Bread Recipe Search containing honey, pineapple and yeast?

In the early to mid 80's, I found a recipe in ';Grit'; newspaper for a bread type Easter Basket. I have since lost my recipe and would like to replace it. It may have been called a coffee cake but contained yeast. You braided the dough to look like a basket and added dough ';eggs'; along with colored coconut for grass. All I remember is that there was honey, crushed pineapple, yeast, eggs, flour, etc. for the ingredients.Bread Recipe Search containing honey, pineapple and yeast?
I don't know if this is the one you want, but here's a recipe for Pineapple Bread that's made with honey:





http://www.celtnet.org.uk/recipes/miscel鈥?/a>Bread Recipe Search containing honey, pineapple and yeast?
By any chance was this like a sourdough recipe that you maybe looking for?

mario badescu

Does anyone know a good Zucchini bread recipe?

My mom used to make it. It had nuts in it and was sweet. I think it was betty crocker but I cant find it anywhere. Thanks A lot!Does anyone know a good Zucchini bread recipe?
3 cups all-purpose flour


1 teaspoon salt


1 teaspoon baking soda


1 teaspoon baking powder


3 teaspoons ground cinnamon


3 eggs


1 cup vegetable oil


2 1/4 cups white sugar


3 teaspoons vanilla extract


2 cups grated zucchini


1 cup chopped walnuts





Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).


Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.


Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.


Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.Does anyone know a good Zucchini bread recipe?
INGREDIENTS


3 eggs


1 cup vegetable oil


2 cups white sugar


2 cups grated zucchini


2 teaspoons vanilla extract


3 cups all-purpose flour


3 teaspoons ground cinnamon


1 teaspoon baking soda


1/4 teaspoon baking powder


1 teaspoon salt


1/2 cup chopped walnuts








DIRECTIONS


Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.


In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.


Bake for 60 to 70 minutes, or until done.








JM

Does anyone have an easy banana bread recipe?

I got bananas starting to rot. I need to use them all before they get moldy!Does anyone have an easy banana bread recipe?
just get a vanilla cake mix %26amp; add your narnas to it once its all mixed in %26amp; ready to be baked....mmmmmm yummy narna cake :o)Does anyone have an easy banana bread recipe?
Just made this one recently and is delicious!! And you'd never know it is low-fat.





LOW-FAT BANANA BREAD


Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.


2 large eggs


3/4 cup sugar


1 cup smashed ripe bananas (about 3 medium)


1/3 cup buttermilk


1 tablespoon vegetable oil


1 tablespoon vanilla extract


1 3/4 cups all purpose flour


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt











Preheat oven to 325掳F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.


Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.





Makes 1 loaf.


Bon App茅tit


August 1997
Look on the back of a Bisquick box or go to Betty Crocker website for easy recipes.
in case you are a femme who wants firmer breasts take my advice and fill them in your brassiere coz they are full of potassium. in case you are not you have no choice but to grub it. so for that mash the bananas with bread, fry and eat. not much work..easy you said.
* 2 cups all-purpose flour


* 1 teaspoon baking powder


* 1/2 teaspoon baking soda


* 1/2 teaspoon salt


* 1 1/2 cups mashed banana, about 2 large or 3 small bananas


* 1 1/2 cups bran cereal


* 1/2 cup butter, softened


* 3/4 cup sugar


* 2 eggs


* 1/2 cup coarsely chopped pecans or walnuts





PREPARATION:


In a bowl, stir together the flour, baking powder, baking soda, and salt; set aside.





In a mixing bowl, combine mashed bananas and bran cereal. Let stand for a few minutes, until cereal is softened.





In a large mixing bowl, beat butter and sugar together





Beat in eggs; mix well. Mix in banana mixture. Stir in flour mixture and chopped pecans or walnuts. Spread batter in a greased and floured 9x5x3-inch loaf pan. Bake at 350掳 for about 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cool in pan for 10 minutes; remove to rack to cool completely.

What are some creative recipes that use those stupid end pieces of bread that nobody eats?

Thanks in advance!What are some creative recipes that use those stupid end pieces of bread that nobody eats?
White Chocolate Bread Pudding


1.5 lb. bread pieces torn into 3/4 in by 3/4 in pieces.


6 Egg Yolks ( beaten )


4 c. Whole Milk


1 Tbsp. Dry Cinnamon


1 tsp. vanilla extract


1.25 oz. Bourbon


10 oz. White Chocolate Chips


4 oz. Butter (unsalted)





1. In a medium saucepan, heat milk up to a low boil, add egg yolks, stir vigorously on low-med heat till mixture thickens.


2. Add bourbon, cinnamon, vanilla, and butter mix very well.


3. Add white chocolate chips to mix on low heat 1 oz. at a time.


4. In a seperate 9x9 brownie pan, spray with non-stick veg spray, place bread pieces in a uniform depth.


5. After chocolate is thouroughly incorporated, pour wet mix over bread pieces. Pre-heat oven to 325 F.


6. After bread has absorbed mix, and oven is hot (18 minutes usually) bake at 325 F for 45-55 minutes.


7.Take out and cool to room temp, plate in triangles stacked around one another, add whip cream.berries, and mint..hmmmmmmm!!!!!!!!!!!!!!!!1What are some creative recipes that use those stupid end pieces of bread that nobody eats?
I use those pieces in meatloaf, make croutons and toast them and put in blender and make bread crumbs.
They also make lovely croutons. Cube them, spray lightly with oil, then season them to taste. Bake at 350 degrees Fahrenheit until crunchy.





Personally, though, I'd say they really do make the best bread pudding!
You can make stuffing out of them.


You can chop in food processor and make bread crumbs, these are useful in all kinds of recipes. you can seal in air tight baggie and they will stay fresh for weeks.


Turn them so the heal side is in and make grill cheese sandwiches.


Make french toast out of them.
I feed it to the birds. :)
french toast
Bread pudding with rum sauce ... yum!
Put it in meat loaf! Meat loaf is really good and you can choose to make it both with or without bread. It tastes good both ways.
I freeze them in a resealable bag until I have enough for stuffing. Then I stuff pork chops, chicken, eye of round, pork cutlets, etc. I don't have a recipe for my stuffing, I just do it.





Or you could save until you have enough to make bread pudding.





Or you could stuff mushroom caps, they only take one end slice of bread toasted, the chopped mushroom stems, a chopped cherry tomato or a couple of grape tomatoes, a bit of minced onion, a bit of crushed dried thyme, a bit of crushed dried basil and/or oregano, and some Parmesan cheese. You can bake them or serve them raw.
Bread pudding!





Who says you can't have pudding for breakfast...
Well, it's not that creative - but it works well in French Onion Soup.
Spread mayonnaise on the inside or white part.


Slice a wiener into about 3 or 4 slices vertically. Then cut the slices in half where each slice it about 2 and 1/2'; long an put these on the bread. Put cheese on top of this. You can use the shredded cheese, the sliced cheese cut in strips or reg cheese that you cut off the block and then cut in pieces and put on top of wieners.





Place on broiler pan in oven on in toaster oven and broil until cheese melts and the edges of the bread turn a little brown.





Yum Yum throw away the middle of the bread and save the ends.
The end pieces are stupid??? I eat them, especially when it's good bread. If for whatever reason you find them too stupid to eat, cut them up in cubes, toss with a little olive oil, add some herbs and garlic , bake and make croutons.





Or put some cheese on top and put them under the broiler till the cheese melts and starts to brown. You might just find them not so stupid afterall.
Make them into garlic toast! Spread butter on them, sprinkle a little garlic salt on them. Bake them in the oven on 350 for only about 5 minutes!

Is putting rum in a banana bread recipe a good idea?

It's for thanksgiving. I was thinking just whipping up a big bowl of Banana Bread batter and just pouring in a whole fifth of rum. Is putting rum in a banana bread recipe a good idea?
Sounds like a great idea, although I would probably cut down the rum to maybe a shot or two...you will get the good flavor anyhow....Don't forget to take away any other liquid, or add more dry goods depending on your recipe. Good LuckIs putting rum in a banana bread recipe a good idea?
Thank you. Report Abuse

sounds like a good idea to me. jamaicans make rum cake so i dont see why not. but that may be too much rum. you cant let the rum flavors overpower the other flavors. try not to let the rum make the batter soupy or watery. if you do...it wont come out too well.





serve it warm under some rum ice cream
No, I would not - (have it on the side... )


Really, --I would make rum bread, same idea as banana but no banana, it is very good, drizzled with


conf.sugar and more rum in it.








