Ingredients
4 large eggs
2 cups granulated sugar
1 1/4 cups vegetable or canola oil
1-15 oz can Libby's pumpkin* see recipe notes about Libby's not pumpkin pie filling
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips
Instructions
Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.
Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a coule of times during process.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.
Recipe Notes:
Important note regarding pumpkin. I prefer Libby's pumpkin over other brands. Do not use organic pumpkin in this recipe if you want the rich darker color as pictured. I have experimented using a store brand "Organic Pumpkin" and was very disappointed in the finished product. The color is light orange, not the rich color you will get if using Libby's. The texture is also slightly different when using organic pumpkin. Not quite as dense. Use Libby's, trust me on this! If you want your loaves to look like Great Harvest, use Libby's.
I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan (only half way up) and bottom (on top of the paper liner) generously with cooking spray. If you spray the pan all the way to the top, your loaf will have an edge that rises above the center of the loaf.
I bake in 4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan. You may use any size of loaf pan, just fill about 3/4 full.
This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set. You may also make muffins. Fill the muffin tins lined or unlined about 3/4 full and bake for about 20-25 minutes or until the tops spring back when lightly touched!
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Monday, November 18, 2019
Wednesday, February 7, 2018
Divine Breadsticks- Mels
INGREDIENTS:
DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (can use white whole wheat flour- a bit more heartier and slightly more dense)
BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese
DIRECTIONS:
In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (can use white whole wheat flour- a bit more heartier and slightly more dense)
BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese
DIRECTIONS:
In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
Thursday, January 4, 2018
Cranberry Banana Bread- Adrienne
Ingredients
1/2 cup (1 Stick) Butter unsalted
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas ( about 3 small bananas)
1 cup fresh cranberries (can sub for dried)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1 T milk
Preheat to 325. Spray 2 bread pans. I large bowl cream butter and sugar. Then mix in eggs vanilla and sour cream. In a separate bowl whisk flour baking powder baking soda and salt. slowly add sugar mixture and stir until combined. Fold in bananas cranberries and chocolate chips. Pour in 2 large loaf pans. You may also use four small loan pans or make a muffin pan.
Bake for 1 hour in a loaf pan, 35-45 minutes in small loaf pan or 25 min in muffin pan.you want the bread to be lightly brown cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick. once cooked removed the bread from the pan and place on cooling rack. Whisk glaze and drizzle over the top.
1/2 cup (1 Stick) Butter unsalted
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas ( about 3 small bananas)
1 cup fresh cranberries (can sub for dried)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1 T milk
Preheat to 325. Spray 2 bread pans. I large bowl cream butter and sugar. Then mix in eggs vanilla and sour cream. In a separate bowl whisk flour baking powder baking soda and salt. slowly add sugar mixture and stir until combined. Fold in bananas cranberries and chocolate chips. Pour in 2 large loaf pans. You may also use four small loan pans or make a muffin pan.
Bake for 1 hour in a loaf pan, 35-45 minutes in small loaf pan or 25 min in muffin pan.you want the bread to be lightly brown cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick. once cooked removed the bread from the pan and place on cooling rack. Whisk glaze and drizzle over the top.
Monday, March 16, 2015
Pumpkin Bread Favorites Cookbook
Favorites Cookbook
5 eggs well beaten
3 cups sugar
2 1/2 cups canned pumpkin
2 cups corn oil
4 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/4 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 tsp ground ginger
1 1/4 cups milk chocolate chips
Cream eggs and sugar, add pumpkin and oil, add dry ingredients slowly and combine thoroughly. Fold in chocolate chips. Pour in greased floured bread tins. Bake at 350 for 45min.
5 eggs well beaten
3 cups sugar
2 1/2 cups canned pumpkin
2 cups corn oil
4 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/4 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 tsp ground ginger
1 1/4 cups milk chocolate chips
Cream eggs and sugar, add pumpkin and oil, add dry ingredients slowly and combine thoroughly. Fold in chocolate chips. Pour in greased floured bread tins. Bake at 350 for 45min.
