What is a good sourdough bread recipe (and cheese bread)?

I am looking for 2 recipes, a sourdough bread recipe and a cheese bread recipe. I don't want the cheese bread recipe to have anything but lots of cheese, no onion or garlic or mustard or other strong flavors. I'd like recipes for homemade loaves, not bread machines. Anyone have a good recipe to share or know where I can find them?What is a good sourdough bread recipe (and cheese bread)?
Commercial yeast is a 20th century invention. REAL sourdough does NOT have commercial yeast in its starter culture. Using this 20th century invention and calling it sourdough is a slap in our ancestors face. That is like comparing a paint by number to the Mona Lisa and saying the paint by number is LIKE the Mona Lisa. Leo would turn over in his grave. LOL





If you want sourdough bread, you must have a mature, viable sourdough culture teaming full of yeasty beasties and the right bacteria. It takes time to develop the right pH and ratio of bacteria to yeast. It is possible to cultivate a starter and make something out of it in 10 days, but it is in its infancy at that time. For good bread, it takes a number of weeks to months of nurturing to get something worth calling bread.





Something tells me you don't have a sourdough starter, so what you could do that will have some nice flavor is make a preferment overnight. Different countries call it by different names.. poolish, biga, etc.





Peter Reinhardt makes fantastic breads using bigas. I cannot put any of his recipes here as that would violate copyright laws. I suggest doing a search for Peter Reinhardt, and also purchasing one of his books like Crust and Crumb





For the cheese bread, King Arthur Flour just posted a fantastic cheese bread recipe: http://tinyurl.com/cheesebread





If you want to delve into the sourdough world and start a culture yourself, KitchenAid has a forum where experts share their recipes and how-to's. http://tinyurl.com/sourdoughinfoWhat is a good sourdough bread recipe (and cheese bread)?
cream cheese bread





Cream cheese bread


1 lb loaf


1-3/4 teaspoons active dry yeast


2 cups bread flour


3/4 teaspoon salt


2 tablespoons white sugar


2 tablespoons and 2 teaspoons margarine


2/3 cup cream cheese, diced


1 egg


3 tablespoons and 1-3/4 teaspoons milk





1 1/2 lb loaf


2 1/2 teaspoons active dry yeast


3 cups bread flour


1 teaspoon salt


3 tablespoons white sugar


1/4 cup margarine


1 cup cream cheese, diced


1 egg


1/3 cup milk











DIRECTIONS:


Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.








If you don't have a bread machine:


Simply do it all by hand or by standmixer. Proof your yeast in the water called for in the recipe, put the flour in the mixer bowl. Add the proofed yeast and water to the flour along with the other ingredients. Knead with the standmixer on speed 2 for several minutes until the dough feels right (passes the window pane test for gluten development). Cover bowl and place in a warm but not hot place to rise till doubled. Then shape the bread, either in a round bowl to be free formed and baked or place in your loaf pan. Cover and let rise again till almost doubled. Preheat the oven to about 400 degrees. Then place your bread in the oven and bake for about 30 minutes or so.





Check to see if it is done and bake more if needed. The internal temp of the bread should be around 200 degrees to be done. You can stick a meat thermometer in it to take its temperature. That should do it!



I can't help with the cheese bread (though it sounds tasty!) but the links below are my trusty sourdough recipes, the first link is for the starter and the second is the recipe for the bread. They are both really simple.
SOURDOUGH BREAD





THE SOURDOUGH STARTER:





1 pkg. dry yeast


3/4 c. sugar


3 tbsp. instant potato flakes


1 c. warm water





Take the sourdough starter out of the refrigerator and feed with the following:





3/4 c. sugar


3 tbsp. instant potato flakes


1 c. warm water





Mix these ingredients well and add to the starter. Let stand in warm place for 8 to 12 hours. Will be very bubbly. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again.





To make bread, make a stiff dough of the following:





1/3 c. sugar


1 tbsp. salt


1/2 c. corn oil


1 c. starter


1 1/2 c. warm water


6 c. Pillsbury bread flour





Put dough in large oiled bowl. Pat top of dough with oil. Cover lightly with foil and let stand for 12 to 14 hours. Do not refrigerate. Punch dough down and knead a little and divide in 3 parts. Knead each part on a floured board 8 to 10 times. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours. Bake at 325 degrees for 30 to 45 minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.


~~~~~~~~~~~~~~~~~~





CHEESE BREAD





2 cups flour


4 tsp. baking powder


1 1/2 teaspoons salt


1 1/2 cups shredded Cheddar cheese


1/4 grated Parmesan cheese


2 eggs, beaten


1/4 cup butter, melted


1 cup milk


2 tablespoons grated Parmesan cheese





Preheat oven to 350F degrees.





Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.





Pour into a greased 9x5'; loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.





Bake about 45 minutes.





Serve warm, or sprinkled with cheese and toasted the next day.


~~~~~~~~~~~~~~~~~~~~~~





hope this helped and good luck

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Looking for a bread recipe made with cheese?

Please read be for posting


this bread is round , has cheese i'm thinking sharp chedder also has green peppers,and onions not sure if there was any other veg added to the bread by chance anyone know what it called my baker used to make in in Idaho .Looking for a bread recipe made with cheese?
Use one of the cheese bread recipes posted and add cheddar,gr.pepper and onions to the dough.It will work as I have done it ...adding all kinds of different stuff.


Toss the green pepper in a little flour before adding to the dough.


Let rise..punch down,shape into a round loaf,let rise and bake.I brush it with egg wash before baking.You can also add extra chese on top about 5 mins.before removing from the oven.Cheddar is what I use.


I also like to make it with a Foccacia Bread dough recipe.


Leave the spices out if you don't care for them.I do it both ways.Oh...I add fresh garlic........





Foccacia Bread


2 3/4 cups all-purpose flour


1 teaspoon salt


1 teaspoon granulated sugar


1 tablespoon active dry yeast


1 teaspoon garlic powder


1 teaspoon dried oregano


1 teaspoon dried thyme


1 pinch ground black pepper


1 tablespoon olive oil


1 cup warm water (120-130 F; 49-54 C)


1 tablespoon grated Parmesan cheese


1 Tbsp. fresh rosemary,





Directions


In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, and black pepper. Mix in the olive oil and water. (Be sure the water is warmed to the appropriate temperature or the dough will not rise.)


When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a cloth, and let rise in a warm place for 30 minutes.


Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle and press indentations into the dough spaced about 2 inches apart. Lightly brush top with olive oil. Sprinkle with Parmesan cheese and rosemary.


Bake in preheated oven for 10-15 minutes, or until golden brown. Serve warm.


This recipe will only produce enough dough to only partially fill a standard baking sheet. If you wish to make a full baking sheet's worth, double the recipe.Looking for a bread recipe made with cheese?
Cheese and Pepper Muffins


35 min | 15 min prep | 18 muffins





Ingredients


2 1/2 cups all-purpose flour


1/4 cup yellow cornmeal


1/4 cup sugar


2 tablespoons baking powder


1/2 teaspoon salt


1/4 teaspoon red peppers


3/4 cup sharp cheddar cheese


1/4 cup onions


3 tablespoons green peppers


1 (2 ounce) jar diced pimentos , drained





2 eggs , beaten


1 1/2 cups milk


1/4 cup vegetable oil





Directions


1Combine first 10 ingredients in a large bowl,make a well in the center of the mixture.


2Combine eggs,milk and oil,add to dry ingredients,stirring just until moistened.


3Spoon into greased muffin pans,filling 2/3 full.


4Bake at 400 for 20-25 minutes
www.allrecipes.com
Extra Good Cheese Bread





2 tb Butter or margarine


1/2 c Onion; minced


1/4 cup chopped green pepper


1 1/4 c All purpose flour


2 ts Baking powder


3/4 ts Salt


1 Egg; lightly beaten


1/4 c Oil


1/2 c Milk


1/2 c Cottage cheese


1/2 c Cheddar cheese; grated


1 tb Poppy seeds





Instructions:


Melt butter in skillet. Add onion and green pepper. Saute until tender. Stir together flour,


baking powder and salt. Blend egg, oil and milk. Stir into flour mixture,


blending lightly. Stir in cottage cheese and sauteed onions. Turn into


buttered 9'; round cake pan. Sprinkle with cheddar cheese and poppy seeds.


Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in


wedges.
thus one????





Cheese Bread





Ingredients





2 (1/4 ounce) packets active dry yeast


2 cups milk


2 tablespoons sugar


2 tablespoons butter , melted


1/4 teaspoon salt


4 1/2 cups all-purpose flour


6 ounces sharp cheddar cheese , cut into 1/4-inch dice





Directions





1. Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.





2 . Add the sugar, butter, and salt and stir to dissolve.





