What other breads can I make for breakfast other than banana nut bread to feed my family?!
Answers:
zucchini bread, date nut bread,strawberry yogurt bread, blueberry muffins, carrot spice muffins, honey bran muffins, lemon poppy seed muffins, apple oatmeal muffins!.!.!. there are a hundred possibilitiesWww@FoodAQ@Com
Breakfast Fruit Bread
1 cup warm water (110 degrees F!.)
2 eggs, room temperature
1 tablespoon oil (olive oil, canola oil or vegetable oil)
1 tablespoon sugar
1 teaspoon salt
4 cups bread flour
1/2 cup whole wheat flour
3 teaspoons instant active dry yeast
2 to 2 1/2 cups of mixed chopped nuts and chopped dried fruit (such as raisins, dates, apricots, apples, cherries, etc!.)**
* also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer!. This is flour with the starch and bran removed!. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough!. This retains the gas and steam from baking!.
** To keep dried fruit and nuts from sticking together, put them in a small bowl with approximately 2 teaspoons flour; stir to thoroughly combine!.
Place all ingredients except nuts and dried fruit in bread pan of your bread machine!. Select dough setting and press start!. Check the dough (don't be afraid to open the lid)!. It should form a nice elastic ball!. If you think the dough is too moist, add additional flour (a tablespoon at a time)!. The same is true if the dough is looking dry and gnarly!. Add warm water (a tablespoon at a time)!.
After approximately 15 minutes of the dough cycle, add nuts and dried fruit, and continue dough cycle!. When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface!. Form dough into an oval, cover with a cotton towel or plastic wrap and let rest for 10 minutes!.
After resting, turn dough bottom side up and press to flatten!. Shape dough into a loaf and place on a baking sheet that has been coated with cooking spray or on a silpad!. Cover with plastic wrap and place in a warm spot to rise for approximately 20 to 30 minutes or until doubled (time can vary depending on room temperature)!. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes!.
NOTE: I use my oven for the rising!. Turn the oven on for a minute or so, then turn it off again!. This will warm the oven and make it a great environment for rising bread!. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot!. Let it stand open to cool a bit!.
Preheat oven to 350 degrees F!. Bake for 25 to 30 minutes or until loaf sounds hollow when tapped!. A good check is to use an instant digital thermometer to test your bread!. The temperature should be between 200 and 210 degrees!. Remove from oven and cool on a bread rack!. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling)!.
Makes one 1 1/2-pound loaf!.
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Here's an awesome bread recipe that is perfect for all the upcoming holidays and your family will love it! Plus it makes 2 loaves!.!.!.
PUMPKIN CREAM CHEESE BREAD
Cook Time: 70 minutes
Ingredients:
Filling:
* 1 package (8 ounce) cream cheese, at room temperature
* 1/2 cup granulated sugar
* 1 tablespoon all-purpose flour
* 1 large egg
* 1 tablespoon finely grated orange peel
* !.
Bread:
* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1 cup pumpkin puree, canned or homemade
* 1/2 cup vegetable oil
* 2 large eggs
* 1 1/2 cups granulated sugar
* 1 cup chopped pecans or walnuts, optional
Preparation:
Preheat oven to 325°!. Lightly grease two 8x4x3-inch loaf pans!. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy!. Set aside!.
Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside!. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well!. Stir the pumpkin mixture into the flour mixture just until combined!. Fold in the pecans or walnuts, if using!.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans!. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter!.
Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean!. Cool bread in pans for 10 minutes; remove to a rack to cool completely!.
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PUMPKIN CREAM CHEESE BREAD
Cook Time: 70 minutes
Ingredients:
Filling:
* 1 package (8 ounce) cream cheese, at room temperature
* 1/2 cup granulated sugar
* 1 tablespoon all-purpose flour
* 1 large egg
* 1 tablespoon finely grated orange peel
* !.
Bread:
* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1 cup pumpkin puree, canned or homemade
* 1/2 cup vegetable oil
* 2 large eggs
* 1 1/2 cups granulated sugar
* 1 cup chopped pecans or walnuts, optional
Preparation:
Preheat oven to 325°!. Lightly grease two 8x4x3-inch loaf pans!. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy!. Set aside!.
Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside!. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well!. Stir the pumpkin mixture into the flour mixture just until combined!. Fold in the pecans or walnuts, if using!.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans!. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter!.
Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean!. Cool bread in pans for 10 minutes; remove to a rack to cool completely!.
