BREADS 4
PEANUT BUTTER & HONEY BREAD - Allie H
Bread Machine
LG. LOAF
1 3/4 c Water
4 T Honey
1/2 c Peanut butter
1/2 c Thick rolled oats
4 c Whole wheat bread flour
1 tsp Salt
4 tsp Yeast
MED.LOAF
1 3/8 c Water
3 T Honey
3/8 c Peanut butter
3/8 c Thick rolled oats
3 c Whole wheat bread flour
3/4 tsp Salt
3 tsp Yeast
SMALL
7/8 c Water
2 T Honey
1/4 c Peanut butter
1/4 c Thick rolled oats
2 c Whole wheat bread flour
1/2 tsp Salt
2 tsp Yeast
The peanut butter makes this a very tender "buttery" loaf.
EASY POTATO BREAD - Claire H
2 tsp Yeast
3 c Bread flour
1/4 c Instant potato flakes
1/2 T Salt
1 1/2 T Butter
1 1/2 T Sugar
3/4 c Milk
3/8 c Water
Place all ingredients in bread pan and start. Allow to cool 1 hour before slicing.
LG. PEANUT BUTTER & JELLY BREAD
1 1/3 c Water
2 T Oil
2/3 c Peanut butter
2/3 c Jelly
1 1/3 T Sugar
1 1/3 tsp Salt
1 1/3 c Whole wheat flour
2 2/3 c Bread flour
2 1/2 tsp Yeast
Place all ingredients in loaf pan. Press start.
BACON & EGG BREAKFAST ROLLS
6 uncut Kaiser rolls
3 slices bacon
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
6 eggs
1/4 cup skim or low-fat milk
6 thin slices lean cooked ham
6 thin slices reduced-fat Swiss or Muenster cheese
Slice tops off rolls about 3/4 inch from top. With a fork, scrape out the insides of bottom section of roll, leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside. In 10-inch omelet pan or skillet over medium heat, cook bacon until crisp. Drain well. Crumble. Pour off and discard fat. Add mushrooms, onions and pepper to pan. Cook until tender but not brown, about 5 minutes. Stir in drained bacon. In medium bowl, beat together eggs and milk until blended. Pour into pan over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do NOT stir constantly. Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice each of ham and cheese. Broil about 6 inches from heat until cheese is melted, about 3 minutes. Cover with reserved roll tops. Makes 6 servings
PEANUT BUTTER & JELLY BREAD
2 c flour flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. salt
3/4 cup peanut butter
1 egg, slightly beaten
1 cup milk
1/4 cup strawberry or raspberry preserves
Preheat the oven to 350º. In bowl, combine the flour, sugar, baking powder, and salt, mix in peanut butter, until well combined, add the egg and milk; stir until well blended. Spread half the batter into a 9" x 5" loaf pan that has been coated with nonstick cooking spray and spoon the preserves down the center of the batter. Top with the remaining batter, covering the preserves completely. Bake for 55 to 60 minutes
PEANUT BUTTER & JELLY BREAD # 2 - Claire H
1 cup water
1 1/2 T oil
1/2 cup peanut butter
1/2 cup blackberry jelly
1 T sugar
1 teaspoon salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select a Sweet, Raisin, or Basic setting. Start.
CHOCOLATE PEANUT BUTTER BREAD - Claire H
1 c Sugar
1/2 c Margarine; softened
1/2 c Creamy peanut butter
2 Eggs
1 c Milk
2 c flour
1/2 c Chocolate morsels; melted
1/2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Baking soda
Heat oven to 350º. Grease a 9x5-inch loaf pan. In bowl, combine sugar, margarine and peanut butter; blend thoroughly. Add eggs; mix well. Pour in milk. Slowly add flour, melted chocolate morsels, baking powder, salt and baking soda. Mix well. Pour into loaf pan. Bake for 50 to 60 min. Let cool in pan for about 20 minutes before serving.
Spinach Pierogi Pizza
1 (10 oz.) can refrigerated pizza crust
1 (9 oz) pkg. frozen spinach, thawed, squeezed to drain
1/2 c chopped onion
2 T butter
1-1/2 cup mashed potatoes
2 T oil
1/2 tsp garlic salt
4 oz shredded mozzarella cheese
2 oz shredded Cheddar cheese
1 small onion, sliced, separated into rings
Grease 13 X 9" pan Starting at center, press out unrolled dough with hands Bake 425° for 7-9 minutes or until light brown Meanwhile, in large skillet, cook spinach and onion in butter until onion is crisp-tender. Stir in potatoes; mix well. In small bowl, combine oil and garlic salt; mix well, Brush over partially baked crust, top with spinach mixture Sprinkle with mozzarella cheese and then Cheddar cheese, Top with onion rings Bake 425° for 15-20 mins. until cheese is melted and edges of crust are golden brown
My children gave me a Bread Machine for my birthday. I love it!! Hope you don't mind a few recipes from a Male cook, instead of a Woman cook.
Babka (With Variations) - Dad
2 1/2 tsp Active Dry Yeast
3 1/2 C Flour
1/2 tsp Salt
2 T Sugar
2 T Butter Or Margarine
1 C Milk, Plus 2 T
2 Eggs
1/2 tsp Vanilla
Cinnamon Sugar
FILLING
2 T Butter, softened
1/4 C Sugar
1 tsp Cinnamon
CRUMB TOPPING
1 T Butter, softened
2 T Sugar
2 T Flour
2 pinches Cinnamon
Egg Wash
1 Egg White Beaten With 1 Tsp Water
CHOCOLATE FILLING
1/4 C Unsweetened Cocoa
1/2 C Sugar
1/4 C Butter, melted
1/3 C Pecans, coarsely chopped
CHEESE FILLING
8 oz Farmer Cheese
2 T Sugar
1 T Flour
1 Egg Yolk
2 tsp Orange Zest, grated
1/4 C Dark Raisins
Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for filling, crumb topping, and egg wash, in the order specified in your Bread Machine manual. Set on dough/manual setting. At the end of program, press clear/stop. To punch dough down, press start and let knead for 60 secs. Press clear/stop again.
