http://www.bread-maker.net/Bread-maker/B鈥?/a>
http://www.razzledazzlerecipes.com/bread鈥?/a>
http://www.best-bread-recipes.com/bread-鈥?/a>
http://southernfood.about.com/od/breadma鈥?/a>Does anybody know any good websites for bread maker recipes?
I have over 100 breads and dough recipes for the machine in my cooking group. Free to join and no obligations. Over 14000 altogether.
http://groups.msn.com/CookingWithKay
Friday, January 8, 2010
The recipes I tried with my bread machine is producing loafs with no flavor. What is going on?
I have tried a few recipes from my manual and from online for my bread machine. The bread is coming out with absolutely no flavor. I tried chcolate chip bread and banana bread. Has anyone else had this happen?The recipes I tried with my bread machine is producing loafs with no flavor. What is going on?
I had this problem too, among others, until I began measuring my ingredients EXACTLY. Now I always end up with a perfect loaf. The following recipe has turned out to be my favorite for white/sandwich bread- and it's the easiest I've ever used- the yeast actually proofs in the pan!
BEST BREAD MACHINE BREAD (from Allrecipes.com)
INGREDIENTS (Nutrition)
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt
DIRECTIONS
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
I also have really good results with the Honey Wheat Bread recipe on this site. It's fantastic!
Remember to let the bread cool for a bit before slicing, but if you are tempted and can't wait, cut from the ends and let it cool before slicing the middle.
Once you get some practice in, you may also want to use your bread machine to make the dough for 'Clone of a Cinnabon', also found on this site.
Good luck! With some practice, your bread will start turning out perfect!
The recipes I tried with my bread machine is producing loafs with no flavor. What is going on?
Wouldnt know why you have no flavor very strange. What kind of breads did you make. Did you let your ingredients warm to room temp.
This is my daughters favorite a very sweet bread.
Challah
1 lb
1.5 tsp yeast
1 3/4 cup + 2 Tbsp bread flour
1/4 cup sugar
1/2 tsp salt
2 Tbsp + 1 tsp veg. oil
2 egg yolks
2/3 cup water
1 1/2 lb
2 1/4 tsp yeast
2 1/4 cup + 1 Tbsp bread flour
1/4 cup + 2 Tbsp sugar
1/4 tsp salt
3 1/2 Tbsp veg oil
3 egg yolks
1 cup water
Put them in the machine as listed in your book. Usually the water goes first and the yeast last in most machines.
I have a cooking group that has about bread machine recipes plus dough and I would be glad to help you further.
Free to join and no obligations
http://groups.msn.com/CookingWithKay
I agree with the other people you should start easy with wheat or white bread. Then you can go for the gold but a good bread machine recipe book is the breadmans healthy bread book by george burnett. I don't know if it's being sold new anymore but it's a great book.
try white bread first, and once you get the hang of that then start adding more of the choco chips, bananas etc, or read the instructions again
Why not try just white bread? Simple ingredients to start off with... make sure you don't leave out the salt.
I had this problem too, among others, until I began measuring my ingredients EXACTLY. Now I always end up with a perfect loaf. The following recipe has turned out to be my favorite for white/sandwich bread- and it's the easiest I've ever used- the yeast actually proofs in the pan!
BEST BREAD MACHINE BREAD (from Allrecipes.com)
INGREDIENTS (Nutrition)
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt
DIRECTIONS
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
I also have really good results with the Honey Wheat Bread recipe on this site. It's fantastic!
Remember to let the bread cool for a bit before slicing, but if you are tempted and can't wait, cut from the ends and let it cool before slicing the middle.
Once you get some practice in, you may also want to use your bread machine to make the dough for 'Clone of a Cinnabon', also found on this site.
Good luck! With some practice, your bread will start turning out perfect!
The recipes I tried with my bread machine is producing loafs with no flavor. What is going on?
Wouldnt know why you have no flavor very strange. What kind of breads did you make. Did you let your ingredients warm to room temp.
This is my daughters favorite a very sweet bread.
Challah
1 lb
1.5 tsp yeast
1 3/4 cup + 2 Tbsp bread flour
1/4 cup sugar
1/2 tsp salt
2 Tbsp + 1 tsp veg. oil
2 egg yolks
2/3 cup water
1 1/2 lb
2 1/4 tsp yeast
2 1/4 cup + 1 Tbsp bread flour
1/4 cup + 2 Tbsp sugar
1/4 tsp salt
3 1/2 Tbsp veg oil
3 egg yolks
1 cup water
Put them in the machine as listed in your book. Usually the water goes first and the yeast last in most machines.
I have a cooking group that has about bread machine recipes plus dough and I would be glad to help you further.
Free to join and no obligations
http://groups.msn.com/CookingWithKay
I agree with the other people you should start easy with wheat or white bread. Then you can go for the gold but a good bread machine recipe book is the breadmans healthy bread book by george burnett. I don't know if it's being sold new anymore but it's a great book.
try white bread first, and once you get the hang of that then start adding more of the choco chips, bananas etc, or read the instructions again
Why not try just white bread? Simple ingredients to start off with... make sure you don't leave out the salt.
Best bread recipes?
Does anyone have a great white bread recipe that can be made that turns out light and not heavy?
My last bread loaf turned out a bit on the heavy side(cooked in an oven and I used water, yeast and flour) and right now there's no bread to be bought in stores because of transport strikes(Australia).Best bread recipes?
Try this VERY light bread:
(note these measurements are American)
1 cup milk
1/2 cup shortening
1/4 cup sugar
1 teaspoon salt
1 1/2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups all-purpose flour, divided
3 large eggs, lightly beaten
1 teaspoon vegetable oil
2 tablespoons butter, melted
Heat first four ingredients in a saucepan until shortening melts, stirring occasionally. Cool to 105 to 115 degrees.
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine milk mixture, yeast mixture, 2 cups flour, and eggs in a large bowl, stirring vigorously until mixture is blended. Add remaining 2 cups flour, stirring vigorously until dough pulls away from sides of bowl. Brush or lightly rub dough with vegetable oil. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
Grease 2 (8 1/2 x 4 1/2 x 3-inch) loafpans; set aside.
Punch dough down. Turn dough out onto a lightly floured surface, and knead 3 minutes. Divide dough in half. Roll 1 portion of dough into a 12- x 8 1/2-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a prepared pan. Repeat procedure with remaining portion of dough.
Brush loaves with melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until dough almost reaches tops of pans.
Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves.Best bread recipes?
Pumpkin bread
INGREDIENTS
1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
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DIRECTIONS
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
My all time favorite bread book is 'Electric Bread'. It is made for a bread machine but can be adapted to conventional baking. The recipes are phenominal, hence the name 'electric' (not the bread machine). It can be found at most booksellers websites.
My last bread loaf turned out a bit on the heavy side(cooked in an oven and I used water, yeast and flour) and right now there's no bread to be bought in stores because of transport strikes(Australia).Best bread recipes?
Try this VERY light bread:
(note these measurements are American)
1 cup milk
1/2 cup shortening
1/4 cup sugar
1 teaspoon salt
1 1/2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups all-purpose flour, divided
3 large eggs, lightly beaten
1 teaspoon vegetable oil
2 tablespoons butter, melted
Heat first four ingredients in a saucepan until shortening melts, stirring occasionally. Cool to 105 to 115 degrees.
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine milk mixture, yeast mixture, 2 cups flour, and eggs in a large bowl, stirring vigorously until mixture is blended. Add remaining 2 cups flour, stirring vigorously until dough pulls away from sides of bowl. Brush or lightly rub dough with vegetable oil. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
Grease 2 (8 1/2 x 4 1/2 x 3-inch) loafpans; set aside.
Punch dough down. Turn dough out onto a lightly floured surface, and knead 3 minutes. Divide dough in half. Roll 1 portion of dough into a 12- x 8 1/2-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a prepared pan. Repeat procedure with remaining portion of dough.
Brush loaves with melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until dough almost reaches tops of pans.
Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves.Best bread recipes?
Pumpkin bread
INGREDIENTS
1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
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Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
My all time favorite bread book is 'Electric Bread'. It is made for a bread machine but can be adapted to conventional baking. The recipes are phenominal, hence the name 'electric' (not the bread machine). It can be found at most booksellers websites.
I need chilean bread recipes quick my husbands birthday is tomorrow and i want to make him an authentic meal?
the recipe i am looking for calls for the use of shortening or lard and is made into rollsI need chilean bread recipes quick my husbands birthday is tomorrow and i want to make him an authentic meal?
BREAD
(PAN AMASADO)
15 UNITS
Ingredients:
6 cups of flour
2 tablespoons of baking powder
1 teaspoon of salt
陆 cup of butter
PREPARATION
1.- Mix the flour, baking powder, salt and mushed butter. You should end up with a sandy like mixture.
2.- Add small cuantities of cold water. Knead the dough until it is soft and smooth.
3.- Form the shape of the breads, poke the top of each with a fork in two or three places.
4. Pre-heat oven (400掳F.)
5. Bake for about 20 minutes.I need chilean bread recipes quick my husbands birthday is tomorrow and i want to make him an authentic meal?
i dont have the recipe, but there is a great website that might have it
BREAD
(PAN AMASADO)
15 UNITS
Ingredients:
6 cups of flour
2 tablespoons of baking powder
1 teaspoon of salt
陆 cup of butter
PREPARATION
1.- Mix the flour, baking powder, salt and mushed butter. You should end up with a sandy like mixture.
2.- Add small cuantities of cold water. Knead the dough until it is soft and smooth.
3.- Form the shape of the breads, poke the top of each with a fork in two or three places.
4. Pre-heat oven (400掳F.)
5. Bake for about 20 minutes.I need chilean bread recipes quick my husbands birthday is tomorrow and i want to make him an authentic meal?
i dont have the recipe, but there is a great website that might have it
I would like some good and pretty healthy bread recipes?
i am kinda new to baking and i want a good recipe using basic ingredient like yeast, flour, sugar, salt eggs etc.
i dont want any fruit breads or vegetable breads but id prefer ones low in fat or oils
i also like dry breads kinda like baggettes and dont be afraid to give me a advanced recipe though, i work in a resteraunt and i am in a high level of culinary classes
help? :)I would like some good and pretty healthy bread recipes?
I think bread like Cornmeal Honey Bread in the link suits what you need. No fancy fruit or vegetable in it.
Ingredients. (2 round loaves)
* 1 package (1 T) active dry yeast
* 3/4 cup warm water
* 1 1/2 cups warm buttermilk
* 2 T unsalted butter, melted
* 1/3 cup honey
* 1 T salt
* 1 cup yellow cornmeal, fine or medium grind
* 4 1/2 to 5 cups unbleached all鈭抪urpose or bread flour
How to Cook.
1. Combine yeast and water in a small bowl and stir to dissolve.
2. Let stand until bubbly, about 10 minutes.
3. In a large bowl, combine buttermilk, butter, honey, and salt.
4. Add cornmeal. Beat with a whisk until smooth, about 3 minutes, and add yeast mixture.
5. Add 1/2 cup flour at a time with a wooden spoon until dough is stiff.
6. Turn dough out onto a lightly floured surface and knead until smooth and springy, about 5 minutes, adding flour 1 T at a time as necessary.
7. Place in a greased bowl, turn once to grease surface, and cover with plastic wrap.
8. Let rise in a warm place until doubled, about 1 to 1 1/4 hours.
9. Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves.
10. Form into rounds and place on a greased or parchment lined baking sheet.
11. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes.
12. Bake in a preheated 375 oven for 40 minutes or until browned.
13. Place on a rack and cool before slicing.I would like some good and pretty healthy bread recipes?
My TIP of the day... leave the bread baking to a bakery!
i dont want any fruit breads or vegetable breads but id prefer ones low in fat or oils
i also like dry breads kinda like baggettes and dont be afraid to give me a advanced recipe though, i work in a resteraunt and i am in a high level of culinary classes
help? :)I would like some good and pretty healthy bread recipes?
I think bread like Cornmeal Honey Bread in the link suits what you need. No fancy fruit or vegetable in it.
Ingredients. (2 round loaves)
* 1 package (1 T) active dry yeast
* 3/4 cup warm water
* 1 1/2 cups warm buttermilk
* 2 T unsalted butter, melted
* 1/3 cup honey
* 1 T salt
* 1 cup yellow cornmeal, fine or medium grind
* 4 1/2 to 5 cups unbleached all鈭抪urpose or bread flour
How to Cook.
1. Combine yeast and water in a small bowl and stir to dissolve.
2. Let stand until bubbly, about 10 minutes.
3. In a large bowl, combine buttermilk, butter, honey, and salt.
4. Add cornmeal. Beat with a whisk until smooth, about 3 minutes, and add yeast mixture.
5. Add 1/2 cup flour at a time with a wooden spoon until dough is stiff.
6. Turn dough out onto a lightly floured surface and knead until smooth and springy, about 5 minutes, adding flour 1 T at a time as necessary.
7. Place in a greased bowl, turn once to grease surface, and cover with plastic wrap.
8. Let rise in a warm place until doubled, about 1 to 1 1/4 hours.
9. Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves.
10. Form into rounds and place on a greased or parchment lined baking sheet.
11. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes.
12. Bake in a preheated 375 oven for 40 minutes or until browned.
13. Place on a rack and cool before slicing.I would like some good and pretty healthy bread recipes?
My TIP of the day... leave the bread baking to a bakery!
I started a cleanse today and I am wondering if anyone has any good recipes to replace bread?
Try any raw food or whole grain food. You can try dalia an Indian recipe to replace bread.
http://www.yoga-for-beginners-a-practica鈥?/a>
Eat food that is easy to digest and does not load the digestive system.blackheads eraser
http://www.yoga-for-beginners-a-practica鈥?/a>
Eat food that is easy to digest and does not load the digestive system.
I want to start baking my own bread, do you have any recipes?
I don't like bread machine bread, though. Any good traditional breads would be great.I want to start baking my own bread, do you have any recipes?
