Herbed Oatmeal Pan Bread

Herbed Oatmeal Pan Bread

2 cups water

1 cup rolled oats

3 tbsp butter

3 ¾ to 4 ¾ cups all purpose flour

¼ cup sugar

2 tsp salt

2 pkg active dry yeast

1 egg

HERB TOPPING:

1 tbsp grated parmesan

½ tsp basil leaves

¼ tsp oregano

¼ tsp garlic powder

6 tbsp melted butter

Grease 9x13” baking pan.  Bring water to a boil in medium saucepan; stir in rolled oats.  Remove from heat; stir in 3 tbsp butter.  Cool to 120 to 130^F. 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 ½ cups flour, sugar, salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 1 ¾ to 2 ½ cups flour to form stiff dough.

On floured surface, knead in ½ to ¾ cup flour until dough is smooth and elastic, about 5 minutes.  Shape dough into ball; cover with large bowl.  Let rest 15 minutes.  Punch down dough several times to remove all air bubbles.  Press into greased pan.  Using very sharp knife, cut diagonal lines 1 ½ inches apart, cutting completely through dough.  Repeat in opposite direction creating a diamond pattern.  Cover loosely with greased  plastic wrap and cloth towel.  Let rise in warm place 980 to 85^F) until light and doubled in size, about 45 minutes.

Heat oven to 375^F.  Uncover dough, redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.  In small bowl, combine parmesan, basil, oregano and garlic powder; set aside.  Spoon 4 tbsp melted butter over cut dough.  Bake at 375^ for 15 minutes.  Brush remaining 2 tbsp butter over partially baked bread.  Sprinkle with parmesan mixture.  Bake for an additional 10 to 15 minutes or until golden brown.  Serve warm or cool.  16 servings.

This was Excellent! 1/17/99

French Bread

French Bread

1 1/4 cups water (70 to 80 degrees F) 

2 teaspoons sugar 

1 teaspoon salt 

3 1/2 cups bread flour 

1 1/2 teaspoons active dry yeast 

1 tablespoon cornmeal 

Olive Oil

Mrs Dash

In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2tablespoons of water or flour if needed). 

When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. 

Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes. With a sharp knife, make four shallow slashes across the top of each loaf. Brush olive oil over loaves and sprinkle with Mrs. Dash. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks. 

We had this bread with French Onion Soup for dinner and it was GOOD!  December 20, 2010

Adapted from allrecipes.com

Chef John's Flour Tortillas

Chef John's Flour Tortillas

1 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup vegetable shortening or lard

1/2 cup hot water

1/4 cup all-purpose flour for dusting

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.               

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.              

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.               

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.             

Cut ball of dough into eight equal parts and cover until needed.

Roll out balls of dough either by hand or with a tortilla press.  I used a tortilla press.               

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.  

These were really good...almost as good as the ones I had in San Antonio last year!  I highly recommend the video demonstration on allrecipes.com that accompanies this recipe.

Cheese & Onion Yeast Bread

Cheese & Onion Yeast Bread (for Bread Machine)

1.25 cups water

1 Tbsp olive oil

1 tsp hot sauce

3 cups bread flour

1.5 tsp salt

1 Tbsp sugar

2 Tbsp dried onion flakes

1.25 tsp dried basil or cilantro flakes

1/2 cup diced cheddar cheese

1 tsp bread machine yeast

Add ingredients to machine in order given.  Select White cycle, 1.5 lb loaf size, and Light Crust.  Delicious!

Cheddar Batter Bread

Cheddar Batter Bread

4 tablespoons (1/2 stick) unsalted butter

3/4 cup buttermilk

3/4 cup water

1 (1/4-ounce) package active dry yeast

3 large eggs

1 teaspoon hot red pepper sauce

4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup freshly grated Parmesan cheese

1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese

1 large egg yolk beaten with 1 tablespoon water, for glaze

Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.

Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.

Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.

Position a rack in the center of the oven and preheat to 375° F.

Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.

Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.)

Good bread!

From Back to the Table by Art Smith

Bread Machine Rolls

Bread Machine Rolls

3 cups bread flour

2 tablespoons white sugar

1 teaspoon salt

1/4 cup dry milk powder

1 cup warm water (110 degrees F/45 degrees C)

2 tablespoons butter, softened

1 (.25 ounce) package active dry yeast

1 egg white

2 tablespoons water 

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. 

Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 

In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown. 

Adapted from allrecipes.com (Only change in the original recipe was I reduced the sugar from 3 Tbsp to 2 Tbsp). These were soft and delicious!

Streusel-Topped Banana Bread

Streusel-Topped Banana Bread

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp cinnamon

1 cup mashed bananas (3 small overripe bananas)

2 eggs

1/3 cup sugar

1/4 cup butter, melted

Streusel:

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, softenend

1/2 tsp nutmeg

1/2 tsp cinnamon

Preheat oven to 350~.  Grease three 5-3/4 x 3-1/4 x 2' disposable mini-loaf pans.  Mix together the flour, baking powder, soda, salt, nutmeg and cinnamon in a medium bowl.  Beat bananas, eggs, sugar and melted butter in a large bowl until smooth.  On low speed, gradually beat in the flour mixture.  Divide batter into prepared pans.

