Our Treasured Home: Bread

Showing posts with label Bread. Show all posts

Saturday, February 28, 2015

Zucchini Bread

I developed this recipe a few years back. I make it all year long, in the summer I use fresh zucchini and in the winter, frozen zucchini. The bread is loaded with fiber and freezes well.

Ingredients:

2/3 cup Oatmeal

2 cups white flour

1 cup whole wheat flour

1/3 cup wheat bran

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

3/4 cup broken pecan pieces

3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

2 cups grated zucchini (fresh)

I freeze 2 cups of fresh zucchini and when it thaws it measures approximately 1/2 cup after the water has been squeezed out

In large bowl mix, oatmeal, flours, bran, baking soda, salt, baking powder and pecans.

In small bowl slightly beat 3 eggs:

Add sugar, oil, vanilla and zucchini. Mix.

Add liquid ingredients to dry ingredients, mix using spoon, do not use mixer.

Don't over mix, stop when all dry ingredients are in incorporated.

Spoon batter into 2 well greased bread pans, I use 1 large and 1 small pan.

Bake 350 degrees for 35-45 minutes. The bread is done when toothpick comes out clean.

I will post this recipe to these blog parties:

Made by You Monday

Treasure Box Tuesday

Foodie Friday and Everything Else

Full Plate Thursday

Handmade Tuesdays

Melt in Your Mouth Monday

Strut Your Stuff Saturday

Sunday Showcase

Wednesday, October 15, 2014

Easy Peasy Cornbread

When the weather turns cooler what is better than a pot of soup, stew, chili or gumbo simmering on the stove top? Cornbread, hot out of the oven with butter melting on top!

The perfect combination!

1 cup baking mix

1/4 cup cornmeal

1/4 cup sugar

1/2 Tablespoon baking powder

1/2 cup milk

1 egg

1/4 cup melted butter

Preheat oven to 375degrees. Pour 1-2 tablespoons oil in10 inch cast iron skillet and spread around.. Place in oven for 5-10 minutes, just long enough to heat the oil.

Mix baking mix, cornmeal, sugar and baking powder in large bowl. Mix milk, egg and melted butter in a separate bowl, add to dry ingredients. Mix by hand, there may be a few lumps. Pour into hot cast iron skillet and bake for 30 minutes or until edges are golden brown and a toothpick when stuck in the middle comes out clean.

Helpful Hint: The dry ingredients can be mixed and stored in a baggie or glass jar in the freezer.

I will be posting this to these blog parties:

Sunday, June 8, 2014

Quinoa Banana Muffins

I developed this recipe for a healthy muffin for my grandchildren. They are made with quinoa, bananas, and an apple, carrots and pineapple Gerber pouch. I am happy to say that they liked them!

Using hand mixer cream together

1/2 cup softened butter and 1 cup sugar

Add

1 egg and 1 tsp vanilla

Add

2 smashed ripe bananas

1 apple, carrot, pineapple Gerber pouch

In separate bowl, mix

1 1/2 cup flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

By hand mix flour and banana mixture together

add in 1/2 cup cooked quinoa

1/2 cup chopped pecans are optional

Bake 350 degrees 15-20 minutes for the minis.

Makes appoximately 36

Thursday, June 27, 2013

Dutch Oven Tipsy Bread

Great bread recipe for your Dutch Oven! For convenience I mix several bags of the flour and sugar in baggies and keep it in the freezer.

Ingredients:

3 cup Self-Rising Flour

3 Tablespoons sugar

1 (12 oz) bottle beer

1/4 cup melted butter

1/4 cup chopped Jalapenos (optional)

Lit 20-30 charcoal briquettes. While waiting for them to turn gray. Grease your Dutch Oven. I use a 4.5 quart size Dutch oven. Mix flour and sugar, add jalapenos mix, add beer, mix well, mixture will be lumpy. Place bread in Dutch oven and pour melted butter over the top.