3. Add the flour and beat with an electric mixer until smooth.





4. Add the cheese and mix to thoroughly combine.





5. Pour the batter into a well greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.





6. Allow to sit at room temperature until doubled in volume, about 1 hour.





7. Bake in a preheated 350掳F (180掳C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.





8. Allow to cool for at least 30 minutes before serving.





http://www.recipezaar.com/68210


(*-*)

I would like to replace the oil in my bread recipe with applesauce or yogurt.?

Has anyone tried it? What was the difference?I would like to replace the oil in my bread recipe with applesauce or yogurt.?
While you are at it you can replace some of the flour with almond meal (ground almonds) for more fiber and nutrition.I would like to replace the oil in my bread recipe with applesauce or yogurt.?
that sounds like something that would work better in cake, I can't quite immagine the texture while kneeding. but it's certainly worth a try :)
I've never tried yogurt.





Applesauce works wonderfully for me.





The difference was not noticable.
Actually you can't completely do away with the oil, it needed to make the bread recipe work properly. The oil or fat in the recipe is part of a chemical reaction that has to take place for the bread to rise properly. It helps a protein called gluten to become elastic and help the bread dough to retain the air that makes the bread rise, so you would be best to leave a portion of the oil in but if there is fat in the yogurt you could use it to replace say 3/4 of the oil in your recipe. Apple sauce, not so much-you could use it to replace some of the sugar though.
I assume it would make it more moist without altering the taste


But instead of replacing the oil completely, try cutting down on the oil as you add the apple sauce or yogurt


Just don't forget to coat the sides of the pan with butter and flour and you should be fine.

-Does anyone have a normal bread recipe which uses self raising flour?

';Normal'; bread would be a regular yeast-risen loaf so the answer would be no. Self raising flour contains bicarbonate of soda which is the rising agent, normal bread is made with yeast and proofed before baking. They are two totally different things.





Cheers-Does anyone have a normal bread recipe which uses self raising flour?
They use beer as a replacement for yeast. Bread has yeast in it. Unless your making unleavened bread which is a Kosher Bread. Its kinda tough but good.





Biscuits are an example of leavened bread without yeast.


6 cups of self rising


2 cups of lard or shortening


1 cup of milk





Cut in or mix the fats with the flour then add the milk if after mixing you find you need more liquid add it one tablespoon at a time, roll it out thick cut into biscuits, bake at 400 for 10minutes.





There is salt rising bread that does not use packaged yeast but rather a ';Starter'; that you make yourself, it complicates the recipe %26amp; is not a ';Quick Bread';.





Google simple Quick Breads for more recipes. Breads that use salt, sugar %26amp; eggs generally fall under muffins or cakes.-Does anyone have a normal bread recipe which uses self raising flour?
If the normal ingredient calls for normal flour, then use normal flour. But if you want to go self raising and end up with a mess that's your concern.





Bread, pizza dough and things down this line, need proof time for the yeast to work, certain ingredients used for the manufacture of self raising flour does not react too well with yeast.
This sounded good to me!





3 cups self rising flour


1/2 cup sugar


1 12 oz bottle of beer


Stir these ingredients together....you can also add some shredded sharp cheese and herbs, such as chopped chives to this. Dump into a lightly greased loaf pan - larger size. Bake at 350 degrees for 45 minutes. Pour melted butter over top and bake for 10 more minutes. Cool.....remove from pan....can be served somewhat warm.

Perfect Irish soda bread recipe?

I need a recipe for authentic Irish soda bread. Thanks so much!Perfect Irish soda bread recipe?
Irresistible Irish Soda Bread :) YUMMY





This recipe makes one loaf.





Ingredients:


3 cups Unbleached white flour


2 teaspoons Baking powder


1 teaspoon Baking soda


1/2 teaspoon Salt


12 tablespoons cold, sweet butter


2 cups Raisins


1 Egg


1/2 cup Honey


1 cup Buttermilk





Directions:





Preheat oven to 350F.





Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and toss to distribute evenly, using two forks.





Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk.





Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy.





Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. Round is the traditional shape. Spoon batter out into the pan and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 350 F about an hour or until the middle is set. Cut out a piece to test if necessary.





Cut into wedges and serve warm from the pan.





enjoy!

Can anyone share their favorite bread recipe?

This is one of my favorite recipes for skillet cornbread, Southern-style. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.


INGREDIENTS:





* 1 tablespoon vegetable oil


* 2 1/2 cups white cornmeal


* 1 cup all-purpose flour


* 2 teaspoons salt


* 2 teaspoons baking powder


* 1/2 teaspoon baking soda


* 1 cup buttermilk


* 1 cup low-fat milk


* 2 large eggs


* 2 to 3 tablespoons melted butter





PREPARATION:


Preheat oven to 400掳.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.


In a mixing bowl, combine the meal, flour, salt, baking powder and soda.





In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.





Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350掳. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.


Cut into squares or wedges.Can anyone share their favorite bread recipe?
Blue Ribbon White Bread


Prep Time: 20 Minutes


Cook Time: 35 Minutes Ready In: 2 Hours 40 Minutes


Yields: 24 servings





INGREDIENTS:


1 (.25 ounce) package active dry yeast


1 teaspoon sugar


1/2 cup warm water (110 degrees F/45 degrees C)


1 (12 fluid ounce) canevaporated milk


1/4 cup warm water


1/4 cup shortening, melted


1/4 cup honey


2 teaspoons salt


6 cups bread flour


2 tablespoons butter, melted





DIRECTIONS:


1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.


2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.


3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.


4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).


5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.Can anyone share their favorite bread recipe?
Oh, yes. I'd love to. It's a yoghurt-herb bread. You can also turn it into a garlic pull-apart after the first rising by making strong melted garlic butter to dip little torn-off pieces of dough into. Pile those into the pans, let rise, and bake as usual.





2-1/2 cups water


8 oz plain yoghurt


1 pkt dry yeast


1 tbl sugar


1 tsp salt


1 tsp rosemary


1 tbl chives


1 tsp basil


1 tsp oregano


1/2 tsp sage


6 to 6-1/2 cups flour





Gently stir the yoghurt into the water. Warm to hot bath temp. (You can stick your finger in it without burning yourself, but it's definitely hot -- like a nice hot bath.) Mix the sugar, yeast, and salt into about 2 cups flour. Mix well. Add the hot liquid and stir until smooth. Gradually add the spices and enough flour to make a good dough. Mix until smooth. Dough should be smooth and elastic, neither stiff nor sticky. Turn onto floured surface (warm it before flouring if it's chilly -- set a large flat pan of warm water on the surface to warm it a bit while you're mixing everything) and knead several times. Place in a large heavy mixing bowl or Crock-Pot (again, warm it first if it's chilly) and cover with a non-terry towel. Let rise 45 min or so. Don't let it take a chill.





Punch dough down in bowl, turn onto floured surface (warmed, if needed) and knead a few times. Dough should be smooth and elastic, neither stiff nor sticky. Shape into loaves and place into two lightly greased (or sprayed) large loaf pans (5x9.) Cover with the towel again, and let rise another 45 min. Keep it from any chills.





Bake 35-40 min at 375 degrees Fahrenheit until beautifully browned. Remove from pans, brush with melted margarine all over to get the prettiest, softest crust. Cool covered with that towel, slice, and enjoy.





Yep, that's my favorite bread recipe. I have others. Email me if you want. I'm thejanith and I'm on Yahoo, of course.
Italian Rosemary Bread Mpls Star Tribune 1998





# 1 c. warm water, 105 to 115 degrees





# 1 pkg. active dry yeast





# 2 tbsp. crumbled dry rosemary





# 2 tsp. minced dry onion, if desired





# 1 tsp. salt





# 1 c. whole wheat flour





# 2 c. bread flour, divided





# Oil





# Lightly beaten egg for glaze





# 陆 tsp. coarse salt





In a large, warmed bowl, combine the warm water and the yeast. Let stand until foamy, about 5 minutes. Add the rosemary, onion, salt, whole wheat flour and about 戮 cup of the bread flour.





Beat with a spoon or an electric mixer, until the dough pulls away from the sides of the bowl in long, stretchy strands.





Stir in most of the remaining flour, until the dough is stiff. Turn out on a lightly floured board and knead until the dough is smooth and springy, about 10 minutes. (Or, knead in a machine with a dough hook until dough is springy and pulls cleanly away from the sides of the bowl.)





Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.





(To make in a bread machine, measure all of the ingredients into the container of a bread machine and program the machine to make dough.)





Punch the dough down and knead briefly on a floured board. Shape into a ball, gently pulling the top surface until smooth. Place on a lightly greased baking sheet, brush lightly with oil. Cover and let rise in a warm place until doubled.





