Pakistani Cooking Recipes

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New Breads Baking Recipes

Banana Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


2 c Flour; all purpose
1/2 c Butter; or other shortening
1 c Sugar
1/2 ts Baking soda
2 Eggs
1/2 ts Salt
1/2 ts Baking powder
3 Bananas; mashed
1/2 c Nut meats; or raisins

Mix well and turn in well greased loaf pan. Bake in moderate oven 350
F for 45 minutes. Remove from oven, let stand in pan a few minutes,
then remove to cool.


Yields
1 Servings

Comments

Tomato Garlic Bread (vegan)

· Filed under Breads Baking Recipes

Ingrients & Directions


1 Loaf italian or french bread -garlic
Fresh tomatoes Salt
Garlic powder, or crushed Oregano

Slice a loaf of bread and lay out pieces face up on a baking sheet.
Cut fresh tomatoes in half (1 tomato does six slices) and holding them
like half a lemon, crush them over your bread, leaving behind juice
and bits of tomato.
Sprinkle with garlic powder, salt and oregano to taste.
Place on top rack of oven and broil 1-2 mins or until edges turn
brown. Turn off oven and move bread to lower shelf and leave in oven
3-5 mins. This will make the bread more crispy.

Recice from Veggie Life recipe pages


Yields
1 servings

Comments

Honey Peasant Bread: Dg #4

· Filed under Breads Baking Recipes

Ingrients & Directions


1 posted by gaye levy dtxt63a
1 1/2 c water
1 1/2 ts honey
1/3 ts salt
1 vital gluten see below **
3 c whole wheat flour
1 1/2 ts yeast

From The Breadmachine Cookbook IV, Donna German. Medium Loaf. Use 1
1/2 TBL to 3 TBL Vital Gluten (optional).
Yields
1 servings

Comments

Bread Pudding Sauce

· Filed under Breads Baking Recipes

Ingrients & Directions


1/2 c Butter
1 1/2 c Powdered sugar
2 ea Egg yolks
1/2 c Bourbon (more or less, to ta

Cream butter & sugar over medium heat til all butter is absorbed.
Remove from heat and blend in egg yolks. Gradually add bourbon, to
taste, stirring constantly. Sauces thickens as it cools. Serve warm
over warm bread pudding. (Can be refrigerated & reheated for a day
or two.)
For variety, substitute your choice of fruit juice or liquer for the
whiskey — or use a combination — to complement flavors in the bread
pudding. (eg, if you use coconut in the BP, substitute pina colad
for some of the milk in the BP recipe, and maybe 6T rum and 2T pina
colada in the sauce.)
Yields
1 Servings

Comments

Portuguese Sweet Bread Abm

· Filed under Breads Baking Recipes

Ingrients & Directions


1 c Evaporated Milk
3 tb Unsalted Butter; cut into
-pieces
2 Eggs
1 1/2 ts Lemon Rind; finely minced
1 ts Vanilla Extract
6 tb Sugar
1 ts Salt
1/4 ts Asorbic Acid
3 c Bread Flour
2 ts Yeast

Place all ingredients in machine, program for white or sweet bread.
Press start.


Yields
8 Servings

Comments

Breadsticks (plain Or Seeded)

· Filed under Breads Baking Recipes

Ingrients & Directions


2/3 c Warm (110 F.) water
1/2 ts Sugar
1 pk Dry yeast
1 ts Salt
2 tb Olive oil
2 c A/P flour, or as needed

OPTIONAL
4 ts Fennel or caraway seeds OR
2 tb Poppy seeds

Combine the water, sugar, and yeast in a small bowl and let work till
foamy, abt. 10 min.

In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1
1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change
to dough hook and on low speed, continue to add remainder of flour as
needed to make med. stiff dough. Increase speed to med. and continue to
mix untill dough cleans bowl completely. Turn into greased bowl and flip so
that greased side is up. Cover bowl with plastic, and let rise till
doubled in bulk.

