BREADS 9
APPETIZER BRAID
DOUGH
2/3 cup water (70 to 80º)
1 tablespoon olive or vegetable oil
2 1/4 cups bread flour
2 teaspoons Italian herb seasoning
2 teaspoons Bread Machine Yeast
3/4 teaspoon salt
FILLING
1 6 ounce jar marinated artichoke hearts, drained and chopped
1/3 cup sliced ripe olives
1/3 cup drained and chopped roasted red peppers OR 1/3 cup sundried tomatoes (packed in oil)
1 cup (4 oz) grated Provolone cheese
Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough from machine to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 12 x 8-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center-third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 400º for 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm
CHEDDAR BREAD
1/2 cup water (70º to 80º)
1 large egg
3/4 teaspoon salt
2 cups bread flour
2/3 cup shredded sharp Cheddar cheese
4 teaspoons nonfat dry milk
4 teaspoons sugar
1 teaspoon Yeast
Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cheese with flour. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack
TUSCANY BEEF FOCACCIA
1/2 cup chopped ripe olives
1/2 cup chopped stuffed green olives
2 tablespoons chopped fresh parsley
1/2 8 oz container garlic-flavored spreadable cream cheese
1 (10-inch) focaccia bread, split
4 lettuce leaves
8 (1 oz each) slices Deli Provolone Cheese
3/4 pound thinly sliced deli roast beef
Combine ripe olives, stuffed green olives and parsley in medium bowl. Add cream cheese; mix well. Spread half of cream cheese mixture on cut-sides of each focaccia half. Layer lettuce, 4 slices cheese, beef and remaining cheese on bottom half of focaccia. Top with remaining half of focaccia. To serve, cut focaccia into eight wedges. Yield: 8 sandwiches
BEET BREAD
For a dense, moist, flavorful sweet bread, use beets instead of zucchini.
Combine 2 cups peeled, grated raw beets
2 tablespoons canola oil,
6 egg whites,
3/4 cup buttermilk
1/2 cup maple syrup.
In a separate bowl,
combine 3 cups flour,
2 1/2 teaspoons baking powder,
1/2 teaspoon baking soda,
1/2 cup granulated sugar
1/2 teaspoon each cinnamon, nutmeg and ginger.
Make a well in the dry ingredients and stir in beet mixture until just blended. Coat a 9-inch loaf pan with nonstick spray and bake at 350° F for 50 minutes to an hour, or until a toothpick inserted in center comes out clean.
PRARIE BREAD (OATMEAL ZUCCHINI)
4 eggs
2 cups sugar
1 cup oil
2-1/2 cups flour
1 cup oatmeal
3 cups grated zucchini
1 teaspoon vanilla
1-1/2 teaspoon baking soda
1-1/2 teaspoon salt
1 teaspoon cinnamon
1 cup raisins
1 cup nuts, chopped
Break eggs in a bowl and gradually add sugar and then the oil. Combine the dry ingredients and add to the egg mixture alternating with zucchini. Stir in raisins and nuts and vanilla. Grease and flour 2 large or 3 medium loaf pans. Bake at 350 degrees for 1 hour. Makes great muffins too!
ZUCCHINI SPOON BREAD
1 cup fresh or frozen whole kernel corn
1/2 cup chopped onion (1 medium)
1/2 cup green sweet pepper strips (1 medium)
1/2 cup water
1 cup chopped zucchini
1 cup shredded cheddar cheese (4 ounces)
1/2 cup cornmeal
2 large eggs
1/2 cup milk
1/4 teaspoon pepper
5 - 6 dashes bottled hot pepper sauce
1 cup chopped tomato (2 small)
1/2 teaspoon salt
In a large saucepan combine corn, onion, pepper strips, and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside. In a small mixing bowl beat eggs slightly; stir in milk, salt, pepper, and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan. Turn the mixture into a greased 1-1/2-quart casserole. Bake, uncovered, in a 350 degree F. oven about 40 minutes or until set. Let stand for 5 minutes. Makes 6 servings.
PINEAPPLE CHEESE BREAD
2 cups self-rising flour
3/4 cup sugar
1 cup canned crushed pineapple with juice
2 eggs
2 tablespoons vegetable oil
3/4 cup grated sharp cheddar cheese
1/2 cup chopped walnuts
1/2 teaspoon pineapple extract
Preheat oven to 350
Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well. Fold in the cheese, nuts, and pineapple extract. Pour mixture into a greased 9 by 3-inch loaf pan. Bake for 1 hour. Cool and turn out bread from pan. Allow to cool completely before slicing.
BEER BISCUITS
4 cups biscuit mix
1/4 to 1/2 cup sugar
1 (12-ounce) can of beer
2 tablespoons butter, melted
Preheat oven to 400.
Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.
HAWAIIAN BREAD
1/2 cup mashed banana
1/2 cup crushed pineapple, undrained
1 egg
1/4 cup milk
1/4 cup margarine, softened
1 teaspoon coconut extract
1/2 teaspoon salt
1/3 cup white sugar
1/2 cup instant potato flakes
3 cups bread flour
1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order
recommended
by the manufacturer. Select Light setting; press Start.
Makes 1 - 1 1/2 pound loaf
HAWAIIAN BREAD 2
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water (110F
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup butter, melted
6 cups all-purpose flour
In a small bowl, dissolve yeast in 1/2 cup warm water. Let
stand until
creamy, about 10 minutes.
2 In a large bowl, beat together the yeast mixture, eggs,
pineapple juice,
1/2 cup water, sugar, ginger, vanilla, and melted butter.
Gradually stir in
flour until a stiff batter is formed. Cover with a damp cloth
and let rise
in a warm place for 1 hour.
3 Deflate the dough and turn it out onto a well floured surface.
Divide the
dough into three equal pieces and form into round loaves. Place
the loaves
into three lightly greased round cake pans. Cover the loaves
with a damp
cloth and let rise until doubled in volume, about 40 minutes.
Meanwhile,
preheat oven to 350.
4 Bake in preheated oven for 25 to 30 minutes, or until bottom
of a loaf
sounds hollow when tapped.
Makes 3 round loaves
PUMPKIN OR BUTTERNUT SQUASH BREAD
3 c. white sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger (opt.)
1 c. oil
1 c. water
3 1/2 c. flour
2 c. pumpkin or 2 c. butternut squash, cooked & cooled
4 eggs or cholesterol free Egg Beaters
Combine dry ingredients. Add water, oil and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans.
Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.
To freeze butternut squash.
Peel and cut butternut squash into 1" pieces. Cook over medium heat with 1/2 cup water until soft. Strain and mash. Freeze in bags or use.
PUMPKIN MUFFINS
1 cup cooked pumpkin or canned,
1/2 cup sugar,
1/2 cup margarine,
1 egg, beaten,
1 tablespoon molasses,
2 cups sifted flour(sift before measuring),
1/4 teaspoon cloves,
1/4 teaspoon nutmeg,
1/4 teaspoon cinnamon,
1/4 teaspoon mace,
1 teaspoon baking powder,
1 teaspoon salt,
1 teaspoon soda,
3/4 cup buttermilk,
1/2 cup chopped pecans,
1/2 cup raisins
Blend together sugar and margarine. Add pumpkin, molasses and egg. Sift flour with baking powder and spices. Add soda to buttermilk. Mix raisins and nuts with 1/2 cup of sifted flour and spices. Add the rest of flour alternately with buttermilk to creamed mixture. Add raisins and nuts. Place in well greased muffin tins. Bake at 375° for 20 minutes. If very large tin, bake 25 minutes. Makes 4 dozen small or 2 dozen large muffins.
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