Notes --
Bread cuts better when cool.
Total - 31 ***
Parmesan Herb Bread
1/2 c. butter, soft
1/4 c. (1 oz.) Parmesan cheese, grated
1/2 t. oregano leaves, crushed
1/4 t. basil leaves, crushed
1/8 t. garlic salt
1 loaf of French Bread
Preheat oven to 400 degrees. In medium bowl, combine first 5 ingredients.
Slice bread into 1 inch thick slices. Spread each slice with butter mixture.
Place on clean cookie sheet. Bake 6 minutes or until golden brown.
1/2 c. butter, soft
1/4 c. (1 oz.) Parmesan cheese, grated
1/2 t. oregano leaves, crushed
1/4 t. basil leaves, crushed
1/8 t. garlic salt
1 loaf of French Bread
Preheat oven to 400 degrees. In medium bowl, combine first 5 ingredients.
Slice bread into 1 inch thick slices. Spread each slice with butter mixture.
Place on clean cookie sheet. Bake 6 minutes or until golden brown.
** 30
Focaccia with Honey, Garlic & Rosemary
2 1/2 to 3 c. all-purpose unbleached flour
1 package fast rising yeast
1 t. salt
3/4 c. water
1/4 c. plus 1 T. wildflower honey
1 t. extra virgin olive oil
2 t. fresh rosemary, chopped
1 T. garlic, chopped
In a large bowl, combine 2 c. flour, undissolved yeast and salt. Heat water,
1/4 c. honey and oil until very warm, about 120 to 130 degrees. Stir into dry
ingredients. Stir in garlic and enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover & let rest for 10 minutes. Roll out dough. (Dough can be
divided into 2 pieces.) Place dough on clean baking sheet. Sprinkle rosemary
on. Cover & let rise until double in size, about 35 to 40 minutes. Preheat
oven to 400 degrees. Bake about 25 to 30 minutes or until golden brown.
Drizzle honey on top while still warm. Serves 6 to 10.
Focaccia with Honey, Garlic & Rosemary
2 1/2 to 3 c. all-purpose unbleached flour
1 package fast rising yeast
1 t. salt
3/4 c. water
1/4 c. plus 1 T. wildflower honey
1 t. extra virgin olive oil
2 t. fresh rosemary, chopped
1 T. garlic, chopped
In a large bowl, combine 2 c. flour, undissolved yeast and salt. Heat water,
1/4 c. honey and oil until very warm, about 120 to 130 degrees. Stir into dry
ingredients. Stir in garlic and enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover & let rest for 10 minutes. Roll out dough. (Dough can be
divided into 2 pieces.) Place dough on clean baking sheet. Sprinkle rosemary
on. Cover & let rise until double in size, about 35 to 40 minutes. Preheat
oven to 400 degrees. Bake about 25 to 30 minutes or until golden brown.
Drizzle honey on top while still warm. Serves 6 to 10.
Date Nut Bread
1 1/2 c. dates
1 1/2 c. boiling water
2 T. unsalted butter
1 1/2 c. white sugar
1 t. salt
1 whole egg or 2 eggs, whites only
2 3/4 c. pastry flour
1 t. baking soda
1 t. cream of tartar
1 c. walnuts, chopped
1/2 t. vanilla
Preheat oven to 350 degrees. Butter and flour a bread loaf pan. Wash and
remove stems from dates, cut in quarters. Pour water over them. Add butter,
sugar and salt. Set aside. When cool, add egg, flour sifted with soda and
cream of tartar, nut meats and vanilla. Beat well. Turn into loaf pan. Bake
for 75 minutes. Makes 1 loaf.
1 1/2 c. dates
1 1/2 c. boiling water
2 T. unsalted butter
1 1/2 c. white sugar
1 t. salt
1 whole egg or 2 eggs, whites only
2 3/4 c. pastry flour
1 t. baking soda
1 t. cream of tartar
1 c. walnuts, chopped
1/2 t. vanilla
Preheat oven to 350 degrees. Butter and flour a bread loaf pan. Wash and
remove stems from dates, cut in quarters. Pour water over them. Add butter,
sugar and salt. Set aside. When cool, add egg, flour sifted with soda and
cream of tartar, nut meats and vanilla. Beat well. Turn into loaf pan. Bake
for 75 minutes. Makes 1 loaf.
90 Minute Dinner Rolls
2 to 2 1/2 c. all-purpose unbleached flour
2 T. white sugar
1/2 t. salt
1 package active dry yeast
1/2 c. low fat milk
1/4 c. cold water
2 T. unsalted butter
Mix 3/4 c. flour, sugar, salt and undissolved yeast. Heat milk, water and
butter until liquids are very warm, about 120 to 130 degrees. Butter need not
melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add
1/4 c. flour. Beat at high speed 2 minutes. Stir in enough additional flour to
make a soft dough. On floured board, knead 2 to 3 minutes, until smooth.
Divide dour into 12 equal pieces. Shape into balls. Arrange in a buttered 8 inch
round pan. On bottom rack of cold oven, pour boiling water into a large baking
pan to a depth of 1 inch. Place rolls on wire rack over pan of water. Cover.
Close oven door. Let rise 30 minutes. Uncover rolls. Remove pan of water and
rack. Turn oven to 375 degrees. Bakes 20 to 25 minutes or until golden brown.
Remove from pan. Cool slightly on rack before serving. Makes 1 dozen rolls.
2 to 2 1/2 c. all-purpose unbleached flour
2 T. white sugar
1/2 t. salt
1 package active dry yeast
1/2 c. low fat milk
1/4 c. cold water
2 T. unsalted butter
Mix 3/4 c. flour, sugar, salt and undissolved yeast. Heat milk, water and
butter until liquids are very warm, about 120 to 130 degrees. Butter need not
melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add
1/4 c. flour. Beat at high speed 2 minutes. Stir in enough additional flour to
make a soft dough. On floured board, knead 2 to 3 minutes, until smooth.
Divide dour into 12 equal pieces. Shape into balls. Arrange in a buttered 8 inch
round pan. On bottom rack of cold oven, pour boiling water into a large baking
pan to a depth of 1 inch. Place rolls on wire rack over pan of water. Cover.
Close oven door. Let rise 30 minutes. Uncover rolls. Remove pan of water and
rack. Turn oven to 375 degrees. Bakes 20 to 25 minutes or until golden brown.
Remove from pan. Cool slightly on rack before serving. Makes 1 dozen rolls.
Chia Italia's Rustic Tuscan Bread
1 T. dry yeast
1/2 c. warm water
1 c. all-purpose unbleached flour
1 T. dry yeast
1/4 c. warm water.
1 c. warm water
4 c. all-purpose unbleached flour
a little extra virgin olive oil
Mix 1 T. dry yeast with 1/2 c. warm water. Let proof 10 minutes. Mix in 1
c. flour. Makes very loose dough. Mix well for 5 minutes. Cover with plastic
wrap. Let rise in warm place over night. Next day: In another bowl, put 1 T.
dry yeast and 1/4 c. warm water. Mix. Add 1 c. warm water. Mix. Combine with
first mixture. Work dough very well. Gradually add 4 c. flour. Dough should be
fairly well held together. Sprinkle flour on wooden board. Work dough on board
5 to 10 minutes. Use a little olive oil to grease large bowl. Put bread in bowl.
