breads

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Obayan
Posts: 4516
Joined: Sat Jan 30, 2010 4:51 am
Location: oklahoma
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breads

Postby Obayan » Thu Mar 04, 2010 8:31 pm

Banana crumb muffins:

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Pumpkin bread

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.



Zucchini bread

Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.



Banana bread

Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.



Streusel Rhubarb Bread

Ingredients
1 1/2 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped fresh or sliced frozen rhubarb
1/2 cup chopped walnuts or pecans
TOPPING:
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Directions
In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.

Steph82
Posts: 26
Joined: Sun Feb 07, 2010 7:49 pm
Location: Northern California

Steph's Naan

Postby Steph82 » Sat Mar 06, 2010 8:17 pm

Steph's Naan Bread
I love this bread for soaking up sauces from dishes, or as a snack. I was introduced to this bread at a local Indian restaurant and had to find out how to make it. I assembled this recipie myself after scouring the net. Some recipies were missing a flavor that I had at the restaurant, and that was the yogurt. The traditional method is to cook in a tandoori, which is a large pot that gets up to 600 degrees inside. The naan would be slapped on the walls of the tandoori and cooked from 10-30 seconds. this gives the naan it's great texture and flavor. We can mimmic this by using a grill or an oven. I have even made these on the stovetop. a little charring is ok and can develop the flavor even more.


Yeast starter:
2 tsp active dry yeast
1 tbsp sugar
2/3 cup warm water

Base:
2 tbsp white sugar
3 tablespoons milk
1/3 cup plain yogurt
2 teaspoons salt
3-2/3 cups bread flour
1/2 tsp baking soda
2 tbsp olive oil (not extra virgin)

Topping:
2 cloves crushed garlic
1/4 cup clarified butter, melted


In a small bowl, mix crushed garlic and melted butter

In a large bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes, until frothy.

Stir in sugar, milk, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to medium heat.

At grill side, roll one ball of dough out into a really thin circle (about 1/8-1/4 inch thick). Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes until puffy and browned. Brush uncooked side with butter, and turn over. Brush cooked side with clarified butter, and cook until lightly browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Alternatively you can cook in the over. Using a baking stone in the over, preheat at 500 for at least 30 minutes at the second highest rack. Switch the over over to Broil. lightly dust the dough with flour, and place on baking stone. cook for 30 seconds to one minute and remove from oven. The Naan should be browned on the bottom and lightly browned on the top.

Obayan
Posts: 4516
Joined: Sat Jan 30, 2010 4:51 am
Location: oklahoma
Contact:

Postby Obayan » Wed Dec 29, 2010 9:09 pm

Crumpets

INGREDIENTS

4 cups flour
3/5 ounce cake fresh yeast
2-½ cups tepid milk
1 teaspoon salt
1 teaspoon baking soda
About ¼ cup tepid water

Melted lard
Warm the flour in a bowl by setting it over the pilot light of a gas stove or in a 200 degree oven. Combine the yeast with 1/3 cup of the milk and use a fork to crumble the yeast. It will soon cream and swell into frothiness.
Make a well in the center of the flour and pour in both the yeast mixture and the rest of the tepid milk. Beat for a good 5 minutes. Cover the bowl and let the batter rise in a warm place for 1 hour. Dissolve the baking soda in the tepid water, add it to the mixture, beating it in thoroughly, then let the batter rise for another hour.
Grease a griddle with the lard and grease the crumpet rings. Place the rings on the griddle and heat the griddle. Pour spoonfuls of batter to half-fill the rings, and let the crumpets cook for about 5 minutes. Turn over each crumpet when the surface loses its liquid appearance, and cook for a further 30 seconds. Remove the crumpets from the griddle, ease off the rings and start again with some more batter.
NOTE - Eat these crumpets with plenty of butter. They make good bases for fried eggs, or scrambled eggs, or scrambled eggs with anchovies. Some people like them with syrup as well as butter.
Makes 8 to 10 crumpets


Butter Horns

INGREDIENTS
4 to 5 cups bread flour
TWO - ¼ ounce packages active dry yeast OR TWO - 3/5 ounce cakes fresh yeast
½ cup tepid water
16 tablespoons (1/2 pound) butter, melted
2 eggs, beaten
1 cup tepid milk
¼ cup sugar
1-½ teaspoons salt

Mix the yeast with the tepid water and let stand for 10 minutes. Then add half of the melted butter, the eggs, milk, sugar and salt. Beat the ingredients together thoroughly, and gradually add enough flour to clean the sides of the bowl and to make a fairly stiff dough. Let the dough rise, covered, in a buttered bowl in a warm place for about 1 hour, or until doubled in bulk.
Punch down the dough, then divide the dough into 4 portions. One at a time, roll each portion into a 12-inch round, ¼-inch thick. Spread the round with melted butter, and cut it like a pie into 12 wedge-shaped pieces.
Starting at the wide bottom edge, roll each piece to the point. Place the horns on buttered baking sheets and let them rise to double their bulk again, which should take about 30 minutes.
Bake for about 20 minutes in a preheated 375 degree oven.
Makes 48 rolls
NOTE - This same dough also may be used for coffeecake, Swedish rings, and the like.


Riom Brioche

INGREDIENTS
1-¼ cups flour
¼ ounce package active dry yeast OR 3/5 ounce cake fresh yeast
2 tablespoons tepid water
3 tablespoons sugar
10 tablespoons butter, softened
3 eggs
Salt
¼ cup tepid milk

Dissolve the yeast in the water with 1 teaspoon of the sugar, and let the mixture stand in a warm place until foaming, about 15 minutes. Then stir in ½ cup of the flour. In a large bowl, sift the rest of the flour and mix it with the rest of the sugar, the butter, eggs and a pinch of salt. Beat in the yeast and flour mixtures, and knead this firm dough thoroughly for about 10 minutes, or until smooth. Cover the dough and leave it in a warm place for 3 to 4 hours, or until doubled in bulk.
Soften the dough by kneading in the milk. Place it in a large, buttered brioche mold, ensuring that the dough does not fill more than 1/3 of the mold. Let the brioche rise in a warm place for about 1 hour.
Bake in a preheated 375 degree oven for 40 minutes, or until the brioche is golden and well risen. Cool it on a wire rack.
Makes one 10-inch brioche

User avatar
crystalgaze
Posts: 2511
Joined: Sun Jun 28, 2009 10:11 pm
Location: USA

Postby crystalgaze » Sat Jan 01, 2011 6:15 am

Wow, Obayan! I see you have been busy!! :shock:

They sound delicious.... Now, I'm hungry!! :lol:


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