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Pineapple zuchinni bread

1 c. oil

3 eggs, well beaten

2 c. sugar

2 tsp. vanilla

 

Mix well.

 

3/4 tsp. baking powder

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg and (or) 1 c. chopped nuts

3 c. grated zucchini, drained

1 c. applesauce

1 c. crushed pineapple

4 c. flour sifted with 1 tsp. salt

2 1/2 tsp. soda

Can add 1 c. raisins

 

Mix well. Put in well greased loaf pans. This makes 3 large loaves or several smaller ones. Bake at 350 degrees for 50-55minutes. If using smaller pans takes about 35 minutes Insert toothpick when comes out clean its done.

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  • 1 year later...

i package rapid rise yeast

1/4 cup warm water

2 cups scalted milk

2tbs.sugar

2tsp.salt

1tbs shortenig

6 to 6 1/4 cups flour. after mixing all ingredients let rise till double.

while waiting for it to rise.chop up

longhorn cheese

American cheese.motzorella cheese

take a ball amount of dough .flatten  and put in  all three cheeses. let rise again and bake at 375 for 35 min.or till done.

can also add slices of pepperoni  to thes buns. or even chopped garlic to the cheese in place of pepperoni. its great tasting which ever way its made.

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  • 4 months later...

Paska Bread

2   envelopes active dry yeast

1/2 C warm water (110 degrees F)

1/2 C white sugar

3 C warm milk

4 C flour

6 eggs, beaten

1/2 C sugar

1 C margarine, softened

1/4 Tsp salt

1/4 Tsp lemon zest

12 C flour

1 egg

1 tablespoon water

2 tablespoons butter, melted

 

Proof the yeast in 1/2 C warm water in a large bowl until slightly frothy.

 

In the meantime, dissolve 1/2 C sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.

 

Stir in the beaten eggs, 1/2 C sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.

 

Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.

 

Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 TBL water; brush onto loaves.

 

Bake at 350 F for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.

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  • 4 months later...

Pina Colada Zucchini Bread

 

Makes 3 regular loaves or 16 small loaves.

 

3 cups shredded zucchini

3 cups sugar

1 1/2 cups oil

4 eggs

4 cups flour

2 tsp baking powder

1 tsp baking soda

1 1/2 tsp salt

1/2 cup chopped nuts

1/2 cup coconut

1 can crushed pineapple, drained

1 tsp vanilla

1 tsp coconut flavoring, you can get this at any Amish store, that is where I got mine.

 

Mix first 4 ingredients and beat 2 minutes.

Sift flour, baking soda and powder, and salt.

Add flour to zucchini mixture; stirring well.

Add rest of ingredients.  

Bake in greased and floured loaf pans for 55 minutes at 350.

Small pans should be baked for 30 minutes at 350

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  • 1 year later...

A to Z Bread

 

1 1/2 cups whole wheat bread flour

1 1/2 cups unbleached white flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons cinnamon

1 teaspoon baking powder

1 cup chopped nuts

2 eggs

2 egg whites

1/2 cup canola oil

1/2 cup light corn syrup

1 1/4 cups granulated sugar

2 cups A to Z ingredients (you can use 1 cup of

one ingredient and 1 cup of another. See list)

1 tablespoon vanilla extract

 

Heat oven to 325 degrees F. Coat 2 regular size loaf pans with canola cooking spray.

 

Add flours, salt, baking soda, cinnamon and baking powder to medium size bowl and stir with fork to blend well.

 

Beat eggs and egg whites with mixer; add oil, corn syrup and sugar. Beat until creamy.

 

Add the A to Z ingredients and vanilla extract to egg mixture.

 

Add dry ingredients and beat just until blended. Stir in the nuts.

 

Spoon evenly into prepared loaf pans. Bake for 50-60 minutes or until tester inserted in center comes out clean.

 

Makes 2 loaves (10 slices each).

 

A to Z List:

Apples, grated

Applesauce

Apricots, chopped

Bananas, mashed

Carrots, grated

Cherries, pitted and chopped

Dates, pitted and finely chopped

Honey (omit sugar)

Lemons (use only 1/2 cup juice)

Marmalade (omit 1 cup of the sugar)

Mincemeat

Oranges, chopped

Peaches, fresh or canned, chopped

Pears, chopped

Pineapple, crushed, well drained

Prunes, chopped (use not more than 1 cup)

Pumpkin, canned

Raisins

Raspberries

Rhubarb, finely chopped

Strawberries, fresh or well drained frozen

Sweet potato or yams, grated coarsely

Yogurt, plain or flavored

Zucchini, ground or grated, well drained

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Orange Zucchini Bread

 

3 cups all-purpose flour

3/4 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup vegetable oil

1 cup shredded zucchini, squeezed dry

1 cup nonfat milk

2 eggs or 4 egg whites

2 tablespoons grated orange zest

1 cup chopped nuts, optional

2 tablespoons vanilla sugar

 

Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.

