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6 Servings
Banana American
Banana Cinnamon Sweet Desert Baking Yummy
3 or 4 anas mashed
0.333333333333333 cup melted ter
1 cup ar
1 whole beaten
1 tbsp illa extract
1 tsp baking soda or 1/2 tsp ing powder
1 pinch of t
1 dashes of namon
1 tbsp of ey
1 cup of k
0.5 cup nuts (optional)
0.5 cup sins or craisins (optional)
Preheat the oven to 350°F. With a spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the milk, sugar, egg, honey, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a greased 4x8 inch loaf pan. Bake for 1 hour. Let cool, remove from pan, and slice to serve.
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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Boston Brown Bread
3 Servings
Grains Uncategorized
Quick Corn Butter Raisin Milk Grains
1 c ur
1 ts t
1 ts ing powder
1 ts ing soda
1 1/2 c Whole at flour
1/2 c nmeal
3/4 c asses
2 c termilk
1 c sins
Recipe by: The Doubleday Cookbook Grease 3 clean 14-ounce cans and line bottoms with circles of greased wax paper. Sift together white flour, salt, baking powder, and soda into a large bowl, stir in whole wheat flour and corn meal, them mix in molasses and buttermilk. Stir in raisins. Spoon into cans, filling no more than two thirds, cover with a greased double thickness of foil, and tie or tape securely. Place on a rack in a large kettle, pour in enough boiling water come halfway up cans, and steam about 1 hour until well risen and a metal skewer inserted in the center comes out clean. Lift cans from water, cool upright 1-2 minutes on a wire rack, then invert and ease the loaves out. C slightly on racks before cutting or cool to room temperature. Slice 1/4 in thick. Posted by Allison Meyer Posted to MM-Recipes Digest by "Rfm" and lt;Robert-Miles and at;usa.net and gt; on Oct 07, 98
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Grains Uncategorized
Quick Corn Butter Raisin Milk Grains
1 c ur
1 ts t
1 ts ing powder
1 ts ing soda
1 1/2 c Whole at flour
1/2 c nmeal
3/4 c asses
2 c termilk
1 c sins
Recipe by: The Doubleday Cookbook Grease 3 clean 14-ounce cans and line bottoms with circles of greased wax paper. Sift together white flour, salt, baking powder, and soda into a large bowl, stir in whole wheat flour and corn meal, them mix in molasses and buttermilk. Stir in raisins. Spoon into cans, filling no more than two thirds, cover with a greased double thickness of foil, and tie or tape securely. Place on a rack in a large kettle, pour in enough boiling water come halfway up cans, and steam about 1 hour until well risen and a metal skewer inserted in the center comes out clean. Lift cans from water, cool upright 1-2 minutes on a wire rack, then invert and ease the loaves out. C slightly on racks before cutting or cool to room temperature. Slice 1/4 in thick. Posted by Allison Meyer Posted to MM-Recipes Digest by "Rfm" and lt;Robert-Miles and at;usa.net and gt; on Oct 07, 98
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Banana Bread French Toast
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6 Servings
Banana Bread American
Bananas Eggs French toast Cream Honey Fruit
1 ana Bread Loaf
3 s beaten
1 cup Cream or f and Half
2 tablespoons illa Extract
1 t Pinch
1 ter for cooking
1 it sliced
1 onut shredded Optional
1 Nuts Optional
1 ey
Slice Banana bread loaf into 1 to 1 and a half inches then beat eggs with cream or half n half, add triple sec or vanilla and salt. Dip pieces of bread into egg batter, both sides, might want to use a spatchula at this point,to flip them. Heat up your Skillet or Griddle. cook your breads till they are nice and toasty brown color on each side on med heat, i like to put a lid over so the middle gets cooked. Slice it in triangles, and Serve with your favorite fruits,drizzle with Honey,and a sprinkle coconut,nuts.
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6 Servings
Banana Bread American
Bananas Eggs French toast Cream Honey Fruit
1 ana Bread Loaf
3 s beaten
1 cup Cream or f and Half
2 tablespoons illa Extract
1 t Pinch
1 ter for cooking
1 it sliced
1 onut shredded Optional
1 Nuts Optional
1 ey
Slice Banana bread loaf into 1 to 1 and a half inches then beat eggs with cream or half n half, add triple sec or vanilla and salt. Dip pieces of bread into egg batter, both sides, might want to use a spatchula at this point,to flip them. Heat up your Skillet or Griddle. cook your breads till they are nice and toasty brown color on each side on med heat, i like to put a lid over so the middle gets cooked. Slice it in triangles, and Serve with your favorite fruits,drizzle with Honey,and a sprinkle coconut,nuts.