I think it would ruin the flavor of the banana bread.
The rum will add a good taste, but do not overdo it, I would see how much other liquid is required for the recipe and substitute the rum for some of it.





Invite me round when it is made, or email me a slab. LMAO
Sounds great but don't use so much it will be too runny. The rum willmake the bread moist and flavorful.

Does anyone have a good banana bread recipe that does not require a huge amout of flour?

i dont have alot of flour at my house probebly not over 2 cups. please help.Does anyone have a good banana bread recipe that does not require a huge amout of flour?
This the best banana bread recipe I have ever found. I get asked for the recipe all the time. We make this regularly at my house.








Ingredients


2/3 cup oil


2 large eggs


1 cup mashed ripe bananas


1 cup flour


1 cup sugar


1 (3 1/2 ounce) box French vanilla instant pudding


1/2 teaspoon salt


1/2 teaspoon baking soda





Directions


1. Preheat oven to 325掳F.


2. Mix oil, eggs and mashed bananas.


3. Combine remaining ingredients and add to banana mixture.


4grease and flour pans,place on baking sheet.


5. Bake in a 9 x 5 x 3 inch pan for 1 hour or until bread tests done.


If you are following the recipe, there is no need to grease the pan.


EnjoyDoes anyone have a good banana bread recipe that does not require a huge amout of flour?
Jamaican Banana Bread


2 tablespoons margarine, softened


2 tablespoons light cream cheese, softened


1 cup granulated sugar


1 large egg


2 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon baking soda


1/8 teaspoon salt


1 cup mashed ripe bananas


1/2 cup skim milk


2 tablespoons dark rum or 1/4 teaspoon rum extract


1/2 teaspoon grated lime rind


2 teaspoons lime juice


1 teaspoon vanilla extract


1/4 cup chopped pecans, toasted


1/4 cup flaked, sweetened coconut





Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.





Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.





Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan; bake for 60 minutes.





Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.





Topping


1/4 cup packed brown sugar


2 teaspoons margarine


2 teaspoons lime juice


2 teaspoons dark rum or 1/8 teaspoon rum extract


2 tablespoons chopped pecans, toasted


2 tablespoons flaked, sweetened coconut





Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.






You can sub whatever flour you may be lacking w/ ground up oatmeal (grind dry in food processor or blender) or cornstarch. Or, cut the recipe in half and make muffins.





Irresistible Banana Bread





Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.





1录 cups sugar


陆 cup butter or margarine, softened


2 eggs


1陆 cups mashed very ripe bananas (3 to 4 medium)


陆 cup buttermilk


1 teaspoon vanilla


2陆 cups Gold Medal庐 all-purpose flour


1 teaspoon baking soda


1 cup chopped nuts, if desired


1 teaspoon salt





Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350掳F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.





Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.





Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire 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.





--BettyCrocker.com



I don't know how to make, but you can try the following websites!





www.allrecipes.com


www.taste.com.au





Cheers! :D

Does anyone know of a good bread recipe available for dinner tonight?

I would like to make a loaf bread or rolls for dinner tonight. The bread will accompany split pea and ham soup. Something easy to do Please! I cannot seem to find anything that does NOT require cornmeal or honey...Does anyone know of a good bread recipe available for dinner tonight?
Chicken Scallopine


Ingredients


• 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin


• Salt and freshly ground black pepper


• 6 sage leaves or ground sage


• 8 ounces grated Swiss cheese


• 8 ounces grated mozzarella cheese


• 3 tablespoons olive oil


• 1 garlic clove, halved


• 1 (28-ounce) can whole tomatoes


• 3 tablespoon red pepper flakes


• 1 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 1/2 teaspoon Basil


• 1/2 teaspoon Parsley


• 1/2 teaspoon Garlic salt


• Special Equipment: toothpicks


Directions


Place the chicken on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken or sprinkle with a teaspoon of ground sage. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of both cheeses. Roll up the chicken and seal with one or two toothpicks.


Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic.


Meanwhile, combine the tomatoes and red pepper flakes, garlic salt, basil, parsley and pepper in a blender and blend until smooth. Add the tomato in the pan. Simmer for 5 minutes to let the flavors marry.


Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Group chicken together in the center of the pan top off with the remainder of the cheeses. Let stand on low heat until melted.


Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.





Serving suggestions





Serve with angel Hair pasta and green beans.





Cook Time Serves


35-40 min 4Does anyone know of a good bread recipe available for dinner tonight?
My brother's favorite recipe.





Father's Beer Bread


3 cups self-rising flour


3 Tablespoon sugar


1 12-oz. Can of beer





Preheat oven to 325° and grease two 8 1/2” x 4 1/2” loaf pans or one lare 9'” x 5” loaf pan.





Mix ingredients until dough has the consistency of a mud pie.





Divide dough between the two small pans or put it all into the one larger pan. Wet fingers with water and smooth the tops of the loaves.





Bake -- 350° 40 – 60 minutes until bread is golden brown on top.





Remove from oven and brush top with melted butter.





Cool before serving for easier slicing. Freshly sliced or toasted, this bread really is as delicious as it is easy.





Hint: The beer gives this bread a very unusual, slightly salty taste. Since no two beer brands are exactly alike, a little experimentation will yield a brand of beer with exactly the right amount of saltiness for your taste. For cooks who like to get in and out of the kitchen fast, here is a wonderful recipe so simple the dough can be mixed, the bread putr in the oven and your utensils cleaned—all within 10 minutes. Best of all, this bread smells wonderful baking, has a crusty top, a tender texture inside, and is absolutely delicious.
Angel Biscuits II:


* 1 (.25 ounce) package active dry yeast


* 1/4 cup warm water (110 degrees F/45 degrees C)


* 2 cups buttermilk


* 5 cups all-purpose flour


* 1 tablespoon baking powder


* 1 teaspoon baking soda


* 2 teaspoons salt


* 3 tablespoons white sugar


* 3/4 cup shortening


1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.


2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.


3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).


4. Bake in preheated oven for 10 to 12 minutes, or until browned.


http://allrecipes.com/Recipe/Angel-Biscu…
Traditional Russian Pirozhki





INGREDIENTS (Nutrition)


2 cups milk, warmed


1 tablespoon white sugar


1 tablespoon active dry yeast


2 tablespoons butter, melted


1 egg


1 teaspoon salt


6 cups all-purpose flour


1 tablespoon butter


1/2 medium head cabbage, finely chopped


6 hard-cooked eggs, chopped


salt and pepper to taste


Add to Recipe Box


My folders:








Add to Shopping List


Customize Recipe


Add a Personal Note








DIRECTIONS


Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.


Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.


While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.


Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.


Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.


Bake for 20 minutes in the preheated oven, or until golden brown.





YUM!

mario badescu

Does anyone have a good Sourdough Bread recipe.?

I wanna Make it for Thanksgiving but I have to Pratice first. I already tried once but that recipe didnt work. Anyone have another recipe?Does anyone have a good Sourdough Bread recipe.?
SAN FRANCISCO SOURDOUGH BREAD





Sponge (see below)


2 1/2 tsp. salt


4 3/4 - 5 1/4 c. all purpose or bread flour


Cornmeal (opt.)


1 egg white blended with 1 tbsp. water for glaze





SPONGE:





1 1/2 c. warm water (110 degrees)


1 tsp. sugar


1/3 c. non fat milk powder


1 c. Basic Sourdough starter


2 c. all purpose or bread flour





Prepare Sponge. When sponge is fermented and bubbly, add salt and enough flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, 1 1/2 to 2 hours.


Grease 2 large baking sheets or 2 (2 quart) casserole dishes. If desired, lightly sprinkle cornmeal over baking sheets or bottoms of dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape into narrow oblong loaves with tapered ends for baking sheets or round loaves for casserole dishes. Place on prepared baking sheets or in prepared dishes. Cover with a dry towel. Let rise until doubled in bulk, about 1 1/2 hours.





Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 cups boiling water. Preheat oven to 425 degrees. Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs. Brush slashed loaves with egg white glaze.





