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Archive for the ‘breads’ Category

rustic-rye-bread

Rustic Rye Bread

Ingredients
1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
3 teaspoons salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
1-3/4 to 2-1/4 cups all-purpose flour

Directions
In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).

Recipe found here: Rustic Rye Bread

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dutch-apple-loaf

Dutch Apple Loaf

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups diced peeled tart apples
1/2 cup chopped walnuts

TOPPING:
1/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter, cubed

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.

For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Recipe found here: Dutch Apple Loaf

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raisin-filled-pumpkin-spice-bread

Raisin Filled Pumpkin Spice Bread

Ingredients
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Directions
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.

If Cooking for Two: Freeze one loaf for another time.

Recipe found here: Raisin Filled Pumpkin Spice Bread

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dutch-apple-pie-muffins

Dutch Apple Pie Muffins

Ingredients
2 cups finely chopped peeled tart apples
3 tablespoons sugar
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter
1 teaspoon lemon juice
1 teaspoon vanilla extract

TOPPING:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons cold butter

BATTER:
1-3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
3/4 cup 2% milk
1/4 cup canola oil

GLAZE:
1/4 cup confectioners’ sugar
1 to 2 teaspoons 2% milk

Directions
In a small saucepan, combine the apples, sugar, water and brown sugar. Bring to a boil over medium heat. Sprinkle with flour; cook and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add vanilla. Set aside to cool.

For topping, combine the brown sugar, flour and oats. Cut in butter until mixture resembles coarse crumbs; set aside.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Drop apple mixture by tablespoonfuls into the center of each muffin. Sprinkle with topping.

Bake at 400° for 20-24 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Recipe found here: Dutch Apple Pie Muffins

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pumpkin-spice-bread

Pumpkin Spice Bread

Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

Directions
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.

Pour into two greased 9×5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.

Recipe found here: Pumpkin Spice Bread

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swirled-cinnamon-raisin-bread

Swirled Cinnamon Raisin Bread

Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
1 cup raisins
Additional canola oil
3 teaspoons ground cinnamon

Directions
In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in 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 or until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15×9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges.

Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Recipe found here: Swirled Cinnamon Raisin Bread

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cinnamon-swirl-quick-bread-recipe

Cinnamon Swirl Quick Bread Recipe

Ingredients
2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon

GLAZE:
1/4 cup confectioners’ sugar
1-1/2 to 2 teaspoons milk

Directions
Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.

Grease the bottom only of a 9×5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners’ sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.

Recipe found here: Cinnamon Swirl Quick Bread

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