Care to share recipes to make in those paper loaf pans Mar is sending out, either sweet or
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Recipe: An American Place Pepper Bread (Chef Larry Forgione) - On all my Holiday Tables!
An American Place Pepper Bread
1/4 cup milk
1 package (1/4 ounce) active dry yeast
1/3 cup sugar
3/4 pound unsalted butter, at room temperature
1-1/2 teaspoons alt
5 to 6 cups unbleached all-purpose flour
8 large eggs, lightly beaten
2 tablespoons red wine vinegar
2 tablespoons cracked black pepper
"We have been making this bread since I was the chef at The River Cafe in Brooklyn in the late l970's and early 1980's. When I first started there, a friend who was an italian baker used to bring by peppery croutons made from his leftover loaves of italian bread. I loved the burst of black pepper flavor and so developed this quick brioche and added pepper to the dough."
In the bowl of an electric mixer fitted with a bread hook, combine the milk, yeast, and sugar. Stir and let stand for about 10 minutes, until the mixture bubbles and swells.
With the mixer on low speed, beat in the butter, salt, and 3 cups of flour. Beat in the eggs, vinegar, and pepper. Add 2 cups more flour, 1/2 cup at a time, and continue to mix until the dough pulls away from sides of the bowl, adding up to 1 cup additonal flour if necessary.
Gather the dough into a ball and put it into a lightly oiled bowl. Turn several times to coat the dough with oil. Cover and refrigerate overnight.
Lightly dust three 9 by 5-inch bread pans with flour.
Turn the dough out onto a lightly floured surface and divide it in thirds. Form each piece into a loaf and fit the loaves into the bread pans. Cover and set aside in a warm place for 1-1/2 to 2 hours, or until doubled in volume.
Preheat the oven to 350 Degrees F.
Bake the loaves for 30 to 40 minutes, or until the curst is lightly browned and the loaves sound hollow when tapped on the bottom. Cool completely on racks.
Yield: Makes three 9 by 5-inch loaves.
Recipe Source: Larry Forgione
"An American Place Celebrating the
the Flavors of America"
Food Network - 11/14/97
I have been making this every since I found the recipe on food network and it one of my most TREASURED recipes. I hope you all try it and enjoy it. It is a breeze to make.
An American Place Pepper Bread
1/4 cup milk
1 package (1/4 ounce) active dry yeast
1/3 cup sugar
3/4 pound unsalted butter, at room temperature
1-1/2 teaspoons alt
5 to 6 cups unbleached all-purpose flour
8 large eggs, lightly beaten
2 tablespoons red wine vinegar
2 tablespoons cracked black pepper
"We have been making this bread since I was the chef at The River Cafe in Brooklyn in the late l970's and early 1980's. When I first started there, a friend who was an italian baker used to bring by peppery croutons made from his leftover loaves of italian bread. I loved the burst of black pepper flavor and so developed this quick brioche and added pepper to the dough."
In the bowl of an electric mixer fitted with a bread hook, combine the milk, yeast, and sugar. Stir and let stand for about 10 minutes, until the mixture bubbles and swells.
With the mixer on low speed, beat in the butter, salt, and 3 cups of flour. Beat in the eggs, vinegar, and pepper. Add 2 cups more flour, 1/2 cup at a time, and continue to mix until the dough pulls away from sides of the bowl, adding up to 1 cup additonal flour if necessary.
Gather the dough into a ball and put it into a lightly oiled bowl. Turn several times to coat the dough with oil. Cover and refrigerate overnight.
Lightly dust three 9 by 5-inch bread pans with flour.
Turn the dough out onto a lightly floured surface and divide it in thirds. Form each piece into a loaf and fit the loaves into the bread pans. Cover and set aside in a warm place for 1-1/2 to 2 hours, or until doubled in volume.
Preheat the oven to 350 Degrees F.
Bake the loaves for 30 to 40 minutes, or until the curst is lightly browned and the loaves sound hollow when tapped on the bottom. Cool completely on racks.
Yield: Makes three 9 by 5-inch loaves.
Recipe Source: Larry Forgione
"An American Place Celebrating the
the Flavors of America"
Food Network - 11/14/97
I have been making this every since I found the recipe on food network and it one of my most TREASURED recipes. I hope you all try it and enjoy it. It is a breeze to make.