Brush with beaten egg and with a razor or sharp knife, cut a large X on the top of the loaf. Sprinkle with coarse salt. Bake at 375 degrees until loaf is browned and a wooden skewer inserted through the loaf comes out clean and dry, 35 to 40 minutes.

Anyone have a delicious Corn Bread Recipe?

That's a little sweeter then usual?





Thanks!Anyone have a delicious Corn Bread Recipe?
Grandmother's Buttermilk Cornbread --





INGREDIENTS


1/4 pound butter


2/3 cup white sugar


2 eggs


1 cup buttermilk


1/2 teaspoon baking soda


1 cup cornmeal


1 cup all-purpose flour


1/2 teaspoon salt











DIRECTIONS


Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.


Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.


Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>




Golden Sweet Cornbread --








INGREDIENTS


1 cup all-purpose flour


1 cup yellow cornmeal


2/3 cup white sugar


1 teaspoon salt


3 1/2 teaspoons baking powder


1 egg


1 cup milk


1/3 cup vegetable oil











DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.


In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.


Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







*****This is absolutely DELISH, make it all the tine*****








Cheese Corn Spoon Bread --








INGREDIENTS


2 eggs


1 (12 ounce) package corn bread mix


1 (8 ounce) can cream-style corn


1 (8.75 ounce) can sweet corn, drained


1 cup sour cream


1/2 cup melted butter


1 cup shredded Cheddar cheese











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking dish.


Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream and melted butter or margarine. Mix well and pour into the prepared pan.


Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.Anyone have a delicious Corn Bread Recipe?
1 1/2 cups white cornmeal


1/2 cup all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon kosher salt


1 large egg, lightly beaten


1 1/2 cups well-shaken buttermilk


1 1/2 sticks (3/4 cups) unsalted butter, melted





Special equipment: 1 (10-inch) well-seasoned cast-iron skillet





Heat dry skillet in upper and lower thirds of oven while preheating oven to 450 degrees F.





Whisk together cornmeal, flour, baking powder, baking soda, and salt. Add egg, buttermilk, and 1/2 cup melted butter, then quickly stir together.





Remove hot skillet from oven. Divide remaining 1/4 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.
1 1/2 c. flour


2/3 c. sugar


1/2 c. corn meal


1 tblspn. baking powder


1/2 teaspn. salt


1 1/4 c. milk


2 eggs, lightly beaten


1/3 c. veg. oil


3 tblspns. butter, melted


combine flour, sugar, corn meal, b. powder, and salt in a med. bowl. Combine eggs, milk veg. oil, and butter in a small bowl. Mix well and add to dry mixture. DON'T over mix Bake in a 8x8 pan at 350 for 35 min. This is almost like cake. Very GOOD!
1%26amp;1/4 cup yellow cornmeal, 3/4 cup of REGULAR enriched flour, 1 heaping ts salt, 4 level ts baking POWDER, 1/4 cup sugar. Blend dry ingredients well, then add 1 well beaten lg. egg, 1/3 cup veg.oil, and 1 cup milk. Mix well ! Oven at 350 deg., bake about 20 min., or until top of cornbread is a light, golden brown.!
use the Jiffy Mix cornbread mix, and then instead of milk, add one can of cream style corn for the liquid. You have to cook it a little bit longer, and it will be sweeter and very, very moist.
corn mix


1 egg


1/3 cup milk


preheat in oven to 400 degrees


grease muffin pans or use


paper baking cups


cook for 3or4 minutes
I love the jiffy corn bread mix, I add fresh chopped basil to mine, dried basil works good as well,


It always gets great compliments!

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I am allergic to yeast, and am looking for a yeast free bread recipe that can be made with whole grain flour.?

I would like to bake this bread in a loaf pan so that the bread could be sliced and used for sandwiches.I am allergic to yeast, and am looking for a yeast free bread recipe that can be made with whole grain flour.?
How about Irish soda bread? It uses baking soda instead of yeast.





INGREDIENTS


3 cups all-purpose flour


1 tablespoon baking powder


1/3 cup white sugar


1 teaspoon salt


1 teaspoon baking soda


1 egg, lightly beaten


2 cups buttermilk


1/4 cup butter, melted





DIRECTIONS


1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.


2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.


3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.





Heres some other recipes


http://www.care2.com/channels/solutions/鈥?/a>


http://www.cdkitchen.com/recipes/cat/396鈥?/a>I am allergic to yeast, and am looking for a yeast free bread recipe that can be made with whole grain flour.?
Chocolate Chip Bread I











';This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.';





Original recipe yield:


1 - 2 pound loaf





PREP TIME 10 Min


COOK TIME 2 Hrs 50 Min


READY IN 3 Hrs


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1/4 cup water


1 cup milk


1 egg


3 cups bread flour


3 tablespoons brown sugar


2 tablespoons white sugar


1 teaspoon salt


1 teaspoon ground cinnamon


1 1/2 teaspoons active dry yeast


2 tablespoons margarine, softened


3/4 cup semisweet chocolate chips


DIRECTIONS


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.








READ REVIEWS (9)





NUTRITION INFORMATION


Servings Per Recipe: 15





Amount Per Serving





Calories: 184





Total Fat: 5.2g


Cholesterol: 15mg


Sodium: 191mg


Total Carbs: 30.6g


Dietary Fiber: 1.3g


Protein: 4.8g
Any bread classified as a quick bread does not use yeast as a leavening agent. That may be a good place to start in your search.
No Fuss Rolls: I've never tried to make this recipe in a loaf pan, but I always substituted most of the white flour with whole wheat flour.





I found this Brown Bread Recipe. Think I'd substitute brown rice flour or maybe honey for the molasses, or at least part of it. Sounds too sweet.





This quick bread recipe from fooddownunder.com sounds promising. If this recipe can be used in either a muffin pan or loaf pan, don't know why the roll recipe couldn't, either. And it's so quick and easy.





I certainly sympathize with allergies I have many of my own, and what I don't have other family members do.


Hope you find the perfect recipe(s)!!
Chocolate Chip Bread I











';This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.';





Original recipe yield:


1 - 2 pound loaf





PREP TIME 10 Min


COOK TIME 2 Hrs 50 Min


READY IN 3 Hrs


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1/4 cup water


1 cup milk


1 egg


3 cups bread flour


3 tablespoons brown sugar


2 tablespoons white sugar


1 teaspoon salt


1 teaspoon ground cinnamon


1 1/2 teaspoons active dry yeast


2 tablespoons margarine, softened


3/4 cup semisweet chocolate chips


DIRECTIONS


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.








READ REVIEWS (9)





NUTRITION INFORMATION


Servings Per Recipe: 15





Amount Per Serving





Calories: 184





Total Fat: 5.2g


Cholesterol: 15mg


Sodium: 191mg


Total Carbs: 30.6g


Dietary Fiber: 1.3g


Protein: 4.8g

Can I use my banana bread recipe to make muffins instead of a loaf?

I love my recipe (it has cream cheese in it), but I'd like to make muffins. The bread recipe cooks for an hour and 15 minutes. How do I alter the recipe and cooking time to make muffins?





Thanks!!!Can I use my banana bread recipe to make muffins instead of a loaf?
It's obviously going to be much shorter of a cook time, as you already know. The only way I can suggest is trial and error. To determine if the muffins are done, stick a toothpick (or knife, fork, whatever) into them when they begin to look done. If the pick comes out clean, they're done. If it's got muffin stuck to it, they still need more time.Can I use my banana bread recipe to make muffins instead of a loaf?
http://allrecipes.com/Recipe/Sarahs-Bana鈥?/a>





This recipe looks delicious, and it might be what you're looking for! I hope this helps! Happy Holidays!

I need a good loaf bread recipe?

Cooking %26amp; Recipes


Member since: January 05, 2007


Total points: 2,430 (Level 3)





63--% Best answer





jim b





PERFECT WHITE BREAD





Two loaves of bread - crisp of crust and tender of crumb.





1 pkg. active dry yeast


1 c. lukewarm water


2 tbsp. sugar


2 tsp. salt


1/4 c. Crisco


1 c. hot milk


5 to 6 c. enriched flour





Soften yeast in 1/4 cup of the lukewarm water for 5 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour hot milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.


Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into bread pan rubbed with Crisco. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.





To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.





When baked: Turn loaves from pans immediately to keep crust crisp, and cool on a cake rack. For a soft, tender crust: Brush loaves with Crisco as soon as they come from oven.





For one loaf of perfect bread and one dozen rolls: Make Perfect White Bread and let rise until double in bulk. Punch down dough and divide in half. Shape one half into a loaf and follow directions for rising and baking. Divide remaining dough into twelve portions and shape each portion into a round roll. Place rolls 2 inches apart on baking sheet rubbed with Crisco, cover and let rise until double in bulk, about 1 1/2 hours. Bake at 400 degrees for 15 minutes, or until done.


