I'm looking for a quick, easy and good banana bread recipe...
Thanks.Good banana bread recipe??
3 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.Good banana bread recipe??
Mix: 1 1/2 Cups flour, 1 tsp baking soda, 1/2 tsp. salt 3/4 cup chopped walnuts. Cream: 1/2 cup melted butter, 1 cup white sugar. Stir: 2 eggs, 1/2 cup sour cream, 2 large mashed bananas, 1 tsp vanilla. Combine everything. Spray and flour bread pan. Bake 1 hour.
The combination of bananas and cream cheese make this a very moist bread.
INGREDIENTS
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon
DIRECTIONS
Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean
Have I got the cure for you. This won blue ribbons for years.
Prepare 1 package of white cake mix as per instructions.
smash 2 or 3 over riped bananas and add to cake mix batter.
Bake as directed.
SUPER simple. get a box of banana bread mix by the cake mixes. follow instructions on box, stir in 3 semi- brown bananas and pecans or walnuts. say you made it from scratch. :)
This is one of the best recipe sites I have used:
www.recipezaar.com
Search for banana bread and then when the results come up I always like to narrow it by rating. People can log in and rate the recipe and say what they think of it and you get a lot of good feedback that way. It will display the highest rated recipes first and you can read the comments people have made and if they substituted any ingredients and what they were. I find a lot of great recipes on that site. Have fun cooking. :)
Coconut-Pineapple Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup granulated sugar
1/4 cup canola oil
1/4 cup nonfat plain yogurt
2 eggs
2 medium ripe bananas, mashed
1 tablespoon vanilla extract
8 ounces canned crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup sweetened flaked coconut
1. Preheat oven to 350F.
2. Spray 9 x 5-inch loaf pan with cooking spray.
3. Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
4. Set aside.
5. Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
6. Add banana, vanilla and pineapple.
7. Mix until blended.
8. Add flour mixture and beat on low until just moist.
9. Stir in walnuts and coconut.
10. Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan 10 minutes on wire rack.
12. Remove from pan and cool completely.
13. Store in airtight container.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe
bananas
DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a 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.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
INGREDIENTS
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 very ripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
SERVINGS %26amp; SCALING
Original recipe yield: 1 - 9x5 inch loaf
US METRIC
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
Monday, August 23, 2010
Best brown bread recipe to serve with soup?
whole wheat bread or multigrain breadBest brown bread recipe to serve with soup?
Sourdough is the best and tha's what they make all those bread bowls out of. Here's a recipe:
For the Sourdough / Rye Starter:
Ingredients Volume Ounces Grams
mature sourdough culture 4 tsp .4 11
water, at room temperature 7/8 cup 6.6 187
medium or dark rye flour 1 3/4 cups 8 227
Sourdough / Rye Starter Instructions:
Dissolve the sourdough culture in the water. Add the rye flour and mix until evenly hydrated. Cover and leave at room temperature for 14 to 16 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams
bread or high-gluten flour 3 1/2 cups 16 454
whole wheat flour 1 3/4 cups 8 227
water, at room temperature 1 7/8 cups 15.2 431
kosher salt 1 tbsp + 2 tsp .6 17
instant yeast 1 tsp
sourdough / rye starter, cut into pieces 14.6 414
Final Dough Instructions:
Mix Mix the final dough ingredients until a shaggy ball
is formed.
Knead 10 to 12 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten.
Bulk Ferment 1 hour
Divide 2 pieces
Preshape loose rounds
Rest 15 to 20 minutes
Shape shape into a tight oval or boule
Preheat Oven 460潞F/240潞C
Final Proof 1 to 1 1/4 hours at room temperature
Whole Wheat and Rye Sourdough - Proofed
Proofed whole rye and wheat sourdough.
Score
Whole Wheat and Rye Sourdough - Slashed
Slashed whole rye and wheat sourdough.
Steam 1 cup of boiling water poured into a heavy steam pan,
preferably cast iron
Bake Bake at 460潞F/240潞C for 20 minutes. Rotate the loaves
and lower the heat to 440潞F/225潞C. Bake for another
20 to 25 minutes, until the crust is a deep shade of
reddish brown.
Cool At least 4 hours
Whole Wheat and Rye Sourdough - CrumbBest brown bread recipe to serve with soup?
http://find.myrecipes.com/recipes/recipe鈥?/a>
http://www.grouprecipes.com/10199/irish-鈥?/a>
good luck%26gt;%26gt;
Heavy bread made from coarsely ground rye is my favorite, though I don't like it baked a long time like pumpernickel.
We actually like crusty French bread or a rustic Italian herb bread with soups
If there is an Outback near you just go pick up a couple of loaves of there brown bread...It is my favorite!!!
depends on the soup. But Multi-grain is always good!
baquette or marble rye round
Sourdough is the best and tha's what they make all those bread bowls out of. Here's a recipe:
For the Sourdough / Rye Starter:
Ingredients Volume Ounces Grams
mature sourdough culture 4 tsp .4 11
water, at room temperature 7/8 cup 6.6 187
medium or dark rye flour 1 3/4 cups 8 227
Sourdough / Rye Starter Instructions:
Dissolve the sourdough culture in the water. Add the rye flour and mix until evenly hydrated. Cover and leave at room temperature for 14 to 16 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams
bread or high-gluten flour 3 1/2 cups 16 454
whole wheat flour 1 3/4 cups 8 227
water, at room temperature 1 7/8 cups 15.2 431
kosher salt 1 tbsp + 2 tsp .6 17
instant yeast 1 tsp
sourdough / rye starter, cut into pieces 14.6 414
Final Dough Instructions:
Mix Mix the final dough ingredients until a shaggy ball
is formed.
Knead 10 to 12 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten.
Bulk Ferment 1 hour
Divide 2 pieces
Preshape loose rounds
Rest 15 to 20 minutes
Shape shape into a tight oval or boule
Preheat Oven 460潞F/240潞C
Final Proof 1 to 1 1/4 hours at room temperature
Whole Wheat and Rye Sourdough - Proofed
Proofed whole rye and wheat sourdough.
Score
Whole Wheat and Rye Sourdough - Slashed
Slashed whole rye and wheat sourdough.
Steam 1 cup of boiling water poured into a heavy steam pan,
preferably cast iron
Bake Bake at 460潞F/240潞C for 20 minutes. Rotate the loaves
and lower the heat to 440潞F/225潞C. Bake for another
20 to 25 minutes, until the crust is a deep shade of
reddish brown.
Cool At least 4 hours
Whole Wheat and Rye Sourdough - CrumbBest brown bread recipe to serve with soup?
http://find.myrecipes.com/recipes/recipe鈥?/a>
http://www.grouprecipes.com/10199/irish-鈥?/a>
good luck%26gt;%26gt;
Heavy bread made from coarsely ground rye is my favorite, though I don't like it baked a long time like pumpernickel.
We actually like crusty French bread or a rustic Italian herb bread with soups
If there is an Outback near you just go pick up a couple of loaves of there brown bread...It is my favorite!!!
depends on the soup. But Multi-grain is always good!
baquette or marble rye round
My chocolate bread recipe calls for chocolate chips, I am out, can I use m & m's or cup up kisses? ?
They're all chocolate, but m %26amp; m's don't melt.My chocolate bread recipe calls for chocolate chips, I am out, can I use m %26amp; m's or cup up kisses? ?
use the kisses and yes give them a chop. You would do better with a dark chocolate candy....My chocolate bread recipe calls for chocolate chips, I am out, can I use m %26amp; m's or cup up kisses? ?
It depends on whether the recipe intends the chocolate chips to make the bread itself chocolatey (like brownies) or just to be melty but not blended in with the batter (like in choc. chip cookies). If the recipe also calls for cocoa powder, it's probably the latter. If it calls for the chips to be melted before being added to the batter, it's the former.
If the latter, you could use m%26amp;m's, which would give the bread some texture and color (but might look kind of tacky?). If not, definitely go with the kisses.
Kisses, deffinatly..
The M%26amp;M's get really hard and when you try to eat them...YOWCH
Hehe...
Good luck on the bread!
:)
It all chocolate but the color from the M %26amp; M's might bleed into the bread
use chocolate kisses
chocolate kisses, closest thing, and it'll be about the same
Use cut up kisses. They will work better than the m%26amp;m's.
yeah just cut up some kisses and that should work since choc. chips are like mini kisses
i'd think kisses would work if you grinded them up in a food processor.
you could use kisses.
i wouldn't use m and ms for bread...
Great idea...but it may be sweeter!
sure why not!!
use the kisses and yes give them a chop. You would do better with a dark chocolate candy....My chocolate bread recipe calls for chocolate chips, I am out, can I use m %26amp; m's or cup up kisses? ?
It depends on whether the recipe intends the chocolate chips to make the bread itself chocolatey (like brownies) or just to be melty but not blended in with the batter (like in choc. chip cookies). If the recipe also calls for cocoa powder, it's probably the latter. If it calls for the chips to be melted before being added to the batter, it's the former.
If the latter, you could use m%26amp;m's, which would give the bread some texture and color (but might look kind of tacky?). If not, definitely go with the kisses.
Kisses, deffinatly..
The M%26amp;M's get really hard and when you try to eat them...YOWCH
Hehe...
Good luck on the bread!
:)
It all chocolate but the color from the M %26amp; M's might bleed into the bread
use chocolate kisses
chocolate kisses, closest thing, and it'll be about the same
Use cut up kisses. They will work better than the m%26amp;m's.
yeah just cut up some kisses and that should work since choc. chips are like mini kisses
i'd think kisses would work if you grinded them up in a food processor.
you could use kisses.
i wouldn't use m and ms for bread...
Great idea...but it may be sweeter!
sure why not!!
I need a recipe for banana bread without baking soda?
So I just got back from the store and I totally forgot to get baking soda. I have bananas, sugar, brown sugar, eggs, butter, milk, oil, flour, and vanilla. Is this sufficient for banana bread? I really don't want to go back out for just baking soda....I need a recipe for banana bread without baking soda?
Ingredients
3 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
Pinch of salt
1 1/2 cups of all-purpose flour
Method
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 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.I need a recipe for banana bread without baking soda?
Here's a recipe for banana yeast bread without baking soda http://www.squidoo.com/breadrecipes
Do you have jiffy mix? That's what I always use for banana bread. There might be a recipe using a pancake mix if you have any on hand?makeup help
Ingredients
3 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
Pinch of salt
1 1/2 cups of all-purpose flour
Method
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 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.I need a recipe for banana bread without baking soda?
Here's a recipe for banana yeast bread without baking soda http://www.squidoo.com/breadrecipes
Do you have jiffy mix? That's what I always use for banana bread. There might be a recipe using a pancake mix if you have any on hand?
I Have a recipe for a Sausage Breakfast Strata and it calls for 6 slices of firm bread? what does this mean?
I need to know if it means I need to let it get a little stale? or what do they mean by firm bread?I Have a recipe for a Sausage Breakfast Strata and it calls for 6 slices of firm bread? what does this mean?
it means a heavier bread than just the stuff you buy in a loaf for sandwiches. just about any of the artisan breads at your grocery store will work. sourdough, french bread loaf, etc. stale could work if you don't have anything else, but it won't be nearly as good.I Have a recipe for a Sausage Breakfast Strata and it calls for 6 slices of firm bread? what does this mean?
It doesn't have to be stale. It just means bread that won't fall apart, like a baguette.
use sourdough bread or any other heavy bread you might like.
Mean Thick Freshly Baked Bread That means You need to bake it from Scratch
it means a heavier bread than just the stuff you buy in a loaf for sandwiches. just about any of the artisan breads at your grocery store will work. sourdough, french bread loaf, etc. stale could work if you don't have anything else, but it won't be nearly as good.I Have a recipe for a Sausage Breakfast Strata and it calls for 6 slices of firm bread? what does this mean?
It doesn't have to be stale. It just means bread that won't fall apart, like a baguette.
use sourdough bread or any other heavy bread you might like.
Mean Thick Freshly Baked Bread That means You need to bake it from Scratch
I need a very simple plain bread pudding recipe?
THANKS :)I need a very simple plain bread pudding recipe?
BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.I need a very simple plain bread pudding recipe?
Bread Pudding
INGREDIENTS
* 3 cups bread cubes
* 4 cups scalded milk
* 3/4 cup white sugar
* 1 tablespoon butter
* 1/2 teaspoon salt
* 4 eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 cup white sugar
* 1/2 cup butter
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
INGREDIENTS:
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
PREPARATION:
Heat the milk just until scalded. Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
Bake in a preheated 350掳 oven for 20 to 25 minutes, or until set. Serve with a dessert sauce or whipped topping.
