Archive for the ‘Bread’ Category

Foolproof French Bread

1 package dry yeast
2 cups lukewarm water
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons granulated sugar

In large bowl, mix flour, salt and sugar together.

In small bowl, dissolve yeast in water. Pour yeast mixture over other ingredients. Stir and mix. Cover bowl with plastic wrap and let rise 4 hours.

Punch down, but do not knead. Place in greased souffl? dish. Cover and let rise 1 hour.

Bake at 400 degrees F for 1 hour. Bread may need to be covered during the last 15 minutes if it browns too quickly. If you do not want a hard crust, brush loaf with butter after removing from oven.

Chocolate Chunk Banana Bread

Posted by FootsieBear at recipegoldmine.com April 28, 2001

2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 1/2 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup mashed ripe banana ( about 2 1/2 bananas)
1/3 cup strong coffee, cold
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chunks or large chips
2 to 3 tablespoons dark or spiced rum
Confectioners’ sugar for dusting

Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan, line it with wax paper, and grease and flour the bottom and sides.

Beat sugar and butter in large bowl with electric mixer until light and fluffy. And eggs, one at a time, beating until light. Stir together flour, baking powder, salt, cinnamon, and allspice.

Combine the banana, coffee, and vanilla extract. With mixer on lowest setting, add dry ingredients alternately with banana mixture in three parts until just incorporated. Use rubber spatula to fold in chocolate. Spoon batter into prepared pan and bake 55-60 minutes (25-30 minutes for muffins), or until wooden skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack.

Remove wax paper and drizzle bottom with a little rum. Turn it right side up and drizzle top with rum; cool completely. Before slicing, sprinkle top of loaf with confectioners’ sugar.

Makes 1 loaf, or 15 muffins.

Herbed Flat Bread

Posted by artsycook at recipegoldmine.com

This is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST!

6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
    savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
    thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
    or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)

In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes – preheating oven to 350 degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!

Bananas and Cream Bread

2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3/4 teaspoon nutmeg
1 1/2 tablespoons vegetable oil
1 cup mashed bananas
2 tablespoons mashed bananas
3/4 cup sour cream or plain yogurt
1/4 cup water
1 tablespoon water
3/4 cup chopped nuts or raisins

Add all ingredient except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.

Monkey Bread

3 (12 ounce) package refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.

Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.