This recipe makes beautiful, traditionaal loaves that are perfect for slicing or toasting. I make this and this is what we eat everyday.
Honey White Bread
Yield: 2 loaves
陆 cup warm water
2 packets dry yeast (or 4陆 tsp)
1 tsp. sugar
1陆 cups warm milk (110潞F)
6 Tbsp. butter, melted and cooled
1陆 Tbsp. honey
2 extra-large egg yolks
5陆 cups bread flour
1 Tbsp vital wheat gluten
1 Tbsp kosher salt
1 egg white or olive oil, to brush loaf tops before baking for shine
Mix all ingredients, knead, let dough rise in greased bowl until double in size. Punch down, divide into 2 loaves, and place into 2 greased loaf pans. Allow to rise again in warm place. Brush tops of loaves w/ beaten egg white or olive oil. Bake at 350潞F for 42 minutes.
--inspired by an Ina Garten recipeI want to start baking my own bread, do you have any recipes?
I found this recipe for whole wheat bread:
Ingredients2 cups Gold Medal Unbleached All Purpose Flour
2 cups Gold Medal Whole Wheat Flour
1/2 tbsp Leavening agents, yeast, baker's, active dry
2 tsp salt
2 cups water
1/2 tbsp Sugars, Granulated
Directions
Make starter: add sugar, yeast and two cups of warm water and wait for the yeast to 'proof'.
Put 1 cup of wheat and white flour in the mixing bowl and add 1 tsp of salt.
Turn on mixer and slowly add 1 cup of the starter. If the the loaf is to dry after the one cup is added, slowly add more warm water until the dough rolls in a ball and is soft enough to work. It should be a little sticky, Pam sprayed on your hands before working will help.
Remove the dough, form it into a ball and place it on a sprayed cookie sheet.
Repeat with remaining ingredients.
Cover with sprayed plastic wrap and place in a warm area to raise for an hour or until the dough is doubled.
Preheat oven to 400
Punch down each loaf and form them into a ball shapes again and let it raise for 20 minutes and place in oven.
Cook for 45 minutes.
I agree...I gave my machine away when I found out how easy it is. I get the Knorr fast rise yeast. You just mave two bowls...in one bowl put one package of yeast in with four cups of flour, stir it together. In the other bowl put half a cup of butter {more or less just ploop it in, I don't even measure}, about three tablespoons of salt, and about half a cup of sugar, boil water and pour about a cup of water over this an stir to disolve, allow to cool to room temp {dab it on your wrist and if you can not feel the temp. it is perfect}. take a room temp. egg and stir it in, throw in about a tablespoon of baking soda. add the liquid to the flour, add more water if needed, more flour if needed. if you don;'t have an egg add more butter and more baking soda, if you don't have baking soda don't worry. put flour on your hands and shape the loafs plunk them in buttered loaf pans, set them in a warm place, allow to rise, punch them down and allow to rise again...heat the oven to 350, cook until brown, slide in a fork and if it comes out dry they are done. This is a super lazy reciepy that I constantly adjust to taste and also to add things such as bran, nuts, dried cranberries, raisons, cinnamon etc. The secret is to have all ingredients at room temperature, and take your time to leave it, and then go back, I usually let loaves rise overnight in the oven so I just have to turn it on.
This recipe makes beautiful, traditionaal loaves that are perfect for slicing or toasting. I make this and this is what we eat everyday.
Honey White Bread
Yield: 2 loaves
陆 cup warm water
2 packets dry yeast (or 4陆 tsp)
1 tsp. sugar
1陆 cups warm milk (110潞F)
6 Tbsp. butter, melted and cooled
1陆 Tbsp. honey
2 extra-large egg yolks
5陆 cups bread flour
1 Tbsp vital wheat gluten
1 Tbsp kosher salt
1 egg white or olive oil, to brush loaf tops before baking for shine
Mix all ingredients, knead, let dough rise in greased bowl until double in size. Punch down, divide into 2 loaves, and place into 2 greased loaf pans. Allow to rise again in warm place. Brush tops of loaves w/ beaten egg white or olive oil. Bake at 350潞F for 42 minutes.
--inspired by an Ina Garten recipeI want to start baking my own bread, do you have any recipes?
I found this recipe for whole wheat bread:
Ingredients2 cups Gold Medal Unbleached All Purpose Flour
2 cups Gold Medal Whole Wheat Flour
1/2 tbsp Leavening agents, yeast, baker's, active dry
2 tsp salt
2 cups water
1/2 tbsp Sugars, Granulated
Directions
Make starter: add sugar, yeast and two cups of warm water and wait for the yeast to 'proof'.
Put 1 cup of wheat and white flour in the mixing bowl and add 1 tsp of salt.
Turn on mixer and slowly add 1 cup of the starter. If the the loaf is to dry after the one cup is added, slowly add more warm water until the dough rolls in a ball and is soft enough to work. It should be a little sticky, Pam sprayed on your hands before working will help.
Remove the dough, form it into a ball and place it on a sprayed cookie sheet.
Repeat with remaining ingredients.
Cover with sprayed plastic wrap and place in a warm area to raise for an hour or until the dough is doubled.
Preheat oven to 400
Punch down each loaf and form them into a ball shapes again and let it raise for 20 minutes and place in oven.
Cook for 45 minutes.
I agree...I gave my machine away when I found out how easy it is. I get the Knorr fast rise yeast. You just mave two bowls...in one bowl put one package of yeast in with four cups of flour, stir it together. In the other bowl put half a cup of butter {more or less just ploop it in, I don't even measure}, about three tablespoons of salt, and about half a cup of sugar, boil water and pour about a cup of water over this an stir to disolve, allow to cool to room temp {dab it on your wrist and if you can not feel the temp. it is perfect}. take a room temp. egg and stir it in, throw in about a tablespoon of baking soda. add the liquid to the flour, add more water if needed, more flour if needed. if you don;'t have an egg add more butter and more baking soda, if you don't have baking soda don't worry. put flour on your hands and shape the loafs plunk them in buttered loaf pans, set them in a warm place, allow to rise, punch them down and allow to rise again...heat the oven to 350, cook until brown, slide in a fork and if it comes out dry they are done. This is a super lazy reciepy that I constantly adjust to taste and also to add things such as bran, nuts, dried cranberries, raisons, cinnamon etc. The secret is to have all ingredients at room temperature, and take your time to leave it, and then go back, I usually let loaves rise overnight in the oven so I just have to turn it on.
Pita bread recipes?
I like to make this as a snack:
I take some pita bread and cut it into bite sized bits. I then toss it into a small bit of olive oil and whatever spices I am in the mood for. Ones that I frequently use are rosemary, thyme, garlic powder and oregano. Once the little pita pieces are properly coated, I spread them out evenly on a cookie sheet and bake it in the oven till the pieces are golden brown and crispy. Then I enjoy them the same way you would a cracker or chips.Pita bread recipes?
Our family LOVES to make pita pizzas. I just get the pitas, a can of pizza or spaghetti sauce, cheese, basil, oregano and whatever toppings we each like and pile them on. Bake in the oven at 350 for about 20 mins or until cheese starts turning tiny bit brown, cut in 4 pieces and eat! These work great for us because I'm vegetarian, my husband isn't, and we have a 15 year old who is very picky, so they are just the right size for us each to have our own with what we want.Pita bread recipes?
Are you looking for recipes to use pita bread with or are you looking for recipes on how to make the bread?
Carol's Easy Pita Bread
Ingredients
2 cups flour
2 1/4 teaspoons quick-rising yeast
1/2 teaspoon salt
1 1/4 cups hot water(but not boiling)
1-1 1/2 cup flour
Directions
1Combine first four ingredients in a large bowl.
2Beat well about 1 minute.
3Then mix in the remaining flour, using just enough to make a soft, sticky dough.
4Turn out on floured board and continue to knead for 5 minutes.
5Divide into 8 balls.
6Roll out each one to about 1/4 inch thick and 6 inches in diameter.
7Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
8Let rise in warm place for 25-35 minutes .
9Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
10Wrap immediately in a dishtowel for 3 or 4 minutes.
I take some pita bread and cut it into bite sized bits. I then toss it into a small bit of olive oil and whatever spices I am in the mood for. Ones that I frequently use are rosemary, thyme, garlic powder and oregano. Once the little pita pieces are properly coated, I spread them out evenly on a cookie sheet and bake it in the oven till the pieces are golden brown and crispy. Then I enjoy them the same way you would a cracker or chips.Pita bread recipes?
Our family LOVES to make pita pizzas. I just get the pitas, a can of pizza or spaghetti sauce, cheese, basil, oregano and whatever toppings we each like and pile them on. Bake in the oven at 350 for about 20 mins or until cheese starts turning tiny bit brown, cut in 4 pieces and eat! These work great for us because I'm vegetarian, my husband isn't, and we have a 15 year old who is very picky, so they are just the right size for us each to have our own with what we want.Pita bread recipes?
Are you looking for recipes to use pita bread with or are you looking for recipes on how to make the bread?
Carol's Easy Pita Bread
Ingredients
2 cups flour
2 1/4 teaspoons quick-rising yeast
1/2 teaspoon salt
1 1/4 cups hot water(but not boiling)
1-1 1/2 cup flour
Directions
1Combine first four ingredients in a large bowl.
2Beat well about 1 minute.
3Then mix in the remaining flour, using just enough to make a soft, sticky dough.
4Turn out on floured board and continue to knead for 5 minutes.
5Divide into 8 balls.
6Roll out each one to about 1/4 inch thick and 6 inches in diameter.
7Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
8Let rise in warm place for 25-35 minutes .
9Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
10Wrap immediately in a dishtowel for 3 or 4 minutes.
What are some good recipes for Indian Fry Bread?
I'd love to have something that's not overly complicated. Thanks!!What are some good recipes for Indian Fry Bread?
Indian Fry Bread...only 5 ingredients!
Ingredients:
* 1/2 tsp salt
* 2 tsp baking powder
* 2 cups all-purpose flour
* 1 tbsp vegetable oil
* 3/4 cup water
Preparation:
1. In medium bowl, mix together salt, baking powder, and flour.
2. Mix in oil and water.
3. Form dough into ball and set on lightly floured board. Pull off approximately ten golfball size bits, shape into balls, and flatten each into a pancake. Poke a hole in the center of each flattened circles.
4. Fill a large frying pan with about 3/4 inch of shortening or lard. Fry the breads for a few seconds on each side so that they are golden brown.
5. Set breads on a paper towel to remove excess oil.
6. When warm, breads can be covered in powdered sugar, like a powdered doughnut, by placing fried bread in a bag filled with a half cup of powdered sugar. Give bag a quick shake to cover the bread with sugar and remove bread.
7. These fried breads also taste great covered in your favorite jelly or jam.
8. To freeze, let breads cool and bag them in a freezer bag. Freeze for up to one month.What are some good recipes for Indian Fry Bread?
NAVAJO %26amp; PUEBLO INDIAN FRY BREAD
Yield: 1 Servings
4 c White flour
1 tb Baking powder
1 ts Salt
1 1/2 c Warm water
1 c Lard for frying (or your
-choice of oil)
Mix dry ingredients together. Add warm water to dry ingredients. Knead
until dough is soft and elastic and does not stick to bowl. (If
necessary, add a little more warm water. ) Shape dough into balls the
size of a small peach. Let these sit for 15 minutes. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4'; thick and is round. Make a small hole in the center of
the round. Melt lard in a heavy frying pan. Carefully, put rounds
into hot fat, one at a time. Brown on both sides. Drain on paper
towels. Serve hot.
Im from New Mexico and have eated Fry Bread more times than I could ever imagine.....YUMMY
Drizzle them with honey for dersert..which is the traditional way
or
you can pile ground hamburger, cheese, beans, lettuce, tomato, sour cream, and salsa on them to make Navajo Tacos for dinner. Some people also make them really flat and use them for burritos (instead of tortillas)
I have Cherokee Indian and Choctaw Indian heritage.
I have eaten Indian Tacos made with frybread. Yummy!
You can make an Indian Hamburger with frybread.
You can make an Indian Hotdog with frybread.
You can make a Dessert using frybread.
***Frybread Power!***
make fry bread tacos. Add seasoned meat, lettuce, onions, tomatoes, black olives, and jalepenos
make indians fry your bread:)
Dip it in gravy!!!!!yummy
Indian Fry Bread...only 5 ingredients!
Ingredients:
* 1/2 tsp salt
* 2 tsp baking powder
* 2 cups all-purpose flour
* 1 tbsp vegetable oil
* 3/4 cup water
Preparation:
1. In medium bowl, mix together salt, baking powder, and flour.
2. Mix in oil and water.
3. Form dough into ball and set on lightly floured board. Pull off approximately ten golfball size bits, shape into balls, and flatten each into a pancake. Poke a hole in the center of each flattened circles.
4. Fill a large frying pan with about 3/4 inch of shortening or lard. Fry the breads for a few seconds on each side so that they are golden brown.
5. Set breads on a paper towel to remove excess oil.
6. When warm, breads can be covered in powdered sugar, like a powdered doughnut, by placing fried bread in a bag filled with a half cup of powdered sugar. Give bag a quick shake to cover the bread with sugar and remove bread.
7. These fried breads also taste great covered in your favorite jelly or jam.
8. To freeze, let breads cool and bag them in a freezer bag. Freeze for up to one month.What are some good recipes for Indian Fry Bread?
NAVAJO %26amp; PUEBLO INDIAN FRY BREAD
Yield: 1 Servings
4 c White flour
1 tb Baking powder
1 ts Salt
1 1/2 c Warm water
1 c Lard for frying (or your
-choice of oil)
Mix dry ingredients together. Add warm water to dry ingredients. Knead
until dough is soft and elastic and does not stick to bowl. (If
necessary, add a little more warm water. ) Shape dough into balls the
size of a small peach. Let these sit for 15 minutes. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4'; thick and is round. Make a small hole in the center of
the round. Melt lard in a heavy frying pan. Carefully, put rounds
into hot fat, one at a time. Brown on both sides. Drain on paper
towels. Serve hot.