Cover with towel. Let rise in warm place for several hours. Should double in
size. Work again on floured board for 5 to 10 minutes. Sprinkle corn meal on
bake sheet. Put bread on bake sheet. Let rise again. Preheat oven to 400
degrees. Bake for 25 to 30 minutes. Crust will be very hard. While bread is
still hot, put butter on crust to soften. Let cool before slicing. Can slice
while still a little warm and serve with butter and jam or cool completely.
Makes 1 large loaf.
1 T. dry yeast
1/2 c. warm water
1 c. all-purpose unbleached flour
1 T. dry yeast
1/4 c. warm water.
1 c. warm water
4 c. all-purpose unbleached flour
a little extra virgin olive oil
Mix 1 T. dry yeast with 1/2 c. warm water. Let proof 10 minutes. Mix in 1
c. flour. Makes very loose dough. Mix well for 5 minutes. Cover with plastic
wrap. Let rise in warm place over night. Next day: In another bowl, put 1 T.
dry yeast and 1/4 c. warm water. Mix. Add 1 c. warm water. Mix. Combine with
first mixture. Work dough very well. Gradually add 4 c. flour. Dough should be
fairly well held together. Sprinkle flour on wooden board. Work dough on board
5 to 10 minutes. Use a little olive oil to grease large bowl. Put bread in bowl.
Cover with towel. Let rise in warm place for several hours. Should double in
size. Work again on floured board for 5 to 10 minutes. Sprinkle corn meal on
bake sheet. Put bread on bake sheet. Let rise again. Preheat oven to 400
degrees. Bake for 25 to 30 minutes. Crust will be very hard. While bread is
still hot, put butter on crust to soften. Let cool before slicing. Can slice
while still a little warm and serve with butter and jam or cool completely.
Makes 1 large loaf.
Honey Wheat Soda Bread
2 c. whole wheat flour
1 t. salt
1 t. baking soda
2 T. wild flower honey
1 c. buttermilk
2 eggs, whites only, lightly beaten
Preheat oven to 375 degrees. Place parchment paper, about 12 to 14 inches,
on cookie sheet. In large bowl, combine flour, salt and baking soda. Make a well
in center. Add honey, buttermilk and egg whites. Combine just until moistened.
Batter will be soft. Place dough on parchment paper and shape into round loaf.
Using floured knife, cut a cross in top of dough. Bake 20 to 25 minutes. Can
serve warm with jam or butter or allow to cool completely. Makes 1 loaf.
2 c. whole wheat flour
1 t. salt
1 t. baking soda
2 T. wild flower honey
1 c. buttermilk
2 eggs, whites only, lightly beaten
Preheat oven to 375 degrees. Place parchment paper, about 12 to 14 inches,
on cookie sheet. In large bowl, combine flour, salt and baking soda. Make a well
in center. Add honey, buttermilk and egg whites. Combine just until moistened.
Batter will be soft. Place dough on parchment paper and shape into round loaf.
Using floured knife, cut a cross in top of dough. Bake 20 to 25 minutes. Can
serve warm with jam or butter or allow to cool completely. Makes 1 loaf.
Irish Soda Bread
4 c. all-purpose unbleached flour
1 T. salt
3/4 t. baking powder
1 t. baking soda
1/2 c. dried currents
1 1/2 to 2 c. buttermilk or plain milk with 2 t. white or cider vinegar
Preheat oven to 375 degrees. Butter a baking sheet or spray with no-stick
cooking spray. In large bowl, mix flour, salt, baking powder and baking soda.
Stir in currents. Add enough buttermilk to make a soft kneadable dough. Turn
out dough on floured surface. Knead briefly. Shape into rounded loaf on baking
sheet. Cut a cross in top of bread with sharp floured knife. Bake 35 to 40
minutes. Allow to cool at least 20 minutes before slicing. Can serve warm with
butter or jam or allow to cool completely. Makes 1 loaf.
4 c. all-purpose unbleached flour
1 T. salt
3/4 t. baking powder
1 t. baking soda
1/2 c. dried currents
1 1/2 to 2 c. buttermilk or plain milk with 2 t. white or cider vinegar
Preheat oven to 375 degrees. Butter a baking sheet or spray with no-stick
cooking spray. In large bowl, mix flour, salt, baking powder and baking soda.
Stir in currents. Add enough buttermilk to make a soft kneadable dough. Turn
out dough on floured surface. Knead briefly. Shape into rounded loaf on baking
sheet. Cut a cross in top of bread with sharp floured knife. Bake 35 to 40
minutes. Allow to cool at least 20 minutes before slicing. Can serve warm with
butter or jam or allow to cool completely. Makes 1 loaf.
Almond Banana Bread
1 1/4 c. all-purpose unbleached flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. unsalted butter
1/2 c. white sugar
1/2 c. almond paste
2 whole eggs or 4 eggs, whites only, beaten
1 c. or 2 large bananas, mashed
1/2 c. coconut or chopped almonds, optional
Preheat oven to 350 degrees. In medium bowl, sift together flour, baking
powder, baking soda and salt. In large bowl, cream together butter and sugar
well. Blend in almond paste. Beat in eggs. Add dry ingredients, alternately
with banana. Add coconut or chopped almonds. Turn into 9 inch by 5 inch by
3 inch baking pan that has been buttered or sprayed with no-stick cooking
spray. Bake about 50 minutes. Makes 1 loaf.
1 1/4 c. all-purpose unbleached flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/3 c. unsalted butter
1/2 c. white sugar
1/2 c. almond paste
2 whole eggs or 4 eggs, whites only, beaten
1 c. or 2 large bananas, mashed
1/2 c. coconut or chopped almonds, optional
Preheat oven to 350 degrees. In medium bowl, sift together flour, baking
powder, baking soda and salt. In large bowl, cream together butter and sugar
well. Blend in almond paste. Beat in eggs. Add dry ingredients, alternately
with banana. Add coconut or chopped almonds. Turn into 9 inch by 5 inch by
3 inch baking pan that has been buttered or sprayed with no-stick cooking
spray. Bake about 50 minutes. Makes 1 loaf.
Cranberry Bread
Bread:
1 1/2 one-quarter pound sticks butter, cut into 12 pats
2/3 c. boiling water
1/2 c. warm water (110 to 115 degrees)
3 packages (each 1/4 oz.) dry yeast
6 1/4 to 6 3/4 c. all-purpose unbleached flour
2 c. fresh cranberries, chopped medium fine, about 2 1/2 c.
1 c. quick or regular oats
1 c. white sugar
1 c. walnuts, chopped medium fine
4 large eggs, whites only
4 t. salt
grated rind from 2 medium oranges
In large 4 quart bowl, pour boiling water over butter. Stir to melt. Cool to
lukewarm. In a 1 c. measure, sprinkle yeast over warm water. Stir until
dissolved. Into butter mixture, stir dissolved yeast, 1 c. flour, cranberries,
oats, sugar, walnuts, egg whites, salt and orange rind until eggs are well
blended. Stir in enough flour to make a stiff dough. Knead on lightly floured
surface until smooth and elastic, about 10 minutes. Shape into ball. Butter
large bowl. Place dough in it, turning to coat all sides. Cover bowl tightly with
plastic wrap. Let rise in warm place, about 80 degrees, until nearly double in
size, about 90 minutes. Punch dough down. It will softened during rising.
