I have a breadmaker i wanna try it outDoes anyone know a good easy homemade bread recipe?
Banana Nut Bread
';Melt in your mouth quick bread for the bread machine.';
INGREDIENTS
1/2 cup margarine, softened
2/3 cup milk
2 eggs
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas
1/2 cup chopped walnuts
DIRECTIONS
Spray bread machine pan with vegetable oil spray.
Premix ingredients in order listed. Place mixture in bread machine pan.
Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.Does anyone know a good easy homemade bread recipe?
You can use the recipe that came with your bread maker, a suggestion - if you make whole wheat bread, then substitute honey instead of sugar to make it a little moister. Also check out All recipes. It's a great web site that you plug in the dish that you're looking for and you can get several different recipes.
http://www.allrecipes.com
Four Herb Bread
2 ts Yeast
1 1/2 tb Sugar
2 tb Powdered buttermilk
3 c Bread Flour
1 ts Salt
1 1/2 ts Majoram
1 ts Basil
1/2 ts Thyme
2 ts Dill weed
2 tb Butter
1 c Water
Place all ingredients in machine and push START!
Basic White/whole Wheat Bread
1 1/4 c Warm water
1 1/2 tb Powdered milk
3 tb Butter or margarine; or shortening
2 tb Sugar; white
3 c White bread flour or 1-3/4 cups whole wheat flour - plus 1-1/4 cups white flour
1 1/2 ts Active dry yeast
Add ingredients to bread bin in order of list (or as your manufacturer told you to). Select white/whole wheat bread with light crust. Takes from 3-4 hours depending on your brand of machine. A good everyday bread.
get one of those breadmakers there great. My sister always made her own bread and gott one of those and loves it says it's so much easer and alot more reliable
Homemade White Bread:
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1 2/3 cups warm fat-free milk (100掳 to 110掳)
2 tablespoons butter or stick margarine, melted
4 3/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
Cooking spray
Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85掳), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350掳.
Uncover dough. Bake at 350掳 for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
Monday, November 21, 2011
Carli Gazoorian - What is a good banana bread recipe?
Banana Bread Recipe
or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350掳F (175掳C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
http://www.elise.com/recipes/archives/00鈥?/a>
Banana Banana Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs , beaten
2 1/3 cups bananas
Directions
1Preheat oven to 350掳.
2Lightly grease 9 x 5 loaf pan.
3In large bowl, combine flour, soda and salt.
4In separate bowl, cream together butter and brown sugar.
5Stir in eggs and mashed bananas until well blended.
6Stir banana mixture into flour mixture; stir just to moisten.
7Pour batter into prepared loaf pan.
8Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
9Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
http://www.recipezaar.com/25885
(*-*)Carli Gazoorian - What is a good banana bread recipe?
I highly recommend that you obtain a copy of Bernard Clayton's ';New Complete Book of Breads.'; I've used this book so many times in the past year that it's come apart already. Every single bread recipe I've tried is superbly delicious and comes out perfectly. The ';Hana Banana Nut Bread'; recipe is the best banana bread I've ever had. Evidently it's named after a town in Hawaii. It's also a very easy recipe.
or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350掳F (175掳C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
http://www.elise.com/recipes/archives/00鈥?/a>
Banana Banana Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs , beaten
2 1/3 cups bananas
Directions
1Preheat oven to 350掳.
2Lightly grease 9 x 5 loaf pan.
3In large bowl, combine flour, soda and salt.
4In separate bowl, cream together butter and brown sugar.
5Stir in eggs and mashed bananas until well blended.
6Stir banana mixture into flour mixture; stir just to moisten.
7Pour batter into prepared loaf pan.
8Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
9Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
http://www.recipezaar.com/25885
(*-*)Carli Gazoorian - What is a good banana bread recipe?
I highly recommend that you obtain a copy of Bernard Clayton's ';New Complete Book of Breads.'; I've used this book so many times in the past year that it's come apart already. Every single bread recipe I've tried is superbly delicious and comes out perfectly. The ';Hana Banana Nut Bread'; recipe is the best banana bread I've ever had. Evidently it's named after a town in Hawaii. It's also a very easy recipe.
Gluten free bread recipes?
My dad is allergic to flour and they have a difficult time with lunches since he can't eat bread. They buy him gluten free breads and they are more like cardboard. Anyone have a good recipe out there? Gluten free bread recipes?
I got more than one, I am like your dad so I made these up with my mom:
3/4 cup brown rice flour
1/2 cup buckwheat flour
1/4 cup potato starch
1/4 cup arrowroot starch
1 1/2 tsp xanthan gum
2 tsp GF baking powder
1 tsp baking soda
1/2 tsp sea salt
1 1/4 cups vanilla soya milk
1 tsp vinegar
1/4 cup oil
3 eggs
1/2 cup caramelized bakers honey or other liquid honey
1 1/2 cups fresh blueberries
Method: This Honey Blueberry Gluten Free Bread is in a step by step cooking class or go to the printable recipe card
In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completly before cutting.
and
Banana Bread Gluten Free Bread Recipe: Makes 1 loaf
Ingredients
2/3 cup light or dark bean flour
2/3 cup cornstarch
1/2 cup tapioca flour
1/2 teaspoon xanthum gum
3/4 tsp baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/3 cup soft butter
2/3 cup brown sugar
2/3 cup egg substitute
1 teaspoon vanilla
1 cup mashed banana (ripe)
Preheat oven to 350 degrees. Lightly spray or grease a 9 x 5 bread pan. In a bowl combine the bean flour, cornstarch, tapioca flour, xanthum gum, baking soda, cream of tartar, salt and cinnamon. Mix together with a wire whisk. In another bowl combine the soft butter and the brown sugar, slowly add the egg substitute and beat till fluffy. Add in the vanilla and mashed banana. Mix well. Add in the flour mixture till smooth. Pour into the prepared bread pan and bake for 50 - 55 minutes. Allow to cool in the pan for 10 minutes before removing and cool on a wire rack.
and
Gingerbread #2 (Gluten-Free)
This recipe comes to us from Gladys Jones.
Ingredients:
1 陆 cups amaranth flour
陆 cup arrowroot starch
1 teaspoon baking soda
陆 teaspoon salt
戮 teaspoon ginger
1 teaspoon cinnamon
录 teaspoon allspice
2/3 cup warm water
录 cup oil
1/3 cup honey
2 tablespoons lemon juice
Directions:
Preheat oven to 350%26amp;DEG;F.
Grease 8 or 9 inch baking dish. Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in one pint measuring cup or small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Pour immediately into baking dish and bake for 30 minutes. When done, cracks appear and top springs back when touched. Best if served warm.
oh and I singhed up for this: http://www.gluten-free.com/pm/public_htm鈥?/a>
FROZEN PUMPKIN PIE
1 quart ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened
1 16 oz. can cooked pumpkin
1 1/2 cups sugar
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 tsp salt
2 cups whipping cream
1/2 cup pecan halves for garnish
DIRECTIONS:
Put an 8 inch springform pan in the freezer for at least 30 minutes. Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader. Place plastic wrap over the ice cream and press down to form 1/2 inch shell. Freeze for about 2 hours.
In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat. Heat to boiling, stirring constantly. Chill in the refrigerator for 1 hour.
In a separate bowl, whip the whipping cream to soft peaks. Fold into pumpkin mixture. Remove the springform pan from the freezer and remove the plastic wrap. Spread pumpkin mixture even over the ice cream crust. Cover with plastic wrap and freeze for 3 hours or up to overnight.
When ready to serve, sprinkle pecans over the top.
This may be prepared up to 2 days in advance.
Serves 12
Gluten free bread recipes?
Since you already got a ton of breads, the other thing I do is buy the large corn tortillas and instead of a sandwich, I do the ';wrap thing. If he heats up the tortilla it is a lot softer and less likely to fall apart on him.Other options are to do the soup and gf corn muffin, or gf pasta (Tinkyada does not get mushy) salad (add chicken, veggies, etc. with Kraft Italian dressing on it) instead of a sandwich. Pasta is a lot easier to pack than soup,lol!
Hope this helps!
Your best thing is to buy a gluten free cookbook or look on celiac disease websites. My cousin has celiac, but I don't have any recipes on hand.
Some gluten free companies make mixes--Gluten Free Pantry and Pamela's are both really good. I *love* the Gluten Free Pantry brownies. Definitely the best brownies.
I don't know if you want sweet bread or regular bread, but here are some recipes with he link for the instructions next to them.
Orange Walnut Bread (Gluten-Free)-http://www.celiac.com/articles/1097/1/Or鈥?/a>
Banana Nut Bread #3 (Gluten-Free)-http://www.celiac.com/articles/1022/1/Ba鈥?/a>
Mexican Cornbread (Gluten-Free)-http://www.celiac.com/articles/961/1/Mex鈥?/a>
French Bread (Gluten-Free)-http://www.celiac.com/articles/910/1/Fre鈥?/a>
Hope I helped!
my dad's girlfriend is celiac, so they buy gulten free bread from Whole Foods..it's actually not bad. You just have to find a good brand. Also, when she wants something fresh baked she buys the gluten free baking mixes. We get them at Whole Foods, Stop and Shop (in the healthy food section) and Ocean State Job Lot. You can probably buy them online too. The brand is Bob's Red Mill. Arrowhead Mills also sells some...
Have you tried Zucchini breads? But before trying them pls clear it with someone, if that doesn't cause any allergy.
Anyhow, here you can find good Zucchini bread recipes
http://www.ifood.tv/network/zucchini_bre鈥?/a>
i have a celiac friend!bloom-
I got more than one, I am like your dad so I made these up with my mom:
3/4 cup brown rice flour
1/2 cup buckwheat flour
1/4 cup potato starch
1/4 cup arrowroot starch
1 1/2 tsp xanthan gum
2 tsp GF baking powder
1 tsp baking soda
1/2 tsp sea salt
1 1/4 cups vanilla soya milk
1 tsp vinegar
1/4 cup oil
3 eggs
1/2 cup caramelized bakers honey or other liquid honey
1 1/2 cups fresh blueberries
Method: This Honey Blueberry Gluten Free Bread is in a step by step cooking class or go to the printable recipe card
In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completly before cutting.
and
Banana Bread Gluten Free Bread Recipe: Makes 1 loaf
Ingredients
2/3 cup light or dark bean flour
2/3 cup cornstarch
1/2 cup tapioca flour
1/2 teaspoon xanthum gum
3/4 tsp baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/3 cup soft butter
2/3 cup brown sugar
2/3 cup egg substitute
1 teaspoon vanilla
1 cup mashed banana (ripe)
Preheat oven to 350 degrees. Lightly spray or grease a 9 x 5 bread pan. In a bowl combine the bean flour, cornstarch, tapioca flour, xanthum gum, baking soda, cream of tartar, salt and cinnamon. Mix together with a wire whisk. In another bowl combine the soft butter and the brown sugar, slowly add the egg substitute and beat till fluffy. Add in the vanilla and mashed banana. Mix well. Add in the flour mixture till smooth. Pour into the prepared bread pan and bake for 50 - 55 minutes. Allow to cool in the pan for 10 minutes before removing and cool on a wire rack.
and
Gingerbread #2 (Gluten-Free)
This recipe comes to us from Gladys Jones.
Ingredients:
1 陆 cups amaranth flour
陆 cup arrowroot starch
1 teaspoon baking soda
陆 teaspoon salt
戮 teaspoon ginger
1 teaspoon cinnamon
录 teaspoon allspice
2/3 cup warm water
录 cup oil
1/3 cup honey
2 tablespoons lemon juice
Directions:
Preheat oven to 350%26amp;DEG;F.
Grease 8 or 9 inch baking dish. Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in one pint measuring cup or small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Pour immediately into baking dish and bake for 30 minutes. When done, cracks appear and top springs back when touched. Best if served warm.
oh and I singhed up for this: http://www.gluten-free.com/pm/public_htm鈥?/a>
FROZEN PUMPKIN PIE
1 quart ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened
1 16 oz. can cooked pumpkin
1 1/2 cups sugar
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 tsp salt
2 cups whipping cream
1/2 cup pecan halves for garnish
DIRECTIONS:
Put an 8 inch springform pan in the freezer for at least 30 minutes. Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader. Place plastic wrap over the ice cream and press down to form 1/2 inch shell. Freeze for about 2 hours.
In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat. Heat to boiling, stirring constantly. Chill in the refrigerator for 1 hour.
