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Everybody’s Favorite Carrot-Peanut Butter Bread


1 c Brown sugar,firmly packed

1/2 c Peanut butter,chunky style

1/2 c Peanut oil

2 Eggs

2 c Carrots,peeled,shredded

1 t Vanilla

1 3/4 c Flour,enriched

1 t <

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Cinco De Mayo Bread For Bread Machine

——————————–REGULAR LOAF——————————– 2/3 c Water

2 c White bread flour

2 t Sugar

1/2 t Salt

2 t Olive oil

2/3 c Corn meal

1/3 c Creamed corn

2 tb Green chiles, canned/diced

1 t Jalepenos, canned/diced

1 t Cilantro, dried

1 1/2 t Fast rise yeast **OR**

2 t Active dry yeast

———————————LARGE LOAF——————————— 1 c Water

3 c White bread flour

1 tb Sugar

1 t Salt

1 tb Olive oil

1 c Corn meal

1/2 c Creamed corn

1/4 c Green chiles, canned/diced

1/2 tb Jalepenos, canned/diced

2 t Cilantro, dried

2 t Fast rise yeast **OR**

3 t Active dry yeast

+++ servings are based on 8 for regular loaf, 12 for large loaf *** be sure to follow loading instructions per your owner’s manual HINTS: If you want a little more zip, increase jalepenos to taste. Drain canned chiles and jalepenos well. The juice can sting. This is a great party bread because of its unexpected texture and flavor. This recipe can be used with the regular and rapid bake cycles. CALORIES: 131 PROTEIN: 12% CHOLESTEROL: 0mg CARBOHYDRATES: 79% SODIUM: 174mg FAT: 9% — from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888

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Italian Spring Bread


–small– 1/2 c Water

1 tb Vegetable oil

1 ts Honey

1/3 ts Salt

2 tb Anise seed

1 1/2 c Bread flour

1 ts Yeast

At beep add: 1/3 c Golden raisins

–medium– 3/4 c Water

1 1/2 tb Vegetable oil

1 1/2 ts Honey

1/2 ts Salt

3 tb Anise

2 1/4 c Bread flour

1 1/2 ts Yeast

At beep add: 1/2 c Golden raisins

Recipe by: Donna German The Bread Machine Cookbook II From: (Heather) —–

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Onion Lover’s Bread


1 pk Active dry yeast

1/4 c Warm water

4 c All-purpose flour

1/4 c Sugar

1/2 c Hot water

1 1/2 ts Salt

1/2 c Milk

1/4 c Soft butter

1 Egg, room temperature

Filling: 1/4 c Soft butter

1 c Finely chopped onions

1 tb Grated cheese

1 tb Sesame seeds

1 t Garlic

1 t Paprika

Dissolve yeast in warm water. Add two cups flour, and the sugar, salt, hot water, milk, butter, and egg. Blend until moist.l Beat for two minutes. Stir in the remaining flour. Cover. Let rise in a warm place until light and double in size. (45 to 60 minutes). Meanwhile, for the filling, melt the butter in a medium saucepan. Remove from heat and stir in the other filling ingredients. Mix thoroughly and set aside. Stir dough down. Toss on floured surface until no longer sticky. Roll into a 12 x 18 inch rectangle. Cut into three 4 inch wide strips. Spread each strip with filling, leaving a 1/2 inch margin around the edge. Roll each strip and seal the edges (so the filling is inside). Braid the three strips together. Cover. Let rise until double in size. Bake at 350 on a greased sheet until golden brown. Source: Rock Springs Sweet Onion Festival Cook Book 1992

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Herbed Beer Bread


——————————PATTI – VDRJ67A—————————— 3 c Self rising flour

3 tb Sugar

1 tb Dried Italian herbs

12 oz Beer room temperature

1/2 c Parmesan cheese grated

1 tb Shortening

3 tb Cornmeal

2 tb Butter or margarine soften

In large mixing bowl, combine flour, sugar, cheese and dried herbs. Mix well to combine. Stir in the room temperature beer to produce a stiff batter. Preheat oven to 325~. Grease a loaf pan with the shortening and sprinkle cornmeal on bottom and sides. Turn batter into pan. Bake at 325~ for about 65 minutes. Brush baked bread with softened butter and sprinkle with additional cornmeal if desired. Turn out and cool on rack. —–

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Pumpkin Banana Nut Bread

4 cups all purpose flour

4 teaspoons baking powder

4 teaspoons ground cinnamon

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon salt

4 eggs

1 can (15-16 oz) solid pack pumpkin

1 cup granulated sugar

1 cup packed brown sugar

1 cup mashed very ripe bananas

3/4 cup vegetable oil

1 cup chopped walnuts

Combine flour, baking powder, cinnamon, baking soda, ginger and salt in medium bowl. In large bowl, beat eggs, pumpkin, granulated sugar, brown sugar, bananas and oil mix well. Beat flour mixture into pumpkin mixture stir in nuts.

Spoon into 2 greased and floured 9×5 inch loaf pans. Bake in preheated 350 oven for 55 to 60 minutes or until wooden pick inserted in centers comes out clean. Cool for 10 minutes. Remove to wire racks to cool completely. Makes 2 loaves.

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Apple-Apricot Bread


2/3 c Waterboiling

1 c Apricotdiced

2 c Flourwhite

2 1/2 ts Baking Powder

1/4 ts Baking Soda

1/2 ts Salt

1/2 ts Allspice

Milk 1/2 c Shortening

3/4 c Sugar

1 Eggbeaten

1 c Applechopped

3/4 c Walnutschopped

1/2 ts Cinnamon

Pour boiling water over apricots and let stand for 15 minutes. Remove apricots from water and add milk to the water to make 2/3 cup in all. Sift together flour, baking powder, soda, salt, and allspice. Cream together the sugar and shortening. Beat in the egg. Add dry ingredients alternately with the liquid. Fold in the fruit and walnuts. Spoon into a greased, floured 9×5 inch pan. Bake in a pre-heated 350 degree oven for 1 hour. Cool on rack. —–

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Poppy Seed Bread


Poppy Seed Bread

3 eggs
2 cups granulated sugar
1 1/2 cups oil
1 1/2 cups milk
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butter flavoring
1 1/2 tablespoons poppy seeds

Mix together the eggs and sugar. Add remaining ingredients and beat for 2 minutes with an electric mixer. Stir in poppy seeds. Pour batter into 4 small loaf pans and bake at 350 degrees F for 45 minutes to 1 hour.

While hot, poke holes nearly through and frost with a glaze.

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Black Bread#1


1 1/2 lb Rye flour

1 pt Warm milk

1 t Salt

1 oz Baker’s yeast

Dissolve the yeast in a little of the warm milk, add a little of the flour and leave to rise. Add the other ingredients and once more leave to rise until it has doubled its bulk. Bake for two hours in a slow oven. Black Bread

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Crusty Beer Bread


3 c Self-rising flour

2 T Sugar

12 oz Western beer

-at room temperature Preheat oven to 350. Mix all ingredients together. Place in greased loaf pan. Place loaf pan on center rack of oven. Bake for 47 to 50 minutes. Take loaf out after about 45 minutes and butter top. Return to oven and bake about 5 minutes more. Excelent with soup or stew.