Category: Breads

Breads

Quick Carrot Bread

Serve this treat with fat-free cream cheese in place of butter.

1 3/4 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 cup crushed pineapple in juice

1/4 cup vegetable oil

2 egg whites, slightly beaten

1 tsp. almond extract

1/8 cup applesauce

2 cups shredded carrots

1/2 cup raisins

Preheat oven to 350 degrees. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt and cinnamon. In another bowl, stir together pineapple, oil, egg whites, almond extract and applesauce until blended. Make a well in the center of the dry ingredients; add pineapple mixture and stir until combined. Stir in carrots and raisins. Spray mini loaf pans with fat-free cooking spray. Spoon batter into pans and bake for 15 to 20 minutes or until cake tester, inserted into center, comes out clean. Place on wire rack and let cool.

Makes 12 servings

Breads Pumpkin

Pumpkin Ribbon Bread

6 ounces cream cheese

1/3 cup sugar

1 tablespoon all-purpose flour

1 egg

2 teaspoons orange peel, grated, (optional)

1 cup canned pumpkin

1/2 cup vegetable oil

2 eggs

1 1/2 cups sugar

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup pecans, chopped

Heat oven to 325º. For filling, beat together cream cheese, sugar and flour in a medium bowl. Add egg; mix well. Stir in orange peel, if desired; set aside.

For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl. Stir in sugar, salt, cloves, and cinnamon; mix well. Stir in flour and baking soda; blend in pecans. Pour half of batter into a greased and floured 9×5″ loaf pan. Carefully spread cream cheese mixture over batter. Add remaining batter, spreading to cover filling. Bake 1 1/2 hrs or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Transfer to wire rack and contiunue to cool.

15 Servings

Tags pumpkin bread

Breads Pumpkin

Pumpkin Bread – Mom’s

1 cup oil

2 cups sugar

3 cups flour

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon allspice

2 teaspoons baking soda

2 cups canned pumpkin

4 eggs

Mix together all ingredients. Add chopped nuts if you wish. Bake in 3 bread pans at 350º for 1 hour.

30 Servings

Tags pumpkin bread

Breads

Pumpkin Bread

1/2 cup butter or margarine, softened

1 cup firmly packed brown sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup mashed cooked pumpkin

1/2 cup chopped pecans, toasted

1 teaspoon vanilla extract

Peachy Cream Cheese Spread (see below)

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Beat at low speed after each addition, just until dry ingredients are moistened.

Stir chopped pecans and vanilla into batter. Spoon into a greased 8 1/2- x 4 1/2-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Makes 1 loaf.

PEACHY CREAM CHEESE SPREAD:

1 (8-ounce) package cream cheese, softened

1/3 cup peach preserves

1/4 teaspoon ground ginger

Beat all ingredients at low speed with an electric mixer until blended. Makes 1 1/3 cups.

Breads

Potato Rolls

1 package yeast

1/4 cup warm water

1/2 cup mashed potatoes, hot

1/4 cup shortening

1/4 cup sugar

1 1/2 teaspoons salt

1 cup milk, scalded

1 egg

4 to 4 1/2 cups all-purpose flour, sifted

Soften yeast in warm water. Combine potatoes, shortening, sugar, salt and milk. Cool to lukewarm.

Add softened yeast and egg. Stir in 2 cups flour; beat well. Stir in remaiing flour (or enough to make soft dough). Knead on lightly floured surface until smooth and elastic (6-8 minutes). Place in lightly greased bowl, turning to coat surface of dough. Cover, let double, about 1 hour, in warm place. Punch down, shape in ball. Cover, let rest 10 minutes. Shape in rolls; place on greased cookie sheet. Let rise till almost double (about 1 hour). Bake in hot oven (400º) 10-12 minutes. Makes 2 dozen rolls.

48 Servings

Breads Pizza

Pizza Crust

1/3 cup warm water, plus 1 tablespoon

3/4 teaspoon yeast

1 teaspoon sugar

1 cup bread flour

1/2 teaspoon salt

1/2 tablespoon olive oil

Dissolve yeast and sugar in warm water in a small bowl. Let sit for 5 minutes until the surface of the mixture turns foamy. (If it doesn’t, your yeast was bad or the water too hot, try again…)

Sift together the flour and salt in medium bowl. Make a depression in the flour and pour in the olive oil and yeast mixture. Use a fork to stir the liquid gradually drawing in more flour as your stir, until all the ingredients are combined. When you can no longer stir with a fork, use your hands to form the dough into a ball.

Knead on a lightly floured surface for 10 minutes, or until smooth. Form the dough into a ball, place in oiled bowl, turning to coat the dough. Cover with oil-sprayed plastic wrap, let rise in warm place for 2 hours to allow dough to double in size. Punch down the dough and put it back into the bowl, cover and refrigerate overnight. Take dough out 2 hours before you plan to make your pizza to let it warm up to room temperature.

Roll out dough on floured surface until very thin and 10 inches in diameter. Put your pizza crust on a baking sheet or pizza pan. Spread with sauce, add toppings and cheese.

Bake 10-12 minutes or until crust is light brown in very hot oven (450º-500º).

Breads

Oregano – Garlic – Chili Bread

Post author By Sharon
Post date September 9, 2011
No Comments on Oregano – Garlic – Chili Bread

1 tablespoon fresh oregano, chopped, or 1 teaspoon dried

6 tablespoons unsalted butter, softened

2 cloves garlic, finely minced

1/8 teaspoon chili powder

1/8 teaspoon salt

1 loaf Italian bread, split in half, lengthwise

Stir together first 5 ingredients. Spread over cut sides of bread. Wrap in foil; bake at 350 for 15 minutes. Serve warm.

12 Servings

Breads

Mesa Grill Bread/Rolls

1 tablespoon dry yeast

1 tablespoon granulated sugar

1/2 cup water (110 degrees)

1 cup water

1 tablespoon salt

1/2 cup polenta

5 1/4 cups all-purpose flour

1 cup milk

2 tablespoons brown sugar

Put yeast, water and sugar in mixer bowl and let proof.

Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat. Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby’s ass but a bit sticky.

Cover with plastic, proof for 15 minutes. Form loaves/rolls, cover with towel and proof for 1/2 hour.

Score loaves/rolls,egg wash and sprinkle with additional polenta. Bake at 350º until golden.

12 Servings

Breads Muffins

Lemon Poppyseed Muffins

1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1 1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 lemons, zest of, grated

1/4 teaspoon salt

1/2 cup buttermilk or plain yogurt

2 tablespoons lemon juice

1 teaspoon vanilla

Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.

In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Breads

Garlic Bread

1 loaf Italian bread, sliced

1 stick butter, softened

4 teaspoons garlic, minced

1/2 teaspoon Italian seasoning

Mix butter, minced garlic and Italian seasoning. Spread over each slice of italian bread. Arrange on baking sheet with buttered side up. Bake at 350 for 10 minutes or until bread is lightly toasted.

8 Servings