Divide in half. Drop by large spoonfuls or with your hands into 2 buttered 9
inch by 5 inch by 3 inch loaf pans, forming 3 mounds on the surface of each.
Let rise uncovered, until nearly double in size, about 90 minutes. Preheat oven
to 375 degrees. Bake for 15 minutes, covered loosely with foil. Remove foil
and continue baking until toothpick or cake tester inserted into center comes
out clean, about 35 to 40 minutes longer. When bread is almost done baking,
make glaze:
1 c. confectioner's sugar
1 T. orange juice, more if necessary
In small bowl, stir together confectioner's sugar and orange juice until
smooth. Add more orange juice, 1/2 t. at a time, if needed. This makes a medium
thin glaze.
When bread is done, turn out of pans onto racks. Turn right side up.
Drizzle with some glaze while still warm or wait until complete cool to drizzle
Bread:
1 1/2 one-quarter pound sticks butter, cut into 12 pats
2/3 c. boiling water
1/2 c. warm water (110 to 115 degrees)
3 packages (each 1/4 oz.) dry yeast
6 1/4 to 6 3/4 c. all-purpose unbleached flour
2 c. fresh cranberries, chopped medium fine, about 2 1/2 c.
1 c. quick or regular oats
1 c. white sugar
1 c. walnuts, chopped medium fine
4 large eggs, whites only
4 t. salt
grated rind from 2 medium oranges
In large 4 quart bowl, pour boiling water over butter. Stir to melt. Cool to
lukewarm. In a 1 c. measure, sprinkle yeast over warm water. Stir until
dissolved. Into butter mixture, stir dissolved yeast, 1 c. flour, cranberries,
oats, sugar, walnuts, egg whites, salt and orange rind until eggs are well
blended. Stir in enough flour to make a stiff dough. Knead on lightly floured
surface until smooth and elastic, about 10 minutes. Shape into ball. Butter
large bowl. Place dough in it, turning to coat all sides. Cover bowl tightly with
plastic wrap. Let rise in warm place, about 80 degrees, until nearly double in
size, about 90 minutes. Punch dough down. It will softened during rising.
Divide in half. Drop by large spoonfuls or with your hands into 2 buttered 9
inch by 5 inch by 3 inch loaf pans, forming 3 mounds on the surface of each.
Let rise uncovered, until nearly double in size, about 90 minutes. Preheat oven
to 375 degrees. Bake for 15 minutes, covered loosely with foil. Remove foil
and continue baking until toothpick or cake tester inserted into center comes
out clean, about 35 to 40 minutes longer. When bread is almost done baking,
make glaze:
1 c. confectioner's sugar
1 T. orange juice, more if necessary
In small bowl, stir together confectioner's sugar and orange juice until
smooth. Add more orange juice, 1/2 t. at a time, if needed. This makes a medium
thin glaze.
When bread is done, turn out of pans onto racks. Turn right side up.
Drizzle with some glaze while still warm or wait until complete cool to drizzle
glaze on. Makes 2 loaves.
Ninety-minute White Bread
3 1/4 to 3 3/4 c. all-purpose unbleached flour
2 T. white sugar
1 t. salt
1 package Fleischmann's Active Dry yeast
1 c. water
1/3 c. low fat milk
2 T. unsalted butter
Mix 1 1/2 c. flour, sugar, salt and undissolved yeast. Heat water, milk and
butter until very warm, about 120 to 130 degrees. Butter need not melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/2
c. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make
soft dough. On floured board, knead about 4 to 5 minutes until smooth. Shape
into loaf. Place in 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan that has been buttered
or sprayed with no-stick cooking spray. Cover and let rise in a warm, draft
free place 45 minutes. Preheat oven to 375 degrees. Bake 30 to 35 minutes or
until golden brown. Remove from pan. Coat lightly with butter. Cool. Makes 1
loaf.
3 1/4 to 3 3/4 c. all-purpose unbleached flour
2 T. white sugar
1 t. salt
1 package Fleischmann's Active Dry yeast
1 c. water
1/3 c. low fat milk
2 T. unsalted butter
Mix 1 1/2 c. flour, sugar, salt and undissolved yeast. Heat water, milk and
butter until very warm, about 120 to 130 degrees. Butter need not melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/2
c. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make
soft dough. On floured board, knead about 4 to 5 minutes until smooth. Shape
into loaf. Place in 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan that has been buttered
or sprayed with no-stick cooking spray. Cover and let rise in a warm, draft
free place 45 minutes. Preheat oven to 375 degrees. Bake 30 to 35 minutes or
until golden brown. Remove from pan. Coat lightly with butter. Cool. Makes 1
loaf.
Grecian Sweet Braid (bread)
5 1/4 to 5 3/4 c. all-purpose unbleached flour
2 packages dry yeast
1/2 c. white sugar
1 t. salt
1 t. ground anise seeds
1/2 c. low fat milk
1/2 c. water
1/2 c. unsalted butter
3 whole eggs or 6 eggs, whites only
2 T. almonds, chopped
2 T. sesame seeds
2 T. white sugar
1 whole egg or 2 eggs, whites only, slightly beaten
1 T. low fat milk
In large bowl, combine 1 3/4 c. flour, yeast, 1/2 c. sugar, salt, anise seed
and mix. In medium sauce pan, heat 1/2 c. milk, water and butter until warm,
about 120 to 130 degrees. It is not necessary to melt butter. Add to flour
mixture. Add eggs. Blend at low speed until moistened. Beat 3 minutes at
medium speed. Gradually stir in by hand enough flour to make a soft dough.
Knead on floured surface until smooth and elastic, about five to eight minutes.
Place in buttered bowl, turning to coat with butter. Cover and let rise in warm
place, until light and doubled in size, about 1 hour.
Meanwhile, prepare topping: Combine almonds, sesame seeds, 2 T. sugar and
set aside. Punch down dough. Divide into two parts. Divide each half into 3
pieces. Roll each piece into a 15 inch long rope. On large greased cookie sheet,
loosely braid 3 ropes from center to ends. Seal ends and tuck under. Cover and
let rise, about 30 minutes, until double in size. Combine egg, milk and gently
brush braids. Sprinkle topping over dough. Bake at 350 degrees for 25 to 30
minutes, until golden brown. Removed from cookie sheets and cool.
5 1/4 to 5 3/4 c. all-purpose unbleached flour
2 packages dry yeast
1/2 c. white sugar
1 t. salt
1 t. ground anise seeds
1/2 c. low fat milk
1/2 c. water
1/2 c. unsalted butter
3 whole eggs or 6 eggs, whites only
2 T. almonds, chopped
2 T. sesame seeds
2 T. white sugar
1 whole egg or 2 eggs, whites only, slightly beaten
1 T. low fat milk
In large bowl, combine 1 3/4 c. flour, yeast, 1/2 c. sugar, salt, anise seed
and mix. In medium sauce pan, heat 1/2 c. milk, water and butter until warm,
about 120 to 130 degrees. It is not necessary to melt butter. Add to flour
mixture. Add eggs. Blend at low speed until moistened. Beat 3 minutes at
medium speed. Gradually stir in by hand enough flour to make a soft dough.
