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Breads
A & M Cafe Fry Bread
Source: A & M Cafe, Interior, South Dakota
2 cups flour
1 Tbsp baking powder
1 tsp salt
1/4 cup sugar
1 cup water (approximately)
Mix the first 4 ingredients. Add the water. Let
sit 1/2 hour. Pat on
floured surface until about 1/4-inch thick. Deep
fry until golden
brown.
This cafe is famous for their fry bread which they
stuff with omelet
ingredients like a soft taco or wrap.
Chocolate Cherry Challah Bread
Source: Jerseygirl @ Recipes from friends
(JG note....I'm personally not into olive oil...I
would assume that
this bread will be fine using vegetable oil if you
wish.)
Servings: 12
Prep Time: 3 hours
Cook Time: 30 minutes
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 package active dry yeast
- 3/4 cup water
- 1/2 cup granulated sugar
- 1/4 cup CARAPELLI® Light Olive Oil
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup chopped natural almonds, toasted
- 1/3 cup dried cherries
- 1 tablespoon finely grated orange peel
- Melted white chocolate, milk chocolate and dark
chocolate
In large mixing bowl, stir together 1 cup flour,
cocoa powder and
yeast; set aside. Heat water, sugar, olive oil and
salt until just
warm (120° to 130°F). Add olive oil mixture to the
flour mixture.
Add the eggs. Beat with an electric mixer on low
to medium speed for
30 seconds; scraping sides of bowl. Beat mixture
on high speed for 3
minutes. Using a wooden spoon stir in the almonds,
cherries and
orange peel. Stir in as much of the remainng flour
as possible.
Turn dough out onto a lightly floured surface.
Knead in enough of
the remaining flour to make a soft dough that is
smooth and elastic.
Shape dough into a ball and place into a lightly
oiled bowl. Turn to
grease all sides of the dough and let dough rise
in a warm place
1-1/2 hours or until double in size. Punch dough
down. Turn dough
onto a lightly floured surface. Divide dough into
thirds. Cover and
let rest for 10 minutes. Meanwhile, lightly brush
a baking sheet
with a small amount of CARAPELLI® light olive oil.
Shape each portion of dough into a 16-inch rope
(for a total of 3
ropes). Line ropes up about 1-inch apart on
prepared baking sheet.
Starting in the middle of the ropes, loosely braid
by bringing the
left rope under the center rope. Next bring the
right rope over the
new center rope. Repeat to the end. On the other
end, braid by
bringing alternate ropes over center rope from
center to end. Press
ends together to seal and tuck under. Cover and
let rise 1 hour or
until double in size. Heat oven to 375°F.
Bake bread 25 minutes or until bread sounds hollow
when tapped.
Remove bread from baking sheet and cool on a wire
rack. When cool,
drizzle bread with melted chocolates. Beverage
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Apple Cheddar Bread
Source: FoodTV
1/4 c butter
1/4 c shortening
2/3 c sugar
2 eggs, beaten
1 1/2 c grated cooking apples, including juice
(Granny Smith, Fuji, Rome, or use a combination)
1/2 c grated sharp Cheddar cheese
1/2 c chopped nuts (walnuts, pecans, cashews, etc)
2 c AP flour
1 1/2 ts baking powder
1/2 ts baking soda
1/2 ts salt
Preheat oven to 350F.
1.Cream butter, shortening and sugar. Add beaten
eggs and mix well.
2.Add apples, cheese and nuts. Add sifted dry
ingredients and mix lightly.
2.Bake in a greased 9x5 loaf pan for 50-60 minutes
or three small loaf pans for 30-35 minutes. Cool
on a wire rack.
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Bacon Cheddar Pull-Apart Bread
2-3 cups of your favorite shredded cheddar cheese
blend. I use Sargento Chef's Blend 4 State
Cheddar blend.
1 large round loaf of soft bread (like a French or
Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet
Cut bread in 3/4-inch intervals, being careful to
not cut all the way through. Cut again, crosswise, not cutting
all the way
through. Place cheese in between all cuts: sprinkle with
bacon. Blend melted
butter and Ranch mix and drizzle over top of bread evenly.
Wrap in foil and bake at 350 degrees for 15 minutes; uncover
and bake 10 minutes more. Serve hot
and pull apart pieces from loaf to eat!
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Blueberry Quick Bread
Source: TOH
SERVINGS: 24
CATEGORY: Lower Fat
METHOD:
Baked
TIME: Prep: 25 min. Bake: 50 min. + cooling
Ingredients:
2/3 cup butter, softened
1-1/4 cups
sugar blend
2 eggs
4 egg whites
1-1/2 teaspoons lemon juice
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 cups fresh or frozen
blueberries
1 cup canned unsweetened crushed pineapple, drained
1/2 cup chopped pecans or walnuts
1/2 cup flaked coconut
Directions:
In a large bowl, cream butter and sugar blend. Add the eggs, egg whites and
lemon
juice; mix well. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk. Fold in the
blueberries, pineapple, pecans and
coconut.