For the Streusel: Mix flour, sugar, butter, nutmeg and cinnamon with a fork until crumbly.  Sprinkle over batter.  Bake at 350~ for 30 minutes or until a wooden pick inserted in centers comes out clean.  If streusel is browning too quickly, cover loosely with foil.  Cool in pans on wire rack for 10 minute.  Remove cakes from pans to racks to cool completely.  

From Family Circle magazine

Rich Banana Bread

Rich Banana Bread

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, mashed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Pumpkin Pie Bread

Pumpkin Pie Bread

3 cups sugar (or half Splenda & half sugar)

1 cup vegetable oil

4 eggs

1 (15-oz) can pumpkin puree

3 1/2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

3 tsp pumpkin pie spice

1 tsp salt

1/2 cup water

Preheat oven to 350^ F. Grease two 9x5" loaf pans. Sift together the flour, soda, baking powder, pumpkin pie spice and salt and set aside.

In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. 

Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

From allrecipes.com 

This smelled wonderful while it was baking!

Praline Apple Bread

Praline Apple Bread

1 cup sugar

1 (8-oz) carton sour cream

2 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups chopped, peeled tart apples

1 cup chopped pecans (optional)

1/4 cup butter

1/4 cup brown sugar

Beat together the sugar, sour cream, eggs and vanilla on low speed, then beat on medium speed for 2 minutes.   Stir together the flour, baking powder, soda and salt and add to the creamed mixture, beating on low until combined.  Stir in apple and 1/2 cup pecans.  Pour into a 9x5x3' loaf pan.  Sprinkle with remaining pecans.  Press lightly into batter.  Bake at 350~ for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.  If necessary, cover loosely with foil for the last 10 minutes to prevent over-browning.  Cool in pan on wire rack for 10 minutes.  

Meanwhile, in a small saucepan, combine the butter and brown sugar and cook and stir until the mixture comes to a boil  Reduce heat and boil gently 1 minute.  Remove bread from pan; drizzle top with brown sugar mixture.  Cool completely.  

Recipe found in  Better Homes and Gardens Magazine many years ago.

Peach Cobbler Bread

PEACH COBBLER BREAD 

1/3 c. butter or margarine, softened 

1 c. sugar 

2 eggs 

1/3 c. water 

1 tsp. vanilla extract 

1/8 tsp. almond extract 

1 c. diced peeled peaches 

1 2/3 c. all-purpose flour 

1 tsp. baking soda 

1/2 tsp. salt 

1/4 tsp. baking powder 

1/2 c. chopped pecans 

TOPPING: 

2 Tbsp. chopped pecans 

2 Tbsp. brown sugar 

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9x5x3" loaf pan. Combine topping ingredients; sprinkle over batter. Bake @ 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf 

I don't remember where I got this recipe, but it's good! I had some ripe peaches I needed to use up today so I made this (minus the pecans cause I didn't have any and I left off the brown sugar topping too). I also doubled the recipe and baked it in a Bundt pan. Smelled so good while it was baking John was hanging out in the kitchen waiting for it to come out of the oven! It doesn't really taste very peachy, but I'll definitely be making it again.

Cathy's Extreme Banana Nut Bread

Extreme Banana Nut Bread (my way)

3 sticks butter, softened

1 cup white sugar

1 cup brown sugar

2 cups mashed overripe bananas (I used 3 large ones)

4 eggs

1 tsp vanilla

2 cups all-purpose flour

1 tsp salt

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 cup chopped pecans

Preheat the oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. (I used a Bundt pan instead of the loaf pans.)

Cream the butter and sugars together until fluffy. Add the bananas, eggs, and vanilla and beat until well mixed. Mix in the flour, salt, soda, baking powder and cinnamon until completely combined. Stir in the pecans. Pour into pans and bake for 45 to 55 minutes or until the top springs back when lightly touched. Cool 5 minutes in pan before turning out onto wire rack to cool completely.

Now, the original recipe says to wrap this in foil and refrigerate for 2 hours or more before serving. It smelled so good though, and we were hungry (it was lunchtime when I took it out of the oven), so we tried it warm....and OMG, this is to die for!

This is the best Banana Bread I've ever tasted in my life!  June 7, 2009.  Original recipe from allrecipes.com.

Cream Cheese Banana Bread

1 cup sugar

1 (8-oz) pkg cream cheese, softened

2 bananas, mashed

2 eggs

2 cups baking mix (Bisquick or Jiffy)

1/2 cup chopped pecans

Preheat the oven to 350^F.  Grease 9x5" loaf pan. 

