Hobby Stash » Bread

Honey Wheat Bread

Linda — Tue, 30 Aug 2011 22:13:26 +0000

Honey Wheat Bread

Prep Time: 30 minutes

Cook Time: 2 hours, 8 minutes

Yield: 2 pound loaf

I’ve been experimenting with this recipe for a couple of weeks now. Think this is it! Here’s my latest version…as you can see from the picture, it turned out great. Very light and moist.

What You Need

1-1/3 cup warm water
3 Tablespoons butter
4 Tablespoons honey
2 teaspoons salt
2-3/4 cups bread flour
1-1/2 cups whole wheat flour
2 Tablespoons vital wheat gluten
3 teaspoons rapid rise yeast

Putting It Together

Place into bread machine in order listed. Use the quick wheat bread cycle.

http://hobbystash.com/dining-in/featured-recipes/bread/honey-wheat-bread/

Banana Bread

Linda — Tue, 09 Aug 2011 14:54:21 +0000

Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 1 loaf

I inherited this recipe from my mother. It’s one of those recipes that I’ve made no change to since it’s perfect just the way it’s written. I probably don’t have to sift the flour anymore but do anyway…part of the tradition. The secret to the success of this recipe though, is the very very ripe bananas–the skins are almost black.

What You Need

2 cups sifted flour
1 tsp baking soda
½ teaspoon salt
½ cup margarine
1 cup sugar
2 eggs
1 cup mashed, very ripe bananas (about 2)
? cup milk
1 teaspoon lemon juice or vinegar
½ cup chopped nuts

Putting It Together

Sift flour with baking soda and salt. Set aside.
Cream margarine and gradually add sugar. Mix well. Add eggs and bananas; blend thoroughly. Set aside.
Combine milk and lemon juice, which will curdle a bit.
Slowly and alternately fold in flour mixture and milk mixture to banana mixture, beginning and ending with dry ingredients.
Stir in nuts then pour batter in a lavishly buttered 9x5x3 loaf pan and bake in preheated 350° oven for one hour, or until bread springs back when lightly touched in center.

http://hobbystash.com/dining-in/featured-recipes/bread/banana-bread/

Mexican Bread Pudding

Linda — Wed, 28 Jan 2009 12:23:17 +0000

This is absolutely delicious! This can be served as a dessert or as a side dish to a breakfast quiche. It’s almost like eating a cinnamon and raisin roll…

Ingredients:

1 cup packed brown sugar
1 1/2 cups water
2 tablespoons margarine or butter
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
5 cups 1/2-inch cubes toasted French bread
1/2 cup chopped blanched almonds or walnuts
1/2 cup raisins
1 tart apple, chopped
1 cup shredded or diced Monterrey Jack or Cheddar cheese (4 oz)

Cooking Instructions:

Heat brown sugar, water, margarine, cinnamon, and orange peel to boiling; reduce heat. Simmer uncovered 5 minutes.

Layer half the bread cubes, nuts, raisins, apple and cheese in ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top. Bake uncovered in 350° oven until syrup is absorbed, 30-40 minutes.

Scotch Raisin Bread

Linda — Wed, 24 Dec 2008 13:47:37 +0000

A delightful sweet bread recipe!

Ingredients:
3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup sugar	2 cups buttermilk ⅔ cup molasses 1½ cups uncooked oats 1½ cups raisins ½ cup chopped nuts
Cooking Instructions:
Preheat oven to 350°. Grease and flour two loaf pans. In a medium bowl sift toegther flour, baking soda, baking power, and salt; set aside. In large mixing bowl, at high speed, beat eggs until light. Add sugar gradually beating until fluffy. At low speed, beat in buttermilk and molasses. Stir flour mixture into sugar mixture. Stir in oats, raisins, and nuts. Pour into loaf pans. Bake for one hour or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Store 1 day before slicing.