In a separate bowl, whip the whipping cream to soft peaks. Fold into pumpkin mixture. Remove the springform pan from the freezer and remove the plastic wrap. Spread pumpkin mixture even over the ice cream crust. Cover with plastic wrap and freeze for 3 hours or up to overnight.
When ready to serve, sprinkle pecans over the top.
This may be prepared up to 2 days in advance.
Serves 12
Gluten free bread recipes?
Since you already got a ton of breads, the other thing I do is buy the large corn tortillas and instead of a sandwich, I do the ';wrap thing. If he heats up the tortilla it is a lot softer and less likely to fall apart on him.Other options are to do the soup and gf corn muffin, or gf pasta (Tinkyada does not get mushy) salad (add chicken, veggies, etc. with Kraft Italian dressing on it) instead of a sandwich. Pasta is a lot easier to pack than soup,lol!
Hope this helps!
Your best thing is to buy a gluten free cookbook or look on celiac disease websites. My cousin has celiac, but I don't have any recipes on hand.
Some gluten free companies make mixes--Gluten Free Pantry and Pamela's are both really good. I *love* the Gluten Free Pantry brownies. Definitely the best brownies.
I don't know if you want sweet bread or regular bread, but here are some recipes with he link for the instructions next to them.
Orange Walnut Bread (Gluten-Free)-http://www.celiac.com/articles/1097/1/Or鈥?/a>
Banana Nut Bread #3 (Gluten-Free)-http://www.celiac.com/articles/1022/1/Ba鈥?/a>
Mexican Cornbread (Gluten-Free)-http://www.celiac.com/articles/961/1/Mex鈥?/a>
French Bread (Gluten-Free)-http://www.celiac.com/articles/910/1/Fre鈥?/a>
Hope I helped!
my dad's girlfriend is celiac, so they buy gulten free bread from Whole Foods..it's actually not bad. You just have to find a good brand. Also, when she wants something fresh baked she buys the gluten free baking mixes. We get them at Whole Foods, Stop and Shop (in the healthy food section) and Ocean State Job Lot. You can probably buy them online too. The brand is Bob's Red Mill. Arrowhead Mills also sells some...
Have you tried Zucchini breads? But before trying them pls clear it with someone, if that doesn't cause any allergy.
Anyhow, here you can find good Zucchini bread recipes
http://www.ifood.tv/network/zucchini_bre鈥?/a>
i have a celiac friend!
Does anyone know of a wheat free bread recipe without xanthan gum?
Use Coconut flour instead of your regular flour. I haven't tried it with a yeast bread recipe yet but it makes wonderful cakes with just a hint of the coconut. I know sugar feeds the yeast but there's no gluten in the coconut flour so it probably wouldn't rise. If you make a quick bread instead of a yeast bread, it would work. Coconut flour makes a nice raised cake.Does anyone know of a wheat free bread recipe without xanthan gum?
I've heard that you can substitute gelatin for the xanthan gum. Who wants to eat gum, blech? Gelatin is at least good for your bones. Report Abuse
Does anyone know of a wheat free bread recipe without xanthan gum?
Nope!
I've heard that you can substitute gelatin for the xanthan gum. Who wants to eat gum, blech? Gelatin is at least good for your bones. Report Abuse
Does anyone know of a wheat free bread recipe without xanthan gum?
Nope!
Bread/rolls recipes?
i am looking for pumpkin roll( like a in a whole loaf roll) recipe that uses cream cheese.thank -you, nancy frostBread/rolls recipes?
Pumpkin Roll with Cream Cheese Filling
.
INGREDIENTS:
* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla
PREPARATION:
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 掳 for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Hope this helps
PHIL MBread/rolls recipes?
Granny Kat's Pumpkin Roll
INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Pumpkin Roll I
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
Pumpkin Roll Cake
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Pumpkin Roll II
INGREDIENTS
3 eggs
2/3 cup canned pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped walnuts
confectioners' sugar for dusting
2 tablespoons butter, softened
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
WENDY's PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract
In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1'; cookie sheet. Top with finely chopped nuts.
Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.
Granny Kat's Pumpkin Roll
';This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.';
Original recipe yield: 10 servings
INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Pumpkin Roll with Cream Cheese Filling
.
INGREDIENTS:
* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla
PREPARATION:
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 掳 for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Hope this helps
PHIL MBread/rolls recipes?
Granny Kat's Pumpkin Roll
INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Pumpkin Roll I
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
Pumpkin Roll Cake
INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Pumpkin Roll II
INGREDIENTS
3 eggs
2/3 cup canned pumpkin
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup chopped walnuts
confectioners' sugar for dusting
2 tablespoons butter, softened
8 ounces cream cheese
3/4 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
WENDY's PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract
In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1'; cookie sheet. Top with finely chopped nuts.
Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.
Granny Kat's Pumpkin Roll
';This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.';
Original recipe yield: 10 servings
INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
Here is a page that helps you adapt any recipe to a high altitude recipe.
http://www.wholefoodsmarket.com/recipes/鈥?/a>Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
Healthy Carrot Muffin ( SOOOOOO GOOD)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
How about starting off with an ordinary white cake recipe, add ground cinnamon, ground clove, ground allspice, ground ginger, brown sugar, meringue powder, crumbled toffee pieces, dried black currants, chopped almonds, and grated carrots.
Combine pure orange marmalade made with real oranges and thin grated orange rind with white icing and frost the carrot cake.
Zucchini Carrot Muffins
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apples
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons orange zest
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes before removing to wire rack.
JM
http://www.wholefoodsmarket.com/recipes/鈥?/a>Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
Healthy Carrot Muffin ( SOOOOOO GOOD)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.Does anyone have a good HIGH ALTITUDE Zucchini or Carrot Bread recipe?
How about starting off with an ordinary white cake recipe, add ground cinnamon, ground clove, ground allspice, ground ginger, brown sugar, meringue powder, crumbled toffee pieces, dried black currants, chopped almonds, and grated carrots.
Combine pure orange marmalade made with real oranges and thin grated orange rind with white icing and frost the carrot cake.
Zucchini Carrot Muffins
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apples
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons orange zest
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes before removing to wire rack.
JM
Been trying different raisin bread recipes. Still seems to be a little dry. what might the solution be? thanks
You'll actually want to avoid adding more water directly to the recipe. You may increase the amount of fat added to the recipe slightly. If your recipe calls only for vegetable oil, replace it with butter (1 or 2 tbsp.)
Another possible solution would be to soak the raisins in hot water (rehydrate them) before adding them to the recipe, it will cause the raisins to soak up less water as the bread is baked. Be sure to drain the excess water before adding them.
If you are using granulated sugar you may replace some of the sugar (maybe 1/3 of a cup) with honey.Been trying different raisin bread recipes. Still seems to be a little dry. what might the solution be? thanks
If your recipe calls for any kind of oil, try replacing it with applesauce, it can replace oil in almost any recipe, and all the experiences I have had with the applesauce, it really makes it moister...
Kalena
100% Texan til I die--Kevin Fowler
Another possible solution would be to soak the raisins in hot water (rehydrate them) before adding them to the recipe, it will cause the raisins to soak up less water as the bread is baked. Be sure to drain the excess water before adding them.
If you are using granulated sugar you may replace some of the sugar (maybe 1/3 of a cup) with honey.Been trying different raisin bread recipes. Still seems to be a little dry. what might the solution be? thanks
If your recipe calls for any kind of oil, try replacing it with applesauce, it can replace oil in almost any recipe, and all the experiences I have had with the applesauce, it really makes it moister...
Kalena
100% Texan til I die--Kevin Fowler
What's the best vegan substitute for non-fat dry milk in a bread recipe?
How about soy milk?What's the best vegan substitute for non-fat dry milk in a bread recipe?
soy milk powder or rice milk powderWhat's the best vegan substitute for non-fat dry milk in a bread recipe?
the rice milk powder is really good
I usually add some soymilk or cream, but only water is just fine. If you want juicier bread add some oatmeals and more water because it absorbs well.
The dried milk really serves as food for the yeast. You can actually leave it out, and the yeast will use the sugar you put in as food. The first bread recipe I used didn't have any milk in it, the second has regular liquid milk. Either way is fine. There is no big texture or taste difference.
soy milk should work
8th Continent makes a fat-free original and vanilla soy milk that can be found at all Wal-Marts. See nutritional info below.
well my family is vegan and we tend to use things like; pure ( a vegan substituit for butter) or oil i think seems to work. i think the best opption is look on the computor under vegan bread or something like that.
soy milk powder or rice milk powderWhat's the best vegan substitute for non-fat dry milk in a bread recipe?
the rice milk powder is really good
I usually add some soymilk or cream, but only water is just fine. If you want juicier bread add some oatmeals and more water because it absorbs well.
The dried milk really serves as food for the yeast. You can actually leave it out, and the yeast will use the sugar you put in as food. The first bread recipe I used didn't have any milk in it, the second has regular liquid milk. Either way is fine. There is no big texture or taste difference.
soy milk should work
8th Continent makes a fat-free original and vanilla soy milk that can be found at all Wal-Marts. See nutritional info below.
well my family is vegan and we tend to use things like; pure ( a vegan substituit for butter) or oil i think seems to work. i think the best opption is look on the computor under vegan bread or something like that.
I would like the french bread recipe found in a goldstar bread maker cookbook hope some one can help?
it only has about 3 or 4 ingredients and was the best bread i have ever made, I cannot find goldstar breadmakers here in australia since mine broke downI would like the french bread recipe found in a goldstar bread maker cookbook hope some one can help?
CHEESY FRENCH BREAD
1 lg. French bread
2 sticks butter
3-4 tbsp. oil
1 c. grated cheddar cheese
1 c. grated Mozzarella cheese
Pepper, garlic powder %26amp; onion powder
Soften butter and cheese by letting it stand at room temperature. Mix with the oil and seasonings. Split one large French bread lengthwise and spread mixture nicely to the edges. Lay each piece, face side up on cookie sheet. Sprinkle more seasonings if desired (like Parmesan cheese and dill weed). Bake 20 minutes at 350 degrees. Cut in wedges.I would like the french bread recipe found in a goldstar bread maker cookbook hope some one can help?
I found it!!!!! Hope this helps you out!
French Bread
Recipe By : Goldstar Breadmaker
Serving Size : 6 Preparation Time :0:10Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
2 tbsp water
2 cups bread flour
1 tsp salt
1 tbsp sugar
1 1/4 tsp bread machine yeast
Place ingredients in order listed into bread pan.
Select correct cycle to run 4 hours: French or Whole Wheat.
Select Medium crust browning.bloom-
CHEESY FRENCH BREAD
1 lg. French bread
2 sticks butter
3-4 tbsp. oil
1 c. grated cheddar cheese
1 c. grated Mozzarella cheese
Pepper, garlic powder %26amp; onion powder
Soften butter and cheese by letting it stand at room temperature. Mix with the oil and seasonings. Split one large French bread lengthwise and spread mixture nicely to the edges. Lay each piece, face side up on cookie sheet. Sprinkle more seasonings if desired (like Parmesan cheese and dill weed). Bake 20 minutes at 350 degrees. Cut in wedges.I would like the french bread recipe found in a goldstar bread maker cookbook hope some one can help?
I found it!!!!! Hope this helps you out!
French Bread
Recipe By : Goldstar Breadmaker
Serving Size : 6 Preparation Time :0:10Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
2 tbsp water
2 cups bread flour
1 tsp salt
1 tbsp sugar
1 1/4 tsp bread machine yeast
Place ingredients in order listed into bread pan.
Select correct cycle to run 4 hours: French or Whole Wheat.
Select Medium crust browning.
Does anyone have a good homemade bread recipe?