When proof is complete, punch dough down and knead in seeds if desired.
Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto
lightly floured working surface and divide into 32 pcs. and lay plastic
over. Roll one at a time to form rope about 7 or 8″ long (they’ll be very
thin). Place on lightly greased baking sheets and proof once more until
doubled. Preheat oven to 325 F.

Bake on shelf in center of oven untill stick are nicely browned all over.
After 5 min., and without removing from oven, spray with water using
trigger type sprayer OR place ice cubes in bottom of oven. Repeat after 5
more min., then complete baking. Cool on racks, store airtight. Will keep
for weeks.

From

Yields
32 Servings

Comments

Cranberry Bread Ii

· Filed under Breads Baking Recipes

Ingrients & Directions


2 tb Shortening
2 c Flour
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Soda
1/2 ts Salt
2 ts Grated orange peel
Juice of 1 orange
1 1/2 c Shredded Cheddar cheese
1 Egg; beaten
1 c Cranberries; halved
1/2 c Walnuts; chopped

Heat oven to 350. Grease loaf pan, 9x5x3. Cut shortening into flour,
sugar,baking powder, soda, salt and peel. Add water to juice to measure 3/4
cup: blend in with cheese and egg. Fold in cranberries and nuts. Bake in
prepared pan 60 to 70 minutes. Let loaf stand 8 hours before slicing.


Yields
1 Servings

Comments

Molasses Wheat Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1 Lb Loaf:; (1 1/2 Lb Loaf):
1 1/2 c Water; (1 cup)
1/2 tb Vegetable oil; (1 tb)
1 1/2 tb Molasses; (2 tb)
1 1/2 tb Honey; (2 tb)
1/2 Egg; (1)
3/4 ts Salt; (1 ts)
3 tb Wheat germ; (1/4 c)
3 tb Whole bran cereal; (1/4 c)
3 tb Rolled oats; (1/4 c)
1 1/8 c Whole wheat flour; (1 1/2 c)
1 1/8 c Bread flour; (1 1/2 c)
3 tb Instant Dry Milk; Powder,
-(1/4 C)
1 1/2 tb Gluten Flour, 100%; not
-used, (2 tb)
1 1/2 ts Yeast; Rapid Or Quick,

–2 T–

Wheat Bread from one of Donna German’s cook books (the only bread machine
book I seem to be able to get in England at present). The bread calls for
1.5 tb honey and 1.5 tb molasses in a 1 lb loaf. It rose well, but when I
took it out of the machine the crust had separated from the bread, so if I
wanted I could easily have peeled off the top and bottom crusts. Does
anyone know why this is? Is it because of the high sugar content? The whole
recipe follows so that you can have some idea perhaps of what may have gone
wrong.

2 lb loaf:
1 1/2 c water
1 1/2 T vegetable oil
2 1/2 T molasses
2 1/2 T honey 1 egg
1 t salt
1/3 c wheat germ
1/3 c whole bran cereal
1/3 c rolled oats
2 c whole-wheat flour
2 c bread flour
1/3 c instant dry milk powder 2 Tgluten flour, 100% (not used)
2 t yeast, rapid-rise ORquick

Cycle white, wheat, sweet, timed.


Yields
10 Servings

Comments

Olive-and-rosemary Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1 pk Active dry yeast
2 c Warm water; 110? to 115?F
2 tb Sugar
4 c Bread flour; unsifted
1/4 c Green olives; pitted
1/4 c Olives; jumbo, oil cured,
-pitted
2 tb Dried rosemary
1/2 ts Salt
1 tb Olive oil

In large bowl, sprinkle yeast into 1/2 cup water. Stir in the sugar and let
mixture stand until foamy–about 5 minutes.

With wooden spoon, beat 3 1/2 cups flour, remaining 1 1/2 cups water, and
the olives, rosemary, and salt into yeast mixture until combined.