Serves 8.
3 eggs
1pint cream
1/2 cup sugar
3 lg butter croissants
handful raisins or currants
teaspoon cinnamon
1/2 teaspoon nutmeg
grated rind of an orange
teaspoon vanilla extract
cut croissants into 1'; cubes, bake until golden, transfer to baking dish. sprinkle with the fruit. beat the eggs, add cream and remainder ingreds. pour over cubes and pat down.
sprinkle with additional sugar and cinnamon and bake at 350 f for 25 mins, or until golden and just slightly jiggly in the center. serve with rum sauce.
I think this is more of a 'triffle' if that is the right name - but layering buttered bread slices with out the crust in a case role dish with sugar, fruit jam, and cream - usually I make at least 5-6 layers and then put a plate on the top and a heavy can to weigh/press it down and refrigerate overnight then unmold and serve with whipped cream and fresh fruit
The Best Bread Pudding
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
This is simple and I guess kinda plain.
1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced
1/2 stick butter, softened
1 can sweetened condensed or reduced fat sweetened condensed milk
2 jiggers brandy
Whipped cream in spray top canister from your dairy aisle
Ground or grated nutmeg, for garnish
Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.
While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.
Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
But this is one of my favorites;
For the pudding:
4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 pounds peaches, peeled and seeded, cut into 1-inch chunks
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1/3 cup amaretto
For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.
For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Many of the above look good, but all seem to be missing vanilla. That is a MUST IMHO for a good bread pudding. I'd add at least 2 tsp of good vanilla to any recipe you choose.
And opt for a recipe with more milk (even if it's #2, as those with smaller amounts tend to make a very hard/tight pudding). And a good sauce or whipped cream will do wonders. I was going to look up a few recipes I have, but look like you have good basic ones, so thought I'd just post a few important ingredients to add IMHO.
And also remember the longer you soak the bread, the more it will have a custard type texture. I use the same tip for making yummy thick cut french toast (and always add vanilla and almond extracts!).
BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.I need a very simple plain bread pudding recipe?
Bread Pudding
INGREDIENTS
* 3 cups bread cubes
* 4 cups scalded milk
* 3/4 cup white sugar
* 1 tablespoon butter
* 1/2 teaspoon salt
* 4 eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 cup white sugar
* 1/2 cup butter
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
INGREDIENTS:
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
PREPARATION:
Heat the milk just until scalded. Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
Bake in a preheated 350掳 oven for 20 to 25 minutes, or until set. Serve with a dessert sauce or whipped topping.
Serves 8.
3 eggs
1pint cream
1/2 cup sugar
3 lg butter croissants
handful raisins or currants
teaspoon cinnamon
1/2 teaspoon nutmeg
grated rind of an orange
teaspoon vanilla extract
cut croissants into 1'; cubes, bake until golden, transfer to baking dish. sprinkle with the fruit. beat the eggs, add cream and remainder ingreds. pour over cubes and pat down.
sprinkle with additional sugar and cinnamon and bake at 350 f for 25 mins, or until golden and just slightly jiggly in the center. serve with rum sauce.
I think this is more of a 'triffle' if that is the right name - but layering buttered bread slices with out the crust in a case role dish with sugar, fruit jam, and cream - usually I make at least 5-6 layers and then put a plate on the top and a heavy can to weigh/press it down and refrigerate overnight then unmold and serve with whipped cream and fresh fruit
The Best Bread Pudding
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
This is simple and I guess kinda plain.
1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced
1/2 stick butter, softened
1 can sweetened condensed or reduced fat sweetened condensed milk
2 jiggers brandy
Whipped cream in spray top canister from your dairy aisle
Ground or grated nutmeg, for garnish
Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.
While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.
Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
But this is one of my favorites;
For the pudding:
4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 pounds peaches, peeled and seeded, cut into 1-inch chunks
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1/3 cup amaretto
For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.
For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Many of the above look good, but all seem to be missing vanilla. That is a MUST IMHO for a good bread pudding. I'd add at least 2 tsp of good vanilla to any recipe you choose.
And opt for a recipe with more milk (even if it's #2, as those with smaller amounts tend to make a very hard/tight pudding). And a good sauce or whipped cream will do wonders. I was going to look up a few recipes I have, but look like you have good basic ones, so thought I'd just post a few important ingredients to add IMHO.
And also remember the longer you soak the bread, the more it will have a custard type texture. I use the same tip for making yummy thick cut french toast (and always add vanilla and almond extracts!).
Banana Bread recipe that doesn't use eggs or yogurt?
Egg-Free Banana Bread Recipe – YUMMY!
This is a really flexible banana bread recipe that doesn't use any eggs. You won't find many eggless banana bread recipes, and you certainly won't find many banana bread recipes (with or without eggs) that taste THIS good! Whether allergic to eggs or not, it's a treat! To top it off, it's amazingly versatile. If you're out of something, it's easy to substitute something else. Or change it to have some variety. Almost any way you could make it, it's totally moist and totally delicious!!!
Ingredients:
1/2 c shortening (can substitute part butter, margarine, applesauce, or yogurt)
3/4 c organic cane sugar (can substitute white sugar or part brown sugar)
1 1/2 c wheat flour (can use all-purpose white or part oat flour)
1 tsp baking soda
1 tsp sea salt (can use iodized table salt)
1/2 tsp cinnamon (optional)
4 small ripe bananas (can substitute 1/4 cup of sugar for one banana)*
1 tsp vanilla extract (optional)
Preheat oven to 325° F. Lightly grease 8 x 4 bread loaf pan.
Cream shortening and sugar in large bowl. Slowly sift in flour, baking soda, salt, and cinnamon. Mash bananas in separate bowl and then add in to large bowl and mix. Add vanilla extract. Can also add nuts, chocolate chips, raisins, or other fruit if desired. Pour batter into greased pan.
Bake for 60 minutes or until knife comes out clean.
Allow to fully cool before slicing.
*For banana zucchini bread, use one banana and one cup grated zucchini.
00000000000000000000000000000000000000…
My Favorite Banana Bread Recipe- it has No Eggs
* 1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
* 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
* 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
* 1-2 teaspoons pure vanilla
* chocolate chips
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
2. In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.
00000000000000000000000000000000000000…
Banana Bread VIII
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 1 - 8x4 inch loaf pan
Servings 10
* 1/2 cup shortening
* 1 cup white sugar
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 ripe bananas
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.
00000000000000000000000000000000000000…Banana Bread recipe that doesn't use eggs or yogurt?
1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
1 teaspoon baking soda
1 teaspoon salt
3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
1-2 teaspoons pure vanilla
chocolate chips (optional)
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.Banana Bread recipe that doesn't use eggs or yogurt?
Hi, from Texas...ENJOY!!
Eggless Banana Bread
SERVES 8
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3 large ripe bananas
1/2 cup applesauce
4 tablespoons butter or margarine, melted
1/4 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)
Directions:
1 Preheat the oven to 350 degrees.
2 Mix the first five (dry) ingredients together in a large mixing bowl.
3 In a separate bowl, mash the bananas well.
4 Stir the butter or margarine, vanilla extract and applesauce into the bananas.
5 Add the banana mixture into the mixing bowl with the dry ingredients.
6 Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
7 Fold in chocolate chips and/or walnuts, if using.
8 Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.
i wish i could make it that sounds good but i can't help you on this one...
This is a really flexible banana bread recipe that doesn't use any eggs. You won't find many eggless banana bread recipes, and you certainly won't find many banana bread recipes (with or without eggs) that taste THIS good! Whether allergic to eggs or not, it's a treat! To top it off, it's amazingly versatile. If you're out of something, it's easy to substitute something else. Or change it to have some variety. Almost any way you could make it, it's totally moist and totally delicious!!!
Ingredients:
1/2 c shortening (can substitute part butter, margarine, applesauce, or yogurt)
3/4 c organic cane sugar (can substitute white sugar or part brown sugar)
1 1/2 c wheat flour (can use all-purpose white or part oat flour)
1 tsp baking soda
1 tsp sea salt (can use iodized table salt)
1/2 tsp cinnamon (optional)
4 small ripe bananas (can substitute 1/4 cup of sugar for one banana)*
1 tsp vanilla extract (optional)
Preheat oven to 325° F. Lightly grease 8 x 4 bread loaf pan.
Cream shortening and sugar in large bowl. Slowly sift in flour, baking soda, salt, and cinnamon. Mash bananas in separate bowl and then add in to large bowl and mix. Add vanilla extract. Can also add nuts, chocolate chips, raisins, or other fruit if desired. Pour batter into greased pan.
Bake for 60 minutes or until knife comes out clean.
Allow to fully cool before slicing.
*For banana zucchini bread, use one banana and one cup grated zucchini.
00000000000000000000000000000000000000…
My Favorite Banana Bread Recipe- it has No Eggs
* 1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
* 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
* 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
* 1-2 teaspoons pure vanilla
* chocolate chips
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
2. In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.
00000000000000000000000000000000000000…
Banana Bread VIII
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 1 - 8x4 inch loaf pan
Servings 10
* 1/2 cup shortening
* 1 cup white sugar
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 ripe bananas
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.
00000000000000000000000000000000000000…Banana Bread recipe that doesn't use eggs or yogurt?
1/2 cup shortening or canola oil, or butter etc. (I sometimes leavemost of it out and use 1/3c applesauce)
1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
1 teaspoon baking soda
1 teaspoon salt
3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
1-2 teaspoons pure vanilla
chocolate chips (optional)
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.Banana Bread recipe that doesn't use eggs or yogurt?
Hi, from Texas...ENJOY!!
Eggless Banana Bread
SERVES 8
Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3 large ripe bananas
1/2 cup applesauce
4 tablespoons butter or margarine, melted
1/4 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)
Directions:
1 Preheat the oven to 350 degrees.
2 Mix the first five (dry) ingredients together in a large mixing bowl.
3 In a separate bowl, mash the bananas well.
4 Stir the butter or margarine, vanilla extract and applesauce into the bananas.
5 Add the banana mixture into the mixing bowl with the dry ingredients.
6 Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
7 Fold in chocolate chips and/or walnuts, if using.
8 Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.
i wish i could make it that sounds good but i can't help you on this one...
Gluten free yummy short bread recipe please?
Ingredients:
1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1 cup rice flour
3/4 cup butter
Directions:
Sift cornstarch, sugar and rice flour together. Add butter.
Mix dough with hands until soft dough forms. Refrigerate one hour. Shape dough into 1-inch balls and place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.
Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.
1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1 cup rice flour
3/4 cup butter
Directions:
Sift cornstarch, sugar and rice flour together. Add butter.
Mix dough with hands until soft dough forms. Refrigerate one hour. Shape dough into 1-inch balls and place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.
Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.
Quickest most simple white bread recipe needed
I need the quickest most simple white plain bread recipe in UK measurements.
I need to keep a lot of little fingers occupied tomorrow and what could be better than making a simple bread loaf?Quickest most simple white bread recipe needed
Ingredients
15g/陆oz fresh yeast or 2.5ml/陆tbsp dried yeast
300ml/陆 pint lukewarm milk
450g/1lb strong white flour
1 tsp salt
25g/1oz butter
Method
1. Mix the yeast with a little of the milk to get a creamy liquid.
2. Put the flour and the salt in a bowl and rub in the butter.
3. Stir in the yeast liquid and the rest of the milk to get a soft dough.
4. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise.
5. Heat the oven to 220C/425F/Gas 7. Lightly oil a 1kg/2录lb bread tin.
6. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes.
7. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool.Quickest most simple white bread recipe needed
Basic White Bread
Ingredients:
6 cups flour, more or less, divided
1 tablespoon sugar
2 1/2 teaspoons salt
1 envelope active dry yeast
2 cups very warm water, about 120掳
2 tablespoons softened butter
Preparation:
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary.
Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400掳 for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.
Makes 2 loaves of white bread.
This is one of the easiest bread recipes I know. Be sure to let it double in size in the first rising about 30 minutes, then make rolls and let rise well again -1 hour.
Ingredients:
1lb 6oz flour -
1 1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon yeast
1 tablespoon shortening
1 3/4 cups warm water
Method:
Mix together the flour and yeast. Dissolve sugar and salt in the water. Add water mixture and shortening to the flour. Mix and develop (knead) dough properly. Let stand for 30 minutes. Make into 16 buns and place them on baking trays 3'; apart from each other. Let it proof for one hour. Bake at 375 degrees F. for 20 to 25 minutes.