UMM__ I gave this recipe to jean 2 or 3 days ago. And I just read her comments a few minuts ago she is well pleased with it.


She is cooking for 4 commercal fishermen


and they were well pleased also. I hope you will like too. jim bI need a good loaf bread recipe?
Use your favorite multigrain cereal in this delicious bread machine recipe, which is incredibly good toasted.





INGREDIENTS:





1-1/4 cups water


2 Tbsp. butter, softened


1-1/3 cups bread flour


1-1/3 cups whole wheat flour


1 cup seven grain or multigrain cereal


3 Tbsp. brown sugar


1-1/4 tsp. salt


2-1/2 tsp. bread machine yeast





PREPARATION:





Place all ingredients in the bread machine pan in order recommended by the machine manufacturer. Select Whole Wheat or Basic/White Cycle. Use Medium or Light Crust Color. Remove bread from machine when done and let cool on wire rack.I need a good loaf bread recipe?
Go to allrecipes.com, they have a ton of recipes and you can do an advanced search by type and if you're using a bread machine, etc.


Overall a great site, I can spend a lot of time there.
Rosemary Whole Grain


Ingredients:


1 1/2 cups warm water


1 Tablespoon oil (we use macnut oil)


3 Tablespoons Splenda


2 heaping teaspoons yeast


1/2 teaspoon salt


1/2 cup wheat gluten


2 heaping Tablespoons whey


1 Tablespoon rosemary seeds


2 heaping Tablespoons of flax seed meal


3/4 cup kamut flour


1 cup spelt flour1 cup whole wheat flour


Method


Combine water, oil, Splenda and yeast in a bowl. While yeast is proofing, combine the dry ingredients in another bowl. Slowly add the dry ingredients to the yeast mixture to create the dough. Knead dough and set aside in a warm place until it rises and doubles in size. Punch down and place in bread pan and allow to rise (about 45 minutes). Preheat oven to 400 degrees. Bake for 35 minutes or until bread sounds hollow when tapped. Remove from pan. Allow to cool before slicing.





Notes: Don't pack down flour when measuring.
3 cups coarse-ground wheat


5 1/2 cups fresh whole-wheat flour


5 tsp yeast


6 1/4 cups water


1/2 cup honey


1/3 cup canola oil


3 tbsp ground flaxseed (optional)


5 tsp salt


About 7 to 8 cups white bread flour





First, mix the coarse-ground wheat, whole-wheat flour, yeast and water in a large bowl. Cover and let rise for six hours. Then, stir in the rest of the ingredients, except for the white bread flour. Add the white flour, 1 cup at a time, stirring with a heavy wooden spoon until the dough becomes too thick to stir. Now, knead the dough, adding the remainder of the white flour.





Next, cover the dough with a towel and let it rise until it doubles鈥攁bout 1 1/2 hours.





Sprinkle a little white flour on the countertop, then punch down the dough and form five equal loaves. Place one dough loaf on each end of a cookie sheet, and three dough loaves lengthwise in the middle.





Make three cuts in the top of each loaf. Let the loaves rise in a warm place until a dimple made with your finger won鈥檛 bounce back.





Last, bake at 375 degrees for about 40 minutes. After baking, place each loaf on a rack and let cool for six hours or more.





Eat one loaf, freeze one loaf and you鈥檒l still have three loaves to give as gifts

Can you use any bread recipe for a bread machine?

I have some great family bread recipes, but it's for the oven and I borrowed a bread machine from a friend and I thought I would try making them in there, but I don't know if it will work. I don't have the manual for the bread machine so I don't know the cooking times and temps for each setting.


If I can't use my recipes, I need a bread recipe for pumpkin and zuccini in the bread machine that you have tried and it works great.Can you use any bread recipe for a bread machine?
Yes, you just have to add the largest wet ingredient first, the other ingredients in the middle, and then all the flour second to last and the yeast last. Put the setting on Dough, so the bread machine will mix it and everything, then you just have to take it out and cook it when it's done. You can make rolls or a loaf and cook it at 350 degrees F in the oven.Can you use any bread recipe for a bread machine?
First, check on the internet for the make and model of bread machine. You can probably find the instruction manual there.

Can I use a bread recipe to make muffins?

There is a lemon poppy seed bread recipe that sounds really good but I want to make them muffins instead of bread. Can I do this without changing anything? or what do I have to change about the recipe in order to do this?Can I use a bread recipe to make muffins?
you know thursday i made banana bread muffins and i used my banana bread recipe the only thing i changed was the baking time mine are small muffins and i cooked for 15 to 20 min so id imagine is the same for yours


by the way send me your recipe it sounds good i can't find a recipe without it having pudding i don't want to add that but yeah go ahead why wouldn't it work that is dumb for someone to say thatCan I use a bread recipe to make muffins?
Yeah you can people make it seem like that recipe is for that and yada yada yada. Try experimenting like I do. Muffins is in around the same category as bread just like cupcakes are with cakes. It'll rise the same and look really nice just make sure you use cupcake tins and those little wrapper things to really balance that way when it rises it'll stay the same shape.
add more egg and milk and oil. do not let the dough rise.and the consistency of the dough must be moist and a bit runny, just like a cake batter.


check out this site. They have lots of muffin choices/variations for inspiration. just Google yeolesweets.
Using a bread recipe would be like mini bread rolls . Should be nice. I would either add poppy seed and lemon to mixture or sprinkle on the top Even add some sugar to the lemon if sprinkling on the top.
no, bread is diff then muffins, muffins are more like cakes


get a muffin mix and add your poppy seed lemon to your muffin mix

Dark pumpernickel bread recipe?

i have tried several different recipes but they dont get as dark as the kind in the store. I would like a really good recipe that looks and tastes like the real deal. I already tried food network and didnt find one. Please send me one you have tried yourself and loved. Thanks!Dark pumpernickel bread recipe?
I had the same problem so I tried Russian rye


It was more to my liking maybe you could give it a try. I just leave out the caraway and fennel seed and it works for me.





Russian Black Bread


Submitted by: Mary


Rated: 5 out of 5 by 44 members Prep Time: 5 Minutes


Cook Time: 3 Hours Ready In: 3 Hours 5 Minutes


Yields: 12 servings


';There 's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor.';


INGREDIENTS:


1 1/2 cups water


2 tablespoons cider vinegar


2 1/2 cups bread flour


1 cup rye flour


1 teaspoon salt


2 tablespoons margarine


2 tablespoons dark corn syrup


1 tablespoon brown sugar


3 tablespoons unsweetened cocoa powder


1 teaspoon instant coffee granules


1 tablespoon caraway seed


1/4 teaspoon fennel seed (optional)


2 teaspoons active dry yeast





DIRECTIONS:


1. Place ingredients into the bread machine in order suggested by the manufacturer.


2. Use the whole wheat, regular crust setting.


3. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.Dark pumpernickel bread recipe?
Pumpernickel Bread


.


1 1/4 cups tepid water


2 tablespoons canola oil


1/4 cup molasses


1 1/2 cups white bread flour


1/2 cup whole-wheat flour


1 cup rye flour


4 teaspoons nonfat dry milk powder


2 tablespoons sugar


1 1/2 teaspoons salt


1/4 cup yellow cornmeal or white cornmeal


3 tablespoons cocoa powder (I have used fat-free, non-caffiene Ovaltine.)


1/2 teaspoon instant decaffeinated coffee


2 teaspoons caraway seeds (optional)


2 teaspoons yeast (fast rise or bread yeast) or 3 teaspoons active dry yeast (fast rise or bread yeast)


12 servings





1. Load bread machine according to machine standards.


2. Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.

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Got a bread recipe that calls for 5 1/2 cups of AP flour. Can I substitute with whole wheat flour?

You can, but the bread will be very dense with the amount of yeast the recipe probably calls for. For home made bread, it is usually best to start with a 50/50 combination of AP flour and Whole Wheat. The final product is somewhat more dense than regular home baked white bread, but still an enjoyable texture.Got a bread recipe that calls for 5 1/2 cups of AP flour. Can I substitute with whole wheat flour?
Of course you can go right aheadGot a bread recipe that calls for 5 1/2 cups of AP flour. Can I substitute with whole wheat flour?
You may substitute Half whole wheat and half all purpose as per my bag of Gold Medal Stone Ground Whole Wheat flour. Good Luck.
Not as a one-for-one substitute. You can start with a half-and-half mixture as an experiment, but don't expect it to be edible.
I would not recommend it. Whole wheat rises differently and will throw off your other ingredients such as salt, sugar and yeast.





I would do maybe 25% whole wheat or less. But instead of AP flower, make the other 75% bread flour.