Im from New Mexico and have eated Fry Bread more times than I could ever imagine.....YUMMY
Drizzle them with honey for dersert..which is the traditional way
or
you can pile ground hamburger, cheese, beans, lettuce, tomato, sour cream, and salsa on them to make Navajo Tacos for dinner. Some people also make them really flat and use them for burritos (instead of tortillas)
I have Cherokee Indian and Choctaw Indian heritage.
I have eaten Indian Tacos made with frybread. Yummy!
You can make an Indian Hamburger with frybread.
You can make an Indian Hotdog with frybread.
You can make a Dessert using frybread.
***Frybread Power!***
make fry bread tacos. Add seasoned meat, lettuce, onions, tomatoes, black olives, and jalepenos
make indians fry your bread:)
Dip it in gravy!!!!!yummy
Quick recipes for monkey bread?
i want to make monkey bread for my four year old cousin. i only have two containers of biscuits so what can i get from that?Quick recipes for monkey bread?
What I usually do is cut the biscuits into fourths and roll them in a mixture of 1 cup sugar and 1 teaspoon cinnamon. Toss them randomly into greased (or sprayed with cooking spray) angel food cake pan (tube pan). After all pieces are in the pan, mix the leftover sugar/cinnamon with 1 stick of melted margarine or butter. Pour over biscuits. Bake in a 350 degree F. oven for 30-35 minutes. Cool for about five minutes and then turn out onto serving platter, spooning the caramel sauce in the bottom of the pan over the monkey bread. Serve.
This NEVER lasts long at my house!Quick recipes for monkey bread?
Ingredients
24 ounces frozen dinner roll dough or biscuits
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter
Directions
The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.
I've seen it done with biscuits, but never made it. It was coated with cinnamon sugar and baked.
The way we do it is with frozen bread dough. Thaw the dough, and cut it into chunks about the size of a walnut, or a little bigger. Melt 1/2 stick of butter for each loaf of bread you use (we never make more than a 2 loaf bread - the pans we have aren't big enough). In the butter, mix in 1 egg, a tablespoon each of poppy seeds, parsley flakes, and garlic powder (NOT garlic salt).
Spray a bundt pan with Pam or something similar, dip the chunks of bread in the butter mix, and put them in the pan. Pour any extra butter mix over the top of it all. Let it rise, bake at 350 for about 30 minutes or golden brown. Let it cool a bit, turn it out of the pan, and enjoy. It goes great with italian dishes, but also good with chili, soup, etc.
*Monkey Bread
INGREDIENTS
2-3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
*Or U can try these links
http://www.cooks.com/rec/search/0,1-0,mo鈥?/a>
http://allrecipes.com/Recipes/Bread/Brea鈥?/a>
http://www.recipezaar.com/28980
http://www.momswhothink.com/easy-recipes鈥?/a>
http://www.recipezaar.com/recipes.php?q=鈥?/a>
http://breadnet.net/monkey.html
http://www.recipeland.com/recipes/monkey鈥?/a>
ENJOY :-)
I have made it with refrigerated baskets and it comes out great! Make sure to make the biscuits smaller before coating them!! :]
What I usually do is cut the biscuits into fourths and roll them in a mixture of 1 cup sugar and 1 teaspoon cinnamon. Toss them randomly into greased (or sprayed with cooking spray) angel food cake pan (tube pan). After all pieces are in the pan, mix the leftover sugar/cinnamon with 1 stick of melted margarine or butter. Pour over biscuits. Bake in a 350 degree F. oven for 30-35 minutes. Cool for about five minutes and then turn out onto serving platter, spooning the caramel sauce in the bottom of the pan over the monkey bread. Serve.
This NEVER lasts long at my house!Quick recipes for monkey bread?
Ingredients
24 ounces frozen dinner roll dough or biscuits
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter
Directions
The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.
I've seen it done with biscuits, but never made it. It was coated with cinnamon sugar and baked.
The way we do it is with frozen bread dough. Thaw the dough, and cut it into chunks about the size of a walnut, or a little bigger. Melt 1/2 stick of butter for each loaf of bread you use (we never make more than a 2 loaf bread - the pans we have aren't big enough). In the butter, mix in 1 egg, a tablespoon each of poppy seeds, parsley flakes, and garlic powder (NOT garlic salt).
Spray a bundt pan with Pam or something similar, dip the chunks of bread in the butter mix, and put them in the pan. Pour any extra butter mix over the top of it all. Let it rise, bake at 350 for about 30 minutes or golden brown. Let it cool a bit, turn it out of the pan, and enjoy. It goes great with italian dishes, but also good with chili, soup, etc.
*Monkey Bread
INGREDIENTS
2-3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
*Or U can try these links
http://www.cooks.com/rec/search/0,1-0,mo鈥?/a>
http://allrecipes.com/Recipes/Bread/Brea鈥?/a>
http://www.recipezaar.com/28980
http://www.momswhothink.com/easy-recipes鈥?/a>
http://www.recipezaar.com/recipes.php?q=鈥?/a>
http://breadnet.net/monkey.html
http://www.recipeland.com/recipes/monkey鈥?/a>
ENJOY :-)
I have made it with refrigerated baskets and it comes out great! Make sure to make the biscuits smaller before coating them!! :]
Recipes for Bread pudding?
Please don't be shy! Looking for regular, chocolate, etc!Recipes for Bread pudding?
I love this recipe, it is so wonderful! Enjoy!!!
WHITE CHOCOLATE BREAD PUDDING
6 SERVINGS
8OZ FRENCH BREAD, CUT INTO 1-INCH PIECES
3 陆 CUPS WHIPPING CREAM
1 CUP WHOLE MILK
陆 CUP SUGAR
18 OZ WHITE CHOCOLATE [LINDT OR BAKERS] COARSELY CHOPPED
7 LARGE EGG YOKES
2 LARGE EGGS
275 OVEN: BREAD ON BAKING SHEET-BAKE UNTIL LIGHT GOLDEN [10 MIN]. COOL, INCREASE OVEN TO 350.
1. COMBINE 3 C WHIP CREAM, MILK, SUGAR, IN HEAVY LG SAUCEPAN. BRING TO SIMMER OVER MED. HEAT, STIR UNTIL SUGAR DISSOLVES. REMOVE FROM HEAT. ADD 10 OZ CHOC. AND STIR UNTIL SMOOTH.
2. WHISK YOLKS AND EGGS IN LG. BOWL. GRADUALLY WHI SK IN WARM CHOC.
3. PLACE BREAD IN 2 QT. GLASS BAKING DISH. ADD HALF OF CHOC. MIXTURE. PRESS BREAD INTO CHOC. MIXTURE. LET STAND 15 MIN. GENTLY MIX IN REMAINING CHOC. MIXTURE. COVER WITH FOIL.
4. BAKE PUDDING 45 MIN. UNCOVER AND BAKE UNTIL TOP IS GOLDEN, ABOUT 15 MIN. TRANSFER PUDDING TO RACK AND COOL [CAN BE MADE ONE DAY AHEAD, COVER WITH FOIL AND RE FRIG. REWARM COVERED PUDDING IN 350 OVEN BEFORE SERVING.
5. BRING REMAINING 陆 COVERED PUDD. TO SIMMER. REMOVE FROM HEAT ADD REMAINING 8 OZ WHITE CHOC AND STIR. SERVE PUDDING AND SAUCE.Recipes for Bread pudding?
This is a wonderful bread pudding using Krispy Kream Donuts. I guess you can use different donuts, but Krispy Kream are sooo YUM!!! Oh, I don't use the fruit coctail in it. ENJOY ;)
PAULA DEEN';S KRISPY CREME BREAD PUDDING
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Chocolate Bread Pudding
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour
1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
Serve it warm or cold, with whipped cream or a dessert sauce.
Hope u enjoy!!!
Happy Eating!!!
I just came across this website with a whole bunch of different kinds of bread pudding! I think when I go home tonight I may try some. http://southernfood.about.com/od/breadpu鈥?/a>
Hope this helps!
Cheers,
Try http://www.foodnetwork.com/
I find a lot of recipes there.
Hi
Maple Bread Pudding
5 cups cubed French bread
3 eggs
2 1/2 cups milk
1/3 cup pure maple syrup
1/4 cup packed brown sugar
3 Tbsp. butter melted
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 325. Put bread cubes in an 8 inch square pan.
Beat eggs in medium bowl. Add remaining ingredients then
pour over top bread till entirely moistened. Bake 50 minutes till
tester comes out clear from the center.Serve warm with more
maple syrup and/or maple walnut ice cream
BILL NICHOLSON'S KRISPY KREME BREAD PUDDING
WITH BUTTER RUM SAUCE
courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour
Yield: about 12 servings
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.
Raisin Bread Pudding
2 cups stale bread cubes
2 cups milk
1/4 cup margarine or butter
1/2 cup white sugar
1/2 cup raisins
2 eggs, beaten
Dash of salt
1 teas. vanilla
Put bread cubes in buttered casserole. Heat milk with sugar, butter, and raisins. Add to eggs, salt, and vanilla. Pour over bread cubes, stir to distribute raisins. Bake in 350 oven about 30 min.or until a knife comes out clean when inserted into center. Serve warm . 4 to 6 servings. Pour some cream on and enjoy.
Bread pudding
Ingredients
4 beaten eggs
2-1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)*
1/3 cup dried cherries or cranberries, or raisins
1 recipe Caramel Sauce or Bourbon Sauce (optional)
Directions
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Caramel Sauce or Bourbon Sauce.
3. Makes 8 servings
4. *To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
google it
good luck finding it !!
I love this recipe, it is so wonderful! Enjoy!!!
WHITE CHOCOLATE BREAD PUDDING
6 SERVINGS
8OZ FRENCH BREAD, CUT INTO 1-INCH PIECES
3 陆 CUPS WHIPPING CREAM
1 CUP WHOLE MILK
陆 CUP SUGAR
18 OZ WHITE CHOCOLATE [LINDT OR BAKERS] COARSELY CHOPPED
7 LARGE EGG YOKES
2 LARGE EGGS
275 OVEN: BREAD ON BAKING SHEET-BAKE UNTIL LIGHT GOLDEN [10 MIN]. COOL, INCREASE OVEN TO 350.
1. COMBINE 3 C WHIP CREAM, MILK, SUGAR, IN HEAVY LG SAUCEPAN. BRING TO SIMMER OVER MED. HEAT, STIR UNTIL SUGAR DISSOLVES. REMOVE FROM HEAT. ADD 10 OZ CHOC. AND STIR UNTIL SMOOTH.
2. WHISK YOLKS AND EGGS IN LG. BOWL. GRADUALLY WHI SK IN WARM CHOC.
3. PLACE BREAD IN 2 QT. GLASS BAKING DISH. ADD HALF OF CHOC. MIXTURE. PRESS BREAD INTO CHOC. MIXTURE. LET STAND 15 MIN. GENTLY MIX IN REMAINING CHOC. MIXTURE. COVER WITH FOIL.
4. BAKE PUDDING 45 MIN. UNCOVER AND BAKE UNTIL TOP IS GOLDEN, ABOUT 15 MIN. TRANSFER PUDDING TO RACK AND COOL [CAN BE MADE ONE DAY AHEAD, COVER WITH FOIL AND RE FRIG. REWARM COVERED PUDDING IN 350 OVEN BEFORE SERVING.
5. BRING REMAINING 陆 COVERED PUDD. TO SIMMER. REMOVE FROM HEAT ADD REMAINING 8 OZ WHITE CHOC AND STIR. SERVE PUDDING AND SAUCE.Recipes for Bread pudding?
This is a wonderful bread pudding using Krispy Kream Donuts. I guess you can use different donuts, but Krispy Kream are sooo YUM!!! Oh, I don't use the fruit coctail in it. ENJOY ;)
PAULA DEEN';S KRISPY CREME BREAD PUDDING
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Chocolate Bread Pudding
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour
1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
Serve it warm or cold, with whipped cream or a dessert sauce.
Hope u enjoy!!!
Happy Eating!!!
I just came across this website with a whole bunch of different kinds of bread pudding! I think when I go home tonight I may try some. http://southernfood.about.com/od/breadpu鈥?/a>
Hope this helps!
Cheers,
Try http://www.foodnetwork.com/
I find a lot of recipes there.
Hi
Maple Bread Pudding
5 cups cubed French bread
3 eggs
2 1/2 cups milk
1/3 cup pure maple syrup
1/4 cup packed brown sugar
3 Tbsp. butter melted
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 325. Put bread cubes in an 8 inch square pan.
Beat eggs in medium bowl. Add remaining ingredients then
pour over top bread till entirely moistened. Bake 50 minutes till
tester comes out clear from the center.Serve warm with more
maple syrup and/or maple walnut ice cream
BILL NICHOLSON'S KRISPY KREME BREAD PUDDING
WITH BUTTER RUM SAUCE
courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour
Yield: about 12 servings
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
BREAD PUDDING
1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.
Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.
Raisin Bread Pudding
2 cups stale bread cubes
2 cups milk
1/4 cup margarine or butter
1/2 cup white sugar
1/2 cup raisins
2 eggs, beaten
Dash of salt
1 teas. vanilla
Put bread cubes in buttered casserole. Heat milk with sugar, butter, and raisins. Add to eggs, salt, and vanilla. Pour over bread cubes, stir to distribute raisins. Bake in 350 oven about 30 min.or until a knife comes out clean when inserted into center. Serve warm . 4 to 6 servings. Pour some cream on and enjoy.
Bread pudding
Ingredients
4 beaten eggs
2-1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry French bread cubes or regular bread cubes (6 to 7 slices bread)*
1/3 cup dried cherries or cranberries, or raisins
1 recipe Caramel Sauce or Bourbon Sauce (optional)
Directions
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Caramel Sauce or Bourbon Sauce.
3. Makes 8 servings
4. *To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
google it
good luck finding it !!
Hey what is the best way to make bread any ideas? Simple recipes people?
something that does not heat up the houseHey what is the best way to make bread any ideas? Simple recipes people?
