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Posts Tagged ‘bread’

Easter Bread with Orange Butter

Easter Bread with Orange Butter

Ingredients
1 envelope (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3 eggs
1/4 cup sugar
1/4 cup canola oil
2 teaspoons salt
2 teaspoons grated lemon peel
4 to 5 cups King Arthur Unbleached All-Purpose Flour
1/2 cup raisins
2 teaspoons butter, melted
3/4 cup butter, softened
3 tablespoons orange marmalade

Directions
In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, oil, salt, lemon peel and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface. Sprinkle with raisins; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 24-28 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. In a small bowl, combine softened butter and marmalade; serve with bread. Yield: 1 loaf (32 slices).

Recipe found here: Easter Bread with Orange Butter

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Raspberry Cream Croissants

Raspberry Cream Croissants

Ingredients
4 to 6 croissants
1/2 cup seedless raspberry jam
Whipped cream in a can or whipped topping
1-1/4 cups fresh or frozen unsweetened raspberries, thawed
Confectioners’ sugar, optional

Directions
Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners’ sugar if desired. Serve immediately. Yield: 4-6 servings.

Recipe found here: Raspberry Cream Croissants

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Date Nut Bread

Date Nut Bread

Ingredients:

1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Preparation:
Grease a 9x5x3-inch loaf pan.

Pour boiling water over dates in a medium bowl; add butter and set aside. With mixer, beat sugars and egg until light. In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts. Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Recipe found here: Date Nut Bread

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Orange Cinnamon Bread

Orange Cinnamon Bread

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup milk
3/4 cup orange juice
1 cup sugar, divided
1 tablespoon grated orange peel
1-1/2 teaspoons salt
1 egg
6-1/2 to 7 cups all-purpose flour
Additional water
2 teaspoons ground cinnamon

GLAZE:
1 cup confectioners’ sugar
2 tablespoons orange juice

Directions
In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge.

Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread. Yield: 2 loaves.

Recipe found here: Orange Cinnamon Bread

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Peanut Butter Bread

Peanut Butter Bread

Ingredients
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 Eggland’s Best Egg
1 cup milk
3/4 cup peanut butter
Grape jelly, optional

Directions
In a bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and peanut butter; stir just until combined. Pour into a greased 8-in. x 4-in. loaf pan.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve with jelly if desired. Yield: 1 loaf.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Recipe found here: Peanut Butter Bread

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Iced Raisin Biscuits

Iced Raisin Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground Tone’s® Ground Cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners’ sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk

Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.

Meanwhile, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm. Yield: 10 biscuits.

Recipe found here: Iced Raisin Biscuits

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Cinnamon Raisin Quick Bread

Cinnamon Raisin Quick Bread

Ingredients
4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground Tone’s® Ground Cinnamon

Directions
In a large bowl, combine the flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.

Spoon half of the batter into two greased 8-in. x 4-in. loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Recipe found here: Cinnamon Raisin Quick Bread

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