Spiced Fig And Walnut Bread
Spiced Fig And Walnut Bread
breads, fruits
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
8 dried black mission figs, chopped
1 cup low-fat buttermilk
1/3 cup molasses
2 tablespoons vegetable oil
2 large eggs
cooking spray
Try this bread with Pears with Goat Cheese and Preserves for a light lunch.
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups; level with a knife.
Combine flour and next 8 ingredients (flour through nutmeg) in a large
bowl; make a well in center of mixture. Stir in walnuts and figs. Combine
buttermilk, molasses, oil, and eggs in a bowl; add to flour mixture. Stir
just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at
350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan. Cool
completely on wire rack.
Contributor: Cooking Light, OCTOBER 2001
Yield: 12 servings
Spiced Fig And Walnut Bread
breads, fruits
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
8 dried black mission figs, chopped
1 cup low-fat buttermilk
1/3 cup molasses
2 tablespoons vegetable oil
2 large eggs
cooking spray
Try this bread with Pears with Goat Cheese and Preserves for a light lunch.
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups; level with a knife.
Combine flour and next 8 ingredients (flour through nutmeg) in a large
bowl; make a well in center of mixture. Stir in walnuts and figs. Combine
buttermilk, molasses, oil, and eggs in a bowl; add to flour mixture. Stir
just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at
350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack, and remove from pan. Cool
completely on wire rack.
Contributor: Cooking Light, OCTOBER 2001
Yield: 12 servings
)georgiarose
Well-known member
Thanks! I was looking for a good cheese bread recipe.
REC: Eggnog Almond Quick Bread
1 cup chopped blanched almonds
2+1/2 cups flour
3/4 cup sugar
3+1/2 tsp. baking powder
1 tsp. salt
1/2 tsp nutmeg
1/2 tsp. grated lemon zest
1 large egg
3 Tbs. vegetable oil
1+1/4 cups commercial eggnog
Preheat oven to 350 degrees. Grease and flour one 9 X 5 loaf pan or Three 3+1/2 X 5-inch small loaf pans.
Toast almonds in 350 degree oven about 8 minutes until golden; stir frequently.
Whisk together flour, sugar, baking powder, slat, nutmeg, lemon zest and toasted almonds.
In another bowl, lightly beat egg; Beat in oil and eggnog. Add liquid mixture to flour mixture and stir just until well blended.
Pour batter into prepared 5 X 9 loaf pan OR three 3+1/2 X 5 small loaf pans. Bake in 350 degree oven until toothpick comes out of center clean—about 1 hour for large loaf or 40 minutes for small loaves.
Let cool in the pan(s) on a rack for 10 minutes. Then turn bread out on the rack and let cool completely.
1 cup chopped blanched almonds
2+1/2 cups flour
3/4 cup sugar
3+1/2 tsp. baking powder
1 tsp. salt
1/2 tsp nutmeg
1/2 tsp. grated lemon zest
1 large egg
3 Tbs. vegetable oil
1+1/4 cups commercial eggnog
Preheat oven to 350 degrees. Grease and flour one 9 X 5 loaf pan or Three 3+1/2 X 5-inch small loaf pans.
Toast almonds in 350 degree oven about 8 minutes until golden; stir frequently.
Whisk together flour, sugar, baking powder, slat, nutmeg, lemon zest and toasted almonds.
In another bowl, lightly beat egg; Beat in oil and eggnog. Add liquid mixture to flour mixture and stir just until well blended.
Pour batter into prepared 5 X 9 loaf pan OR three 3+1/2 X 5 small loaf pans. Bake in 350 degree oven until toothpick comes out of center clean—about 1 hour for large loaf or 40 minutes for small loaves.
Let cool in the pan(s) on a rack for 10 minutes. Then turn bread out on the rack and let cool completely.
This reminds me of another T&T- Cheese and Pepper Quick Bread
CHEESE AND PEPPER QUICK BREAD
2 cups white flour
1 cup shredded sharp Cheddar cheese or Pepper Jack or a combo
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp coarse ground pepper
1 cup buttermilk
1/3 cup melted butter
2 eggs
3 T onion, minced (optional)
Heat oven to 350 degrees. Grease bottom only of a loaf pan. In a bowl, combine the flour, cheese, sugar, baking powder, baking soda, salt and pepper. Mix well.
