Bread

Let it RISE!

Banana Nut Bread – ala Moogie

November 12, 2010 in Bread, Extra's, Vegetarian by Moogie | 1 comment

PRE-PREP:

  1. Place oven rack in middle of oven
  2. Preheat oven to 350
  3. Grease bread pan

INGREDIENTS:

  • 2 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • ¼ cup bran/wheat germ (optional)
  • ½ cup vegetable oil
  • 1 cup white sugar
  • 2 beaten eggs
  • 1 tsp vanilla
  • 3 Tbsp milk (optional)
  • 3 bananas, ripe/mashed (about 1 ¼ - 1 ½ cups mashed banana)
  • 1 cup blueberries
  • ½ cup chopped nuts walnuts/pecans

DIRECTIONS:

  1. Sift the dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg) in a bowl.
  2. Add bran/wheat germ to the sifted ingredients and set aside.
  3. Mash the bananas in a large bowl and mix in the vegetable oil, sugar, eggs, vanilla & milk.
  4. Add the flour ingredients to the wet ingredients and stir in, mixing well.
  5. Add the blueberries & nuts if you are going to use them.
  6. Spoon the batter into the greased bread pan.
  7. Bake 1 hour at 350. Always set the timer for 45 minutes and start looking at it through the oven window to avoid burning it. Bread is done when a toothpick or butter knife inserted in top comes out clean.
  8. Let bread sit in pan for 10 minutes and then turn out.
  9. Banana bread freezes well, so you can make them as you have ripe bananas and store the loaves!
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Cheddar Parmesan Biscuits

July 12, 2009 in Bread, Extra's by misterdelicious | 2 comments

These are delicious and easy to make.  Just stick to a couple basic techniques and you will have fluffy biscuits each time!  Plus they make the whole house smell fantastic!

The most important thing about making biscuits, is to keep the ingredients as cold as possible before putting them in the oven.  The butter has to stay cold throughout or you wont get flaky biscuits!

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Tbs Sugar
  • 3/4 cup Cheddar, grated
  • 1/4 cup Parmigian, grated
  • 1  stick butter, cubed and kept cold
  • 3/4 cup Buttermilk, kept cold

Directions

Preheat oven to 450F and line a cookie sheet with some wax paper.

Sift all dry ingredients into a large bowl(Flour, Baking Powder, Baking Soda, Salt and Sugar).  If you have a Kitchen Aide mixer, that's the best.    Add the cold cubed butter into the mixing bowl and mix with the Kitchen Aide wire mixer until the butter has been incorporated into the flour.   It is very important that the butter is added cold and kept cold.  After the butter has been cut into the flour, set aside in the fridge to keep it cool.  If you don't have a Kitchen Aide mixer, you can cut the flour with a fork using some muscle.

Grate the cheddar and mix it with a little flour so that it wont stick together into a small bowl.  Add the grated Parmigian into the bowl.

Combine the dry ingredients with the cheese and mix briefly with a wooden spoon.   With the kitchen aide bread attachment mixer add the cold buttermilk to the dry ingredients until a bread ball forms.  Or mix them together with a wooden spoon and again some muscle.  You want to mix till it just until a bread ball forms.  Do NOT over work the dough as it will melt the cold butter.

Take the ball and knead on a floured surface for just a minute or two.  Roll the dough so the dough is evenly spread out about 1/2 an inch thick(no one is measuring).   Then either cut it into squares or take a glass cup and make circular biscuits.

Place biscuits on the cookie sheet with the wax paper.  Brush a little cold water on the top of each biscuit and sprinkle with a little bit of salt.

Bake for 20 minutes.

Take out and set aside for 10 minutes before serving.  You can keep it warm by placing it in a hand towel lined bowl, covered.

Delicious.

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Rick's Super Easy Flat Bread

September 14, 2008 in Bread, Extra's by siweld | No comments

1   Bag   Bridgford Frozen Bread  (3 Loaf pack)

              Pam or any other pan spray.

Method:

Take the bread from the package and put it on a spray coated backing sheet and spray the frozen loaves as well.  Let the bread sit until it is soft enough to cut then cut the loaf into 6 even portions.   Place the bread pieces back on the baking sheet with the coldest side up and spray it again to keep the bread from getting a crust.  Cover the dough pieces loosley with plastic wrap and let them set until they rise.

Take a risen dough ball and press it out on the back of an oiled dough sheet, spreading out the dough evenly.  When you have the dough pressed out flat, spray it.

