[FreezeMe]

YOGURT BANANA BREAD RECIPE

Ingredients
2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
1 six ounce cup banana yogurt
1/3 cup canola oil
1 tsp vanilla
2 ripe bananas, mashed (plus additional banana slices for top, if desired)
How to make
Preheat oven to 350 degree F. Lightly grease an 8″ or 9″ bread pan and set aside.
In a small bowl, combine the dry ingredients and whisk gently.
In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla. Stir until well blended.
Stir dry ingredients into wet ingredients just until mixed.
Transfer batter to prepared pan.
Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F.
Let cool for 15 minutes, then remove bread from pan to cool completely.

[WordDiva]

Quick flatbreads



Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 4-6 flatbreads

Ingredients
200g/7oz plain or wholemeal flour
¼ tsp salt
100ml/3½fl oz warm water
2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking

Method
Kid’s job: Place the flour and salt in a large bowl and trickle on the water bit by bit.
Kid’s job: Mix the water and flour together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin - resist the urge to wash doughy hands as you will block the drain!
Kid’s job: Add the oil and knead the dough - you are aiming for a soft dough. If it is too sticky add a little more flour, if it is too dry add a splash of water.
Kid’s job: Knead the dough for five minutes - kids can do this in the bowl or on a clean surface using one or two hands.
You can cook the breads straight away or leave the dough to stand for about half an hour. This is a good time to make a quick filling such as a grated salad or dip.
Kid’s job: Divide the dough into four balls, or six if you have a smaller frying pan.
Kid’s job: On a clean surface, roll each ball of dough one at a time using a rolling pin. If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little - too much will dry out the dough.) Don’t worry if they aren’t perfect circles!
Adult’s job: Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about two minutes on one side - it should puff up a little.
Adult’s job: Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.
Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.
If you want crisp flatbreads you can now rub them with a little olive oil, chop into strips or triangles with scissors and then ask an adult to bake them for 5-10 minutes, or until crisp.

[hija]

Rosemary Tomato Parmesan Bread


INGREDIENTS

1⁄2 cup water
1⁄4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, snipped into small pieces
1⁄3 cup parmesan cheese, grated
2 cups bread flour
2 teaspoons yeast
1⁄4 cup chopped sun-dried tomato

DIRECTIONS

Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
Turn on machine (use white bread setting).
If tomatoes are packed in oil, first blot them dry with a paper towel.
Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
If your machine has a fruit& nuts setting, add them when that beeper goes off.

[Alessa9]

Dutch Oven Whole Wheat Bread



Ingredients

1 1/2 cups warm water
1 teaspoon active dry yeast
1 teaspoon agave nectar
3 cups whole wheat flour
1/2 teaspoon salt


Method

Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.

Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.

Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.

Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.

Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

[eradicator2]

CHEESY ARTICHOKE FRENCH BREADS

serves 4 (depending on the size of your bread)

Ingredients
2 whole grain french baguettes (mine were about 9 inches long)
1/4 cup olive oil
1 14-ounce can of artichokes in water or brine, drained and chopped (about 10-12 hearts)
4 garlic cloves, minced
1 1/2 cups freshly grated parmesan cheese
1/3 cup grated mozzarella cheese
1/4 cup seasoned panko bread crumbs
fresh parsley for garnish

Preheat oven to 400 degrees.

Instructions:
Cut the baguettes in half lengthwise and brush with the olive oil. Equally distribute the minced garlic and chopped artichoke hearts. Top each with a good handful of cheese, about 1/3 cup each. Sprinkle on a few breadcrumbs. Bake for 8 minutes, then heat the broiler and broil for 2 minutes, or until cheese is golden brown. Garnish with chopped parsley.

