» Breads

Chocolate Nut Bread

admin — Tue, 29 Nov 2011 16:13:15 +0000

Family Features

2011 Holiday Recipe Guide
Makes 24 slices/ 12 slices per loaf
4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
2 large eggs
1¾ cups milk
2/3 cup vegetable oil
1½ cups (9 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels
1½ cups chopped walnuts
PREHEAT oven to 350°F. Grease two 9 x 5-inch loaf pans.
COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in morsels and nuts. Spoon into prepared loaf pans.
BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
TIP: If you are looking for even more chocolate flavor, try drizzling the cooled loaves with chocolate! Microwave 1/2 cup semi-sweet morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread.

Cranberry Orange Bread

admin — Tue, 22 Nov 2011 15:46:27 +0000

Family Features

2011 Holiday Recipe Guide

Yield: 10 (3/4-inch) slices
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup 2% Plain Chobani
1 cup sugar
1 egg
¾ cup orange juice
1 tablespoon grated orange zest
1½ cups fresh cranberries
½ cup walnuts, lightly toasted and chopped coarsely
Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
Wrap in plastic and foil. This bread is extra delicious on the second day.

Bubble Cheese Bread

admin — Sun, 21 Nov 2010 03:39:57 +0000

Holiday Recipe Guide 2010

Mary Wilkins, Formerly from Hemingford, NE

3 T olive oil

2 cloves garlic, minced

¾ C warm water

6 T milk

3 C bread flour

1½ tsp salt

1½ tsp sugar

2¼ tsp yeast

4 oz mozzarella cheese, cut into ½ inch cubes

Italian seasoning

Parmesan cheese, shredded

Saute garlic in olive oil. Place water, milk, flour, slat, sugar, yeast, garlic and oil in bread maker in the order the machine instructions state. Set on dough cycle. When dough is done, let rest for about 15 minutes. Divide dough into 25-30 pieces and make into balls. Wrap dough ball around cheese cube. Layer balls in 9-inch loaf pan, mist olive oil over layers; sprinkle with Italian seasoning and Parmesan cheese. Bake at 350º for 25-30 minutes or until golden. Remove from pan, brush with butter. Serve warm with marinara sauce for dipping. Makes one 9-inch loaf.

Dill Bread (for bread machine)

admin — Wed, 17 Nov 2010 03:36:28 +0000

Holiday Recipe Guide 2010

Karen Walker, Kimball, NE

(1½ loaf)

1 C & 2 T water (warm 90º-100 º)

2 C bread flour

2 T sugar

1½ tsp salt

1 T dill weed

1½ T dry milk

2 T Butter or margarine

2 tsp active dry yeast

Gluten Free Banana Muffins

admin — Tue, 16 Nov 2010 03:36:19 +0000

Holiday Recipe Guide 2010

Jayme Ditsch, Alliance, NE

3 C Almond flour

2 eggs

3 T butter

¾ tsp baking soda

¼ C honey

2 bananas

¼ tsp salt

Mix all together. Bake in 350º oven for 20-30 minutes.

Killer Cinnamon Breakfast Rolls

admin — Wed, 18 Nov 2009 21:39:57 +0000

Holiday Recipe Guide 2009

Maggie Baliman, Laramie WY

Ingredients

· 1 package 2-layer-size French vanilla cake mix

· 5-1/2 to 6 cups all-purpose flour

· 2 packages active dry yeast

· 1 teaspoon salt

· 2-1/2 cups warm water (120 degree F to 130 degree F)

· 1/4 cup butter, softened

· 3/4 cup granulated sugar

· 1 tablespoon ground cinnamon

· 1-1/3 cups packed brown sugar

· 1 cup butter

· 2 tablespoons light-colored corn syrup

· 1-1/2 cups chopped walnuts

Directions

1. In a large mixing bowl, combine the dry cake mix, 2 cups of the flour, the yeast, and salt. Add the water and beat with an electric mixer on low speed until combined, scraping sides of bowl. Beat on high speed for 3 minutes.

2. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a smooth dough (about 3 minutes; dough will still be slightly sticky). Place dough in a large greased bowl. Cover and let rise in a warm place until doubled in size (about 1 hour).

3. Punch dough down. Turn dough out onto a well-floured surface and divide in half. Cover and let stand for 10 minutes. Roll each portion to form a 16×9-inch rectangle.