Sorry I don't have UK measurements. but the 1 LB 6 oz is about equivalent to 4 cups
Get some strong white bread flour from any supermarket (it'll work much better) and then just follow the instructions on the back - they always work
i small container of bleach, wheat flour and salt and some monodetrose
I need to keep a lot of little fingers occupied tomorrow and what could be better than making a simple bread loaf?Quickest most simple white bread recipe needed
Ingredients
15g/陆oz fresh yeast or 2.5ml/陆tbsp dried yeast
300ml/陆 pint lukewarm milk
450g/1lb strong white flour
1 tsp salt
25g/1oz butter
Method
1. Mix the yeast with a little of the milk to get a creamy liquid.
2. Put the flour and the salt in a bowl and rub in the butter.
3. Stir in the yeast liquid and the rest of the milk to get a soft dough.
4. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise.
5. Heat the oven to 220C/425F/Gas 7. Lightly oil a 1kg/2录lb bread tin.
6. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes.
7. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool.Quickest most simple white bread recipe needed
Basic White Bread
Ingredients:
6 cups flour, more or less, divided
1 tablespoon sugar
2 1/2 teaspoons salt
1 envelope active dry yeast
2 cups very warm water, about 120掳
2 tablespoons softened butter
Preparation:
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary.
Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400掳 for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.
Makes 2 loaves of white bread.
This is one of the easiest bread recipes I know. Be sure to let it double in size in the first rising about 30 minutes, then make rolls and let rise well again -1 hour.
Ingredients:
1lb 6oz flour -
1 1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon yeast
1 tablespoon shortening
1 3/4 cups warm water
Method:
Mix together the flour and yeast. Dissolve sugar and salt in the water. Add water mixture and shortening to the flour. Mix and develop (knead) dough properly. Let stand for 30 minutes. Make into 16 buns and place them on baking trays 3'; apart from each other. Let it proof for one hour. Bake at 375 degrees F. for 20 to 25 minutes.
Sorry I don't have UK measurements. but the 1 LB 6 oz is about equivalent to 4 cups
Get some strong white bread flour from any supermarket (it'll work much better) and then just follow the instructions on the back - they always work
i small container of bleach, wheat flour and salt and some monodetrose
Does anyone have a recipe for making muffins or bread using steel cut oatmeal?
Sprinkle a tablespoon or two of McCann's Quick Cooking Oatmeal over the top of this bread before baking. This easy hearty bread is delicious with soups or salads.
Ingredients
3 cups all purpose white flour
1 1/2 cups whole wheat flour
1/2 cup McCann's Quick Cooking Oatmeal
1/3 cup McCann's Steel-Cut Oatmeal
2 1/2 teaspoons of baking soda
1/4 to 1/3 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, chilled and cut into 1/2 inch cubes
1 1/2 to 2 cups buttermilk
Nutrition Information
Serves 14
Serving size 1 slice
Calories 206
Total Fat (g) 4.7
Saturated Fat (g) 2.1
Sodium (g) 0
Total Carbohydrate (g) 34.9
Protein (g) 6.2
Preparation
Preheat the oven to 425掳F. Lightly dust the surface of the baking sheet with flour.
Stir together the flours, oats, sugar and baking soda in a large bowl. Using fingertips, quickly rub in the butter. Make a well in the center and gradually stir in the buttermilk with a wooden spoon until the dough is soft, but manageable.
Turn the dough onto a lightly floured board and knead it for about 1 minute. Shape the dough into a ball and put it in the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is about 1 1/2 inches thick. Using a sharp knife dipped in flour, make a cross (do not cut too deep) through the center of the bread so that it will easily break in quarters when it is baked. Bake for approximately 30 minutes, or until browned and cooked through.
Makes 1 loaf.Does anyone have a recipe for making muffins or bread using steel cut oatmeal?
how 'bout scones?
Scottish Buttermilk Oat Scones
1 cup Oats, Steel Cut
1 cup Buttermilk, at room temperature
1/2 cup Oat Flour
1/2 cup Whole Wheat Flour
1/2 cup White Flour, Unbleached
1 tsp Baking Soda
1 tsp Sugar
1/4 tsp Salt
1/3 cup Currants
Butter for Greasing Baking Sheet
4 Tbsp Unsalted Butter, softened and cut into small pieces
1 Tbsp Milk
Cinnamon and Sugar for topping
Preheat the oven to 350 degrees.
Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a small bowl and let stand for 20 minutes.
In a large bowl, combine the flours, baking soda, sugar, salt and dried currants.
Reset the oven to 400 degrees and butter the baking sheet.
Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/oat mixture until combined. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press into a 3/4'; circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
Bake for 12 to 15 minutes. Cut into wedges. Makes 8 scones.makeup help
Ingredients
3 cups all purpose white flour
1 1/2 cups whole wheat flour
1/2 cup McCann's Quick Cooking Oatmeal
1/3 cup McCann's Steel-Cut Oatmeal
2 1/2 teaspoons of baking soda
1/4 to 1/3 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, chilled and cut into 1/2 inch cubes
1 1/2 to 2 cups buttermilk
Nutrition Information
Serves 14
Serving size 1 slice
Calories 206
Total Fat (g) 4.7
Saturated Fat (g) 2.1
Sodium (g) 0
Total Carbohydrate (g) 34.9
Protein (g) 6.2
Preparation
Preheat the oven to 425掳F. Lightly dust the surface of the baking sheet with flour.
Stir together the flours, oats, sugar and baking soda in a large bowl. Using fingertips, quickly rub in the butter. Make a well in the center and gradually stir in the buttermilk with a wooden spoon until the dough is soft, but manageable.
Turn the dough onto a lightly floured board and knead it for about 1 minute. Shape the dough into a ball and put it in the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is about 1 1/2 inches thick. Using a sharp knife dipped in flour, make a cross (do not cut too deep) through the center of the bread so that it will easily break in quarters when it is baked. Bake for approximately 30 minutes, or until browned and cooked through.
Makes 1 loaf.Does anyone have a recipe for making muffins or bread using steel cut oatmeal?
how 'bout scones?
Scottish Buttermilk Oat Scones
1 cup Oats, Steel Cut
1 cup Buttermilk, at room temperature
1/2 cup Oat Flour
1/2 cup Whole Wheat Flour
1/2 cup White Flour, Unbleached
1 tsp Baking Soda
1 tsp Sugar
1/4 tsp Salt
1/3 cup Currants
Butter for Greasing Baking Sheet
4 Tbsp Unsalted Butter, softened and cut into small pieces
1 Tbsp Milk
Cinnamon and Sugar for topping
Preheat the oven to 350 degrees.
Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a small bowl and let stand for 20 minutes.
In a large bowl, combine the flours, baking soda, sugar, salt and dried currants.
Reset the oven to 400 degrees and butter the baking sheet.
Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/oat mixture until combined. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press into a 3/4'; circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
Bake for 12 to 15 minutes. Cut into wedges. Makes 8 scones.
Shew bread recipe?
1 stick of margin 1 box light brown sugar 3 eggs 2 cups self rising flour i cup chopped nuts any kind one bag or can of coconut angel flakes 1 tsp vanilla extractstir up all but flour ingrediencs flour is last set a side heat oven to325 degrees use a pan greased 19x13 or what ever you got now add flour beat cook till bread is gol;den brownmake sure ends dont burn cook 30 min or so cool slice in one inch strips wrap in celephane will keep for 6 months if stored alsoo i want a recipe lamb with rice and tomato paste rolled in grape vine leafs who has recipeShew bread recipe?
is this what your looking for
http://www.habeeb.com/Vegetarian-and-Leb鈥?/a>
Edit
Thanks for the recipe
is this what your looking for
http://www.habeeb.com/Vegetarian-and-Leb鈥?/a>
Edit
Thanks for the recipe
Cake recipes that don't require butter or margarine? i like ginger, carrot, banana bread etc?
i need to adapt to make one vegan and have no margarine
so will replace eggs with egg replacer
and milk with soya milkCake recipes that don't require butter or margarine? i like ginger, carrot, banana bread etc?
a good carrot cake recipe uses olive oil. Cake recipes that don't require butter or margarine? i like ginger, carrot, banana bread etc?
You're talking about ';quick'; breads or cakes. They don't need butter. They use oil. I personally use veggie oil, because I don't want the EVOO taste in my baked goods, and I'm too cheep to buy so much of it.
so will replace eggs with egg replacer
and milk with soya milkCake recipes that don't require butter or margarine? i like ginger, carrot, banana bread etc?
a good carrot cake recipe uses olive oil. Cake recipes that don't require butter or margarine? i like ginger, carrot, banana bread etc?
You're talking about ';quick'; breads or cakes. They don't need butter. They use oil. I personally use veggie oil, because I don't want the EVOO taste in my baked goods, and I'm too cheep to buy so much of it.
Need awesome banana bread recipe (or advice) please!?
I have a ton of overripe bananas and I want to make banana bread for my dear husband (who loves loves loves bananas).
What's the secret to good banana bread? If you have a recipe to share, please make sure it's something that you've made and people rave about! I'm not interested in just some random recipe that you've googled. I can do that. I need a recipe that you can stand behind, ok?Need awesome banana bread recipe (or advice) please!?
I've been a stay-at-home mom for 24 years. I live in a rural area, make my own breads, jams, jellies... I'm very old-fashioned, and practically live in my kitchen. I also collect cookbooks, and have, at last count, 235 of time. Yes, I actually use these cookbooks, always on the lookout for something different or delicious.
About 20 years ago, I purchased a copy of The Great Tomato Patch Cookbook. It was published by the Pitcairn (Pittsburgh) food bank, with all proceeds benefiting the food bank and various charitable services.
It's not your typical community cookbook. These recipes come from dignitaries, chefs, celebrities, and food connoisseurs around the world. Each recipe is surprisingly simple to prepare, and absolutely delicious. One stands out above all others --Dale's Banana Bread.
The recipe wasn't submitted by Dale herself. It was forced out of her under coercion, and submitted by one of her friends. After discovering Dale's recipe, I have made hundreds of loaves, and have given many as gifts. Everyone loves it.
This recipe will not disappoint. Enjoy. Oh, the secret as to what makes this bread so luscious? It's the addition of sour cream.
Dale's Banana Bread
1 stick butter, softened
2 eggs, well beaten
1/4 cup sour cream
1 teaspoon baking soda
1 cup mashed bananas
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped nuts (optional)
Preheat oven to 350*F. Grease and flour 1 9'x5' loaf pan.
Cream butter and sugar. Add eggs. Add sour cream which has been mixed with baking soda. Stir in bananas. Add flour, baking powder, vanilla, and salt. Stir in nuts, if desired. Pour into prepared pan and bake for one hour or until toothpick inserted near center comes out clean.
Remove from pan to cool on rack.
Makes one loaf.
EDIT: Don't throw out any bananas that you are unable to use. Simply mash then with a fork, measure the amount you will need for your recipe (depending on which of these you choose) and freeze in a zip-lock baggie. I do this all the time.
When I'm ready to bake, I simply remove a package from the freezer, let thaw for an hour or so, and add directly to my recipe. By freezing the bananas only, you save loads of freezer space. You can do this with just about any ingredient that would work in quick breads and muffins. Most items freeze very well.Need awesome banana bread recipe (or advice) please!?
RedQueen - I like the sound of your recipe, but I noticed in the beginning when you explain what to do you say 'Cream butter and sugar' but it doesnt say above how much sugar is in the recipe? would you be able to find that out and let me know because I am really interested in trying out this recipe Report Abuse
Glorious Banana Bread
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup Sunsweet Lighter Bake
2 large eggs
1 1/2 cups mashed ripe banana
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts (optional)
Coat 9 x 5-inch loaf pan with cooking spray; set aside.
Beat together sugars, Lighter Bake, eggs and banana.
Combine flour, baking powder, baking soda and salt; stir into batter until just moistened. Stir in walnuts. Spoon batter into prepared pan. Bake in preheated 350 degrees F oven for 55 to 60 minutes or until wooden pick inserted into center comes out clean.
Cool 10 minutes. Remove from pan and cool completely on rack. Bread can be wrapped in foil and frozen for up to 1 month.
Why not make some Banana Bread muffins!!!
http://www.banana-bread.biz/banana-bread鈥?/a>
INGREDIENTS
* 2 cups all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup vegetable oil
* 1 egg
* 3 ripe bananas, mashed
* 1/4 cup chopped walnuts
DIRECTIONS
1. Preheat the oven to 350 degrees F / 175 degrees C.
2. Place some muffin cups in muffin tin or grease the tin with some butter.
3. Mix the sugar, oil and egg until creamy and light yellow. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
3. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.