[FreezeMe]

Strawberry Bread

Ingredients
For the Bread:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 tablespoons heavy cream or milk** (optional)
US Customary - Metric
Instructions
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

[irathomas]

Coconut sweet bread



INGREDIENTS

Flour - 3 cups
Baking Powder - 1 tbsp
Coconut - 1 cup (Grated)
Butter - 1/2 cup
Brown Sugar - 1 cup
Raisins - 1/4 cup
Currants - 1/4 cup
Cherries - 1/3 cup
Mixed Fruit - 1/3 cup
Mixed Essence - 1 tsp
Cinnamon - 1/2 tsp
Nutmeg - 1/2 tsp
Water - 7 oz

METHOD
Add sugar, raisins, currants, cherries, mixed fruit, essence, cinnamon, nutmeg & water to a bowl.
Mix until sugar is dissolved.
Set aside.
Sift flour and baking powder into a regular bowl or mixing bowl.
Mix in grated coconut and butter.
Add the sugar mixture and quickly mix into the flour mixture. This should only take 2-3 minutes. (DO NOT OVER MIX)
Bake at 350°F for 50-60 minutes.
Once baked, brush on glaze and top with granulated sugar.
GLAZE INGREDIENTS

Sugar - 1/4 cup
Water - 1/2 cup
Mixed Essence - 1 tsp
Bay Leaf - 1

GLAZE METHOD
Add all ingredients to a small sauce pot.
Stir over medium heat until sugar is fully dissolved.
Bring to a boil and reduce by 1/3.

[FreezeMe]

Pomegranate Pistachio Banana Bread

Ingredients
3 ripe bananas
1/2 cup sugar
1/4 cup brown sugar
1/3 cup melted butter
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup pomegranate arils
1/2 cup pistachios, chopped
1) Preheat oven to 350 degrees F. Lightly butter and dust with flour a 9×5 loaf pan.

2) In a large bowl, mash very ripe bananas with sugar. Then whisk in melted butter, sugars, and eggs.

3) In a small bowl, stir together flour, baking soda, and salt. Stir dry ingredients into wet ingredients.

4) Stir in pomegranate arils and chopped pistachios. Transfer to loaf pan.

5) Bake loaf at 350 degrees for 45-50 minutes until a tester comes out clean from the center.

6) Let loaf cool for a few minutes, then remove from pan. Serve warm or let cool completely and wrap tightly to keep fresh.

[eradicator2]

Buffalo Chicken Stuffed French Bread
Yield: Makes 1 loaf of stuffed French bread

Ingredients
4 ounces Challenge cream cheese
1 cup shredded, low fat mozzarella cheese
1/2 cup plain low fat sour cream
1/2 cup reduced fat crumbled blue cheese
1/2 cup Frank’s Red Hot sauce
2 cups cooked, shredded chicken (or 2 boneless, skinless chicken breasts)
1 loaf French bread


Directions
Preheat oven to 350 degrees Fahrenheit
Combine all ingredients except chicken in a medium-sized bowl; fold in shredded chicken
Slice off layer from top of French bread
Scoop out inside of French bread
Add buffalo chicken dip to bread bowl
Cook for about 20 to 25 minutes
Remove from oven and serve with bread you scooped out of bread bowl

Mediterranean Black Olive Bread



INGREDIENTS
3/4 teaspoon Active Dry Yeast
1 1/2 cups lukewarm water
2 teaspoons salt
3 cups bread flour
1 cup chopped olives


INSTRUCTIONS
In a medium bowl, combine the yeast and the warm water. Cover with plastic or with a kitchen towel and let it proof for at least 5 minutes.
In the bowl of your stand mixer, combine the salt and the bread flour. Mix on low, with the paddle attachment, just to combine.
Add the yeast/water mixture and mix on low until a shaggy dough forms. Cover bowl with plastic and let the dough rise at a warm place (inside of the microwave - turned off! -, for example) for 10 to 24 hours. (See notes!)
Preheat oven to 450F degrees. Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes.
Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape. Repeat two more times until you've used all the olives. Then, form a ball with floured hands. Cover the dough loosely with plastic and let rest for at least 30 minutes (another hour or two recommended), until doubled in size, while the dutch oven preheats.
Once the Dutch oven has preheated, transfer the dough ball into the heated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake, uncovered, for 15 more minutes or until golden brown.
Remove from oven and transfer to a wire rack to cool completely before slicing.