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Honey Banana Bread
12 Servings
Grains Uncategorized
Honey Muffins Bananas Breads Sugar free Egg Grains
1/2 c ey
1/3 c garine
1 ts illa
2
3/4 c Whole at flour
1/2 c leached flour
1/2 c Rolled s
1 ts ing powder
1 ts meg
1/2 ts t
1 c ana; mashed, ripe
1/2 c nuts; chopped
Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts. Spoon into greased 9x5x3-inch loaf pan. Bake at 325 degrees F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing. Recipe by: National Honey Board Posted to recipelu-digest Volume 01 Number 382 by RecipeLu and lt;recipelu and at;geocities.com and gt; on Dec 18, 1997
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Grains Uncategorized
Honey Muffins Bananas Breads Sugar free Egg Grains
1/2 c ey
1/3 c garine
1 ts illa
2
3/4 c Whole at flour
1/2 c leached flour
1/2 c Rolled s
1 ts ing powder
1 ts meg
1/2 ts t
1 c ana; mashed, ripe
1/2 c nuts; chopped
Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts. Spoon into greased 9x5x3-inch loaf pan. Bake at 325 degrees F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing. Recipe by: National Honey Board Posted to recipelu-digest Volume 01 Number 382 by RecipeLu and lt;recipelu and at;geocities.com and gt; on Dec 18, 1997
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Dark Table Bread
10 Servings
Rye Flour Bread
Bread Outback Rye Molassas Yeast bread Bread Rye Flour
3 packages dry st
1/2 cup warm water
1 tablespoon ar
1 cup warm water
1/2 cup dark asses
1 tablespoon t
2 tablespoons oil
2 cups rye ur
1 2-1/2 to 3 cups -purpose flour
Soften yeast in 1/2 cup warm water Stir in sugar Let stand 6 minutes or till bubbly Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl (about an hour -E). Punch down (If you live in high humidity, you won''t need to "punch down", because the bread won''t rise as much as if the air were dry -E) Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. You can also freeze some of the dough for later. (See my note at the end - I don''t think the cookie sheets are a good idea, as the bottom tends to get black before the center is done -E) Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. Reduce time for smaller loaves based on size. You want to watch these carefully, as the high sugar content of this bread means it can burn easily. Yield: 2 large round loaves (soup bowl size) or 6 mini-loaves
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Rye Flour Bread
Bread Outback Rye Molassas Yeast bread Bread Rye Flour
3 packages dry st
1/2 cup warm water
1 tablespoon ar
1 cup warm water
1/2 cup dark asses
1 tablespoon t
2 tablespoons oil
2 cups rye ur
1 2-1/2 to 3 cups -purpose flour
Soften yeast in 1/2 cup warm water Stir in sugar Let stand 6 minutes or till bubbly Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl (about an hour -E). Punch down (If you live in high humidity, you won''t need to "punch down", because the bread won''t rise as much as if the air were dry -E) Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. You can also freeze some of the dough for later. (See my note at the end - I don''t think the cookie sheets are a good idea, as the bottom tends to get black before the center is done -E) Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. Reduce time for smaller loaves based on size. You want to watch these carefully, as the high sugar content of this bread means it can burn easily. Yield: 2 large round loaves (soup bowl size) or 6 mini-loaves
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Banana Nut Bread
1 Loaf
Banana American
Bake Favorite Family Recipe Bread Banana American
1 cup ar
1/2 cup rtening
2 s
3 anas mashed
1 teaspoon ing soda
1/4 teaspoon t
2 cup ur
1/4 cup English or Black nuts chopped
Put bananas in mixing bowl and beat until mashed. Add rest of ingredients and mix until well blended. Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
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Banana American
Bake Favorite Family Recipe Bread Banana American
1 cup ar
1/2 cup rtening
2 s
3 anas mashed
1 teaspoon ing soda
1/4 teaspoon t
2 cup ur
1/4 cup English or Black nuts chopped
Put bananas in mixing bowl and beat until mashed. Add rest of ingredients and mix until well blended. Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
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Banana Nut Bread
6 Servings
Banana English
Summer Slow cook Bread Banana English
1/2 cup nuts chopped
1/3 cup ter
2/3 cup ar
2 s well beaten
2 tablespoon Dark n syrup
3 anas well mashed and ripe
1 3/4 cups All purpose ur
2 teaspoon ing powder
1/2 teaspoon t
1/4 teaspoon ing soda
?Cook Time: 2 to3 hours (High) 1. Grease and flour insdie of 4 1/2 qt Crockpot slow cooker. Cream butter in lg bowl with electric mixer until fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth. 2. Sift together flour, baking powder, sald and baking soda in sm bowl. Slowly beat flour mixture into creamed mixture. Add walnuts and mix thoroughly. Pour into slow cooker. Cover, cook on HIGH 2 to 3 hours. 3. Let cool, then turn bread out onto a serving platter.