Recipes are like a chemical formula. When you change one thing, the end product changes.
Yes, it can be done.


But the whole wheat product would be a little firmer in texture in the end.

Does anyone have a good low-fat banana bread recipe?

I make this one alot!!! Its great and it only has 2 grams of fat per serving and 119 calories.





1 3/4 C all purpose flour


1/2 C sugar


1 t baking powder


1/2 t baking soda


1/2 t salt


1 C mashed ripe bananas( about 2 medium)


1/3 C fruit based substitute for fat or applesauce


2 large egg whites


1 large egg


1/4 C pecans (optional)





Preheat oven to 350 degrees. Grease a 9x5 loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. In medium bowl, with fork, mix bananas , fat substitute, egg whites, and egg until well blended. Stir banana mixture into flour mixture just until flour mixture is moistened.





Pour batter into prepared pan: sprinkle with chopped nuts. Bake until toothpick comes out almost clean, 40 to 50 minutes. Cool in pan on wire rack 10 minutes: remove from pan and cool completely on wire rack.Does anyone have a good low-fat banana bread recipe?
I found this on the net a long time ago and unfortunately I don't have the link. But here it is.


1 cup sugar


1 tsp butter or margarine


2 eggs (or I have used 3 egg whites)


1 tsp baking soda


2 cups flour (I have substituted 1 cup white and 1 cup whole wheat)


4 very ripe bananas mashed





Mix everything together.


Put in greased loaf pan and bake at 350 degrees for 30-40 mins or until split on top is dry and golden. Test with a toothpick.Does anyone have a good low-fat banana bread recipe?
2 1/4 c. flour


1 2/3 c. sugar


1 tsp. salt


1 1/4 tsp. baking powder


1 1/4 tsp. soda


2/3 c. skim milk


1/2 c. plain nonfat yogurt


2 tbsp. vegetable oil


1 1/4 tsp. baking powder


2/3 c. egg whites or egg beaters


1 1/4 c. mashed ripe bananas


2/3 c. chopped nuts





Heat oven to 350 degrees. Pam loaf pan. Measure all ingredients into large mixer bowl and blend 1/2 minutes on low speed, scraping bowl constantly. Beat 3 minutes on high and pour into 2 pans. Bake 50 minutes to 1 hour or until wooden pick inserted in center comes out clean. Size: 2 (7 x 3 inch) loaf pans.





This is the best one I have tasted so far!!!
Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.


2 large eggs


3/4 cup sugar


1 cup smashed ripe bananas (about 3 medium)


1/3 cup buttermilk


1 tablespoon vegetable oil


1 tablespoon vanilla extract


1 3/4 cups all purpose flour


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt











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


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





Makes 1 loaf.

Croatian Bread Recipe, not the fancy, holiday kind?

Does anyone have a recipe for Croatian bread? Just normal bread, not the fancy holiday kind, just a loaf of bread. It tasted so different, maybe with cornmeal in it? Or something else I just can't nail. Any help would be heartily appreciated.Croatian Bread Recipe, not the fancy, holiday kind?
Pogaca (Farmer's Bread)





1/4 cup shortening


2 pound flour


Salt


2/3 cup yeast cake


1 1/3 cups water





Mix shortening in 1-1/2 pounds flour; add salt and yeast previously dissolved in a little lukewarm water and mix. Knead well, occasionally sprinkling the dough with the remaining flour. Dough should be neither stiff nor soft. Roll the dough out into the size and shape of a round baking dish. Oil or grease and flour the baking dish and place the dough in it. Cover. Let it rise for 15 minutes. Prick with fork, starting 1 inch from the edge and making circles spaced 1 inch from another. If desired, brush with egg yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set the oven on moderate.





Serve Pogaca cut into a long narrow strip.Croatian Bread Recipe, not the fancy, holiday kind?
Okrugli Vrsak (Croatian bread):





2 hours 20 min prep


1 loaf





1 1/2 cups butter or oleo


1 lb confectioners' sugar


6 eggs


1/8 teaspoon salt


1 tablespoon vanilla


1 tablespoon almond flavoring


1 lemon, peel grated


4 cups flour


1 tablespoon baking powder


raisins or nuts or mixed fruit or poppy seeds





1. Cream butter and sugar; add eggs, one at a time, and beat well.


2. Add all the flavorings and salt.


3. Add flour and baking powder which you have mixed together, one cup at a time.


4. Mix only long enough to make it creamy.


5. Sprinkle a little flour on raisins or fruit mix if you add them.


6. Or add nuts or poppy seed.


7. Bake in tube pan or loaf pan for 1 hour and 15-25 minutes, or until done, at 325 F.

I am looking for a peach bread recipe like the one served at the bread winner in Atlanta, Georgia.?

I ordered a loaf and it was very buttery and peachy. The ingredients listed included sour cream. I tried a peach pound cake on all recipes but it was not quite as good. Would love to know if anybody has this recipe.I am looking for a peach bread recipe like the one served at the bread winner in Atlanta, Georgia.?
GEORGIA Peach Bread





1-1/2 cups sugar


1/2 cup shortening


1/2 cup sour cream


2 eggs


2 1/4 cups pureed peaches


2 cups all-purpose flour


1 teaspoon cinnamon


1 teaspoon baking soda


1 teaspoon baking powder


1/4 teaspoon salt


1 teaspoon vanilla


1 cup finely chopped pecans





Cream sugar and shorteningand sour cream together.


Add eggs and mix thoroughly. Add peach


puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and


stir until blended.


Pour into two loaf pans approximately 5- x 9-inches in


size, that have been well greased and floured.





Bake at 325 degrees F for 55 minutes to 1 hour.





Let bread cool a few minutes before removing from pan.

Can i use apples instead of bananas in a banana bread recipe?

i don't have the bananas but the kids went apple picking... can i use the recipe on the side of the jiffy box? do i need to anything else to it?? i understand cinnamon but anything else?Can i use apples instead of bananas in a banana bread recipe?
Yep...for apple bread...or use any basic sweet bread recipe and put in whatever you want.


I always add apple pie spice to apple bread (cinnamon, cloves, nutmeg, alspice)Can i use apples instead of bananas in a banana bread recipe?
If you have apples, these are really good.








Morning Glory Muffins





2 cups flour


1 陆 cups sugar


2 tsp baking soda


陆 tsp salt


2 tsp cinnamon


3 lg carrots, grated


陆 cup nuts, chopped


陆 cup coconut


1 apple peeled and grated


3 eggs


1 cup oil


2 tsp vanilla


陆 cup raisins








Mix dry ingredients together. Stir in carrots, raisins, apple, nuts and coconut. Beat eggs with oil and vanilla. Stir in to dry ingredients until combined. Fill greased muffin tins 2/3 full. Bake at 350 for 20 minutes.



Definately!! Cook your apples up, peeled, and basically it's like using apple sauce instead of banana mush!! I do it all the time with any fruit (peaches are great too!). You could add some raisins if you like, and I like a cinnamon mix with a bit of ginger, cloves and cardamon (just a pich of cloves and cardamon). I know it will taste great!!
Yes you can, Cook the apples first to make a sauce, Then combine them in the bread mixture and bake as you would if it was banana bread.


You could also add a crumb topping!!
Probably some sugar and nutmeg, too. Cook the apples a while first to soften them up.
no, crazy, bananas are the main thing in banana bread
why not just do search for Apple Cinnamon Bread? There are tone of recipes out there.

I need a really moist Banana Bread Recipe?

My fiance loves banana bread and i have no idea where to begin lol any help or info would be wonderful. Thank You!!I need a really moist Banana Bread Recipe?
a llittle rum makes it moist and tasty.


If you don't get a recipe I' ll go get mine.I need a really moist Banana Bread Recipe?
EXTRA MOIST BANANA BREAD





3 c. flour


1 tsp. soda


1 tsp. each - cinnamon, ginger, nutmeg


2 c. sugar


1 tsp. salt


1 c. nuts (optional)





3 eggs


1 1/2 c. salad oil


1 (8 oz.) can crushed pineapple, undrained


1 1/2 tsp. vanilla


2 c. mashed bananas





Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350 degrees for 60-80 minutes.
I have found the Betty Crocker recipe to be the most simple and tastiest Banana Bread. To make it really moist, add a couple extra bananas than the recipe calls for.
Try this..Highly recommended..





Banana Banana Bread





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 mashed very overripe bananas





Preheat oven to 350掳.





Lightly grease 9 x 5 loaf pan.





In large bowl, combine flour, soda and salt.





In separate bowl, cream together butter and brown sugar.





Stir in eggs and mashed bananas until well blended.





Stir banana mixture into flour mixture; stir just to moisten.





Pour batter into prepared loaf pan.





Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.





Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
I used to use my Mom's recipe which has been passed down and it very good, but then I read the raves on this one and I'll never make another kind, this is it.








SOUR CREAM BANANA BREAD








INGREDIENTS


1/4 cup white sugar


1 teaspoon ground cinnamon


3/4 cup butter


3 cups white sugar


3 eggs


6 very ripe bananas, mashed


1 (16 ounce) container sour cream


2 teaspoons vanilla extract


2 teaspoons ground cinnamon


1/2 teaspoon salt


3 teaspoons baking soda


4 1/2 cups all-purpose flour


1 cup chopped walnuts (optional)








DIRECTIONS


Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.


In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.


Bake for 1 hour, until a toothpick inserted in center comes out clean.

makeup hair tips

Again asking for a grain free bread recipe?

I am after a grain free bread recipe. This means no bread mix packet mixes, wheat, rice flour etc. I am seeking something along the lines of a combination of GRAIN FREE flour to make bread and this includes that from items such as amaranth, quinoa, besan/gram/attar, bean, buckwheat, potato, tapioca, sweet potato, arrowroot etc. If someone has a recipe along these lines and/or one that may include oats and/or corn this would suit. However, generally grains would imply eg. barley, wheat, oats, corn, rice and therefore I would not be able to include these items. I am after grain free not gluten free. ThanksAgain asking for a grain free bread recipe?
Grain Free Boston Brown Bread GF


1 cup plus 2 Tsp amaranth flour


1/4 cup arrowroot


1 tsp baking soda


1/2 tsp powdered ginger


1/2 cup currants


1/2 cup brazil nuts


3/4 cup boiling unsweetened fruit juice or water


1/4 cup honey or molasses


1 Tsp lemon juice or 1/4 tsp vitamin C crystals


Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes. (Have not tried this one.)





Other grainfree recipes below for pancake, cake etc.Again asking for a grain free bread recipe?
Sorry, but potatoes, sweet potatoes, yams, arrowroot, and beans are not grains. They are tubers or legumes. I don't have a recipe for you, but you might want to go back and look at the recipes you received before to see if they are ';grain'; free.
Buttermilk Cornbread (without Flour)





2 cups corn meal (white or yellow)


1-1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon salt


1 Egg, lightly beaten


1-1/2 cups buttermilk


2 tablespoons melted shortening or vegetable oil


Preheat oven to 450掳F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.











Sweet Milk Cornbread (without Flour)


2 cups yellow cornmeal


1-1/2 teaspoons baking powder


1 teaspoon salt


1 egg, lightly beaten


1-1/2 cups milk


2 tablespoons melted shortening or vegetable oil


Preheat oven to 450掳F.


Combine the cornmeal, baking powder and salt, and set aside.





Stir together the egg, milk and vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.





Bake 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, corn sticks or pieces.





Note: If you like your cornbread really brown on top, you can run it under the broiler for a minute or so after it is baked. Also, if you have only white cornmeal in the house, do not despair. Cornbread made with white cornmeal doesn't look quite as ';corny';, but it tastes just about the same.











Carrot Cake Oat Bread





Mix together:


1 1/2 cups old fashioned rolled oats


1/2 cup nonfat plain yogurt -- PLUS


1 cup nonfat milk


1 teaspoon vanilla extract


1/2 cup grated carrot





Let stand while you are mixing:





Preheat oven to 350掳 F. Spray cookie sheet or pie plate with cooking spray.





To bowl of rehydrated oatmeal -- add:


2 teaspoons baking soda


1 teaspoon baking powder


1/2 teaspoon salt


3/4 cup sugar


1 cup oat bran


1 1/2 teaspoons cinnamon


1/2 teaspoon nutmeg





Mix to form a dough, then turn out onto baking sheet or pie plate (if making scones, you should cut the dough into 8ths.) Bake for approx. 40 minutes, or until browned.








I also found this book at Amazon. It may be something you'd be interested in.


http://www.amazon.com/Grain-free-Gourmet鈥?/a>
Hi. Im confused. The grains u listed that u want ARE Gluten Free. Barley, wheat, oats, and rye are the only grains not eaten on the Gluten Free diet. SO if u are avoiding those, u ARE gluten Free, whether u realize it or not. I realize SOME are not actual grains but basically if u want a grain free item it will be gluten free.





Try the Gluten Free sites, thats how u'll find the best gluten free (therefore, in your thought, grain free) recipes.





www.glutenfreegirl.blogspot.com


www.celiac.com


www.csaceliacs.org


www.celiac.org

Does anyone have a good Pistachio Bread recipe? Can I please get it from YOU THANKS?

It is for a friend of mine that isnt able to find or get the recipe THANKSDoes anyone have a good Pistachio Bread recipe? Can I please get it from YOU THANKS?
Pistachio Bread








1 package white cake mix


1 package pistachio instant pudding


1/2 cup oil


1 cup sour cream


1/2 cup sugar


4 eggs


4 teaspoons sugar


3 teaspoons cinnamon


Grease and flour 2 bread pans.


Mix all but last two ingredients together.


Mix 4 tsp. sugar and 3 tsp. cinnamon.


Pour 1/4th of the batter into each bread pan (total of 1/2 the batter).


Sprinkle 1/2 of the cinnamon/sugar mixture on top of the batter.


Pour the rest of the batter equally into the bread pans.


Sprinkle remainder of cinnamon/sugar mixture on top of the batter.





Bake at 350 degrees F. for 55 minutes. (Glass pan, 50 minutes)Does anyone have a good Pistachio Bread recipe? Can I please get it from YOU THANKS?
Here's one:





1 pkg. yellow cake mix


1 pkg. instant pistachio pudding


4 eggs, beaten


1/2 c. water


1 c. sour cream


1 c. milk


2 tbsp. vinegar


1/4 c. oil


4 tbsp. sugar








here's another:





1 pkg. yellow cake mix without pudding


1 pkg. instant pistachio pudding


1 c. sour cream


1/4 c. (each) oil, water


4 eggs, slightly beaten


12 c. pistachios, chopped





Mix and set aside. Mix 4 tablespoons sugar, 2 teaspoons cinnamon, 1/2 cup nuts--Put half the batter in greased/floured pan; sprinkle half of sugar mixture on, then pour in rest of batter; sprinkle rest of sugar mixture on top. Bake at 350 degrees for 40 minutes or more.
Sweet Pistachio Bread





1 teaspoon nutmeg


2 teaspoons cinnamon


1/4 cup, plus 2 tablespoons, sugar


1 (18-ounce) package yellow cake mix


1 (3 1/2-ounce) box instant pistachio pudding mix


1/2 cup vegetable oil


4 eggs


1/2 cup water


1 cup sour cream





Instructions


1. Combine nutmeg, cinnamon and 2 tablespoons sugar.


2. Preheat oven to 350F. Grease two 8 1/2-by-4 1/2-inch loaf pans.


3. Mix together 1/4 cup sugar, cake mix, pudding mix, oil, eggs, water and sour cream. Pour 1/2 the batter into pans. Sprinkle spice mixture on top. Pour in remaining batter. BAKE 45 min.
i like luke's answer.


and exactly hjow many BUSHELS of pistachios do you have to crack to get 12 cups?

Worlds best garlic bread recipe?

Does anyone have the best garlic bread recipe?Worlds best garlic bread recipe?
In a mixer,


combine 1/2# unsalted butter


5 garlic cloves (minced)


3T Dried oregano


Salt and white pepper to taste





Blend until throughly combined,


Slather on crusty italian bread


Sprinkle on Parm cheese on top


Place under broiler until Golden brown





Easy, tasty and oh so good.Worlds best garlic bread recipe?
The best I have made.. One french stick sliced three quarters through. For the garlic butter .. use good butter with a couple of cloves of crushed garlic a touch of lemon juice, and chopped fresh flat leaf parsley, mix well and spread onto the bread, now wrap in foil and put in a hot oven for ten minutes and enjoy. ps don't burn your fingers!
ha!.. you dont need rocket science for this one..


I just crush up some garlic real good.. and soften some butter.. (or zap it just for a few seconds only to soften, not melt) in the microwave. then mix the garlic and butter together.. spread over a sliced french roll bun.. then sprinkle some parmesan cheese over top.. and a tiny smidge of italien spice (like oregano, basil, thyme).. and put it in oven under broiler for 2 min (watch well to make sure dont burn).. and it will toast up wonderfully... mmmm!
Peppridge farm frozen garlic bread.
Frozen garlic bread, quick, easy and no hassle.
Get garlic spread premade and put it on bread and heat.

I want a successful corn bread recipe that you made before?

Pls don't give me recipes from the internet I have them I want one that you tried %26amp; came out pretty well.


