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A Lifetime of Creations
Quick Breads and Yeast Breads
Banana Nut Bread
Recipe from foodnetwork.com
Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
Directions
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
Best Zucchini Bread Ever
Best Zucchini Bread Ever
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 minutes
Yield: 2 loaves
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 teaspoons vanilla extract
Optional ¼ cup raisins
Instructions
Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
Shred zucchini, lightly packing it down as you measure it.
In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
Pour half of the batter into each prepared pan.
Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
Remove from the pans and cool on wire racks.
Pumpkin Bread
By: Laurie Bennet on allrecipes.com
Downeast Maine Pumpkin Bread
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
Prep:
15 mins
Cook:
50 mins
Total:
1 hr 5 mins
Servings:
24
Yield:
3 - 7x3 inch loaf pans
Ingredients
Ingredient Checklist
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
Step 2
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Step 3
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutrition Facts
Per Serving:
263 calories; protein 3.1g; carbohydrates 40.6g; fat 10.3g; cholesterol 31mg; sodium 305.4mg.
Lemon Poppy Seed Bread
From: cookingclassy.com
Lemon Poppy Seed Bread
My favorite lemon poppy seed bread! It's brimming with bright lemon flavor, perfectly sweetened and it has a deliciously soft texture.
Servings: 10
Prep25 minutes
Cook45 minutes
Ready in: 1 hour 15 minutes
Ingredients
1 2/3 cups all-purpose flour
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
2 Tbsp lemon zest (from about 3 lemons)
1/2 cup unsalted butter , at room temperature
3 large eggs , at room temperature
1/2 tsp vanilla extract
1/4 cup + 2 Tbsp sour cream
1/4 cup milk
2 Tbsp fresh lemon juice
Lemon Glaze
1/4 cup granulated sugar
3 Tbsp fresh lemon juice
Instructions
Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside.
Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow.
Add butter to sugar mixture and whip on medium speed until pale and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.
In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (about room temp).
Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition.
Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs).
Remove from oven and allow to cool 5 minutes in loaf pan, then invert loaf onto a wire rack.
Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
Brush top of bread with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed).
Let loaf cool on wire rack (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
Lemon Blueberry Bread
From: tasteofhome.com
Lemon Blueberry Bread
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 1 hour + coolingYIELD: 1 loaf (16 slices).
Ingredients
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar
Directions
1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. Combine glaze ingredients; drizzle over warm bread. Cool completely.
Easy Yeast Bread
Easy Perfect Yeast Bread
The easiest yeast bread I've ever made. So good that I make it several times each month. Makes 2 loaves, so you can share or freeze one for later.
Cook Time 40 mins
Total Time 40 mins
Course: Bread
Cuisine: American
Servings: 2 loaves
Author: Melanie - Gather for Bread
Ingredients
1 tablespoon active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water not over 110°F
5 1/2 to 6 cups All-Purpose Flour
cornmeal or flour for dusting
boiling water
Instructions
In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it:
Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
Place an aluminum roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.
Alternate method:
For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
* If you don't have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.