This is a very old recipe for old fashion white bread this recipe is from over one hundred years ago it makes the best bread.
it is easy to make just take time
This recipe makes four loaves
you can easily half this recipe
in 1 cup of lukewarm water disslove
2 teaspoons white sugar
make sure that the water is not too hot or it will kill the yeast if it is too cold the yeast will not grow it should be just over body temp
pour over this 4 1/2 tsp of active dry yeast (two envelopes)
let stand for tem mins it should puff up and grow
doing this step makes sure your bread will rise as you know that the yeast is alive.
next
scald 2 cups milk (heat in a pot until hot but not boiling)
meanwhile
in a large bowl add
1/4 cup white sugar
4 tsp salt
1/4 cup shortening
1 cup cold water
add hot milk and stir slowly until the shortening is melted
make sure that this cools down to just over body temp (lukewarm) as you do not want to kill the yeast but you still want it warm so the bread will raise
with a fork briskly stir the yeast mix to soften it add it to the liquid.
beat in 5 cups of reg white flour
beat vigorously by hand
then gradually beat in with a wooden spoon an additional 4 to 5 cups of flour.
work in lat of flour with a rotating motion of the hand turn dough onto a floured surface and knead 8 to 10 mins.
you want the dough to be elastic in texture
shape into a smooth ball and place in a greased bowl rotation dough to grease the surface of the dough so it does not dry out during the raising time
cover with a wet warm cloth
]let stand until the dough doubled about 1 1/2 hours.
keep in a warm place.
punch down and shape into 4 loaves
place in a greased 8 1/2 x 4 1/2 loaf pans grease tops cover and let rise again until doubled about one hour
bake in a preheated 400 F for 30 mins to 35 mins
bake until golden brown
if you thump the bottom of the loaf with fingers it should sound hollow if it is down enough.
take out of bread tins and place on a cooling rack
if you like a crunchy crust leave alone
if you like a soft crust cover with a tea towel
or bruch melted butter over it.
if you would like other bread recipes I have all kinds of them from whole grain to bagels peta breads tones of them or have any ??'s about this recipe feel free to email me.Does anyone have a good homemade bread recipe?
Here is a good Sourdough bread recipe:
http://allrecipes.com/Recipe/Sourdough-B鈥?/a>
Easy to make!Does anyone have a good homemade bread recipe?
Bread
4 c Bread flour
1 1/3 c Milk; warm
2 2/3 tb Olive oil
2 ts Salt
2 ts Active dry yeast
1 1/3 tb Sugar
Instructions:
Put in bread machine in order listed. Choose white bread setting. Makes 1
1/2 pound loaf.
Rosemary bread.
1c warm water
1 packet of yeast(1 tbsp)
1 tbsp sugar
2 c all purpose flour
1 tbsp salt
2 tbsp fresh rosemary divided
melted butter
course salt(kosher)
2 tbsp oil
Dissolve yeast and sugar in water.
in separate bowl sift together flour and salt.
Add 1 cup of flour and 1 tbsp of rosemary to water and blend well.add remaining flour and blend.
turn dough out onto a floured surface and kneed for about 10 mins.adding more flour as needed.
place oil in bowl add dough and turn to coat.cover with towel and let rise for 1 hour or until doubled in bulk..
punch down and let rest for 5 mins then turn dough on to lightly floured surface and divide.form 2 oval loaves.
brush loaves with butter.sprinkle each loaf with the remaining Rosemary and course salt..pressing them lightly into the surface.Place on un-greased pan and let rise until doubled in bulk.
Bake in a preheated 450 oven until brown.about 5 mins but ovens very so check after 3 mins .
it is easy to make just take time
This recipe makes four loaves
you can easily half this recipe
in 1 cup of lukewarm water disslove
2 teaspoons white sugar
make sure that the water is not too hot or it will kill the yeast if it is too cold the yeast will not grow it should be just over body temp
pour over this 4 1/2 tsp of active dry yeast (two envelopes)
let stand for tem mins it should puff up and grow
doing this step makes sure your bread will rise as you know that the yeast is alive.
next
scald 2 cups milk (heat in a pot until hot but not boiling)
meanwhile
in a large bowl add
1/4 cup white sugar
4 tsp salt
1/4 cup shortening
1 cup cold water
add hot milk and stir slowly until the shortening is melted
make sure that this cools down to just over body temp (lukewarm) as you do not want to kill the yeast but you still want it warm so the bread will raise
with a fork briskly stir the yeast mix to soften it add it to the liquid.
beat in 5 cups of reg white flour
beat vigorously by hand
then gradually beat in with a wooden spoon an additional 4 to 5 cups of flour.
work in lat of flour with a rotating motion of the hand turn dough onto a floured surface and knead 8 to 10 mins.
you want the dough to be elastic in texture
shape into a smooth ball and place in a greased bowl rotation dough to grease the surface of the dough so it does not dry out during the raising time
cover with a wet warm cloth
]let stand until the dough doubled about 1 1/2 hours.
keep in a warm place.
punch down and shape into 4 loaves
place in a greased 8 1/2 x 4 1/2 loaf pans grease tops cover and let rise again until doubled about one hour
bake in a preheated 400 F for 30 mins to 35 mins
bake until golden brown
if you thump the bottom of the loaf with fingers it should sound hollow if it is down enough.
take out of bread tins and place on a cooling rack
if you like a crunchy crust leave alone
if you like a soft crust cover with a tea towel
or bruch melted butter over it.
if you would like other bread recipes I have all kinds of them from whole grain to bagels peta breads tones of them or have any ??'s about this recipe feel free to email me.Does anyone have a good homemade bread recipe?
Here is a good Sourdough bread recipe:
http://allrecipes.com/Recipe/Sourdough-B鈥?/a>
Easy to make!Does anyone have a good homemade bread recipe?
Bread
4 c Bread flour
1 1/3 c Milk; warm
2 2/3 tb Olive oil
2 ts Salt
2 ts Active dry yeast
1 1/3 tb Sugar
Instructions:
Put in bread machine in order listed. Choose white bread setting. Makes 1
1/2 pound loaf.
Rosemary bread.
1c warm water
1 packet of yeast(1 tbsp)
1 tbsp sugar
2 c all purpose flour
1 tbsp salt
2 tbsp fresh rosemary divided
melted butter
course salt(kosher)
2 tbsp oil
Dissolve yeast and sugar in water.
in separate bowl sift together flour and salt.
Add 1 cup of flour and 1 tbsp of rosemary to water and blend well.add remaining flour and blend.
turn dough out onto a floured surface and kneed for about 10 mins.adding more flour as needed.
place oil in bowl add dough and turn to coat.cover with towel and let rise for 1 hour or until doubled in bulk..
punch down and let rest for 5 mins then turn dough on to lightly floured surface and divide.form 2 oval loaves.
brush loaves with butter.sprinkle each loaf with the remaining Rosemary and course salt..pressing them lightly into the surface.Place on un-greased pan and let rise until doubled in bulk.
Bake in a preheated 450 oven until brown.about 5 mins but ovens very so check after 3 mins .
Any one know a good wholewheat bread recipe?
i dont have any mollasses, is that crucial for whole wheat bread?Any one know a good wholewheat bread recipe?
PBJAny one know a good wholewheat bread recipe?
nope its not go to www.foodtv.com
100% Whole Wheat Bread Recipe
Ingredients
5 to 6 cups fine-ground whole wheat flour
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1 large egg
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
Directions
1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours.
6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
Ingredients
5 cups warm water
13-16 cups whole wheat flour
1 cup flax seed
1/2 cup honey
3 pkg dry yeast
1 T salt(don't forget this!)
Directions
Bake @ 325掳F for 35 minutes.
Start yeast by putting 1T honey in 1/2 cup lukewarm water, stir to dissolve honey, then add yeast %26amp; Set aside to let it grow.
Grind flax (I use my blender) Mix 5 cups water with 7 cups wheat %26amp; Flax flour.
Mix for 3 minutes.
Add yeast mixture, salt, honey %26amp; Mix well.
Add 2 more cups flour %26amp; Mix well.
Add 3 cups flour gradually while kneading.
Continue kneading %26amp; Adding flour until it has an elastic feel %26amp; Is not overly sticky.
You can't knead it too much.
(You can add too much flour)
Set aside %26amp; Let rise until double.
Punch down %26amp; Let rest 10 minutes.
Divide %26amp; Shape into loaves.
Let rise until double, then bake.
PBJAny one know a good wholewheat bread recipe?
nope its not go to www.foodtv.com
100% Whole Wheat Bread Recipe
Ingredients
5 to 6 cups fine-ground whole wheat flour
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1 large egg
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
Directions
1. Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
2. Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours.
6. Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
Ingredients
5 cups warm water
13-16 cups whole wheat flour
1 cup flax seed
1/2 cup honey
3 pkg dry yeast
1 T salt(don't forget this!)
Directions
Bake @ 325掳F for 35 minutes.
Start yeast by putting 1T honey in 1/2 cup lukewarm water, stir to dissolve honey, then add yeast %26amp; Set aside to let it grow.
Grind flax (I use my blender) Mix 5 cups water with 7 cups wheat %26amp; Flax flour.
Mix for 3 minutes.
Add yeast mixture, salt, honey %26amp; Mix well.
Add 2 more cups flour %26amp; Mix well.
Add 3 cups flour gradually while kneading.
Continue kneading %26amp; Adding flour until it has an elastic feel %26amp; Is not overly sticky.
You can't knead it too much.
(You can add too much flour)
Set aside %26amp; Let rise until double.
Punch down %26amp; Let rest 10 minutes.
Divide %26amp; Shape into loaves.
Let rise until double, then bake.
I am looking for a good chocolate sough dough bread recipe.?
Go to...foodnetwork.com....they have everything...
Just add coca powder and sugar.....Voila!
Elysabeth Faslund...poemhunterI am looking for a good chocolate sough dough bread recipe.?
Why that sounds really groos
Just add coca powder and sugar.....Voila!
Elysabeth Faslund...poemhunterI am looking for a good chocolate sough dough bread recipe.?
Why that sounds really groos
Does anybody here have a tried and true, kick a*s banana bread recipe?
1 1/3 cup sugar
1/2 cup of butter
2 large eggs
1 1/2 cup over ripe banana (3-4 bananas)
1/2 cup butter milk (or regular milk with a drip of apple cider vinegar)
1 teasoppn vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
Heat oven to 350 degrees.
Grease bottom of 2 loaf pans and dust with flour. loosely mash bananas and set aside.
Mix sugar and butter in a large bowl. Fold in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth (it is okay if there are some small lumps of banana.) Stir in flour, baking soda and salt until the dry ingredients are moistened (do not over stir). Pour into pans.
Bake for about an hour.
enjoy!!! I've developed this recipie since I was 12 years old!!!Does anybody here have a tried and true, kick a*s banana bread recipe?
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
little salt
1 1/2 cup of all-purpose flour
Preheat the oven to 350掳
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Add a little cream cheese to this.... yummy!Does anybody here have a tried and true, kick a*s banana bread recipe?
BOURBON BANANA NUT BREAD
1/2 c. (125 ml) butter, at room temp.
1 c. (250 ml) sugar
2 eggs
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
Bourbon
The flavor of bourbon permeates the baked nut bread during chilling.
Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.
Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.
JM
Delicious slabs of brown banana bread, *ahem* just like you get in the cafe. I have been working on perfecting this recipe for a very long time (longer than I'd like to admit) and there have been many disasters along the way. Obviously add walnuts or chunks of banana to suit your taste- and I daresay some cream cheese frosting wouldn't go amiss. This was done in a 20cm x 20 cm super deep square teflon cake tin. A general rule of thumb is to use as many bananas as fit in the tin whole (with the skin on) and go from there. It sure is alot of bananas!
Ingredients:
Bananas, roughly 10 small to medium size, spotted ripe
3 1/2 cups self- raising flour (do not substitute)
2 cups brown sugar, lightly packed
5 X medium eggs (50-60g)
1 tbsp vanilla extract
50 g butter, melted
1 tsp salt
2 tsp cinnamon
1 tsp mixed spice
1/2 tsp cardamom
Method:
(preheat the oven to 140掳C / 275掳F / Gas Mark 1)
1. In a big bowl, peel and break the bananas into chunks. Mash this well with a potato masher. Pour in the vanilla, melted butter, and crack the eggs in, stirring until everything is a unified mixture.
2. In another bowl, place flour, salt, spices, and brown sugar. Mix this with your hands, breaking up any lumps of brown sugar as you mix.
3. Grease the cake tin with butter, and place strips of wax paper going both ways so that they over hang by at least 2 inches over the edges of the tin. This will make it easier to lift out when its done, and it is important to grease the pan now so that when the flour activates with the liquid ingredients it will spend little or no time waiting to go in the oven.
4. Pour the flour mixture into the banana mixture and fold until you have a uniform batter. Pour this into the tin and quickly place on the middle shelf of your oven. Bake for 1 hr and 20 min, or until when you push down the top there is no squidgyness underneath the crust, and when a skewer comes out clean. Keep your eye on the temperature as every oven varies. Store at room temperature.
1/2 cup of butter
2 large eggs
1 1/2 cup over ripe banana (3-4 bananas)
1/2 cup butter milk (or regular milk with a drip of apple cider vinegar)
1 teasoppn vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
Heat oven to 350 degrees.