Thanks.I want a successful corn bread recipe that you made before?
Living in the South I've found that it's real difficult to make cornbread for guests. Everyone's got there own idea of what cornbread should be, and their fondest memories of it, is the one that Grandma made. Cornbread is also usually made in a large, well seasoned, Black Frying Pan (cast iron). Since I live on a boat, and have a 15'; wide oven, that doesn't work. I actually use restaurant style 1/4 sheet pans. It's the equivalent of a 9 x 13 yet is 10 x 12, and fits my oven.





I've made this recipe for a group I regularly cook for, here in Charleston, SC. Other than the fact that, ';It didn't taste like Granny's';, it was well received.





1 1/2 Cups Yellow Cornmeal, Or, Jeff's Organic Corn Meal


1/2 Cup All-purpose Flour


1 Teaspoon Salt


1 Tablespoon Sugar


3 Tablespoons Baking Powder


3 Large Eggs


1 Cup Milk


2 Teaspoons Vanilla Extract


1/3 Cup Butter, melted


1/4 Pound Grated Cheddar Cheese, optional


3 Medium Jalapeno Chile Peppers, minced, optional


Butt Kickin' Blacken, Original Recipe, to dust the top prior to baking


Butter, rub on top after baking





Butt Kickin' Blacken is available, on-line, at www.capnrons.com





1. Preheat oven to 375 degrees





Prepare either a 9 x 13 Baking pan, or, a 1/4 sheet pan by placing parchment paper in the bottom, then buttering it.








2. Place the butter in a small pan and heat over low heat until melted.





Combine the dry ingredients by placing them in a bowl then whisking to mix up and break up any lumps.





Place the eggs in a small bowl, and whisk until smooth. Add the milk and vanilla and whisk a little more. Drizzle the butter in while whisking, to prevent the eggs from cooking





3. Add the wet ingredients to the dry and whisk quickly, just it's blended.


Add the Jalapenos, whisk, then add the grated cheddar cheese and whisk to blend





4. Pour onto the prepared sheet pan.





The pictures shows how heavy (thick) the batter is.





5. Spread evenly with an off-set spatula. Then dust with a little Butt Kickin' Blacken, or cayenne pepper.





6. Bake 20 - 25 minutes at 375, or, until a toothpick comes out almost clean. The Corn bread will continue to cook an additional 5 minutes after it comes out of the oven, so don't over cook it, or it will be dry.





As soon as it comes out of the oven, rub some butter on top which will make it even more buttery.





Serve warm





I also have it sized for 100 if anyone needs it.





I want a successful corn bread recipe that you made before?
This is my favorite Cornbread recipe.





1 cup unsifted all-purpose flour


1 cup yellow cornmeal


1/2 teaspoon salt


4 teaspoons baking powder


2 egg whites at room temperature


3 tablespoons of oil or bacon fat


1 cup of buttermilk





Heat oven to 400掳F. Add the 2 tablespoons of oil/bacon fat to a 9-inch cast-iron skillet. Swirl the oil/bacon fat around in the skillet and set aside.





1. Combine flour, salt, and baking powder and sift into a medium bowl. Make a well in the center.


2. Place whites in a bowl and beat until soft peaks form.


3. Add milk mixture to dry ingredients. Stir just until completely combined, scraping sides as you stir.


4. Add the bacon fat or oil now and stir into the mixture. Fold in beaten whites.


5. Spoon batter carefully into cast-iron skillet. Bake until center feels firm when gently pressed--- 20 to 25 minutes. Check at 20 minutes if using a divided pan.





I like this recipe b/c it gives cornbread with a wonderful crust... which I like.
a recipe I've tried several times and always worked well