Cream sugar and cream cheese until light and fluffy.  Beat in bananas and eggs.  Add baking mix and pecans.  Stir until just moistened.  Pour into prepared pan.  Bake for 1 hour or until toothpick inserted in center comes out clean.  Cool completely before slicing.

Yum!! 9-9-01

Option:  Add cinnamon and dried cranberries to the batter before baking.  VERY good!!  5-18-03

Chocolate Zucchini Bread

3 eggs

3/4 cup vegetable oil

2 cups sugar

2 tsp vanilla

2-1/2 cups flour

1 tsp salt

1-1/2 tsp baking soda

1 tsp cinnamon

1/2 cup cocoa

1/2 cup milk

2 cups zucchini, shredded

1 cup chopped walnuts

Beat eggs, oil, sugar and vanilla.  Combine dry ingredients.  Add milk.  Fold in zucchini and walnuts.  Bake in 2 greased 9x5" loaf pans at 350^F for 50 minutes.

Delicious!

Blueberry Orange Bread

Blueberry Orange Bread

1 cup bran cereal, crushed

¾ cup water

1 Tbsp grated orange rind

¼ cup orange juice

½ tsp vanilla

2 cups all purpose flour

1 cup sugar

1 ½ tsp baking powder

½ tsp salt

1 large egg

2 Tbsp vegetable oil

1 cup frozen blueberries, thawed

Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until cereal softens.  Stir in flour and next 6 ingredients just until dry ingredients are moistened.  Gently fold in blueberries.  Pour batter into a greased 9x5” loaf pan.

Bake at 350^ for 1 hour or until a long wooden pick inserted in the center comes out clean.  Cool on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. 

Very good!  2/20/05

Banana Tea Bread II

2 cups flour, sifted

3-1/2 tsp baking powder

3/4 tsp salt

1/3 cup shortening

3/4 cup sugar

2 eggs

2 tbsp orange juice

1 tbsp lemon juice

1 cup mashed bananas

1/2 cup chopped walnuts

Sift together the flour, baking powder and salt.  Cream the shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Blend in orange and lemon juice and bananas.  Gradually stir dry ingredients into creamed mixture, stirring just until blended.  Stir in walnuts.  Pour into well-greased 8.5x4.5x2.5" loaf pan. 

Bake at 325^F for 1 hour or until bread is done.  Cool in pan on rack 10 minutes.  Remove from pan; cool on rack.

For a special treat, spread slices with softened cream cheese.

Option:  Add chocolate chips to the batter!  

Banana Tea Bread

Banana Tea Bread

1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
1/4 cup sour cream
1 Tbsp light rum or milk
1 tsp almond extract
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 cup mashed ripe bananas
1 1/2 cups chopped pecans
Powdered sugar (optional)

Combine butter and sugar in a large bowl until light and fluffy.  Add eggs, sour cream, rum and almond extract, mixing well.  Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with mashed bananas, mixing well after each addition.  Stir in pecans.  Pour batter into a greased 9-1/4 x 5-1/4 x 2-3/4' loaf pan.  Bake at 350~ for 1 hour and 10 minutes or until done.  If loaf gets too brown cover with aluminum foil.  Remove from pan; cool.  Sprinkle loaf with powdered sugar if desired.

Banana Pineapple Walnut Bread

Banana Pineapple Walnut Bread

3 cups flour

2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp salt

2 tsp vanilla

3 eggs

8 oz can crushed pineapple, drained

1 1/2 cups oil

2 cups mashed bananas

3/4 cups crushed walnuts

Mix all together in a large bowl with a big spoon and pour into 6 greased mini loaf pans (or 2 regular loaf pans). Bake about 40-45 minutes at 350~.  Freezes well if your husband doesn't eat it all up first.

Banana Bread I

Banana Bread

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs, beaten

3-4 ripe bananas, mashed

1 tbsp Praline Liqueur

2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

Cream the butter and brown sugar. Stir in eggs, bananas and Praline Liqueur until well blended. Add the remaining ingredients and stir just to moisten. Pour batter into a greased 9x5" loaf pan and bake in a preheated 350^F oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes then turn out onto a wire rack.

Good, but not as moist as my favorite banana bread recipes.

Apple Streusel Nut Bread

Apple Streusel Nut Bread

BREAD:

1 pkg Pillsbury Nut Quick Bread Mix

1 cup milk

¾ cup (1 medium) apple, peeled and finely chopped

1 tsp cinnamon

1 egg

TOPPING:

¼ cup firmly packed brown sugar

1 tbsp flour

1 tsp water

¼ tsp cinnamon

Heat oven to 350^F.  Generously grease and flour bottom only of 8x4” or 9x5” loaf pan.  In large bowl, combine all bread ingredients; stir 50 to 75 strokes until dry particles are moistened.  Pour into prepared pan.  In small bowl, combine topping ingredients; sprinkle over top of batter.  Bake at 350^ for 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool upright in pan 15 minutes; remove from pan and cool on wire rack.  Wrap tightly and store in refrigerator.  1 loaf.

Very good! 2/7/99