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Amazing Corn Bread

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1 c Cornmeal

1/2 c Flour {I used whole wheat}

3 tb Baking powder

3 tb Sugar

1/2 ts Salt (optional)

1 Apple made into

-applesauce or 1/3 c Unsweetened applesauce

3/4 c Skim milk {I used soy milk}

2 Egg whites {I used egg

-replacer equivalent} Preheat oven to 425 degrees. Grease a pan (Chris used a medium vision pot sprayed lightly with Pam – I used a 9″ square glass pyrex pan) and put in oven to preheat. Mix all ingredients, put batter into heated pan and bake for 20 mins.

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Easy Banana Nut Bread

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1/2 c Butter

1 c Sugar

2 Eggs

4 sm Bananas, mashed

3/4 ts Baking soda

1/2 ts Salt

1 1/2 c Flour

3/4 c Chopped walnuts

1. Cream butter and sugar until fluffy add eggs one at a time beating well

after each addition. Stir in bananas. 2. Add dry ingredients and mix well. Pour into bread pan, bake at 350F for

30-35 minutes.

Source: The warped and twisted mind of Linda Fields Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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Cherry Bread

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Cherry Bread

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 (6 ounce) jar maraschino cherries
3/4 cup pecans, coarsely chopped

Drain cherries, reserving 1/3 cup syrup, and cut cherries in pieces (about 1/2 cup).

Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 cup cherry syrup to egg mixture, mixing until well blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2-pound coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crockpot. Cover and cook on HIGH for 2 to 3 hours.

Remove bake pan and cool 10 minutes before removing from pan.

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Apple Butter Bread

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Apple Butter Bread

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
3/4 cup buttermilk
2 teaspoons baking soda
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup apple butter
1/2 cup chopped pecans

Cream butter and brown sugar add egg to mixture, and beat well. Combine buttermilk and baking soda. Combine flour and spices add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in apple butter and chopped pecans.

Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 5 minutes remove to wire rack, and cool completely.

Yield: 1 loaf (9 servings).

Per Serving: 411 Calories 16g Fat (33.7% calories from fat) 5g Protein 65g Carbohydrate 2g Dietary Fiber 49mg Cholesterol 422mg Sodium

Exchanges: 1 1/2 Grain (Starch) 0 Lean Meat 0 Non-Fat Milk 3 Fat 2 1/2 Other Carbohydrates

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Milk Bread- Pan-1

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XKGR41A Don Fifield 2 1/4 c Bread Flour

2 tb Sugar

1 t Salt

1 tb Butter

7/8 c Milk (7 1/2 fl.oz)

1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Annie’s Apple Bread

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1/2 c Butter or margarine

2/3 c Sugar

2 Eggs, beaten

1 tb Lemon juice

2 c Flour

1 ts Baking powder

1/2 ts Salt

2 c Chopped apples

1 c Chopped black walnuts or

– pecans Preheat oven to 350. Cream butter, sugar, eggs and lemon juice. Stir in flour, baking powder and salt. Fold in apples and nuts. Bake in a greased and floured 9x5x3″ loaf pan for 45-55 minutes. Yield: 1 loaf

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Carrot Tea Bread

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1 c All-purpose flour

1 c Granulated sugar

1 ts Baking powder

1/2 ts Salt

1 ts Ground cinnamon

2 Eggs

1/2 c Vegetable oil

4 c Carrots grate

1/2 c Pecans chop

You can top it with a sugar and milk glaze or frost it with your favorite vanilla frosting mix. To Cook: Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter. Sift three times into a medium bowl. With an electric beater, beat the eggs until frothy and lemon colored. Toward the end, dribble in the oil. With the beater on low, add the flour mixture a little at a time. Fold in the carrots and pecans. Pour into a well-greased and floured 2-quart mold. Place in the slow cooker cover loosely with a plate. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted in the center comes out clean. Source: “Clear &amp Simple Crockery Cooking”, by Jacqueline Heriteau, Grosset &amp Dunlap, NY, c1975 —–

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Olive Ladder Bread Fougasse – Part 1

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2 1/2 c Lukewarm water

1 ts Dry yeast

6 -7 c unbleached all purpose

-flour 2 tb Olive oil plus extra for

-oiling surfaces 2 ts Salt

1 1/2 c Black olives (Nyons or

-Kalamata) pit, chop 1/4 c Buckwheat flour

You will need a large bread bowl, four 10- by 15-” or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush. Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 c of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume. Oil two 10×15″ (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Continued in Part 2. —–

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Southwest Bread”Gilroy”

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1 1/2 c Whole Wheat Flour

1 1/2 c Yellow Cornmeal

1 pk Dry yeast — (2 1/4 ts)

2 c Very Warm Water 120 to 130d

3/4 c Plain low-fat Yogurt

1/2 c Honey

1 c Black beans — drained

1/2 c Frozen Whole-Kernel Corn

-thawed 1/2 c Red Onion — chopped

1/4 c Fresh Cilantro — chopped

1/4 c Garlic — chopped

1/4 c Oil Packed Sun Dried Tomato

-drained and chopped 1 tb Chili Powder

3 tb Anaheim Chile — seeded, diced

3 tb Margarine — melted

1 tb Jalapeno Pepper — seeded,

-minced 1 t Salt

1 t Cumin — ground

1/2 ts Tarragon flavored Vinegar

4 1/2 c Bread Flour — divided

Vegetable Cooking Spray

Combine first 3 ingredients in a large bowl stir. Add water, yogurt, and honey stir. Let stand 30 minutes. Add beans and next 12 ingredients (bean through vinegar) stir. Stir in 4 1/2 cups bread flour to form a soft dough. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Divide dough into 4 equal portions, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on large baking sheets coated with cooking spray. Make 4 (1/8-inch-deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk. Bake at 375F degrees for 25 minutes or until loaves sound hollow when tapped let cool on wire racks.

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Charlo’s Zucchini Bread

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3 Eggs 3 ts Cinnamon 1 c Oil 1/4 ts

Baking powder 2 c Sugar 3 c Flour 1 ts Salt 1 c Nuts (optional I left them 2 c Grated zucchini -out) 2 ts Vanilla

Posted by: Donna Ransdell

Mix wet ingredients, then add dry ingredients. Pour into 2 loaf pans. Bake for one hour at 350 F.

This recipe doubles very easily. I could have made 4 loaves, but I only had 3 loaf pans. I made 3 loaves, and some zucchini muffins.