Homemade Bread RecipesZucchini Bread You'll get two loaves, sweet and cinnamon-spicy. Ingredients: 3 eggs 1 c. vegetable oil 2 c. white sugar 2 c. grated zucchini 2 tsp. vanilla extract 1/2 c. chopped walnuts 1 tsp. salt 1/4 tsp. baking powder 3 c. all purpose flour 3 tsp. ground cinnamon 1 tsp. baking soda Directions: Preheat oven to 325 degrees F. Grease and flour two 8/4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt and nuts: stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
Pumpkin Bread You can make this with any cooked, mashed squash, yams or sweet potatoes. Bring all the ingredients to room temperature (68 to 70 degrees). Preheat oven to 350 degrees, grease a 9"X5" loaf pan. Whisk together thoroughly: 1 1/2 c. all purpose flour 1 1/2 tsp. ground cinnamon 1 tsp. bakind soda 1 tsp. salt 1 tsp. ground ginger 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. baking powder
Combine in another bowl: 1/3 c. water or milk 1/2 tsp. vanilla In a large bowl, beat until creamy, about 30 seconds: 6 tbsp. unsalted butter Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes: 1 1/3 c. sugar or 1 c. sugar and 1/3 c. packed light or dark brown sugar Beat in 1 at a time: 2 large eggs Add and beat on low speed just until blended: 1 c. pumpkin puree Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth, scraping the sides of the bowl as neccessary. Fold in: 1/2 c. chopped walnuts or pecans 1/3 c. raisins or chopped dates
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean (about 1 hour). Let cool in the pan completely on the rack. Enjoy bread with honey and tea.
Almost cake, this close grained sweet bread slices beautifully. Have all ingredients at room temperature. Preheat oven to 350 degrees F. Grease an 8 1/2 X 4 1/2 inch loaf pan. Whisk together thoroughly: 1 1/2 c. all purpose flour 1 tsp. baking powder 1/4 tsp. salt Combine in another bowl: 1/4 cup milk 1/4 c. orange juice grated zest of 1 small lemon grated zest of 1 orange In a large bowl, beaton high speed until lightened in color and texture, 2 to 3 minutes: 6 tbsp. (3/4 stick) unsalted butter 2/3 c. sugar Gradually beat in: 2 large eggs, lightly beaten Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stiring with a rubber spatula just until incorporated, scraping the sides of the bowl as necessary. Fold in: 2/3 c. coarsley chopped pecans 1/3 c. finely chopped dried cranberries (or apricots)
Scrape the batter into the pan and spread evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a rack for 5 to 10 minutes before removing to cool completely on the rack.
Total Prep. Time 1 1/2 hours Yields: 2 9"X5" loaves Ingredients: 3 c. enriched unbleached white flour 3 c. stone ground whole wheat flour 2 tbsp. active dry yeast 2 1/2 c. warm water (110 degrees F) 3 tbsp. honey 2 tsp. sea salt (optional) 3 tbsp. vegetable oil Melted butter (optional)
Directions: Dissolve yeast in water. Add all remaining ingredients except whole wheat flour. Beat two minutes. Add whole wheat flour, blend with spoon until smooth. Cover and let rise in warm place for 30 minutes. Stir batter 25 strokes. Pour evenly into two oiled 9"X5" loaf pans. Smooth top and pat into shape with floured hands. Let rise again 40 minutes. Bake at 375 degrees for 45 minutes until brown. Remove from pans and cool. Brush tope with melted butter if desired. Enjoy bread with butter and jam.
French Baguettes Yields: 2 baguettes Ingredients: Starter: 1/2 c. cool water 1 c. all purpose flour 1/8 tsp. instant yeast Dough: 3 1/2 c. all purpose flour 1 c. lukewarm water 1 1/2 tsp. salt 1/4 tsp. instant yeast
Directions: Mix the starter ingredients until smooth, cover and let rest at room temperature overnight. The next day, mix the starter ingredients with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Place the dough in a lightly greased bowl, cover and let it rise for 3 hours, gently deflating it and turning it over after every hour. Divide the dough in half, and shape each half into a rough oval. Wait 15 minutes, then fold each oval lengthwise, sealing the edge, use cupped fingers to gently roll each piece into a long (about 15") log. Place the loaves onto a lightly greased pan, cover, and let them rise** until they are puffy but not doubled, about 2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425 degrees F. VERY gently, use a sharp knife to make 3 diagnol 1/3" deep slashes in each loaf. Mist the loaves heavily with warm water. Bake the baguettes for 22 to 28 minutes, until they are golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2", and let the baguettes cool completely in the oven. **For extra crisp loaves, cover the shaped loaves, let them rise for 30 minutes, then refrigerate over night. The next day take them out of the refrigerator and let them rest at room temperature, covered, for about 3 hours, or until they're nice and puffy. Then bake as directed.
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