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Reply
| | From:  Genie· (Original Message) | Sent: 2/24/2008 7:12 PM |
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Reply
| | | From: Genie· | Sent: 4/30/2008 10:07 PM |
| Old-Fashioned Oatmeal Bread presented by Sandtown Farmhouse Bed & Breakfast | | | 2 cups milk
2 cups rolled oats (oatmeal)
1/4 cup brown sugar, firmly packed
1 tablespoon salt
2 tablespoons shortening
1 package active, dry yeast (2 1/4 teaspoons)
1/2 cup warm water, about 110 degrees
5 cups sifted flour
1 egg white and rolled oats for decorating the tops Scald milk; (140 degrees) stir in 2 cups rolled oats, brown sugar, salt and shortening. Remove from the heat and cool to luke warm. Sprinkle the yeast on the warm water; stir to dissolve. Combine milk mixture , 2 cups of flour and the yeast-water in a large mixing bowl. Beat on medium speed with an electric mixer for 2 minutes or beat with a spoon until batter is smooth. Add the remaining flour, a little at a time, first with a spoon, then with your hands, to make a soft dough that leaves the sides of the bowl. Turn the dough onto a floured board; knead until dough is smooth and elastic, 8 to 10 minutes. Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, 1 to 1 and 1/2 hours. Punch down, let rise 30 minutes more. Turn onto floured work surface, divide in half. Round up to make 2 balls, Cover and let rest 10 minutes. Grease 2 9x5x3 inch loaf pans. Shape each ball into a loaf and place in the pan. Let rise 1 hour and 15 minutes. Brush top of loaves with egg white and decorate with rolled oats. Bake at 375 degrees for 35 to 40 minutes. Cover loosely with aluminum foil if browning too quickly. Remove from pan and cool on a cooling rack. Makes two loaves. | | |
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Reply
| | | From: Genie· | Sent: 4/30/2008 10:08 PM |
| Pumpkin Spice Bread presented by Emery House Bed & Breakfast | | | In large bowl mix:
3 c. white sugar
1 c. canola oil
4 eggs
2/3 c. water
2 c. canned pumpkin
1/2 c. light & dark raisins
1/2 c. chopped nuts (walnuts or pecans) Mix and Add:
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg Mix well and divide into small loaf pans that are well greased: 2 large loaves or 5 small loaves. Bake approx. 45-60 minutes. These will freeze well. | | |
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Reply
| | | From: Genie· | Sent: 4/30/2008 10:08 PM |
| Raw Apple Bread presented by 1884 Paxton House Inn | | | - 1 cup butter (2sticks)
- 2/3 cup milk
- 2 cups granulated sugar
- 4 eggs
- 3 ½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons soda
- 1 cup chopped nuts
- 4 cups coarsely chopped, peeled apple
- 2 teaspoons allspice
- 2 teaspoons Cinnamon
- 1 teaspoon vanilla extract
Cream the butter, add sugar slowly and continue until light and lemon colored. Beat in eggs. Sift flour, baking powder, soda, and salt. Add to cream mixture with the milk. Stir in apples, nuts, vanilla and spice. Spoon into 4 (9x5x3 inch) greased loaf pans. Bake at 300 degrees for 60 minutes. | | |
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Reply
| | | From: Genie· | Sent: 4/30/2008 10:10 PM |
| Strawberries 'N' Cream Bread presented by Country Road Bed & Breakfast | | | 1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ½ cup nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. | | |
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Reply
| | | From: Genie· | Sent: 4/30/2008 10:11 PM |
| Wild Maine Blueberry Loaf presented by The Maine Stay Inn & Cottages | | | Ingredients
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup fresh or frozen wild Maine blueberries Directions Preheat oven to 350 degrees. Sift flour, baking powder and salt into a mixing bowl. Beat butter and sugar in a separate bowl until light and creamy. Add eggs one at a time and beat until fluffy. Add flour alternately with milk. Fold in blueberries. Bake in greased loaf pan in 350 degree oven for one hour. Yield: 1 loaf | | | |
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Reply
| | | From: Genie· | Sent: 5/4/2008 2:54 AM |
| Almond Breakfast Bread
Shape the dough before letting it rise in the refrigerator overnight. You'll love waking up to this ready-to-bake treat any day of the year.
Source: Better Homes and Gardens
1 package active dry yeast
1/3 cup warm water (120 degrees F. to 130 degrees F.)
