

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Add parsley, bell pepper, pistachios, cumin, and chili flakes and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center).

Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.

Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.

Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water.

With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour. Makes 2 loaves

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Chocolate Chunk Soda Bread

Post  justmecookin on Sat Mar 28, 2009 9:26 pm

Chocolate Chunk Soda Bread

2 cups flour
1/2 cup chopped bittersweet chocolate or miniature chocolate chips
1/4 cup unsweetened cocoa powder
1/2 tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup buttermilk

Preheat oven to 350° and spray a baking sheet with nonstick cooking spray. Stir together all ingredients except buttermilk in a medium bowl. Add buttermilk; blend with a fork until well mixed. Place dough on floured board and knead for 2 minutes or until smooth, using additional flour as needed.

Shape dough into a 6 inch round and place on prepared baking sheet; let rest for 10 minutes. With a sharp knife, slash a cross on the top of the loaf. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. Makes 1 loaf

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Almond Poppy Seed Bread

Post  justmecookin on Wed Apr 01, 2009 7:09 pm

Almond Poppy Seed Bread

Bread:
3 cups flour
2 1/2 cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 1/2 teaspoons poppy seed
1 1/2 cups milk (do not use skim milk)
3 eggs
1 1/2 teaspoons almond extract
1 1/2 teaspoons pure bourbon vanilla extract
1 1/3 cups corn oil

Glaze:
3/4 cup sugar
1/4 cup orange juice
1 teaspoon pure bourbon vanilla extract
1/2 teaspoon almond extract
2 tablespoons butter

For Bread: Grease and flour two 9 x 5-inch loaf pans (or four 7-1/2 x 3-3/4-inch loaf pans). Preheat oven to 350°. Combine flour, sugar, salt, baking powder and poppy seeds in a large mixing bowl; set aside. In a separate bowl, combine milk, eggs, almond extract, vanilla extract and oil.

Add oil mixture to dry ingredients. Blend at medium-high speed for 1 minute. Pour batter into prepared loaf pans. Bake for 50 to 60 minutes until loaves are light brown and toothpick inserted in center comes out clean.

For Glaze: Heat sugar, orange juice, vanilla extract, almond extract and butter to boiling in a small saucepan over medium-high heat. Pour glaze over hot loaves of bread, in pans. Cool completely in pans. Remove from pans; cover loaves and let sit overnight before serving. Makes 32 slices

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Peanut Butter Bread

Post  justmecookin on Wed Apr 01, 2009 7:22 pm

Peanut Butter Bread

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup creamy or chunky peanut butter
1/2 cup corn syrup
2 eggs
1 cup milk
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350º. Grease and flour a 9 x 5 x 3-inch loaf pan. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl; set aside.

Blend peanut butter and corn syrup in a large bowl until smooth. Beat in eggs one at a time. Alternately add flour mixture and milk, stirring just until moistened. Fold in chocolate chips, if desired. Pour into prepared pan.

Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool on wire rack. Makes 1 loaf

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Banana Bread

Post  justmecookin on Fri Apr 10, 2009 8:31 am

Banana Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup firmly packed light brown sugar
1/3 cup butter or margarine, softened
2 eggs
1 cup (2-3) mashed, ripe bananas
1/2 cup milk

Preheat oven to 350°. Grease a 9x5-inch loaf pan. Stir together flour, baking soda, and salt in a small bowl. Beat brown sugar and butter in large bowl until light and fluffy. Add eggs and bananas. On low speed, gradually add flour mixture alternately with milk.

Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely. Wrap in foil or plastic wrap and store overnight before slicing. Makes 1 loaf.

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Applesauce Drop Doughnuts

Post  justmecookin on Tue Apr 14, 2009 8:41 am

Applesauce Drop Doughnuts

3 tablespoons butter, softened
3/4 cup sugar
3 eggs
1 cup applesauce
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 to 3/4 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
1/4 cup milk
Oil for deep-fat frying
Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick).

In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter a few at a time into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm. Makes about 5 dozen.