Knead on floured surface until smooth and elastic, about five to eight minutes.
Place in buttered bowl, turning to coat with butter. Cover and let rise in warm
place, until light and doubled in size, about 1 hour.
Meanwhile, prepare topping: Combine almonds, sesame seeds, 2 T. sugar and
set aside. Punch down dough. Divide into two parts. Divide each half into 3
pieces. Roll each piece into a 15 inch long rope. On large greased cookie sheet,
loosely braid 3 ropes from center to ends. Seal ends and tuck under. Cover and
let rise, about 30 minutes, until double in size. Combine egg, milk and gently
brush braids. Sprinkle topping over dough. Bake at 350 degrees for 25 to 30
minutes, until golden brown. Removed from cookie sheets and cool.
** 20
Apricot Nut Loaf
1 c. white sugar
2 t. unsalted butter, softened
2 eggs, whites only
3/4 c. low fat milk
3/4 c. orange juice
4 t. grated orange rind
3 c. all-purpose unbleached flour
3 1/2 t. baking powder
1 t. salt
1 c. dried apricots, finely chopped
3/4 c. walnuts, chopped
Prepare 9 by 5 by 2 1/2 inch loaf pan with butter or no-stick cooking spray.
Mix sugar, butter and egg white thoroughly. Stir in milk, orange juice and rind.
Sift together flour, baking powder, salt and stir in. Blend in apricots and
nuts. Pour into prepared pan. Let stand for 20 minutes. Preheat oven to 350
degrees. Bake about 70 minutes or until toothpick inserted into center comes
out clean. Using knife, loosen edges. Turn out loaf onto paper towels. Cool for
at least 10 minutes and serve or allow to cool completely. Makes 1 loaf.
Suggestion: A party favorite. Tastes better and easier to slice thin the
second day. Toasts beautifully. Nice with cream cheese.
Apricot Nut Loaf
1 c. white sugar
2 t. unsalted butter, softened
2 eggs, whites only
3/4 c. low fat milk
3/4 c. orange juice
4 t. grated orange rind
3 c. all-purpose unbleached flour
3 1/2 t. baking powder
1 t. salt
1 c. dried apricots, finely chopped
3/4 c. walnuts, chopped
Prepare 9 by 5 by 2 1/2 inch loaf pan with butter or no-stick cooking spray.
Mix sugar, butter and egg white thoroughly. Stir in milk, orange juice and rind.
Sift together flour, baking powder, salt and stir in. Blend in apricots and
nuts. Pour into prepared pan. Let stand for 20 minutes. Preheat oven to 350
degrees. Bake about 70 minutes or until toothpick inserted into center comes
out clean. Using knife, loosen edges. Turn out loaf onto paper towels. Cool for
at least 10 minutes and serve or allow to cool completely. Makes 1 loaf.
Suggestion: A party favorite. Tastes better and easier to slice thin the
second day. Toasts beautifully. Nice with cream cheese.
Irish Soda Bread
5 c. all-purpose flour
3/4 c. white sugar
1 T. baking powder
1 1/2 t. salt
1 t. baking soda
1/2 c. unsalted butter
2 c. raisins
3 T. caraway seeds
2 1/2 c. buttermilk
2 large eggs, whites only
Preheat oven to 350 degrees. Spray a 10 inch round, heavy ovenproof
skillet with no-stick cooking spray generously or grease well with butter.
Whisk together flour, sugar, baking powder, salt and baking soda in large bowl.
Add butter. Rub the dough in between the palms of your hands until coarse
crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in
another medium bowl until blended. Add to flour mixture. Using wooden spoon,
stir just until blended. Dough will be very sticky. Transfer dough to prepared
skillet. Smooth top, mounding slightly in center. Dip a small, sharp knife into
flour. Cut a 1 inch deep x in top of dough. Bake 75 minutes or until knife
inserted into center comes out clean. Cool bread in skillet 10 minutes. Remove
from skillet. Cool on wire rack. Can serve while still warm or let cool
completely. Makes 1 loaf.
5 c. all-purpose flour
3/4 c. white sugar
1 T. baking powder
1 1/2 t. salt
1 t. baking soda
1/2 c. unsalted butter
2 c. raisins
3 T. caraway seeds
2 1/2 c. buttermilk
2 large eggs, whites only
Preheat oven to 350 degrees. Spray a 10 inch round, heavy ovenproof
skillet with no-stick cooking spray generously or grease well with butter.
Whisk together flour, sugar, baking powder, salt and baking soda in large bowl.
Add butter. Rub the dough in between the palms of your hands until coarse
crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in
another medium bowl until blended. Add to flour mixture. Using wooden spoon,
stir just until blended. Dough will be very sticky. Transfer dough to prepared
skillet. Smooth top, mounding slightly in center. Dip a small, sharp knife into
flour. Cut a 1 inch deep x in top of dough. Bake 75 minutes or until knife
inserted into center comes out clean. Cool bread in skillet 10 minutes. Remove
from skillet. Cool on wire rack. Can serve while still warm or let cool
completely. Makes 1 loaf.
Parmesan Cheese Bread
1 large, crusty loaf French or Italian bread
1/2 c. extra virgin olive oil
1/3 c. Parmesan cheese, freshly grated
1/2 t. garlic, finely minced
Preheat the oven to 450 degrees. Split the loaf in half lengthwise. Combine
the oil, cheese and garlic. Brush the split sides with equal amounts of the oil
mixture. Place the bread split side up on shallow baking dish. Bake 10 minutes.
Serves 4 to 8.
1 large, crusty loaf French or Italian bread
1/2 c. extra virgin olive oil
1/3 c. Parmesan cheese, freshly grated
1/2 t. garlic, finely minced
Preheat the oven to 450 degrees. Split the loaf in half lengthwise. Combine
the oil, cheese and garlic. Brush the split sides with equal amounts of the oil
mixture. Place the bread split side up on shallow baking dish. Bake 10 minutes.
Serves 4 to 8.
Taralli (Breadsticks)
12 large eggs, whites only
1/2 c. wildflower honey
1/2 c. light vegetable oil
2 T. anise extract
2 T. anise seeds
6 c. all-purpose unbleached flour
powdered sugar, optional
In large bowl, add all ingredients, except flour. Mix well. Slowly add flour,
so dough is workable. Knead for 10 minutes. Let dough rest for 10 minutes.
Bring large pot of water to a boil. Cut off small pieces of dough. Use palm of
hands to roll out into sticks about 6 inches long and 1/2 inch thick. Cook in
boiling water for 5 minutes or until they rise to the top. Dry on towel for 20
minutes. Preheat oven to 425 degrees. Spray cookie sheet with no-stick
cooking spray. Place bread sticks on cookie sheet and bake for 20 minutes.
Remove from oven. Move to plate or platter. Sprinkle with powdered sugar,
if desired.
12 large eggs, whites only
1/2 c. wildflower honey
1/2 c. light vegetable oil
2 T. anise extract
2 T. anise seeds
6 c. all-purpose unbleached flour
powdered sugar, optional
In large bowl, add all ingredients, except flour. Mix well. Slowly add flour,
so dough is workable. Knead for 10 minutes. Let dough rest for 10 minutes.