In a separate bowl combine buttermilk, melted butter and eggs and blend them well (this is where I would put the onion). Add it all to the flour mixture and stir just until dry ingredients are moistened- it will be lumpy. Pour into the greased loaf pan. Bake at 350 for 40 minutes. Cool 15 minutes and take out of pan to finish cooling.
CHEESE AND PEPPER QUICK BREAD
2 cups white flour
1 cup shredded sharp Cheddar cheese or Pepper Jack or a combo
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp coarse ground pepper
1 cup buttermilk
1/3 cup melted butter
2 eggs
3 T onion, minced (optional)
Heat oven to 350 degrees. Grease bottom only of a loaf pan. In a bowl, combine the flour, cheese, sugar, baking powder, baking soda, salt and pepper. Mix well.
In a separate bowl combine buttermilk, melted butter and eggs and blend them well (this is where I would put the onion). Add it all to the flour mixture and stir just until dry ingredients are moistened- it will be lumpy. Pour into the greased loaf pan. Bake at 350 for 40 minutes. Cool 15 minutes and take out of pan to finish cooling.
From the 1950s- our family Maraschino Cherry Bread
I make this every year at Christmas- a real tradition in my family. I just don't look at all the additives on the cherry jar....
MARASCHINO CHERRY BREAD
Great for brunch or breakfast
2/3 cup sugar
4 Tbsp butter
1 egg, beaten well
1/2 tsp salt
juice from cherries and enough milk to make 1 cup liquid
2 cups flour
2 tsp baking powder
1/2 cup chopped nuts
1 cup sliced maraschino cherries
Mix all ingredients and bake in a loaf pan at 325° for one hour or until a toothpick inserted in the middle comes out clean. cool for 10 minutes then take out of pan and cool the rest of the way.
I make this every year at Christmas- a real tradition in my family. I just don't look at all the additives on the cherry jar....
MARASCHINO CHERRY BREAD
Great for brunch or breakfast
2/3 cup sugar
4 Tbsp butter
1 egg, beaten well
1/2 tsp salt
juice from cherries and enough milk to make 1 cup liquid
2 cups flour
2 tsp baking powder
1/2 cup chopped nuts
1 cup sliced maraschino cherries
Mix all ingredients and bake in a loaf pan at 325° for one hour or until a toothpick inserted in the middle comes out clean. cool for 10 minutes then take out of pan and cool the rest of the way.
barbara-in-va
Well-known member
I second this bread--it is really good!
barbara-in-va
Well-known member
Rec: Cornmeal-Pear Bread
I cut this out of a magazine quite a while ago, not sure which magazine tho!
We enjoy this bread because it is not too sweet. I love to eat it slathered with some fresh fruit jam or preserves.
Cornmeal-Pear Bread
1 1/3 C flour
2/3 C yellow cornmeal
1/2 C lt brown sugar
1 T baking powder
1/2 t ground cinnamon
1/2 t salt
3/4 C nonfat buttermilk
2 eggs
1 lg egg white
3 T butter, melted
2 ripe Bosc pears, peeled and cut into 1/4" dice
1/3 C golden raisins
Heat oven to 375°F. Spray a 9x5 pan with nonstick spray, set aside. In a medium mixing bowl, whisk together the flour, conrmeal, sugar, baking powder, baking soda, cinnamon and salt. In a second medium mixing bowl, whisk together the buttermilk, eggs, egg white and butter. Stir the buttermilk mixture into the dry ingredients. Stir in the pears and raisins until just combined.
Fill the prepared pan with batter. Bake for 45-50 minutes or until a skewer inserted into the center of the loaf comes out clean. Transfer pan to a wire rack to cool.
Enjoy!
I cut this out of a magazine quite a while ago, not sure which magazine tho!
We enjoy this bread because it is not too sweet. I love to eat it slathered with some fresh fruit jam or preserves.
Cornmeal-Pear Bread
1 1/3 C flour
2/3 C yellow cornmeal
1/2 C lt brown sugar
1 T baking powder
1/2 t ground cinnamon
1/2 t salt
3/4 C nonfat buttermilk
2 eggs
1 lg egg white
3 T butter, melted
2 ripe Bosc pears, peeled and cut into 1/4" dice
1/3 C golden raisins
Heat oven to 375°F. Spray a 9x5 pan with nonstick spray, set aside. In a medium mixing bowl, whisk together the flour, conrmeal, sugar, baking powder, baking soda, cinnamon and salt. In a second medium mixing bowl, whisk together the buttermilk, eggs, egg white and butter. Stir the buttermilk mixture into the dry ingredients. Stir in the pears and raisins until just combined.
