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Food court 4-17

Published: Wednesday, April 16, 2014 10:50 a.m. CDT

I like to make up different tea breads and keep in the freezer. They are so nice to have if you have company drop in or just plain good to have for breakfast or a snack without any work.

Soft Oatmeal Bread

1 1/2 cups water (70 to 80 degrees)

1/4 cup canola oil

1 teaspoon lemon juice

1/4 cup sugar

2 teaspoons salt

3 cups all-purpose flour

1 1/2 cups quick cooking oats

2 1/2 teaspoons active dry yeast

In a bread machine pan. Place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.

Blueberry Banana Bread

1/2 cup shortening

1 cup sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 medium ripe bananas, mashed

1 cup fresh blueberries

In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour baking soda and salt. Gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries. Pour into three greased 5 3/4-by-3-inch loaf pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Before removing from pan to wire racks.

Pumpkin Swirl Bread

Filling

2 8-ounce packages cream cheese, softened

1/4 cup sugar

1 egg

1 tablespoon milk

Bread

3 cups sugar

1 15-ounce can pure pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups all-purpose flour

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup chopped walnuts

1 cup raisins

1/2 cup chopped dates

Preheat oven to 350°. Grease and flour three 8-by-4-inch loaf pans. In a small bowl, beat filling ingredients until smooth. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt and baking powder nutmeg and cloves, gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter. Bake 65 to 70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil. Refrigerate until serving.

Pina Colada Zucchini Bread

4 cups all-purpose flour

3 cups sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

4 eggs

1 1/2 cups canola oil

1 teaspoon each coconut, rum and vanilla extracts

3 cups shredded zucchini

1 cup canned crushed pineapple, drained

1/2 cup chopped walnuts or chopped pecans

Line the bottom of three greased and floured 8-by-4-inch loaf pans with waxed paper and grease the paper. Set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts. Transfer to prepared pans. Bake at 350° for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Applesauce Fruit Bread

1 1/2 cups all-purpose flour

1 cup applesauce

1/2 cup brown sugar

1/3 cup cooking oil

2 eggs

1 1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 1/2 cups quick oats

1 cup seedless raisins

1/2 cup candied fruit

Using medium speed on mixer, mix together flour, applesauce, brown sugar, oil, eggs, salt, baking soda, baking powder and cinnamon until well blended. Stir in oats, raisins and candied fruit. Spoon into greased 9-by-5-inch loaf pan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.

Hawaiian Bread

1 28-ounce can crushed pineapple, undrained

1 10-ounce package moist flaked coconut

4 eggs

1 1/2 cups sugar

4 cups flour

2 teaspoons salt

2 teaspoons baking soda

Combine all ingredients and mix well. Pour into 2 greased loaf pans. Bake at 325° for 1 hour or until toothpick inserted in center comes out clean.

Strawberry Bread

3 cups all-purpose flour

2 cups sugar

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 1/4 cups Wesson oil

1 cup chopped pecans

2 10-ounce packages frozen strawberries, thawed

Preheat oven to 350°. In large mixing bowl, sift together flour, sugar, cinnamon, salt and baking soda. Set aside. In small bowl, beat eggs and Wesson oil. Add pecans and strawberries. Add strawberry mixture to dry ingredients. Grease and flour two 9-by-5-inch loaf pans. Pour mixture in loaf pans and bake at 350° for 1 hour. Bake 45 to 50 minutes for smaller pans. Makes 2 large loaves or 4 small loaves.

Zucchini Nut Bread

2 cups sugar

1 cup oil

3 eggs, well beaten

2 3/4 cups flour

1 tablespoon salt

2 teaspoons soda

1/2 teaspoon baking powder

3 teaspoons cinnamon

2 cups grated zucchini, wash, but do not peel

3 teaspoon vanilla

1 cup nuts

Mix first 3 ingredients together. Then mix flour salt, soda, baking powder, cinnamon together well and add to the egg mixture. Mix zucchini, vanilla and nuts together and add to the above mixture. Grease 2 or 3 loaf pans and pour in batter. Bake at 350° for 40 to 50 minutes.

If you have any good bread recipes you would like to share, you can send them to my email at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Baking!

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