Place 10-12 briquetes on top and 8-10 on bottom. Rotate every 10 minutes and let cook about 30-40 minutes. This is not an exact science! I have found it depends on wind, outside temperature, brand of briquets etc.

I will be posting this recipe to these Blog Parties:

Saturday, January 1, 2011

Bread in a Bag

This is a great project for kids of all ages and is one that is good for a wintery day. It is can be done at
4-H, Girl and Boy Scouts meetings and Vacation Bible School. The bags help to reduce the mess and makes it easier for small hands. Of course there is still some mess, but that is what makes baking bread fun. I enlisted two young neighbor girls to be my assistants and help demonstrate.
Thank you L and A.

Ingredients:
3/4 cup flour
1 1/2 tsp yeast
1 Tblsp and 1/2 tsp oil
1 Tblsp plus 1/2 tsp packed brown sugar
1 Tblsp plus 1/2 tsp dry milk
3/4 tsp salt
1/2 cup plus 3 1/2 tblsp warm water

an additional 1 cup flour

Good quality large plastic bags, cannot not express the importance of good bags. The ingredients can be measured out and put in small baggies before doing with a group. It is easier to measure out the oil and water for each person as they mix the dough.

Combine first 6 ingredients add warm water. Squeeze air out of bag and seal bag.

Mix ingredients by working bag with fingers until all ingredients are completely blended.

Add the other 1 cup of flour. Remove air from bag and reseal. Continue mixing until well mixed and dough pulls away from bag.

Turn dough out onto floured surface. Flour your hands and knead for a few minutes. Sprinkle small amounts on dough if it is too sticky. Cover dough with bag and let dough rest for 10 minutes.

I let my assistants mold their dough any way they wanted. The dough can be divided in half to make small loafs or divide into small balls to make rolls. I have used small foil pans and sent the dough home to rise and bake.

Their creations baked beautifully and I was impressed by their designs.

I will be posting this to Gold Star Wednesday's, This Week's Cravings, Foodie Friday, Tempt My Tummy Tuesday, Tuesday's at the Table, What's Cooking Wednesday
Fun for Kids Friday

Tuesday, October 12, 2010

Cornbread Baked in Bell Peppers

I recently saw these prepared on a TV cooking show and thought it was a must try. They turned out very tasty. It went well with stew and would be great with homemade chili. We ate pepper and all. I used green peppers but orange or yellow could be used and so could Pablano peppers.

I usually make cornbread from scratch but I used a mix this time for convenience. I prepared it according to the directions on the box but added 2 tablespoons pimentos and 1/2 cup cheese. I box of cornbread mix filled 4 halves of the bell peppers.

Rinse off peppers. Cut your bell peppers in half, take out seeds.

Fill your bell peppers, place on a cookie sheet and bake at 350 degrees for 20-25 minutes. You want the tops to be golden brown and the inside not to be doughy.

I will be posting this to Gold Star Wednesday, Foodie Friday and Tempt My Tummy Tuesday.

Sunday, September 19, 2010

Cottage Cheese Bread - Homemade & Machine

Whenever I tell someone that I am making Cottage Cheese Bread I get mixed responses. It seems a lot of people do not like the flavor of cottage cheese. But in this recipe the cottage cheese only makes the bread moist and does not flavor it. I have made it Homemade and in my Bread Machine. First is the Homemade recipe.

Ingredients:
1 package dry yeast
1/4 cup warm water
1 Tablespoon margarine
1 cup cottage cheese
2 Tablespoons sugar
1 Teaspoon salt
1/4 Teaspoon baking soda
1 egg, beaten
2 1/2 cups sifted flour

Dissolve yeast in warm water.

Heat margarine and cottage cheese until warm and margarine is melted.

Add sugar, salt, soda and egg.

Mix well and blend in yeast mixture.

Pour mixture into your mixing bowl, add the flour, mix using your dough hook or mix by hand. Put onto flour surface.

Fold dough over several times.

Leave your dough on your floured surface, cover with a towel and let rise until doubled. Fold dough over several more times. Place in a greased 9x5x3 pan, cover again with towel and let it double in size again.