Bring large pot of water to a boil. Cut off small pieces of dough. Use palm of
hands to roll out into sticks about 6 inches long and 1/2 inch thick. Cook in
boiling water for 5 minutes or until they rise to the top. Dry on towel for 20
minutes. Preheat oven to 425 degrees. Spray cookie sheet with no-stick
cooking spray. Place bread sticks on cookie sheet and bake for 20 minutes.
Remove from oven. Move to plate or platter. Sprinkle with powdered sugar,
if desired.
Cinnamon Swirl Raisin Bread
Dough:
2 packages active dry yeast
1/2 c. very warm water, about 110 to 115 degrees
1/3 c. unsalted butter
1/3 c. clover or wildflower honey
1 T. salt
2 c. low fat milk
5 1/2 to 6 c. all-purpose unbleached flour
2 c. quick or old-fashioned oats
Dissolve yeast in warm water. In large bowl, combine butter, honey and
salt. Heat milk in small sauce pan until fine line of bubbles appear around
edge. Pour the scalded milk over the butter mixture. Let cool to lukewarm.
Stir in 1 c. flour. Add dissolved yeast and oats. Stir in enough flour to make
stiff dough. Turn out onto lightly floured surface and knead 10 times or until
smooth. Shape dough into ball. Place in large, oiled bowl. Turn to coat with
oil. Cover and let rise in warm place about 1 hour or until double in size.
Punch dough down. Divide in half. Roll out each half into 14 inch by 7 inch
flat rectangle.
Preheat oven to 375 degrees. Butter 2 9 inch by 5 inch by 3 inch loaf pans.
Filling and Glaze:
1 c. dark brown sugar, packed
2/3 c. almonds, pecans or walnuts, chopped
1/2 c. dark raisins
1/2 c. all-purpose unbleached flour
2 T. ground cinnamon
1/3 c. unsalted butter, melted
Combine brown sugar, nuts, raisins, flour and cinnamon. Add melted butter.
Mix until crumbly. Sprinkle each rectangle with half of filling. Start with
short side and roll up. Place in prepared pans. Cover. Let rise about 45 minutes
or until almost double in size. Bake 40 to 45 minutes, shielding with foil, if
needed. Turn out of pans. Cool on rack. When bread has cooled, make glaze:
Blend 1 c. confectioners' sugar with 1 or 2 T. water until smooth. Drizzle over
cool loaves. Makes 2 loaves.
Dough:
2 packages active dry yeast
1/2 c. very warm water, about 110 to 115 degrees
1/3 c. unsalted butter
1/3 c. clover or wildflower honey
1 T. salt
2 c. low fat milk
5 1/2 to 6 c. all-purpose unbleached flour
2 c. quick or old-fashioned oats
Dissolve yeast in warm water. In large bowl, combine butter, honey and
salt. Heat milk in small sauce pan until fine line of bubbles appear around
edge. Pour the scalded milk over the butter mixture. Let cool to lukewarm.
Stir in 1 c. flour. Add dissolved yeast and oats. Stir in enough flour to make
stiff dough. Turn out onto lightly floured surface and knead 10 times or until
smooth. Shape dough into ball. Place in large, oiled bowl. Turn to coat with
oil. Cover and let rise in warm place about 1 hour or until double in size.
Punch dough down. Divide in half. Roll out each half into 14 inch by 7 inch
flat rectangle.
Preheat oven to 375 degrees. Butter 2 9 inch by 5 inch by 3 inch loaf pans.
Filling and Glaze:
1 c. dark brown sugar, packed
2/3 c. almonds, pecans or walnuts, chopped
1/2 c. dark raisins
1/2 c. all-purpose unbleached flour
2 T. ground cinnamon
1/3 c. unsalted butter, melted
Combine brown sugar, nuts, raisins, flour and cinnamon. Add melted butter.
Mix until crumbly. Sprinkle each rectangle with half of filling. Start with
short side and roll up. Place in prepared pans. Cover. Let rise about 45 minutes
or until almost double in size. Bake 40 to 45 minutes, shielding with foil, if
needed. Turn out of pans. Cool on rack. When bread has cooled, make glaze:
Blend 1 c. confectioners' sugar with 1 or 2 T. water until smooth. Drizzle over
cool loaves. Makes 2 loaves.
Pain du Pays, French for Country-style Buns
1/2 c. warm water
2 envelopes yeast
2 T. white sugar
6 c. all-purpose unbleached flour
2 t. salt
2 c. warm water
1 T. unsalted butter
extra virgin olive oil
Dissolve yeast and 1 t. of sugar in 1/2 c. of warm water. Let stand for 10
minutes. In a large bowl, mix remaining sugar, flour and salt. Make a well in
center of flour mixture. Add 2 c. of warm water. Mix well. Cut in butter. Add
yeast mixture and mix well to form a ball. Knead well. Add more flour, if
necessary. Let dough rest for 10 minutes. Knead dough on floured surface for
5 minutes. Place dough in bowl coated with extra virgin olive oil. Turn to
coat dough with oil. Cover and let stand in oven that is not turned on, until
double in size. Preheat oven to 375 degrees. Lightly butter a cake pan. Punch
dough down and form into small buns. Place buns close together in cake pan.
Bake for 15 to 20 minutes until golden brown. Remove buns from pan. Can
serve hot or cold. Serves 10.
1/2 c. warm water
2 envelopes yeast
2 T. white sugar
6 c. all-purpose unbleached flour
2 t. salt
2 c. warm water
1 T. unsalted butter
extra virgin olive oil
Dissolve yeast and 1 t. of sugar in 1/2 c. of warm water. Let stand for 10
minutes. In a large bowl, mix remaining sugar, flour and salt. Make a well in
center of flour mixture. Add 2 c. of warm water. Mix well. Cut in butter. Add
yeast mixture and mix well to form a ball. Knead well. Add more flour, if
necessary. Let dough rest for 10 minutes. Knead dough on floured surface for
5 minutes. Place dough in bowl coated with extra virgin olive oil. Turn to
coat dough with oil. Cover and let stand in oven that is not turned on, until
double in size. Preheat oven to 375 degrees. Lightly butter a cake pan. Punch
dough down and form into small buns. Place buns close together in cake pan.
Bake for 15 to 20 minutes until golden brown. Remove buns from pan. Can
serve hot or cold. Serves 10.
Butterscotch Banana Bread
3 1/2 c. all-purpose unbleached flour
4 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1 t. ground nutmeg
1 t. salt
2 c. (4-6 medium) bananas
1 1/2 c. white sugar
4 eggs, whites only
1/2 c. unsalted butter, melted
1/2 c. low fat milk
2 2/3 c. pecans, chopped
1 12 oz. package (2 c.) Nestle Butterscotch Morsels
Preheat oven to 350 degrees. Spray 2 9 inch by 5 inch by 3 inch loaf pans
with no stick cooking spray or use butter and flour. In large bowl, combine
flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In
another large bowl, combine bananas, sugar, egg whites and butter. Beat until
creamy. Gradually add flour mixture alternately with milk. Mix until well
combined. Stir in 2 c. pecans and all of butterscotch morsels. Pour batter
equally into loaf pans. Sprinkle tops with remaining 2/3 c. of pecans. Bake 60
to 70 minutes. Cool 15 minutes. Remove from pans. Makes 2 loaves.