Bake 15 minutes; brush again with egg white glaze. Remove roasting pan from oven. Bake loaves 15 to 20 minutes longer or until bread sounds hollow when tapped on bottom. Brush loaves a third time with egg white glaze, 5 minutes before removing from oven. Remove from dishes or baking sheets. Cool on racks. Makes 2 loaves.





SPONGE: In a large non metal bowl, combine all ingredients. Cover with a double layer of cheesecloth; secure with an elastic band. Let stand and ferment in a warm place, free from drafts, 24 to 48 hours, depending on sourness desired. Stir once or twice a day with a wooden or plastic spoon.





VARIATIONS:





QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 oz.) package active dry yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in remaining sponge ingredients. Cover and let stand 8 hours or overnight. Proceed as directed above. Rising times will be shorter.





SOURDOUGH WHEAT BREAD: Substitute 1 cup whole wheat starter, for 1 cup Basic Sourdough Starter. Substitute 2 cups whole wheat flour for 2 cups all purpose or bread flour. Add 1 cup cracked wheat to Sponge. After Sponge has fermented, stir in 1/4 cup honey, 2 tablespoons melted butter and 1/2 cup toasted wheat germ. After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.





SOURDOUGH RYE BREAD: Substitute 1 cup Rye Starter for 1 cup Basic Sourdough Starter in Sponge. After Sponge has fermented, substitute 1 cup rye flour for 1 cup all purpose or bread flour. Stir in 1/4 cup dark molasses, 1 tablespoon freshly grated orange peel, 1 tablespoon vegetable oil, 1 tablespoon caraway seeds and 1 cup rye flakes, if desired. After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or rye flakes over tops of loaves.Does anyone have a good Sourdough Bread recipe.?
Go to www.kingarthurflour.com and check there. They are the godl standard for baking.
http://frenchbread.free.fr/recipes/sourd鈥?/a>
I think you have great recipes here already ....so many of them !!......but for the record there are good suggestions on


allrecipes.com .....the one I liked was from the man in Michigan who won best in the sourdough class three years running ....there are also several starters, one advising that if you are doing a starter yourself and the liquid turns any color other than pale yellow, Iike pink or green, to throw it out and start over ...
You better start tonight if you want it by thanksgiving. The starter takes a minimum of 5 days to ferment. Standard wait is one week.





Dry ingreds are measured in weight, liquids are in fluid oz.





Starter: Ferment for one week


15 oz bread flour


9 oz tepid water


.03 oz of fresh yeast (not the dried stuff)


.3 oz salt





Mix all ingreds to the consistency of thick pancake batter. Cover. Store in a warm dark place for 5-7 days minimum.








Dough:


8 oz tepid water


.16 oz fresh yeast


9.5 oz fermented sour(measured in weight)


1lb bread flour


.33 0z salt





Dissolve yeast in water. Add sour and mix. Add flour, then salt. If you have a stand mixer, knead dough with hook for 5 mins on low speed. If by hand, knead for about 8 mins, until dough is smooth but soft. Be careful not to knead for too long, it will tighten the gluten and your bread wont rise. Spray with a light mist of water, cover with a damp towel, and let rise until double in size. Punch down, let rise til double again. Shape in to loaf. Mist again with water, and proof in a warm oven. (110-120F tops) Place a pan filled with water on the bottom of your oven. Close your oven door and let it rest until 3/4 of full baking size, spraying it periodically with water to prevent it from drying out. Proofing for sourdough takes about 3 hours. When finished proofing, spray liberally with water, score, and bake in oven at 425 for 10 mins. Reduce temp to 380 and bake for an additional 30 mins.

Whats the bestest bread recipe?

im a good breadmaker and would like to know whats the bestest recipe?Whats the bestest bread recipe?
I've been making a very simple bread this month....just 3 cups of flour mixed with one packet of yeast and a teaspoon of salt and 1 cup of warm water. Add more flour until you have a good dough. Knead, then let rise. If you want to make this bread more quickly, use two packets of rapid rise yeast. I don't have loaf pans, so I just shape the dough into a long torpedo shape.





It's easy and pretty quick. Oh, I guess I should mention that you bake at about 375 until it sounds hollow when tapped...maybe about 25 minutes. Makes two loaves.Whats the bestest bread recipe?
get a bread machine. you can make any kind of bread you want (whole wheat, french, white, soutdough, pizza dough etc...


the recipe is 1 c. warm water, 4 c, flour and 2 tsp. bread yeast. put these ingredents in the machine, in that order, check that the dough is the right consistancy (not too wet or dry. and walk away. three hours later the bread is done. eat it.


one of the benefits of this bread is that you know what went into it and what didn't. experiment with ingredients. can add all kinds of goodies (raisins and cinnamon, crumpled bacon and dried onion, oatmeal and applesauce, your imagination is the limit.


costs about 50 cents per loaf.


many many good bread recipe books out there. can also google wonderful recipes


easier, cheaper, better!!!

What are some good additions to the standard Banana Bread recipe?

Like nuts, nutmeg, honey.... I'd like something delicious that will just set it apart from the average loaf.What are some good additions to the standard Banana Bread recipe?
I enjoy this recipe Blueberry Banana Bread





1/2 cup shortening


1 cup sugar


2 eggs


2 teaspoons vanilla extract


2 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


2 medium ripe bananas, mashed


1 cup fresh blueberries


Directions:


In a large mixing bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries.


Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350掳 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves.


What are some good additions to the standard Banana Bread recipe?
Banana Split Bread


2/3 cup shortening


1 1/4 cups sugar


4 eggs


3 1/2 cups all-purpose flour


2 1/2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 1/2 cups mashed ripe bananas


2 (8 ounce) cans crushed pineapple, drained


2 cups semisweet chocolate chips


1 (10 ounce) jar maraschino cherries, drained and chopped


1 cup chopped walnuts





In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.





Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.
chopped caramel !. tootsie roll can be use as well. caramel chunks is fantastic in banana bread.
chopped toasted pecans


chopped toasted almonds


some shredded zuchinni


loads of butter


a huge glass of milk
If you want a really moist banana bread add a cup of plain yogurt. Pecans are also great.
I like adding the spice called mace. It's similar to nutmeg, but a little more kick.
Definitely use REAL butter in your recipe!
Besides some chopped walnuts, I really enjoy adding chopped dried apricots!
Add extra Vanilla. It's always a good flavor for any bread.
chocolate chips





nuts





chocolate chips i find the best cause they melt and add a certain sweetness that sugar dosent
Why don't you try some peanut butter...... Bananas and peanut butter are yummy together!
a big one is walnuts, how about golden raisins? or chocolate chips, the cafe by my work does that and they are so good
fruit chocolate chips
cream cheese

Can I substitute gluten flour for gluten in a bread recipe?

I have gluten flour on hand, but not gluten. Can I substitute the gluten flour for the gluten and if so, what ratios?Can I substitute gluten flour for gluten in a bread recipe?
yes, this should be fine. I actually have had the same problem what quintessence! you manly just have to watch i what you are cooking but the time is surprisingly close. I hope this was the answer you where looking for.

Looking for specific bread recipe?

I'm trying to find a recipe for bread similar to what you can buy at a local bakery (something with poppy seads, sesame seeds, pumpkin seeds, flax, etc. in it). Does anyone have a recipe like this?Looking for specific bread recipe?
1/2 cup warm water


1 tsp. sugar


2 tbsp. yeast


3 1/2 cups water -- warmed


1/4 cup honey


1/4 cup molasses


1/2 cup oil


2 eggs


2 tablespoons lemon juice


1/4 cup flax


1/4 cup cracked wheat


1/4 cup sunflower seeds


4 teaspoons salt


7 cups whole wheat flour


4 cups white bread flour





Proof yeast, In a large mixing bowl add second ammount of warm water,honey, mollasses, oil,eggs and lemon juice. Mix well. Add yeast mixture and stir, gradually add 5 c. whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 min, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with lite on until doubled, about 1 hour. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven until doubled. Bake at 375*F 25-35 minutes.Looking for specific bread recipe?
Title: Multi-Grain Bread With Sesame, Flax And Poppy Seeds


Yield: 1





Ingredients





1/2 c unsweetened multi-grain


-cereal; (such as 7-grain)


2 c boiling water


1 envelope dry yeast


4 1/3 c bread flour; (about)


1 tb olive oil


1 tb dark brown sugar


1 1/2 ts salt


2 ts sesame seeds


2 ts flax seeds*


2 ts poppy seeds


2 c water





Instructions





Place cereal in large bowl. Pour 2 cups boiling water over. Let stand


until mixture cools to between 105F. and 115F., about 20 minutes.





Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt


and stir until smooth. Gradually mix in enough remaining bread flour to


form dough. Cover dough; let rest 15 minutes.





Turn out dough onto floured surface. Knead until smooth and elastic,


adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough


to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough


rise in warm area until doubled, about 1 hour.





Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled


surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet


with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let


rise in warm area until almost doubled, about 30 minutes.





Position 1 oven rack in center and 1 just below center in oven. Place


baking pan on lower rack and preheat oven to 425F. Brush loaf with water.


Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal


slashes in surface of loaf. Place baking sheet with loaf in oven.


Immediately pour 2 cups water into hot pan on lower rack in oven (water


will steam).





Bake loaf until golden and crusty and tester inserted into center comes


out clean, about 35 minutes. Transfer to rack and cool. (Can be made 1


day ahead. Wrap in plastic; store at room temperature.)





*Available at natural foods stores.





Makes 1 Loaf.





Bon Appetit February 1995
Breadmaker Country Seed Bread





10 oz Warm water


3 tb Vegetable oil


2 tb Liquid honey


1 1/8 ts Salt


2 c White flour


1 c Whole wheat flour


1/4 c Flax seeds


2 tb Sesame seeds


1 tb Poppy seeds


2 ts Active dry yeast





Add ingredients to bread bin/pan in order of list or as manufacturer


suggests. Select ';white/powdered milk'; or regular cycle.

I would like to have white bread recipes.

I would love to try and bake my own bread, thanks for the help.I would like to have white bread recipes.
i highly recommend visiting this site http://www.thefreshloaf.com/


it's very informative and i'm positive that it will help you in your bread baking adventuresI would like to have white bread recipes.
Here's an old german recipe for bread and it's delicious.





2T (or 2 pkg.) yeast


1 1/2 c. warm water


Stir together and let sit 10 min.





4 c. flour


1/3 c. sugar


1/2 t. salt


2/3 c. oil


Mix together and add yeast.





Knead 100 times. Let rise in covered bowl for 30 min. Punch down. Knead 100 more times. Make into rolls or 2 loaves. Let rise covered 30 min. Bake at 350 for 30 min.
Here are dozens of ideas:





http://allrecipes.com/Search/Recipes-Adv鈥?/a>





Bert

mario badescu

Know of a good site with great european breads recipes?

Looking to make some good European breads at home......





Thank you.Know of a good site with great european breads recipes?
http://www.europeancuisines.com/Peters-M鈥?/a>





http://allrecipes.com/Recipes/World-Cuis鈥?/a>





http://www.germanways.com/Deutsch_recipe鈥?/a>Know of a good site with great european breads recipes?
allrecipes.com had some recipes for german bread that I've had good results with. My friend is from Germany and I make it for her if she seems a little homesick. I'm sure they have other european breads that you can try.

Does any one know of an easy bannana bread recipe and what i need to buy.?

I have bannanas,flour,and a stove,um and 1 or 2 pans.Does any one know of an easy bannana bread recipe and what i need to buy.?
Here are several recipes for you:





http://www.cooks.com/rec/search?q=bannan鈥?/a>Does any one know of an easy bannana bread recipe and what i need to buy.?
Easy Banana Bread





* 1 cup mashed banana (about 2 ripe bananas)


* 1/3 cup margarine


* 2/3 cup sugar


* 2 eggs


* 2 cups flour


* 2 tsp baking powder


* 陆 tsp baking soda


* 陆 cup milk





Preheat oven to 350F. Grease a 9x5 inch loaf pan.


Beat margarine and sugar together in a small bowl until fluffy. Stir in mashed bananas and eggs. In a larger mixing bowl, sift together flour, baking powder and baking soda. Pour in banana mixture, and then milk. Mix together until well blended and combined.


Pour batter into your loaf pan and bake for about 50-60 minutes, or until a toothpick comes clean. Let it cool for about 10 minutes, then turn your banana bread out of the pan to cool completely.





You can alter this recipe to suit your own tastes by adding chopped nuts or chocolate chips (about 陆 to 戮 cup).
Doesn't get much easier than this recipe.





Banana Nut Bread





1 box yellow cake mix


1 package Jell-O Instant Banana Cream Pudding %26amp; Pie Filling


1/2 cup water


1/2 cup vegetable oil


2 ripe bananas, mashed


4 eggs


1 cup chopped pecans





Mix all the ingredients well. Pour into 2 large or 3 small greased loaf pans. Bake at 350掳 F for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)





Yield: Makes 2 large or 3 small loaves
10 tablespoons plus 1 teaspoon butter


1 cup mashed ripe bananas (about 2 large bananas)


1/2 cup sour cream


2 large eggs


1 1/2 teaspoons vanilla


2 cups cake flour


3/4 cup plus 2 tablespoons sugar


1 teaspoon baking soda


3/4 teaspoon baking powder


1/2 teaspoon salt


1 cup toasted, chopped walnuts





Preheat the oven to 350 degrees F.





Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.





Puree the bananas, sour cream, eggs and vanilla in a food processor.





Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.





Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Is it possible to turn a banana bread recipe into a muffin recipe?

If so, how is it done?Is it possible to turn a banana bread recipe into a muffin recipe?
It's totally possible! In fact, I am about to do just that. Here are my suggestions:





Grease the cups well. I use off-brand Pam-type cooking spray, and this keeps the muffins from sticking and makes for considerably less cleanup.





Fill the cups a bit less than 3/4 full for a ';cupcake'; like shape, or a bit more than 3/4 for a classic ';muffin'; shape (with the wide top).





Adjust the baking time a bit: If your recipe calls for 45 minutes, start checking them at 30 minutes, if it calls for an hour, start checking at 40 minutes, etc. Since they are smaller, they won't need to bake as long.





Sprinkle some rolled oats or cinnamon (or both! yum!) on top for decoration.





Enjoy your yummy breakfast muffins!Is it possible to turn a banana bread recipe into a muffin recipe?
essentially bread and muffin recipes are the same, especially if they are sweet breads like banana. You might need to add just a touch extra baking soda into the mix to aid rising in the oven but it shouldn't be much different.





If you really want to know find a banana or banana nut muffin recipe and compare it to your bread recipe, compare them and find the difference, add or subtract items as needed, you don't need to destroy your recipe to make a muffin.
You can use the same recipe for muffins. You just might have to adjust the time but the recipes are the same.
absolutely. just bake them in muffin cups. they will still bake the same. its as if you were turning a cake recipe into a cupcake recipe :)
You might be able to just pour the batter into muffin cups and see what happens. If not, just look up a banana muffin recipe online.
you don't really need to do anything special, unless it contains yeast. If so, I would let it rise first before putting them in the muffin trays.
it's just different shapes
yes, put it in a muffin tin but grease the sides first
same thing just put it in a muffin pan
Sure why not

Can I substitute olive oil instead of shortening for a corn bread recipe?

?Can I substitute olive oil instead of shortening for a corn bread recipe?
Yes, but I think melted butter would taste better.Can I substitute olive oil instead of shortening for a corn bread recipe?
I have substituted oil for butter in the recipe, unless you are asking if you put it on after it is cooked, then I would definately stick with butter. YUM
no way. use softened butter instead.
eewwww NO WAY...Stick with the orignal recipe, or go online and look up all recipes for corn bread and you can see what you can replace what with what.
You can and I have when I discovered I was out once. They came out pretty good actually.
You can substitute the two and the olive oil is healthier yet you will NOT have the same results.





Oil has a low and narrow melting point - shortening has a higher and wider melting point. With oil the fat melts at a low temperature, the batter spreads more, becomes thinner, and allows moisture to escape before the dough is set by the temperature - resulting in a crisper bread. Because of the higher melting point of shortening, the corn bread doesn't spread as much, and the dough sets before as much of the moisture has a chance to escape - resulting in thicker and moister bread.





Shortening also contains something that butter and oil don't - air bubbles which expand when heated. You can overcome this to a certain degree by ';creaming'; the sugar and oil together. This incorporates air into the fat.
I'm really not sure but I would think it would change the texture of the cornbread.
yes you can and it will still taste like cornbread. don;t be surprised though if your cornbread has a shade of light green to the batter.
Yes, but cut back on it, use extra virgin and put in the fridge to get semi-solid first.
the substituting of shortening for oil shouldn't make much difference. It may change the taste but it should be subtle.
I wouldn't. It will change the texture and flavour of the cornbread.





