What are some good baked bread recipes?

its for jumboWhat are some good baked bread recipes?
Bacon-cheese Bread





BACON-CHEESE BREAD





Ingredients


1-1/2 cups all-purpose flour


1/3 cup sugar


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup (4 ounces) shredded sharp Cheddar cheese


3/4 cup quick-cooking oats


6 slices bacon, cooked and crumbled


2 eggs, beaten


1/2 cup milk


1/4 cup vegetable oil





Steps


Combine the flour, sugar, baking powder, baking soda, salt, cheese, oats and bacon in a large bowl. Set aside. Combine the eggs, milk and oil in another bowl and add to the first mixture, stirring just enough to moisten the dry ingredients. Spoon the batter into a greased and floured 8-1/2” x 4-1/2” x 3” loaf pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Makes 1 loaf.








Italian Cheese Bread





ITALIAN CHEESE BREAD





Ingredients


2 large or 4 small loaves of French bread


1 stick butter or margarine, melted


1 cup mayonnaise


1 cup shredded mozzarella cheese


1 cup grated Parmesan cheese


1 teaspoon garlic powder


1/4 teaspoon freshly ground black pepper


2/3 cup chopped black olives


1/2 cup chopped green onions


1/4 cup chopped parsley


Paprika





Steps


Cut the loaves in half lengthwise. Spread the bread evenly with the melted butter. Then spread the mayonnaise evenly over the butter. Sprinkle the cheeses over the mayonnaise. Then sprinkle with the garlic powder and black pepper. Top with the olives, then the green onions, then parsley and sprinkle with paprika. Place the loaves on a sheet pan and bake at 375 F. until the cheese is melted, about 10 to 15 minutes. Slice and serve immediately.








Crunchy Breakfast Bread





CRUNCHY BREAKFAST BREAD





Ingredients


1-3/4 cups all-purpose flour


2-1/2 teaspoons baking powder


1/2 teaspoon salt


1 cup sugar


3/4 cup nutlike cereal nuggets


1/2 cup raisins


2 tablespoons grated orange rind


1 large egg, lightly beaten


1 cup milk


1/4 cup vegetable oil





Steps


Combine the flour, baking powder, salt, sugar, and cereal in a large bowl. Make a well in the center of the mixture. Combine the egg and remaining ingredients and add to the dry ingredients, stirring just until moistened. Spoon the mixture into a greased and floured 8-1/2” x 4-1/2” x 3” loaf pan. Bake at 350°F for one hour. Cool in pan on a wire rack for 10 minutes. Remove and cool completely on a wire rack. Makes 1 loaf.








Onion Bread





ONION BREAD





Ingredients


1 large loaf French bread


1 stick butter or margarine


3 cloves garlic, crushed


2 medium sweet onions, thinly sliced


1/4 teaspoon freshly ground black pepper


2 teaspoons fresh lemon juice


1/2 cup grated Romano cheese


1 tablespoon minced parsley





Steps


Slice the loaf lengthwise and set aside. In a medium saucepan, melt the butter over medium-low heat. When the butter is completely melted, add the garlic and onions and raise the heat to medium. Cook, stirring often, until the onions and soft, about five minutes. Add the black pepper and lemon juice. Remove from the heat and spread the bread evenly with the mixture. Sprinkle with cheese and parsley. Place the bread on a sheet pan and bake at 375 F. for about 10 minutes. Slice and serve immediately.








Skillet Cornbread





SKILLET CORNBREAD





This first recipe can be made in a skillet or baked in corn stick molds.





