ISO: Favorite Bread

[Tiger]

I would appreciate any bread recipes that are made in a loaf pan. My sister just got a new loaf pan from PC but has no recipes!
Thanks!

[MrsReber]

Tiger, I would have to suggest a quick bread, such as pumpkin bread or date nut bread (my husband's favorite). I have a great recipe for date nut bread, but, of course, it's at home.

[Cyn]

The pumpkin struesel bread from november (?) was very good.

[Anne]

Hi Tiger. I love yeast fruit breads. Here are a couple of my favorites. I bake them at 375 for about 30 minutes when I don't do them in the bread machine. The riper the bananas the better. the gluten gets added into the whole wheat flour so the two together equal 2 cups.


Banana Bread

1/2 cup water
2 ripe bananas
4 teaspoons butter
2 cups wholewheat flour + 2 tablespoons gluten
1 1/2 cups flour
2 tablespoons brown sugar -- packed
1 teaspoon salt
3 tablespoons dry milk
1/2 cup chopped hazelnuts
2 teaspoons yeast

Apricot bread
1 3/4 cups water
1 cup dried apricots -- chopped
1/3 cup apricot jam
3 tablespoons butter
2 cups wholewheat flour + 2 tablespoons gluten
2 cups white flour
2 teaspoons salt
3 tablespoons dry milk
4 teaspoons yeast

[tovie]

Here's a yeast and a quick bread recipe. Since I usually hand write anything I make a lot into a special book, I don't usually copy directions for stuff like bread. So if you need me to be more specific anywhere, let me know.

Blueberry Yeast Bread

1 pkg yeast
1/4 cup warm water
2 Tbs sugar
1 Tbs oil
1 can (16 1/2 oz) blueberries, well drained, reserve 1/4 cup liquid for recipe
5-6 cups flour

Bake at 350 degrees for 40-45 minutes.


This next one was, I think, originally a cake recipe with some sort of cream cheese frosting but the friend I got it from always made it in a loaf pan and served it like quick bread. So I've always done the same.

Apple Butter Bread

2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1 cup apple butter
3/4 cup buttermilk
1/2 cup oil
3 eggs
2 Tbs molasses
1 cup raisins

Bake at 350 degrees for 45 minutes. (I always add 1 apple, peeled and chopped, and occasionally 1 cup of chopped walnuts)

Happy Baking
Tovie

[Linda in MO]

This is yummy!

* Exported from MasterCook *

Apple Bread with Streusel Topping

Recipe By :Penzey's Spices catalog
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast , Coffee Cake,
Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups apples -- 4-5 large apples--they used McIntosh and I used gala
4 large eggs
1 cup vegetable oil -- they suggest canola
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
3 cups all-purpose flour
2 cups granulated white sugar

Topping:
3/4 cup all-purpose flour
1/4 cup granulated white sugar
2 teaspoons cinnamon
6 Tablespoons butter -- room temp.

Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans and set aside.

Peel, core, and cut the apples up in good size chunks, about 1 inch in size. Set aside.

In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, almond extract, baking soda, salt, and cinnamon. Beat until thoroughly mixed.

Next add the flour and sugar and mix on low just to blend. Turn mixer to high and beat until mixture is smooth. The batter will be very thick.

Fold in the chopped apples, mixing by hand so the apples do not get too broken up.

Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.

To prepare the topping, combine flour, sugar, and cinnamon in a small bowl. Cut the butter into the mixture with a fork or pastry blender until moist and crumbly. (Can also use your hands). Sprinkle equal amounts of topping on each loaf.

Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

Yield:
"2 loaves"

NOTES : The first time I made this I cut the recipe in half, but forgot to cut the vanilla and almond extract in half. I think I liked it even better this way, so use more vanilla and almond extract if desired. Depends on if you want a stronger almond flavor.

*****************************************

This is also good!

* Exported from MasterCook *

Blueberry Lemon Cream Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup buttter or margarine, melted
1 cup sugar
3 Tablespoons fresh lemon juice
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons grated lemon zest
4 ounces cream cheese, cubed (OPTIONAL)
1 cup fresh or frozen blueberries

Glaze:
2 Tablespoons fresh lemon juice
1/2 cup powdered sugar -- use less if desired

In a mixing bowl, beat butter, sugar, juice and eggs.

Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Don't over-mix.

Fold in cream cheese cubes, lemon zest, and blueberries.

Pour into greased 8x4x2 inch loaf pan. Bake at 350 degrees for 60 to 70 minutes or until bread tests done.

Combine glaze ingredients.

Poke holes in top of loaf with a wooden skewer. Pour glaze all over the top of bread.

Let cool in pan for about 10 minutes, then remove to a rack.

Yield:
"1 loaf"

NOTES : Original recipe did not call for cream cheese, so this is optional. I couldn't cut it into cubes because I used light, so I just pulled off chunks with my fingers.

If you're concerned with the appearance of the loaf, don't poke holes in it. Mix 2 T. lemon juice with 1/4 cup of granulated sugar and use this to drizzle over the loaf after it has been removed from the pan to cool.

This will be easier to slice after it has cooled.

***************************************

* Exported from MasterCook *

Blueberry-Lemon Poppyseed Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Take a box of Betty Crocker Sunkist Lemon Poppy Seed Premium muffin mix and a box of Betty Crocker Double Blueberry muffin mix and mix the two together, adding all the ingredients listed on both boxes (using the ingredients for making bread not muffins). I also add the zest of a lemon.

Pour into 2 greased 8 inch loaf pans and bake at about 375 degrees for 40 to 50 minutes.

Make a glaze out of 1 cup powdered sugar and fresh lemon juice (about 2 lemons). Microwave for 30 seconds or so and stir. Poke hot loaves with a wooden skewer and pour hot glaze over the top.

Cool in pans for 30 minutes or so before removing.

Yield:
"2 loaves"

NOTES : These loaves are so moist and delicious, and taste like they are made from scratch. I'm not a huge lemon dessert fan, but I do love this bread! And this recipe could be adapted for mini loaf pans. Adjust baking time.

[Tiger]

Thanks everyone! I forward these recipes onto my sister (a new baker) and printed out a few for myself!