Monday, February 9, 2015
Simple Whole Wheat Bread - All Recipes
"This honey wheat bread is proof that wonderful flavor, texture and aroma can be had if you just follow a straightforward game plan."
INGREDIENTS:
3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
DIRECTIONS:
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
INGREDIENTS:
3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
DIRECTIONS:
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Wednesday, February 4, 2015
Cousins Corn Bread
Source: Essential Mormon cookbook
½ cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups flour
2 tsp baking powder
½ tsp salt
1 ½ cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8 inch pan at 375 for 35-40 minutes. Makes 6 servings.
* You can also place in muffin tin for cornbread muffins.
Honey butter: A little bit of honey, butter softened, and powdered sugar. Beat together!
Pumpkin Bread
By Adrienne Poulsen (From Kori Anderson)
Great recipe to make mini loaves as neighbor gifts at xmas
1 (15 oz) can of Pumpkin
4 eggs
2/3 cup water
1 cup Oil
3 cups Sugar (can decrease to 1 1/2 cups sugar)
1 tsp All Spice
2 tsp salt
1 tsp Cloves
3 ½ cups Flour
2 tsp Baking Soda
½ tsp Baking Powder
1 tsp Cinnamon
1 bag Chocolate Chips
Combine the wet ingredients.
Add the dry ingredients.
Bake at 325º F for an hour.
Makes 2 loaves.
Great recipe to make mini loaves as neighbor gifts at xmas
1 (15 oz) can of Pumpkin
4 eggs
2/3 cup water
1 cup Oil
3 cups Sugar (can decrease to 1 1/2 cups sugar)
1 tsp All Spice
2 tsp salt
1 tsp Cloves
3 ½ cups Flour
2 tsp Baking Soda
½ tsp Baking Powder
1 tsp Cinnamon
1 bag Chocolate Chips
Combine the wet ingredients.
Add the dry ingredients.
Bake at 325º F for an hour.
Makes 2 loaves.
Ali Poulsen Bread Recipe
I've been happy with my bread recipe...I've combined a few different recipes to come up with one I like.
http://johansonrecipes.blogspot.com/search/label/Breads.
I haven't updated the recipe recently, so I do have a few tips to add.
I sometimes just use dough enhancer, and sometimes use both dough enhancer and wheat gluten...I can't say that I've noticed a huge difference either way.
I like to add oats (old fashioned), flax seed, and chia seed to my bread. If you're inclined to add any of these things, you can add the oats directly into the main ingredients. When adding the seed ingredients, I put them into a cup or bowl with hot water and let them soak while combining the rest of the initial ingredients; then I add them and mix everything together. The hot water I use to soak the seeds is in addition to the 4 cups called for in the recipe.
When adding the salt and final flour, add just enough flour to get the dough just beyond tacky...just so it doesn't come off on your finger when you touch it. The bread is a lot more moist the less flour you add.
Oven: 375 degrees
Bake for 35 minutes
Yields 4 regular-sized loaves
13 cups wheat flour
4 cups water
3 Tbsp. gluten flour (dough enhancer)
1/2 cup oil
3/4 cup honey
2 Tbsp. yeast
4 tsp. salt
Optional ingredients:
1/3 cup rolled oats
1/4 cup multi-grain cereal
1/3 cup potato flakes
Combine 6 cups flour and dry yeast; add oats or potato flakes, if desired. (If adding the multi-grain cereal, let it soak in hot water for a little bit before adding it to the other ingredients.). Add water, oil, and honey, and mix well. Cover and let batter sponge (rise) for 15 minutes, which makes lighter bread with less kneading. Add salt and remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl (the amount of flour needed may vary). Knead 5-7 minutes by machine, or 10-12 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Cover with light cloth and let rise until almost double (about 30 minutes). Bake in preheated oven. Remove from pans and let cool on wire racks.
http://johansonrecipes.blogspot.com/search/label/Breads.
