Bread recipes???

I need a DELICIOUS yeast free bread recipe.


Does anyone know of any???


Preferably one that uses honey instead of sugar, but if it does I can switch it to honey myself.


Thanks a lot!!!Bread recipes???
Here's a creamy classic





Creamy Banana Bread





INGREDIENTS


1/2 cup margarine, softened


1 (8 ounce) package cream cheese, softened


1 1/4 cups white sugar


2 eggs


1 cup mashed bananas


1 teaspoon vanilla extract


2 1/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


3/4 cup chopped pecans


2 tablespoons brown sugar


2 teaspoons ground cinnamon











DIRECTIONS





Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.


In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.


Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.


Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.








Oatmeal Banana Nut Bread





INGREDIENTS


1/2 cup shortening


3/4 cup white sugar


2 eggs


1 cup mashed bananas


1 teaspoon vanilla extract


1 1/2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


1/2 cup quick cooking oats


1/2 cup chopped walnuts





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.


In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.


In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.


Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.Bread recipes???
2 cups stoneground wholemeal flour


1/2 teaspoon salt


1/4 cup of Grainfields Liquid


3/4 cup of lukewarm water





Directions:


Combine all ingredients and mix into a smooth dough. Place dough into a small bread tin or on a baking tray, cover with a tea towel and allow to rise for 4 to 6 hours in a warm draught-free place. Lightly brush with water and bake at 230掳C for 35 to 40 minutes.
Party Pinwheels


You don't have to be a bread maker to prepare this welcome alternative to French bread or dinner rolls





1 8 oz package crescent rolls, from the dairy case


2 tsp. sesame seeds


1/2 tsp caraway seeds


1 tsp. poppy seeds


2 tablespoons unsalted butter, melted





Preheat over to 375. Separate crescent rolls into 4 rectangles on a pastry board. Eliminate the diagonal cut on each rectangle by moistening and pressing together the serrated edges.





Mix all seeds together. With basting brush, spread butter on dough, sprinkle seeds evenly over butter. Roll like a jelly roll, moisten seam and seal tightly.





Spray a freezer safe dish with vegetable spray. Place rolls on dish, freeze until firm enough to slice.





Spray cookie sheet with vegetable spray. Cut rolls into 1/2 inch slices. Bake 5 minutes or until lightly browned. Serve immediately or at room temperature.





3 dozen.
You can try shirred eggs, it's very delicious.


http://eggsrecipes.blogspot.com/2008/03/shirred-eggs.html
Banana Bread





INGREDIENTS


2 1/4 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1 cup white sugar


2 eggs


1/3 cup unsweetened applesauce


4 ripe bananas, mashed


1 tablespoon vanilla extract


1 cup raisins (optional)


1 cup chopped walnuts (optional)





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan.


In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan.


Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.





french bread





You need





a large mixing bowl


* a measuring cup


* a wooden spoon (a whisk would be a nice extra)


* a rolling pin (or substitute with a glass soft drink or wine bottle)


* measuring spoons


* a knife (to divide the dough - you can just tear it if you prefer)


* a large, greased baking sheet


* A fork to beat the egg if you haven't got a whisk


* a brush (fingers if you haven't got one) to spread the beaten egg





Ingreidents





1 C of boiling water


* 3/4 C cool water


* 1/4 C of warm water (85 - 115 f)


* 1 Pkg (1 scant tablespoon) of active dry yeast


* 1 tbs fat - can be margarine, shortning, etc.


* 2 tsp salt


* 1 tbs sugar


* 2 C all purpose flour


* approximately 2 陆 to 4 C all purpose flour.


* 1 egg white (mixed with 1 tbs water) - beaten


*A small amount of fat (we like vegatable oil) to coat the dough before rising





Method:





Step 1) 3 minutes


* In a small bowl


- Put 1/4 C warm water.


- Sprinkle yeast over surface - wetting each pellet.


* Let sit until needed in step 3





Step 2) 12 minutes


In a large mixing bowl put:


(2 teaspoons) salt


(1 tablespoon) sugar %26amp;


(1 tablespoon) fat


* Pour (1 cup) boiling water over it. Use the wisk (or wooden spoon) to dissolve the contents of the bowl.


* Add 3/4 cup cool water to cool the mixture to luke warm.





Step 3) 25 minutes (plus rising - 80 minutes)


* Thoroughly mix the small bowl of water and yeast.