Ingredients


1 1/2 cups cornmeal, preferably white water-ground


1/2 cup all-purpose flour


1 tablespoon double-acting baking powder


1 teaspoon salt


2 eggs


1 1/2 cups buttermilk


1 tablespoon butter, melted





Steps


Preheat the oven to 350°F. Combine the cornmeal, flour, baking powder and salt and sift them into a deep bowl. In a separate bowl, beat the eggs lightly with a wire whisk or fork, then add the buttermilk and mix well. Pour the liquid ingredients over the dry ones and, with a wooden spoon, stir them together until the batter is smooth. Do not over-beat. To make in a skillet, place a heavy 9-inch skillet with an ovenproof handle over high heat for about one minute, or until the pan is very hot. Remove the pan from the heat and, with a cooking brush, quickly coat the bottom and sides of the pan with the melted butter. Immediately pour in the batter, spreading it evenly and smoothing the top with a rubber spatula. Bake in the middle of the oven for 30 to 35 minutes, or until the cornbread begins to draw away from the edges of the skillet and the top is a rich golden brown. To un-mold, run a knife around the edges of the pan to loosen the sides. Place a platter upside down over the skillet and, grasping the platter and the skillet together firmly, quickly invert them. Rap the platter sharply on the table and the bread should slide easily out of the skillet. Cut the bread into wedges to serve. Serve immediately. To make the cornsticks, brush the inside surfaces of the molds with the melted butter. Spoon the batter into the molds and bake for 25 to 30 minutes or until golden brown. Turn the corn sticks out of the molds to serve.


Yield: One 9-inch bread or fourteen 5 1/2-inch sticks








Spoon Bread With Corn





SPOON BREAD WITH CORN





Ingredients


9 tablespoons unsalted butter, softened


3 medium-sized fresh ears of corn, husked


3 cups milk


2 teaspoons salt


1 cup white cornmeal


3 egg yolks


1 tablespoon sugar


1/4 teaspoon ground nutmeg


1/8 teaspoon cayenne


3 egg whites





Steps


Preheat the oven to 350°F . With a pastry brush, spread one tablespoon of the butter evenly over the bottom and sides of a 2-quart casserole. Set aside. With a sharp knife, shave the corn off the cobs, scraping the cobs to extract the corn “milk”. Put the corn and corn milk in a large saucepan and add two cups of the milk and the salt. Bring to a boil over high heat. Pour in the cornmeal slowly enough so that the boiling continues at a rapid rate and stir constantly with a wooden spoon to keep the mixture smooth. Reduce the heat to low and, stirring from time to time, simmer uncovered until the mixture is so thick that the spoon will stand up unsupported in the middle of the pot. Remove the pot from the heat and immediately beat in the remaining butter, a few spoonfuls at a time. Add the remaining cup of milk, and when it is completely incorporated, beat in the egg yolks, one at a time, and the sugar, nutmeg and cayenne. In a deep mixing bowl, beat the egg whites with an electric beater until they are stiff. Scoop the egg whites over the corn mixture and, with a rubber spatula, fold them together gently but thoroughly. Pour the mixture into the buttered casserole, spreading it evenly and smoothing the top with the spatula. Bake uncovered in the center of the oven for 35 to 40 minutes, or until the top of the bread is golden brown and the center barely quivers when the casserole is gently moved back and forth. Serve the spoon bread at once, from the casserole.


Yield: 6 to 8 servings





Strawberry Bread





STRAWBERRY BREAD





Ingredients


3 cups all-purpose flour


2 cups sugar


1 teaspoon baking soda


1 teaspoon salt


1 teaspoon ground cinnamon


4 eggs, beaten


1-1/4 cups vegetable oil


2 (10-ounce) packages frozen strawberries, thawed and chopped





Steps


Combine the flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl. Make a well in the center of the mixture. Combine the remaining ingredients and add to the dry ingredients, stirring until well mixed. Spoon the mixture into two greased and floured 9” x 5” x 3” loaf pans. Bake at 350°F for one hour. Cool loaves in pans for 10 minutes. Remove from the pans and let cool completely on wire racks. Makes 2 loaves.








Tomato Bread





TOMATO BREAD





Ingredients


1 large loaf French bread, sliced in half lengthwise


3/4 cup olive oil


2 to 3 ripe tomatoes, thinly sliced


1/4 cup chopped black olives


1/4 cup chopped green olives


2 tablespoons capers


2/3 cup crumbled feta cheese





Steps


Drizzle the bread evenly with the olive oil. Arrange the sliced tomatoes on both halves. Sprinkle with the olives, capers and cheese. Place the bread on a sheet pan and bake at 375 F. for about 10 minutes. Slice and serve immediately. For another version, add 1/2 pound crumbled, cooked Italian sausage on top of the cheese before heating.








