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.
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