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Banana English
Summer Slow cook Bread Banana English
1/2 cup nuts chopped
1/3 cup ter
2/3 cup ar
2 s well beaten
2 tablespoon Dark n syrup
3 anas well mashed and ripe
1 3/4 cups All purpose ur
2 teaspoon ing powder
1/2 teaspoon t
1/4 teaspoon ing soda
?Cook Time: 2 to3 hours (High) 1. Grease and flour insdie of 4 1/2 qt Crockpot slow cooker. Cream butter in lg bowl with electric mixer until fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth. 2. Sift together flour, baking powder, sald and baking soda in sm bowl. Slowly beat flour mixture into creamed mixture. Add walnuts and mix thoroughly. Pour into slow cooker. Cover, cook on HIGH 2 to 3 hours. 3. Let cool, then turn bread out onto a serving platter.
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Best Bread
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6 Servings
flour American
breakfast any time snacks flour American
1 cup warm water
1 cup k 2%
1 1 table spoon active dry st
3 table spoon ar
3 table spoon melted ter
1 tea spoon t
5 cups all purpose ur
In a large bowl, mix water and milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour and salt. Stir with a wooden spoon to bring all together. Take the dough out on lightly floured surface and knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin. After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter
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6 Servings
flour American
breakfast any time snacks flour American
1 cup warm water
1 cup k 2%
1 1 table spoon active dry st
3 table spoon ar
3 table spoon melted ter
1 tea spoon t
5 cups all purpose ur
In a large bowl, mix water and milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour and salt. Stir with a wooden spoon to bring all together. Take the dough out on lightly floured surface and knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin. After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter
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Banana Bread
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8 Servings
Banana English
Bake Desserts Bread English Banana Winter Sweet
4 each anas peeled
1 cup ar
1 teaspoon illa pure
1 1/4 teaspoons ing Powder
2 ea s
1/4 cup ter
2 cups ur
1/4 teaspoon ing Soda
Mash bananas with fork until smooth. Combine with all other ingredients and mix until smooth. Pour into a large greased loaf pan. Bake at 350 degrees F. for about one hour
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8 Servings
Banana English
Bake Desserts Bread English Banana Winter Sweet
4 each anas peeled
1 cup ar
1 teaspoon illa pure
1 1/4 teaspoons ing Powder
2 ea s
1/4 cup ter
2 cups ur
1/4 teaspoon ing Soda
Mash bananas with fork until smooth. Combine with all other ingredients and mix until smooth. Pour into a large greased loaf pan. Bake at 350 degrees F. for about one hour
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Garlic ciabatta bread
6 Servings
bread Normal
starter bread dinner Normal
6 large lic cloves chopped
1/4 cup fresh sley
2 tablespoons fresh gano leaves
1 teaspoon her salt
1/2 teaspoon freshly ground ck pepper
1/2 cup ve oil
1 large ciabatta bread
2 tablespoons unsalted ter at room temp.
Preheat the oven to 350 degrees. Place garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until garlic is tender but not browned. Remove from heat and set aside. Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the butter on the top half and place together. Wrap the bread in aluminum foil and place on s sheet pan. Bake the bread for 5 minutes, then unwrap and discard the foil. Bake for another 5 minutes. Slice crosswise and serve warm.
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bread Normal
starter bread dinner Normal
6 large lic cloves chopped
1/4 cup fresh sley
2 tablespoons fresh gano leaves
1 teaspoon her salt
1/2 teaspoon freshly ground ck pepper
1/2 cup ve oil
1 large ciabatta bread
2 tablespoons unsalted ter at room temp.