Turn dough out onto lightly floured surface. Knead dough, adding remaining
flour as mecessary to prevent sticking, until smooth and elastic–about 10
minutes.

Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning
to bring oiled side up. Cover with clean cloth; let dough rise in warm
place until double in size–about 1 1/2 hours.

Lightly grease 2 baking sheets. Divide dough into quarters; shape each
quarter into 8- by 3-inch loaf. Place 2 loves on each greased sheet; cover
loosely with clean cloth and let rise in warm place until double in
size–about 40 minutes.

Heat oven to 400?F. When loaves have doubled, brush tops with olive oil.
Bake 25 to 30 minutes or until lightly browned and loaves sound hollow when
tapped on top. Cool in wire rack at least 10 minutes before serving.

NOTES : Diners at Cafe Juanita look forward to the warm, fresh-baked loav=
es of this herb-and-olive-flecked bread, one of the restaurant’s specialt=
ies.
Yields
4 Servings

Comments

Gingerbread Waffles (low-cal)

· Filed under Breads Baking Recipes

Ingrients & Directions


1/4 c Light margarine; at room
-temperature
1/4 c Honey
1/2 c Molasses
1/4 c Fat-free egg substitute
1 c Low-fat (2%) milk
2 c Sifted unbleached flour or
-(whole wheat flour for
-added fiber)
1 1/2 ts Baking powder
1 ts Cinnamon
1 ts Ground ginger
1/4 ts Allspice
2 Egg whites

Date: Fri, 21 Jun 1996 14:16:26 EDT

From: diane DIANELM@UGA.CC.UGA.EDU
Preheat a waffle iron. In a large bowl, beat the margarine, honey and
molasses until well-blended. Beat in the egg substitute and milk. In a
medium bowl, whisk the flour, baking powder, cinnamon, ginger and allspice.
Stir the dry ingredients into the wet mixture just enough to moisten all
ingredients. In a clean, dry medium bowl, beat the egg whites until stiff.
Gently fold the whites into the batter. Bake in the waffle iron until
lightly browned, about 5 to 7 minutes. Makes 6 waffles. Top with fresh
fruit.

Per waffle: 343 calories, 7.8 g fat (21% of calories), 3 mg cholesterol,
200 mg sodium, 1.1 g dietary fiber.

Quick & Healthy Cooking – January 1995

EAT-L DIGEST 20 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings

Comments

Banana Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


2 c Flour
1 c Sugar
1/3 c Oil
2 Eggs
1 ts Baking soda
1 ts Vanilla
1/2 ts Salt
4 Bananas

mash bananas and mix with other ingredients. Bake at 350 for 50 minutes.

From

Yields
10 Servings

Comments

Instant Chocolate Quickbread (vegan, Has Honey)

· Filed under Breads Baking Recipes

Ingrients & Directions


1 1/2 c Flour 3/4 c Peanut butter
4 tb Honey 1 tb Baking powder
3/4 c Choc chips 1 ts Salt

Mix the ingredients. Add water until a bread dough consistency
(smooth not wet) is achieved. Form into generaous bite sized balls.
Microwave on high 5 minutes.

From Tom’s Vegan Dessert Page on the WWW


Yields
1 servings

Comments

Honey Granola Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1 1/4 c water
2 1/4 c bread flour
3/4 c whole wheat flour
2 tb dry milk
1 1/2 ts salt
2 tb applesauce
2 tb honey
1/2 c granola
1/3 c chopped walnuts (0ptional)
3 ts yeast or
2 ts fast acting yeast

From Pillsbury leaflet. 3/22/93
Yields
1 servings

Comments

Bread Pudding Made With White Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1/2 lb Firm white bread
1/2 c Raisins
1 c Sugar
1 tb Cornstarch
1 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
8 Large eggs
6 c Milk
1 tb Vanilla