Fill the prepared pan with batter. Bake for 45-50 minutes or until a skewer inserted into the center of the loaf comes out clean. Transfer pan to a wire rack to cool.
Enjoy!
barbara-in-va
Well-known member
REC: Earth Bread from Cyn posted at Epi
DH and I love this bread and have made it 2X in the last week!
Earth Bread
3 eggs
1 C oil
1 T vanilla (Cyn suggests 1 1/2t)
2 C sugar
1 t baking soda
1 1/2 t baking powder
1 t salt
1/4 t cinnamon (Cyn suggests Penzey's Vietnamese)
3/4 T pumpkin pie spice
2 C whole wheat flour
1 C AP flour
1 C grated zucchini
1/2 C grated carrots
1/2 C mashed bananas
1/2 C chopped nuts (Cyn uses walnuts)
Preheat oven to 350°F. Grease and flour 2-9x5 loaf pans. Set aside.
Mix eggs, oil, vanilla and sugar in a large mixing bowl. Add baking soda, powder, salt, cinnamon and pumpkin pie spice. Stir in flours. Mix well. Stir in zucchini, carrots, bananas and nuts. Pour into prepared pans.
Bake for 35-40 minutes. Makes 2 loaves.
My notes: I use 2 8x4 pans for a slightly taller bread. I don't have pumpkin pie spice so I use and generous 1/3t cinnamon, generous 1/8t ginger and a generous pinch of nutmeg and cloves instead of pumpkin pie spice.
DH and I love this bread and have made it 2X in the last week!
Earth Bread
3 eggs
1 C oil
1 T vanilla (Cyn suggests 1 1/2t)
2 C sugar
1 t baking soda
1 1/2 t baking powder
1 t salt
1/4 t cinnamon (Cyn suggests Penzey's Vietnamese)
3/4 T pumpkin pie spice
2 C whole wheat flour
1 C AP flour
1 C grated zucchini
1/2 C grated carrots
1/2 C mashed bananas
1/2 C chopped nuts (Cyn uses walnuts)
Preheat oven to 350°F. Grease and flour 2-9x5 loaf pans. Set aside.
Mix eggs, oil, vanilla and sugar in a large mixing bowl. Add baking soda, powder, salt, cinnamon and pumpkin pie spice. Stir in flours. Mix well. Stir in zucchini, carrots, bananas and nuts. Pour into prepared pans.
Bake for 35-40 minutes. Makes 2 loaves.
My notes: I use 2 8x4 pans for a slightly taller bread. I don't have pumpkin pie spice so I use and generous 1/3t cinnamon, generous 1/8t ginger and a generous pinch of nutmeg and cloves instead of pumpkin pie spice.
barbara-in-va
Well-known member
REC: Oatmeal Carrot Cake Bread
From the Quaker Oats site.
Oatmeal Carrot Cake Bread
1 C Oats
1/2 C skim milk
2 1/2 C flour
1 C firmly packed brown sugar
1 T baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1 1/2 C shredded carrots
1/2 C raisins
1-8oz can crushed pineapple in juice, undrained
4 egg whites or 2 eggs, lightly beaten
1/4 C vegetable oil
1 T vanilla
Cream cheese spread (I have never made this part)
4 oz reduced fat cream cheese, softened
2 t firmly packed brown sugar
1/4 t vanilla
Preheat oven to 350°F. Spray a 9x5 loaf pan with non stick spray.
Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into prepared pan.
Bake 60-75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.
For cream cheese spread, beat together all ingredients in small bowl until smooth.
From the Quaker Oats site.
Oatmeal Carrot Cake Bread
1 C Oats
1/2 C skim milk
2 1/2 C flour
1 C firmly packed brown sugar
1 T baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1 1/2 C shredded carrots
1/2 C raisins
1-8oz can crushed pineapple in juice, undrained
4 egg whites or 2 eggs, lightly beaten
1/4 C vegetable oil
1 T vanilla
Cream cheese spread (I have never made this part)
4 oz reduced fat cream cheese, softened
2 t firmly packed brown sugar
1/4 t vanilla
Preheat oven to 350°F. Spray a 9x5 loaf pan with non stick spray.
Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into prepared pan.
Bake 60-75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.
For cream cheese spread, beat together all ingredients in small bowl until smooth.