Bread Recipes

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Emptynester
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Bread Recipes

Postby Emptynester » Thu Jul 10, 2008 5:13 pm

TwinsMom's Breadmaker Challah

1 C. Water
1/4 cup butter
2 large eggs, beaten
1 1/2 teaspoons salt
1/4 cup sugar
3 1/2 cups bread flour
3 T Skim milk powder
1 1/2 teaspoons active dry yeast

Put ingredients in breadmaker in order listed and process on dough cycle. (Takes 1.5 hours in my breadmaker.)

Remove dough from pan and turn onto lightly floured surfact. Divide into six parts. Roll each part into 18 inch smooth strips which are thick on the middle and thinner on ends. Braid strips and tuck ends under to form two loaves.

Placed on lightly greased baking sheet. Cover with slightly damp, clean cloth. Let rise for 30 minutes or until dough is doubled in size.

Preheat oven to 375 degrees. Brush loaves with egg yolk mixed with 2 t water and bake for 30 - 35 minutes.

The above is the recipe as written. Now....in my breadmaker, I use closer to 4.5 cups of flour; otherwise, the dough comes out too sticky to form. I also shape one large loaf instead of two and in my oven, bake at 350 degrees instead of 375 for the 30 minutes. I usually need to cover the top of the loaf with aluminum foil once it's browned so it doesn't look over done.

It's wonderful! I had to go find a slice and have a snack with a little margarine....
It’s never too late to be what you might have been.
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Apple Bread

Postby Emptynester » Thu Jul 10, 2008 5:13 pm

Apple Bread

4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 large eggs; beaten
1 cup oil
1/4 cup sour cream
2 teaspoon vanilla
2 cups apple; chopped
1 cups nuts; chopped

Preheat oven to 350°F .

Sift together flour, baking soda, cinnamon and salt and set aside.

Combine sugar, eggs, oil, sour cream and vanilla, beating well.

Blend into flour mixture.

Fold in apples and nuts and pour into 2 greased and floured loaf pans.

Bake 1 hour or until loaves test done.

Yield: 2 loaves

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Banana Bread

Postby Emptynester » Thu Jul 10, 2008 5:14 pm

Banana Bread

2/3 cup butter
1 1/2 cups sugar
2 large eggs
1 1/2 cups banana; mashed
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup pecans; chopped

Preheat oven to 350°F .

Cream butter and sugar until light and fluffy.

Add eggs and bananas and beat until well blended.

Sift together dry ingredients.

Add alternately with sour cream to banana mixture, stirring just to blend.

Stir in nuts (if desired).

Spoon batter into greased loaf pan.

Bake at 350°F for an hour or a little more until cake tested comes out
clean.

Let stand in pan for 5 min before removing to cool completely.

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
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Cherry Eggnog Quick Bread

Postby Emptynester » Thu Jul 10, 2008 5:15 pm

Cherry Eggnog Quick Bread

2 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups eggnog
6 tablespoons butter; melted
2 large eggs; slightly beaten
1 teaspoon vanilla
1/2 cup pecans; chopped
1/2 cup candied red cherries; chopped

Preheat oven to 350°F. Grease 9 x 5 loaf pan.

Combine flour, sugar, baking powder and nutmeg in large bowl.

Stir eggnog, butter, eggs and vanilla in medium bowl until well blended.
Add eggnog mixture to flour mixture.

Mix just until all ingredients are moistened. Stir in pecans and cherries.
Spoon into prepared pan.

Bake 45 to 50 minutes until wooden pick inserted in center comes out clean.
Cool in pan 15 minutes.

Remove from pan and cool completely on wire rack. Store tightly wrapped in
plastic wrap at room temperature.

Source: Country Christmas Recipes

Yield: 1 loaf

Contributor: Indiana
Last edited by Indiana
It’s never too late to be what you might have been.
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Cinnamon Ribbon Bread

Postby Emptynester » Thu Jul 10, 2008 5:15 pm

Cinnamon Ribbon Bread

2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 1/4 cups sugar; divided
3 large eggs
1 1/2 teaspoon vanilla
1 cup sour cream
2 teaspoons cinnamon
1/2 cup pecans; chopped

Preheat oven to 350°F.

Combine flour, balking powder, and salt in a small bowl until well blended.

In a large bowl, beat butter and 1 cup of the sugar until creamy and light.

Beat in eggs, one at a time and vanilla until well blended.

Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients.

In a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan.

Sprinkle with one third of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture until all is used up.

Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers.

Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes
out clean.

Cool bread 10 minutes in the pan on a wire rack.

Remove from pan and cool completely on rack.

Source: Parents Magazine

Yield: 6 servings

Contributor: Indiana
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“You are never too old to set another goal or to dream a new dream.”
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Cranberry-Nut Bread

Postby Emptynester » Thu Jul 10, 2008 5:16 pm

Cranberry-Nut Bread

1/3 cup juice; from large orange
1 tablespoon orange zest
2/3 cup buttermilk
6 tablespoons unsalted butter; melted
1 large egg; beaten lightly
2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries (about 6 ounces),; chopped coarse
1/2 cup pecans; toasted, chopped coarse

1. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.

2. Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5-inch loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not overmix.

2. Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving/

We prefer sweet, mild pecans in this bread, but walnuts can be substituted.

Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice.

Yield: one 9-inch loaf

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Mincemeat Bread

Postby Emptynester » Thu Jul 10, 2008 5:17 pm

Mincemeat Bread

3/4 cup sugar
1/2 cup butter; softened
2 eggs
2 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 28 ounce jar mincemeat
1/2 cup nuts; chopped

Heat oven to 350* Grease bottom only of 9x5 loaf pan. Beat sugar and margarine in large bowl until light and fluffy. Beat in eggs, one at a time, until smooth. Beat in flour, baking powder, baking soda and salt alternately with milk until blended; stir in mincemeat and nuts. Spread in pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.

Yield: 1 loaf

I don't recommend the mincemeat one for kids because of the rum and brandy in the mincemeat.

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Re: Bread Recipes

Postby Emptynester » Thu Jul 10, 2008 5:17 pm

by Twins Mom on Mon Oct 01, 2007 4:52 pm

Indiana, thanks so much for moving these receipes over and posting them here for us!
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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SAUSAGE BREAD

Postby DeeClutter » Mon Dec 15, 2008 8:12 pm

My DSisIL always made this for Christmas and dh started doing it as well a few years ago:

SAUSAGE BREAD: To make 2 rolls:

1 lb. package of fresh pizza dough
Let dough rise for an hour or so

Split the dough into 2 balls
Roll out each on an UNFLOURED board (makes it easier to roll) into somewhat of a rectangle
Brush dough with 1 egg (beaten)

1lb Italian Sausage -cooked
Scramble in 2 eggs
Spread the sausage on the 2 rolled out pieces of dough

Sprinkle 8oz (or to taste) of mozarella cheese on the 2 pieces.

Roll up into a log and brush egg on the top (like a jelly roll)

Bake at 350 for 30 minutes

(dh made one batch with regular Italian sausage and one with HOT Italian sausage) May sound complicated -but it's very easy and a quick appetitzer, snack or can be a meal.
Begun is half done -SO! JUST BEGIN!!

Indiana

Re: Bread Recipes

Postby Indiana » Wed Jul 15, 2009 2:38 pm

ZUCCHINI BREAD

3 eggs
2 cups sugar
2 cups zucchini; shredded
1 cup oil
2 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup nuts; chopped
1/2 cup raisins

Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely.

2 loaves


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