Try softened butter instead. ; )
I wouldn't do it. People use shortening because it stays solid at room temperature. Using olive oil would change the consistency of the batter and make it runny. It could also affect the overall color of the corn bread at the end. Vegetable shortening has a lower smoke point (around 360 degrees fahrenheit) than olive oil which means it promotes easier browning. This depends on the grade of olive oil, of course. Extra Virgin olive oil has a smoke point of 320 degrees fahrenheit but you almost never use it in baking because it burns too easily. It should be used as an added flavor in dishes. If you want a nice golden brown corn bread stick with the shortening.
Yes, we've been doing it for years and it is just as good or better. Olive oil has monounsaturated fats, which help eliminate saturated fats in the body. Butter has saturated fats and shortening has trans fatty acids. Both are the fast track to heart attack.

Any good recipes for a good bread puddings???

i am making enough for two persons so no industrial sized ideas please lol


no smart awnswers or havent got a clues...


if you don't know don't answerAny good recipes for a good bread puddings???
http://allrecipes.com/Recipe/Bread-Puddi鈥?/a>Any good recipes for a good bread puddings???
bread pudding





Bourbon Sauce:





1/2 cup (1 stick) butter, melted


1 cup sugar


1 egg


1 cup Kentucky bourbon whiskey


Bread Pudding:





1 loaf French bread, cut into 1-inch squares (about 6-7 cups)


1 qt milk


3 eggs, lightly beaten


2 cups sugar


2 Tbsp vanilla


1 cup raisins (soaked overnight in 1/4 cup bourbon)


1/4 teaspoon allspice


1/4 to 1/2 teaspoon cinnamon


3 Tbsp unsalted butter, melted


Bourbon Sauce:





In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.





Bread Pudding:





1 Preheat oven to 350掳F.





2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.





3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350掳F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.





Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
im sorry i dont but i do know that if you soak the raisins in rum first then that gives an extra flavour! also try adding glacier cherries inside, gives it an other angle of flavour!
There are some seriuosly lovely recipes for all kinds of bread pudding on this site.


http://www.recipezaar.com/recipes.php?q=鈥?/a>
1/2 cup raisins


1/2 cup brandy or water


1/4 cup butter or margarine, melted


8-10 slices dry bread


1 cup packed brown sugar


1 teaspoon cinnamon


1/4 teaspoon allspice


3 eggs


1/4 teaspoon salt


1 teaspoon vanilla


3 cups milk, scald %26amp; cooled





Cover raisins with brandy or water.


Set aside.


Melt butter or margarine.


Break up bread, set aside.


Combine brown sugar, cinnamon, allspice.


Reserve 3 tablespoons of this mixture for topping.


Toss bread with remaining sugar mixture.


Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.


Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.


Drain raisins, place 1/2 raisins over bread crumbs.


Repeat layers.


Combine egg, salt, and vanilla in a bowl.


Beat for 1 minute.


Add milk slowly.


Pour over mix in dish.


Let stand for 5 minutes.


Sprinkle reserved sugar mix on top.


Bake at 325F for 45 to 50 minutes.





21 min 5 min prep





4 cups lightly packed bread, cut in cubes (about 4 or 5 slices of bread)


1/2 cup packed brown sugar


1/4 teaspoon salt


1/2 cup raisins


2 cups milk (not skim)


1/4 cup butter or margarine


2 large eggs, beaten





Spread bread cubes evenly in an 8-inch round glass pan.


Sprinkle with the sugar, salt, and raisins.


Place milk in a 4-cup glass measuring cup and add the butter.


Microwave on High for four minutes, until butter melts and milk is warm.


Rapidly, stir in eggs with a fork or small whisk and combine well.


Pour over bread.


Microwave on Medium-High for 9 to 12 minutes.


When cooked, centre may still be slightly soft, but does set up as pudding cools.


Serve warm or chilled; your preference.
Maple-Pecan Bread Pudding


Ingredients:


4 cups French bread cubes


3 eggs, beaten


1-1/2 cups half-and-half or light cream


1/2 cup sugar


1 teaspoon vanilla


1 teaspoon finely shredded orange peel


1/2 cup orange juice


1/2 cup maple syrup or maple-flavor syrup


1/2 teaspoon whole allspice


1/4 teaspoon whole cloves


1 3-inch piece stick cinnamon


1/3 cup small pecan halves, toasted





Directions:


1. Preheat oven to 350 degrees F.


2. Place bread cubes in a 15x10x1-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until toasted, stirring twice. Reduce oven temperature to 325 degrees F.


3. Stir together beaten eggs, half-and-half or light cream, sugar, vanilla, and orange peel in a medium mixing bowl just until combined. Divide bread cubes evenly among four 8- to 10-ounce au gratin dishes or individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake in the 325 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Cool slightly.


4. Meanwhile, combine orange juice, syrup, allspice, cloves, and cinnamon in a small saucepan. Heat to boiling heat. Cover and simmer 10 minutes. Remove spices with a slotted spoon. Simmer, uncovered, about 8 minutes more or until reduced to 1/2 cup. Stir in toasted pecan halves. Cool slightly. Spoon sauce over warm bread pudding. Serve immediately. Makes 4 servings.





***Tried and approved. Delicious!!
If you are good eaters use 3 slices of bread each,(crusts cut off if you're posh) personally i leave them on .Butter the bread both sides. Cut into triangles 4 per slices and put them into a buttered dish. Sprinkle with currants, (again i prefer sultanas) Set aside and make your egg custard. 2 eggs beaten added to a pan with 3/4 pint milk and 1-2 tablespoons of sugar.Depends on how sweet you like things., Add a few drops of vanilla, When it thickens strain over the bread etc. Sprinkle with nutmeg opt. cook in a moderate oven until golden and custard is cooked.
get one fruit loaf spread with cinnamon butter place in the dish and pour a small wine glass of rum over leave to soak till all the bread has taken up the rum then cover with the egg custard bake in the oven then serve with your sauce of your choice.
Mimis Bread Pudding


1 loaf french bread cut into 1'; cubes


1/4 cup sugar


1/2 cup raisins (soak 1/2 hour in warm water and drain)


2 teaspoons vanilla


1 pinch nutmeg


1 qt Half %26amp; Half


1/4 lb butter, melted


4 eggs, beaten





Method





Fill a 9 x 9 x 2 1/2'; baking pan with the bread cubes and sprinkle the raisins on top.





(Use enough bread to come to the top of the pan. You might not use the whole loaf).Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325掳 oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be ';set'; but still a little soft. You can make this ahead of time and heat it in the microwave oven later.





Whiskey Sauce


1/2 lb butter





2 cups sugar





1/4 cup whiskey





4 eggs beaten in a small bowl with the whiskey








Method


Melt butter in a small saucepan over low heat. Add sugar and stir will. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.
i don't have the exact recipe on this computer but search for exact one this is my best from memory...


9 day old glazed donuts


tear donuts to bite sized and line bottom of 11x13 glass baking pan


mix 2 eggs 2 egg yolks, 1 cup sugarr,, 1 cup brown suga,r 3 cups milk , teaspoon salt, teaspoon and a half Cinnamon, teaspoon nutmeg


after mix is well liquefied pour over donuts.


cover and refrigerate 1 hour


when the hour is nearly done preheat the oven to 375


find a pan that is slightly larger than the pan u have your mix in


place 1 cup water in the larger pan then put the mix pan in top bake for 70 minutes


optional glaze


1/3 cup butter 1/3 cup brown sugar 1shot whiskey


melt butter on low add sugar mix well then add shot of whiskey let Alcohol cook down.


when i tried this i poured the glaze over the pan and it became too soupy so i would say just drizzle a few spoons or brush it over the top. you should serve it hot
I've always used this Delia recipe, and it comes out a treat every time.





http://www.deliaonline.com/recipes/rich-鈥?/a>





As long as you use the right amount of bread, egg, milk and cream you can vary the other bits and bobs to your own taste. Personally I don't like currants much, so I scale it down to just a few. Nutmeg is a must though. For the absolute best gooey texture, let the whole thing sit and soak for about 15 mins before you put it in the oven.
Well I think you can always trust Delia's recipes, I find that they are very good. Here is her recipe for bread pudding. It does serve six people but you could easily half it or just save the leftovers for another day :) Good luck!


http://www.deliaonline.com/recipes/spice鈥?/a>
Here's a recipe of my ';rustic'; (messy + easy) bread and butter pudding that just brims over with ooey gooey bread and crispy raisins. If you want you can glaze it after with some warmed apricot jam or honey- but i like it slightly burnt and au naturelle.