Remove dough and let rest 5 mins before hand-shaping. If your Bread Machie does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 mins, checking after the first 30 mins. to make sure dough does not overrise and touch the lid. Press start and let machine run for 60 secs to punch dough down. Press clear/stop. Remove dough and let rest 5 mins before hand-shaping. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork until crumbly. To make crumb topping, blend all ingredients together with a fork until crumbly. Chill both until ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10- x 20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Pinch seam and ends securely to gether so
they do not open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits in pan. Cover with a clean kitchen cloth and let rise until doubled in size. Preheat oven to 350º. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 mins, or until golden. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack.
CHOCOLATE BABKA FILLING:
Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans.
CHEESE BABKA FILLING:
Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins
BANANA CHOCOLATE CHIP BREAD - Dad
1 1/2 lb. loaf
1/2 cup milk
1/2 cup mashed very ripe banana
1 large egg
1 T margarine
1 teaspoon salt
3 cups bread flour
1/3 cup semisweet chocolate chips
2 teaspoons bread machine yeast
Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with the milk & the chips with the flour. The color of this bread will depend on your machine. Some will make a smooth chocolate-colored bread, others will leave bits of chips & still others will give a marbled loaf. basic/white bread; light color setting
BARBEQUE PORK & APPLE PIZZA - Dad
BASE
2/3 cup warm water
1 T molasses
1 package yeast
1 cup semolina flour
1/2 cup whole wheat flour
1/2 cup flour
1 teaspoon oil
TOPPING
8 oz. pork tender loin, sliced
2 T dijon mustard
1 cup barbecue sauce
1 tart apple, sliced
8 oz smoked low fat provolone cheese, shredded
Preheat oven to 375º Mix ingrediants for base in Bread Maker. Allow to rise for 10-15 min. Punch dough down and into shape for base. Place in oven and bake until firm. In a bowl, toss pork with mustard, spinkle with majoram and bake for 15 min in oven Increase oven temperature to 450º. Brush pizza crust with oil and top with barbecue sauce, pork, apples and cheese. Bake for 6-7 min or until cheese is brown.
ZUCCHINI PINEAPPLE BREAD - Dad
3 Eggs
1 tsp Salt
1 c Oil
1/2 tsp Baking powder
2 c Sugar
1 1/2 tsp Cinnamon
2 tsp Vanilla
3/4 tsp Nutmeg
2 c Grated zucchini
1 c Chopped walnuts
8 oz Crushed pineapple
1 c Raisins or currants
2 tsp Baking soda
3 c Flour
Mix in order given. Bake in-2 floured 9 x 5 loaf pans 350º for 1 hour. Cool 10-minutes in pan and then on rack
RASPBERRY MARSHMALLOW BREAD - Dad
My grandchildren love this
1 pkg Yeast
2 3/4 c Bread flour
2 T Gluten
1 tsp Salt
1/8 tsp Baking soda
1/2 c Mini marshmallows
1/4 c Egg Beaters/1 egg
2 egg whites
2 T oil
2/3 c Water + 1/2 cup raspberry liquid, heated
10 oz Frozen red raspberries in heavy syrup. defrost, both liquid & berries
Place the first 9 ingredients into the pan in the order listed. Select white bread and push start. Add the reserved, well-drained raspberries (2/3 cups) when the breadmaker beeps.
DOUBLE CHOCOLATE FRENCH TOAST
2 bars (1.45 ounces each) milk chocolate
16 (1/2" thick) diagonal, slices Italian bread from a long loaf
3 eggs
3/4 c chocolate milk
Pinch of nutmeg or cinnamon
2 T butter
1 T vegetable oil
Confectioners' sugar
Break each chocolate bar into 4 equal rectangles, put each between 2 slices bread. In a shallow dish, beat eggs, milk, and nutmeg with a fork. Add chocolate "sandwiches;" soak 30 seconds per side. In a large heavy skillet heat butter and oil over medium-low heat. Add sandwiches, do NOT crowd, cook about 3 minutes per side until golden. Drain on paper towel. Serve hot, sprinkle with confectioner's sugar.
STUFFED FRENCH TOAST C W
1 pkg (8oz) cream cheese, softened
1/4 cup crushed pineapple
1/2 cup chopped pecans, toasted
1 loaf (16oz) French bread
4 large eggs
1 cup whipping cream
1/2 tsp vanilla
1 tsp ground ginger
1 jar (12oz) apricot preserves
1/2 cup orange juice
Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2-inch thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whipping cream, vanilla, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast. Serves 6.
BANANA FRENCH TOAST
2 large ripe bananas
1/2 tsp vanilla
1 egg
3 egg whites
3/4 cup 1% lowfat milk
8 slices homemade-quality white bread
1/2 tsp cinnamon
Puree the bananas, vanilla, egg, egg whites, and milk. Preheat the griddle. If using an electric skillet, preheat to 375º. Place the bread in an oblong pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly. Soak the bread until soft and almost falling apart. You can do this step in two batches. use a nonstick spray. Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done. Dust with cinnamon. Serves 4.
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