There are lots more Banana Bread recipes here...
http://www.banana-bread.biz/
Melt In Your Mouth Banana Bread
Melt in Your Mouth Banana Bread Recipe
I searched and searched for the best banana bread recipe and I have never found one that can add up to this one. It is delicious. Exactly what I was looking for, so here it is. I hope you like it as much as we do.
1 hour | 5 min prep
Ingredients:
2/3 cup oil
2 large eggs
1 cups mashed ripe bananas
1 cups plain flour
1 cups sugar
1 (3 1/2 ounce) box French vanilla instant pudding
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 325掳F.
Directions:
Mix oil, eggs and mashed bananas.
Combine remaining ingredients and add to banana mixture.
Bake in a 9 x 5 x 3 inch pan at 325 for 1 hour or until it test done. Some ovens vary in temps. (Ff you are following the recipe, there is no need to grease the pan)
**This can easily be doubled for two loaves.
Oh ya, hands down! A great recipe.
1 C sugar
1/3 C butter
2 eggs
3 bananas
1/3 C water
1 2/3 C flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 C chopped pecans or walnuts
Mix the wet, mix the dry. I'm sure you know what to do.
I bake at 340 or 345 for 55 - 60 minutes.
I sometimes add an orange or lemon glaze over top if I am making a few loaves.
This is a slightly revised version of an old Betty Crocker recipe. Good luck, enjoy!
I found this recipe awhile back on All Recipes.com, I have made this many, many times and everyone RAVES about it. The crumb topping really makes a big difference. I usually use the recipe for muffins but you can make it as a bread in a loaf pan as well. I am telling you, you can't go wrong with this recipe!!! Also, if you access the link, you will see this recipe has had over 3,000 reviews and has received a consisten five stars! Enjoy!!!
http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
both of these are great
Cocoa Banana Nut Bread
2 extra ripe bananas, peeled and cut into chunks
1 1/2 cups flour
1/1/3 cups sugar
6 T. unsweetened cocoa
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
2 eggs
1/2 cup vegetable oil
1/3 cup chopped nuts
Preheat oven to 350. Puree bananas in food processor or blender 91 cup puree). In large bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder. Add eggs, oil, and bananas; mix just until dry ingredients are moistened. Stir in nuts. Pour batter into greased 9 x 5 inch loaf pan. Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove form pan. Cool completely before slicing. Loaf may be stored in refrigerator, well wrapped for up to 1 week.
Makes 1 loaf
Muffins: Follow recipe, omitting nuts in batter. Spoon scant 1/2 cup batter into 10 greased 6 oz. custard cups or muffin cups. Top each muffin with 1 t. chopped nuts. Bake 20 to 22 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
Makes 10 muffins
Banana Bread
1 pkg. Betty Crocker Supermoist yellow cake mix
1 cup mashed very ripe bananas (about 2 medium)
1/2 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 cup chopped nuts, if desired
Heat oven to 350. Grease 2 loaf pans, 8 x 4 inches or 9 x 5 inches, with shortening. Lightly flour. Beat cake mix, bananas, buttermilk, oil and eggs in large bowl with mixer on low speed 30 seconds; beat on medium speed 2 minutes. pour into pans. Sprinkle each loaf with 1/2 cup nuts. Bake 8 inch loaves 50 to 60 minutes, 9 inch loaves 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove pans to wire rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Source: Betty Crocker
What's the secret to good banana bread? If you have a recipe to share, please make sure it's something that you've made and people rave about! I'm not interested in just some random recipe that you've googled. I can do that. I need a recipe that you can stand behind, ok?Need awesome banana bread recipe (or advice) please!?
I've been a stay-at-home mom for 24 years. I live in a rural area, make my own breads, jams, jellies... I'm very old-fashioned, and practically live in my kitchen. I also collect cookbooks, and have, at last count, 235 of time. Yes, I actually use these cookbooks, always on the lookout for something different or delicious.
About 20 years ago, I purchased a copy of The Great Tomato Patch Cookbook. It was published by the Pitcairn (Pittsburgh) food bank, with all proceeds benefiting the food bank and various charitable services.
It's not your typical community cookbook. These recipes come from dignitaries, chefs, celebrities, and food connoisseurs around the world. Each recipe is surprisingly simple to prepare, and absolutely delicious. One stands out above all others --Dale's Banana Bread.
The recipe wasn't submitted by Dale herself. It was forced out of her under coercion, and submitted by one of her friends. After discovering Dale's recipe, I have made hundreds of loaves, and have given many as gifts. Everyone loves it.
This recipe will not disappoint. Enjoy. Oh, the secret as to what makes this bread so luscious? It's the addition of sour cream.
Dale's Banana Bread
1 stick butter, softened
2 eggs, well beaten
1/4 cup sour cream
1 teaspoon baking soda
1 cup mashed bananas
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped nuts (optional)
Preheat oven to 350*F. Grease and flour 1 9'x5' loaf pan.
Cream butter and sugar. Add eggs. Add sour cream which has been mixed with baking soda. Stir in bananas. Add flour, baking powder, vanilla, and salt. Stir in nuts, if desired. Pour into prepared pan and bake for one hour or until toothpick inserted near center comes out clean.
Remove from pan to cool on rack.
Makes one loaf.
EDIT: Don't throw out any bananas that you are unable to use. Simply mash then with a fork, measure the amount you will need for your recipe (depending on which of these you choose) and freeze in a zip-lock baggie. I do this all the time.
When I'm ready to bake, I simply remove a package from the freezer, let thaw for an hour or so, and add directly to my recipe. By freezing the bananas only, you save loads of freezer space. You can do this with just about any ingredient that would work in quick breads and muffins. Most items freeze very well.Need awesome banana bread recipe (or advice) please!?
RedQueen - I like the sound of your recipe, but I noticed in the beginning when you explain what to do you say 'Cream butter and sugar' but it doesnt say above how much sugar is in the recipe? would you be able to find that out and let me know because I am really interested in trying out this recipe Report Abuse
Glorious Banana Bread
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup Sunsweet Lighter Bake
2 large eggs
1 1/2 cups mashed ripe banana
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts (optional)
Coat 9 x 5-inch loaf pan with cooking spray; set aside.
Beat together sugars, Lighter Bake, eggs and banana.
Combine flour, baking powder, baking soda and salt; stir into batter until just moistened. Stir in walnuts. Spoon batter into prepared pan. Bake in preheated 350 degrees F oven for 55 to 60 minutes or until wooden pick inserted into center comes out clean.
Cool 10 minutes. Remove from pan and cool completely on rack. Bread can be wrapped in foil and frozen for up to 1 month.
Why not make some Banana Bread muffins!!!
http://www.banana-bread.biz/banana-bread鈥?/a>
INGREDIENTS
* 2 cups all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup vegetable oil
* 1 egg
* 3 ripe bananas, mashed
* 1/4 cup chopped walnuts
DIRECTIONS
1. Preheat the oven to 350 degrees F / 175 degrees C.
2. Place some muffin cups in muffin tin or grease the tin with some butter.
3. Mix the sugar, oil and egg until creamy and light yellow. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
3. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.
There are lots more Banana Bread recipes here...
http://www.banana-bread.biz/
Melt In Your Mouth Banana Bread
Melt in Your Mouth Banana Bread Recipe
I searched and searched for the best banana bread recipe and I have never found one that can add up to this one. It is delicious. Exactly what I was looking for, so here it is. I hope you like it as much as we do.
1 hour | 5 min prep
Ingredients:
2/3 cup oil
2 large eggs
1 cups mashed ripe bananas
1 cups plain flour
1 cups sugar
1 (3 1/2 ounce) box French vanilla instant pudding
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 325掳F.
Directions:
Mix oil, eggs and mashed bananas.
Combine remaining ingredients and add to banana mixture.
Bake in a 9 x 5 x 3 inch pan at 325 for 1 hour or until it test done. Some ovens vary in temps. (Ff you are following the recipe, there is no need to grease the pan)
**This can easily be doubled for two loaves.
Oh ya, hands down! A great recipe.
1 C sugar
1/3 C butter
2 eggs
3 bananas
1/3 C water
1 2/3 C flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 C chopped pecans or walnuts
Mix the wet, mix the dry. I'm sure you know what to do.
I bake at 340 or 345 for 55 - 60 minutes.
I sometimes add an orange or lemon glaze over top if I am making a few loaves.
This is a slightly revised version of an old Betty Crocker recipe. Good luck, enjoy!
I found this recipe awhile back on All Recipes.com, I have made this many, many times and everyone RAVES about it. The crumb topping really makes a big difference. I usually use the recipe for muffins but you can make it as a bread in a loaf pan as well. I am telling you, you can't go wrong with this recipe!!! Also, if you access the link, you will see this recipe has had over 3,000 reviews and has received a consisten five stars! Enjoy!!!
http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
both of these are great
Cocoa Banana Nut Bread
2 extra ripe bananas, peeled and cut into chunks
1 1/2 cups flour
1/1/3 cups sugar
6 T. unsweetened cocoa
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
2 eggs
1/2 cup vegetable oil
1/3 cup chopped nuts
Preheat oven to 350. Puree bananas in food processor or blender 91 cup puree). In large bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder. Add eggs, oil, and bananas; mix just until dry ingredients are moistened. Stir in nuts. Pour batter into greased 9 x 5 inch loaf pan. Bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove form pan. Cool completely before slicing. Loaf may be stored in refrigerator, well wrapped for up to 1 week.
Makes 1 loaf
Muffins: Follow recipe, omitting nuts in batter. Spoon scant 1/2 cup batter into 10 greased 6 oz. custard cups or muffin cups. Top each muffin with 1 t. chopped nuts. Bake 20 to 22 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
Makes 10 muffins
Banana Bread
1 pkg. Betty Crocker Supermoist yellow cake mix
1 cup mashed very ripe bananas (about 2 medium)
1/2 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 cup chopped nuts, if desired
Heat oven to 350. Grease 2 loaf pans, 8 x 4 inches or 9 x 5 inches, with shortening. Lightly flour. Beat cake mix, bananas, buttermilk, oil and eggs in large bowl with mixer on low speed 30 seconds; beat on medium speed 2 minutes. pour into pans. Sprinkle each loaf with 1/2 cup nuts. Bake 8 inch loaves 50 to 60 minutes, 9 inch loaves 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove pans to wire rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Source: Betty Crocker
Does anyone have a recipe for banana nut bread made with box yellow cake mix and has sour cream?
BANANA NUT BREAD
2 eggs
1 c. sugar
2-3 ripe bananas
1 tsp. baking soda
1/2 c. of sour cream
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. buttermilk
1 tsp. vanilla, rum, or banana extract
1/2 c. chopped nuts
1 tsp. salt
2 c. flour
Combine all ingredients well in a large bowl using a whisk or an electric mixer at medium speed, adding ingredients in the order listed, and flour last. (You can also use a blender, briefly - do not overprocess).
Pour into well greased and floured loaf pans.
Bake 45 minutes at 400掳F.Does anyone have a recipe for banana nut bread made with box yellow cake mix and has sour cream?
http://www.thatsmyhome.com/hannahs/quick鈥?/a>
Experiment:
You can try cutting the some of the oil (that makes for moistness and a good texture) and make the balance of that measure sour cream and see what happens.
2 eggs
1 c. sugar
2-3 ripe bananas
1 tsp. baking soda
1/2 c. of sour cream
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. buttermilk
1 tsp. vanilla, rum, or banana extract
1/2 c. chopped nuts
1 tsp. salt
2 c. flour
Combine all ingredients well in a large bowl using a whisk or an electric mixer at medium speed, adding ingredients in the order listed, and flour last. (You can also use a blender, briefly - do not overprocess).
Pour into well greased and floured loaf pans.
Bake 45 minutes at 400掳F.Does anyone have a recipe for banana nut bread made with box yellow cake mix and has sour cream?
http://www.thatsmyhome.com/hannahs/quick鈥?/a>
Experiment:
You can try cutting the some of the oil (that makes for moistness and a good texture) and make the balance of that measure sour cream and see what happens.
Recipes for some kind of quick bread?
help!!!!!! need quick bread recipes!!Recipes for some kind of quick bread?
http://southernfood.about.com/library/re鈥?/a>Recipes for some kind of quick bread?
One of my favorites is one that I call 3-2-1 bread. Three cups flour, 2 Tbsp. sugar, one (12 oz.) beer. I can't remember the temp or time on the baking right off the top of my head right now. You can toss whatever else you like in there. Cheese, olives, dried fruit, diced chiles, you name it. I'll guess 365F for an hour, check on it every once in a while.
not quick but the recipe on the link below is INCREDIBLE. so so easy, no mess however it is not quick.
try it and i guarantee you will like it!
http://southernfood.about.com/library/re鈥?/a>Recipes for some kind of quick bread?