Indredients:





6 eggs


2 1/2 cups sugar


1 tbsp vanilla extract


4 cups full cream milk (2%)


6 crusty bread rolls (like hot dog rolls but not the crap kind)


1/2 cup raisins


3/4 cup rum


50 g butter, sliced thinly





Method:





1. Put the raisins in the rum to macerate and plumpen overnight.





2. Whisk eggs, vanilla and sugar in a bowl. Put the milk on to boil.





3. Cut the rolls in 1-inch pieces.





4. Pour the milk slowly into the eggs whisking rapidly. Voila custard.





5. Dunk the bread in the custard, make sure it absorbs a bunch of custard. Place in buttered baking pan, with the brown bits toward the top but on an angle so that you see white too. Fill the whole pan with the soaked bread.





5. Take the slices of butter and insert randomly between bread slices. Do the same with the raisins, sprinkling on top too. Pour over any remaining custard. You can make more if you like it runnier. This recipe makes it just so that the bread sticks together, with no runny custard.





6. Bake at 200 until golden and there are some dark brown bits.





Serve warm with pouring custard, or vanilla ice cream
INGREDIENTS


6 slices day-old bread


2 tablespoons butter, melted


1/2 cup raisins (optional)


4 eggs, beaten


2 cups milk


3/4 cup white sugar


1 teaspoon ground cinnamon


1 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.


In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.


Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
I modified my recipe so it serves about 2.





BREAD PUDDING





INGREDIENTS


2 slices day-old bread


2 teaspoons butter, melted


2 tablespoons and 2 teaspoons raisins (optional)


1-1/3 eggs, beaten


2/3 cup milk


1/4 cup white sugar


1/4 teaspoon ground cinnamon


1/4 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.


In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.


Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
bake some mini cakes but full pudding in the cakes cover icing over them and your done.
Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce Recipe courtesy Paula Deen


























2 dozen Krispy Kreme donuts


1 (14-ounce) can sweetened condensed milk (not evaporated)


2 (4.5-ounce) cans fruit cocktail (undrained)


2 eggs, beaten


1 (9-ounce) box raisins


1 pinch salt


1 or 2 teaspoons ground cinnamon


Butter Rum Sauce, recipe follows





Preheat oven to 350 degrees F.


Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.





Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.








Butter Rum Sauce:


1 stick butter


1 pound box confectioners' sugar


Rum, to taste


Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Anyone know an easy bread recipe using yeast? or know a URL I can go to?

I have a project that i need to do for my shop. I need to make a bread using the 12 steps of baking and I can't find any sites or recipes for a single loaf of bread.Anyone know an easy bread recipe using yeast? or know a URL I can go to?
this one makes two, but I will provide you with the link to further search


Country Bread





Makes 2 loaves


4 to 4-1 / 2 cups all-purpose flour1 / 3 cup nonfat dry milk powder2 envelopes FLEISCHMANN鈥橲 RapidRise Yeast1-1 / 2 teaspoons salt1-1 / 4 cups water1 / 2 cup plain yogurt3 tablespoons vegetable oil1 beaten egg white


1 tablespoon cornmeal





Directions In a large bowl, combine 1 cup flour, milk, undissolved yeast, and salt. Heat water, yogurt and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.








Divide dough in half; roll to 15 x 10-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.





With sharp knife, make slashes, 1 / 4-inch deep across top of each loaf. Brush with egg white; sprinkle with cornmeal. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.





Good Luck on your project!Anyone know an easy bread recipe using yeast? or know a URL I can go to?
NEVER FAIL WHITE BREAD AND CINNAMON ROLLS





1 c. warm milk


1 1/2 c. hot water


2 pkg. dry yeast


1 tbsp. salt


2 tbsp. sugar


2 rounded tbsp. shortening or


margarine


6 c. flour


Oleo, melted


Brown sugar


Cinnamon





Mix milk and water together and dissolve 2 packages dry yeast. Add salt, sugar and shortening. Beat in flour 1 cup at a time until stiff, enough to knead on flour sprinkled surface. Knead until smooth (several minutes) and place in large buttered bowl. Cover with towel and let rise to double in size. Punch down and let rise again. It's ready for loaves or cinnamon rolls or dinner rolls. CINNAMON ROLLS: Roll dough out on floured surface until about 1/2 inch thick. Spread with melted oleo or butter. Sprinkle until covered with brown sugar; sprinkle on desired amount of cinnamon. Roll tightly from side into long roll. Cut with sharp knife in 1 1/2 inch slices. Place slightly apart in well buttered pan. Let rise in warm place about 15 minutes. Bake at 350 degrees for 15-20 minutes, or until golden brown. Turn rolls upside down on tray or foil IMMEDIATELY from oven. Let cool slightly and turn over. Can be frosted with powdered sugar frosting, if desired.





Hope the helps..........
Simple, perfect bread, my family loves it! I make it all the time, and it's yet to fail me!


2 pkgs. rapid rise yeast (red star is great, %26amp; check date!)


6 C flour


2 Tsp sugar


2 tsp. salt


2 cups very warm water


1 stick melted butter (real butter tastes best)





Add yeast to warm water and let sit until foamy, approx. 10 min. In large mixing bowl combine 4 cups of the flour (reserving 2 C), the salt, and the sugar and stir until combined. Add yeast and melted butter, and mix well, while slowly adding another cup of the flour. Continue to mix until dough begins to pull away from sides of the bowl. Take part of the remaining flour and dust board (or counter) and turn dough out onto it, sprinkle a little more of the remaining flour at a time, while kneading the dough. You made need to use a hair more flour than is left but careful not to make it too ';dry';. Knead for about 5-7 min, then place into a greased bowl and cover with a damp towel in a warm spot. (i.e. sunny window sill) let rise about 1 hr. or until double in size. Punch down, form loaves and placed into greased loaf pans. Rise another 35-40 min and pop into a 350 degree oven for about 30 minutes or until you knock on the top and it sounds hollow. Brush top with butter and let cool on rack.


Makes 3 reg loaves or 2 large. Yummy! You'll be famous!


Tip: cooking spray is great for bowl %26amp; pan.


Good luck!
Have u tried these?





foodnetwork.com


epicurious.com


foodtv.com





Or y don't u just try typing the word bread in the search bar and doing an internet search
package yeast or caked yeast?


easy enough one way or another, take your yeast, one packet, 3/4 cups warm water, but in bowl together add 2 pinches of surgar, add nothing else at this time.


let sit 5-10 if gets bubbly on top, you got good yeast,


add 2 cups flour to the water, what ever kind of flower you want, bread, all purpose, anything you like at the store.


toss in salt, um few pinches, at this point you can add herbs, seeds, cheese, an egg, whatever ya like.


mix it up with your hand for a min in the bowl untill it comes together.


go wash those hands wipe down the counter and throw down flour.


kneed that dough ball, keep adding flower if you (kneed) to.


your gonna kneed it for 10-12 min, keep going its gonna hurt, just keep it up ok, you can do it!!


ok, now glutien should be formed and if you pull at the dough ball should be kinda elasticy


wash out you bowl, dry with rag, spread oil all around the inside.


toss your dough ball in there cover with cling wrap. LOOK AT YOU GO


now if you are in a rush you can use my trick. turn the oven on as low as it will go, put in a little pan of water, place bowl in oven, and DO NOT CLOSE THE DOOR ALL THE WAY


keep checking, if the bowl gets super hot, abort this step and put it in a less hot place.


dough should double in side, bang punch kick it down to nothingness once it does, and repeat one more time.


once doubled in size again, throw more flower down on the counter, and then the dough, shape. what ever way you like, in a bread pan, or in a big circle, or line that bowl with tons of flour, bake it in the bowl, just before you bake it, let it sit on the counter for 10 min or so to ';proof up';


and thats it.


dont forget to grease or flower that pan,


use a pinch of love and double the creativity, especially when you shape it, you can make a big braid or a sun or what ever a loaf even.


good luck
Excellent easy yeast bread,





If you have a mixer with a dough hook use it by all means. If not you have to knead by hand.





