APPLE BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I got this apple quick bread recipe a long time ago and with a few changes it's become one of our favorites. Everyone who's ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 253 calories, FatContent 13g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 31g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
IRISH SODA BREAD RECIPE | INA GARTEN | FOOD NETWORK
For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
Nutrition Facts : Calories 205 calorie, FatContent 4 grams, SaturatedFatContent 2 grams, CholesterolContent 23 milligrams, SodiumContent 312 milligrams, CarbohydrateContent 37 grams, FiberContent 2 grams, ProteinContent 5 grams, SugarContent 11 grams
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Calories 152 calories per serving
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
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- Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
- Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
- Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.
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