4. Spread each rectangle with half of the 1/4 cup butter. Sprinkle with a mixture of granulated sugar and cinnamon. Starting from a long side, roll up dough into a spiral. Pinch to seal. Cut the dough into 1-inch slices.

5. In a saucepan, combine the brown sugar, the 1 cup butter, and corn syrup. Bring to boiling. Remove from heat. Divide mixture between two 13x9x2-inch baking pans.

6. Sprinkle walnuts evenly into the pan. Place half of the rolls, cut side down, into each baking pan. Cover and refrigerate for 8 hours or overnight.

7. Before baking, remove from refrigerator and let stand at room temperature for 30 minutes. Bake in a 350 degree F oven about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil. Serve warm or cool. Cover and store at room temperature for 8 hours or wrap and freeze for up to 3 months. Makes 32 rolls.

Caramel Pecan Sticky Buns

admin — Sun, 15 Nov 2009 18:00:56 +0000

Angela Haug, Platte Valley Companies

Rolls:

¼ oz pkg yeast

¼ C sugar

3 T vegetable oil

¾ C warm milk

¾ C warm water

2 tsp salt

3-3½ C flour

Filling:

¼ C softened butter

¼ C sugar

3 tsp cinnamon

¾ C packed brown sugar

½ C whipping cream

1 C coarsely chopped pecans

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and ¼ cup flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into an 18×12” rectangle. Spread with butter within ½” of the edges. Combine sugar and cinnamon, sprinkle over butter. Roll up jelly roll-style, starting with long sides, pinch seams to seal. Cut into 12 slices. Combine brown sugar and cream, pour into greased 9×13 pan. Sprinkle pan with pecans, then layer rolls on the pecans and caramel mixture. Cover and let rise until doubled. Bake at 350 for 30-35 minutes. Cool for 1 minute before inverting pan.

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Pumpkin Bread-in-a-Jar

admin — Sun, 15 Nov 2009 18:00:48 +0000

Holiday Recipe Guide 2009

Barbara Dvorak, Gering, NE

⅔ C shortening

2⅔ C sugar

4 eggs

2 C canned pumpkin

⅔ C water

3½ C flour

2 tsp baking powder

2 tsp baking soda

1 tsp cloves

1 tsp cinnamon

1½ tsp salt

⅔ C chopped pecans

Grease insides of eight 1pint, wide-mouth canning jars well. Heat oven to 325°. Cream shortening and sugar together. Beat in eggs, pumpkin and water. Stir together the flour, baking powder, soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. When done, remove one jar at a time; wipe sealing edge with paper towel and screw cap on tightly, the heat will vacuum seal the jar and the bread will keep for up to one year. This recipe is easy, but the instructions must be followed exactly for the best results.

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Apple Oven Pancake

admin — Sun, 15 Nov 2009 18:00:48 +0000

Holiday Recipe Guide 2009

Summer Hulbert, Platte Valley Mortgage Company

1 C milk

6 eggs

2 T butter or margarine, melted

1 tsp vanilla

1 C all purpose flour

½ tsp salt

2 – 12 oz pkgs frozen escalloped apples

1 tsp ground cinnamon

1 T powdered sugar

Preheat oven to 450°. Spray 9×9 square pan or 10” round pan with nonstick cooking spray. In large bowl combine milk, eggs, butter and vanilla. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baking pan. Bake 10 minutes. Reduce oven temperature to 350 and continue baking 15 minutes or until sides are crisp and golden brown. Meanwhile, after 10 minutes of bake time, heat apples in microwave according to package directions. Remove pancakes from oven. Fill center with apples. Combine powdered sugar and cinnamon. Sprinkle over pancake and apples. Cut into pieces. Makes 4 servings.

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Honey Oatmeal Bread

admin — Sun, 15 Nov 2009 18:00:44 +0000

Holiday Recipe Guide 2009

Hunter Baliman, Kimball, NE

2 C boiling water

1 C rolled oats-Old Fashioned

½ C honey

2 T butter

2 tsp salt

1 – .25 oz pkg active dry yeast

½ C warm water (110°)

4 C bread flour

2 T honey, warmed slightly

2 T rolled oats

In a large mixing bowl, combine boiling water, oats, ½ cup honey, butter and salt. Let stand for 1 hour. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350°. Bake at 375° for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.