3 packages of dry yeast


6 cups flour


2 1/4 cups water


1 teaspoon salt





Just mix it all together in the mixer if you have a dough hook. if not then only add half the flour and mix for 3 min. then add the rest of the flour and mix with a spoon until the dough forms. You may have to adjust the flour a little. The type of flour, the weather, how well you measure, all can effect the dough. Let it mix for up to 10 min. using a dough hook or knead by hand on the counter for 8 to 10 min. The final dough should be soft but not too sticky and feel like when you pinch your ear lobe between your thumb and finger. Take it out of the mixing bowl if using a dough hook and knead it just a few times on the counter, then make a ball. Grease the inside of the bowl and put the dough back in. Cover with plastic wrap and put in a warm place to rise. I use the oven. Turn it on to the lowest setting and let it get just barely warm and then turn it off and shut the door. It will only take15 to 20 min. for the first rise. Take out the dough and punch it down to deflate it cut it into two pieces and roll each into a ball. Put them onto a cookie sheet lined with foil. Place them back in the oven to rise again. It may take 30 to 45 min. this time. They will about double in size. Take out of the oven and heat the oven to 425. Put them in the oven on the lower third . Bake about 25 min. or untill the loaf sounds hollow if tapped. The best way to tell if you don't have experience is to use an oven themometer and bake untill the reading is 200 degrees. If they are browning too fast cover the loaves with foil. Check for browning after the first 10 min. Enjoy! You can cut the recipe in half to make one loaf but if you are going to all this work why not make two and enjoy the bread?


We like this recipe because the bread is very tastey, it has a quick rise time and is easy to make. Good luck with your project.

mario badescu

Anyone have a good whole wheat bread recipe for bread makers?

i'd like 100% whole wheat bread recipe that doesn't produce hard, dense loafs. i have a bread machine, so i'm looking for a good recipe.Anyone have a good whole wheat bread recipe for bread makers?
Classic Whole Wheat Bread





A tasty, nourishing whole wheat bread that's easy to make.





Original recipe yield: 2 - 8x4 inch loaves.


Prep Time:20 Minutes


Cook Time:20 Minutes


Ready In:1 Hour 20 Minutes


Servings:15





--------------------------------------鈥?br>




INGREDIENTS:


2 tablespoons white sugar


1 tablespoon active dry yeast


3/4 cup warm water


1/4 cup milk


1 tablespoon vegetable oil


1 cup whole wheat flour


2 cups all-purpose flour


1 teaspoon salt


1 egg, beaten





--------------------------------------鈥?br>




DIRECTIONS:


In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.





In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.





Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).





Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.Anyone have a good whole wheat bread recipe for bread makers?
im not a bread maker but that whole wheat hawaiian bread is mmmmmm good

Friendship starter bread and bread recipe?

I looked on allrecipes.com but theirs has yeast in it and the one I use to have didnt. It was an amish friendship bread. I would love to have this recipe again.Friendship starter bread and bread recipe?
http://www.yummyfood.net/recipes-id520.h鈥?/a>





Enjoy!Friendship starter bread and bread recipe?
i found a version of the recipe without yeast at cooking cache. It goes like this:





Starter:


1 cup sugar


1 cup flour


1 cup milk








recipe





1 cup starter (see below for starter recipe) in a glass jar or ziploc bag at room temp (do not refrigerate throughout entire recipe--it's supposed to ferment so don't put your nose too close either!


Day 1 - Do nothing


Day 2 - Do nothing


Day 3 - Put starter in glass or stoneware bowl (or large ziploc bag) do not use metal bowls or spoons.


Day 4 - Do nothing


Day 5 - Do nothing


Day 6 - To starter, add: 1 cup milk, 1 cup sugar, 1 cup flour, stir with wooden spoon (if in ziploc bag, smoosh and squish until mixed)


Day 7 - Do nothing


Day 8 - Stir with wooden spoon (or smoosh and squish)


Day 9 - Do nothing


Day 10 - Add: 1 cup milk, 1 cup sugar, 1 cup flour-stir well.





Take 3 portions (1 cup each) and put into ziploc baggies or glass jars and give to friends with recipe.





To remaining starter, add 1 cup oil, 1/2 cup milk, 3 eggs, 1 tsp vanilla.





Stir well.





In separate bowl, combine 2 cups flour, 1 cup sugar, 1.5 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1/2 tsp baking soda, 1 cup chopped nuts (optional), and 1 large or 2 dmall pkgs of vanilla pudding mix (instant kind).





Add flour mixture to wet mixture, stirring well with wooden spoon.





Pour into 2 large loaf pans, greased, floured and sprinkled with cinnamon %26amp; Sugar.


Sprinkle cinnamon %26amp; Sugar on top also.


Bake at 350掳F for 1 hour or until toothpick comes out clean

Banana bread recipe using heavy cream?

I had it on a recipe card and lost it a few years ago, only made it one. It was the best banana bread I've ever meade.





I can't find it on the net.





Anyone have it?Banana bread recipe using heavy cream?
Nana's Banana Bread











Ingredients


5 tablespoons Butter


1/2 cup Sugar


1/2 cup Brown sugar


1 large egg


2 Egg whites


1 tsp. Vanilla


1 1/2 cups Bananas, mashed


1 3/4 cups All purpose flour


1 tsp. Baking soda


1/2 Heavy cream


1/3 Chopped walnuts





Preparation


cream all wet ingredients together in mixing bowl, cream well, mix all dry ingredients in another bowl and add to wet ingedients, mix well, stir in walnuts. Pour batte rinto prepared loaf pan. Bake @ 350 degrees for about 1 hour 15 minutes. Cool bread in pan for 10 minutes. Remove Bread from pan and cool completely on wire rack. Slice and serve with butter and jam.Banana bread recipe using heavy cream?
This recipe has been in my family for generations.








Ingredients


1 3/4 Cups Flour


1 tsp Baking Soda


1/2 tsp Salt


1/4 tsp Baking Powder


5 Tbl Butter, softened


1/2 Cup Granulated Sugar


1/2 Cup Light Brown Sugar


1 ea Whole Egg


2 ea Egg Whites


3 ea Bananas, ripe


1 tsp Vanilla Extract


1/2 Cup Heavy Cream


1 Cup Semi-sweet Chocolate Chips, divided


Cooking Instructions


Preheat oven to 350 degrees. Coat 9x5-inch loaf pan with nonstick cooking spray; set aside.





Combine: Flour Baking Soda Salt Baking Powder In a medium bowl; stir well to mix.





In a large bowl beat the item listed in order: Butter Sugars, both Egg and Whites Bananas Vanilla 1/2 Flour Mixture 1/2 Cream 1/2 Flour Mixture 1/2 Cream





Stir in 3/4 Cup of the Chocolate Chips.





Spoon batter into prepared pan; sprinkle with remaining 1/4 cup chocolate chips.





Bake 75-80 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely on wire rack.
Ingredients





5 tablespoons butter


1/2 cup granulated sugar


1/2 cup firmly packed light brown sugar


1 large egg


2 egg whites


1 teaspoon vanilla extract


1 陆 cups mashed, very ripe banana


1 戮 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


1/4 teaspoon baking powder


1/2 cup heavy cream


1/3 cup chopped walnuts





Preheat oven to 350掳F. Spray bottom only of 9 x 5 x 3-inch loaf pan with nonstick cooking spray.





Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar - beat well. Add egg, egg whites and vanilla. Beat until well blended. Add mashed banana, and beat on high speed 30 seconds.





Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts to batter. Mix well.





Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes our clean, about 1 hour 15 minutes.





Cool bread in pan on wire rack 10 minutes. Remove bread from pan - cool completely on wire rack. Slice and serve with butter and jam.

Rye bread recipe with only rye flour?

Hi, I'm trying to find a recipe for Rye bread that does not use wheat or gluten. I have developed an allergy to wheat and gluten, but I miss having bread!