Grease bottom of 2 loaf pans and dust with flour. loosely mash bananas and set aside.
Mix sugar and butter in a large bowl. Fold in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth (it is okay if there are some small lumps of banana.) Stir in flour, baking soda and salt until the dry ingredients are moistened (do not over stir). Pour into pans.
Bake for about an hour.
enjoy!!! I've developed this recipie since I was 12 years old!!!Does anybody here have a tried and true, kick a*s banana bread recipe?
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
little salt
1 1/2 cup of all-purpose flour
Preheat the oven to 350掳
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Add a little cream cheese to this.... yummy!Does anybody here have a tried and true, kick a*s banana bread recipe?
BOURBON BANANA NUT BREAD
1/2 c. (125 ml) butter, at room temp.
1 c. (250 ml) sugar
2 eggs
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
Bourbon
The flavor of bourbon permeates the baked nut bread during chilling.
Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.
Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.
JM
Delicious slabs of brown banana bread, *ahem* just like you get in the cafe. I have been working on perfecting this recipe for a very long time (longer than I'd like to admit) and there have been many disasters along the way. Obviously add walnuts or chunks of banana to suit your taste- and I daresay some cream cheese frosting wouldn't go amiss. This was done in a 20cm x 20 cm super deep square teflon cake tin. A general rule of thumb is to use as many bananas as fit in the tin whole (with the skin on) and go from there. It sure is alot of bananas!
Ingredients:
Bananas, roughly 10 small to medium size, spotted ripe
3 1/2 cups self- raising flour (do not substitute)
2 cups brown sugar, lightly packed
5 X medium eggs (50-60g)
1 tbsp vanilla extract
50 g butter, melted
1 tsp salt
2 tsp cinnamon
1 tsp mixed spice
1/2 tsp cardamom
Method:
(preheat the oven to 140掳C / 275掳F / Gas Mark 1)
1. In a big bowl, peel and break the bananas into chunks. Mash this well with a potato masher. Pour in the vanilla, melted butter, and crack the eggs in, stirring until everything is a unified mixture.
2. In another bowl, place flour, salt, spices, and brown sugar. Mix this with your hands, breaking up any lumps of brown sugar as you mix.
3. Grease the cake tin with butter, and place strips of wax paper going both ways so that they over hang by at least 2 inches over the edges of the tin. This will make it easier to lift out when its done, and it is important to grease the pan now so that when the flour activates with the liquid ingredients it will spend little or no time waiting to go in the oven.
4. Pour the flour mixture into the banana mixture and fold until you have a uniform batter. Pour this into the tin and quickly place on the middle shelf of your oven. Bake for 1 hr and 20 min, or until when you push down the top there is no squidgyness underneath the crust, and when a skewer comes out clean. Keep your eye on the temperature as every oven varies. Store at room temperature.
Gluten and yeast free white bread recipe?
anyone have a recipe for a good soft/ fluffy gluten and yeast free white bread recipe??
Im hoping for one that is similar texture to normal white bread. Many thanks.Gluten and yeast free white bread recipe?
Gluten-Free Recipes:
Yeast Free Bread
This recipe makes a 1kg loaf in a Breville Bread Maker. For those who are lactose intolerant, replace the milk powder and water with 400 ml of lactose free milk. It should also make a good white bread if you leave out all the grains, and should make nice bread rolls if you put it in muffin-tins and bake in the oven at 180c for about 20 mins.
Ingredients:
3/4 cups white rice flour 1 cup soy flour
3/4 cup potato starch 1/2 cup glutinous rice flour (sweet or sticky rice)
1/4 cup tapioca flour 1/4 cup rice bran (optional)
3 tsp xantham gum 1 tbs sugar
1/2 tsp salt 7 tsp GF baking powder
3 tbs milk powder 400 ml water
3 tbs margarine or oil 3 x 60g eggs beaten (room temperature)
1 tsp vinegar handful of sesame seeds %26amp; caraway seeds (or whatever seeds you like)
Method:
Mix dry ingredients together in bowl.
Warm water and mix with wet ingredients.
Mix wet and dry ingredients together thoroughly and place in pan of breadmaker.
Bake on Yeast Free setting.
Note:the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil (we use Becel - non-dairy) results in a slightly softer loaf.
We use a Breville BB270, and the instruction book is wrong for this setting. The total time displayed is 1.40, and this includes the 22 minute ';keep warm'; time, so the bread takes about 1 hour 20 minutes.
Im hoping for one that is similar texture to normal white bread. Many thanks.Gluten and yeast free white bread recipe?
Gluten-Free Recipes:
Yeast Free Bread
This recipe makes a 1kg loaf in a Breville Bread Maker. For those who are lactose intolerant, replace the milk powder and water with 400 ml of lactose free milk. It should also make a good white bread if you leave out all the grains, and should make nice bread rolls if you put it in muffin-tins and bake in the oven at 180c for about 20 mins.
Ingredients:
3/4 cups white rice flour 1 cup soy flour
3/4 cup potato starch 1/2 cup glutinous rice flour (sweet or sticky rice)
1/4 cup tapioca flour 1/4 cup rice bran (optional)
3 tsp xantham gum 1 tbs sugar
1/2 tsp salt 7 tsp GF baking powder
3 tbs milk powder 400 ml water
3 tbs margarine or oil 3 x 60g eggs beaten (room temperature)
1 tsp vinegar handful of sesame seeds %26amp; caraway seeds (or whatever seeds you like)
Method:
Mix dry ingredients together in bowl.
Warm water and mix with wet ingredients.
Mix wet and dry ingredients together thoroughly and place in pan of breadmaker.
Bake on Yeast Free setting.
Note:the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil (we use Becel - non-dairy) results in a slightly softer loaf.
We use a Breville BB270, and the instruction book is wrong for this setting. The total time displayed is 1.40, and this includes the 22 minute ';keep warm'; time, so the bread takes about 1 hour 20 minutes.
Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
i am going to guess that these tubes are fairly long and have ridged bottoms and tops. if so these are for sweet or quick breads. also used for cakes. spray top and bottom cooking spray. flour lightly. practice with box breads or cake. fill bottom 3/4's full of batter. put top on if this is the type of tubes you have. bake at 350 at time said on box. hope this helps.Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
Serves: 8 Servings
Ingredients:
1 pk (11-oz) Pillsbury
-refrigerated crosty french
-loaf
Instructions:
Heat oven to 375 degrees. Remove dough from can. Do not slash top. Lightly
spray Bread Tube with vegetable oil spray. Place dough in
Bread Tube. Secure covers on both ends. Bake upright 55-60
minutes or until ends are golden brown. Remove from tube onto Non-Stick
Cooling Rack. Let cool 5 minutes Slice into 1/2-inch slices using Serrated
Bread Knife. Serve with Hot Beef and Cheese Dip (see recipe).Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
MONKEY BREAD
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).
Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.
Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.
Bake at 350 degrees for 30 min.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.bloom-
Serves: 8 Servings
Ingredients:
1 pk (11-oz) Pillsbury
-refrigerated crosty french
-loaf
Instructions:
Heat oven to 375 degrees. Remove dough from can. Do not slash top. Lightly
spray Bread Tube with vegetable oil spray. Place dough in
Bread Tube. Secure covers on both ends. Bake upright 55-60
minutes or until ends are golden brown. Remove from tube onto Non-Stick
Cooling Rack. Let cool 5 minutes Slice into 1/2-inch slices using Serrated
Bread Knife. Serve with Hot Beef and Cheese Dip (see recipe).Received bread tubes as a gift. No instructions or recipes. Can anyone help me?
MONKEY BREAD
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).
Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.
Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.
Bake at 350 degrees for 30 min.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.
GLUTEN FREE bread recipes or puff pastry recipes? ?
Please don't just copy off net and post - could you only post tried and tested recipes - thank you!GLUTEN FREE bread recipes or puff pastry recipes? ?
We make our own Gluten Free bread and I think this is the recipe that my mum makes. It's really good. Do you have a bread maker?
Ingredients.
500g white or wholemeal spelt flour,
2 teaspoons salt,
1 teaspoon bread improver,
1 tablespoon milk powder (optional),
1 table spoon oil with water added to make up 275mL (for white spelt flour) or 290mL (for wholemeal spelt flour),
1 1/2 teaspoons yeast.
Add all ingredients as per bread machine requirements. Cook on appropriate setting (white or wholemeal).
Good luck.GLUTEN FREE bread recipes or puff pastry recipes? ?
You should know that spelt flour is NOT gluten free. That's probably why the bread is so good. :-( Report Abuse
We make our own Gluten Free bread and I think this is the recipe that my mum makes. It's really good. Do you have a bread maker?
Ingredients.
500g white or wholemeal spelt flour,
2 teaspoons salt,
1 teaspoon bread improver,
1 tablespoon milk powder (optional),
1 table spoon oil with water added to make up 275mL (for white spelt flour) or 290mL (for wholemeal spelt flour),
1 1/2 teaspoons yeast.
Add all ingredients as per bread machine requirements. Cook on appropriate setting (white or wholemeal).
Good luck.GLUTEN FREE bread recipes or puff pastry recipes? ?
You should know that spelt flour is NOT gluten free. That's probably why the bread is so good. :-( Report Abuse
I would like to add some whole wheat bran, too a banana bread recipe,how should I do this?
The cool thing about bread is you can add anything, add oatmeal or even flax seed...that will at bran.I would like to add some whole wheat bran, too a banana bread recipe,how should I do this?
Decrease the amount of flour by the amount of whole wheat bran you use. Have you used toasted wheat bran before; I really like it.I would like to add some whole wheat bran, too a banana bread recipe,how should I do this?
Stir in well then bake .No problem
Decrease the amount of flour by the amount of whole wheat bran you use. Have you used toasted wheat bran before; I really like it.I would like to add some whole wheat bran, too a banana bread recipe,how should I do this?
Stir in well then bake .No problem
I need a banana nut bread recipe that is found on a bag of bananas?
3 years ago I found the best recipe ever for banana nut bread. Well it was misplaced sometime last year and I can not remember the ingredients and I can not remember what company the bananas were from:( Help please???I need a banana nut bread recipe that is found on a bag of bananas?
BANANA NUT BREAD
2 eggs
1 c. sugar
2-3 ripe bananas
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. buttermilk
1 tsp. vanilla, rum, or banana extract
1/2 c. chopped nuts
1 tsp. salt
2 c. flour
Combine all ingredients well in a large bowl using a whisk or an electric mixer at medium speed, adding ingredients in the order listed, and flour last. (You can also use a blender, briefly - do not overprocess).
Pour into well greased and floured loaf pans.
Bake 45 minutes at 400掳F.
enjoy,
marI need a banana nut bread recipe that is found on a bag of bananas?
Cook Time: 1 hour, 15 minutes
Ingredients:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans
Preparation:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325掳 for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.
I'm sorry I don't have the recipe you are after but if you want an old-fashioned recipe for banana bread that has been in my family for five generations and is still asked for by the next generation, I'm more than willing to share it. It makes a moist banana bread with lots of nuts. I make 12 batches every year for Christmas because all my friends want a loaf.
If you want the recipe, e-mail me through this question.
Hope you find the exact recipe you are looking for.
2 1/2 cups self-rising flour
1 cup brown sugar
1/4 cup margarine
2 eggs
1 cup sour cream
1 large banana (two small)
1 cup finely chopped nuts
1/2 teaspoon vanilla flavor (optional)
Mix ingredients and pour into a well greased cake pan. Bake @375 degrees for 40-45 minutes or until knife inserted into the middle will not stick. Double the recipe for a larger cake and increase the cooking time.
BANANA NUT BREAD
2 eggs
1 c. sugar
2-3 ripe bananas
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. buttermilk
1 tsp. vanilla, rum, or banana extract
1/2 c. chopped nuts
1 tsp. salt
2 c. flour
Combine all ingredients well in a large bowl using a whisk or an electric mixer at medium speed, adding ingredients in the order listed, and flour last. (You can also use a blender, briefly - do not overprocess).
Pour into well greased and floured loaf pans.
Bake 45 minutes at 400掳F.
enjoy,
marI need a banana nut bread recipe that is found on a bag of bananas?
Cook Time: 1 hour, 15 minutes
Ingredients:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans
Preparation:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325掳 for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.
I'm sorry I don't have the recipe you are after but if you want an old-fashioned recipe for banana bread that has been in my family for five generations and is still asked for by the next generation, I'm more than willing to share it. It makes a moist banana bread with lots of nuts. I make 12 batches every year for Christmas because all my friends want a loaf.
