BREADS
Honey Yogurt Bread
Skillet Bacon Corn Bread
Apple Cheese Bread
Crepes
Spicy Muffins
Banana Nut Bread
Boston Brown Bread
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HONEY YOGURT BREAD
- 1 teaspoon yeast
- 2 cups bread flour
- 2 tablespoons wheat germ
- 3 tablespoons honey
- 1/2 teaspoon salt
- 2 tablespoons buter or margarine
- 1 egg
- 2 tablespoons plain yogurt
- 1/3 cup orange juice
(Used in bread machine)
- Place ingredients in bread machine pan in order recommended by manufacturer.
- Select light baking mode, if available.
Makes about 16 slices.
SKILLET BACON CORN BREAD
- 4 slices bacon
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 egg, slightly beaten
- Heat oven to 425° F.
- Cook bacon in 10-inch oveproof skilletuntil crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Drain and crumble bacon; set aside.
- Heat skillet in oven 3-5 minutes or until hot.
- Combine cornmeal, flour baking poder and salt. Add milk and egg; mix until blended. Stir in bacon.
- Pour mixture into hot skillet. Bake for 15-20 minutes or until wooden toothpick inserted in the center comes out clean.
Serves 8.
APPLE CHEESE BREAD
- 2½ cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
- 3/4 cup skim milk
- 1/4 cup vegetable oil
- 1½ cups shredded Cheddar cheese
- 1 medium apple, diced
- Preheat oven to 350° F.
- Sift only dry ingredients into a large bowl.
- Stir in remaining ingredients in order listed.
- Pour mixture into a greased 9x5-inch loaf pan sprayed with vegetable pan spray.
- Bake for 1¼ hours or until bread pulls away from pan.
- Remove from pan and cool. Let it cool thoroughly before slicing.
Serves 12.
CREPES
- 3 eggs
- Dash of salt
- 2 tablespoons vegetable oil
- 1¼ cups all-purpose flour
- 1/2 cup evaporated skim milk
- 1 cup water
- Place eggs in a blender and whip to mix well. Add the remaining ingredients; whip to blend thoroughly.
- Rest the batter at room temperature for an hour before using.
- Cook in a crepe pan according to manufacturer's directions.
Makes 36.
SPICY MUFFINS
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 eggs, slightly beaten
- 2 teaspoons vegetable oil
- Combine flour and baking powder in a sifter; sift into a medium bowl. Add sugar, salt, cinnamon, nutmeg and ginger; stir to blend.
- Add eggs, oil and just enough water to moisten; stir just enough to moisten dry ingredients.
- Spoon in 12 well-gresed muffin tins. Bake at 375° F for 20-25 minutes.
Serves 12.
BANANA NUT BREAD
- 1/2 cup margarine
- 1/2 cup sugar
- 3 eggs
- 2¾ cups flour, sifted
- 1½ teaspoon baking powder
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1½ cups ripe bananas, mashed
- 1/3 cup chopped walnuts
- Preheat oven to 350° F.
- Cream together margarine and sugar. Add eggs; beat well.
- Sift together dry ingredients. Add together with eggs, alternately with banana, mixing well after each addition. Stir in nuts.
- Turn into a 9x5-inch loaf pan coated with vegetable spray.
- bake 50-60 minutes until done.
- Remove from pan. Cool on rack.
Serves 12.
BOSTON BROWN BREAD
- 1/2 cup golden raisins
- 1/2 cup plus 2 tablespoons apple cider
- 1/2 cup yellow cornmeal
- 1/2 cup whole wheat flour
- 6 tablespoons rye flour
- 2 tablespoons coarse wheat bran
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup unsulphured molasses
- 2 tablespoons honey
- 1/2 cup coarsely grated carrots
- Butter, for greasing
- Soak the raisins in 1/2 cup apple cider for 15 minutes. Drain and set aside.
- Stir the dry ingredients together in a bowl.
- Combine the buttermilk, molasses, honey and remaining 2 tablespoons of cider in a small bowl. Add to the dry ingredients and stir well.
- Add the reserved raisins and the grated carrots.
- Generously butter the inside of a one pound coffee can. Scrape the dough into the can and cover tightly with a double thickness of foil. Place the can into a saucepan deep enough to cover. Add boiling water halfway up the can. Cover and steam over medium-low heat (a gentle simmer) for 1½ hours or until a toothpick inserted in the center comes out clean. The water level must stay halfway up the can.
- Cool on a rack for at least 10 minutes before unmolding.
Makes 1 loaf.