Thanks for the help.Rye bread recipe with only rye flour?
Rye Bread using only rye flour in its truest form is called pumpernickel, here's a recipe for you:





German Bavarian Pumpernickel Bread





1 cup warm water


1 pkg. active dry yeast


1 cup Rye Sour (See recipe below)


2 cups cooked rye berries (see note below)


3 to 4 tbsp. pumpernickel color or more as needed to attain desired color (see recipe below)


3 cups pumpernickel flour (medium rye)


1 tbsp. salt


Rye flour as needed





Directions:


In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt. Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary. This dough will remain wet, with the consistency of heavy clay. Turn out onto an oiled work top.





Grease a Pullman pan or loaf pan. Knead the dough into a ball and form into a cylinder the length of the pan. Place the dough in the pan. The dough should be pressed down evenly and come within a 1/4 inch of the top. If you use a Pullman pan, grease the inside of the cover, slide in place, and bake. In lieu of a Pullman pan, place a loaf pan on a baking sheet, grease a second baking sheet, and invert it over the top of the bread. Place in the oven and lay a heavy ovenproof weight or a brick on top. Do not proof.





Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes. After the first 35 minutes, carefully remove the cover, turn out the bread and finish baking with the bread inverted directly on an oven stone or on the baking sheet. The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips. Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight. The next day, slice the loaf paper thin.





Makes 1 loaf








RYE SOUR:





Prepare 48 hours in advance





1/2 cup rye flour


1/8 teaspoon active dry yeast


1 cup warm water


1 tablespoon crushed caraway seeds (optional)


1 teaspoon minced onion





Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours.





STAGE 1





Prepare 24 hours in advance





1/2 cup water


1 1/4 cups rye flour


All of the Starter above


1/4 cup rye flour for sprinkling





In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup of flour over the entire surface of the sour. Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.





STAGE 2





1/2 cup warm water


1 cup rye flour


All of above sour





Add the water and 3/4 cup of the flour, mix until smooth. Sprinkle 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm place for 4 to 8 hours.





STAGE 3





1/2 cup water


1 cup rye flour or more


All of above sour





Add the water and the 1 cup of flour; mix until smooth. Add additional flour as needed to attain a dough-like consistency. The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.








PUMPERNICKEL COLOUR:





6 tablespoons sugar


2 tablespoons water


pinch of cream of tartar


1/2 cup boiling water





In a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water. Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue to cook and darken. Allow it to cool. Using extreme care, add the boiling water. Stir to dissolve, then let cool to room temperature.





NOTE:





To 3 cups boiling water add 1 cup chopped rye berries. Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about 45 minutes).








Link below.......





Hope this helpsRye bread recipe with only rye flour?
You can't make a gluten-free rye bread - rye flour contains gluten. Report Abuse

German Rye Bread


INGREDIENTS


1 (.25 ounce) package active dry yeast


4 cups warm water (110 degrees to 115 degrees F), divided


2 cups rye flour


6 tablespoons sugar


2 tablespoons caraway seeds


2 teaspoons salt


7 cups all-purpose flour


2 teaspoons cornmeal


TOPPING:


1 egg, lightly beaten


4 teaspoons caraway seed


DIRECTIONS


In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.


Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.


With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.


Nutritional Analysis: One slice equals 136 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 150 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.





I hope this recipe helps you. You can find many more recipes with user ratings at the site below. It has been a great help to me and I hope for you too.
3 cups rye flour, divided


2-3/4 cups all-purpose flour, divided


2 cups POST Bran Flakes


2 pkg. active dry yeast


1 Tbsp. caraway seed


2 tsp. salt


2 tsp. onion powder


2-1/4 cups water, divided


1/4 cup vinegar


1/4 cup dark molasses


1/4 cup (1/2 stick) butter or margarine


1 square BAKER'S Unsweetened Baking Chocolate


1/2 tsp. cornstarch











MIX 1 cup of the rye flour, 2 cups of the all-purpose flour, the cereal, yeast, caraway seed, salt and onion powder in large bowl. Place 2 cups of the water, the vinegar, molasses, butter and chocolate in saucepan. Cook on low heat until butter is melted, stirring occasionally. Stir until chocolate is completely melted. Add to flour mixture. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. Add remaining 2 cups rye flour and 3/4 cup all-purpose flour; stir until mixture forms a stiff dough.


PLACE dough on lightly floured board; knead 5 minutes or until smooth and elastic. Place in greased bowl; cover with clean towel. Let rise in warm place, free from draft, for 1 to 1-1/2 hours or until doubled in volume. Punch down dough; divide in half. Shape each half into ball. Place 1 ball in each of 2 greased 8-inch round baking pans or on 1 large greased baking sheet. Cover with clean towel; let rise 1 hour or until doubled in volume.


PREHEAT oven to 375掳F. Bake, uncovered, 45 minutes or until loaves sound hollow when tapped. Meanwhile, blend cornstarch with remaining 1/4 cup water in small saucepan. Bring just to boil; brush over tops of loaves. Bake an additional 5 minutes or until glossy. Remove from pans; cool on wire racks. Cut each loaf into 16 slices to serve.

Can you take a muffin or sweet bread recipe and turn it into a cake?

Yes. A sweet bread is really a type of pound cake anyway.Can you take a muffin or sweet bread recipe and turn it into a cake?
I guess you could........just put the Batter into Cake Pans, instead of Muffin or Bread loaf pans %26amp; Bake. It will come out looking like a Cake. Frosting on it and Serve.Can you take a muffin or sweet bread recipe and turn it into a cake?
duh. just bake it in a cake pan

Anyone have a good heavy German type bread recipe?

I want to make something like the dense, dark bread I found in Germany. I haven't found any recipes on line. Please help.Anyone have a good heavy German type bread recipe?
Here's one for you:





1/4 fluid ounces water (luke-warm)


1 (1/4 ounce) packet active dry yeast


3 1/4 teaspoons non-iodized salt


5 1/2 cups bread flour


2 1/4 cups rye flour





Dissolve yeast in water.


Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).


Let rise in a warm place for 20 min in a covered, greased bowl.


Place a baking pan in bottom of oven and preheat to 480 Deg F.


Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).


Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.


Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)


Lower the oven temperature to 430 Deg F.


Bake the loaf until desired brownness (40-60 min).


To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until coolAnyone have a good heavy German type bread recipe?
Marble Rye Recipe





For the Rye Dough:


1 envelope (1/4-ounce) dry yeast


1 tablespoon sugar


3 tablespoons melted butter


1 egg


1 cup warm milk (about 110 degrees F.)


2 teaspoons salt


1 cup rye flour


2 1/2 cups bleached all-purpose flour


1 teaspoon vegetable oil


For the Pumpernickel:


2 teaspoons active dry yeast


1 cup warm water (110 degrees F.)


1 tablespoon butter, melted


1 teaspoon sugar


6 tablespoons dark molasses


2 tablespoons finely chopped semi-sweet chocolate, melted


1 tablespoon caraway seeds


1/2 cup cooked mashed potatoes


2 cups rye flour


1/2 cup whole wheat flour


1/4 cup yellow cornmeal





Flour for dusting


1 large egg, beaten





For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.





For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.





Preheat the oven to 350 degrees F.





Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.





German Dark Rye Bread





Suggestion for making the ';marbled rye'; is to knead the dark rye dough together with a ';light'; rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves). (90 minute prep time includes rising time).





2 Loaves


2 hours 1陆 hours prep





3 cups all-purpose flour


1/4 cup unsweetened cocoa powder


2 (1/4 ounce) packages active dry yeast


1 tablespoon caraway seeds


1 tablespoon salt


1/3 cup molasses


2 tablespoons butter


1 tablespoon sugar


3 1/2 cups rye flour


cooking oil


2 cups water





In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.


Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110掳-115掳F).


Add to dry mixture.


Beat at low speed on electric mixer 1/2 minutes, scraping bowl.


Beat 3 minutes at high speed.


Then by hand, stir in enough rye flour to make a soft dough.


Turn out onto lightly floured surface; knead till smooth (about 5 minutes).


**Cover, and let rest 20 minutes.


Punch down dough.


Divide in half.


Shape into 2 round or oval loaves on greased baking sheets.


Brush with small amount of cooking oil.


Slash tops with knife.


Cover; let rise until double (45-60 minutes).


Bake at 400 degrees for 25-30 minutes.


Remove from baking sheets, place on racks to cool.


**Note:If using this recipe to make a light/dark';marbled'; rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).


Proceed with the recipe as stated.





these two might help you. enjoy.

mario badescu