SIMPLE CORNBREAD





2 eggs


2 c. milk


4 tbsp. cooking oil


2 c. cornmeal


2 tsp. baking powder


2 tsp. salt


2 c. flour





Beat eggs, milk and oil. Add dry ingredients and stir quickly and thoroughly. Bake in 9x9 inch pan for 50 minutes at 325 degrees


~~~~~~~~~~~~~~~~~

Can I use a banana bread recipe to make muffins?

I like this one recipe for banana bread, and make it all the time - but, low and behold, I've moved and don't yet have a loaf pan.





I do however, have a muffin tin. If I make banana bread, and put it in the muffin tin, will the muffins be too ';dense'; and/or ';heavy';?





Will it work?





Thanks!Can I use a banana bread recipe to make muffins?
There will be little or no difference in the density or weight, but you should reduce the cooking temperature about 10 degrees to allow the center to cook before the edges get too dried out.





ALSO: Be sure to grease your muffin pan and then dust it with a little flour to help the release! (Unless you're using those cute little paper cups).





Best wishes!Can I use a banana bread recipe to make muffins?
Yup !


It will come out pretty much the same.





The only thing that you might want to change, is the cooking time.


They will most-likely be done quicker, so make sure you adjust the time to be done earlier than as if it was a loaf.








Good luck !


:-)
It will work just fine. They won't be too heavy.


It might be fun, since you're making muffins, to make a vanilla glaze and drizzle it over each muffin once they cool. I sometimes use glaze on my banana bread, and it's really good!
Yes it will work, just fill the prepared muffin cups 2/3's full and bake for 20 - 25 minutes at 350 degrees.
I don't think there should be a problem, I've done the same thing many times.
yes

Cinnamon raisin bread recipe?

I'm looking for a fairly easy recipe that doesn't take much rolling out (no rolling pin) or a bread machine. Less cinnamon swirls are always better.Cinnamon raisin bread recipe?
Cinnamon Raisin Bread





2 1/2 c Milk


2 oz Fresh yeast OR


2 tb Dried yeast


3 1/2 oz Sugar


2 ts Cinnamon (or to taste)


2 lb flour


1 ts Salt


3 1/2 oz Margarine or Butter


1/2 c Raisins (or to taste)





Instructions:


Place the milk and margarine in a saucepan ( I use microwave) and heat


gently until butter melts. MIx the yeast and sugar together in the mixing


bowl. Cream the yeast and sugar with a little warm milk.


Add the remaining liquid at 98.6 F, the flour and the salt and commence


kneading the mixture at speed 2. Cut dough in half and roll each half out


on lightly floured surface. Sprinkle half of raisins on each rolled out


half and roll up. Place each shaped loaf in pan. Allow to rise until the


dough is double its original size and bake at 375 for 30-35 minutes.








you dont need a rolling pin, sometimes I spread it out with my hands. if you have a glass, you can roll it that way too.Cinnamon raisin bread recipe?
Cinnamon-Raisin Swirl Bread





The cinnamon and sugar swirl makes a yummy bread.





INGREDIENTS


6 teaspoons sugar, divided


1 cup lukewarm (105掳F to 115掳F) whole or reduced fat 2% milk


2 packets (1/4 ounce each) active dry yeast


2-1/4 cups lukewarm (105掳F to 115掳F) water, divided


5 tablespoons butter or margarine, melted and divided


2 teaspoons salt


6 to 6-1/2 cups unsifted all purpose flour


1 cup California seedless raisins, soaked


Cinnamon Swirl Filling


3 tablespoons butter or margarine, melted and divided


1/2 cup sugar


1 tablespoon ground cinnamon


Icing


2 cups sifted powdered sugar


2 tablespoons water


PROCEDURE


In a large bowl, combine 1 teaspoon sugar with milk and yeast and stir to dissolve. Set aside until bubbly, 5 to 10 minutes. In a medium-size bowl, combine 1 1/4 cups water, 4 tablespoons butter, salt and the remaining 5 teaspoons sugar. Stir into yeast mixture. With a wooden spoon or an electric mixer with dough hook attached, beat in flour, 1 cup at a time, until a soft dough forms. Continue to beat at moderate speed until dough is elastic, 7 to 8 minutes (or knead on a floured work surface 8 to 10 minutes). Pour final 1 tablespoon butter into a 5-quart bowl; shape dough into a ball; place in bowl and turn to grease. Cover with a cloth and set aside to rise in a warm, draft-free place until doubled in bulk, about 1 hour.





Lightly butter two 9 x 5 x 3-inch loaf pans. Punch dough down; transfer to a lightly floured work surface and knead gently for 2 minutes. Divide dough in half and let rest, covered, 5 to 10 minutes. Working with 1 portion of dough at a time, roll into a 9 x 15-inch rectangle. Sprinkle 1/2 raisins over each portion and gently knead until evenly distributed. Cover and let rest 10 minutes.





Filling


In a small bowl, combine 2 tablespoons butter, sugar and cinnamon. Again roll each portion of dough into a 9 x 15-inch rectangle; spread each with 1/2 cinnamon filling. Beginning with a short side, roll up jelly roll fashion. Place loaves, seam side down, in prepared pans; cover and set aside to rise for 1 hour. Preheat the oven to 400掳F. Brush loaves with the remaining 1 tablespoon butter and bake until bread is brown and sounds hollow when tapped, 35 to 40 minutes. Cool in pans on a rack for 10 minutes; loosen around the edges and turn out.





Icing


In a small bowl, combine powdered sugar with water, stirring until smooth. Brush over cooled loaves.
You can add raisins to the dough if you want to...





Sarah's Cinnamon Bread





1 cup milk


3/4 cup water


1/3 cup butter or margarine


6 1/2 - 7 1/2 cups flour


6 tablespoons sugar


1 tablespoon salt


1 package yeast


3 eggs at room temperature


1/2 cup sugar


2 teaspoons cinnamon


2 tablespoons butter or margarine melted


1 egg white





Combine milk, water and 1/3 cup butter in a small saucepan. Heat over low heat until liquids are very warm. Butter does not need to melt.


Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.


Place in a well-greased bowl and roll to grease top. Let rest covered until dough doubles in size.


Punch dough down and divide in half.





Mix the 1/2 cup of sugar with the 2 tsp cinnamon. Roll out the two dough halves, spread each with melted butter (1 TBSP on each half) and sprinkle with the cinnamon/sugar mixture. Shape halves into loaves and place in well-greased pans, let rise until doubled in size. Brush tops with the egg white. Bake at 375 degrees for 35 minutes. Remove from pans .


http://breadnet.net/saracin.html
here is the VERY SIMPLE bread machine recipe i use:


1 C. warm water


4 C. white flour


2 tsp. gluten-optional


2 tsp. yeast





put ingredients in bread pan as listed. watch dough after 5 minutes to make sure it's the right consistancy, not too wet, (sticks to the pan), or too dry (see dry flour on the dough). may need to add a SMALL amount of water or flour to corredt this.





this is a very versital, basic recipe. add any flavoring


spice; cinnamon, nutmeg, citrus zest





herb; garlic, onion, basil, tarragon, parsley





flavorings; beef or chicken bullion, flavor packet from ramen noodles, dry soup mix





juices; orange, lemon, tomato, apple, cranberry, pineapple, any from a juicer





veggies; beets, carrots, mashed potatoes, baked beans, pumpkin, any cooked veggies





also; applesauce, honey, cooked (or not) cereals, grains, dried fruit pieces (raisins, during the 'add fruit period'), cheese, tomato sauce, pulp from juicer, even dry, toasted bread crumbs from your last batch.





serve warm, as is, slathered with butter, honey, strawberry jam. toasted with cheese or cinnamon sugar, as french toast, in sandwiches, or bread pudding. i'm sure you can think of many other ways to love your bread.
The following recipe is from marthastewart.com and it is so good. make it almost every weekend!!!...





Cinnamon Raisin Bread


This bread is good right out of the oven or stored for several days and used for toast.








Ingredients


Makes 2 loaves


2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)


2 1/2 teaspoons active dry yeast


5 3/4 cups bread flour, plus more for dusting


2 tablespoons nonfat powdered milk


4 teaspoons sugar, plus more for sprinkling


1 tablespoon salt


3 tablespoons unsalted butter, melted and cooled


2 cups dark raisins


Canola oil, for bowl and plastic wrap


3/4 cup sugar


7 teaspoons cinnamon


1 large egg, beaten


4 tablespoons unsalted butter, melted and cooled


1 large egg white, beaten


Directions


In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.


Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.


Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.


Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.


Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

makeup hair tips

Can you substitute light or dark brown sugar instead of white sugar in a pumpkin bread recipe?

Yes you can but remember to pack the brown sugar down so it is well packed in the measuring cup.Can you substitute light or dark brown sugar instead of white sugar in a pumpkin bread recipe?
yep

Good yeast bread recipe with no liquid sourdough starter needed?

Something moderately plain.


My family is going to be out all morning, I have a couple hours to waist and I want to surprise them.


Thanks.


Good yeast bread recipe with no liquid sourdough starter needed?
Here are some dinner roll recipes.





Linda's Fresh School House Rolls


4 戮 cup white flour


鈪?cup shortening (Crisco)


鈪?cup powdered milk


鈪?cup sugar


2 tsp salt


1 戮 cup water, at room temperature


2 tbsp yeast, instant


Mix the first 5 ingredients. In a heavy duty mixer with dough hook, add the water and the dry ingredients all at once. Begin mixing; when the mixture incorporates most of the water, add the dry yeast. Beat at a medium speed for 10 minutes. Dough should be in a ball and mixer will be clean.





Set in a lightly greased bowl in a warm place to rise (about 40 minutes). When the dough size has doubled, punch down and pinch into 1 陆-ounce rolls. When bread has risen a second time, bake 23 to 28 minutes at 350鈩? Pat butter on rolls when still warm.





Tracy's Yeast Rolls


2 package yeast


1 cup sugar, divided


2 cups warm water, 100 - 110 degrees


1 cup butter, melted


6 eggs, lightly beaten


1 陆 teaspoons salt


8 陆 - 9 cups all purpose white flour


Stir together yeast, 2 T. sugar and 2 cups warm water. Let stand 5 minutes.





Combine yeast mixture, butter and remaining sugar. Stir in eggs and salt, gradually stir in enough flour to make a soft dough. This takes some practice to truly understand the feel of bread dough. It should be soft, supple, bounce back to the touch, yet not be sticky. If you add too much flour all at once, you will never get good dough, so add your flour very gradually and check your dough often. Cover bowl and chill for 8 hours.





Divide dough into 4 portions. Roll each portion out on a lightly floured surface to 12'; rectangle, then roll up like a jelly roll starting on long end. Slice each log with a sharp knife into 12 equal slices. Place on greased baking sheets. Cover and let rise in warm place 2 hours or until double.





Bake at 400 degrees for 10 minutes or until golden. Brush will melted butter after removing from oven.





This recipe can easily be made into cinnamon rolls: after rolling each portion into rectangle, spread about 3 T. softened butter almost to edges. Sprinkle with about 1/2 c. brown sugar, and cinnamon on each rectangle. Roll up as a jelly roll and slice evenly into 12 rolls. Place in 2 greased 13 x 9'; pans, sides touching. Let rise 2 hours or until double. Bake in 400 degree oven until golden, about 15 - 20 minutes. After remove from oven, mix powdered sugar with a little milk to make glaze, pour over warm rolls. Yummy!





Crescent Rolls


鈪?cup oil


8 ounces plain yogurt


陆 cup sugar


2 packages yeast


陆 cup warm water


2 eggs


4 cups all purpose white flour


1 teaspoon salt


In a small bowl, combine first 3 ingredients. Set aside. In a large mixing bowl, dissolve yeast in warm water. Let stand 5 minutes.





Stir in yogurt mixture and eggs. Combine flour and salt, stir in 2 cups of flour into yogurt and yeast mixture. Gradually add more flour, mixing well after each addition, until dough is soft and supple and no longer sticky.





Cover well and refrigerate 8 hours or overnight.





Punch down and divide into 4 equal parts. Roll each part into 10'; circle. Cut each circle into 12 wedges. Roll each wedge, starting with largest end, and place on lightly greased baking sheets. Spray lightly with butter flavored non stick spray, cover and let rise about 45 minutes, or until doubled.





Bake at 375 degrees for 10 - 12 minutes or until golden brown.


Good yeast bread recipe with no liquid sourdough starter needed?



White Bread


Makes: 2 loaves (32 servings)


Prep: 30 minutes


Rise: 1 hour 15 minutes


Bake: 40 minutes





White Bread


Ingredients





* 5-3/4 to 6-1/4 cups all-purpose flour


* 1 package active dry yeast


* 2-1/4 cups milk or buttermilk


* 2 tablespoons sugar


* 1 tablespoon butter or shortening


* 1-1/2 teaspoons salt





Directions





1. In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.





2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).





3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.





4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12x8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.





5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).





6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).





Make-Ahead Tip: Wrap loaves in freezer wrap or place in airtight freezer containers. Freeze up to 1 month. To serve, thaw overnight. Wrap in foil. Bake in a 375 degree F oven about 10 minutes or until warm.


Nutrition Facts





* Servings Per Recipe 2 loaves (32 servings)


* Calories 91,


* Total Fat (g) 1,


* Saturated Fat (g) 0,


* Cholesterol (mg) 2,


* Sodium (mg) 112,


* Carbohydrate (g) 17,


* Fiber (g) 1,


* Protein (g) 3,


* Vitamin A (DV%) 1,


* Vitamin C (DV%) 0,


* Calcium (DV%) 2,


* Iron (DV%) 6,


* Percent Daily Values are based on a 2,000 calorie diet






Just go to allrecipes.com and take your pick of hundreds of bread recipes.