If you want the recipe, e-mail me through this question.
Hope you find the exact recipe you are looking for.
2 1/2 cups self-rising flour
1 cup brown sugar
1/4 cup margarine
2 eggs
1 cup sour cream
1 large banana (two small)
1 cup finely chopped nuts
1/2 teaspoon vanilla flavor (optional)
Mix ingredients and pour into a well greased cake pan. Bake @375 degrees for 40-45 minutes or until knife inserted into the middle will not stick. Double the recipe for a larger cake and increase the cooking time.
White sandwich bread recipe?
I am looking for a recipe for standard white sandwich bread. I have baked countless loaves of bread and cannot find one that is suitable for sandwiches. The crust is always too hard...all of my bread turns out like dinner bread. I need something that has a soft crust and is easy to eat. Any ideas? Thank you.White sandwich bread recipe?
Here is a recipe that I like for hearty white sandwich bread. Note: this recipe is for 2 loaves.
7 cups flour
4 teaspoons salt
3 teaspoons instant yeast
1 tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.)
2 tablespoons honey, or more to taste
2 tablespoons butter, at room temperature, plus for greasing the bowl or pan if desired
Scant 2 2/3 cups cool milk, preferable 2 % (warm milk to at least 70 degrees F)
Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface.
Note that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves.
Grease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven.
Bake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing.
Enjoy!White sandwich bread recipe?
The crust is hard because the oven is too hot. Lower the heat to 250 and let it linger.
Here is a recipe that I like for hearty white sandwich bread. Note: this recipe is for 2 loaves.
7 cups flour
4 teaspoons salt
3 teaspoons instant yeast
1 tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.)
2 tablespoons honey, or more to taste
2 tablespoons butter, at room temperature, plus for greasing the bowl or pan if desired
Scant 2 2/3 cups cool milk, preferable 2 % (warm milk to at least 70 degrees F)
Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface.
Note that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves.
Grease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven.
Bake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing.
Enjoy!White sandwich bread recipe?
The crust is hard because the oven is too hot. Lower the heat to 250 and let it linger.
I need to find a great recipe for a peach milk shake and a short bread recipe for strawberry shortcake.?
The web doesn't seem to recognize '; Milkshake';. If you can help I would appreciate it.I need to find a great recipe for a peach milk shake and a short bread recipe for strawberry shortcake.?
Peach Milkshake
* 1/2 cup sliced peaches
* 1/2 cup skim milk
* 1/2 to 1 teaspoon sweetener or sugar, or to taste
* 2 drops almond extract
* 5 or 6 ice cubes, cracked
Process peaches, milk, sweetener and almond extract in a blender. Add ice cubes one at a time and continue to blend at a high speed. Makes 1 thick peach shake.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4'; to 1/8';) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still fel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425潞F. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
or if you don't want to go thru all that trouble
Bisquick biscuits:
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
Heat oven to 425掳F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown. (you'll find the same isntructions inside the bisquick box also)I need to find a great recipe for a peach milk shake and a short bread recipe for strawberry shortcake.?
I foud this on the web one of thoose about.com sites:
Peach shake with vanilla ice cream, a little pineapple juice, peaches, milk, and sugar. Scroll down to see more shakes and other drink recipes.
INGREDIENTS:
1 cup sliced fresh peaches or frozen thawed peaches
1/4 cup pineapple juice
1/4 cup sugar
2 cups vanilla ice cream
3/4 cup milk
PREPARATION:
Blend peaches with pineapple juice and sugar until smooth. Add ice cream and blend until soft; pour in milk and pulse to mix in. Pour shake into chilled glasses.
Serves 2.
*Peach and mango go really good together maybe sub the juice for mango puree or mango juice. Definately use a good brand of vanilla ice cream.
this is my grand mothers recipe for hot milk sponge.batter before cooking tastes nasty but cooked yummy! very simple cream 2 cups of sugarwith 4 eggs add 2cups of flour and 2 tsps of baking soda last 1 cup warm milk bake at 325 degrees @ 30 to 40 minutes enjoy!great with any fruit
PEACH ICE CREAM
1 quart milk plus 1 cup (or more depending on amount of fruit to be used)
1 can sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
3 tablespoons vanilla flavoring
3 cups (or less) mashed peaches (fresh), mixed with 3/4 cups sugar and juice of 1 lemon.
Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy
then just add milk and mix to the consistency you like.
INGREDIENTS:
* Filling:
* 1 quart strawberries, rinsed, hulled, sliced
* 1/3 cup sugar
* .
* Shortcake:
* 3 cups sifted all-purpose flour
* 4 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/3 cup shortening
* 1/3 cup butter
* 1 cup milk
* melted butter
* whipped cream, sweetened with a little sugar if desired
PREPARATION:
Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.
Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine.
Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead gently for 20 seconds. Divide dough into 2 equal portions. Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a slight ridge. Brush with melted butter. Bake at 450掳 for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream. Serves 10.
If using self-rising flour, omit baking powder and salt.
a cup of milk, 3-4 cups vanilla ice cream, 1-2 peaches with out seed.
mix all together in blender. mmmmmmmmmm !
Peach Milkshake
* 1/2 cup sliced peaches
* 1/2 cup skim milk
* 1/2 to 1 teaspoon sweetener or sugar, or to taste
* 2 drops almond extract
* 5 or 6 ice cubes, cracked
Process peaches, milk, sweetener and almond extract in a blender. Add ice cubes one at a time and continue to blend at a high speed. Makes 1 thick peach shake.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4'; to 1/8';) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still fel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425潞F. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
or if you don't want to go thru all that trouble
Bisquick biscuits:
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
Heat oven to 425掳F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown. (you'll find the same isntructions inside the bisquick box also)I need to find a great recipe for a peach milk shake and a short bread recipe for strawberry shortcake.?
I foud this on the web one of thoose about.com sites:
Peach shake with vanilla ice cream, a little pineapple juice, peaches, milk, and sugar. Scroll down to see more shakes and other drink recipes.
INGREDIENTS:
1 cup sliced fresh peaches or frozen thawed peaches
1/4 cup pineapple juice
1/4 cup sugar
2 cups vanilla ice cream
3/4 cup milk
PREPARATION:
Blend peaches with pineapple juice and sugar until smooth. Add ice cream and blend until soft; pour in milk and pulse to mix in. Pour shake into chilled glasses.
Serves 2.
*Peach and mango go really good together maybe sub the juice for mango puree or mango juice. Definately use a good brand of vanilla ice cream.
this is my grand mothers recipe for hot milk sponge.batter before cooking tastes nasty but cooked yummy! very simple cream 2 cups of sugarwith 4 eggs add 2cups of flour and 2 tsps of baking soda last 1 cup warm milk bake at 325 degrees @ 30 to 40 minutes enjoy!great with any fruit
PEACH ICE CREAM
1 quart milk plus 1 cup (or more depending on amount of fruit to be used)
1 can sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
3 tablespoons vanilla flavoring
3 cups (or less) mashed peaches (fresh), mixed with 3/4 cups sugar and juice of 1 lemon.
Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy
then just add milk and mix to the consistency you like.
INGREDIENTS:
* Filling:
* 1 quart strawberries, rinsed, hulled, sliced
* 1/3 cup sugar
* .
* Shortcake:
* 3 cups sifted all-purpose flour
* 4 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/3 cup shortening
* 1/3 cup butter
* 1 cup milk
* melted butter
* whipped cream, sweetened with a little sugar if desired
PREPARATION:
Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.
Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine.
Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead gently for 20 seconds. Divide dough into 2 equal portions. Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a slight ridge. Brush with melted butter. Bake at 450掳 for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream. Serves 10.
If using self-rising flour, omit baking powder and salt.
a cup of milk, 3-4 cups vanilla ice cream, 1-2 peaches with out seed.
mix all together in blender. mmmmmmmmmm !
I need a non-bread-making machine Raisin bread recipe, anyone got one?
RAISIN CINNAMON BREAD
Dissolve 1/2 cup sugar, 1 package rapid rise and 1 package regular yeast in 3 1/2 cups warm water, 3 tablespoons oil and 1 teaspoon salt. Stir to mix. Let stand 5 minutes. Add 8 cups flour; knead, adding flour as necessary to make soft dough. Grease entire surface of dough, place in bowl, cover with damp dish towel. Let rise in warm place for approximately 1 hour until dough is double in size.
Punch down, divide into 4 pieces. Flour surface, roll out (with rolling pin) to approximately 9';x13';. Take 1 tablespoon water, gently rub surface. Sprinkle cinnamon and sugar mixture generously. Add 1/2 cup moist raisins. Roll dough to form loaf. Place in greased bread pan, pinch down ends to seal filling (seam down). Butter top with butter. Let rise until double in size.
Preheat oven to 400 degrees. Bake in middle of oven for 25 minutes. Remove from pans, cool on rack, butter tops again while hot.I need a non-bread-making machine Raisin bread recipe, anyone got one?
A delicious homemade raisin bread.
INGREDIENTS:
1 package active dry yeast
1/4 cup warm water
1 cup raisins
1/4 cup soft butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
3 3/4 cups all-purpose flour
2 eggs, beaten
PREPARATION:
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375掳 for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.I need a non-bread-making machine Raisin bread recipe, anyone got one?
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well.Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375掳 for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.
Cinnamon-Swirl Raisin Bread
Original recipe yield: 32 servings
INGREDIENTS
1 1/2 cups warm milk (110 to 115 degrees F)
1 cup mashed potatoes (without added milk and butter)
1/2 cup butter or margarine, melted
1/4 cup sugar
2 teaspoons salt
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
6 1/2 cups all-purpose flour
1 1/2 cups raisins
FILLING:
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted
DIRECTIONS
In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water.
Add potato mixture and 2 cups flour; beat until smooth.
Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise for 30 minutes or until doubled. Brush with butter.
Bake at 350 degrees F for 40-45 minutes or until golden brown.
Remove from pans to wire racks to cool.
Hearty Raisin Bread
Original recipe yield: 32 servings
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
1/4 cup honey
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour
2 cups raisins
1 egg white
2 tablespoons cold water
DIRECTIONS
In a mixing bowl, dissolve yeast in warm water.
Add the milk, butter, honey, salt, cinnamon, eggs and whole whet flour.
Beat until smooth.
Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; sprinkle with raisins and knead in.
Divide in half.
Shape into loaves.
Place in two greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise until doubled, about 45 minutes.
Beat egg white and cold water; brush over dough.
Bake at 375 degrees F for 35-40 minutes or until golden brown.
Cover loosely with oil if top browns too quickly.
Remove from pans to wire racks to cool.
hope these help. enoy.bloom-
Dissolve 1/2 cup sugar, 1 package rapid rise and 1 package regular yeast in 3 1/2 cups warm water, 3 tablespoons oil and 1 teaspoon salt. Stir to mix. Let stand 5 minutes. Add 8 cups flour; knead, adding flour as necessary to make soft dough. Grease entire surface of dough, place in bowl, cover with damp dish towel. Let rise in warm place for approximately 1 hour until dough is double in size.
Punch down, divide into 4 pieces. Flour surface, roll out (with rolling pin) to approximately 9';x13';. Take 1 tablespoon water, gently rub surface. Sprinkle cinnamon and sugar mixture generously. Add 1/2 cup moist raisins. Roll dough to form loaf. Place in greased bread pan, pinch down ends to seal filling (seam down). Butter top with butter. Let rise until double in size.
Preheat oven to 400 degrees. Bake in middle of oven for 25 minutes. Remove from pans, cool on rack, butter tops again while hot.I need a non-bread-making machine Raisin bread recipe, anyone got one?
A delicious homemade raisin bread.
INGREDIENTS:
1 package active dry yeast
1/4 cup warm water
1 cup raisins
1/4 cup soft butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
3 3/4 cups all-purpose flour
2 eggs, beaten
PREPARATION:
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well.
Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375掳 for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.I need a non-bread-making machine Raisin bread recipe, anyone got one?
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well.Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375掳 for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.
Cinnamon-Swirl Raisin Bread
Original recipe yield: 32 servings
INGREDIENTS
1 1/2 cups warm milk (110 to 115 degrees F)
1 cup mashed potatoes (without added milk and butter)
1/2 cup butter or margarine, melted
1/4 cup sugar
2 teaspoons salt
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
6 1/2 cups all-purpose flour
1 1/2 cups raisins
FILLING:
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted
DIRECTIONS
In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water.
Add potato mixture and 2 cups flour; beat until smooth.
Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise for 30 minutes or until doubled. Brush with butter.
Bake at 350 degrees F for 40-45 minutes or until golden brown.
Remove from pans to wire racks to cool.
Hearty Raisin Bread
Original recipe yield: 32 servings
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
1/4 cup honey
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour
2 cups raisins
1 egg white
2 tablespoons cold water
DIRECTIONS
In a mixing bowl, dissolve yeast in warm water.
Add the milk, butter, honey, salt, cinnamon, eggs and whole whet flour.
Beat until smooth.
Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; sprinkle with raisins and knead in.
Divide in half.
Shape into loaves.
Place in two greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise until doubled, about 45 minutes.
Beat egg white and cold water; brush over dough.
Bake at 375 degrees F for 35-40 minutes or until golden brown.
Cover loosely with oil if top browns too quickly.
Remove from pans to wire racks to cool.
hope these help. enoy.
Looking for a French bread recipe that uses French flour?
Recipes I find on the net use normal flour. I am looking for a recipe that uses French bread flour. This will be cooked in a bread machine using the French bread program.Looking for a French bread recipe that uses French flour?
If you have French flour, such as King Arthur brand French style flour, use in any recipe cup for cup in place of the All Purpose flour, or use the below suggestions for creating a similar French flour, and use it cup for cup in your recipe of choice.
If you’ve ever tried to bake from a French cookbook, you know you’ve got two challenges: First, finding a metric measuring cup. Second, dealing with the difference between French and American flour (ours is higher in gluten and protein).
American flour is classified by use (bread, cake), while European flour is usually classified by ash content. “The number indicates the amount of ash that is left after the flour has been incinerated in a lab,” says chef Rupert Spies of Cornell University. What’s more, “region, humidity, and temperature all play a role,” says John Kraus of The French Pastry School in Chicago. In other words, flour, like wine, reflects terroir.
So can you bake a croissant with American flour? Yes. Substitute the same amount of the type indicated below. Le Cordon Bleu chef Herve Chabert’s says often chefs blend different American flours—usually bread and pastry flour—for better results.
AMERICAN: Cake %26amp; Pastry
APPROXIMATE FRENCH EQUIVALENT: Type 45
AMERICAN: All-Purpose %26amp; Bread
APPROXIMATE FRENCH EQUIVALENT: Type 55
AMERICAN: High Gluten
APPROXIMATE FRENCH EQUIVALENT: Type 65
AMERICAN: Light Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 80
AMERICAN: Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 110
AMERICAN: Dark Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 150
If you have French flour, such as King Arthur brand French style flour, use in any recipe cup for cup in place of the All Purpose flour, or use the below suggestions for creating a similar French flour, and use it cup for cup in your recipe of choice.
If you’ve ever tried to bake from a French cookbook, you know you’ve got two challenges: First, finding a metric measuring cup. Second, dealing with the difference between French and American flour (ours is higher in gluten and protein).
American flour is classified by use (bread, cake), while European flour is usually classified by ash content. “The number indicates the amount of ash that is left after the flour has been incinerated in a lab,” says chef Rupert Spies of Cornell University. What’s more, “region, humidity, and temperature all play a role,” says John Kraus of The French Pastry School in Chicago. In other words, flour, like wine, reflects terroir.
So can you bake a croissant with American flour? Yes. Substitute the same amount of the type indicated below. Le Cordon Bleu chef Herve Chabert’s says often chefs blend different American flours—usually bread and pastry flour—for better results.
AMERICAN: Cake %26amp; Pastry
APPROXIMATE FRENCH EQUIVALENT: Type 45
AMERICAN: All-Purpose %26amp; Bread
APPROXIMATE FRENCH EQUIVALENT: Type 55
AMERICAN: High Gluten
APPROXIMATE FRENCH EQUIVALENT: Type 65
AMERICAN: Light Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 80
AMERICAN: Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 110
AMERICAN: Dark Whole Wheat
APPROXIMATE FRENCH EQUIVALENT: Type 150
Do you have a real easy handmade bread recipe?
Something that uses instant dried yeast maybe. I have wasted tons of flour making loaves that would sink ships.Do you have a real easy handmade bread recipe?
Ingredients:
* 225g (1 陆 Cups) Strong plain white flour or plain wholemeal flour
* 1 level teaspoon salt
* 1 level teaspoon sugar
* 15g (1 level tablespoon) soft tub margarine
* 1 sachet (6g) easy blend dried yeast or fast action easy blend dried yeast
* 150 ml (2/3 cup) warm water - NOT HOT!
# Put the flour in the mixing bowl and add the sugar and the salt.
# Add the margarine and rub into the flour using your finger tips.
# Add the dried yeast and stir into the flour mix
# Add all the water at once to the flour mix and stir together using the wooden spoon.
# Use your hands as the dough gets tough and when it leaves the sides of the bowl clean (add a little more flour if it is too sticky), put the dough onto a floured surface.
# Now the hard work! The dough will feel tight and lumpy and you must 'knead' it to make it smooth and stretchy. Push your hands into the dough, gather it back into a ball, turn it slightly and then repeat. Do this for about 5 minutes until the dough feels smooth.
# Shape the dough into your own design or use one of the ideas below and place it on the greased baking tray.
# Cover the shape with the oiled cling film to stop it drying out and then put the tray in a warm place so that the yeast can work and make the dough rise. In winter this might be the airing cupboard, or in summer the kitchen itself may be warm enough.
# Now set the oven to 230掳C/450掳F/Gas Mark 8
# When the loaf shape has about doubled in size (after about 30 minutes), remove the cling film and place the tray in the centre of the oven.
# Bake the loaf for 20-25 minutes. It should be golden brown and sound hollow when tapped underneath.
# Put the loaf on a wire rack to cool and the tuck in!Do you have a real easy handmade bread recipe?
Ingredients:
3 3/4 cups of bread (or all-purpose) flour
1 1/2 cups of lukewarm water
1 packet (1/4 oz) of dry yeast
2 tablespoons of olive oil
1 teaspoon of salt
----------
OPTIONAL
water for brushing
sesame seeds
Preparation:
Dissolve yeast in the warm water.
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
Mixing bowl: Mixing with pastry hooks, slowly add 2 cups of flour and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled to shape into loaves.
Sprinkle a work surface with 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn't stick to hands.
By hand: Add 1 1/2 cups of flour to the yeast mixture and combine to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.
Shape into two (or more) loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425掳F (220掳C) and bake on the middle rack for 30 minutes or until golden. (If making one large loaf, cook 5 minutes longer.)
Cool on a rack.
Yield: approximately two 1-pound loaves
Notes:
The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.
this is a bread recipe youll like
log on to........
www.best-bread-recipes.com
Ingredients:
* 225g (1 陆 Cups) Strong plain white flour or plain wholemeal flour
* 1 level teaspoon salt
* 1 level teaspoon sugar
* 15g (1 level tablespoon) soft tub margarine
* 1 sachet (6g) easy blend dried yeast or fast action easy blend dried yeast
* 150 ml (2/3 cup) warm water - NOT HOT!
# Put the flour in the mixing bowl and add the sugar and the salt.
# Add the margarine and rub into the flour using your finger tips.
# Add the dried yeast and stir into the flour mix
# Add all the water at once to the flour mix and stir together using the wooden spoon.
# Use your hands as the dough gets tough and when it leaves the sides of the bowl clean (add a little more flour if it is too sticky), put the dough onto a floured surface.
# Now the hard work! The dough will feel tight and lumpy and you must 'knead' it to make it smooth and stretchy. Push your hands into the dough, gather it back into a ball, turn it slightly and then repeat. Do this for about 5 minutes until the dough feels smooth.
# Shape the dough into your own design or use one of the ideas below and place it on the greased baking tray.
# Cover the shape with the oiled cling film to stop it drying out and then put the tray in a warm place so that the yeast can work and make the dough rise. In winter this might be the airing cupboard, or in summer the kitchen itself may be warm enough.
# Now set the oven to 230掳C/450掳F/Gas Mark 8
# When the loaf shape has about doubled in size (after about 30 minutes), remove the cling film and place the tray in the centre of the oven.
# Bake the loaf for 20-25 minutes. It should be golden brown and sound hollow when tapped underneath.
# Put the loaf on a wire rack to cool and the tuck in!Do you have a real easy handmade bread recipe?
Ingredients:
3 3/4 cups of bread (or all-purpose) flour
1 1/2 cups of lukewarm water
1 packet (1/4 oz) of dry yeast
2 tablespoons of olive oil
1 teaspoon of salt
----------
OPTIONAL
water for brushing
sesame seeds
Preparation:
Dissolve yeast in the warm water.
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
Mixing bowl: Mixing with pastry hooks, slowly add 2 cups of flour and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled to shape into loaves.
Sprinkle a work surface with 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn't stick to hands.
By hand: Add 1 1/2 cups of flour to the yeast mixture and combine to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.
Shape into two (or more) loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425掳F (220掳C) and bake on the middle rack for 30 minutes or until golden. (If making one large loaf, cook 5 minutes longer.)
Cool on a rack.
Yield: approximately two 1-pound loaves
Notes:
The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.
this is a bread recipe youll like
log on to........
www.best-bread-recipes.com
I'm Looking for a Jalapeno Cheese Bread Recipe?
one that doesnt require a bread machine please! and not the jalapeno corn bread. if you can help that would be great!I'm Looking for a Jalapeno Cheese Bread Recipe?
Jalapeno Cheese Bread (non-bread machine recipe)
Ingredients:
1 package active dry yeast
1 cup warm water (110: to 115:)
1 egg -- beaten
2 tablespoons butter or margarine -- softened
4 cups all-purpose flour -- divided (more as needed)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt
3 small canned or fresh jalapeno peppers -- seeded and chopped
1 cup shredded sharp Cheddar cheese
1 jar (4-ounce size) diced pimiento -- drained
1/4 cup minced onion
Directions:
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine dissolved yeast, egg and butter; mix until butter melts.
Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth. Beat in peppers, cheese, pimiento, onion and enough of the remaining flour to form a soft dough.
Turn dough out onto a well-floured surface and knead 1 minute. Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 400:. Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. Remove from pan and allow to cool on wire rack.I'm Looking for a Jalapeno Cheese Bread Recipe?
go to allrecipes.com. Im sure theyll have one there!
edit: here you go - http://allrecipes.com/Recipe/Jalapeno-Ch鈥?/a> - not cornbread, not bread machine bread, and includes lots of reviews and tips from other home bakers who have used this recipe!
Happy Baking! :)
Jalapeno Cheese Bread (non-bread machine recipe)
Ingredients:
1 package active dry yeast
1 cup warm water (110: to 115:)
1 egg -- beaten
2 tablespoons butter or margarine -- softened
4 cups all-purpose flour -- divided (more as needed)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt
3 small canned or fresh jalapeno peppers -- seeded and chopped
1 cup shredded sharp Cheddar cheese
1 jar (4-ounce size) diced pimiento -- drained
1/4 cup minced onion
Directions:
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine dissolved yeast, egg and butter; mix until butter melts.
Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth. Beat in peppers, cheese, pimiento, onion and enough of the remaining flour to form a soft dough.
Turn dough out onto a well-floured surface and knead 1 minute. Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 400:. Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. Remove from pan and allow to cool on wire rack.I'm Looking for a Jalapeno Cheese Bread Recipe?
go to allrecipes.com. Im sure theyll have one there!
edit: here you go - http://allrecipes.com/Recipe/Jalapeno-Ch鈥?/a> - not cornbread, not bread machine bread, and includes lots of reviews and tips from other home bakers who have used this recipe!
Happy Baking! :)
What is the Maximum content of Fat that can be used in a Sweet Bread Recipe?
I need More Softer and tastier bread. Main thing is i need more shelf life..What is the Maximum content of Fat that can be used in a Sweet Bread Recipe?
I don't really understand your question.(my English is very poor)But here is some recipe:
WHOLE WHEAT
Created With: ALL RECIPES - Baking Mixes
***Banana Maple Wheat Muffins
***Created With: Baking Mix - Whole Wheat
';If you love banana bread, you will love this recipe for 1 (Weight Watcher) point per muffin! This makes 18 muffins: Mash 3 small or 2 large bananas in a bowl to make 1 cup mashed banana. Whisk in 1 cup plain fat free yogurt, 3/4 cup fat free milk, 3/4 cup sugar free maple syrup, and 3/4 cup Splenda. Add Southaven Farm Whole Wheat Baking Mix and continue with package directions. Bake at 375 degrees for 26-28 minutes. If you would like to add 1 cup chopped walnuts into the mix, it would be 2 (Weight Watcher) points per muffin. Enjoy!';
***Beer Batter Bread
***Created With: Baking Mix - Whole Wheat
One of our customers in the South asked for a beer batter bread so we came up with this easy recipe:
In a large bowl, whisk together Whole Wheat Baking Mix and 1/4 cup splenda, 1/4 cup sugar, or 3 tablespoons crystalline fructose.