2-1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom or nutmeg
1/2 cup cold butter
2 beaten eggs
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom or allspice
2 tablespoons butter, melted
Milk (optional)
Coarse sugar (optional)
1. In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg. Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk, and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
2. For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
3. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll out each portion of dough to a 10-inch circle. Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter; sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle.
4. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
5. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 degree F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Makes 12 servings.
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Reply
| | | From: Genie· | Sent: 6/9/2008 3:59 AM |
Cinnamon Raisin English Muffins
Ingredients:
3 1/2 cups enriched flour -- unsifted, up to 4
2 packages dry yeast
2 tablespoons ground cinnamon
1 Cup milk
1/4 cup water
1/2 cup seedless raisins
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
Corn meal
Butter
Cooking Directions:
Stir together 1 1/2 cups flour, yeast and cinnamon.
Heat milk, water, raisins, sugar, oil and salt over low heat until very
warm (120 to 130 degrees).
Add warmed ingredients to flour-yeast mixture and beat until smooth,
about 1 minute by hand.
Stir in more flour to make a soft dough.
Turn out onto lightly floured board and knead until manageable, about 3
minutes.
Cover dough with bowl or pan and let rest 30 minutes.
Sprinkle corn meal on flat surface. Place dough on corn meat and roll
out to 1/2" thick.
Cut into circles with 3 or 4 inch cutter. Sprinkle corn meat on top of
muffins.
Let rest about 30 minutes or until lightly raised.
Bake on a preheated electric griddle at 350 degrees; or on a preheated
medium-hot Teflon coated griddle; or on a preheated medium-hot skillet
that has been sprinkled with corn meal, 15 to 18 minutes on each side.
Watch carefully - see that they do not burn.
When cool, split, toast and butter.
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:43 AM |
Monkey Bread
1 cup sugar
1 1/4 teaspoon cinnamon
3 cans biscuits
1 stick margarine or butter
Tube or Bundt pan
Set oven to 350 degrees. Cut biscuits into fourths. Mix sugar and cinnamon in a bowl. Coat each biscuit fourth with the sugar mixture and drop into bundt pan or tube pan. After all biscuit pieces have been coated and dropped into pan add enough sugar to sugar mixture to make 1 cup. Put mixture into pan and add the stick of butter. Bring to a boil then boil for 1 minute. Pour over the coated biscuit pieces and bake 45 minutes in a 350 degree oven. After break has cooled slightly, remove from pan. Each biscuit piece should easily pull away from the bread.
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:11 PM |
| Apple Breakfast Bread
Serving Size : 8
2 cups flour
3 apples
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons brown sugar
4 tablespoons shortening
3/4 cup milk
2 cups raisins -- chopped
1 tsp cinnamon
1 egg -- well beaten
2 tbsp butter -- melted
2 tbsp brown sugar Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender. Source: unknown | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 7:56 PM |
| I first created this recipe so that it would be easy enough for my 13-year-old daughter, a cinnamon lover, to make. The bread is slightly sweeter than that regular white bread and is has an extra cinnamon flavor. The sugary cinnamon swirl that goes through the middle adds an extra punch to the bread. This 1-loaf recipe makes a great breakfast bread and a great replacement for pre-made pastries bought in the store. Prep Time: 2 hours Cook Time: 45 minutes Ingredients: - 1 tbsp butter
- 1/2 cup milk
- 1 package active dry yeast
- 3/4 cup warm water
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 cups flour
- 2 tbsp butter, softened
- 2 tbsp sugar
- 1 tbsp cinnamon
Preparation: - In small saucepan, warm milk and 1 tbsp butter until butter is melted. Set aside until lukewarm.
- In small bowl, mix water and yeast until yeast is dissolved.
- In large bowl, add 2 tbsp sugar, salt, and 1 tsp cinnamon. Pour in lukewarm milk and butter. Mix until sugar and salt is dissolved. Stir in yeast and water.
- Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.
- Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
- Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.
- Roll dough out into a basic rectangular shape. Use a butter knife or fingers to spread 2 tbsp softened butter on the top of rectangular dough. Evenly spread about 2 tbsp sugar and 1 tbsp cinnamon on top of butter.
- Roll up dough and form into 1 loaf. Put into buttered bread pan. Cover and let rise until double in size, about 30 minutes.
- Preheat oven 375 degrees F.
- Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
- Turn out bread and let cool on a rack or dishtowel
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