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cinnamon bread
you can leave out the raisins of you do not like them
1 1/2 cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (!.25 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat!. Let cool until lukewarm!.
Dissolve yeast in warm water, and set aside until yeast is frothy!. Mix in eggs, sugar, butter or margarine, salt, and raisins!. Stir in cooled milk!. Add the flour gradually to make a stiff dough!.
Knead dough on a lightly floured surface for a few minutes!. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough!. Cover with a damp cloth!. Allow to rise until doubled!.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick!. Moisten dough with 2 tablespoons milk!. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough!. Roll up tightly; the roll should be about 3 inches in diameter!. Cut into thirds, and tuck under ends!. Place loaves into well greased 9 x 5 inch pans!. Lightly grease tops of loaves!. Let rise again for 1 hour!.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked!. Remove loaves from pans, and brush with melted butter or margarine!. Let cool before slicing!.
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you can leave out the raisins of you do not like them
1 1/2 cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (!.25 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat!. Let cool until lukewarm!.
Dissolve yeast in warm water, and set aside until yeast is frothy!. Mix in eggs, sugar, butter or margarine, salt, and raisins!. Stir in cooled milk!. Add the flour gradually to make a stiff dough!.
Knead dough on a lightly floured surface for a few minutes!. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough!. Cover with a damp cloth!. Allow to rise until doubled!.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick!. Moisten dough with 2 tablespoons milk!. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough!. Roll up tightly; the roll should be about 3 inches in diameter!. Cut into thirds, and tuck under ends!. Place loaves into well greased 9 x 5 inch pans!. Lightly grease tops of loaves!. Let rise again for 1 hour!.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked!. Remove loaves from pans, and brush with melted butter or margarine!. Let cool before slicing!.
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Apple Cinnamon Bread
1/2 cup milk
1/2 cup water
1 large egg beaten
1/4 cup granulated sugar
1/4 cup butter
3 1/2 cups white (all-purpose) flour
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
2 1/4 teaspoons bread machine yeast
Filling:
1 1/2 cups chopped apple
1 teaspoon ground cinnamon
1 to 2 tablespoons brown sugar, packed (optional)
Add ingredients to bread machine in order given, and select dough cycle!. When cycle is completed remove dough to floured surface!. Cover and let rest 10 minutes!.
Knead filling into dough!. If the dough becomes to sticky from the apples add a bit of flour!.
Shape into loaf and place seam side down in greased 9 x 5-inch loaf pan, cover with a towel and place in a warm place until dough rises 1-inch above pan!.
Bake on lower rack for 25 to 30 minutes at 375*F (190*C)!. Remove from pan immediately and allow to cool on a wire rackWww@FoodAQ@Com
1/2 cup milk
1/2 cup water
1 large egg beaten
1/4 cup granulated sugar
1/4 cup butter
3 1/2 cups white (all-purpose) flour
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
2 1/4 teaspoons bread machine yeast
Filling:
1 1/2 cups chopped apple
1 teaspoon ground cinnamon
1 to 2 tablespoons brown sugar, packed (optional)
Add ingredients to bread machine in order given, and select dough cycle!. When cycle is completed remove dough to floured surface!. Cover and let rest 10 minutes!.
Knead filling into dough!. If the dough becomes to sticky from the apples add a bit of flour!.
Shape into loaf and place seam side down in greased 9 x 5-inch loaf pan, cover with a towel and place in a warm place until dough rises 1-inch above pan!.
Bake on lower rack for 25 to 30 minutes at 375*F (190*C)!. Remove from pan immediately and allow to cool on a wire rackWww@FoodAQ@Com
SOUR DOUGH STARTER
1 pkg dry or cake yeast in 1/2 c!. warm water
2 c!. all-purpose flour
2 c!. water
1 tbsp!. sugar
Soften yeast in 1/2 cup warm water!. Stir in flour, warm water and sugar!. Beat until smooth!. Cover and let stand at room temperature until bubbly!. This may take a day or two!. During this time stir 2 or 3 times daily, then refrigerate!. Renew (as directed below) every 5-10 days!.
SOUR DOUGH BREAD:
1 c!. sour dough starter (room temperature)
1/2 c!. sugar
1/2 c!. cooking oil or butter
1 tbsp!. salt
1 1/2 c!. warm water
6 c!. bread flour
TO RENEW SOUR DOUGH STARTER:
1 c!. hot water
1/4 c!. potato flakes
1/2 c!. sugar
1 c!. flour
PUMPKIN NUT BREAD
1 Duncan Hines nut bread mix
1 egg
3/4 c!. water
1/2 c!. canned pumpkin
2 tsp!. cinnamon
3/4 tsp!. nutmeg
1/4 tsp!. ground cloves
Preheat oven to 375 degrees!. Grease and flour bottom only of a 9"x5" or 8"x4" loaf pan!.