Transfer to two 8-in. x 4-in. loaf pans coated with
cooking spray. Bake at
350° for 50-60 minutes or until a toothpick inserted near the center comes out
clean. Cool
for 10 minutes before removing from pans to wire racks. Yield: 2
loaves (12 slices each). Editor's Note: This recipe was
tested with Splenda
sugar blend. If using frozen blueberries, do not thaw before adding to batter.
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Candy Cane Bread
Source: Chris WebAdmin. of RecipesNow.com
2 c Flour
1/4 c
Packed brown sugar
2 ts Baking powder
1/2 ts Salt
1/2
c Margarine
1/4
c Chopped nuts
1 Egg, beaten
1/2
c Milk
Red and
Green decorator - Icing (optional)
Powdered sugar Icing (see below)
Directions:
Grease
a cookie sheet and set aside. Stir together flour,
brown sugar, baking powder and salt. Cut in margarine until
mixture resembles coarse crumbs. Add the nuts. Combine the egg
and milk.
Stir
into the flour mixture just til moistened. On a lightly
floured surface, pat dough into a 10 x 7" rectangle. Cut
crosswise into 1" wide strips.
Twist each strip by holding both ends. Bend 1 end to form
candy cane shape. Place candy canes several inches apart on
cookie sheet. Bake in a 425F oven for 10 minutes or til light
brown.
Carefully
remove to a wire rack to cool. Frost with decorator
icing or with powdered sugar icing.
Powdered Sugar Icing
In a small bowl combine 2 cups powdered sugar and enough milk
to make of drizzling consistency (about 3 tb) Drizzle over
cooled candy canes.
Serving Size: Makes 10 candy canes
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Cranberry Cinnamon
Bread
Looking for a delicious free bread machine recipe? Try Cranberry Cinnamon Bread! It's a fantastic snack or sidedish for any meal. Warm or cold, it's fantastic. Serves: 16 Ingredients / tablespoon yeast 2
/ cups bread flour 1 tablespoon
sugar 1 tablespoon lemon peel,
grated 1 tablespoon milk, powdered / tablespoon salt 1 teaspoon cinnamon 1 tablespoon oil 1
/ cups water 1 cup cranberries Instructions 1. Bring ingredients except cranberries to room temp and add to machine, in order. 2. Set darkness control to 10 o'clock. 3. Select "white bread" and press Start. 4. Add cranberries at beep, 88 minutes into cycle. Notes Looking for more ways to use your bread machine? Don't miss 24 Fantastic Bread Machine Recipes and Tipsfor
Amazing Bread! © Copyright 2013 Prime
Publishing, LLC. All rights
reserved. www.recipelion.com
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GARLIC
PARMESAN PULL APART BREAD
1 can of refrigerated Grands biscuits
1/2 stick of butter 3 cloves of garlic, minced
1/2 cup grated
Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Preheat the oven
to 350 degrees. Throw the cold 1/2 stick
of butter in a bundt pan and let it melt in the
preheating oven.
While the butter
melts, cut the Grands biscuits into
quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning,
and Parmesan cheese together.
Once the butter
is melted, add the biscuit mixture,
sprinkling with any cheese and garlic that
gets let behind in the bowl.
Bake at 350 degrees
for 20- 22 minutes until golden brown.
Turn out on a dish and enjoy!
amandathevirtuouswife.com
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Low-Sugar Cranberry Orange Bread
Source: Quaker Oats Company.
2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar or 2 tablespoons heat-stable sugar
substitute equal to 1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup fat-free milk
3/4 cup egg substitute or 3 large whole eggs
1/3 cup Tropicana® orange juice
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup chopped cranberries, fresh or frozen (thawed)
1/4 cup chopped nuts (optional)
Heat oven to 350°F. Grease and flour 9 x 5-inch loaf pan.
In large bowl, combine flour, oats, sugar or sweetener, baking
powder, baking soda and salt; mix well.
In medium bowl, combine milk, egg substitute, orange juice,
oil and orange peel; blend well. Add to dry ingredients all at
once; stir just until dry ingredients are moistened. (Do not
overmix.)
Stir
in cranberries and nuts. Pour batter into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center
comes out clean. Cool in pan on wire rack 10 minutes. Remove
from pan. Cool completely. Store tightly wrapped.
Makes 1 loaf (16 servings).
Cook’s Tip: To toast nuts for extra flavor, spread evenly in
shallow baking pan. Bake at 350°F for 5 to 7 minutes or until
light golden brown, stirring occasionally. Cool completely
before using.
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