How to Make Easy Meals

Archive for the ‘Bread’ Category

Ingredients:

2 cups whole wheat flour
2 cups white flour
1 ¼ cups milk
¼ cup sugar
2 ½ teaspoon salt
¼ cup margarine or butter
¼ cup honey
½ cup warm water
2 packages baking yeast
½ cup finely chopped apple (peeled)
½ cup chopped pecans

Instructions:

Mix the white and whole wheat flour together and set aside.  Heat the milk in a small sauce pan but do not boil.  Stir in sugar, salt, margarine or butter, and honey and mix.  Set aside to cool.

Add ½ cup warm water to a large bowl and stir in the yeast.  Add the milk mixture.  Then stir in the flour.  Batter should be thick but light enough to mix through.  Cover with a clean cloth and place in a warm place to rise.  The dough should double in size.

Once the dough has risen, fold in the apple and pecan pieces.  Lightly grease 18 large muffin cups and spoon the batter into them.  Cover and set aside to rise until double.  Once doubled again bake at 375F for approximately 20 to 25 minutes until baked through.  Remove to a wire rack to cool completely.

Note: When setting the dough aside to rise make sure you place it in a warm place (a little warmer than room temperature) and away from any drafts.

Ingredients:

1 ¾ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup margarine
¾ cup crunchy style peanut butter
2/3 cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana

Instructions:

Preheat oven to 350F.  Lightly grease a medium loaf pan and set aside. Combine flour, baking powder, baking soda and salt and sift into a large bowl.  In a separate bowl add the peanut butter, margarine and sugar and mix together.  Add the eggs and mix.  Add this mixture to the sifted dry ingredients and mix together but do not over beat.  Gently fold in the mashed banana and transfer to baking pan.  Bake at 350F for approximately 45 minutes to 1 hour or until baked through.

Ingredients:

¾ cup flour
2 tablespoons brown sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup uncooked oatmeal (traditional slow cooking oats)
1 teaspoon cinnamon
¼ cup butter or margarine
¾ cup buttermilk
1 egg

Instructions:

Preheat oven to 400F.  Grease a 12-hole muffin tin well and set aside.  Combine the flour, baking powder, baking soda, salt, sugar, cinnamon and oatmeal in a large bowl.  Mix together well.  In a separate bowl mix together the butter, buttermilk and egg.  Mix well.  Gently fold into the dry ingredients.  Take care not to over mix.  Pour batter into 12 muffin cup tin and bake for approximately 15 to 20 minutes or until baked through.  Best served warm with a little butter and jam.

Ingredients:

2 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 orange (rind and juice)
2 tablespoons melted butter or margarine
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
½ cup chopped walnuts

Instructions:

Preheat oven to 350F.  Lightly grease a medium sized loaf tin.  Mix all the dry ingredients in a large bowl and set aside.

Wash and grate the orange zest into a large bowl.  Squeeze the orange juice over the zest. Add 1 cup of boiling water and mix.  Add the melted butter or margarine, sugar, beaten egg and vanilla to the bowl and mix together.

Stir this mixture into the dry ingredients and lightly mix (take care not to over mix).  Gently fold in the chopped walnuts and transfer to baking pan.  Bake at 350F for approximately 45 minutes to 1 hour or until baked through.

Ingredients:

3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising active dry yeast
1 teaspoon salt
1 cup warm water 120-130 degrees
6 tablespoons softened butter, divided
1 egg at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2-3 tablespoons milk
1 teaspoon vanilla

Instructions:

Preheat oven to 375 degrees.  Grease a 13×9 inch baking pan.  Place 2 cups of flour, granulated sugar, yeast and salt in a large mixing bowl.  Slowly stir in warm water.  Add 2 tablespoons butter and the egg beating until very smooth.  Add the rest of the flour slowly and stir until soft dough forms.  Place saran wrap over the top of the bowl and let dough rise for about 30 minutes or until doubled.  Flour a smooth surface and roll dough into a 15×12 inch rectangle.  Spread the rest of the butter on the dough.  In another bowl mix cinnamon and brown sugar together.  Sprinkle the mixture over the dough.  Roll dough up in tight roll starting on the 12 inch side.  Once dough is rolled tight cut into 12 slices.  Place each slice cut side down into the baking dish.  Cover and place on a wire rack over a large pan of hot water.  Let rise 30 minutes or until buns double in size.  Uncover and bake 25 to 30 minutes or until brown.  Cool 1 minute then loosen the edges and place on a serving plate.  To make the glaze mix confectioners sugar, vanilla and 2 tablespoons of milk in a bowl until smooth.  If there is not enough liquid you can add 1 more tablespoon of milk.  Glaze cinnamon bunns and serve warm.