Breads

[Cheesy FL-Vol]

Pumpkin Bread Posted by milee on EE

The pumpkin bread is straight from Cooking Light except I substitute whole wheat flour for the white flour and double all the spices. Here is is:
Ingredients

•  3 cups all-purpose flour (about 13 1/2 ounces)
   2 cups sugar
   2 teaspoons baking soda
   1 teaspoon baking powder
   1 teaspoon ground cinnamon
   1/2 teaspoon salt
   1/4 teaspoon ground cloves
   1/4 teaspoon ground nutmeg
   2/3 cup canola oil
   3 eggs, lightly beaten
   1 (15-ounce) can pumpkin
   1/2 cup dried currants or raisins
   Cooking spray
  
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Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

[Apple]

I was in the mood for something sweet, but feeling really lazy today. Then I remembered I had a tube of refrigerated crescent rolls so I made "cinnamon rolls". They turned out great--only took about two minutes of prep ;D I used the reduced fat store brand, so I'm guessing about anything will work.

Take can of refrigerator crescent rolls and lay them out on greased cookie sheet (in as few pieces as possible--don't break them into triangles yet).
Spread some softened butter on all of them (ok, I don't measure anything, but I think I used about a tablespoon? Just cover it but not thick).
Then sprinkle ...some brown sugar all over it (don't think it was a quarter cup, you want it to be covered, but again, not too thick).
Then sprinkle some cinnamon and white sugar over it (I keep a jar of a cinnamon and sugar mix to sprinkle over toast--I used that).
Finally, separate and roll up each crescent roll then bake as usual.

Next time I think I'll try adding some chopped walnuts or pecans.

[Anne_in_VA]

bobbing - I make similar cinnamon rolls using the frozen puff pastry dough - the recipe comes from Ina Garten (Barefoot Contessa). The filling calls for raisins, but since I don't like raisins much, I substitute more pecans instead. These are very yummy and easy to make.

Easy Sticky Buns

Prep Time: 30 min
Inactive Prep Time: 5 min
Cook Time: 30 min Level:
Easy Serves: 12 buns

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:

2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Directions
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

[Deleted]

We have a neighbor who grows his own jalapenos, and he shares his bounty with us. I found this at allrecipes last year and made several batches:

Jalapeno Cheese Bread

Ingredients
8 cups all-purpose flour
4 cups shredded Cheddar cheese
3/4 cup minced jalapeno peppers
1/2 cup white sugar
1 1/2 teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil


Directions
In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.

In a separate bowl, combine the water, year and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.

Add the oil to the liquid mixture, stirring. Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.

Turn on to a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.

Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.

Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.

To make bread:
Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. *Form into loaves. (Note: I like to use a rolling pin and roll dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.

Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.


*I have just formed them into circular loaves and baked them on our pizza stone and they have turned out well. I brush them with butter to get them a little brown color also.

[Forever Sunshine]

[whocanibe]

Bara Brith Recipe
Ingredients:

12 oz. currants, sultanas
8 oz. light Muscovado Sugar
10 Fluid ozs. strong tea
10 ozs. Self-Rising Flour
1 Egg, Beaten



Measure fruit and sugar into a bowl. Pour over hot tea. Leave overnight.
Lightly grease a 2lb. loaf tin. Stir flour and egg into the fruit, mix well.
Turn into prespared loaf tin and level.

Bake at gas 2 for 1 1/2 to 1 3/4 hours or until well risen and firm to the touch.
Allow to cool in tin for 10 mins. before turning onto a wire rack. Leave to cool completely.
When cold slice and spread with butter.

[whocanibe]

WELSH CAKES -

Welsh Cakes are a speciality of South Wales. Essentially they are griddle cakes (called a bakestone in Wales), but they also can be cooked in a heavy pan or Skillet.


1lb or four cups of Plain Flour
teaspoon of Baking Powder
10ozs or 1 1/4 cups Butter
6ozs or 3/4 of a cup of Sugar
pinch of salt - optional
6oz or 1 1/2 cups of Mixed Currants & Sultanas (seedless Raisins)
1/2 a teaspoon of mixed spice or mace - optional
1 egg and a little milk

Mix together the Flour and Baking Powder with the optional Salt
then rub in the Butter.
Add the Sugar, spice and Fruit.
Mix in the beaten Egg, and just enough Milk, (about three Tablespoons) to make it the same consistancy as Shortcrust pastry.
Turn out onto a floured board, roll out and cut into rounds about 3" across and 1/2 inch thick. Cook over a medium heat in a very lightly greased Pan or bakestone for about three to four minutes on each side. If they brown too quickly lower the heat for the inside must have time to cook thoroughly so that it has a brittle, sandy texture.
Serve either Hot or Cold with Butter, sprinkle with Sugar, Cinnamon, Jam, or Honey...
Makes approx 20.

[mmhmm]

Dec 11, 2011 16:14:48 GMT -5 @chef241 said:

Gas 2 is equivalent to what oven temperature in US? Thank you!

Gas mark 2 would be about 300 degrees F, chef.

[whocanibe]

I tried to cut and paste the info, kept making a right cockup of it. So I'm posting the link instead.

www.cookingconversions.org/oventemperatures.htm

[Apple]

Amish friendship bread, with starter recipe (pudding version)

www.cdkitchen.com/recipes/recs/388/Amish_Friendship_Bread_Starter60951.shtml

INGREDIENTS:

***Starter***
1 tablespoon active dry yeast
2 cups warm water, (110 degrees F)
1 cup flour
1 cup sugar
1 cup milk
***To Make Bread***
1 cup vegetable oil
1 cup sugar
2 cups flour
3 eggs
1 small instant vanilla pudding mix
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup milk
***Cinnamon Sugar***
1 cup sugar
2 tablespoons cinnamon

DIRECTIONS:

For Starter: Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar.

Beat until smooth. Cover. (A large glass jar or bowl with a tight fitting lid works best for this, but a 1/2 gallon zip baggie can also be used).

Because your first batch of starter contains fresh yeast, you can skip the next set of directions and go directly to the instructions for splitting your start.

Do not refrigerate! Do not stir with a metal spoon! The starter requires 10 days for fermentation.

Day 1- Begin or receive starter Day 2- Stir with wooden spoon (or squish baggie) Day 3- Stir with wooden spoon (or squish baggie) Day 4- Stir with wooden spoon (or squish baggie) Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk Day 6- Stir with wooden spoon (or squish baggie) Day 7- Stir with wooden spoon (or squish baggie) Day 8- Do Nothing Day 9- Do Nothing Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk

Put 1 cup of starter in each of three containers. Give 2 away to friends and keep one. This will begin their Day 1.

For Bread: You will have about 1 cup of batter left (besides the 1 cup you have saved for yourself). To the remaining batter add vegetable oil, sugar, flour, baking powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate chips or nuts, if desired.

Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of loaves. Bake at 325 degrees F for one hour.

Apple's notes: I've also used banana pudding or chocolate pudding to make this. I've never used the cinnamon sugar, just baked it like a normal loaf. You can also make muffins from it. To reduce the oil/fat, you can use applesauce--taste is a little different, but still very good.


NUTRITION:
1301 calories, 50 grams fat, 203 grams carbohydrates, 15 grams protein per 1 cup starter.