Into the dry ingredients, stir in 1 - 12 ounce bottle of beer plus 1/4 cup water. Mix just to combine.
Pour batter into non-stick 8x4'; loaf pan lightly coated with cooking spray. With moistened spatula, smooth top.
Bake at 350 degrees for 45-50 minutes or until bread pulls away from sides of pan. Remove from oven, invert onto a rack and allow to cool for 30 minutes. Remove bread from pan and slice when cool enough to handle. This loaf yields 16 slices.
This batter makes great sandwich buns too: Follow instruction above, spooning about 1/2 cup batter into non-stick muffin top pan lightly coated with cooking spray. Bake at 350 degrees for 20-24 minutes or until light crust has formed. Remove from oven and allow to cool in pan for 5 minutes. This yields 8 sandwich buns.
- From the Kitchen of Southaven Farm
***Cheddar Muffins
***Created With: Baking Mix - Whole Wheat
';These are great with a bowl of hot soup!
';Blend together 1 3/4 cups fat free milk, 1 cup plain fat free yogurt, and 1/4 cup Splenda. Add Southaven Farm Whole Wheat Baking Mix and stir just to combine. Mix in 1 cup shredded cheddar cheese (I used fat free). Scoop into a lightly greased muffin tin and bake at 375 degrees for about 25 minutes. This makes 12 very large muffins. On some of them, I sprinkled cheese on the top and it made kind of a crusty top which was very tasty. Next time, I think I'll try these in a muffin top pan and see if I can't get it to be more like a hamburger bun!';
- Revised by BV, Littleton, CO
***Maple Nut Muffins
***Created With: Baking Mix - Whole Wheat
Walnuts are the traditional accompaniment to maple but we've used pecans as well and the muffins are equally delicious!
In a large bowl, whisk together 1 cup plain fat free yogurt and 1 1/2 cups sugar free maple flavored syrup. Add 1 teaspoon maple extract, if desired, Add Southaven Farm Whole Wheat Baking Mix, stirring just to moisten. Fold in 1 cup chopped nuts. Spoon batter into lightly greased (with cooking spray) muffin tin, using about 1/4 cup for each muffin. Bake 19-23 minutes or until wooden pick comes out almost dry. Remove from oven and allow to cool in tin for 5 minutes.
Yield: 12 muffins.
***Seeded Whole Wheat Quick Bread
***Created With: Baking Mix - Whole Wheat
Eating seeds provides so many health benefits. Sesame, poppy, and flax seed are a rich source of Omega-3 oils, fiber, calcium, iron, niacin, phosphorous, and vitamin E. They provide a wonderful flavor and crunchy texture.
Did you know these seed facts? Sesame seed has a nutty, slightly sweet flavor, with a high oil content. Poppy seed is a bluish-grey seed which is so small that it takes over 900,000 seeds to weigh one pound! Poppy seeds have a high oil content and a crunchy texture. And flax seed is a rich plant source of Omega-3 oils and fiber without any saturated fat, sugar, salt, or cholesterol. They have a mild, nutty flavor. We suggest using the ground flax seed meal instead of whole seeds since some data indicate that to achieve maximum health and digestive benefits, the seeds must be ground.
Since so many of you enjoyed our original Seeded Whole Wheat Quick Bread Mix, we are happy to provide this recipe 鈥?close to the original one 鈥?for you:
In a large bowl, whisk together Whole Wheat Baking Mix, 2 tablespoons sesame seed, 2 tablespoons poppy seed, and 1/4 cup ground flaxseed (flaxseed meal). Set aside.
Whisk together 1 1/4 cups plus 2 tablespoons milk, 1 cup plain yogurt, and 1/4 cup Splenda. Add to seeded baking mix, stirring just to moisten.
Pour batter into non-stick 8x4'; loaf pan lightly coated with cooking spray. With moistened spatula, smooth top.
Bake at 350 degrees for 45-50 minutes or until bread pulls away from sides of pan. Remove from oven, invert onto a rack and allow to cool for 30 minutes. Remove bread from pan and slice when cool enough to handle. This loaf yields 16 slices.
This batter makes great sandwich buns too: Follow instruction above, spooning about 1/2 cup batter into non-stick muffin top pan lightly coated with cooking spray. Bake at 350 degrees for 20-24 minutes or until light crust has formed. Remove from oven and allow to cool in pan for 5 minutes. This yields 8 sandwich buns.
- From the Kitchen of Southaven Farm
***Sweet Breakfast Bruschetta
***Created With: Baking Mix - Whole Wheat
';I got the idea to do this from a cooking show that I watched on tv. Even my toddlers want this for breakfast!
';Bake a whole wheat bread as directed. When cool, slice very thinly, about 1/4'; thick if you can. Toast the bread until crispy. (I do this under the broiler.) Spread 2 tablespoons fat free ricotta cheese on the toast. (You can sweeten the ricotta cheese to taste, if you like.) Top with about 1 tablespoon sugarfree apricot jam, although I'm sure any flavor would work. If you want, you can put it back under the broiler to get the whole thing warm and crispy. We've had it unbroiled and also broiled and it's great, either way.
';I've also made the Sweet Breakfast Bruschetta using your Multigrain bread and that is delicious too. Whatever you use, if you slice the bread thinly, use fat free ricotta cheese and sugarfree jam, this turns out to be about 1-1/2 (Weight Watcher) points. I eat two pieces and I'm stuffed! Thanks for such wonderful products!';
- DJ, San Marino, CA
***Triple Berry Muffins
***Created With: Baking Mix - Whole Wheat
';In a bowl, mix together 1 1/2 cups sugar free raspberry syrup (I used the Torani brand), 1 cup fat free, sugar free blackberry or black cherry yogurt, and 1/2 cup Splenda. Add Southaven Farm Whole Wheat Baking Mix and stir to combine. Gently fold in 1 cup of fresh blueberries. The batter is pink and so pretty!! Spoon a very generous 1/4 cup of the batter into 12 muffin tins (sprayed lightly with Pam). Bake at 375 degrees for about 25 minutes. Even my kids loved these!';
Note from the Kitchen of Southaven Farm: Everyone in our test kitchen thought these muffins were fantastic. Triple berry flavor -- how great! And the really nice thing about this recipe is that you can use any berry flavor for the mixture of syrup and yogurt and it will be equally fabulous!
- Revised by BU, Omaha, NE
***Whole Wheat Pancakes
***Created With: Baking Mix - Whole Wheat
For those of you who loved our Whole Wheat Pancake Mix, this should make you happy again! We've worked up a recipe using our Whole Wheat Baking Mix that will make Whole Wheat Pancakes. And for those of you who wanted smaller quantities, this recipe is formulated to make three batches of 12 large pancakes each. Measure out the mix, bag it separately for other times, and you've got pancake mix times three! Here's what you do:
For 12 pancakes: Measure 1 cup plus 2 heaping tablespoons Whole Wheat Baking Mix. (If you have a kitchen scale, this would be 140 grams.) For lighter, fluffier pancakes, blend in 1/2 teaspoon baking powder.
In a large bowl, whisk together 1 cup milk, 1/4 cup plain yogurt, and EITHER 3 tablespoons Splenda, 2 tablespoons sugar, or 1 tablespoon crystalline fructose, or to taste. Add dry mixture, stirring just to moisten. Batter may be lumpy.
For each pancake, spoon about 1/8 cup (2 tablespoons) batter onto a hot non-stick griddle lightly coated with cooking spray. If batter becomes too thick, add water or milk, about 1 tablespoon at a time, to reach desired consistency. Flip pancakes when bubbles break and edges are dry.
EASY MEASURE GUIDE:
For 6 pancakes: 1/2 cup plus 1 tablespoon Whole Wheat Baking Mix (approximately 70 grams), 1/4 teaspoon baking powder (optional); 1/2 cup milk, 2 tablespoons plain yogurt, and EITHER 1 1/2 tablespoons Splenda, 1 tablespoon sugar, or 1/2 tablespoon crystalline fructose, or to taste.
For 24 pancakes: 2 cups plus heaping 1/4 cup Whole Wheat Baking Mix (approximately 280 grams), 1 teaspoon baking powder (optional); 2 cups milk, 1/2 cup plain yogurt, and EITHER 6 tablespoons Splenda, 1/4 cup sugar, or 2 tablespoons crystalline fructose, or to taste.
For 36 pancakes: Entire package of Whole Wheat Baking Mix, 1 1/2 teaspoons baking powder (optional); 3 cups milk, 3/4 cup plain yogurt, and EITHER 9 tablespoons Splenda, 6 tablespoons sugar, or 3 tablespoons crystalline fructose, or to taste.
- From the Kitchen of Southaven Farm
***Yes, We Have NO BANANAS Muffins
***Created With: Baking Mix - Whole Wheat
';Mix together 1 cup plain nonfat yogurt, 1/2 cup skim milk, 1 cup Torani sugar free vanilla syrup, 1 tablespoon banana extract, and 2/3 cup Splenda. Add to Southaven Farm Whole Wheat Baking Mix. Bake as directed. This makes 12 very large, delicious banana-flavored muffins, about 1 1/2 (Weight Watcher) points each. I actually think they were better on the second day when the banana flavor really 'ripened'.';
Note from the Kitchen of Southaven Farm: While we prefer the taste of ';real'; banana muffins (see the recipe for Banana Maple Wheat Muffins), this is a nice substitute if you don't want the carbs and starch contained in bananas.
- Revised by DC, Des Moines, IA
***Zesty Orange Flavored Muffins
***Created With: Baking Mix - Whole Wheat
';All these recipes are so inspiring that I wanted to come up with something too so I made an orange flavored muffin without using any fruit! It is perfect for my level one Somersizing eating plan:
';Mix together 1 cup plain yogurt, 1 1/2 cups Torani sugar free orange syrup, and the grated zest from 3 oranges. (This isn't overly sweet so you may want to add a little Splenda.) Add Southaven Farm Whole Wheat Baking Mix and follow the package directions. These muffins were so good that I even treated myself to a little sugar free orange marmalade. SO YUMMY!!';
- Revised by LD, Newport Beach, CAWhat is the Maximum content of Fat that can be used in a Sweet Bread Recipe?
Brioche
Yummy for breakfast - almost as good as croissants, and just as buttery! You may like to halve the recipe, or freeze half of it.
15 g yeast 100 ml milk, boiled and cooled to lukewarm 2 tspn fine salt
500 g bread flour 4 eggs 250 g butter at room temperature
30 g sugar
Put yeast and 70 ml milk into a bowl and beat lightly with beater or whisk. Add salt, flour and eggs. Beat at medium speed and then work with a dough hook for 10 minutes or by hand 20 minutes. At any time, if it is too dry, add more milk, or if too wet, add more flour. The mixture should be more dry than normal bread mixes, to absorb the butter. (Flours vary on how much moisture they can absorb, and the humidity plays a part.) Mix together the butter and sugar, and beating the dough on low, add the butter mixture a little at a time. Mix 10 minutes with a dough hook or 15 by hand until the dough is very smooth and glossy. It should be supple and fairly elastic.
Cover and leave for 2 hours or until double in bulk. Knock back, cover and leave 4 hours (in the fridge if a hot day), or in the fridge for up to 24 hours.
Use to make a large or several small brioches. For small brioches, they can be placed in greased brioche or muffin cups. With floured fingers, make an indentation in the top, and place a small ball of dough in each indentation. Place in a preheated 220 degree oven and cook 8 minutes for small brioche, or 40 - 45 minutes for larger brioches.
The dough will freeze for up to 2 weeks. Thaw in the fridge 2 - 3 hours or overnight.
The dough can be made in the breadmaker, by adding all the ingredients at once, or by adding the butter mixture half way through the kneading.