What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. (And yes, it really does call for 1 cup of oil)
6 cups flour
1 tablespoon salt
1/4 cup sugar
2 cups water (warm)
1 tablespoon yeast
2 eggs, well beaten
1 cup oil
Dissolve yeast in water with a pinch of sugar.
Mix in with other ingredients.
Knead for 10 minutes on a floured surface.
Let rise until doubled in bulk (about 45 minutes).
Punch down and let rise again.
Punch down and form into bun shapes (hamburger or hot dog).
Make them on the small side as they do raise more when you bake them.
Let rise until double.
Bake at 375 degrees for 20 minutes.
Let cool until just warm to the touch; place in a sealed bag to soften crust.
Makes 16-20 hamburger rolls.
NOTE: I usually cut this in half.
Double wrap and freeze any remaining ones.
Easy Good Homemade Hot Dog Buns Recipe
WAY better than the mushy store-bought ones!!! Had that frozen bread dough in the freezer and thought...why not? Ha! They came out GREAT!! 1 loaf made 6 large buns, too!!! DH LOVED these! Guess I'm going to be making them ';homemade'; from now on! LOL! This ';recipe'; is more for the directions...not much to it, but GOOOOOD!
1 loaf frozen bread dough, I used a cheap brand but you could use Rhodes
3 tablespoons melted butter, more if needed
poppy seeds (optional)
The night before, tightly wrap 1 frozen loaf bread dough in plastic wrap and refrigerate overnight.
Next morning, unwrap and cut loaf lengthwise down center.
Cut each long piece into 3 equal sections making 6 equal pieces total.
Pinch cut edges together so buns will eventually come out smooth, and roll into small ropes. *They should be about the size of a cooked hotdog.
Place on greased cookie sheet.
Brush with half the melted butter.
Cover lightly with plastic wrap, sealing the edges of the plastic wrap to the cookie sheet so that no air gets inside.
Let rise in warm place til doubled. (Mine took about 2 1/2 hours.).
Lightly brush each with rest of melted butter and sprinkle with poppy seeds if desired.
Bake in 350潞 oven for about 20 minutes til golden brown. You may want to turn your cookie sheet around half-way through baking for even browning of your buns.
Cool on wire rack for about 5-10 minutes.
Cut open with SHARP serrated knife.
Hoagie Rolls Recipe
These are so good!! We use them alot for pulled meat sandwiches and such. Enjoy
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
In a mixing bowl, dissolve the yeast in 1/2掳C warm water add 1 T. Sugar let stand about 5 minutes.
Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
Place in a greased bowl turning once to grease the top.
Cover and let rise 45 minutes.
Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
Shape into an oval.
Place 2 inches apart on a greased baking sheets.
With scissors cut a 1/4 in slash across the top of each.
Cover and let rise 20 minutes.
Bake at 400 for 13-18 minutes until golden brown.
Remove to wire racks to cool.Hey what is the best way to make bread any ideas? Simple recipes people?
Don't know about heating up the house but try this
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 1/2 cups milk -- scalded
1/4 cup sugar
1 1/2 teaspoons salt
2 eggs
1/2 cup oil
2 packages yeast
1/4 cup lukewarm water (approx. 90 degrees)
Scald milk; cool to lukewarm (approx. 90 degrees). Dissolve yeast in 1/4
cup lukewarm water. Add to milk. Add sugar, eggs, salt and oil. Add
flour. Stir until all is blended. Dough will be sticky. Let rise for
about 1 1/2 hours. Shape dough into desired shape. Let rise and bake at
350 degrees until golden brown. (12 to 20 minutes--depending on size)
- - - - - - - - - - - - - - - - - -
NOTES : I like to make cloverleaf dinner rolls with this dough. Grease
muffin tin. Make small walnut size balls by rolling in palms of hands.
This dough is sticky; so inorder to handle the dough, flour palms of hand
while rolling into balls. Place three balls in each muffin tin. Let
rise until doubled. Bake at 350 degrees for 12-15 minutes.
I agree about buying the frozen bread/rolls and baking those up. They are excellent.
Consider making biscuits, they don't bake as long or need time to rise.
you're going to have to heat up the house. It's just the way of things, you have to bake the bread.
But, here's what I do. For a small batch- you'll want to do a small one since you'll have to knead by hand- I take a half cup of lukewarm water and dissolve in 1 pkg of active dry yeast. Add a few squirts of honey or a teaspoon of sugar, a half teaspoon of salt and about 3 tbsp oil. Stir in bread flour, by hand, until you have a thick dough, turn out onto a floured surface and knead for 5- 10 minutes until it's very smooth and pliable and not sticky (add flour as needed) Then, allow to rest and double in size, covered in an oiled bowl. Deflate the dough, and cut into evenly sized pieces. Tuck all the edges under tightly to form little balls, place on a sheet pan and allow to rise again, they should double in size (about). Bake at 375 until golden brown, rub the tops with butter and allow to cool for 10 or 15 minutes. ENJOY!
http://www.fabulousfoods.com/school/cste鈥?/a>
go here to learn
go to allrecipes.com!
First, you need heat to raise the dough, unless you make it with baking powder and not yeast ( which is actually biscuits not bread). Try using frozen bread dough, it's become very convenient and dependable. Thaw the dough, roll out, spread with butter, sprinkle with cinnamon and brown sugar. Roll up like for pinwheel cookies. Cut about 1/2 - 3/4 inch thick. Lay cut side down into a greased 9X13 pan. Cover with a linen towel and let raise until doubled in size. Bake 350 deg. for 25-30 minutes.
There is a book that stands as the classic reference for bread making, from learning the basics to exploring all types of different breads.
Bernard Claytons New Complete Book of Breads
I own an old edition of his original Complete Book of Breads, which helped me learn to make simple breads, including dinner rolls and buns, to focaccia and cibatta.
you go to the store and buy the dough bread in the freezer and bake it. see no hassle no fuss and its awsome!!makeup skin
What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. (And yes, it really does call for 1 cup of oil)
6 cups flour
1 tablespoon salt
1/4 cup sugar
2 cups water (warm)
1 tablespoon yeast
2 eggs, well beaten
1 cup oil
Dissolve yeast in water with a pinch of sugar.
Mix in with other ingredients.
Knead for 10 minutes on a floured surface.
Let rise until doubled in bulk (about 45 minutes).
Punch down and let rise again.
Punch down and form into bun shapes (hamburger or hot dog).
Make them on the small side as they do raise more when you bake them.
Let rise until double.
Bake at 375 degrees for 20 minutes.
Let cool until just warm to the touch; place in a sealed bag to soften crust.
Makes 16-20 hamburger rolls.
NOTE: I usually cut this in half.
Double wrap and freeze any remaining ones.
Easy Good Homemade Hot Dog Buns Recipe
WAY better than the mushy store-bought ones!!! Had that frozen bread dough in the freezer and thought...why not? Ha! They came out GREAT!! 1 loaf made 6 large buns, too!!! DH LOVED these! Guess I'm going to be making them ';homemade'; from now on! LOL! This ';recipe'; is more for the directions...not much to it, but GOOOOOD!
1 loaf frozen bread dough, I used a cheap brand but you could use Rhodes
3 tablespoons melted butter, more if needed
poppy seeds (optional)
The night before, tightly wrap 1 frozen loaf bread dough in plastic wrap and refrigerate overnight.
Next morning, unwrap and cut loaf lengthwise down center.
Cut each long piece into 3 equal sections making 6 equal pieces total.
Pinch cut edges together so buns will eventually come out smooth, and roll into small ropes. *They should be about the size of a cooked hotdog.
Place on greased cookie sheet.
Brush with half the melted butter.
Cover lightly with plastic wrap, sealing the edges of the plastic wrap to the cookie sheet so that no air gets inside.
Let rise in warm place til doubled. (Mine took about 2 1/2 hours.).
Lightly brush each with rest of melted butter and sprinkle with poppy seeds if desired.
Bake in 350潞 oven for about 20 minutes til golden brown. You may want to turn your cookie sheet around half-way through baking for even browning of your buns.
Cool on wire rack for about 5-10 minutes.
Cut open with SHARP serrated knife.
Hoagie Rolls Recipe
These are so good!! We use them alot for pulled meat sandwiches and such. Enjoy
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
In a mixing bowl, dissolve the yeast in 1/2掳C warm water add 1 T. Sugar let stand about 5 minutes.
Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
Place in a greased bowl turning once to grease the top.
Cover and let rise 45 minutes.
Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
Shape into an oval.
Place 2 inches apart on a greased baking sheets.
With scissors cut a 1/4 in slash across the top of each.
Cover and let rise 20 minutes.
Bake at 400 for 13-18 minutes until golden brown.
Remove to wire racks to cool.Hey what is the best way to make bread any ideas? Simple recipes people?
Don't know about heating up the house but try this
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 1/2 cups milk -- scalded
1/4 cup sugar
1 1/2 teaspoons salt
2 eggs
1/2 cup oil
2 packages yeast
1/4 cup lukewarm water (approx. 90 degrees)
Scald milk; cool to lukewarm (approx. 90 degrees). Dissolve yeast in 1/4
cup lukewarm water. Add to milk. Add sugar, eggs, salt and oil. Add
flour. Stir until all is blended. Dough will be sticky. Let rise for
about 1 1/2 hours. Shape dough into desired shape. Let rise and bake at
350 degrees until golden brown. (12 to 20 minutes--depending on size)
- - - - - - - - - - - - - - - - - -
NOTES : I like to make cloverleaf dinner rolls with this dough. Grease
muffin tin. Make small walnut size balls by rolling in palms of hands.
This dough is sticky; so inorder to handle the dough, flour palms of hand
while rolling into balls. Place three balls in each muffin tin. Let
rise until doubled. Bake at 350 degrees for 12-15 minutes.
I agree about buying the frozen bread/rolls and baking those up. They are excellent.
Consider making biscuits, they don't bake as long or need time to rise.
you're going to have to heat up the house. It's just the way of things, you have to bake the bread.
But, here's what I do. For a small batch- you'll want to do a small one since you'll have to knead by hand- I take a half cup of lukewarm water and dissolve in 1 pkg of active dry yeast. Add a few squirts of honey or a teaspoon of sugar, a half teaspoon of salt and about 3 tbsp oil. Stir in bread flour, by hand, until you have a thick dough, turn out onto a floured surface and knead for 5- 10 minutes until it's very smooth and pliable and not sticky (add flour as needed) Then, allow to rest and double in size, covered in an oiled bowl. Deflate the dough, and cut into evenly sized pieces. Tuck all the edges under tightly to form little balls, place on a sheet pan and allow to rise again, they should double in size (about). Bake at 375 until golden brown, rub the tops with butter and allow to cool for 10 or 15 minutes. ENJOY!
http://www.fabulousfoods.com/school/cste鈥?/a>
go here to learn
go to allrecipes.com!
First, you need heat to raise the dough, unless you make it with baking powder and not yeast ( which is actually biscuits not bread). Try using frozen bread dough, it's become very convenient and dependable. Thaw the dough, roll out, spread with butter, sprinkle with cinnamon and brown sugar. Roll up like for pinwheel cookies. Cut about 1/2 - 3/4 inch thick. Lay cut side down into a greased 9X13 pan. Cover with a linen towel and let raise until doubled in size. Bake 350 deg. for 25-30 minutes.
There is a book that stands as the classic reference for bread making, from learning the basics to exploring all types of different breads.
Bernard Claytons New Complete Book of Breads
I own an old edition of his original Complete Book of Breads, which helped me learn to make simple breads, including dinner rolls and buns, to focaccia and cibatta.
you go to the store and buy the dough bread in the freezer and bake it. see no hassle no fuss and its awsome!!
Can someone tell me 5 YEAST BREAD recipes that are pretty short?
Check out http://breadworld.com/ It has tons of yeast bread recipes. Pick any 5! Good luck.Can someone tell me 5 YEAST BREAD recipes that are pretty short?
What do you mean by 'short'? Do you mean a short cooking time or a short and simple recipe?Can someone tell me 5 YEAST BREAD recipes that are pretty short?
please - look for bread recipes on line instead of asking us to write out five ';short'; bread recipes for you.
What do you mean by 'short'? Do you mean a short cooking time or a short and simple recipe?Can someone tell me 5 YEAST BREAD recipes that are pretty short?
please - look for bread recipes on line instead of asking us to write out five ';short'; bread recipes for you.
I wanna know about bread recipes, I want to know about how to make them. I want to know different ingredients?
Try these links. Tons of info and recipes.
http://www.cookingbread.com/
http://www.cooksrecipes.com/category/bre鈥?/a>
http://www.thekneadforbread.com/
http://bread.betterrecipes.com/I wanna know about bread recipes, I want to know about how to make them. I want to know different ingredients?
White Bread
1 1/2 tablespoons sugar
1/2 ounces yeast
16 fluid ounces tepid water
1 1/2 pounds plain flour
2 teaspoons salt
Mix yeast with some of the water to make a paste, when it starts to get frothy add to all the other ingredients in a bowl and mix in.Pull into a ball using knuckles and knead it on a floured surface for 5 mins.Put back in bowl , cover with cling film and leave in a warm place to rise.When done make into shapes you want or into bread loaf tins and cover again til risen again.Put into hot oven gas 7 220c or 425f for 35 to 45 mins .To check its cooked tip out onto tea towel and tap bottom , it should sound hollow.This is basic recipe and you can add other things like fruit or nuts to have it how you want .I wanna know about bread recipes, I want to know about how to make them. I want to know different ingredients?
There are lots of different ingredients which can be used to make bread. Wheat flour is used, corn flour is used in many western parts of the world. Corn flour is often used to make Spanish recipes and breads.
Bread Machine Recipes and Tips: http://www.recipe4living.com/articles/br鈥?/a>
go here
http://allrecipes.com/Recipes/Bread/Main鈥?/a>
http://www.cookingbread.com/
http://www.cooksrecipes.com/category/bre鈥?/a>
http://www.thekneadforbread.com/
http://bread.betterrecipes.com/I wanna know about bread recipes, I want to know about how to make them. I want to know different ingredients?