Preheat oven to 350 degrees. Toast bread on baking sheet until
golden. Cool. Cover raisins in hot water and soak. Combine sugar,
corstarch, cinnamon, salt, and nutmeg. Whisk eggs then gradually
whisk in sugar mix. Whisk in sugar mix, milk, vanilla. Spread toast
in a 13×9 glass baking dish. Pour egg mix over bread.
Drain raisins and sprinkle over top. Bake 50 minutes until top is
golden and center is just set. Let stand at least 10 minutes.
Yields
12 Servings

Comments

Portuguese Sweet Bread (pao Doce [part 1])

· Filed under Breads Baking Recipes

Ingrients & Directions


2 pk Active dry yeast
1 1/4 c Warm water (110 – 115
-degrees), divided
3/4 c Sugar, divided
1/3 c Low fat dry milk
5 1/2 To 6 cups bread flour,
-divided
1 ts Salt
3 Eggs, slightly beaten
1/2 c (1 stick) butter, room
-temperature
1 Egg for glaze
-coarsely granulated sugar
1/4 c Dried currants (optional)

Dissolve yeast in 1/4 cup of the water in large bowl of mixer.
Sprinkle 1 tsp of the sugar on top and let stand until bubbly, about
5 minutes. Stir in remaining water, sugar, dry milk and 2 1/2 cups of
the flour. Beat on medium speed 2 minutes. Reduce mixer speed to
slow, and add salt, eggs and butter. Blend well. Add remainder of
flour a little at a time. When dough begins to get stiff for beaters,
change to dough hook. Enough flour is added when mixture forms a soft
ball which gathers around dough hook and follows hook around bowl. If
mixer doesn’t have a dough hook, mix by hand with a spoon. Add flour
in a circle around bowl, rather than in the middle. Knead dough on
slow speed 5 minutes or 8 – 10 minutes by hand. Put dough in greased
bowl, turning to grease top. Cover with plastic wrap and let rise in
warm place until double, 1 1/2 – 2 hours. Punch down dough, divide
into halves. CARACOIS (SMALL LOAF): Use half of dough. Roll into rope
about 25 x 1 1/2 inches. Twist rope and coil into greased round layer
pan. 9 x 1 1/2 inches, to form a snail shape. TRANCA A TRICANA (BRAID
LOAF): Use half of dough. Work 1/4 cup dried currants into dough.
Cover with towel and let rest 30 minutes. Divide dough into 3 equal
parts, roll each into a 14 inch rope. Lay ropes side by side on
greased baking sheet. Starting in middle and working out to each end,
weave into thick braid. Pinch ends together and turn under slightly.
TO BAKE: Cover and let rise until double, 45 minutes to 1 hour. Heat
oven to 350 degrees. Brush top with beaten egg, sprinkle with coarse
sugar. Bake until golden brown, 35 to 40 minutes. Makes 2 loaves
Yields
1 Servings

Comments

Breadsticks

· Filed under Breads Baking Recipes

Ingrients & Directions


1 pk Dry yeast (or 1 cake
Compressed)
1 tb Honey
1 c Warm water
1 1/2 ts Salt
1 c Whole wheat flour
2 c White flour (as needed)
2 To 3 T dry minced onion
1 Egg white, lightly beaten
x Sesame or caraway seeds or
Coarse salt

Add yeast and honey to warm water in a large bowl. When it bubbles, add
salt, whole wheat flour, onion, and enough white flour to make a soft
dough. Knead till smooth and elastic. Let rise till doubled, about an hour.
Punch down, and divide into 16 equal pieces. Roll each into a long bread-
stick shape and place on a baking sheet sprayed with Pam (or the like).
(You’ll need two large baking sheets to hold the breadsticks. Let rise
till light, about 1/2 hour. Brush with egg white and sprinkle with seeds or
coarse salt. Put a pan of hot water on the floor of your oven. (This helps
make a crisp crust.) Bake in preheated 400F oven for about 20 minutes.