I don't really understand your question.(my English is very poor)But here is some recipe:
WHOLE WHEAT
Created With: ALL RECIPES - Baking Mixes
***Banana Maple Wheat Muffins
***Created With: Baking Mix - Whole Wheat
';If you love banana bread, you will love this recipe for 1 (Weight Watcher) point per muffin! This makes 18 muffins: Mash 3 small or 2 large bananas in a bowl to make 1 cup mashed banana. Whisk in 1 cup plain fat free yogurt, 3/4 cup fat free milk, 3/4 cup sugar free maple syrup, and 3/4 cup Splenda. Add Southaven Farm Whole Wheat Baking Mix and continue with package directions. Bake at 375 degrees for 26-28 minutes. If you would like to add 1 cup chopped walnuts into the mix, it would be 2 (Weight Watcher) points per muffin. Enjoy!';
***Beer Batter Bread
***Created With: Baking Mix - Whole Wheat
One of our customers in the South asked for a beer batter bread so we came up with this easy recipe:
In a large bowl, whisk together Whole Wheat Baking Mix and 1/4 cup splenda, 1/4 cup sugar, or 3 tablespoons crystalline fructose.
Into the dry ingredients, stir in 1 - 12 ounce bottle of beer plus 1/4 cup water. Mix just to combine.
Pour batter into non-stick 8x4'; loaf pan lightly coated with cooking spray. With moistened spatula, smooth top.
Bake at 350 degrees for 45-50 minutes or until bread pulls away from sides of pan. Remove from oven, invert onto a rack and allow to cool for 30 minutes. Remove bread from pan and slice when cool enough to handle. This loaf yields 16 slices.
This batter makes great sandwich buns too: Follow instruction above, spooning about 1/2 cup batter into non-stick muffin top pan lightly coated with cooking spray. Bake at 350 degrees for 20-24 minutes or until light crust has formed. Remove from oven and allow to cool in pan for 5 minutes. This yields 8 sandwich buns.
- From the Kitchen of Southaven Farm
***Cheddar Muffins
***Created With: Baking Mix - Whole Wheat
';These are great with a bowl of hot soup!
';Blend together 1 3/4 cups fat free milk, 1 cup plain fat free yogurt, and 1/4 cup Splenda. Add Southaven Farm Whole Wheat Baking Mix and stir just to combine. Mix in 1 cup shredded cheddar cheese (I used fat free). Scoop into a lightly greased muffin tin and bake at 375 degrees for about 25 minutes. This makes 12 very large muffins. On some of them, I sprinkled cheese on the top and it made kind of a crusty top which was very tasty. Next time, I think I'll try these in a muffin top pan and see if I can't get it to be more like a hamburger bun!';
- Revised by BV, Littleton, CO
***Maple Nut Muffins
***Created With: Baking Mix - Whole Wheat
Walnuts are the traditional accompaniment to maple but we've used pecans as well and the muffins are equally delicious!
In a large bowl, whisk together 1 cup plain fat free yogurt and 1 1/2 cups sugar free maple flavored syrup. Add 1 teaspoon maple extract, if desired, Add Southaven Farm Whole Wheat Baking Mix, stirring just to moisten. Fold in 1 cup chopped nuts. Spoon batter into lightly greased (with cooking spray) muffin tin, using about 1/4 cup for each muffin. Bake 19-23 minutes or until wooden pick comes out almost dry. Remove from oven and allow to cool in tin for 5 minutes.
Yield: 12 muffins.
***Seeded Whole Wheat Quick Bread
***Created With: Baking Mix - Whole Wheat
Eating seeds provides so many health benefits. Sesame, poppy, and flax seed are a rich source of Omega-3 oils, fiber, calcium, iron, niacin, phosphorous, and vitamin E. They provide a wonderful flavor and crunchy texture.
Did you know these seed facts? Sesame seed has a nutty, slightly sweet flavor, with a high oil content. Poppy seed is a bluish-grey seed which is so small that it takes over 900,000 seeds to weigh one pound! Poppy seeds have a high oil content and a crunchy texture. And flax seed is a rich plant source of Omega-3 oils and fiber without any saturated fat, sugar, salt, or cholesterol. They have a mild, nutty flavor. We suggest using the ground flax seed meal instead of whole seeds since some data indicate that to achieve maximum health and digestive benefits, the seeds must be ground.
Since so many of you enjoyed our original Seeded Whole Wheat Quick Bread Mix, we are happy to provide this recipe 鈥?close to the original one 鈥?for you:
In a large bowl, whisk together Whole Wheat Baking Mix, 2 tablespoons sesame seed, 2 tablespoons poppy seed, and 1/4 cup ground flaxseed (flaxseed meal). Set aside.
Whisk together 1 1/4 cups plus 2 tablespoons milk, 1 cup plain yogurt, and 1/4 cup Splenda. Add to seeded baking mix, stirring just to moisten.
Pour batter into non-stick 8x4'; loaf pan lightly coated with cooking spray. With moistened spatula, smooth top.
Bake at 350 degrees for 45-50 minutes or until bread pulls away from sides of pan. Remove from oven, invert onto a rack and allow to cool for 30 minutes. Remove bread from pan and slice when cool enough to handle. This loaf yields 16 slices.
This batter makes great sandwich buns too: Follow instruction above, spooning about 1/2 cup batter into non-stick muffin top pan lightly coated with cooking spray. Bake at 350 degrees for 20-24 minutes or until light crust has formed. Remove from oven and allow to cool in pan for 5 minutes. This yields 8 sandwich buns.
- From the Kitchen of Southaven Farm
***Sweet Breakfast Bruschetta
***Created With: Baking Mix - Whole Wheat
';I got the idea to do this from a cooking show that I watched on tv. Even my toddlers want this for breakfast!
';Bake a whole wheat bread as directed. When cool, slice very thinly, about 1/4'; thick if you can. Toast the bread until crispy. (I do this under the broiler.) Spread 2 tablespoons fat free ricotta cheese on the toast. (You can sweeten the ricotta cheese to taste, if you like.) Top with about 1 tablespoon sugarfree apricot jam, although I'm sure any flavor would work. If you want, you can put it back under the broiler to get the whole thing warm and crispy. We've had it unbroiled and also broiled and it's great, either way.
';I've also made the Sweet Breakfast Bruschetta using your Multigrain bread and that is delicious too. Whatever you use, if you slice the bread thinly, use fat free ricotta cheese and sugarfree jam, this turns out to be about 1-1/2 (Weight Watcher) points. I eat two pieces and I'm stuffed! Thanks for such wonderful products!';
- DJ, San Marino, CA
***Triple Berry Muffins
***Created With: Baking Mix - Whole Wheat
';In a bowl, mix together 1 1/2 cups sugar free raspberry syrup (I used the Torani brand), 1 cup fat free, sugar free blackberry or black cherry yogurt, and 1/2 cup Splenda. Add Southaven Farm Whole Wheat Baking Mix and stir to combine. Gently fold in 1 cup of fresh blueberries. The batter is pink and so pretty!! Spoon a very generous 1/4 cup of the batter into 12 muffin tins (sprayed lightly with Pam). Bake at 375 degrees for about 25 minutes. Even my kids loved these!';
Note from the Kitchen of Southaven Farm: Everyone in our test kitchen thought these muffins were fantastic. Triple berry flavor -- how great! And the really nice thing about this recipe is that you can use any berry flavor for the mixture of syrup and yogurt and it will be equally fabulous!
- Revised by BU, Omaha, NE
***Whole Wheat Pancakes
***Created With: Baking Mix - Whole Wheat
For those of you who loved our Whole Wheat Pancake Mix, this should make you happy again! We've worked up a recipe using our Whole Wheat Baking Mix that will make Whole Wheat Pancakes. And for those of you who wanted smaller quantities, this recipe is formulated to make three batches of 12 large pancakes each. Measure out the mix, bag it separately for other times, and you've got pancake mix times three! Here's what you do:
For 12 pancakes: Measure 1 cup plus 2 heaping tablespoons Whole Wheat Baking Mix. (If you have a kitchen scale, this would be 140 grams.) For lighter, fluffier pancakes, blend in 1/2 teaspoon baking powder.
In a large bowl, whisk together 1 cup milk, 1/4 cup plain yogurt, and EITHER 3 tablespoons Splenda, 2 tablespoons sugar, or 1 tablespoon crystalline fructose, or to taste. Add dry mixture, stirring just to moisten. Batter may be lumpy.
For each pancake, spoon about 1/8 cup (2 tablespoons) batter onto a hot non-stick griddle lightly coated with cooking spray. If batter becomes too thick, add water or milk, about 1 tablespoon at a time, to reach desired consistency. Flip pancakes when bubbles break and edges are dry.
EASY MEASURE GUIDE:
For 6 pancakes: 1/2 cup plus 1 tablespoon Whole Wheat Baking Mix (approximately 70 grams), 1/4 teaspoon baking powder (optional); 1/2 cup milk, 2 tablespoons plain yogurt, and EITHER 1 1/2 tablespoons Splenda, 1 tablespoon sugar, or 1/2 tablespoon crystalline fructose, or to taste.
For 24 pancakes: 2 cups plus heaping 1/4 cup Whole Wheat Baking Mix (approximately 280 grams), 1 teaspoon baking powder (optional); 2 cups milk, 1/2 cup plain yogurt, and EITHER 6 tablespoons Splenda, 1/4 cup sugar, or 2 tablespoons crystalline fructose, or to taste.
For 36 pancakes: Entire package of Whole Wheat Baking Mix, 1 1/2 teaspoons baking powder (optional); 3 cups milk, 3/4 cup plain yogurt, and EITHER 9 tablespoons Splenda, 6 tablespoons sugar, or 3 tablespoons crystalline fructose, or to taste.
- From the Kitchen of Southaven Farm
***Yes, We Have NO BANANAS Muffins
***Created With: Baking Mix - Whole Wheat
';Mix together 1 cup plain nonfat yogurt, 1/2 cup skim milk, 1 cup Torani sugar free vanilla syrup, 1 tablespoon banana extract, and 2/3 cup Splenda. Add to Southaven Farm Whole Wheat Baking Mix. Bake as directed. This makes 12 very large, delicious banana-flavored muffins, about 1 1/2 (Weight Watcher) points each. I actually think they were better on the second day when the banana flavor really 'ripened'.';
Note from the Kitchen of Southaven Farm: While we prefer the taste of ';real'; banana muffins (see the recipe for Banana Maple Wheat Muffins), this is a nice substitute if you don't want the carbs and starch contained in bananas.
- Revised by DC, Des Moines, IA
***Zesty Orange Flavored Muffins
***Created With: Baking Mix - Whole Wheat
';All these recipes are so inspiring that I wanted to come up with something too so I made an orange flavored muffin without using any fruit! It is perfect for my level one Somersizing eating plan:
';Mix together 1 cup plain yogurt, 1 1/2 cups Torani sugar free orange syrup, and the grated zest from 3 oranges. (This isn't overly sweet so you may want to add a little Splenda.) Add Southaven Farm Whole Wheat Baking Mix and follow the package directions. These muffins were so good that I even treated myself to a little sugar free orange marmalade. SO YUMMY!!';
- Revised by LD, Newport Beach, CAWhat is the Maximum content of Fat that can be used in a Sweet Bread Recipe?
Brioche
Yummy for breakfast - almost as good as croissants, and just as buttery! You may like to halve the recipe, or freeze half of it.
15 g yeast 100 ml milk, boiled and cooled to lukewarm 2 tspn fine salt
500 g bread flour 4 eggs 250 g butter at room temperature
30 g sugar
Put yeast and 70 ml milk into a bowl and beat lightly with beater or whisk. Add salt, flour and eggs. Beat at medium speed and then work with a dough hook for 10 minutes or by hand 20 minutes. At any time, if it is too dry, add more milk, or if too wet, add more flour. The mixture should be more dry than normal bread mixes, to absorb the butter. (Flours vary on how much moisture they can absorb, and the humidity plays a part.) Mix together the butter and sugar, and beating the dough on low, add the butter mixture a little at a time. Mix 10 minutes with a dough hook or 15 by hand until the dough is very smooth and glossy. It should be supple and fairly elastic.
Cover and leave for 2 hours or until double in bulk. Knock back, cover and leave 4 hours (in the fridge if a hot day), or in the fridge for up to 24 hours.
Use to make a large or several small brioches. For small brioches, they can be placed in greased brioche or muffin cups. With floured fingers, make an indentation in the top, and place a small ball of dough in each indentation. Place in a preheated 220 degree oven and cook 8 minutes for small brioche, or 40 - 45 minutes for larger brioches.
The dough will freeze for up to 2 weeks. Thaw in the fridge 2 - 3 hours or overnight.
The dough can be made in the breadmaker, by adding all the ingredients at once, or by adding the butter mixture half way through the kneading.
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