 

In large mixing bowl, mix together the flour , sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts. Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with wooden pick.

 

Remove from oven, cool slightly and remove from pans. Cool on wire rack until slightly warm, wrap tightly to store.

 

Lemon Zucchini Bread:

Omit orange zest and cinnamon. Measure the juice of 1 lemon into measuring cup and fill to the one cup level with nonfat milk. Add zest of 1 lemon, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Bake as directed above.

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Double Chocolate Zucchini Bread

 

4 cups all-purpose flour

1/2 cup cocoa

1 1/2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 small zucchini, grated (about 2 cups grated)

1 1/2 cups vegetable oil

3 eggs

1 1/2 cups milk

2 teaspoons vanilla extract

1 cup miniature chocolate chips

 

Heat oven to 350 degrees F. Butter 2 (8 x 4-inch) loaf pans.

 

Stir together flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl; set aside.

 

In another large bowl, blend zucchini, oil, eggs and milk. Stir dry ingredients into zucchini mixture, blending just until moistened. Stir in chocolate chips.

 

Spoon batter into prepared pans. Bake 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Cool on rack 10 minutes.

 

Remove bread from pans and place on rack to cool completely.

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Cranberry Zucchini Bread

 

3 cups all-purpose flour

2 cups granulated sugar

2 1/2 teaspoons ground cinnamon

1 1/4 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

3 eggs

1 1/2 cups shredded zucchini

1 cup vegetable oil

1 tablespoon vanilla extract

1 cup chopped fresh or frozen cranberries

1/2 cup chopped walnuts

 

In a large bowl, combine the first seven ingredients.

 

In another bowl, beat eggs; add zucchini, oil and vanilla extract. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 9 x 5 x 3-inch loaf pans.

 

Bake at 350 degrees F for 50-60 minutes or until a wooden pick inserted near the center comes out clean.

 

Cool for 10 minutes before removing from pans to wire racks.

 

Yield: 2 loaves

     

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Chocolate Zucchini Bread

 

1 ounce unsweetened chocolate

1/2 cup semisweet chocolate chips

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 cups grated zucchini

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

 

Heat oven to 350 degrees F. Lightly grease 2 loaf pans.

 

In a small microwave safe bowl, melt chocolate. Stir occasionally until chocolate is smooth.

 

In a large mixing bowl, combine eggs, sugar, oil, zucchini, vanilla extract and chocolate. Beat well. Sift in the flour, baking soda, salt and cinnamon. Stir to blend. Pour into prepared loaf pans. Bake 60 minutes or until a wooden pick inserted in the center comes out clean.

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Chocolate Chip Orange Zucchini Bread

 

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

1 cup semisweet chocolate chips

1 tablespoon orange zest

3 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

 

Sift together flour, baking powder, soda, salt, and spices.

 

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5-inch loaf pans.

 

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

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Chocolate-Almond Zucchini Bread

 

Makes 2 loaves.

 

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 (1 ounce) squares unsweetened chocolate

1 teaspoon vanilla extract

2 cups finely grated zucchini

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon baking powder

1 teaspoon baking soda

1 cup coarsely chopped almonds

 

Heat oven to 350 degrees F.

 

In small bowl, beat eggs until lemon colored; beat in sugar and oil.

 

Melt chocolate over hot water.

 

In large bowl, add egg mixture, vanilla extract and zucchini to chocolate.

 

Sift together flour, salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture. Mix in nuts. Pour batter in to 2 well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour and 20 minutes or until done. Cool in pans 15 to 20 minutes. Turn out onto rack. Cool thoroughly before serving.

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Very Best Zucchini Bread

 

3 eggs

2 cups granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

8 ounces cream cheese

 

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

2 cups chopped walnuts

2 cups shredded zucchini

 

 

Heat oven to 350 degrees F. Grease and flour two 9 x 5-inch pans or seven 5 x 3-inch pans.

 

In large bowl beat eggs, sugar, oil and vanilla extract until smooth. Beat in cream cheese.

 

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pan.

 

Bake for 60 minutes for the large size, or for 35 minutes for the smaller loaves or until a wooden pick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.

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  • 11 months later...

Zucchini Cream Cheese Bread

 

3 eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

8 ounces cream cheese

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

2 cups chopped walnuts

2 cups shredded zucchini

 

Heat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans or seven 5 x 3-inch loaf pans.

 

In large bowl beat eggs, sugar, oil and vanilla extract until smooth. Beat in cream cheese.

 

In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pan.

 

Bake for 60 minutes for the large size or 35 minutes for the smaller loaves or until a wooden pick inserted in the center comes out clean.

 

Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.