* Add water yeast mix to the large bowl of blended, luke-warm ingredients.


* Mix completely (using a whisk if available).


* Add 2 Cups flour to the mixture.


* Beat in thoroughly so the batter flows smoothly (the wooden spoon works well but a whisk is a the ideal tool).


* Add 1 Cup flour and beat in (with the wooden spoon) until smooth.


* Add 1 Cup of flour - 1/2 Cup at a time beating until absorbed.


* Turn dough onto a floured work surface adding flour 1/4 cup at a time adding only enough so the flour stops sticking to your hands (1/4 cup to 1 1/4 cup depending upon the kind/quality of flour, elevation, humidity in the air and other factors).


* Knead until the dough is a smooth and silky mass and is feels alive (is responsive) under the hands (7 to 10 minutes).


* rub vegetable oil (or the fat of your choice) onto the surface of the dough. Return the dough to the mixing bowl and cover with a plastic or wax paper sheet or with a pot lid. Place in a warm, draft free place to rise until double in bulk (approx 80 minutes).


Step 4) Forming 25 minutes (plus rising - 50 minutes)


* When doubled in bulk, turn dough out onto lightly floured surface.


* Press bubbles out of dough (punch down dough) and divide into 2 even parts (place one part aside).


* Roll out one piece to a rectangle - approximately 16'; x 10'; (41 cm x 25 cm).


* Roll up dough (tightly without squeezing) along length (so you have a 16'; long loaf). Pinch seam and ends and lay on greased baking sheet - seam down.


*Repeat with second half of dough.


*Cover loaves, loosely, with a sheet of waxed paper and place in a warm, draft free spot to rise (approx 50 mins.).





Step 5) Decorating 7 minutes (plus baking time - 40+/- minutes)


* Place a shallow pan of water on the lower rack of the oven and


* Preheat oven to 425 F.


* Slash the two loaves across the top (3 slashes looks nice).


* Coat the loaves with the egg white beaten with a little water. (Optionally - then sprinkle loaves with coarse salt).


* Put loaves (on baking sheet) in the middle of the oven for about 25 minutes.











* At 25 minutes remove the pan of water and lower the heat of the oven to 350, turn the loaves and bake for an additional 15 minutes or until done.





TIP: Check bread for doneness by turning it over and tapping on the bottom. A hollow sound means the bread is cooked inside.





Don't forget to turn your breads or rolls in the oven - to expose the loaves to different parts of the oven. This helps to insure even cooking since heat is never perfectly distributed throughout the chamber.





Honey Wheat - Bread





For a 1 pound loaf of bread:


1/2 cup milk


1/4 cup water


2 tablespoons butter


2 tablespoons honey


1 tablespoon sugar


3/4 teaspoon salt


1 1/2 cups whole wheat flour


1/2 cup white bread flour


2 teaspoons yeast











For a 1 1/2 pound loaf:


3/4 cup milk


6 tablespoons water


3 tablespoons butter


3 tablespoons honey


1 1/2 tablespoons sugar


1 teaspoon salt


2 1/4 cups whole wheat flour


3/4 cup white bread flour


1 tablespoon yeast








Put the ingredients into your bread maker in the order specified by the manufacturer's instructions. Set the machine for whole wheat bread and medium crust.





Now, just press the start button and wait for your kitchen to begin to smell heavenly.





Hope i helped!





Zucchini Bread





Ingredients


2 cups flour


2 teaspoons baking soda


1 teaspoon salt


1/4 teaspoon baking powder


3 teaspoons cinnamon


3 eggs


1 cup vegetable oil


1 1/2 cups sugar


2 cups zucchini, grated


2 teaspoons vanilla


1 cup walnuts, chopped (optional)


1 cup raisins (optional)








Preheat your oven to 350潞F.





Sift flour, baking soda, salt, baking powder and cinnamon onto waxed paper.





Combine eggs, oil, sugar, zucchini and vanilla in a large mixing bowl. Beat until well mixed. Add the flour mixture from the waxed paper. Mix until smooth. Add raisins and nuts and mix. Pour mixture into a greased 13x9x2'; pan.





Bake at 350潞F for 40 minutes or until the center springs back when lightly touched with your fingertip or toothpick inserted in center comes out clean.





Cool in pan on wire rack. Cut and serve.
try recipe websites