White Bread
1 1/2 tablespoons sugar
1/2 ounces yeast
16 fluid ounces tepid water
1 1/2 pounds plain flour
2 teaspoons salt
Mix yeast with some of the water to make a paste, when it starts to get frothy add to all the other ingredients in a bowl and mix in.Pull into a ball using knuckles and knead it on a floured surface for 5 mins.Put back in bowl , cover with cling film and leave in a warm place to rise.When done make into shapes you want or into bread loaf tins and cover again til risen again.Put into hot oven gas 7 220c or 425f for 35 to 45 mins .To check its cooked tip out onto tea towel and tap bottom , it should sound hollow.This is basic recipe and you can add other things like fruit or nuts to have it how you want .I wanna know about bread recipes, I want to know about how to make them. I want to know different ingredients?
There are lots of different ingredients which can be used to make bread. Wheat flour is used, corn flour is used in many western parts of the world. Corn flour is often used to make Spanish recipes and breads.
Bread Machine Recipes and Tips: http://www.recipe4living.com/articles/br鈥?/a>
go here
http://allrecipes.com/Recipes/Bread/Main鈥?/a>
Zuchini bread and/or cookie recipes that are good & low-fat, low-sugar?
Zucchini Bread-
1/2 c oil
1 c brown sugar
2 eggs
1 1/2 c flour
1 tsp baking powder
1/2 tsp soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutneg
1 c shredded zucchini
3/4 c pecans
Mix oil, sugar and eggs. In a separate bowl combine dry ingredients.
Combine. Then add vanilla, zucchini, and pecans.
Bake in greased and floured pan for 45-50 min. at 350Zuchini bread and/or cookie recipes that are good %26amp; low-fat, low-sugar?
Sweet and Crunchy Low-Fat Cookie Recipe courtesy Bill Wavrin
Show: Food Network Specials
Episode: Spa Chef Diet Challenge
3/4 cup brown sugar
3/8 cup margarine
2 egg whites
2 1/2 cups whole grain wheat flour
1 cup part skim milk ricotta cheese
1 teaspoon brown sugar
1 dash ground cinnamon
1/2 teaspoon vanilla
4 cups sorbet
25 fresh mint leaves
Preheat oven to 350 degrees F.
In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Information
Calories 128 Fat 4 g
Saturated Fat 1 g Carbohydrates 22 g
Fiber 2 gZuchini bread and/or cookie recipes that are good %26amp; low-fat, low-sugar?
go to allrecipes.com.....they have recipes for everything...
no idea about the bread but
sugar free cookies
sugar free peppridge farm cookies like milano cookies my favorite
sugar free chocolate chip cookies
sugar free pilsbury chocolate chip cookies
1/2 c oil
1 c brown sugar
2 eggs
1 1/2 c flour
1 tsp baking powder
1/2 tsp soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutneg
1 c shredded zucchini
3/4 c pecans
Mix oil, sugar and eggs. In a separate bowl combine dry ingredients.
Combine. Then add vanilla, zucchini, and pecans.
Bake in greased and floured pan for 45-50 min. at 350Zuchini bread and/or cookie recipes that are good %26amp; low-fat, low-sugar?
Sweet and Crunchy Low-Fat Cookie Recipe courtesy Bill Wavrin
Show: Food Network Specials
Episode: Spa Chef Diet Challenge
3/4 cup brown sugar
3/8 cup margarine
2 egg whites
2 1/2 cups whole grain wheat flour
1 cup part skim milk ricotta cheese
1 teaspoon brown sugar
1 dash ground cinnamon
1/2 teaspoon vanilla
4 cups sorbet
25 fresh mint leaves
Preheat oven to 350 degrees F.
In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Information
Calories 128 Fat 4 g
Saturated Fat 1 g Carbohydrates 22 g
Fiber 2 gZuchini bread and/or cookie recipes that are good %26amp; low-fat, low-sugar?
go to allrecipes.com.....they have recipes for everything...
no idea about the bread but
sugar free cookies
sugar free peppridge farm cookies like milano cookies my favorite
sugar free chocolate chip cookies
sugar free pilsbury chocolate chip cookies
Blackberry muffins or bread recipes?
The above muffin recipes are excellent, however let me stress this.
DO NOT OVER MIX the batter
when you combine the wet-mix with the dry-mix, stir gently only enough to get all the dry mix moistened. The batter SHOULD BE LUMPY.
By doing this, you'll end up with glorious tall muffin crowns, and your muffins will be tender, moist, and flakey.
Overmixing makes them shorter and tougher.Blackberry muffins or bread recipes?
Black and Blueberry Muffins
INGREDIENTS:
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup wheat germ
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
2 cups half-and-half cream
1 cup fresh blackberries
1 cup fresh blueberries
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
Bake in preheated oven for 20 minutes, or until done.
--------------------------------------鈥?br>
BLACKBERRY MUFFINS
1/2 c. milk
1/4 c. salad oil
1 egg, beaten
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh blackberries
Stir milk and salad oil into egg. Sift together and add dry ingredients. Stir just until flour is moistened. Fold in berries. Batter should be lumpy. Fill greased muffin cups 2/3 full.
Bake 20 to 25 minutes at 400 degrees.
--------------------------------------鈥?br>
BLACKBERRY BREAD
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. sugar
4 eggs, well beaten
1 1/4 c. vegetable oil
2 c. fresh or frozen blackberries, drained
1 c. black walnuts, chopped
1/4 tsp. ground allspice
Mix dry ingredients together. Add eggs, oil, blackberries and nuts. Stir just until mixed. Bake in 2 well greased 9 x 5 x 3 inch pans at 350 degrees for 60- 70 minutes. Cool in pans 5 minutes.
--------------------------------------鈥?br>
BLACKBERRY BREAD
1/4 c. cholesterol-free oil
1/2 c. sugar
3 egg whites
1 tbsp. freshly grated orange rind
1/2 c. orange juice
1 1/2 c. whole wheat flour
1 1/2 c. oat bran
1 tsp. baking soda
2 tsp. baking powder
1 (16 oz.) can blackberries packed in water or 1 pkg. frozen blackberries
1 1/2 c. finely shredded zucchini
Combine all of the ingredients except the berries and zucchini. Fold in the drained berries and zucchini just until blended. Turn into a greased loaf pan and bake at 350 degrees for 1 1/2 hours (check after the first 45 minutes. If necessary, cover with aluminum foil to prevent browning too quickly). Makes 1 loaf, or 15 servings.Blackberry muffins or bread recipes?
BLACKBERRY MUFFINS
2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half
(You can use frozen blackberries if fresh are not available.)
1) Position rack in center of oven. Preheat oven to 400掳F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2) Whisk together the flour, baking powder and salt in a large bowl.
3) In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4) Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
DO NOT OVER MIX the batter
when you combine the wet-mix with the dry-mix, stir gently only enough to get all the dry mix moistened. The batter SHOULD BE LUMPY.
By doing this, you'll end up with glorious tall muffin crowns, and your muffins will be tender, moist, and flakey.
Overmixing makes them shorter and tougher.Blackberry muffins or bread recipes?
Black and Blueberry Muffins
INGREDIENTS:
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup wheat germ
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
2 cups half-and-half cream
1 cup fresh blackberries
1 cup fresh blueberries
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
Bake in preheated oven for 20 minutes, or until done.
--------------------------------------鈥?br>
BLACKBERRY MUFFINS
1/2 c. milk
1/4 c. salad oil
1 egg, beaten
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh blackberries
Stir milk and salad oil into egg. Sift together and add dry ingredients. Stir just until flour is moistened. Fold in berries. Batter should be lumpy. Fill greased muffin cups 2/3 full.
Bake 20 to 25 minutes at 400 degrees.
--------------------------------------鈥?br>
BLACKBERRY BREAD
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. sugar
4 eggs, well beaten
1 1/4 c. vegetable oil
2 c. fresh or frozen blackberries, drained
1 c. black walnuts, chopped
1/4 tsp. ground allspice
Mix dry ingredients together. Add eggs, oil, blackberries and nuts. Stir just until mixed. Bake in 2 well greased 9 x 5 x 3 inch pans at 350 degrees for 60- 70 minutes. Cool in pans 5 minutes.
--------------------------------------鈥?br>
BLACKBERRY BREAD
1/4 c. cholesterol-free oil
1/2 c. sugar
3 egg whites
1 tbsp. freshly grated orange rind
1/2 c. orange juice
1 1/2 c. whole wheat flour
1 1/2 c. oat bran
1 tsp. baking soda
2 tsp. baking powder
1 (16 oz.) can blackberries packed in water or 1 pkg. frozen blackberries
1 1/2 c. finely shredded zucchini
Combine all of the ingredients except the berries and zucchini. Fold in the drained berries and zucchini just until blended. Turn into a greased loaf pan and bake at 350 degrees for 1 1/2 hours (check after the first 45 minutes. If necessary, cover with aluminum foil to prevent browning too quickly). Makes 1 loaf, or 15 servings.Blackberry muffins or bread recipes?
BLACKBERRY MUFFINS
2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half
(You can use frozen blackberries if fresh are not available.)
1) Position rack in center of oven. Preheat oven to 400掳F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2) Whisk together the flour, baking powder and salt in a large bowl.
3) In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4) Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Bread soup recipes?
I'm looking for the bread and brocolli chesse soup recipe that was in the old version of what to eat when your expecting.Bread soup recipes?
Tomato and Bread Soup:
1陆 hours 40 min prep
4 servings
5 slices Italian bread, crusts removed and cut into 1 (1/2'; thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 cloves garlic, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
1. Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 min.
2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or untill they begin to soften.
3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or untill the garlic becomes golden.
4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occassionally.
6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled gorganzola.Bread soup recipes?
A Simple Breadsoup
Hard stale bread
50 g butter
Soup stock cubes
Freshly grated mature Gruy猫re cheese
Cut the bread into cubes, about 1 inch wide. It does not matter that much if the pieces get smaller.
Put a soup pot on high heat and melt the butter.
Pour the bread in the pot and stir it, trying to cover every piece with some butter. Continue stirring, dry roasting the bread. This is a bit a smoky matter, therefore make sure that the exhaust fan is working.
When every piece of bread has some charred spots (that will be the case after about 10 minutes), pull the pot off the heat and add water until the bread pieces are well covered. Put the pot back on heat and bring it to boil.
Crumble soup stock cubes for the amount of liquid into the soup. It does not really matter what kind of soup base you are using. Beef makes it a bit stronger, but vegetable or chicken works equally well.
Reduce the heat and let it simmer for about 15 minutes, stirring occasionally. The bread pieces will soak up the liquid, and it might be necessary to add a bit more water.
Taste, season if needed (mainly pepper, as the soup stock has brought in enough salt), serve into bowls and sprinkle a little freshly grated mature Gruy猫re on it. Enjoy.
There are possible variations with this recipe. If the look of the soaked up bread pieces is offending to your eye, you can puree the soup. In fact, this might be the more likely way it is served in a restaurant. You might also crush the bread or grind it up coarsely before roasting.
A note about the pot. Roasting can be a bit hard on the pot, therefore, I would recommend to not use a non-stick pot, but better a rather robust stainless steel pot. When roasting the cubes, crumbs break off and get burned and stick to the bottom. A stainless steel pot is easier to clean...
Tomato Bread Soup (a more sophisticated one!)
INGREDIENTS
Soup:
3 pounds ripe plum tomatoes, cored
1 can (14 1/2 ounces) whole plum tomatoes in juice
1/2 cup extra-virgin olive oil, plus additional for serving
1/2 medium onion, minced
3 cloves garlic, minced
1 1/2 teaspoons coarse salt, plus extra for seasoning
1/4 teaspoon freshly ground pepper, plus extra for seasoning
2 slices day-old sourdough bread, crusts removed, cut into 1/2-inch cubes
Basil ricotta (for hot preparation):
1 cup tightly packed fresh basil leaves
1 cup fresh ricotta cheese
1/4 teaspoon coarse salt
Basil puree (for cold preparation):
1 cup tightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon coarse salt
Grated ricotta salata cheese
To make soup:
Fill a large bowl halfway with ice water. Bring a large pot of water to a boil. Using a paring knife, score the bottom of each fresh tomato with an X. Add tomatoes to boiling water and cook 30 seconds to 1 minute, or until skin at the X begins to peel back. Using a slotted spoon, remove tomatoes and immediately place in bowl of ice water. Let stand until cool. Peel tomatoes
Halve tomatoes lengthwise and squeeze juice and seeds through a sieve set over a bowl. Repeat with canned tomatoes. Stir seeds to further release juices. The juice should measure 2 cups; add water if necessary and set aside.
In a food processor with metal blade attached, roughly chop fresh and canned tomatoes.
In a 4-quart soup pot, combine olive oil, onion, garlic, 1/2-teaspoon salt, and pepper. Cook over low heat until onion is tender but not brown, about 12 minutes. Add chopped tomatoes, tomato juice and remaining 1 teaspoon of salt. Bring to a boil; reduce heat and simmer gently for 1 hour, stirring occasionally.
Meanwhile, to make basil ricotta: In a food processor with metal blade attached, roughly chop basil leaves. Add ricotta and salt, and process until smooth.
To make basil puree:
Bring a large pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Stir basil leaves into boiling water and cook 20 seconds. Drain basil and immediately place in bowl of ice water to stop cooking. Squeeze basil by hand to remove water.
In a food processor with metal blade attached, finely chop basil. Add olive oil and salt; process until pureed. Pour puree into a bowl and cover tightly with plastic wrap.
Twenty minutes before serving, place bread cubes in a small bowl and cover with warm water. Let stand 5 minutes. Remove bread from water and squeeze to remove moisture. Whisk bread into soup and simmer 15 minutes, stirring frequently. Season soup with additional salt and pepper to taste. Serve soup hot and drizzled with additional olive oil and basil ricotta. Or serve cold with basil puree and grated ricotta salata.makeup skin
Tomato and Bread Soup:
1陆 hours 40 min prep
4 servings
5 slices Italian bread, crusts removed and cut into 1 (1/2'; thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 cloves garlic, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
1. Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 min.
