BREAD
AND BAKED GOODS
Banana Bread
from: gdngfool at: 07.04.2005 15:42
subject: Patriotic Banana Bread...or bag the berries and
go traditional
Buttermilk and Brown Sugar Banana Bread
3 or 4 ripe bananas; mashed
1/2 cup shortening
2 eggs
1/2 C brown sugar
1/2 c white sugar
1 cup dried blueberries or cranberries
1 tsp soda
2 C flour (I use whole wheat cake flour)
1/2 tsp salt
1/3 to 1/2 C buttermilk
Beat eggs in medium bowl. Cream together: sugars, shortening,
buttermilk, bananas and berries. Blend by hand: flour, soda
and salt. Combine. Mix by hand and bake at 350 for one hour
or until knife in the middle comes out clean. Check at 50
minutes...
Brie and Basil Bread
from: gdngfool at: 07.04.2005 16:17
subject: Brie and Basil Bread
3 11/2 C whole wheat flour, plus extra for dusting
scant 1/4 cup olive oil
1 tablespoon salt
1 package yeast
3 1/2 oz brie cheese, thinly sliced
1 handful of fresh chopped basil leaves
Put the flour, olive oil and salt into a large bowl and
rub the mix together. Dilute the yeast in a little warm
water and add to the bowl. Slowly add water as needed till
the dough is soft enough to handle.
Tip the dough out onto a lightly floured counter and knead
for six minutes, or until you have a pliable dough. Put
back in the bowl and let rise 2 hours.
Line a baking sheet. Tip the dough out onto your floured
counter and using your hands, shape the dough and make several
slashes lengthwise down the middle. Push the brie and basil
into the grooves then rest the dough again for 2 hours.
Preheat the oven to 400. Bake the bread for 20 minutes
or until golden brown, then transfer to a wire rack to cool.
Cherry Almond Bread with Amaretto Glaze
from: gdngfool at: 12.08.2006 11:59
Cherry Almond Bread with Amaretto Glaze
1 1/2 C unsalted butter, softened, plus more for buttering
pan
1 1/2 C sugar
4 eggs
1 C milk
1 C sour cream
2 t almond extract
4 C all purpose flour
1 T baking powder
1/2 t salt
1 1/2 C dry tart cherries, cut in half
2 C powdered sugar
7 to 8 T amaretto
1) Preheat oven to 350. Butter two six cup capacity loaf
pans, or six mini loaf pans
2) Cream butter and sugar together until fluffy, on medium
speed of mixer. Add eggs, one at a time, beating well after
each. Add milk, sour cream and almond extract until blended.
3 )In separate bowl, whisk together flour baking powder
and salt. Add flour mixture and cherries to wet ingredients,
mixing just until dry ingredients are absorbed. Do not over
mix.
4) Pour batter into prepared loaf pans. Bake until toothpick
inserted into the middle comes out clean, about 70 to 75
minutes for large loaves and 60 minutes for mini loaves.
5) Meanwhile, in a small bowl, whisk together powdered
sugar and 7T amaretto. Glaze should have consistency of
thin maple syrup. If too thick, add another T of amaretto.
6) Let loaves cool in pans for ten minutes. Then remove
and transfer to a cooling rack set over a large baking sheet.
With a thin skewer or large toothpick, poke deep holes in
tops of loaves.
7) Let loaves cool completely, then slice and serve or
wrap and freeze.
VARIATION: for Cranberry Orange Bread with Grand
Marnier Glaze change as follows:
1) Exchange cranberries for cherries
2) Change almond extract to vanilla
3) Add 2 T freshly grated orange zest
4) Sub 1 c orange juice for the milk
5) Change liquors to Grand Marnier
Cranberry Fruit Nut Bread
from: DicentraL at: 11.16.2006 19:28
subject: Cranberry Fruit Nut Bread
Recipe from the Ocean Spray cranberries bag, 2006
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup orange juice
2 Tbs shortening
1 Tbs orange zest
1 egg, well beaten
1 1/2 cups cranberries, fresh or frozen, coarsely chopped
1/2 cup nuts, chopped
Preheat oven to 350 F. Grease a 9x5 loaf pan.
Mix together flour, sugar, baking powder salt, and baking
soda in a medium mixing bowl.
Combine shortening, orange juice, orange zest and egg. Add
to dry ingredients and mix until well blended. Stir in cranberries
and nuts. Spread evenly in loaf pan. Bake for 55 minutes
or until a pick inserted in the center comes out clean.
Cool on rack for 15 minutes. Remove from pan; cool completely.
Notes and modifications: I substituted tangerines for oranges
and used walnuts and walnut oil. At 55 minutes, the loaf
was done; most quick breads need extra time in my oven.
Five more minutes wouldn't have hurt. Slightly sweet, batter
doesn't turn pink. Good!
Hope's Banana Bread
From Judi Z
Back by popular request. Some of the bread recipes were
lost but this is one that many people spoke of as the best
banana bread recipe.
Banana Bread
2 cups sugar
1 cup butter, softened
4 beaten eggs
3 cups flour
2 tsp. baking soda
2 tsp. salt
2 cups (more or less) mashed ripe bananas
1 cup sour cream ('lite' is fine)
2 tsp. vanilla
1 cup chopped nuts (optional)
Preheat oven to 350; grease and flour two loaf pans.