Preheat the oven to 350 degrees. Place garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until garlic is tender but not browned. Remove from heat and set aside. Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the butter on the top half and place together. Wrap the bread in aluminum foil and place on s sheet pan. Bake the bread for 5 minutes, then unwrap and discard the foil. Bake for another 5 minutes. Slice crosswise and serve warm.
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No-knead Bread
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1 Loaf
Bread Uncategorized
Bake Advance Easy Bread Winter Comforting
3 cups All purpose ur (or bread flour), more for dusting
1/4 teaspoon Instant st
1 1/4 teaspoons t
Cornmeal (or at bran), as needed
1 5/8 cups Water
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Carefully shake pan (it's hot) once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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1 Loaf
Bread Uncategorized
Bake Advance Easy Bread Winter Comforting
3 cups All purpose ur (or bread flour), more for dusting
1/4 teaspoon Instant st
1 1/4 teaspoons t
Cornmeal (or at bran), as needed
1 5/8 cups Water
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Carefully shake pan (it's hot) once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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Basic Bread
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2 Servings
Bread Uncategorized
Bake Brunch Breakfast Beautiful Bread Fall Fresh
1 package st active dry yeast
1 tablespoon ar
5.5 cups All purpose ur
1 tablespoon t
0.25 cup nmeal
2 cups Water; warm - not over 110 F
2 cups Water ling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead. Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes. Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours. Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes. Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes. To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.
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2 Servings
Bread Uncategorized
Bake Brunch Breakfast Beautiful Bread Fall Fresh
1 package st active dry yeast
1 tablespoon ar
5.5 cups All purpose ur
1 tablespoon t
0.25 cup nmeal
2 cups Water; warm - not over 110 F
2 cups Water ling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead. Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes. Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours. Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes. Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes. To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.
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Banana Bread (mom's)
1 loaf
Banana American
Bread Brunch Bake Banana American Fall Sweet
2 -1/2 cups ur
1 cup ar
3 -1/2 tsp ing powder
1 teaspoon t
3 tablespoons ad oil
3/4 cup k
1 cup mashed ripe anas (2-3 medium)
1
1 cup finely chopped nuts
Grease and flour 9x5x3 loaf pan or two 8-/2 x 4-1/2 x 2-1/2 inch loaf pans. Measure all ingredients into large mixing bowl; beat on medium speed for 30 seconds, scraping side and bottom of bowl constantly. Pour into prepared pan(s). Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing. Note: If bananas are omitted, increase milk to 1-1/4 cups.
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Banana American
Bread Brunch Bake Banana American Fall Sweet
2 -1/2 cups ur
1 cup ar
3 -1/2 tsp ing powder
1 teaspoon t
3 tablespoons ad oil
3/4 cup k
1 cup mashed ripe anas (2-3 medium)
1
1 cup finely chopped nuts
Grease and flour 9x5x3 loaf pan or two 8-/2 x 4-1/2 x 2-1/2 inch loaf pans. Measure all ingredients into large mixing bowl; beat on medium speed for 30 seconds, scraping side and bottom of bowl constantly. Pour into prepared pan(s). Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing. Note: If bananas are omitted, increase milk to 1-1/4 cups.
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Corn Bread
4 Servings
cornmeal American
cornbread cornbread cornbread cornbread cornbread cornbread cornmeal American
1 cups nmeal
1 cups ur
1/4 cups ar
3 tsp. ing powder
1 tsp. t
1
1 cups k
1/4 cups oil
Combine dry ingredients. Add milk, oil and egg. Stir slightly. Pour into 9" pan ( or 8" for thicker bread). Bake in 425 F oven 20 - 25 minutes. Serve hot!
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cornmeal American
cornbread cornbread cornbread cornbread cornbread cornbread cornmeal American
1 cups nmeal
1 cups ur
1/4 cups ar
3 tsp. ing powder
1 tsp. t
1
1 cups k
1/4 cups oil
Combine dry ingredients. Add milk, oil and egg. Stir slightly. Pour into 9" pan ( or 8" for thicker bread). Bake in 425 F oven 20 - 25 minutes. Serve hot!