If you make these in advance, reheat briefly in a hot oven before serving.
You can add other herbs such as dill, parsley, basil, whatever, if you
like.


Yields
1 Servings

Comments

Cranberry Bread 4

· Filed under Breads Baking Recipes

Ingrients & Directions


8 oz Lukewarm water
1/4 c Tang
1 c Fresh or frozen cranberries
1/4 c Strawberry butter [non sugar
1/2 ts Sea salt
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
2 ts Dry yeast

HITACHI SETTINGS: [BREAD] [LIGHT] [TIMER DELAY UP TO 10 HOURS] LOAF IS 2
LB, MODERATE TEXTURE, MEDIUM BROWN COLOR FROM: CHAS MARSH (NNXW88A)
Yields
1 Loaf

Comments

Molasses Oatmeal Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


6 c Flour
2 c Oats
1 ts Salt
2 pk Yeast
1 c Water
1/2 c Milk
1/2 c Molasses
1/2 c Margarine
2 Eggs

From: bb08188@bingsuns.cc.binghamton.edu (Lars Kellogg-Stedman)

Date: Mon, 07 Feb 1994 20:07:59 +0500
This is a traditional family recipe for Molasses Oatmeal bread. I have yet
to find a bread that I like as much. Beware that the two loaves this
recipe makes can disappear without a trace in less time than you might
expect! (1) Combine in mixing bowl: 4 1/2 cups flour, 2 C oats, 1 t salt,
and 2 packages yeast. (2) In small pan mix: 1 C water, 1/2 C Milk, 1/2 C
Molasses, and 1/2 C margarine. Heat to 120-130 F. (3) With mixer on medium,
gradually add liquids. Beat 2 min. (4) Add eggs & 3/4 C flour; beat 2 min.
(5) Stir in enough flour to make soft dough. (6) Turn out and knead 8-10
min. (7) Place in greased bowl, turning to grease top. Cover and let rise
for 1 hour. (8) Punch down and turn out onto lightly floured surface.
Divide into 4 equal parts. Take 2 sections and role into 12″ ropes, then
twist then together, turn the ends under, and place in 8.5″ x 4.5″ x 2.5″
loaf pan. Repeat for remaining bread. (9) Cover loaf pans and let rise 1
hour. (10) Bake at 400 for approx. 30min. Toothpick should come out clean.
Put it out on a cooling rack until it’s had the chance to dry out a bit.

REC.FOOD.RECIPES ARCHIVES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings

Comments

Olive Oil Garlic Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


2-CUP CAPACITY – 12 SERVINGS
1 1/2 ts Active dry yeast
2 c Bread flour
1 ts Salt
2 ts Sugar
1/2 c Water
2 tb Water
3 tb Olive Oil; (See Note),
-Garlic

3-CUP CAPACITY – 16 SERVINGS
2 1/4 ts Active dry yeast
3 c Bread flour
1 1/2 ts Salt
1 tb Sugar
1 c Water
1/4 c Olive Oil; Garlic, (See
-Note)
NOTE: Ingredients for;
-garlic olive oil
1/3 c Garlic Cloves; Slightly
-Crush, Peel
1 c Extra-virgin olive oil

SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor . In
ancient Greek mythology Zeus uses the olive branch as a symbol of live.

This association could not be more appropriate, since olive oil is a
natural product of the earth with many nutritive properties. This fragrant
breadd, made from garlic-infused olive oil, is delicious when lightly
toasted, covered with sun-ripened tomatoes and basil and drizzled with
extra-virgin olive oil . My recipe for galic olive oil follows but, if you
don;t have the time, it is available at certain supermarkets or specialty
food stores. If making the garlic olive at home, do so so the day before
you plan to make this bread, since the garlic should steep in the oil for
at least 6 hours before using.

All ingredients must be at toom temperature, unless otherwise noted. Add
ingredients in the order specified in your bread machine owner’s manual.
Set bread machine on the basic/standard bread making setting. Select medium
or normal baking cycle. The programmable timer can be used, if desired.