3 1/2 c. all-purpose unbleached flour
4 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1 t. ground nutmeg
1 t. salt
2 c. (4-6 medium) bananas
1 1/2 c. white sugar
4 eggs, whites only
1/2 c. unsalted butter, melted
1/2 c. low fat milk
2 2/3 c. pecans, chopped
1 12 oz. package (2 c.) Nestle Butterscotch Morsels
Preheat oven to 350 degrees. Spray 2 9 inch by 5 inch by 3 inch loaf pans
with no stick cooking spray or use butter and flour. In large bowl, combine
flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In
another large bowl, combine bananas, sugar, egg whites and butter. Beat until
creamy. Gradually add flour mixture alternately with milk. Mix until well
combined. Stir in 2 c. pecans and all of butterscotch morsels. Pour batter
equally into loaf pans. Sprinkle tops with remaining 2/3 c. of pecans. Bake 60
to 70 minutes. Cool 15 minutes. Remove from pans. Makes 2 loaves.
Swedish Timbales
2 eggs, whites only
1/2 c. low fat milk
1 T. extra virgin olive oil
3/4 c. all-purpose unbleached flour
1/2 t. clover or wildflower honey
In medium mixing bowl, beat the egg whites thoroughly. Add the milk and oil
and beat well. Add the flour and honey and beat until smooth. Let batter stand
for awhile. Heat oil in pan or deep fryer until hot. Test by dropping a small
piece of bread into fat. If it turns golden brown in one minute, the oil is hot
enough. Place timbale iron into hot fat and heat until thoroughly heated thru.
Drain for a minute on a paper towel. Dip timbale iron into batter deep enough
to coat iron within 1/4 inch from the top. Place immediately into hot oil. If
the iron is too hot, the batter will slip off. If the iron is too cool, the batter
will stick to iron. Fry to a delicate brown and drain on paper towels. Makes 3
dozen. Can use for creamed peas or corn, salmon or chicken.
2 eggs, whites only
1/2 c. low fat milk
1 T. extra virgin olive oil
3/4 c. all-purpose unbleached flour
1/2 t. clover or wildflower honey
In medium mixing bowl, beat the egg whites thoroughly. Add the milk and oil
and beat well. Add the flour and honey and beat until smooth. Let batter stand
for awhile. Heat oil in pan or deep fryer until hot. Test by dropping a small
piece of bread into fat. If it turns golden brown in one minute, the oil is hot
enough. Place timbale iron into hot fat and heat until thoroughly heated thru.
Drain for a minute on a paper towel. Dip timbale iron into batter deep enough
to coat iron within 1/4 inch from the top. Place immediately into hot oil. If
the iron is too hot, the batter will slip off. If the iron is too cool, the batter
will stick to iron. Fry to a delicate brown and drain on paper towels. Makes 3
dozen. Can use for creamed peas or corn, salmon or chicken.
Peanut Bread
1 c. peanut flour
1/2 t. salt
3 t. baking powder
2 t. oil
2 eggs, whites only
3/4 c. water
2 T. clover or wildflower honey
Preheat oven to 350 degrees. Sift flour before measuring. Mix dry
ingredients. Add oil and use a fork to combine. In a separate bowl, beat egg.
Add water and honey. Blend with dry ingredients. Bake in 4 inch by 7 inch by 2
inch pan that has been sprayed with no-stick cooking spray or lightly buttered
for 40 minutes. Bread is done when inserted toothpick comes out clean. Remove
from pan to cool. Makes 1 loaf.
1 c. peanut flour
1/2 t. salt
3 t. baking powder
2 t. oil
2 eggs, whites only
3/4 c. water
2 T. clover or wildflower honey
Preheat oven to 350 degrees. Sift flour before measuring. Mix dry
ingredients. Add oil and use a fork to combine. In a separate bowl, beat egg.
Add water and honey. Blend with dry ingredients. Bake in 4 inch by 7 inch by 2
inch pan that has been sprayed with no-stick cooking spray or lightly buttered
for 40 minutes. Bread is done when inserted toothpick comes out clean. Remove
from pan to cool. Makes 1 loaf.
Rice Sheet Bread
1 c. rice flour
1 T. tapioca starch
1 1/4 t. salt
2 t. baking powder
3/4 c. water
2 T. light oil
Preheat oven to 425 degrees. Lightly butter 9 inch by 9 inch baking pan.
Mix all ingredients in medium bowl. Pat into pan. Bake 20 to 30 minutes or
until inserted toothpick comes out clean. Makes 1 sheet bread.
1 c. rice flour
1 T. tapioca starch
1 1/4 t. salt
2 t. baking powder
3/4 c. water
2 T. light oil
Preheat oven to 425 degrees. Lightly butter 9 inch by 9 inch baking pan.
Mix all ingredients in medium bowl. Pat into pan. Bake 20 to 30 minutes or
until inserted toothpick comes out clean. Makes 1 sheet bread.
**10
Bran Bread
3 3/4 to 4 1/4 c. all-purpose unbleached flour
1/4 c. white sugar
1 t. salt
2 packages Fleischmann's Active Dry Yeast
1 c. low fat milk
1/2 c. water
1/3 c. unsalted butter
1 1/2 c. Nabisco 100% Bran Cereal
2 eggs, whites only, room temperature
Preheat oven to 375 degrees. Spray 2 8 inch round pans with no-stick
cooking spray. In large mixing bowl, add 1 1/2 c. flour, sugar, salt and
undissolved yeast. In medium sauce pan, heat milk, water and butter until
liquids are very warm, about 120 to 130 degrees. Butter does not need to melt.
Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add bran
cereal, egg and 1/2 c. flour. Beat 2 minutes at high speed. Stir in enough
additional flour to make a thick batter. Spoon into pans. Cover and let rise in
warm draft-free place about 45 minutes. Bake for 25 minutes. Remove from
pans. Cool on wire racks. Makes 2 loaves.
Bran Bread
3 3/4 to 4 1/4 c. all-purpose unbleached flour
1/4 c. white sugar
1 t. salt
2 packages Fleischmann's Active Dry Yeast
1 c. low fat milk
1/2 c. water
1/3 c. unsalted butter
1 1/2 c. Nabisco 100% Bran Cereal
2 eggs, whites only, room temperature
Preheat oven to 375 degrees. Spray 2 8 inch round pans with no-stick
cooking spray. In large mixing bowl, add 1 1/2 c. flour, sugar, salt and
undissolved yeast. In medium sauce pan, heat milk, water and butter until
liquids are very warm, about 120 to 130 degrees. Butter does not need to melt.
Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add bran
cereal, egg and 1/2 c. flour. Beat 2 minutes at high speed. Stir in enough
additional flour to make a thick batter. Spoon into pans. Cover and let rise in
warm draft-free place about 45 minutes. Bake for 25 minutes. Remove from
pans. Cool on wire racks. Makes 2 loaves.
Johnny Cake
2/3 c. all-purpose unbleached flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. white sugar
1 1/3 c. corn meal
4 eggs, whites only
1 2/3 c. sour milk
1/4 c. unsalted butter, melted
Preheat oven to 400 degrees. Spray 11 inch by 7 inch by 1 1/2 inch shallow
baking pan with no-stick cooking spray. Sift flour. Measure and add to large
mixing bowl. Sift together baking powder, baking soda, salt and sugar. Combine
with flour. Stir in corn meal. In medium bowl, beat egg whites. Beat in milk and
then butter. Stir into dry ingredients. Mix well. Pour into baking pan. Bake 30
to 35 minutes or until bread shrinks from sides of pan and is nicely browned.