2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or untill they begin to soften.
3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or untill the garlic becomes golden.
4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occassionally.
6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled gorganzola.Bread soup recipes?
A Simple Breadsoup
Hard stale bread
50 g butter
Soup stock cubes
Freshly grated mature Gruy猫re cheese
Cut the bread into cubes, about 1 inch wide. It does not matter that much if the pieces get smaller.
Put a soup pot on high heat and melt the butter.
Pour the bread in the pot and stir it, trying to cover every piece with some butter. Continue stirring, dry roasting the bread. This is a bit a smoky matter, therefore make sure that the exhaust fan is working.
When every piece of bread has some charred spots (that will be the case after about 10 minutes), pull the pot off the heat and add water until the bread pieces are well covered. Put the pot back on heat and bring it to boil.
Crumble soup stock cubes for the amount of liquid into the soup. It does not really matter what kind of soup base you are using. Beef makes it a bit stronger, but vegetable or chicken works equally well.
Reduce the heat and let it simmer for about 15 minutes, stirring occasionally. The bread pieces will soak up the liquid, and it might be necessary to add a bit more water.
Taste, season if needed (mainly pepper, as the soup stock has brought in enough salt), serve into bowls and sprinkle a little freshly grated mature Gruy猫re on it. Enjoy.
There are possible variations with this recipe. If the look of the soaked up bread pieces is offending to your eye, you can puree the soup. In fact, this might be the more likely way it is served in a restaurant. You might also crush the bread or grind it up coarsely before roasting.
A note about the pot. Roasting can be a bit hard on the pot, therefore, I would recommend to not use a non-stick pot, but better a rather robust stainless steel pot. When roasting the cubes, crumbs break off and get burned and stick to the bottom. A stainless steel pot is easier to clean...
Tomato Bread Soup (a more sophisticated one!)
INGREDIENTS
Soup:
3 pounds ripe plum tomatoes, cored
1 can (14 1/2 ounces) whole plum tomatoes in juice
1/2 cup extra-virgin olive oil, plus additional for serving
1/2 medium onion, minced
3 cloves garlic, minced
1 1/2 teaspoons coarse salt, plus extra for seasoning
1/4 teaspoon freshly ground pepper, plus extra for seasoning
2 slices day-old sourdough bread, crusts removed, cut into 1/2-inch cubes
Basil ricotta (for hot preparation):
1 cup tightly packed fresh basil leaves
1 cup fresh ricotta cheese
1/4 teaspoon coarse salt
Basil puree (for cold preparation):
1 cup tightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon coarse salt
Grated ricotta salata cheese
To make soup:
Fill a large bowl halfway with ice water. Bring a large pot of water to a boil. Using a paring knife, score the bottom of each fresh tomato with an X. Add tomatoes to boiling water and cook 30 seconds to 1 minute, or until skin at the X begins to peel back. Using a slotted spoon, remove tomatoes and immediately place in bowl of ice water. Let stand until cool. Peel tomatoes
Halve tomatoes lengthwise and squeeze juice and seeds through a sieve set over a bowl. Repeat with canned tomatoes. Stir seeds to further release juices. The juice should measure 2 cups; add water if necessary and set aside.
In a food processor with metal blade attached, roughly chop fresh and canned tomatoes.
In a 4-quart soup pot, combine olive oil, onion, garlic, 1/2-teaspoon salt, and pepper. Cook over low heat until onion is tender but not brown, about 12 minutes. Add chopped tomatoes, tomato juice and remaining 1 teaspoon of salt. Bring to a boil; reduce heat and simmer gently for 1 hour, stirring occasionally.
Meanwhile, to make basil ricotta: In a food processor with metal blade attached, roughly chop basil leaves. Add ricotta and salt, and process until smooth.
To make basil puree:
Bring a large pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Stir basil leaves into boiling water and cook 20 seconds. Drain basil and immediately place in bowl of ice water to stop cooking. Squeeze basil by hand to remove water.
In a food processor with metal blade attached, finely chop basil. Add olive oil and salt; process until pureed. Pour puree into a bowl and cover tightly with plastic wrap.
Twenty minutes before serving, place bread cubes in a small bowl and cover with warm water. Let stand 5 minutes. Remove bread from water and squeeze to remove moisture. Whisk bread into soup and simmer 15 minutes, stirring frequently. Season soup with additional salt and pepper to taste. Serve soup hot and drizzled with additional olive oil and basil ricotta. Or serve cold with basil puree and grated ricotta salata.
Does anyone know of any delicious cake/bread recipes?
I am wanting to enter a cake or bread in the county fair, but i dont have any really good recipes.
I have a friend who made a cake the other day that didn't have any frosting and was made with no salt. it was vanilla and chocolate. I think she said it was a German recipe.
So, if you have any good recipes that are similar, please let me know.Does anyone know of any delicious cake/bread recipes?
German Marble Cake
';This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.Y ou can substitute the almond for vanilla .';
1 cup butter
1 1/2 cups white sugar
4 eggs
1 cup milk
1 teaspoon almond extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
In another bowl, stir together the flour,and baking powder . Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.Does anyone know of any delicious cake/bread recipes?
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely
APPLE CIDER POUND CAKE
1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans
Combine butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one
Combine dry ingredients, except pecans
Add to creamed mixture, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla
Grease bundt pan
Sprinkle pecans in pan
Pour batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let cool completely.
Here is my favorite recipe for apple buttermilk bread, its delicious!
http://buzz.prevention.com/community/rac鈥?/a>
I have a friend who made a cake the other day that didn't have any frosting and was made with no salt. it was vanilla and chocolate. I think she said it was a German recipe.
So, if you have any good recipes that are similar, please let me know.Does anyone know of any delicious cake/bread recipes?
German Marble Cake
';This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.Y ou can substitute the almond for vanilla .';
1 cup butter
1 1/2 cups white sugar
4 eggs
1 cup milk
1 teaspoon almond extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
In another bowl, stir together the flour,and baking powder . Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.Does anyone know of any delicious cake/bread recipes?
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely
APPLE CIDER POUND CAKE
1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans
Combine butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one
Combine dry ingredients, except pecans
Add to creamed mixture, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla
Grease bundt pan
Sprinkle pecans in pan
Pour batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let cool completely.
Here is my favorite recipe for apple buttermilk bread, its delicious!
http://buzz.prevention.com/community/rac鈥?/a>
Any recipes for olive oil bread/rolls that take under 1 1/4 hours?
I've been searching, but I can't find anything! Please help.
It's for food technology. My teacher says that it must be made in up to 1 1/4 hours. Does it take longer to rise beacause of the olive oil? I have to make it from scratch. My teacher looked at my ideas in school and she didn't say it would take too long. And we've made bread in that time before at school.Any recipes for olive oil bread/rolls that take under 1 1/4 hours?
Sweet Focaccia Bread
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
Way of Cooking
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme,
basil and black pepper. Mix in the vegetable oil and water.When the dough has pulled together,
turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a
large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth,
and let rise in a warm place for 20 minutes.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
This focaccia bread is really yummy, and will taste great right out of the oven.
That is a hard one to find, hope this one can be used. Good Luck!Any recipes for olive oil bread/rolls that take under 1 1/4 hours?
Yes it does sound good :) I love the biscuits from Red Lobster! Report Abuse
recipe as above
All yeast breads take over 1 hour to let it rise and then punch down and let rise again before baking.
I found this quick bread recipe using baking powder.
Sweet Olive Oil Quick Bread (makes 1 loaf)
2-1/2 cups all-purpose flour
2 tsp. baking powder
Pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup olive oil
1/2 cup golden raisins
Grated zest of 1 lemon
1/4 cup coarsely chopped walnuts.
Paper Loaf Pans
Preheat oven to 350 degrees F.
In a mixing bowl, stir together the flour, baking powder, salt and sugar.
Add the eggs, milk, and olive oil. Beat well.
Add the raisins and lemon zest and stir to distribute evenly.
Butter a loaf pan. Pour the batter into the pan and sprinkle the top with the walnuts.
Bake for 60 minutes, or until a skewer inserted in the center comes out dry.
Let cool a few minutes, unmold, and cool on a rack.
--------------------------------------…
Focaccia (makes one 10x15'; flat bread)
3-1/2 cups all-purpose of bread flour
1 pkg. (2-1/2 tsp.) dry yeast
1 tsp. salt
1 tsp. sugar
3 TB. olive oil, plus extra for brushing
1-1/4 cups warm water (105-115 degrees F)
Optional: 2 tsp. herbs to taste (any combination of oregano, basil, rosemary, etc.)
Coarse sea salt to dust top
In a large bowl, combine the flour, yeast, and salt. Add 3 TB. olive oil.
Gradually add the water until a dough forms. Add herbs now, if desired.
Gather the dough into a ball and transfer to a floured surface.
Knead until smooth and elastic, about 10 minutes. Add more flour if dough is sticky.
Place the dough in an oiled bowl, turn to coat. Cover and let rise in a warm place about 1 hour.
Position a rack in the lower portion of the oven and preheat to 400 degrees F.
Brush a 10x15'; baking sheet with 1/2'; sides with olive oil.
Punch down the dough and transfer to a floured surface.
Knead the dough a few times then form into a 4x8'; rectangle.
Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan.
Cover and let rise until 1'; high, about 30 minutes. Use your fingers to dimple the surface of the dough.
Brush the top with olive oil. Sprinkle with salt, if desired. Bake 30-40 minutes, or until brown.
Transfer to a wire rack and let cool in the pan for a few minutes.
Cut into squares and serve warm.
Ingredients:
9 Tbsp. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 tsp. salt (divided)
1 1/2 Tbsp. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130 degrees) milk
1 Tbsp. fresh rosemary leaves
Preparation:
Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Makes 6 - 8 servings.
At this time I do not know of a substitute for the semolina. Semolina can be found at many major grocery stores either with the pasta, or on the baking isle.
BECKY'S BREAD
8 c. hot water
1 c. shortening or oil
2 tbsp. salt
1 1/2 c. sugar (may decrease if desired)
2 eggs
10 lbs. flour
2 c. dry milk (optional)
8 pkg. yeast, dry
1 c. warm water
1 tbsp. sugar
1 qt. bowl
8 bread pans spread with shortening (don't use Pam or oil)
Mix 1 cup lukewarm water with 1 tablespoon sugar. Add 8 packages dry yeast. Set aside. Do not use metal, only wood or glass 1 quart bowl.
Mix all other ingredients except flour in very large bowl. Add yeast mixture after risen to very large bowl. Mix and add flour mixing as you go. Will make a stiff dough. Sprinkle board with flour. Knead 10 minutes. Put back in oiled bowl. Let rise 1 to 1 1/2 hours. Punch down. Split in 2. Let rise 1 to 1 1/2 hours in warm place covered with a towel. Punch down. Roll into a long roll. Cut into 8 sections. Put in bread pans. Rise 1 hour. Bake at 350 degrees for 30 to 40 minutes or until hollow sound when knock on bread. Oil or butter tops after take out of pans.
To make rolls: take part of dough, roll into balls, place close together. Bake after risen.
It's for food technology. My teacher says that it must be made in up to 1 1/4 hours. Does it take longer to rise beacause of the olive oil? I have to make it from scratch. My teacher looked at my ideas in school and she didn't say it would take too long. And we've made bread in that time before at school.Any recipes for olive oil bread/rolls that take under 1 1/4 hours?
Sweet Focaccia Bread
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
Way of Cooking
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme,
basil and black pepper. Mix in the vegetable oil and water.When the dough has pulled together,
turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a
large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth,
and let rise in a warm place for 20 minutes.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
This focaccia bread is really yummy, and will taste great right out of the oven.
That is a hard one to find, hope this one can be used. Good Luck!Any recipes for olive oil bread/rolls that take under 1 1/4 hours?
Yes it does sound good :) I love the biscuits from Red Lobster! Report Abuse
recipe as above
All yeast breads take over 1 hour to let it rise and then punch down and let rise again before baking.
I found this quick bread recipe using baking powder.
Sweet Olive Oil Quick Bread (makes 1 loaf)
2-1/2 cups all-purpose flour
2 tsp. baking powder
Pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup olive oil
1/2 cup golden raisins
Grated zest of 1 lemon
1/4 cup coarsely chopped walnuts.
Paper Loaf Pans
Preheat oven to 350 degrees F.
In a mixing bowl, stir together the flour, baking powder, salt and sugar.
Add the eggs, milk, and olive oil. Beat well.
Add the raisins and lemon zest and stir to distribute evenly.
Butter a loaf pan. Pour the batter into the pan and sprinkle the top with the walnuts.
Bake for 60 minutes, or until a skewer inserted in the center comes out dry.
Let cool a few minutes, unmold, and cool on a rack.
--------------------------------------…
Focaccia (makes one 10x15'; flat bread)
3-1/2 cups all-purpose of bread flour
1 pkg. (2-1/2 tsp.) dry yeast
1 tsp. salt
1 tsp. sugar
3 TB. olive oil, plus extra for brushing
1-1/4 cups warm water (105-115 degrees F)
Optional: 2 tsp. herbs to taste (any combination of oregano, basil, rosemary, etc.)
Coarse sea salt to dust top
In a large bowl, combine the flour, yeast, and salt. Add 3 TB. olive oil.
Gradually add the water until a dough forms. Add herbs now, if desired.
Gather the dough into a ball and transfer to a floured surface.
Knead until smooth and elastic, about 10 minutes. Add more flour if dough is sticky.
Place the dough in an oiled bowl, turn to coat. Cover and let rise in a warm place about 1 hour.
Position a rack in the lower portion of the oven and preheat to 400 degrees F.
Brush a 10x15'; baking sheet with 1/2'; sides with olive oil.
Punch down the dough and transfer to a floured surface.
Knead the dough a few times then form into a 4x8'; rectangle.
Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan.
Cover and let rise until 1'; high, about 30 minutes. Use your fingers to dimple the surface of the dough.
Brush the top with olive oil. Sprinkle with salt, if desired. Bake 30-40 minutes, or until brown.
Transfer to a wire rack and let cool in the pan for a few minutes.
Cut into squares and serve warm.
Ingredients:
9 Tbsp. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 tsp. salt (divided)
1 1/2 Tbsp. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130 degrees) milk
1 Tbsp. fresh rosemary leaves
Preparation:
Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Makes 6 - 8 servings.
At this time I do not know of a substitute for the semolina. Semolina can be found at many major grocery stores either with the pasta, or on the baking isle.
BECKY'S BREAD
8 c. hot water
1 c. shortening or oil
2 tbsp. salt
1 1/2 c. sugar (may decrease if desired)
2 eggs
10 lbs. flour
2 c. dry milk (optional)
8 pkg. yeast, dry
1 c. warm water
1 tbsp. sugar
1 qt. bowl
8 bread pans spread with shortening (don't use Pam or oil)
Mix 1 cup lukewarm water with 1 tablespoon sugar. Add 8 packages dry yeast. Set aside. Do not use metal, only wood or glass 1 quart bowl.
Mix all other ingredients except flour in very large bowl. Add yeast mixture after risen to very large bowl. Mix and add flour mixing as you go. Will make a stiff dough. Sprinkle board with flour. Knead 10 minutes. Put back in oiled bowl. Let rise 1 to 1 1/2 hours. Punch down. Split in 2. Let rise 1 to 1 1/2 hours in warm place covered with a towel. Punch down. Roll into a long roll. Cut into 8 sections. Put in bread pans. Rise 1 hour. Bake at 350 degrees for 30 to 40 minutes or until hollow sound when knock on bread. Oil or butter tops after take out of pans.
To make rolls: take part of dough, roll into balls, place close together. Bake after risen.
Any one have any good recipes for Puerto Rican bread pudding?
When I was a little girl I used to see a family member do this type of pudding with stale bread and I could not believe how good it could be! I have asked around and it seems that no one I know remembers how to do it. : (Any one have any good recipes for Puerto Rican bread pudding?
Warm Caramel Apple Bread Pudding
1 small loaf French bread
2 or 3 Granny Smith apples, sliced
1 pound caramels, melted
1 quart cream
6 eggs
4 ounces granulated sugar
1 teaspoon vanilla extract
Cut bread into cubes and toast. Place bread in buttered Pyrex dish, and alternate layers of caramel and apples until full.
Mix cream, eggs, sugar and vanilla extract. Pour over bread and apples. Bake at 300 degrees F in a water bath for 45 minutes to an hour, until set.
Honey Bread Pudding
1-2/3 cups day-old bread cubes
1/4 cup honey
2 tablespoons butter
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla
1-2/3 cups hot milk
Place bread cubes in small baking dish. Combine honey, butter, salt, eggs
and vanilla. Slowly stir in hot milk. Pour over bread. Place dish in pan of
hot water to depth of 1 inch. Bake at 350 degrees for 35 to 40 minutes or
until pudding is set. Makes 4 2/3-cup servings.
Maple Pecan Bread Pudding
4 cups French bread cubes
3 eggs, beaten
1%26amp;1/2 cups half and half or light cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup maple syrup or maple flavor syrup
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 3-inch piece stick cinnamon
1/3 cup small pecan halves, toasted
Preheat oven to 350
Place bread cubes in a 15 x 10 x 1-inch baking pan. Bake in the preheated
oven to 10-15 minutes or until toasted, stirring twice. Reduce oven
temperature to 325. Stir together beaten eggs, half and half, or light cream,
sugar, vanilla, and orange peel in a medium mixing bowl just until combined.
Divide bread cubes evenly among 4 8-to 10-ounce au gratin dishes or
individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake
in the 325 oven about 35 minutes or until a knife inserted near centers comes
out clean. Cool slightly. Meanwhile, combine orange juice, syrup, allspice,
cloves and cinnamon in a small saucepan. Heat to boiling; reduce heat. Cover
and simmer 10 minutes. Remove spices with a slotted spoon. Simmer uncovered,
about 8 minutes more or until reduced to 1/2 cup. Stir in toasted pecan
halves. Cool slightly. Spoon sauce over warm bread pudding. Serve at once.
Serves 4
Rainforest Cafe COCONUT BREAD PUDDING
1 lb. loaf of white bread, cut into 1-in. cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1 tbsp. vanilla extract
6 eggs
1 1/2 cups sugar
For Garnish:
Vanilla Ice Cream
Chocolate Shavings
Whipped Cream
Toasted Coconut
Powdered Sugar
Preheat oven to 350潞F.
Line bottom of a 10x13x3-in. pan with half of the white bread.
Evenly sprinkle half of the julienne apricots and half of the
shredded coconut over the white bread. Top that with the remaining
bread cubes and then the remaining apricots and coconut. Distribute
evenly.
In a sauce pan, heat milk, coconut cream, vanilla and granulated
sugar until the sugar completely dissolves and the milk is tepid but
not hot. Stir occasionally. Remove from heat.
In a separate mixing bowl, beat the eggs, then temper them by slowly
adding 1 cup of warm milk mixture while stirring. Slowly pour the
egg/milk mixture back in the warm milk and stir until well
incorporated.
Ladle the mixture over the bread, making sure all the bread gets
moist.Cover with foil and bake in a water bath for 1 hour. Remove
foil and bake for another 5-10 minutes until golden.
Serve warm with a scoop of vanilla ice cream on one side and whipped
cream on the other. Sprinkle whipped cream with chocolate shavings
and dust bread pudding with powdered sugar. Finish with toasted
coconut on the ice cream.
Serves 6-8Any one have any good recipes for Puerto Rican bread pudding?
Bread and Butter Pudding
8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
Powdered sugar, if desired
1. Heat oven to 350掳F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator
======
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350掳F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350掳F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made
=======
British Bread Pudding
INGREDIENTS
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
-----------------
Cinnamon Bread Pudding
INGREDIENTS
12 slices cinnamon bread, crusts removed
3 (1 ounce) squares semisweet chocolate
2 cups half-and-half cream
1 cup milk
4 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 4-6 minutes or until hot but not boiling. In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. Cover and microwave at 50% powder for 14-15 minutes or until a knife inserted near the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.
---------------
Caramel Bread Pudding
INGREDIENTS
6 slices day-old bread, cut into 1/2 inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
DIRECTIONS
Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.
Warm Caramel Apple Bread Pudding
1 small loaf French bread
2 or 3 Granny Smith apples, sliced
1 pound caramels, melted
1 quart cream
6 eggs
4 ounces granulated sugar
1 teaspoon vanilla extract
Cut bread into cubes and toast. Place bread in buttered Pyrex dish, and alternate layers of caramel and apples until full.
Mix cream, eggs, sugar and vanilla extract. Pour over bread and apples. Bake at 300 degrees F in a water bath for 45 minutes to an hour, until set.
Honey Bread Pudding
1-2/3 cups day-old bread cubes
1/4 cup honey
2 tablespoons butter
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla
1-2/3 cups hot milk
Place bread cubes in small baking dish. Combine honey, butter, salt, eggs
and vanilla. Slowly stir in hot milk. Pour over bread. Place dish in pan of
hot water to depth of 1 inch. Bake at 350 degrees for 35 to 40 minutes or
until pudding is set. Makes 4 2/3-cup servings.
Maple Pecan Bread Pudding
4 cups French bread cubes
3 eggs, beaten
1%26amp;1/2 cups half and half or light cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup maple syrup or maple flavor syrup
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 3-inch piece stick cinnamon
1/3 cup small pecan halves, toasted
Preheat oven to 350
Place bread cubes in a 15 x 10 x 1-inch baking pan. Bake in the preheated
oven to 10-15 minutes or until toasted, stirring twice. Reduce oven
temperature to 325. Stir together beaten eggs, half and half, or light cream,
sugar, vanilla, and orange peel in a medium mixing bowl just until combined.
Divide bread cubes evenly among 4 8-to 10-ounce au gratin dishes or
individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake
in the 325 oven about 35 minutes or until a knife inserted near centers comes
out clean. Cool slightly. Meanwhile, combine orange juice, syrup, allspice,
cloves and cinnamon in a small saucepan. Heat to boiling; reduce heat. Cover
and simmer 10 minutes. Remove spices with a slotted spoon. Simmer uncovered,
about 8 minutes more or until reduced to 1/2 cup. Stir in toasted pecan
halves. Cool slightly. Spoon sauce over warm bread pudding. Serve at once.
Serves 4
Rainforest Cafe COCONUT BREAD PUDDING
1 lb. loaf of white bread, cut into 1-in. cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1 tbsp. vanilla extract
6 eggs
1 1/2 cups sugar
For Garnish:
Vanilla Ice Cream
Chocolate Shavings
Whipped Cream
Toasted Coconut
Powdered Sugar
Preheat oven to 350潞F.
Line bottom of a 10x13x3-in. pan with half of the white bread.
Evenly sprinkle half of the julienne apricots and half of the
shredded coconut over the white bread. Top that with the remaining
bread cubes and then the remaining apricots and coconut. Distribute
evenly.
In a sauce pan, heat milk, coconut cream, vanilla and granulated
sugar until the sugar completely dissolves and the milk is tepid but
not hot. Stir occasionally. Remove from heat.
In a separate mixing bowl, beat the eggs, then temper them by slowly
adding 1 cup of warm milk mixture while stirring. Slowly pour the
egg/milk mixture back in the warm milk and stir until well
incorporated.
Ladle the mixture over the bread, making sure all the bread gets
moist.Cover with foil and bake in a water bath for 1 hour. Remove
foil and bake for another 5-10 minutes until golden.
Serve warm with a scoop of vanilla ice cream on one side and whipped
cream on the other. Sprinkle whipped cream with chocolate shavings
and dust bread pudding with powdered sugar. Finish with toasted
coconut on the ice cream.
Serves 6-8Any one have any good recipes for Puerto Rican bread pudding?
Bread and Butter Pudding
8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
Powdered sugar, if desired
1. Heat oven to 350掳F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
3. Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator
======
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350掳F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350掳F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made
=======
British Bread Pudding
INGREDIENTS
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
-----------------
Cinnamon Bread Pudding
INGREDIENTS
12 slices cinnamon bread, crusts removed
3 (1 ounce) squares semisweet chocolate
2 cups half-and-half cream
1 cup milk
4 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 4-6 minutes or until hot but not boiling. In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. Cover and microwave at 50% powder for 14-15 minutes or until a knife inserted near the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.
---------------
Caramel Bread Pudding
INGREDIENTS
6 slices day-old bread, cut into 1/2 inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
DIRECTIONS
Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold.
I have a Hamilton Beach multi-function flat bread maker with no recipes .Can anyone help me ?
Go to this page on the Hamiton Beach web site and download the pdf manual for your flatbread maker (I don't kow your exact model.)
It has recipes in the pdf file.
http://www.hamiltonbeach.com/use-and-car鈥?/a>I have a Hamilton Beach multi-function flat bread maker with no recipes .Can anyone help me ?
Check out this free cooking E-book, it might have what you're looking for.I have a Hamilton Beach multi-function flat bread maker with no recipes .Can anyone help me ?
Did you buy this from Hamilton Beach or another source because it comes with a recipe book! Maybe you can call or contact the company and ask them to send you a book or you can look on the net for recipes. Good luck!
If this isn't similar to your model, here are their customer service numbers to request a manual for it:
Hamilton Beach/Proctor-Silex, Inc. Customer Service:
USA: 800-851-8900
Canada: 1-800-267-2826
Mexico: 01 800 71 16 100
It has recipes in the pdf file.
http://www.hamiltonbeach.com/use-and-car鈥?/a>I have a Hamilton Beach multi-function flat bread maker with no recipes .Can anyone help me ?
Check out this free cooking E-book, it might have what you're looking for.I have a Hamilton Beach multi-function flat bread maker with no recipes .Can anyone help me ?
Did you buy this from Hamilton Beach or another source because it comes with a recipe book! Maybe you can call or contact the company and ask them to send you a book or you can look on the net for recipes. Good luck!
If this isn't similar to your model, here are their customer service numbers to request a manual for it:
Hamilton Beach/Proctor-Silex, Inc. Customer Service:
USA: 800-851-8900
Canada: 1-800-267-2826
Mexico: 01 800 71 16 100
Any recipes for olive oil bread that take under 1 1/4 hours?
I've been searching, but I can't find anything! Please help.Any recipes for olive oil bread that take under 1 1/4 hours?
Pita Bread
Source: Better Homes and Gardens
Prep: 30 minutes
Rise: 30 minutes
Bake: 5 minutes
Rating:
Rated by 2 visitors
Rate Recipe %26amp; Add Comments %26gt;%26gt;
View Comments %26gt;%26gt;
Ingredients
1-1/4 cups milk
2 tablespoons olive oil
3 cups bread flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
Directions
1. Add ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
2. Divide dough into 10 portions. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 6-inch circle. Cover dough and let rise about 30 minutes or until slightly puffed.
3. On a greased baking sheet arrange 2 to 3 dough rounds. Bake in a 450 degree F oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Remove from oven. Cool on a wire rack. Repeat with remaining dough. To serve, cut pita rounds in half and fill with filling or wrap bread around filling. Makes 10 pita bread rounds.
To make without a Bread Machine: In a large bowl combine 1 cup of the flour (or use all-purpose flour) and the yeast; set aside. In a small saucepan, combine milk, oil, sugar, and salt; heat to lukewarm (115 degrees F to 120 degrees F). Add milk mixture to flour mixture; beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat 3 minutes on high speed. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes); you may need up to 3 1/2 cups flour. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Punch dough down. Cover and let rest 10 minutes. Continue with step #2.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Parmesan Herb Breadsticks
Prep: 30 min.
Rise: 30 min.
Bake: 15 min.