NOTES
Leaving the dough rest for a long time will improve flavor and texture, as you'll give the yeast time to do both the leavening and kneading for you. However, if you're in a hurry, just use a whole package of yeast and you can cut down the first rising time to about 6 hours.

[MaestroZanni]

Pain au Chocolat



PREP: 1 hr
BAKE: 18 to 20 mins
TOTAL: 20 hrs 18 mins
Yield: 16 rolls

Ingredients

The dough

1 1/2 cups (340g) water, milk or a combination
1/4 cup (50g) sugar
4 1/2 cups (539g) King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons instant yeast
2 1/2 teaspoons salt
4 tablespoons (57g) unsalted butter, softened
The butter

1 1/2 cups (340g) unsalted butter, cold
Assembly

16 or 32 (85g to 170g) Pain au Chocolat Sticks (depending on whether you want one or two sticks inside each roll)
The glaze

1 large egg, beaten with a pinch of salt

Instructions

1. To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups of the flour, yeast, salt, and butter. Mix until fairly evenly blended.

2. Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising.

3. Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select dough or manual, and press start.)

4. After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet.

5. To prepare the butter: Just before the dough is ready to come out of the fridge, prepare the butter for rolling into the dough. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it's about 8" x 8".

6. To assemble the rolls: Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12" square. Place the butter in the center of the dough at a 45° angle; it'll look like a diamond inside the square. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can.

7. Roll the dough into a 10" x 20" rectangle. Fold one third into the center, then the opposite third over the first, like you were folding a business letter; this is called a letter fold. Turn the dough 90°, roll it into a 10" x 20" rectangle again, and do another letter fold.

8. Wrap the dough in lightly floured plastic wrap and refrigerate it again for an hour. Remove the dough from the fridge, and give it two more letter folds: rolling, folding, turning 90°, rolling, and folding. Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours, until you're ready to use it).

9. To finish your pain au chocolat, remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.

10. Roll the other half out until it's a generous 8" x 24". With a bench knife, cut the dough into eight 4" x 6" pieces.

11. Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place until they're light and puffy looking, about an hour.

12. Towards the end of the rising time, preheat the oven to 425°F.

13. Just before baking, brush the egg/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.

14. Store any leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage.

[hija]

Lemon Raspberry Loaf Bread Recipe



Ingredients
1 cup unsalted butter
2 1/4 cups sugar
4 eggs
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
Grated zest of 2 lemons
2 cups raspberries, fresh

For the Lemon Glaze (optional):
1 1/4 cups confectioner’s sugar
1/4 cup juice squeezed from a lemon
1/2 tsp. vanilla
1 tsp. zest from the lemon

Directions:

Sift dry ingredients together in a bowl and set aside.
In another bowl, combine grated zest, vanilla extract and sour cream.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Gently fold in raspberries as not to squash them.
Grease and flour a bundt cake pan or 2 bread loaf pans. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.

For the glaze (optional): Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.

[WordDiva]

Homemade Pita Bread



MAKES
8 rounds
INGREDIENTS

1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 to 3 cups all-purpose flour
2 teaspoons salt
1 to 2 teaspoons olive oil (optional)

INSTRUCTIONS

Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.
Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.
Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)
To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

[emmilina]

Homemade Rye Bread




Ingredients
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Directions

Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

[emmilina]

Easy Garlic Bread



Ingredients
4 tablespoons butter, softened
One 12-ounce loaf French bread, cut into 1-inch slices
2 teaspoons dried parsley
1/2 teaspoon garlic powder

Directions

Preheat a grill pan over medium-high heat.
Spread the butter on both sides of the bread and season with the parsley and garlic powder. Place on the grill pan and cook on one side until golden brown. Flip, and continue cooking until other side is golden brown. Remove and serve.