Wednesday, January 2, 2013

Favorite Recipes of 2012: Breads

 
 
Almond Joy Banana Bread
Ingredients
3/4 c. butter, room temperature
1 (8 oz.) cream cheese, softened
3/4 c. sugar
3/4 c. brown sugar
4 very ripe bananas
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 c. flour
1 1/4 c. coconut, divided
1/2 c. chopped almonds
1/2 c. miniature chocolate chips
1 c. Almond Joy pieces candies
Instructions
1. In a bowl, sift together the baking powder, baking soda, salt, and flour. Set aside. In a large mixing bowl, cream the butter, cream cheese, and sugars until creamy. Add the eggs, banana, and vanilla.
2. Slowly add the flour mixture until all is incorporated. Stir in the miniature chips, candies, almonds, and 1 c. coconut.
3. Grease an 8 1/2 by 5 pan and fill 3/4 full. Sprinkle with the extra 1/4 c. coconut. Bake at 350 for 1 hour. Reduce heat to 325 and bake an extra 10 minutes.
4. Cool on a wire rack for 10-15 minutes before releasing from the pan. Cool completely before cutting. Keep covered

Zucchini Muffins

Ingredients

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Method
1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Cinnamon Raisin Bread
Ingredients
3 cups unbleached bread flour
1 cup whole-wheat flour (I use white whole wheat)
2 T (.6 oz) gluten flour
2 tablespoons (1 oz.) granulated sugar
1 1/2 teaspoons (.38 oz.) salt
3 tablespoons (1 oz.) powdered milk
1 1/2 teaspoons (.17 oz.) instant yeast
2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature
1 ½+ cups (12 oz.) water, at room temperature (I use closer to 14 oz)
½ cup (+) raisins
1/3 cup sugar and 1 ½ tablespoons cinnamon
Directions
1. Whisk together the bread flour, whole-wheat flour, gluten, sugar, salt, powdered milk, and yeast in a 4-quart bowl of a standing mixer. With the machine running, add the shortening, and 1 ½ cups of the water. When fairly well mixed, slowly add the raisins and continue mixing on low speed until the ingredients form a ball. It should be fairly tacky. If not, add a little more water and continue mixing. It is better for it to be a little too soft than to be too stiff and tough.
2. Knead for another 10 minutes or so to make a firm, supple dough that is slightly tacky but not sticky. Create a ball with the dough, dragging it towards you against the counter to create surface tension. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
3. Combine the cinnamon and sugar. Remove the dough to a flat work surface and press it by hand into a rectangle about 8 inches wide, and 10 to 12 inches long. Sprinkle liberally with 3/4 of the cinnamon-sugar mixture. Roll up the length of the dough pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it.
Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Brush the top with melted butter and sprinkle with more cinnamon/sugar. Loosely cover with plastic wrap.
4. Proof at room temperature for approximately 60 to 90 minutes, or until the dough crests above the lip of the pan.
5. Preheat the oven to 350 degrees with the oven rack on the middle shelf.
6. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
7. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours

Easy Cheesy Beer Bread
Ingredients:
3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. honey or agave nectar
1 bottle (12 ounces) beer
1 cup cheese (I used mozzarella but this would be good with Parmesan or cheddar also)
1/2 cup (stick) butter, melted
Method:
(Makes 1 loaf)
1. Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. Add the cheese until just mixed.
3. Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)
Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

Dark Chocolate Zucchini Muffins
Ingredients:
-1 1/2 cups all-purpose flour
-3/4 cup sugar
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1 egg (lightly beaten)
-1/2 cup vegetable oil
-1/4 cup milk
-1 tablespoon lemon juice
-1 teaspoon vanilla extract
-1 cup shredded zucchini
-1/2 cup milk chocolate chips (or dark chocolate or semi-sweet)
Directions:
1. Preheat oven to 350. fill cupcake pan with cupcake liners.
2. In large bowl stir together dry ingredients: flour, sugar, baking soda, cinnamon and salt. In a separate bowl combine the liquid ingredients: egg, oil, milk, lemon juice and vanilla and mix well. Add to dry ingredients.
3. Mix only until moistened. Gently fold in zucchini and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. You can also make 24 (or more) mini muffins instead.
4. Bake for 20 to 25 minutes for regular sized muffins and 15 to 18 minutes for mini muffins or until toothpick inserted in center comes out clean.
Pumpkin Chocolate Chip Bread
Ingredients:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups (6 ounces) semisweet chocolate chips
Directions:
1. In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks

Starbucks Lemon Loaf Muffins
INGREDIENTS
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon
Glaze:
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract
Directions:
1. Preheat oven to 350. Grease a muffin pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt
3. In a medium bowl, combine eggs, sugar, butter, vanilla, lemin extract and lemon juice.
4. Pour wet ingredients into the dry ingredients and mix until smooth. Add oil and lemon zest.
5. Fill each muffin tin 3/4 full and bake for 20-22 minutes or until a toothpick comes out clean
6. While muffins are cooking, whisk together all the ingredients for the glaze.
7. Apply glaze immediately (I used a basting brush) and allow them to cool

Chocolate Chip Egg Nog Bread
Ingredients:
2 1/4 cups (270 grams) all purpose flour
2 tsp baking powder (8 grams)
1/4 tsp salt
1/4 tsp nutmeg
1 cup (200 grams) sugar
2 eggs
1 cup (240 ml) eggnog
1/2 cup (113 grams) melted butter
1 tsp vanilla extract
1/3 cup mini chocolate chips (optional)
Directions:
1. Preheat the oven to 350F. If you're using paper pans (like I did) there's no need to grease them. If using ceramic or metal, grease the bottom and the sides of two 7X3 baking loaf pans.
2. In a mixing bowl add the flour, baking powder, salt, nutmeg and sugar. Stir until combined and make a well in the middle.
3. In another bowl lightly beat the two eggs and mix them with the melted butter and vanilla extract.
4. Pour the wet ingredients over the dry ones and stir just until combined.
5. Pour the batter into the prepared pans, sprinkle the chocolate chips of top and bake in preheated oven for 40 minutes or until a toothpick inserted in the middle comes out clean.
6. Cool slightly in the pan before removing.
7. Enjoy!

6 comments:

  1. Bread, bread, and more bread! I am definitely printing these recipes!! My family LOVES bread. :). We almost need therapy over our obsession! ;)

    Love you girl! Enjoy your last weeks in Dallas. :)

    ReplyDelete
  2. Hi Megan,
    You are really {NOT} helping those who are trying to lose weight. I am going to enjoy every last one of these. YAY you!

    Karina

    ReplyDelete
  3. Oh all these treats look so delicious!! I really am liking the Almond Joy Banana Bread. Yummy!

    I hope you're having a great week and a Happy New Year!

    Thank you so much for linking up to last week's Aloha Friday Blog Hop!! I'm following you.

    If you have time, we'd love to have you come and link up to the Aloha Friday Blog Hop if you haven't already! (Thank you so very much if you've already linked up, I truly appreciate it!!)

    Come and link up, enter the giveaway (if you haven't yet) and celebrate the coming weekend with us!

    Aloha,

    Jean {What Jean Likes}

    ReplyDelete
  4. The lemon load looks good :)
    What a great way to do recipes! By category :)

    Thank you for linking to Raising Imperfection!
    Please come back Friday to see if you were featured

    Lanaya
    www.raising-reagan.com

    ReplyDelete
  5. The almond joy banana bread looks ahhhhh-mazing! Yum!

    Thanks for sharing your favorite post at Raising Imperfection! We feature our favorites on Friday, make sure to come back and check.
    Leslie
    www.violetimperfection.com

    ReplyDelete
  6. BREAD !!
    What a wonderful collection
    I think my favorite is the Chocolate Chip Egg Nog Bread - I'd really like a slice or two :)

    ReplyDelete