One of my favorites is one that I call 3-2-1 bread. Three cups flour, 2 Tbsp. sugar, one (12 oz.) beer. I can't remember the temp or time on the baking right off the top of my head right now. You can toss whatever else you like in there. Cheese, olives, dried fruit, diced chiles, you name it. I'll guess 365F for an hour, check on it every once in a while.
not quick but the recipe on the link below is INCREDIBLE. so so easy, no mess however it is not quick.
try it and i guarantee you will like it!
Anybody know a bread recipe?
Anyone know those little bread circles they give out in churches on easter? who knows how to make them. They are kinda hard when you bite them and they are kinda sweet/bland. Thanks!Anybody know a bread recipe?
The wafers.... you just buy those at a Christian bookstore.makeup help
The wafers.... you just buy those at a Christian bookstore.
Does anyone know the recipe for Mexican bread called semita de manteca?
Well ';Semita';=Semitic and ';Manteca';=butter, so I'm guessing this refers to the Jewish unleavened bread that Mexicans eat:
Take two cups of flour, a cup or less of water, a few tablespoons of butter or olive oil and mix with a half cup to two thirds cup each of raisins and pecans. Then you knead and bake unleavened at 350 degrees until lightly browned and easy to chew.Does anyone know the recipe for Mexican bread called semita de manteca?
I have no idea, but will check back for the ingredients, and possibly recipe.
Take two cups of flour, a cup or less of water, a few tablespoons of butter or olive oil and mix with a half cup to two thirds cup each of raisins and pecans. Then you knead and bake unleavened at 350 degrees until lightly browned and easy to chew.Does anyone know the recipe for Mexican bread called semita de manteca?
I have no idea, but will check back for the ingredients, and possibly recipe.
Good bread machine hot cross bun recipe?
so far have only succeeded in making spice-scented hockey pucks....what's worked for you?Good bread machine hot cross bun recipe?
I use my bread machine only for dough. I like to shape and bake my breads.
The amount of dough will be equal to a 2 pound loaf of bread.
Hot Cross Buns
dough
1/4 cup water - at room temperature or slightly above
1/2 cup lukewarm milk
1/4 cup melted butter
1 egg, lightly beaten
3-1/2 cups all purpose flour
1/4 cup sugar
1-1/2 tsp. active dry yeast
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ground cloves
pinch of allspice
1/2 tsp. salt
1/2 cup golden raisins
1/4 cup finely chopped, mixed candied fruit
glaze
2 T. granulated sugar
2 T. water
icing
1/2 cup Confectioners' sugar
2 tsp. water
Preparation -
Place all the dough ingredients, except the raisins and fruit, in the bread machine pan. Set on the dough only cycle. Add the raisins and candied fruit at the bread machine's signal for adding extra ingredients. Remove the dough from the bread machine at end of dough cycle. Place it in a bowl, cover with a cloth and let it rest for 10 minutes.
**Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in a preheated oven at 375潞 for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or... simply spoon narrow stips of icing, in the shape of a cross, on each bun.
To prepare this recipe without a bread machine, use this mixer method -
Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle... take them out. If the indentations remain, the dough is ready. Continue to follow the preparation directions above, from the **.Good bread machine hot cross bun recipe?
LOL!!!! try www.recipezaar.com and they may have recipes for hot cross buns using bread machines...LOL!!
I love Challah and have made that the most often. I like it with a lot of poppy seeds.
Next best is Aloha Bread with the crushed pineapple. Made that many times.
Lastly, I've used it just to mix my pizza dough successfully a number of times.
I've made Hot Cross Buns several times OK -- never using a bread machine. It's not in any of my bread machine books. Sticky %26amp; sweet little things. Thank you Cister for recipe.
I use my bread machine only for dough. I like to shape and bake my breads.
The amount of dough will be equal to a 2 pound loaf of bread.
Hot Cross Buns
dough
1/4 cup water - at room temperature or slightly above
1/2 cup lukewarm milk
1/4 cup melted butter
1 egg, lightly beaten
3-1/2 cups all purpose flour
1/4 cup sugar
1-1/2 tsp. active dry yeast
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ground cloves
pinch of allspice
1/2 tsp. salt
1/2 cup golden raisins
1/4 cup finely chopped, mixed candied fruit
glaze
2 T. granulated sugar
2 T. water
icing
1/2 cup Confectioners' sugar
2 tsp. water
Preparation -
Place all the dough ingredients, except the raisins and fruit, in the bread machine pan. Set on the dough only cycle. Add the raisins and candied fruit at the bread machine's signal for adding extra ingredients. Remove the dough from the bread machine at end of dough cycle. Place it in a bowl, cover with a cloth and let it rest for 10 minutes.
**Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in a preheated oven at 375潞 for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or... simply spoon narrow stips of icing, in the shape of a cross, on each bun.
To prepare this recipe without a bread machine, use this mixer method -
Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle... take them out. If the indentations remain, the dough is ready. Continue to follow the preparation directions above, from the **.Good bread machine hot cross bun recipe?
LOL!!!! try www.recipezaar.com and they may have recipes for hot cross buns using bread machines...LOL!!
I love Challah and have made that the most often. I like it with a lot of poppy seeds.
Next best is Aloha Bread with the crushed pineapple. Made that many times.
Lastly, I've used it just to mix my pizza dough successfully a number of times.
I've made Hot Cross Buns several times OK -- never using a bread machine. It's not in any of my bread machine books. Sticky %26amp; sweet little things. Thank you Cister for recipe.
Does anyone have the recipe that was on the yahoo home page this week for chocoate chip banana bread?
There was a recipe for chocolate chip banana bread that was on the yahoo home page earlier this week. I copied it, but have misplaced it.Does anyone have the recipe that was on the yahoo home page this week for chocoate chip banana bread?
try here:
http://ca.answers.yahoo.com/question/ind鈥?/a>
also giving us some of the details would help
(nuts or no nuts?
bread machine?
was it part of a question/answer?)
:)Does anyone have the recipe that was on the yahoo home page this week for chocoate chip banana bread?
This is a better recipe:
Chocolate Chip Banana Bread:
INGREDIENTS:
1 cup granulated sugar
4 ounces butter, softened
1 1/2 cups mashed bananas
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
PREPARATION:
Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients and stir into the first mixture just until moistened Fold in chocolate chips until well incorporated. Pour batter into greased and floured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325掳 for 30 minutes. Remove foil and continue baking for 3o to 40 minutes or until wooden pick inserted tests done. Cool for 10 minutes, remove from pan and cool banana bread completely before slicing.
Chocolate Chip Banana Nut Bread:
INGREDIENTS:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
PREPARATION:
Preheat oven to 350掳. Stir together flour, baking soda, baking powder, and salt in a medium mixing bowl until blended. Combine chocolate chips and toasted walnuts in a small bowl; toss with 1 tablespoon flour.Beat butter in large bowl until fluffy. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, beating after each addition. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture on low speed until blended. Spoon about one-third of the batter into buttered and floured 9x5x3-inch loaf pan. Sprinkle with half of chocolate chip-walnut mixture. Spoon another one-third of batter over the chocolate chip mixture. Sprinkle with remaining chocolate chip-walnut mixture. Cover with remaining banana bread batter. Run knife through batter in zig-zag pattern. Bake bread until tester inserted into center comes out clean, about 60 to 70 minutes. Cool for 5 minutes in the pan; turn out onto rack to cool completely. Makes one 9x5x3-inch loaf of banana bread with chocolate chips and walnuts.
Found this recipe for Chocolate Chip Banana Bread on Yahoo Food.
INGREDIENTS:
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
COOKING DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Yield: 20 servings (Serving size: 2 - 9x5 inch loaf)
try here:
http://ca.answers.yahoo.com/question/ind鈥?/a>
also giving us some of the details would help
(nuts or no nuts?
bread machine?
was it part of a question/answer?)
:)Does anyone have the recipe that was on the yahoo home page this week for chocoate chip banana bread?
This is a better recipe:
Chocolate Chip Banana Bread:
INGREDIENTS:
1 cup granulated sugar
4 ounces butter, softened
1 1/2 cups mashed bananas
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
PREPARATION:
Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients and stir into the first mixture just until moistened Fold in chocolate chips until well incorporated. Pour batter into greased and floured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325掳 for 30 minutes. Remove foil and continue baking for 3o to 40 minutes or until wooden pick inserted tests done. Cool for 10 minutes, remove from pan and cool banana bread completely before slicing.
Chocolate Chip Banana Nut Bread:
INGREDIENTS:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
PREPARATION:
Preheat oven to 350掳. Stir together flour, baking soda, baking powder, and salt in a medium mixing bowl until blended. Combine chocolate chips and toasted walnuts in a small bowl; toss with 1 tablespoon flour.Beat butter in large bowl until fluffy. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, beating after each addition. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture on low speed until blended. Spoon about one-third of the batter into buttered and floured 9x5x3-inch loaf pan. Sprinkle with half of chocolate chip-walnut mixture. Spoon another one-third of batter over the chocolate chip mixture. Sprinkle with remaining chocolate chip-walnut mixture. Cover with remaining banana bread batter. Run knife through batter in zig-zag pattern. Bake bread until tester inserted into center comes out clean, about 60 to 70 minutes. Cool for 5 minutes in the pan; turn out onto rack to cool completely. Makes one 9x5x3-inch loaf of banana bread with chocolate chips and walnuts.
Found this recipe for Chocolate Chip Banana Bread on Yahoo Food.
INGREDIENTS:
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
COOKING DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Yield: 20 servings (Serving size: 2 - 9x5 inch loaf)
I'm looking for a machine recipe for bread dense enough to hold an over-stuffed sandwich.
Preferably white bread.
That will not get soggy.I'm looking for a machine recipe for bread dense enough to hold an over-stuffed sandwich.
Hmm..chck this out ... if this helps... http://www.cdkitchen.com/recipes/recs/1/鈥?/a>I'm looking for a machine recipe for bread dense enough to hold an over-stuffed sandwich.
Bagels.
That will not get soggy.I'm looking for a machine recipe for bread dense enough to hold an over-stuffed sandwich.
Hmm..chck this out ... if this helps... http://www.cdkitchen.com/recipes/recs/1/鈥?/a>I'm looking for a machine recipe for bread dense enough to hold an over-stuffed sandwich.
Bagels.
I'm looking for a recipe for bread machine bread made with refried beans.?
I've found recipes online for breads with whole beans, pork%26amp;beans, etc., but I'm looking for something with refried beans for the bread machine (a yeast bread). Preferably something without a lot of added spices (kind of like a ';plain'; bread).
Thx.I'm looking for a recipe for bread machine bread made with refried beans.?
I found a recipe you may want to try:
Salsa Quitza (Abm) Recipe #277410
I recently saw this on a ';Baking with Julia Child'; episode. The guest was Lora Brody. I have not tried it yet, but it looked delicious. I searched the internet to find the recipe and noticed that most of them posted are short 1 cup of flour. Glad to have TIVO! When I make it, I intend to mix taco meat with the cream cheese and to serve it with lettuce, tomato, and onions. This recipe is the vegetarian version.
by MRFNM
2陆 hours | 20 min prep
SERVES 6 -8
BREAD
1 tablespoon instant yeast
1/2 cup cornmeal
3 tablespoons nonfat dry milk powder
2 teaspoons red chili powder
1 1/2 teaspoons salt
1 cup whole wheat flour
2 cups white flour
1 cup refried beans
1 tablespoon taos red chili honey
1/4 cup red chili oil
1 egg
1 cup water
TOPPINGS
1 cup cream cheese, softened
1 1/2 cups chunky salsa, drained
1 cup cheddar cheese, grated
Place ingredients into bread machine according to manufacturer's instructions.
Start on ';dough'; setting.
When complete, roll dough on a floured surface.
Line pizza pan or spring form pan with dough.
Spread cream cheese on dough.
Then drained salsa.
Top with grated cheese.
Let dough rise for 20 to 40 minutes or until doubled in bulk.
Bake at 475 for 20 to 25 minutes.
Quick note: They stated on the show that you could use 3 cups of any type of flour. What is listed is just what she happened to use. (Actually it was 1 C of ';white wheat'; but recipezaar did not recognize that ingredient.) Also, she said you could substitute regular honey or brown sugar for the chili honey if you do not have it on hand or cannot find it. She said she also makes dinner rolls out of this instead of making the ';quitza';. Since I have not made it yet, I am guessing on the servings and estimating the time to make.