NOTE: To make the garlic olive oil, heat the extra-virgin olive oil in a
small, heavy bottomed saucepan over medium heat. When the oil begins to
smoke, remove from heat immediately and let cool for 10 minutes. Add the
prepared garlic cloves. Let st4eep for at least six hours at room
temperature. Remove garlic cloves from oil and discard. Store any unused
garlic oil in

the refrigerator for up to seven days.

NUTRITION INFORMATION per 1/2-inch slice: 109 calories, 2.26 f protein,
16.6 g carbohydrates, 0.66 g dietary fiber, 3.58 g fat, 0 mg cholesterol,
179 mg sodium, 28.7 mg potassium. Calories from protein: 8%; from
carbohydrates: 62%; from fat: 30%.

Yield: 1 loaf

Yields
1 Servings

Comments

Gingerbread Waffles

· Filed under Breads Baking Recipes

Ingrients & Directions


2 c Sifted cake flour
1 1/2 ts Baking soda
1 1/2 ts Ginger
1/2 ts Cinnamon
1/2 ts Salt
1 Egg; well beaten
1 c Molasses
1/2 c Buttermilk
1/3 c Butter; melted
Whipped cream

Sift dry ingredients together. Beat egg until light. Add molasses and
buttermilk and blend well. Make a hole in dry ingredients. Add egg mixture
and melted butter. Mix just to moisten all. Bake in well-greased waffle
iron. Serve with whipped cream. Yield: 4 large waffles.

SANDY LEDBETTER

(MRS. JOEL Y., JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings

Comments

Banana Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


-INTO A MIXING BOWL-
2 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1 Zest of one orange (orange
Part of peel, finely
Grated)
1/2 c Dried currants OR 1/2_cup
Chopped dried Apricots

INTO A BLENDER/FOOD PROCESSO
2 sm Overripe bananas
1 8 ounce canned crushed
Unsweetened pineapple
2 Egg whites (or equivilent)
1/4 c Dairy or soy nf milk

Mix the wet into the dry, stir until well mixed. Pour into a prepared or
nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test
with a wooden pick. Let stand for about 5 minutes, remove from pan, cool
on a rack.

Note: I don’t like to use refined sugar and this is fairly sweet, but if
you prefer a sweeter bread, add some chopped dates or 1/4 cup sugar.


Yields
1 Servings

Comments

Banana Bread (vegan)

· Filed under Breads Baking Recipes

Ingrients & Directions


-DRY INGREDIENTS-
2 c Flour 1/2 tb Baking powder
1/2 ts Salt 1 ts Cinnamon
1/4 ts Baking soda 1 ds Allspice

-WET INGREDIENTS-
4 Ripe bananas, mashed Zest of 1/2 lemon, or more
2 Jars baby food prunes 2 Egg substitutes, beaten
1/2 c Brown sugar, or less 1 1/2 ts Vanilla
Juice of one lemon

-OPTIONAL INGREDIENTS-
Raisins Dried cherries

Preheat oven to 350.

In large bowl, mix dry ingredients. Combine wet ingredients
thoroughly, and add to dry ingredients. Mix until evenly moistened
(do NOT overmix). Spread batter into a loaf pan that has been
prepared with oil spray.

Bake 45-50 mins til a knife inserted comes clean. Let cool in pan 10
mins, then cool completely on rack.


