Cranberry Orange Bread
INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts
DIRECTIONS:
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.Bread recipe?
White Bread
Dissolve:
1 packet or 1 scant tblsp. yeast in 1/4 C. warm water(110-120 F). Set aside.
In large bowl, combine:
2 tblsps. white sugar
2 tsps. salt
1 C. warm milk
1 C. warm water
2 tblsps. shortening
Stir to mix.
Add:
3 C. white flour
Stir well. Add the dissolved (and should be foamy looking now) yeast.
Mix well.
Stir in an additional 2 C. white flour.
Turn out onto a floured surface and knead.
Place in greased bowl that will hold at least two times the amount of dough. Cover and let rise.
Turn out onto a floured surface again. Knead well, and shape into two loaves. Place in greased 8';x4'; bread pans (if you don't have bread pans, you can shape the dough into dinner rolls, circular shapes, use cake pans, whatever) and let rise until about double in bulk. Preheat oven to 375 F. and bake your bread until golden and hollow sounding when you tap it. In loaf pans, this will take approximately 50 minutes. Remove from oven, turn out of pan and let cool on rack. Store wrapped airtight after cooling.Bread recipe?
Absolutely Awesome Banana Bread
Ingredients
Absolutely Almond Pound Cake Mix™
2 over-ripe mashed bananas
1 cup water
1/2 (16 oz. can cream cheese frosting
Directions
Combine first 3 ingredients; stir until well-blended (do not add butter). Pour into greased 8 x 8 baking pan. Bake at 325° for 45-50 minutes or until sides pull away from pan. Cool completely; top with cream cheese frosting. Makes 9 servings.
Variation: Add 1/2 cup chocolate chips.
http://tastefullysimple.com/web/dgoodacr…
banana bread recipe:
INGREDIENTS
* 2 eggs
* 2/3 cup white sugar
* 2 very ripe bananas, mashed
* 1/4 cup applesauce
* 1/3 cup nonfat milk
* 1 tablespoon vegetable oil
* 1 tablespoon vanilla extract
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Spray a bread pan with non-stick cooking spray, and lightly dust with flour.
2. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan.
4. Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.
Homesteader Cornbread
INGREDIENTS
* 1 1/2 cups cornmeal
* 2 1/2 cups milk
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2/3 cup white sugar
* 2 eggs
* 1/2 cup vegetable oil
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
bread baked with honey and cream
1 (9-inch) fresh round loaf country bread (at least 3 inches high; preferably sourdough)
2 tablespoons unsalted butter, well softened
1/2 cup mild honey
1 1/2 tablespoons fresh lemon juice
1 cup crème fraîche
Preparation
Preheat oven to 350°F.
Cut off top and bottom crusts from bread loaf, leaving a 9- by 2-inch thick round with crusts on sides. Butter cut sides of bread and transfer to a shallow baking pan. Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.
Stir together honey and lemon juice, then spread on top of hot bread. Spread evenly with crème fraîche, then let stand 10 minutes. Bake in middle of oven until golden, about 20 minutes. Serve hot or warm, cut into wedges.
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apricot-almond gift bread
Bread
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots (moist-style)
1/2 cup (2 1/2 ounces) blanched almonds
1/3 cup canola or light olive oil
1 large egg, at room temperature
3/4 cup apricot nectar or buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
Icing (optional)
2/3 cup sifted confectioners' sugar
2 to 3 tablespoons milk, water, or fruit juice (or as needed)
Special Equipment: 9- by 5- by 3-inch loaf pan or three 5 3/4- by 3 1/4- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.
Pan Preparation: Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
Preparation
Make bread:
Position rack in center of oven. Preheat oven to 350°F. Bake large loaf 60 to 65 minutes, baby loaves 40 to 45 minutes. Prepare pan(s) as directed.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (1/4-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
Make icing:
To make the optional icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
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ciabatta (Italian ';slipper'; bread)
For sponge
1/8 teaspoon active dry yeast
2 tablespoons warm water (105°‐115° F.)
1/3 cup room-temperature water
1 cup bread flour*
For bread
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105°‐115° F.)
2/3 cup room-temperature water
1 tablespoon olive oil
2 cups bread flour*
1 1/2 teaspoons salt
*available at many supermarkets and by mail order from The Baker's Catalogue, tel. (800) 827-6836
Preparation
Make sponge:
In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
Make bread:
In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)
Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed ';quarry'; tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.
Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.
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skillet corn bread
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/4 cups cornmeal (preferably stone-ground; not coarse)
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 large eggs
Special equipment: a 9 1/2- to 10-inch well-seasoned cast-iron skillet
Preparation
Put oven rack in middle position and preheat oven to 450°F. Add butter to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
Whisk together cornmeal, flour, sugar, baking soda, and salt in a large bowl.
Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes, then invert onto a platter and serve warm or at room temperature.
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white velvet batter bread
Bakeware: Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters
Ingredients:
1 tablespoon (1 package) active dry yeast
3 tablespoons firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup warm water (105 to 115°)
1 can (12 ounces) evaporated milk, regular, fat-free, or goat's milk, undiluted, at room temperature
2 teaspoons salt
2 tablespoons walnut oil or unsalted butter, melted
4 1/2 cups (exact measure) unbleached all-purpose flour
Preparation
Step 1: Mixing the Batter
In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
To make by hand: Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
To make by mixer: Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
Step 2: Panning and Rising
Generously gease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (overrisen loaves collapse during baking). If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
Step 3: Baking, Cooling and Storage
About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.
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