I haven't updated the recipe recently, so I do have a few tips to add.
I sometimes just use dough enhancer, and sometimes use both dough enhancer and wheat gluten...I can't say that I've noticed a huge difference either way.
I like to add oats (old fashioned), flax seed, and chia seed to my bread. If you're inclined to add any of these things, you can add the oats directly into the main ingredients. When adding the seed ingredients, I put them into a cup or bowl with hot water and let them soak while combining the rest of the initial ingredients; then I add them and mix everything together. The hot water I use to soak the seeds is in addition to the 4 cups called for in the recipe.
When adding the salt and final flour, add just enough flour to get the dough just beyond tacky...just so it doesn't come off on your finger when you touch it. The bread is a lot more moist the less flour you add.
Oven: 375 degrees
Bake for 35 minutes
Yields 4 regular-sized loaves
13 cups wheat flour
4 cups water
3 Tbsp. gluten flour (dough enhancer)
1/2 cup oil
3/4 cup honey
2 Tbsp. yeast
4 tsp. salt
Optional ingredients:
1/3 cup rolled oats
1/4 cup multi-grain cereal
1/3 cup potato flakes
Combine 6 cups flour and dry yeast; add oats or potato flakes, if desired. (If adding the multi-grain cereal, let it soak in hot water for a little bit before adding it to the other ingredients.). Add water, oil, and honey, and mix well. Cover and let batter sponge (rise) for 15 minutes, which makes lighter bread with less kneading. Add salt and remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl (the amount of flour needed may vary). Knead 5-7 minutes by machine, or 10-12 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Cover with light cloth and let rise until almost double (about 30 minutes). Bake in preheated oven. Remove from pans and let cool on wire racks.
Friday, December 4, 2009
Scones
Submitted by Adrienne Poulsen
*This is a family favorite from my mom. They are so good!
2 pack. Dry yeast (4tsp)
¼ c. Warm water
Mix these together let sit 5 min.
Add…
1qt. Buttermilk warm
2eggs
2T. Sugar
2T. veg oil
Mix this all together
Add
1T. baking powder
11/2 t. salt
1/2t. soda
8 C. flour
If dough is to sticky add more flour. I usually let this sit out for a few hours or overnight. (Like rolls)
You can ruin this if your water and buttermilk is to cold or HOT! You want the liquid warm-that’s the key!
Makes a lot! I usually half it.
Honey Butter
A bit of…
Butter
Honey
Powdered sugar-makes it nice and fluffy
Mix and enjoy
I love these scones for Navajo Tacos
Recipe cut in Half-
1 pack yeast (2tsp)
1/8 cup water or 2T
2 cups buttermilk (2 cup milk+ 2 T vinegar)
1 egg
1 T sugar
1 T oil
1/2 T baking powder
3/4 tsp salt
1/4 tsp soda
4 cups flour
Tuesday, December 1, 2009
Banana Bread
From Lindsey Richards
Preheat oven to 350
Grease and flour 2 medium pans
½ cup margarine (1 stick butter)
1 cup Sugar
2 eggs
1 cup mashed bananas
¼ cup milk
1 teaspoon lemon juice
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Cinnamon sugar
Cream together margarine, sugar, and eggs
Mix in remaining ingredients
Combine wet and dry ingredients
Bake for 45 minutes or until toothpick comes out clean
Sprinkle cinnamon sugar on top of loaves after removing from oven
* For an mini 8 loaf pan bake 350 for 30 minutes.
Preheat oven to 350
Grease and flour 2 medium pans
½ cup margarine (1 stick butter)
1 cup Sugar
2 eggs
1 cup mashed bananas
¼ cup milk
1 teaspoon lemon juice
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Cinnamon sugar
Cream together margarine, sugar, and eggs
Mix in remaining ingredients
Combine wet and dry ingredients
Bake for 45 minutes or until toothpick comes out clean
Sprinkle cinnamon sugar on top of loaves after removing from oven
* For an mini 8 loaf pan bake 350 for 30 minutes.
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