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
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