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Chocolate Banana Bread
1 loaf
Bread Uncategorized
Bread Brunch Desserts Advance Bake Vegetarian Uncategorized
2 cups Water
12 ounces nes pitted
2 medium anas ripe
2 large s
1 cup Unbleached -purpose flour or wheat flour
1/2 cup oa powder
1 tbs Ground namon
2 teaspoons ing powder
1 1/2 teaspoons ing soda
1 cup nuts chopped
1/2 cup ana chips broken into small pieces
1 cup isweet chocolate chips
Preheat oven to 350. Lightly butter 8-cup loaf pan and line bottom with parchment paper. In small saucepan, combine water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain excess liquid. Puree the prunes, bananas, and eggs in a processor until smooth. Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve
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Bread Uncategorized
Bread Brunch Desserts Advance Bake Vegetarian Uncategorized
2 cups Water
12 ounces nes pitted
2 medium anas ripe
2 large s
1 cup Unbleached -purpose flour or wheat flour
1/2 cup oa powder
1 tbs Ground namon
2 teaspoons ing powder
1 1/2 teaspoons ing soda
1 cup nuts chopped
1/2 cup ana chips broken into small pieces
1 cup isweet chocolate chips
Preheat oven to 350. Lightly butter 8-cup loaf pan and line bottom with parchment paper. In small saucepan, combine water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain excess liquid. Puree the prunes, bananas, and eggs in a processor until smooth. Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve
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Banana bread
8 Servings
banana american
Banana Bread walnuts Bread Banana walnuts banana american
2 cups ur
1 cup ar
2 s
1 stick of ter;room-temperature
3 ripe anas
1 tsp t
1 tsp ing powder
1 dash of namon
1 dash und nutmeg
1/2 cup nuts finely chopped
Cream the sugar and butter in a mixer or by hand till light and fluffy. Add eggs one at a time and mix well each time. In another bowl mix the flour, salt, and baking soda. Set aside for later. Add Bananas to mixer or mash in bowl if not using mixer till the the mixture is curdled. Slowly add the flour mixture to the mixer. Once the flour mixture is absorbed add the nuts, cinnamon, and nutmeg. Pour into a greased 9x5 pan. Bake in center rack for 350 degrees for 55 minutes or until toothpick inserted in the center comes out clean. Let cool 5 min in pan and remove to cooling rack. Wrap in plastic wrap to keep for up to a week.
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banana american
Banana Bread walnuts Bread Banana walnuts banana american
2 cups ur
1 cup ar
2 s
1 stick of ter;room-temperature
3 ripe anas
1 tsp t
1 tsp ing powder
1 dash of namon
1 dash und nutmeg
1/2 cup nuts finely chopped
Cream the sugar and butter in a mixer or by hand till light and fluffy. Add eggs one at a time and mix well each time. In another bowl mix the flour, salt, and baking soda. Set aside for later. Add Bananas to mixer or mash in bowl if not using mixer till the the mixture is curdled. Slowly add the flour mixture to the mixer. Once the flour mixture is absorbed add the nuts, cinnamon, and nutmeg. Pour into a greased 9x5 pan. Bake in center rack for 350 degrees for 55 minutes or until toothpick inserted in the center comes out clean. Let cool 5 min in pan and remove to cooling rack. Wrap in plastic wrap to keep for up to a week.
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Rose's Hearth Bread
1 Loaf
Broccoli American
Kid Friendly Bake Bread Broccoli American
1 1/3 cups Bread ur
1/3 cup Whole Wheat ur`
1/2 teaspoon t
1 teaspoon st
1/3 cups Water
1/2 teaspoon ey
In a medium bowl stir together flours, salt and yeast. Stir in honey and water. Place dough on a lightly floured surface. Knead until springy. Add water or flour as needed. Let dough rest in an oiled bowl, being sure to oil all side of the dough. Liet rise fo 1 hour or until doubled in size Line cookie sheet with parchment paper or sprinkle lightly with cornmeal. Deflate, flatten dough and form into a ball and place the ball on the cookie sheet and let rise for 45 mintues or until doubled. Place a banking stone on lowest rack in a preheated 475? oven. Cut an "X" gently on top of dough, spray with cold water and place cookie sheet, on baking stone. Put 1 cuyp of water on top rack of oven. Bake 10 minutes then reduce heat to 425? and bake another 20 minutes or until golden brown. Cool completely on cooling rack
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Broccoli American
Kid Friendly Bake Bread Broccoli American
1 1/3 cups Bread ur
1/3 cup Whole Wheat ur`
1/2 teaspoon t
1 teaspoon st
1/3 cups Water
1/2 teaspoon ey