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Cinnamon Buns

Post  justmecookin on Tue Apr 14, 2009 8:54 pm

Cinnamon Buns

Buns:
1 package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 tsp. salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 1/2 tbsp. cinnamon
1/3 cup Softened margarine

Icing:
8 tbsp. margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp. vanilla
1/8 tsp. salt

To make buns: Dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough had doubled in size. Roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide and 1/4-inch thick. Preheat oven to 400°.

To make filling: Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4-inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown.

To make icing: While the rolls are baking, combine the icing and ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. Makes 8 large or 12 medium buns

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Smoked Sausage and Green Onion Cornbread

Post  justmecookin on Tue Apr 14, 2009 8:57 pm

Smoked Sausage and Green Onion Cornbread

2 tablespoons plus 1/4 cup vegetable oil
1/2 pound smoked pork sausage , small dice
1 1/4 cups all-purpose flour
3/4 cup enriched cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped cheddar cheese
1/2 cup chopped green onions
1 1/2 cups buttermilk
2 whole eggs , beaten

Preheat oven to 400°. Place the vegetable oil in a 10-inch cast iron pan set over a medium heat. Once the oil is hot, add the sausage to the pan and render it, stirring often until the most of the fat has been released and the meat is crispy, about 7 to 8 minutes.

Remove the sausage from the pan, reserving the meat and place the pan with the sausage fat in the oven. Combine dry ingredients with the cheddar cheese and green onions, and stir in the buttermilk, the remaining 1/4 of vegetable oil and eggs, mixing just until dry ingredients are moistened. Fold the rendered sausage into the corn bread batter.

Remove the pan from the oven, and pour the corn bread batter into the cast-iron pan. Bake for 25 to 30 minutes or until light golden brown and a wooden toothpick inserted in the center comes out clean. Serves 12

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Cheddar Batter Bread

Post  justmecookin on Tue Apr 14, 2009 9:01 pm

Cheddar Batter Bread

4 tablespoons (1/2 stick) unsalted butter
3/4 cup buttermilk
3/4 cup water
1 (1/4-ounce) package active dry yeast
3 large eggs
1 teaspoon hot red pepper sauce
4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese
1 large egg yolk beaten with 1 tablespoon water, for glaze

Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° ). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.

Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.

Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.

Position a rack in the center of the oven and preheat to 375°. Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.

Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.) Makes 2 loaves

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Banana Pecan Honey Bread

Post  justmecookin on Tue Apr 14, 2009 9:06 pm

Banana Pecan Honey Bread

2 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 ripe bananas , mashed (1 1/2 cups)
1/4 cup whole milk
1/2 cup honey
1 tablespoon vanilla
1 stick butter , softened
1/2 cup sugar
2 eggs
1 cup toasted pecans

Preheat oven to 350°. Grease a 9" x 5" loaf pan and line the bottom with parchment or waxed paper. Sift together 2 1/2 cups flour, baking powder, salt, and baking soda; set aside. In a small bowl, combine bananas, milk, honey, and vanilla. Set aside.

In the bowl of a mixer, beat butter and sugar at medium speed until fluffy. Beat in eggs, one at a time. Reduce speed to low and alternately add flour mixture and banana mixture, beginning and ending with flour. Beat just until blended.

In a small bowl, combine nuts with remaining one tablespoon flour and mix well; add to batter. Pour into prepared pan. Bake until a toothpick inserted in center of bread comes out clean, about 1 hour 10 minutes. Cool on a wire rack 10 minutes. Run a knife around inside rim of pan to remove bread, peel off paper from bottom, and cool completely on a wire rack. Makes 8 servings

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Fruit Focaccia

Post  justmecookin on Tue Apr 14, 2009 9:10 pm

Fruit Focaccia

1/4 cup plus 1 1/3 cups warm water (105° to 115°), plus more as needed
3/4 teaspoon active dry yeast
Pinch sugar
3 tablespoons honey
1 teaspoon grated orange zest
3 3/4 cups all-purpose flour
3/4 teaspoon salt
6 tablespoons butter, room temperature, cut into pieces
2/3 cup (4 ounces) tart dried plums and dried apricots, cut into 1/2-inch dice
1/2 cup golden raisins
2 egg yolks
1 tablespoon heavy cream
2 tablespoons coarse or granulated sugar

Into a cup with 1/4 cup warm water, sprinkle yeast and sugar and let stand 5 minutes, until foamy. In the bowl of a mixer fitted with a paddle attachment, combine yeast mixture, remaining 1 1/3 cups water, honey and orange zest. Add flour and salt, and mix on medium speed until smooth, about 1 minute. With machine running, add butter and mix until blended.