Heat a large skillet to a medium high heat.  Pick up the bread dough by the edges and place it, spray side down into the skillet.  Spray the top of the bread and press it down with a spatula.  Check the bottom of the bread, if it looks good, flip it over and press it one more time. If it looks good, turn the bread out onto a plate or serving platter.

This all goes very quick once you have the method down but you will still burn a few.   I cook them last so that they are hot and VERY fresh.

Suggestions:

Spread toppings on the hot bread, like Pesto, Garlic Butter, Tomato Sauce, you name it!

You can serve these with tappas or an assortment of spreads.  

They also make great pizza crusts!!

Makes  18 Portions

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Beer Bread 1984

September 2, 2008 in Bread, Extra's by Moogie | 3 comments

Ingredients

 

 

3 cups

3 Tbsp

12 oz.

¼ cup

 

 

Flour, self rising

Sugar, white

Beer, room temperature

Margarine, melted

 

Instructions

 

  1. Preheat oven to 325o.

  2. Grease & flour a loaf pan.

  3. Mix flour, sugar & beer together (original recipe says to mix them IN the loaf pan) and place in the loaf pan.

  4. Bake for 40 minutes

  5. Melt margarine and pour over the bread mixture, and bake 15 minutes longer.

NOTE
  • Use a light colored beer – this recipe was written before microbrewery beer became popular!
  • You can make this with wheat or rye flour using 2 cups of wheat/rye flour and 1 cup of the self rising flour.
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Barbara B's Banana Bread

September 2, 2008 in Bread, Extra's by feedme | No comments

Ingredients:

 

  • 3 ripe bananas
  • 1/3 cup melted butter
  • 1/2 cup mini chocolate morsels
  • 3/4 cup sugar
  • 1 egg beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt (omit if you use salted butter)
  • 1 1/2 cups flour

Instructions:

 

  • Preheat oven to 350
  • Smash bananas with fork and mix well with melted butter in a large bowl
  • Mix in the sugar, egg, vanilla, baking soda, and salt
  • Next mix in the flour and finally add in the mini morsels
  • Bake for 50 minutes- bread is done when toothpick comes out dry
  • Let cool and enjoy!

Donna tip: Try slicing and freezing individual pieces. Microwave for 30 seconds for a great treat anytime!

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Zucchini Bread

September 2, 2008 in Bread, Extra's by Moogie | No comments

Ingredients

 

 

1 cup

2 cups

2 cups

3

1 Tbsp

½ cup

3 cups

1 tsp

1 tsp

¼ tsp

1 tsp

 

Oil

Sugar

Zucchini, grated

Eggs

Vanilla

Nuts, chopped

Flour

Salt

Baking soda

Baking powder

Cinnamon

 

Instructions

 

  1. Preheat oven to 325o.

  2. Grease & flour 2 loaf pans.

  3. Combine oil & sugar and let stand 10 minutes.

  4. Combine & add wet ingredients: zucchini, eggs, vanilla & nuts, and mix by hand.

  5. Combine & sift flour, salt, baking soda, baking powder, & cinnamon, then add to the wet ingredients and mix by hand.

  6. Pour mixture into two loaf pans and bake for 1 – 1 ½ hours.

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Zucchini Cheddar Bread 1981

September 2, 2008 in Bread, Extra's by Moogie | No comments

Ingredients

 

 

1 cup

¼ cup

2 ½ cups

1 Tbsp

½ tsp

½ tsp

¼ cup

3

1 ½ cups

1 cup

¾ cup

 

 

Onion, chopped

Margarine

Bisquick

Snipped parsley

Dried basil leaves

Dried thyme leaves

Milk

Eggs

Zucchini, shredded

Cheddar cheese

Toasted almonds

 

Instructions

 

  1. Preheat oven to 400o.

  2. Grease & flour 9 X 1 ½" round pan (or square) pan.

  3. Saute onion in the margarine until tender & cool slightly.

  4. Combine onion mixture, Bisquick, parsley, basil, thyme, milk & eggs and beat vigorously, by hand for about 1 minute.

  5. Stir in the zucchini, cheddar cheese & almonds.

  6. Spread mixture in the baking pan and bake until a wooden pick inserted in the center comes out clean – about 40 minutes

  7. Cool slightly & remove from the pan.

  8. Best served warm though.

NOTE

You can substitute a small amount of shredded carrots for an equal amount of the zucchini if you want.

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