Thx.I'm looking for a recipe for bread machine bread made with refried beans.?
I found a recipe you may want to try:
Salsa Quitza (Abm) Recipe #277410
I recently saw this on a ';Baking with Julia Child'; episode. The guest was Lora Brody. I have not tried it yet, but it looked delicious. I searched the internet to find the recipe and noticed that most of them posted are short 1 cup of flour. Glad to have TIVO! When I make it, I intend to mix taco meat with the cream cheese and to serve it with lettuce, tomato, and onions. This recipe is the vegetarian version.
by MRFNM
2陆 hours | 20 min prep
SERVES 6 -8
BREAD
1 tablespoon instant yeast
1/2 cup cornmeal
3 tablespoons nonfat dry milk powder
2 teaspoons red chili powder
1 1/2 teaspoons salt
1 cup whole wheat flour
2 cups white flour
1 cup refried beans
1 tablespoon taos red chili honey
1/4 cup red chili oil
1 egg
1 cup water
TOPPINGS
1 cup cream cheese, softened
1 1/2 cups chunky salsa, drained
1 cup cheddar cheese, grated
Place ingredients into bread machine according to manufacturer's instructions.
Start on ';dough'; setting.
When complete, roll dough on a floured surface.
Line pizza pan or spring form pan with dough.
Spread cream cheese on dough.
Then drained salsa.
Top with grated cheese.
Let dough rise for 20 to 40 minutes or until doubled in bulk.
Bake at 475 for 20 to 25 minutes.
Quick note: They stated on the show that you could use 3 cups of any type of flour. What is listed is just what she happened to use. (Actually it was 1 C of ';white wheat'; but recipezaar did not recognize that ingredient.) Also, she said you could substitute regular honey or brown sugar for the chili honey if you do not have it on hand or cannot find it. She said she also makes dinner rolls out of this instead of making the ';quitza';. Since I have not made it yet, I am guessing on the servings and estimating the time to make.
Less hard whole wheat bread recipe?
have an oster bread machine, have tried baking bread twice now in it, both times it turns out hard and really dense. I would really love to make a batch that is similar to the store bought whole wheat....anyone got a trick or a good recipe? I heard adding vital wheat gluten helps. Thanks!Less hard whole wheat bread recipe?
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flourmakeup help
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
Can you help me with a simple recipe for brown bread?
This was my mothers recipe for what she called ';Boston Brown Bread'; and I have always loved it. Pretty simple to make. Just sub buttermilk for the sour milk and works fine.
Boston Brown Bread
3Cups Graham or Whole Wheat Flour
陆 Cup Corn meal
1 陆 Teaspoon Soda
1Teaspoon Baking Powder
1Teaspoon Salt
1Cup Raisins
1/4Cup white flour to flour the raisins
陆 Cup nuts
2 Cups Sour milk (or Buttermilk)
陆 Cup Molasses
Mix dry ingredients. Add raisins and nuts. Mix molasses and milk together, add to dry ingredients. Beat well. Fill buttered molds 2/3 full. Place 1 cup water and racks in cooker. Place molds on rack. Cook until steaming then lower heat. Time depends on size of molds.Can you help me with a simple recipe for brown bread?
2 1/2 cups whole wheat flour
1 1/2 cups wheat germ
1/3 cup brown sugar
1/2 teaspoon salt
1 cup raisins, mixed dark %26amp; light
2 teaspoons baking soda
2 cups buttermilk
1/3 cup molasses / brown sugar or honey
Preheat oven to 325 degrees F.
Grease a 9 X 5 X 3-inch pan.
Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
Mix well.
In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
This misture will start to bubble.
Immediately mix it into the dry ingredients.
Spoon the batter into the greased pan.
Bake at once.
The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack.
recipe 2: brown bread3 3/4 cups warm water
1/4 cup warm water (100 to 110 degrees F)
1 1/2 tablespoons salt
1 cup molasses
1/2 cup melted Crisco
1 fresh yeast cake or 3 teaspoons dry yeast
1 teaspoon sugar
6-10 cups flour
Mix the yeast, sugar, and 1/4 cup of warm water.
Let sit for 5 minutes.
(Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
Stir until salt dissolves.
Add the yeast mixture and stir well.
Sift in 6 cups of flour and stir until mixed well.
Keep adding flour until mixture becomes too hard to stir.
Flop the dough onto a well floured surface and knead 6-8 minutes.
Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
48 rolls and place in greased pans.
Preheat oven to 350.
Let formed dough rise.
Cook in preheated oven at 350 for 40-45 minutes.
Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.Can you help me with a simple recipe for brown bread?
BOSTON BROWN BREAD
Ingredients1 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins Preparation1. Preheat the oven to 325 degrees.
2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.
*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.
Boston Brown Bread
3Cups Graham or Whole Wheat Flour
陆 Cup Corn meal
1 陆 Teaspoon Soda
1Teaspoon Baking Powder
1Teaspoon Salt
1Cup Raisins
1/4Cup white flour to flour the raisins
陆 Cup nuts
2 Cups Sour milk (or Buttermilk)
陆 Cup Molasses
Mix dry ingredients. Add raisins and nuts. Mix molasses and milk together, add to dry ingredients. Beat well. Fill buttered molds 2/3 full. Place 1 cup water and racks in cooker. Place molds on rack. Cook until steaming then lower heat. Time depends on size of molds.Can you help me with a simple recipe for brown bread?
2 1/2 cups whole wheat flour
1 1/2 cups wheat germ
1/3 cup brown sugar
1/2 teaspoon salt
1 cup raisins, mixed dark %26amp; light
2 teaspoons baking soda
2 cups buttermilk
1/3 cup molasses / brown sugar or honey
Preheat oven to 325 degrees F.
Grease a 9 X 5 X 3-inch pan.
Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
Mix well.
In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
This misture will start to bubble.
Immediately mix it into the dry ingredients.
Spoon the batter into the greased pan.
Bake at once.
The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack.
recipe 2: brown bread3 3/4 cups warm water
1/4 cup warm water (100 to 110 degrees F)
1 1/2 tablespoons salt
1 cup molasses
1/2 cup melted Crisco
1 fresh yeast cake or 3 teaspoons dry yeast
1 teaspoon sugar
6-10 cups flour
Mix the yeast, sugar, and 1/4 cup of warm water.
Let sit for 5 minutes.
(Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
Stir until salt dissolves.
Add the yeast mixture and stir well.
Sift in 6 cups of flour and stir until mixed well.
Keep adding flour until mixture becomes too hard to stir.
Flop the dough onto a well floured surface and knead 6-8 minutes.
Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
48 rolls and place in greased pans.
Preheat oven to 350.
Let formed dough rise.
Cook in preheated oven at 350 for 40-45 minutes.
Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.Can you help me with a simple recipe for brown bread?
BOSTON BROWN BREAD
Ingredients1 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins Preparation1. Preheat the oven to 325 degrees.
2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.
*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.
I need recipe help for monkey bread?
k i made this monkey bread once and it was a real simple recipe all you did was get biscuit dough, and roll it in butter and cinomin.... i think.... but i cant remember how long to cook it for it was only like 8 or 10 minutes i think, any suggestions for time and heatI need recipe help for monkey bread?
You are on the right track and you are so unlucky not to be able to use a bundt pan. I have made these though in an angel food pan and they still work nicely. I bake at 360* for approx. 10 minutes, differing ovens usually mean varying baking times. These type of breads don't take long so just watch them closely and don't leave your oven unattended.I need recipe help for monkey bread?
INGREDIENTS
4 (10 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans or one bundt pan.
Mix sugar, cinnamon, nutmeg and cloves. Set aside.
Slice biscuits into quarters. Drop cut biscuits into sugar and spice mixture. Place sugar and spice coated biscuits into prepared pan(s).
Melt 3/4 cups butter or margarine, and mix together with the sugar and spice mixture. Pour over biscuits in pan.
Bake for 25 to 30 minutes. Cool bread in pan for 5 to 10 minutes, then invert onto plate. Serve warm.
Monkey Bread
3 cans biscuits
1 cup brown sugar
1 cup white sugar
1 stick butter
2 tsp. cinnamon( more if needed)
cut each biscuits in fourth with scissors...shake biscuits in a bag with
sugar and cinnamon...layer biscuits into tube or bundt pan...sprinkle chopped nuts
between layers...melt brown sugar and butter and boil 1 minute...pour over
biscuits.... bake at 350 for 35 minutes....let stand 10 minutes before removing from
pan...
by Cool Mom Member since:
ITHE TRADITIONAL MONKEY BREAD
4 (10 ounce) packages refrigerated biscuit dough
1 cup white sugar
1 monkey, skinned, deboned, sliced and diced
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans or one bundt pan.
Mix sugar, cinnamon, nutmeg and cloves. Set aside.
Slice biscuits into quarters. Drop cut biscuits into sugar and spice mixture. Place sugar and spice coated biscuits into prepared pan(s).
Melt 3/4 cups butter or margarine, and mix together with the monkey meat, sugar and spice mixture. Pour over biscuits in pan.
Bake for 25 to 30 minutes. Cool bread in pan for 5 to 10 minutes, then invert onto plate. Serve warm.
If you want a yummy twist to this recipe add a small square of cream cheese to the biscuit and fold in the sides of the biscuit before baking and bake as usual.
You are on the right track and you are so unlucky not to be able to use a bundt pan. I have made these though in an angel food pan and they still work nicely. I bake at 360* for approx. 10 minutes, differing ovens usually mean varying baking times. These type of breads don't take long so just watch them closely and don't leave your oven unattended.I need recipe help for monkey bread?
INGREDIENTS
4 (10 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans or one bundt pan.
Mix sugar, cinnamon, nutmeg and cloves. Set aside.
Slice biscuits into quarters. Drop cut biscuits into sugar and spice mixture. Place sugar and spice coated biscuits into prepared pan(s).
Melt 3/4 cups butter or margarine, and mix together with the sugar and spice mixture. Pour over biscuits in pan.
Bake for 25 to 30 minutes. Cool bread in pan for 5 to 10 minutes, then invert onto plate. Serve warm.
Monkey Bread
3 cans biscuits
1 cup brown sugar
1 cup white sugar
1 stick butter
2 tsp. cinnamon( more if needed)
cut each biscuits in fourth with scissors...shake biscuits in a bag with
sugar and cinnamon...layer biscuits into tube or bundt pan...sprinkle chopped nuts
between layers...melt brown sugar and butter and boil 1 minute...pour over
biscuits.... bake at 350 for 35 minutes....let stand 10 minutes before removing from
pan...
by Cool Mom Member since:
ITHE TRADITIONAL MONKEY BREAD
4 (10 ounce) packages refrigerated biscuit dough
1 cup white sugar
1 monkey, skinned, deboned, sliced and diced
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans or one bundt pan.
Mix sugar, cinnamon, nutmeg and cloves. Set aside.
Slice biscuits into quarters. Drop cut biscuits into sugar and spice mixture. Place sugar and spice coated biscuits into prepared pan(s).
Melt 3/4 cups butter or margarine, and mix together with the monkey meat, sugar and spice mixture. Pour over biscuits in pan.
Bake for 25 to 30 minutes. Cool bread in pan for 5 to 10 minutes, then invert onto plate. Serve warm.
If you want a yummy twist to this recipe add a small square of cream cheese to the biscuit and fold in the sides of the biscuit before baking and bake as usual.
Does anyone know what ';indian meal'; (ingredient) is from a 1913 cookbook? In a recipe for a bread. Thanks
Plain old cornmeal.Does anyone know what ';indian meal'; (ingredient) is from a 1913 cookbook? In a recipe for a bread. Thanks
Probably corn meal. Quaker sells that stuff.
You can make Johnny Cakes from it if you want.
http://southernfood.about.com/od/cornbre鈥?/a>
Corn is ';maize'; to American Indians.
http://en.wikipedia.org/wiki/MaizeDoes anyone know what ';indian meal'; (ingredient) is from a 1913 cookbook? In a recipe for a bread. Thanks
it's another name for corn meal....
Probably corn meal. Quaker sells that stuff.
You can make Johnny Cakes from it if you want.
http://southernfood.about.com/od/cornbre鈥?/a>
Corn is ';maize'; to American Indians.
http://en.wikipedia.org/wiki/MaizeDoes anyone know what ';indian meal'; (ingredient) is from a 1913 cookbook? In a recipe for a bread. Thanks
it's another name for corn meal....
Anyone have a recipe for german sourdough double crust rye bread?