Add fruit and mix again until evenly distributed. Dough should be moister and looser than regular bread dough; add more warm water if necessary. Cover bowl with plastic wrap and let rise in a warm place until almost doubles in volume, about 1 1/2 hours. (Note: Dough may be refrigerated overnight. Allow extra time for a second rise in a warm place, since dough will be cold.)

Butter a 9" x 12" baking dish. Transfer dough to dish; spread dough into corners with moistened fingers. In a small bowl, whisk egg yolks and cream together. Brush egg mixture on top of dough and sprinkle with sugar. Let dough rise again, 30 to 45 minutes. Meanwhile, preheat oven to 350°.

Bake until golden brown and springs back to the touch, about 30 minutes. Remove from oven; let cool. Cut into large squares and serve. Serves 8 to 10

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Southern Cornbread

Post  justmecookin on Tue Apr 14, 2009 9:25 pm

Southern Cornbread

2 cups yellow or white cornmeal, preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs , beaten
1/4 cup vegetable oil, preferably sunflower, plus additional for the pan

Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°.

Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.

Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.

Roasted Tomato, Onions, and Cheddar Cornbread: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute.

Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.

Fresh Corn, Chile, and Cheese Cornbread: Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy.

Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above. Serves 8

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Coffee-Glazed Doughnut Holes

Post  justmecookin on Wed Apr 15, 2009 12:51 pm

Coffee-Glazed Doughnut Holes

Doughnuts:
3 large eggs
1 cup sugar
4 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon grated nutmeg
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
1 cup milk
Canola oil, for frying

Glaze:
2 1/2 cups confectioners' sugar
1/3 cup strong-brewed espresso

To make doughnut holes: In a small bowl, combine eggs and 1/2 cup sugar. Set aside. Sift flour, baking powder, nutmeg, and salt into a large bowl. Set aside. In an electric mixer with a paddle attachment, cream butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes, stopping once to scrape down sides of bowl.

Add egg mixture and continue to beat until well combined. Reduce speed to low; add milk. Slowly add flour mixture until a slightly sticky but workable dough forms. Turn dough out onto a floured surface, and knead slightly. With a rolling pin, roll into a circle about 1/2 inch thick.

Line a countertop with brown paper bags; top with paper towels. Using a 1-inch round cookie or biscuit cutter, cut dough into as many circles as possible. Gather scraps; knead just to combine. Roll out again, and cut into rounds. Pour enough oil into a medium saucepan to come 3 inches up sides of pan.

Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Drop in 2 or 3 dough rounds, turning regularly using wooden skewers; cook until holes are light golden brown, about 3 minutes. With a slotted spoon, transfer holes to paper towels; let cool. Repeat with remaining dough rounds.

To make glaze: Combine confectioners' sugar and espresso; stir until sugar is dissolved. Cover and keep at room temperature until ready to use, up to 1 day. Using a wooden skewer, pick up a cooled doughnut hole; dunk into glaze to completely coat. Place doughnut holes on a wire rack, allowing excess glaze to drip off. Transfer to a plate before serving. Makes about 40 doughnut holes

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Banana Nut Bread

Post  justmecookin on Thu Apr 23, 2009 9:24 pm

Banana Nut Bread

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided

Orange Glaze:
1 cup sugar
3 tablespoons orange juice
1 teaspoon grated orange peel

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.

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Blueberry Bread Puddings with Lemon Curd

Post  justmecookin on Mon Jun 01, 2009 2:10 pm

Blueberry Bread Puddings with Lemon Curd

Puddings:
1 1/4 cups milk
1/2 cup sugar
1 1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
1 1/2 cups frozen blueberries, divided

Lemon Curd:
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Preheat oven to 350°. Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.

Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.

To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.

Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings. Makes 8 servings

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Chocolate Mini Loaves

Post  justmecookin on Tue Jun 02, 2009 10:59 am

Chocolate Mini Loaves

1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips, melted
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups applesauce
1/2 cup miniature semisweet chocolate chips

Glaze:
1/2 cup semisweet chocolate chips
1 tablespoon butter
5 teaspoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt

In a large bowl, cream butter and brown sugar. Add the melted chocolate chips, eggs and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce. Stir in miniature chips.

Divide batter among five greased 5-3/4-in. x 3-in. x 2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves. Makes 5 mini loaves

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Sugar-Dusted Blueberry Muffin

Post  justmecookin on Tue Jun 02, 2009 11:02 am

Sugar-Dusted Blueberry Muffins

1/4 cup old-fashioned oats
1/4 cup orange juice
1 egg
1/4 cup canola oil
3/4 cup all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup fresh or frozen unsweetened blueberries
1/8 teaspoon ground cinnamon

In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.

Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 6 muffins.

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Blueberry Cornbread

Post  justmecookin on Fri Jun 05, 2009 10:12 am

Blueberry Cornbread

2 large eggs
1 cup buttermilk
1/4 cup (1/8 lb.) butter, melted
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2/3 cup dehydrated masa flour)
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, rinsed

In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.

Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.

Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.

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Spoon Bread

Post  justmecookin on Mon Jun 08, 2009 9:11 am

Spoon Bread

1 tablespoon butter, softened
2 tablespoons plain white cornmeal
1 1/4 cups plain white cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
4 large eggs
1 cup buttermilk
1 cup whipping cream
2 teaspoons baking soda
1 teaspoon chopped fresh thyme
1/8 to 1/4 tsp. ground red pepper

Preheat oven to 375º. Grease a 2 1/2-qt. soufflé dish with 1 tbsp. butter. Dust with 2 tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)

Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture. Bring 3 cups water to a boil in a saucepan over medium-high heat. Remove from heat, and whisk into cornmeal mixture, whisking until smooth. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.

Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture. Pour cornmeal mixture into prepared baking dish. Bake at 375° for 45 to 50 minutes or until golden brown and center is almost set. Serve immediately. Makes 8 servings

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Blackberry Muffins

Post  justmecookin on Wed Jun 10, 2009 9:50 am

Blackberry Muffins

1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries

In a bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into creamed mixture alternately with milk. Fold in blackberries.

Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375º for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Makes 1-1/2 dozen.


Last edited by justmecookin on Wed Jun 10, 2009 9:53 am; edited 1 time in total

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Pecan Pear Bread

Post  justmecookin on Wed Jun 10, 2009 9:50 am

Pecan Pear Bread

1 cup sugar
1/2 cup vegetable oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon ground cinnamon
1-1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon peel

In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon peel.

Spread into a greased 8-in. x 4-in. loaf pan. Bake at 350º for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Makes 1 loaf.


Last edited by justmecookin on Wed Jun 10, 2009 9:52 am; edited 1 time in total

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Apple Cream Coffee Cake

Post  justmecookin on Wed Jun 10, 2009 9:52 am

Apple Cream Coffee Cake

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 medium apple, peeled and thinly sliced

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar.

Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture.

Bake at 375º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom. Makes 12-16 servings.

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Corn Bread Muffins

Post  justmecookin on Wed Jun 10, 2009 9:53 am

Corn Bread Muffins

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1/4 cup unsweetened applesauce
2 egg whites
2 tablespoons vegetable oil

In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400º for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes 1 dozen.

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Orange Banana Nut Bread

Post  justmecookin on Wed Jun 10, 2009 9:55 am

Orange Banana Nut Bread

1-1/2 cups sugar
3 tablespoons vegetable oil
2 eggs
3 medium ripe bananas, mashed (about 1-1/4 cups)
3/4 cup orange juice
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts

In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into two greased 8-in. x 4-in. loaf pans.

Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Makes 2 loaves.

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Re: Bread Recipes

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