Breads | Simple Food Recipes

Posts Tagged ‘Breads’

Bacon Cheddar Chive Muffins

Thursday, December 4th, 2008

A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack.

6 thick slices bacon
2 cups all-purpose flour
1 1/2 Tbs white sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp garlic powder
4 tsp dried chives
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.

3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.

4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 417.8
Calories From Fat (50%) 209.2
% Daily Value
Total Fat 23.52g 36%
Saturated Fat 6.75g 34%
Cholesterol 45.35mg 15%
Sodium 476.74mg 20%
Potassium 108.88mg 3%
Total Carbohydrates 42.96g 14%
Fiber 0.61g 2%
Sugar 25.91g
Protein 9.26g 19%

Source
Source: Culinary Café
Web Page: www.culinarycafe.com

Cherry Cinnamon Rolls

Monday, December 1st, 2008

These are wonderful for a holiday breakfast or brunch.

1 (10-ounce) jar red or green maraschino cherries
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1 (8-ounce) package crescent rolls
2 Tbs butter, melted

1. Drain maraschino cherries; discard juice or save for another use. Chop cherries, then drain on paper towels. Combine brown sugar and cinnamon in a small bowl.

2. Unroll crescent rolls; divide into triangles. Brush with butter. Sprinkle each triangle with about 1-1/2 teaspoons cinnamon-sugar mixture; top with 1 tablespoon cherries.

3. Roll up dough toward pointed end of triangle. Place on lightly greased baking sheet. Brush with butter and sprinkle with remaining cinnamon-sugar mixture.

4. Bake in a 375-degree oven 12 to 15 minutes, or until golden brown.

5. Serve warm.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (2.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 171.21
Calories From Fat (22%) 37.27
% Daily Value
Total Fat 4.24g 7%
Saturated Fat 2.16g 11%
Cholesterol 7.63mg 3%
Sodium 375.18mg 16%
Potassium 106.4mg 3%
Total Carbohydrates 32.15g 11%
Fiber 0.98g 4%
Sugar 8.66g
Protein 2.03g 4%

Source
Source: Cherry Marketing Institute
Web Page: www.cherrymkt.org

Almond Ginger Pear Scones

Saturday, October 18th, 2008

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into 8 or 10 chunks
3/4 cup diced dried pears
1/2 cup slivered almonds, toasted , divided
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 egg, beaten, for glaze
Additional sugar, for glaze

1. Heat oven to 425 degrees.

2. In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add the pears, 1/3 cup of the almonds and the candied ginger; toss. Mix in buttermilk just to blend.

3. Gather into a ball and gently knead 3 or 4 times on lightly floured surface. Pat or roll out 3/4-inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed.

4. Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.

5. Bake in center of oven 12 to 15 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (3.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 300.75
Calories From Fat (33%) 100.15
% Daily Value
Total Fat 11.54g 18%
Saturated Fat 5.33g 27%
Cholesterol 38.5mg 13%
Sodium 265.77mg 11%
Potassium 156mg 4%
Total Carbohydrates 46.7g 16%
Fiber 2.1g 8%
Sugar 24.86g
Protein 4.72g 9%

Source
Source: Almond Board of California
Web Page: www.almondsarein.com

Easy Egg Braid

Thursday, October 9th, 2008

Make this traditional bread entirely in your bread machine or shape it into a braid and bake in a conventional oven.

1-1/2 tsp active dry yeast
2 cups bread flour
1-1/2 tsp salt
4 tsp cold butter (cut in 1/2 tsp. pieces)
2 Tbs honey
1 large egg
1/4 cup milk
1/4 cup water
Honey Glaze
2 Tbs melted butter
1 tsp honey

1. To bake Easy Egg Braid in conventional oven: Divide into 3 parts.

2. Roll each third into 12-inch ropes. Pinch top ends together. On a greased cookie sheet, loosely braid.

3. Tuck ends under to seal. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 400 °F 25 to 30 minutes or until golden brown. Remove from cookie sheet.

Honey Glaze

1. Combine all ingredients; mix well.

2. Brush Honey Glaze on bread while still warm.

Servings: 12
Yield: 1 loaf

Nutrition Facts
Serving size: 1/12 of a recipe (1.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 133.1
Calories From Fat (27%) 36.14
% Daily Value
Total Fat 4.12g 6%
Saturated Fat 2.28g 11%
Cholesterol 26.51mg 9%
Sodium 313.43mg 13%
Potassium 49.22mg 1%
Total Carbohydrates 20.39g 7%
Fiber 0.66g 3%
Sugar 3.72g
Protein 3.66g 7%
Points 3

Source
Source: National Honey Board
Web Page: www.honey.com

Author Notes
Recipe developed by Carol Stevens,
Red Star Yeast and the National Honey Board

Peanut Butter Bread

Tuesday, August 26th, 2008

INGREDIENTS

1 cup warm water
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons crunchy peanut butter
1 tablespoon vegetable oil
1 egg
3 cups bread flour
1 1/2 teaspoons active dry yeast

DIRECTIONS

Place all ingredients in bread machine and in the order specified by your machines manufacturer. Select the Basic or White cycle; press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.