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Zucchini Oatmeal Muffins

 

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup pecans, chopped

1/2 cup quick-cooking oats, uncooked

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

1 medium zucchini (10 ounces), finely shredded

3/4 cup vegetable oil

 

Grease 12 (3-inch) muffin pan cups. Heat oven to 400 degrees F.

 

Into large bowl, measure flour, sugar, pecans, oats, baking powder, salt and cinnamon. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans.

 

Serve muffins warm or cool on wire rack to serve later.

 

Makes 12 muffins.

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Sourdough Starter

 

1 package active dry yeast

2 1/2 cups warm water (110 degrees F)

2 cups all-purpose flour, unsifted

1 tablespoon granulated sugar

 

In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room

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  • 5 months later...

 

No Knead White Bread

 

6 1/2 cups All-purpose flour

2 pk "Instant Dry Yeast"

3T Sugar

1T Salt

3 cups Warm water

2T Shortening

Butter

 

Preparation

No kneading necessary on this one folks. Preheat oven 375 degrees.

In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and

salt Mix well. Add warm water (125 degrees or so) and shortening

to flour mixture. Blend at low speed until moistened, beat 3 minutes

at med. speed. By hand, gradually stir in remaining flour to make a

stiff batter. Cover and allow to rise in warm place until double.

About 30 mins. Stir down batter. Spread in greased 9x5 or 8x4 bread pans.

Cover and allow to rise until batter reaches tops of pans,

(about 20-30 mins) Bake at 375 degrees for about 35-40 mins

til golden brown. Remove from the pans and brush with butter.

Allow to cool.

 

 

You can do this entire recipe in a Kitchen aid or heavy duty mixer. I used a wooden spoon. Just be

sure to mix thoroughly after each addition of flour to get the gluten working.

-Once I got to the stage of gradually adding the remaining 3 cups of flour

I noticed that I did not need all 3 cups and stopped after adding 2 cups...

it really does look like THICK doughy batter.

-Poured batter into 2 9x5 loaf pans, let rise for 30 min. and yep it rose

to the top of both pans.

-Baked for 35 minutes at listed temp (was CLEARLY golden brown and ready),

popped out of pans beautifully to *cool* and brush with butter.

 

 

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  • 1 year later...

7 up Biscuits          (These are amazing, with a little garlic powder, parsley & cheddar cheese they remind me of Red Lobster Cheddar Bay Biscuits)

 

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7up or other clear fizzy soda

1/4 cup melted butter

 

To make like cheddar bay biscuits add to dough:

1/2 cup shredded cheddar cheese

1 tsp garlic powder

 

1/2 tsp dried parsley (add to remaining half of butter, to brush on tops)

 

In large bowl, mix together the Bisquick and sour cream, then add the 7 up. Dough will be very wet. Melt half of the butter in a cast iron skillet and drop dough by rounded spoonfuls into butter. Bake in cast iron skillet if possible, if not use glass baking dish.

Bake at 450 for 12-15 minutes or until golden brown.

Brush tops with remaining half of butter

 

Make these! You won't be disappointed.

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  • 7 years later...
  • Administrators

Peanut Butter Bread!

thanks ... @WMJ77

https://www.msn.com/en-us/foodanddrink/quickandeasy/the-internet-is-obsessed-with-this-quick-peanut-butter-bread-that-doesnt-require-any-yeast/ar-BB12zfa4?li=BBnb7Kw

 

BB12zf9S.img?h=289&w=799&m=6&q=60&o=f&l=

A lot of people have been trying their hand at bread baking during this period of social isolation and if you're one of them, you've probably realized that it can be kind of tricky! If you're trying to learn to activate yeast for the first time (or even make a sourdough starter! Yikes!) chances are you've been learning a lot about trial and error. But a new bread recipe has been making the rounds online, likely because it's a lot simpler (and maybe even tastier!) than whatever complicated creations we've all been trying.

BB12z3nQ.img?h=400&w=799&m=6&q=60&o=f&l=

It's being called "Peanut Butter Bread" and it first gained popularity back in summer 2019 thanks to a YouTube video from Glen & Friends Cooking. The video features hosts making the bread from a recipe out of the 1932 edition of the cook book Five Roses: A Guide to Good Cooking.

 

But it really began to gain traction thanks to a post on the subreddit r/Old_Recipes, according to The Today Show. It's easy to see why the recipe is so appealing, especially as many people are staying in and cooking from pantry ingredients. It mainly includes things you already have at home, plus a modest amount of flour and sugar.

Best of all, it's a quick bread, similar to things like banana bread or zucchini bread, so it doesn't require any yeast or rising times. Just follow the instructions and you'll have bread in a little over an hour. A quick look at the hashtag #peanutbutterbread shows that a lot of people have been giving it a try.

 

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