Wednesday, 14 December 2011 12:50

Beer Bread

Ingredients:

  • 3 cups self-rising flour
  • ¼ cups sugar
  • 1 (12 oz.) beer

Preparation:

Mix together. Grease a loaf pan. Fill pan with mixture. Bake at 350° F (175° C) for 45 to 50 minutes.

Published in Bread
Wednesday, 14 December 2011 12:43

Hawaiian Banana Nut Bread

Ingredients:

  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 3 eggs (beaten)
  • 2 cups Mashed bannanas (very ripe)
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 cup nuts
  • 1½ cups oil
  • 1 (8oz.) can crushed pineapple (drained)
  • 2 tsp. vanilla

Preparation:

Combine dry ingredients and add nuts. Combine remaining ingredients and add to dry ingredients. Stir until moist. Spoon mixture into 2 greased and floured loaf pans. Bake at 300° F (175° C) for about 1 hour. Let cool for 10 minutes and remove form pans.

Published in Bread
Wednesday, 14 December 2011 12:03

Cranberry Bread

Ingredients:

  • 1 Tbsp. flour
  • 1½ cups fresh cranberries (coursley chopped)
  • ½ cup chooped pecans
  • 2 cups sifted flour
  • 1½ tsp. baking powder
  • 1½ tsp. salt
  • 1 cup sugar
  • ¼ cup vegetable shortening
  • 1 egg (slightly beaten)
  • ¾ cup orange juice
  • 1 Tbsp. orange rind.

Preparation:

Preheat oven to 350° F (175° C). Grease and flour a loaf ban. Sprinkle the 1 tablespoon flour over the cranberries and nux on wax paper; toss to coat. Set aside.

Sift together the 2 cups flour, baking powder, and salt into large bowl; stir in sugar. Cut shortening into flour mixture with pastry blender until crumbly. Beat egg with the orange juice in a small bowl. Stir into the flour mixture just until the dry ingredients are moistened. Stir in cranberry-nut mixture and orange rind.

Spoon into prepared loaf pan. Bake for 1 hour until wooden toothpick inserted in center comes out clean. Turn out onto wire rack to cool. Makes 1 loaf.

Published in Bread
Wednesday, 14 December 2011 11:54

Crostini Bread

 Ingredients:

  • 2 Tbsp. granulated garlic (or garlic powder)
  • 2 Tbsp. onion powder
  • 2 tsp. cayenne pepper
  • 2 tsp. paprika
  • 2 tsp. salt (optional)

Preparation:

Mix spices together. Store in cupboard.

To use: Cut 1 loaf French bread in ⅜ inch slices. Coat each side with melted butter; sprinkle generously with seasonings. Put on cookie sheet; toast in preheated 400° F (200° C) oven until slightly crisp.

Published in Bread
Wednesday, 14 December 2011 11:38

Onion Lover's Twist

Ingredients:

  • 1 pkg. dry yeast
  • ¼ cup warm water
  • 4 cups flour
  • ¼ cup sugar
  • 1½ tsp. salt
  • ½ cup hot water
  • ½ cup milk
  • ¼ cup softened butter or margerine
  • 1 cup finely chopped onion
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. sesame seeds
  • ¼ tsp. garlic powder
  • ¾ tsp. salt
  • 1 tsp. paprika

Preparation:

Grease cookie sheet. In a large bowl dissolve yeast in ¼ cup warm water. Add 2 cups flour, salt, hot water, milk , butter and egg. With electric mixer, blend at low speed until moistened. Beat for 2 minutes at medium speed. By hand, stir in remaining flour to form soft dough. Cover and let rise until doubled — approximately 45 to 60 minutes.

For filling: Melt butter in saucepan and add remaining ingredients.

When dough has doubled in size, place on floured board and knead until no longer sticky. Roll out onto 18x12 inch rectangle. Spread filling on top, then cut lengthwise, using pizza cutter, into 3 (18x4 inch) strips. Roll each strip; sael edges and ends on the prepared scookie sheet. Braid the 3 rolls together. Shape either into a tight circle or make 2 short braids. Cover; let rise again for 45 to 60 minutes. Top with beaten egg and sprinkle sesame seeds on it. Bake at 350° F (175° C) for 30 to 35 minutes, until brown.

Published in Bread
Monday, 12 December 2011 23:29

Dilly Casserole Bread

Ingredients:

  • 1 pkg. dry yeast
  • ¼ cup warm water
  • 1 cup cottage cheese (warm)
  • 2 Tbsp. sugar
  • 1 Tbsp. instant onion
  • 1 Tbsp. butter
  • 2 to 3 tsp. dill weed
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 1 egg
  • 2½ cups flour

Optional Ingredients:

coarse salt

Preparation:

Soften yeast in water. Blend in warm cottage cheese, sugar, instant onion, butter, dill weed, salt, soda, and egg. Combine with softened yeast. Add flour to form a stiff dough; beat well after each addition of flour. Let rise in a warm place until light and double in bulk.

Stir down dough; turn into a well-greased 8 inch round casserole dish. Let rise in warm place for 30 to 40 minutes or until double. Bake at 350° F (175° C) for 40 to 50 minutes or until golden brown. Brush with soft butter and sprinkle with coarse salt.

Published in Bread
Monday, 12 December 2011 22:00

Banana Bread (#2)

Ingredients:

  • 3 cups flour
  • 1 tsp. salt
  • 2 tsp. soda
  • 1½ cups sugar
  • 3 lg. bananas (mashed)
  • 3 eggs
  • 1½ cups unsweetened applesauce
  • 6 tbsp. buttermilk
  • 1 cup nuts (optional)

Preparation:

In a large mixing bowl combine dry ingredients. In a smaller bowl combine remaining ingredients; mix well. Add banana mixture to dry ingredients and stir until combined. Add 1 cup nuts if desired. Pour batter into a greased and floured bundt pan. Bake at 325º F/ 160º C      40 minutes, then at 300ºF/150ºC for 20 minutes.

Published in Bread
Friday, 10 December 2010 11:03

Mais Brot Füllung / Corn Bread Stuffing

Für 7 pfund Truthahn  (8 pound Türkey )

Zutaten:

  • 1/2 pfund  oder 8 / 10 Scheiben Speck  (Bacon)
  • 1 Tasse Sellerie gehackt
  • 1/4 Tasse Zwiebeln
  • 1/2 Tasse Wasser
  • 3 Tassen grobe Mais Brot Krümmel (Corn Bread Crumbs)
  • 3 Tassen Toast Krümmel
  • 1/2 Tasse Salbei ( Sage)
  • 1 Tasse Hühnerbrühe/ Truthahnbrühe

Zubereitung:

Den Speck in kleine Stücke schneiden und  in der Pfanne leicht anbräunen. Den Speck abtropfen lassen  und 1/ 4 Tasse Fett von dem Speck aus der Pfanne an die Seite stellen. Jetzt in der Pfanne den Sellerie, Zwiebeln und Wasser für ungefähr 6 -7 minuten zugedeckt dünsten. Nun Mais Brot Krümmel, Toast Krümmel,Salbei, Hühnerbrühe oderTruthahnbrühe dazu geben und gut durch schwenken. In ein Auflaufgefäß geben und in den vorgeheizten Backofen 350° F  oder 175 ° C für 30 Minuten backen.

Natürlich kann das Rezept auch verdoppelt werden.

Guten Appetit !

Published in Brot und Brötchen


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