Yields
1 servings

Comments

Honey Wheat Bread – Dg

· Filed under Breads Baking Recipes

Ingrients & Directions


1 1/8 c water
1/3 c honey
1/3 ts salt
1 1/2 tb gluten — to 3 t
3 c whole-wheat flour
2 ts yeast

D. German IV – medium – page 23 NOTES : 75 cal/oz
Yields
1 servings

Comments

Bread Pudding Made With French Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


8 oz Stale, dense, french bread
4 tb Butter, softened
1/2 c Dried cherries or raisins
3 Large eggs
2/3 c Plus 2 tb sugar
4 ts Vanilla extract
1/2 ts Almond extract
1 pn Salt
4 c Milk, heated
1/4 ts Cinnamon

Slice bread 1/2″ thick. Butter 1 side of each slice.
Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread,
buttered side up, in single layer in dish. Sprinkle with cherries or
raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup
sugar and vanilla and almond extracts, and salt in bowl. Whisk in hot
milk. Pour custard over bread.
Press bread into custard. Let stand 30 minutes.
Press again. Preat oven to 350 degrees. Place baking dish in larger
baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle
over pudding. Pour boiling water in large pan halfway up side of
dish. Bake 45 to 50 minutes until golden. Serve warm with cream.
Yields
1 Servings

Comments

Portuguese Sweet Bread (bread Machine)

· Filed under Breads Baking Recipes

Ingrients & Directions


1 c Milk
2 Eggs
2 tb Butter
1/3 c Sugar
3/4 ts Salt
3 c Bread flour
2 1/2 ts Yeast

All ingredients should be at room temperature.

Should you prefer this even sweeter, increase sugar to: 1/2 Cup
Yields
1 Servings

Comments

Breadsticks

· Filed under Breads Baking Recipes

Ingrients & Directions


Pizza dough of choice
1/2 Stick margerine
Garlic powder
Parmesean Cheese

After making the dough for your pizza you place it on a piece of heavy duty
aluminium foil. Spread it into a circular pizza shape. Take your pizza
cutter and score the dough into 1/2″ slices and then cut the entire pie in
half. Melt a 1/2 stick of margerine and add 1/2 teaspoon of garlic
powder(add more or less to suit you). Spread this on your bread sticks. Top
the bread with parmesean cheese and place aluminum foil directly on oven
rack-no pan needed-at 450 degrees until crispy and browned. I always make
an extra crust when making pizza for my family. After eating the bread
sticks no one wants much pizza. I hope you like it. Mary in Memphis

From

Yields
1 Servings

Comments

Cranberry Bread 3

· Filed under Breads Baking Recipes

Ingrients & Directions


4 c Flour
2 c Sugar
1 tb Baking powder
1 ts Baking soda
1 ts Salt
1/2 c Butter
1 1/2 c Orange juice
2 tb Orange rind
2 Eggs, beaten
1 pk Cranberries, halved
2 c Nuts

Combine flour, sugar, powder, soda, and salt. Cut in butter until
consistency of cornmeal. In separate bowl, combine OJ, rind, and eggs.
Form a well in flour mixture. Pour in OJ mixture. Bled well. Add nuts
and cranberries.

Bake @ 350 for 1 hour


Yields
1 Servings

Comments

Molasses Oatmeal Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


lg LOAF:
1 pk (1/4 oz) active dry yeast
1 c Quick oats
3 c Bread flour
1 ts Salt
1/2 c Molasses
1 tb Oil
1 1/4 c Plus
1 tb Warm water (70-80 F.)

Place ingredients in bread machin in order suggested by manufacturer.
Select White Bread cycle. Bake as directed on lightest crust setting. MC
formatting by bobbi744@sojourn.com

NOTES : Very brown loaf. A very moist, dense loaf with a sweet molassey
taste.


Yields
1 Servings

Comments

Olive Oil And Fennel Bread Sticks

· Filed under Breads Baking Recipes

Ingrients & Directions


3/4 c Warm water
3/4 c Warm beer
1 pk Dry yeast
3/4 c Olive oil( good quality! )
1 tb Fennel seeds
1 1/2 ts Salt
4 1/2 c Flour( approx )

-GLAZE-
1 Egg
1 tb Water

I love the taste of fennel and extra virgin olive oil.