I love Rudolphs double crust sourdough light rye! I need a good authentic recipe.Anyone have a recipe for german sourdough double crust rye bread?
INGREDIENTS
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
DIRECTIONS
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.Anyone have a recipe for german sourdough double crust rye bread?
I do it the same way, but at 200掳C.
The Recipe
The night before baking, start the poolish.
about 1/2 cup starter
3 cups bread or all-purpose flour
1 cup Rye flour
2 cups of water.
Mix it all together, cover and let sit overnight.
The Next Morning.
Add to the poolish:
3 cups of flour as before
1 cup of Rye, as before
1 large (raw) Onion, finely chopped
(Optional) 1 Tablespoon Dried Dill
1 Tablespoon Salt
3/4 Cup water.
Mix well and let sit for twenty minutes.
This makes a pretty wet dough, one of you scientists can figure out the hydration. Because of the rye flour its quite sticky. I find the best way to mix it is to just get my hands in there and squish it all together.
After it sits, knead for 10 minutes. You will need to use quite a bit of flour as the dough is very sticky. After kneading cover and let rise until doubled, about two hours.
After rising, dump the dough onto a well floured surface and cut in half. Stretch each half **gently** into a ball, then **gently** stretch into a loaf shape. You don't want to squish the air bubbles. I find the ';envelope'; method of shaping just a bit too vigorous.
Transfer the the loaves onto baking paper, cover and let rise for about an hour.
Sourdough Onion Rye - Ready for the Oven
Meanwhile, preheat your stone and your oven to 450/220. Then transfer your loaf onto the stone, I use the back of a cookie sheet as a peel. When the loaf is in the oven use whatever steam method you prefer, I simply toss a cup of water into the bottom of the over and shut the door. Bake for about 25 minutes, turn the loaf once. I have a very small oven, so I can only bake one loaf at a time.
Take the bread out, and let it cool for as long as you can, and then enjoy! Also makes great toast!
Sourdough Onion Rye - The Finished Product
INGREDIENTS
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
DIRECTIONS
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.Anyone have a recipe for german sourdough double crust rye bread?
I do it the same way, but at 200掳C.
The Recipe
The night before baking, start the poolish.
about 1/2 cup starter
3 cups bread or all-purpose flour
1 cup Rye flour
2 cups of water.
Mix it all together, cover and let sit overnight.
The Next Morning.
Add to the poolish:
3 cups of flour as before
1 cup of Rye, as before
1 large (raw) Onion, finely chopped
(Optional) 1 Tablespoon Dried Dill
1 Tablespoon Salt
3/4 Cup water.
Mix well and let sit for twenty minutes.
This makes a pretty wet dough, one of you scientists can figure out the hydration. Because of the rye flour its quite sticky. I find the best way to mix it is to just get my hands in there and squish it all together.
After it sits, knead for 10 minutes. You will need to use quite a bit of flour as the dough is very sticky. After kneading cover and let rise until doubled, about two hours.
After rising, dump the dough onto a well floured surface and cut in half. Stretch each half **gently** into a ball, then **gently** stretch into a loaf shape. You don't want to squish the air bubbles. I find the ';envelope'; method of shaping just a bit too vigorous.
Transfer the the loaves onto baking paper, cover and let rise for about an hour.
Sourdough Onion Rye - Ready for the Oven
Meanwhile, preheat your stone and your oven to 450/220. Then transfer your loaf onto the stone, I use the back of a cookie sheet as a peel. When the loaf is in the oven use whatever steam method you prefer, I simply toss a cup of water into the bottom of the over and shut the door. Bake for about 25 minutes, turn the loaf once. I have a very small oven, so I can only bake one loaf at a time.
Take the bread out, and let it cool for as long as you can, and then enjoy! Also makes great toast!
Sourdough Onion Rye - The Finished Product
Looking for instruction manual and recipe guide for Welbilt bread machine ABM7100. Does anyone have one?
http://welbilt.com
I JUST went to the site. There's something there.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!Looking for instruction manual and recipe guide for Welbilt bread machine ABM7100. Does anyone have one?
3-26-08 Hi Everyone!
Thank you very, very much. I鈥檓 honored my answer was voted THE BEST!
When I received the notice, it REALLY helped make my day much better!
Again, Thank You Very Much!
Very Truly Yours,
Ron Berue Report Abuse
makeup help
I JUST went to the site. There's something there.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!Looking for instruction manual and recipe guide for Welbilt bread machine ABM7100. Does anyone have one?
3-26-08 Hi Everyone!
Thank you very, very much. I鈥檓 honored my answer was voted THE BEST!
When I received the notice, it REALLY helped make my day much better!
Again, Thank You Very Much!
Very Truly Yours,
Ron Berue Report Abuse
Anyone have a good bread machine pizza dough recipe? Mine always turns out more like bread instead of crust.?
I have tried many recipes, but when I bake the dough, it turns out more like flatbread than pizza crust.Anyone have a good bread machine pizza dough recipe? Mine always turns out more like bread instead of crust.?
pizza dough
INGREDIENTS
1 1/4 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast
DIRECTIONS
Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
Remove after rise cycle and use with your favorite pizza recipe.
pizza dough
INGREDIENTS
1 1/4 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast
DIRECTIONS
Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
Remove after rise cycle and use with your favorite pizza recipe.
I need the recipe for ';Burp Bread'; made in a large tupperware bowl.?
Burp Bread
Ingredients
9 cup flour
1 1/2 cup scalded milk
1 1/2 cup water
4 eggs -- beaten
2/3 cup sugar
2 tsp salt
2 package dry yeast
2 sticks melted butter
Directions
Pour all flour in large Tupperware bowl and make a well in center. Take portion of the scalded milk, (let cool) and the 1 1/2 cups water and dissolve the yeast in it. Add the rest of the milk; add eggs, sugar and salt to yeast mixture. Pour mixture into well in flour. DO NOT MIX! Seal bowl. When seal pops up, (about 20 minutes) add 2 sticks of melted butter to well; stir. Reseal and ';burp'; bowl. When top pops again, punch out on floured board. Add flour as you are punching until dough is not sticky and you can work with it (about 1 cup). Shape into loaves, rolls, etc. Let rise. Bake in 350*F oven as long as need for the shape. Yield: 24 dinner rolls, 45 cinnamon rolls, 9 small loaves, or 2 large loaves.I need the recipe for ';Burp Bread'; made in a large tupperware bowl.?
3 3/4 c. warm water
3 pkgs. dry yeast
6 tbsp. sugar
5 tsp. salt
6 tbsp. butter
2 eggs
10 c. flour
1 Tupperware mixing bowl (large orange)
Mix water and yeast. Add everything except flour. Put 1/2 flour in, stir well. Put rest of flour in. Mix well. Put seal on bowl. Let stand until lid pops off. Grease and flour hands; place dough in pans. Let rise 40 minutes. Bake at 350 degrees until done.
Ingredients
9 cup flour
1 1/2 cup scalded milk
1 1/2 cup water
4 eggs -- beaten
2/3 cup sugar
2 tsp salt
2 package dry yeast
2 sticks melted butter
Directions
Pour all flour in large Tupperware bowl and make a well in center. Take portion of the scalded milk, (let cool) and the 1 1/2 cups water and dissolve the yeast in it. Add the rest of the milk; add eggs, sugar and salt to yeast mixture. Pour mixture into well in flour. DO NOT MIX! Seal bowl. When seal pops up, (about 20 minutes) add 2 sticks of melted butter to well; stir. Reseal and ';burp'; bowl. When top pops again, punch out on floured board. Add flour as you are punching until dough is not sticky and you can work with it (about 1 cup). Shape into loaves, rolls, etc. Let rise. Bake in 350*F oven as long as need for the shape. Yield: 24 dinner rolls, 45 cinnamon rolls, 9 small loaves, or 2 large loaves.I need the recipe for ';Burp Bread'; made in a large tupperware bowl.?
3 3/4 c. warm water
3 pkgs. dry yeast
6 tbsp. sugar
5 tsp. salt
6 tbsp. butter
2 eggs
10 c. flour
1 Tupperware mixing bowl (large orange)
Mix water and yeast. Add everything except flour. Put 1/2 flour in, stir well. Put rest of flour in. Mix well. Put seal on bowl. Let stand until lid pops off. Grease and flour hands; place dough in pans. Let rise 40 minutes. Bake at 350 degrees until done.
Recipe for Bahamas bread or cake?
Plz help I need a good recipe!!Recipe for Bahamas bread or cake?
try this site,
http://www.geocities.com/bahamasparadise鈥?/a>Recipe for Bahamas bread or cake?
BAHAMA BREAD RECIPE:
Yield: 8 servings
2 cup FLOUR
1 teaspoon BAKING SODA
陆 teaspoon SALT
陆 cup BUTTER
1 cup SUGAR
2 EGGS
鈪?cup MILK
1 teaspoon LEMON JUICE OR
陆 teaspoon VANILLA EXTRACT
陆 cup CHOPPED NUTS; OPTIONAL.
2 Bananas; mashed
Banana; could use four
PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY.
Hope it turns out ok!
Delicious Johnny cake is served at almost all Bahamian meals.
2 cups of flour
2 tsp baking powder
1 teaspoon salt
1 Tblsp shortening
1 Tblsp sugar
Mix flour, baking powder, salt, shortening and sugar with enough water to knead.
Knead until smooth.
Roll out, on a lightly floured board, covered with a cloth and let lighten.
Then, bake at 350 degrees until brown on both sides (in a lightly greased frying pan) or for authenticity, on top the stove at very low heat. Serve warm with lots of butter.
Serves 6.
try this site,
http://www.geocities.com/bahamasparadise鈥?/a>Recipe for Bahamas bread or cake?
BAHAMA BREAD RECIPE:
Yield: 8 servings
2 cup FLOUR
1 teaspoon BAKING SODA
陆 teaspoon SALT
陆 cup BUTTER
1 cup SUGAR
2 EGGS
鈪?cup MILK
1 teaspoon LEMON JUICE OR
陆 teaspoon VANILLA EXTRACT
陆 cup CHOPPED NUTS; OPTIONAL.
2 Bananas; mashed
Banana; could use four
PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY.
Hope it turns out ok!
Delicious Johnny cake is served at almost all Bahamian meals.
2 cups of flour
2 tsp baking powder
1 teaspoon salt
1 Tblsp shortening
1 Tblsp sugar
Mix flour, baking powder, salt, shortening and sugar with enough water to knead.
Knead until smooth.
Roll out, on a lightly floured board, covered with a cloth and let lighten.
Then, bake at 350 degrees until brown on both sides (in a lightly greased frying pan) or for authenticity, on top the stove at very low heat. Serve warm with lots of butter.
Serves 6.
Does anyone know if Hollywood Bread is still made and how to find it? OR if not, anyone have a recipe for it?
Hollywood bread was around in the 60s and 70s but the company stopped distributing it in New Orleans. I think it is made in Hollywood Florida but I cannot find out any information about it.Does anyone know if Hollywood Bread is still made and how to find it? OR if not, anyone have a recipe for it?
From:
http://forums.phantomgourmet.com/forums/鈥?/a>
';Hollywood Bread in Canada is made by Dempters, Canada Bread, London, ON and is available in IGA stores according to a search on Google';.
I called the company and was told that Hollywood Bread is sold at Cosco, that was using my zip code. It's not available in Colorado Cosco's, maybe it is available in other parts of the US.';
From:
http://forums.phantomgourmet.com/forums/鈥?/a>
';Hollywood Bread in Canada is made by Dempters, Canada Bread, London, ON and is available in IGA stores according to a search on Google';.
I called the company and was told that Hollywood Bread is sold at Cosco, that was using my zip code. It's not available in Colorado Cosco's, maybe it is available in other parts of the US.';
LOOKING FOR A LIGHT FLUFFY BREAD LIKE BAKED DONUT RECIPE?
I have looked all over the web, but can't seem to find a really light fluffly yeast (not cake-like, but more bread-like) donut recipe.
Does anyone know of a non-fry recipe? I want to take them to work tomorrow and dont want to fry them, but want to bake them.
Again, I stress the point that I dont want a cake-like recipe but more of a very very light bread type. Please help me!LOOKING FOR A LIGHT FLUFFY BREAD LIKE BAKED DONUT RECIPE?
Brioche
From Epicurious
1/3 cup warm water (105掳F to 115掳F)
1/3 cup warm milk (105掳F to 115掳F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.
Butter and flour three 7 1/2x3 1/2x2-inch loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.