Now, who can give that many recipes eh?What are some good baked bread recipes?
Arabian Bread with Meat) This is a rich bread, the stuffing savory and filling. A sandwich in one.


INGREDIENTS





Dough





4 cups flour


3 tablespoons vegetable oil


1 tablespoon yeast


3 eggs


1/4 teaspoon finely ground black pepper


1/4 teaspoon cumin


Stuffing


1/2 bundle leeks


3/4 pound ground beef


2 onions, finely chopped


6 tablespoons Tahini


2 tablespoons vinegar


1 teaspoon black pepper


2 teaspoons salt


1 tablespoon poppy seeds (for decoration)





METHOD





Dissolve yeast in half cup warm water. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix to combine. Adding water a little at a time until you have a firm dough. Put dough in an oiled bowl and cover with a damp cloth. Place dough in a warm place for at least two hours.





Chop leeks finely. Put in a colander and wash carefully until all dirt is removed. Pat dry with a tea cloth or paper towels. Add leeks to ground meat.





Put ground beef, onion and salt into a medium saucepan. Cook, stirring, over medium heat until cooked. Stir in leeks. Set aside until cool.





Mix tahini with vinegar, a little water, black pepper and salt. When you have a smooth paste add to leek and meat mixture, mixing thoroughly.





Preheat oven to 350°F.





When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in preheated 350°F oven for half an hour or until bread is baked














Eric's easy bread


INGREDIENTS








6 cups all-purpose flour


1 packet of ';quick rising'; yeast (10 grams or 1/4 ounce)


salt


warm water about 1 - 2 cups (as needed for bread dough)


2 table spoons olive oil


After the first rise:


Add:


1 medium onion, minced OR


1 - 2 cups grated cheese OR


1 - 2 tablespoons garlic, minced OR


2 teaspoons mixed herbs OR


sundried tomatoes, olives - what ever you like





METHOD





In a large bowl, combine flour, undissolved yeast and salt. Add enough water to make a pliable dough.





Knead on a lightly floured work surface until smooth and elastic, about 8 to 10 minutes.





Place in lightly oiled bowl, cover with a cloth and put in a warm, draft-free spot. Let rise until double in size.





Punch down, divide dough, and form into breads, potbread, click for note or oven rolls - make golf ball size pieces (very much like Italian rolls), flat Italian breads or pizza dough.





Cover again and let rise again until double in size.





Preheat oven to 350° F.





Bake in pre-heated 350° F oven until golden brown, about 30 minutes. Bread will sound hollow when rapped with the knuckles.





Yield: 2 large loaves or 12 mini loaves








Pistachio Mango Bread Select mangoes that are just ripening, and are still firm to the touch. You want them to hold their shape in cooking.


INGREDIENTS








2 mangoes, chopped in 1/2 inch pieces (about 2 cups)


2 cups all-purpose flour


2 teaspoons baking soda


1 teaspoon baking powder


2 teaspoons cinnamon


1/4 teaspoon allspice


1/2 teaspoon salt


1-1/2 cups sugar


1/2 cup unsalted butter, melted and cooled


1/3 cup vegetable oil


1 teaspoon vanilla


3 large eggs, beaten


1/3 cup pistachios


3/4 cup currants





Equipment: Two 8-1/2 x 2-1/2 x 4 inch loaf pans.





Preheat oven to 350°F.





Peel and chop mangoes. Chill in refrigerator for twenty minutes.





Using a whisk, mix together flour, baking soda, baking powder, cinnamon, allspice and salt.





In a separate bowl, mix together sugar, butter, oil, vanilla and eggs. Add to dry mixture, stirring to mix. When well blended, fold in pistachios, currants, and mangoes. Fold gently to not smash mangoes.





Pour into buttered, floured loaf pans. Let rest for ten minutes before baking.





Cook in 350° F oven for 50 - 60 minutes, or until a tester comes out clean.





Let cool in pans for 20 minutes. Remove from pans and let cool completely on wire racks. Serve with fresh mango slices on the side.





Yield: Two large loaves.