Dissolve yeast in warm water and warm beer for 10 minutes or until very
faomy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and
knead until smooth and elastic adding more flour as needed to prevent
stickiness.Place dough in oiled bowl, cover and let rise double. Punchdown
dough and divide into 12 balls and divide each ball into 4 pieces. Roll
each piece into a long rope and place on greased baking sheets at least 1
inch apart. Brush with egg glaze.Bake immediately, 350 until golden about
30 minutes. Note: I also like to sprinkle on rosemary, anise or other seeds
on the dough.Plus I make my bread sticks larger by dividing the 12 balls of
dough in 2 or 3 pieces instead of 4. And I also like to brush on extra
virgin olive oil instead of the egg wash over the breadsticks prior to
baking them.then you have to turn them over during baking and brush more
oil on them to brown the other side. I like the taste good olive oil gives!


Yields
36 Servings

Comments

Gingerbread Waffles

· Filed under Breads Baking Recipes

Ingrients & Directions


2 tb Butter, softened
2 tb Molasses
1/4 c Egg substitute, -or-
2 Egg whites
1/2 c Plus
2 tb Kamut flour*
1/2 c Whole wheat pastry flour
1 ts Baking powder
1/4 ts Baking soda
1/8 ts Sea salt
1 ts Ground ginger
1/2 ts Cinnamon
1/8 ts Ground cloves
3/4 c Plus
2 tb Boiling water

*Can substitute more whole wheat pastry flour, or unbleached white flour if
necessary.

Beat butter at medium speed of mixer until fluffy; add molasses
gradually, beating well. Add egg substitute, beating well. In a separate
bowl, combine flours and remaining ingredients except water, stirring well.
Add flour mixture to creamed mixture alternately with water, beginning and
ending with flour mixture. Beat just until blended after each addition.
Coat waffle iron with canola cooking spray and preheat. Cook waffles
according to manufacturer directions; serve plain or with pure maple
syrup, fruit syrup, or fresh fruit. Yield six 4″ waffles; 3.2 g. fat; 22%
calories from fat.
I’m thinking of trying these without the butter next time and see what
happens.
Yields
1 Servings

Comments

Banana Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1 Egg
2/3 c Sour cream
1/2 c Honey
1 ts Vanilla extract
1 1/2 c Ripe or overripe bananas,
-mashed
1 c Chopped nuts
2 1/4 c Flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1/2 ts Cinnamon

In a large bowl, beat the egg until lightly colored. Add sour cream;
honey and vanilla. Beat again. Mash bananas with potato masher or a
fork; add to the egg mixture. Add nuts. Sift together remaining dry
ingredients. Combine with banana mixture and blend lightly.

Pour batter into a greased 8 1/2×4 1/2″ loaf pan. Bake at 350′F.
about 1 hour,
until bread is browned. Cool before slicing.

Makes 1 loaf.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings

Comments

Challah Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


6 c Flour 4 Eggs (save one yellow)
2 oz 1 1/2 pk yeast Salt
1/2 c Oil 1 tb Sugar

Dissolve yeast in warm water and set aside. Mix all other
ingredients in a large bowl and kneed well. Add yeast mixture and
kneed thoroughly. Cover and rise. Kneed a second time. Cover and
rose. Kneed and make 6 balls and kneed each weel. Cover and rise.
Kneed each ball and make into long snakelike strips. Braid in 6 for
long bread. Braid in 5 and divide the 6th into 3 braided for Sabbath
crown or braid in 6 round for holiday bread. Cover and rise. Spread
slightly beaten egg yolk on top and bake 350 degrees approx 1 hour
till brown. If top starts to brown too soon, cover with brown paper
bag.


Yields
8 servings

Comments

Debbie’s Honey Whole Wheat Bread

· Filed under Breads Baking Recipes

Ingrients & Directions


1 1 pound loaf
3/4 c milk
2 c whole wheat flour
1/2 ts salt
2 ts applesauce
3 tb honey
2 ts yeast

Crust light. Bake.
Yields
1 servings

Comments

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