Ingredients
1 cup water
2 tablespoons cooking oil or olive oil
2-1/3 cups bread flour
2/3 cup whole wheat flour
1/3 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1 slightly beaten egg white
1 tablespoon water
1 tablespoon grated Parmesan cheese
Directions
1. Add the first 8 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
2. Divide dough into 24 portions. On a lightly floured surface, roll each portion into an 8-inch-long rope. Place the ropes 2 inches apart, on greased baking sheets. Cover and let rise in a warm place about 30 minutes or until nearly double.
3. In a small bowl combine the egg white and 1 tablespoon water; brush over breadsticks. Sprinkle with the 1 or 2 tablespoons Parmesan cheese. Bake in a 350 degree F oven for 15 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 24 servings.
more:http://recipes.bhg.com/recipes/searchRes鈥?/a>Any recipes for olive oil bread that take under 1 1/4 hours?
If you're talking about a yeast bread, it's going to take longer than that. You have to give it time to rise, and then usually rise a second time. Not to mention the baking.
I used a packet of Ciabbatta bread mix once. It had olive oil in it and I'm sure it took less than that. Does that help or do you have to make it from scratch?
BECKY'S BREAD
8 c. hot water
1 c. shortening or oil
2 tbsp. salt
1 1/2 c. sugar (may decrease if desired)
2 eggs
10 lbs. flour
2 c. dry milk (optional)
8 pkg. yeast, dry
1 c. warm water
1 tbsp. sugar
1 qt. bowl
8 bread pans spread with shortening (don't use Pam or oil)
Mix 1 cup lukewarm water with 1 tablespoon sugar. Add 8 packages dry yeast. Set aside. Do not use metal, only wood or glass 1 quart bowl.
Mix all other ingredients except flour in very large bowl. Add yeast mixture after risen to very large bowl. Mix and add flour mixing as you go. Will make a stiff dough. Sprinkle board with flour. Knead 10 minutes. Put back in oiled bowl. Let rise 1 to 1 1/2 hours. Punch down. Split in 2. Let rise 1 to 1 1/2 hours in warm place covered with a towel. Punch down. Roll into a long roll. Cut into 8 sections. Put in bread pans. Rise 1 hour. Bake at 350 degrees for 30 to 40 minutes or until hollow sound when knock on bread. Oil or butter tops after take out of pans.
To make rolls: take part of dough, roll into balls, place close together. Bake after risen.
www.foodnetwork.com
No! Nothing will leaven in that time. But you could make chapatis.
Mix flour, olive oil and a little salt into a dough - rough quantities till it feels more or less right - can't remember if you put water in or not - think not.
Squish/roll into pancake shapes
Cook on a skillet or wok, nice and hot, basically dry-fry.
There you go - unleavened bread, ready in ten minutes.
Pita Bread
Source: Better Homes and Gardens
Prep: 30 minutes
Rise: 30 minutes
Bake: 5 minutes
Rating:
Rated by 2 visitors
Rate Recipe %26amp; Add Comments %26gt;%26gt;
View Comments %26gt;%26gt;
Ingredients
1-1/4 cups milk
2 tablespoons olive oil
3 cups bread flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
Directions
1. Add ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
2. Divide dough into 10 portions. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 6-inch circle. Cover dough and let rise about 30 minutes or until slightly puffed.
3. On a greased baking sheet arrange 2 to 3 dough rounds. Bake in a 450 degree F oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Remove from oven. Cool on a wire rack. Repeat with remaining dough. To serve, cut pita rounds in half and fill with filling or wrap bread around filling. Makes 10 pita bread rounds.
To make without a Bread Machine: In a large bowl combine 1 cup of the flour (or use all-purpose flour) and the yeast; set aside. In a small saucepan, combine milk, oil, sugar, and salt; heat to lukewarm (115 degrees F to 120 degrees F). Add milk mixture to flour mixture; beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat 3 minutes on high speed. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes); you may need up to 3 1/2 cups flour. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Punch dough down. Cover and let rest 10 minutes. Continue with step #2.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Parmesan Herb Breadsticks
Prep: 30 min.
Rise: 30 min.
Bake: 15 min.
Ingredients
1 cup water
2 tablespoons cooking oil or olive oil
2-1/3 cups bread flour
2/3 cup whole wheat flour
1/3 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1 slightly beaten egg white
1 tablespoon water
1 tablespoon grated Parmesan cheese
Directions
1. Add the first 8 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
2. Divide dough into 24 portions. On a lightly floured surface, roll each portion into an 8-inch-long rope. Place the ropes 2 inches apart, on greased baking sheets. Cover and let rise in a warm place about 30 minutes or until nearly double.
3. In a small bowl combine the egg white and 1 tablespoon water; brush over breadsticks. Sprinkle with the 1 or 2 tablespoons Parmesan cheese. Bake in a 350 degree F oven for 15 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 24 servings.
more:http://recipes.bhg.com/recipes/searchRes鈥?/a>Any recipes for olive oil bread that take under 1 1/4 hours?
If you're talking about a yeast bread, it's going to take longer than that. You have to give it time to rise, and then usually rise a second time. Not to mention the baking.
I used a packet of Ciabbatta bread mix once. It had olive oil in it and I'm sure it took less than that. Does that help or do you have to make it from scratch?
BECKY'S BREAD
8 c. hot water
1 c. shortening or oil
2 tbsp. salt
1 1/2 c. sugar (may decrease if desired)
2 eggs
10 lbs. flour
2 c. dry milk (optional)
8 pkg. yeast, dry
1 c. warm water
1 tbsp. sugar
1 qt. bowl
8 bread pans spread with shortening (don't use Pam or oil)
Mix 1 cup lukewarm water with 1 tablespoon sugar. Add 8 packages dry yeast. Set aside. Do not use metal, only wood or glass 1 quart bowl.
Mix all other ingredients except flour in very large bowl. Add yeast mixture after risen to very large bowl. Mix and add flour mixing as you go. Will make a stiff dough. Sprinkle board with flour. Knead 10 minutes. Put back in oiled bowl. Let rise 1 to 1 1/2 hours. Punch down. Split in 2. Let rise 1 to 1 1/2 hours in warm place covered with a towel. Punch down. Roll into a long roll. Cut into 8 sections. Put in bread pans. Rise 1 hour. Bake at 350 degrees for 30 to 40 minutes or until hollow sound when knock on bread. Oil or butter tops after take out of pans.
To make rolls: take part of dough, roll into balls, place close together. Bake after risen.
www.foodnetwork.com
No! Nothing will leaven in that time. But you could make chapatis.
Mix flour, olive oil and a little salt into a dough - rough quantities till it feels more or less right - can't remember if you put water in or not - think not.
Squish/roll into pancake shapes
Cook on a skillet or wok, nice and hot, basically dry-fry.
There you go - unleavened bread, ready in ten minutes.
Where can you find FREE recipes for making bread?
Please, I really want to know the best website!!Where can you find FREE recipes for making bread?
allrecipes.com My all time favorite
http://allrecipes.com/Recipes/Baking/Bre鈥?/a>Where can you find FREE recipes for making bread?
Yahoo Food!!!
try www.gracefoods.com
THAT WOULD FOOD TV,, LOOK UP THE PAUL DEAN TV SHOW. YOU;LL FIND SOME GOOD ONES.
Here are a few links:
http://www.cookingbread.com/
http://www.upword.com/bread/home.html
http://www.redstaryeast.com/
Have a great day!!
A very good website is:
http://www.allrecipes.com
I use it for all my recipes, and am satisfied every single time. There are a variety of recipes to choose from, and they're all free!! You can even search by ingredients!!
Good luck!
try this out!!!!
http://www.cooksrecipes.com/category/bre鈥?/a>
foodnetwork.com or Pillsbury.commakeup skin
allrecipes.com My all time favorite
http://allrecipes.com/Recipes/Baking/Bre鈥?/a>Where can you find FREE recipes for making bread?
Yahoo Food!!!
try www.gracefoods.com
THAT WOULD FOOD TV,, LOOK UP THE PAUL DEAN TV SHOW. YOU;LL FIND SOME GOOD ONES.
Here are a few links:
http://www.cookingbread.com/
http://www.upword.com/bread/home.html
http://www.redstaryeast.com/
Have a great day!!
A very good website is:
http://www.allrecipes.com
I use it for all my recipes, and am satisfied every single time. There are a variety of recipes to choose from, and they're all free!! You can even search by ingredients!!
Good luck!
try this out!!!!
http://www.cooksrecipes.com/category/bre鈥?/a>
foodnetwork.com or Pillsbury.com
Need recipes for the bread-man tr-441 bread machine?
I have the instruction manual for the tr-441 breadman bread machine but have lost the receipe book that came with the machine , would like to get a copy of this book or the receipes that are in the book seems like the book was small about 8 pages .Need recipes for the bread-man tr-441 bread machine?
I found this for you and Hope It Helps;;;
http://www.megaheart.com/breadmachine_ma鈥?/a>
I found this for you and Hope It Helps;;;
http://www.megaheart.com/breadmachine_ma鈥?/a>
I need dairy free/pasta,bread,rice,flour free recipes?
I would go totally vegetarian but my husband enjoys eating meat. Unfortunately he is diabetic and so we need some good recipes that he will enjoy. No fish. I would also like to find a good bread recipe that requires little or no white flour.
Thanks!I need dairy free/pasta,bread,rice,flour free recipes?
Since you asked for a recipe that requires little or no white flour, I was wondering if you knew that 40% of diabetics have celiac disease, making them intolerant to gluten (i.e., white flour).
I have an easy bread recipe that is high-protein and uses no white flour:
http://www.elanaspantry.com/2008/01/02/s…
Here is a recipe for rosemary apple chicken:
http://www.elanaspantry.com/2007/11/04/r…
Both of these recipes are dairy and flour free.
Here is also a muffin recipe that I wrote in case you are looking for something sweet, but ok for a diabetic:
2 1/2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grapeseed oil
1/2 cup agave
3 eggs
1 teaspoon lemon zest
1. Combine almond flour, salt, baking soda and cranberries in a large bowl
2. Combine oil, agave eggs and lemon zest in a smaller bowl
3. Stir wet ingredients into dry
4. Place in lined muffin tins and bake at 350 for 25-30 minutes
5. Cool and serve
I hope this helps with your search for healthy recipes.I need dairy free/pasta,bread,rice,flour free recipes?
i eat fish is a gd things for meat i can't stand meat make me wishing to be sicks always
also am diabetic with tolerance to meat
Check your local library for cookbooks
Dairy free, check on line with the Diabetic Associations
http://allrecipes.com/Recipes/Healthy-Li…
http://www.recipezaar.com/recipes/lactos…
I found many recipes that will really help you on a web site I use all the time. And there is a community board where you can ask this same question and the people on the site will help you they are really friendly. the web site is
www.allrecipes.com
and you can sign on and start searching for recipes on there they have a little bit of everything you could want! I hope this helps let me know
all bread needs white flour to have a good structure. Putting your husband on a vegan or vegitarian diet is not healthy for him at all! I'm a Type 1 for 26 years and that is to many carbs to handle a diabetic needs lots of protein as well as a few carbs to stay healthy ask his MD before changing his diet. You could unwillingly on unknowlingly do him great harm.Here is my sourdough recipe I use with a 2 part white flour to 1 part whole wheat flour combination for the best results.
BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.
To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1'; - 1 1/2'; and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy ';crusty'; crust use steam during the first 5 - 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
You can find really good recipes in this website: www.fatfreevegan.com.
They do have bread recipes that requires only whole flour.
I already tried the ';pitta'; and ';chapata'; recipes, and it's just excellent! And fat free vegan! Very good for you and for your husband.
Good luck!
Thanks!I need dairy free/pasta,bread,rice,flour free recipes?
Since you asked for a recipe that requires little or no white flour, I was wondering if you knew that 40% of diabetics have celiac disease, making them intolerant to gluten (i.e., white flour).
I have an easy bread recipe that is high-protein and uses no white flour:
http://www.elanaspantry.com/2008/01/02/s…
Here is a recipe for rosemary apple chicken:
http://www.elanaspantry.com/2007/11/04/r…
Both of these recipes are dairy and flour free.
Here is also a muffin recipe that I wrote in case you are looking for something sweet, but ok for a diabetic:
2 1/2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grapeseed oil
1/2 cup agave
3 eggs
1 teaspoon lemon zest
1. Combine almond flour, salt, baking soda and cranberries in a large bowl
2. Combine oil, agave eggs and lemon zest in a smaller bowl
3. Stir wet ingredients into dry
4. Place in lined muffin tins and bake at 350 for 25-30 minutes
5. Cool and serve
I hope this helps with your search for healthy recipes.I need dairy free/pasta,bread,rice,flour free recipes?
i eat fish is a gd things for meat i can't stand meat make me wishing to be sicks always
also am diabetic with tolerance to meat
Check your local library for cookbooks
Dairy free, check on line with the Diabetic Associations
http://allrecipes.com/Recipes/Healthy-Li…
http://www.recipezaar.com/recipes/lactos…
I found many recipes that will really help you on a web site I use all the time. And there is a community board where you can ask this same question and the people on the site will help you they are really friendly. the web site is
www.allrecipes.com
and you can sign on and start searching for recipes on there they have a little bit of everything you could want! I hope this helps let me know
all bread needs white flour to have a good structure. Putting your husband on a vegan or vegitarian diet is not healthy for him at all! I'm a Type 1 for 26 years and that is to many carbs to handle a diabetic needs lots of protein as well as a few carbs to stay healthy ask his MD before changing his diet. You could unwillingly on unknowlingly do him great harm.Here is my sourdough recipe I use with a 2 part white flour to 1 part whole wheat flour combination for the best results.
BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.
To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1'; - 1 1/2'; and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy ';crusty'; crust use steam during the first 5 - 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
You can find really good recipes in this website: www.fatfreevegan.com.
They do have bread recipes that requires only whole flour.
I already tried the ';pitta'; and ';chapata'; recipes, and it's just excellent! And fat free vegan! Very good for you and for your husband.
Good luck!
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