2/3 c. all-purpose unbleached flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. white sugar
1 1/3 c. corn meal
4 eggs, whites only
1 2/3 c. sour milk
1/4 c. unsalted butter, melted
Preheat oven to 400 degrees. Spray 11 inch by 7 inch by 1 1/2 inch shallow
baking pan with no-stick cooking spray. Sift flour. Measure and add to large
mixing bowl. Sift together baking powder, baking soda, salt and sugar. Combine
with flour. Stir in corn meal. In medium bowl, beat egg whites. Beat in milk and
then butter. Stir into dry ingredients. Mix well. Pour into baking pan. Bake 30
to 35 minutes or until bread shrinks from sides of pan and is nicely browned.
Rye Bread
1 1/2 c. whole rye flour plus 2 T.
1/4 t. salt
5 t. baking powder
3 1/2 t. light vegetable oil
1/2 c. water
Preheat oven to 375 degrees. Sift flour before measuring. Mix dry
ingredients. Add oil and water and mix well. Spray 4 inch by 9 inch by 2 inch
baking pan with no-stick cooking spray. Add mixture to pan. Bake 20 minutes
or until done. Makes 1 loaf.
1 1/2 c. whole rye flour plus 2 T.
1/4 t. salt
5 t. baking powder
3 1/2 t. light vegetable oil
1/2 c. water
Preheat oven to 375 degrees. Sift flour before measuring. Mix dry
ingredients. Add oil and water and mix well. Spray 4 inch by 9 inch by 2 inch
baking pan with no-stick cooking spray. Add mixture to pan. Bake 20 minutes
or until done. Makes 1 loaf.
Oatmeal Walnut Bread
2 2/3 to 3 c. all-purpose unbleached flour
2 packages quick rise yeast or active dry yeast
2 t. salt
1 1/2 c. water
1/3 c. white sugar
4 t. unsalted butter
2/3 c. quick rolled oats
1 1/3 c. whole wheat flour
1 c. walnuts, chopped
2 eggs, whites only
1 T. water
2 T. quick rolled oats
Preheat oven to 400 degrees. In large mixing bowl, combine 2 c. all-purpose
unbleached flour, yeast and salt. In medium sauce pan, heat 1 1/2 c. water,
sugar, butter and quick rolled oats until very warm, about 120 to 130 degrees.
Butter does not need to melt completely. Add to flour mixture. Blend at low
speed until moistened. Beat 3 minutes at medium speed. By hand, gradually
stir in whole wheat flour, nuts and enough of remaining flour to make a firm
dough. Knead on floured surface 5 to 8 minutes. Dough will be slightly sticky.
Place in buttered bowl. Turn to coat dough on all sides with butter. Cover and
put in warm place for 15 minutes to rise, 30 minutes for active dry yeast.
Punch dough down. Divide into 2 parts. Shape each part into round loaf. Place
loaves on greased cookie sheet. Cover and let rise in warm place about 20
minutes, 40 minutes for active dry yeast. Combine egg and 1 T. water. Brush
tops. Sprinkle 2 T. oats on top. Bake for 20 to 25 minutes. Remove from pan.
Allow to cool completely. Makes 2 round loaves.
2 2/3 to 3 c. all-purpose unbleached flour
2 packages quick rise yeast or active dry yeast
2 t. salt
1 1/2 c. water
1/3 c. white sugar
4 t. unsalted butter
2/3 c. quick rolled oats
1 1/3 c. whole wheat flour
1 c. walnuts, chopped
2 eggs, whites only
1 T. water
2 T. quick rolled oats
Preheat oven to 400 degrees. In large mixing bowl, combine 2 c. all-purpose
unbleached flour, yeast and salt. In medium sauce pan, heat 1 1/2 c. water,
sugar, butter and quick rolled oats until very warm, about 120 to 130 degrees.
Butter does not need to melt completely. Add to flour mixture. Blend at low
speed until moistened. Beat 3 minutes at medium speed. By hand, gradually
stir in whole wheat flour, nuts and enough of remaining flour to make a firm
dough. Knead on floured surface 5 to 8 minutes. Dough will be slightly sticky.
Place in buttered bowl. Turn to coat dough on all sides with butter. Cover and
put in warm place for 15 minutes to rise, 30 minutes for active dry yeast.
Punch dough down. Divide into 2 parts. Shape each part into round loaf. Place
loaves on greased cookie sheet. Cover and let rise in warm place about 20
minutes, 40 minutes for active dry yeast. Combine egg and 1 T. water. Brush
tops. Sprinkle 2 T. oats on top. Bake for 20 to 25 minutes. Remove from pan.
Allow to cool completely. Makes 2 round loaves.
Banana Oat Bread
2 c. oat flour
1 t. baking soda
1/4 t. salt
2 eggs, whites only or substitute 1/4 c. water
1 mashed banana
1/3 c. safflower oil
1/2 c. wild flower honey
1/2 c. chopped nuts or raisins, if desired
Preheat oven to 375 degrees. Mix all ingredients until well combined. Bake
in loaf pan 25 minutes. Makes 1 loaf.
2 c. oat flour
1 t. baking soda
1/4 t. salt
2 eggs, whites only or substitute 1/4 c. water
1 mashed banana
1/3 c. safflower oil
1/2 c. wild flower honey
1/2 c. chopped nuts or raisins, if desired
Preheat oven to 375 degrees. Mix all ingredients until well combined. Bake
in loaf pan 25 minutes. Makes 1 loaf.
Grilled Garlic Onion Bread
1 loaf Italian bread
1/3 c. unsalted butter
1/4 c. garlic, minced
1/4 c. white onion, minced
Romano cheese
Slice bread about 1 inch thick. Coat both sides with butter. Place on grill.
While waiting for bread to grill: In medium bowl, combine garlic and onion.
Turn bread. Spread garlic mixture thinly on bread. Sprinkle Romano cheese on
top. Continue grilling until hot and crusty. Serves 8.
1 loaf Italian bread
1/3 c. unsalted butter
1/4 c. garlic, minced
1/4 c. white onion, minced
Romano cheese
Slice bread about 1 inch thick. Coat both sides with butter. Place on grill.
While waiting for bread to grill: In medium bowl, combine garlic and onion.
Turn bread. Spread garlic mixture thinly on bread. Sprinkle Romano cheese on
top. Continue grilling until hot and crusty. Serves 8.
Grilled Picnic Bread
1 loaf Italian bread
1/3 c. unsalted butter
1/4 c. green pepper, minced
1 T. pimento, drained, minced
1 T. black olives, drained, minced
1/4 c. white onion, minced
Romano cheese
Slice bread about 1 inch thick. Coat both sides with butter. Place on grill.
While waiting for bread to grill: In medium bowl, combine green pepper,
pimento, olives and onion. Turn bread. Spoon green pepper mixture on bread
and spread gently towards edges. Sprinkle Romano cheese on top. Continue
grilling until hot and well browned. Serves 8.