Makes 1 1/2 pound loaf

Zucchini Bread

Tuesday, August 12th, 2008

INGREDIENTS

Zucchini Bread

1 cup zucchini, shredded

1 cup chopped pitted dates

1 cup water

1 cup whole wheat flour

1 cup flour

2 tbsp. sugar

1 tsp. baking powder

½ tsp. salt

½ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground cloves

2 large eggs

DIRECTIONS

Preheat oven to 350°F. Spray 8×4x2 inch loaf pan with cooking spray.

Press excess moisture out of zucchini; set aside.

In small saucepan combine dates and water. Bring to boiling on medium heat. Remove from heat; let stand 15 minutes.

In large bowl combine whole wheat flour, flour, sugar, baking powder, salt, baking soda, ground cinnamon and ground cloves. In medium bowl beat eggs with fork; stir in date mixture and zucchini. Stir egg mixture into flour mixture until moistened. Pour into pan.

Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Serves 16

Total Time: 01:00

Soft Pretzels

Tuesday, August 12th, 2008

INGREDIENTS

Soft Pretzels

1 envelope dry yeast

1 ½ cups warm water (110°F to 115°F)

3 cups flour

2 tsp. sugar

1 tsp. salt

1 large egg, beaten

1 tbsp. coarse salt

DIRECTIONS

In large bowl dissolve yeast in warm water. Sift flour, sugar and salt into yeast mixture; mix well.

On floured surface knead dough 5 minutes or until smooth. Cover with plastic wrap. Let stand 10 minutes.

Preheat oven to 450°F. Grease baking sheets.

Divide dough into 30 portions. Roll each one into an 18 inch rope. Form into pretzel shapes. Place on baking sheets.

Brush pretzels with egg. Sprinkle with salt. Bake 15 minutes or until golden.

Makes 30 pretzels

Total Time: 01:00

Banana Bread

Tuesday, August 12th, 2008

INGREDIENTS

Banana Bread

5 tbsp. butter

½ cup sugar

½ cup light brown sugar, firmly packed

1 large egg

2 egg whites

1 tsp. vanilla extract

1 ½ cups very ripe bananas, mashed

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. baking powder

½ cup heavy cream

1/3 cup chopped walnuts

DIRECTIONS

Preheat oven to 350°F. Spray bottom of 9×5x3 inch loaf pan with cooking spray.

In large bowl beat butter with electric mixer set on medium speed until fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until blended. Add mashed bananas; beat on high speed 30 seconds.

In medium bowl combine flour, baking soda, salt and baking powder. Add flour mixture to butter mixture, alternating with cream. Add walnuts; mix well.

Pour into loaf pan. Bake 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Cool 10 minutes.

Serves 16

Total Time: 01:30

Buttermilk Biscuits

Tuesday, August 12th, 2008

INGREDIENTS

Buttermilk Biscuits

3 cups flour

1 tbsp. baking powder

1 tbsp. sugar

1 tsp. baking soda

½ tsp. salt

2/3 cup shortening

1 cup buttermilk

DIRECTIONS

In large bowl combine flour, baking powder, sugar, baking soda and salt. Cut in shortening with pastry blender until crumbly.

Make a well in center of dry mixture; add buttermilk. Stir buttermilk into flour mixture until soft dough forms.

Preheat oven to 450°F.

On floured surface knead dough 10 times; roll into 8 inch square. Cut into sixteen 2 inch squares. Place on baking sheets.

Bake 12 minutes or until golden.

Makes 16 biscuits

Total Time: 00:35

White Bread

Monday, August 11th, 2008

INGREDIENTS

White Bread

2 (¼ oz.) packages active dry yeast

2 tbsp. sugar

2 cups warm water (105°F to 115°F.)

6 cups flour

½ cup dry milk powder

2 tbsp. vegetable shortening

2 tsp. salt

DIRECTIONS

Sprinkle yeast and sugar over warm water in bowl; stir until dissolved. Let stand 5 minutes or until bubbly.

Add 3 cups flour, dry milk powder, shortening and salt. Beat 2 minutes or until blended. Stir in enough flour to make soft dough, about 3 cups. On floured surface knead for 10 minutes or until smooth. Shape dough into ball. Place in oiled bowl, turning to coat. Cover; let rise in warm place for 1 hour or until doubled in size.

Punch dough down. Knead for 1 minute. Cut in half. Cover; let stand 10 minutes. Grease two loaf pans.

Roll each dough into 12×8 inch rectangle. Starting at short sides, roll jelly roll fashion. Pinch to seal. Place seam side down, in pans; tuck ends under. Cover; let rise in warm place for 1 hour or until double in size.

Preheat oven to 375°F. Bake 35 minutes or until bread sounds hollow when tapped.

Makes 2 loaves

Total Time: 03:05

Posts Tagged ‘Breads’

Bacon Cheddar Chive Muffins

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Cherry Cinnamon Rolls

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Almond Ginger Pear Scones

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Easy Egg Braid

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Peanut Butter Bread

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Zucchini Bread

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Soft Pretzels

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Banana Bread

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Buttermilk Biscuits

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White Bread

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