Preheat oven to 400掳F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. (Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350掳F oven about 15 minutes, if desired.)LOOKING FOR A LIGHT FLUFFY BREAD LIKE BAKED DONUT RECIPE?
ingredients
1.flour
2.cinnamon
3.nutmeg
4.baking powder
5.egg
6.milk
7.sugar
mix 1+2+3+4+7
knead them with 5+6
shape them in donuts and bake
http://www.cdkitchen.com/recipes/recs/27鈥?/a>
http://hubpages.com/hub/Low-Fat-Donuts
I googled ';raised donuts/baked'; and a bunch of sites popped up. Check them out and try which ever you think looks good for you.
BAKED DOUGHNUT MUFFINS
All the yumminess of a doughnut without the mess of hot oil.
For Doughnuts:
1 large egg
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/4 cup melted butter
1/2 teaspoon vanilla extract
For Topping:
1/3 cup sugar
1/2 teaspoon ground cinnamon
3 Tablespoons melted butter
Preheat oven to 350 潞F. Grease and lightly flour a 12-cup muffin tin. In a small bowl, sift together flour, 1/2 cup sugar, baking powder and salt in a small bowl. In a separate medium bowl, whisk together the egg, milk, 1/4 cup butter and vanilla. Add dry ingredients to this mixture, mixing until just moistened.
Fill the muffin tins three-fourths full. Bake for 20 to 25 minutes or until an inserted toothpick comes out dry.
To make the topping: In a small bowl or cup, mix 1/3 cup sugar and cinnamon together.
Brush muffins with 3 tablespoons melted butter and roll in sugar/cinnamon.
(12 servings)
Any recipe for raised potato donuts will make you happy.
Pick any one off the internet. The potato does wonders to the lightness.makeup help
Does anyone know of a non-fry recipe? I want to take them to work tomorrow and dont want to fry them, but want to bake them.
Again, I stress the point that I dont want a cake-like recipe but more of a very very light bread type. Please help me!LOOKING FOR A LIGHT FLUFFY BREAD LIKE BAKED DONUT RECIPE?
Brioche
From Epicurious
1/3 cup warm water (105掳F to 115掳F)
1/3 cup warm milk (105掳F to 115掳F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.
Butter and flour three 7 1/2x3 1/2x2-inch loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.
Preheat oven to 400掳F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. (Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350掳F oven about 15 minutes, if desired.)LOOKING FOR A LIGHT FLUFFY BREAD LIKE BAKED DONUT RECIPE?
ingredients
1.flour
2.cinnamon
3.nutmeg
4.baking powder
5.egg
6.milk
7.sugar
mix 1+2+3+4+7
knead them with 5+6
shape them in donuts and bake
http://www.cdkitchen.com/recipes/recs/27鈥?/a>
http://hubpages.com/hub/Low-Fat-Donuts
I googled ';raised donuts/baked'; and a bunch of sites popped up. Check them out and try which ever you think looks good for you.
BAKED DOUGHNUT MUFFINS
All the yumminess of a doughnut without the mess of hot oil.
For Doughnuts:
1 large egg
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/4 cup melted butter
1/2 teaspoon vanilla extract
For Topping:
1/3 cup sugar
1/2 teaspoon ground cinnamon
3 Tablespoons melted butter
Preheat oven to 350 潞F. Grease and lightly flour a 12-cup muffin tin. In a small bowl, sift together flour, 1/2 cup sugar, baking powder and salt in a small bowl. In a separate medium bowl, whisk together the egg, milk, 1/4 cup butter and vanilla. Add dry ingredients to this mixture, mixing until just moistened.
Fill the muffin tins three-fourths full. Bake for 20 to 25 minutes or until an inserted toothpick comes out dry.
To make the topping: In a small bowl or cup, mix 1/3 cup sugar and cinnamon together.
Brush muffins with 3 tablespoons melted butter and roll in sugar/cinnamon.
(12 servings)
Any recipe for raised potato donuts will make you happy.
Pick any one off the internet. The potato does wonders to the lightness.
Saturday, August 21, 2010
Please, the recipe for Not Your Average Joe's bread?
we have relocated to the west coast and really miss our favorite restaurant. I found the recipes for the oil dip and my favorite mustard crusted chicken, but I can't find a recipe that even comes close to the fantastic bread (I admit to being a carb addict.) They used to make it right in the restaurants in the pizza oven.Please, the recipe for Not Your Average Joe's bread?
Just what is wrong with my recipe ?
Just what is wrong with my recipe ?
What is flat bread & from what country does it originate?Where can I get a recipe?
Indian flatbreads:
How to Make Chapatis
Chapatis (Indian flatbread) are the perfect accompaniment to most Indian dishes. Learn how to make them with this step-by-step photo tutorial on making Chapatis. Don't be fooled by the number of steps there are in this tutorial because making a single Chapati from start to finish, takes 1 1/2 to 2 minutes at the most! Chapatis are not difficult to make but the old saying ';Practice makes perfect'; was probably written for them.
All you need is:
2 cups wholewheat flour
Water (Using yoghurt or milk will give you super soft Chapatis)
Salt to taste
2 tbsps vegetable/ canola/ sunflower cooking oil
This recipe makes roughly 12 Chapatis.
**************************************鈥?br>
NAANS
';This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.';
Original recipe yield: 6 good-sized pieces.
Prep Time:25 Minutes
Cook Time:20 Minutes
Ready In:2 Hours 25 Minutes
Servings:6
INGREDIENTS:
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
DIRECTIONS:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
**************************************鈥?br>
ROOMALI ROTI:
';A tender and delicious flatbread from Central India.';
Original recipe yield: 6 rotis.
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:1 Hour 20 Minutes
Servings:6
INGREDIENTS:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water
DIRECTIONS:
In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.
**************************************鈥?br>
PARATHA:
Ingredients:
Flour: 100 gms
Ghee: 50 gms
salt to taste
water to knead
Direction
Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.
Roll a thick roti . Place a tbsp. of filling at centre. Brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently. Dust with dry flour, proceed to roll to 6'; diameter. Then Heat a heavy griddle, place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done.
**************************************鈥?br>
VARIATIONS: you can add green chillies, herbs, veggies...What is flat bread %26amp; from what country does it originate?Where can I get a recipe?
Flat bread can be found anywhere. But mostly it is found in India, Pakistan, Middle Eastern countries, North Africa and many other places. Since it is easy to make...usually called the ';Naan';. Get the recipe anywhere in the web...What is flat bread %26amp; from what country does it originate?Where can I get a recipe?
well, here in Iran , we have many kinds of Flat Breads .
But the most Famous one is called ';Lavash'; . and I know at least Iranian bake this kind of bread for 5000 years.!
Are you referring to Pita Bread?
Or to any other kind of flat bread?
Ethiopia has a flat bread called Injera, for example, I think many cultures have at elast one type of flat bread, and they are usually the most antiques recipes.
Here麓s one recipe for pita bread:
Title:Pita Bread
Yield: 1 servings
2 1/2 c Warm water
1 t Sugar
3 1/2 t Active dry yeast
1/2 t Salt
5 1/2 c Whole wheat flour
Place water and sugar in large bowl and stir. Add yeast and stir
slightly. Let rest for 5 minutes. Mix in salt and flour gradually,
starting with 3 1/2 cups flour then adding the rest. More or less
water may be required, depending on the brand of the flour. Use
enough flour to prevent dough from clinging to bowl.
Knead well for 5 minutes. Place a little vegetable oil on palms
of hands and smooth all over to prevent crusting. Cover with
plastic, then a cotton towel, and allow to rest for 1/2 an hour.
Set oven at 500F. Divide dough into 8 balls. Roll out each ball
into 1/4-inch thickness. Let rest covered for 20 minutes on
generously floured table or counter top. Bake on ungreased cookie
sheets for 5-8 minutes or until lightly browned. The higher the
oven temperature the better the results. May be kept in a plastic
bag in the refrigerator for several days or may be frozen.
To warm pita, place on the rack in the oven at 300F for 1-2
minutes.
Tips: Make sure there are no creases in the dough and that the
pitas are lying flat on the cooking sheet.
Carefully open the oven door! At a temperature of 500
degrees, you'll get a blast of super hot air in your face.
I speak from experience. :)
For some ideas on how to use this delicious bread go to:
http://www.garvick.com/recipesmm/pita-br鈥?/a>
many different countries bake flat bread's. Any good cook book will contain at least a few flat bread's
Uzbekistan
try www.foodnetwork.com
they have great recipes!
Flat breads come from all over the world. Follow the link below for what breads originated from what country as well as recipes for those breads.Enjoy!
http://www.recipetips.com/kitchen-tips/t鈥?/a>
How to Make Chapatis
Chapatis (Indian flatbread) are the perfect accompaniment to most Indian dishes. Learn how to make them with this step-by-step photo tutorial on making Chapatis. Don't be fooled by the number of steps there are in this tutorial because making a single Chapati from start to finish, takes 1 1/2 to 2 minutes at the most! Chapatis are not difficult to make but the old saying ';Practice makes perfect'; was probably written for them.
All you need is:
2 cups wholewheat flour
Water (Using yoghurt or milk will give you super soft Chapatis)
Salt to taste
2 tbsps vegetable/ canola/ sunflower cooking oil
This recipe makes roughly 12 Chapatis.
**************************************鈥?br>
NAANS
';This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.';
Original recipe yield: 6 good-sized pieces.
Prep Time:25 Minutes
Cook Time:20 Minutes
Ready In:2 Hours 25 Minutes
Servings:6
INGREDIENTS:
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
DIRECTIONS:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
**************************************鈥?br>
ROOMALI ROTI:
';A tender and delicious flatbread from Central India.';
Original recipe yield: 6 rotis.
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:1 Hour 20 Minutes
Servings:6
INGREDIENTS:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water
DIRECTIONS:
In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.
**************************************鈥?br>
PARATHA:
Ingredients:
Flour: 100 gms
Ghee: 50 gms
salt to taste
water to knead
Direction
Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.
Roll a thick roti . Place a tbsp. of filling at centre. Brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently. Dust with dry flour, proceed to roll to 6'; diameter. Then Heat a heavy griddle, place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done.
**************************************鈥?br>
VARIATIONS: you can add green chillies, herbs, veggies...What is flat bread %26amp; from what country does it originate?Where can I get a recipe?
Flat bread can be found anywhere. But mostly it is found in India, Pakistan, Middle Eastern countries, North Africa and many other places. Since it is easy to make...usually called the ';Naan';. Get the recipe anywhere in the web...What is flat bread %26amp; from what country does it originate?Where can I get a recipe?
well, here in Iran , we have many kinds of Flat Breads .
But the most Famous one is called ';Lavash'; . and I know at least Iranian bake this kind of bread for 5000 years.!
Are you referring to Pita Bread?
Or to any other kind of flat bread?
Ethiopia has a flat bread called Injera, for example, I think many cultures have at elast one type of flat bread, and they are usually the most antiques recipes.
Here麓s one recipe for pita bread:
Title:Pita Bread
Yield: 1 servings
2 1/2 c Warm water
1 t Sugar
3 1/2 t Active dry yeast
1/2 t Salt
5 1/2 c Whole wheat flour
Place water and sugar in large bowl and stir. Add yeast and stir
slightly. Let rest for 5 minutes. Mix in salt and flour gradually,
starting with 3 1/2 cups flour then adding the rest. More or less
water may be required, depending on the brand of the flour. Use
enough flour to prevent dough from clinging to bowl.
Knead well for 5 minutes. Place a little vegetable oil on palms
of hands and smooth all over to prevent crusting. Cover with
plastic, then a cotton towel, and allow to rest for 1/2 an hour.
Set oven at 500F. Divide dough into 8 balls. Roll out each ball
into 1/4-inch thickness. Let rest covered for 20 minutes on
generously floured table or counter top. Bake on ungreased cookie
sheets for 5-8 minutes or until lightly browned. The higher the
oven temperature the better the results. May be kept in a plastic
bag in the refrigerator for several days or may be frozen.
To warm pita, place on the rack in the oven at 300F for 1-2
minutes.
Tips: Make sure there are no creases in the dough and that the
pitas are lying flat on the cooking sheet.
Carefully open the oven door! At a temperature of 500
degrees, you'll get a blast of super hot air in your face.
I speak from experience. :)
For some ideas on how to use this delicious bread go to:
http://www.garvick.com/recipesmm/pita-br鈥?/a>
many different countries bake flat bread's. Any good cook book will contain at least a few flat bread's
Uzbekistan
try www.foodnetwork.com
they have great recipes!
Flat breads come from all over the world. Follow the link below for what breads originated from what country as well as recipes for those breads.Enjoy!
http://www.recipetips.com/kitchen-tips/t鈥?/a>
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