1 loaf Italian bread
1/3 c. unsalted butter
1/4 c. green pepper, minced
1 T. pimento, drained, minced
1 T. black olives, drained, minced
1/4 c. white onion, minced
Romano cheese
Slice bread about 1 inch thick. Coat both sides with butter. Place on grill.
While waiting for bread to grill: In medium bowl, combine green pepper,
pimento, olives and onion. Turn bread. Spoon green pepper mixture on bread
and spread gently towards edges. Sprinkle Romano cheese on top. Continue
grilling until hot and well browned. Serves 8.
Easy Beer Cheese Bread
3 3/4 c. biscuit baking mix
1 c. sharp Cheddar cheese, finely shredded
2 eggs, whites only
1 12 oz. can or 1 1/2 c. beer
Preheat oven to 350 degrees. Butter a 2 quart casserole dish or a 9 by 5
by 3 inch loaf pan. In large bowl, add all ingredients and beat vigorously for
30 seconds. Pour batter into prepared dish. Bake until golden brown, about
45 to 50 minutes. Remove from dish and cool completely. Cut into generous
1/2 inch thick slices to serve. Makes 8 slices. If desired, wrap bread in foil
and heat in 375 degree oven for 10 minutes to warm.
3 3/4 c. biscuit baking mix
1 c. sharp Cheddar cheese, finely shredded
2 eggs, whites only
1 12 oz. can or 1 1/2 c. beer
Preheat oven to 350 degrees. Butter a 2 quart casserole dish or a 9 by 5
by 3 inch loaf pan. In large bowl, add all ingredients and beat vigorously for
30 seconds. Pour batter into prepared dish. Bake until golden brown, about
45 to 50 minutes. Remove from dish and cool completely. Cut into generous
1/2 inch thick slices to serve. Makes 8 slices. If desired, wrap bread in foil
and heat in 375 degree oven for 10 minutes to warm.
Banana Chocolate Marble Bread
butter and flour for pan
1 1/2 c. all-purpose unbleached flour
1 t. baking soda
1/4 t. cinnamon
1/4 t. salt
1 c. white sugar plus 2 T. for top
4 eggs, whites only
1/2 c. extra virgin olive oil
1 1/2 c. or 3 large bananas, very ripe, coarsely mashed
2 T. reduced fat sour cream
1 t. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. boiling water
Preheat oven to 350 degrees with rack in middle. Generously butter 9 by
5 by 3 inch loaf pan, then dust with flour, shaking out any excess. In medium
bowl, whisk together flour, baking soda and cinnamon. in bowl, add sugar and
egg whites. Beat on medium high speed until very thick and pale, about 10
minutes. Reduce speed to low. Add oil in a slow stream, mixing until
incorporated. Mix in bananas, sour cream and vanilla. Remove bowl from mixer.
Fold in flour mixture. Divide and transfer 1/3 of batter to bowl and set aside.
Place remaining batter into prepared pan. In small bowl, whisk together cocoa
powder and boiling water until smooth. Stir cocoa mixture into reserved
batter until well combined. Spoon chocolate batter over batter in pan to cover.
To create marbling: Run a knife through batters in a swirling motion, swirling
batter from underneath to top and vise versa. Do not swirl so much that
batters are completely combined. Bake for 50 minutes. Tent a piece of
aluminum foil over bread and another 15 to 25 minutes or until inserted
toothpick comes out clean. Cool loaf on wire rack for 10 minutes, then remove
from pan and allow to cool completely. Makes 1 loaf.
butter and flour for pan
1 1/2 c. all-purpose unbleached flour
1 t. baking soda
1/4 t. cinnamon
1/4 t. salt
1 c. white sugar plus 2 T. for top
4 eggs, whites only
1/2 c. extra virgin olive oil
1 1/2 c. or 3 large bananas, very ripe, coarsely mashed
2 T. reduced fat sour cream
1 t. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. boiling water
Preheat oven to 350 degrees with rack in middle. Generously butter 9 by
5 by 3 inch loaf pan, then dust with flour, shaking out any excess. In medium
bowl, whisk together flour, baking soda and cinnamon. in bowl, add sugar and
egg whites. Beat on medium high speed until very thick and pale, about 10
minutes. Reduce speed to low. Add oil in a slow stream, mixing until
incorporated. Mix in bananas, sour cream and vanilla. Remove bowl from mixer.
Fold in flour mixture. Divide and transfer 1/3 of batter to bowl and set aside.
Place remaining batter into prepared pan. In small bowl, whisk together cocoa
powder and boiling water until smooth. Stir cocoa mixture into reserved
batter until well combined. Spoon chocolate batter over batter in pan to cover.
To create marbling: Run a knife through batters in a swirling motion, swirling
batter from underneath to top and vise versa. Do not swirl so much that
batters are completely combined. Bake for 50 minutes. Tent a piece of
aluminum foil over bread and another 15 to 25 minutes or until inserted
toothpick comes out clean. Cool loaf on wire rack for 10 minutes, then remove
from pan and allow to cool completely. Makes 1 loaf.
American Heart Association's Basic Bread
2 envelopes dry yeast
1/4 c. warm water
1 3/4 c. low fat or skim milk
2 1/2 T. white sugar
1 t. salt
6 c. all-purpose unbleached flour
2 T. light vegetable oil
Dissolve yeast in water. Mix together sugar and milk. Stir into dissolved
yeast. Add salt and 3 c. flour. Beat until smooth. Add oil. Mix in remaining
flour until dough is stiff enough to handle. Knead lightly. Should be smooth and
elastic. Use extra flour on your hands for kneading. Place dough in oiled bowl.
Turn to coat dough with oil. Cover with clean cloth. Let rise in warm place,
about 85 degrees, until double in size. Divide into 2 parts. Shape into loaves.
Place in 2 10 by 5 inch loaf pans. Cover and let rise again until double in size.
Preheat oven to 425 degrees. Bake for 15 minutes. Reduce heat to 375
degrees. Continue baking for 30 minutes more. Remove from pans. While bread
is hot, coat all sides with butter, to keep crust soft. Place on wire racks to
cool. Makes 2 1 pound loaves.
Nutritional information: about 95 calories per slice.
2 envelopes dry yeast
1/4 c. warm water
1 3/4 c. low fat or skim milk
2 1/2 T. white sugar
1 t. salt
6 c. all-purpose unbleached flour
2 T. light vegetable oil
Dissolve yeast in water. Mix together sugar and milk. Stir into dissolved
yeast. Add salt and 3 c. flour. Beat until smooth. Add oil. Mix in remaining
flour until dough is stiff enough to handle. Knead lightly. Should be smooth and
elastic. Use extra flour on your hands for kneading. Place dough in oiled bowl.
Turn to coat dough with oil. Cover with clean cloth. Let rise in warm place,
about 85 degrees, until double in size. Divide into 2 parts. Shape into loaves.
Place in 2 10 by 5 inch loaf pans. Cover and let rise again until double in size.
Preheat oven to 425 degrees. Bake for 15 minutes. Reduce heat to 375
degrees. Continue baking for 30 minutes more. Remove from pans. While bread
is hot, coat all sides with butter, to keep crust soft. Place on wire racks to
cool. Makes 2 1 pound loaves.
Nutritional information: about 95 calories per slice.