Combine all ingredients in large bowl!. Stir with spoon about 60 strokes until all ingredients are moistened!. Pour into prepared pan!.
Bake 45 to 55 minutes!. Bread is done when toothpick inserted in the center comes out clean!.
Cool 15 minutes, remove from pan!. Let bread cool completely before slicing or wrapping!. Store wrapped bread in refrigerator!. To freeze bread, cool for 3 hours, then wrap securely and keep in freezer for up to 3 months!.
For gift giving, bake 3 loaves, since 1 (16 oz!.) can of pumpkin will yield 3 1/2 cups!. If you do not choose to bake 3 loaves at once, the extra pumpkin can be pre-measured and frozen for later use!.
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1 pkg dry or cake yeast in 1/2 c!. warm water
2 c!. all-purpose flour
2 c!. water
1 tbsp!. sugar
Soften yeast in 1/2 cup warm water!. Stir in flour, warm water and sugar!. Beat until smooth!. Cover and let stand at room temperature until bubbly!. This may take a day or two!. During this time stir 2 or 3 times daily, then refrigerate!. Renew (as directed below) every 5-10 days!.
SOUR DOUGH BREAD:
1 c!. sour dough starter (room temperature)
1/2 c!. sugar
1/2 c!. cooking oil or butter
1 tbsp!. salt
1 1/2 c!. warm water
6 c!. bread flour
TO RENEW SOUR DOUGH STARTER:
1 c!. hot water
1/4 c!. potato flakes
1/2 c!. sugar
1 c!. flour
PUMPKIN NUT BREAD
1 Duncan Hines nut bread mix
1 egg
3/4 c!. water
1/2 c!. canned pumpkin
2 tsp!. cinnamon
3/4 tsp!. nutmeg
1/4 tsp!. ground cloves
Preheat oven to 375 degrees!. Grease and flour bottom only of a 9"x5" or 8"x4" loaf pan!.
Combine all ingredients in large bowl!. Stir with spoon about 60 strokes until all ingredients are moistened!. Pour into prepared pan!.
Bake 45 to 55 minutes!. Bread is done when toothpick inserted in the center comes out clean!.
Cool 15 minutes, remove from pan!. Let bread cool completely before slicing or wrapping!. Store wrapped bread in refrigerator!. To freeze bread, cool for 3 hours, then wrap securely and keep in freezer for up to 3 months!.
For gift giving, bake 3 loaves, since 1 (16 oz!.) can of pumpkin will yield 3 1/2 cups!. If you do not choose to bake 3 loaves at once, the extra pumpkin can be pre-measured and frozen for later use!.
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there are tons!
Pumpkin, since they are in season right now, Blueberry, Strawberry, Apple Cinnamon, Cinnamon Raisin, Zuchinni is yummy, Good old Sour dough if you have a starter!. Carrot, and if you want something savory add tomatoes, ham, cheddar, etc to a good hearty wheat bread recipe!.Www@FoodAQ@Com
Pumpkin, since they are in season right now, Blueberry, Strawberry, Apple Cinnamon, Cinnamon Raisin, Zuchinni is yummy, Good old Sour dough if you have a starter!. Carrot, and if you want something savory add tomatoes, ham, cheddar, etc to a good hearty wheat bread recipe!.Www@FoodAQ@Com
Zucchini Bread, Pumpkin Bread or my family makes a Grape Nut Bread that is really good!. Find the Zucchini and Grape Nut Bread recipes at:
http://www!.cooking-is-easy-and-fun!.com/S!.!.!.Www@FoodAQ@Com
http://www!.cooking-is-easy-and-fun!.com/S!.!.!.Www@FoodAQ@Com
Cinnamon Bread from King Arthur Flour!. I have made this - it's nice toasted and makes some fabulous French toast!
http://www!.kingarthurflour!.com/shop/Reci!.!.!.Www@FoodAQ@Com
http://www!.kingarthurflour!.com/shop/Reci!.!.!.Www@FoodAQ@Com
Pumpkin or zucchiniWww@FoodAQ@Com
dunnoWww@FoodAQ@Com
corn breadWww@FoodAQ@Com