Cream butter & sugar until fluffy, add eggs & mix
well.
Combine flour, salt & baking soda. Add alternately
with bananas, and
sour cream mixed with vanilla. Make sure mixture is well-blended,
add
nuts. Pour into the loaf pans, and bake for one hour, or
until top is a
dark golden brown.
Morning Glory Muffins
from: catlady at: 11.21.2005 14:37
subject: Morning Glory Muffins
Just like the ones in the deli! (Just as fattening, too!)
Recipe may be cut in half
makes 24 large muffins
2 1/2 cups sugar
4 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon salt
4 teaspoons baking soda
1 cup shredded coconut
4 cups shredded carrots
1 cup raisins
2 shredded apples
1 cup chopped pecans
6 eggs
1 teaspoon vanilla
2 cups vegetable oil
Sift dry ingredients into a large bowl. Add fruits and
nuts; stir well. Beat eggs lightly with oil and vanilla
and add to other ingredients, stirring only until combined.
Spoon batter into large greased muffins tins (I use an ice
cream scoop for this) and bake at 375 for 25 minutes.
Muffins should "ripen" for 24 hours for maximum
blending of flavors. These may be frozen.
Pumpkin Bread
from: catlady at: 11.08.2005 21:45
subject: Pumpkin Bread recipe requested by another cat (
> ^..^ <) - LOL!!
One that I have used for years has a twist; you can make
the loaves in four 1-pound coffee cans which makes it fun
to give as gifts. Alternatively, you can make the recipe
in 2 loaf pans:
2 2/3 cups sugar
2/3 cup cooking oil
4 eggs
2 cups cooked pumpkin
4 cups flour
2 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. cinnamon
1 1/2 tsp salt
1/2 tsp cloves
2/3 cup water
1 cup chopped nuts (optional)
Mix sugar, oil and pumpkin. Add eggs one at a time, beating
after each addition. In a separate bowl, sift flour, baking
powder, soda, salt, cinnamon and cloves. Combine pumpkin
mixture with flour mixture. Add water and mix well. Lastly
add nuts and mix well. Pour into 4 well greased (or sprayed)
1-pound coffee cans, filling each can half full. Bake at
325 for 1 hour. Allow bread to cool then remove from cans.
This bread freezes well; just put it back into cans and
replace plastic lids.
or - 350 for 70 minutes in 2 loaf pans
Yummy spread with butter or cream cheese and delicious
toasted and buttered!
Tomato-Spinach Roulade
from: gdngfool at: 12.23.2004 00:49
Tomato-Spinach Roulade
This is a wonderful combination of a rich, tomato-flavored
dough, all spiced up with basil, oregano, and garlic, wrapped
around a creamy spinach-Mascarpone filling.
14 ounces (half 28 ounce can) Italian Roma tomatoes
2 pkg. active dry yeast
1 T sugar
1 small yellow onion; finely chopped
4 cloves garlic; finely chopped
1 T dried basil
1 T dried oregano
1/2 teaspoon celery seeds
3 teaspoons salt
1 Cup grated Swiss, mozzarella, or Fontina cheese
5 to 6 cups unbleached all purpose flour
1 T unsalted butter
1 small yellow onion, chopped
2 Cups finely chopped fresh spinach
1/3 Cup Mascarpone cheese (you can use ricotta if you cannot
find mascarpone)
1 T Marsala wine
2 teaspoons fresh lemon juice
salt and freshly ground pepper to taste
1 egg
2 teaspoons water
1. Puree the tomatoes with their liquid in a blender. Pour
into a medium-size saucepan and heat gently to about 115
degrees F. Remove from heat and stir in the yeast and sugar.
Let stand until foamy, about ten minutes.
2. Transfer the tomato yeast mixture into a large mixing
bowl. Add the finely chopped onion, the garlic, basil, oregano,
celery seeds, salt and grated cheese and stir to mix. Stir
in enough of the flour, one cup at a time, to make a firm
dough.
3. Knead on a floured surface until smooth and elastic,
about ten minutes, adding more flour if necessary.
4. Place the dough in a buttered large bowl and turn to
coat with butter, Cover with a damp towel and let rise in
a warm place until doubled in bulk, about one to one and
a half hours.
5. While the dough is rising, melt the butter in a medium
sized saucepan over medium low heat. Add the chopped onion
and sauté until translucent, 5 to 7 minutes. Stir
in the spinach and cook five more minutes. Stir in the Mascarpone,
Marsala, lemon juice and salt and pepper to taste. Refrigerate
covered until firm enough to spread.
6. Punch the dough down and divide it in half. Roll each
half into a rectangle about 3/4 inch thick and spread with
the spinach filling. Roll up each rectangle like a jelly
roll and place on greased baking sheets. Cover loosely with
plastic wrap and let rise one hour.
7. Preheat oven to 375 F.
8. Beat the egg and 2 teaspoons water in a small bowl. Brush
each loaf with the egg wash.
9. Bake until the loaves are lightly browned and sound hollow
when lightly thumped 40 to 50 minutes. Allow to cool on
the baking sheets for ten minutes. Turn out onto wire racks
and cool completely.
Two loaves.