In a medium bowl stir together flours, salt and yeast. Stir in honey and water. Place dough on a lightly floured surface. Knead until springy. Add water or flour as needed. Let dough rest in an oiled bowl, being sure to oil all side of the dough. Liet rise fo 1 hour or until doubled in size Line cookie sheet with parchment paper or sprinkle lightly with cornmeal. Deflate, flatten dough and form into a ball and place the ball on the cookie sheet and let rise for 45 mintues or until doubled. Place a banking stone on lowest rack in a preheated 475? oven. Cut an "X" gently on top of dough, spray with cold water and place cookie sheet, on baking stone. Put 1 cuyp of water on top rack of oven. Bake 10 minutes then reduce heat to 425? and bake another 20 minutes or until golden brown. Cool completely on cooling rack
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Glazed Lemon Bread
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9 Servings
Lemon American-South
unsalted butter baking powder American-South Bread Breakfast Brunch Desserts Snacks Glaze vanilla eggs milk Lemon juice Lemon peel Sugar AP flour Quick Bread Bake Kid Friendly Winter Sweet
1 1/2 cups -purpose flour
1 teaspoon t
1 cup ar
Grated peel of 1 on
1 tablespoon ing powder
1/2 cup whole k
2 large s, beaten
1/2 cup unsalted ter (1-stick), melted
Juice of 1 large on
1/2 teaspoon illa extract
-- on Glaze --
Juice of 1 large on
1/4 to 1/3 cup sugar (depending on amount of on juice)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
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9 Servings
Lemon American-South
unsalted butter baking powder American-South Bread Breakfast Brunch Desserts Snacks Glaze vanilla eggs milk Lemon juice Lemon peel Sugar AP flour Quick Bread Bake Kid Friendly Winter Sweet
1 1/2 cups -purpose flour
1 teaspoon t
1 cup ar
Grated peel of 1 on
1 tablespoon ing powder
1/2 cup whole k
2 large s, beaten
1/2 cup unsalted ter (1-stick), melted
Juice of 1 large on
1/2 teaspoon illa extract
-- on Glaze --
Juice of 1 large on
1/4 to 1/3 cup sugar (depending on amount of on juice)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
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Crock-Pot Bread Pudding
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8 Servings
Grains Uncategorized
Desserts Butter Raisin Milk Grains
8 sl White bread; ed
1/4 c Butter or garine; melted
4 s; beaten
2 c k
1/4 c ar
1 c sins
1/2 ts meg
Sauce On Top
3/4 c ar
2 tb ter
2 tb (rounded) ur
1 c Water
1 ts illa
Place cubes into well-greased crock-pot. In a bowl mix sugar and melted butter, eggs (well beaten) and milk. Beat until smooth. Stir in raisins and nutmeg. Pour over crumb mixture. Mix lightly and cook on high 1 hour. Then turn to low 3 or 4 hours. Sauce: Cook until thick. This should be a medium heavy sauce. Pour over pudding just before serving. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" and lt;diane and at;keyway.net and gt; on Nov 20, 1997
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8 Servings
Grains Uncategorized
Desserts Butter Raisin Milk Grains
8 sl White bread; ed
1/4 c Butter or garine; melted
4 s; beaten
2 c k
1/4 c ar
1 c sins
1/2 ts meg
Sauce On Top
3/4 c ar
2 tb ter
2 tb (rounded) ur
1 c Water
1 ts illa
Place cubes into well-greased crock-pot. In a bowl mix sugar and melted butter, eggs (well beaten) and milk. Beat until smooth. Stir in raisins and nutmeg. Pour over crumb mixture. Mix lightly and cook on high 1 hour. Then turn to low 3 or 4 hours. Sauce: Cook until thick. This should be a medium heavy sauce. Pour over pudding just before serving. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" and lt;diane and at;keyway.net and gt; on Nov 20, 1997
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Basic Bread
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2 Servings
Bread Uncategorized
Bake Brunch Breakfast Beautiful Bread Fall Fresh
1 package st active dry yeast
1 tablespoon ar
5.5 cups All purpose ur
1 tablespoon t
0.25 cup nmeal
2 cups Water; warm - not over 110 F
2 cups Water ling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead. Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes. Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours. Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes. Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes. To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.
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2 Servings
Bread Uncategorized
Bake Brunch Breakfast Beautiful Bread Fall Fresh
1 package st active dry yeast
1 tablespoon ar
5.5 cups All purpose ur
1 tablespoon t
0.25 cup nmeal
2 cups Water; warm - not over 110 F
2 cups Water ling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead. Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes. Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours. Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes. Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes. To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.
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