Breakfast in Bread

 

                    Making this delicious bread is very easy and a nice change of pace from sweet quick breads. It's a never-fail treat that you will enjoy.

1 loaf

• 6 eggs
• ¾ cup milk
• 1½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 6 bacon strips, cooked and crumbled
• 1 cup diced fully cooked ham
• 1 cup each shredded Monteray Jack, Swiss and sharp cheddar cheese

1. In a large bowl, beat eggs until foamy, stir in milk.
2. Combine the flour, baking powder and salt, gradually add to egg mixture and mix well.
3. Stir in bacon, ham and cheese.
4. Pour into a greased 9-in. x 5-in. loaf pan.
5. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
6. Serve warm.

BON APPÉTIT

Applesauce Walnut Bread

 

Makes 1 loaf

• 1 cup applesauce
• 1 cup sugar
• ¼ cup melted butter
• 3 egg whites
• 3 tablespoons milk
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¾ cup chopped walnuts

1. Grease and flour a 9x5-inch loaf pan.
2. In a large bowl combine the applesauce, sugar, butter, egg whites, and milk ; mix well.
3. Add the flour, baking soda, baking powder, cinnamon, salt, and nutmeg ; mix until well blended.
4. Fold in the nuts ; pour the batter in the prepared pan.
5. Bake in a 350F (180C) oven for 60 to 70 minutes.

BON APPÉTIT

Cocoa Banana Bread

 

Makes 1 loaf, 8 servings

• ½ cup butter or margarine, softened
• 1 cup sugar
• 1 cup mashed ripe banana
• ¼ cup milk
• 2 eggs
• 1 teaspoon vanilla extract

*****

• 2 cups all-purpose flour
• One-third cup unsweetened coca
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped nuts (optional)

1. Greae the bottom of a 9x5-inch loaf pan.
2. In a large bowl, combine the first 6 ingredients and beat with an electric mixer on medium speed for 1 minute.
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt ; stir into the banana mixture until just blended.
4. Pour the batter into the prepared pan ; bake in a 350F (180C) oven for 50 to 60 minutes, then remove and cool completely.

BON APPÉTIT

Chocolate Applesauce Bread

 

Makes 3 loaves

• ¾ cup butter
• 2 cups sugar
• 3 eggs
• 1 (25-ounce jar) unsweetened applesauce
• 4 cups all-purpose flour
• 2½ teaspoons baking soda
• ¾ teaspoon salt
• 1 teaspoon cinnamon 
• 4 tablespoons cocoa
• Chocolate chips

1. Grease three 4x7-inch loaf pans.
2. In a large bowl, cream the butter and sugar together ; add the eggs, mixing well and add the applesauce.
3. Sift the flour, baking soda, salt, cinnamon, and cocoa together ; add to the applesauce mixture.
4. Pour into the prepared pans ; sprinkle with chocolate chips.
5. Bake in a 350F (180C) oven for 1 hour.

BON APPÉTIT

Plum-Oatmeal bread (Quick breads)

 

     Good for breakfast, or just plain snacking.

Makes 1 loaf (12 slices)

• 2 teaspoons distilled white vinegar
• Milk
• 2 cups all-purpose flour
• One-third cup firmly packed brown sugar
• 2½ teapoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup quick-cooking oats (not instant)
• 1 cup chopped, pitted firm-ripe plums
• ½ cup walnuts, chopped
• 1 egg
• 2 tablespoons vegetable oil

1. Preheat oven to 350F ; grease and flour 8½ x 3½ x 2½-inch loaf pan.
2. Pour vinegar into 1-cup glass measure and add milk to measure 1 cup total ; let stand 10 minutes to sour.
3. In medium-size bowl, combine flour, brown sugar, baking powder, baking soda and salt ; stir in oats, plums and walnuts.
4. Beat egg in a bowl, add soured milk and oil ; pour all at once into dry ingredients.
5. Stir just until evenly moistened and turn into pan.
6. Bake in preheat oven for 45 minutes or until wooden pick inserted in center comes out clean ; remove bread from pan to wire rack to cool.
7. Store overnight for easier slicing.

BON APPÉTIT

Chocolate loaf (Quick breads)(low fat)

 

                     Not too sweet---somewhere between  brownie and a bread. An afternoon break becomes something special with a slice of this bread and freshly brewed cup of coffee or hot tea. Make this bread the day before you plan to serve it, since the flavor and texture improve on the second day. Wrap well and refrigerate.

Makes 1 loaf (12 slices)

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon instant expresso powder
• 1 egg, slightly beaten
• ¼ cup unsalted butter, melted
• 1 cup buttermilk
• 1 cup sugar
• 2 teaspoons vanilla
• ½ cup pecans, toasted and chopped
• ½ cup golden raisins

1. Preheat oven to 350F ; grease 9 x5 x 3-inch loaf pan.
2. In medium bowl, combine flour, cocoa, baking soda and salt.
3. Beat together expresso powder, egg, butter, buttermilk, sugar and vanilla in a large bowl.
4. Add dry ingredients, stir just until evenly moistened ; fold in pecans and raisins.
5. Spoon into prepared pan and smooth top.
6. Bake in preheated oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean ; cool in pan on rack for 10 minutes.
7. Remove from pan to rack and cool completely before serving.

BON APPÉTIT

Just good plain cornbread

Serves 6 to 8

• 1 tablespoon corn oil
• 1½ cups medium-grind cornmeal, stone-ground
• ½ cup all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ cups buttermilk
• 3 eggs, lightly beaten
• 3 talespoons unsalted butter, melted

1. Grease a 10-inch cast-iron skillet with the oil and place it empty in a cool oven, and set the oven at 400F (200C).
2. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, salt and baking soda.
3. Pour in the buttermilk and eggs, and gently mix by hand until the mixture is thoroughly blended, stir in the melted butter.
4. Remove the skillet from the oven, pour the batter into the skillet (the batter will sizzle), and return it to the oven.
5. Bake the bread for 18 to 20 minutes, or until it begins to brown on top and a toothpick inserted in the center comes out clean.
6. Serve the cornbread warm.

BON APPETIT